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RECIPES IN FATALLY FLAKY
Julian’s Summer Frittata
Nutcase Cranberry-Apricot Bread
Totally Unorthodox Coeur à la Crème
Heirloom Tomato Salad
Arch’s Flapjacks
Figgy Piggy
Yolanda’s Cuban Bread
Chilled Curried Chicken Salad
Fatally Flaky Cookies
Black-and-White Cake
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Julian’s Summer Frittata
8 ounces fresh broccoli
6 tablespoons best-quality extra-virgin olive oil, divided
1 red onion, sliced
8 ounces fresh baby spinach
8 ounces fresh mushrooms
1 bunch green onions
2 tablespoons unsalted butter
12 large eggs
1 cup heavy whipping cream
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup freshly grated Parmesan (preferred type: genuine Parmigiano-Reggiano), divided
½ cup finely chopped or grated Havarti cheese
Preheat the oven to 350°F.
Rinse the broccoli and remove the stems. On a large cutting board, chop it into bite-size morsels. Measure out 2 cups and reserve the remainder for another use.
Line a rimmed baking sheet with foil; place the broccoli on the foil and mix with 1 tablespoon of the olive oil, then put the onion on top of the broccoli and pour 2 tablespoons of oil on top. Bake for 10 minutes, stir, then return to the oven for 15 minutes, or until the broccoli is tender. Remove from oven and allow to cool slightly. (Leave the oven on.)
While the broccoli and onion are cooling, wash the spinach and steam until wilted, allowing only the water that clings to the leaves in the pot. Watch carefully; do not scorch. This only takes a couple of minutes. Drain and allow the spinach to cool. When the spinach is cool enough to handle, use paper towels to carefully wring out all liquid. Remove the spinach to a cutting board and chop it.
Clean and finely chop the mushrooms. Using a clean cloth towel that can be stained, or paper towels, wring all liquid out of the mushrooms. Clean and finely slice the green onions. Measure out ½ cup and reserve the remainder for another use.
In a large, ovenproof sauté pan, melt the butter over medium-low heat and sauté the ½ cup green onions and mushroom pieces until the mushrooms begin to separate. Remove from the heat, place in a bowl, and wipe out the pan.
In a large mixing bowl, beat the eggs until they are well blended, then blend in the cream, seasonings, ¼ cup of the Parmesan, and Havarti. Mix the cooled spinach, broccoli, onion, and green onion–mushroom mixture into the egg-cheese mixture. Over medium heat, heat the remaining 3 tablespoons of oil in the ovenproof sauté pan just until it ripples. Carefully pour the egg-cheese-vegetable mixture into the pan. Sprinkle the remaining Parmesan on top.
Place the pan in the oven and bake for approximately 25 minutes, or until the center is set.
Makes 8 servings
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Nutcase Cranberry-Apricot Bread
1 cup pecan halves
1½ cups dried cranberries
1 cup dried apricots, chopped
6 tablespoons unsalted butter (¾ stick), at room temperature
2 cups granulated sugar
3 large eggs
61/3 cups all-purpose flour (high altitude: add 3 tablespoons)
1 tablespoon plus 2 teaspoons baking powder (high altitude: 1 tablespoon plus 1 teaspoon)
¾ teaspoon baking soda
2½ teaspoons kosher salt
2 cups fresh orange juice
1 tablespoon orange zest, finely chopped
Using a wide skillet and stirring frequently, toast the pecans over medium-low heat until they turn a slightly darker brown and begin to emit a nutty smell, about 10 to 15 minutes. Remove to a cutting board, cool, and chop. Set aside.
Bring 3 cups of spring or tap water to a boil. Place the cranberries and apricots in a large bowl and pour the boiling water over them. Let stand 15 minutes, then drain and pat dry with paper towels. Set aside.
Butter and flour three 8½-inch by 4½-inch glass loaf pans. Set aside.
Cream the butter with the sugar until well blended. (Mixture will look like wet sand.) Add the eggs and beat well. Sift the remaining dry ingredients. Add the flour mixture alternately to the creamed mixture with the orange juice, beginning and ending with the dry ingredients. Stir in the fruits, nuts, and zest, blending well. Divide the mixture evenly among the pans. Allow to stand for 20 minutes.
While the mixture is standing, preheat the oven to 350°F.
Bake the breads for 45 to 55 minutes, or until toothpicks inserted in the loaves come out clean. Cool in the pans 10 minutes, then allow to cool completely on racks.
Makes 3 loaves
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Totally Unorthodox Coeur à la Crème
2½ cups heavy whipping cream, chilled
8 ounces mascarpone cheese
1 cup confectioners’ sugar, sifted
2 teaspoons pure vanilla extract
Pecan Crust (recipe follows)
1 pound fresh strawberries, rinsed, patted dry, hulled, and halved
1 pound fresh blueberries, rinsed and patted dry
1 cup apricot preserves*
½ cup spring water*
In a large mixing bowl, beat the cream until stiff peaks form, about 2 to 3 minutes.
