Cristina Ferrare's Big Bowl of Love

by Cristina Ferrare

  Approximately ¼ cup extra-virgin olive oil

  Cooking spray

  1 cup of your favorite tomato sauce

  1 cup freshly grated Parmesan cheese (you may have some left over)

  Pinch of kosher salt

  ¼ cup basil, whole leaves or chopped

  Cracked pepper

  Brush both sides of the polenta cakes with the olive oil, and set aside.

  Heat a grill pan until really hot. Lay the polenta cakes in one layer on the pan, and grill for 8 to 10 minutes on each side or until both sides are golden and crunchy and have grill marks.

  Remove the cakes from the grill and let cool on a baking rack.

  Just before you are ready to serve, preheat the oven to 350°F. Spray a baking sheet with cooking spray. Arrange the grilled polenta cakes on the baking sheet. Place a heaping tablespoon of your favorite tomato sauce on each slice, then add a generous amount of freshly grated Parmesan cheese to each. Bake for 15 minutes.

  Garnish with fresh chopped basil, kosher salt, and cracked pepper, and serve while still warm.

  COOK’S NOTE: Purchase polenta cakes already prepared in a tube at the grocery store. They come in handy when you need something quick.

  WHITE BEAN PUREE

  ON GRILLED

  SLICED BAGUETTE

  2 DOZEN OR MORE

  I love beans, all kinds of beans, any way you can prepare them! I prefer to start with dried beans, and I recommend you take the time to soak them overnight. When they are cooked properly, the difference between them and the canned version is noticeable in flavor and texture. If you don’t have the time to soak dried beans, though, canned beans are a great alternative; they’re convenient and still packed with good-for-you protein and flavor!

  2 cups fresh white beans, or 2 (15-ounce) cans of white beans, drained and rinsed

  ¾ teaspoon kosher salt plus more for sprinkling

  Cracked pepper

  1 scallion, chopped

  3 tablespoons fresh lemon juice

  ¼ cup plus 1 tablespoon extra-virgin olive oil

  2 sprigs fresh thyme, leaves pulled off

  5 fresh basil leaves

  6 lemon wedges, for garnish (optional)

  1 baguette, cut into 16 (¼-inch) slices

  Soak the fresh beans overnight, or for a quick soak bring the beans to a boil, covering the beans by 4 inches. Turn off the heat and let sit for an hour. Drain and rinse under cool water. Pour the beans back into a stockpot.

  Fill a large stockpot with cool water, covering the beans by 4 inches. Do not add salt to the water, as this will make the beans tough. Bring to a boil. Turn the heat down to a gentle boil, cover, and cook until the beans are tender, usually 90 minutes for soaked beans (2 hours or more for beans that haven’t been soaked). Taste test to see if the beans are tender. If they’re not yet tender, cook until they are, checking every 15 minutes. Be careful to not overcook, or the beans will fall apart. If the beans have soaked up so much water while cooking that they’re no longer covered by at least 4 inches of water, add more water.

  Place the beans, ¾ teaspoon salt (½ teaspoon salt if using canned beans), pepper to taste, scallion, and lemon juice in a food processor. Start to slowly add the oil, and process until smooth. Adjust the seasoning, adding more salt if necessary.

  Pour into a serving bowl, and drizzle 1 tablespoon of extra-virgin olive oil over the top. Sprinkle on a pinch of kosher salt, cracked pepper, and fresh chopped thyme leaves. Garnish with fresh basil and lemon wedges.

  Serve with baguette slices, crostini, or crackers.

  Scrape the tiny herbs off sprigs of fresh thyme by running your fingers down the sides of the sprigs in the opposite direction the thyme is growing; they will fall off easily.

  DEVILED EGGS

  12 SERVINGS

  I know, I know, you’re probably thinking, “What’s the big deal? Everybody has a recipe for deviled eggs.” Yes, everybody does, so I’m throwing mine into the mix! I always laugh when television chefs talk about who does deviled eggs better and then actually devote a whole show to them. Deviled eggs have made a comeback—like Betty White, better than ever!

  These deviled eggs are easy to make, take little time, and are light, smooth, and fluffy. The secret is boiling them so they turn out perfect every time. Fresh eggs are harder to peel so it’s best to use eggs that have been in the refrigerator for 3 to 4 days. The right cook time is important as well.

