Food 2: Snacks

Showing posts with label Snacks. Show all posts

Monday, December 9, 2013

Gluten-Free Corn Muffins

Serve these golden muffins with a hot bowl of chili or with pork or chicken. For those with a sweet tooth, increase the sugar to 2⁄3 cup and serve as a healthful snack.

Unsalted butter or nonstick cooking spray, for the pan

1 cup Gluten-Free All-Purpose Flour

1 cup yellow cornmeal

1⁄4 cup granulated sugar

2 tsp. baking powder

3⁄4 tsp. xanthan gum

1⁄2 tsp. baking soda

1⁄2 tsp. table salt

2 large eggs

1⁄2 cup (1 stick) unsalted butter, melted, or vegetable oil

1 cup buttermilk

Heat the oven to 375°F. Grease a 12-cup muffin pan with unsalted butter or nonstick cooking spray.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, xanthan gum, baking soda, and salt until well combined. Make a well in the center and set aside.

In a medium bowl, using a wire whisk, lightly beat the eggs. Gradually whisk in the butter until well blended, then whisk in the buttermilk.

Pour the liquid mixture into the well in the flour mixture and stir until combined. Spoon the batter into the prepared muffin pan, filling each cup until nearly full and mounding the batter in the center to the top of the cups, or slightly above.

Bake until golden brown and a wooden pick inserted in the center comes out clean, 16 to 18 minutes. Immediately remove the muffins from the pan, transfer to a wire rack, and cool the muffins on their sides. Serve the muffins warm or at room temperature.

Gluten-Free Sweet Potato Biscuits

Since sweet potatoes are available year-round, you can have a taste of fall even on a cool spring day. These have a pretty orange color and a nice touch of spice. Halve and fill with a slice of ham, topped with a scrambled or fried egg and a dash of maple syrup for a hearty breakfast sandwich.

1-1⁄2 cups Gluten-Free All-Purpose Flour, more for dusting

1⁄2 cup cornstarch

2 Tbs. firmly packed brown sugar

1 Tbs. baking powder

1 tsp. ground cinnamon

3⁄4 tsp. xanthan gum

1⁄2 tsp. baking soda

1⁄2 tsp. table salt

1⁄2 tsp. grated nutmeg

1⁄8 tsp. ground ginger

6 Tbs. (3⁄4 stick) cold unsalted butter, cut into pieces

1 large egg

1 cup mashed, peeled, cooked sweet potatoes (2 medium)

6 Tbs. whole milk

1 Tbs. unsalted butter, melted (optional)

Heat the oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, cornstarch, brown sugar, baking powder, cinnamon, xanthan gum, baking soda, salt, nutmeg, and ginger until well combined. Add the butter pieces. Using a pastry blender, a fork, or two knives, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and set aside.

In a small bowl, using a wire whisk, lightly beat the egg. Stir in the mashed sweet potatoes. Gradually whisk in the milk. Pour the liquid mixture into the well in the flour mixture all at once and stir with a fork just until the dry ingredients are moistened and the mixture comes together into a soft dough.

Place the dough on a board or other surface lightly dusted with
gluten-free all-purpose flour. With lightly floured hands, gently pat
into a flat disk about 3⁄4 inch thick. Using a 2-inch biscuit cutter
dipped in flour, cut out as many biscuits as possible. Gently gather the
scraps into a ball, pat out, and cut out more biscuits. Place the
biscuits about 1 inch apart on the prepared baking sheet. Brush the tops
of the biscuits with melted butter, if desired.

Bake until the biscuits are golden brown, 15 to 20 minutes. Immediately transfer to a wire cooling rack. Serve warm.

Vegan Vanilla-Mixed Berry Muffins

We have a rule at Flour Bakery that if something is labeled “vegan” it has to be just as delicious to those who are not concerned about the label as to those who are. We created this muffin to satisfy our growing number of customers who have converted to veganism, and it has as many non-vegan fans as vegan ones. In fact, most people don’t believe us when we tell them that it’s vegan. To the nonbelievers the proof is in the recipe. In developing this muffin recipe, we realized that many vegan pastries make up for their lack of dairy and eggs by being super sweet and extra oily. We held back on the sugar and oil to create a scrumptious fluffy muffin that people of all dietary preferences will enjoy.

