Here’s an easy and delicious way to flavor pork tenderloin. It’s a sweet and sour sauce made with apricot jam and apple cider vinegar, that adds a tangy flavor and takes only 2 to 3 minutes to make.

I thought barley would be a nice side dish but didn’t want to spend a lot of time or another pot to cook it. So, using quick-cooking barley, I made the barley and green beans in the microwave oven. It’s easier, minimizes cleanup and turns out the same as if made on the stove.

HELPFUL HINTS:

Any type of green vegetable such as broccoli florets or snow peas can be used instead of green beans.

Look for quick-cooking barley in the supermarket.

Orange marmalade can be used instead of apricot jam.

COUNTDOWN:

Prepare all ingredients.

Microwave green beans and barley.

While they cook, make pork.

SHOPPING LIST:

To buy: 3/4 pound pork tenderloin, 1 jar apricot jam, 1 bottle apple cider vinegar, 1 can olive oil spray, 1 jar Dijon mustard, 1 container fat-free chicken broth, 1 box quick cooking barley and 1/2 pound green beans,

Staples: olive oil, salt and black peppercorns,

Sweet and Tangy Sauced Pork Tenderloin

Recipe by Linda Gassenheimer

• 1/4 cup apricot jam
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 3/4 pound pork tenderloin
• Olive oil spay
• Salt and freshly ground black pepper

Mix apricot jam, apple cider vinegar and mustard together in a small bowl and set aside. Cut tenderloin into 1-inch slices and press with the back of a large spoon to about 1/2-inch thick. Heat a large nonstick skillet over medium-high heat and spray with olive oil spray. Add pork slices and saute 2 minutes turn over and saute 2 more minutes, A meat thermometer should read 145 degrees. Saute another minute or 2 if needed. Remove pork to two dinner plates and sprinkle with salt and pepper to taste. Add the sauce to skillet and stir until jam melts and sauce begins to thicken about 2 to 3 minutes. Spoon sauce over pork slices.

Yield 2 servings.

Per serving: 290 calories (12 percent from fat), 4.0 g fat (1.2 g saturated, 1.5 g monounsaturated), 108 mg cholesterol, 36.2 g protein, 26.3 g carbohydrates, 0.5 g fiber, 190 mg sodium.

Green Beans and Barley

Recipe by Linda Gassenheimer

• 1 cup fat-free, no-salt-added chicken broth
• 1/2 cup quick-cooking barley
• 1/2 pound green beans cut into 1 to 2-inch pieces
• 2 teaspoons olive oil
• Salt and freshly ground black pepper

Place chicken broth and quick cooking barley in a large microwave safe bowl. Cover the bowl with a plate or plastic wrap. Microwave on high for 5 minutes. Remove bowl from microwave and add the green beans. Cover with the plate and microwave 5 more minutes. Remove from the microwave and keep the cover on the bowl. While you make the pork. Add oil and salt and pepper to taste and serve with the pork.

Yield 2 servings,

Per serving: 256 calories (19 percent from fat), 5.3 g fat (0.8 g saturated, 2.3 g monounsaturated), no cholesterol, 8.0 g protein, 47.0 g carbohydrates, 10.9 g fiber, mg 29 sodium.

Stovetop method if preferred:

Bring broth to a boil in medium-size saucepan over high heat and add barley and green beans. Reduce heat to medium-high and simmer 10 minutes, uncovered. Drain and add oil, and salt and pepper to taste.

Yield 2 servings.

(Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.)

©2024 Tribune Content Agency, LLC

Deviled eggs — the darlings of church suppers and potlucks — may sound retro, but when served at a fancy cocktail soiree, those eggs disappear long before the canapés. You’ll be hard-pressed to see a leftover deviled egg.

If you’re left with too many Easter eggs, try experimenting with a range of fillings. The eggs are already cooked and easy to fill. I like to make a big batch of a relatively simple stuffing, then tweak small amounts with different flavors to fill different eggs.

Theories of the best way to hard boil eggs abound. Here’s my basic method: Place the eggs in a pot with enough water to cover them by at least four inches. Set the pot over high heat, bring to a low boil, cook the eggs for 10 minutes; then with a slotted spoon, remove the eggs to an ice bath to cool for at least 5 minutes. Instant Pot users swear by the “5-5-5″ method: 5 minutes on high pressure, 5 minutes of natural release, and 5 minutes in an ice bath.

Removing the shells can be tricky. It helps to gently crack the shell all over, then run cold water over the egg while peeling it. This seems to help the shell more easily loosen up. Once the eggs are peeled, use a sharp knife to slice them horizontally. Use a teaspoon to gently remove the yolks, and pile them into a bowl for the base.

The jury is out about what fat is best to enrich the filling and enhance the flavor. Mayonnaise is a must, and some cooks add a little cream cheese or yogurt, too. Some cooks prefer a smooth, velvety filling and opt for the food processor. But if you like a few lumps, use a fork to mash the yolks with the mayonnaise.

The fun is deciding what comes next. Here you’ll find a range of options — from smoked salmon to salsa, pickled beets to pickled okra — for different fillings that can be salty, tangy, salty or hot. Taste, adjust, taste again. You won’t go wrong. The only mistake is not making enough.

Classic Deviled Eggs

Makes 24 halves.

Here is my go-to classic deviled egg recipe. Be sure to use a good mayonnaise (i.e. Duke’s) for the filling. These are great on their own, but also can be the base for a range of different options. Just season to taste and use whatever you have on hand.

• 12 hard-cooked eggs
• 1/3 c. mayonnaise
• 2 tsp. Dijon mustard, to taste
• Salt and freshly ground black pepper, to taste
• Dusting of paprika for garnish

Directions

Cut the eggs in half horizontally; carefully remove the yolks and place in a bowl. Set the whites aside.

Using a fork, mash the egg yolks with the mayonnaise until the mixture is creamy but a few lumps remain. Stir in the mustard. Season to taste with salt and freshly ground black pepper. For the most classic deviled eggs, simply scoop the filling back into the egg whites and garnish with the paprika. Or, create your own variations. Here are a few ideas.

Deviled egg variations

Mexican: Season with a splash of fresh lime juice and a little Tajin seasoning, to taste. Garnish with a sprinkle of Tajin.

Moroccan: Season with Za’atar and ground cumin; garnish with chopped parsley and grated lemon zest.

Miso Sriracha: Season with miso to taste and garnish with a drizzle of Sriracha.

Pickled: Stir in chopped pickled okra or chopped dill pickles and garnish with sliced pickle or pickled okra.

Smoked Salmon: Stir in flaked smoked salmon and prepared horseradish and garnish with capers.

Prosciutto: Stir in chopped prosciutto and garnish with more prosciutto.

Pickled Beet: In a covered container, soak the hard boiled, peeled eggs in pickled beet juice in the refrigerator overnight. Remove and discard the beet juice and garnish with chopped pickled beets.

Spicy and Corny: Stir in corn salsa and garnish with chopped cherry tomato.

Tex-Mex: Stir in chopped avocado, chili powder, a little lime juice and garnish with chili powder.

Asian Peanut: Stir in spicy peanut sauce and garnish with chopped peanuts and chopped cilantro.

Roasted Pepper: Stir in chopped roasted red peppers, a shot of hot sauce and garnish with chopped mint.

Beth Dooley is the author of “The Perennial Kitchen.” Find her at bethdooleyskitchen.com.

©2024 StarTribune. Visit at startribune.com. Distributed by Tribune Content Agency, LLC.

My parents were first-generation Italians. Even though they both spoke Italian, regretfully they never taught us the language.

They were proud to be Americans, and instead of going full Italian, we always had the traditional ham with all the trimmings for Easter dinner. The only exception was a homemade Italian bread with dyed hard-boiled eggs shaped into the dough and then baked.

This year Easter is early, and prepping for April showers I wanted to feature a ham and split pea soup, making use of the ham bone and leftover ham. You can substitute a ham hock if you don’t have a ham bone.

This makes enough soup to share or freeze. Any questions or comments, email me at cjvigos@yahoo.com.

Split Pea Soup with Ham

INGREDIENTS

1 pound of split peas soaking in water to clean

1 ham bone or ham hock

3 tablespoons butter

2 cups chopped onions

1 cup chopped celery

1 cup chopped carrots

4 teaspoons minced garlic

1 pound diced ham

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon crushed red pepper

12 cups water

2 bay leaves

1 teaspoon of dried thyme or 2 teaspoons of fresh thyme

DIRECTIONS

In a large pot and on medium high heat, melt the butter. Add the onions and saute for 2 minutes. Add the celery and carrots, stirring for 3 minutes. Add the garlic, stirring for 30 seconds.

Add the ham bone/ham hock and diced ham, stirring until starting to brown. Add drained peas, salt, pepper, crushed red pepper, the 12 cups of water, bay leaves and thyme.

Partially cover the lid and simmer until the split peas are done, about 11/2 to 2 hours. If the soup gets too thick while cooking, add water.

When done, remove the ham bone/ham hock and take off the meat.

If you like a smoother split pea soup, use a blender to get to your desired consistency.

Add the meat back to the soup. Adjust seasonings, top with oyster crackers if desired and serve.

My farm box delivered fresh peas and green garlic this week, which inspired this springy, savory morning meal enjoyed with runny eggs and a strewing of fresh chives from my garden. I finished off the leftovers two hours later as an early, room-temperature lunch that was just as satisfying the second time around.

This recipe is flexible, meaning you can throw in whatever veggies you’d like, although I do recommend some sort of allium (green onion, green garlic, leeks, etc.) and some sort of fun-textured, verdantly-flavored veggie (shelled peas, sliced snap peas, thinly sliced celery, shredded kale, etc.) to compliment the fine texture of the bulgur.

Springtime Breakfast Bulgur

Serves 3

INGREDIENTS

• 1 tablespoon plus 1 teaspoon butter, divided
• 4 stalks green garlic, white and light green parts thinly sliced
• 1 cup shelled peas
• 1 cup bulgur wheat
• 1 cup boiling water
• Salt and pepper
• 3 eggs
• ¼ cup minced fresh chives
• Half a lemon

DIRECTIONS

Heat 1 tablespoon butter in a medium skillet over medium heat. Add the green garlic and saute 3 minutes until softened. Add the peas, bulgur and boiling water and season generously with salt and pepper before covering the skillet and turning off the heat. Allow to sit for 10 minutes until the bulgur fully absorbs the water.

When ready to eat, carve out a hole in the center of the skillet by moving the bulgur to the sides. Turn on heat to medium-low and heat 1 teaspoon butter in the center of the skillet. Add the eggs to the center (being careful not to break the yolks), cover the skillet, and cook for 2 to 3 minutes until the egg whites are set.

Serve immediately, garnished with chives, salt, pepper and fresh squeezed lemon.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.

Lean and lovely boned turkey breasts, 1 1/2 to 2 pounds, require very little of the cook’s attention. Once the flavoring ingredients are added and the bird is in the oven, most of the work is done. It’s the perfect amount for a small family, with four large or six small servings. For smaller families, there will be luscious leftovers, perfect for next-day lunches.

Mediterranean Turkey Breast

Yield: 6 servings

INGREDIENTS

2 tablespoons all-purpose flour

1 boneless turkey breast, skin on, about 1 1/2 pounds; see cook’s notes

1 tablespoon olive oil

8 large cloves garlic, peeled and chopped

1 1/2 cups dry white wine

1 (14 1/2-ounce) can diced “ready-cut” tomatoes, partially drained

1/3 cup pitted imported black olives

3 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano (or 1 teaspoon dried)

Pinch dried red chili flakes

1 tablespoon tomato paste

Salt and pepper

For serving: Fettuccine or penne, cooked al dente and drained

Optional: 1/2-1 teaspoon finely minced lemon peel (zest), colored part only

Optional garnish: 1 tablespoon drained capers

Optional garnish: Sprigs of fresh basil

Cook’s notes: If the turkey breast has a pop-up timer, gently remove it.

To save time, you can substitute a large jar of your favorite prepared tomato-based marinara pasta sauce, such as arrabiatta or tomato with basil and skip Step No. 2.

DIRECTIONS

1. Lightly dust turkey with flour. Heat olive oil in a 5-quart Dutch oven on medium-high heat. Add turkey breast, skin down. Brown well on both sides, about 5 minutes. Remove pan from heat. Remove turkey from pan.

2. Add garlic to pan; the oil in the pan will probably be hot enough to lightly brown the garlic after 1-2 minutes; stir it frequently. Add wine and tomatoes to pan. Return to medium-high heat. Scrape the sides and bottom of pan to loosen any brown bits. Add basil, oregano, chili flakes and tomato paste. Stir to combine. Add salt and pepper to taste. Bring to a simmer.

3. Place turkey breast in center of sauce. Cover and simmer on low heat for 1 hour and 10 minutes. Test turkey breast for doneness using an instant-read thermometer. It should register 170 degrees in thickest part of breast. Taste sauce; adjust seasonings as needed, adding more salt or pepper. If it needs a boost, add a little finely minced lemon zest.

4. If desired, remove skin from turkey. Place hot, cooked pasta on a platter with a lip or in a large, shallow pasta bowl. Place sliced turkey on top, overlapping slightly like a fan. Spoon sauce on top. If desired, sprinkle capers on top. Garnish with sprigs of fresh basil.

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.

Spring weather is here, and I’ll bet you can’t wait to get outside and enjoy the sunshine.

My bike is already at the ready in the backseat of my car, awaiting the days when I can hop onto a bike path or trail after work and ride with the wind on my face and setting sun in my eye.

Spring is also a good idea to have a few hand-held meals like these easy Mexican meat-and-potato empanadas waiting in the fridge. When it’s time to eat, all you have to do is throw them into the oven for a few minutes to reheat.

If the thought of making fresh dough scares you, it shouldn’t. The dough in this recipe has just five ingredients (plus ice water) and comes together like a dream.

It quickly mixes into a soft and pliable ball using just your fingers and a fork, and it’s extremely forgiving as long as you let it rest in the fridge for a spell before rolling it out on a flour-dusted work surface.

