Crunch Time

RECIPES IN CRUNCH TIME

Goldy’s Caprese Salad

Crunch Time Cookies

Love Potion Salad

Tex-Mex Ham and Cheese Casserole

Goldy’s Garlic Lamb Chops

Goldy’s Guava Coffee Cake

Homemade Cream of Mushroom Soup

Breakfast Bread Pudding with Rum Sauce

Puerco Cubano

Ferdinanda’s Florentine Quiche

Goldy’s Caprese Salad

1-1/2 pounds organic heirloom tomatoes, chopped if large, or you can use grape or cherry tomatoes, halved

8 ounces ciliegine (small fresh mozzarella balls), drained

12 leaves fresh basil, finely chopped

3 cups baby field greens (mâche), gently rinsed and spun dry

Dressing

1/4 cup best-quality white wine vinegar

2 teaspoons Dijon mustard

1/4 teaspoon granulated sugar

1/2 teaspoon coarse sea salt

1/4 teaspoon freshly ground black pepper

2/3 cup best-quality basil oil (infused with basil, not with dried basil leaves in it; recommended brand: Boyajian)

In a medium-size bowl, combine the tomatoes, ciliegine, and chopped basil. Place the dry greens in a medium-size, attractive glass or crystal salad bowl. Set aside.

In a jar with a screw-on lid, combine the vinegar, mustard, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Screw the lid on tightly and shake to combine well. Take off the lid, pour in the oil, screw the lid back on tightly, and shake very well to combine.

Place the tomato mixture on top of the greens. Shake the dressing again, and pour on about 1/4 to 1/2 cup dressing. Taste carefully. Depending on the sweetness of the tomatoes, you may need a bit more sugar. (Do not use too much dressing. Store the remainder, still in its covered jar, in the refrigerator.)

Toss the salad and serve immediately.

Makes 4 to 6 servings

Crunch Time Cookies

1 cup pecan halves

1-1/4 cups all-purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 pound (2 sticks) unsalted butter, at room temperature

1/4 cup softened cream cheese

1 cup dark brown sugar, firmly packed

3/4 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

2-1/2 cups rolled oats

8 ounces (1-1/2 cups) semisweet chocolate chips

4 ounces (2/3 cup) toffee bits (Heath toffee bits or Bits o’ Brickle)

In a large frying pan, sauté the pecans over low heat, stirring frequently, for about 10 minutes, or until the nuts begin to change color and emit a nutty scent. Turn the nuts out onto paper towels and allow them to cool, then chop them roughly and set aside.

Sift or whisk together the flour, salt, baking powder, and baking soda. Set aside.

In a large mixing bowl, beat the butter and cream cheese on medium speed until the mixture is very creamy. Add the brown sugar and beat very well, until the mixture is creamy and uniform. Add the granulated sugar and again beat very well, until you have a uniform, creamy mixture. Add the eggs, one at a time, and beat well after each addition. Stir in the vanilla.

Using a large wooden spoon, stir in the dry mixture just until combined. Then stir in the oats, chocolate chips, cooled nuts, and toffee bits, blending only until thoroughly mixed.

Cover the bowl with plastic wrap and put it in the refrigerator until completely chilled, at least three hours or overnight.

When you are ready to bake the cookies, take the bowl out of the refrigerator and allow the batter to warm slightly while the oven is preheating.

Preheat the oven to 375˚F. Place silicone mats on two cookie sheets.

Measure the batter out by tablespoonfuls, two inches apart. Place no more than a dozen cookies on each sheet. Bake, one sheet at a time, for 9–11 minutes, until the edges of the cookies are very brown and the centers are no longer soft.

When you remove a cookie sheet from the oven, place it on a cooling rack for 2 minutes, so the cookies can set up. Then use a pancake turner to remove the cookies to cooling racks, and allow them to cool completely. Store in airtight containers or in zippered freezer bags. These cookies freeze well.

Makes 4 dozen

Love Potion Salad

1 ounce pine nuts

4 cups baby field greens (mâche), gently rinsed and spun dry

1 pound grape tomatoes, rinsed, patted dry, and halved

1/2 cup blue cheese crumbles, or to taste

In a wide sauté pan, toast the pine nuts over low heat, stirring constantly, until they are lightly browned and emit a nutty scent. Turn out on a paper towel to cool while you make the dressing (see below).

