Issue 123 | Saveur

Pasta with Spicy Tomato-Beer Sauce

SAVEUR Editors — Mon, 18 Mar 2019 22:34:39 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen. Photo: Heami Lee • Food Styling: Jessie YuChen

In this easy pasta dish, based on one served at Birrificio Italiano, a brewery and restaurant in Italy’s Lombardy region, the puttanesca-style sauce is enriched with Bibock, the brewery’s bock-style beer.

Yield: 4

Time: 2 hours 15 minutes

3 Tbsp. extra-virgin olive oil
¼ cup salt-packed capers, rinsed
8 garlic cloves, smashed and peeled
8 oil-packed sun-dried tomatoes, roughly chopped
6 oil-packed anchovy fillets, roughly chopped
4 red Fresno chiles, seeded and roughly chopped
4 gherkins, roughly chopped
2 red onions, roughly chopped
One 28-oz. can whole peeled tomatoes
12 oz. bock beer
¾ cup kalamata olives, pitted and halved
Kosher salt and freshly ground black pepper
1 lb. long pasta, such as linguine or scialatielli
8 caper berries, for garnish
2 Tbsp. finely chopped flat-leaf parsley, for garnish

Instructions

To a medium pot over medium-high heat, add the oil. When it’s hot and shimmering, add the capers, sun-dried tomatoes, garlic, anchovies, chiles, gherkins, and onions and cook, stirring occasionally, until the ingredients are browned, about 20 minutes. Add the tomatoes and beer and bring to a boil, then turn the heat to medium-low and simmer, stirring occasionally, until the sauce thickens, about 1½ hours. Transfer the sauce to a blender and pulse until smooth, then scrape it back into the pot and place over low heat. Stir in the olives and season to taste with salt and black pepper.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta, reserving a little cooking water, then transfer the pasta to the sauce and toss to combine. Stir a little pasta water into the sauce to loosen if needed. Garnish with caper berries and parsley and serve.

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Grilled Lamb Chops with Mint Salsa Verde

SAVEUR Editors — Mon, 18 Mar 2019 22:27:41 +0000

THOMAS PAYNE

Salsa verde, a Mediterranean condiment flavored with anchovies, capers, and herbs, partners nicely with seared, medium-rare lamb chops. A high-acid, ultra-crisp white, such as a txakolina from Spain’s Basque Country, matches the briny notes of the sauce.

How to Make Lamb Chops with Mint Salsa Verde

Yield: serves 2

Time: 55 minutes

4 (1-inch-thick) lamb loin chops or frenched lamb rib chops (about 1 lb.)
2 Tbsp. plus 3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups loosely packed fresh mint leaves, finely chopped
¹⁄₂ cup fresh flat-leaf parsley leaves, finely chopped
2 Tbsp. fresh tarragon leaves, finely chopped
1 Tbsp. salt-packed capers, soaked, rinsed, drained, and finely chopped
¹⁄₄ tsp. crushed red chile flakes
6 oil-packed anchovy fillets, drained and finely chopped
1 clove garlic, finely chopped

Instructions

Place the lamb chops in a small baking dish, rub with 2 tablespoons oil, and season with salt and pepper. Set aside to rest for 30 minutes.
Meanwhile, make the salsa verde: In a medium bowl, combine the mint, parsley, tarragon, capers, chile flakes, anchovies, and garlic. Slowly drizzle in the remaining 3⁄4 cup oil while stirring with a fork; set aside.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Add the lamb and cook, flipping once, until browned, crusty, and cooked to desired temperature, 6–8 minutes for medium rare if using loin chops (rib chops will take only 4 minutes or so to reach medium rare). Transfer the lamb to a platter and serve with the salsa verde.

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Spiced Wine

Organic — Mon, 18 Mar 2019 22:22:19 +0000

Red wine warmed with cloves, cinnamon, lemon, and sugar is a quintessential fall treat. André Baranowski

Cinnamon is an essential ingredient in this German mulled wine, whose name means glow wine. This recipe is from The German Cookbook by Mimi Sheraton (Random House, 1965).

Yield: serves 4

1 (750-ml bottle) medium-bodied red wine, such as zweigelt
¹⁄₂ cup sugar
8 whole cloves
4 lemon wedges
4 (4"-sticks) cinnamon

Instructions

Bring ingredients to a boil, stirring occasionally, in a 4-qt. saucepan and remove from heat. Discard cloves.
Ladle wine into 4 glasses and garnish each with 1 of the cinnamon sticks and 1 lemon wedge. Serve hot.

The post Spiced Wine appeared first on Saveur.

