Combine the
grated cheddar, Parmesan, flour and butter in the bowl of a
food processor fitted with a steel blade; pulse until the
ingredients combine to resemble coarse crumbly meal.
Whisk the
minced garlic into the cold milk and add to the mixture in
the food processor. Pulse until a stiff dough forms.
Gather the
dough into a ball and transfer to a lightly floured surface.
Form into a round log about 8 inches long and 1-1/2 inches
in diameter. Wrap the log tightly in plastic wrap and
refrigerate until it is firm enough to slice, about 2 hours.
Combine the
crushed cumin seeds with the coarse salt and sprinkle evenly
onto a clean dry work surface. Remove the chilled log from
the plastic wrap and roll in the seeds to coat the exterior.
Cut into slices slightly less than 1/2 inch thick and
transfer the slices to an ungreased baking sheet, placing
them about 1-1/2 inches apart (if necessary, this can be
done in two batches).
Bake on the
middle rack of a 400 degree F oven until the crisps are
bubbly on top and the edges are evenly browned, 10 to 12
minutes (they will spread a little as they bake).
Immediately transfer the crisps to a cooling rack using a
metal spatula. Cool completely and then store in an airtight
container until ready to serve.
Basil-Pear Salad with Mixed Autumn Greens
Makes 6 servings
Dressing:
4 whole cloves garlic, peeled
1 teaspoon olive oil
Pinch of salt
1 cup packed fresh basil leaves
4 tablespoons balsamic vinegar
1/4 cup vegetable oil
2 tablespoons walnut oil
2 tablespoons crumbled Gorgonzola cheese
Coarse salt and cracked black pepper
Salad:
8
cups torn salad greens (radicchio, endive, mustard greens,
chard)
2
tablespoons fresh chopped basil
6
medium Bosc pears
To roast the garlic:
Place the
cloves of garlic in a small pan, drizzle with 1 teaspoon of
olive oil and bake for 20 to 22 minutes in a 425-degree
oven.
To make the dressing:
Combine the
roasted garlic with a pinch of salt in a bowl and mash into
a paste with a fork. Transfer to a blender and add in the
basil and vinegar. PurŽe thoroughly. With the blender
running at low speed, slowly pour the vegetable and walnut
oils into the dressing until emulsified. Transfer to a small
bowl and fold in the Gorgonzola. Season to taste with salt
and pepper.
To prepare the salad:
Rinse the
greens thoroughly and shake off any excess water; combine
with the basil and seal in a large plastic bag.
Cut each
pear in half lengthwise and scoop out the core using a melon
scoop; slice thinly.
To assemble the salad:
Toss the
prepared greens with the dressing and garnish with the
pears.
Note: If taking along on an outdoor picnic, it's best to pack the pears whole
and slice them just before serving so they don't turn brown.
Double Fudge Rocky Road Brownies
Makes 16
brownies
Brownies:
6
ounces unsweetened chocolate, coarsely chopped
1-1/4
cups all-purpose flour
1
teaspoon baking powder
1/2
teaspoon salt
3/4
cup (1-1/2 sticks) unsalted butter, softened
2
cups granulated sugar
4
large eggs, room temperature
1
tablespoon pure vanilla extract
1-1/2
cups chopped toasted almonds
1-1/2
cups miniature marshmallows
Frosting:
1/4
cup heavy cream
3/4
cup granulated sugar
1
teaspoon pure vanilla extract
2
ounces unsweetened chocolate, finely chopped
1/4
cup (1/2 stick) unsalted butter, sliced into 1-inch pats
1/2
cup chopped toasted almonds
1/2
cup miniature marshmallows
Adjust the
baking rack to the middle of the oven and preheat to 350
degrees F. Lightly grease a 9x9-inch baking pan.
To make the brownies:
Melt the
unsweetened chocolate in the microwave or in a double boiler
over medium heat, then stir until smooth. Set aside to cool.
Whisk
together the flour, baking powder and salt in a small bowl;
set aside.
Thoroughly
cream the butter and sugar in the bowl of a mixer fitted
with a paddle; beat in the cooled melted chocolate. Scrape
down the sides of the bowl; then with the mixer running at
medium speed add in the eggs one at a time, beating well
after each addition. Turn the mixer speed to low and add the
vanilla; then blend in the flour mixture just until
incorporated. Fold in the chopped almonds and marshmallows.
Spoon the
batter evenly into the prepared pan and smooth the top with
a spatula. Bake just until the brownies begin to pull away
from the edges, 30 to 35 minutes; do not overcook. Cool to
room temperature before frosting.
To prepare the frosting:
Heat the
cream with the sugar and vanilla in a small saucepan just
until it simmers, whisking thoroughly to dissolve the sugar.
Add in the
chopped chocolate and remove from heat; whisk until the
chocolate is melted. Add in the sliced butter and beat until
smooth. Cool slightly and pour over the pan of brownies.
Sprinkle with the additional chopped almonds and
marshmallows. Cool completely (do not refrigerate), then
slice into 16 even squares.
Recipes from A RETURN TO
FAMILY PICNICS (Multnomah Publishers; March 2005;
$32.00/Hardcover)
