Smitten Kitchen Obsessed | 20something cupcakes

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carrot cupcakes + white chocolate-cream cheese frosting.

April 23, 2011 — 5 Comments

Carrot cake, I’ve learned, is a love-it-or-hate-it type of dessert.

Personally, I can’t understand what there is to hate about carrot cake. I suppose it has something to do with the idea of vegetables sneaking into one’s dessert.

I can think of someone who would never be appalled to find carrots in cake form: that’s right, the Easter bunny! Listen – I know I don’t have kids yet, but Easter is still one of my favorite holidays, and I absolutely love the idea of making a carrot cake for the Easter bunny. It’s like baking cookies for Santa. It’s fun. It’s festive. And kids or no kids, it’s sure to put you in the holiday spirit.

I don’t like any raisins or nuts or canned pineapple in my carrot cake – I prefer it to be pure and simple. I went with Deb’s recipe on Smitten Kitchen after going back and forth with Alton Brown’s recipe, as I was worried that Alton’s would come out too dense for cupcakes. I may try it in the future for a layer cake.

One of the common themes or suggestions I discovered while reading various recipes is that the more finer the grate you get on the carrots, the lighter the cake batter is going to be. Now, the easiest way to grate carrots is using the food processor, but it also produces a pretty thick grate. Using a box grater is better, and using a Microplane zester is ideal. I won’t lie to you – it’s also a big pain in the booty. Deb’s recipe calls for three cups, and I had one 16-ounce bag of carrots. By the time I peeled them, and grated them down to the heads and tossed those (careful because you don’t want to grate your fingers as I often do!), I had about three cups. Listen – the way I see it, just tighten that core, and get a mini-workout in as you grate. It’s a good arm workout. You may even break a sweat.

As for the frosting, cream cheese is the obvious choice for carrot cake or cupcakes. Here, we just kicked it up a notch by adding my latest favorite secret ingredient: white chocolate. It adds another level of richness and sweetness that you just can’t get from powdered sugar alone.

If you love carrot cake, you must try this recipe. And if you think you don’t like carrot cake, I triple-dog-dare you to try this recipe. These cupcakes are so moist, so perfect – you won’t even believe vegetables are capable of producing such lushness.

Carrot Cake Cupcakes

Adapted from Smitten Kitchen

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups sugar
1 1/4 cups canola oil
4 large eggs
1 pound carrots, peeled and finely grated using a Microplane (about 3 cups)

Preheat oven to 350°F.

Line 24 cupcake molds with papers, or butter and flour them.

Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots. Divide batter among cupcake molds, filling each about 3/4 full.

Bake cupcakes 18-20 minutes, rotating pans halfway through, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.

Makes 24 cupcakes.

White Chocolate Cream-Cheese Frosting

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 1/4 cups confectioners’ sugar, plus more if needed
3 1/2 ounces (1 bar) white chocolate, melted and cooled

Beat all ingredients in stand mixer on medium speed until combined and fluffy. Taste for sweetness, adding more sugar if necessary. Chill the frosting for about 10 – 20 minutes until it has set up enough to spread or pipe properly.

In Recipe Arsenal, Sweets + Treats carrots, cream cheese frosting, cupcakes, easter, i love holidays, smitten kitchen obsessed

blue cheese + red potato tart.

January 19, 2011 — 4 Comments

I’m a meat and potatoes kind of girl.

But – if you don’t mind, I’d like a filet, please. Perfectly-seared, with a tender middle of the darkest pink. And while mashed potatoes are fine for Thanksgiving, I prefer something with a bit more personality. With cheese – yes, blue cheese! Wrap it all up in a buttery crust, and now you’ve got something that serves just as beautifully as it tastes.

There are few things I love more than a good savory tart, and this one is just about as simple as it gets. The filling is made of just four ingredients – along with a sprinkling of salt and fresh herbs – and when paired with a simple green salad, it’s really a meal in itself. I love that it’s hearty yet elegant, and easily adaptable; you could switch up the cheese or use herbs of your choice, or do as Gourmet initially suggested and make individual tartlets – which is totally my plan for next time.

