Week of May 31st

Crazy Crust Pizza with Sausage

Prep Time: 5 min | Cook Time: 55 min | Total Time: 1 hr | Servings: 3 to 4 servings

Ingredients:
1 tablespoon olive oil
1 pound bulk Italian sausage or 3 ounces/about 1 1/2 cups sliced pepperoni
1/2 small red onion, thinly sliced (about 1/2 cup)
1/2 green bell pepper, thinly sliced (about 1/2 cup)
1 cup canned crushed tomatoes
1/2 teaspoon kosher salt (such as Diamond Crystal)
1 cup shredded low-moisture mozzarella
Grated Parmesan
1 cup/128 grams all-purpose flour
2/3 cup whole milk
2 eggs
1 teaspoon Italian seasoning or dried oregano
1 teaspoon kosher salt (such as Diamond Crystal)
Black pepper
Medium-grind cornmeal, for dusting the skillet

Directions:
Heat oven to 425 degrees.
Start the toppings: In a large (12-inch) ovenproof skillet, heat oil over medium. Add sausage and cook, breaking up meat into small pieces, until browned, 5 to 7 minutes. Use a slotted spoon to transfer the sausage to a medium bowl. Add the onion and bell pepper to the bowl and toss to combine. Discard the excess fat from the pan and set the pan aside to cool slightly. (If using pepperoni instead of sausage, simply toss pepperoni, onions and peppers together in a bowl and coat the bottom of the skillet with 1 tablespoon olive oil.)
Make the batter for the crust: In a medium bowl, whisk together flour, milk, eggs, Italian seasoning, salt and a few cranks of black pepper.
Sprinkle a thin layer of cornmeal into the pan, coating the bottom and sides as evenly as possible. Pour batter into the prepared skillet. Spread the sausage mixture over the batter and transfer the skillet to the oven. Bake until the crust is set and deep golden brown around the edges, 25 to 30 minutes.
Add crushed tomato and salt to a small bowl and stir to combine. Remove the skillet from the oven and spread crushed tomato evenly over the toppings. Sprinkle mozzarella on top and finish with a sprinkle of Parmesan. Return to the oven and bake until cheese is melted and lightly browned, 10 to 15 minutes more. Let rest for at least 15 minutes before slicing and serving.

I was out of town on memorial day, otherwise this would be a recipe for the grill. Instead, this is a fun and very retro quick pizza recipe that my kids loved when they were younger. For this recipe to work for 4, you should double it and have two oven safe skillets on hand.

Miso Chicken Soba Bowls

Cook Time: 45 minutes | Servings: 4 servings

Ingredients:
⅓ cup white miso
2–4 skinless, boneless chicken breasts (1–1½ lb. total)
1 lb. sugar snap peas, trimmed
1 8–9.5 oz. package soba noodles
1 Tbsp. sugar
⅓ cup fresh lemon juice
3 Tbsp. (or more) low-sodium soy sauce or tamari
4 scallions, thinly sliced
Toasted sesame oil (for serving; optional)

Directions:
Whisk ⅓ cup white miso and 1 cup water in a medium pot until miso is dissolved. Arrange 2–4 skinless, boneless chicken breasts (1–1½ lb. total) in pot in a single layer. Pour in an additional 4 cups water (chicken should be covered; if not, add more water). Bring to a boil over medium-high heat, about 10 minutes.
Immediately remove pot from heat and turn chicken over. Cover pot and let sit until an instant-read thermometer inserted into the thickest part of the chicken registers 155° (the temperature will continue to rise), 15–20 minutes. Transfer chicken to a cutting board; set poaching liquid aside. Let chicken cool, then slice ½" thick.
Cook 1 lb. sugar snap peas, trimmed, in another medium pot of fresh boiling water until bright green, about 30 seconds. Using a spider or slotted spoon, transfer to a bowl of ice water and let cool.
Cook one 8–9.5 oz. package soba noodles in same pot according to package directions. Drain and rinse under cold running water.
Strain chicken poaching liquid through a fine-mesh sieve into a large bowl. Transfer 1 cup to a medium bowl and add 1 Tbsp. sugar; whisk until sugar is dissolved. Whisk in ⅓ cup fresh lemon juice and 3 Tbsp. low-sodium soy sauce or tamari. Taste broth and add more soy sauce if needed. Cover and chill remaining poaching liquid for another use.
Drain sugar snap peas and cut in half on a diagonal. Divide noodles, chicken, and peas among bowls, then ladle broth into each (about a heaping ¼ cup per bowl). Top with 4 scallions, thinly sliced, dividing evenly, and drizzle toasted sesame oil over if desired. Add a couple of ice cubes to each bowl.
Do Ahead: Chicken can be poached 4 days ahead. Strain poaching liquid and recombine chicken and poaching liquid in an airtight container. Cover and chill.