  6 organic eggs

  4 tablespoons mayonnaise

  1 teaspoon Dijon mustard

  1 tablespoon fresh lemon juice

  teaspoon cayenne pepper

  3 radishes, sliced thin, then cut into matchsticks

  Place the eggs in a pot and add cool tap water to cover the eggs by 2 inches. On medium-high heat, bring the water to a boil. Turn off the burner, cover the pot, and move it off the burner. Let sit for 10 minutes.

  Remove the eggs using a slotted spoon. Place the eggs in a bowl and hold under cool running water for 1 minute.

  Peel the shells from the eggs first by gently tapping, then by gently rolling the egg several times on the sides of the sink to crack and loosen the shell and the membrane. Use your thumb and index finger to gently try to get under the membrane and lift it off; the shell should easily come off with it.

  Let the eggs cool to room temperature.

  Slice the eggs in half from top to bottom. Remove the yolks and place them in a bowl. Place the egg whites in a bowl of cool water to remove any remaining yolk. Let them drain on a paper towel. Gently pat dry with a paper towel before stuffing them.

  Mash the yolks with a fork. Add mayonnaise, mustard, and cayenne pepper. Whip using the fork until smooth and creamy.

  Place the whipped yolks into a pastry bag with a tip that will make a nice design. Pipe the filling into the egg whites, incorporating several pieces of radish. Sprinkle extra cayenne over the top if you like.

  Chill in the refrigerator at least 1 hour before serving.

  Here’s a little tip for keeping the eggs from sliding all over your serving dish. Before you stuff them, slice a tiny piece off the bottom of the egg whites so they will lie flat.

  SPICY TUNA TARTARE

  ON SLICED CUCUMBERS

  OR RUFFLED CHIPS

  ABOUT 2 DOZEN SERVINGS

  These appetizers are cool with a dash of heat and superdelicious! The crunch from the cucumber when you pop them into your mouth is a snappy, refreshing surprise. So is the crunch from the ruffled chip, with its added touch of salt.

  1 teaspoon ginger, peeled and grated

  1 tablespoon mirin

  ½ teaspoon dry mustard

  1 tablespoon soy sauce

  2 tablespoons rice wine vinegar

  1 teaspoon peanut oil

  1 tablespoon sesame oil

  ½ pound (8 ounces) sushi-grade tuna; cut into small pieces, place in a bowl, cover, and refrigerate

  ¼ teaspoon kosher salt

  1 medium shallot, diced small

  1 scallion, finely chopped

  1 tablespoon cilantro, finely chopped

  1 tablespoon finely chopped jalapeño

  1 ripe avocado

  2 organic cucumbers, chilled, and cut into ¼-inch-thick slices, or 24 ruffled potato chips

  1 fresh lemon, cut in half

  For the dressing, whisk together ginger, mirin, dry mustard, soy sauce, and rice wine vinegar. Slowly add the peanut oil and sesame oil to emulsify. Cover and set aside. You can make this dressing two days ahead of time.

  In a bowl, toss together the tuna, salt, shallot, scallion, cilantro, and jalapeño. Cover with plastic wrap and place in the refrigerator for 30 minutes to allow the flavors to combine.

  Remove the tuna mixture from the refrigerator and pour in the dressing. Mix well.

  Peel and pit the avocado and cut into small pieces. Add to the tuna and mix gently.

  Place 1 heaping tablespoon of tuna on top of each cucumber slice or each potato chip. Garnish with cilantro, and
serve immediately.

  COOK’S NOTE: Try frying some cooked sushi rice. Shape a golf-ball-size scoop of rice into a disk. Heat canola oil, and fry the bottoms of the rice disks until crunchy. Top with the tuna tartare and a squeeze of lemon. If you want other crunchy ways to serve these—and major compliments—serve the tuna on a ruffled potato chip! Who doesn’t love potato chips? Line up as many ruffled chips as you can, and add the tuna on top. Serve immediately.

  HUMMUS

  WITH GRILLED PITA

  2 CUPS

  I make hummus often because it’s so easy and so good for you. Our whole family loves it, so I keep some in the refrigerator at all times. We serve it as an appetizer or for a healthy pick-me-up in the afternoon. One of my favorite ways to eat it is spread on a rice cake with a squirt of fresh lemon juice and a pinch of cayenne—a very satisfying snack.