Blue Cheese + Red Potato Tart

From Smitten Kitchen, adapted from Gourmet

1 Savory Tart Shell, below, or recipe of your choice, in a 9-inch tart pan
1 pound small red potatoes, scrubbed and cut into 1/4-inch slices
1 cup heavy cream
1 large egg yolk
1/4 pound blue cheese, crumbled (about 3/4 cup)
1 tablespoons finely chopped herb or herbs of your choice {I used a mixture of thyme and rosemary}
Kosher or sea salt for sprinkling

Preheat oven to 350°F. In a medium saucepan, cover potato slices with water by two inches. Simmer, uncovered, until tender, about 10 minutes. Drain. If necessary, pat potatoes dry with towels.

Arrange potato slices, overlapping slightly, in concentric circles around the tart pan. Sprinkle blue cheese over potatoes. Whisk cream and egg yolk together and pour into tart shell, then sprinkle tart with herbs of your choice and salt.

Bake tart on a baking sheet until bubbling and golden brown, about 45 to 50 minutes. Cool in pan on rack and serve warm or cold.

Savory Tart Shell

{This is hands-down the best recipe for a savory tart shell I’ve ever made. My oven can be finicky at times and tends to burn edges too easily, but this one held up like a champ – no parbaking required!}

1 1/4 (5 1/2 ounces) cups flour
1 tablespoon plus 2 teaspoons cornstarch
1/4 teaspoon salt
6 tablespoons (3 ounces) butter, diced
1 large egg

In a large bowl, combine the flour, cornstarch and salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg and mix with a fork until a dough forms. If this does not happen easily, toss it out onto a counter and knead it together. This dough is rather tough but with a little elbow grease, it does come together nicely.

This dough can also be made a food processor, or in a stand mixer, though I’ve only tried it in a food processor.

On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate or tart pan and press to remove any air bubbles. Level the edges, and refrigerate for 30 minutes. Proceed with filling of your choice.

In Dinner Party Worthy, On the Side blue cheese, potatoes, savory tarts, smitten kitchen obsessed

skirt steak + arugula salad with blue cheese.

December 16, 2010 — 3 Comments

This time of year, we could all use a little more salad in our lives.

This salad, however, isn’t your average salad. This salad just so happens to be filled with some of my favorite ingredients ever to exist. Anything with arugula instantly wins me over, and I love the addition of skirt steak – it’s a great way to mix up the usual grilled chicken routine. Topping it all off with a super-easy mustard vinaigrette and crumbles of fresh blue cheese just takes it to the next level. It’s so delish, and best of all, so simple – you’ll be ready to eat in less than 15 minutes.

Which means more of another thing we could all use more of right about now: TIME! Cheers to that!

Skirt Steak + Arugula Salad with Blue Cheese and Mustard Vinaigrette

Via Smitten Kitchen, adapted from Gourmet

1 pound skirt steak, trimmed of excess fat, halved crosswise, at room temperature
1 to 2 tablespoons olive oil
1 pint (2 cups) cherry tomatoes, halved
1/2 cup (about 4 ounces) crumbled blue cheese
1/2 pound baby arugula
3 tablespoons minced chives, 2 thinly sliced scallions, or 3 tablespoons finely chopped red onion {for garnish}

For the Steakhouse Mustard Vinaigrette:

1 tablespoon coarse Dijon mustard
2 tablespoons wine vinegar
1/4 teaspoon Worcestershire sauce
1/2 teaspoon honey
1/3 cup olive oil

Pat steak dry and season on both sides 1/2 teaspoon salt and many grinds of black pepper.

Got a cast-iron skillet?

Heat skillet on medium-high to high and add olive oil. When oil begins to shimmer, place steak in skillet and let it cook for 5 minutes without touching it. Turn it once, and cook for another 3 minutes for medium-rare.

Got a grill?

Prepare grill for direct-heat cooking over hot charcoal or high heat for gas. Oil grill rack, then grill steak, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare. If using an indoor grill, heat to medium-high and cook for about the same time.

Transfer steak to a cutting board and let rest, loosely covered with foil, for five minutes. Arrange arugula on a large platter. Thinly slice steak on the diagonal, across the grain. Arrange over arugula, then toss halved cherry tomatoes and blue cheese over platter. Add vinaigrette to taste, then add garnish of your choosing. Serve with additional vinaigrette on the side.

Serves 4.

In Fabulously Simple, Salad Bar arugula, blue cheese, main course salads, skirt steak, smitten kitchen obsessed, vinaigrette

the ultimate {brunch} pizza.

December 10, 2010 — 1 Comment

This pizza is a total game-changer.

We all know how delicious homemade pizza is, but once you try this – there may be no going back.

To pepperoni or mushrooms, that is.

