Roasted Chestnuts
LOOK FOR IMPORTED CHESTNUTS during the winter holiday season. The aroma of roasting chestnuts adds a festive touch to any gathering. SERVES 4 TO 6 INGREDIENTS 1 pound chestnuts INSTRUCTIONS Preheat the oven to 450°F. With the tip of a sharp knife, score the flat side of each nut with an X. Arrange […]
Spiced Mixed Nuts
TO WATCH YOUR FRIENDS attack a bowl of nuts is to watch their true personalities emerge. Do they fish out the pecans and leave the peanuts behind? Or do your friends grab the nuts by the handful and pop them all in their mouths at once— going for the full flavor, the big sensation? Or […]
Basic Pizza Dough
INGREDIENTS 3¾ to 4 cups unbleached all-purpose flour 1 tablespoon salt 1½ cups warm (110° to 115°F) water 1 ¼-ounce packet or 1 tablespoon active dry yeast 3 tablespoons olive oil INSTRUCTIONS In a food processor fitted with a dough hook or in a large bowl, combine the flour and salt. Measure the warm […]
Pesto Pizza with Roasted Vegetables
IT IS FORTUNATE for those of us who live up north that pesto freezes so well. During the dog days of August, it is my custom to make pesto as frequently as my basil plants will allow and to freeze the extra in small plastic containers. The concentrated basil flavor of pesto is a fine […]
White Pizza with Roasted Winter Vegetables
OF ALL THE pizza recipes in this chapter, this one is the richest. I make this pizza one at a time and cut the pieces small. SERVES 6 INGREDIENTS ½ recipe Basic Pizza Dough 1 medium-size fennel bulb, diced and stalks discarded 1 medium-size red bell pepper, diced 1 pound butternut or delicata squash, […]
Artichoke and Leek Stuffed Pizza
WHY STUFF A PIZZA? When you want to emphasize the filling above the other components, a stuffed pizza is perfect. Roasted artichokes and leeks folded into a creamy, garlicky ricotta cheese mixture make the filling memorable. Plus, this impressive-looking pizza holds up well on a buffet table and transports easily to a potluck. SERVES 6 […]
Mushroom-Pesto Pizza
THIS PIZZA IS TOPPED with an intensely flavored paste of roasted mushrooms and walnuts, plus fresh tomatoes and mozzarella, resulting in a wonderful contrast of fresh and roasted flavors. SERVES 6 INGREDIENTS 1 recipe Basic Pizza Dough 1 pound mushrooms, trimmed and halved ¼ cup extra virgin olive oil Salt and freshly ground black […]
Veggie Pizza
WHILE THE DOUGH rises, the vegetables roast—perfect timing for a vegetarian feast. This is a rather conventional pizza—with tomato sauce, mozzarella cheese, and vegetables. SERVES 6 INGREDIENTS 1 recipe Basic Pizza Dough 2 medium-size zucchini, cut into ⅓-inch dice 1 medium-size onion, cut into ⅓-inch dice 1 medium-size red or green bell pepper, cut […]
Winter Vegetable Strudel on a Bed of Greens
MORE FUN WITH PHYLLO—this time a strudel filled with a sweet mix of roasted winter vegetables bound together with creamy goat cheese. To serve it as a main course, I place the still-warm strudel on a bed of lightly dressed greens. Some crusty French bread finishes the meal. You also can serve this strudel as […]
Mediterranean Roasted Vegetable Pie
PHYLLO DOUGH IS incredibly easy to handle and yields impressive results. This pie is simple to make for a casual supper but worthy of company. The filling is a rich mélange of eggplant, zucchini, tomatoes, and feta cheese. A green salad and a steamed vegetable make the perfect accompaniments. And if you don’t have any […]