Read The Epicurious Cookbook Online
Authors: Tanya Steel
The Epicurious Cookbook (35 page)
My Mother-in-law’s Deviled Eggs
my mother-in-law’s deviled eggs
Some family recipes are fiercely guarded secrets, hoarded for generations and never allowed to leave the lockbox, much less the house.
Rick Noonan
, an Epicurious member from Crofton, Maryland, got lucky with this one. He said, “My mother-in-law finally shared her recipe with me after nearly twelve years with her daughter. I guess I must be doing OK.” Now, he’s sharing it with the rest of us.
Rick Noonan
, an Epicurious member from Crofton, Maryland, got lucky with this one. He said, “My mother-in-law finally shared her recipe with me after nearly twelve years with her daughter. I guess I must be doing OK.” Now, he’s sharing it with the rest of us.
YIELD: MAKES 12 HORS D’OEUVRES
6 hard-cooked large eggs, halved lengthwise
¼ cup mayonnaise
2 teaspoons mustard
1 tablespoon finely chopped celery
1 tablespoon finely chopped green onions (white and light green parts only)
1 tablespoon finely chopped green olives (optional)
1.
Gently remove the yolks from the egg halves and transfer to a small bowl. Using a fork, finely mash the egg yolks. Add the mayonnaise and mustard, season with salt and pepper, and stir until well blended. Add the celery and onions and stir to combine.
Gently remove the yolks from the egg halves and transfer to a small bowl. Using a fork, finely mash the egg yolks. Add the mayonnaise and mustard, season with salt and pepper, and stir until well blended. Add the celery and onions and stir to combine.
2.
Spoon the yolk mixture into the egg halves. Arrange on a platter and garnish each egg with the chopped olives, if desired.
Spoon the yolk mixture into the egg halves. Arrange on a platter and garnish each egg with the chopped olives, if desired.
Be sure to incorporate all the ingredients very well. You can make minor adjustments to the quantity of mayo, mustard, salt, or pepper to suit individual tastes, but note that the egg yolk does a good job of hiding the seasonings, so unless you blend well you could end up with one egg that is too salty.
—Rick Noonan
Roasted Butternut Squash and Caramelized Onion Tart
roasted butternut squash and caramelized onion tart
Whether you serve this versatile vegetable and cheese tart for a savory lunch or as a rich first course, Epicurious users agree: Make sure to cook the onions until they’re a caramelized brown. It takes time, but the sweet, tangy flavor is worth the effort. That said, if you’re looking for shortcuts, it’s easy to swap in puff pastry dough to save time making and baking the pie shell. Most of the recipe can be made in advance, and assembled and baked before serving.
YIELD: MAKES 6 TO 8 SERVINGS
Pastry Dough (recipe follows)
1 small butternut squash (about 1 pound)
1½ teaspoons olive oil, plus about 2 teaspoons for brushing squash
1 small onion
1½ tablespoons unsalted butter
1 large egg and ½ large egg yolk (½ tablespoon)
⅓ cup heavy cream
¾ cup grated Italian fontina cheese (about 2½ ounces)
⅓ cup freshly grated Parmesan cheese (about 1 ounce)
¼ cup crumbled mild soft goat cheese (about 1 ounce)
1½ teaspoons minced fresh herbs, such as rosemary, thyme, and marjoram leaves
½ teaspoon salt
Freshly ground black pepper
⅓ cup fine fresh bread crumbs
Special equipment: 11-inch round fluted tart pan with removable bottom
1.
On a lightly floured surface, roll out the dough into a 12-inch round about ⅛ inch thick. Fit the dough into an 11-inch tart pan with a removable fluted rim. Freeze the shell 15 minutes.
On a lightly floured surface, roll out the dough into a 12-inch round about ⅛ inch thick. Fit the dough into an 11-inch tart pan with a removable fluted rim. Freeze the shell 15 minutes.
2.
Preheat the oven to 375°F. Line shell with foil and fill with pie weights or raw rice. Bake the shell in the middle of the oven until the edge is pale golden, about 20 minutes. Carefully remove the foil and weights and bake 10 minutes more, or until the bottom is golden. Leave oven on. Cool shell in pan on a rack.
