- 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.
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.
Pie Pastry:
- In bowl, whisk flour with salt; drizzle olive oil over top.
- Mix with fingertips until combined.
- Stir in 1/3 cup water just until pastry starts to come together.
- Turn out onto lightly floured work surface; knead until dough comes together into a ball, adding more water if necessary.
- Divide dough in half and shape each half into a disk.
- Wrap in plastic wrap and refrigerate for at least 1 hour.
Balsamic Blackberry Filling:
- Toss together blackberries, 2 tbsp water, brown sugar, balsamic vinegar and cornstarch.
- Transfer to saucepan set over medium-high heat; bring to boil.
- Boil, stirring often, for 6 to 8 minutes or until thickened. Let cool completely.
Assembly:
- Preheat oven to 400°F.
- Stir together ricotta, icing sugar, orange zest and cinnamon.
- On lightly floured surface, working with one portion of dough at a time, roll out into 8-inch circle, about 1/4-inch thick.
- Cut out 3 1/2-inch rounds from pastry to make 8 rounds, rerolling scraps if necessary.
- Repeat with remaining portion of dough. Refrigerate rounds for 30 minutes.
- Place 1 tbsp each Balsamic Blackberry Filling and ricotta mixture in center of 8 rounds, leaving border all around.
- Combine cornstarch with 2 tbsp water; brush over edges of rounds. Cap with remaining pastry rounds; crimp edges with fork to seal pastry.
- Cut two small vents in center of each hand pie; brush tops with olive oil. Bake for 20 to 25 minutes or until golden brown. Let cool slightly.
Tip: Substitute your favorite berries for blackberries if desired.
- Preheat oven to 375ºF. Brush tortillas on both sides with olive oil; bake on parchment paper–lined baking sheets, turning halfway through cooking, for 8 minutes. Let cool.
- Tomato Salsa: Meanwhile, mix together tomatoes, sweet onion, cilantro, jalapeño (if using), lime juice, salt and pepper.
- Spread each tortilla with 2 tsp pesto; arrange steak slices over top. Spoon salsa over top.
Tip: Sprinkle with a Mexican cheese, such as queso fresco or Cojita.
