Recipes | Saveur

Baked Macaroni with Goat Cheese, Spinach, and Tomatoes

SAVEUR Editors — Mon, 18 Mar 2019 22:50:12 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

This baked macaroni and cheese recipe with fresh chèvre, spinach, and tomatoes starts on the stovetop and finishes in the oven. The creamy sauce stays gooey and velvety, while the cheese sprinkled on top turns crisp and golden-brown. Elbow macaroni is an optimal vessel for the sauce, but any hollow pasta shape will work.

Yield: 4

Time: 1 hour 20 minutes

Kosher salt
8 oz. elbow macaroni
3 Tbsp. unsalted butter
¼ cup all-purpose flour
3 cups whole milk
2 cups baby spinach
1¾ cups fresh goat cheese, divided
Freshly ground black pepper
4 medium plum tomatoes, thinly sliced

Instructions

Preheat the oven to 375°F. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook, stirring occasionally, until slightly softened but still firm, about 3 minutes. Drain the macaroni and set aside.
Return the pot to medium heat, add the butter, and when it has nearly melted, whisk in the flour to make a smooth paste. Add the milk and cook, whisking frequently, until the sauce has thickened and coats the back of a spoon, about 10 minutes. Remove from the heat and stir in the spinach and 1½ cups of goat cheese. Season the sauce to taste with salt and black pepper, then stir in the reserved macaroni. Transfer to an 8-by-8-inch baking dish, layer the tomato slices evenly over the surface, then sprinkle over the remaining goat cheese.
Place a baking sheet in the oven and set the baking dish on top. Bake until the pasta is golden-brown and bubbly, about 45 minutes. Cool for 10 minutes and serve hot.

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Thai Green Mango Salad (Som Tum Mamuang)

SAVEUR Editors — Mon, 18 Mar 2019 22:50:01 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

A street food favorite in the night markets of Thailand, this Thai green mango salad recipe, known as som tum mamuang, is a refreshing adaptation of a more widely known version made with papaya. Usually served as an appetizer, this spicy-sweet salad makes splendid use of crunchy and tart unripe mangoes.

A fruit shredder can make quick work of slicing the mangoes. A mortar and pestle is also key for extracting flavor and fragrance from the aromatics and fruit (and is a worthwhile investment for all kinds of cooking). When making this dish, cooks in Thailand traditionally use a larger mortar than what is typically found in the U.S.

This recipe originally ran in our June/July 2010 print issue with the story “Everything Is Illuminated,” by James Oseland.

Yield: 2

Time: 25 minutes

2 Tbsp. small dried shrimp
8 red bird’s eye chiles, stemmed, seeded, and thinly sliced
4 garlic cloves, finely chopped
½ medium shallot, finely chopped
3 small, green unripe mangoes (about 1½ lbs.), peeled and cut into thin matchsticks
18 green beans, trimmed and cut into 2-in. lengths
14 grape tomatoes, halved
3 Tbsp. fish sauce
2 Tbsp. lime juice
1 Tbsp. plus 1 tsp. palm sugar or brown sugar
2 Tbsp. roasted unsalted peanuts, coarsely chopped

Instructions

In a large mortar and pestle, pound the shrimp until coarsely ground; transfer to a small bowl and set aside. To the mortar, add the chiles, garlic, and shallot and pound until bruised. Working in batches, add the mangoes and pound, using a spoon to scrape the sides and combine well after each batch, until the fruit is softened slightly and fully coated in the aromatics. Transfer the mixture to a large bowl and set aside.
To the mortar, add the green beans and tomatoes and lightly pound to extract their juices. Stir in the fish sauce, lime juice, and sugar, then transfer to the bowl with the mango mixture and toss well. Transfer to a serving bowl or platter, garnish with the crushed dried shrimp and peanuts, and serve at room temperature.

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California Sandwich

Betsy Andrews — Mon, 18 Mar 2019 22:20:43 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

Our classic California sandwich recipe combines a trio of fresh Golden State produce, Monterey Jack cheese, and a creamy ranch-like dressing. A version of this late-century favorite can still be found on deli-counter and sandwich-shop menus throughout California—but the feel-good meal is just as easy to layer up at home.

