Grilled Flatbread with Roasted Grapes and Arugula

If you've never grilled bread before and the concept peaks your interest even in the slightest, I hope you'll take the next opportunity you have to try it. It's hard to beat fresh bread (think flatbread, pita, or pizza) perfumed with smokiness and loaded with fresh ingredients. I don't know about you, but once we fire up the grill I'm tempted to grill anything in the kitchen that's remotely grillable. The same holds true when I melt a bar or two of chocolate to dip strawberries. Once I start dipping things in chocolate, the stopping point becomes unclear. 

Consider giving this flatbread a try for your next dinner party. Arugula is everywhere right now, so this particular recipe brings together sharp, earthy Gorgonzola, peppery arugula, and sweetly roasted grapes. The walnuts bring in a soft, tannic crunch to the mix. Why not double the recipe consider other fruit and topping combinations, too, like roasted strawberries with goat cheese and basil, or roasted cherries with sage and mascarpone? Basically, many combinations of grilled bread + roasted fruit + spreadable cheese are utterly divine. 

And good news for busy folks who crave freshly baked bread, but don't have a ton of time - this flatbread comes together quick. It takes less than an hour from start to finish with mixing, kneading, fermenting, and grilling, during which time you can prep the toppings.

Grilled Flatbread with Roasted Grapes and Arugula
Makes two 9-inch flatbreads

For the the flatbread:
6 ounce water, warm
1/4 teaspoon active dry yeast
2 cups flour
1 teaspoon salt
1 ounce olive oil

Whisk together warm water and yeast in a large mixing bowl, or the bowl of a stand mixer. Let sit for 10 minutes to give the yeast a chance to bubble. Add in flour, salt, and olive oil. Stir vigorously by hand using a wooden spoon for 6-8 minutes, until the dough forms a ball and becomes elastic. It will pull away from the spoon, but remain a bit sticky. If using a stand mixer, attach the bread hook to the mixer and mix on low for 5-6 minutes. Next, cover the dough with plastic wrap and let it sit at room temperature for 30 minutes to lightly ferment.

Meanwhile, fire up the grill or, if baking, preheat the oven to 400 degrees fahrenheit.  

While the grill heats up, lightly dust a baking sheet with flour, then transfer the dough to a working surface also dusted with flour. Cut the dough into two equal pieces. Flour a rolling pin then roll out the pieces until they just under 1/4" thick. Transfer them to the baking sheet. 

Brush the first flatbread with olive oil and place it on the hot grill with the oiled side down. Grill for 1-2 minutes on each side, carefully checking with tongs to make sure it doesn't burn. Once both sides have been grilled, remove from heat, and repeat with the second flatbread.

If baking, disregard brushing with olive oil; just slide the baking sheet into the oven and bake for about 25 minutes. The bread will be soft and chewy on the inside with a crisp and toasted exterior. 

For the toppings:
1 1/2 cups red seedless grapes, sliced
1 teaspoon balsamic vinegar
2 ounces Gorgonzola
5 ounce cream cheese
1/2 cup walnuts
1 cup arugula

Preheat oven to 400 degrees fahrenheit. Place the grapes on a parchment paper-lined baking sheet and brush them with balsamic vinegar. Transfer to the oven and cook for 15 minutes, or until the grapes begin to shrivel and wrinkle.

Toast the walnuts in the oven at 400 degrees fahrenheit for about 5 minutes. This can be done while the grapes are baking.

Meanwhile, stir together blue cheese and cream cheese. Spread each cooled flatbread with cheese, then add roasted grapes, toasted walnuts, and top with fresh arugula. 

White Radish Fries with Coconut Curry Dipping Sauce

White radishes (also called daikon radish) are all over the farmers market right now. I love the sharp, pungency of raw radish, but there's also something really spectacular about the sweetness that comes from roasting them. Try these roasted white radish fries next time you pick up a bundle. -Mallory

White Radish Fries
a handful of white radishes
1 tablespoon olive oil
1/4 teaspoons salt
cilantro for topping

Preheat the oven to 400 degrees Fahrenheit. Clean the radishes, remove the tops for another use (like pesto!), and peel the outsides with a vegetable peeler. Julienne the radishes into thick fries. Toss them with olive oil and salt and roast them on a parchment paper-lined baking sheet for 25-30 minutes. Remove from oven, top with fresh chopped cilantro, and serve with dipping sauce. 

Coconut Curry Dipping Sauce
1/2 cup coconut milk
1 tablespoon red curry paste
1 teaspoon ginger, grated
1 tablespoon orange juice
1 teaspoon cilantro, chopped
1/4 teaspoon soy sauce

Whisk together ingredients in a small bowl. Refrigerate until ready to serve. 

Stuffed Mushrooms with Peas and Caramelized Shallots

I'm always in the market for meatless dinner party appetizers or satiating meatless additions to lunch or dinner. For me, regular doses of vegetable-focused meals are how I healthily afford future fried chicken excursions.

