Spicy Eggplant Pie

 

Ingredients

· 200 grams (2 small) Japanese eggplants, cut into 3/4-inch-thick rounds

· 1 ball of Pizza Dough, shaped and waiting on a floured peel (page 26)

· 70 grams (1/4 cup) Basic Tomato Sauce (page 34)

· 8 grams (1 1/4 teaspoons grated fresh ginger

· 1 medium garlic clove, chopped

· 4 grams (1 teaspoon) minced chili pepper (Thai, cayenne, or serrano)

· Generous pinch of fine sea salt

· 6 cilantro leaves, torn

· Extra-virgin olive oil, for drizzling

· 1 gram (1 tablespoon) dried aged bonito flakes

 

Steps

1) Put the pizza stone in a gas oven on a rack about 8 inches from the broiler. Preheat the oven on bake at 500°F for 30 minutes. Switch to broil for 10 minutes. (For an electric variation, see page 18.)

2) While the oven preheats, place the eggplant rounds on a baking sheet and broil for a couple of minutes, just until the tops are lightly browned. Set aside to cool.

3) With the dough on the peel, spoon the tomato sauce evenly over the surface, leaving about 1 inch of the rim untouched. Sprinkle the sauce with the ginger, garlic, chili pepper, and salt. Distribute the eggplant rounds over the surface.

4) With quick, jerking motions, slide the pie onto the stone. Broil for 3 to 3 1/2 minutes under gas (somewhat longer with an electric oven; see page 18), until the top is bubbling and the crust is nicely charred but not burnt.

5) Using the peel, slide the pie onto a platter or serving tray. Distribute the cilantro on top, drizzle with oil, and sprinkle with the bonito flakes.

 

Makes: one 10-to-12-inch pizza

 

From: My Pizza: the easy no-knead way to make spectacular pizza at home

By: Jim Lahey

 

National Snack Food Month

If you’re anything like me, you’re a snack-aholic; which is exactly why BPL is taking National Snack Food Month very seriously. Salty, sweet, and everything in between, we’re right there with you and we want to help you celebrate this February. There’s truly not a bad time for a snack but they really come in handy during movie nights, game days, cocktail hours, and casual parties. If you’re looking for a new recipe to enhance your snacking experience, you’ve come to the right place. Check out the following recommendations:

• The Super Mom's Guide to Simply Super Sweets and Treats for Every Season: 80 Cakes, Cookies, Pies, and Snacks for Perfectly Imperfect Moms by Deborah Stallings Stumm

• Making Snacks That are Sweet, Salty & Crunchy by Megan Borgert-Spaniol

• The Unofficial TikTok Cookbook: 75 Internet-Breaking Recipes for Snacks, Drinks, Treats, and More! by Valentina Mussi

• Snacking Bakes: Simple Recipes for Cookies, Bars, Brownies, Cakes, and More by Yossy Arefi

While these cookbooks are snack-specific, nearly every one of our cookbooks features a good snack recipe or two! Check out our fruitful collection under the call number “641” in both the children’s and adult nonfiction sections for even more. Be sure to let a staff member know which recipes curved your cravings and which book helped you celebrate this delicious month!

Curly Mac ‘N’ Cheese

 

Ingredients

· 1 package rotini

· 6 cups milk

· 3 tablespoons cornstarch

· 3/4 teaspoon salt

· 1/8 teaspoon nutmeg

· 1/2 cup freshly grated parmesan cheese

· 8 ounces sharp cheddar cheese, shredded (2 cups)

 

Steps

1) Preheat oven to 375°F. In large saucepot, cook pasta as label directs. Drain.

2) Meanwhile, in a 4-quart saucepan, with wire whisk, mix milk, cornstarch, salt, and nutmeg until smooth. Cook over medium heat, whisking frequently, until mixture has thickened slightly and boils. Boil, whisking constantly, 1 minute. Remove pan from heat. Gradually whisk in Parmesan until cheese has melted and sauce is smooth.

3) Spoon pasta into shallow 3 1/2-quart or 13” by 9” baking dish. Pour sauce over pasta and stir to thoroughly mix. Sprinkle Cheddar over top. Bake until Cheddar has melted and mixture is hot and bubbling, about 25 minutes.