Herbed Tomato Tart

Organic — Mon, 18 Mar 2019 22:46:51 +0000

Photography by Todd Coleman

Made with ripe cherry tomatoes and fragrant herbs, this tart is both delicious and beautiful. It comes from Beth Elon’s article “Dinner in the Piazza” (October 2009), about the annual midsummer communal feast held in the hilltop town of Buggiano, in northern Tuscany.

Yield: serves 12-16

2 (9" x 11") sheets frozen puff pastry, thawed and chilled
¹⁄₂ cup grated parmesan cheese
4 tbsp. extra-virgin olive oil
12 anchovy filets in oil, drained and finely chopped
3 lb. cherry or grape tomatoes
Kosher salt and freshly ground black pepper, to taste
¹⁄₄ cup finely chopped flat-leaf parsley
2 tbsp. finely chopped fresh chives
2 tbsp. finely chopped fresh oregano
Freshly grated nutmeg

Instructions

Heat oven to 375°. Fit pastry sheets side by side into a parchment paper–lined 13″ x 17 3⁄4″ rimmed baking pan, pressing pastry against bottom and sides. Trim inner edges of pastry sheets so that they form a seam in center; trim pastry hanging over sides of pan. Prick bottom of pastry with a fork. Line bottom and sides of pastry with parchment paper and fill with dried beans. Bake until edges of tart are golden, 25 minutes. Remove beans and parchment paper, sprinkle Parmesan over tart shell, and bake until cheese is melted and tart shell is golden all over, 15–20 minutes. Transfer to a rack; let cool.
Heat oven to broil and arrange a rack 4″ from heating element. In a large bowl, mix together oil and anchovies; add tomatoes and season with salt and pepper. Toss to coat. Transfer tomato mixture to a rimmed baking sheet and broil, shaking pan once or twice, until tomatoes blister, 12–14 minutes. Let cool slightly. Use a slotted spoon to transfer the tomato mixture to the prepared tart shell; distribute tomatoes evenly.
Increase oven heat to 425°. In a medium bowl, combine the parsley, chives, oregano, and nutmeg; sprinkle herb mixture evenly over the tomatoes. Return tart to oven and bake until hot, about 15 minutes. Let tart cool slightly before serving.

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Beet Stew with Lamb Meatballs

Organic — Mon, 18 Mar 2019 22:53:37 +0000

For this traditional Iraqi-Jewish dish, ground-lamb meatballs are braised in a vibrant beet stew. SAVEUR test kitchen assistant Yael Coty learned to make this dish from her grandparents, who left Iraq for Israel in 1950.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

SERVES 4-6

For the Meatballs
* 1 tbsp. extra-virgin olive oil
* 1 small yellow onion, finely chopped
* ½ lb. ground lamb
* 2 tbsp. dried currants
* 1½ tbsp. chopped flat-leaf parsley leaves
* 1 tbsp. pine nuts
* ½ tsp. paprika
* 1 egg, lightly beaten
* Kosher salt and freshly ground black pepper, to taste

For the Rice
* 1½ cups basmati rice, soaked in water for 20 minutes
* 2 tsp. kosher salt
* 1 tsp. turmeric

For the Stew
* 6 small red beets (about 1 lb.), peeled and cut into sixths
* 3 cloves garlic, finely chopped
* 5 tbsp. extra-virgin olive oil
* 1½ tsp. ground coriander
* 1½ tsp. ground cumin
* 1½ tsp. curry powder
* 1 tsp. turmeric
* ¾ tsp. paprika
* ½ tsp. ground ginger
* 1/8 tsp. cayenne
* 1 medium yellow onion, finely chopped
* ¼ cup tomato paste
* 6 tbsp. fresh lemon juice
* 2 tbsp. sugar
* 1 tbsp. finely chopped fresh flat-leaf parsley

1. Make the meatballs: Heat oil in an 8″ skillet over medium-high heat. Add onions and cook, stirring occasionally, until golden brown, about 7 minutes. Remove from heat; let cool slightly. Add onions to a medium bowl along with lamb, currants, parsley, pine nuts, paprika, and egg and combine with your hands. Divide mixture into 12 portions; dip your hands in a bowl of water and roll portions into 1½” meatballs and transfer to a parchment paper–lined baking sheet. Cover meatballs with plastic wrap and refrigerate for 30 minutes.

2. Prepare the rice: Strain rice and transfer to a 2-qt. saucepan along with the salt, turmeric, and 2 cups water. Bring to a boil, reduce heat to low, cover, and cook for 10 minutes. Remove pot from heat and keep covered in a warm place.

