Parmesan Dutch Baby with Creamy Mushrooms

Lately I’ve been working my way through a cookbook I’ve had for several years, Smitten Kitchen Every Day. The Vegetarian Mains section has won my heart (and appetite). Every recipe I’ve made has been delicious and weeknight doable. Yay!

The book even includes a recipe that makes two (and only two) large oatmeal raisin chocolate chip cookies. You can satisfy your big cookie craving without having to fight not to keep eating cookie after cookie, which is what usually happens when I bake.

Last summer Dutch baby pancake recipes seemed to be everywhere, and I finally tried a breakfast version. Wow! The special treat that pancakes bring, but without the hands-on stove-top flipping they require. Plus, they were so darned cool looking with their rumpled one pan presentation. 

A Dutch baby isn’t going to feed a crowd but is plenty for two with a tossed salad or four as a side dish with a main course. This recipe is a nuanced, hearty concoction that won’t leave you feeling weighed down. I sub homemade cashew cream for the called-for heavy cream; use whichever you prefer—I’m not sure you’d be able to tell the difference. Enjoy!

• Servings: 2-4
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Slightly adapted from Smitten Kitchen Every Day by Deb Perelman

Creamy Mushrooms:
1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

1 medium shallot, minced

8 ounces cremini mushrooms, cleaned and chopped small

Kosher salt and freshly ground black pepper

1 tablespoon dry white wine or dry vermouth (I used vermouth)

3 tablespoons heavy cream or cashew cream (cashew cream recipe can be found as part of this recipe)

Dutch Baby:
4 large eggs, room temperature

½ teaspoon kosher salt

Freshly ground black pepper

½ cup all-purpose flour

½ cup milk, room temperature (I’ve made this with both skim and whole milk and really couldn’t tell the difference)

3 tablespoons unsalted butter, cut into cubes

3 tablespoons finely grated Parmesan cheese

1 tablespoon chopped fresh chives or parsley, for garnish

Place a 10- or 12-inch cast iron pan (or other similar sized ovenproof skillet) in your oven and preheat it to 425 degrees F.

To make the creamy mushrooms, heat a large skillet or sauté pan over medium heat and add the butter and olive oil. Once the butter is melted, add the shallot, and cook until soft, 1 to 2 minutes. Add the mushrooms, salt and pepper to taste, and increase the heat to medium-high. Cook, stirring frequently, for about 5 minutes, until mushrooms have released their liquid and it has cooked off.

Add the wine, reduce the heat to medium-low, scrape up any brown bits and cook off the wine, which will take a minute or two. Stir in the cream, and as soon as it simmers, which will be almost immediately, remove from heat. You’ll be briefly heating this up again so it’s warm when you top the Dutch baby with it.

To make the Dutch baby, in a medium bowl, whisk the eggs, salt, and pepper until well combined. Add the flour and whisk until mostly smooth, then whisk in the milk. It’s okay if there are lumps.

Remove the hot skillet from the oven (use thick hot pads!) and add the three tablespoons of cubed butter. Swirl it around in the pan until it melts. Pour the batter into the pan and, carefully, return the pan to the oven. Cook for 15 minutes when the pancake should be brown in places and rumpled. Sprinkle with Parmesan and return it to the oven for a minute or two to melt the cheese. During the last few minutes of the Dutch baby cooking, heat the mushrooms over medium-low heat so they are warm.

Remove the pancake from oven and spoon the creamy mushrooms over it. Garnish with chives or parsley and cut into wedges. Serves 2 as a main dish with a tossed salad or 4 as a side dish with a main course.

Fusilli alla Vodka with Basil, Parmesan and Garlic Breadcrumbs

We just discovered the deliciousness that is pasta in vodka sauce. I’ve seen it on restaurant menus, but finally got the itch to make it after two of my favorite food bloggers and recipe creators posted their versions recently, Sarah Nasello and The Smitten Kitchen.

Most of the versions I’ve seen are vegetarian, but a couple, like Sarah’s, add a small amount of pancetta, which must add a lovely flavor. And all the recipes included heavy cream. Because I eat vegetarian, obviously, the pancetta was out, and, also, because I try to eat heart healthy as often as possible, I wanted to omit the saturated fat laden cream.

