Tian by gabrielle hamilton


INGREDIENTS

  • 2 tablespoons unsalted butter
  • 3 medium Yukon Gold potatoes (about 12 ounces)
  •  Kosher salt and freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • 1 large yellow onion (about 12 ounces)
  • 2 zucchini (about 12 ounces), washed and wiped free of any clinging grit
  • 1 pint yellow Sungold cherry tomatoes
  • ⅓ cup coarse bread crumbs

  1. In a pot, boil 2 inches of water for blanching tomatoes. Place an 8- or 9-inch cast-iron skillet on a burner over low heat, and add butter to melt.
  2. Peel the potatoes, and slice on a Japanese mandoline into 1/4-inch-thick disks, then arrange in a single layer circle covering the bottom of the cast-iron skillet with its melted butter, keeping the skillet on the burner and leaving the heat on while you start to build the tian.
  3. Add a second layer of potato slices, and season with salt and pepper, add a drizzle of olive oil and cover with a lid to slightly steam while you slice the yellow onion.
  4. Peel the onion, then slice into even ¼-inch or thinner rounds. The Japanese mandoline is sometimes too narrow to use for this, so you may have to use a sharp knife and do it manually.
  5. Layer abundantly half the onion rings evenly around the pan on top of the steamed potatoes, season with salt and pepper and a drizzle of olive oil, and recover the pan with a lid while you slice the zucchini.
  6. Slice the zucchini into ¼-inch-thick rounds, and layer half of them in concentric, just-overlapping shingled circles over the onions to create a neat layer. Season with salt and pepper, drizzle with oil and recover with the lid while you blanch the tomatoes.
  7. Season the now-boiling water with a few good pinches of salt, and drop the tomatoes into the boiling water. As soon as their skins split — about 30 seconds — retrieve the tomatoes and run under cold water to quickly cool enough to handle; set aside.
  8. Build another ring of potato around the tian on top of the now-steaming zucchini, this time just a single layer. Drizzle with oil, season with salt and pepper and recover with the lid to steam a bit while you slip the skins off the tomatoes.
  9. Layer the other half of the onions as before, season and drizzle and replace the lid as before, while you split the tomatoes in half horizontally with a small sharp knife.
  10. Add final layer of zucchini to the tian, and season with salt and pepper and a drizzle of olive oil. Cover, and let steam while you heat the oven to 375 degrees.
  11. Place the tomatoes around the top of the tian evenly, and sprinkle the bread crumbs over the top evenly. Drizzle with oil, season with salt and pepper and place in the oven to bake for 30 minutes. (If your skillet threatens to bubble over, slip a sheet pan underneath to prevent any burned wreckage in the bottom of your oven.)
  12. With a spoon, baste, and drizzle the pan juices that accumulate in the tian over the top when you remove it from the oven at the end. Allow the tian to cool, settle and kind of meld for an hour before eating.

Seared Zucchini With Crispy Parmesan and Black Pepper, colu henry

  • 3 tablespoons olive oil
  •  Kosher salt
  • 1 ½ pounds baby zucchini or summer squash (or use regular zucchini on the smaller side), ends trimmed and halved lengthwise 
  • 2 teaspoons coarsely ground black pepper
  • 4 tablespoons unsalted butter, cut into 4 pieces
  • 2 ounces freshly grated Parmesan or Grana Padano cheese
  • ¼ cup torn basil or mint leaves, or a combination
  •  Flaky sea salt (optional)
  1. Heat a 12-inch cast-iron skillet over medium-high for 2 minutes. (This will help you get a good sear.) Heat the oil, and when it shimmers, salt the zucchini and add it cut-side down in one layer (you will need to do this in two batches), and cook, undisturbed, until it begins to turn golden brown, about 2 to 3 minutes. Flip and cook 2 to 3 minutes more on the other side. Remove from the pan and set aside on a serving plate; repeat with remaining zucchini.
  2. While the second batch cooks, add the pepper to a small saucepan and toast over medium heat until it becomes fragrant, about 2 minutes. Add the butter (it will quickly foam), and stir until the butter melts and the foam subsides. Remove from heat. Quickly add the grated cheese and stir vigorously to prevent the cheese from sticking to the bottom of the pan. It will melt in spots, it will crisp in spots and it will form frico-like clumps.These are all good things!
  3. Spoon the butter over the seared zucchini, making sure to catch all the black pepper and fried cheese bits, and shower with the herbs. Season with flaky salt, if you please.

