137
T H E HANDBOOK Recipes From This Issue
It’s Going to Be a Roast
cheese; roast until melted and bubbly, 5 to 7 minutes more. Serve immediately.
PAGE 106
ROASTED-CARROT-ANDBEET TART
107
it’s going to be a
Active Time: 40 min. Total Time: 1 hr. 35 min. Serves: 12
R O A S T
CAULIFLOWER-ANDMUSHROOM ROAST Active Time: 25 min. Total Time: 1 hr. Serves: 4 to 6 1 head cauliflower (about 3 pounds), trimmed and cut into 1-inch slices
½ cup extra-virgin olive oil 8 ounces shiitake mushrooms, stemmed, halved if large 8 ounces cremini mushrooms, trimmed and cut into ¼ -inch slices 2 slices rustic bread (each 1 inch thick), crusts removed, torn into small pieces (1½ cups) Kosher salt and freshly ground pepper 5 ounces Gruyère or fontina (or a combination), thinly sliced
1. Preheat oven to 450° with racks in upper and lower thirds. Brush cauliflower on both sides with 4 tablespoons oil; spread in a single layer on a rimmed baking sheet. Toss mushrooms with 3 tablespoons oil; spread on a second sheet. Toss bread with remaining 1 tablespoon oil. Season all with salt and pepper. 2. Place cauliflower on top rack; roast 10 minutes. Add mushrooms on bottom rack; roast 15 minutes more. Flip cauliflower and mushrooms. Sprinkle bread over mushrooms; roast 10 minutes more. Remove from oven; transfer mushrooms and bread to sheet with cauliflower. Top with
The cilantro here is fragrant even after cooking, and the vegetables’ sweetness is offset by the toasted spices. Roasting beets provides more intense flavor but requires peeling them raw, which can leave hands red; consider wearing gloves. 3 medium beets (about 12 ounces), peeled and cut into ½ -inch slices 1 pound slender carrots (about 12), peeled 3 tablespoons extra-virgin olive oil, plus more for brushing Kosher salt 10 sheets phyllo (each 12 by 17 inches), thawed if frozen
¾ cup Hazelnut-Cilantro Chermoula (recipe follows)
⅓ cup sour cream 2 large eggs
1. Preheat oven to 425°. Rub beets and carrots all over with oil. Season with salt. Spread in a single layer on a rimmed baking sheet; roast, turning once, until browned in spots and tender, 25 to 30 minutes for beets, 30 to 35 minutes for carrots. (Start checking at low end of range and remove any that are done.) 2. Lightly brush a 10-by-15-inch jelly-roll pan with oil. Brush 1 phyllo sheet with oil; fit into pan, leaving a 1-inch overhang. (Keep remaining phyllo covered with plastic as you work.) Top with a second sheet in a slightly different position; brush with oil. Repeat with remaining phyllo to make a crust with a 1-inch overhang all around. Fold edges under to double thickness. (Don’t worry if some pieces crack along edge.)
3. Crumple 6 pieces of foil into a rectangle the size of interior of tart; fit into crust. Bake until edges are golden, 8 to 10 minutes. Remove foil. Bake until crust is golden all over, 6 to 7 minutes. Transfer to a wire rack; let cool. Reduce oven to 375°. 4. Meanwhile, in a food processor, blend chermoula, sour cream, and eggs. Pour mixture into baked crust; top with carrots and beets. Bake until filling is set, about 15 minutes. Serve warm or room temperature, or store, tented with foil, at room temperature up to 1 day.
HAZELNUT-CILANTRO CHERMOULA Active Time: 15 min. Total Time: 20 min. Makes: 1¼ cups This North African–style sauce is also delicious spooned over yogurt or eggs for breakfast, or simply tossed with any roasted vegetable for a flavor-packed side. 1 cup skin-on hazelnuts (5 ounces) 1½ teaspoons whole cumin seeds 1 teaspoon whole coriander seeds 1½ cups packed cilantro 2 wide strips orange zest, finely chopped (1 tablespoon), plus ¼ cup fresh juice
¼ teaspoon finely chopped garlic Kosher salt
¼ cup extra-virgin olive oil
seeds until dark brown and fragrant, about 3 minutes. Finely grind in a spice grinder, or crush with a mortar and pestle. 3. Pulse hazelnuts in a food processor until texture resembles coarse meal. Add spices, cilantro, zest, garlic, and 1 teaspoon salt; pulse to combine. Add oil and orange juice; pulse to combine. Chermoula can be refrigerated in an airtight container up to 1 week.
ROASTED SQUASH WITH CHERRY TOMATOES AND EGGS Active Time: 20 min. Total Time: 1 hr. 10 min. Serves: 4 Look for very small butternut squashes, or small to medium acorn squashes. If you find the hollow in a butternut isn’t large enough, scoop a bit of the cooked flesh out before adding the egg. 2 small butternut or acorn squashes (no larger than 1¼ to 1½ pounds each), halved lengthwise and seeded 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 teaspoon fresh thyme leaves, plus 6 sprigs 2 cups cherry tomatoes (11 ounces), stem-on, if desired 2 teaspoons chile paste, such as sambal oelek, plus more for serving 4 large eggs
1. Preheat oven to 375°. Roast hazelnuts on a baking sheet until fragrant and skins loosen, about 10 minutes. Let cool briefly, then rub off skins with a clean kitchen towel (do not worry about getting them all, just what comes off easily). Let cool completely.
1. Preheat oven to 425° with racks in upper and lower thirds. Line 2 baking sheets with foil. Rub squashes all over with 1 tablespoon oil. Season with salt and thyme leaves, then place, cutsides down, on a baking sheet. Add thyme sprigs. Place on upper rack; roast 10 minutes.
2. In a small skillet over mediumhigh, toast cumin and coriander
2. Meanwhile, toss tomatoes in remaining 1 tablespoon oil;