I have found an amazing substitute for heavy cream and it’s super simple. Raw cashews soaked in water overnight, then drained and blended at high speed with water and a pinch of salt. There you have it, plant-based cream with no unnatural ingredients, using nuts that are vitamin and mineral rich, and most importantly, make a rich and satisfying replacement.

And what does the vodka add to the dish? It’s hard to put my finger on it, but according to the food lab folks at Serious Eats, “Vodka does alter the flavor of the sauce in a pleasing way. It adds a touch of heat and a bit of a sharp bite that help balance out the sweetness of the tomatoes and the cream. Is it absolutely necessary? No, but vodka sauce just wouldn’t be, well, vodka sauce without it.”

Often made with penne, or, like the Smitten Kitchen’s, with rigatoni, I used fusilli, because that’s what I had on hand. Any of the three will work equally well.

To add texture, I sprinkled the finished dish with crunchy, garlicky breadcrumbs, along with fresh basil and additional parmesan. It all came together as a wonderful full meal, with the only drawback being there were no leftovers. Enjoy!

Fusilli alla Vodka

• Servings: 2-4
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Adapted from this and this Bon Appetit recipe

2 tablespoons unsalted butter, divided

1 tablespoon extra-virgin olive oil

1 shallot, finely chopped

1 clove garlic, peeled and grated

¼ cup tomato paste

2 tablespoons vodka

½ cup cashew cream (recipe follows; it will probably make more than you need)

½ teaspoon crushed red pepper flakes

Salt and freshly ground black pepper

8 ounces fusilli pasta, preferably whole wheat (I used the Trader Joe’s Organic Whole Wheat Fusilli); penne or rotini would also work

½ ounce finely grated parmesan cheese, plus more for serving

1/8 cup chopped fresh basil

Garlicky Panko Breadcrumbs, for topping (recipe follows)

Heat 1 tablespoon butter and olive oil in large skillet over medium. Add shallots and garlic. Cook, stirring occasionally, until softened, about 3-5 minutes. Add tomato paste and cook, stirring occasionally, until paste is brick red and starts to caramelize, about 5 minutes. Add vodka and cook, stirring constantly, until liquid is evaporated, about 2 minutes. Add cashew cream and red pepper flakes and stir until well blended. Season with salt and pepper, to taste; remove from heat.

Meanwhile, cook pasta in a large pot of well-salted boiling water, stirring occasionally, until al dente. Drain, reserving ¾ cup pasta cooking liquid. Add pasta to skillet with sauce, along with remaining tablespoon butter and ¼ cup pasta cooking liquid. Cook over medium-low heat, stirring constantly and adding more pasta cooking liquid, as needed, until butter has melted and a thick, glossy sauce has formed, about 2 minutes. Season with salt and pepper and add ½ oz. parmesan, tossing to coat.

Divide pasta among bowls, topping with breadcrumbs, basil, and extra parmesan. Makes 2 generous servings as a main course, 4 as a side dish.

Cashew Cream

½ cup raw cashews

Water

Pinch of salt

Place cashews into a small bowl and cover with water. Let stand 8 hours or overnight. Drain cashews and place into a high-speed blender. Add 1/4- to 1/3 cup water. Blend about 2 minutes, stopping once to scrape down sides of blender. Check for thickness and add more water if necessary. You want this to be the thickness of heavy cream. Add a pinch of salt and blend another minute. Store in an air-tight container in the fridge for up to 5 days.

Garlicky Panko Breadcrumbs

1 tablespoon butter

1 large garlic clove, peeled and lightly smashed

½ cup panko breadcrumbs

Pinch of salt

Cook butter and garlic over medium-low heat, swirling until garlic is fragrant and foaming subsides, about 2 minutes. Add panko and stir to coat evenly. Cook, stirring often, until breadcrumbs are golden brown, about 4 minutes. Season with salt.

Portabella Pot Roast

For the last couple weeks, I was on the lookout for something special to make for our Valentine’s dinner and kept coming back to a recipe called portabella pot roast. The picture accompanying the recipe was just so pretty! There were aspects of the recipe I liked, but it didn’t seem like the dish would have a whole lot of flavor. After looking at several other recipes with similar names, I took some flavor bits from a couple and applied them to that recipe with the pretty picture.