Roasted Zucchini With Garlicky Bread Crumbs and Mozzarella, melissa clark

  •  Extra-virgin olive oil, as needed
  • 4 medium zucchini, sliced lengthwise into 1/2-inch-thick planks
  •  Fine sea salt
  • ½ cup panko bread crumbs
  • ½ cup grated Parmesan
  • 4 anchovy fillets, minced
  • 1 garlic clove, finely grated or mashed to a paste
  • ½ teaspoon herbes de Provence or dried oregano
  •  Pinch of red-pepper flakes, plus more for serving
  • 4 ounces mozzarella, grated (about 1 cup)
  •  Black pepper
  • 3 tablespoons chopped, pitted black or green olives
  • 2 tablespoons torn basil or parsley leaves
  •  Lemon wedges, for serving
  1. Heat broiler. Brush a rimmed sheet pan with olive oil, then lay the zucchini out in an even layer. Brush zucchini with more oil and sprinkle generously with salt.
  2. Broil until golden brown, about 5 minutes. Flip and broil until golden in spots, 4 to 6 minutes.
  3. Meanwhile, in a small bowl, toss together bread crumbs, Parmesan, anchovies, garlic, herbes de Provence or oregano, red-pepper flakes and 1/4 teaspoon salt. Add 2 tablespoons oil and use your fingers to rub oil, garlic and anchovies into the crumbs.
  4. When zucchini is browned on both sides, turn off broiler and set oven to 500 degrees. Sprinkle zucchini with mozzarella, then bread crumb mixture; generously drizzle with oil. Bake until cheese melts and bread crumbs turn golden, about 4 minutes.
  5. Grind black pepper over top and drizzle with more oil, if needed. Top zucchini with olives, basil and additional red-pepper flakes, if desired, and serve with lemon wedges for squeezing.

salt and pepper fish from BA

  • 1 cup short-grain sushi rice
  • 8 scallions, dark green parts and white parts separated
  • 1 Tbsp. finely grated peeled ginger (from about one 1” piece)
  • 3 Tbsp. neutral oil, divided
  • 1½ lb. skinless, boneless cod, cut into 2” pieces
  • 1 Tbsp. unseasoned rice vinegar
  • 1 tsp. sugar
  • Kosher salt, freshly ground pepper
  • 2 Tbsp. unsalted butter, cut into piece
  • Rinse rice in several changes of cold water in a medium bowl until water runs clear. Drain well, then transfer to a small saucepan. Pour in 1¼ cups cold water and bring to a boil over medium-high heat. Give rice a stir so grains don’t stick to the bottom. Cover pot and reduce heat to lowest setting. Cook, undisturbed, until water is evaporated and rice is tender, 18–20 minutes. Remove from heat and let sit, still covered, 10 minutes.
  • Meanwhile, thinly slice dark green scallion parts into rounds. Thinly slice white parts on a steep diagonal. Keep separated.
  • Mix ginger and 2 Tbsp. oil in a medium bowl. Add cod; season with salt and plenty of pepper (about 2 tsp.). Toss to coat.
  • Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Add cod and cook, undisturbed, until golden underneath, about 2 minutes. Turn fish pieces, then scatter white scallion parts over. Cook, shaking the pan a bit, until fish is cooked through and some scallions are caramelized and some are just slightly softened, about 2 minutes more. Remove from heat.
  • Stir vinegar and sugar in a small bowl until sugar dissolves. Stir into rice. Add butter and sliced scallion greens; gently stir until butter melts. Season with salt.
  • Transfer rice to a platter and top with fish; pour any pan juices over.

California Tacos from allrecipes.com


3 tomatoes, seeded and chopped
2 avocados, chopped
1 small onion, chopped
¼ cup chopped fresh cilantro
2 cloves garlic, minced
1 lime, juiced
2 tablespoons vegetable oil
8 eaches corn tortillas
1 (15 ounce) can black beans, drained and rinsed
1 cup cooked white rice
2 tablespoons chopped fresh cilantro
1 dash green pepper sauce (such as Tabasco®), or to tast
e
  • Step 1 Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.
  • Step 2 Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.
  • Step 3 Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.

Crustless Squash Pie from yummly

5 cups squash (sliced, yellow or zucchini, or a combination)
2 tablespoons butter
3/4 tablespoon onion (chopped)
1 clove garlic (minced)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh oregano (chopped)
7 leaves basil (chopped)
2 cups mozzarella cheese (shredded)
2 eggs (beaten)

  • Melt butter in 12″ skillet over medium to medium-high heat.
  • Saute’ onion in butter about 1 minute.
  • Add squash and garlic and saute’ until squash in slightly limp, about 8 minutes.
  • In a separate bowl stir together cheese, eggs, herbs, salt and pepper.
  • Add squash/onion mixture to cheese mixture.
  • Pour into 9″ pie plate, which has been buttered or sprayed.
  • Bake at 375 degrees for 25-30 minutes, or until center is set and edges are lightly browned.

Quinoa with Broccoli, Cauliflower and Toasted Coconut Marcus Samuelsson

  • 2 tablespoons unsweetened coconut flakes
  • 1 cup quinoa
  • ½ cup coconut milk
  •  Kosher salt
  • 2 tablespoons olive oil
  • ½ cup small broccoli florets
  • ½ cup small cauliflower florets
  • 1 medium carrot, peeled and thinly sliced
  • 2 celery ribs, finely chopped
  • 4 scallions, thinly sliced
  • 1 tablespoon minced peeled ginger
  • 2 garlic cloves, minced
  • 3 ripe tomatoes, chopped
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • ½ teaspoon smoked paprika
  • ½ teaspoon Aleppo pepper or hot red pepper flakes
  •  Freshly ground black pepper

