30-minute meals, Pasta and noodles, Vegetarian main dishes

Pasta with Feta, Spinach and Pine Nuts

Nigella Lawson’s new show, Nigella Kitchen, started two weeks ago. The only problem is that it’s on at the same time as River Cottage Everyday with Hugh Fearnley-Whittingstall. Luckily, I don’t have to choose between them since I can record River Cottage while I watch Nigella, but if I did have to choose, I think I’d go with the domestic goddess. I know her formula of snug-fitting cashmere twin sets, seductive finger-licking and her fondness for fairy lights is growing old for some people, but I still love her. I even joke that I want to be her when I grow up. This is another 30-minute meal from her new cookbook, taken from her lifesaver express index when I barely had time to think amidst my work deadlines last week, never mind plan meals, shop for them and cook them, but was still able to whip up something healthy and tasty for dinner thanks to this quick and easy recipe.

Pasta with Feta, Spinach and Pine Nuts
adapted from Kitchen by Nigella Lawson

Serves 6

Nigella says the leftovers can be made into an excellent cold pasta salad for lunch the next day by refrigerating it straightaway, then breaking it up a bit with a fork and adding some lemon juice and olive oil.

1 lb 2 oz (500 g) fusilli
1/3 cup (50 g) pine nuts
1 tablespoon olive oil
1 onion, sliced
2 cloves garlic, minced
1/4 teaspoon nutmeg or allspice
1 lb 2 0z (500 g) frozen leaf spinach
7 oz (200 g) feta cheese, crumbled
3 or 4 tablespoons freshly grated Parmesan
salt and freshly grated black pepper

Cook the pasta in a large pot of boiling salted water until al dente, or according to the packet instructions.

Toast the pine nuts in a hot, dry pan (one that’s big enough to eventually take the sauce and all the pasta) just until they’re golden, taking care not to let them burn. Transfer to a bowl or plate and set aside.

Heat the olive oil in the pan and add the onion. Cook on a low heat for 8 to 10 minutes, until soft. If they look like they’re getting too brown, sprinkle with a little salt (to help draw out the juices and slow down the browning). Add the garlic and cook for 1 minute more. Add the nutmeg or allspice, then add the frozen spinach. Keep stirring to help the frozen spinach melt consistently.

Just before you drain the pasta, scoop out a mug of the cooking water. Add about 1/4 cup (60 ml) to the spinach in the frying pan, then crumble in the feta and stir. Add in the Parmesan and stir again.

Drain the pasta and toss into the spinach and feta sauce, then season to taste. Add in more of the pasta cooking water if the sauce looks too dry. Transfer to a serving bowl, then add the toasted pine nuts and toss through before serving.

Beans, Beef, Cookies, Desserts, Salads

Layered Taco Salad and Rocky Road Bark

I’ve made this layered taco salad a few times, each time planning to post the recipe because it’s so easy to make and pretty to look at once assembled. Unfortunately, it’s so tasty I’m never able to resist immediately sitting down to dish up a plate, ruining the picture-perfect ensemble of beef, beans, cheese, avocados and lettuce, so you’ll have to use your imagination on this one. If it helps, think of  your favorite nachos, then imagine them with better, fresher ingredients on a bed of tangy lime-dressed lettuce.

For those in need of a picture, I give you dessert — rocky road bark. Sam is a huge fan of marshmallows but I try to limit his intake. This inevitably leads to opened bags of marshmallows growing stale in my cupboard. This recipe took care of a handful of them and provided a few days of bite-sized after-dinner treats that the whole family enjoyed.

Layered Taco Salad
adapted from Gourmet, August 2003

Serves 4

for the dressing:
juice of 1 lime
3 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup (60 ml) olive oil

for the beef:
1 medium onion, chopped
2 garlic cloves, finely chopped
1 jalapeno or serrano chiles (including seeds), finely chopped
2 teaspoons chili powder
2 teaspoons ground cumin
2 tablespoons olive oil
1 lb (450 g) ground chuck
6 oz (175 ml) tomato sauce
1/2 teaspoon salt
1/4 teaspoon black pepper

for the salad:
1 firm-ripe California avocado
1 large head romaine lettuce, thinly sliced
1 tomato, chopped
1/4 lb (110 g) coarsely grated sharp Cheddar
1 x 15 oz (425 g) can black beans, drained and rinsed
1 x 6 oz (170 g) can sliced pitted black olives, drained
tortilla chips, to serve

To make the dressing, whisk together the lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add the oil in a stream, whisking until emulsified.