I made these empanadas with ground chorizo sausage because I like spicy foods, but any ground or finely chopped cooked meat or vegetable, or combination thereof, makes a great filling. You also can add shredded cheese if you’re so inclined.

I precooked the potatoes with 1 tablespoon of water for 3 minutes in the microwave, but you also could parboil them with a little salt until they are fork tender.

Serve with salsa verde or chimichurri for dipping. I made mine with cilantro, garlic, red wine vinegar, olive oil and a pinch of red pepper. You may end up with a little extra filling — I had enough for two street-sized breakfast tacos.

Chorizo and potato empanadas

PG tested

For dough

2 1/4 cups unbleached all-purpose flour

1 1/2 teaspoons salt

8 tablespoons cold unsalted butter, cut into cubes

1 large egg

1/3 cup ice water

1 tablespoon distilled white vinegar

For filling

2 tablespoons vegetable oil

1 cup chopped white onion (1/2 large)

1/2 large green bell pepper, seeded and chopped (about 1 cup)

2 hot chili peppers, seeded and chopped

1 clove garlic, minced

1 pound loose chorizo sausage

2 Yukon Gold potatoes, chopped into bite-sized pieces and cooked

Generous pinch of Mexican oregano

1 teaspoon salt

Generous grind of fresh black pepper

Egg wash, for sealing and brushing tops of pies

Directions

1. Make dough: In a large bowl, mix flour with salt until blended. Add butter chunks and blend with your fingertips or a pastry blender until it resembles coarse meal or sand with some pea-size butter lumps.
2. In another small bowl, beat together egg, water and vinegar with a fork. Add to the flour mixture, and stir just until the wet and dry ingredients are incorporated. Don’t worry if it looks a little shaggy, as it will soon come together!
3. Pour flour mixture onto a lightly floured work surface and after gathering it into a loose ball with your hands, knead it gently once or twice until it comes together in a soft dough. Form the dough into a rectangle, and wrap in plastic wrap. Chill in the fridge for at least a half-hour while you prepare the filling.
4. Preheat oven to 375 degrees, and baking pan with parchment paper.
5. Prepare filling: Heat oil in a large nonstick frying pan. Add onions and cook until soft and slightly translucent, about 3 minutes.
6. Add peppers, stir to combine and continue cooking for another minute or two. Add garlic and cook until fragrant, about 30 seconds.
7. Add chorizo to pan and cook, breaking it up with a wood spoon, until well browned and cooked through.
8. Add cooked potatoes and stir to combine. Add oregano and season to taste with salt and pepper. Allow to cool to room temperature.
9. Assemble empanadas: Divide dough into 8 portions (for large) or 16 portions (for small). On a lightly floured work surface, using a floured rolling pin, roll each into a 7-inch circle (for large) or 4-inch circle (for small).
10. For large empanadas, place about 1/3 cup of filling in the center of the dough circle; for small empanadas, use about 2 tablespoons.
11. Brush a little egg on the outer edges, then fold the dough over to enclose the filling and form a half moon. Use a fork to press the edges to seal, then place on prepared baking sheet. If you like, brush egg wash on top. Repeat with remaining dough and filling.
12. Bake empanadas for 20-25 minutes, or until the crust is a picture-perfect golden brown.
13. Remove from oven, allow to cool for a minute or so (so you don’t burn your tongue) and serve warm, with salsa verde or chimichurri, for dipping.

Makes 8 large or 16 small empanadas.

— Gretchen McKay, Post-Gazette

©2024 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.

It’s been a complicated start to the year, at least in the kitchen. Unseasonably warm days had us firing up the grill, and the debut of tulips and tree buds surely meant that asparagus and early peas were imminent. Except it wasn’t even March.

Now that the seasons have officially changed (even if the temperatures feel otherwise), and Easter is just a hop away, we are officially declaring it spring brunch season. It’s time to set aside the heavy egg bakes and bubbling, cheesy sides and embrace lighter fare.

Luckily, spring has brought a new crop of cookbooks, and we selected several with recipes to bring out the best in brunch, no matter the occasion. Herb-filled frittatas spring to life thanks to a special ingredient, and a potato tart gets a seasonal boost from green onions. A fruit-topped (and fruit-filled) sheet-pan pancake will feed a hungry crowd, no flipping necessary, and scrambled egg “sundaes” put a fun spin on a breakfast basic. A bonus recipe for crumble-topped muffins is studded with the fruit of your choice — and they’re vegan, too.

Just add the sides of your choice — ham, pork loin, lamb, vegetables, fruit, salads — and good company, and you have a recipe for success. But since there’s still a chill in the air, maybe keep one of the bubbling, cheesy sides, too.

Avo Scramble Sundae

Serves 2.

Remember that eggs keep on cooking for a little while once they’re removed from the pan, so slightly under rather than over-scramble them, for the perfect set. Recipe can be easily multiplied. From “Champneys: The Cookbook,” written to mark 100 years of the U.K.’s Champneys luxury spas (Aster, 2024).

• 1 large avocado
• 1 tsp. lemon juice
• 1 tsp. chopped chives
• 1 tsp. chopped cilantro leaves, plus more for serving
• 2 medium tomatoes, roughly chopped
• 1 tsp. finely chopped red onion
• Pinch of red pepper flakes, or to taste
• Sea salt and freshly ground black pepper
• 2 eggs, plus 2 egg whites
• 2 tbsp. low-fat milk
• 1/2 tsp. melted butter, cooled
• Olive oil spray
• 2 tsp. pepitas (pumpkin seeds)

Directions

Halve the avocado and remove the pit. Remove the avocado flesh (a teaspoon is the easiest way to do this). Sprinkle some of the lemon juice over the avocado to stop browning and season with a little salt and pepper. Chop one half of the avocado into chunky pieces. Mash the other half in a bowl to a smoother consistency.

In a small bowl, mix the chives and coriander with the tomatoes, red onion, red pepper flakes, a little salt and pepper and a few more drops of lemon juice.

Put the eggs and egg whites into a bowl. Add the milk and butter plus a little salt and pepper and beat until well combined.

Heat a medium frying pan and mist it lightly with olive oil spray. Add the egg mixture and stir continuously for 2 to 4 minutes until you reach your desired scrambled egg consistency.

Spoon one-quarter of the tomato mixture into 2 tall glass tumblers. Top with one-quarter of the scrambled egg. Add most of the chunky avocado, then divide the remaining tomato mixture between the glasses. Top with the remaining scrambled egg, then the smooth avocado, spreading it out for a neat finish.

To serve, sprinkle the pumpkin seeds on top of the sundaes, and then add the remaining avocado and chopped cilantro.

Secret Ingredient Frittata

Serves 8.

Frittatas can be the centerpiece of a brunch — or a way to use up small bits kicking around in the fridge that need a career path, making it a solid choice for any occasion. The secret ingredient here is seltzer water. The bubbles give the frittata a bit of lightness and lift without the addition of lots of milk and cream. Eat it morning, noon, and night — it always satisfies. From “Big Bites: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun,” by Kat Ashmore. (Rodale, 2024).

• 2 tbsp. extra-virgin olive oil
• 1 small onion, thinly sliced
• 16 oz. button mushrooms, sliced
• 3 c. fresh spinach, firmly packed
• 1/4 tsp. kosher salt
• 10 large eggs
• 1/4 c. milk
• 1/2 c. grated aged Cheddar cheese
• 2 tbsp. finely chopped fresh herbs, such as basil, Italian parsley and chives
• Freshly ground black pepper
• 2 tbsp. plain seltzer water or club soda
• Flaky sea salt for serving (optional)

Directions

Preheat oven to 325 degrees.

In a 12-inch cast-iron or nonstick ovenproof skillet over medium heat, warm 1 tablespoon of the olive oil. Add the onion and sauté, stirring, for 3 to 5 minutes until translucent. Add the mushrooms and cook for about 5 minutes until lightly browned. Add the spinach with the salt, give it another stir, and cook until the spinach is just wilted before removing the mixture from the pan onto a plate.

Crack the eggs into a large bowl, add the milk and beat lightly with a fork. Add the Cheddar, herbs, and pepper to taste, and the seltzer, and stir only once. You don’t want to disrupt the bubbles in the seltzer.

In the same skillet set over medium-high heat, heat the remaining 1 tablespoon of olive oil.

When hot, add the egg mixture and cook, stirring with a rubber spatula and scraping the bottom and sides until partially set, about 30 seconds. Add in the mushroom-spinach mixture, distributing it evenly in the frittata. Smooth the top with a spatula, then transfer to the oven to cook for 20 to 25 minutes until set.

Cool briefly in the pan before cutting into wedges and serving, topped with a sprinkling of flaky salt, if desired.

Goat Cheese, Green Onion and Potato Tart

Serves 6.

The green onions add a delicious sweetness to this tart. A little diced chorizo is delicious but optional — not more than 1/4 cup though, otherwise the flavor will overpower. You’ll need to start this recipe in advance to allow time to prepare the crust. From “Grow Cook Nourish” by Davina Allen (Kyle, 2024).

For the short crust pastry:

• 1 1/4 c. (150 g) all-purpose flour, plus extra for dusting
• 1/4 c. (4 tbsp.) butter
• 1 egg

For the filling:

• 1 tbsp. butter
• 1 tbsp. extra-virgin olive oil
• 1 c. (110 g) green onions, finely chopped, both white and green parts
• 1/4 (50 g) chorizo, diced, optional
• 4 to 6 small red new potatoes, cooked
• 3 eggs
• 3 tbsp. fresh thyme leaves, plus more for garnish
• 3/4 c. heavy cream or crème fraîche
• 1 (4-oz.) pkg. plain chèvre
• Sea salt and freshly ground black pepper

Directions

Prepare the short crust pastry: Sift the flour into a bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Mix 2 tablespoons of water with the egg and add just enough to bind the pastry. Wrap in parchment paper and chill for at least 15 minutes.

Preheat the oven to 350 degrees. Remove the pastry from the fridge, then roll out on a well-floured work top until large enough to line an 8-inch tart pan, about 1/8 inch thick. Line with parchment paper and fill to the top with dried beans. Rest for 15 minutes then bake for 20 minutes. Remove the beans and paper, brush the base with the remaining egg mixture and return to the oven for 1 to 2 minutes. This seals the pastry and helps to avoid a “soggy bottom.”

Prepare the filling: Melt the butter in a frying pan over medium heat, add the olive oil and onions and sweat with a good pinch of salt for 4 to 5 minutes until the onions are soft but not starting to color. Add the chorizo, if using.

Cut the cooked potatoes into thick slices or chunks. Whisk the eggs and most of the thyme leaves in a bowl, add the cream, onions and potatoes. Season well with salt and freshly ground pepper. Pour into the crust.

Drop a few pieces of goat cheese into the tart, evenly spacing them out. Bake for 40 to 45 minutes or until just set in the center. Sprinkle the remaining thyme leaves over the top. Serve.

Giant Buttermilk-Cornmeal Pancake with Blueberries

Serves 6 to 8.

Everyone loves pancakes, but it’s not as fun for the designated pancake maker, who is turning out batch after batch until they run out of batter, and then are often left with cold pancakes for themselves. If you’re having people over for brunch, you want to be hanging out with your guests — over coffee or mimosas — and not be stuck in the kitchen. Enter the mighty oven pancake. The resulting big pancake is fluffy, tender, and crispy on the edges. And the best part is everyone gets their breakfast at the same time. From “Hot Sheet,” by Olga Massov and Sanaë Lemoine (Harvest, 2024).

• 2 cups (250 g) all-purpose flour
• 1/2 cup (83 g) fine or medium-grind cornmeal
• Finely grated zest of 1 lemon, about 1 1/2 teaspoons
• 1 tsp. baking powder
• 1 tsp. baking soda
• 3/4 tsp. kosher salt
• 4 tbsp. unsalted butter, plus more for serving
• 3 large eggs
• 3 tbsp. granulated sugar or honey
• 2 1/2 c. well-shaken buttermilk
• 1 1/2 tsp. vanilla extract
• 1 c. blueberries, plus more for serving
• Maple syrup, for serving
• Chopped strawberries, for serving
• Sliced bananas, for serving

Directions

Position a rack in the middle of the oven and preheat to 400 degrees.

Meanwhile, in a medium bowl, whisk together the flour, cornmeal, lemon zest, baking powder, baking soda, and salt until combined.

Add the butter to a half-sheet pan (13 by 18 inches) and place in the oven for 5 to 6 minutes, or until it melts, smells nutty, and the solids brown. Gently tilt the pan around to ensure the butter is coating the bottom and sides of the pan and set aside on a heatproof surface.

In a large bowl, whisk together the eggs and sugar until light and airy, about 1 minute. Whisk in the buttermilk and vanilla until combined. Carefully pour the melted browned butter in the sheet pan into the buttermilk mixture. Set the sheet pan aside and wipe the corner you used for pouring. Whisk the buttermilk mixture to incorporate the butter.

Add the flour mixture to the wet ingredients, whisking gently just to combine; some lumps are fine. Place the empty sheet pan in the oven for 1 minute to heat, then remove and set on a heatproof surface. Transfer the batter to the hot sheet and use an offset spatula to evenly spread the batter. Evenly sprinkle the blueberries over the top of the pancake.

Bake for 17 to 20 minutes, or until cooked through and light golden brown. Remove from the oven, cut into individual pieces, and serve warm. Serve with maple syrup, strawberries, bananas or other toppings of choice.

Apple, Apricot and Blueberry Crumble-top Muffins

Makes 9 to 10 muffins.

Blueberry muffins are a brunch classic; these ones are unbelievably moist and keep really well. By reserving half the blueberries for the top, you will ensure that everyone gets some and it looks lovely. You can substitute raspberries or blackberries if you prefer. If you don’t have superfine sugar, regular granulated sugar can be used. This recipe must be made in advance. From “Mildreds Vegan” by Daniel Acevedo and Sarah Wasserman (Hamlyn, 2024).

