Posted by The Serious Eats Team, May 10, 2008 at 9:00 AM
Adapted from Italian Grill by Mario Batali.
You can make your own pizza dough (here's a great recipe) or ask a local pizzeria if it would be willing to sell you some. You might also try your grocery store for premade pizza dough.
Ingredients
2 large garlic heads
Pizza dough
Flour, for rolling
2 cups grated young or semisoft provolone
1 1/2 tablespoons chopped fresh rosemary
1 bunch scallions, thinly sliced
Procedure
1. Preheat grill. Meanwhile, slice garlic about 1/4 inch down from top of heads so that cloves are exposed. Wrap each head in foil, and transfer to a 350°F oven. Roast garlic about an hour, or until cloves are very soft. Remove garlic from oven, let cool, and then squeeze out the cloves. Mash them with a fork.
2. Divide dough into 2 pieces. With a floured rolling pin, roll each piece into a 12-by-7-inch rectangle that's about 1/4 inch thick.
3. Place one dough rectangle on grill; cook until bottom is golden brown, about 1 1/2 minutes. Flip dough; continue cooking on other side until golden, about 2 more minutes. Transfer dough to cutting board. Repeat with remaining dough rectangle.
4. Let dough cool about 2 minutes. Use a serrated knife and cut it in half horizontally, creating, essentially, a large sandwich. Spread one half of each bread with the garlic paste, then sprinkle the rosemary over it. Place provolone on the other halves; sprinkle those with scallions. Sandwich the halves together; wrap each with foil, and grill, flipping once, until focaccina are hot and cheese is melted, 5 to 6 minutes.
5. Unwrap, cut into 1 1/2-inch-wide strips, and serve immediately.
Posted by Robin Bellinger, April 9, 2008 at 12:45 PM
Until last week I never met a mulligatawny soup I liked. It wasn’t that I hated the ones I was introduced to; it was more that they were watery, wan, and forgettable. Usually they were included as part of some deal at an Indian restaurant. I was torn between feeling sorry for mulligatawny, clinging to its place on the menu for people scared to order anything else, and vaguely disdaining it as an Anglo imposition on the Indian table.
Madhur Jaffrey’s recipe intrigued me, though, because it is made with meat and thickened with chickpea flour. Mulligatawny takes so many different forms that it seems almost silly to group all these soups under one name, but most of them do seem to be chicken based and have nothing to do with chickpea flour. I had to try this version, and I’m very glad I did.
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Posted by Blake Royer, January 22, 2008 at 4:00 PM
There are always eggs in the fridge, but I often fail to notice them when I open it, hungry. 12 orbs of long-lasting, inexpensive protein just sitting there, and yet it rarely occurs to me that I should be making dinner out of them. It's not that they go sour; the eggs always get used eventually, when my girlfriend bakes or we scramble them on an especially roomy weekday morning. But my egg recipe repertoire is pretty lacking.
Browsing around the sleek new Gourmet website, I came across this recipe for eggs baked in cream with spinach and ham; a little further research revealed that this recipe is a riff on Eggs in Cocotte, a French preparation named for the dish it's baked in. In search of my own little receptacle to hold it, I was astonished to discover that, in fact, I own one cocotte dish—it says so on the bottom. I happily prepared it with the knowledge of my accidental authenticity. The ham, simmered beforehand in the cream, perfumes the whole dish, while the spinach gives a mineral taste and texture. And all that cream—how can you go wrong? This requires some good buttered toast to spoon the mixture onto, and with a little green salad alongside, dinner is looking pretty good.
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Posted by Lucy Baker, January 22, 2008 at 2:00 PM
I know I usually write about ice cream, but Ed's recent diet posts have inspired me to contribute something about pickles. To me, aside from the whole sodium content thing, they are the ultimate guilt-free snacking food: crunchy, juicy, and best eaten with your fingers. Most have between zero and twenty calories per serving, and with so many varieties—bread and butter, half-sour, and cute little cornichons to name just a few—you need not get bored with them. I've never understood why, when they are so delicious, pickles are primarily used as garnishes, tossed onto the rims of sandwich plates and buried beneath showers of potato chips. In my mind, a bowl of pickles is just as worthy of hors d'oeuvre status as a bowl of olives!
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Posted by Jenn Sit, December 25, 2007 at 1:30 PM
Back in November, my friends and I entered a tailgating competition for our Williams-Amherst Homecoming festivities. It’s our senior year so we had to go all out, staying in and slaving the entire night before when most people were out for pre-game festivities, so we could serve up about 13 different dishes—from kabobs and mini buffalo chicken pockets to crab cakes and stuffed mushrooms. One of the fastest moving dishes was my housemate Anna’s potato skins—no one could resist the crispy skins filled with gooey cheese and salty bits of crispy bacon. In The Martha Stewart Living Cookbook: The New Classics, the fairy godmothers over at Martha Stewart have waved their magical wands and classed up this bar-food favorite, transforming it from a college kid snack into its glammed-up Cinderella version—potato skins with pancetta and mixed herbs. As the Susan Lucci of the tailgating competition, we were unfairly snubbed for first place—maybe because we didn’t have pancetta, but mostly because we forgot the Kobe sliders with foie gras and black truffles back at the house.
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Posted by Ed Levine, August 13, 2007 at 10:20 AM
This Bruce Aidells recipe from his Complete Book of Pork is not really for chips, but rather patties of ground pork crispy on the outside, juicy on the inside. They're like potato chips in that it's downright impossible to eat just one. These "chips" make a great appetizer served with lemon wedges. Or if you want to kick these chips up a notch, garnish each one with a caper and put each one in a lettuce cup. I like the capers packed in salt. Just remember to thoroughly rinse them.
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Posted by Adam Kuban, June 19, 2007 at 3:15 PM
Seviche, as an item to prepare on my own, has always scared me off. (Eating it is no problem, though.) But given that it's just some raw fish "cured" with citrus juice plus a handful of simple ingredients, I don't know what's stopped me.
Here, in our second recipe from Jasper White's Summer Shack Cookbook, a recipe for the popular Latin American appetizer. Though it's typically made with lime juice, White puts a spin on it with other citrus flavors.
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