High Flavor, Low Labor_ Reinventing Weeknight Cooking - J. M. Hirsch [8]
8-ounce package crème fraîche
½ cup grated Parmesan cheese
6 oil-packed sun-dried tomatoes
¼ cup green olives (any variety, such as jalapeño- or garlic-stuffed)
18-inch baguette, cut into about 24 slices
Balsamic vinegar, to drizzle
¼ cup chopped fresh basil
Heat the oven to broil.
In a food processor, combine the crème fraîche, Parmesan, tomatoes, and olives. Process until chunky smooth, scraping the bowl several times.
Spread the mixture over the baguette slices, using the knife to make a slight indentation at the center of each. Arrange the slices on a rimmed baking sheet and broil for about 2 minutes, or until warmed through.
Drizzle a few drops of balsamic vinegar over the center of each piece, then sprinkle with fresh basil.
HOW LONG? 10 MINUTES
HOW MUCH? 12 CROSTINI
Sweet-and-Sour Meatballs
It’s hard to make a pretty meatball, so I focused on making a pretty fantastic one. These are tangy and sweet, and have just a hint of heat. Serve them with toothpicks as a party food, tossed with heaps of pasta, or jammed into a sub roll with sautéed onions and peppers.
½ small yellow onion
4 cloves garlic
¼ cup Peppadew peppers or 2 tablespoons jarred jalapeño slices
½ cup apple jelly
2 tablespoons cider vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon soy sauce
½ teaspoon ground ginger
1 cup panko (Japanese-style) breadcrumbs
1½ pounds ground beef
Heat the oven to 400°F. Line 2 rimmed baking sheets with foil, then spritz them with cooking spray.
In a food processor, combine the onion, garlic, and Peppadew or jalapeño peppers. Process until finely diced, scraping the sides of the bowl as needed.
Add the apple jelly, cider vinegar, salt, pepper, soy sauce, and ginger. Pulse until well mixed, then transfer to a large bowl.
Add the breadcrumbs and ground beef, then use your hands to mix them thoroughly with the onion and apple jelly mixture.
Form the mixture into about 30 meatballs, arranging them on the prepared baking sheets. Spritz the meatballs with cooking spray, then bake for 20 minutes.
HOW LONG? 30 MINUTES (10 MINUTES ACTIVE)
HOW MUCH? 5 Servings
Ham and Cheddar Arancini
Arancini is Italian for “little oranges,” a reference to what these stuffed and fried balls of rice supposedly resemble. Traditionally, they are made using leftover risotto, but my version uses “ready rice” (the stuff you microwave in 90 seconds). Any leftover rice can be used, even the stuff you get with takeout.
Two 8½-ounce packages “ready rice” (about 4 cups cooked rice)
3 tablespoons butter, melted
1½ cups grated Parmesan cheese
¼ teaspoon ground black pepper
Ten ½-inch cubes extra-sharp cheddar cheese
Ten ½-inch cubes cooked ham (or chicken or other cooked meat)
1 cup panko (Japanese-style) breadcrumbs
Canola oil, for frying
In a medium microwave-safe bowl, combine the rice, butter, and Parmesan. Microwave for 30 seconds, or until the rice and cheese are just warmed and sticky.
Use your hands to mix well. Season with pepper.
Press about ¼ cup of rice into a bowl shape in the palm of one hand. Place 1 piece each of the cheddar and ham inside, then cover with a bit more rice and shape the whole thing into a ball. Repeat with remaining rice, cheese, and ham to form 10 balls.
Place the breadcrumbs in a bowl and roll each rice ball in it, packing it tightly with your hands.
In a small saucepan over medium, heat about 1 inch of oil until it shimmers and a grain of rice dropped into it sizzles.
Place 1 or 2 balls at a time in the oil. Fry on each side for about 10 seconds, using tongs to gently turn them. Transfer them to paper towels to drain.
HOW LONG? 20 MINUTES
HOW MUCH? 10 ARANCINI
Warm Mashed Cannellini Crostini
For a Mexican-influenced version, substitute black beans for the cannellini and add some minced