3. Meanwhile, make the stew: Bring beets and 6 cups water to a boil in a 4-qt. saucepan. Reduce heat to medium-low, cover, and simmer until beets are tender, about 30 minutes. Remove pot from heat and, using a slotted spoon, transfer beets to a bowl; reserve beet juice.

4. Put garlic on a work surface and sprinkle with a little salt; finely chop. Scrape the garlic into a paste with the side of the chef’s knife. In a small bowl, combine garlic paste, 3 tbsp. oil, coriander, cumin, curry powder, turmeric, paprika, ginger, and cayenne; set spice paste aside. Heat remaining olive oil in a 6-qt. pot over medium-high heat. Add onions and cook, stirring occasionally, until golden brown, about 7 minutes. Add reserved spice paste and tomato paste and cook, stirring constantly, until mixture is lightly browned, about 3 minutes. Stir in 1 cup of the reserved beet juice. Add remaining beet juice, lemon juice, and sugar; simmer for 5 minutes. Using a spoon, place reserved meatballs in the simmering stew. Cover and cook, stirring occasionally, until meatballs are cooked through, about 8 minutes. Skim surface of stew, add reserved beets, and cook for 2 more minutes. To serve, fluff rice with a fork and spoon it into serving bowls along with ladlefuls of the stew and meatballs; season and garnish with parsley.

Pairing Note: The earthy 2006 Marqués de Cáceres grenache rosé 2006 ($9) from Rioja has refreshing spicy notes and pairs well with this earthy dish. —Ania Zawieja

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Cinnamon Coffee Cake

Organic — Mon, 18 Mar 2019 22:16:18 +0000

A buttery cinnamon crumble tops a sweet breakfast favorite; the cake itself gets an extra boost of flavor from cinnamon extract. Get the recipe for Cinnamon Coffee Cake ». Todd Coleman

Ground cinnamon gives the topping for this coffee cake its signature zing; the cake itself gets an extra boost of flavor from cinnamon extract.

Yield: serves 8

16 tbsp. unsalted butter, melted, plus more for the pan
3 ³⁄₄ cups flour, plus more for pan
1 ¹⁄₄ cups plus 2 tsp. sugar
6 tbsp. plus 1 1/2 tsp. packed light brown sugar
2 tbsp. plus 1/2 tsp. ground cinnamon
1 ¹⁄₄ tsp. kosher salt
¹⁄₃ cup finely chopped pecans
2 ¹⁄₂ tsp. baking powder
1 cup milk
6 tbsp. sour cream
2 ¹⁄₄ tsp. vanilla extract
1 ¹⁄₂ tsp. cinnamon extract
2 eggs

Instructions

Heat oven to 325°. Grease an 8″ x 8″ baking pan with a little butter and sprinkle with a little flour; set aside. Make topping: In a bowl, mix 8 tbsp. melted butter, 1⁄4 cup sugar, 6 tbsp. brown sugar, 2 tbsp. ground cinnamon, and 1⁄2 tsp. salt until smooth. Add 1 1⁄2 cups flour; mix with a fork until crumbly; chill. Make filling: In a bowl, mix remaining brown sugar, 2 tsp. sugar, 1⁄2 tsp. ground cinnamon, and pecans; set filling aside.
Make cake batter: In another bowl, whisk together remaining flour, sugar, salt, and baking powder; set aside. In a large measuring cup, whisk together remaining butter, milk, sour cream, vanilla, cinnamon extract, and eggs until smooth. Pour wet ingredients over dry ingredients; whisk to combine. Pour half the batter into prepared baking pan. Sprinkle filling over top; pour remaining batter over it. Break up reserved topping with fingers; sprinkle over top; bake until a toothpick inserted into middle of cake comes out clean, about 1 hour 15 minutes. Let cool before serving.

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Cinnamon Rice Pudding

Organic — Mon, 18 Mar 2019 22:21:09 +0000

There's nothing like homemade rice pudding—creamy, sweet, and comforting. The brown sugar lends a caramel-like sweetness, while cinnamon and rum-soaked raisins add warmth and depth. Get the recipe for Cinnamon Rice Pudding ». Todd Coleman

There’s nothing like the creamy, sweet comfort of homemade rice pudding. The brown sugar in this recipe lends a caramel-like sweetness, while cinnamon and rum-soaked raisins add warmth and depth. Either cassia or cinnamon will work in this dessert, but true cinnamon makes a more harmonious match.