Now whenever I think of making pizza at home, all I can think about is eggs. And bacon. Scallions, and shallots. Lots of fresh herbs. These are the things my homemade pizza dreams are made of.

If the idea of eggs on a pizza doesn’t thrill you off the bat, you have another thing coming. Something huge. Because if you’re anything like me – as in you love breakfast, you’re obsessed with pizza, you sometimes eat pizza for breakfast, or frequently…just sayin’ – you will find true love in this pizza. It’s the best of both worlds, sure – but I don’t even feel that’s saying enough. You must taste it to believe it.

Daniel was staring at me so intently with such a crazed look on his face while devouring this pizza; the pizza seemed to be driving him mad, but in a good way – the type of madness that one associates with being crazy in love. Yes, he was madly in love with a pizza. A breakfast pizza. And of course, I heard a lot of, “this is the best thing I’ve ever eaten,” {I know, we’ve all heard that one before} and even more of, “people would travel miles and miles for pizza like this.”

I have to say, I couldn’t argue – not even with a mad man.

Breakfast Pizza

Recipe via Smitten Kitchen, adapted from The Big Sur Bakery

Makes 2 (12-inch) pizzas. What you will need: an electric mixer for the dough (though you could go old-school if you wanted), a pizza stone and peel (though again, you could probably use a good ol’ sheet pan and just make it into a rectangle), some time the night before to make the dough, and perhaps a bottle of champagne for enjoying while cooking, as well as serving – it’s pretty magical with the pizza. Though I found these toppings to be perfectly outrageous, you surely could switch it up to your tastes, or what you have on hand.

1/2 teaspoon dry active yeast
2 cups plus 2 tablespoons bread flour, plus more for dusting
Kosher salt
6 strips bacon
1/2 cup grated Parmesan
2 cups grated mozzarella
6 large eggs
Freshly ground black pepper
2 tablespoons minced flat-leaf parsley
2 tablespoons minced chives
2 scallions, thinly sliced
1 shallot, minced

The night before, prepare the dough:

Place 3/4 cup lukewarm water in the bowl of an electric mixer fitted with a dough hook. Sprinkle in the yeast, stir and let sit for 5 minutes. Add the flour and 1 teaspoon of salt and mix on low for 1 minute. Increase the speed to medium and mix for 2 minutes, then increase the speed to high and mix until a smooth dough forms, about 2 minutes more. Turn the dough onto a lightly floured surface, divide into two equal pieces and form each half into a tight ball. Place on a large floured sheet pan, place the pan in a plastic garbage bag, tie the bag loosely and refrigerate overnight.

One to two hours before baking, place the dough in a warm spot. Adjust the oven rack to the lowest position and set a pizza stone on it. Preheat the oven to 500 degrees 30 minutes before you are ready to bake the pizza.

Prepare the dough and toppings:

Fry the bacon in a large sauté pan over medium-high heat until crisp. Cool on a paper-towel-lined plate; roughly chop.

Dip your hands and a ball of dough into the flour. On a lightly floured countertop, pat the dough into a disc with your fingertips, then drape the dough over your fists and carefully stretch it from beneath to form a 12-inch circle.

Generously dust the surface of a pizza peel or large inverted sheet pan with flour and place the stretched dough on it. Sprinkle the dough with half of the Parmesan, mozzarella and bacon. Crack 3 eggs over the top and season with salt and pepper.

Bake the pizza:

Shake the pizza peel slightly to make sure the dough is not sticking. Carefully lift any sections that are sticking and sprinkle a bit more flour underneath, then slide the pizza directly onto the baking stone in one quick forward-and-back motion. Bake for 8 to 10 minutes, rotating after 5 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, use the peel to transfer the pizza to a cutting board. Sprinkle half of the parsley, chives, scallions and shallot on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way.

In Main Dishes, Obsessed, Weekend Brunch bacon, eggs, i heart breakfast, pizza, smitten kitchen obsessed

huevos rancheros.

November 4, 2010 — 4 Comments

Did you know that I often obsess over breakfast?

It’s by far my favorite meal of the day.

I was surprised to see that my mentioning of this on that list of more than you’ve ever wanted to know about me didn’t happen until #87.

Then I got worried. I thought maybe you might have missed it.

I mean…this is kind of a big deal. If we’re going to be friends, you totally need to know that I love breakfast.

I was thinking this recipe of Huevos Rancheros would be just the perfect thing to discuss it over.

