High Flavor, Low Labor_ Reinventing Weeknight Cooking - J. M. Hirsch [58]
On a lightly floured counter, unfold the pastry sheets. Cut each sheet into 4 squares. Arrange the squares on a baking sheet.
Spoon an eighth of the tomato mixture into the center of each pastry square, then fold one corner over the filling to form a triangle. Use a fork to crimp the edges of the pastry.
Spritz the pastries with cooking spray, then sprinkle them with black pepper and a bit of the Parmesan. Bake for 20 minutes, or until lightly browned. Cool for 5 minutes, then serve.
HOW LONG? 35 MINUTES (15 MINUTES ACTIVE)
HOW MUCH? 8 SERVINGS
TOMATO WOES
Out-of-season tomatoes are depressingly bland. But if that’s what you’re limited to, buy them small (they’re sweeter) and roast them (it intensifies the flavors). If you must eat them raw, it helps to sprinkle them with vinegar, especially if they are destined for a salad. Cider vinegar (a cheap and totally underappreciated workhorse of the blunt force kitchen) makes any tomato pop with flavor.
Prosciutto Potato Poppers
These bite-size potatoes combine a crunchy, bacony exterior with a soft, baked-potato center. Eat them as is for a side, pair them with a vegetable soup, serve them alongside a frittata (for breakfast, lunch, or dinner), or turn them into party food by serving them with ramekins of sour cream and chives for dunking.
¼ cup olive oil
½ teaspoon garlic powder
½ teaspoon kosher salt
1½ pounds new potatoes (about 20 small potatoes)
20 slices prosciutto
3 sprigs fresh rosemary, leaves only
Heat the oven to 400°F. Lightly coat a baking sheet with cooking spray.
In a large bowl, whisk together the olive oil, garlic powder, and salt. Add the potatoes, then toss well to coat.
Wrap each potato in a slice of prosciutto. To do so, place the potato at one end of the slice, then roll. Press the prosciutto to wrap it snugly around the potato.
Arrange the potatoes on the prepared baking sheet. Roast for 25 minutes. Sprinkle the potatoes with the rosemary, then bake for another 5 to 10 minutes, or until a knife easily pierces to the center of the potatoes.
HOW LONG? 50 MINUTES (10 MINUTES ACTIVE)
HOW MUCH? 4 SERVINGS
Red Beans and Rice with Sausage
This is seriously flavorful comfort food via Louisiana. It’s great as a side to well-seasoned seafood, but also hearty enough to serve as a one-dish meal.
1 cup long-grain brown rice
2 cups water
6 slices bacon, cut into 1-inch pieces
1 medium yellow onion, diced
2 red bell peppers, cored and diced
4 cloves garlic, minced
⅛ to ¼ teaspoon cayenne powder
¼ teaspoon ground cumin
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
¼ teaspoon smoked paprika
12-ounce package precooked chicken or turkey sausages (such as sweet Italian), cut into ½-inch chunks
15-ounce can kidney beans
Salt, to taste
In a small saucepan, combine the rice and water. Bring to a boil, then cover, reduce to a simmer, and cook for 30 minutes.
After the rice has cooked for 20 minutes, in a large skillet over medium-high heat, cook the bacon until it begins to render fat, about 2 minutes.
Add the onion, bell peppers, garlic, cayenne, cumin, oregano, black pepper, and paprika. Sauté until the onions are just tender, about 4 minutes. Add the sausage and sauté another 2 minutes.
Drain about half the liquid from the can of beans, then add the beans and remaining liquid to the skillet. When the rice is done, add it to the skillet. Mix, reduce heat to medium and cook for 10 minutes. Season with salt.
HOW LONG? 40 MINUTES (20 MINUTES ACTIVE)
HOW MUCH? 4 SERVINGS
Brown Rice Spiked with Feta, Lemon Zest, and Dried Mango
In the United States, dried fruit isn’t common in savory cooking. Too bad. Raisins, cherries, and cranberries can be a wonderful complement to roasted meat and other savory dishes, including your Thanksgiving stuffing. In this recipe, dried mango is paired with