Peas and mint make a delightful pair--they're great together as a salad or spread onto toast. These stuffed portabella mushrooms bring together peas and mint with the sweetness of caramelized shallots and rich, creamy fontina. -Mallory 

Preheat oven to 375 degrees fahrenheit. 

1 pound mushrooms, I used mini portabella but white button work well, too
1 tablespoon olive oil
1/4 teaspoon salt and a dash of pepper
1 tablespoon butter
2 shallots, skins removed and sliced
2 cups frozen peas
1/2 cup plus 1/4 cup fontina cheese, shredded
1/2 lemon, juiced
2 tablespoons mint leaves, finely chopped

Clean the mushrooms with a wet paper towel or cloth to remove dirt. Remove the stems and save them for another recipe. Toss the mushroom caps with olive oil, season them with salt and pepper, then place them on a baking sheet with the stem-side down. Bake for 15 minutes, until the mushrooms begin to shrivel and become tender. Remove from the oven and drain off any cooking juice that's on the pan. Let cool, then turn the caps over before stuffing.

Melt butter in a medium-sized skillet over medium heat. Add the shallots and slowly cook, stirring often, until they turn a rich caramel color, about 20 minutes. Lower the heat as needed to prevent burning. Once caramelized, remove from heat and set aside. 

Meanwhile, bring 3 cups of water to boil in a large sauce pan. Add the peas, return to a boil, then lower heat to medium and let cook until tender, about 3 minutes. Drain the water and set the peas aside to cool.

In a food processor combine peas, 1/2 cup of fontina cheese, lemon juice and mint leaves. Process until smooth. Transfer to a bowl and fold in caramelized shallots. 

Stuff the mushrooms with the pea and shallot mixture. Use the remaining 1/4 cup of fontina cheese to top the stuffed mushrooms. Bake for 20 minutes at 375 degrees fahrenheit, then let cool slightly before serving. 

Chard Stalk Hummus

Chard leaves and stalks are wonderfully different. One soft and tender, the other crunchy and fibrous. The leaves are wholesome raw, chopped into salads or juiced, and just as easily braised and sautéed with the benefit of citrus or garlic. They are quickly delicious while the stalks need a bit more time and attention to unravel their best flavor. I enjoy the stalks pickled, roasted, steamed or sautéed into stirfry. While these methods are better than just sending them onto the compost pile, consider this chard stalk hummus as a resourceful alternative. 

The use of chard stalks as a hummus is somewhat common in mediterranean cooking. I came across the idea in Root-to-Stalk Cooking by Tara Duggan. Paula Wolfert's The Cooking of Eastern Mediterranean and Clifford Wright's Mediterranean Vegetables also provide variations, among others.

I made this dip by replacing the chickpeas in favorite hummus recipe with steamed chard stalks, heavy on the tahini and garlic. I was pleasantly awed by the texture - it perfectly captures the creaminess of hummus. I'm still rapt in the memory of the garlicky lemon flavor. This dip is pink because I used rainbow chard stalks as that's what I had on hand, but for a beige-colored dip, use swiss chard stalks.  

Chard Stalk & Tahini Dip
Makes 3 cups of hummus
3 cups chard stalks, chopped
2/3 cup tahini
1 lemon, juiced
4 cloves garlic, smashed with skins removed
1/2 teaspoon salt
olive oil and pumpkin seeds for serving

Steam the chard stalks using a steamer pot. Add about an inch of water to the base pot, bring to a boil over medium-high heat, then reduce heat to medium. Place chard in the steaming pot above and cover with a lid. Steam until the stalks are tender and soft, between 10-15 minutes. Remove from heat and set aside to cool.

Combine cooked chard stalks, tahini, lemon juice, garlic and salt in a food processor. Process until a thick paste forms. Add 3 tablespoons of ice water, then continue processing until the dip is smooth and creamy. Transfer to a serving dish and refrigerate until ready to use. Finish with a drizzle of olive oil and pumpkin seeds. Serve with fresh pita and enjoy within a few days. -Mallory

White Bean & Ancho Chile Spread

Every year my family gets together in St. Louis to celebrate a beloved trifecta: my grandparents' anniversary, groundhog's day and my grandmother's birthday. We're not all that partial to groundhogs or weather predictions, but groundhog's day is sandwiched between the other two occasions and thus always ends up as part of the celebration. This weekend was no exception and my grandparents marked 59 years of marriage. My grandparents have been a constant source of encouragement and inspiration for me.  Early on in their marriage they took time to travel to every state in the continental U.S.A. on their Honda motorcycle. My grandmother handed-me-down the matching maroon jacket she wore through every state. It's a regular part of my wardrobe and one of those things I'd choose for a deserted island. To this day my grandparents share stories about those and other adventures, always encouraging our family to see as much of the world as we can and celebrate every day.

This food blog is an outgrowth of that encouragement, the place where I can capture the food and flavors that take me aback and remind of the friends and family that I share them with. So, in the spirit of savoring the special in every occasion, today's recipe is a fun variation of a white bean spread using a lively matchup of ingredients that work extremely well together. This spread packs a surprising depth of earthy yet subtly sweet and fruit-forward flavors. 

