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CO O K B O O K F O R E V E RY CO O K O N YO U R L I S T

Cauliflowe r and
G o at C h e e s e G r at i n

B O B B Y FLAY S B AR A M ERI C AIN

Warm and bubbly with a golden brown crust, this easyto-prepare side dish is one of my favorite cold-weather
indulgences. I am a big fan of cauliflowers soft, slightly
nutty flavor and dont think it gets the attention it
deserves. It has a remarkable ability to absorb the flavors
of whatever it is being cooked with, such as the rich
creamy sauce of smooth Monterey Jack, salty Parmesan,
and tangy goat cheeses in this gratin.
Serves 4 to 6

1. Preheat the oven to 350F and butter a 10-inch

baking dish.
2. Pour the milk into a small saucepan and bring to a
simmer over medium-low heat.
3. Melt the butter over medium heat in a medium
heavy saucepan. Whisk in the flour and cook for
1 minute; do not let the mixture brown. Slowly whisk
in the milk, raise the heat to high, and cook, whisking
constantly, until the mixture thickens, 3 to 4 minutes.
Remove from the heat and whisk in the Monterey
Jack, half of the goat cheese, and half of the Parme-

2 tablespoons unsalted butter, plus more for

the baking dish
3 cups whole milk, or more if needed
2 tablespoons all-purpose flour

san cheese. Season with salt and pepper. If the

mixture seems too thick, thin with a little extra milk.
4. Transfer the sauce to a large bowl, add the

178
SIDES

6 ounces Monterey Jack cheese, grated

(1 12 cups)

cauliflower, and stir well to combine. Scrape the

6 ounces fresh goat cheese, cut into small pieces

12 cup freshly grated Parmesan cheese

the remaining goat cheese and Parmesan. Slip a

Kosher salt and freshly ground black pepper

cauliflower is tender and the top is bubbly and

1 medium head of cauliflower, cut into florets,

golden brown, 50 to 60 minutes. Remove from the

each floret cut into 2 or 3 pieces

Chopped fresh flat-leaf parsley, for garnish

mixture into the prepared baking dish and top with

rimmed baking sheet underneath and bake until the

oven and let rest for 10 minutes before serving.

Garnish with chopped parsley.

winter minestrone
& garlic bruschetta
Se rv e s 6 t o 8

This incredibly hearty winter soup falls somewhere between a soup and a stew.
The texture and flavor are amazingits filled with chunky vegetables, pasta,
beans, and spinach. Pesto and Parmesan swirled in at the end make it even
better. I serve it in big shallow bowls with garlic bruschetta on top.
Good olive oil

4 ounces pancetta, -inch-diced

1 cups chopped yellow onions

2 cups (-inch) diced carrots (3 carrots)

2 cups (-inch) diced celery (3 stalks)

2 cups (-inch) diced peeled butternut squash

1 tablespoons minced garlic (4 cloves)

2 teaspoons chopped fresh thyme leaves

26 ounces canned or boxed chopped tomatoes, such as Pomi

6 to 8 cups chicken stock, preferably homemade (page 62)

1 bay leaf

Kosher salt and freshly ground black pepper

1 (15-ounce) can cannellini beans, drained and rinsed

2 cups cooked small pasta, such as tubetti (see note)

8 to 10 ounces fresh baby spinach leaves

cup good dry white wine

2 tablespoons store-bought pesto

To cook the pasta, put

1 cup of pasta into a
large pot of boiling
salted water. Cook
according to the directions on the package,
drain, and set aside.
You can make this
soup ahead and reheat
it before serving. It will
need to be reseasoned.

Garlic Bruschetta (recipe follows)

Freshly grated Parmesan cheese, for serving

Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot
or Dutch oven. Add the pancetta and cook over medium-low heat for
6to 8 minutes, stirring occasionally, until lightly browned. Add the
onions, carrots, celery, squash, garlic, and thyme and cook over

starters | 53

medium heat, stirring occasionally, for 8 to 10 minutes, until the

vegetables begin to soften.
Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1- teaspoons pepper to the pot. Bring to a boil, then
lower the heat and simmer uncovered for 30 minutes, until the
vegetables are tender.
Discard the bay leaf. Add the beans and cooked pasta and heat
through. The soup should be quite thick but if its too thick, add more
chicken stock. Just before serving, reheat the soup, add the spinach,
and toss with 2 big spoons (like tossing a salad). Cook just until the
leaves are wilted. Stir in the white wine and pesto. Depending on the
saltiness of the chicken stock, add another teaspoon or two of salt
to taste. Serve large shallow bowls of soup with a bruschetta on top.
Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.

garlic bruschetta

1 baguette

Good olive oil

1 garlic clove, cut in half lengthwise

Preheat the oven to 425 degrees.