It turned out to be absolutely delicious! Layers of complex flavors and the comfort a meaty dish with hearty vegetables brings. A crisp green salad and homemade bread rounded out the meal. A very special meal! And as a bonus, being quick and easy, this doesn’t need to be relegated to “special” times—it would even work on a weeknight. Enjoy!

• Servings: 4-6
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Adapted from this Better Homes and Gardens recipe

8 four-inch portabella mushroom caps (about 12 ounces), stemmed and gills removed

12 oz. baby gold potatoes (or a mix of gold and red), halved if large

12 oz carrots with an inch of tops

1 large sweet onion, cut into 8 wedges

3 cloves garlic, sliced

3 or 4 sprigs of thyme

1 cup vegetable stock or broth (I used Better Than Bouillon No Beef Base)

1/3 cup dry red wine

1 tablespoon Worcestershire sauce (Annie’s and Whole Foods 365 brands are vegetarian)

2 tablespoons extra-virgin olive oil

¾ teaspoon salt

Freshly ground black pepper

Freshly grated horseradish

Preheat oven to 375 degrees F. In a large Dutch oven or 13×9 baking dish, layer mushrooms, potatoes, carrots, onion, garlic, and thyme. Mix together stock, wine, and Worcestershire. Pour over vegetables. Drizzle with the olive oil and sprinkle with salt & pepper. Cover with lid or foil and bake for 45-60 minutes, until vegetables are tender.

Remove pan from oven and, using a tongs or slotted spoon, transfer vegetables to a serving platter. Pour cooking liquid from pan into a small saucepan and, over medium heat, bring to a boil. Boil gently, uncovered, for 5-10 minutes until reduced by about half. Spoon over vegetables. Sprinkle with freshly grated horseradish. Makes 4-6 servings.

Strawberry Dutch Baby

It just doesn’t seem appropriate now to write about light-hearted things like recipes and food with the recent murder-by-cop of George Floyd in Minneapolis and the ensuing riots (not to be lumped in with the peaceful protests), which have now spread across the country. I want to share recipes, but it seems so frivolous and unimportant at this time. However, we all need to eat, so here goes…

I’ve heard of Dutch babies before but had never had or made one. Lately it seemed recipes were everywhere I looked, and I took that as a sign I should join the party.

Apparently Dutch babies aren’t actually Dutch. They are a German pancake that earned the moniker Dutch when someone confused the word Deutsch with Dutch. So, there you have it.

Regardless of the name or origin, they are easy, versatile, and delicious. I’ve made sweet versions with both apples and strawberries and I plan to make a savory one soon (just omit the sugar in the batter and add a few grinds of black pepper) with some veggies and a sprinkling of grated cheese when done. And unlike regular pancakes, you can relax while it’s baking with no need to stand over the stove flipping flapjacks. Enjoy!

• Servings: 2-4
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Adapted from New York Times Cooking

One Dutch baby serves two generously and four for a lighter meal. You’ll get more of the signature puffing and rumpling if your milk and eggs are at room temperature to start.

3 eggs, room temperature

½ cup milk, room temperature (I used skim)

½ teaspoon pure vanilla extract

½ cup all-purpose flour

1 tablespoon sugar

½ teaspoon cinnamon (optional if using strawberries, but a must with apples)

Pinch of nutmeg

Pinch of salt

3 tablespoons butter, cut into cubes

About 3/4 cup of sliced strawberries or apples

Pure maple syrup, for serving

Preheat oven to 425 degrees F. and place a 10-inch cast iron pan in the oven.

In a medium bowl, whisk together eggs, milk, vanilla, flour, sugar, cinnamon, nutmeg, and salt until very well combined (could also do this in a blender, but I didn’t want to have a blender to clean).

When oven reaches 425, carefully remove pan from oven and add butter. Once it’s melted, scatter strawberry slices on bottom of pan. Pour batter into pan and carefully return to the oven. Cook for about 18 minutes, until pancake is puffed and golden (do not open the oven door—try to determine if it’s done through the window). Turn oven off and leave pancake in the oven for 5 minutes. Remove from oven and cut into wedges. Serve with pure maple syrup or whatever toppings you’d like. Makes 2 generous or 4 smaller servings.

 

Creamy Chickpea Pasta with Spinach and Fresh Oregano

Another one of those more-than-the-sum-of-its-parts kind of recipes, these seemingly simple, rather ordinary ingredients come together to wow you. I’m so happy when that happens!

