I recently received my first issue of Gourmet Magazine! After searching for months for a new skillet, we finally picked up a Scanpan from Sur la Table. I’ve used it nearly every day since we bought it and am very happy (Riz is also very happy washing it by hand every night). I thought I wanted something from the Le Crusset line, but despite its beauty, I could not justify purchase. I needed two hands to lift the thing and even then it was a struggle. Sad. Anway, with the Scanpan purchase, we received a free subscription to Gourment Magazine.
Here are the 3 with notes:
Spinach and Red- Pepper Calzones
- 1 1/2 tablespoons cornmeal
- 1 large onion, halved and sliced lengthwise
- 3 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves, finely chopped
- 5 oz baby spinach (8 packed cups)
- 4 bottled roasted red peppers, rinsed, patted dry, and cut into 1-inch pieces (1 cup) (I roasted 1 large red pepper. It was approx. 1 cup)
- 12 oil-cured black olives, pitted and coarsely chopped (about 3 Tbsp)
- 1 lb store-bought pizza dough, thawed if frozen ( I made my own using this recipe)
- 1/2 lb smoked mozzarella, cut into16 pieces
Preheat oven to 500°F with rack in lowest position. Sprinkle cornmeal on a large baking sheet.
Cook onion with 1/4 tsp salt in 2 Tbsp oil in a large heavy skillet over medium heat, stirring occasionally, until beginning to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add spinach and cook, stirring frequently, until wilted, about 2 minutes. Stir in red peppers, olives, and pepper to taste. Remove from heat.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then cut into quarters. Roll out 1 quarter into an 8-inch square (keep remaining pieces covered) and arrange with a corner nearest you. Put one fourth of filling on lower half, leaving a 1-inch border, and top with 4 pieces of cheese. Fold dough over to enclose filling. Seal edges. Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up over edge to resemble a rope, working your way around. Transfer to baking sheet. Make 3 more calzones in same manner. Cut 3 steam vents in top of each and brush with remaining Tbsp oil.
Bake until golden-brown, 13 to 15 minutes. Cool 5 minutes before serving.
Pasta in Garlic-Almond Sauce
- 3/4 cup whole blanched almonds (4 oz)
3 garlic cloves, smashed
- 3/4 cup water
- 1 lb cavatappi or other small tubular pasta
- 2 tablespoons extra-virigin olive oil
- 3 tablespoons unsalted butter, divided
- 1 (10-oz) package frozen peas
- 1/2 cup grated Parmigiano-Reggiano plus additional for serving
- 1 tablespoon fresh lemon juice
- 1/2 cup basil leaves (torn if large), divided
- 1/3 cup mint leaves (torn if large), divided
- 1/3 cup chopped roasted almonds (2 oz) ( I didn’t have enough almonds to add on top. It would’ve been a great addition, but was quite tasty anyway.)
Purée blanched almonds and garlic with water and 1/4 tsp salt in a blender until smooth.(Next time I’ll do this while the baby is awake)
Cook cavatappi in a pasta pot of boiling salted water (3 Tbsp salt for 6 qt water) until almost al dente. Reserve 3 cups pasta-cooking water and drain pasta.
Meanwhile, heat oil and 1 Tbsp butter in a 12-inch heavy skillet (preferably straight-sided) over medium heat until foam subsides. Add almond purée and simmer, whisking occasionally, until thickened, about 3 minutes. Add 2 1/2 cups reserved cooking water, 1/4 tsp salt, and 1/2 tsp pepper and simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes. Whisk in remaining 2 Tbsp butter until melted. Add pasta and peas and cook, stirring occasionally, until pasta is al dente (sauce will be thin), 2 to 3 minutes. Add cheese and lemon juice and stir until combined well. Remove from heat and stir in half of basil and mint and salt and pepper to taste. Serve pasta in bowls topped with chopped almonds, remaining herbs, and additional cheese.
Lemon-Oregano Chicken (sorry, no picture for this one)
- 2 garlic cloves
- 3 tablespoons vegetable oil, divided
- 2 tablespoons fresh lemon juice, divided
- 8 chicken thighs with skin (about 1 3/4 pounds)( I used 1 3/4 pound bone-in chicken breast with skin)
- 2 tablespoons unsalted butter, divided
- 1/2 cup reduced-sodium chicken broth
- 1 teaspoon dried oregano
- Accompaniment: lemon wedges
- Preheat oven to 450°F with rack in middle.
- Mince and mash garlic to a paste with a pinch of salt, then whisk together with 2 tablespoons oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat chicken dry and coat with lemon-garlic mixture.
- Heat 1 tablespoon butter and remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until foam subsides. Brown chicken in 2 batches, skin side down, until golden and crisp, 5 to 6 minutes (chicken will not be cooked through). Transfer, skin side up, to a 4-sided sheet pan.
- Pour off fat (and any small burnt pieces) from skillet. Add broth and remaining tablespoon lemon juice and boil until reduced by half, about 2 minutes. Whisk in remaining tablespoon butter and oregano, then pour over chicken.
- Roast chicken in oven until cooked through, about 20 minutes. Season with salt and pepper.