To cook the beef, cook the onion, garlic, chile, chili powder, and cumin in the oil in a 12-inch heavy skillet over a moderate heat, stirring occasionally, until the onion is well softened, about 6 minutes. Add the beef and cook, stirring occasionally and breaking up lumps, until the meat is no longer pink, about 5 minutes, then spoon off any excess fat from the skillet. Add the tomato sauce, salt, and pepper to the beef and cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat.

To assemble the salad, peel and pit the avocado, then cut into 1/2‑inch pieces. Spread the lettuce over the bottom of a shallow 4‑quart dish or other large shallow bowl (for example, a large pasta serving bowl). Drizzle the dressing over the salad and toss lightly. Spoon the beef mixture evenly over the lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives.

***

Rocky Road Bark
adapted from Cook’s Country

Makes 16 pieces

5 or 6 whole graham crackers
6 tablespoons (90 g) unsalted butter
1/4 cup (40 g) packed light brown sugar
1/2 teaspoon salt
4 oz (110 g) semisweet or bittersweet chocolate, chopped
3/4 cup (40 g) mini marshmallows
1/2 cup (50 g) chopped pecans, walnuts or sliced almonds

Preheat the oven to 375°F (190°C). Line an 8‑inch-square baking pan with heavy-duty aluminum foil, making sure the foil is tucked into all corners and at least 1 inch of foil overhangs the top of the pan on the sides. This will create a type of handle, which you’ll use later to pull out the bark. In a single layer, line the bottom of the pan with graham crackers, breaking them if needed so that they fit tightly.

Combine the butter, brown sugar, and salt in a small saucepan and cook over low heat, stirring constantly, until the butter is melted and the sugar is dissolved. Scrape the mixture onto the graham crackers and smooth so that the mixture covers the crackers completely. Bake until the caramel is bubbling, about 8 minutes.

Remove the pan from the oven, sprinkle with the chocolate pieces, and return the pan to the oven to soften the chocolate, about 2 minutes. Remove the pan from the oven and use a spatula to gently smooth the chocolate into an even layer.

Sprinkle the marshmallows and then the nuts over the chocolate, pressing lightly with your fingertips so the marshmallows and nuts adhere to the chocolate. Cool the pan on a wire rack for 30 minutes, then freeze until the chocolate hardens, 30 minutes.

Grabbing the overhang, lift the foil from the pan onto a cutting board. Using a sharp chef’s knife, cut the bark into 2‑inch squares. Store any leftovers in an airtight container for up to 1 week in the refrigerator.

Cookbook reviews, Entertaining, One-pot wonders, Poultry

Balsamic Roast Chicken with Rocket, Roast Tomatoes and Parmesan

As a bit of a self-confessed cookbook addict (six new cookbooks in the last six weeks, ahem!), I know what Domini Kemp is talking about when she said in her column last Saturday, “Who needs another cookbook? I know if the amount I have on my shelves is anything to go by, then I certainly don’t. But yet, I love flicking through cookbooks any chance I get.” Her own beautifully styled new book, Itsa Cookbook, is a compilation of over 100 of the best-loved, most-cooked recipes from her weekly Irish Times column, with photographs that make you wish you could pull up a chair and tuck in. Recipes I’ve already made from Domini’s column over the years that are now included in her book are chickpea, sweet potato and chorizo stew; beans and bacon; coriander chicken with chickpea, feta and coriander salad; and salmon en croute with dill and pistachio pesto. A short list of recipes from the book I’m looking forward to trying include sweet corn fritters with tomato salsa, lemon and garlic poached chicken, baked sweet potatoes with lemon and chilli, and chocolate sorbet.