This dish showed up a while back in the daily New York Times Cooking email, which I’ve mostly ignored since they started charging a membership fee to access their recipes. Occasionally though, I’ll read it, and sometimes, am able to avoid that paywall and access recipes. No rhyme or reason to it, but when it works, I’m thrilled.

Switched up a bit from the original recipe, I used fresh oregano instead of rosemary (not a huge rosemary fan) and evaporated milk instead of heavy cream (to lighten things up). Whole wheat spaghetti makes this a bit healthier too, so even though it’s is a pasta dish, there’s no reason to feel guilty.

As the Times notes, you can sub a different bean (white beans, perhaps) or different greens (I think Swiss chard would be delicious), and the addition of spices such as ground coriander, toasted fennel seeds (I will try this next time), or smoked paprika would be nice.

Back to my more-than-the-sum-of-its-parts description, this truly is a “wow” dish, just as perfectly suited for a weeknight meal as it is for a dinner party. I’ve served it to company and received rave reviews, and it’s also one of Pete’s and my favorites. Make this! Enjoy!

• Servings: 4
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From New York Times Cooking

Kosher or sea salt

¼ cup extra-virgin olive oil

1 (14 ounce) can chickpeas, rinsed and drained

2 teaspoons finely chopped fresh rosemary or a tablespoon fresh oregano, plus more for garnish

½ teaspoon Aleppo pepper, or ¼ to ½ teaspoon crushed red pepper flakes

Freshly ground black pepper

1 large shallot, finely chopped

2 garlic cloves, peeled and finely chopped

1 cup heavy cream (instead I used evaporated milk to lighten it up—it was still plenty rich)

1 six-ounce bag baby spinach (about 6 packed cups)

12 ounces spaghetti or bucatini (I used whole wheat spaghetti)

½ cup finely grated Parmesan cheese

Lemon wedges, for serving

Bring a large pot of salted water to a boil over high heat.

In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, oregano (or rosemary), and Aleppo or crushed red pepper. Season generously with Kosher salt and freshly ground black pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half of the chickpeas to a bowl. Reserve for garnish.

Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the heavy cream (or evaporated milk) and cook until slightly thickened, about 3 minutes. Turn off heat, stir in the spinach and season to taste with salt and pepper.

Add the pasta to the boiling water. Cook the pasta until a couple minutes short of al dente, according to package directions. Do not drain the pasta, but, using tongs, transfer the pasta directly from the pot to the spinach and cream sauce. Add 1 cup pasta cooking water and the Parmesan. Cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened, and pasta is al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed

Transfer to bowls, and top with reserved chickpeas, rosemary or oregano, and freshly ground black pepper. Serve immediately with lemon wedges for squeezing on top—the lemon gives it that perfect finish! Serves 4.

Red Velvet Pupcakes

The last couple days we’ve had some beautiful snowy and blowy weather and how better to spend that time, at least until things calm down and we get outside to play, but to bake. Right?

The thing is though, between Christmas baking (and eating) and baking for the January birthdays at work (and eating), I don’t need more sweets on hand to tempt me. But damn, this weather really makes me want to bake! The solution? Baking dog treats that I know won’t tempt me. Red Velvet Pupcakes—all the mixing, measuring, frosting, and decorating I love about baking, but flavors that won’t have me eating. Yes!

These are adorable with the red velvet and cream cheese frosting presentation, but with no sugar and low fat, it will be easy for me to take a pass and save these cute treats for the fur babies in my life. Namely Otis, but this recipe makes more than even Otis needs, so I’ll be sharing these baked goods with my dog-loving co-workers and friends.

After a little taste test, Otis gave the pupcakes two paws up. He obviously wanted more and hung around as I was cleaning up the kitchen, which he doesn’t usually do, so I know he considered this an extra special indulgence.

With Valentine’s Day less than a month away, what better way to pamper your pup than baking up a batch of these delicious treats? They so deserve it!

• Servings: 24
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Adapted from this Rover.com recipe

A couple notes:
This recipe uses carob powder that gives the look of chocolate. Carob powder is NOT the same thing as cocoa, which can be toxic to dogs, so do NOT substitute cocoa.