2-2/3 cups all-purpose flour

2 tsp. baking soda

1 tsp. kosher salt

1 cup granulated sugar

3/4 cup plus 2 Tbs. vegetable oil, such as canola

1-1/3 cups plain soy milk

2 Tbs. distilled white or cider vinegar

1 Tbs. vanilla extract

1 cup fresh or frozen raspberries

1 cup fresh or frozen blueberries

Preheat the oven to 350°F, and place a rack in the center of the oven. Line the cups of a 12-cup standard muffin tin with paper liners or generously oil and flour them.

In a medium bowl, combine the flour, baking soda, salt, and 3/4 cup plus 2 Tbs. of the sugar and stir until well mixed. In a separate bowl, whisk together the oil, soy milk, vinegar, and vanilla extract. Make a well in the dry ingredients and pour the wet ingredients into the middle of the well. Stir with a rubber spatula until well mixed. Add the raspberries and blueberries and mix until the fruit is evenly distributed.

Spoon an equal amount of batter into each prepared muffin cup. Sprinkle the tops with the remaining 2 Tbs. sugar.

Bake for 25 to 30 minutes, or until the muffins are pale gold and the tops spring back when pressed gently in the middle. Let cool in the tin on a wire rack before popping them out. The muffins taste best on the day they are baked, but any uneaten muffins can be stored in a covered container at room temperature for 2 or 3 days. For the best results, refresh them in a 300°F oven for 4 to 5 minutes.

Kiwi-Strawberry Ice Pops

The kiwi's black seeds not only make this speckled pop gorgeous, they add a little bit of crunch. Create your own customized ice pop recipe with the Recipe Maker.

1/2 cup granulated sugar

Pinch of kosher salt

1 tsp. coriander seeds, crushed

1-1/2 lb. kiwi, peeled

1 cup quartered strawberries (or cut into smaller pieces if large)

Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the coriander seeds. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the kiwi in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the strawberries among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the strawberries. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Homemade Fruit Leather

Summer berries and stone fruit make great jellies and jams, but dehydration is an equally delicious way to preserve them; it transforms your favorite fruit into a sweet, chewy snack that’s amazingly easy to make and lasts for months.Video:Watch our Homegrown/Homemade team demonstrate how to make fruit leather with their crop of fresh strawberries.

2 lb. strawberries, hulled and halved (6 cups); sweet cherries, pitted and halved (5 1/2 cups); apricots, pitted and halved (6 cups); or blueberries, stemmed (6 cups)

2 to 6 Tbs. honey

Purée the fruit in a food processor until it’s completely smooth, 2 to 3 minutes, scraping down the sides occasionally. If using strawberries, strain the purée through a fine sieve to remove the seeds (press hard with a rubber spatula to extract as much liquid and pulp as possible).

Pour the fruit purée into a medium saucepan and bring to a boil over medium heat, stirring occasionally. Reduce the heat to a simmer and cook, stirring often and scraping the sides and bottom of the saucepan with a heatproof spatula, until any foam subsides and the purée turns glossy, 8 to 12 minutes for blueberry, 20 to 25 minutes for apricot, 35 to 40 minutes for cherry, or 35 to 55 minutes for strawberry. You should have about 1-3/4 cups.

Remove the saucepan from the heat and stir in the honey to taste. (The purée can be refrigerated for up to 3 days at this point. Cover tightly, placing plastic wrap directly on the surface of the purée. Bring to room temperature before proceeding.)

Position a rack in the center of the oven and heat the oven to 170°F, using a convection mode, if available. Line a large rimmed baking sheet (18x13 inches) with a nonstick baking iner, such as a Silpat (16-1/2 x 11-5/8 inches). Pour the purée down the center of the baking liner and spread it evenly with a large offset spatula to a 1/8-inch thickness, leaving a 1/2-inch border all around. The edges should be slightly thicker than the middle, as they dry out faster.

Dry the purée in the oven, rotating the pan halfway through, until it looks leathery and feels somewhat firm to the touch but is still tacky and not completely dried, 6 to 7 hours (or 3-1/2 to 4-1/2 hours on a convection setting). Transfer the baking liner to a cooling rack and let the leather sit at room temperature until it separates easily from the baking liner and is mostly dry on top, 24 to 72 hours. The strawberry leather may still be slightly tacky,and the blueberry leather may have a bit of moisture on top—blot it with a paper towel before wrapping.