This is a cold dish, so it's a good match for a hot day. The poaching technique here worked surprisingly well, but it did take a full 20+ minutes to get the chicken to temp. Dont turn off the heat until the broth is at a full on boil. #thermopen

Pasta with Feta, Olives, and Raisins

Cook Time: 25 minutes | Servings: 4 servings

Ingredients:
12 oz. rigatoni, cavatappi, or other short pasta
Kosher salt
¾ cup golden raisins
⅓ cup extra-virgin olive oil
2 oil-packed anchovies (optional)
1 cup pitted Castelvetrano olives, coarsely chopped
2 tsp. Aleppo-style pepper or other mild red pepper flakes, plus more for serving
Zest of 1 lemon
3 garlic cloves, finely grated
4 oz. feta, crumbled
½ cup coarsely chopped parsley, plus leaves for serving
1 Tbsp. (or more) fresh lemon juice

Directions:
Cook 12 oz. rigatoni, cavatappi, or other short pasta in a large pot of boiling salted water, stirring occasionally and adding ¾ cup golden raisins after 5 minutes, until very al dente, about 3 minutes less than package directions. Drain, reserving 2 cups pasta cooking liquid; reserve pot.
Heat ⅓ cup extra-virgin olive oil in a small saucepan over medium. Add 2 oil-packed anchovies (if using), 1 cup pitted Castelvetrano olives, coarsely chopped, and 2 tsp. Aleppo-style pepper or other mild red pepper flakes. Cook, stirring occasionally and breaking up anchovies, until mixture is fragrant and oil turns slightly orange in color, about 3 minutes. Remove from heat and stir in zest of 1 lemon and 3 garlic cloves, finely grated; season with salt.
Return pasta and raisins to reserved pot; add 4 oz. feta, crumbled, and 1 cup pasta cooking liquid. Cook over medium heat, tossing vigorously, until feta is starting to melt and coat pasta and pasta is al dente, about 1 minute. Remove from heat and add anchovy mixture, ½ cup coarsely chopped parsley, and 1 Tbsp. fresh lemon juice. Cook, tossing vigorously and adding more pasta cooking liquid if needed, until combined and pasta is coated, about 1 minute. Taste and add more lemon juice and/or season with more salt if needed.
Divide pasta among shallow bowls; top with parsley leaves and more Aleppo-style pepper.

Rare dissent on this recipe. I rather enjoyed it, but Mrs. Treats declared that it was "not one of her favorites". Which means despite its 5 star rating on Epicurious, it is blacklisted here. You'll have to try it and see for yourself.

I made a full pound of pasta (because, you know, 12oz?) and matched it with a a full 6 oz container of crumbled feta (because, you know, 4oz?). Make it a full cup of raisins and it all works. I believe I have totally prepared your palette with increasing our doses of fish sauce, so you can confidently add both (two) anchovies here.

About the Aleppo pepper. Normally I would poo poo this, and honestly regular ol' pepper flakes work fine here. However. Aleppo pepper is actually pretty darn good, and it is called for quite frequently in the Epicurious/Bon Appetite/Chefs Illustrated et al/NYT recipe world I live in. So If you're so inclined, getting a jar on Amazon wouldn't be the worst idea and it will likely get used up.

On a side note, the pic here makes me think that Epicurious has just thrown in the towel on the craft of food photography.

Grilled Pork Tenderloin and Asparagus with Mustard-Herb Sauce

Cook Time: 35 minutes | Servings: 4 servings

Ingredients:
2 tsp. fennel seeds
¼ tsp. smoked paprika
1½ tsp. Diamond Crystal kosher salt, divided
2 pork tenderloins (about 2 lb.), silverskins trimmed
1 garlic clove, finely grated
5 Tbsp. extra-virgin olive oil
2 Tbsp. sherry vinegar
2 Tbsp. whole-grain Dijon mustard
½ cup (packed) parsley leaves, finely chopped
Canola oil (for grill grate)
2 bunches asparagus, trimmed

