Goat Cheese, Pesto and Fig Cheesecake

Goat Cheese, Pesto and Fig Cheesecake

My high school friend Laurie Bullington of Birmingham, AL, has a go-to appetizer she says always gets devoured. I shared the recipe in my cookbook, Anne Byrn Saves the Day.

It’s a little like a terrine but spreads on a cracker like cheesecake. We love it for parties of all types, all year long. Especially in the summer when we make our own pesto from the basil that grows in the garden and our own fig preserves from the big fig tree outside my kitchen window.

But then, it’s also really nice during the holidays because it’s just so festive and pretty to look at. And those sweet and spicy pecans that go on top? Make extras and bag up for last-minute gifts.

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GOAT CHEESE, PESTO AND FIG CHEESECAKE RECIPE:

Serves: 8 | Prep: 15 minutes | Chill: 1 hour, or overnight

4 ounces goat cheese, at room temperature
4 ounces cream cheese, at room temperature
1/2 cup basil pesto (see My Easy Pesto)
1/2 cup fig preserves
Simple unsalted crackers for serving

1. Spray a 5 1/2-by 3-inch (mini) loaf pan with vegetable oil spray, and line it with waxed or parchment paper and set aside.

2. Place the goat cheese and cream cheese in a medium-size bowl and blend with an electric mixer on low speed until creamy, 30 seconds. Lightly press the cheese mixture into the loaf pan using a rubber spatula. Spoon the pesto over the cheese, spreading it out evenly. Cover the pan with plastic wrap and refrigerate until serving time, at least 1 hour.

3. Just before serving, remove the cheesecake from the fridge. Remove the plastic wrap and invert onto a serving plate. Spoon the preserves over the top. Top with chopped Sweet and Spicy Pecans, if desired, and serve with very simple crackers or rounds of toasted French bread.

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Sweet and Spicy Pecans: Place a large cast iron skillet over medium heat. Add 1 tablespoon butter, 2 tablespoons brown sugar, and 1 teaspoon hot sauce. Stir until the butter melts. Remove the pan from the heat. Stir in 1 cup pecan halves, and stir until the pecans are coated with the mixture. Reduce the heat to low, and place the skillet back over the heat. Cook and stir 1 minute, or until the pecans are lightly toasted, being careful not to burn the sugar. Remove the pan from the heat and let the pecans cool completely, 20 minutes.

My Easy Pesto: In a pinch, you can use a 3.5-ounce jar of prepared pesto found in the supermarket or better yet, make this recipe. To keep the pesto green, I use a mixture of fresh basil and arugula. Place 1 clove peeled garlic in a food processor fitted with a steel blade. Mince until fine. Add 2 cups basil leaves and 2 cups arugula leaves and process. Add 2 tablespoons pine nuts, 1/4 cup grated Parmesan cheese, salt and pepper to taste. Process briefly. With the motor running, dribble in about 1/2 cup olive oil until it thickens and comes together. Turn off the machine, scrape into a glass bowl with lid, and store.

Whole Wheat Cheese Straws

Whole Wheat Cheese Straws

Cheese straws — the long, willowy, thin and crispy cheese wafers of the South — are deliciously greasy and shatter when you bite into them. But at the same time, they are proper enough to serve your mother. Whether cut into lengths looking like a straw or sliced into round coins, they are made to be shared.

Southerners have embraced them as long as we can remember at tea-time, cocktail parties, and wedding receptions. I think of cheese straws when I think back to funerals of favorite aunts and grandmothers, as they were among the array of foodstuffs brought to our house in condolence.

And I think of them at happier times, too, at cocktail parties and holiday gatherings, at Derby parties in May, on anniversaries, at Thanksgiving pre-festivities, Christmas, and New Year's. If you want to entertain well, you only need a cocktail and a good recipe for cheese straws.

Made of flour — white or whole wheat — and butter, grated cheese, and a little cayenne pepper, my basic cheese straw recipe is simple and therein lies the beauty. You can make them quickly from what's in your kitchen. They are fast, and they are cheap. And if thinking ahead, you can bake them days ahead of the party and stash them in an airtight metal tin or freeze them in a plastic bag.