In another large mixing bowl, beat the mascarpone on low speed just until blended. Add the sugar and vanilla and beat only until well blended.
Using a rubber spatula, fold the whipped cream into the cheese mixture.
Cut a piece of 2-ply cheesecloth large enough to line a large strainer or large coeur à la crème mold (the kind made with holes in the bottom, so the mixture can drain), with enough cheesecloth left over to fold up over the combined mixture.
Wet the cheesecloth and wring it out. Line the strainer or mold with the cheesecloth.
Gently spoon the mixture into the lined strainer or mold. Fold the ends of the cheesecloth up over the mixture. Suspend the strainer or mold over a bowl and put into the refrigerator. Allow to drain overnight.
To assemble the coeur, make the Pecan Crust and allow to cool completely. Spoon the chilled and drained mascarpone mixture into the cooled crust. (You may cover the coeur with plastic wrap at this point and chill up to four hours.)
Just before serving time, arrange the strawberries and blueberries in rows on top of the mascarpone mixture.* Place any leftover berries in a bowl to pass.
Makes 12 servings
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Pecan Crust
1½ cups pecan halves
2 cups all-purpose flour
3 tablespoons confections’ sugar
1 cup (2 sticks) unsalted butter, melted
In a large sauté pan, toast the pecans over medium-low heat, stirring constantly, until they emit a nutty scent, about 10 to 15 minutes. Place the nuts on paper towels to cool. As soon as they are cool enough to touch, place the nuts on a cutting board and roughly chop.
Preheat the oven to 350°F. Butter the bottom of a 9-by-13-inch glass pan well.
Sift the flour with the confectioners’ sugar into a large bowl. Using a wooden spoon, mix in the melted butter and pecans. Pat the mixture into the bottom of the prepared pan.
Bake for 10 to 15 minutes, or until the edges of the crust begin to brown. Place on a rack to cool completely before filling.
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Heirloom Tomato Salad
1 pound (16 ounces) fresh heirloom or vine-ripened tomatoes
12 large fresh basil leaves
2 to 3 fresh garlic cloves
8 ounces Camembert cheese
½ cup red wine pear vinegar or red wine vinegar
1 tablespoon smooth Dijon mustard
½ te
aspoon granulated sugar
Sea salt and freshly ground black pepper
1 cup best-quality extra-virgin olive oil
Cut the stems out of the tomatoes. If they are large, halve them horizontally. Holding them, one at a time and cut-side down, over the sink, gently squeeze until most of the seeds come out. Place them on a cutting board and cut them in fourths if they are small, or eighths if they are large. Place in a large glass bowl.
Finely chop 8 leaves of basil and measure it. You should have 2 tablespoons. Sprinkle the chopped basil on top of the tomatoes. Push the garlic through a press and measure it. You should have 2 teaspoons. Sprinkle the garlic on top of the basil. Using a sharp serrated knife, trim most of the rind from the cheese. Slice it into 16 equal segments, and place them on top of the garlic.
In a medium-size glass jar with a lid, combine the vinegar, mustard, sugar, and salt and pepper to taste. Using a narrow whisk or a spoon, stir well. Screw the lid onto the jar and shake well. Remove the lid, add the olive oil to the vinegar mixture, screw the lid back on, and shake vigorously, or until the dressing is completely emulsified.
Pour the dressing over the ingredients in the bowl and gently toss the salad. Cover the bowl with plastic wrap and chill the salad at least 4 hours, or up to 24 hours, before you serve it.
When you are ready to serve the salad, place it in a pretty bowl, sprinkle lightly with a bit more salt and a grating of black pepper, and arrange the remaining whole basil leaves on top, as a garnish.
Makes 8 servings
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Arch’s Flapjacks
¼ cup small-curd cottage cheese
1 large egg
1 cup buttermilk
2 tablespoons vegetable oil (preferably safflower or canola)
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon granulated sugar (optional)
Additional vegetable oil or clarified butter
Butter, maple syrup, and/or fruit preserves
Whirl cottage cheese in blender. In a large bowl, beat together the egg, buttermilk, and oil. Stir in the cottage cheese and set aside.
Sift together the flour, baking powder, baking soda, salt, and sugar, if using. Add to egg mixture and stir with a large wooden spoon just until combined. If mixture is too thick, add 2 to 3 tablespoons more buttermilk.
Heat a tablespoon of oil or clarified butter on a griddle or in a skillet over medium heat until the oil ripples. For each flapjack, pour in a bit less than ¼ cup batter. Cook flapjack until it is covered with bubbles and dry around the edges. Turn and cook the other side until it is golden brown.
Serve immediately with butter and toppings.