This recipe first appeared in our April 2011 Sandwich Issue with the story, “Golden State of Sandwiches,” by Betsy Andrews.

Yield: 2

Time: 10 minutes

¼ cup buttermilk
¼ cup mayonnaise
¼ cup sour cream
1 Tbsp. finely chopped chives
1 Tbsp. finely chopped parsley
½ tsp. garlic powder
¼ tsp. onion powder
Kosher salt and freshly ground black pepper
4 slices multigrain bread
2 slices Monterey Jack cheese
½ cup alfalfa sprouts
1 avocado, peeled, pitted, and thinly sliced
1 ripe tomato, cored and thinly sliced

Instructions

In a small bowl, whisk together the buttermilk, mayonnaise, sour cream, chives, parsley, garlic powder, and onion powder. Season to taste with salt and black pepper, then spread the mixture on one side of each of the bread slices. Place a slice of cheese on two of the bread slices, then divide the sprouts, avocado, and tomato atop the cheese. Season the vegetables lightly with salt and black pepper, top with the remaining bread slices, and serve the sandwiches cold or at room temperature.

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Paloma

SAVEUR Editors — Mon, 18 Mar 2019 22:43:25 +0000

Photography by Julia Gartland; Food Styling by Jessie YuChen

One of Mexico’s many widely known and beloved tequila drinks, the Paloma cocktail, is a refreshing summertime highball featuring lime juice and grapefruit. Grapefruit-flavored sodas like Fresca or Squirt are common ingredients, but this version swaps in fresh juice and seltzer for a more balanced sweetness and maximum citrus flavor. For this Paloma recipe, we prefer an unoaked tequila blanco (also known as silver tequila), as opposed to tequila reposado or tequila añejo, which may be barrel-aged between two months and three years. The blanco’s clean taste and herbaceous quality make a perfect base for this drink’s sweet and sunny flavors.

Yield: 1

Time: 3 minutes

2 oz. tequila blanco
2 tsp. fresh lime juice
Pinch fine salt
3 oz. fresh grapefruit juice
3 oz. seltzer
Lime slices, for garnish

Instructions

To a highball or Collins glass, add the tequila, lime juice, and salt. Fill the glass with ice, add the grapefruit juice and seltzer, stir gently, garnish with lime slices, and serve.

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Nova Scotian Griddled Fish Cakes

Valerie Mansour — Mon, 18 Mar 2019 22:26:59 +0000

Hannah Whitaker

Haddock is often used for these Canadian fish cakes, though any firm white fish will do. This recipe, which has been adapted from Nova Scotia Cookery, Then and Now, creates tender cakes with golden edges. If you like, the mixture may be shaped into patties a day ahead of time and refrigerated, but for the best texture don’t roll the cakes in bread crumbs until just before frying. Green tomato chow-chow is an excellent accompaniment; find the recipe here.

This recipe is featured in “The Underexplored Roots of Black Cooking in Nova Scotia.”

Yield: 8

Time: 1 hour 40 minutes

1 small Yukon Gold potato (5 oz.), peeled
2 lb. firm white fish fillets (haddock, cod, or hake)
1 ¹⁄₂ cup bread crumbs
¹⁄₄ cup finely chopped parsley
¹⁄₄ cup finely chopped scallion
¹⁄₄ cup sour cream
¹⁄₄ tsp. cayenne pepper
Fresh lemon juice
Kosher salt
Freshly ground black pepper
1 cup extra-virgin olive oil
Green tomato chow-chow, for serving (optional)