If using the dehydrated strawberries or beets to decorate, look at the ingredients to make sure the only ingredient is the strawberries or beets, no sugar or salt, or extra stuff. I have found the dehydrated fruit at Whole Foods and the beets in the natural food section of a large grocery store, so they shouldn’t be too hard to find.

Cupcakes:
1 beet, diced (about ¾ cup))

¼ cup strawberries (about 3 large strawberries)

½ cup unsweetened applesauce

¼ cup carob powder (NOT cocoa powder, which can be toxic to dogs!)

1/3 cup plain non-fat yogurt (I used Greek yogurt)

2 eggs

2 cups oat flour (no need to buy oat flour, just whir oats up in your food processor until the consistency of flour)

Frosting:
One 8-ounce block Neufchatel cheese (reduced fat cream cheese), room temperature

3 tablespoons plain non-fat yogurt (I used Greek yogurt)

1 teaspoon cornstarch or tapioca flour

Garnish/Decorations:
Mini dog biscuits (optional)
Dehydrated strawberries or beets (make sure the only ingredient is strawberries or beets), ground up in a spice grinder

Preheat oven to 350 degrees F. Place beets in bowl of a food processor. Add the strawberries, applesauce, carob powder, and yogurt. Process until smooth.

Add eggs and oat flour; pulse until just incorporated.

Spray mini muffin pans with cooking spray. Pipe or spoon batter into the muffin cups. You can fill the cups to the top because with no baking powder or baking soda, these will not rise in the oven. Smooth the tops and bake for about 20 minutes or until a toothpick inserted in the center comes out clean.

Remove cupcakes from pans onto a cooling rack. Cool completely.

To make frosting, place cream cheese in a stand mixer (or use a hand mixer) and beat, adding yogurt and cornstarch as cream cheese loosens. Beat until fluffy and smooth.

Frost cupcakes using a small off-set spatula or a piping tip. Sift strawberry or beet powder over cupcakes, and top with a mini dog biscuit. Makes about two dozen cupcakes.

Italian Meatless Balls

I’ve been working on my Christmas menu ever since Thanksgiving and have changed my mind several times, but finally settled on spaghetti and meatballs. Real meatballs will be served for most, with a meatless version for the vegetarian (me) and those wanting to try something different.

I made this Smitten Kitchen meatball recipe for the carnivores and used aspects of the same recipe for the veggie version, with the main ingredients from my Cauliflower Taco Meat as the base. The cauliflower florets, mushrooms, and walnuts are pulsed in the food processor with a little tomato sauce to make what actually looks a lot like raw ground beef. In addition to the ingredients from the meat recipe, I added fennel seeds, oregano, and marjoram for more Italian flavors.

I made these three times, tweaking things a bit with each version, to arrive at what I think are a pretty great vegetarian Italian meatball. I froze them and the “real” meatballs and will serve them in sauce with spaghetti on Christmas. They would also be good in a meatball sandwich, served on pizza, and as an appetizer with dipping sauce (a mixture of apricot preserves, barbeque sauce, and a little Dijon mustard is quite tasty!). Enjoy!

• Servings: 30 balls
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3 cups cauliflower florets

1 ½ cups chopped cremini mushrooms

1 ½ cups chopped walnuts

1/3 cup tomato sauce

¼ cup chopped curly parsley

¼ cup freshly grated parmesan or romano cheese

1 teaspoon kosher salt

1 to 1 ½ teaspoons fennel seeds

½ teaspoon dried marjoram

½ teaspoon dried oregano

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon crushed red pepper flakes

2 eggs, lightly beaten

Preheat oven to 400 degrees F. Line a large baking sheet with parchment and set aside.

Place cauliflower, mushrooms, walnuts, and tomato sauce in bowl of a food processor and pulse until the texture of raw finely ground beef.

Transfer mixture to a large bowl. Add remaining ingredients and mix to thoroughly combine. Form mixture into 2-inch balls; I used a #30 cookie scoop (press meatballs a bit to pack them before rolling into balls). Place on prepared baking sheet.

Bake balls about 20 minutes, until lightly browned and firm. Makes about 30 balls.

Use in spaghetti, meatball sandwiches, as a pizza topping, or with a dipping sauce as an appetizer (we’re talking a mixture of apricot preserves, barbeque sauce, and a little Dijon mustard—yum).