For the muffins:

• 1 lb. peeled and cored Granny Smith apples, cut into (1 1/4-in.) chunks
• 6 tbsp. (75 g) superfine sugar for baking the apples, plus 2/3 c. (160 g) for the muffin mixture
• 1/2 c. (75 g) dried apricots, soaked in hot water for 30 minutes
• Grated zest of 1 lemon
• 3/4 stick (80 g) vegan margarine
• 2 c. (250 g) self-rising flour
• 2 1/2 tsp. baking powder
• 1 c. (100 g) blueberries

For the crumble topping:

• 1/3 c. (35 g) self-rising flour
• 1/4 c. (25 g) rolled oats
• 1/8 c. (30 g) demerara sugar or brown sugar
• 2 tbsp. (25 g) vegan margarine, chilled
• Pinch of salt

Directions

Preheat the oven to 400 degrees. Line a baking sheet with parchment or a silicone mat. In a medium bowl, toss the prepared apples in the superfine sugar, then spread out on the lined tray and bake for 15 to 20 minutes until soft to the touch. Remove from the oven, transfer the apples to a bowl and leave to cool slightly.

Reduce the oven temperature to 375 degrees. Line 9 to 10 cups in a muffin pan with muffin cups.

For the crumble top, in a medium bowl mix together flour, oats, sugar, vegan margarine and salt, then pinch the mixture between your fingers until it has a crumb consistency.

Drain the apricots, then add to a food processor with the apples and lemon zest and pulse until you have a chunky purée. Or mash the apples with a potato masher, then finely chop the drained apricots and mix into the mashed apple with the lemon zest.

Cream the margarine and remaining 2/3 cup of sugar in a stand mixer fitted with the paddle attachment, or by hand with a wooden spoon in a large bowl, until pale and fluffy. Beat in the apple mixture.

Mix the flour and baking powder together, then fold into the muffin mixture, followed by half the blueberries.

Using 2 tablespoons, one to scoop and one to scrape, fill the muffin cups to about 1/2 inch from the top. Scatter with the remaining blueberries (about 3 each) and the crumble top.

Bake the muffins for 25 to 30 minutes until they spring back to the touch. Leave to cool in the tray for about 5 minutes, then transfer to a wire rack to finish cooling, or serve warm. Store in an airtight container for up to 2 days.

©2024 StarTribune. Visit at startribune.com. Distributed by Tribune Content Agency, LLC.

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Abruzzese Ricotta Cake

INGREDIENTS

Dough:

2 eggs

1/3 cup sugar

¼ cup sunflower or vegetable oil

2 cups unbleached all- purpose flour

¼ teaspoon salt

2 tablespoons milk (or more if dough seems dry)

Filling

4 eggs, separated.

2 cups well drained whole milk ricotta cheese

2/3 cup sugar

1 tablespoon vanilla extract

Grated zest of 1 large orange

1 tablespoon flour

DIRECTIONS

Butter and flour a 9 ½ x 2-1/2-inch cake ring mold. Set aside

To make the dough

In a stand mixer beat the eggs with the sugar and oil until well mixed. Add flour and salt and mix until a dough forms. If too dry, add a little milk. Wrap and refrigerate dough for 30 minutes.

For the filling

In a bowl, mix egg yolks with ricotta, sugar, vanilla, zest and flour.

Separately whip whites to soft peaks and fold into ricotta set aside.

Roll out the dough into an 18- to 20-inch diameter to fit the ring mold and line the pan, letting the excess dough hang over the edges of the pan. Add filling and fold the overhanging dough over the filling. Cut a small x in the dough in the center tube and fold in the edges of the dough towards the center.

Bake 375F for 50 minutes to 1 hour or until nicely browned, when cool unmold and dust with confectioners’ sugar. Cut into wedges to serve. Serves 8 to 10

www.ciaoitalia.com

My bike is already at the ready in the backseat of my car, awaiting the days when I can hop onto a bike path or trail after work and ride with the wind on my face and setting sun in my eye.

Spring is also a good reason to have a few hand-held meals like these easy Mexican meat-and-potato empanadas waiting in the fridge. When it’s time to eat, all you have to do is throw them into the oven for a few minutes to reheat.

If the thought of making fresh dough scares you, it shouldn’t. The dough in this recipe has just five ingredients (plus ice water) and comes together like a dream.

It quickly mixes into a soft and pliable ball using just your fingers and a fork, and it’s extremely forgiving as long as you let it rest in the fridge for a spell before rolling it out on a flour-dusted work surface.

I made these empanadas with ground chorizo sausage because I like spicy foods, but any ground or finely chopped cooked meat or vegetable, or combination thereof, makes a great filling. You also can add shredded cheese if you’re so inclined.

I precooked the potatoes with 1 tablespoon of water for 3 minutes in the microwave, but you also could parboil them with a little salt until they are fork tender.

Serve with salsa verde or chimichurri for dipping. I made mine with cilantro, garlic, red wine vinegar, olive oil and a pinch of red pepper. You may end up with a little extra filling — I had enough for two street-sized breakfast tacos.

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Chorizo and potato empanadas

INGREDIENTS

For dough

2 1/4 cups unbleached all-purpose flour

1 1/2 teaspoons salt

8 tablespoons cold unsalted butter, cut into cubes

1 large egg

1/3 cup ice water

1 tablespoon distilled white vinegar

For filling

2 tablespoons vegetable oil

1 cup chopped white onion (1/2 large)

1/2 large green bell pepper, seeded and chopped (about 1 cup)

2 hot chili peppers, seeded and chopped

1 clove garlic, minced

1 pound loose chorizo sausage

2 Yukon Gold potatoes, chopped into bite-sized pieces and cooked

Generous pinch of Mexican oregano

1 teaspoon salt

Generous grind of fresh black pepper

Egg wash, for sealing and brushing tops of pies

DIRECTIONS

Make dough: In a large bowl, mix flour with salt until blended. Add butter chunks and blend with your fingertips or a pastry blender until it resembles coarse meal or sand with some pea-size butter lumps.

In another small bowl, beat together egg, water and vinegar with a fork. Add to the flour mixture, and stir just until the wet and dry ingredients are incorporated. Don’t worry if it looks a little shaggy, as it will soon come together!

Pour flour mixture onto a lightly floured work surface and after gathering it into a loose ball with your hands, knead it gently once or twice until it comes together in a soft dough. Form the dough into a rectangle, and wrap in plastic wrap. Chill in the fridge for at least a half-hour while you prepare the filling.

Preheat oven to 375 degrees, and baking pan with parchment paper.
Prepare filling: Heat oil in a large nonstick frying pan. Add onions and cook until soft and slightly translucent, about 3 minutes.

Add peppers, stir to combine and continue cooking for another minute or two. Add garlic and cook until fragrant, about 30 seconds. Add chorizo to pan and cook, breaking it up with a wood spoon, until well browned and cooked through.

Add cooked potatoes and stir to combine. Add oregano and season to taste with salt and pepper. Allow to cool to room temperature.
Assemble empanadas: Divide dough into 8 portions (for large) or 16 portions (for small). On a lightly floured work surface, using a floured rolling pin, roll each into a 7-inch circle (for large) or 4-inch circle (for small).

For large empanadas, place about 1/3 cup of filling in the center of the dough circle; for small empanadas, use about 2 tablespoons.

Brush a little egg on the outer edges, then fold the dough over to enclose the filling and form a half moon. Use a fork to press the edges to seal, then place on prepared baking sheet. If you like, brush egg wash on top. Repeat with remaining dough and filling.

Bake empanadas for 20-25 minutes, or until the crust is a picture-perfect golden brown.

Remove from oven, allow to cool for a minute or so (so you don’t burn your tongue) and serve warm, with salsa verde or chimichurri, for dipping.

Makes 8 large or 16 small empanadas.

— Gretchen McKay, Post-Gazette/Tribune News Service
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Queen Elizabeth I declared that hot cross buns were such a sacred symbol that they could only be made and sold on Good Friday and Christmas.

So many stories are attached to hot cross buns, like the belief that if you bake them on Good Friday, they won’t get moldy during the coming year, or if the buns are given to the sick, they would be cured.

And the cross atop the bun is symbolic of the crucified Christ.

What we can say for sure is that these endearing sweet little buns, filled with currants and candied orange peel and flavored with spices such as cinnamon, nutmeg, mace, coriander, ginger and cloves are simply delicious, easy to make and are perfect for Easter morning breakfast.

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Buttermilk Hot Cross Buns

INGREDIENTS

½ cup warm water

1 package dried yeast

1 cup warm buttermilk

½ teaspoon baking soda

2 tablespoons sugar

1 large egg

1-1/2 teaspoons salt

5 tablespoons melted and cooled butter

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon allspice

Grated zest one large orange

½ cup raisins

½ cup candied diced orange peel

3 ½ to 4 cups all purpose flour

DIRECTIONS

Pour water into a stand mixer and stir in yeast or mix by hand in a large bowl. Add buttermilk, baking soda, sugar, egg, salt, butter, cinnamon, nutmeg, allspice and grated zest; mix on medium speed or by hand until blended. Add raisins and orange peel and mix in. Add enough flour to make a soft but not sticky dough.

Knead on a floured surface until smooth about 5 minutes. Transfer dough to buttered bowl and cover. Let rise in warm place until doubled in size. Punch down dough and knead a few times on floured surface. Divide the dough into 12 equal pieces (3 ounces each) and place in  buttered rectangle baking pan in rows of three, leaving space between each one. Cover and let rise until puffy and almost double in size.

Preheat oven to 350F; bake until nicely browned and puffed, about 25-30 minutes. Transfer to wire rack. Frost with confectioners icing.  Makes 12

SpaceVIP is drumming up business in the nascent industry of space tourism by offering to take six participants into suborbit for a meal catered by a Michelin Star restaurant.

And if you have $495,000 on hand, you might join them, according to Popular Science.

It’s an opportunity where tourists “will be making history by enjoying the meal of a lifetime above 99-percent of Earth’s atmosphere,” SpaceVIP told Popular Science.

Spaceship Neptune is a carbon neutral “SpaceBalloon” with a pressurized cabin designed by Space Perspective. Participants will board the vessel and then spend the next six hours being catered to by Rasmus Munk, the head chef of Alchemist, which has earned two Michelin stars.

“Embarking on this unprecedented culinary odyssey to the cosmos marks a pivotal moment in human history,” Roman Chiporukha, founder of SpaceVIP, said in a statement. “This inaugural voyage is but the first chapter in SpaceVIP’s mission to harness the transformative power of space travel to elevate human consciousness and shape the course of our collective evolution.”

The trip is designed to inspire the overview effect, Space Perspective representatives said, referring to a feeling of awe experienced by many astronauts as they view Earth from above.

Participants will need to be early risers, considering the itinerary begins at 4 a.m. By 6 a.m., Spaceship Neptune will ascend 100,000 feet above sea level just as the sun rises over the planet — roughly three times higher than a commercial airliner. For the next two hours, voyagers will be able to see the curvature of Earth from 20 miles overhead — as well as some cocktails and hors d’ouvres.

Test flights will begin later this year, with the trip expected to launch in 2025.

©2024 The Atlanta Journal-Constitution. Visit at ajc.com. Distributed by Tribune Content Agency, LLC.

Lamb is a favorite seasonal dish in the early days of spring, often showing up on the table as a roast or chops with mint sauce at Easter.

Thinly sliced, it also makes for a great addition to a fast and easy weeknight stir-fry, especially when the meat strips travel a quick road to tenderness with a quick dip in a tangy, chili-based sauce before being browned in sizzling sesame oil. Tossed with Hong Kong-style egg noodles and refrigerator drawer veggies, it’s a dish that’s as vibrant as it is tasty.

Because it’s so quick to throw together, this dish is perfect for Muslims who are observing the month of Ramadan, and must abstain from eating and drinking from dawn to dusk. The one-pot recipe only takes about 20 minutes start to finish, and it’s both nourishing after a day of fasting and incredibly satisfying.

The original recipe from the fusion-forward “The Ramadan Cookbook” by Anisa Karolia, one of the United Kingdom’s most popular Muslim food bloggers, featured Sriracha sauce and fresh red chili. Using what I already had on hand in fridge, I substituted jalapeño pepper and gochujang, a sweet and spicy, fermented chili paste used in Korean cooking. There’s a slight spicy kick that builds up over a few bites, but I promise, it’s not overwhelming!

If you can’t find Cantonese egg noodles (you’ll find the thin yellow egg noodles in the Asian aisle, or in Asian markets), substitute rice noodles or soba. I used fresh veggies, but in a pinch a bag of frozen mixed vegetable will be just fine.

Spicy Lamb Stir-fry

PG tested

For stir-fry

8 ounces Cantonese egg noodles

6 ounces lean lamb

2 large garlic cloves, chopped

1/2 teaspoon dried chili flakes

1 teaspoon five-spice powder

1 tablespoon honey

3 tablespoons Worcestershire sauce

1 tablespoon Sriracha or gochujang sauce

2 tablespoons sesame oil

1 fresh jalapeño chili, chopped

1 ounce fresh ginger, peeled and chopped

1 large carrot, peeled and sliced

1/2 red bell pepper, seeded and chopped

1/2 yellow onion, peeled and sliced thin

1 tablespoon soy sauce

For garnish

Finely chopped fresh cilantro

Finely chopped green onion

1/2 teaspoon toasted sesame seeds

1/2 teaspoon nigella seeds (optional)

Cook noodles according to package directions, then drain and set aside.

Remove any fat from lamb steaks and then slice the meat into 1/2 -inch strips. Place in a bowl with garlic, chili flakes, five-spice powder, honey, Worcesteshire sauce and Sriracha. Stir everything together and marinate for 10 minutes.

Heat sesame oil in wok over high heat.

Add fresh chili and lamb strips (reserving the marinade), and stir fry for 3-4 minutes to brown the meat.

Add chopped ginger, then pour in the reserved marinade and stir-fry vegetables, cooked noodles and soy sauce. Toss well to combine, and cook for 2-3 minutes, until vegetables are crisp tender.

Garnish with chopped cilantro and green onion and sprinkle with sesame and nigella seeds, if using, to pretty it up. All done and you’re ready to dive in.

Serves 4.

— adapted from “The Ramadan Cookbook: 80 Delicious Recipes Perfect for Ramadan, Eid, and Celebrating Throughout the Year” by Anisa Karolia (Countryman Press, $25)

©2024 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.