Slice the baguette at a 45-degree angle in --inch-thick slices. Brush
both sides of the bread with olive oil and bake for 6 minutes, until
lightly toasted. Take the slices out of the oven and rub the surface of
each one with the cut clove of garlic.

5 4 | barefoot contessa foolproof

Serves

10 to 12

Pork Pie
Pork pie is the perfect holiday dish. Not only is it delicious served hot out of the oven, but it is
every bit as good warm or even at room temperature. That means you can bake it before the
guests arrive, set it out when they do, and watch it vanish throughout the course of an evening. I
would also like to add that pork pie makes great leftovers, but mine never seems to make it that
long to know for certain.
8 ounces slab bacon, cut
into medium dice
2 pounds ground pork
Kosher salt and freshly
ground black pepper
1 cup chopped celery
2 cups chopped red onions
2 garlic cloves, chopped
1 pound russet potatoes,
peeled and cut into large dice
12

cup chopped celery leaves

cup chopped fresh

flat-leaf parsley

1 Put a large Dutch oven over medium heat. Add the bacon and cook until
crisp, about 3 minutes. Remove the bacon from the pot and set aside on a
plate. Add the ground pork to the pot drippings along with some salt and
pepper, and brown for about 3 minutes. Remove the pork from the pot and
set aside on the plate with the bacon.
2 Add the celery, onions, and garlic and cook for 5 minutes. Deglaze the pot
with 1 cup water, scraping up the bits on the bottom with a wooden spoon.
Return the pork and bacon to the pot along with the potatoes, celery leaves,
parsley, savory, cinnamon, and cloves. Simmer for 20 minutes, or until all of
the liquid has evaporated.

12

1 tablespoon chopped
fresh savory
Pinch of ground cinnamon
Pinch of ground cloves
Pastry dough for 2 (8-inch)
double-crust pies, homemade
(page 00) or store-bought
1 large egg yolk beaten with
1 tablespoon milk

3 Preheat the oven to 400F.

4 Meanwhile, roll out the chilled pie dough and prick all over with a fork.

Line two 8-inch pie plates with half of the dough and refrigerate for 15
minutes.
5 Fill the pie plates with the meat mixture. Cover both pies with the top
crusts, trimming and crimping the edges together to seal. Brush the tops
with the egg yolk mixture and season with salt and pepper. Cut several
steam vents in the center of each pie with a paring knife.
6 Bake the pies for 45 minutes to an hour, until the crusts are golden brown.

Let cool for at least 30 minutes before serving.

pork

67

W H O L E W H E AT
PA P PA R D EL L E
WITH ROASTED B UT TERN UT SQ UASH ,
BROCCOLI RABE & PUMPKIN SEEDS
serves: 6 to 8 time: about 45 minutes with premade pasta dough

This is an amazing dish because it takes everyday ingredients and joins them in a delicious and
unexpected collaboration. Both the squash and the broccoli rabe have their own strong
personalitiesone sweet and one bitterand each brings something to the party that would be
sorely missed if one of them didnt show up. Combined with the nutty, earthy avor of the
whole wheat pasta, this is what I call a real team effort.

M I S E E N P L AC E
1 butternut squash, peeled and
cut into Bc-inch dice
Extra virgin olive oil
Kosher salt
1 bunch of broccoli rabe, tough
bottom stems removed

3 cloves garlic, smashed

Pinch of crushed red pepper
1Bc cups veggie or chicken stock
1 recipe Chef Annes All-Purpose
Pasta Dough (page 102), whole
wheat variation (see page 103),
cut into pappardelle, or 1 pound
fresh pappardelle

Preheat the oven to 375F.

1 cup freshly grated Parmigiano

Big fat nishing oil
Bc cup pepitas (green pumpkin
seeds), toasted

Coat a large wide saucepan generously with

olive oil. Toss in the garlic and red pepper and
bring to medium heat. When the garlic is golden
brown and very aromatic, 2 to 3 minutes, remove
it from the pan and ditch itit has fullled its
garlic destiny. Add the roasted squash and the
stock to the pan. When the stock has reduced
by about half, 5 to 6 minutes, add the broccoli
rabe.

