Easter | Saveur

Lidnivikis

Jenn Louis — Mon, 18 Mar 2019 22:44:51 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

These old school Polish pancakes are lighter, fluffier, and cheesier than the batter-based standard. The batter—really more of a dough made from cottage cheese and egg barely bound together with flour—is sliced into rounds and baked, rather than cooked in a pan. Be careful not to overwork it when adding flour; the pancakes should be fall-apart tender.

Featured in: “Old School Pancakes So Good They Don’t Need a Pan.”

Yield: 5–7

Time: 45 minutes

2 cups cottage cheese (about 1 lb.)
3 large eggs
1½ cups (7½ oz.) all-purpose flour, divided
1 tsp. baking powder
1 tsp. kosher salt
4 Tbsp. unsalted butter
Fresh dill and sour cream, for serving

Instructions

Heat the oven to 350°F; position two of the racks in the top and bottom third of the oven. Line two large baking sheets with parchment paper and set aside.
In a large bowl, stir together the cottage cheese and eggs. Stir in 1 cup of the flour, the baking powder, and salt. Lay a second large rectangle of parchment paper on a clean work surface and sprinkle the remaining ½ cup flour lengthwise down the center. Pour the batter over the flour in an approximately 12- by 2½-inch log, then lift the long sides of the parchment to roll the log back and forth over the parchment until it’s evenly coated in flour (the dough will be very wet and soft). Using a knife, cut the log crosswise into ten 1½-inch thick rounds; using the side of your knife for help, quickly transfer the rounds to the lined baking sheets cut-side-up and spaced at least 2 inches apart.
Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until lightly browned on the bottom and set in the middle, about 20 minutes.
Using a thin, offset spatula, transfer the pancakes to a plate or serving platter. Pinch off small knobs of butter with your fingers and place over each pancake. Sprinkle with dill and serve hot with sour cream on the side.

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Borůvkový Koláč (Blueberry-Poppy Seed Squares)

SAVEUR Editors — Mon, 18 Mar 2019 22:50:07 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

Floral poppy seeds perfume tart fresh blueberries in the filling for borůvkový koláč, a traditional Czech dessert. The seeds must be ground to release their flavor; buy them pre-ground from Kalustyan’s, or grind whole seeds as finely as possible using a spice grinder, blender, meat grinder, or mortar and pestle. Poppy seeds turn rancid quickly, so buy them from a source with reliable turnover, then store whatever’s left in the freezer. When lining the pan with dough in step 1, it may be helpful to use the bottom of a water glass to press it into an even layer.

Featured in “Flower Power,” by Gabriella Gershenson.

Yield: 12

Time: 2 hours

20 Tbsp. softened unsalted butter, divided, plus more for greasing
1½ cups sugar, divided
3 cups all-purpose flour, divided, plus more for dusting
¾ tsp. kosher salt, divided
¼ tsp. vanilla extract
4 cups blueberries, fresh or frozen, divided
2 Tbsp. fresh lemon juice
½ tsp. ground cinnamon
1½ cups ground poppy seeds (see headnote)
½ cup heavy cream

Instructions

Position a rack in the center of the oven and preheat to 350°F. Butter and flour a 9-by-13-inch metal baking pan. Using a stand or handheld mixer on medium-high speed, beat 16 tablespoons of the butter and ½ cup of the sugar until pale and fluffy, about 2 minutes. Add 2½ cups of the flour and ½ teaspoon of the salt and beat until just combined. Press the dough (see headnote) evenly into the bottom and halfway up the sides of the prepared pan. Chill for 20 minutes, then bake until lightly browned, about 20 minutes. Set aside to cool completely.
Meanwhile, make the streusel: In a small bowl, use a fork to combine ¼ cup of the sugar; the vanilla; and remaining butter, flour, and salt until coarse crumbs form.
In a medium pot set over medium-high heat, stir together 3 cups of the berries, the lemon juice, cinnamon, and remaining ¾ cup of sugar. Cook, stirring occasionally, until the berries burst, about 20 minutes. Remove from the heat and stir in the remaining berries. Set aside.
In a small bowl, stir together the poppy seeds and cream, then use a silicone spatula to spread evenly over the crust. Top with the blueberry mixture, spreading it to the edges, then sprinkle with the streusel. Bake until bubbly and lightly browned, about 40 minutes. Allow to cool completely before cutting into squares.