They're forgiving, unassuming, deliciously humble, and oh-so Southern.

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WHOLE WHEAT CHEESE STRAWS RECIPE:

Makes: 3 dozen 4-to 6-inch long straws | Prep: 10 minutes | Chill: 1 hour | Bake: 12 to 15 minutes

2 cups (8 ounces) shredded extra-sharp cheddar cheese
6 tablespoons unsalted butter, soft
1 cup whole wheat flour
1/8 teaspoon cayenne pepper
1/4 teaspoon kosher salt
Kosher salt, for sprinkling, if desired

1. Place the cheese, butter, flour, cayenne, and salt in the bowl of a food processor and pulse until the mixture comes together into a ball. Scoop the dough onto a sheet of plastic wrap, cover completely, then press down slightly to make a disk with the dough. Place in the fridge to chill 1 hour.

2. When ready to bake, place a rack in the center of the oven, and preheat the oven to 350 degrees F.

3. Remove the dough from the refrigerator, and roll it out on a floured surface to 1/4-inch thickness. Cut into 1/2-inch wide strips about 4 to 6 inches long and bake on ungreased pans in a until golden brown, about 12 to 15 minutes. With a metal spatula, remove immediately to wire racks to cool. If desired, sprinkle with salt, and store in a tightly covered metal tin to stay crisp.

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How to make cheese coins: Form the dough into a log, wrap in parchment and chill. Slice into 1/4-inch rounds and bake until golden. If you like, place a pecan half in the center of each round before baking.

Southern Fried Green Tomatoes

Southern Fried Green Tomatoes

When I see green tomatoes, I am reminded about the fried green tomatoes cooked at the late Betty Talmadge's farm called Lovejoy about 25 miles south of Atlanta. In the 1980s, Betty would stage these lavish southern-themed dinner parties for friends and clients. And thanks to her cook Cile, she offered fried green tomatoes by the bucketful.

I once walked back into the insanely busy kitchen in the middle of one of these parties, and there was Cile, pulling sliced green tomatoes from their bath of salted ice water. She would dredge them in a mixture of seasoned white cornmeal and flour, and then fry until crispy. Her trick was to place the fried tomatoes along the inside walls of colanders to let them drain off grease but stay delicious and crispy. My friend Nathalie Dupree told me the colander has long been used to drain fried chicken and green tomatoes. It was "an excellent rural solution for all fried foods."

Nathalie remembers fried green tomatoes served with white gravy alongside chicken-fried steak. She thinks of them as a food of fall, and she says they are best fried and eaten "right out of the pan." Dupree likes a combination of cornmeal and flour on a pie plate for dredging, just like Cile used, but instead of oil she likes to sauté in butter. "I like the crisp edginess" that butter gives to the frying.

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SOUTHERN FRIED GREEN TOMATOES RECIPE:

Serves: 4 (12 to 18 slices) | Prep: 15 to 20 minutes | Soak: 2 hours or overnight | Cook: 4 minutes per batch

3 to 4 medium-size green tomatoes, peeled
4 cups (1 quart) cold water
2 teaspoons kosher salt
2 cups ice cubes
1/3 cup all-purpose flour
1/3 cup white cornmeal
1/2 teaspoon salt
Freshly ground black pepper
Peanut or vegetable oil for frying

1. Slice the tomatoes into about 4 slices each. Set aside. Place the cold water in a large mixing bowl and stir in salt. Add ice cubes. Place the tomato slices in the salted ice water, and place the uncovered bowl in the refrigerator overnight or for at least 2 hours.

2. When ready to fry, remove the bowl from the refrigerator. Pour off the water, and drain the tomato slices. Pat them dry with paper towels. Place the flour, cornmeal, salt and pepper in a shallow dish or pie plate, and stir to combine. Dredge the tomatoes in the mixture, coating well on all sides. Place on a baking sheet in the fridge or freezer while you heat the oil.