 

Makes: 6 main-dish servings

 

From: Pasta!: Our Best Recipes From Fettuccine Alfredo & Pasta Primavera to Sesame Noodles & Baked Ziti

By: Good Housekeeping

 

Charcuterie

This February, BPL is hopping on one of the trendiest meal ideas and it’s perfect for a date, right in time for Valentine’s Day! Whether you’re having a girls night in, planning a picnic with your significant other, or making a spread large enough for a whole party, you can’t go wrong with a charcuterie board. For this month’s Quirky Cookbook, we’re highlighting Beautiful Boards: 50 Amazing Snack Boards for Any Occasion by Maegan Brown to help you with all your charcuterie needs. For delicious pairings and beautiful aesthetics, we recommend the recipes Dim Sum Board, Fall Feast Board, and Build-Your-Own Taco Board. Brown has exactly what you need to be an entertaining gamechanger; with specific recipes for birthdays, game nights, and holidays. She also has recipes that would be ideal for smaller settings too. Brown’s recipes have been such a hit, that she went on to write two additional titles with even more mouth-watering charcuterie goodness: Brilliant Bites: 75 Amazing Small Bites for Any Occasion and Spectacular Spreads: 50 Amazing Food Spreads for Any Occasion. All three of these titles have beautiful photos to accompany each recipe and are accompanied by easy-to-follow instructions. Find Brown’s title under the call number “642 Bro” at BPL and let us know what your favorite recipe was!

Honey-Roasted Peanut Brittle

 

Ingredients

· 2 cups granulated sugar

· 2/3 cup light corn syrup

· 2 1/2 cups unsalted honey-roasted peanuts

· 2 tsp flaky sea salt, plus more for sprinkling

· 2 tsp baking soda

· 2 Tbsp unsalted butter

· 2 tsp pure vanilla extract

 

Steps

1) Lightly grease a baking sheet with nonstick cooking spray or softened butter. Line with parchment paper.

2) Combine the sugar, corn syrup, and 1 cup water in a medium saucepan and bring to a boil over high heat. Cook the sugar without stirring, but lift the pan off the heat and swirl its contents periodically to ensure that the sugar cooks evenly. Continue to cook until the mixture darkens to a deep amber color, about 15 minutes (12 minutes for a golden amber, if you prefer a lighter, more sweet-tasting brittle). Remove the pan from the heat and immediately add the nuts. Stir, and add the salt, baking soda, butter, and vanilla. Stir again until incorporated.

3) Pour the mixture onto the prepared baking sheet and, using a small offset spatula or a butter knife greased with nonstick cooking spray or softened butter, smooth out the mixture until it is 1/4 to 1/2 in [6 to 12 mm] thick. Sprinkle with flaky sea salt. Place the baking sheet in the freezer for 20 minutes, or on the counter for 1 hour, until the brittle has hardened.

4) Crack it into pieces and serve immediately or store in an airtight container on the counter for up to 3 weeks.

 

Makes: 3 1/2 cups

 

From: The Vintage Baker: Butterscotch Pecan Curls to Sour Cream Jumbles: More than 50 Recipes

By: Jessie Sheehan

 

Smoked Fish Sushi

 

Ingredients

· 150 g/5 oz. smoked rainbow trout or smoked salmon, thickly sliced

· 2 sliced lemon, cut into 16 fan-shaped pieces

· 1/2 quantity vinegared rice

· Pickled ginger, to serve

· Japanese soy sauce, to serve

· A wooden mould or rectangular plastic container, 18 x 12 x 5 cm

 

Steps

1) Lay the trout or salmon slices evenly in the bottom of a wet wooden mould. Alternatively, use a rectangular plastic container lined with a piece of clingfilm/plastic wrap large enough for the edges to hang out of the container.

2) Transfer the vinegared rice into the mould and press it firmly and evenly into the mould (dip your fingers in hand vinegar if the rice is sticking to them). Put the wet wooden lid on top. If using a plastic container, fold in the clingfilm/plastic wrap to cover the rice and top with a piece of cardboard just big enough to cover the rice, and put a weight on top. Leave in a cool place (not the refrigerator) for 2-3 hours or overnight.

3) When ready to serve, remove from the container and unwrap any clingfilm/plastic wrap. Take a very sharp knife and wipe it with a vinegar-soaked cloth or kitchen paper. Cut the block of sushi into 4 lengthways, then in 4 crossways, making 16 pieces.

4) Arrange on a large serving plate. Put a fan-shaped piece of lemon on top. Serve with pickled ginger and a little Japanese soy sauce.

 

Makes: 16 pieces

 

From: Simple Sushi: light and healthy sushi, miso soups, noodle bowls and more