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Eggless Pasta Frittata with Anchovies, Raisins, and Pine Nuts

Katie Parla — Mon, 06 Mar 2023 16:29:54 +0000

Photography by Benjamin Kemper

Welcome to Parla’s Pastas, a column by the Rome-based, New York Times best-selling cookbook author Katie Parla with traditional and inspired recipes from Italy’s 20 regions. Get ready for a carb-driven journey through the trattorias of Rome, the kitchens of Sicily (her ancestral homeland), rural Campania, and beyond. Fire up a pot of water, and andiamo!

Scammaro (SCA-ma-ro) is the anti-frittata frittata: crispy, crackly, and conspicuously eggless. An old-school staple of Lenten tables in southern Italy, this frittata di scammaro recipe makes a simple—and phenomenally flavorful—pantry-based meal year round.

Featured in “The Crispy, Crackly Pasta Dish Neapolitans Make Every Lent,” by Katie Parla.

Yield: 4–6

Time: 45 minutes

¼ cup plus 3 Tbsp. extra-virgin olive oil, divided
2 garlic cloves, lightly smashed with the side of a knife
3 anchovy fillets, rinsed
1 large ripe tomato, grated, or ¼ cup good-quality tomato purée (such as Mutti)
¼ cup Gaeta olives, rinsed, pitted, and roughly chopped, or substitute Kalamata olives
3 Tbsp. raisins, soaked in hot water for 15 minutes and drained
3 Tbsp. salt-cured capers, soaked in cold water for 5 minutes, drained, and rinsed
2 Tbsp. pine nuts
2 tsp. coarsely chopped parsley leaves, plus more for garnish
Sea salt
12 oz. vermicelli pasta, or thin spaghetti

Instructions

To a 10-inch nonstick skillet set over medium heat, add 3 tablespoons of the oil and the garlic and cook, stirring occasionally, until fragrant and golden, about 3 minutes. Add the anchovies and cook until they dissolve, about 2 minutes. Turn the heat to medium-high, add the tomato, and cook until reduced slightly, about 4 minutes. Add the olives, raisins, capers, and pine nuts and cook for 2 minutes more. Turn off the heat and discard the garlic.
Bring a large pot of generously salted water to a boil. Add the pasta and cook until just beyond al dente, about 4 minutes (use the recommended cooking time on the package).
Drain the pasta and return it to the pot. Add the tomato mixture and parsley and toss well to combine. (Do not clean the skillet.)
To the empty skillet, add 3 more tablespoons of the oil and turn the heat to high. When it’s shimmering and hot, add the pasta. Use a spoon to flatten the top. Cook, undisturbed, for 2 minutes, then turn the heat to medium and continue to cook until the pasta has set and the bottom is deep golden brown, about 9 minutes more.
Place a plate over the frittata and flip the pan upside down. Slide it back into the pan, uncooked-side down, and pour the remaining tablespoon of oil around the edge of the frittata. Brown on the other side, about 12 minutes more.
To serve, slide the frittata onto a plate and garnish with parsley. Allow to cool slightly before cutting into wedges.

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Veal and Pearl Onion B’stilla

Suzanne Zeidy — Mon, 18 Mar 2019 22:48:30 +0000

Photography by Belle Morizio

B’stilla, a North African meat pie, is traditionally made with poultry. Cookbook author Suzanne Zeidy‘s take includes veal and caramelized pearl onions. When ordering the veal for this recipe, have your butcher remove the bone.