Yield: serves 8

6 tbsp. raisins
1 tbsp. dark rum
6 tbsp. short-grain rice
¹⁄₄ tsp. kosher salt
2 ¹⁄₂ cups half-and-half
¹⁄₂ cup packed finely grated Panela or light brown sugar
2 (4") sticks cinnamon
1 egg yolk, lightly beaten
³⁄₄ tsp. vanilla extract
Ground cinnamon, for garnish

Instructions

In a bowl, combine raisins and rum; let soak for 30 minutes.
Combine rice, salt, and 3⁄4 cup water in a 2-qt. heavy-bottomed saucepan over medium-high heat. Bring to a boil; stir; reduce heat to medium-low. Simmer, partially covered, until water is absorbed, 6–8 minutes.
Stir in 2 cups half-and-half, panela, and cinnamon sticks and bring to a boil. Reduce heat to medium-low; simmer, stirring, until rice is tender, 20–25 minutes. Slowly stir in egg yolk; cook for 1 minute.
Remove pan from heat; add raisins with rum, remaining half-and-half, and vanilla; let sit for 10 minutes. Spoon pudding into serving glasses; sprinkle with ground cinnamon.

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Lamb Salad

Organic — Mon, 18 Mar 2019 22:21:12 +0000

Roasted lamb top round, a tender and flavorful cut from the leg, is the centerpiece of this composed salad of earthy mushrooms, crisp potatoes, and a garlicky vinaigrette. Be sure to slice the meat against the grain after roasting for the juiciest results. See the recipe for Lamb Salad ». Todd Coleman

Yield: serves 4-6

1 head garlic
2 tbsp. canola oil
2 tbsp. sherry vinegar
2 tbsp. salt-packed capers, rinsed, drained, and finely chopped
2 tbsp. minced shallots
10 oil-packed anchovy filets, drained and finely chopped
12 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1 (1 1/2-lb.) lamb top round, trimmed
6 small red new potatoes (about 1/2 lb.), cut into wedges
1 tbsp. chopped fresh rosemary
¹⁄₄ lb. mushrooms, such as oyster or shiitake, stemmed and torn
1 tbsp. unsalted butter
1 tsp. finely chopped fresh thyme
9 cups loosely packed mixed greens, such as frisée and arugula (about 5 oz.)
¹⁄₂ cup loosely packed mixed flat-leaf parsley and mint leaves
2 tbsp. chopped toasted pistachios

Instructions

Heat oven to 400˚. Cut ¼” off top of garlic head. Rub garlic with 1 tbsp. canola oil; wrap in foil and transfer to oven. Cook garlic until soft, about 1 hour; set aside to let cool. Squeeze the garlic cloves from their skin and finely chop them into a smooth paste; transfer garlic to a medium bowl along with the vinegar, capers, 1 tbsp. shallots, and anchovies. Slowly whisk in 8 tbsp. olive oil and season with salt and pepper; set vinaigrette aside.
Season the lamb generously all over with salt and pepper. Heat the remaining canola oil in a 10″ cast-iron skillet over medium-high heat. Add the lamb and cook until meat is browned on all sides, about 12 minutes. Transfer skillet to the oven and cook lamb until an instant-read thermometer inserted into the thickest part of the meat registers 130˚, 10 to 15 minutes. Transfer the lamb to a plate, cover loosely with foil, and let rest for 30 minutes. (Lamb will continue cooking to medium rare as it rests.)
Increase the oven heat to 475˚. In a medium bowl, toss the potatoes with 2 tbsp. of the olive oil and the rosemary; season with salt and pepper. Transfer the potatoes to a rimmed sheet pan and cook, flipping occasionally, until golden brown and tender, about 20 minutes. Set the potatoes aside.
Heat the remaining olive oil in an 8″ skillet over medium-high heat. Add the mushrooms and cook, flipping them once, until browned and crisp, about 5 minutes. Add the remaining shallots, butter, and thyme and cook, stirring frequently, until the flavors meld, about 1 minute more. Set mushrooms aside on a plate.
Put the mixed greens and the herbs into a large bowl. Whisk the vinaigrette and drizzle most of it over the greens. Toss the greens and season them with salt and pepper; transfer the greens to 4 to 6 plates and divide reserved potatoes and mushrooms between them. Thinly slice lamb against the grain and divide between the plates. Sprinkle remaining vinaigrette over salads and garnish with pistachios.

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Baked Apples with Caramel Sauce

Organic — Mon, 18 Mar 2019 22:23:12 +0000

Fuji apples hold their shape perfectly when baked and coated in caramel. André Baranowski

This recipe is based on one in Emily Luchetti’s Four-Star Desserts (Harper Collins, 1996). We found that Fuji apples held their shape the best.