Place a piece of parchment over the leather. Flip the leather parchment side down and peel off the baking liner. Starting with a long side, roll the leather and parchment into a cylinder. Using kitchen shears or a sharp knife, cut the leather into 1-inch segments. Wrap each segment in plastic wrap and store them in an airtight zip-top plastic bag at room temperature.

Smoked Paprika Potato Chips

If you don’t already have a mandoline slicer, it is worth getting one just to be able to make these chips. Their deep potato flavor is a revelation and they make for a crunchy indulgence you can feel good about. The smoked paprika gives them a depth of flavor that elevates them to another level, but they are also delicious simply salted.

Nonstick cooking spray

2 large russet potatoes (about 1-1/4 lb. total), unpeeled

1 Tbs. olive oil

2 tsp. sweet Spanish smoked paprika

1/2 tsp. salt

Heat the oven to 400°F. Spray two baking sheets with cooking spray.

Slice the potatoes using a mandoline into very thin (1/16-inch) rounds. Rinse the potatoes well under cold water, then spread them on paper towels. Dry them completely using more paper towels.

In a large bowl, whisk together the oil, paprika, and salt. Add the potatoes and toss to coat evenly.

Spread the potatoes in a single layer onto the prepared baking sheets. Bake until the potatoes are crisp and browned and release easily from the baking tray, 12 to 30 minutes. Since small variations in slice thickness can make a big difference in cooking time, check the trays after 12 minutes and every 5 minutes thereafter to remove any chips that are already done, then return the rest to the oven if necessary. The chips will crisp further as they cool. Once cool, store in a paper bag for up to 3 days.

Blackberry-Apple Turnovers

With a dense crispness and a high sugar-to-acid ratio, Pink Lady apples are ideal for these pies. Even when tender, they hold their shape and retain some firmness, for a nice contrast to the juicy, collapsed berries.

For the dough

11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour

2 Tbs. granulated sugar

1/2 tsp. kosher salt

6 oz. (3/4 cup) cold unsalted butter, cut into 12 pieces

6 oz. cold cream cheese, cut into 6 pieces

1/2 cup heavy cream

For the filling

6 oz. (1-1/4 cups) blackberries, halved

1 large Pink Lady apple, peeled, cored, and cut into 1/4-inch dice

1/2 cup light brown sugar

1 Tbs. unbleached all-purpose flour

1/2 tsp. ground allspice

1/4 tsp. kosher salt

For assembly

1 large egg yolk

Granulated sugar

Make the dough

Put the flour, sugar, and salt in a food processor. Add the butter and cream cheese and pulse until the mixture resembles coarse meal, 8 to 10 pulses. Add the cream and pulse, pausing to scrape the bowl once or twice, just until the dough starts to come together, 8 to 10 pulses more. Do not overprocess. Turn the dough out onto a clean work surface, gather it together, and pat it into a rectangle. Wrap it in plastic and refrigerate for at least 2 hours and up to 3 days.

When ready to bake, position racks in the bottom and top thirds of the oven and heat the oven to 400°F. Line 2 large rimmed baking sheets with parchment.

On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 13x18-inch rectangle. Be sure to loosen the dough several times and reflour underneath so it doesn’t stick. Trim the edges straight to form a 12x16-inch rectangle and cut the dough into twelve 4-inch squares. Put six squares on each baking sheet.

Make the filling

In a medium bowl, lightly toss the blackberries, apple, brown sugar, flour, allspice, and salt until combined.

Assemble and bake the turnovers

Tip:

Cup a dough square in one hand to create a triangular pocket. Fill the dough with your other hand, pull the corners up to form a triangle, and pinch to seal.

In a small bowl, beat the egg yolk with 1 tsp. water. Brush the outer edges of each dough square with egg wash. Spoon 2 rounded Tbs. of the filling into the center of each square. Bring the points together into a triangular shape, pressing to seal the edges. Lightly brush the top of each turnover with egg wash and sprinkle with a scant 1/2 tsp. granulated sugar. With the tip of a paring knife, cut a steam vent in the center of the top crust of each turnover.

