April 2007—Amber & Elizabeth

Bruschetta with Chickpea Puree and Arugula
Italian Salad with Perfect Italian Dressing
Zucchini with Toasted Feta Cheese
Manicotti
Chocolate Cupcakes and Peanut Butter Icing


Bruschetta with Chickpea Puree and Arugula

Ingredients

For toasts:

6 (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf
2 tablespoons olive oil

For topping:

1 (19-oz) can chickpeas, rinsed and drained (2 cups)
1/3-cup water
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1/2-teaspoon salt
Chopped arugula salad

Preparation

Make toasts: Put oven rack in middle position and preheat oven to 425°F.

Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1-teaspoon oil. Bake until golden, about 12 minutes.

Make chickpea purée: Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).

Assemble bruschetta: Spread toasts with chickpea purée and serve topped with arugula salad.

Cooks' note:

Chickpea purée can be made 2 days ahead and chilled in an airtight container. Bring to room temperature before serving.

Chopped Arugula Salad

1 garlic clove
3 tablespoons olive oil
1 1/2 tablespoons red-wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon sugar
2 red bell peppers
1 small red onion, halved lengthwise, then very thinly sliced crosswise
3/4 lb arugula, tough stems discarded and leaves cut crosswise into 1/3-inch-wide strips (6 cups)

Mince garlic and mash to a paste with a pinch of salt, and then transfer to a large bowl. Whisk in oil, vinegar, salt, pepper, and sugar.

Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 12 to 15 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.

When cool enough to handle, peel peppers, discarding stems and seeds. Cut peppers lengthwise into 1-inch-wide strips, and then cut strips crosswise into 1/4-inch-wide pieces. Add peppers to dressing along with onion and arugula and toss to coat.

Cooks' notes:

• Dressing can be made 1 day ahead and chilled in an airtight container. Shake before using.
• Bell peppers can be roasted 1 day ahead and chilled, covered with plastic wrap.
• Arugula can be washed and dried (but not chopped) 1 day ahead and chilled in a sealed plastic bag lined with paper towels.

Makes 6 servings, as part of first course.

Gourmet, November 2004


Italian Salad

1/2 bunch Red Leaf Lettuce
1/2 bunch Bib lettuce
1/2 cup fresh shaved Parmesan cheese
1 can white beans
1 small can olives
1/3 cup pepperocinis

Perfect Italian Dressing

1/4 cup red wine vinegar
1/2 cup olive oil (not light)
1 tsp garlic salt
1/4 tsp. salt
1 tsp oregano
1 tsp basil
1/4 tsp ground pepper

Mix and refrigerate before serving


Zucchini with Toasted Feta Cheese

Heat oven to 400°F.

Cut zucchini in halves. Place on sheet with a small amount of water as a base. Poke a few holes in zucchini and cover with foil. Bake for approximately 20 minutes (done when tender). Turn on broiler to 500°F. Brush tops with olive oil. Sprinkle with garlic salt. And add feta cheese to the top. Broil for approximately 5 minutes-cheese browns


Manicotti
—Molly Carminio

Sauce:
5-10 leaves of fresh basil finely cut
4-5 Tbsp olive oil (not light)
5-6 WHOLE cloves of garlic (if using jarred 3)

Sauté in a pot on medium until garlic starts to look clear, don’t brown it
add:

3 (29 oz) cans Hunts tomato sauce
1 (15 oz) can Hunts tomato sauce
1 1/2 tsp. oregano
2 tsp parsley
1 1/2 -2 tsp basil (only if you didn’t use the fresh at the start)
1/2 to 3/4 tsp garlic salt (start with half, cook for 20 minutes if it needs more, add)
Cracked pepper to taste

Sauté for 20 minutes. Fish out the whole garlic pieces (otherwise it is WAY to garlicky.)

Cheese filling:

32 oz grated mozzarella
2 lbs ricotta cheese
1 tsp basil leaves
1 1/2 Tbsp parsley
1 tsp garlic salt
1/2 tsp pepper
1/2 tsp salt
3 eggs

Stuff the shells:

3 boxes of manicotti shells (using about 2 and 1/2)

DON’T cook the shells! Stuff and put in a pan. Add 2/3 sauce to 1/3 water over stuffed shells. Cover with foil and cook at 350 for 50 minutes.

Start checking to see if done by poking with a fork, may need to add extra sauce.


Chocolate Cupcakes and Peanut Butter Icing

12 Tbsp unsalted butter, room temp
2/3 cup sugar
2/3 cup light brown sugar, packed
2 eggs, at room temp
2 tsp vanilla
1 cup buttermilk, shaken at room temp
1/2 cup sour cream, room temp
2 Tbsp brewed coffee
1 3/4 flour
1 cup good cocoa powder
1 1/2 baking soda
1/2 kosher salt

Preheat oven to 350°F. Line muffin tins.

In bowl cream butter and sugars on high until light and fluffy. Lower speed and add eggs one at a time, then add the vanilla. In separate bowl whisk buttermilk, sour cream and coffee. In another bowl, sift together the flour, cocoa, baking soda and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure its blended.

Divide the batter into tins, bake for 20-25 minutes, cool for 10, remove and cool to frost.

Peanut Butter Icing

1 cup confectioner’s sugar
1 cup creamy peanut butter
5 Tbsp unsalted butter, room temp
3/4 tsp vanilla
1/4 tsp kosher salt
1/3 cup heavy cream

Place the sugar, peanut butter, butter, vanilla and salt in mixer. Mix on medium until creamy. Add the cream and beat on high until it is light and smooth.

Barefoot Contessa at Home