  This hummus dip goes over well on Super Bowl Sunday because of its creamy texture, nutty flavor, and spicy goodness. Besides serving it with grilled pita, pita chips, or crackers, I serve it with crudités—this way I can sneak my veggies in.

  1 (15-ounce) can chickpeas, drained

  cup extra-virgin olive oil

  1 tablespoon cumin

  1 garlic clove, peeled

  ¼ cup tahini paste

  4 tablespoons fresh lemon juice

  teaspoon plus a pinch of cayenne pepper

  ½ teaspoon kosher salt

  3 pieces of pita bread, preferably the Greek kind, 8 inches across

  In a food processor, place the chickpeas, cup olive oil, cumin, garlic, tahini paste, lemon juice, pepper, and salt, and process until smooth. If the mixture is too thick, add an additional 2 tablespoons olive oil and process until smooth. Brush the pita bread lightly on both sides with some of the remaining olive oil. Heat a grill pan until hot. Add the pita and grill for 30 to 40 seconds, then flip and grill the other side. Remove the pita from the grill and cut into triangles using a pizza cutter. Keep the pita slices warm in a cloth napkin.

  To serve, place the hummus in a bowl with a drizzle of olive oil over the top. Sprinkle with an extra pinch of cayenne pepper, and serve with the warm pita.

  TZATZIKI

  WITH GRILLED PITA

  12 SERVINGS

  My husband is Greek, so tzatziki on grilled pita is something we all love and have often! When the kids would come home from school, instead of cookies and milk I would grill up pita bread and serve this good-for-you spread made with Greek yogurt and fresh cucumbers. It’s perfect with grilled lamb and as a topping for omelets.

  You must use Greek-style yogurt when you make tzatziki; plain yogurt is too tart.

  Most markets carry Greek-style yogurt, but if you can’t find it, you can use plain yogurt; just make sure to allow enough time to prepare it: Drain plain yogurt through a cheesecloth over a bowl for at least 2 hours on your counter at room temperature. Liquid (the whey) will drip into the bowl, leaving you with a smooth yogurt that is creamy and not tart! Refrigerate the strained yogurt until you are ready to use it.

  1 large cucumber

  1 tablespoon extra-virgin olive oil

  1 tablespoon lemon juice

  1 teaspoon lemon zest

  1 teaspoon kosher salt

  1 tablespoon fresh mint, finely chopped

  ¼ cup fresh dill, finely chopped

  2 cups Greek yogurt

  6 pieces pita bread

  Place cucumber, olive oil, lemon juice, lemon zest, salt, mint, and dill in a bowl and mix well. Add the Greek yogurt and mix well.

  Cover with plastic wrap or place in an airtight container, and chill in the refrigerator for at least 2 to 3 hours before serving.

  To grill the pita bread, brush both sides with olive oil. Place on a hot grill pan or use the burner on your stovetop (watch carefully so they don’t burn). Using a pizza cutter, cut the pita into quarters and serve with the tzatziki.

  COOK’S NOTE: Tzatziki tastes better the day after it’s made and will keep for 2 days in the refrigerator.

  MARINATED ARTICHOKES

  4 TO 6 SERVINGS

  I have a love-hate relationship with artichokes. No matter how careful I am when I’m cleaning and preparing them, I always manage to stick myself with one of the thorns, which inevitably gets stuck in my finger, and for the life of me I can’t get it out! Using the frozen kind makes me happier, and I don’t have to waste time looking for the tweezers.

  2 pounds frozen artichoke hearts

  5 tablespoons extra-virgin olive oil

  4 pieces of garlic, peeled and sliced thin

  Kosher salt

  teaspoon red pepper flakes

  2 tablespoons fresh lemon juice

  ¼ cup Italian parsley, chopped

  1 lemon, sliced very thin, for garnish

  Cook the frozen artichoke hearts according to package directions. Drain in a colander for 10 minutes. Pat dry with a paper towel.

  Heat a frying pan until hot. Add 4 tablespoons olive oil, and swirl it around the pan. Add the garlic and sauté, shaking the pan back and forth so the garlic doesn’t burn. The minute the garlic starts to turn golden, quickly add the artichoke hearts. Lower the heat and continue to shake the artichokes back and forth. Add 1 teaspoon of salt and the red pepper. Using a metal spoon, stir and sauté for 8 to 10 minutes, until the artichokes start to caramelize.