I like eating breakfast for dinner, and this may be my favorite dish for doing just that. The Mexican-vibe makes it feel evening-appropriate, and hey – maybe you should even whip yourself up some margaritas! I was inspired to make it by none other than the fabulous Deb of Smitten Kitchen, and I love how she sets it up by saying that this recipe is probably nothing close to authentic. Authentic or not, it’s positively delicious – and I bet you your favorite margarita that any huevos-rancheros-experto would agree.

Huevos Rancheros

Adapted via Smitten Kitchen

First, make a quick salsa fresca:

Diced tomatoes
Finely chopped red onion
Minced jalapeno
Kosher salt
Squeeze or two of fresh lime juice
Cilantro (optional)

Now you’re ready to rock. You will need:

Eggs {as many as you’d like to eat!}
6-inch corn tortillas
Shredded cheddar {or Monterey Jack, whatever you have on hand}
Sour cream, for serving
Black beans, for serving on the side {I used Goya canned black bean soup like Deb did}

Heat a tortilla in an lightly oiled pan over medium heat. When it is golden brown underneath, flip it over.

Sprinkle some cheese over the browned side and let it melt a bit. Break a single egg over the melting cheese. You may be tempted to break more than one, but don’t. There are plenty more tortillas to go around. And don’t worry if the egg runs all over the pan and off the tortilla.

Season the cooking egg with salt and pepper. When the white is about halfway set, flip the whole thing over. This can be a little tricky, especially if you’re like me and love a runny yolk more than anything in this world. If you do it carefully, you should be able to flip it without the yolk running off the tortilla.

Cook it for a few minutes on the other side. If you’re looking for runny yolk, take it off sooner rather than later.

Serve with black beans, sour cream, salsa fresca, hot sauce, and any other favorite additions.

Tequila welcome.

In Weekend Brunch eggs, i heart breakfast, mexican recipes, smitten kitchen obsessed

caramelized shallots.

October 21, 2010 — 1 Comment

Please excuse this photo.

It really does no justice.

Because this is perhaps the most in-sane side dish I’ve ever made. You see, when you take shallots, which are already pretty perfect in themselves, and caramelize them in butter and a touch of sugar and vinegar, something magic happens. I served them a while far too long ago at a dinner party, and I honestly cannot wait to make them again. I’ll probably need to do it soon. You know, because the picture needs a re-do. Not because I want to drink the buttery-love sauce out of the pan when they’re done. Definitely not because of that.

You will die for them. Believe me. There’s no other way to go.

Caramelized Shallots

via Smitten Kitchen, adapted from Ina Garten

6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, with roots intact {you want to leave the roots intact so they don’t fall apart}
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

Preheat the oven to 400 degrees F.

Melt the butter in a 12-inch ovenproof pan or Dutch oven, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.

Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.

* If you don’t have an ovenproof pan, you can start this dish in your frying pan then scrape the shallots and sauce into a baking dish when it’s ready to go in the oven.

In Dinner Party Worthy, On the Side ina garten, shallots, smitten kitchen obsessed

the ultimate {crunchy} pork chop.

August 24, 2010 — 4 Comments

I figure now’s as good a time as any to tell you about the most delicious pork chops ever to exist.

Seriously. That good.

We’re talking crunch. Not just your average crunch, though. There’s nothing average about this crunch. This is the kind of crunch that can only be achieved through homemade bread crumbs. But, not your average homemade breadcrumbs.

These are the kind of breadcrumbs you toast first. In the oven, on a baking sheet. With oil. And shallots. And garlic.

Still not convinced? Let me just tell you – something magic happens when you toast breadcrumbs before using them. After baking them into a deep golden brown loveliness, you toss them with Parmesan. And thyme. And parsley.

I know I’ve got you now.

I think the other key step in achieving the ultimate crunch is how they’re baked: on a wire rack placed over your baking sheet. This allows the underneath of the chop to feel the same love from the oven as the top.

If this still isn’t enough to entice you, maybe you should think about trying this wilted spinach salad with warm bacon dressing. All you do is fry up some bacon, cook some shallots in your bacon grease, and whisk in some balsamic at the end. Toss that up with your spinach and bacon, and all will be well.

Crunchy Baked Pork Chops

Adapted from Cook’s Illustrated, via Smitten Kitchen

This recipe was developed using natural pork, but enhanced pork (injected with a salt solution) will work as well. If using enhanced pork, eliminate the brining in step 1. The bread crumb mixture can be prepared through step 2 up to 3 days in advance. The breaded chops can be frozen for up to 1 week. They don’t need to be thawed before baking; simply increase the cooking time in step 5 to 35 to 40 minutes.