Yield: serves 6

Ingredients

FOR THE BAKED APPLES

¹⁄₄ cup sugar
¹⁄₄ cup maple syrup
4 tbsp. unsalted butter, at room temperature
2 tbsp. ground cinnamon
¹⁄₄ tsp. kosher salt
6 firm Fuji apples, stemmed and cored
Ice cream, for serving

FOR THE CARAMEL SAUCE

1 ¹⁄₂ cups sugar
¹⁄₃ cup heavy cream
¹⁄₂ cup raisins
2 tbsp. dark rum

Instructions

Make the baked apples: Heat oven to 325°. Combine sugar, syrup, butter, cinnamon, and salt in a bowl; set aside. Cut 1⁄4″ from bottom of apples so that they sit flat; transfer apples to a 9″ x 13″ baking pan. Fill hollow cores with reserved sugar-syrup mixture. Cover apples with foil; bake until tender, about 50 minutes.
Meanwhile, make the caramel sauce: Heat sugar and 1⁄2 cup water in a 2-qt. saucepan over medium-high heat. Cook, without stirring, until amber colored and a candy thermometer inserted into syrup reads 330˚, about 20 minutes. Remove pan from heat; let cool slightly. Add cream (caramel will bubble up slightly). Stir in raisins and rum; set aside. Serve apples with caramel sauce and ice cream.

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Cinnamon Hard Candies

Organic — Mon, 18 Mar 2019 22:22:03 +0000

Cinnamon oil or extract gives these confections a tongue-tingling heat. Andre Baranowski

Cinnamon oil or extract gives these confections a tongue-tingling heat.

Yield: makes about 120 candies

1 ¹⁄₂ cups sugar
2 tbsp. light corn syrup
1 tbsp. cinnamon extract or or 1⁄2 tsp. cinnamon oil
¹⁄₄ tsp. red food coloring

Instructions

Line an 8″ x 8″ metal baking pan with parchment paper and grease parchment with nonstick spray; set aside. Heat sugar, corn syrup, and 1⁄2 cup water in a 1-qt. saucepan over high heat. Bring to a boil and cover; boil for 3 minutes. Remove lid and attach a candy thermometer to side of saucepan. Cook, without stirring, until sugar mixture reaches 300°; remove pan from heat. With a long-handled spoon, stir in the cinnamon extract and food coloring. Pour mixture onto prepared pan. Let cool slightly, until candy reaches pliable consistency. Using a pizza cutter or a knife, cut candy into 1⁄2″ squares. Let cool for 30 minutes, until hard.
Peel candies off parchment paper and wrap individually in confectioner’s paper or dust candies with a mixture of 1⁄4 cup powdered sugar and 1 tsp. ground cinnamon, if you like, and transfer to a bowl.

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Prosciutto-Wrapped Roast Pork Loin

Organic — Mon, 18 Mar 2019 22:38:15 +0000

Wrapping pork loin in prosciutto not only keeps the roast especially juicy, but it adds wonderful, salty flavor. Get the recipe for Prosciutto-Wrapped Roast Pork Loin ». Todd Coleman

Stuffing a butterflied pork loin with herbs and wrapping it with prosciutto keeps the meat juicy and flavorful. See a step-by-step guide for how to prepare a pork loin.

Pairing Note: A classic Tuscan red like the Donatella Cinelli Colombini 2004 Rosso di Montalcino, which has a hint of rosemary on the nose, goes well will this herbed pork roast. —Ania Zawieja

Yield: serves 8-10

1 lemon, zested and sliced in half
5 tbsp. chopped fresh rosemary
25 fresh sage leaves, minced
12 cloves garlic, finely chopped
1 (4-lb.) boneless pork loin, trimmed
Kosher salt and freshly ground black pepper, to taste
12 thin center-cut slices prosciutto di Parma (3 oz.)
2 tbsp. extra-virgin olive oil
1 large onion, cut into thick rings

Instructions

Heat oven to 375˚. Pile lemon zest, rosemary, sage, and garlic on a cutting board; chop together with a knife until combined; set herb mixture aside.
Using a knife, butterfly pork loin (see Preparing a Pork Loin, below, for step-by-step instructions). Season both sides with salt and pepper; rub both sides with herb mixture; roll loin. Wrap pork in prosciutto; tie with kitchen twine.
Heat oil in a 12″ skillet over medium-high heat. Sear pork roast, turning occasionally, until browned on all sides, about 12 minutes. Transfer pork to a plate. Nestle onion slices in skillet and pour in 1⁄2 cup water; put pork on top of onions. Roast, basting occasionally with pan juices, until an instant-read thermometer inserted into middle of roast registers 140˚, 45–50 minutes. Transfer pork to a cutting board; let rest for 20 minutes. Slice pork; transfer to a platter along with onions. Squeeze lemon juice into skillet; whisk. Serve pan juices with the pork and onions.

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