Domini is not only a food writer with a weekly column in the Saturday Irish Times Magazine, but is also a professionally trained chef and restaurateur (she and her sister, Peaches, own and run the Itsa Food Company). Yet for all that, Domini says in her introduction, “But every day I cook at home, where time, nutrition, satisfaction and taste are all key factors. I love to take a recipe, tear it apart, try to make it simpler and tastier and eliminate anything that isn’t utterly critical.” What this has resulted in is a book filled with foolproof recipes aimed at the everyday cook who still wants to eat well — and which one of us doesn’t fit that description?

You can’t get more foolproof than this recipe for balsamic roast chicken with rocket (that’s arugula to those of you in the States), cherry tomatoes and Parmesan. It literally takes 5 minutes to put together and cooks for 30 minutes in the oven — how’s that for an effortless midweek meal? It’s a fantastic recipe to have up your sleeve.

Balsamic Roast Chicken with Rocket, Roast Tomatoes and Parmesan
adapted from Itsa Cookbook by Domini Kemp

Serves 4

This takes only minutes to pull together, but is tasty and sophisticated enough to serve for guests. The flavors are very similar to Jamie Oliver’s cherry tomato and sausage bake, not to mention the same effortless cooking method, so if you like that, you’ll love this too.

4 chicken breasts or supremes, skin on or off
a few tablespoons olive oil
a few tablespoons balsamic vinegar
a few cloves garlic, peeled
fresh thyme or rosemary if you have it
salt and freshly ground black pepper
9 oz (250 g) cherry tomatoes, sliced in half
4 handfuls rocket (arugula)
a few chunky shavings of Parmesan or Pecorino
crusty  bread, to serve

Preheat the oven to 400°F (200°C).

Place the chicken in a roasting tray or baking sheet and pour over the olive oil and balsamic vinegar. Add in some garlic, herbs and season well, then add in the cherry tomatoes. Roast for about 30 minutes, or until the chicken is fully cooked through, basting the chicken with the cooking juices once or twice.

Arrange the arugula (rocket) on 4 plates. Top with the chicken and some tomatoes and loads of cooking juices (which is like a warm and simple vinaigrette). Top with some Parmesan shavings and serve with plenty of crusty bread to mop up the juices.

30-minute meals, Italian food, Pasta and noodles

Pasta with Pancetta, Peppers and Parsley

With over 80 cookbooks in my collection, the last thing I need is another one, but that didn’t stop me from getting Nigella Lawson’s new book, Kitchen: Recipes from the Heart of the Home, hot off the presses two weeks ago (in America, you’ll have to wait until October 12 to get your hands on a copy). A lifesaving new feature in this book is a separate index of express recipes that can be made in 30 minutes or less, and with a recent bottleneck of work deadlines requiring lots of late nights chained to my desk with little time to spare for cooking, let alone meal planning, I’ve already been turning to it a lot. This is one of the first recipes I made from the book, and I can see it being a firm favorite in my repertoire of store cupboard dinners that I can pull together when time is short and the kids are hungry.

Pasta with Pancetta, Peppers and Parsley
adapted from Kitchen by Nigella Lawson

Serves 4

1 lb (450 g) spaghetti
1 tablespoon olive oil
11 oz (300 g) pancetta cubes or streaky bacon
3 cloves garlic, chopped
1 teaspoon dried chili flakes (optional)
zest and juice of 2 lemons
1/4 cup (60 ml) cold water
about 14 oz (400 g) (drained weight) roasted peppers from a jar, chopped into bite-sized pieces
1 large bunch of parsley, chopped
salt and freshly ground black pepper

Cook the pasta in a large pot of boiling salted water according to the packet instructions.

Meanwhile, heat the oil over a medium heat in a heavy-based pan, one that’s big enough to eventually add all the cooked pasta to later. If you’re using regular bacon, chop it into bite-sized pieces first. Fry the pancetta or bacon until crisp, then add the garlic, dried chili, lemon zest and juice and the water. Cook for 1 minute, then add the peppers and half the chopped parsley.

When the pasta has finished cooking, reserve 2 cups (480 ml) of the cooking water, then drain. Add the pasta to the sauce in the pan. Toss everything together well and add some of the pasta cooking water if it needs it, then season to taste and sprinkle with the remaining parsley.

