The Home Creamery (13 page)

Swiss Chard and Ricotta Calzones

Pizza Margherita

Mozzarella Panini

Grilled Cheese with Figs

Lentil Salad with Feta

Apple Waldorf Salad

Moroccan Chickpea Salad

Mushroom Bisque

Creamy Broccoli-Cauliflower Soup

Chilled Pea Soup

Potato Pancakes with Goat Cheese

SWISS CHARD AND RICOTTA CALZONES

These savory turnovers make a great lunch. They can be made ahead and frozen for up to 3 months, then thawed and baked just before serving.

2 tablespoons olive oil

1 pound Swiss chard, tough stems removed, leaves washed well and shredded

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 medium red onion, finely chopped

2 balls (1 pound each) fresh or frozen pizza dough, thawed if frozen

1 cup (8 ounces)
HOMEMADE RICOTTA (
PAGES 70
AND
72
)

1½ cups (6 ounces) shredded
HOMEMADE MOZZARELLA (
PAGE 84
)

½ cup grated Parmesan cheese

Prepared tomato sauce, warmed (optional)

1.
Preheat the oven to 400°F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the Swiss chard and ¼ teaspoon each of the salt and pepper, stirring until the chard is wilted and no liquid remains in the pan, about 3 minutes. Transfer the chard to a medium bowl. Set aside to cool. Squeeze out any remaining liquid if necessary.

2.
Heat the remaining tablespoon of oil in the same skillet. Add the onion and cook, stirring often, until softened, about 5 minutes. Add onion to the bowl of chard.

3.
Divide the dough into 8 equal pieces. On a lightly floured surface, stretch each piece first to a 3- by 4-inch oval, then stretch again to a 6- by 8-inch oval. (Let the dough rest a few minutes if it’s too elastic to work with.)

4.
Stir the ricotta, mozzarella, and Parmesan and remaining ¼ teaspoon of salt and pepper into the cooled chard mixture.

5.
Assemble the calzones: Spread a rounded ¼ cup chard mixture over half of each piece of dough, leaving a ¼-inch border; fold over to form a half-moon. Press edges to seal. With a paring knife, cut 2 slits in the top of each calzone.

6.
Using a wide metal spatula with a thin blade, transfer the calzones to 2 baking sheets lined with parchment, and reshape if needed. Bake until golden, about 25 minutes. Serve with tomato sauce if desired.

SERVES 8

PIZZA MARGHERITA

The assembled uncooked pizzas can be frozen for up to 1 month. Add an extra 5 to 10 minutes to the baking time for frozen pizzas.

1½ pounds fresh or frozen pizza dough, thawed if frozen

1 (14-ounce) can peeled whole plum tomatoes, drained

¼ cup capers, drained (optional)

2 teaspoons chopped fresh oregano
or
½ teaspoon dried oregano

5 tablespoons extra-virgin olive oil Coarse salt and freshly ground black pepper

2 pounds
HOMEMADE MOZZARELLA (
PAGE 84
)
, thinly sliced

32 large basil leaves, coarsely chopped

1.
Preheat oven to 450°F. Place a pizza stone on the lowest rack in the oven, allowing at least 45 minutes for the stone to heat.

2.
Process the tomatoes in a food processor until coarsely chopped. Transfer tomatoes to a medium bowl. Stir in the capers if desired, the oregano, and 1 tablespoon of the olive oil. Season generously with salt and pepper.

3.
Divide pizza dough into 4 equal pieces. On a lightly floured surface, stretch one ball of dough into a 12-inch round; transfer to a floured pizza peel, adding flour where the dough sticks. Spread ¼ cup of the tomato mixture over the dough to within 1 inch of the edge. Spread one-quarter of the cheese over the pizza and drizzle with 1 tablespoon of oil. Season with salt and pepper.

4.
Slide the pizza carefully from the peel onto the heated stone. Bake about 10 minutes or until the bottom is crisp and the cheese is melted. Remove the pizza from the oven, scatter one-quarter of the basil on top, and let stand 2 minutes before serving. Repeat with the remaining dough and toppings.

MAKES 4 (12-INCH) PIZZAS

MOZZARELLA PANINI

A simple sandwich with a twist: fresh mozzarella cheese and a hint of basil.

1 pound
HOMEMADE MOZZARELLA (
PAGE 84
)
, cut into
4 equal pieces about 3 inches by 4 inches

8 slices firm white or whole-wheat sandwich bread

2 eggs

½ cup heavy cream

1 teaspoon chopped fresh basil

1 teaspoon coarse salt

¼ cup extra-virgin olive oil

2 tablespoons butter

1.
Arrange the mozzarella on 4 slices of the bread and top with the remaining slices of bread. Trim off the crusts to make 4-inch squares.

2.
Whisk the eggs in a shallow bowl. Add the cream, basil, and salt and whisk until well blended.

3.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add 1 tablespoon of the butter.

4.
Dip 2 sandwiches into the egg mixture, turning to coat. Cook until golden brown on the underside, about 2 minutes. Turn and brown on the other side, about 2 minutes. Transfer the sandwiches to individual plates. Repeat with the remaining 2 tablespoons oil, 1 tablespoon butter, and 2 sandwiches. Cut each sandwich in half and serve right away.

SERVES 4

GRILLED CHEESE WITH FIGS

Fig preserves, cinnamon-raisin bread, and goat cheese transform grilled cheese into a great-tasting, different kind of sandwich.

1 cup (6 ounces)
HOMEMADE GOAT CHEESE (
PAGE 75
)

8 thin slices cinnamon-raisin bread

2 tablespoons fig preserves

1.
Spread some of the goat cheese on each of 4 bread slices, then spread 1½ teaspoons of the preserves over the cheese. Top with the remaining bread slices. Lightly coat the outside of the bread with cooking spray.