Bake until the turnovers are browned and the filling is bubbling, 25 to 30 minutes, swapping and rotating the baking sheets’ positions about halfway through baking. (Don’t worry if juice leaks out.)

Transfer the baking sheets to racks and allow to cool for 5 minutes. Then loosen the turnovers with an offset spatula and cool completely on the sheets. The turnovers are best the day they’re made.

Plum Cobbler with Honey and Lavender Biscuits

The tender biscuits that top this cobbler come together in a food processor in minutes. Use a mild honey in the filling so it doesn’t overpower the plums.

For the topping

6 oz. (1 1/3 cups) unbleached all-purpose flour

1/3 cup granulated sugar

1-3/4 tsp. baking powder

1/4 tsp. table salt

3 oz. (6 Tbs.) cold unsalted butter, cut into 5 pieces

1 tsp. chopped dried lavender

1/2 tsp. finely grated lemon zest

7 Tbs. heavy cream

Tip:

Use dried edible organic lavender to make this biscuit topping (not the lavender used to make scented sachets). It can be found at Whole Foods, natural food stores, and specialty markets.

For the filling

2/3 cup mild honey (such as clover)

1 tsp. chopped dried lavender

2-1/2 lb. ripe plums (about 12), halved and pitted, each half cut into 3 wedges

1 Tbs. cornstarch

Pinch table salt

Position a rack in the center of the oven and heat the oven to 375°F.

Make the topping

In a food processor, combine the flour, sugar, baking powder, and salt. Pulse briefly to blend. Add the cold butter and pulse into 1/2-inch pieces, 5 to 7 pulses. Add the lavender and lemon zest and pulse briefly to combine. Pour the cream over the top and pulse just until moist crumbs form, 8 to 10 pulses.

Turn the mixture out onto a work surface and gently knead until the dough comes together. Lightly flour the dough and roll it into a 9x5-inch rectangle. Cut the rectangle in half lengthwise, and cut each half into four equal pieces. Wrap in plastic and refrigerate.

Make the filling

Tip:

Cast iron skillets are great, but not for this cobbler; their reactive surface can lend a metallic taste to the finished cobbler. Stick with a nonreactive skillet, such as stainless steel or enamel-lined cast iron (as shown in the photo).

Put the honey and lavender in a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity). Bring to a boil over medium-low heat.

In a large bowl, toss the plums with the cornstarch and salt until evenly coated. Add to the boiling honey mixture and cook, stirring gently, until the plums release some juice and the sauce has thickened, about 6 minutes. Remove from the heat.

Assemble and bake

Spread the fruit into a relatively even layer. Arrange the dough pieces on top of the fruit, leaving spaces between them. Bake until the filling is bubbling and the topping is nicely browned, 30 to 40 minutes. Let sit for about 15 minutes to allow the filling to settle and thicken before serving

Chunky Guacamole

There are few dishes as simple yet easily varied as guacamole. This version lets the flavor and texture of the avocado shine through, amply reinforced with cilantro, red onion, and a splash of lime juice. It can be set out as a dip, used as a garnish for tacos or chili, or spread on sandwiches and burgers

1 medium tomato, finely diced (about 1 cup)

1/2 small red onion, finely diced (about 3 Tbs.)

1/2 cup coarsely chopped fresh cilantro

3 Tbs. fresh lime juice

1/4 tsp. crushed red pepper flakes

Kosher salt

2 large Haas avocados (about 1 lb.), cut into 1/2-inch dice

In a medium bowl, toss the tomatoes with the onion, cilantro, lime juice, red pepper flakes, and 1 tsp. salt, and let sit for about 5 minutes. Add the avocado and gently mash it into the tomato mixture with a fork. Serve immediately.

