Tag: Western

Red Pepper and Gouda Deviled Eggs

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Who doesn’t love deviled eggs? Not I. Here’s a super easy appetizer that’s perfect for the holiday season (or anytime, really). Roasted red peppers and smoky gouda give these a unique and savory twist.

Ingredients:

1 dozen eggs
3 tablespoons mayonnaise
3 tablespoons jarred roasted red peppers, drained
1 tablespoon sun-dried tomatoes preserved in oil, drained
1 tablespoon aged gouda, plus 1 teaspoon, for garnish
1 teaspoon lemon juice
1 clove garlic
1/2 teaspoon good-quality olive oil
1/2 teaspoon chopped anchovies
1/2 teaspoon paprika, plus more for garnish
Salt
24 capers, for garnish

1. Boil eggs, cool in an ice bath, and peel.

2. Neatly slice cooked eggs in half. Remove yolks and place in a food processor. Add mayonnaise, red peppers, sun-dried tomatoes, 1 tablespoon gouda, lemon juice, garlic, olive oil, anchovies, paprika, and salt to the food processor. Pulse yolk mix until creamy.

3. Fill a clean ziploc bag with the yolk mix and snip a tiny hole in the corner of the bag for piping. Pipe filling into plated and reserved egg whites. Garnish with capers, remaining 1 teaspoon gouda, and a dusting of paprika.

Winter Crunch Salad

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Even though it’s March, I’m still making this mixed salad of hearty winter greens spiked with savory Parmesan and crunchy seeds and apples. Adapted from a Bon Appetit recipe, this salad gets better after sitting in fridge for an hour or two. I’ll be eating this well through springtime.

Ingredients:

1/4 cup roasted sunflower seeds
1/3 cup olive oil
Salt
Pepper
1/2 small shallot
1 Meyer lemon
1 small garlic clove
2 teaspoons Dijon mustard
1 bunch Tuscan kale (about ¾ pound)
5 or 6 ounces Brussels sprouts
2 ounces Parmesan, finely grated
1/2 apple, halved and thinly sliced

1. Make the vinaigrette: Finely chop shallot half and transfer to medium bowl. Juice lemon over bowl. You should have about 2 tablespoons juice. Using a microplane, finely rate garlic clove into bowl. Whisk in 2 Dijon mustard and olive oil; season with salt and pepper.

2. Wash and dry kale, then pat leaves dry. Strip leaves from thick stems, discarding stems, then thinly slice leaves. Transfer to a large bowl.

3. Trim knobby end of Brussels sprouts. Cut sprouts in half lengthwise, then arrange halves cut side down on board and very thinly slice. Add to bowl with kale.

4. Drizzle dressing over kale mixture; season with salt and pepper. Lightly massage and toss with your hands to coat.

5. Add cheese, apples, and sunflower seeds and toss lightly to incorporate.

Pasta with Black Truffle Butter and Mushrooms

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It’s truffle season! Here’s an indulgent main dish that’s perfect for the (post) holidays: carby pasta, earthy truffles, and a healthy hunk of butter. Any kind of pasta will do but I prefer something a little unique here: casarecce, gemelli, or even tagliatelle are all fine options. Serve this with a simple green salad on the side and you’re all set.

Pasta with black truffle butter and mushrooms

Ingredients:

2 tablespoons butter, softened
3 teaspoons black truffle paste or finely grated black truffle
1/2 teaspoon lemon juice
3/4 teaspoon salt, divided
1 pound mixed fresh wild mushrooms, stemmed and sliced (about 6 cups)
4 tablespoons olive oil, divided
1/4 teaspoon black pepper
1 pound pasta
2 garlic cloves, thinly sliced
1 cup chicken broth
4 tablespoons finely chopped fresh flat-leaf parsley
2 ounces Parmesan cheese, grated (about 4 tablespoons), divided

1. Preheat oven to 400F degrees. Stir together butter, truffle paste, lemon juice, and 1/2 teaspoon salt in small bowl until combined. Set aside.

2. Toss together mushrooms, 2 tablespoons oil, pepper, and remaining 1/2 teaspoon salt in a large bowl until coated. Spread in an even layer on a rimmed baking sheet. Roast in preheated oven until tender and golden brown, about 15 minutes, stirring halfway through cook time. Let cool to room temperature.