Spicy Cashew Queso Dip

A venerable party staple, queso dip is delicious and addicting. It is not, however, healthy. Typically made with Velveeta, which is full of colors and preservatives, it’s not even considered actual cheese. So what’s not to love about a version that is also delicious and addicting, but truly good for you?

The combination of cashews and nutritional yeast gives it the cheesy taste and spices, jalapeños, onion and tomato give it the queso treatment. Whirred up in the blender until creamy smooth and warmed up on the stove, it will satisfy all comfort food cravings you may have and will be gobbled up at any party where it’s served. Enjoy!

Spicy Cashew Queso

• Servings: 2 cups
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½ tablespoon neutral oil (grapeseed, canola, vegetable)

1 medium jalapeño pepper, diced

½ cup diced onion

1 cup raw, unsalted cashews, soaked in water for 4 hours, then thoroughly drained (this softens them up so they will blend to a creamy smoothness)

½ cup water (filtered, if you don’t have good tasting tap water)

One 4 oz. can diced green chiles, drained

2 tablespoons nutritional yeast

1 teaspoon taco seasoning, homemade or store-bought

½ teaspoon turmeric

Salt to taste

½ of a 14.5 ounce can diced tomatoes, drained

Heat oil in small skillet over medium heat. Add jalapeño and onion and cook, stirring occasionally, until softened, about 5 minutes. Set aside.

Place cashews, water, chiles, nutritional yeast, taco seasoning, turmeric, and salt in blender. Blend until completely smooth, stopping blender to scrape down sides occasionally. Taste and add more salt, if necessary.

Transfer cashew mixture to a medium saucepan. Add jalapeño-onion mixture and tomatoes. Over medium-low heat, stir occasionally until hot. Transfer to a bowl and serve with chips or raw vegetables.

Makes about two cups of queso.

 

Sushi Rice Crostini

When you hear the term rice cake, a crunchy, dry, tasteless round with the texture of styrofoam may come to mind. Not so in this case, in fact, here I prefer the term rice crostini. Sounds a little more sophisticated, fancy even. And the opposite of dry and tasteless. Topped with creamy avocado, piquant peppers, and other fresh veggies, these “crostini” are as pretty as they are delicious.

This fun little appetizer comes from the April issue of Food & Wine Magazine. Intrigued by small rectangles of golden rice, I left the magazine open to that page and kept coming back to it. The other day I bought sushi rice for the first time in my life and got to work on the recipe.

Cook the sushi rice either by package directions or in a rice cooker if you have one. I used mine, it’s hands-off, and no matter what type of rice you’re making, it turns out perfectly every time.

The toppings can be switched out to whatever you prefer. If you’re not vegetarian, you could use sushi grade tuna, along with the veggie toppings.

One thing to note, the “crostini” are best topped and eaten soon after they come out of the oven. Also, the recipe is easily halved. I made a half batch and used an 8×8 square baking pan. If you do make a full recipe and don’t have a quarter sheet pan, just use two 8×8 pans. You’ll need to do a little planning ahead because once the rice is in the pan(s), it must be chilled for at least eight hours (mine was in the fridge for close to 24). Enjoy!

• Servings: 56 pieces
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From the April issue of Food & Wine Magazine

6 cups cooked sushi rice, cooled

3 tablespoons unseasoned rice vinegar

2 tablespoons granulated sugar

1 tablespoon plus 1/8 teaspoon kosher salt

Cooking spray

3 tablespoons neutral oil (grapeseed, canola, avocado)

Suggested toppings:
Chopped avocado
Hot & sweet cherry peppers, sliced
Shaved carrots
Sliced scallions
Arugula
Flakey sea salt, such as Maldon
Tamari (which is gluten-free) or soy sauce for dipping

Line a rimmed quarter sheet pan with plastic wrap, leaving 2 inches of overhang on all sides.

Place rice in a large bowl. Stir together rice vinegar, sugar, and salt in a small bowl until salt is dissolved. Drizzle over rice; gently fold together. Lightly pack rice into a 1-cup dry measuring cup; invert onto prepared pan. Repeat with remaining rice, creating 2 rows of 3. Moisten hands slightly; gently press rice into an even layer. Place another piece of plastic wrap directly on surface of rice; press firmly into a compact, even layer (1/2 inch to 5/8 inch thick). Fold overhanging plastic wrap over top, gently pressing on top and smoothing outer edges. Chill 8 hours or overnight.