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
To a small pot, add the potato and enough cold water to cover; bring to a boil over high heat and cook until the potato is tender when pierced with a knife, 13–15 minutes. Drain, and let cool. When the potato is cool enough to touch, coarsely mash with a fork and set aside.
Meanwhile, cook the fish: Set the fillets on the baking sheet, transfer to the oven, and roast until the fish flakes easily, about 15 minutes.
Pour the bread crumbs onto a plate and set aside. Remove the fish from the oven and cool slightly. In a large bowl, break the fish into chunks. Add the mashed potato, parsley, scallion, sour cream, and cayenne; mix well, then season to taste with fresh lemon juice, kosher salt, and black pepper. Form the mixture into eight patties, then roll each in bread crumbs.
Line a platter with paper towels and set by the stove. To a heavy skillet over medium-high heat, add the oil. Once hot, add the fish cakes in batches and cook, turning once, until golden brown and heated through, 3–4 minutes per side. Transfer the cakes to the platter and serve hot, with green tomato chow-chow, if desired.

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Atol de Elote

SAVEUR Editors — Mon, 18 Mar 2019 22:45:26 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

Atol de elote is a sweet corn beverage frequently doled out warm in Guatemalan markets. Seasoned with cinnamon or vanilla, fresh corn kernels are pulverized on a grinding stone or metate to achieve the drink’s silky, creamy consistency. (In a pinch, a blender gets the job done, too.)

This recipe ran alongside Chris Bagley‘s 2017 story, “Guatemala’s Ancient Food Traditions.“

Yield: 6–8

Time: 40 minutes

3 fresh corn cobs, shucked (about 1¾ lb.)
2 cups whole milk
¹⁄₂ cup raw turbinado sugar
¹⁄₄ tsp. ground cinnamon or vanilla extract, or more
¹⁄₂ tsp. kosher salt

Instructions

Using a large chefs knife, slice the kernels from the corn cobs, reserving the kernels (about 2 cups) and their juices (discard the cobs). Set a few kernels aside for garnish if desired.
Transfer the corn kernels to a blender and pulse until coarsely ground. Add 2 cups water, the milk, sugar, and cinnamon or vanilla, and blend on high until very smooth.
To a medium pot over medium-low heat, add the corn mixture, bring to a low boil, then stir in the salt. Continue cooking, stirring occasionally, until the atol de elote is slightly thickened, about 15 minutes. Remove from the heat and ladle into heatproof cups or mugs. Garnish with any reserved corn kernels and a bit more cinnamon if desired.

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Moussaka (Greek Eggplant Casserole)

Aglaia Kremezi — Mon, 18 Mar 2019 22:29:15 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

A good moussaka is “one of the most fabulous things you can eat,” according to Aglaia Kremezi, author of Mediterranean Hot and Spicy. Her recipe for the Greek eggplant casserole, inherited from her mother, is a labor of love requiring sautéing, frying, boiling, and baking—but it’s well worth the trouble. The components (meat sauce, béchamel, and fried eggplant and potatoes) can be prepared the day before assembling.

Yield: 8-10

Time: 4 hours 40 minutes

2 cups plus 3 Tbsp. extra-virgin olive oil, divided
6 bay leaves
2 cinnamon sticks
1 large yellow onion, finely chopped
2 lb. ground beef
¼ cup tomato paste
1½ tsp. ground cinnamon, divided, plus more for dusting
½ tsp. freshly grated nutmeg, divided
¼ tsp. ground cloves
1 Tbsp. red wine vinegar
1 tsp. sugar
One 28-oz. can whole peeled tomatoes in juice, crushed
Kosher salt and freshly ground black pepper
8 Tbsp. unsalted butter
1 cup all-purpose flour
4 cups whole milk
4 large eggs
3 large eggplants, sliced into ¼-in.-thick rounds
5 medium russet potatoes, peeled and sliced into ¼-in.-thick rounds
1 cup coarsely grated graviera cheese, or Gruyère
Freshly ground black pepper