3. Place enough oil in a large cast-iron skillet to measure 1 inch up the side of the pan. Heat over medium-high heat until 350 degrees, or until a pinch of the cornmeal mixture sizzles. Remove the tomato slices from the fridge, and carefully drop three or four slices at a time into the hot oil. Fry until golden brown on each side, about 2 minutes per side. Remove the slices to a colander or wire rack to drain. Once drained, keep warm on a baking sheet in a 200-degree oven.
   

Grilled Chicken for a Crowd

Grilled Chicken for a Crowd

My favorite way of grilling chicken for company is the "spatchcock" method of grilling chicken, which is to cut out the backbone of a whole chicken and lay the chicken out flat like you have opened up a book. Then, the chicken can be marinated or seasoned as you like. It can be cooked over indirect heat, covered, until cooked through, and then it can be moved to direct heat to cook until crispy, browned, and flavorful.

The easiest and best marinade is oil and vinegar, plus seasonings, or if you are in a pinch, bottled vinaigrette or Caesar dressing. Place the spatchcock chicken in a large plastic bag and pour in a vinaigrette or bottle of the dressing. If you have lemons, cut a lemon in half (one per bag) and squeeze the juice into the bag. Place the two lemon halves in the bag with the marinating chicken. Seal the bags and place these bags in the fridge overnight. You can chill them two nights if you like for even more flavor. And once you are ready to cook, drain the pieces and cook over medium-hot fire until seared, then turn, and cook on the second side until seared and the chicken is cooked through. This will take 4 to 5 minutes per side, depending on the heat. The flatter you pound the chicken, the faster it will cook. Transfer the cooked chicken to a clean platter and surround with slices of lemon and good olives and make room for a side of orzo or basmati rice or taboulleh, some sort of grain that mingles well with the juices from the chicken.

Serve it with cole slaw, roasted sweet potatoes, fresh cranberry sauce, and some braised kale or collards. It's delicious, foolproof, and best of all, tested many years on my own family!

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GRILLED CHICKEN FOR A CROWD RECIPE:
Makes: 6 servings | Prep: 20 minutes | Marinate: 6 hours | Cook: 1 1/2 hours

1 whole 3- to-3 1/2-pound chicken

Marinade:
2 medium lemons
1 tablespoon Worcestershire sauce
4 cloves minced garlic
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 tablespoons fresh rosemary leaves
1 tablespoon fresh thyme leaves
1/3 cup olive oil

1. Rinse the chicken inside and out, and pat it dry with paper towels. Place it breast side-down on a cutting board and cut out the backbone using a sharp knife or poultry shears. To do this, cut on both sides of the backbone, and discard the bone.

2. Turn the chicken over to breast side-up, and press down on the breastbone with your hands or a cast iron skillet until the bone cracks and the chicken flattens slightly. Place the chicken in a large zipper-lock bag or in a glass casserole dish.

3. For the marinade, cut the lemons into halves and squeeze the juice into a medium-size mixing bowl. Stir in the Worcestershire sauce, garlic, salt, pepper, rosemary, and thyme. Whisk in the olive oil until the mixture pulls together and is thickened. Pour the marinade over the chicken in the bag. Zip the bag to secure it, and massage the chicken from the outside of the bag in order to coat it well with the marinade. Place the bag in the refrigerator at least 6 hours, preferably overnight.

4. When you are ready to grill, start the gas grill to medium-high on one side of the grill and low heat on the other. Or, if using charcoal, place the coals on one side of the grill, and light and let cook down to medium-high. Clean the grates of the grill with a wire brush.

5. Remove the chicken from the marinade and place skin-side up on the indirect or lower heat side of the grill. The grill should register 325 degrees when covered. Cover and cook until a thermometer inserted in the thickest part of the thigh registers 165 degrees, about 1 hour, 15 minutes. Now, you will cook the chicken on the direct side of the grill to crisp up and brown. Distribute the coals under the chicken as needed. Place the chicken skin-side down over the direct heat, and cook about 8 to 10 minutes, or until well browned. Turn and let cook and brown on the other side. Remove from the heat, let rest 20 minutes, then cut into pieces and serve with your favorite sauce.