In a large bowl, toss the butternut squash

with just enough olive oil to lightly coat it and
sprinkle with salt. Put the squash on a baking
sheet and roast for about 20 minutes, or until
soft. Reserve.

Bring a large pot of well-salted water to a

boil. Add the broccoli rabe, give it a swish, and
immediately remove it from the water; save the
water to cook the pasta. When the rabe is cool
enough to handle, coarsely chop it and set aside.

In the meantime, bring the broccoli rabe

water back to a boil, add the pasta, and cook
for 4 to 5 minutes or until tender but tooth-

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some. Drain the pasta and add it, along with

Bc cup reserved pasta cooking water, to the
squash and rabe. When the pasta water has
evaporated, remove the pan from the heat, add
about two-thirds of the Parmigiano, and a big

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drizzle of the big fat nishing oil. Toss or stir

vigorously to combine. Divide among serving
bowls and top with more Parm and the pepitas.
Squash it!

PA S TA

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Dripping Thighs

roasted chicken thighs with sweet and

sour onionsserves 4

he way his apron hangs from his hips already has me all wobbly. But as
he coats my thighs with sticky liquid I can hardly contain myself. Is it
the wine, or is my aroma starting to drive him crazy too?
He heats me up fast, it wont take much to finish me off now. His lips quirk
up into a smile. My own juices are mixing with the coating and running all
over the place. I get the strangest, sweetest, hedonistic feeling up and down.
Its epicureanism run wild!
He spreads my thighs out on a plate. Sticky hands and at least five wet napkins. What will the housekeeper think? Who cares?

1 pound boneless, skinless

chicken thighs, patted
dry with paper towels
2 garlic cloves, finely
chopped
1 teaspoon plus pinch
coarse kosher salt
teaspoon freshly ground
black pepper
1 sweet onion, thinly sliced
1 cup white wine
1 bay leaf
1 cinnamon stick
2 tablespoons unsalted
butter
1 tablespoon honey

78

fif t y sh a des of chick en

1 Preheat the oven to 450 F. In a large bowl, toss the

chicken, garlic, 1 teaspoon salt, and pepper together.

2 In a small saucepan, simmer together onion, wine, bay

leaf, cinnamon stick, and a pinch of salt until most of
the liquid has evaporated, 15 to 20 minutes. Toss in the
honey and butter.

3 Spoon the mixture over the chicken and toss well.

Spread thighs, onion mixture, and any juices onto a
baking sheet. Bake until chicken is no longer pink and
onions are meltingly tender and caramelized, about
25minutes.

#002

Black-Bottom Pie
For the cru st a nd f il l in g

Graham-Cracker Crust (page 413)

1 cup sugar

1 cup unsweetened Dutch-process

cocoa powder

2 tablespoons cornstarch

teaspoon salt
1 cups milk

3 ounces bittersweet chocolate, finely chopped

2 tablespoons unsalted butter, cut into small

pieces

teaspoon pure vanilla extract

For the top p in g

1 teaspoons unflavored powdered gelatin

5 tablespoons cold water
cup sugar
1 tablespoon cornstarch
teaspoon salt

1 cup milk

1 teaspoon pure vanilla extract

2 tablespoons light rum

4 large egg whites, room temperature

together cup sugar, the cornstarch, and salt. Gradually

whisk in milk. Cook over medium-h igh heat, stirring
constantly, until mixture is thick and boiling, about
5 minutes. Remove from heat; stir in gelatin mixture and
let cool completely. Stir in vanilla and rum. Briefly place pan
in the ice bath to thicken slightly; do not let it set completely.
4 With an electric mixer on medium-low speed, whisk
egg whites until soft peaks form. Reduce speed to low;
continue beating while you make the syrup.
5 In a small saucepan, bring remaining cup sugar

and 3 tablespoons water to a boil, stirring to dissolve

sugar. Brush down sides of pan with a wet pastry brush
to prevent crystals from forming. Cook, without stirring,
until syrup registers 240F on a candy thermometer.
6 Raise mixer speed to high and beat egg whites just until
stiff peaks begin to form. Immediately pour syrup down
side of bowl in a slow, steady stream. Beat until meringue
is glossy and cooled, about 7 minutes.
7 Fold meringue into gelatin mixture in three batches
until just combined. Spread mixture in chocolate-fi lled
crust. Refrigerate at least 3 hours or up to overnight
(covered), before serving.