Italian food, Pasta and noodles, Pork

Rigatoni with Pork and Lemon Ragu and Garlic Sauteed Spinach

After more than a year of blogging, nearly all my favorite recipes have been gathered, photographed and posted. While this has forced me to try out new recipes, the new recipes don’t always turn out to be blog-worthy. Sometimes they don’t even turn out to be edible. Thankfully, friends and family will sometimes throw a tried and true recipe of their own my way. Leah, high school friend of Kristin and me, also of Tzatziki Chicken fame, sent me a bunch of her family’s favorite recipes earlier this month. This is the first of the bunch I tried and if the others are even half as tasty, we’re in for some good eating in my house. Thank you, Leah! If anyone else has a favorite recipe of their own, please send them our way.

Rigatoni with Pork and Lemon Ragu
adapted from Easy Everyday: Simple Recipes for No-fuss Food (Ryland Peters & Small))

Serves 6

2 tablespoons olive oil
1 lb (450 g) ground pork
1 onion, finely chopped
3 garlic cloves, thinly sliced
4 anchovy fillets in oil, drained
2 tablespoons fresh rosemary leaves, minced
1 lemon, zested and juiced
1 lb (450 g) rigatoni
2 cups (475 ml) whole milk
handful of good quality green olives, pitted and chopped
1/2 cup (120 ml) heavy cream
1/2 teaspoon freshly ground nutmeg
1/2 cup (50 g) Parmesan shavings, plus extra to serve
salt and black pepper, to taste

Put a large pan of salted water on to boil for the rigatoni.

Meanwhile, heat the olive oil in a large skillet over high heat and add the pork. Cook the pork 3–4 minutes until lightly browned, breaking up clumps with the back of a wooden spoon. Add the onion, garlic, anchovies, rosemary, and lemon zest and stir to combine with the pork. Reduce the heat, cover, and let the onion soften for 10 minutes, stirring occasionally.

When the salted water is boiling, add the rigatoni and cook according to the package instructions until al dent and drain.

When the onion is translucent, add the milk, lemon juice, and olives, and bring to a boil, scraping the bottom of the skillet to loosen any sticky, flavorful bits and incorporating them into the sauce. Simmer for 15 minutes or utnil about two-thirds of the liquid has evaporated and the pork is soft. Stir in the cream, then season with nutmeg, salt, and pepper.

Carefully stir in the cooked rigatoni to the pork ragu. Add the Parmesan and transfer to bowl, sprinkling extra Parmesan on top if desired.

***

Garlic Sauteed Spinach

Serves 4

2 bunches spinach, stems removed
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1/2 teaspoon sea salt
lemon juice or rice wine vinegar, to taste

Fill your sink or a large bowl with cold water. Add the spinach to the water and let it soak for a few minutes. Any dirt on the spinach should settle to the bottom of the sink or bowl. Remove the spinach, drain the water (and any dirt) and repeat the procedure to remove any remaining dirt. Drain the spinach and dry it as much as possible in a salad spinner or on a dish towel.

Heat the olive oil and butter over medium heat in a large skillet. Add the garlic and cook 1–2 minutes until it is just starting to turn golden. Add half the spinach and stir until it begins to wilt. Add the other half of the spinach and continue to cook, stirring occasionally, for another 4–5 minutes until fully wilted but still green. Season with salt and lemon juice or vinegar, to taste.

Appetizers, Mexican food, Poultry

Chipotle Lime Grilled Chicken Thighs with Pico de Gallo

As much as I hate to see it go, summer is on its way out. Our bathing suits and beach towels are washed and stored. Jackets and jeans have come out of hiding. Apples are reappearing in our CSA box. And sadly, we harvested the last of our backyard tomatoes. I love tomatoes. I love them enough to avoid eating them out of season when they are pithy, tasteless and generally useless. So to honor the last of our tomatoes, I paired them with our backyard’s real bounty — serrano chilies. The tomatoes and chilies in the pico de gallo provide a nice acidity and heat for the savory grilled chicken thighs. It even livened up the plain white rice I served with it.

Another note on peppers — we grew a bumper crop of hot (really hot) ones this year thanks to a new sunny garden bed and good weather. We obviously couldn’t eat a basket of hot peppers each week, so I made up a huge jar of homemade pickled serranos and jalapenos. If anyone else is looking for a way to preserve their own peppers, check out this fabulous recipe from David Lebovitz for pickled jalapenos. Delicious, easy, and perfect for topping nachos.