PREPARATION

  1. Toast coconut in a small, dry skillet over medium heat, stirring, until golden. Set aside.
  2. Rinse quinoa well in a fine-mesh sieve, then drain. Combine quinoa, 1 1/2 cups water, 1/2 cup coconut milk and 1/2 teaspoon salt in a medium saucepan and bring to boil over high heat. Reduce heat to low, cover, and cook until quinoa has absorbed the liquid, about 15 to 20 minutes. Remove from heat.
  3. While the quinoa cooks, heat olive oil in a large skillet over medium-high heat. When it shimmers, add broccoli and cauliflower and cook, stirring frequently, about 2 minutes. Then toss in carrots and cook about a minute longer.
  4. Add celery, scallions, ginger, and garlic and cook, stirring often, until fragrant, about 2 minutes. Place tomatoes in the skillet and mix well. Add parsley, mint, smoked paprika and Aleppo pepper and stir once or twice, until everything is heated through and combined. Season with salt and pepper.
  5. Spoon quinoa into a wide bowl. Add vegetables and coconut flakes and mix well. Serve hot.

Lulu’s crab supreme

for the white sauce
4 tbsp butter
2 tbsp flour
1 c milk
1 tsp mustard
1/2 tsp worcestershire sauce
1/2 tsp horseradish
salt
2 tsp lemon juice
1 tbsp mayo
1 lb crab
for topping
1/2 c fresh bread crumbs
2 tbsp melted butter

Preheat oven to 400. Lightly butter a shallow 2 qt baking dish.
White sauce: melt the butter in a small sauce pan. stir in the flour and cook stirring constantly for 1-2 min. Slowly wisk in the milk bring the mixture to a boil and cook until mixture thickens (2-3 min) Remove from the heat and stir in mustard, wor sauce, horseradish, salt, lemon juice and mayo.

place the crab in the prepared dish.pour in white sauce and stir gently/

in a small bowl toss the bread crumbs with butter. sprinkle over the casserole. bake in oven for 10 min NO Longer.

Creamy Farro With Crispy Mushrooms and Sour Cream alison roman

  • ¼ cup olive oil, plus more as needed
  • 4 medium leeks, white and light green parts, thinly sliced
  • 1 pound mix of mushrooms, such as maitake, oyster, cremini or chanterelle, torn into bite-size pieces (about 5 cups)
  •  Kosher salt and freshly ground black pepper
  • 1 ¾ cups pearled or semi-pearled farro or barley
  • 4 cups vegetable broth or chicken broth
  • ½ cup finely chopped chives (from about 1 bunch)
  • 1 cup fresh dill leaves, coarsely chopped
  • 1 tablespoon finely grated lemon zest, plus lemon wedges for squeezing
  •  Sour cream, for serving
  1. Heat olive oil in a large Dutch oven over medium-high heat. Add half the leeks and half the mushrooms, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and crisped, 12 to 15 minutes. (They will start giving off moisture and steaming a little before this happens, so be patient.)
  2. Using a slotted spoon, transfer them to a medium bowl leaving any olive oil behind. (They will have absorbed the oil as they cook, and released it back as they crisp.) Add a bit more olive oil so there’s another 1/4 cup or so in the pot. Cook the remaining leeks and mushrooms, adding them to the bowl with the other mushrooms.
  3. Without wiping the pot, add farro and season with salt and pepper. Cook over that same medium-high heat, stirring frequently, until farro is toasted on the outside (it will go from pale golden brown to a toastier golden brown), about 5 minutes. Add vegetable broth and 2 cups water; season with salt and pepper.
  4. Bring to a strong simmer and reduce heat to medium-low. Simmer gently, stirring occasionally, until farro is fully cooked and most (but not all) of the liquid has been absorbed, 20 to 25 minutes. It should still look a bit loose, like risotto or a porridge. Remove from heat and add half the chives.
  5. Toss dill, remaining chives and lemon zest together in a small bowl. To serve, season farro with salt and pepper and ladle into bowls. Top with sour cream, mushrooms and leeks, and dill mixture. Serve lemon wedges alongside for squeezing.

Baked Scallops from yankee magazine

  • 2 pounds scallops (sea or bay)
  • 1 cup crushed Ritz (or similar) crackers
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic salt
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup (1 stick) salted butter, melted
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon dry vermouth
  • Garnish: Lemon slice, chopped fresh chives or parsley

Preheat the oven to 325º, and set a rack to the second-to-top position.Wash the scallops and pat dry.

Arrange scallops in a 9- by 13-inch baking dish. In a small bowl, stir together the cracker crumbs, garlic salt, and pepper. Sprinkle the scallops evenly with the cracker crumb mixture, then the Parmesan. Pour the butter over all, then sprinkle evenly with the lemon juice and vermouth. Cover the dish with foil and bake for 20 minutes, then remove foil and bake an additional 10 minutes.

Turn the heat up to “broil” and, with the oven door ajar, brown the top for an additional 2 or 3 minutes (keep a constant eye on the dish to avoid burning). Serve hot, garnished with a slice of lime and fresh chopped chives or parsley.