White Bean Ancho Spread
Makes about 2 cups spread
2 cups cooked white beans
2 dried ancho chiles
juice of one lime
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon cumin seeds, ground
3 tablespoons cilantro, chopped 

Presoak and boil the white beans if using dried beans until they are soft and cooked through.

Prepare a pot of boiling water. Rinse the dried chiles, cut their tops off and shake out the seeds. Toast them over medium-high heat in a small skillet for 3-4 minutes, turning them often to prevent burning. The skin will become velvety and soft. Set the chiles in a small bowl, pour the boiling water over them, place a plate on top of the bowl to trap in the heat and let them sit for 20 minutes. After 20 minutes the chiles should be soft, pliable and fully rehydrated. Place the chiles and 1 ounce of their liquid in a food processor along with the cooked white beans, lime juice, olive oil, salt and cumin. Blend until smooth. Transfer to a serving dish and top with fresh cilantro. Cut and fry corn tortillas in hot oil to serve as chips. 

-Mallory

Spinach Artichoke Dip with a Brunch-Ready Quiche

A few years ago when dining at a local Italian cafe, Mark and I had a sizable amount of leftover spinach artichoke dip. Our server shared that her favorite fix for leftover spinach artichoke dip is to fold it into eggs the next morning. As you might suspect, this is unsurprisingly delicious. Now I'm always a tad thrilled to make this dip for a dinner gathering just to set aside some of the batch for an upcoming breakfast or brunch. The dip fares well in the freezer, too, so there's not necessarily the urgency to use it right away. We've adapted this to omelets, scrambled eggs and frittatas, but our personal favorite is quiche, especially if we are hosting out of town guests.

You can stumble upon many enjoyable recipes for spinach artichoke, but I'm a hearty proponent of making a roux of flour and butter and turning it into a cheese sauce using a smoked cheese, like smoked gouda. 

6 tablespoons butter, divided
1 tablespoon garlic, minced
10 ounces fresh spinach
2 14-ounce cans artichokes, drained and chopped
1/4 cup flour
1/2 teaspoon salt 
2 cups milk
8 ounces cream cheese, softened and divided into 8 smaller pieces
1 cup smoked gouda, grated
1/2 cup parmesan, grated

Preheat oven to 400 degrees fahrenheit. 

Melt 3 tablespoons butter over medium heat. Add garlic and cook for 1 minute.  Add fresh spinach and let it cook down, stirring occasionally, about 5 minutes. Remove the spinach from heat and drain the liquid, squeezing out as much as possible, then set aside. Heat artichokes over medium heat for 2 minutes, then set aside with the spinach.

Use the remaining 3 tablespoons of butter for the roux; substitute lard or bacon fat if you have it on hand. In a medium-sized saucepan, heat the fat over medium heat then add flour, stirring continuously as the roux begins to change in color and texture, 2-3 minutes. Add salt then stir in milk, making sure to break up any clumps of flour. Add in cream cheese and smoked gouda, stirring until the cheese sauce is smooth. Remove from heat and stir in spinach and artichokes. 

Grease a 9x9 inch or similarly sized baking dish. Pour the dip into the baking dish and top with grated parmesan cheese. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes. Serve hot with sliced vegetables, bread and/or tortilla chips. Reserve a cup and a half of the dip for an upcoming quiche.

Ready for the quiche? The crust takes the most preparation, so if you're short on time you can swap in a pre-made crust. 

Quiche Crust
Makes 1 bottom crust
4 ounces butter (1 stick), chilled
3/4 cup flour
1/4 teaspoon salt
1 tablespoon apple cider vinegar 
2-4 ounces ice water

Cut the butter into small pieces then set it in the freezer to chill for 10 minutes. Combine salt and flour. Cut in the cold butter using a pastry cutter or your hands. Crumble the butter into the flour until any remaining pieces are the size of small peas. The flour will look more like cornmeal or polenta at this point. Add the vinegar and 2 ounces of ice water. Combine with a spatula until a dough forms. Add more ice water as needed, one tablespoon at a time. Shape the dough into a disk, wrap in plastic wrap and set chill in the refrigerator for 30 minutes.

Preheat oven to 350 degrees fahrenheit. Roll out the pie dough on a floured surface and place in a buttered pie dish. Line the inside of the pie with parchment paper and fill with pie weights or dry beans. Blind bake the crust for 15 minutes. Remove the pie weights or dry beans, then bake for an additional 5 minutes. Set aside to cool and prepare the filling. 

Quiche Filling
Makes 1 quiche
1 1/2 cups spinach artichoke dip
1/8 teaspoon cayenne
1 1/4 cups heavy cream
3 eggs

Stir together spinach artichoke dip, cayenne and heavy cream in a medium-sized bowl. Whisk eggs in a separate bowl then add to quiche filling. Stir until well incorporated then pour into the cooled pie crust.

Bake for 35 minutes until the sides of the quiche are set, but the middle still slightly jiggles. Remove from the oven and let cool completely before slicing. 

-Mallory