Blackberry-Apple Turnovers

For the dough

11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour

2 Tbs. granulated sugar

1/2 tsp. kosher salt

6 oz. (3/4 cup) cold unsalted butter, cut into 12 pieces

6 oz. cold cream cheese, cut into 6 pieces

1/2 cup heavy cream

For the filling

6 oz. (1-1/4 cups) blackberries, halved

1 large Pink Lady apple, peeled, cored, and cut into 1/4-inch dice

1/2 cup light brown sugar

1 Tbs. unbleached all-purpose flour

1/2 tsp. ground allspice

1/4 tsp. kosher salt

For assembly

1 large egg yolk

Granulated sugar

Make the dough

Make the filling

In a medium bowl, lightly toss the blackberries, apple, brown sugar, flour, allspice, and salt until combined.

Assemble and bake the turnovers

Tip:

Cup a dough square in one hand to create a triangular pocket. Fill the dough with your other hand, pull the corners up to form a triangle, and pinch to seal.

Edamame Hummus with Spiced Pita Chips

This fresh green, creamy dip, excerpted from the cookbook The Food You Crave, has all the classic hummus flavors of garlic, cumin, and lemon. But it is light on the cumin and garlic in favor of a big citrus punch. Its mellow, bright flavor and smooth texture make it the perfect companion to the bold spicy shards of pita.

2 cups frozen shelled edamame, cooked according to package directions

1 cup silken tofu, drained

1/2 tsp. salt, plus more to taste

Pinch of white pepper, plus more to taste

1-1/2 tsp. ground cumin, plus more for garnish

3 cloves garlic, minced (about 1 Tbs.)

1/4 cup olive oil

1/3 cup fresh lemon juice, plus more to taste

Spiced Pita Chips

Set 1 Tbs. of the edamame aside for a garnish. Place the rest, along with the tofu, salt, pepper, cumin, garlic, oil and lemon juice, in a food processor and process until very smooth, about 2 minutes. Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired.

Transfer the hummus to a serving bowl and garnish with the reserved edamame and a sprinkle of cumin. Serve with the spiced pita chips.

Dark Chocolate Pretzel Clusters

Chocolate with a salty crunch is all the rage now—even the mass market candy makers have caught on. But some of us are long-time devotees. Dark chocolate-covered pretzels have been a favorite of mine since childhood, so when I found myself with a bag of broken pretzels what else could I do but smother them in the best quality chocolate and turn them into a mouthwatering candy cluster.

4 oz. any shape thick-style salted pretzels

6 oz. dark chocolate (60% to 70% cocoa solids), chopped

Line a baking sheet with wax paper.

Put the pretzels into a sealable plastic bag and crush them with a rolling pin or mallet into about 1/4-inch pieces. You should wind up with about 2 cups of pretzel pieces.

Place the chocolate in the top of a double boiler set over barely simmering water. Make sure the bottom of the pan does not touch the water. Melt the chocolate, stirring frequently, about 1 minute. Remove the pan from the heat. Add the pretzel pieces to the chocolate and stir until well coated.

Scoop heaping tablespoon-size stacks of the chocolate-covered pretzel pieces onto the prepared baking sheet. Place the baking sheet in the refrigerator and allow to cool and set, about 20 minutes. Store and serve at room temperature.

Vegan Vanilla-Mixed Berry Muffins

2-2/3 cups all-purpose flour

2 tsp. baking soda

1 tsp. kosher salt

1 cup granulated sugar

3/4 cup plus 2 Tbs. vegetable oil, such as canola

1-1/3 cups plain soy milk

2 Tbs. distilled white or cider vinegar

1 Tbs. vanilla extract

1 cup fresh or frozen raspberries

1 cup fresh or frozen blueberries

Preheat the oven to 350°F, and place a rack in the center of the oven. Line the cups of a 12-cup standard muffin tin with paper liners or generously oil and flour them.

Spoon an equal amount of batter into each prepared muffin cup. Sprinkle the tops with the remaining 2 Tbs. sugar.

Wrinkled Potatoes with Red and Green Sauces

Potatoes are the most popular food of the Canary Islands-they grow twenty varieties, most of them ancient varieties-and the favorite way of cooking them is to boil them in their skins with a huge amount of salt until all the water has evaporated. They come out wrinkled and covered with a white powdery film. They have a firm but tender texture and intense potato flavor. Amazingly, they are not too salty, because the salt in the water has the effect of drawing out their juices rather than being absorbed (just be sure to look for potatoes with good, thick skins, because when the skins are too thin they end up salty). You are supposed to pick up the potatoes with your hands and dip them into the traditional sauces as you take bites.

