Baked Goat's Curd Cheese Cake

Ingredients

serves serves ten to twelve, active time 15 minutes, total time several hours, including baking and cooling

• 2 1/4 pounds goat’s curd
• Juice and grated zest of 2 lemons
• 7 large eggs
• 1 1/4 cups caster sugar
• 1 bottle of Marc de Gewurztraminer d’Alsace

Procedures

1. Place the goat’s curd in a large mixing bowl, add the lemon juice and zest and whisk together with a balloon whisk until light and fluffy. The goat’s curd has a tendency to get stuck in the whisk but don’t be tempted to use an electric mixer as it will overwork the curd.
   
2. Whisk together the eggs and sugar just for a minute, then add them little by little to the goat’s curd mixture, whisking constantly. Pour the mixture into a 10-inch springform cake tin lined with baking parchment and put it on a baking tray. Place in an oven preheated to 375°F and bake for about 1 hour, until golden brown. It will still have a good wobble when it comes out of the oven but don’t worry, it will set as it cools down.
   
3. To serve, cut the cheesecake into slices and pour 1-2 tablespoons of marc over each one.

Easy Oven-Baked Pulled Pork Sandwiches

Ingredients

serves Serves 8 to 12, active time 20 minutes, total time 6 hours

• 2 tablespoons light or dark brown sugar
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 bone-in pork shoulder, preferably skin-on, 6 to 8 pounds
• 1/2 cup cider vinegar
• 2 tablespoons sugar
• 1 tablespoon red pepper flakes
• 1/2 teaspoon natural liquid smoke (such as Wright's, optional)
• Soft toasted buns for serving
• Condiments as desired, such as chopped pickled cherry peppers, raw onions, pickles, or cole slaw

Procedures

1. Adjust oven rack to lower-middle position and preheat oven to 325°F. Combine brown sugar, salt, pepper, cumin, coriander, paprika, and cayenne in a small bowl and mix with fingers until homogenous. Rub generously over all surfaces of pork.
   
2. Place pork on a foil-lined rimmed baking sheet skin-side-up and transfer to oven. Roast until a fork inserted in thickest part of pork can be twisted easily and meat shreds off with little resistance, about 3 1/2 hours. Remove pork from oven. Increase temperature to 500°F.
   
3. Carefully lift skin off of pork. Scrape any clinging meat or fat into a large bowl using a fork or a large spoon. Transfer pork shoulder to bowl and return skin to baking sheet. Roast skin until crisp and bubbly, about 5 minutes. Remove from oven and let cool.
   
4. When pork is cool enough to handle, pul meat from bone and shred with your fingers. Discard bone. Finely chop skin and mix it in with the meat. Season meat with salt and pepper to taste, then season with vinegar, sugar, red pepper flakes, and liquid smoke (if using), starting with half of each and increasing until desired level of seasoning is reached. (See note above.)
   
5. Serve pulled pork hot in toasted buns with condiments as desired.

Eggplant, Squash, and Cherry Tomato Hash With Baked Eggs

Ingredients

serves Serves 4, active time 45 minutes, total time 45 minutes

• 2 Italian eggplants, sliced in half and cut into 1/2-inch disks
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 medium summer squash, sliced in half and cut into 1/4-inch disks
• 1 medium zucchini, sliced in half and cut into 1/4-inch disks
• 1 medium onion, cut in half and cut into 1/4-inch slices
• 2 medium cloves garlic, thinly sliced
• 1 pint cherry tomatoes, split in half
• 4 eggs
• 2 tablespoons slived chives
• Hot sauce or chili paste for serving

Procedures

1. To Cook Eggplant in the Microwave: Season eggplant slices lightly on both sides with salt. Place double layer of paper towels or clean kitchen towel on large plate and lay single layer of eggplant slices on top. Top with 2 more layers paper towels or clean kitchen towel. Top with second large plate and place another layer of paper towels and eggplant on top. Top with third large plate. Microwave on high power until eggplant is easily compressed, about 3 minutes (be careful, plates will be hot). Press eggplant slices firmly between paper towels until compressed. Set aside on a large plate. Repeat microwaving and pressing steps until all eggplant slices are compressed. Continue with step 3. Adjust oven rack to upper-middle position and preheat oven to 400°F.
   
