Ancient Grains for Modern Meals - Maria Speck [100]
2 ounces crumbled goat cheese (about ½ cup)
½ cup shredded Parmesan cheese
1 To make the polenta crust, bring the broth and the water to a boil in a large heavy-bottomed saucepan over medium-high heat. Add the salt. Using a large whisk, slowly add the polenta in a thin stream, and continue whisking for 30 more seconds. Decrease the heat to low and cover. Cook for 10 minutes, stirring vigorously with a wooden spoon about every 2 minutes to keep the polenta from sticking to the bottom. Remove the saucepan from the heat and let sit, covered, for 10 minutes, stirring a few times. The polenta will be fairly stiff. Stir in the cheese, egg, and pepper.
2 Grease a 10-inch ceramic tart pan with olive oil or coat with cooking spray, and place on a wire rack. Have ready a tall glass of cold water. Dip a wooden spoon into the water as needed as you spread the polenta mixture across the center of the pan, pushing it up the sides. Set aside to firm up at room temperature, about 15 minutes, and then form an even rim about ¾ inch thick with your slightly moist fingers, pressing firmly. No need to fret over this—it’s easy.
3 Meanwhile, position a rack in the center of the oven and preheat to 375°F.
4 Prepare the artichoke cheese filling. Place the yogurt, eggs, green onions, parsley, rosemary, salt, and pepper in a 2-cup liquid measure or a medium bowl and combine well with a fork. Distribute the artichoke quarters over the crust, cut sides up, forming a circle along the rim and filling the center (you might not need all the hearts). Sprinkle the goat cheese on top and gently pour the filling over the artichokes. Sprinkle with the Parmesan cheese.
5 Bake the tart until the top turns golden brown and the filling is set, about 45 minutes. Transfer the pan to a wire rack and set aside at room temperature to firm up for at least 20 minutes, 40 if you can wait. Using a sharp serrated knife, cut into slices. Serve with more freshly ground pepper on top if you like.
TO GET A HEAD START: The polenta crust, as in steps 1 and 2, can be prepared 1 day ahead, as can the entire tart. Cool to room temperature, chill for a couple of hours, and then cover with plastic wrap. Allow the tart to come to room temperature before serving, or gently reheat to warm (not hot) in a 325°F oven for about 20 minutes.
TO LIGHTEN IT UP: Use 1 cup non- or lowfat Greek yogurt in the filling instead of whole-milk yogurt.
Tomato-Rye Risotto with Cumin and Chorizo
I can’t stop singing the praises of the delicious tang of whole rye berries, and if you still haven’t tried them, this Mediterranean-inspired dinner will win you over. The slight sourness of rye berries is a perfect match for smoky-sweet Spanish chorizo (do not use Mexican chorizo here). Serve this “ryesotto” with oven-roasted crostini and a dollop of yogurt for a light meal, or as a toothsome side next to simple sautéed chicken breast. SERVES 3 TO 4
RYE
1½ cups water
¾ cup rye berries, soaked overnight and drained
RYESOTTO, AND TO FINISH
4 ounces cured Spanish chorizo, casings removed and sliced ¼ inch thick
1½ cups chopped red onion (about 1 medium)
2 cloves garlic, lightly crushed
2 small bay leaves
1 teaspoon whole cumin seeds, or cumin powder
1 teaspoon dried oregano
1/8 teaspoon red pepper flakes (optional)
¼ teaspoon fine sea salt
2 tablespoons tomato paste
1½ cups finely chopped fresh plum tomatoes (about 4), or 1 (14-ounce) can diced tomatoes, preferably fire-roasted
¼ cup drained and chopped oil-packed sun-dried tomatoes
About ½ cup water
½ to 1 teaspoon sugar
Freshly ground black pepper (optional)
1 To prepare the rye, bring the water and the rye berries to a boil in a small heavy-bottomed saucepan. Decrease the heat to maintain a simmer, cover, and cook until the berries are tender but still slightly chewy, 50 to 60 minutes. Remove from the heat, cover, and let sit for 10 to 15 minutes, if you have time. Drain any remaining liquid.
2 While the rye is steaming, start making the ryesotto. Have a plate with paper towels ready. Heat a large saucepan over medium heat