Mom's Chicken Tetrazzini

Mom’s Chicken Tetrazzini

Nothing says comfort better than Chicken Tetrazzini. In my childhood home, ours was made from a freshly stewed hen, the meat carefully pulled from the bones and shredded, then tossed with warm vermicelli, a Parmesan cream sauce, and baked until bubbling around the edges. It was company fare or maybe served on your birthday if you asked nicely.

Just the sound of the word "Tetrazzinii" evoked glamour and sophistication in what didn't feel like a very sophisticated South. The story for this recipe goes that it was named for Italian opera soprano Luisa Tetrazzini in the early 1900s. She was known as the "Florentine Nightingale" of music and visited America on tour. Her wildly popular, open-air concerts in New York and San Francisco attracted thousands of devoted fans. And either at the old Knickerbocker Hotel in New York or the Palace Hotel in San Francisco - it is still debated which was the originator - the chef is said to have created chicken and cream sauce atop pasta in honor of Tetrazzini's visit. Chefs often named dishes on their menus after celebrities. And from that day on, the comforting chicken casserole with the Italian name would become a part of the American home recipe box and morph into the recipe we know and love today.

A crowd pleaser, Tetrazzini can be made with either chicken or turkey. You can cook the chicken the old-fashioned way, by simmering a whole chicken or hen (slightly larger, better flavor) in water flavored with onion and bay leaves, salt, and pepper, until done. Let the chicken cool, then remove the meat from the bone, and reserve about three cups of it.

Or, use leftover roasted turkey. That's when I love to make Tetrazzini — after Thanksgiving or Christmas — and I stash it in the freezer to heat up for dinner in the cold-weather months ahead. Chicken seems to be the original ingredient over turkey, but it doesn't really matter. The real star is the sauce.

That's what pulls the ingredients together — a simple white sauce, made by melting butter, stirring in flour, and then whisking in chicken broth and cream. You create what the French call a bechamel, or most home cooks call a white sauce. And when you add grated Parmesan, salt, pepper, and a dash of sherry, you might as well call it heaven.

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MOM’S CHICKEN TETRAZZINI RECIPE:

Makes 8 to 10 servings | Prep: 30 minutes | Bake: 25 to 30 minutes

8 ounces thin spaghetti or vermicelli
Salt
3 cups (12 ounces) chopped or shredded cooked chicken
4 tablespoons butter
2 cups (8 ounces) sliced mushrooms
1/2 cup chopped onion
1/2 cup chopped celery
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy (whipping) cream
2 tablespoons sherry
Freshly ground black pepper
1 cup (4 ounces) grated Parmesan cheese, divided use
1/4 cup sliced green olives
1/4 cup (or more as desired) chopped toasted pecans, for garnish

1. Bring a large pot of water to a boil over high heat. Break the spaghetti noodles in half. Stir in the spaghetti and 1 teaspoon salt. Reduce the heat to medium-high, and cook the spaghetti, uncovered, according to package directions until just done, 6 to 7 minutes. Drain the spaghetti well in a colander, shaking it to remove excess water. Place it in a mixing bowl, add the chicken, and toss to combine. Set aside.

2. Place a rack in the center of the oven, and preheat the oven to 375 degrees.

3. Place the butter in a large skillet over medium heat. When melted, add the mushrooms, onion, and celery and cook, stirring, until soft, 3 to 4 minutes. Reduce the heat to medium-low, and add the flour. Cook, stirring, for 1 minute. Add the chicken broth and cook, stirring, until it begins to thicken, 1 to 2 minutes. Add the cream, and stir until combined. Add the sherry, season with salt and pepper to taste, and cook stirring until the sauce comes just to a boil, about 2 minutes. Remove the pan from the heat and stir in 1/2 cup of the Parmesan and olives. Pour the sauce into the bowl with the chicken and noodles and stir to combine well.

4. Transfer the chicken mixture to a 13- by 9-inch or large round ceramic or glass casserole dish. Sprinkle with the remaining 1/2 cup Parmesan. Bake the casserole until it is bubbling, about 25 to 30 minutes. Remove from the oven, let it rest 10 minutes, then scatter with the toasted pecans and serve.