Table salt
4 boneless center-cut pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
4 slices hearty white sandwich bread, torn into 1-inch pieces
1 small shallot, minced (about 2 tablespoons)
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons vegetable oil
Ground black pepper
2 tablespoons grated Parmesan cheese
1/2 teaspoon minced fresh thyme leaves
2 tablespoons minced fresh parsley leaves
1/4 cup plus 6 tablespoons unbleached all-purpose flour
3 large egg whites
3 tablespoons Dijon mustard
Lemon wedges

Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.

Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.

Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.

Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.

Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.

Serves 4.

In Main Dishes, Recipe Arsenal homemade breadcrumbs, pork, smitten kitchen obsessed, warm bacon vinaigrette, wilted spinach salad, worth the effort

artichoke + olive tapenade.

August 19, 2010 — 6 Comments

If there’s one thing I could always use more of, it’s another quick appetizer I can pull out of my back pocket in a crunch.

In other words, something I can make from ingredients I have in my pantry. Like white bean dip. Hummus. Have I not posted on these things yet? Well, I should. Soon. These are important things.

Artichoke hearts, capers, olives, garlic, and olive oil. I always have these favorites on hand, no matter what. It’s all pureéd into a delicious tapenade, and although it’s not the prettiest of appetizers – I can assure you, it’s good. So good, that you may find yourself eating half the bowl before your guests even arrive.

If you want to make the crostini, you’ll need a baguette or a nice loaf of crusty bread to toast – which you may or may not have on hand. I usually keep a half-baguette in the freezer for emergency situations, but keep in mind that you then must remember to defrost it in time. And emergencies don’t usually involve extra time for defrosting, do they?

You can also serve this over crackers. Or with veggies. Or tossed with a bowl of pasta. I’m sure you have something in your kitchen that will work. If all else fails, you can always just grab a spoon. Not that I’ve ever done that, or anything.

Artichoke + Olive Crostini

Adapted from Smitten Kitchen + Mario Batali

3 garlic cloves, peeled and smashed
1 cup large green or black pitted olives {I used a mixture}
1 tablespoon capers, rinsed and drained
1 15-ounce can of artichoke hearts, drained
1/4 cup extra-virgin olive oil
8 large slices of crusty bread

Preheat the oven to 400°F. In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste.

Lightly brush the bread slices with olive oil and toast on the oven rack for 6 minutes, or until crisp and browned. Spread the olive paste thickly over the toasts and serve.

{DO AHEAD: The tapenade can be refrigerated for 2 days – let it return to room temperature before serving}

In Fabulously Simple, Starters artichokes, crostini, hostess with the mostess, last-minute entertaining, olives, smitten kitchen obsessed, spreads + tapenades

truffled cauliflower + caramelized onion tart.

June 7, 2010 — 6 Comments

Allow me to introduce to you to the best tart I’ve ever made.

{Or eaten}

Truth be told, this is the first tart I’ve ever made – and what a delicious introduction it was.

Now when you think of a tart, you might first think of those fabulous little confections of fruit and custard that frequent the counter of your favorite pâtisserie or bakery; but here – we’re talking savory tarts. I made this particular one for a couple of extra-special girlfriends who were down visiting me from NYC last month. I had some mascarpone and store-bought pie crust in the fridge that I needed to use, and after carefully scouring the web for the perfect recipe, I found this tart.

And it was just that – perfect. From the roasted cauliflower drizzled in truffle oil, to not one – but three fabulous cheeses {mascarpone – which is an Italian cream cheese, Gruyère – one of my favorite cheeses ever, and Parmesan}, to those perfectly sweet + slow-cooked caramelized onions…do I need to say anything more?

YOU.JUST.HAVE.TO.MAKE.IT.

On the side, I served Ina’s green salad and creamy vinaigrette. This is my favorite go-to salad to serve alongside a more complex main dish. The dressing is light and creamy, and coats the greens so beautifully. The champagne vinegar does give it some bite, which I love – but be careful because there are raw egg yolks in it, so if that freaks you out, you may want to go with something else. If, however, you’re anything like me – and you tend to eat high quantities of any type of cookie/cake/brownie batter – you shouldn’t be too worried about it, right?

