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Serves 8 to 10
1 bunch (approximately 2 dozen) small, firm, fresh radishes*
8 slices best-quality dark or white bread, cut into quarters**
1/2 cup unsalted butter, room temperature
Fleur de sel, coarse salt, or sea salt
* Vari-colored radishes may be used.
** Purchase whole loaves of bread that you will slice yourself.
Wash (don't peel) and trim radishes; set a dozen or so tender, fresh leaves aside.
Place the washed whole radishes in a plastic container; fill container with enough water to cover the radishes, add 4 to 6 ice cubes, and refrigerate for at least 1 hour.
Just before serving, thinly slice radishes into rounds (sliced paper thin like translucent sheets of ice). Each radish round should be tipped with color. Chop or sliver radish leaves.
Spread one side of each piece of bread generously with butter. Top with some chopped radish leaves and then cover with the slices of radishes.
Serve, offering the salt at the last minute before eating (let each guest sprinkle their own salt on top of the radish slices). NOTE: This is a great place to use your Fleur de sel.
Recipe from What's Cooking America
Pizza Bianca with Goat Cheese and Greens
3/4 cup warm water (105°F to 115°F)
1 1/2 teaspoons dry yeast (from 1 envelope)
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 3/4 cups (about) unbleached all-purpose flour
2 tablespoons extra-virgin olive oil
1 large garlic clove, minced
1/4 teaspoon dried crushed red pepper
1 bunch Swiss chard (about 10 ounces), white ribs cut away
2 tablespoons extra-virgin olive oil
1 large garlic clove, minced
8 ounces whole-milk mozzarella cheese, coarsely grated
4 ounces soft fresh goat cheese, crumbled (about 1 cup)
Allow about 5 1/2 hours for the pizza dough to rise. The small quantity of yeast and a long, slow rise give the crust its great flavor and texture.
Pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast.
Add oil and salt, then 1 1/2 cups flour. Stir until well blended (dough will be sticky). Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat.
Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours.
Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.
Meanwhile, prepare seasoned oil:
Mix oil, garlic, and red pepper in small bowl. Let stand 1 hour.
Cook chard in large pot of boiling salted water until just tender, about 2 minutes. Drain. Rinse under cold water; drain. Squeeze dry, then coarsely chop. Heat 2 tablespoons oil in small skillet over medium heat. Add garlic and stir 30 seconds. Add chard and stir 1 minute. Season to taste with salt.
Preheat oven to 500°F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes.
Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface to 13-inch round. Transfer to baking sheet. Sprinkle mozzarella over dough, leaving 1-inch border. Scatter chard over mozzarella. Top with goat cheese. Brush crust edge with some of seasoned oil. Set aside 2 teaspoons seasoned oil; drizzle remaining oil over pizza.
Bake pizza until crust is brown, about 15 minutes. Remove from oven; brush edge with seasoned oil and serve.
Recipe from Epicurious.com
Pumpkin Cannelloni with Sage Brown-Butter Sauce
1 1/2 pound(s) pumpkin, peeled, seeded, and chopped
1 1/2 tablespoon(s) extra-virgin olive oil, plus more for drizzling
3 large garlic cloves, chopped
1/2 cup(s) ricotta
1/2 cup(s) grated Parmigiano-Reggiano
1 1/2 teaspoon(s) finely chopped fresh sage, plus 4 large whole leaves
1/4 teaspoon(s) salt, plus more to taste
1/2 teaspoon(s) freshly ground pepper, plus more to taste
1 package(s) (8-ounce) oven-ready lasagna sheets
6 tablespoon(s) unsalted butter
Preheat oven to 350°F.
Place pumpkin, along with 3/4 cup water, in a large skillet over medium heat. Cover and steam until tender, 20 minutes. Remove to a medium bowl and mash until smooth.
Heat 1 1/2 tablespoons olive oil in a small skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, then crush to a paste. Stir cheeses, chopped sage, salt, pepper, and garlic paste into mashed pumpkin. Set aside.
Bring a large pot of water to boil. Cook lasagna sheets until tender, about 2 minutes. Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve 1/4 cup pasta water.
Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface. Add 4 tablespoons pumpkin mixture to center of lasagna, roll into a cannelloni tube, then transfer to prepared baking dish. Repeat with remaining sheets.
Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and pasta is tender, 20 to 25 minutes. Cook butter and sage leaves in small skillet over medium-high heat until golden-brown. Drizzle over pumpkin cannelloni and serve immediately.
Recipe from www.countryliving.com
Sweet Potato Fritters with Smoky Pinto Beans
These easy sweet potato fritters have a crispy crust and a tender middle. The beans are flavored with smoked paprika, but sweet or hot would work well too. To give it a Mexican-inspired twist, use chili powder as the spice instead of the paprika.
1 large sweet potato (about 1 pound)
3 tablespoons canola oil, divided
1 medium onion, chopped
2 large poblano peppers or small green bell peppers, chopped
1 15-ounce can pinto beans, rinsed
1 1/4 teaspoons smoked paprika (see Note), divided
3/4 teaspoon salt, divided
3/4 cup fine yellow cornmeal
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1 large egg, lightly beaten
1/4 cup water
4 lime wedges for garnish
Preheat oven to 425°F. Coat a baking sheet with cooking spray.
Prick sweet potato in several places with a fork. Microwave on high until just cooked through, 7 to 10 minutes.
(Alternatively, place in a baking dish and bake at 425ºF until tender all the way to the center, about 1 hour). Set aside to cool.
Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and peppers and cook, stirring occasionally, until softened, 4 to 6 minutes. Set aside 1/2 cup of the mixture. Add beans, 1/2 teaspoon paprika and ¼ teaspoon salt to the pan. Cook, stirring occasionally, until heated through, about 2 minutes. Cover and set aside.
Whisk cornmeal, flour, baking powder, the remaining 3/4 teaspoon paprika and 1/2 teaspoon salt in a medium bowl. Peel the sweet potato and mash in a large bowl with a fork. Stir in the reserved onion-pepper mixture, egg and water. Add the cornmeal mixture and stir until just combined.
Form the sweet potato mixture into eight 3-inch oval fritters, using a generous 1/4 cup for each. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook 4 fritters until golden brown, 1 to 2 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining fritters and oil.
Bake the fritters until puffed and firm to the touch, 8 to 10 minutes. Serve the fritters with the reserved bean mixture and lime wedges, if desired.
Recipe from EatingWell Magazine