When you are ready to serve the salad, place the greens and tomatoes in an attractive salad bowl. Toss with about 1/4 cup dressing, and taste. (You may need to add more dressing, but do not overdress the salad.) Sprinkle the crumbles and pine nuts on top of the salad, and toss again. Serve immediately.

Makes 4 servings

Love Potion Salad Dressing

1 teaspoon minced garlic

2 teaspoons minced shallot

1 tablespoon best-quality mayonnaise

1 tablespoon Dijon mustard

1 tablespoon finely chopped fresh basil

3 tablespoons best-quality aged balsamic vinegar

2 tablespoons freshly grated Parmigiano-Reggiano cheese

kosher salt, to taste

freshly ground black pepper, to taste

1 cup best-quality extra-virgin olive oil

Place first seven ingredients, plus salt and pepper to taste, in a blender jar. Blend to purée. Stop the blender twice, and with the blender off, use a spatula to scrape down the sides of the jar. When the mixture is a uniform color, remove the filler cap (the small plastic cap inside the large plastic lid), and while the blender is running, very slowly drizzle in the olive oil. (With your free hand, you may want to hold a paper towel over the filler cap opening between drizzling operations, to prevent spattering.) When the mixture is completely emulsified (less than a minute), stop the blender and pour the dressing into a pint-size jar or pitcher. With 1/4 cup of dressing, dress the salad. Tightly cover the jar or pitcher with the remainder of the dressing and keep it in the refrigerator. When you want to dress another salad, bring the dressing out of the refrigerator (where it will have separated), so it can come to room temperature. When it is at room temperature, use a whisk and quickly stir the dressing, so it can re-emulsify.

Tex-Mex Ham and Cheese Casserole

1-1/2 cups grated sharp cheddar cheese

1-1/2 cups diced ham, from which the fat has been trimmed

1/4 cup prepared picante sauce

3 ounces diced canned chiles, drained and patted dry

5 pieces sourdough bread, buttered and cubed (you should have about 4 cups of cubes)

2 large eggs

1-1/4 cups whole, low-fat, or skim milk

1/4 teaspoon cayenne pepper

1/2 teaspoon paprika

1/2 teaspoon kosher salt

Preheat the oven to 325˚F (high altitude: 350˚F).

Butter a 9-by-13-inch glass or ceramic pan.

Combine the cheddar and diced ham in a bowl and toss well. In another bowl, combine the picante and chiles.

Place one layer of buttered bread cubes in the bottom of the prepared pan; sprinkle with one half of the ham and cheese mixture. Carefully spoon half of the picante mixture over the ham and cheese. Place the rest of the bread cubes on top, sprinkle with the remaining ham and cheese mixture, then spoon on the rest of the picante mixture.

In a large mixing bowl, beat the eggs, milk, and seasonings together until well mixed. Use a spatula, if necessary, to break up any clumps of paprika. Strain this mixture evenly over the layered ingredients in the pan. Bake, uncovered, for about 25–30 minutes, or until the center is cooked and the casserole has turned golden brown. Serve immediately.

Makes 4 servings

Goldy’s Garlic Lamb Chops

2 racks baby lamb chops (about 1-3/4 pounds each)

2 tablespoons crushed garlic

olive oil

1/2 teaspoon sea or kosher salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

Preheat oven to 425˚F. Lightly oil the rack on a roasting pan.

Remove the lamb chops from their packaging. Rinse them, pat them dry, and place them on a cutting board. Using a very sharp knife, carefully trim a 1/4-inch layer of fat from the area above the meat. Set this fat aside.

Still using the sharp knife, cut 8 evenly spaced, deep pockets in the meat itself. Stuff the pockets with the garlic. If you have garlic left over, spread it across the meat.

Pour enough olive oil over the chops to cover, then gently massage it into the meat. Sprinkle the chops with the salt and pepper, then place the reserved layers of fat over the pockets of garlic. Place the chops on the prepared rack of the roasting pan. Carefully insert a meat thermometer in the meat.

Roast until the meat thermometer reads 145˚F. Remove the lamb from the oven and carefully place a piece of foil over the chops. Allow to sit for 10–15 minutes. Serve, preferably with mint jelly.