Featured in: “Lunch at the Desert’s Edge“

Yield: 8

Time: 3 hours

3 Tbsp. olive oil
10 Tbsp. unsalted butter, melted, divided, plus more as needed
1 lb. pearl onions, peeled
2¾-lb. boneless stew veal, cut into 2-in. chunks, patted dry with paper towels
Kosher salt and freshly ground black pepper
1 tsp. freshly grated nutmeg
1 tsp. ground allspice
1 serrano chile, seeded, and finely chopped
4 cups veal or chicken stock
16 phyllo dough sheets (8 oz.), thawed

Instructions

To a large pot set over medium heat, add the olive oil, 2 tablespoons of the butter, and the onions and cook, stirring occasionally, until soft and deep golden brown, about 20 minutes. Using a slotted spoon, transfer to a bowl and set aside. To the empty pot, add the veal and turn the heat to medium-high. Season with salt and black pepper to taste and cook, stirring occasionally, until browned all over, about 12 minutes.
Add the nutmeg, allspice, and chile and cook, stirring frequently, until fragrant, about 1 minute. Add the stock and reserved onions and turn the heat to high. When the liquid boils, turn the heat to medium-low and cook, partially covered and stirring occasionally, until the veal flakes when poked with a fork, about 1 hour 15 minutes. Remove from the heat; when cool enough to handle, coarsely shred the meat, adding it back to the sauce; set aside.
Position a rack in the center of the oven and preheat to 350°F. Using some of the remaining butter, grease a 9-inch springform pan. Line the bottom of the pan with 1 phyllo sheet, letting the excess creep up the sides, then brush with melted butter. Repeat with 7 more phyllo sheets, brushing butter between the layers and rotating each new sheet one quarter turn so that the crust overlaps decoratively.
Using a silicone spatula, spread the veal mixture over the crust in an even layer. Fold the overhanging phyllo down onto the meat and brush with more butter. Drape 1 phyllo sheet on top of the pie, brush with butter, then top perpendicularly with another sheet. Repeat with the remaining sheets, brushing each new layer with butter, then tuck the phyllo corners down the sides of the pan. Brush all over with butter and bake until crackly and golden, about 40 minutes, then transfer to a wire rack to cool for at least 10 minutes before unmolding. Serve warm or at room temperature.

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Galilee-Style Grilled Fish Kebabs

Rawia Bishara — Mon, 18 Mar 2019 22:23:30 +0000

Photography by Ted Cavanaugh

The ground spice and garlic marinade that adds layers of flavor to these fish kebabs also works well on cubed chicken or lamb. The recipe for these smoky kebabs comes from Rawia Bishara, the chef behind Brooklyn’s Tanoreen, who associates Friday fish cookouts with her childhood near the Sea of Galilee in Palestine.

Featured in: “The Friday Fish Fry Has Special Meaning to the Chef of Brooklyn’s Tanoreen.”

What You Will Need

Wooden or Bamboo Skewers

Yield: makes 10

Time: 1 hour 25 minutes

½ cups cilantro leaves, finely chopped
6 garlic cloves, finely chopped
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1 tbsp. ground coriander
1 tsp. ground cumin
½ tsp. ground fennel seed (optional)
2½ lb. firm, thick fish fillets such as swordfish, striped bass, or halibut, cut into 1-by-2-in. cubes
½ cups extra-virgin olive oil
½ cups lemon juice
1 tbsp. fresh dill, finely chopped
Arugula or grilled fresh pineapple rings, for serving (optional)
Vegetable oil, for brushing
40 red or yellow cherry tomatoes
Lemon slices, for serving (optional)

