Any sausage roll is a good thing, but these are a very good thing indeed. Savory is a really old herb that was used in cooking centuries ago. We wanted to recreate a sausage roll that you might have unearthed in an ancient English recipe in some dusty old book somewhere. And we’ve used plenty of savory to bring that nice herby taste to the fore. These are great for picnics or packed lunches, eaten hot or cold.
For the best marinated olives recipe, we started with good brined olives that still contain their pits, which have a better flavor than pitted olives. For the marinade, we started with a base of olive oil and added garlic, herbs like thyme, and red pepper flakes. In addition to these basics, we liked thinly sliced shallots, which softened in the mixture and contributed their welcome allium bite, and grated orange zest for a lively citrus kick. The real surprise in our marinated olives recipe came when we added a splash of anise-flavored (or Pernod), which enhanced all the other flavors.
For this Asparagus Puffs recipe, we blanched the asparagus spears until tender before incorporating them into the cheese mixture. And we were sure to thoroughly thaw the puff pastry so it did not crack when unfolded.
Golden, crunchy, and covered in a salty, frico-like layer of baked Parmesan, this is sort of like a giant gougère-style cheese puff meets Yorkshire pudding, with a crisp outer crust and a soft, cheesy, custardy interior. If you’re not shy (or not serving this to a shy group), feel free to tear this apart with your hands to eat, licking the salty bits of cheese and herbs off your fingers when you’re done (if this is too tactile for you, use a large spoon for serving). You can serve this for dinner with a big salad or with some kind of roasted meat, or try it for brunch in place of the usual sweet and fruity Dutch babies that people expect. Or, for something completely out of the box, this also happens to make a fantastic cocktail nosh—serve it right out of the oven, still in the pan, to your guests and let them tear off pieces. It’s quite delicious with a gin martini.
When you’re doing two hundred covers per night, it’s imperative to have a winner in your arsenal, one that is all prep and little cook time during service. At home, well, this is the least healthy but the most rewarding of all “night-after” cures.
Quinoa is a brilliant and speedy ingredient for the kitchen. Tender when cooked, with a delicate white furl of a tail, it has a nutty, satisfying taste. Mixed here with eggs, feta and herbs, and fried as a fritter, the cooked quinoa provides some welcome ballast to a dish that is bombproof. I’m a sucker for a striking name, and it doesn’t come much better than Green Goddess – a pungent mayonnaise-based sauce made intensely green with masses of herbs and spring onions (scallions). I’ve supplemented some of the mayonnaise with yogurt to lighten the result.
Aligot | Tuber Fondue
Traditional: Cantal, Laguiole, Tomme d’Auvergne
Substitutions: Spring Brook Farm Reading, Grafton Village Truffle Cheddar
Attend a festival in Le Marche, and you may sample one of the greatest snacks you’ll ever have: olive all’ascolana. Crisp-coated, salty fried olives stuffed with a rich meat filling are a culinary marvel of taste and texture that originated in the town of Ascoli Piceno. We just had to try making these delightful bites, but we suspected it might be a challenge—after all, we’d have to figure out how to pit and stuff an olive! We tried starting with pitted olives as a short-cut, but found them lacking in color, texture, and overall olive flavor. Instead we used large, mild-flavored Cerignola olives, which are easy to find in delis and prepared food places. To remove the pits, we left the olive flesh in one piece, slicing down one side of the olive and cutting around the pit with a paring knife as if we were peeling an apple. We were pleasantly surprised to find that the process went quickly after we got used to pitting the first few. With these olives, the filling shares the spotlight, and we found a lot of impractical recipes calling for a menagerie of meat scraps or specialty cuts. We started with ground pork; while uninspiring by itself, additions of prosciutto, sautéed carrot, and shallot built beautiful layers of flavor. A little nutmeg provided the classic warm spice and aroma, while wine added brightness. One large yolk and Parmigiano gave the filling richness and a creamy texture. We prefer to use Cerignola olives, but other large brine-cured green olives will work, too. To allow for practice, the recipe calls for extra olives.
Frico friabile is a one-ingredient wonder and a delightful antipasto—especially alongside a glass of chilled white wine from the region. Nothing more than grated cheese which is melted and then browned to create a light, airy, crisp, and impressively sized wafer, this simple snack highlights the intense flavor of the cheese. But despite their simplicity, these wafers can turn out bitter, and too salty, without the crispness we preferred. Some recipes cook the cheese in butter or olive oil, but using a 10-inch nonstick skillet eliminated the need for any fat. To flip the round without it tearing or stretching, we removed the pan from the heat for several seconds to cool; allowing a few moments for the cheese wafer to set up made it easy to flip. Cooking the cheese at high heat caused it to brown too fast and become bitter, but at low heat it took too long and dried out. A combination of medium and medium-high heat was best. Serve frico with drinks and other antipasti bites such as olives and tomatoes. Montasio cheese is worth tracking down; if you can't find it, substitute Asiago.
Slab pies turn out to be the perfect solution for cocktail hour. Inspired by a phyllo filling from The Silver Palate Cookbook, I first combined spinach, gorgonzola, and walnuts in my early 20s when I decided to have a cocktail party. I made so much, I spent five days filling and freezing tiny phyllo appetizers. They were devoured and everyone was amazed, but I never did it again. Since then, I’ve shied away from large fussy projects and tend toward simplification. Pie is all that. And this pie is all that and more.