Makes 6 to 8 servings (2 to 3 chops per person)

Goldy’s Guava Coffee Cake

1/4 pound (1 stick) unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs

1 cup commercial sour cream

2 teaspoons vanilla extract (preferably Mexican vanilla; you may also substitute one teaspoon vanilla extract and one teaspoon vanilla-bean paste)

1 tablespoon finely minced orange zest (the zest from about one large navel orange)

2 teaspoons finely minced lemon zest (the zest from about one large lemon)

1/2 cup best-quality guava preserves, well stirred (recommended brand: Queensberry)

2 cups all-purpose flour (high altitude: add 2 tablespoons)

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

Confectioners’ sugar, for sprinkling on top of the cakes (optional)

Preheat the oven to 350˚F. Butter and lightly flour two 9-inch round cake pans or two 8-inch square pans.

In a large mixing bowl, beat the butter with the sugar until very light and fluffy. Add the eggs one at a time and beat well, until very well combined. Add the sour cream and stir in thoroughly. Add the vanilla. Mince the zests together (or whirl them in a coffee-bean grinder dedicated to mincing zests). Stir in along with the preserves. Stir thoroughly.

Sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture and stir carefully until thoroughly combined. Do not overmix. Batter will be stiff.

Divide the batter evenly between the two pans. Spread the batter to the edges of the pans.

Bake on Convect for 15 minutes, or on Bake for 20–30 minutes, just until the cakes pull away from the sides of the pans and a toothpick inserted in the center comes out clean.

Place the cakes, still in their pans, on racks. Allow them to cool 10 minutes, then invert the cakes and remove the pans. Allow the cakes to cool completely.

When you are ready to serve the cakes, you may sift the tops with confectioners’ sugar.

Makes 2 cakes

Homemade Cream of Mushroom Soup

1 ounce dried wild mushrooms (porcini, cremini, or morels)

2-1/2 cups spring water

4 ounces (1 stick) unsalted butter, plus an additional 2 tablespoons, if needed

1 shallot, finely diced

8 ounces fresh button mushrooms, gently rinsed, patted dry with paper towels, and finely diced

7 tablespoons all-purpose flour

4 cups (1 quart) homemade chicken stock

2 cups heavy whipping cream

1/4 cup dry sherry

sea salt or kosher salt, to taste

freshly ground black pepper, to taste

Place the dried mushrooms in a large heatproof bowl. Bring the spring water to a boil and pour it over the dried mushrooms. Allow to sit for 30 minutes. Remove the reconstituted mushrooms with a slotted spoon, pat dry, and chop finely. Set aside. Strain the mushroom water through cheesecloth and set the water aside. You should have about 2 cups of mushroom water.

In a large stockpot, melt the butter over low heat. Place the diced shallot and diced fresh mushrooms in the pot and allow to cook over low heat, stirring frequently, for about 10 minutes, or until soft. Raise the heat to medium, sprinkle in the flour, and stir constantly until the mixture bubbles and the flour is cooked, about 3 minutes. (If the mixture is completely dry, add up to 2 tablespoons of the extra butter. Stir the mixture until the butter is completely melted, then stir and cook until the flour is cooked.)

Using a 1/2-cup measuring cup, add the chicken stock and reserved mushroom water 1/2 cup at a time. Bring the heat up to medium-high, and cook, stirring constantly, until the mixture thickens and bubbles. Lower the heat and add the chopped wild mushrooms, the cream, the sherry, and salt and pepper to taste. Cook, stirring frequently, for another 15 minutes. Remove from heat.

When the soup has cooled slightly, spoon it in batches into a blender, and purée. Place the puréed batches into a large heatproof bowl. When the soup is completely puréed, pour it back into the stockpot, taste, and correct the seasoning. Bring the soup back to a simmer and serve.

Makes 6 to 8 servings

Breakfast Bread Pudding with Rum Sauce

1 teaspoon cinnamon

1-1/2 cups granulated sugar

1-1/2 pounds cinnamon raisin bread, torn up into bite-size pieces

4 tablespoons (1/2 stick) unsalted butter, softened

4 large eggs, at room temperature

4 cups half-and-half

2 tablespoons vanilla (preferably Mexican, or you can use 1 tablespoon vanilla extract and 1 tablespoon vanilla bean paste)

Mix the cinnamon into the sugar until well combined; set aside. Butter a 9-by-13-inch glass baking pan and place the torn-up bread into it.