Passing by the fish case in the market, I noticed some very fresh swordfish. I decided to buy some and complement the richness of the fish by adding the aromatic flavors of lemon, rosemary, and garlic.

Orzo is a rice shaped pasta. It gives a lighter feel than larger pasta. Fresh spinach gives a vibrant color and adds flavor. I added it after the orzo is cooked so that it just wilts in the heat of the pasta.

HELPFUL HINTS:

Other short-cut pasta such as penne or elbow can be used.

2 crushed garlic cloves can be used instead of minced garlic.

You can use 2 teaspoons sugar in place of honey.

COUNTDOWN:

Prepare all the ingredients.

Place water for orzo on to boil.

Mix sauce ingredients and make swordfish.

While swordfish cooks add orzo to boiling water.

Finish swordfish recipe.

Complete orzo recipe.

SHOPPING LIST:

To buy: 1 lemon, 1 container minced garlic, 1 bunch fresh rosemary or 1 bottle dried rosemary, 1 bottle honey, 2 6-ounce fresh swordfish steaks, 1 bottle capers, 1 box orzo, and 1 bag washed, ready-to-eat spinach

Staples: olive oil, salt and freshly ground black peppercorns

Rosemary lemon and garlic swordfish

Recipe by Linda Gassenheimer

zest of 1 lemon

2 tablespoons lemon juice

1 1/2 tablespoons olive oil, divided use

1 teaspoon minced garlic

2 tablespoons fresh rosemary, 2 teaspoons dried rosemary

2 teaspoons honey

2 6-ounce swordfish steaks

1 tablespoon drained capers

Mix lemon zest, lemon juice,1 tablespoon olive oil, garlic, rosemary and honey together in a small bowl for the sauce. Place a medium-size nonstick skillet over medium-high heat. Add the sauce to the skillet and cook 2 minutes. Remove the sauce to the bowl and add the remaining 1/2 tablespoon oil to the same skillet Add the swordfish steaks to the skillet. Saute 4 minutes. Turn steaks over and spoon the sauce over the swordfish. Cover the skillet with a lid and cook 4 minutes. A meat thermometer should read 130 degrees. Place the steaks on two dinner plates and spoon the sauce and capers on top.

Yield 2 servings.

Per serving: 335 calories (47 percent from fat), 17.6 g fat (3.6 g saturated,7.6 g monounsaturated), 66 mg cholesterol, 34.2 g protein, 10.1 g carbohydrates, 1.7 g fiber, 760 mg sodium.

Orzo and spinach

Recipe by Linda Gassenheimer

1/4 pound orzo

4 cups washed, ready-to-eat spinach

2 teaspoons olive oil

Salt and freshly ground black pepper

Fill a large saucepan 3/4 full of water. Bring to a boil. Add the orzo and boil for 9 minutes. Drain and return orzo to the saucepan. Stir in the spinach until it begins to wilt. Mix in the olive oil and salt and pepper to taste. Divide in half and serve with the swordfish.

Yield 2 servings.

Per serving: 265 calories (19 percent from fat), 5.6 g fat (0.8 g saturated, 2.3 g monounsaturated), no cholesterol, 9.2 g protein, 44.7 g carbohydrates, 3.2 g fiber, 51 mg sodium.

(Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.)

©2024 Tribune Content Agency, LLC

When used with white vinegar to set the colors, onion skins, shredded cabbage, carrot tops and pomegranate juice can result in pretty colored eggs whether you use white eggs or brown ones. Eggs are a versatile food with only about 70 calories and offering 6 grams of protein along with Vitamin K, riboflavin, selenium and iodine.

Food-safety issues and the higher price of eggs have made plastic eggs the choice for many egg hunts this year, but colored eggs are an Easter tradition that can brighten a table and be used in recipes for meals. Today’s recipe is great for any meal and can be put together quickly with hard-cooked eggs.

Hard-cooked, unpeeled eggs can be safely stored in a sealable hard-sided container in the refrigerator for up to one week. Don’t leave them out at room temperature for more than two hours.

To dye eggs with natural ingredients, start setting aside the papery skins from your onions to accumulate several cups of skins — red, brown and yellow. With them, you can make pretty marbled eggs and dye others to nice shades of yellow-brown or red. Also, save lemon and orange skins and carrot tops for yellow eggs, and use fresh or frozen spinach for green eggs. For pink eggs, use cranberry juice in place of water.

Save the egg cartons for drying your eggs and buy white vinegar if none is on hand in your pantry.

Vinegar helps to lower the pH so the dye binds to the eggshells. Even if you use a commercial egg dye, you’ll need to add vinegar or another acid such as lemon juice.

Set aside a couple of hours to cook and dye your eggs as the end of the month approaches. Plan whether you’ll color them while cooking, or start with hard-cooked eggs. You can also use food coloring to dye your eggs.

Hot water will result in more intense colors but may soak through to color the egg white, so consider how you’ll be using the finished eggs.

Natural colors

The amounts that follow will color six eggs in a quart of hot water to which 2 tablespoons of white vinegar have been added.

Orange: 4 tablespoons of paprika

Blue: 4 cups of shredded red cabbage or canned blueberries

Red: 4 cups of red onion skins OR heated pomegranate juice in place of water

Pink: 4 cups of shredded beets OR hot cranberry juice in place of water

Green: 4 cups of spinach, fresh or frozen

Ochre: 4 cups of dry outer onion skins

Pale yellow: 4 cups orange or lemon peels or carrot tops with ground cumin added

Mocha: 1 quart of strongly brewed hot coffee in place of water

Instructions:

Add dye ingredients to a pot with eggs and bring to a boil.

Turn heat to low, cover and simmer for 30 minutes.

The motion of the eggs in the liquid will assure an even color.

Cold dip method

Combine dye materials, vinegar and water and simmer for 20 minutes, then drain, reserving liquid and cool. Dip hard-cooked eggs in the dye until the desired color is achieved, soaking for 5 minutes to several hours in the refrigerator. Dry on paper towels.

Marbled eggs

Wrap uncooked eggs in onion skins of different colors or spinach leaves. Use string to secure the wrap on the eggs and place them in the toe of an old stocking. Place in simmering water for 20 minutes. Leave the eggs wrapped as they cool.

Perfect hard-cooked eggs

For perfect hard-cooked eggs that peel easily and have tender whites and smooth yellow yolks, prick the large end of each egg with a pin. This provides an escape for the air inside and prevents cracking.

Place eggs in a deep saucepan in a single layer and cover with hot water by 1 inch.

Set the pan over low heat and bring water to a low simmer. Place lid on the pan and remove from heat.

Let the eggs sit for 15 minutes.

Prepare a bowl of ice water with plenty of ice cubes.

Place eggs in the ice water for 4 minutes, then dry them off and place in the refrigerator.

Recipe

Eggs Gratin with Bechamel Sauce, Ham and Mushrooms

(Serves 4 to 6)

Ingredients

5 hard-cooked eggs, sliced

1 tablespoon butter

1 tablespoon flour

1 cup milk

1 large oyster mushroom, stem removed and sliced

2 slices of ham, cut up

¼ cup cream

⅓ cup Gruyere cheese

Chopped chives

Nutmeg

Freshly ground pepper

Parmesan cheese

Instructions

Preheat the oven to 400.

Melt butter over low heat in a saucepan.

Whisk in flour, whisking until cooked.

Slowly add milk and continue whisking until it thickens.

Stir in cream.

Stir in sliced mushroom.

Set aside.

Place sliced eggs in the bottom of a casserole.

Add shredded cheese and chopped ham over the sliced eggs.

Sprinkle mixture with freshly ground pepper and a little nutmeg.

Pour cream sauce over the top.

Sprinkle a little Parmesan cheese on top.

Place in the oven for 10 minutes.

Serve.

— Adapted from a Jacques Pepin recipe

Linguine with clam sauce is one of those classic Italian dishes that every home chef should have in regular rotation. Not only is it super easy to make with fairly simple ingredients, but it’s incredibly light and flavorful for a pasta dish. And it’s not fishy at all, like you might suspect, but sweet and garlicky, with plenty of chopped parsley adding a fresh, earthy touch.

My husband had been clamoring for me to make it for weeks, after seeing a video of an Italian chef whipping it up on Instagram. It’s the one seafood he can safely eat, and after watching him pull up and repair a section of kitchen floor that had been ruined by a leaky dishwasher, I had to agree he deserved the treat of homemade pasta with his choice of topping.

All in all, it took about 10 minutes, if you don’t count the time spent scrubbing the clams with a brush under cold water or the 15 minutes or so it took to run fresh pasta dough through my noodle roller.

You can find live hardshell littleneck clams — a super sweet and tender variety — in many larger groceries and also in seafood markets . That can of chopped canned clams tucked on a shelf, forgotten, in your pantry makes a fine substitute for fresh in a pinch (not to mention cheaper), and will eliminate the worry of clam shells stinking up your garbage until trash day.

I had the time on a lazy Sunday for homemade linguine, but any favorite boxed spaghetti or other long pasta is fine. Cook the pasta while you make the sauce and dinner is ready in a flash.

Linguine with Clam Sauce

PG tested

1/2 cup olive oil

5 cloves garlic, minced

Pinch red pepper flakes

1/2 cup dry white wine

Splash of fresh orange juice

1/4 cup chopped fresh parsley, plus more for garnish

2 dozen littleneck clams, scrubbed, rinsed and drained

1 pound fresh or boxed linguine, or any long pasta you prefer

Pour the olive oil into a large saucepan set over medium-high heat. Add minced garlic and stir for a minute or two, until it is sizzling and fragrant (but be careful not to burn it). Sprinkle in red pepper flakes, then add wine and a good splash or two of orange juice, and bring to a boil.

Add parsley, then dump in the clams and gently shake the pan so they spread out evenly across the bottom. Give it a gentle stir, then place lid on top, and adjust the heat so the liquid stays at an even simmer.

Meanwhile, bring a large pot of salted water to boil for the pasta. Add pasta and cook until it is al dente, usually between 1-5 minutes depending on the thickness of your pasta if it is fresh, and 10 minutes if it is dried.

Cook clams just until the shells open, about 5 minutes; larger shells might take a minute or two longer. Discard any clams that don’t open, because that means it’s dead.

If desired, remove half of the clams to a bowl, remove the meat from the shell and finely chop with a sharp knife. You also can serve the clams right from the pan onto the pasta.

When pasta is cooked, remove from the pan with a slotted spoon or tongs into a large bowl. Pour clams and sauce on top, and add chopped clam meat, if using. Toss gently to combine until all the strands are nicely coated with sauce, garnish with chopped parsley and serve immediately.

Alternatively, you can drop the pasta right into the saucepan and toss well to combine.

Serves 4.

— Gretchen McKay, Post-Gazette

___

©2024 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.

I thought it would be fun to find a local maker doing Easter bread. Greek, Italian, Portuguese … one of those pretty, braided brioche numbers with the brightly colored Easter eggs baked in.

“You should make one,” my boyfriend, a proficient baker, said. “It’s easy.”

“You should make one,” I batted back. “Also, a pizza.”

We laughed. Neither of us was making Easter bread this year. And unfortunately, no one I reached out to around the city seemed to be doing so, either.

“We get ours from church,” one potential source for Greek tsoureki told me. “I think they get it from Hellas Bakery in Tarpon.”

Solid sourcing, of course. But not local, so no bueno. Time was ticking. And that’s the thing: It is for all of us. And in myriad ways.

My kids are older now, but when they were little, few things were more fun than working together on a recipe that afforded them a shot at being truly independent. Something that required neither fire nor knives. Something that would taste just fine even if it didn’t look perfect. Something with yummy ingredients — colorful, textural — that we could snack on while making it.

And so, when I spotted this 5-Ingredient Rocky Road Fudge  recipe on the Taste.com.au site, with its pastel palette and contrasting chocolates, I knew I’d found the perfect sweet for both ease of preparation and memories made in the kitchen.

You’ll notice that the package and pan sizing are a bit off for an American kitchen, but it’s easy enough to make do.

Using standard-sized cans of condensed milk (a little more than the measurements in the recipe) as the foundation, I simply upped each ingredient a bit to match.

With things like the marshmallows and nuts, it’s even easier. Just eyeball the mix-ins to where you want them. As for the harder-to-find ingredients like the “marshmallow noodles,” you can either source them online or, as I did, just find a reasonable sub, like the Lucky Charms marshmallows I dug out of the Easter display at Target.

This recipe came together well in a 9×13 pan, but I might even use a couple of smaller 8x8s or deep, round cake pans for a thicker, more graphic result. I’d also probably opt for dark chocolate instead of milk, a nice bitter one to better balance the sweetness of the white.

Either way, cut into strips and squares, the golden-brown nuts and colorful marshmallows give this treat a beautiful, nougat-like look that’s super appealing and sure to be a point of pride and accomplishment for parents, grandparents, uncles, aunts and even older siblings, but especially for the little hands that helped melt, mix and pour it.

Five-Ingredient Rocky Road Fudge

Recipe by Kim Coverdale and Liz Macri, courtesy Taste.com.au (taste.com.au/recipes/5-ingredient-rocky-road-fudge-recipe/f91s16w0?r=baking/wuds0hfn)

Ingredients

• Two 180 grams blocks white chocolate, chopped
• Two 395-gram cans sweetened condensed milk
• 130 grams packet honey and sea salt roasted peanuts
• 1/2 x 280-gram packet marshmallow noodles, cut into 2 centimeter lengths (I used Lucky Charms’ marshmallows and diced up about 1/3 of them.)
• 350g block milk chocolate, chopped

Instructions

1. Grease an 18-centimeter x 28-centimeter slice pan. Line base and sides with baking paper, extending paper 2 centimeters above edges of pan.
2. Place white chocolate and 1 can condensed milk in microwave-safe bowl. Microwave on HIGH (100%) for 1 minute 30 seconds, stirring every 30 seconds or until melted and smooth. Add peanuts and marshmallows. Stir to combine. Pour mixture into prepared pan. Smooth surface. Refrigerate.
3. Meanwhile, place the remaining condensed milk and the milk chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute 30 seconds, stirring every 30 seconds, or until melted and smooth. Carefully spoon mixture over white chocolate layer and gently smooth surface. Refrigerate for 4 hours or until firm. Serve.