Instructions

In a large bowl, combine the cilantro, garlic, salt, black pepper, coriander, cumin, and fennel seed, if using. Add the fish and toss to coat. Let rest for 10 minutes.
In a medium bowl, whisk the olive oil, lemon juice, and dill together. Pour the mixture over the spiced fish, turning to coat. Cover and refrigerate for 1 hour.
Prepare ten 12-inch metal or (thoroughly soaked) bamboo skewers, shaking off any excess water before using. Line a large platter with arugula or grilled pineapple rings, if using; set aside.
Heat a grill or grill pan to medium heat, and brush lightly with vegetable oil. Thread about 5 pieces of fish onto each skewer, adding a cherry tomato between each piece.
Transfer the kebabs to the grill, spacing them at least 2 inches apart; cook, turning once, until the fish is just cooked through, 6–8 minutes. Remove and transfer to the prepared platter. Serve hot with lemon slices, if using.

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Shrimp Scampi

SAVEUR Editors — Mon, 18 Mar 2019 22:50:24 +0000

Photography by Paola + Murray; Food Styling by Barrett Washburne; Prop Styling by Carla Gonzalez-Hart

In this Italian American classic, sautéed shrimp are tossed with a sauce of white wine, garlic, lemon juice, and butter, then served with pasta. This recipe is inspired by the shrimp scampi served at New York’s legendary Rao’s.

Featured in: “Christmas Eve Means Shrimp Scampi.”

Yield: serves 6

Time: 30 minutes

1 cup extra-virgin olive oil
2 lb. large shrimp, peeled, deveined, and butterflied
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 lb. dry linguine
1½ cups dry white wine
½ cups chicken stock
¼ cups plus 1 Tbsp. fresh lemon juice
1 tbsp. Worcestershire sauce
5 garlic cloves, finely chopped
8 tbsp. unsalted butter, cubed
2 tbsp. finely chopped parsley

Instructions

To a large skillet set over medium-high heat, add the oil. While the oil heats, to a large bowl, add the shrimp and flour and toss to coat. When the oil is hot and shimmering, add enough shrimp to fill the pan without crowding. Fry, turning once, until golden, about 3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and season with salt. Repeat with the remaining shrimp and set aside. Discard the oil, wipe the skillet clean, and return it to the stove.
Bring a large pot of generously salted water to a boil. Add the linguine and cook, stirring occasionally, until al dente, about 10 minutes. Drain, return the pasta to the pot, and cover to keep warm.
While the pasta cooks, make the sauce: To the empty skillet, add the wine, stock, lemon juice, Worcestershire, and garlic and turn the heat to high. Cook until reduced by half, about 5 minutes. Whisk in the butter and season to taste with salt and black pepper. Turn the heat to medium, stir in the reserved shrimp, and cook until heated through, about 1 minute.
Pour the shrimp and sauce over the pasta, add the parsley, and use tongs to gently combine. Serve immediately.

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Deviled Eggs

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

These crowd-pleasing hors d’oeuvres get a wicked kick from zesty mustard and vinegar, which is why they’ve long been referred to as “deviled.” (The earliest known American recipe for deviled eggs dates to 1877.) Serve as a side for your spring holiday feast or cocktail party.

What You Will Need

8 eggs
3 tbsp. mayonnaise
1 tbsp. apple cider vinegar
1 tbsp. unsalted butter, melted
2 tsp. sugar
2 tsp. yellow mustard
Kosher salt and freshly ground black pepper
Thinly sliced scallions or finely chopped chives, for garnish
Paprika, for garnish

Instructions

To a small pot, add the eggs and cover with water by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for 8 minutes, drain, and run under cold water to stop the cooking. When cool enough to handle, peel the eggs and halve them lengthwise pole to pole. Using a small spoon, remove the yolks and transfer to a large bowl; arrange the whites on a platter, cover, and refrigerate.
Using a fork, mash the yolks, then add the mayonnaise, vinegar, butter, sugar, and mustard. Season with salt and pepper to taste and continue stirring and mashing until no lumps remain. Transfer to a piping bag fitted with a ½-inch round or fluted tip, and fill each egg white half with the yolk mixture. (Alternatively, use a small spoon for this step.) Carefully tent the deviled eggs with foil and refrigerate until chilled, at least 30 minutes.
To serve, dust the eggs with the paprika and sprinkle with scallions.

