Roasted Radicchio with Anchovy Vinaigrette, Preserved Lemon, and Breadcrumbs

I had this at Delancey. it was so good that I looked for a recipe online, and lo, Delancey co-owner Molly Wizenberg had shared it with the readers of Bon Appetit.

With any luck, by giving proper credit, I’m not breaking any laws. This is an amazing salad.

Bon Appétit  | September 2010

by Molly Wizenberg

Quick preserved lemon (it cooks for ten minutes) adds a fresh hit of flavor to this warm salad.

Preserved lemon:

• 1 lemon, thinly sliced
• 1/2 cup fresh lemon juice
• 4 teaspoons coarse sea salt

Vinaigrette:

• 3 tablespoons finely grated Grana Padano or Parmesan cheese
• 2 tablespoons fresh lemon juice
• 1 garlic clove, pressed
• 1/2 2-ounce tin anchovies, drained, minced, 1 1/2 teaspoons oil from tin reserved
• Pinch of sugar
• 5 tablespoons olive oil

Breadcrumbs and radicchio:

• 4 tablespoons olive oil, divided
• 1 garlic clove, pressed
• 2 cups 1/2-inch cubes crustless country white bread
• 1/4 teaspoon dried oregano
• 1/8 teaspoon dried crushed red pepper
• 2 heads of radicchio (about 1 pound total), each cut into 6 wedges with some core attached to each wedge
• Shavings of Grana Padano or Parmesan cheese (for garnish)

For preserved lemon:
Mix lemon slices, lemon juice, and coarse sea salt in small skillet. Bring to boil; reduce heat to medium-low, cover, and simmer until almost tender, about 10 minutes. Uncover and cool. Drain lemon slices. Using sharp knife, cut slices in half, then cut pulp away from peel; discard pulp. DO AHEAD: Can be made 1 week ahead. Cover and chill.

For vinaigrette:
Mix cheese, lemon juice, garlic, minced anchovies, and pinch of sugar in medium bowl. Whisk in olive oil and 1 1/2 teaspoons oil from anchovy tin. Season vinaigrette to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.

For breadcrumbs and radicchio:
Preheat oven to 350°F. Line rimmed baking sheet with foil. Mix 1 tablespoon olive oil and garlic in medium bowl. Add bread cubes, oregano, and crushed red pepper; sprinkle with salt and pepper. Transfer bread cubes to prepared baking sheet.

Bake bread cubes until golden brown, tossing occasionally, about 20 minutes. Cool. Transfer to work surface. Cover with paper towels. Using mallet or rolling pin, crush bread cubes into breadcrumbs.

Preheat broiler. Line same baking sheet with fresh sheet of foil. Place radicchio wedges in large bowl. Drizzle remaining 3 tablespoons oil over; sprinkle with salt and pepper and toss to coat. Arrange wedges on prepared sheet. Broil until beginning to brown, about 3 minutes. Using tongs, turn radicchio over, fanning leaves out slightly. Broil until radicchio is soft and beginning to brown with some edges beginning to char, watching carefully to prevent burning, about 2 minutes longer.

Return radicchio to same large bowl. Drizzle enough dressing over to coat; toss. Arrange wedges on plates. Sprinkle breadcrumbs over. Top with cheese shavings, arrange a few preserved lemon peel strips over, and serve.

Chocolate-Hazelnut Gelato

 

* 2 cups whole milk

* 1 cup heavy cream

* 1/2 cup plus 1/4 cup sugar

* 4 egg yolks

* 1/2 tsp vanilla extract

* 1/2 cup chocolate-hazelnut spread (Nutella)

* 1/2 cup toasted, crushed hazelnuts

In a saucepan, combine the milk, cream, and 1/2 cup sugar over medium heat.  Cook until the sugar dissolves.

Meanwhile, whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow.  

Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir.

Add egg mixture back into saucepan.  Cook over low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon.

Pour mixture through a strainer.  Stir in vanilla and hazelnut spread until it dissolves.

Chill mixture completely before pouring into an ice cream maker.  Follow manufacturer’s instructions.

To serve, scoop gelato into serving bowls and top with toasted hazelnuts.

Burnt Sugar Ice Cream

 

* 1 cup plus 1 T sugar

* 1 cup heavy whipping cream

* 1 1/2 cups whole milk

* pinch of salt

* 6 large egg yolks

* 1/2 t vanilla extract

Put 1 cup sugar into heavy duty pot (I use by enameled cast iron dutch oven) and set over medium high heat.  Let it sit until it starts to melt and liquefy in spots.  Continue to cook, stirring occasionally until melts completely, turns deep golden and just barely beings to smoke.

Carefully pour in the cream and stir – the melted sugar will seize up and harden.  Stir to dissolve the caramel.  Stir in the milk and salt.

Beat the egg yolks along with the remaining sugar until egg yolks are pale yellow and thick.  Temper the egg mixture by slowly pouring some of the hot mixture into the yolks while continuing to stir.

Stir tempered egg yolks into hot mixture.  Cook over medium heat until it bubbles and thickens enough to coat the back of a spoon – if you can draw your finger through, it should leave a trail.  

Stir in vanilla extract and pour the custard mixture through a sieve into a bowl.  Put the bowl in the refrigerator until complete cooled and well chilled.

Freeze in an ice cream machine according the manufacturer’s directions.

Vij’s Chai

This recipe comes from the much-lauded Vancouver restaurant. While you’re waiting for your food to come out of the kitchen, steamy cups of chai are one of the many complimentary treats they pass out. This recipe is not set in stone—feel free to add orange peel, black pepper, maybe star anise or cardamom. If I’m not going to consume the entire batch at once, I make it, omitting the milk, and refrigerate the excess, adding the milk when I reheat. It keeps in the fridge for around three days.