For the green sauce

1/2 green bell pepper, cut into large pieces

1/2 cup cilantro leaves

2 garlic cloves, or to taste, crushed to a paste

1/4 to 1/2 tsp. ground cumin

1-1/2 Tbs. white wine vinegar

Pinch of fine sea salt, or to taste

1/2 cup extra virgin olive oil

For the red sauce

4 garlic cloves, or to taste, crushed to a paste

3/4 tsp. pimentón picante, chile pepper, or cayenne

2 tsp. pimentón dulce (or sweet paprika)

1/4 tsp. ground cumin

6 Tbs. extra virgin olive oil

2 Tbs. white or red wine vinegar

Salt

For the potatoes

2 lb. small to medium waxy potatoes (in their skins), washed

4 Tbs. coarse sea salt

To make the green sauce

Blend all the ingredients except the oil to a paste in the food processor. Gradually add the oil and blend to a light creamy consistency.

To make the red sauce

Mix the garlic with the pimentón, and cumin in a bowl, then beat in the olive oil and vinegar. Add salt to taste.

To cook the potatoes

Put the potatoes in a large saucepan that holds them in one layer, and add just enough water to cover and the salt. Bring to a boil and cook, uncovered, over medium heat, letting the water bubble for 25 minutes, or until the potatoes are very tender and the water has evaporated. Leave them over very low heat for a few minutes, moving them and turning them over in the dry pan, until they are wrinkled and covered with a fine powder of salt. Serve hot or warm, with one or both of the sauces.

Hummus with Tahini (Xoumas me Taxini)

Greek hummus, a dip that dates back to ancient Greece, is very similar to other Near Eastern versions, such as Lebanese or Turkish hummus, some of which can be a bit spicier.

15-1/2-oz. can chick peas (1-1/2 cups), rinsed and drained

1/4 cup extra-virgin olive oil

2 Tbs. fresh lemon juice; more to taste

1-1/2 Tbs. tahini (sesame paste)

2 medium cloves garlic, peeled

1/2 tsp. ground coriander

1/2 tsp. ground cumin

Kosher or sea salt

Purée the chick peas, olive oil, lemon juice, tahini, garlic, coriander, cumin, 1/2 tsp. salt, and 1/3 cup cold water in a food processor until smooth. Cover and refrigerate at least 4 hours before serving. Season to taste with more lemon juice and salt just before serving. Serve cool or at room temperature accompanied by fresh pita wedges or toasted pita chips.

Toasted Pita Chips

You’ll need to bake the chips in two or more batches. If baking two sheets at a time, swap the sheets’ positions after 5 minutes. If you're not using store-bought pitas, see the recipe for Homemade Greek Pita.

Ten 6- to 7-inch round pocket pita breads

5 to 6 Tbs. extra-virgin olive oil; more to taste

Kosher or sea salt

Position a rack in the center of the oven and heat the oven to 400°F.

Split each pita into two rounds. Lightly brush each round on both sides with olive oil and sprinkle with salt. Cut each round into 8 wedges and arrange in a single layer on rimmed baking sheets. Bake until golden and crisp, about 12 minutes.

Serve warm or at room temperature.

Tomato Toast with Olive Oil

This simple yet utterly delicious dish, also known as pan con tomate, may well be Spain’s national breakfast (it's also terrific as part of a tapas spread). Choose tomatoes that are ripe but still fairly firm; they stand up to grating better than very soft ones.

6 medium firm-ripe tomatoes

2 Tbs. extra-virgin olive oil, more for drizzling

1 tsp. fine sea salt

1 baguette, halved crosswise and then lengthwise

Position an oven rack 6 inches from the broiling element and heat the broiler on high.

Cut the tomatoes in half crosswise and use your fingers to remove and discard the seeds. Grate the cut sides of the tomatoes on the large holes of a box grater. Discard the remaining skins. In a fine sieve, gently press on the tomato pulp with a spoon to remove excess liquid. Transfer the tomato pulp to a bowl and stir in the olive oil and salt.

Broil the baguette pieces, cut side up, until golden. Spread the tomato pulp over the bread, drizzle with a little more oil, and serve.