M a k es one single crust 9 -inch pie

1 Preheat oven to 350F. Press graham-cracker crust evenly

into bottom and up sides of a 9-inch pie plate. Refrigerate

until firm, about 30 minutes. Bake until crust is set and
begins to turn golden brown, about 12 minutes. Transfer
pie plate to a wire rack and let cool completely.
2 Make the filling: Sift together sugar, cocoa, cornstarch,

and salt into a medium saucepan. Gradually whisk in

milk. Cook over medium-h igh heat, stirring constantly,
until almost boiling. Reduce heat to medium; add
chocolate. Cook, stirring constantly, until chocolate has
melted and mixture is thick, about 2 minutes. Remove
from heat; whisk in butter and vanilla until smooth.
Spread chocolate mixture over crust. Refrigerate until
cold and firm, about 1 hour.
3 Make the topping: Prepare an ice-water bath. In a small
bowl, sprinkle gelatin over 2 tablespoons cold water.
Let soften, about 5 minutes. In a medium saucepan, whisk

THE south
Backstory

Black-bottom pie, another cherished Southern tradition,

consists of a cookie-crumb crust lavishly layered with
a rich dark-chocolate custard topped by an airy meringue.
When the first recipes for this (and other icebox pies)
appeared around the turn of the twentieth century,
the dessert was reserved for only the most special
occasions because of one very expensiveand c rucial
ingredient: the ice necessary to refrigerate it. Today,
black-bottom pie continues to make a delicious impression,
retaining its nostalgic appeal despite being updated
with a few delightful touches, such as the r um-spiked
meringue in this version.

south

209

208

marthas american food

Roasted Broccoli
with Parmesan Cheese
Roasting broccoli really brings out its sweetness. Add some grated Parmesan cheese and it becomes a
crave-worthy side dish. People often throw away the stems of broccoli, but instead give them a two-second
trim with the vegetable peeler and they become wonderfully tender and delicious. I keep them attached to
the florets and trim the broccoli into long and lanky trees. The broccoli looks more elegant that way, plus
my kids think its fun to eat trees for dinner! Preheating the pan gives the broccoli a boost to help it
caramelize right from the start and prevents the crowns from drying out.

serves

preparation time:
10 minutes

cooking time:
15 minutes

1 head broccoli
2 tablespoons olive oil
teaspoon kosher salt
teaspoon ground black pepper
2 tablespoons grated Parmesan
cheese

1
2

Place a rimmed baking dish on the ovens middle rack.

Preheat the oven to 400F.

Place the broccoli on a cutting board. Use a vegetable

peeler to peel away the tough outer skin of the stalk, then
halve the broccoli lengthwise. Slice each broccoli half into 3 or
4 long trees, keeping the florets attached to the stalk.

Arrange the broccoli in a single layer, cut side down, in

the prepared baking dish and drizzle with the olive oil.
Season with the salt and pepper and place in the oven to roast
until the sides start to brown, about 10 minutes. Remove the
pan from the oven and turn over the broccoli. Sprinkle with
the grated Parmesan and cook until the cheese melts, about
5 minutes. Transfer to a platter and serve hot.

deals, dollars & sense: hearty vegetables

When you shop for produce, its a smart tactic to buy a few
hearty vegetables along with the more fragile ones.
Long-lasting veggies like broccoli and carrots keep well in
the crisper, ensuring you always have a vegetable on hand
even at the end of the week. Use up the more fragile
veggies, such as salad greens and mushrooms, first.

218

\\

TEN DOLLAR DINNERS

VEGETABLES

// 219

SMOKy ROASTED
chicken AND
CITRUS SALSA
Serves 2 to 4
Chicken
1 whole (3-pound) free-range chicken
cup smoked olive oil
Kosher salt and freshly cracked black pepper
1 pounds baby creamer potatoes
in assorted colors

Citrus Salsa
2 limes
1 navel orange
1 grapefruit
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
6 breakfast radishes
3 tablespoons finely chopped fresh chives

Roast the chicken. Preheat the oven to 375F. Using a

sharp knife or kitchen shears, cut along both sides of the
backbone and discard it. Flatten the chicken and cut it in half
through the breast so you have two halveseach with a leg
and breast. Rub all over with some of the smoked olive oil,
ensuring it gets in all the crevices. Season all over with salt
and pepper.
Set the chicken in a large roasting pan over two burners and
heat over medium-high heat. When the pan is hot, add the
chicken halves skin-side down and sear for 4 to 5 minutes.
Turn the chicken over, add the potatoes to the pan, and drizzle
with more smoked olive oil. Season with salt and pepper.
Roast in the oven for 45 minutes, or until an instant-read
thermometer inserted in the joint between the thigh and
drumstick reads 160 to 165F. The potatoes should be golden
on the outside and tender in the middle. Remove from the
oven and allow the chicken to rest for 5 minutes.