Chipotle Lime Grilled Chicken Thighs 
adapted from Gourmet, June 2006

Serves 4 to 6

1/4 cup (60 ml) fresh lime juice
1/4 cup (60 ml) olive oil
2 canned chipotles in adobo, minced
1 teaspoon salt
6 to 8 large skinless boneless chicken thighs
1 tablespoon honey

Prepare your grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).

While the coals are lighting, stir together the lime juice, oil, minced chipotle, and salt in a liquid-measuring cup. Put the chicken in a large sealable bag and add 1/3 cup (80 ml) marinade (reserve the remainder in a cup). Seal the bag, forcing out excess air, and marinate the chicken at room temperature for about 15 minutes. Stir the honey into the remaining marinade until dissolved to make a sauce.

Grill the chicken (discarding the marinade in the bag) on a lightly oiled grill rack, covered only if using a gas grill, turning the chicken over occasionally and moving it to avoid flare-ups if necessary, until just cooked through, 8 to 10 minutes total.

Brush both sides of the chicken with some of the reserved sauce, then continue to grill, turning over once, until lightly browned, about 1 minute more. Serve the chicken drizzled with remaining sauce and topped with pico de gallo, if desired.

***

Pico de Gallo

Makes about 2 cups (480 ml)

1/2 onion (white or red), minced
2 large, ripe tomatoes, diced small
1 jalapeno or serrano chili, minced (remove seeds before mincing to lessen heat)
juice of 1/2 lime
handful of chopped cilantro
1/2 teaspoon salt
1/4 teaspoon pepper

Place the onion in a colander and rinse under cold water, then drain. Gently mix together all of the ingredients, including the onion, in a medium bowl. Taste and add more lime juice, salt and/or pepper, if necessary. Serve with tortilla chips or as a topping to meat, fish, or poultry.

Desserts, French food, Fruit, Grains and pulses, Poultry

Lemon Chicken with Provençal Couscous and Peach and Blackberry Pandowdy

Heading down the hill on my way home after a walk this past weekend and thinking that I was glad I’d worn my fleece, I could see smoke coiling from the chimney of a neighbor’s farmhouse. While I’m not ready to say it’s autumn just yet, I did think to myself that this meal might well be marking the end of summer.

In Ireland, blackberries grow wild in the hedgerows and the countryside is full of them at the minute. I was lucky enough to be able to get all the blackberries I needed for this dessert just by stepping out my back door and picking them from in amongst the hedges that line the perimeter of my yard. I’m not so lucky when it comes to peaches though. They’re one of my favorite summertime treats, but the peaches that you buy in Ireland don’t have the same juice-dribbling-down-your-chin lusciousness as the ones you can get in the States. When I was back there in July, I got my fill of all the summertime staples I used to take for granted but now miss: bratwurst, frozen custard, iced coffee, sweetcorn, watermelon and, yes, peaches from the farm stand. I’m not giving up hope of having an Indian summer, but I’m taking a cue from my neighbor and will be stocking up on turf and firewood again all the same.

If your pastry-making skills aren’t the best, this is the perfect dessert for you. A pandowdy (the word actually means ‘unfashionable’ or ‘without style’) is like an upside-down pie, with the filling right in the dish and the crust on top. It’s a rustic dessert and is meant to look like one, so you don’t have to worry about perfect presentation — you can even make it in a cast iron skillet. As for me, I’m no pastry expert, and in fact used to avoid any recipes that called for it because I was so bad at it, but I’ve had great success using a tip I learned watching Rachel Allen’s Bake program this spring — roll out the pastry between two sheets of cling film. It won’t stick to your counter and you won’t have to add any extra flour for dusting, meaning the pastry will stay light and flaky. Try it!