Preheat the oven to 375°F. Line shell with foil and fill with pie weights or raw rice. Bake the shell in the middle of the oven until the edge is pale golden, about 20 minutes. Carefully remove the foil and weights and bake 10 minutes more, or until the bottom is golden. Leave oven on. Cool shell in pan on a rack.
3.
Halve the squash and scoop out the seeds. Lightly brush each cut side with about 1 teaspoon oil and roast the squash on a baking sheet, cut sides down, in the middle of the oven 40 minutes or until soft.
Halve the squash and scoop out the seeds. Lightly brush each cut side with about 1 teaspoon oil and roast the squash on a baking sheet, cut sides down, in the middle of the oven 40 minutes or until soft.
4.
While squash is roasting, thinly slice the onion and cook in a heavy skillet in ½ tablespoon butter and the remaining 1½ teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
While squash is roasting, thinly slice the onion and cook in a heavy skillet in ½ tablespoon butter and the remaining 1½ teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
5.
Cool the squash and scoop out the flesh. In a food processor, purée the squash. Add the whole egg, egg yolk, and cream and blend well. Transfer the mixture to a large bowl and stir in the onion, cheeses, herbs, salt, and pepper to taste. Pour the filling into the shell, smoothing the top.
Cool the squash and scoop out the flesh. In a food processor, purée the squash. Add the whole egg, egg yolk, and cream and blend well. Transfer the mixture to a large bowl and stir in the onion, cheeses, herbs, salt, and pepper to taste. Pour the filling into the shell, smoothing the top.
6.
In a small skillet, melt the remaining tablespoon butter and stir in the bread crumbs until combined well. Sprinkle the bread crumb mixture evenly over the filling. Bake the tart in the middle of the oven 40 minutes, or until filling is set. Cool the tart in the pan on a rack 10 minutes and then carefully remove rim. Serve.
In a small skillet, melt the remaining tablespoon butter and stir in the bread crumbs until combined well. Sprinkle the bread crumb mixture evenly over the filling. Bake the tart in the middle of the oven 40 minutes, or until filling is set. Cool the tart in the pan on a rack 10 minutes and then carefully remove rim. Serve.
“Buy a slightly larger squash and a large onion. Then use the leftover purée, caramelized onions, and goat cheese the next day to make gourmet grilled cheese sandwiches.”
A cook, Charlottesville, Virginia
pastry dough
YIELD: MAKES ENOUGH DOUGH FOR 11-INCH TART
1¼ cups all-purpose flour
1 teaspoon sugar
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut in pieces
¼ cup ice water
In a food processor, blend the flour, sugar, and salt until combined. Add the butter and pulse until most of the mixture resembles coarse meal, with remainder in small (roughly pea-size) lumps. Add 2 tablespoons of ice water and pulse just until incorporated. Test the mixture by gently squeezing a small handful: if it does not hold together, add enough remaining water, 1 tablespoon at a time, pulsing and testing, until mixture just forms a dough. Form dough into a disk. Chill the dough, wrapped in plastic wrap, 30 minutes before using.
Roasted Squash, Red Pepper, and Jack Cheese Quesadillas with Chipotle Lime Sour Cream Dip
roasted squash, red pepper, and jack cheese quesadillas
with chipotle lime sour cream dip
with chipotle lime sour cream dip
A creamy, savory-sweet purée of roasted vegetables replaces half the cheese in this colorful, vegetarian-friendly quesadilla. (Try serving the dip with raw veggies or even grilled corn.) Although dicing and then roasting the squash amps up the intensity of the roasted flavor, you can save some time by simply halving the squash before putting it into the oven and scooping out the flesh once it’s soft.