My Baked Chicken and Rice

My Baked Chicken and Rice

When simple recipes have simple ingredients, the secret to success is to choose the best ingredients. Word to the wise - something this basic must start with a good chicken! For the comforting, and oh-so-easy baked chicken with rice, I like a small organic chicken, which are much easier to find in the supermarket that they used to be. I don’t know why there is controversy on how to prep a chicken for cooking, but my mother always rinsed the inside well with cold water, and she even soaked her chickens in salted (brined) water before roasting or frying.

I take a little easier road these days and just rinse them well, but then I will cut out the backbone with poultry shears and clean the interior well to make sure there are no bits of organ meat left from processing. Any good heavy Dutch oven, cast iron skillet with lid, or nice copper casserole dish and foil works. A slow cooker would also work but you will not get any browning, although more juices will cook out of the chicken and produce more stock. Suit yourself! Add mushrooms if you like or just keep it plan and simple. 

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 MY BAKED CHICKEN AND RICE RECIPE:

Serves: 4 | Prep: 10 minutes | Soak: 30 minutes | Bake: 2 hours

One 3-to 4-pound whole organic chicken, rinsed 
2 tablespoons vegetable oil
Sea salt and freshly ground black pepper 
1 medium onion
2 bay leaves
½ cup water or white wine
3/4 cup long-grain white rice, such as Basmati
1 cup water
Chopped Italian parsley, for garnish

1. Place a rack in the center of the oven, and preheat the oven to 300 degrees.

2. With poultry shears cut the backbone out of the chicken and discard. Trim off the thigh and leg portions, keeping the thigh and leg in one piece. Keep the double breast with ribs and wings in one piece. Pat chicken dry with paper towels.

3. Place 2 tablespoons vegetable oil in a heavy Dutch oven over medium-high heat. When the oil is hot, add the chicken pieces, skin-side down. Let sear until they are golden brown, 2 to 3 minutes, then with tongs turn to the other sides, and brown them all over. You may need to reduce the heat to medium if the pan gets too hot. Turn off the heat and season the seared chicken with salt and pepper.Discard extra grease in the pan.

4. Meanwhile, peel the onion and cut into quarters. Tuck the onion around the chicken. Add the bay leaves. Add ½ cup water or white wine to the pan, and place the lid on the pan. Place the pan in the oven to cook until the chicken is very tender, 1½ hours.

5. Remove the pan from the oven, and leave the oven on. Remove the pan lid, and sprinkle the raw rice around the chicken. Pour the water over the rice, and stir with a fork to moisten the rice with pan juices. Place the lid back on the pan. Return the pan to the oven so the rice can cook, 20 minutes more.

6. To serve, carefully remove the chicken to a platter to keep warm. Spoon the rice alongside, and scatter chopped parsley over the top.

Gluten-Free Fried Chicken

Gluten-Free Fried Chicken

In the years since I wrote my first gluten-free cookbook, Unbelievably Gluten-Free, there are so many more ingredients available that make the process of cooking without gluten easier. I wrote the book because many readers begged me to share easy, accessible, home-style gluten-free recipes. So, I started experimenting and found that you really can create gluten-free recipes the whole family will enjoy. It just takes the right ingredients and a bit of trial and error..

Take fried chicken, for example. You make it exactly as you would if done the old-fashioned way, dredged in seasoned flour, except you use a gluten-free flour blend, found everywhere. For the best fried chicken of any sort, either soak the chicken in buttermilk or salted water before dredging. Allow the chicken pieces to rest after dredging and before frying. And use a good, fresh oil for frying - I prefer peanut oil.

That’s it! Oh, and be generous with the salt and pepper in seasoning your flour blend. No one likes bland fried chicken. Plus, drain on brown paper and not paper towels, because the paper keeps the chicken crispy.