Instructions

To a large pot set over medium-high heat, add 3 tablespoons of the oil, the bay leaves, cinnamon sticks, and onion and cook, stirring frequently, until soft, 5–7 minutes. Add the beef and cook until browned and all the liquid has evaporated, about 30 minutes.
Add the tomato paste, 1¼ teaspoons of the ground cinnamon, ¼ teaspoon of the nutmeg, and the cloves and cook until beginning to brown, about 2 minutes. Stir in the vinegar, sugar, tomatoes, and 2 cups of water and bring to a boil. Turn the heat to medium-low, partially cover, and cook, stirring occasionally, until nearly all the liquid has evaporated, about 1½ hours. Remove from the heat, then discard the cinnamon sticks and bay leaves. Season generously with salt and black pepper and set aside.
Meanwhile, make the béchamel: In a medium bowl, beat the eggs. Melt the butter in a medium pot set over medium-high heat. Whisk in the flour and cook until light golden, about 2 minutes. Whisk in 1½ teaspoons of salt, the milk, and the remaining cinnamon and nutmeg. Cook, whisking frequently, until thick, about 10 minutes. Ladle about 1 cup of the béchamel into the egg, then whisk to combine. Pour the egg mixture back into the pot, then whisk until smooth. Remove from the heat and set aside.
Position a rack in the center of the oven and preheat to 350°F. To a large skillet set over medium-high heat, add the remaining oil. Lightly dust the eggplant slices with cinnamon slices. When the oil is hot and shimmering, working in batches, fry the eggplant (turning once) until soft and golden brown, about 10 minutes. Transfer to a paper towel-lined plate.
Bring a large pot of salted water to a boil, then add the potatoes and cook until barely tender, 8–10 minutes. Drain and transfer to an ice bath. When cool, drain and set aside.
On the bottom of a 10-by-14-inch baking dish, spread 1 cup of the béchamel. Sprinkle with ⅓ cup of the graviera. Spread the potatoes evenly over the cheese, then cover evenly with the eggplant. Pour the meat sauce over the top, then spread with the remaining béchamel. Top with the remaining graviera. Bake until bubbling and golden brown, about 1 hour.

Around the World in 26 Eggplant Recipes

Photography by Matt Taylor-Gross

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Bamonte’s Pork Chops with Pickled Peppers

SAVEUR Editors — Mon, 18 Mar 2019 22:21:08 +0000

Photography by Julia Gartland; Food Styling by Jessie YuChen

These juicy pork chops with pickled peppers have been a menu staple at Bamonte’s restaurant in Williamsburg, Brooklyn, since the 1950s. Both sweet and hot pickled cherry peppers are available at Italian grocery stores and online; if you’re sensitive to spicy foods, use either all sweet peppers or a mix of the two.

This recipe first appeared in our January/February 2013 issue along with Greg Ferro‘s article “Bamonte’s”.

Yield: 2–4

Time: 26 minutes

Two 1-in.-thick bone-in pork chops
Kosher salt and freshly ground black pepper
3 Tbsp. olive oil, divided
5 cloves garlic, thinly sliced
12 pickled cherry peppers, halved
¼ cup dry white wine
¼ cup chicken stock

Instructions

Preheat the oven to 425° F. Season the chops generously with salt and black pepper.
To a large skillet over medium-high heat, add 2 tablespoons olive oil. When the oil begins to shimmer, add the chops and cook, flipping once, until evenly browned, 5–8 minutes. Transfer the skillet to the oven and roast until the chops are just cooked through (145°F on an instant read thermometer), 18–20 minutes. Transfer chops to a plate and set aside (the meat will continue cooking as it rests).
Return the skillet to the stovetop over medium heat, add the remaining oil, garlic, and peppers, and cook, stirring frequently, until the garlic is golden, 3–4 minutes. Turn the heat up to high, stir in the wine and stock, and continue cooking until the liquid has reduced in volume by half, 3–4 minutes. Spoon the sauce and peppers over the pork chops and serve hot.

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Apricot Soufflé

SAVEUR Editors — Mon, 18 Mar 2019 22:35:40 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

This exceptional apricot soufflé recipe comes to us from Café Jacqueline in San Francisco, a cozy bistro that serves homestyle French fare in a chandeliered dining room. Of proprietor Jacqueline Margulis’s many delectable soufflés, this is our favorite, especially come late spring and summer, when fresh apricots are in season. The soufflé will begin to fall the moment it’s pulled from the oven, but any change in appearance won’t affect the taste.