In a large mixing bowl, beat the butter until it is creamy. Mix in the cinnamon sugar and beat until very creamy. Add the eggs, one at a time, and beat until well combined. Mix in the half-and-half and vanilla, and beat well. (The mixture will be thin and will not be completely combined; this is normal.) Stop the beater and use a spatula to mix as well as possible.

Pour the butter mixture over the torn-up bread. Cover the pan with plastic wrap and place in the refrigerator overnight.

In the morning, remove the pan from the refrigerator and discard the plastic wrap.

Preheat the oven to 350˚F.

Bake the pudding for 30 minutes, then remove from the oven and stir with a wooden spoon. Place the pudding back in the oven and bake for an additional 30 minutes, until it is puffed and golden. While the pudding is baking, prepare the rum sauce (see below).

Place the pudding on a rack and carefully pour the rum sauce over it. Allow the rum sauce to soak into the pudding (2–3 minutes), and then serve. Pudding will be very hot.

Makes 8 servings

Rum Sauce

4 ounces (1 stick) unsalted butter

1 cup light brown sugar

1/3 cup best-quality rum

1/4 teaspoon freshly grated nutmeg

1 large egg

In a medium-size sauté pan, melt the butter. Add the sugar, rum, and nutmeg, and stir with a wooden spoon or heatproof spatula until the sugar dissolves and the mixture is well blended. Remove from the heat and allow to cool slightly, still in the pan.

In a small bowl, beat the egg until it is very frothy. Beat the egg into the butter mixture until well combined. Place the sauté pan back on the stove and cook, stirring, over medium-low heat, until the mixture thickens.

Remove from the heat and immediately pour over the pudding.

Puerco Cubano

1/4 cup (1/2 stick) unsalted butter

1 pound ground pork

2 tablespoons freshly minced or crushed garlic

2 teaspoons demi-glace de poulet or demi-glace de veau (chicken or veal demi-glace)

1/4 cup all-purpose flour

1/2 teaspoon dried oregano

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 cups fresh orange juice

1/4 cup fresh or organic, not-from-concentrate lime juice

2 teaspoons (or more) granulated sugar

1 cup chopped fresh cilantro

In a large (12-inch) nonstick sauté pan, melt the butter over medium-low heat. Add the pork and the garlic, and cook, stirring and breaking up the pork, until the meat is just cooked. Add the demi-glace and stir well.

Add the flour, oregano, salt, and pepper, and cook, stirring, until the flour is cooked and the mixture bubbles.

Stir in the juices and sugar and raise the heat to medium. Stir constantly until the mixture bubbles and is thickened. Taste and correct the seasoning.

Spoon the pork onto a large platter and sprinkle with the chopped cilantro. This dish goes well with hot cooked rice.

Serve immediately.

Makes 4 to 6 servings

Ferdinanda’s Florentine Quiche

rice crust (see below)

1 10-ounce package frozen chopped spinach

2 tablespoons unsalted butter

3 large eggs

2 cups small-curd cottage cheese

2 tablespoons whipping cream

1 teaspoon Dijon mustard

1/2 teaspoon kosher salt

1/8 teaspoon paprika

1/8 teaspoon cayenne pepper

1/3 cup best-quality Gruyère cheese, grated

1/4 cup best-quality Parmesan cheese, grated

Preheat the oven to 350˚F. Butter a 9-inch glass pie pan. Prepare the rice crust and press it into the pie pan; set aside.

Cook the spinach according to package directions. Drain thoroughly, pressing all the liquid out through a strainer. Place the drained spinach in a bowl and add the butter; set aside.

In a large bowl, beat the eggs until frothy. Stir in the cottage cheese, cream, mustard, seasonings, and grated cheeses. Stir until well mixed. Add the buttered spinach and stir again until well mixed. Pour the spinach mixture into the rice crust.

Bake about 40 minutes, until puffed, golden brown, and set in center. (Check the center with a spoon to be sure it is no longer liquid.) Allow to cool 5 minutes. Slice and serve. This dish goes well with sliced fresh fruit and hot rolls.

Makes 8 servings

Rice Crust

1 large egg

2 cups cooked rice, at room temperature

2/3 cup best-quality Gruyère, grated

Beat the egg until frothy. Add the rice and cheese and stir well. Spread this mixture in the buttered pie pan.