Directions:
Step 1
Toast 2 tsp. fennel seeds in a small skillet until fragrant, about 2 minutes; let cool. Grind in a spice mill or with a mortar and pestle until coarsely ground. Transfer to a small bowl and mix in ¼ tsp. smoked paprika and 1 tsp. Diamond Crystal kosher salt. Rub mixture all over 2 pork tenderloins (about 2 lb.), silverskins trimmed and let sit for at least 10 minutes or cover and refrigerate for up to 8 hours.
Step 2
Meanwhile, whisk together 1 garlic clove, finely grated, 5 Tbsp. extra-virgin olive oil, 2 Tbsp. sherry vinegar, 2 Tbsp. whole-grain Dijon mustard, and remaining ½ tsp. Diamond Crystal kosher salt in a small bowl. Whisk in ½ cup (packed) parsley leaves, finely chopped, and set aside.
Step 3
Prepare a grill for medium-high heat. Clean grill grate and brush lightly with canola oil.
Step 4
Grill pork, turning every few minutes, until charred on all sides and an instant-read thermometer inserted into the thickest part registers 140°, 18–23 minutes. Transfer to a cutting board and let rest at least 5 minutes before slicing.
Step 5
About halfway through grilling pork, add 2 bunches asparagus, trimmed to the grill, making sure to place the stalks perpendicular to the grill grates to avoid losing them. Grill, turning occasionally, until lightly charred and crisp-tender, 8–10 minutes. Transfer to a serving platter and toss with half of mustard-herb sauce.
Step 6
Slice pork and serve alongside asparagus with remaining mustard-herb sauce for drizzling.

Prepare the tenderloins in the AM and get ready to love this. I served this with brown rice. #thermopenAgain

Za’atar Roasted Tofu with Chickpeas, Tomatoes and Lemony Tahini

Total Time: 40 min | Servings: 4 servings

Ingredients:
1 (14-ounce) package firm tofu, drained and patted dry
1 (15 1/2-ounce) can chickpeas, drained, rinsed and patted dry
1 pint cherry or grape tomatoes
Salt and pepper
3 garlic cloves
2 lemons
1/2 cup extra-virgin olive oil
1 1/2 tablespoons za’atar dry spice mix
1 teaspoon dried oregano or marjoram
1/2 cup chopped flat-leaf parsley
2 tablespoons soy sauce
1/4 cup tahini
1 tablespoon honey
1 (8-ounce) bag leafy greens, such as baby spinach, baby kale or mixed greens

Directions:
Heat oven to 425 degrees. Cut the tofu into 1/2-inch-thick slices and place them on a kitchen or paper towel to dry out.
Combine the chickpeas and tomatoes on a half-sheet pan and sprinkle with salt and black pepper to season.
Using a Microplane or other fine grater, grate the garlic cloves and zest 1 lemon into a large bowl. Squeeze 1/4 cup juice from the lemon (using the second lemon if needed) and reserve. Add the oil, za’atar, oregano and ¼ cup chopped parsley to the garlic mixture and stir to combine. Pour half of the marinade over the chickpeas and tomatoes, toss to combine and spread in an even layer. Roast until the tomatoes are just beginning to burst open and the chickpeas are warmed through, about 15 minutes.
Meanwhile, add the soy sauce to the remaining marinade and stir. Add the tofu slices to the bowl and carefully turn each piece to coat both sides. Allow the tofu to marinate while the chickpea mixture cooks, then nestle the tofu slices, topped with any leftover marinade in the bowl, among the chickpeas and tomatoes on the sheet pan.
Roast until the tofu begins to brown around the edges and top, the tomatoes have burst open releasing their juices and the chickpeas are golden brown and crunchy, about 15 minutes.
While the tofu roasts, whisk together the tahini, honey, reserved lemon juice and 2 tablespoons of water. Season to taste with salt and black pepper.
Divide the leafy greens among 4 bowls. Dress the tofu, chickpeas and tomatoes on the baking sheet with 4 tablespoons of the tahini mixture and sprinkle with the remaining ¼ cup parsley. Divide evenly among the bowls and spoon additional dressing all over everything.

This whole recipe kinda hinges on the za'tar seasoning, which isn't the cheapest or most used spice in the store. Personally, I also use za'tar along with salt, pepper and olive oil when roasting potatoes and other root veggies, and I'll make a mental note to include a grilled chicken recipe that uses za'tar in the next week or so, but you'll have to do some soul searching on how you want to play this.