Have a food question? Find me on Facebook, Twitter or Instagram @amydroo or on the OSFoodie Instagram account @orlando.foodie or email me at amthompson@orlandosentinel.com, and your question could be answered in my intermittent Ask Amy Drew column. For more foodie fun, join the Let’s Eat, Orlando Facebook group.

Leave it to the Italians to create spectacular dishes with the most ordinary staples.

Pangrattato is no more than pulverized stale bread revived in good olive oil, lots of garlic and a few seasonings. Thanks to Lynne Rossetto Kasper’s stories of thrifty Sicilian cooks, I no longer take breadcrumbs for granted. They’ve become the prime ingredient when adding crunch, punch, complexity and robustness to the simplest recipes.

It goes without saying that the best breadcrumbs are homemade. Easy and thrifty, this just means stockpiling the heels and crusts of good bread in a paper bag. Store them at room temperature for several days; it’s OK if they harden. A variety of loaves add flavor and interest to the result. Buzz them in the food processor until they’re the texture of coarse sand and store them in an airtight container at room temperature. I use them often in meatloaf and stuffing and to top casseroles, hot dishes, salads and soups.

But my favorite use is Pangrattato, known as the “poor man’s Parmesan.” Simply pan-toast the breadcrumbs in plenty of good olive oil with garlic, a pinch of salt and red pepper flakes until golden, watching carefully so they don’t burn. The dish Pasta Pangrattato is said to have originated in southern Italy, where cooks would grate stale bread over pasta when they couldn’t afford cheese. There are a few variations — including a spicy version from Calabria — that families have passed down from generation to generation.

These lovely crumbs make a wonderful alternative to aged cheeses; they cost little and they’re vegan and perfect for those who need to eat dairy-free. Be warned: From the moment the Pangrattato is done, you won’t be able to stop nibbling these morsels right out of the pan.

Pasta Pangrattato

Serves 4.

This is one of those last-minute pantry dishes created with what you may already have on hand. The best breadcrumbs are homemade but next choice is panko. If you have any leftover Pangrattatto (doubtful), store in the refrigerator in a covered container and then give it a brief sauté to revive before using. From Beth Dooley.

• 1/4 c. quality olive oil, plus a little more for finishing
• 4 cloves garlic, smashed
• Generous pinch red pepper flakes
• 1 c. fresh breadcrumbs
• Generous pinch coarse salt
• Generous pinch freshly ground black pepper
• 1 lb. fusilli or other spiral pasta
• 1/2 c. rough chopped green olives, plus a few whole olives for garnish
• 1/4 c. chopped sun-dried tomatoes, with 1 tbsp. of their oil
• 1/2 c. roughly chopped parsley, plus more for garnish
• 2 tsp. grated lemon zest
• 1 to 2 tbsp. fresh lemon juice, to taste

Directions

In a medium skillet over medium-high heat, warm the oil and add the garlic and red pepper flakes and cook until they’re fragrant, about 30 seconds. Stir in the breadcrumbs and cook, stirring, until golden, about 2 to 3 minutes, watching that they don’t burn. Season with salt and pepper to taste. Remove from heat and set aside.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 to 12 minutes; drain well, reserving about 1/2 cup of the pasta cooking water.

In a large, deep sauté pan, add the hot pasta and toss with the olives, sun-dried tomatoes with their oil and parsley; set over medium-low heat. Toss in the lemon zest, lemon juice and enough pasta water to make a sauce that coats all the ingredients. Cook for about 2 minutes, then toss in the breadcrumb mixture and season to taste. Drizzle the pasta with a little more oil before serving garnished with a little more parsley.

____

Beth Dooley is the author of “The Perennial Kitchen.” Find her at bethdooleyskitchen.com.

©2024 StarTribune. Visit at startribune.com. Distributed by Tribune Content Agency, LLC.

Here’s how it often goes at dinner time on weeknights in my kitchen: My husband walks in, and if there’s no discernible aroma wafting across the room, he starts lifting lids on pans on the stovetop and looking in the fridge for leftovers before wondering out loud “What’s for dinner?”

On a recent Monday, the answer was something of a shocker, given his lifelong belief that every nighttime meal should include a starch, a vegetable and some sort of animal protein. In addition to a tender green salad dressed in a tangy, cheesy vinaigrette, there was a entrée featuring the hardest working veggie in my refrigerator’s crisper drawer — carrots.

If you’re going to go vegetarian, this is the way to go. Deb Perelman of Smitten Kitchen’s vegetal take on the classic fruit-topped French dessert, Tarte Tatin, is nothing short of spectacular. Carrots sauteed in butter with a little honey are always delicious, but when you also add a splash of balsamic vinegar, toss in a little goat cheese and tuck them into a tight circle on top of puff pastry, well, they’re something else entirely.

Perelman categorizes the dish as an appetizer, and indeed, cut into thin wedges, the Tarte Tatin would make a lovely finger food for parties. But paired with a salad and a crusty roll, it becomes an even lovelier, veggie-forward casual supper.

I used bunch carrots and a log of fresh goat cheese. Don’t forget the flaky salt as a finishing touch; it really brings out the flavor of the carrots.

The dish is best served warm. If you make it in advance, keep it in the pan and gently rewarm it in the oven before flipping it onto a plate.

Carrot Tarte Tatin with Salad Greens

PG tested

For tart

1 pound trimmed slim carrots, scrubbed

3 tablespoons butter

2 tablespoons honey

1 1/2 teaspoons kosher salt

Lots of freshly ground black pepper

1 teaspoon fresh thyme leaves

3 tablespoons balsamic vinegar

1 sheet puff pastry, defrosted

2 ounces goat cheese, thinly sliced or torn into bits

Flaky sea salt, such as Maldon, for garnish

For salad

1 small garlic clove

1-ounce chunk Parmesan or pecorino cheese, grated

1/2 cup salted pistachios

Kosher salt and freshly ground black pepper

2 tablespoons white-wine vinegar, plus more to taste

1/2 teaspoon smooth Dijon mustard, or more to taste

6 tablespoons olive oil

4 generous handfuls butter lettuce, washed and dried

Heat oven to 400 degrees. Line a 9-inch round cake pan with a circle of parchment paper.

Prepare carrots: If carrots are very thin, cut them in half lengthwise. If they’re slightly thicker (more than 1/2 inch) quarter them lengthwise.

In large saute pan, heat butter and honey over medium-high heat until butter is melted and mixture is bubbly. Add carrots, salt, pepper and thyme and toss to coat. Cover with lid, reduce heat to medium and cook 10-12 minutes, or until carrots are mostly cooked through. (While you’re cooking carrots, lift lid occasionally to ensure they’re cooking evenly. If they’re browning in pan, reduce heat slightly.)

With lid off, increase heat, allowing most of the liquid to cook off. Add vinegar and cook 2 more minutes, turning carrots over in sauce as carefully as you can without breaking them. Tip the carrots and juices into the prepared pan. Nudge them around so they evenly cover the bottom.

Assemble tart: on floured counter, roll out puff pastry to a 10-inch round. Scatter goat cheese slices over the carrots in the pan. Top the carrots with pastry, tuck in dough edges all around and cut a vent into the center of the dough.

Bake for 25 to 30 minutes, or until the pastry is a deep golden color.

While tart is baking, prepare salad. On cutting board, finely chop garlic then add Parmesan and pistachio and continue chopping until mixture is reduced to a breadcrumb-like rubble. Place in small bowl, season with salt and pepper and set aside.

In large bowl, whisk together vinegar and mustard. Drizzle in your olive oil in a steady stream, whisking the whole time. Season with salt and pepper. Taste dressing, and add more vinegar or mustard to taste, if needed. Pile lettuce leaves on top, but don’t mix yet.

Remove tart from oven and let rest 10 minutes; then run a knife around the edges and flip onto a plate. Remove parchment paper and scrape any juices left in the pan over the tart. Nudge any wayward carrots back into pace. Garnish the tart with additional thyme leaves, if desired, and flaky salt.

When ready to assemble and serve salad, wash hands well and use them to toss the lettuce with the dressing, evenly coating each leaf.

On serving plate, spread out a layer of dressed leaves. Sprinkle them lightly with pistachio-mixture, and season with salt and pepper.

Cut carrot tart into wedges with a serrated knife and serve with the dressed salad.

Serves 4-6.

— adapted from “Smitten Kitchen Keepers” by Deb Perelman

___

©2024 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.

“If I’m making this for a special occasion, I dress it up with a pile of segmented oranges on top. But for an everyday treat, I skip the citrus and let the cake sit on the counter, watching it disappear — sliver by sliver —until there’s nothing left. How you serve it is up to you!” Heuck writes in her new cookbook, “Cooking in Real Life: Delicious & Doable Recipes for Every Day.”

Lemon, Rosemary & Olive Oil Cake

Serves 8 to 10

INGREDIENTS

1 cup (230 grams) extra-virgin olive oil

2 (4-inch) fresh rosemary sprigs

Nonstick cooking spray and flour for the pan

1½ cups (300 grams) granulated sugar

2 large eggs

1/2 teaspoon vanilla extract

2/3 cup (160 grams) sour cream

Grated zest of 2 lemons

1/3 cup (80 grams) freshly squeezed lemon juice (2 lemons)

2 cups (260 grams) all-purpose flour, plus more for greasing the pan

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

Lightly sweetened whipped cream or confectioners’ sugar, for serving

3 small oranges — Cara Cara, blood oranges or the variety of your choice — for serving (optional; see tips below)

DIRECTIONS

In a small skillet or saucepan, combine the oil and rosemary sprigs. Bring to a simmer over medium heat until the rosemary begins to sizzle, then turn the heat to its lowest setting and cook for 5 minutes. Set aside to cool for 20 minutes, then discard the rosemary sprigs and pour the oil into a large bowl.

Meanwhile, position a rack in the center of the oven and preheat the oven to 350 degrees. Spray a 9-inch round cake pan that is at least 2 inches deep with cooking spray (see tips below), line the bottom with parchment paper, then flour the sides.

Add the sugar to the bowl with the rosemary oil and whisk until combined. Add the eggs and whisk vigorously until thick and glossy. Add the vanilla, sour cream, lemon zest and lemon juice and whisk until smooth.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Pour the dry ingredients into the wet ingredients and whisk gently until only small lumps remain. Pour the batter into the prepared pan.

Bake until the edges of the cake are golden brown and a toothpick comes out clean, 55 minutes to 1 hour. Let cool for 30 minutes in the pan before inverting onto a wire rack to cool completely.

Serve the cake at room temperature, with lightly sweetened whipped cream or a sprinkle of confectioners sugar and the orange segments, if using. Store covered at room temperature for up to 3 days.

Tips: It’s important that your cake pan be at least 2 inches deep. This is a tall cake and will overflow in shallow cake pans. A springform pan works, too. To segment oranges, peel the oranges with a small, sharp knife, removing all the white pith. Cut carefully between the membranes to remove the orange sections.

— Excerpted from COOKING IN REAL LIFE: Delicious & Doable Recipes for Every Day. Copyright @ 2024 by Lidey Heuck. Photography Copyright © 2024 by Dane Tashima. Reproduced by permission of Simon Element, and imprint of Simon & Schuster. All rights reserved.

“This salmon would be delicious as part of a Mother’s Day or Easter spread, but it’s also simple and fast enough for a weeknight,” she writes. “The fish comes out incredibly tender, and because the oven never gets super hot, it’s a lot harder to overcook.”

Slow-Roasted Salmon with Lemony Leeks and Asparagus

Serves 6

INGREDIENTS

2 medium leeks, dark green leaves trimmed

1 lemon, very thinly sliced

5 tablespoons extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper

2-pound salmon fillet (see tip below), skin removed

1 pound asparagus, trimmed and cut into 3/4-inch pieces

Flaky sea salt, for serving

Fresh dill, for serving

Grated lemon zest, for serving

DIRECTIONS

Preheat the oven to 325 degrees.

Thinly slice the leek crosswise into 1/4-inch-thick rounds. Place the leeks in a large bowl of water, swish them around to loosen any grit, then lift them out with a slotted spoon and transfer to a colander to drain. Pat the leeks dry with a clean kitchen towel and spread them out on a sheet pan.

Add the lemon slices to the sheet pan. Drizzle the leeks and lemon with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon kosher salt and a few grinds of black pepper.

Transfer to the oven and roast until the leeks are tender and lightly caramelized, about 30 minutes, tossing twice throughout.

Meanwhile, pat the salmon dry and set aside at room temperature.

Add the asparagus to the sheet pan along with another 1 tablespoon of the olive oil and 1/4 teaspoon salt. Toss well, then push the vegetables to the edges of the pan to create space for the salmon. Place the salmon on the pan, rub all over with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.

Return to the oven and roast until the salmon registers 120 to 125 degrees on an instant-read thermometer and flakes easily with a fork, 15 to 25 minutes, depending on the thickness of the fillet. (Because the salmon is cooked so gently in this method, it may still look slightly translucent on top — that’s okay!)

Transfer the salmon and vegetables to a platter, arranging the vegetables around the fish. Sprinkle the salmon with flaky salt, dill and lemon zest. Serve warm or at room temperature.

Tip: If you use a center-cut piece of salmon, it will be cooked evenly the whole way through. If you use a more tapered piece, the ends will be slightly more well done than the center. Both work great, but I often ask for a tapered piece if I know some people prefer their salmon on the well-done side.

— Excerpted from COOKING IN REAL LIFE: Delicious & Doable Recipes for Every Day. Copyright @ 2024 by Lidey Heuck. Photography Copyright © 2024 by Dane Tashima. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.

“Of all the salads in this book,” she writes, “this is the one I make most often.”

