Read Online Sunny's Kitchen by Sunny Anderson - Free Book Online Page B
Authors: Sunny Anderson
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tomatoes appear roasted in texture and the edges of the crust are golden brown. If the dough browns too quickly, tent the edges with foil.
5 Garnish the tarts and serve. Remove the tarts from their rings and sprinkle Parmesan on top. Serve warm, at room temperature, or cold.
tips! Have a nut allergy? A great substitute for the texture and nutty flavor they provide in pesto is corn tortillas. Shallow-fry a few of them in an equal amount of unsalted butter and oil until they are a deep golden color, darker than tortilla chips. Let them cool on a paper towel–lined plate, then chop them down and measure them as you would the nuts in the recipe. • Leftover pesto is great on toasted baguettes, mixed into ground meat for burgers, scrambled into eggs, and of course tossed with pasta.
spinach and artichoke–stuffed baguette slices
i love spinach and artichoke dip served with toasty bread for dipping. I started stuffing baguettes a couple of years ago when I found a good local bakery with crusty and uniformly rounded baguettes. This is perfect for a party, road trip, or day in the park because it’s easy to prep the day before and is tasty at any temperature. I either bake, then chill it overnight to serve at room temperature the next day, or save baking for the day I need it and serve the slices warm. MAKES 16 TO 20 1-INCH SLICES
FOR THE FILLING
¼ cup chopped walnuts
2 demi baguettes ( see Note )
½ cup crumbled tomato and basil–flavored feta cheese
1 cup grated Parmesan cheese
FOR THE VEGETABLES
¼ cup olive oil
1 cup chopped artichoke hearts (canned in water)
3 cups tightly packed baby spinach
¼ teaspoon chili powder
⅛ teaspoon grated nutmeg (5 or 6 scrapes of fresh nutmeg on a rasp)
1 Toast the walnuts. Heat a dry sauté pan over medium heat. Toss the walnuts in the hot pan until fragrant and a test bite is soft, warm, and a bit chewy. Transfer the walnuts to a large bowl (large enough to hold the filling) to cool. Preheat the oven to 350°F.
2 Sauté the vegetables. In the same pan, heat 2 tablespoons of the oil over medium heat. When the oil begins to swirl a bit, add the artichokes, spinach, chili powder, and nutmeg. Using tongs, toss until the spinach is wilted, about 5 minutes. Add to the bowl with the walnuts and allow to cool.
3 Prepare the baguettes. With a serrated knife, cut about 2 inches off one end of each baguette and reserve. Use the knife to hollow out the inside of each baguette, leaving just ⅛ inch of bread as a shell. Be careful to not puncture the outside of the bread from the inside while hollowing each baguette. Save the bread for bread crumbs.
4 Combine the filling. Add the feta and Parmesan cheese to the large bowl. Stir to combine. Give a taste (cook’s treat); everything should be salty enough courtesy of the cheese.
5 Stuff and bake the baguettes. Use a spoon to stuff each baguette with the filling, then use the handle of a wooden spoon or something similar to pack the stuffing in tight. When done with each, invert the untrimmed, tapered end of each baguette into the open end to seal in the filling. Tightly wrap each baguette in aluminum foil and bake for 25 minutes. Remove from the oven and raise the temperature to 400°F. Open the aluminum foil and brush both baguettes with the remaining oil. Return to the oven uncovered and cook until golden, 5 to 8 more minutes.
6 Rest, slice, and serve. Allow the baguettes to cool until just warm. Using a serrated knife, cut 1-inch slices along the length of each baguette. If transporting the baguettes to a party, keep the slices in the form of a baguette and wrap them back up in the same aluminum foil. These are also great cold or at room temperature. Feel free to slice, cool completely, then rewrap and refrigerate.
Note: If using a regulation-sized baguette instead of demi baguettes, cut it in half or in thirds to make it easy to hollow out. Leave the ends intact and, in the absence of trimmed ends to plug the fillings,
5 Garnish the tarts and serve. Remove the tarts from their rings and sprinkle Parmesan on top. Serve warm, at room temperature, or cold.
tips! Have a nut allergy? A great substitute for the texture and nutty flavor they provide in pesto is corn tortillas. Shallow-fry a few of them in an equal amount of unsalted butter and oil until they are a deep golden color, darker than tortilla chips. Let them cool on a paper towel–lined plate, then chop them down and measure them as you would the nuts in the recipe. • Leftover pesto is great on toasted baguettes, mixed into ground meat for burgers, scrambled into eggs, and of course tossed with pasta.
spinach and artichoke–stuffed baguette slices
i love spinach and artichoke dip served with toasty bread for dipping. I started stuffing baguettes a couple of years ago when I found a good local bakery with crusty and uniformly rounded baguettes. This is perfect for a party, road trip, or day in the park because it’s easy to prep the day before and is tasty at any temperature. I either bake, then chill it overnight to serve at room temperature the next day, or save baking for the day I need it and serve the slices warm. MAKES 16 TO 20 1-INCH SLICES
FOR THE FILLING
¼ cup chopped walnuts
2 demi baguettes ( see Note )
½ cup crumbled tomato and basil–flavored feta cheese
1 cup grated Parmesan cheese
FOR THE VEGETABLES
¼ cup olive oil
1 cup chopped artichoke hearts (canned in water)
3 cups tightly packed baby spinach
¼ teaspoon chili powder
⅛ teaspoon grated nutmeg (5 or 6 scrapes of fresh nutmeg on a rasp)
1 Toast the walnuts. Heat a dry sauté pan over medium heat. Toss the walnuts in the hot pan until fragrant and a test bite is soft, warm, and a bit chewy. Transfer the walnuts to a large bowl (large enough to hold the filling) to cool. Preheat the oven to 350°F.
2 Sauté the vegetables. In the same pan, heat 2 tablespoons of the oil over medium heat. When the oil begins to swirl a bit, add the artichokes, spinach, chili powder, and nutmeg. Using tongs, toss until the spinach is wilted, about 5 minutes. Add to the bowl with the walnuts and allow to cool.
3 Prepare the baguettes. With a serrated knife, cut about 2 inches off one end of each baguette and reserve. Use the knife to hollow out the inside of each baguette, leaving just ⅛ inch of bread as a shell. Be careful to not puncture the outside of the bread from the inside while hollowing each baguette. Save the bread for bread crumbs.
4 Combine the filling. Add the feta and Parmesan cheese to the large bowl. Stir to combine. Give a taste (cook’s treat); everything should be salty enough courtesy of the cheese.
5 Stuff and bake the baguettes. Use a spoon to stuff each baguette with the filling, then use the handle of a wooden spoon or something similar to pack the stuffing in tight. When done with each, invert the untrimmed, tapered end of each baguette into the open end to seal in the filling. Tightly wrap each baguette in aluminum foil and bake for 25 minutes. Remove from the oven and raise the temperature to 400°F. Open the aluminum foil and brush both baguettes with the remaining oil. Return to the oven uncovered and cook until golden, 5 to 8 more minutes.
6 Rest, slice, and serve. Allow the baguettes to cool until just warm. Using a serrated knife, cut 1-inch slices along the length of each baguette. If transporting the baguettes to a party, keep the slices in the form of a baguette and wrap them back up in the same aluminum foil. These are also great cold or at room temperature. Feel free to slice, cool completely, then rewrap and refrigerate.
Note: If using a regulation-sized baguette instead of demi baguettes, cut it in half or in thirds to make it easy to hollow out. Leave the ends intact and, in the absence of trimmed ends to plug the fillings,
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