Lemon Chicken with Provençal Couscous
lemon chicken adapted from The Barefoot Contessa Cookbook by Ina Garten and couscous from The Irish Independent, July 3, 2010

Serves 4

Please don’t be put off by the long list of ingredients for the couscous, it’s only a few spices and vegetables. This is the best couscous dish I’ve ever made — I promise it will be worth the effort of a bit of measuring and chopping.

for the lemon chicken:
1/3 cup (80 ml) freshly squeezed lemon juice (2 or 3 lemons)
1/3 cup (80 ml) olive oil
2 or 3 cloves garlic, finely chopped or grated
salt and freshly ground black pepper
4 boneless, skinless chicken breasts
2 large rosemary sprigs or a few sprigs of fresh thyme (or 1/2 teaspoon dried thyme)

for the Provençal couscous:
1/2 pint (300 ml) chicken stock
1/8 teaspoon turmeric
1/8 teaspoon paprika
1/8 teaspoon ground cumin
1/8 teaspoon chili powder
juice of 1/2 orange
6 oz (175 g) couscous
1 tablespoon olive oil
1 red onion, finely diced
1 red pepper, halved, deseeded and cut into 1/2‑inch cubes
1 yellow pepper, halved, deseeded and cut into 1/2‑inch cubes
1 clove garlic, chopped
1 small zucchini, cut into 1/2‑inch cubes
salt and freshly ground black pepper

To make the chicken, whisk together the lemon juice, olive oil, garlic, salt and pepper. Pour it over the chicken breasts in a casserole dish, then tuck in the fresh herbs around the chicken. Cover and marinate in the refrigerator for at least 2 hours, but ideally overnight. The next day, preheat the oven to 400°F (200°C). Remove the chicken from the marinade, shaking off any excess, and place on a baking tray. Roast in the oven for 30 minutes, or until cooked through.

Meanwhile, to make the couscous, bring the stock, spices and orange juice to the boil and cook gently for 10 minutes. Pour the couscous into a large bowl and pour a quarter of the liquid over it. Stir, cover completely with cling film and allow to steam for 10 minutes. Break up with a fork and pour in another quarter of the stock. Cover once more and let it rest for another 10 minutes. Loosen with a fork again. Add the rest of the stock and cover once more. Once the couscous has absorbed all the liquid and fluffed up, it is cooked. If there is any excess liquid after the couscous has fluffed up, you can simply drain it off.

While the couscous is steaming, you can get on with the vegetables. Heat a large frying pan over a medium heat. Sauté the onion for 2 to 3 minutes in the olive oil, then add the peppers and garlic. Cook for 2 more minutes, then add in the zucchini. Cook for a further 3 to 5 minutes, or until the vegetables are tender but still hold their shape. Season with salt and pepper, then mix the vegetables through the couscous.

Serve the chicken on warmed plates with a portion of Provençal couscous.

***

Gingered Peach and Blackberry Pandowdy
adapted from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson

Serves 8 to 10

I know this recipe looks awfully long and involved, but honestly, it’s so straightforward my five-year-old daughter helped me to make it. This is the pastry recipe from Rustic Fruit Desserts, but if you have your own tried and true pie pastry recipe, just use that.

for the pastry:
1 1/4 cups (150 g) flour
1 tablespoon sugar
1/4 teaspoon fine sea salt
1/2 cup (110 g) cold unsalted butter, cut into 1‑inch cubes
1/4 cup (60 ml) ice water, or more if needed
1 1/2 teaspoons freshly squeezed lemon juice

for the filling:
2 lb (900 g) peaches, pitted (anywhere between 4 and 8 peaches, depending on size)
1/2 cup (100 g) sugar
juice of 1 large lemon
2 tablespoons cornstarch (cornflour)
2 tablespoons (15 g) chopped candied ginger
1/2 teaspoon ground ginger
1/2 teaspoon fine sea salt
1 dry pint (2 cups/about 300 g) blackberries, either fresh or frozen
vanilla ice cream or sweetened whipped cream, to serve

To make the pastry, put the flour, sugar and salt in a bowl, stir to combine, then put the bowl in the freezer for about 10 minutes, until super cold. Add the butter cubes to the flour mixture and toss evenly to coat. Cut the butter into the flour mixtures using a pastry blender, electric mixer or your hands, until the butter is about the size of peas. Stir the water and lemon juice together, then slowly drizzle over the dry ingredients, tossing with a fork to distribute the liquid. The pastry will be shaggy but should hold together when squeezed in the palm of your hand. If it doesn’t, add a few more drops of ice water. (Alternatively, just blend the flour mixture and butter in a food processor and slowly add the liquids until the dough has reached the right consistency.)