YIELD: MAKES 4 SERVINGS
FOR DIP
1 canned chipotle chile in adobo, minced
2 teaspoons fresh lime juice
1 cup sour cream
FOR QUESADILLAS
1 ¾-pound seedless piece butternut squash, peeled and cut into ¾-inch dice (about 5 cups)
1 medium onion, unpeeled, cut into eighths
1 large garlic clove, unpeeled
1 tablespoon vegetable oil
8 (6-inch) flour tortillas
1 cup chopped red bell pepper (about 1 large)
1 cup coarsely grated Monterey Jack cheese
½ stick (¼ cup) unsalted butter, softened
MAKE DIP
In a small bowl, stir the chile and lime juice into the sour cream until combined well.
MAKE QUESADILLAS
1.
Preheat the oven to 400°F. In a shallow baking pan, arrange the squash, onion, and garlic in a single layer and drizzle with the oil, tossing to coat. Roast in the middle of the oven 15 minutes, or until the garlic is tender, and transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes more. Discard peels from onion and garlic.
Preheat the oven to 400°F. In a shallow baking pan, arrange the squash, onion, and garlic in a single layer and drizzle with the oil, tossing to coat. Roast in the middle of the oven 15 minutes, or until the garlic is tender, and transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes more. Discard peels from onion and garlic.
2.
In a food processor purée the squash, onion, and garlic with salt and pepper to taste until smooth.
In a food processor purée the squash, onion, and garlic with salt and pepper to taste until smooth.
3.
Spread about one-fourth of the squash purée on each of 4 tortillas and sprinkle each with about one-fourth bell pepper and about one-fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of the quesadillas with ½ tablespoon butter.
Spread about one-fourth of the squash purée on each of 4 tortillas and sprinkle each with about one-fourth bell pepper and about one-fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of the quesadillas with ½ tablespoon butter.
4.
Heat a griddle or 7-inch nonstick skillet over moderately high heat until hot and cook the quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board as they finish cooking.
Heat a griddle or 7-inch nonstick skillet over moderately high heat until hot and cook the quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board as they finish cooking.
5.
Cut each quesadilla into 6 to 8 wedges and serve warm with the chipotle dip.
Cut each quesadilla into 6 to 8 wedges and serve warm with the chipotle dip.
“Brown the quesadilla cheese side down first. Upon melting, it will act like glue and will make the thing easier to flip. I topped each finished wedge with a slice of avocado and a sprinkle of chopped cilantro.”
Peppermill, Chicago, Illinois
do ahead:
The
DIP
may be made 2 days ahead and chilled, covered.
The
SQUASH PURÉE
may be made 2 days ahead and chilled, covered.
black bean soup
with cumin and jalapeño
with cumin and jalapeño
This flavorful, filling stew was developed by home cook Jennifer Smith of Tyler, Texas, who hit on the perfect balance of jalapeño heat, aromatic cumin, and stick-to-your-ribs black beans. Best of all, it’s a budget-friendly weeknight dish made of ingredients you probably have in your pantry. Jennifer’s secret weapon: “A can of flavored diced tomatoes. They’re great in chili and my black bean soup. I keep plenty of pantry staples, garlic, and herbs on hand to spice up whatever I’m making.” Serve this soup over rice and some crusty bread for a simple meal, and you’ll have healthy leftovers for lunch.
YIELD: MAKES 4 SERVINGS
2 tablespoons olive oil
1 medium onion, chopped
1 medium carrot, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 to 2 teaspoons chopped jalapeño chile with seeds
2 (15- to 16-ounce) cans black beans, with juice
1 (15-ounce) can diced tomatoes with juice
1½ cups low-sodium chicken broth
Chopped fresh cilantro, chopped green onions, and crumbled feta cheese, for serving
1.
Heat the oil in a heavy large pot over medium-high heat. Add the onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes.
Heat the oil in a heavy large pot over medium-high heat. Add the onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes.
2.
Mix in the cumin and 1 teaspoon jalapeño. Add the beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrot is tender, about 15 minutes.
Mix in the cumin and 1 teaspoon jalapeño. Add the beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrot is tender, about 15 minutes.
3.
Transfer 3 cups of the soup to a blender and purée until smooth. Return purée to pot. Simmer the soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.
Transfer 3 cups of the soup to a blender and purée until smooth. Return purée to pot. Simmer the soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.
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