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GLUTEN-FREE FRIED CHICKEN RECIPE:

Serves: 6 | Prep: 10 minutes | Cook: 30 to 35 minutes

1 chicken (2 1/2 to 3 pounds), cut into 8 pieces
2 cups buttermilk or salted ice water
1 cup gluten-free flour
Salt, freshly ground black pepper, and seasoned salt
6 cups (48 ounces) peanut or vegetable oil, for frying

1. Rinse the chicken pieces under cold running water and pat them dry with paper towels. Place the chicken in a glass or stainless steel bowl and pour the buttermilk or salted ice water over the chicken to cover it. Cover the bowl with plastic wrap and place it in the fridge to chill for at least 1 hour.

2. Remove the chicken from the buttermilk or ice water and pat it dry. Place the gluten-free flour in a brown paper bag, and season it generously with salt, pepper, and seasoned salt. Shake to combine the flour and seasonings. Add a few pieces of chicken to the flour and toss or shake to coat it well. Repeat with the remaining chicken. Place them on a rack to dry out slightly while the oil heats.

3. Heat the oil to a depth of 2 inches in a large frying pan over medium-high heat until the oil registered 360 to 375 degrees F on a candy thermometer. Fry the chicken in batches, depending on the size of your skillet, frying only a couple pieces at a time. Place the chicken pieces in the oil, skin-side down, and brown on one side for 5 minutes. Using tongs, turn the pieces over and brown on the other side 5 minutes. Reduce the heat, cover, and let the chicken cook until it has cooked through and has an internal temperature of 170 degrees F measured on an instant-read meat thermometer, about 25 minutes. Remove the cover from the skillet during the last 5 minutes for a crispier crust.

4. Transfer the chicken to brown paper to drain, then serve warm.

Mexican Lasagna

Mexican Lasagna

The simple exchange of corn tortillas for wheat pasta in this lasagna recipe completely transforms this dish. It takes it out of the conventional and makes it feel new. And once you see where this recipe is heading, you can play along, adding fresh corn from your garden or the farmer’s market, for example, and garnishing with cilantro. This recipe calls for conventional tomato sauce but also salsa, as well as chili powder and cumin. And you can make the traditional lasagna filling of ricotta or cottage cheese, but add a little garlic and a sprinkle of oregano to make things more interesting.

Because of the corn tortillas, lasagna is gluten-free. It’s a recipe I shared in my cookbook Unbelievably Gluten-Free. Old meets new in a fresh, authentic way. And did I mention that this is a great do-ahead recipe for parties because you can freeze it, thaw and bake until bubbly?

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MEXICAN LASAGNA RECIPE:

Serves: 6 to 8 | Prep: 20 to 25 minutes | Bake: 30 to 35 minutes

Vegetable oil spray, for misting the baking dish
1 pound lean ground beef or turkey
Olive oil, as needed
2 cups fresh corn kernels
1 can (15 ounces) tomato sauce
1 cup tomato salsa
1 tablespoon chili powder
2 teaspoons ground cumin
1 pound ricotta or low-fat, small curd cottage cheese
2 large eggs, lightly beaten
1/4 cup grated Parmesan or crumbled cojito cheese
1 teaspoon dried oregano
1 clove garlic, crushed or minced
12 corn tortillas (8 inches in diameter)
1 cup shredded Monterey Jack, Colby or Cheddar cheese

1. Place a rack in the center of the oven and preheat the oven to 375 degrees F. Most a 13- by 9-inch baking dish with vegetable oil spray and set it aside.

2. Crumble the beef or turkey into a large nonstick frying pan, and place it over medium heat. If the meat sticks to the pan, add a little olive oil. Cook, stirring, until the heat is cooked through and browned, 5 to 6 minutes. Drain off the fat. Add the corn, tomato sauce, salsa, chili powder, and cumin. Stir to combine. Let the mixture simmer over medium-low until the flavors come together, 2 to 3 minutes.

3. Meanwhile, place the ricotta or cottage cheese, eggs, Parmesan or cojita, oregano, and garlic in a medium-size bowl and stir to combine.

4. To assemble the lasagna, overlap 6 tortillas in the baking dish. Spread half of the meat mixture evenly onto the tortillas. Spoon all of the cheese mixture on top of the meat. Layer the remaining corn tortillas over this, and top with the remaining meat mixture. cover with foil and place in the oven.