Cauliflower and Caramelized Onion Tart

Found on Smitten Kitchen, adapted from Bon Appetit, March 2007

1 small head of cauliflower (about 1 pound) or 1 pound of a larger head of cauliflower, cut into 1-inch florets
3 1/2 tablespoons olive oil
1 tablespoon truffle oil or a few pinches of truffle salt – I used oil
1 refrigerated pie crust {worked out great, though next time I’ll likely make my own – it’s not that difficult – see the Smitten Kitchen link above}
1 large onion, halved lengthwise and thinly sliced
1 tablespoon Dijon mustard
2 large eggs
1 (7- to 8- ounce) container mascarpone cheese
1/2 cup whipping cream
1/4 teaspoon ground white or black pepper
Pinch of ground nutmeg
1 cup grated Gruyère cheese
1/3 cup Parmesan cheese

*I caramelized my onions and roasted my cauliflower at the same time, the night before. If you have some free time, I recommend doing it this way – it broke everything up nicely. Have a glass of wine {or two} and make a little night of it. Just make sure to store the cauliflower and the onions in different containers in the fridge. You can also bake the entire tart up to one day beforehand, reheating in a warm oven the day of.

Position rack in center of oven and preheat oven to 425°F. Toss cauliflower with 2 tablespoons olive oil in large bowl. Spread on rimmed baking sheet, sprinkle with salt and pepper and roast 15 minutes before turning florets over and roasting until brown and tender, another 15-20 minutes. Cool cauliflower then chop or slice and drizzle with truffle oil or sprinkle with truffle salt. Reduce temperature to 350°F.

Press your pie crust dough onto the bottom and up the sides of a 9-inch diameter tart pan with removable bottom. Line crust with foil, fill with pie weights (I use uncooked rice or beans – you just need something to weigh it down) and bake 20 minutes. Remove foil and weights then bake until crust is golden, about 5 additionally minutes. Press crust back with the back of a fork if bubbles form. Cool crust and maintain oven temperature.

Heat remaining 1 1/2 tablespoon olive oil in a heavy large skillet over medium-low heat. Add onion, sprinkle with salt and pepper and cook until onion is a deep golden brown, stirring occasionally. This should take between 30 to 40 minutes – and for that reason, I recommend doing it the day before.

Use a knife or brush to spread the bottom and sides of crust with mustard. Spread onion over crust. Arrange cauliflower over the onion. Set the tart on a rimmed baking sheet (to protect against leaks). Whisk eggs, mascarpone, cream, pepper, and nutmeg in a medium bowl. Stir in Gruyère. Pour mixture over filling in tart pan, sprinkle with Parmesan. Bake until tart is golden and center is set, about 40 minutes. Transfer to rack and cool 15 minutes before serving.

Makes 8 servings.

In Dinner Party Worthy, Obsessed caramelized onions, cauliflower, creamy vinaigrette, mascarpone cheese, roasting veggies, smitten kitchen obsessed, store-bought pie crust, tart, truffle oil, worth the effort

weeknight fix: shakshuka.

May 10, 2010 — 4 Comments

No, I’m not talking about some new Zumba-esque dance move that will burn calories faster than you can say the word.

{Though that does sound pretty great – I need to get on that}

What I am talking about is a delicious North African/Israeli dish consisting of eggs poached in a spicy tomato sauce. And while it doesn’t burn calories – it’s definitely healthy, inexpensive, and simple enough to spice up any easy-peasy weeknight meal plan. Sure, the main event here is eggs – so you could eat it for breakfast or brunch – but having eggs for dinner is one of my favorite things to do; it just makes you feel good after a long day. Add some warm tomato sauce to the mix, and what’s more comforting that that?

Shakshuka
Found on Smitten Kitchen, adapted from Saveur

Serves 4 to 6

1/4 cup olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped {I used jalapeños}
1 small yellow onion, chopped
5 cloves garlic, crushed then chopped
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pita chips, for serving {I used whole-wheat}

Heat oil in a 12-inch deep skillet or a Dutch oven {any excuse to use my Le Creuset} over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. This is fun and makes me happy; it’s like squeezing those little stress balls but better. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. If this scares you, don’t let it – it’s super easy! Cover and let it cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

To make the pita chips, just cut your pita rounds into eighths – toss with a bit of olive oil and kosher salt – and throw them into a 400 degree oven for about 5 to 10 minutes. So easy and healthy – and they work great with all kinds of dips and spreads.