Posts Tagged ‘red pepper flakes’

by Sarah Steimer

Salmon burgers with quick pickles and sriracha mayo

I honestly think pickles will make any dish better, and this was no exception to that made-up rule. Burgers in the summer are the best, so why not switch it up with a little seafood? Pick a Saturday or Sunday, get all your ingredients fresh and make these in the afternoon with a nice beer.


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by Sarah Steimer

Creamy sweet potato and kale soup

I tasted this soup before adding the lemon, and it had sort of a heavy, starchy consistency. Adding the juice from half a lemon changed the soup entirely, and for the better. If you’re ever experimenting with a new recipe (or creating one of your own), always stop to consider the balance. In this case, all it took was a splash of acidity to even things out.


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by Sarah Steimer

Can't find baby artichokes? Use canned artichoke hearts. Baby artichokes are pretty earthy, and I think Bill actually would have preferred the canned hearts instead (but he still liked this dish well enough).

Can’t find baby artichokes? Use canned artichoke hearts. Baby artichokes are pretty earthy, and I think Bill actually would have preferred the canned hearts instead (but he still liked this dish well enough).


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by Sarah Steimer

I served these patties over a simple tossed spinach salad and a dollop of plain yogurt. These mini patties would also make an awesome appetizer or could be refrigerated after they're cooked for adding to salads later in the week.

I served these patties over a simple tossed spinach salad and a dollop of plain yogurt. These mini patties would also make an appetizer, or they can be refrigerated after they’re cooked for adding to salads later in the week.


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by Sarah Steimer

These aren’t burnt! It was just a bit dark out when I took the photo. These are a pretty great thrown-together meal when you just have a bunch of odds and ends in the fridge.

  • about 1/2 log of precooked polenta, cut into 12, 1/2-inch slices or larger
  • 2/3 cup tomato paste
  • 1 tablespoon white vinegar
  • 2 teaspoons olive oil, divided
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • salt and pepper
  • 1/2 ball fresh mozzarella, sliced into 12 pieces
  • 3 tablespoons chopped onion
  • 3 tablespoons chopped tomato
  • 1 banana pepper, chopped
  • 1 clove garlic, minced
  • 2 teaspoons balsamic vinegar
  • crushed red pepper, optional

Place the polenta slices on a parchment paper-covered cooking sheet.

These are the precooked pizzas. This recipe is pretty loose, you can really use whatever is in your fridge or pantry. It’s sort of a healthier alternative to Bagel Bites, I suppose.

Whisk together the tomato paste, vinegar, 1 teaspoon of the olive oil, sugar, oregano, chili powder, and salt and pepper to taste. If the mixture still seems a bit thick, thin it out with additional olive oil.

Distribute the sauce over the polenta slices evenly. Top each with a slice of mozzarella.

Combine the onions, tomato and peppers in a bowl. Toss with the balsamic vinegar, 1 teaspoon of olive oil, and salt and pepper. Distribute the mixture over the polenta slices. Sprinkle with crushed red pepper, if using.

Bake the mini pizzas at 375 degrees for 15-20 minutes, or until the toppings have browned and the cheese has melted.

Makes 12 mini pizzas.

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by Sarah Steimer

If I had to guess, I would say my last pizza would go well with a glass of chianti wine. This would be perfect beer pizza - specifically an amber ale. But honestly, what do I know?

  • 1/2 this pizza dough recipe – or your own
  • 1/2 can artichoke hearts, drained and blotted dry with a towel – then chopped in quarters
  • 1/2 can chickpeas, rinsed
  • 2 banana peppers, sliced thin
  • 1/4 large white or red onion, sliced thin
  • 1 clove of garlic, minced
  • 1 log plain goat cheese – 5 or 6 ounces
  • 2 tablespoons red pepper flakes (less if you can’t handle the heat)
  • 1 tablespoon Worcestershire sauce (optional)
  • olive oil

Follow these instructions for the dough, if using my crust recipe.

Saute the banana peppers, onion and garlic in olive oil. Set aside.

Once the dough has started to golden slightly, pull out of the oven. Brush once more with the olive oil and add slices (or crumbles) of the goat cheese. Layer the pepper, onion and garlic mixture, the artichoke hearts. Add chickpeas last (this way they won’t roll off). Sprinkle with red pepper flakes and Worcestershire sauce (if using).

Pop back in the oven for another 10 minutes, or until the crust has browned to your liking. Let cool on a rack before cutting.

FYI – I almost expected this pizza to be kind of, well, dry. But it wasn’t at all. The goat cheese was nice and soft and the artichokes almost pop in your mouth. Plus sauteing the peppers and onions first really brought out nice juices, versus “dry” raw vegetables.

Serves about four.

Recipe: Sarah Steimer

Photo: Sarah Steimer

*Throughout August, “That’s Amore” will feature our favorite pizza recipes using farmer’s market ingredients — all of which can be found here.

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by Sarah Steimer

My gnocchi didn't look perfect, but I'm pretty sure that's what happens when you're neither A.) a machine nor B.) a professional chef.

  • 2 pounds Russet potatoes (about two potatoes)
  • 1 1/2 cups all-purpose flour
  • Salt
  • 1 whole egg plus 1 egg yolk, beaten
  • 1 or so bunches of broccoli
  • 2 tablespoons olive oil
  • 1 teaspoon crushed red pepper flakes
  • 4 garlic cloves, thinly sliced
  • grated Parmigiano Reggiano cheese

Make a slash around the circumference of each potato, cutting just through the skin (this will help get the skin off easier when you finish cooking the potatoes).  Bake potatoes in a 350 degree oven until a knife can be inserted easily, about an hour. Or you could pop it in the microwave for a few minutes on the baked potato setting.

Pull the skin off and press the potatoes through a potato ricer into a large mixing bowl or mash it however you can — I just used a hand potato masher and didn’t wind up with many lumps at all. The goal is lump-free potatoes.

If you make more gnocchi than you'll need that day, freeze the pre-cooked pieces on a cookie sheet for about an hour then transfer to a freezer bag, back in the freezer. The gnocchi can last for weeks in there.

Add flour, 1 teaspoon salt and eggs. Mix with your hands into a smooth dough — this works better if the potatoes are warm. Place dough on a lightly floured work surface and knead lightly.

Cut the dough into 4 pieces. Give yourself plenty of counter space and roll each piece with your fingers into a rope about the thickness of your finger. Cut into 1-inch lengths. Roll each on the back of a large fork along the tines, flicking it off into a grooved and rounded shape.

Let me stop right here and say that I have no clue why this fork thing is necessary. I think it was a big time-waster, frankly. Skip it if you’d like.

Place gnocchi on a floured baking sheet.

Clean and trim broccoli then steam it until it reaches your desired tenderness. In the same pot, once you’ve removed the broccoli, add salt to the water and bring to a boil again. Gently add gnocchi to the boiling water in batches. Don’t put in more gnocchi than will rest separately on top when they float to the surface. Continue to cook for 90 seconds after they have risen. Remove with skimmer and place into a colander.

Heat olive oil in a large skillet. Add red pepper flakes and garlic and cook just a few minutes until lightly browned, stirring frequently. Add broccoli, gnocchi and and about 1/2 cup water to skillet, tossing gently and seasoning with salt and pepper.

Add shredded cheese to individual servings.

Makes about four servings.

Recipe adapted from: Cook, Shoot Eat… a photographer’s journey

Photos: Sarah Steimer

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