• 12 -15 green cardamom pods
• 5 1/2 cups water
• 1 1/2tsp fennel seeds
• 6 tsp sugar
• fresh ginger – to taste
• 5 orange pekoe teabags
• 3/4 cup milk

In a kettle or large pot combine water, cardamom pods, fennel, sugar, and ginger. Stir once, then bring to a boil on medium high heat. As soon as water starts to boil vigorously, add teabags. Stir once and boil for 1 minute, or 1 1/2 minutes for slightly stronger tea. Using a spoon, remove teabags and place in a bowl. Discard later.

Reduce heat to medium and add milk. Heat for 30 – 45 seconds, turn off heat.

Hot Tomato Chutney

From The Herbal Pantry by Emilie Tolley and Chris Mead

3 pounds ripe tomatoes, seeded and coarsely chopped
1 cup brown sugar
1 cup cider vinegar
1 large red pepper, chopped
1 large onion, coarsely chopped
2 garlic cloves, minced
3 tablespoons peeled and minced fresh ginger
½ cup raisins
2 jalapeno peppers, seeded and chopped
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 teaspoons salt
¼ cup chopped cilantro

Place all the ingredients except the cilantro in a large non-aluminum saucepan and cook over medium heat, stirring, until the sugar is dissolved.  Continue to cook, stirring occasionally, until the mixture thickens, about 30 minutes. Stir in the cilantro for the last few minutes of cooking. Pack in sterilized jars and seal. Freeze or process in a hot-water bath for 15 minutes. This can also be frozen. Cilantro haters feel free to omit.

Charred Carrots with Griddled Goat Cheese

OMFG this is delicious.

 

For the carrots:

1 bunch of carrots (about 1 pound, or about 8 large carrots)

 

1 tablespoon olive oil

 

Coarse salt

For the vinaigrette:
2-3 tablespoons good apple cider vinegar (I like Bragg’s)
1/4 cup olive oil
Coarse salt
Black pepper

For the griddled goat cheese:
3-ounce log of soft, creamy goat cheese, sliced into 1/2-inch rounds
1 tablespoon olive oil

For assembly:
1 cup flat-leaf parsley, roughly chopped
4 cups peppery greens, such as arugula (optional)

1. Scrub the carrots. Remove tops and ends, and slice then down the middle, and then again so that they form long batons. You’re looking for thick sticks here, bigger than the type of carrot sticks we’d put in a lunchbox. Toss the carrots in the one tablespoon olive oil and a few pinches of salt, and set aside.In a small bowl, whisk together the apple cider vinegar and 1/4 cup olive oil. Taste and season with salt and pepper to taste. Set aside.

   If serving as a salad with greens, pile the salad greens on a big platter or on individual plates.

   Heat a cast iron skillet or grill pan over high heat until very hot. Arrange the carrots in a single layer in a skillet with one of their flat sides down. After they’ve been placed, don’t move them. After 3-5 minutes, when the carrots begin to blacken, turn them a bit. Cook longer, allowing them to char on another side and cook through, another 3-5 minutes. There may be some smoke, so turn on your fan in your oven hood if you have one.

   Remove the carrots from the skillet and place on platter or individual plates (if you’re using salad greens, these will go on top of the greens). Turn off the heat, and add an additional one tablespoon olive oil to the skillet and swirl to coat. Bring to very high temperature, and lay the goat cheese rounds on the skillet. Be careful, it may spatter a bit. When the cheese rounds have formed a brown-black crust on the bottom, use a fork or thin spatula to scoop them up. Invert the rounds on top of the carrots which have been plated.

   Drizzle everything with the vinaigrette, and sprinkle very liberally with parsley. Serve warm.

Pear and Chocolate Crostata

from Epicurious

Crust:

• 2 cups all purpose flour
• 1 teaspoon coarse kosher salt
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 3 tablespoons (or more) ice water
• 2 tablespoons chilled whipping cream

Blend flour and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 3 tablespoons ice water and cream. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)

Filling:

• 1 large egg
• 2 tablespoons whipping cream
• 4 large firm but ripe Bosc pears, peeled, quartered, cored, each quarter cut lengthwise into 3 slices
• 3 tablespoons chopped husked toasted hazelnuts
• 2 tablespoons coarsely chopped imported milk chocolate
• 2 tablespoons coarsely chopped bittersweet (not unsweetened) or semisweet chocolate
• 6 tablespoons raw sugar, divided
• 1/4 teaspoon coarse sea salt (optional)

Position rack in center of oven and preheat to 375°F. Place large sheet of parchment paper on work surface. Place crust dough atop parchment; roll out dough to 14-inch round. Transfer parchment with dough to large unrimmed baking sheet. Whisk egg and cream in small bowl. Brush center 10 inches of dough with some of egg glaze, leaving 2-inch plain border. Arrange pear slices in concentric circles atop glaze on dough. Sprinkle hazelnuts and both chocolates, then 4 tablespoons raw sugar over pears. Fold dough border over filling to form 11-inch round, pleating loosely and pinching to seal any cracks in dough. Brush crust with egg glaze; sprinkle with remaining 2 tablespoons raw sugar, then with 1/4 teaspoon sea salt, if desired.

Bake crostata until crust is deep golden and pears are tender, about 40 minutes. Transfer baking sheet to rack. Run long thin knife under crust to free from parchment. Cool to lukewarm on parchment on sheet. Using large tart pan bottom as aid, transfer crostata to platter. Serve lukewarm or at room temperature.