High Flavor, Low Labor_ Reinventing Weeknight Cooking - J. M. Hirsch [6]
I so do not have that life. I do have a six-year-old son. And that, combined with living in rural New Hampshire, tends to limit my fine-dining options.
As for gourmet cooking? Not quite. My knife skills amount to running a lawn mower over the food. I’ve managed to set fire to nearly every flammable ingredient (and several parts of my home). And any recipe requiring exacting measurements or fussy techniques lands in the recycling bin.
Celebs? I do have better-than-average access, but even that I tend to bungle.
As in the time I attended a dinner with Rachael Ray, Katie Lee, Mario Batali, Bobby Flay, and Bill Clinton. It was fine until I left and decided—with perhaps a bit too much wine influencing the decision—to call my wife. And loudly tell her how gorgeous Katie Lee was. And that she might have touched my arm.
I’m smooth like that.
But what I do have is a determination to eat well and eat real. Because after I’ve spent the first half of my day playing editor and the second half as the only dad at my son’s playdates, I want food that sucker punches me with flavor. No matter how little effort, time, or skill I can manage.
As in these starters. Any starter that can’t be made while drinking wine and chatting with friends is a nonstarter. Because let’s face it, starters are for company. I wish I was the sort of guy who had the time and energy to make appetizers for my family, but they can dream on.
So most of these recipes take about 10 to 20 minutes and require no special skills or equipment. Not sure where to start? Try the Feta Cheese Drizzled with Honey, Walnuts, and Oregano. It’s intensely good, ridiculously easy, and everyone will love it.
Crostini with Basil Goat Cheese and Crisped Prosciutto
Anytime you can play salty, crunchy foods against creamy, soft ones you probably have a winner of a dish. For a variation, substitute a slab of gouda for the goat cheese, then pop the assembled crostini in a 350°F oven until the cheese just begins to soften.
2 slices prosciutto
4-ounce log chevre (soft goat cheese), room temperature
2 large fresh basil leaves, cut into slivers
1 tablespoon extra-virgin olive oil
Ground black pepper, to taste
12-inch baguette, cut crosswise into 12 slices, lightly toasted
1 scallion, thinly sliced
Coat a large skillet with cooking spray. Add the prosciutto and cook over medium-high heat until just lightly browned and crisp on both sides, about 4 minutes. Transfer the prosciutto to paper towels to absorb excess oil, then cut it into small pieces.
In a medium bowl, use a fork to mash the goat cheese. Add the basil and olive oil. Mix well, then season with pepper.
Spread a bit of the cheese mixture over each slice of bread, then sprinkle with sliced scallion and bits of prosciutto.
HOW LONG? 10 MINUTES
HOW MUCH? 12 CROSTINI
Feta Cheese Drizzled with Honey, Walnuts, and Oregano
Feta keeps you thin. Or so went the advice of the diet counselor who helped me shed some serious pounds during high school. Her theory sounded good. Feta’s assertive flavor meant you were less likely to eat as much as you would a milder cheese.
Nice try. But I was not lugging around a spare eighty pounds because of a bland diet. I tend to pack it in—bland, spicy, whatever. I can eat feta by the pound. And thanks to living in the test kitchen, I still manage a twenty-pound year-round yo-yo. Maybe I just haven’t eaten enough feta.
Just about any nut (as long as it’s unsalted) will work in place of the walnuts here. As with all cheeses, be sure to serve this close to room temperature.
12-ounce block feta cheese, cut into thin slices
⅓ cup honey
⅓ cup toasted walnut halves, crumbled
Leaves from several sprigs fresh oregano
4 to 5 fresh mint leaves, cut into thin strips
Grated zest of ½ lemon
12-inch baguette, cut into 12 to 14 slices (toasted, if desired)
Arrange the feta cheese slices at the