Beyond that, this recipe needs a little fixing up. First of all, if you're not paying attention, you're gonna put the lemon juice in the marinade. Do not put the lemon juice to the marinade. It goes in the dressing at the end.

Second, tofu does not get anywhere close to browning around the edges in 15 minutes at 425 degrees. Put the tofu on the sheet with the tomatoes and chickpeas and roast the whole pan for 30 minutes.

Lastly, tahini can be tough to get rid of, so I'm including 2 (two!) bonus recipes that include tahini.

Chocolate Chip-Tahini Skillet Cookie

Prep Time: 5 min | Cook Time: 35 min | Total Time: 40 min | Servings: 4 generous servings

Ingredients:
6 tablespoons/85 grams unsalted butter
1/2 cup/134 grams tahini
3/4 packed cup/165 grams light brown sugar
1/3 cup/67 grams granulated sugar
2 tablespoons vanilla extract
1 teaspoon flaky salt, plus more for topping
1 large egg
1 cup/135 grams all-purpose flour
1/2 teaspoon baking soda
1/4 cup/44 grams semisweet chocolate chips
Vanilla ice cream, for serving

Directions:
Heat the oven to 375 degrees.
In a 9-inch ovenproof (cast-iron or stainless steel) skillet over high heat, add the butter and stir until melted.
Remove the skillet from the heat and immediately transfer to a cool surface, like a trivet or heat-resistant countertop. Add the tahini, brown sugar, granulated sugar, vanilla extract and salt. Stir, using a silicone spatula, until combined. When the batter has cooled to lukewarm, add the egg and vigorously stir to incorporate it.
Add the flour, sprinkle the baking soda on top, then mix everything together until there are no dry flour spots. Stir in the chocolate chips, saving a few to sprinkle on top, and spread out the cookie dough until it reaches the sides of the skillet. Scatter the reserved chocolate chips on top and top with a sprinkle of flaky salt.
Bake for 17 to 20 minutes, until a golden cookie crust forms on top. Allow the cookie to rest for 5 minutes, then scoop among serving bowls and pair with a scoop of ice cream on the side.

Hummus Soup with Crispy Chickpeas

Servings: Yield: 4 to 6 servings

Ingredients:
4 (15-ounce) cans chickpeas, rinsed
4 tablespoons extra-virgin olive oil, more for serving
1 teaspoon fine sea or table salt, more as needed
4 garlic cloves, 2 thinly sliced, 2 finely grated or minced
1 teaspoon whole cumin seeds
Large pinch of crushed red pepper, more as needed
1 large onion, chopped
1 teaspoon ground cumin, more to taste
3 to 4 cups vegetable or chicken broth
⅓ cup tahini, more for serving
½ cup cilantro or dill
1 lemon, halved
Pita chips and sweet or smoked paprika, for serving (optional)

Directions:
Place a can’s worth of chickpeas on a clean kitchen towel or a double layer of paper towels, and pat them dry.
In a large soup pot, heat 1 tablespoon olive oil over medium-high. Add the chickpeas and ½ teaspoon salt, and cook, stirring occasionally, until crisped, 6 to 10 minutes.
Add another tablespoon of oil, sliced garlic, cumin seeds and crushed red pepper to the pot (save the grated garlic for later). Cook until the garlic is golden brown at the edges, 2 to 3 minutes. Use a slotted spoon to transfer the chickpeas and garlic to a plate. While the crispy chickpeas are still hot, sprinkle them with more salt to taste.
Add the remaining 2 tablespoons oil to the pot and heat until it thins out, about 30 seconds. Add onion, ground cumin and a pinch of salt, and cook until very soft and brown at the edges, 5 to 7 minutes.
Add 3 cups broth, remaining chickpeas and ½ teaspoon salt, and bring to a simmer. Simmer until the soup is nice and flavorful, adding more salt to taste if needed, 10 to 15 minutes.
Stir in the tahini, cilantro and grated garlic. Using an immersion or regular blender or a food processor, purée the soup, making it smooth or leaving it chunky, as desired, then add it back to pot if necessary. If it seems too thick, thin it down with some or all of the remaining broth.
Squeeze some juice from the lemon halves into the pot, adding as much as you like to make the soup lively and bright. Ladle the soup into bowls and serve topped with the crispy chickpeas and a drizzle of olive oil or more tahini, and a sprinkling of paprika if you like, with pita chips on the side.