Yield: 4

Time: 45 minutes

Unsalted butter, for greasing
¾ cup heavy cream
¼ cup sugar, plus more for dusting
2¼ tsp. all-purpose flour
5 large fresh apricots, 4 coarsely chopped, 1 thinly sliced
1 tsp. kirsch
4 large room-temperature eggs, separated
⅛ tsp. cream of tartar
Confectioners sugar, for dusting

Instructions

Preheat the oven to 450°F. Position a rack low enough in the oven to allow the soufflé room to rise as much as 2 inches above the rim. Butter a 6½-inch-diameter soufflé dish, then dust with sugar, tapping out any excess.
To a medium pot over medium heat, add the cream, sugar, flour, and chopped apricots. Bring to a simmer and cook, whisking, until thick, about 3 minutes. Remove from the heat and whisk in the kirsch. One at a time, whisk in the egg yolks. Spread ¼ cup of the apricot mixture evenly on the bottom of the soufflé dish; set aside the rest.
Using a stand or handheld mixer, beat the egg whites until foamy. Add the cream of tartar and beat until stiff peaks form. Using a silicone spatula, gently fold about one third of the egg whites into the remaining apricot mixture. Repeat, folding in the remaining whites in two batches. (Do not over-mix.) Scrape into the soufflé dish.
Bake until puffed and browned (but still slightly jiggly), 12–15 minutes. Dust generously with confectioners sugar and fan the sliced apricot on top. Serve immediately.

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Eggplant Caponata

SAVEUR Editors — Mon, 18 Mar 2019 22:35:59 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

This silky, tangy eggplant dish is an iconic Sicilian specialty, typically served as an appetizer or side dish. Beautifully absorbent, eggplant does an excellent job of soaking up the sweetness of the caramelized onions and raisins and the briny pungence of the capers and olives. Eleonora Consoli, a cooking teacher in Sicily, includes the unexpected addition of chocolate in her signature version of the dish. This eggplant caponata recipe first appeared in our March 2011 issue with the story, “Home Cooking in Sicily,” by Nancy Harmon Jenkins.

Yield: 4

Time: 50 minutes

3 cups olive oil
2 lb. eggplant, cut into 1-in. cubes
1 large yellow onion, finely chopped
1 celery stalk, finely chopped
Kosher salt and freshly ground black pepper
3 Tbsp. tomato paste, thinned with ¼ cup water
1 cup canned crushed tomatoes
6 oz. green olives, pitted and finely chopped
½ cup golden raisins
½ cup white wine vinegar
¼ cup salt-packed capers, rinsed and drained
3 Tbsp. sugar
2 Tbsp. finely grated unsweetened chocolate
½ cup finely shredded basil
2 Tbsp. pine nuts

Instructions

To a large skillet set over medium-high heat, add the oil. Working in batches, add the eggplant and fry, tossing occasionally, until browned, 3–4 minutes. Using a slotted spoon, transfer the eggplant to a large bowl and set aside.
Pour off all but ¼ cup of the oil (you can reserve it for another use) and return the skillet to medium-high heat. Add the onion and celery, season lightly with salt and black pepper, and cook, stirring frequently, until beginning to brown, about 10 minutes. Turn the heat down to medium, add the tomato paste, and cook, stirring continuously, until the mixture is a deep rust-brown color and the liquid has almost completely evaporated, 1–2 minutes. Add the crushed tomatoes, bring to a simmer, and continue cooking until slightly reduced and just beginning to thicken, about 10 minutes. Stir in the olives, raisins, vinegar, capers, sugar, and chocolate; cook, stirring occasionally, until the sauce has thickened to the consistency of a loose paste, about 15 minutes.
Remove from the heat then pour the sauce over the eggplant. Add the basil and pine nuts, and stir well. Season to taste with more salt and black pepper, and set the caponata aside to cool to room temperature before serving.

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