The Cakes of Monte Cristo (27 page)

Makes 4 to 5 servings

5 to 6 medium-sized potatoes, skins on (I think red potatoes or russets are best for flavor and texture.)

nonstick cooking spray

3 to 4 tablespoons olive oil

¼ cup grated Parmesan cheese (this is the kind you put on spaghetti, not freshly grated Parmesan.)

1½ teaspoons paprika

¾ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon pepper

Preheat oven to 425ºF.

Scrub the potatoes thoroughly, and dice into bite-sized pieces. Line a large baking sheet or jelly roll pan with aluminum foil. Spray the foil with nonstick cooking spray. Spread the diced potatoes on the foil-lined pan and drizzle the olive oil over the potatoes. Using your hands, gently toss the potatoes until completely covered with oil.

In a small bowl, mix together the Parmesan cheese, paprika, garlic powder, salt, and pepper. Sprinkle over the potatoes and use your hands again to make sure the spices coat all the potatoes.

Place the pan in the oven and cook for 35 to 45 minutes, stirring every 10 to 15 minutes so the potatoes cook evenly and don't burn on the bottom. When finished baking, remove from the oven and sprinkle with additional salt and pepper if desired.

•   •   •

Makes 4 to 8 servings

CHUTNEY

1 shallot, diced

3 tablespoons cider vinegar

2 tablespoons light brown sugar

1 tablespoon unsalted butter

1-inch piece of peeled fresh ginger (sliced into coins)

1 teaspoon Madras curry powder

¼ teaspoon kosher salt

pinch crushed red pepper

1 cinnamon stick

3 pears, peeled, cored, and diced (large dice)

2 tablespoons dried cranberries

2 tablespoons chopped fresh cilantro

PORK CHOPS

8 thin bone-in pork chops, each about 4 ounces

kosher salt and freshly ground black pepper

2 tablespoons vegetable oil

For the chutney
: In a medium-sized microwave-safe bowl, stir together the shallot, vinegar, brown sugar, butter, ginger, curry powder, salt, and red pepper. Add the cinnamon stick and stir into the mixture.

Cover and seal with plastic wrap. Heat in a microwave oven on high for 1 minute. Carefully remove the plastic wrap and stir in the pears and cranberries. Re-cover and microwave for 10 minutes more.

Being careful not to let escaping steam burn your fingers, poke holes in the plastic wrap to release the steam. Set the mixture aside.

For the pork chops
: Heat a large skillet over medium-high heat. Pat the pork chops dry and season with salt and pepper to taste. Add approximately 1 tablespoon oil to the pan and heat until the oil shimmers.

Lay 4 chops in the pan and sear until golden on one side. (This should take about 3 minutes.) Turn and cook 1 more minute. Remove the chops from the pan and set aside. Keep warm. Repeat steps above with remaining oil and chops.

When all chops are removed from the pan, add the chutney to the pan and stir, scraping up any browned bits from the bottom
of the pan using a wooden spoon. Simmer until slightly thickened. Stir in the cilantro. Serve the chops with chutney.

•   •   •

Makes 6 to 8 servings

2 tablespoons extra-virgin olive oil (plus a bit more to serve)

2 medium white onions, thinly sliced

½ teaspoon kosher salt (you may want more to season)

4 cloves garlic, minced

1 large head cauliflower (about 2 pounds), trimmed and cut into florets

4½ cups low-sodium vegetable broth (use regular-sodium broth or water if desired)

½ teaspoon coriander

½ teaspoon turmeric

1¼ teaspoons cumin

1 cup coconut milk

freshly ground black pepper, to season

OPTIONAL GARNISHES

¼ cup roasted cashew halves (see note below)

¼ cup finely chopped Italian parsley

red chili pepper flakes, for garnish

Heat the oil in a large pot over medium heat until the oil shimmers. Cook the onions together with ¼ teaspoon salt until the onions are soft and translucent (approximately 8 minutes).

Turn heat to low. Add the garlic and cook for 2 additional minutes.

Add the cauliflower florets, vegetable broth, coriander, turmeric, cumin, and remaining ¼ teaspoon salt. Bring pot to a boil over medium-high heat, then reduce the heat to low.

Simmer until the cauliflower is fork-tender (about 15 to 17 minutes).

Working in batches, purée the soup in a blender until smooth, and then return the soup to the soup pot. If you prefer, use an immersion blender to purée the soup right in the pot.

Stir in the coconut milk and warm the soup. Before serving, add more seasoning and/or spices to taste.

To serve, ladle the soup into bowls and garnish with a handful of toasted cashews, a few springs of parsley, a sprinkle of red chili flakes, and a dash of olive oil to top.

Note: To toast the cashews: Preheat the oven to 350°F and spread the cashews out on a baking sheet in a nice flat layer. Toast for 5 to 6 minutes, or until fragrant.

•   •   •

A true Southern Staple

Makes 8 servings

5 eggs

⅓ cup butter, melted

¼ cup white sugar

½ cup milk (Grandma always made it with whole milk, but use the milk you prefer.)

4 tablespoons cornstarch

1 can corn (approximately 15.25 ounces)

2 cans creamed corn (approximately 14.75 ounces each)

Preheat oven to 400ºF.

Grease a 2-quart casserole dish.

In a large bowl, lightly beat the eggs. Add the melted butter, sugar, and milk. Whisk in the cornstarch. Stir in the corn and creamed corn. Blend well. Pour the mixture into prepared the casserole dish.

Bake for 1
hour.

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