- In small saucepan, stir sugar with 1 cup water; bring to boil. Simmer until sugar is dissolved; let cool slightly.
- In food processor, combine balsamic vinegar, sugar mixture, strawberries, and basil (if using); purée until smooth. Pour into metal tray and cover with foil.
- Freeze for 4 hours, stirring with a fork to break up pieces of ice every 20 to 30 minutes. Serve in small dessert cups or martini glasses. Garnish with small fresh basil leaves if desired.
Tip: Substitute fresh mint for basil, or raspberries for the strawberries.
- In large pot of boiling salted water, cook pasta until al dente; reserve 1 cup cooking liquid and set aside. Drain pasta.
- Meanwhile, heat olive oil in large, straight-sided skillet set over medium heat; cook pancetta for about 3 minutes or until starting to crisp around edges. Add shallots; cook for about 2 minutes or until softened. Add garlic, 2 tbsp sage and hot pepper flakes. Cook for 1 to 2 minutes or until fragrant. Stir in chestnuts, salt and pepper.
- Add cooked pasta and reserved cooking liquid to skillet; sprinkle with 1/2 cup cheese. Toss for 1 minute or until evenly coated and heated through. Sprinkle with parsley and remaining cheese. Divide among 4 plates. Drizzle with additional oil and balsamic glaze. Garnish with remaining sage.
Tip: For easier prep, look for whole roasted and peeled chestnuts, available in jars and foil packages.
- In a food processor, combine the mayonnaise, mustard, tomato paste, horseradish, capers, lemon juice, and paprika. Pulse to mix. With the processor running, slowly add the oil in a steady stream. Add the scallions and parsley; pulse briefly to combine. Chill.
- In a 6- to 8-qt. pan, combine 1 gallon water with 1/4 cup of the salt, the cayenne, peppercorns, lemon quarters, garlic, and onion. Bring to a boil and then simmer for 15 minutes. Add the shrimp and cook until they’re pink and just barely opaque through the center, about 3 minutes. Remove the shrimp and place in a large bowl. Cover with ice. Add the remaining salt. When the shrimp are well chilled, drain.
- Serve the shrimp with the rèmoulade sauce and lemon.
Tip: The shrimp’s fresh, briny flavor meet a delicious topping in this Cajun-inspired starter.
- Heat the oven to 350°F.
- To make the filling: In a 9-inch pie pan that’s 2 inches deep (or a similar baking pan), toss the apples and pears with the sugar (to taste), cinnamon, and flour.
- To make the topping: In a medium bowl, mix together all the topping ingredients. Sprinkle the entire mixture over the apples. Bake until the topping is golden and the fruit is bubbling and tender, about 1 hour and 15 minutes. Cool slightly before serving.
Tip: This homey, autumn dessert will be welcome on the dessert table. Top with a drizzle of heavy cream, if you’d like.
- Preheat grill to medium-high heat; grease grate well.
- Cut loaf into 1/2-inch-thick slices, cutting larger slices in half to make 2-inch square pieces.
- In batches, grill bread slices for 30 to 40 seconds per side or until grill-marked and toasted. Rub each piece of bread with cut side of garlic. Brush with half of the oil.
- Layer vegan cheese slice, basil leaf and tomato slice over each piece of bread. Season with salt and pepper.
- Transfer crostini to serving platter; drizzle with remaining oil. Garnish platter with remaining basil.
Tip: As a variation, substitute vegan spreadable-style goat cheese for vegan fresh mozzarella-style cheese.
The versatile and delicious topping for this pizza is a sautéed shortcut version of ratatouille, which is sometimes called ciambotto in Italy. It cooks in only 15 minutes and is so flavorful and has such a great melting texture that no sauce is needed for the pizza.
- Put a baking stone on the lowest rack in your oven. (Move the top rack up or out of the oven for easiest maneuvering). Heat the oven to 500 degrees F.
- In a large (12-inch) nonstick skillet, heat 3 Tbs. of the olive oil over medium heat. Add the eggplant, peppers, and 1/4 tsp. salt, and turn the heat to medium high. Cook, stirring occasionally at first and more frequently as the vegetables begin to brown, until the vegetables are softened and all of them have some browning (some will be very brown), 10 minutes. Reduce the heat to medium and add the cherry tomatoes, the remaining Tbs. of olive oil, and 1/4 tsp. salt. Cook, stirring and scraping the pan occasionally, until the tomatoes have started to collapse (some will brown) and the mixture is well-integrated, 5 minutes. Remove the pan from the heat and drizzle with the balsamic glaze or syrup, if using. Season to taste with salt. Transfer the mixture to a plate or tray and divide it loosely into thirds.
- Combine the oil and garlic in a small bowl and stir to combine.
- Arrange the garlic oil, topping, cheeses, and salt near your work area.
- Sprinkle a pizza peel or the back of a large cookie sheet with cornmeal. Lightly flour your work surface, your hands, and a rolling pin. Gently press one dough ball out with your fingers and hands until it forms a flat cake on your work surface. Using the rolling pin, roll the dough out to an 8-inch circle. If the dough is bouncy, let it rest between rolls.
- Transfer the rolled dough to the pizza peel or baking sheet.
- Spoon about 1 scant Tbs. of the seasoned oil (including the garlic) onto the dough and brush or use the back of a spoon to spread it all over the dough, leaving a 3/4-inch border around the edge. Spoon one portion (a third) of the topping on the pizza and nestle 6 to 9 pieces of the mozzarella in it. Sprinkle with a few teaspoons of Parmigiano-Reggiano and drizzle with a bit more of the garlic oil. Sprinkle with a pinch of salt.
- Transfer the pizza to the oven and cook until the crust is golden brown around the edges and crisp and golden on the bottom (check with tongs), 8 to 9 minutes. Use the peel (or tongs and a baking sheet) to transfer the pizza to a wooden cutting board. Top with a third of the fresh basil. Slice and serve.
- Repeat with the remaining dough and topping to make two more pizzas.