Arugula and Romaine Salad with Radish, Shaved Parm, Pistachios & Mint

Serves 6 to 8

INGREDIENTS

4 cups baby arugula

1 romaine heart, trimmed and sliced crosswise into 1/2-inch wide ribbons

1 bunch radishes (about 6 radishes), trimmed and washed

1/2 cup salted roasted pistachios, coarsely chopped

1 cup shaved pecorino or Parmesan cheese (3 ounces)

2 tablespoons freshly squeezed lemon juice

1/2 teaspoon kosher salt

Freshly ground black pepper

1/3 cup extra-virgin olive oil

3/4 cup fresh mint leaves (1 bunch)

DIRECTIONS

In a large shallow bowl, combine the arugula and romaine. Using a mandoline or a sharp knife, carefully slice the radishes paper-thin, then add them to the bowl, along with the pistachios and cheese.

In a small bowl or glass measuring cup, combine the lemon juice, salt and a few grinds of black pepper, then slowly whisk in the olive oil.

Just before serving, pour the dressing over the salad and toss well. Tear the mint leaves into pieces, scatter them on the salad and toss again. Serve immediately.

— Excerpted from COOKING IN REAL LIFE: Delicious & Doable Recipes for Every Day. Copyright @ 2024 by Lidey Heuck. Photography Copyright © 2024 by Dane Tashima. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.

We recently caught up with Heuck to learn more about what goes into the craft of writing great recipes — and how to make some of those delicious things.

Q: You started out doing social media work with Ina Garten. What do you find interesting about the prominence of cooking and food within social media?

A: It’s changed so much since I started. It wasn’t even that long ago, but when I graduated from college, it was 2013 and the social media landscape was Facebook. Instagram was just starting. It still felt like a very new thing and not something that was being used for professional endeavors as much as for sharing with friends. I feel like it’s exploded over the last 10-ish years. It’s democratized food media in a way where anyone can share what they love and what they’re passionate about, create a following and create a business. It’s been really helpful for people to be able to pursue a career in recipes.

Q: Did you always love cooking?

A: I didn’t. I wasn’t one of those kids who wants to grow up and be Emeril or on the Food Network. But I loved paging through cookbooks, and I baked a little bit as a kid. When I was in college, I started cooking with friends, enjoying the togetherness and the fun of planning a meal, cooking, setting the table and having friends around. I still wasn’t aware of the food world as a career path. It just seemed like something that I like to do. But as I was looking for my next step after I graduated, I realized I had this odd, third-degree connection to Ina Garten. I felt like it would be amazing to work for her.  I wrote her a letter and introduced myself, and she happened to be looking for someone to help her with social media at the time. It was very, very fortunate timing.

Q: Tell me more about what you learned from Ina in your years of working with her.

A: I had never thought about a recipe, besides just opening a cookbook, before working for her. The process of starting with an idea, fine tuning it and writing it in a way that is easy to understand, clear and most importantly, that it all works and is able to be made by cooks of all levels — there’s so much that goes into that. I’ve learned so much of what I know from her. I first started cooking at home, practicing and honing my skills and then gradually started to write my own recipes. It was fun to repeat the things that I learned at work and put my own spin on it.

Q: You’ve had a number of other cooking-related jobs, recipe creator for the New York Times, prep cook, virtual cooking teacher and private chef for a family. How have those experiences shaped your approach to recipe development?

A: Cooking is different in different settings. Each each one of those experiences was super interesting, because you get to witness the way people interact with food. These were all shorter stints, with the exception of the New York Times. When I worked at The Lost Kitchen (in Maine), you’re making food for people to eat in the restaurant. The virtual cooking classes were fascinating, because I was interacting not in person but face-to-face with people who were making my recipe in front of me — it reinforced how important it is to have something really clear that people are excited about.

For a couple of months I cooked for a family, and I saw how busy the parents were. They needed help prepping dinner, so that when they came home from work, they could throw it all together.

All of these different experiences reminded me that when we cook at home, we want something that is simple and delicious — and not stressful. There’s enough other stuff going on in our lives that food should be enjoyable, the cooking process should be enjoyable, and ultimately it shouldn’t be this Herculean task to make dinner for our families each night.

Q: What inspired your cookbook? How did you know you had enough recipes to write a cookbook?

A: It’s a quite a process. I think a good cookbook should have recipes that reflect the different needs we have for cooking, so the the theme of the book is fairly broad. I started playing around with things that sounded good to me, including a bunch of easy chicken and fish recipes and recipes for people who are vegetarian or vegetable forward. I’m a big list person and started scribbling away, brainstorming different kinds of dishes that should be in this book, taking that to the kitchen and making and fine-tuning those recipes.

Q: If you had to distill it, what would you say goes into crafting a good recipe?

A: A good recipe has not necessarily a short ingredient list, but an ingredient list that doesn’t have any extra ingredients. It’s pared down to the things that make the dish special and delicious, and has ingredients that are easy to find. I live in the Hudson Valley in New York, which is a rural area. As I was writing this book, I was reminded very often about how limited my access to good quality groceries was, so I kept that a priority, making sure that the ingredients were really easy to find.

I like to strike a balance between giving enough information that the cook has everything they need without giving them so much information that the recipe is three pages long. Every word counts. Finally, testing the recipe is super important, as is providing little tips along the way, whether it’s an explanation of the inspiration behind the recipe, the paragraph that’s at the top or some helpful tips at the bottom. Those are all helpful aspects to making someone feel equipped to make the dish.

Q: How do you know when a recipe is done?

A: One thing I learned from Ina was that a big part of it is trusting your own taste and your own assessment: It tastes right, it’s well-seasoned, and the components come together in a way that makes sense. In some ways, creating a recipe is like working with a puzzle. You want it to all fit and be a seamless, smooth experience. Sometimes you have a piece you really want to fit in, because it’s a delicious ingredient or something that would make it feel really special, but it’s too fussy. It’s about finding the balance between adding enough ingredients and special touches to make it unique, while still having it be really doable.

Q: What do you love about creating recipes?

A: I love the challenge of starting with an idea, working on it and eventually feeling victorious that I’ve gotten it right. Some of these things take a lot of time, so feeling like I’ve done it is rewarding. More than that, it’s seeing people make the recipes and enjoy them with their own families and share photos. That makes me feel like what I’m doing is actually making a difference, and people are creating delicious meals with these recipes. That makes it all worth it and it’s definitely the most satisfying part of this.

On a recent Monday, the answer was something of a shocker, given his lifelong belief that every nighttime meal should include a starch, a vegetable and some sort of animal protein. In addition to a tender green salad dressed in a tangy, cheesy vinaigrette, there was a entree featuring the hardest working veggie in my refrigerator’s crisper drawer — carrots.

If you’re going to go vegetarian, this is the way to go. Deb Perelman of Smitten Kitchen’s vegetal take on the classic fruit-topped French dessert, Tarte Tatin, is nothing short of spectacular. Carrots sauteed in butter with a little honey are always delicious, but when you also add a splash of balsamic vinegar, toss in a little goat cheese and tuck them into a tight circle on top of puff pastry, well, they’re something else entirely.

Perelman categorizes the dish as an appetizer, and indeed, cut into thin wedges, the Tarte Tatin would make a lovely finger food for parties. But paired with a salad and a crusty roll, it becomes an even lovelier, veggie-forward casual supper.

I used bunch carrots and a log of fresh goat cheese. Don’t forget the flaky salt as a finishing touch; it really brings out the flavor of the carrots.
The dish is best served warm. If you make it in advance, keep it in the pan and gently rewarm it in the oven before flipping it onto a plate.

TAG GOES HERE

Carrot Tarte Tatin with Salad Greens

INGREDIENTS

For tart

1 pound trimmed slim carrots, scrubbed

3 tablespoons butter

2 tablespoons honey

1 1/2 teaspoons kosher salt

Lots of freshly ground black pepper

1 teaspoon fresh thyme leaves

3 tablespoons balsamic vinegar

1 sheet puff pastry, defrosted

2 ounces goat cheese, thinly sliced or torn into bits

Flaky sea salt, such as Maldon, for garnish

For salad
1 small garlic clove

1-ounce chunk Parmesan or pecorino cheese, grated

1/2 cup salted pistachios

Kosher salt and freshly ground black pepper

2 tablespoons white-wine vinegar, plus more to taste

1/2 teaspoon smooth Dijon mustard, or more to taste

6 tablespoons olive oil

4 generous handfuls butter lettuce, washed and dried

DIRECTIONS

Heat oven to 400 degrees. Line a 9-inch round cake pan with a circle of parchment paper.

Prepare carrots: If carrots are very thin, cut them in half lengthwise. If they’re slightly thicker (more than 1/2 inch) quarter them lengthwise.
In large saute pan, heat butter and honey over medium-high heat until butter is melted and mixture is bubbly. Add carrots, salt, pepper and thyme and toss to coat. Cover with lid, reduce heat to medium and cook 10-12 minutes, or until carrots are mostly cooked through. (While you’re cooking carrots, lift lid occasionally to ensure they’re cooking evenly. If they’re browning in pan, reduce heat slightly.)

With lid off, increase heat, allowing most of the liquid to cook off. Add vinegar and cook 2 more minutes, turning carrots over in sauce as carefully as you can without breaking them. Tip the carrots and juices into the prepared pan. Nudge them around so they evenly cover the bottom.

Assemble tart: on floured counter, roll out puff pastry to a 10-inch round. Scatter goat cheese slices over the carrots in the pan. Top the carrots with pastry, tuck in dough edges all around and cut a vent into the center of the dough.

Bake for 25 to 30 minutes, or until the pastry is a deep golden color.
While tart is baking, prepare salad. On cutting board, finely chop garlic then add Parmesan and pistachio and continue chopping until mixture is reduced to a breadcrumb-like rubble. Place in small bowl, season with salt and pepper and set aside.

In large bowl, whisk together vinegar and mustard. Drizzle in your olive oil in a steady stream, whisking the whole time. Season with salt and pepper. Taste dressing, and add more vinegar or mustard to taste, if needed. Pile lettuce leaves on top, but don’t mix yet.

Remove tart from oven and let rest 10 minutes; then run a knife around the edges and flip onto a plate. Remove parchment paper and scrape any juices left in the pan over the tart. Nudge any wayward carrots back into pace. Garnish the tart with additional thyme leaves, if desired, and flaky salt.

When ready to assemble and serve salad, wash hands well and use them to toss the lettuce with the dressing, evenly coating each leaf.

On serving plate, spread out a layer of dressed leaves. Sprinkle them lightly with pistachio-mixture, and season with salt and pepper.

Cut carrot tart into wedges with a serrated knife and serve with the dressed salad.

Serves 4-6.

— adapted from “Smitten Kitchen Keepers” by Deb Perelman

Tribune News Service

Orzo is a rice shaped pasta. It gives a lighter feel than larger pasta. Fresh spinach gives a vibrant color and adds flavor. I added it after the orzo is cooked so that it just wilts in the heat of the pasta.

Other short-cut pasta such as penne or elbow can be used.

2 crushed garlic cloves can be used instead of minced garlic.

You can use 2 teaspoons sugar in place of honey.

TAG GOES HERE

Rosemary, lemon and garlic swordfish

INGREDIENTS

Zest of 1 lemon

2 tablespoons lemon juice

1 1/2 tablespoons olive oil, divided use

1 teaspoon minced garlic

2 tablespoons fresh rosemary, 2 teaspoons dried rosemary

2 teaspoons honey

2 6-ounce swordfish steaks

1 tablespoon drained capers

DIRECTIONS

Mix lemon zest, lemon juice,1 tablespoon olive oil, garlic, rosemary and honey together in a small bowl for the sauce. Place a medium-size nonstick skillet over medium-high heat. Add the sauce to the skillet and cook 2 minutes. Remove the sauce to the bowl and add the remaining 1/2 tablespoon oil to the same skillet Add the swordfish steaks to the skillet. Saute 4 minutes.

Turn steaks over and spoon the sauce over the swordfish. Cover the skillet with a lid and cook 4 minutes. A meat thermometer should read 130 degrees. Place the steaks on two dinner plates and spoon the sauce and capers on top.

Yield 2 servings.

TAG GOES HERE

Orzo and spinach

INGREDIENTS

1/4 pound orzo

4 cups washed, ready-to-eat spinach

2 teaspoons olive oil

Salt and freshly ground black pepper

DIRECTIONS

Fill a large saucepan 3/4 full of water. Bring to a boil. Add the orzo and boil for 9 minutes. Drain and return orzo to the saucepan. Stir in the spinach until it begins to wilt. Mix in the olive oil and salt and pepper to taste. Divide in half and serve with the swordfish.

Yield 2 servings.

Recipes by Linda Gassenheimer

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”/Tribune News Service

The saucy base of diced tomatoes, beef broth, and a little tomato paste is spiked with full-bodied red wine and Cognac or brandy. Delicious.

Yes, it takes time to simmer its way to perfection in the oven. Make it on a day that you plan to be at home and fill the house with homey aromas. If made ahead, reheat over medium-low heat, adding a little more beef broth and a splash of red wine.

Ina’s Ultimate Beef Stew

Yield: 6 to 8 servings

INGREDIENTS

3 tablespoons olive oil

4 ounces small-diced pancetta

3 pounds boneless short ribs, cut into 1 1/2-inch chunks (4 1/2 pounds on the bone), divided use

Kosher salt and freshly ground black pepper

1/4 cup Cognac or brandy

1 cup hearty red wine, such as Chianti or Cotes du Rhone, divided use

2 cups chopped yellow onion (2 onions)

2 cups chopped fennel, trimmed, cored (1 large bulb)

2 tablespoons minced garlic (6 cloves)

1 (14.5-ounce) can diced tomatoes including juices

2 tablespoons tomato paste

2 cups beef broth

1 pound carrots, scrubbed and cut 1/2 inch thick diagonally

1 pound Yukon Gold potatoes, scrubbed and cut into 1-inch dice; see cook’s notes

10 ounces frozen peas

Cook’s notes: I often substitute Baby Dutch Yellow potatoes and cut each in half.

DIRECTIONS

1. Preheat oven to 300 degrees. Heat oil in a large (11 to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.

2. Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half of the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don’t cook them all in one batch or they won’t brown). Transfer the second batch to the bowl and set aside.

3. Off the heat, add Cognac and 1/3 cup wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add onions and fennel and cook, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add garlic and cook for one minute more.

4. Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt, and 1 teaspoon pepper. Bring to a simmer, cover, and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.

5. Degrease the stew, if necessary. Stir in the carrots and potatoes, cover, and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasoning, and serve hot in shallow bowls.

Source: “Modern Comfort Food” by Ina Garten (Clarkson Potter)

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.

The Easter Bunny brought me chocolate bunnies along with a note of apology, explaining that bunnies weren’t available in a greenish hue.

I can remember that joyous taste of that first bunny’s ear. Bingo! Creamy sweetness edged with a subtle bitter note, complex irresistibility. Chocolate erased my desire for anything else on my Easter list. Forever after, Easter has provided a bounty of chocolate. Dark brown, milky brown, and all shades in between.

Here are recipes to make your Easter a chocolate delight.

Chocolate Icebox Cookies

According to “The Joy of Cooking” by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker (Scribner, 1997, $30), what Irma Rombauer called “icebox cookies” in the 1931 edition, were renamed “refrigerator cookies” in the ’50s by Marion Becker. But “Joy,” along with many other cookbooks, returned to the original nomenclature. Icebox harks back to a bake-from-scratch, bygone era. Somehow it seems a lot homier. The recipe originally called for mint chocolate chips.

Yield: about 3 1/2 dozen

INGREDIENTS

1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

Optional: 1 1/4 teaspoons peppermint extract

1 teaspoon vanilla extract

1 cup sugar

1 egg

Garnish: 6 ounces coating chocolate or semisweet chocolate, chopped, or mint chocolate chips

DIRECTIONS

1. Whisk flour, cocoa powder and salt in medium bowl to blend.

2. Using electric mixer, beat butter in large bowl until smooth. Beat in peppermint extract (if using) and vanilla extract. Beat in sugar in 3 additions. Add egg and beat until blended. Add dry ingredients and beat just until blended (dough will be sticky).

3. Divide dough between 2 sheets of plastic wrap or wax paper. Using plastic wrap or wax paper as aid, form dough on each into 2-inch-diameter log. Refrigerate dough until well chilled, at least 2 hours.

4. Position 1 rack in center and 1 rack in top third of oven; preheat to 350 degrees.  Line 2 baking sheets with parchment paper. Unwrap cookie dough logs; roll briefly on work surface to form smooth round logs. Cut logs crosswise into 1/4-inch-thick rounds. Place rounds on prepared baking sheets, spacing 1 inch apart. Bake cookies until tops and edges are dry to touch, about 15 minutes. Transfer baking sheets with cookies to racks; cool completely.

5. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Chocolate should only be warm enough to melt, not hot. You can either dip half of each cookie in the white or dark chocolate (and allow to harden on a sheet of wax paper) or place melted white chocolate in a pastry bag fitted with a small, plain tip and pipe polka dots or zigzags on the top of each cooled cookie. Refrigerate cookies on baking sheets until chocolate is set, about 10 minutes. If you use coating chocolate (such as Candiquik ) it will harden at room temperature and no refrigeration is needed.

Source: Adapted from “Bon Appetit Desserts” by Barbara Fairchild (Andrews McMeel, $40)

Warm Mocha Tart

Alice Medrich, baker, cookbook author, and businesswoman, focuses on desserts made with chocolate with a higher percentage of cocoa bean solids and less sugar than milk chocolate in her cookbook “Bittersweet: Recipes and Tales from a Life in Chocolate.”  Some versions use a chocolate crust for this Warm Mocha Tart, but this rendition omits the cocoa powder in the crust making it very easy to work with. If you like, sprinkle the tart with a smidgen of flakey sea salt just before serving.

Yield: 8 to 10 servings

INGREDIENTS

Crust:

8 tablespoons (1 stick) unsalted butter, melted

1/4 cup granulated sugar

1/8 teaspoon salt

3/4 teaspoon vanilla extract

1 cup all-purpose flour

Filling:

3 tablespoons unsalted butter, cut into chunks

1/2 cup granulated sugar

1/4 cup unsweetened cocoa powder, Dutch-process cocoa preferred; see cook’s notes

1 cup heavy whipping cream

1 1/4 teaspoons instant espresso powder, such as Medaglia d’Oro, or 1 1/2 teaspoons instant coffee crystals

1/2 teaspoon vanilla extract

1 large egg, lightly beaten

Cook’s notes: Dutch-processed cocoa powder is processed with alkali, which gives it a less bitter flavor. It’s sold online and at some supermarkets with large specialty baking sections.

DIRECTIONS

1. Adjust oven rack to lower third of oven. Preheat oven to 350 degrees.

2. Prepare crust: Mix melted butter, sugar, salt, and vanilla in medium bowl. Add flour and mix just until blended. Don’t worry if the dough seems too soft. Press all of dough very thinly and evenly into bottom and up sides of 9 1/2-inch fluted tart pan with removable bottom. Bake 20-25 minutes, or until crust is deep golden brown.

3. Meanwhile, make filling: Place 3 tablespoons butter, sugar, cocoa powder, and cream in medium saucepan; cook on medium heat, stirring, until blended and smooth, and beginning to simmer around edges. Remove from heat and stir in espresso powder and vanilla.

4. Just before crust is ready, whisk egg thoroughly into hot chocolate mixture. Pour filling into hot crust and turn off oven. Leave tart in oven until it quivers like gelatin in center when pan is nudged, about 10 to 12 minutes. Cool on rack. Serve warm or at room temperature.

Source: “BitterSweet: Recipes and Tales from a Life in Chocolate” by Alice Medrich (Artisan)

Chocolate Bundt Cake

The cooled cake can be simply dusted with powdered sugar, but if you wish, a chocolate drizzle-style frosting can adorn it. Serve this tasty Chocolate Bundt Cake with sweetened whipped cream and lightly sweetened fresh raspberries.

Yield: 10 to 12 servings

INGREDIENTS

3/4 cup (regular not Dutch processed) cocoa powder, plus 1 tablespoon, divided use

12 tablespoons unsalted butter, softened, plus 1 tablespoon melted for pan prep

6 ounces bittersweet chocolate, chopped

Optional: 1 teaspoon instant espresso powder

3/4 cup boiling water

1 cup sour cream, room temperature

1 3/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

2 cups packed light brown sugar

1 tablespoon vanilla extract

5 large eggs, room temperature

Garnish: powdered sugar for dusting, see cook’s notes

For serving: 15 ounces (3 cups) fresh raspberries and 1 to 2 tablespoons sugar

For serving: sweetened whipped cream or ice cream

Cook’s notes: Chocolate drizzle-style frosting is an option. Combine 2 tablespoons butter and 2 ounces chopped unsweetened chocolate in a saucepan on low heat; stir until melted (do not overheat). Off heat, stir in 1 cup powdered sugar. Beat, adding boiling water (about 2 tablespoons) until thinned to desired consistency. Slowly drizzle over cooled cake.

DIRECTIONS

1. In small bowl, mix 1 tablespoon cocoa powder and melted butter. Using a pastry brush, thoroughly coat interior of 12-cup Bundt pan. Adjust oven rack to lower middle position and heat oven to 350 degrees.

2. Combine remaining cocoa, chocolate and espresso (if using) in medium heatproof bowl. Pour boiling water over mixture and let sit, covered, for 5 minutes. Whisk mixture until smooth. Let cool to room temperature, and then whisk in sour cream. In separate bowl, whisk to combine remaining flour, salt and baking soda; set aside.

3. Using stand mixer fitted with paddle attachment, beat 12 tablespoons butter, sugar, and vanilla on medium high speed for 3 minutes. Add eggs, one at a time, and beat until combined, scraping down sides of bowl as needed. Reduce speed to low and add flour mixture in 3 additions, alternating with chocolate-sour cream mixture in 2 additions, scraping down bowl as needed. Give batter a final stir or two by hand using a rubber spatula.

4. Scrape batter into prepared pan and smooth top with rubber spatula. Bake until skewer inserted in center comes out with only a few crumbs attached, 45 to 55 minutes, rotating pan halfway through baking. Let cake cool in pan for 10 minutes, then invert cake onto cooling rack. Cool to room temperature, about 3 hours. Meanwhile, gently toss raspberries with sugar and set aside. Dust cake with powdered sugar, or if you prefer, drizzle with chocolate frosting (see cook’s notes). Serve with lightly sweetened raspberries and whipped cream.

Source: adapted from “Cook’s Illustrated Baking Book” (America’s Test Kitchen)

Five Ingredient Chocolate Truffles

Here’s a microwave shortcut that makes quick work of making ganache. A mix of heated chocolate and heavy whipping cream, the ganache is microwaved for a couple of minutes. Stir occasionally with a silicone or rubber spatula. This recipe adds a little salt to the mix; it amplifies the bittersweet chocolate’s complex flavors.

Yield: About 24

INGREDIENTS

1/4 cup (3/4 ounce) unsweetened cocoa powder

1 tablespoon powdered sugar

8 ounces bittersweet chocolate, finely chopped

1/2 cup heavy whipping cream

Pinch of salt

DIRECTIONS

1. Sift cocoa powder and powdered sugar though a fine-mesh strainer into a pie plate. Microwave chocolate, cream, and salt in microwave-safe bowl at 50 percent power, stirring occasionally with silicone (or rubber) spatula, until melted and smooth, 2 to 4 minutes. Stir mixture until fully combined. Transfer to an 8-inch baking dish and refrigerate until set, about 45 minutes.

2. Using a heaping teaspoon measure, scoop chocolate mixture into 24 portions. I speed up the process using a very small ice cream scoop instead of a measuring spoon. Place on a large plate and refrigerate until firm, about 30 minutes. Roll each truffle between your hands to form balls (they don’t need to be perfect).

3. Transfer truffles to cocoa mixture and roll to evenly coat. Lightly shake truffles in your hand over pie plate to remove excess coating and transfer to platter. Refrigerate for 30 minutes. Let sit at room temperature for 10 minutes before serving. (To make ahead, coated truffles can be refrigerated along with excess cocoa mixture in an airtight container for up to one week. Shake truffles in your hand to remove excess coating and allow them to sit at room temperature for 10 minutes before serving.)

Source: “America’s Test Kitchen Everything Chocolate” (America’s Test Kitchen)

Over the past half-dozen years, one of America’s most dependable, all-purpose pantry staples has taken a severe hit to its reputation.

Vegetable oil is key to cooking an infinite variety of food, whether fried chicken, roast vegetables, banana bread or popcorn. According to the US Department of Agriculture, about 20% of the American diet comes from the all-purpose oil.

But vegetable oils — including canola, corn, cottonseed, safflower, sunflower, rice bran and soy — are often created from barely edible, indigestible seeds, grains and legumes that our body can’t properly digest. Experts at the Cleveland Clinic agree that seed oils contain potentially harmful omega-6 fats. “We should avoid these at all costs,” says noted functional medicine doctor and author, Frank Lipman.

Now, oils made from better quality ingredients are moving into restaurant kitchens and high-end grocery stores.

The most notable new product comes from Zero Acre Farms in San Mateo, California. Co-founder Jeff Nobbs says that cooking oil “doesn’t need to be a problem.” In 2022 he introduced his neutral-tasting, eco-friendly product, made from sustainably farmed non-GMO sugar cane from southern Brazil. To make it, proprietary algae cultures are added to raw sugar cane: The algae eat the sugar, and fermentation naturally converts the sugar into oil. The process has caught the attention of investors: To date, Zero Acre Farms has raised more than $40 million from investors like Robert Downey Jr.’s FootPrint Coalition Ventures and Richard Branson’s Virgin Group Ltd.

Although vegetable oils’ bad rap comes in part from their elevated levels of unhealthy omega-6 fats — a cause of internal inflammation — Zero Acre Farms’ product contains less than 3% of them. Instead, it’s made up of 93% omega-9, heart-healthy, heat-stable monounsaturated fat, making it even higher in “good fat” than olive oil and avocado oil. It also has a carbon footprint that’s about 10 times lower than most vegetable oils and a smoke point of 485F. (By comparison, olive oil’s smoke point is around 400F; canola oil’s ranges from 375°F to 475°F.)

One of the leading chefs now using Zero Acre Farms oil is Kyle Connaughton of the three-Michelin-star kaiseki-style SingleThread Farms in Healdsburg, California. “Our tempura has never tasted better, or [been] more shatter-crisp,” says Connaughton, who now uses it instead of grapeseed and rice bran oils for almost all his cooking. He notes the superior flavor and the environmental and health benefits compared with other oils.

Dan Barber of Blue Hill at Stone Barns in Tarrytown, New York, studied the oil for about a year. He deems Zero Acre Farms “fantastic” for plant-based options and calls out the oil’s “brilliant” neutral taste. Finding a good-for-you, good-for-the-planet oil that works over very high heat is a chef’s “equivalent of the holy grail,” he says.

Another proponent is New York’s Coqodaq, the white-hot fried chicken spot, where a menu section titled “Better Oil” shouts out its benefits. Chef Seung Kyu Kim now uses it to cook all the fried chicken options at the 190-seat Korean restaurant.

Zero Acre Farms isn’t the only new alternative to vegetable oil that’s getting attention. Last month, venture studio Squared Circles introduced Algae Cooking Club, backed by star chef Daniel Humm of New York’s renowned Eleven Madison Park. The oil is made from sugar-fed algae that’s pressed to release oil—much like an olive—and has a spate of health benefits including a 93% concentration of healthy omega-9 fats (surpassing olive oil which contains about 70%). It also boasts a smoke point of 535°F and has half the carbon emissions of canola and olive oils.

One thing these oils aren’t is cheap. A 16-ounce bottle of Zero Acre goes for $27. A 16-ounce bottle of Algae cooking oil is $25.

But some chefs are reaching for more traditional products to replace unhealthy vegetable oils. At New York’s Korean tasting menu haunt Kochi, chef Sungchul Shim uses perilla leaf oil both for cooking and finishing dishes. The popular Korean ingredient is not only fragrant and flavorful, but it also has notable amounts of omega-3 fats. Over in Brooklyn, chef Jay Kumar of Lore cooks with coconut oil from his native India. In addition to its unique nutty-sweet taste, coconut oil is said to raise HDL, or “good” cholesterol, and it promotes heart health.