Makes 9 four-inch flapjacks
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Figgy Piggy
Two 1 pound pork tenderloins, marinated overnight in Dijon Marinade (see below)
Figgy Stuffing
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1/3 pound prosciutto, cut in strips
2 tablespoons best-quality extra-virgin olive oil
½ cup dry white wine
Dijon Marinade
½ cup smooth Dijon mustard
2 tablespoons pressed or minced garlic
½ cup dry red wine
2 tablespoons dried thyme leaves, crushed
1 teaspoon freshly ground black pepper
1 teaspoon granulated sugar
½ cup best-quality extra-virgin olive oil
1 bay leaf
For Dijon marinade: Using a wire whisk, mix together the mustard, garlic, wine, thyme, pepper, and sugar in a 9-by-13-inch glass pan. Whisking constantly, mix in the olive oil until the mixture emulsifies. Slip the bay leaf under the surface of the mixture.
Using a sharp knife, remove the silver skin and fat from the tenderloins. Pat them dry, then place them in the marinade. Turn them to make sure they are evenly coated. Cover the pan tightly with plastic wrap and place in the refrigerator to marinate overnight.
Figgy Stuffing
2 shallots, peeled, trimmed, and chopped
1 tablespoon best-quality extra-virgin olive oil
½ pound dried figs, stems removed, chopped
¼ cup homemade or canned chicken stock
2 tablespoons chopped fresh sage
For Figgy Stuffing: Using a large, ovenproof skillet, sauté the shallots in the olive oil for about 5 minutes over medium-low heat, or until they are limp and translucent. Add the figs, stock, and sage, raise the heat, and bring the mixture to a boil. Reduce the heat to low, cover the pan, and simmer until the figs are tender and the liquid is absorbed, about 5 to 10 minutes. Set the mixture aside in a bowl to cool slightly while you prepare the tenderloins.
When you are ready to prepare the dish, preheat the oven to 375°F. Place one of the oven racks in the middle of the oven.
Remove the tenderloins from the marinade, wipe them dry with paper towels, and place them side by side on a cutting board, with the thick end of one next to the thin end of the other. Using the flat side of a mallet or the palm of your hand, pound the tenderloins until they are an even 1 inch thickness. (This will make them able to hold the stuffing.) Sprinkle them with the salt and pepper.
Spread the Figgy Stuffing mixture down the length of one of the tenderloins. Carefully place the other tenderloin on top. Place the proscuitto strips crosswise down the length of the tenderloin “sandwich.”
Cut 4 feet of kitchen twine into four 12-inch lengths. Carefully slide the pieces of kitchen twine crosswise, at even widths, underneath the tenderloin “sandwich.” Tie the pieces of twine and cut off any excess.
Wipe out the ovenproof sauté pan and heat 2 tablespoons of olive oil over medium-high heat, just until the oil ripples. Add the tenderloin “sandwich,” curving it to fit the pan. Sauté for three minutes. Then, using tongs, very carefully turn the tenderloin “sandwich” over to sauté for another three minutes.
Remove the skillet from the stove and add the wine to the skillet. Insert a digital meat thermometer into the pork and place it in the oven. Roast the pork until the thermometer indicates the internal temperature has reached 140°F (about 15 minutes).
Carefully remove the tenderloin “sandwich” to a platter and cover it with aluminum foil. Allow the pork to rest for 10 minutes.
Remove the foil and the pieces of twine, slice crosswise in ¾-inch slices, and serve. (You can pass a bowl with the pan drippings, if there are any.)
Makes about 8 servings
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Yolanda’s Cuban Bread
2 cups spring water
2 tablespoons dark brown sugar
4½ teaspoons active dry yeast (contents of two ¼-ounce packages)
2 tablespoons Bread Dough Enhancer (recipe follows)
5½ cups bread flour
¼ cup soy flour
¼ cup nonfat dry milk
2 tablespoons wheat germ
1 tablespoon sea salt
2 tablespoons (or more) poppy seeds
In a small pan, heat the spring water until an instant-read thermometer reads 110 to 115°F. Pour the water into a warm bowl and stir in the sugar and yeast. Place in a warm spot to proof, about 15 minutes. If yeast is active, the mixture will be foamy and covered with bubbles. (If it is not foamy and bubbly, toss the mixture and start over, using new yeast.)
While the yeast is proofing, mix together the Bread Dough Enhancer, flours, dry milk, wheat germ, and salt. Place this mixture into the large bowl of a mixer with a dough hook. Add the proofed yeast mixture and stir until well combined. Insert the dough hook into the mixer and knead 10 minutes.
While the mixture is kneading, butter a large bowl. Place the mixture into the bowl, cover with buttered plastic wrap, and set aside to rise until doubled (about 30 minutes).
Remove the plastic wrap,
punch the dough down, and divide it into 2 equal pieces. Shape the pieces into 2 round loaves and place them on a baking sheet lined with a silicone baking mat. Using a sharp knife, cut a 1-inch-deep cross into the loaves. Brush the loaves with water and sprinkle the poppy seeds on top. Note: Do not preheat the oven.
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