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Palestinian Red Lentil and Squash Soup (Shorabit Jarjir)

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

Belle Morizio

Protein-rich red lentils and hearty butternut squash are transformed into a silky soup; served with flatbread, it’s a simple and comforting main course. Check out all of our soup recipes here.

Featured in: “Heart of Palestine.”

Yield: serves 6

¹⁄₄ cup extra-virgin olive oil
4 cloves garlic, finely chopped
3 medium carrots, finely chopped
2 stalks celery, finely chopped
1 medium white onion, finely chopped
¹⁄₂ small butternut squash (about 1 lb.) peeled, seeded, and finely chopped
1 tsp. ground cumin
¹⁄₂ tsp. crushed red chile flakes
Kosher salt and freshly ground black pepper
6 cups chicken stock
1 cup red lentils
Finely chopped Italian parsley, for garnish
Paprika, for garnish
Flatbread and lemon wedges, for serving

Instructions

In a large pot set over medium-high heat, add the oil; when hot, add the garlic, carrots, celery, and onion; cook, stirring occasionally, until the vegetables are softened and just beginning to brown, 12–14 minutes. Stir in the squash, cumin, and chile flakes, season lightly with salt and black pepper, and cook, stirring frequently, until the squash is soft, about 15 minutes. Add the stock and lentils and bring to a boil. Lower the heat to medium-low, partially cover, and cook until the lentils are very tender, about 20 minutes.
Remove from heat and set aside to cool slightly, then, working in batches, puree the soup until very smooth. Ladle into bowls, garnish with parsley and paprika, and serve warm, with flatbread and lemon wedges on the side.

18 Ways to Eat More Lentils

Matt Taylor-Gross

This inexpensive, easy-to-cook vegetarian protein is endlessly adaptable.

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Lamb and Cauliflower Stew with Harissa

SAVEUR Editors — Mon, 18 Mar 2019 22:41:28 +0000

Photography by Belle Morizio

This warming lamb stew with Tunisian red chile paste makes use of the whole head of cauliflower: The flavorful stems are minced and sauteed along with the mirepoix, while the florets—broiled and added at the end—lend crunch and body. Harissa adds a kick of heat and acidity to everything from soups to pastas to roasted vegetables, but its garlicky base pairs particularly well with fatty lamb.

Featured in our cookbook: SAVEUR: Soups and Stews

Yield: serves 4-6

2 lb. boneless lamb shoulder, trimmed and cut into 2-inch pieces
tbsp. Kosher salt and freshly ground black pepper
5 tbsp. extra-virgin olive oil
4 tbsp. unsalted butter, melted, divided
3 cloves plum tomatoes, cored and finely chopped
2 large red onions, finely chopped
5 garlic cloves
¹⁄₂ head head cauliflower, cut into large florets, stems peeled and finely chopped
¹⁄₃ cup dry white wine
¹⁄₄ cup tomato paste
2 tsp. ground cumin
1 tsp. ground cinnamon
5 cups lamb or chicken stock
2 tbsp. cornstarch, mixed with 2 tbsp. cold water
¹⁄₃ cup harissa
8 pitted dates, coarsely chopped
¹⁄₂ tsp. pimentón (smoked paprika)
¹⁄₄ cup sliced almonds, toasted