5. Bake until the lasagna heats through, 30 to 35 minutes. Remove the dish from the oven, remove the foil, sprinkle the cheese over the top, replace the foil, and let the lasagna rest on the counter 20 minutes for the cheese to melt. After serving, any leftovers can be reheated at 350 for 20 to 25 minutes.

Sorghum Glazed Cauliflower Bites

Sorghum Glazed Cauliflower Bites

Roasting brings out the natural sweetness in cauliflower and broccoli, and there is no better vehicle for roasting veggies than the cast-iron skillet. This recipe comes from my book Skillet Love, and I use sorghum, that earthy and wonderful sweetener known in the South and Midwest, in this recipe. The skillet lets the cauliflower cook to browned sweet doneness, and when you pour over the sorghum vinaigrette, the retained heat of the pan sizzles that sauce, reduces it, and makes it even more syrupy and wonderful. Feel free to use pomegranate molasses or honey instead of the sorghum. And serve warm from the skillet with toothpicks.

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SORGHUM GLAZED CAULIFLOWER BITES RECIPE:

Makes: 6 to 8 servings | Prep: 10 to 15 minutes | Cook: 15 to 20 minutes

Cauliflower:
1 small head cauliflower, white or purple, or 1 head broccoli
4 cloves garlic
3 tablespoons olive oil
1/4 teaspoon salt

Glaze:
3 tablespoons sorghum or pomegranate molasses
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon grated fresh lemon zest

Garnish:
2 tablespoons chopped cilantro or green onions

1. Place a rack in the center of the oven, and preheat the oven to 425 degrees.

2. Cut the florets from the head of cauliflower or broccoli, and separate them into small pieces. You will have about 4 to 5 cups. If you have more than this, do not use more than 5 cups because this will crowd the 12-inch skillet and they will steam instead of roast. Peel and slice the garlic into 1/4-inch thick pieces. Toss the cauliflower (or broccoli) and garlic with the olive oil, and season with salt. Pile into a 12-inch skillet and place in the oven.

3. Roast the cauliflower until is is lightly browned, 15 to 20 minutes.

4. Meanwhile, prepare the glaze. Place the sorghum, vinegar, mustard, and lemon zest in a small bowl and whisk to combine.

5. Remove the skillet from the oven and pour the glaze over the top. Toss to distribute the glaze and let the glaze bubble up. Garnish with chopped fresh cilantro or green onions and serve right from the skillet with toothpicks. Or, pour the contents of the skillet into a serving bowl, garnish, and serve.

Smashed Chicken Scallopine

Smashed Chicken Scallopine

This recipe has been the mainstay of my kitchen through the years. It was always the most-requested recipe when my children came home from college. And I wonder what it is that makes this recipe so special and memorable. It’s just boneless chicken breasts that have been pounded thin, dredged, then fried. We like to serve it with a topping of a light salad of arugula and fresh tomatoes.

Maybe why everyone remembers it so much is because it was the mid-week meal, the Wednesday or Thursday night dinner on school nights, something everyone loved in spite of different palates. And if we were lucky enough to have leftovers, it made a mean fried chicken sandwich the next day!

To make this recipe you pound chicken breasts with a heavy rolling pin or meat mallet until they are about 1/4-inch thick. Then, we dip them into beaten egg white and press both sides into bread crumbs, either homemade or straight from the panko box. After shallow frying in no more than 1/2-inch of oil in the skillet, these golden chicken cutlets are ready to serve with a fabulous salad of tomatoes and arugula on top. Leftovers - should you be so fortunate to have them - go onto tomorrow’s sandwiches or turn into a quickie chicken Parm with the addition of pasta sauce, Parmesan, and mozzarella, plus a little time in a hot oven.