3. Meanwhile, cook pasta in boiling salted water until al dente. In the meantime, cook garlic and remaining 2 tablespoons oil in a large skillet over medium-high, stirring constantly, until garlic begins to brown, about 2 minutes. Stir in broth and cooled mushrooms.

4. Drain pasta, reserving 1 cup cooking liquid. Add pasta and truffle butter to mushroom mixture in skillet over medium-high; toss to combine. Cook, stirring occasionally, until sauce is emulsified, about 1 minute, adding reserved cooking liquid 1 tablespoon at a time until desired sauce consistency is reached. Remove from heat. Add parsley and 2 tablespoons cheese; toss to combine. Transfer pasta to a serving platter; sprinkle with remaining 2 tablespoons cheese.

Gazpacho Salad

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If gazpacho were a salad, this would be it. Adapted from a Food and Wine recipe, this salad is peak summer: juicy tomatoes and crisp cucumbers bound by a tangy, garlicy, and yes — tomatoey dressing.

Gazpacho salad

Ingredients:

2 English cucumbers or 5 Persian cucumbers
2 pounds heirloom tomatoes
2 tablespoons lime juice
2 tablespoons basil leaves, plus more for garnish
1 garlic clove, smashed
1/4 cup balsamic vinegar, divided
1/3 cup thinly sliced red onion, rinsed under cold water
1 teaspoon sea salt, divided
1 orange or yellow bell pepper, chopped
2 tablespoons olive oil

1. Peel cucumbers, cut in half lengthwise, and if using English cucumbers, remove seeds. Cut cucumbers into 1/2-inch slices; set aside. Cut tomatoes in half lengthwise. Cut tomatoes into 3/4-inch pieces (about 5 cups).

2. Combine 1 1/2 cups chopped tomatoes, lime juice, basil, garlic, and 2 tablespoons vinegar in a blender. Process until smooth, about 30 seconds. Season dressing with salt to taste.

3. Combine onion, 1/4 teaspoon salt, and remaining 2 tablespoons vinegar in a large bowl; toss to coat. Add bell peppers, cucumber slices, remaining chopped tomatoes, and remaining 1 teaspoon salt; toss to combine. Stir in tomato dressing. Let stand for 20 minutes, stirring occasionally. Drizzle with oil, and season with salt to taste. Garnish with basil and serve.

Smash Burgers with Secret Sauce

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I never really loved burgers (outside of the ones my maman makes) until Gott’s Roadside came along. A Napa institution, Gott’s has made its way around the Bay Area. The produce is fresh, the meat is local, and there are no iffy secret ingredients. We occasionally have Gott’s as a treat, and this is how I’ve come to love burgers. And now I make a homestyle version myself, and truth be told, it’s the sauce that really carries these burgers. Don’t skip the chipotle peppers here — they’re what take these burgers over the top.

Smash burgers with secret sauce

Ingredients:

1 cup finely chopped dill pickles
1/2 cup mayonnaise
2 tablespoons ketchup
2 chipotles in adobo and sauce from a can
1/2 teaspoon salt, plus more
1 1/2 pounds ground beef (20% percent fat)
4 hamburger rolls
1/2 head of romaine or iceberg lettuce, leaves separated, torn into pieces about the size of the buns
1 onion, very thinly sliced into rings
4 thin tomato slices
2 tablespoons vegetable oil
8 thin slices cheddar cheese

1. Heat a cast-iron griddle over high until heated.

2. Make the sauce: mix together pickles, mayonnaise, ketchup, adobo sauce, and 1/2 teaspoon salt in a medium bowl; set special sauce aside.

3. Divide beef into 4 6-ounce portions (don’t form into patties). Place portions between 2 sheets of parchment paper, spacing 6 inches apart, and, using a meat mallet, firmly smash to create patties, about 5″ across. Transfer to a baking sheet.

4. Quickly warm the hamburger buns in the hot skillet, turning once, until buns are warmed through, about 1 minute. Spread sauce over cut sides of buns. Place 3–4 pieces of lettuce on bottom buns and top each with some onion and a tomato slice.

5. Add oil to skillet. Season patties lightly with salt. Place patties in skillet, seasoned side down, and season top sides lightly with salt. Cook, undisturbed, until outer edges are brown and undersides are crisp, about 3 minutes. Flip and place a slice of cheese on top of each patty. Cook until cheese is melted, about 1 minute. Transfer patties to buns with toppings.