Preheat oven to 475 degrees F. with oven racks in middle and lower third of oven. Remove baking sheet from refrigerator. Unwrap plastic wrap and remove top piece on rice; invert rice onto a work surface (I used a large cutting board). Remove plastic wrap from back.

Cut into about 56 (1 1/2- x 1-inch) pieces. (For clean slices, dip knife into warm water, and wipe clean often.) Lightly coat top of rice pieces with cooking spray. Brush 2 rimmed baking sheets evenly with the oil. Place 28 rice pieces, cooking spray–coated sides down, on each oiled baking sheet. Bake in preheated oven until crisp and lightly golden, 14 to 20 minutes. Flip and top immediately. Makes 56.

Honey-Glazed Sweet Potato Steaks with Brussels Sprouts

I’ve noticed the word steak applied to portabella mushrooms for years, and more recently, to cauliflower, but a new one to me was sweet potato steaks.

This wonderful recipe was found in a Food & Wine Magazine article about Baltimore-based chef Spike Gjerde, who approaches local sourcing like no other. For instance, instead of olive oil and lemons, he uses locally-grown and pressed oils and vinegars in his restaurants, thus providing more opportunities to area farmers and producers.

There were several of Gjerde’s recipes included in the article that sounded amazing like Baked Sheep’s Milk Ricotta with Dried Persimmons and Potato Soup with Sage Butter and Rye Crumbs, but Honey-Glazed Sweet Potato Steaks with Brussels Sprouts intrigued me the most, plus, it was by far the healthiest.

The recipe, as written, only serves two, and it’s really more of an appetizer or small plate quantity, so double it if you want a full meal or if serving as a starter for a small dinner party. Most of the prep can be done ahead of time and the dish comes together quickly after that.

The coating on the sweet potatoes is an addictive bit of crunch and the drizzle of honey that finishes them caramelizes nicely and will have you scraping your plate to get every remaining drop. The less sweet Brussels sprouts are the perfect pairing with their browned bottoms and nutty, savory flavor. Enjoy!

• Servings: 2
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From Food & Wine Magazine, March 2019

Be sure to use a cast-iron skillet for this recipe; it maintains heat and will result in beautifully caramelized honey and well-cooked Brussels sprouts.

1 (1-pound) sweet potato, peeled

1 tablespoon grated peeled fresh ginger

1 1/4 teaspoons sea salt, divided

1/2 teaspoon ground coriander

1/4 teaspoon crushed red pepper flakes

1 tablespoon neutral oil (canola, grapeseed, or avocado)

1/2 pound Brussels sprouts, halved top to bottom

1/4 cup plus 2 tablespoons clover honey, divided

Preheat oven to 400°F. Cut sweet potato lengthwise into 1/2-inch-thick slabs. Place the 2 center-cut potato slabs on a cutting board; reserve remaining sweet potato pieces for another use. Score 1 side of each slab in an 1/8-inch-deep diamond pattern.

Stir together ginger, 3/4 teaspoon salt, coriander, and red pepper flakes in a small bowl. Rub mixture evenly on both sides of sweet potato slabs.

Heat a large cast-iron skillet over high until smoking, about 3 minutes. Add oil, and swirl to coat bottom of skillet. Add sweet potatoes, scored side down, and cook until bottoms are golden brown, about 1 minute. Flip and arrange Brussels sprouts, cut sides down, in a single layer around sweet potatoes. Drizzle with 2 tablespoons honey; transfer skillet to preheated oven.

Roast until sprouts are tender and cut sides are caramelized, 12 to 15 minutes. Remove sprouts from skillet, sprinkle with 1/4 teaspoon salt, and set aside. Return skillet to oven; continue roasting until sweet potatoes are tender, 5 to 8 more minutes.

Remove skillet from oven, and drizzle sweet potatoes with remaining 1/4 cup honey (I used most, but not all of the honey). Tilt skillet, and baste sweet potatoes until honey caramelizes and sweet potatoes are glazed, 2 to 3 minutes. Transfer sweet potato steaks to serving plates. Sprinkle with remaining 1/4 teaspoon salt, and drizzle with remaining caramelized honey in skillet. Top with Brussels sprouts. Makes two servings.