Make the citrus salsa. Use a sharp knife to cut away the
Flowering cilantro buds
Fleur de sel

rind and pith from each of the citrus fruits. Holding the fruit
over a bowl, carefully cut between the membranes to free the
segments. Let the juices and segments fall into the bowl. Add
about cup extra-virgin olive oil to the bowl and season with
salt and pepper. Cut the radishes into very fine matchsticks
on a mandoline or with a sharp knife. Fold them into the
citrus salsa, and add the chives.
Serve the roasted chicken with the potatoes and citrus salsa,
and garnish with flowering cilantro. Season with fleur de sel.

c i t r u s

107

SMOKy ROASTED
chicken AND
CITRUS SALSA
Serves 2 to 4
Chicken
1 whole (3-pound) free-range chicken
cup smoked olive oil
Kosher salt and freshly cracked black pepper
1 pounds baby creamer potatoes
in assorted colors

Citrus Salsa
2 limes
1 navel orange
1 grapefruit
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
6 breakfast radishes
3 tablespoons finely chopped fresh chives

Roast the chicken. Preheat the oven to 375F. Using a

sharp knife or kitchen shears, cut along both sides of the
backbone and discard it. Flatten the chicken and cut it in half
through the breast so you have two halveseach with a leg
and breast. Rub all over with some of the smoked olive oil,
ensuring it gets in all the crevices. Season all over with salt
and pepper.
Set the chicken in a large roasting pan over two burners and
heat over medium-high heat. When the pan is hot, add the
chicken halves skin-side down and sear for 4 to 5 minutes.
Turn the chicken over, add the potatoes to the pan, and drizzle
with more smoked olive oil. Season with salt and pepper.
Roast in the oven for 45 minutes, or until an instant-read
thermometer inserted in the joint between the thigh and
drumstick reads 160 to 165F. The potatoes should be golden
on the outside and tender in the middle. Remove from the
oven and allow the chicken to rest for 5 minutes.

Make the citrus salsa. Use a sharp knife to cut away the
Flowering cilantro buds
Fleur de sel

rind and pith from each of the citrus fruits. Holding the fruit
over a bowl, carefully cut between the membranes to free the
segments. Let the juices and segments fall into the bowl. Add
about cup extra-virgin olive oil to the bowl and season with
salt and pepper. Cut the radishes into very fine matchsticks
on a mandoline or with a sharp knife. Fold them into the
citrus salsa, and add the chives.
Serve the roasted chicken with the potatoes and citrus salsa,
and garnish with flowering cilantro. Season with fleur de sel.

c i t r u s

107

weeknights
with

Giada
Giada De Laurentiis

quick and simple recipes to revamp dinner

grilled sirloin steaks

with pepper and caper salsa
Sirloin steaks are perfect for grilling. Theyre a tender, juicy cut of meat that
requires quick, high-heat cooking, as opposed to a braise or a stew, to
achieve a nice crust on both sides and the perfect doneness on the inside.
This pepper and caper salsa tastes fantastic on top of the grilled steaks
because of the sweetness and smokiness of the peppers, and the briny
bites of capers.
serves 4 to 6

salsa
3 tablespoons extra-virgin olive
oil
3 tablespoons balsamic vinegar
cup capers, rinsed and
drained
3 tablespoons chopped fresh
flat-leaf parsley leaves
teaspoon kosher salt

steaks
teaspoon freshly ground
black pepper
1 (12-ounce) jar of roasted red
bell peppers, drained and
sliced inch thick
1 (12-ounce) jar of roasted
yellow bell peppers, drained
and sliced inch thick

4 (8-ounce) boneless sirloin

steaks, about 1 inch thick
2 teaspoons smoked salt or
kosher salt
2 teaspoons herbes de
Provence
Olive oil, for drizzling

for the salsa: In a small bowl, whisk together the olive oil, balsamic vinegar, capers,
parsley, salt, and pepper until smooth. Add the bell peppers and toss until coated.

for the steaks: Heat a grill pan over medium-high heat or preheat a gas or charcoal
grill. Season the steaks on both sides with the smoked salt and herbes de Provence.
Drizzle with olive oil and grill for 4 to 6 minutes on each side for medium-rare. Let the
steaks rest for 5 minutes before serving.
To serve, thinly slice the steak and top with the salsa.

meat, poultry & fish 111