2.
Heat a large nonstick skillet over medium heat. Add 2 sandwiches to the pan. Place a cast-iron or heavy skillet on top of sandwiches, and press gently to flatten. Cook (weighted) for 3 minutes on each side or until bread is lightly toasted. Repeat with remaining sandwiches. Cut each sandwich in half and serve right away.

SERVES 4

LENTIL SALAD WITH FETA

This salad is filled with Middle Eastern flavors: lentils, feta cheese, cured olives, lemon juice, and garlic. It’s great served as is, or spoon into pita-bread pockets lined with some leafy lettuce for a tasty sandwich.

1¼ cups lentils, picked over and rinsed

¼ cup chopped fresh basil

⅓ cup chopped kalamata olives

½ cup extra-virgin olive oil

1 medium red onion, chopped

1 medium red bell pepper, chopped

1 garlic clove, minced

3 tablespoons fresh lemon juice (from 1 medium lemon) Salt and freshly ground black pepper

1 cup (8 ounces)
GOAT’S MILK FETA CHEESE (
PAGE 80
),
crumbled

1.
Cook the lentils in a large saucepan of boiling water until just tender, about 20 minutes. Drain well. Transfer to a large bowl. Mix in the basil and olives.

2.
Heat the oil in a medium skillet over medium heat. Add the onion, bell pepper, and garlic, and cook, stirring often, until just tender, about 5 minutes. Transfer to the bowl with the lentils.

3.
Pour the oil from the skillet into a measuring cup. Add enough additional oil to measure ½ cup. Whisk in the lemon juice. Season to taste with salt and pepper. Add the dressing to the salad and toss to coat. Gently mix in the goat cheese. Serve at room temperature.

SERVES 6

APPLE WALDORF SALAD

The original Waldorf salad created by chef Oscar Tschirky, who was known for his disapproval of elaborate, gourmet fare, reportedly used only apples, celery, and mayonnaise. In this (albeit more elaborate) version, homemade yogurt gives the salad a great, tangy flavor that’s offset by the sweetness of the apples.

½ cup apple cider

¾ cup
HOMEMADE YOGURT (
PAGE 15
)

4 cups chopped apples (such as 4 medium Granny Smith, Rome, or Gala)

1 cup seedless grapes, halved (about ⅓ pound)

1 stalk celery, chopped

½ cup golden raisins

½ cup coarsely chopped pecans, toasted

4-6 Boston lettuce leaves

1.
Bring the cider to a boil in a medium saucepan over medium-high heat; cook until reduced to about 3 tablespoons, 15 to 20 minutes. Cool completely.

2.
Mix the yogurt and cider in a small bowl until blended. Set aside.

3.
Mix the apples, grapes, celery, raisins, and pecans in a medium bowl. Add the yogurt mixture, tossing gently to coat. Serve the salad on lettuce-lined plates.

SERVES 4 TO 6

MOROCCAN CHICKPEA SALAD

Boldly flavored, this salad is filled with a variety of textures and is simple to prepare. The mild, slightly sweet flavor of the yogurt balances nicely with the spiciness of this salad.

CURRY DRESSING

½ cup
HOMEMADE YOGURT (
PAGE 15
)

2 tablespoons chopped fresh cilantro

1½ teaspoons olive oil

1 teaspoon fresh lemon juice

1½ tablespoons curry powder

½ teaspoon ground cumin Salt and freshly ground black pepper

SALAD

1 small cucumber, peeled, seeded, and chopped

1 cup finely shredded carrot

½ cup halved grape or cherry tomatoes

1 (15½-ounce) can chickpeas, drained and rinsed

8 cups chopped romaine lettuce (about 1 pound)

1.
Make the dressing: Combine the yogurt, cilantro, olive oil, lemon juice, curry powder, cumin, and salt and pepper to taste in a small bowl and stir until well blended. Add more curry powder and cumin to your taste if desired. Set aside.

2.
Make the salad: Combine the cucumber, carrot, tomatoes, and chickpeas in a medium bowl. Reserve ¼ cup of the dressing. Pour the remaining dressing over the chickpea mixture, tossing gently to coat.

3.
To serve, place 2 cups of lettuce on each of 4 plates. Drizzle each serving with about 1 tablespoon dressing. Top each plate with one-quarter of the chickpea mixture.

SERVES 4

MUSHROOM BISQUE

Roasting the mushrooms gives this soup a robust, earthy flavor, and the homemade crème fraîche gives it a rich, silky texture.

1 pound portobello mushrooms, stemmed, dark gills removed, caps cut into ¾-inch pieces

1 pound cremini mushrooms, trimmed and halved

6 tablespoons olive oil Salt and freshly ground black pepper

5 cups vegetable broth

2 tablespoons butter

1 medium onion, chopped

3 garlic cloves, minced

¼ cup plus 2 tablespoons Madeira wine

3 tablespoons unbleached all-purpose flour

1 cup
HOMEMADE CRÈME FRAÍCHE (
PAGE 44
)

¼ teaspoon dried thyme

1.
Preheat oven to 400°F. Line 2 large baking sheets with foil. Divide the mushrooms between the prepared baking sheets; drizzle with the oil and season generously with salt and pepper; toss to coat. Cover with foil and roast the mushrooms for 30 minutes. Uncover and roast until mushrooms are tender and still moist, about 15 minutes longer. Cool slightly. Combine half the mushrooms with 2 cups of the broth in a food processor and process until smooth.