  Pour the artichokes into a serving bowl, add the lemon juice, and stir. Drizzle 1 tablespoon of extra-virgin olive oil over the top. Add a pinch of kosher salt, sprinkle on the parsley, and allow to cool to room temperature. Garnish with a slice of lemon.

  Try mixing these artichoke hearts with your favorite pasta, fresh Parmesan cheese, and a squeeze of fresh lemon juice, or toss them into your favorite salad.

  ARTICHOKE DIP

  1½ CUPS

  When I make my marinated artichokes, I always double the recipe; that way, I can make this delicious dip, which I serve with crudités or crostini! Follow the recipe for marinated artichokes for this delicious, smooth, and creamy appetizer or snack.

  Marinated artichokes (above)

  4 ounces low-fat cream cheese

  1 tablespoon lemon zest

  Extra-virgin olive oil

  Put the marinated artichokes and the cream cheese in a blender, and blend until creamy smooth. Pour into a bowl, add lemon zest, and mix. Drizzle a little olive oil over the top.

  LAMB MEATBALLS

  WITH MINT TZATZIKI

  2 DOZEN MEATBALLS

  Keeping a tradition from the Greek side of my family (my husband’s), I thought I would give the meatball a try using spices that are synonymous with Greek cooking, such as cumin and mint. I left some spices out that traditionally go with Greek meatballs and came up with my own version and paired it with the traditional sauce called tzatziki, which I love. The results were fantastic—a big hit. Tony and my girls love it.

  1 pound ground lamb

  3 tablespoons red onion, finely chopped

  1 small garlic clove, minced or crushed in a garlic press

  1 egg, slightly beaten

  2 tablespoons bread crumbs

  1 teaspoon cumin

  1 tablespoon mayonnaise

  1 cup fresh mint, loosely packed and finely chopped

  ¾ teaspoon kosher salt

  2 tablespoons canola oil

  1 fresh lemon for squeezing and garnish, cut into quarters

  teaspoon cayenne pepper, optional

  In the bowl with the lamb, add onion, garlic, egg, bread crumbs, cumin, mayonnaise, fresh mint, and salt. Using your hands, mix thoroughly to distribute the ingredients evenly. With a teaspoon, form the mixture into 24 meatballs. Don’t level the meat off or pack the meatballs too tightly.

  Preheat the broiler.

  Lightly spread canola oil on a baking sheet using a paper towel. Place the meatballs 2 inches apart on the baking sheet, and position the baking sheet 4 inches from the heat source. Broil for about 5 minutes, turning once halfway through.

  Arrange the meatballs on a
serving platter, and squeeze fresh lemon juice over the top. Sprinkle the cayenne pepper over the meatballs at the last minute. Serve at once with mint tzatziki (Tzatziki With Grilled Pita).

  ANTIPASTO PLATTER

  8 TO 10 SERVINGS

  When I was growing up, Sunday and holiday dinners always started with a huge platter of antipasto. I loved to arrange the platters and made sure to create a masterpiece, because even as a child I believed people ate with their eyes. The only problem was that everything looked so delicious that I would always eat way too many of the appetizers, and then when it came time to have dinner I was so full I couldn’t eat another bite!

  2 loaves Italian or French bread

  Extra-virgin olive oil

  20 slices sopressata or Genoa salami

  20 slices mortadella

  20 slices prosciutto

  6 ounces (approximately 1 ½ cups) Parmesan cheese, cut into chunks

  1 cup marinated artichokes (Marinated Artichokes)

  1 cup marinated olives (Marinated Olives)

  1 cup white bean puree (White Bean Puree On Grilled Sliced Baguette)

  3 roasted red bell peppers (Roasted Red Bell Peppers)

  To prepare the crostini, adjust the oven rack to the middle position. Preheat the oven to 400°F.

  Cut the bread on an angle into ¼-inch-thick slices. Brush both sides of each slice lightly with olive oil and place on a baking sheet. Bake until the bread turns golden and crispy, approximately 15 to 20 minutes. (There’s no need to turn the slices over halfway through.) You should have more than two dozen slices. You can make the crostini up to four days before you use them; store them in an airtight container.