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SMASHED CHICKEN SCALLOPINE RECIPE:

Makes: 4 to 6 servings | Prep: 10 to 15 minutes | Cook: 4 minutes

4 boneless, skinless chicken breast halves
1 egg white
1 cup panko bread crumbs
Salt and freshly ground black pepper to taste
1 large clove garlic, pressed
2 tablespoons grated Parmesan
Pinch dried oregano, if desired
1 cup vegetable oil, for frying

Salad topping:
2 cups arugula leaves
1 cup chopped fresh tomatoes
1/4 cup shaved Parmesan
Pinch of lemon zest
Good olive oil for drizzling
Kosher salt and freshly ground pepper to taste

1. Place each boneless chicken breast in a gallon-size zipper-lock bag. Pound to 1/4-inch thickness using a meat pounder or heavy rolling pin. Place in the fridge.

2. Place the egg white in a glass pie plate or wide, shallow dish and beat lightly with a fork. Place the panko, salt and pepper, garlic, Parmesan and oregano, if desired, in a wide, shallow bowl or pie pan.

3. Place the oil in the skillet over medium-high heat.

4. Remove the chicken from the fridge. Dip the chicken on both sides in the egg white. Press the chicken into the crumbs to coat both sides. When the oil is hot, slide one cutlet at a time into the hot oil and fry until golden, about 2 minutes, then turn with tongs to the other side and brown for 2 minutes. Remove to a platter to keep warm. Repeat with the remaining chicken, straining the dried bread crumb bits from the oil between batches.

5. To serve, top each chicken cutlet with a little arugula, chopped fresh tomatoes, Parmesan shavings, lemon zest, olive oil, and salt and pepper to taste.

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Think Ahead: Pound the chicken breasts in the plastic bags and then tuck the bags in your freezer until you are ready to cook. These breasts thaw in under 30 minutes, so you can come home, let them thaw while you are getting everything else ready for dinner, then cook.

Caramelized Onion and Gruyere Pizza

Caramelized Onion and Gruyere Pizza

One of the easiest, most hands-off ways to caramelize onions is in a slow cooker. The onions cook down to a sweet caramel color and you don't have to watch over them in fear of burning. This recipe came from my friend, Atlanta artist Nancy Everett. Make the onions ahead of time and store in your fridge for last-minute pizza cravings. You just add Gruyere and Parmesan cheeses, kalamata olives, and springs of fresh thyme. Cut into little squares for appetizers or bigger squares for dinner!

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CARAMELIZED ONION AND GRUYERE PIZZA RECIPE:

Makes: 1 pizza (12 inches) | Prep: 5 minutes | Cook: 10 to 15 minutes | Rest: 5 minutes

Slow-Cooked Caramelized Onions:
3 pounds Vidalia onions, peeled and thinly sliced
8 tablespoons (1 stick) lightly salted butter

For the pizza:
Cornmeal, for prepping the pan
1 pound fresh pizza dough
1 cup Slow-Cooked Caramelized Onions
1 cup shredded Gruyere or ½ cup grated
Parmesan cheese
¼ cup pitted kalamata olives
2 sprigs fresh thyme, roughly chopped or stripped of its leaves
1 tablespoon olive oil
Kosher salt and pepper, to taste

1. For the onions, place the sliced onions in the bottom of a 4-quart slow cooker. Cut the butter into tablespoons and distribute on top.

2. Cover and cook on low power for 12 hours, or until the onions are cooked down and a dark rich brown color.

3. When ready to make pizza, place a rack in the center of the oven, and preheat the oven to 425 degrees F. Sprinkle a dusting of cornmeal over a 12-inch pizza pan and set aside.

4. Mist your hands with olive oil and press the dough out onto the prepared pan so that it stretches into a 12-inch circle or covers the bottom of the pan. Spoon the onions over the top of the dough, scattering them with your fingers so they are distributed evenly. Sprinkle the cheese over the onions. Scatter the olives and thyme over the top of the cheese. Drizzle the olive oil around the edges of the crust, and sprinkle the crust with salt and pepper. Place the pan in the oven.

5. Bake until the cheese bubbles and the outside edge of the crust is golden brown, 10 to 15 minutes. Remove the pan and let the pizza rest 5 minutes, then slice and serve.

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Note: The onions can be made 4 to 5 days ahead and stored, covered, in the fridge.