Tomato Bread with Ibérico

It is amazing how much flavor can be imparted by rubbing a slice of toast with a garlic clove and fresh tomato. This simple, classic Spanish snack is topped with the country's famous cured ham.

1/4 loaf crusty bread such as a baguette or ciabatta

2 garlic cloves

2 ripe tomatoes, cut in half

1/2 lb. thinly sliced Ibérico ham or Serrano ham

Extra virgin olive oil

Coarse sea salt

Freshly ground black pepper

Cut the loaf of bread crosswise into 1/2-inch-thick slices. Toast the bread slices until they are golden brown. Lightly rub the toasted bread with the garlic clove, then rub the tomato, cut side down, thoroughly into the toasts. Top the toasts with a couple of slices of Ibérico ham, drizzle the olive oil over the toasts, and season with a few flakes of coarse sea salt and pepper.

Chocolate French Toast

This recipe calls for challah bread, which isn’t a conventional baking staple but is convenient to have on hand. Keep thick slices of this braided egg bread in the freezer so you can turn out this snack at any time.

2/3 cup granulated sugar

1 oz. (1/3 cup) unsweetened cocoa powder (natural or Dutch-processed)

1/8 tsp. baking powder

1/4 tsp. table salt

1 cup whole milk

4 large eggs

1 tsp. pure vanilla extract

4 1-inch-thick slices challah bread (stale is fine)

2 oz. (1/4 cup) unsalted butter

Confectioners’ sugar, for garnish (optional)

Fresh raspberries, strawberries, or sliced bananas, for garnish (optional)

In a medium bowl, combine the sugar, cocoa, baking powder, and salt. Whisk until well blended and no cocoa lumps remain. Pour in about half of the milk and whisk until the mixture is a lump-free paste. Add the remaining milk, the eggs, and the vanilla. Whisk until well blended.

Arrange the bread in a single layer in a 9x13-inch baking dish (or similar vessel) and pour the cocoa mixture over the bread. Turn the bread once to get both sides nicely coated. Poke each bread slice repeatedly with the tines of a fork to encourage the bread to absorb the batter. Let soak, turning every 10 min., until the bread is well saturated, 20 to 30 min..

Set a griddle or large nonstick skillet over medium heat. When the pan is hot, add the butter and spread to cover the pan. (If using a skillet, you’ll need to cook the French toast in two batches, using 2 Tbs. butter for each batch.) Using your fingers and a large rubber spatula, carefully transfer the bread slices, one at a time, from the batter to the griddle. Cook until the underside looks browned and lightly crisp, 3 to 4 min. (Reduce the temperature if the slices are browning too fast.) Flip and continue cooking until the slices are slightly puffed in the center and are bouncy to the touch, another 3 to 4 min. Transfer the French toast to plates and serve immediately, dusted with confectioners’ sugar and fruit, if you like.

Caramel Peanut Popcorn

Cracker Jacks watch out! The popcorn, excerpted from the book DamGood Sweet, is great bagged in cellophane and given as gifts, or serve it in paper cones. For a more sophisticated take, try substituting toasted sliced almonds for the peanuts.

1 3-1⁄2-oz. package plain (unbuttered natural flavor) microwave popcorn

1 cup packed light brown sugar

1⁄4 cup light corn syrup

6 Tbs. unsalted butter, melted

1⁄4 tsp. salt

2 tsp. vanilla extract

1⁄2 tsp. baking soda

1 cup lightly salted peanuts (extra large, if available), roughly chopped

Heat the oven to 250°F. Line a rimmed baking sheet with parchment paper and set aside.

Pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray and transfer the popcorn from the bag to the bowl, then set the bowl aside.

Whisk the sugar, corn syrup, butter, salt, and 2 Tbs. of water in a pot and bring to a simmer over medium-high heat. Continue to simmer, stirring often, until the mixture reads 250°F on a digital thermometer, 3 to 4 minutes. Turn off the heat and whisk in the vanilla and the baking soda. Immediately pour the hot mixture over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn until all of the popcorn is coated. Gently stir in the peanuts and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring every 20 minutes. Remove from the oven and place on a cooling rack for 20 minutes. Gently break up the popcorn and serve immediately, or store in an airtight container for up to 5 days (less if it’s hot and humid).