Also increasingly popular in restaurant kitchens is avocado oil. With a notably high smoke point of 520°F and anti-inflammatory properties, it’s the pick of Shaun Hergatt of New York’s seafood-focused Vestry. Hergatt says he uses it to cook vegetables and seafood, as the oil doesn’t burn easily and “keeps [the] purity of what you are cooking.”

Will the new alternative oils become a staple of home kitchens? It depends on whether people will spend what is closer to the price of a fancy bottle of olive oil to fry chicken. Meanwhile, there’s always those traditional oils: A good 16-oz. bottle of avocado oil retails for less than $12.

©2024 Bloomberg L.P. Visit bloomberg.com. Distributed by Tribune Content Agency, LLC.

Alicia Hinze knows that — and it’s why she loves them. Hinze is the pastry chef behind The Buttered Tin, a breakfast restaurant and bakery in Lowertown and Northeast Minneapolis.

“They’re tedious; they’re meticulous,” she said. “There’s a lot that goes into a pie. So when someone makes a pie for you, it means there’s love there. They must really love you.”

Even so, pie doesn’t always get the reputation it deserves. Maybe it feels like something your grandmother would make, not you — and it doesn’t help that plenty of store-bought pies can be schlocky and saccharine.

But it doesn’t have to be this way, local pie experts say: Well-made pie can be creative and expressive and tell stories of generations, and it should be celebrated.

Author Rose McGee, who bakes pies to facilitate community healing through her organization Sweet Potato Comfort Pie, has also lent her recipe to public school lunchrooms. Occasionally, she’ll stop by to chat with the kids over a slice.

One year, McGee said, “one little girl said, ‘No, I can’t eat this pie! I only eat my grandmama’s pie.’”

In honor of Pi Day — March 14, or 3.14, the first digits of the mathematical constant — this year, we checked in with several top-notch pie bakers around St. Paul and the Twin Cities to help us make fun and successful pies at home.

How to get the crispiest, flakiest crust

Know your ratios: A good pie dough is roughly a 3-2-1 ratio of flour to butter to water. “That’s really all you need to know to make a good pie dough,” said Rachel Anderson, owner of Vikings & Goddesses Pie Company on Marshall and Cleveland avenues.

Use frozen butter: “Cold is your friend with pie crust,” said Emily Lauer, who runs the pop-up bakery Fruit & Grain. Her secret: Instead of a true lamination process, which creates airy layers in pastries like croissants, she freezes her butter and shreds it with a cheese grater. But even if you opt for a more traditional process, make sure your butter stays in firm pieces rather than softening in the dough. “I love rolling out the dough and seeing all that chunky butter in the crust, and knowing it’s going to turn out to be super flaky, browned goodness,” Hinze said.

Buy a scale: We all think we know how to measure a cup of flour, but the reality is that weight is more accurate than volume, Lauer said. Find a cheap scale; no need to get fancy. “It’ll make your baking in general so much better, but for sure your pie crusts,” she said.

Skip the vodka: Some bakers swear by using chilled vodka in their pie doughs to keep things cold and halt the production of gluten, which could make the crust tough. If that works for you, great, Hinze said, but she prefers good old ice water. “It’s the fat and the flour that’s going to create the bubbles and flakiness, not the water or vodka, which just stops the gluten from forming,” she said. “I don’t buy into that.”

Blind-bake the crust: Some recipes call for partially baking the crust empty, before adding the filling, even if the pie will be baked again. This technique is worth doing all the time, our local experts said, because it creates crispy edges and helps avoid raw, soggy bottoms. “That’s a really big red flag if this is not step one of your recipe,” Anderson said. Some stores sell pie weights to prevent the crust from puffing up in the oven, but you can simply lay down parchment paper and pour in some dried beans, Lauer said.

How to make a perfect filling

Let the main ingredients shine: If she’s eating a sweet potato pie, McGee said, she wants to be able to taste the sweet potato. It’s not a pumpkin pie, so put away the allspice and pumpkin pie spice blend. Similarly, Hinze said, apple pies should taste like apples, so don’t go crazy with cinnamon and sugar. “There’s something to being true to the authenticity of the pie,” McGee said. “If you’re calling it a sweet potato pie, then it’s sweet potato pie!”

Cook out the cornstarch: Fruit-based pies often call for a thickening agent like cornstarch, which helps avoid runny fillings — but if the pie is underbaked, the result will be grainy and unpleasant, Anderson said. “If the cornstarch hasn’t been cooked out, (you’ll notice) a little more of a cloudy color, and the cornstarch sticks to your teeth a bit,” she said.

Use the “pie gel” trick: Here’s a secret from Sarah Millfelt, who runs a Stillwater-based bakery subscription box called Milly’s Kitchen Madness, for well-set cherry pies. After adding sugar, cornstarch, lemon juice or other ingredients to the cherries, strain them, but don’t discard the juices. Cherries go into the crust, and the liquid goes into a saucepan to reduce. Then, pour the thickened cherry sauce back into the pie before it hits the oven to nail that rich texture. “It’s an extra step, extra pots and pans you have to wash, but, oh, it’s so spectacular,” she said.

How to finish strong

Crimp it: For hand pies or full-size double-crust pies, clean edges aren’t just for looks. A well-crimped edge is key to keeping the filling inside. “If you press down on it and there’s a tiny bit of filling (oozing out), it’s going to burst open a hole,” Anderson said.

Curb your sweet tooth: “I don’t want to bite into a pie and it’s a sugar bomb,” Hinze said. If you’re using a naturally sweeter crust, like one made from graham crackers, for example, she recommends toning down the sugar in your filling to compensate. And if your pie has two crusts — one on the bottom and another over the filling — resist the urge to sprinkle sugar on top.

Practice, practice, practice: Pie is hard, Hinze said. Even when you follow the recipe step by step, pulling the finished dessert out of the oven can still feel like a reality check. “You make it, pop it in the oven, wait hours, and are like, ‘Aw, man! It didn’t turn out. That sucks, that was half my day!” she said — but it’s worth it to try again.

Read on for three great St. Patrick’s Day recipes, and don’t forget to check out our guide for how to make “quick” corned beef.

Corned Beef Sandwiches

Tired of the same old corned beef and cabbage St. Patrick’s Day menu? This year, try putting corned beef into a sandwich paired with a secret sauce instead. This recipe comes from Sonya Keister, food blogger and author of “Chef’s Table: Concepts and Recipes for Gathering” (Keister, $40).

Keister initially wanted to develop this as a slider recipe for Super Bowl and similar sports-watching parties, but with a runny egg component, decided it worked better as a full-size sandwich. “The runny egg oozing into the creamy sauce offset by the sauerkraut and tiny kick from the secret sauce is just so delicious,” she says. “Trust me.”

INGREDIENTS

Secret sauce:

3/4 cup mayonnaise

2 tablespoons sour cream

2 tablespoons ketchup

2 teaspoons Worcestershire sauce

1/4 teaspoon smoked paprika

1½ teaspoons Calabrian chili pepper paste

1 tablespoon creamy horseradish

1/2 teaspoon salt or to taste

Corned beef sandwiches:

6 full-size pretzel buns

Dijon mustard

1½ pounds corned beef, thinly sliced

1 pound Swiss cheese

Olive oil

6 eggs

1/2 cup Parmesan cheese

Salt, pepper

Sauerkraut to taste

DIRECTIONS

1. In a medium bowl, combine the mayonnaise, sour cream, ketchup, Worcestershire sauce, smoked paprika, Calabrian chile pepper paste, horseradish and salt to taste, whisking until smooth. Set aside.
2. Slather each pretzel bun with a little Dijon mustard on one side and secret sauce on the other. Place on baking sheet.
3. Top the bottom half of each pretzel roll with several slices of corned beef and top with Swiss cheese. Place another slice of Swiss cheese on the other half of the pretzel bun. Broil sandwiches — open face — until the cheese is melted on both halves, watching closely to make sure you don’t overdo it.
4. Working in batches, heat olive oil in a nonstick skillet and cook 1 egg per sandwich until set, but still a little runny in the middle. Sprinkle with Parmesan, season with salt and pepper, then transfer each egg to a sandwich. Finish with sauerkraut, more secret sauce and the bun top. Serve as is or slice in half for smaller portions.

Makes 6 full-size or 12 appetizer-size sandwiches

— Courtesy Sonya Keister, “Chef’s Table: Concepts and Recipes for Gathering” (Keister, $40)

Colcannon

“Colcannon is a delicious rustic dish of mashed potatoes moistened with milk and butter and mixed with cabbage and onions,” writes award-winning food writer Cathy Thomas. “It’s a St. Patrick’s Day favorite served with corned beef.”

Out of the oven, Thomas likes to put the casserole on a large heatproof platter and surround the colcannon with roasted carrots for color and added flavor. “For the colcannon I use an oval gratin dish that is 15 inches long and 9 inches wide in the center,” Thomas says.

“If time permits, I look for Irish white cheddar cheese,” Thomas continues. “Often, sharp Bally Cashel Irish white cheddar cheese is available at Trader Joe’s. If you can’t find it use a domestic brand, or Havarti cheese. The dish can be prepared 2 hours in advance and refrigerated unbaked; increase baking time by 4 or 5 minutes.”

INGREDIENTS

Butter for greasing heat-proof oval gratin dish

½ small head green cabbage, thinly sliced and chopped into 1-inch lengths

5 large baking potatoes, such as Russets, peeled and cut into chunks

5 tablespoons butter, cut into pieces

1 bunch green onions, trimmed and sliced (include about ½ of dark green stalks)

Salt and pepper, to taste

1 cup grated (4 ounces) white Cheddar cheese or Havarti cheese

Optional garnish: finely chopped fresh parsley

DIRECTIONS

1. Grease an oven-proof oval gratin pan with butter. Preheat oven to 350 degrees.
2. Cook cabbage in large pot of boiling, salted water until tender, about 2 minutes. Scoop out cabbage (reserve cooking liquid) and drain in colander. Give the colander a good shake to remove excess water.
3. Cook potatoes in same pot in the cabbage water until tender. Drain and mash in a ricer or electric mixer (not a food processor), adding the pieces of butter. Stir in drained cabbage and green onions. Season to taste with salt and pepper.
4. Spread mixture on prepared dish. Sprinkle with cheese. Bake in a preheated 350-degree oven until heated through and cheese bubbles, about 25 minutes.

Yield: 6 servings

— Cathy Thomas (@CathyThomas Cooks.com)

Irish Inspired Frittata

“When St. Patrick’s Day comes around, I start to think about an Irish-inspired dinner,” writes Linda Gassenheimer. “Here’s a quick festive one that includes sausage, potatoes, eggs and the secret ingredient that brings out the flavors – beer.”

INGREDIENTS

½ pound red or yellow potato cubes (about 2 cups)

4 whole eggs

½ cup skim milk

¼ cup chopped chives

Salt and freshly ground black pepper

2 sausage links, (about 3 ounces each)

2 teaspoons olive oil

1 cup sliced white and pale green parts of leek

½ cup beer

2 slices Irish soda bread (or other bread)

DIRECTIONS

1. Preheat the broiler.
2. Wash potatoes do not and cut into ½-inch pieces. Place in a microwave-safe bowl and microwave on high 2 minutes. Set aside.
3. Whisk eggs and milk together and add chives salt and pepper to taste.
4. Cut sausage links into ¼-inch slices.
5. Heat oil in a large skillet and add the sausage slices, leek and potatoes. Saute 4 to 5 minutes.
6. Add beer and cook to reduce.
7. Add egg mixture lower heat to medium and cook 10 minutes until the mixture starts to set. Place under broiler about 6 inches from the heat. Broil 2 minutes to brown top. Watch to see if it browns and doesn’t burn.
8. Serve with Irish soda bread or any bread.

Yield 2 servings

— Linda Gassenheimer, Tribune News Service

Contributing: Kate Bradshaw, Bay Area News Group; Linda Gassenheimer, Tribune News Service; Cathy Thomas, Southern California News Group

Keister initially wanted to develop this as a slider recipe for Super Bowl and similar sports-watching parties, but with a runny egg component, decided it worked better as a full-size sandwich. “The runny egg oozing into the creamy sauce offset by the sauerkraut and tiny kick from the secret sauce is just so delicious,” she says. “Trust me.”

Corned Beef Sandwiches

Makes 6 full-size or 12 appetizer-size sandwiches

INGREDIENTS

Secret sauce:

3/4 cup mayonnaise

2 tablespoons sour cream

2 tablespoons ketchup

2 teaspoons Worcestershire sauce

1/4 teaspoon smoked paprika

1½ teaspoons Calabrian chili pepper paste

1 tablespoon creamy horseradish ·

1/2 teaspoon salt or to taste

Corned beef sandwiches:

6 full-size pretzel buns

Dijon mustard

1½ pounds corned beef, thinly sliced

1 pound Swiss cheese

Olive oil

6 eggs

1/2 cup Parmesan cheese

Salt, pepper

Sauerkraut to taste

DIRECTIONS

In a medium bowl, combine the mayonnaise, sour cream, ketchup, Worcestershire sauce, smoked paprika, Calabrian chile pepper paste, horseradish and salt to taste, whisking until smooth. Set aside.

Slather each pretzel bun with a little Dijon mustard on one side and secret sauce on the other. Place on baking sheet.

Top the bottom half of each pretzel roll with several slices of corned beef and top with Swiss cheese. Place another slice of Swiss cheese on the other half of the pretzel bun. Broil sandwiches — open face — until the cheese is melted on both halves, watching closely to make sure you don’t overdo it.

Working in batches, heat olive oil in a nonstick skillet and cook 1 egg per sandwich until set, but still a little runny in the middle. Sprinkle with Parmesan, season with salt and pepper, then transfer each egg to a sandwich. Finish with sauerkraut, more secret sauce and the bun top. Serve as is or slice in half for smaller portions.

This recipe was first republished here as a recommended recipe for a Super Bowl gathering.

— Courtesy Sonya Keister, “Chef’s Table: Concepts and Recipes for Gathering” (Keister, $40)