Instructions

Season the lamb with salt and pepper. To a large pot set over medium-high heat, add the oil and 2 tablespoons butter. When the foam begins to subside, add the lamb (working in batches as needed to not crowd the pot) and cook, turning occasionally, until browned all over, about 20 minutes. Transfer the lamb to a large plate, then add the tomatoes, onions, garlic, and cauliflower stems to the pan and cook, stirring occasionally, until the vegetables are lightly golden, 8–10 minutes. Stir in the wine, tomato paste, cumin, and cinnamon and cook until the wine is almost completely evaporated, 3–5 minutes. Add the reserved lamb and the stock, bring to a boil, then lower the heat to medium low, cover, and cook until the lamb is very tender, about 2 hours.
Stir in the cornstarch slurry, increase the heat to medium-high to bring the stew back up to a boil, then lower the heat to medium. Add the harissa and dates, season to taste with salt and pepper and cook 5 minutes more.
Meanwhile, preheat the broiler. In a large bowl, stir together the remaining butter and the pimentón; season to taste with salt and pepper, then add the cauliflower florets and toss to coat. Transfer to a large rimmed baking sheet then broil, stirring frequently, until the florets are slightly charred and chewy, about 10 minutes. Ladle the stew into bowls, top with cauliflower florets and almonds, and serve hot.

The Best Lamb Recipes from Around the World

Thomas Payne

From tiny meatballs to a whole roasted leg, lamb is one versatile protein »

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Smith Island Cake

SAVEUR Editors — Fri, 13 Aug 2021 02:57:00 +0000

André Baranowski

This sumptuous layer cake from Smith Island, off the mainland coast of Maryland, consists of eight thin cake layers (baked in batches), each with a sprinkling of powdered peanut butter cups and frosted with old-fashioned chocolate fudge icing. Use a small offset spatula to spread even layers of batter and icing.

Yield: serves 12-14

8 large Reese’s peanut butter cups, frozen, divided
Nonstick cooking spray
¹⁄₄ cup flour, divided
One 18-oz. box yellow cake mix
2 cups plus 3 Tbsp. evaporated milk, divided
16 tbsp. (8 oz.) unsalted butter, softened, divided
1 tsp. vanilla extract
¹⁄₂ tsp. fine sea salt
4 large eggs
6 cups confectioners’ sugar
¹⁄₄ cup cocoa

Instructions

In a food processor, pulse 4 peanut butter cups into small chunks; transfer to a bowl. Pulse remaining peanut butter cups into a fine powder; transfer to another bowl. Chill both until ready to use.
Preheat oven to 350°F. Grease four 8-inch round cake pans with cooking spray, dust with half the flour, and knock out any excess. Set aside. To a large bowl, add the cake mix, 11⁄2 cups evaporated milk, 8 tablespoons butter, the vanilla, salt, eggs, and 1⁄3 cup cool water; using an electric mixer, beat until light and fluffy, 10–12 minutes. Divide half the batter between prepared cake pans. Set remaining batter aside. Using the back of a spoon, spread out batter so that it covers the bottom of each pan, making it slightly thicker around the edges than in the middle. Bake until cooked through and golden around edges, 12–14 minutes. Set aside to let cool slightly, then loosen cake layers with a knife and invert onto cooling racks. Wash and dry cake pans. Repeat process a second time with cooking spray and remaining flour and batter.
When all 8 cake layers have cooled, make the icing. In a medium pot, whisk together the remaining milk, the sugar, and the cocoa powder. Add the remaining butter, then cook over medium heat, stirring constantly, until butter is melted and icing is shiny, 4–5 minutes. Let cool for 5 minutes. Stir well.
Place one cake layer on a large, flat plate or cake stand. Spread the surface with 1⁄4 cup of icing, then sprinkle with about 1 tablespoon powdered peanut butter cups. Top with another cake layer and repeat process to make 8 layers in all. Frost outside of cake with remaining icing; sprinkle top with peanut butter cup chunks. Let sit for 2–3 hours before serving. Store leftovers in an airtight container in the fridge for up to one week.

Ready for a Ten-Layer Smith Island Cake?

Ryan Liebe | Food Styling Mariana Velasquez

See how Maryland’s official state cake got its stripes. Get the recipe for Classic Smith Island Cake »

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