2. To Cook Eggpant in Oven: Adjust oven rack to center position and preheat oven to 375°F. Line a rimmed baking sheet with a double layer of paper towels. Spread eggplant slices over towels in a single layer and top with a second layer of paper towels. Top with a second rimmed baking sheet. Bake until eggplant slices are easily compressed, about 30 minutes. Remove from oven and press down on top tray to compress slices. Let cool, then transfer eggplant to a large plate and continue with step 3. Adjust oven rack to upper-middle position and increase heat to 400°F.
   
3. Heat 1/4 cup of olive oil in a large non-stick or cast iron skillet over high heat until shimmering. Add eggplant, season to taste with salt and pepper, and cook, stirring and tossing occasionally, until well browned, about 3 minutes. Return to large plate.
   
4. Add additional 2 tablespoons of oil to skillet and heat until shimmering. Add squash and zucchini slices, season to taste with salt and pepper, and cook, tossing occasionally, until well browned, about 5 minutes.
   
5. Add remaining 2 tablespoons oil to skillet and heat until shimmering. Add onions, season to taste with salt and pepper, and cook, stirring, until onions are softened and just beginning to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring, until they soften, about 5 minutes. Return eggplant, zucchini, and squash to skillet.
   
6. To complete, divide mixture between four individual oven-safe serving dishes. Create a well in the center of each one and break an egg into it. Bake until egg is barely set but yolk is still soft, about 6 minutes. Alternatively, leave mixture in large skillet, create four wells, break an egg into each, and bake until eggs are barely set but yolks are still soft, about 6 minutes. Season eggs with salt and pepper and sprinkle with chives. Serve immediately with hot sauce or chili paste.

Zucchini Pastitsio (Mediterranean Baked Beef and Pasta Casserole)

Special equipment

Baking sheet, baking pan

Ingredients

serves Serves 6, active time 1 hour 15 minutes, total time About 2 hours

• For the Zucchini:
• 6 tablespoons olive oil, divided
• 3 medium zucchinis, sliced into 1/4-inch-thick rounds
• Kosher salt and freshly ground black pepper
•  
• For the Meat Sauce:
• 1 1/4 pounds ground beef
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 small onion, grated (about 3/4 cup)
• 1/2 cup dry red wine
• 1 (28-ounce) can puréed tomatoes
• 1 teaspoon sugar
• 2 teaspoons balsamic vinegar
• 2 pinches of nutmeg, divided
• 2 bay leaves
•  
• For the Bechamel:
• 1 cup whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 tablespoons heavy cream
• 1/2 teaspoon lemon zest
• 1 cup grated Romano or Parmesan cheese
• 2 eggs, lightly beaten
•  
• For Assembly:
• 3/4 pound rigatoni or macaroni, cooked al dente and kept warm
• 2 1/4 cups grated Kefalograviera or Gruyère
• Non-stick baking spray

Procedures

1. For the Zucchini: Adjust oven rack to upper position and preheat broiler to high. Using a large baking sheet, toss zucchini with 3 tablespoons of oil. Season with salt and pepper and place in a single layer on the baking sheet. Transfer zucchini to the oven to brown until golden, flipping halfway through, about 8 minutes total. Remove from oven and set aside. Adjust oven rack to center position and reduce oven to 350°F.
   
2. For the Meat Sauce: Heat 2 tablespoons oil in a stockpot over medium heat. Add ground beef and garlic and cook, breaking up into little bits, until browned, about 8 minutes total. Add onion and cook until softened, 2 to 3 minutes longer. Add wine, bring to a boil and simmer for 1 minute. Add the tomatoes, sugar, vinegar, a pinch of nutmeg, and bay leaves. Season lightly with salt and pepper and stir to combine. Return to a boil; then, reduce heat and simmer, covered, for 20 minutes, stirring occasionally. