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By Root 567 0

red peppers grown and pickled in South Africa. They are insanely delicious, with a piquant, snappy, vinegary bite and a mild heat. They are delicious stuffed with feta for a simple hors d’oeuvre; diced and added to salads, pasta sauce, and just about any sauté; threaded onto skewers with meat and vegetables for kebabs; and even pureed and added to dressings and marinades. Peppadews are available at most large grocers. A smaller amount of jarred jalapeño pepper slices can be substituted.

EUROPEAN

Europe is the land of meats and cheese. Take a culinary stroll there and you’ll never be at a loss for blunt force ingredients.

Anchovies

For many people, anchovies are a no-go zone. Too bad. They are incredibly savory, inexpensive, and easy to use. Best yet, you don’t need to eat them whole to appreciate them. Place a few in a hot pan and stir around; they will melt into a flavorful paste. Now continue with your sauté. You’ll never know the anchovies are there, but the taste will be tremendous. This is great with sautéed hearty greens, such as kale and chard, as well as for pan sauces tossed with pasta. They also can be pureed into salad dressing. Because they are salty, be sure to taste as you cook.

Balsamic Vinegar

A good balsamic can be breathtaking. It has an intensely sweet and mouth-puckering flavor that is awesome drizzled with olive oil onto a salad. It makes a great dipping sauce for chunks of Parmesan cheese and dark chocolate. When it comes to red sauce, it can make the difference between so-so and superb. For a great dessert sauce (over shortcake, angel food cake, and cheesecake) simmer equal parts chopped fresh strawberries and balsamic vinegar until reduced and thick. For most cooking purposes, inexpensive varieties are fine. For dipping, consider splurging on the good (aged) stuff.

Cheese

Broad, but true. Cheese works wonders, almost regardless of the cuisine. It balances heat and effortlessly lends an otherwise hard-to-get richness. For pungent, slap-you-across-the-face flavor, crumble blue or feta cheeses over salads, roasted vegetables, and grain dishes. For savory notes, grate Parmesan, pecorino, or manchego over pasta and chicken and into sauces. For creaminess with grains, sauces, and even salad dressings, go for the soft varieties, such as fresh goat cheese, Brie, or even cream cheese.

Cured Meats and Sausages

There’s enough here to fill several books. Bacon is a fine place to start, especially the smoked variety. Crumbled cooked bacon enhances everything, from meatloaf and burgers to salads and stir-fries. Cured pork products, such as prosciutto and Serrano ham, also are phenomenal choices. Even better, they tend to be more flavorful than bacon, but (because they are thinly sliced) have much less fat. A little goes a long way with these, which is good because they can be pricey. Finally, sausages can pack a flavor wallop. Any will do, but I gravitate toward precooked chicken and turkey sausages. They are faster, healthier, and come in a wide variety of flavors.

Smoked Paprika

I totally abuse this. It’s in way too many recipes in this cookbook. But that’s because it is toe-curlingly good, lending deep, smoky flavor without heat. Use it in soups, meat rubs, chili, and any sort of sauté; toss it with pasta and oil or butter. Just about anything that gets roasted or broiled does well with it, including potatoes. Blend it with olive oil and crushed garlic for an amazing shrimp sauté.

CHAPTER ONE

FIRST UP

Crostini with Basil Goat Cheese and Crisped Prosciutto

Feta Cheese Drizzled with Honey, Walnuts, and Oregano

Spiced Cashew Hummus with Smoked Paprika

Grilled Bacon-Wrapped Figs with Blue Cheese

Polenta Cakes Topped with Prosciutto and Peppadew Slivers

Sun-Dried Tomato and Crème Fraîche Crostini

Sweet-and-Sour Meatballs

Ham and Cheddar Arancini

Warm Mashed Cannellini Crostini

Chipotle Buffalo Wings with Blow-Your-Mind Blue Cheese Dip

Smoky Fried Calamari with Zesty Tomato Sauce

Fig and Manchego Puff Pastries

Feta Crostini with Tomato, Bacon, and Apple Jam

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