Tip the pastry onto a lightly floured surface and press down on the dough, folding it over on itself a few times until it holds together. Try not to handle it too much, or you’ll develop the gluten too much and your pastry will be tough. Shape the pastry into a 1‑inch-thick disc, wrap in cling film and chill in the fridge for at least 30 minutes. (If wrapped well, the pastry will keep for up to 3 days in the fridge of 3 months in the freezer; defrost frozen pastry discs overnight in the fridge.)

When the pastry has rested and you’re reading to make the pandowdy, preheat the oven to 400°F (200°C). Butter a 9‑inch deep-dish pie pan.

Wash the peaches, pierce the skins all over with a fork, then slice each peach into 10 to 12 slices, depending on how big the peach is. Put the peaches in a bowl, add the sugar and lemon juice, and toss gently until the fruit is evenly coated. Set aside for 15 minutes to draw out some of the juices, then strain the juice into a small saucepan. Cook over a medium heat, stirring occasionally, until the juices have reduced by half. Rub the cornstarch, candied ginger, ground ginger, and salt together in a bowl.

Remove the pastry from the fridge. Tear off 2 large pieces of cling film and place the pastry between the pieces. Roll it out between the sheets of cling film until it’s a little larger than the diameter of your pie pan or skillet. If you want, you can place the pie pan or skillet upside-down on top of the pastry and use it to cut the pastry to size, otherwise just eyeball it.

Add the cornstarch mixture and reduced juices to the peaches. Add the blackberries and stir gently until evenly combined. Pour the fruit mixture into the prepared pie pan and top with the pastry circle. If the crust is a bit larger than the pan or skillet, just tuck it inside (remember, it’s rustic!). Place the pie on a baking sheet to collect any drips. Bake for 50 minutes, or until the crust is golden and the fruit is bubbling. If you find that the top is browning too much, cover it loosely with foil for the rest of the cooking time. Cool for 1 hour before serving with some ice cream or a dollop of sweetened whipped cream.

30-minute meals, Appetizers, Seafood

Smoked Salmon Pizza

It’s no secret that I like to serve appetizers as dinner when I can get away with it. Some starters easily morph into the role of main course, such as spring rolls with pork meatballs and shrimp won tons in soup, while other appetizers aren’t really up to the task. I vividly remember the night that I served Reuben seven-layer taco dip and corn chips for dinner. Needless to say, I ended up eating a lot of taco dip by myself that evening.

I’m pretty positive this “pizza” is intended as a first course, but like most parents, I don’t do “courses” with the kids and I really wanted to try this recipe. Paired with vine-ripened tomatoes from our backyard, the pizza alone was plenty for the three (and a half) of us. Admittedly, it’s probably more of a brunch than dinner, reminiscent of a good bagel but lighter and with better textures, especially with the addition of sliced tomatoes.

Smoked Salmon Pizza
adapted from Wolfgang Puck

Makes 1 pizza

8 oz (225 g) prepared (unbaked) pizza dough (white or whole wheat)
1 tablespoon olive oil
1/4 large or 1/2 small red onion, sliced thinly
1/2 cup (120 ml) sour cream
1 teaspoon dried dill (or 1 tablespoon chopped fresh dill)
1 tablespoon chopped red onion
1 1/2 teaspoons lemon juice
5 oz (140 g) thinly sliced smoked salmon
1 large or 2 small tomatoes, sliced thinly (optional)

Preheat the oven to 500°F (260°C).

On a lightly floured surface, roll the dough out into a 10-inch round. The thinner the dough, the crispier the crust when baked. Transfer the dough to a baking sheet and brush the dough with olive oil. Scatter the sliced onion over the top of the dough and bake until the crust is golden brown, about 7 to 10 minutes, depending on the thickness of the dough. Let the baked crust cool for 5 minutes.

While the crust bakes, mix together the sour cream, dill, chopped red onion, and lemon juice.

After the crust cools, spread the sour cream mixture over the top of the crust to within an inch of the edge. Arrange the salmon to cover the surface entirely. Use a pizza wheel to slice the pizza into 6 pieces. If using tomato, top each piece of pizza with 1 or two tomato slices. Serve immediately.

A Cooking Blog