Cook Like a Rock Star (8 page)

MISE EN PLACE

Extra virgin olive oil

2 onions, cut into ½-inch dice

Pinch of crushed red pepper

Kosher salt

2 cloves garlic, smashed

1 red and 1 yellow bell pepper, stemmed, seeded, pith removed, and cut into ½-inch diamonds

¼ cup tomato paste

½ teaspoon pimentón (smoked paprika)

2 tablespoons sherry vinegar

1 8- to 10-ounce log of goat cheese, at room temp

Chopped fresh chives, for garnish (optional)

1 baguette, cut into ½-inch slices, toasted or grilled

1
Coat a large sauté pan with olive oil, add the onions and red pepper, season with salt, and bring to medium heat. Cook the onions until soft and aromatic, 8 to 10 minutes, stirring occasionally to make sure they don’t brown.

2
Add the garlic and cook for another 2 to 3 minutes; it should start to smell really good!

3
Add the peppers and ¼ cup water; season with salt. Continue cooking until the peppers have softened and the water has evaporated, another 8 to 10 minutes.

4
Add the tomato paste, pimentón, and sherry vinegar and stir to combine; taste for salt (it will probably need more). Cook until the mixture comes together and looks tightened up and slightly thickened, 6 to 7 minutes. Remove from the heat and let cool.

5
I like to squish the goat cheese into a serving bowl and nestle the peperonata in the center rather than spooning it over an entire log—it’s more rustic-looking this way. Garnish with chives if you like and serve with baguette slices.

Collect your kudos!

Sausage & Pancetta Stuffed Mushrooms

MAKES: APPROXIMATELY 30 • TIME: ABOUT 20 MINUTES

These mushrooms are double-stuffed with pork so even if you think you don’t like mushrooms, remember, they’re just the vessel for a double dose of porky deliciousness! I make these all the time and here’s a tip: Always make a small tester patty out of the stuffing before filling all the caps. Cook the patty and taste it to make sure it’s delicious. It may sound like an unnecessary step, but it’s one you don’t want to skip. There’s nothing fun about an underseasoned mushroom!

MISE EN PLACE

Extra virgin olive oil

¼ pound pancetta, cut into ¼-inch dice

2 onions, finely diced

Pinch of crushed red pepper

Kosher salt

2 cloves garlic, smashed and finely chopped

1 pound cremini mushrooms, cleaned, stems removed and finely chopped, caps reserved

1 tablespoon finely chopped fresh rosemary

½ cup dry white wine

½ pound sweet Italian sausage, casings removed

1 large egg

½ cup freshly grated Parmigiano

½ cup bread crumbs

1
Preheat the oven to 375°F.

2
Coat a large sauté pan with olive oil, add the pancetta, and bring to medium-high heat. Cook the pancetta until it starts to brown and crisp on the edges, 6 to 8 minutes. Add the onions and the red pepper and season with salt. Continue cooking until the onions are soft and aromatic, 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes, stirring frequently.

3
Stir in the mushroom stems and rosemary and cook until the mushrooms are brown and soft, 5 to 6 minutes. Add the wine and cook until evaporated. Remove from the heat and cool.

4
Meanwhile, in a large bowl combine the sausage, egg, Parm, and bread crumbs; add the mushroom mixture, season, and mix well (if the filling seems a little dry, add ¼ to ½ cup water to moisten things up).

5
Make a 1- to 2-inch tester patty out of the stuffing mixture. In a small sauté pan, heat a bit of oil and cook the patty until it’s done. When it’s cool enough, taste your tester patty to make sure it’s delicious—if it’s not, reseason.

6
When your tester tastes fabulous, generously fill each mushroom cap with the stuffing mixture and arrange them on a rimmed baking sheet. Pour ¼ to ⅓ cup water into the pan to keep the mushrooms moist. Bake until the filling is cooked through and brown and crispy on top, 7 to 8 minutes. Transfer to serving platters.

Mmmmm … magic mushrooms!

Oyster Mushroom Chips

SERVES: 4 • TIME: ABOUT 15 MINUTES

These are one of my favorite things to make: oyster mushrooms tossed with olive oil, salt, and crushed red pepper. They’re salty and spicy and they taste like bacon! To me they’re kind of like mushroom jerky. Who knew an oyster mushroom could be so delicious?

MISE EN PLACE

1½ pounds oyster mushrooms, stemmed and torn into bite-size pieces

Extra virgin olive oil

Kosher salt

¼ teaspoon crushed red pepper, or to taste

1
Preheat the oven to 375°F.

2
Put the mushrooms in a large bowl and toss with olive oil until lightly coated; season with salt and red pepper. Using two baking sheets, spread the mushrooms in a single layer; you don’t want them to overlap.

3
Roast the mushrooms for 10 to 12 minutes, or until brown and “cooked on” or stuck to the baking sheet. Remove from the oven and let cool for 5 minutes. Use a bench scrape to get the mushroom chips off the bottom of the baking sheet. Transfer to a dish and serve.

Mmmmm … mushroom chips!

SERVES: 4 TO 6 • TIME: ABOUT 1½ HOURS

If you think you don’t like eggplant, I bet this recipe will change your mind. And if you do like eggplant, feel free to make these bigger for a yummy eggplant burger!

MISE EN PLACE

Extra virgin olive oil

2 onions, cut into ½-inch dice

Kosher salt

Pinch of crushed red pepper, plus more for topping

2 cloves garlic, smashed and finely chopped

3 plum tomatoes, seeded and diced

1 eggplant, strips of skin removed lengthwise (it should look striped!), cut into 1-inch dice

½ bunch of fresh oregano leaves, finely chopped

½ cup freshly grated Parmigiano

½ cup bread crumbs, plus more for coating

1 cup ricotta cheese

1
Preheat the oven to 400°F.

2
Coat a large sauté pan with olive oil and bring to medium heat. Add the onions, season with salt and red pepper, and cook until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 2 to 3 more minutes, stirring frequently.

3
Toss in the tomatoes and eggplant and sprinkle with more salt. Cook for 30 minutes, or until the mixture is dry and mushy (you WANT it mushy!), stirring frequently to keep it from burning. Let the mixture cool until you can handle it, about 20 minutes.

4
Toss in the oregano, Parmigiano, and bread crumbs and stir to combine; taste and adjust the seasoning if needed.

5
Put some bread crumbs in a small bowl. Using a tablespoon, scoop out balls of the eggplant mixture and roll them in the bread crumbs. When the balls are well coated, gently flatten them and put them on a baking sheet.

6
Drizzle the “cakes” with olive oil and bake for 10 to 12 minutes or until golden and crispy. Top each cake with a dollop of ricotta and a couple flakes of crushed red pepper, and serve.

Betcha love eggplant now!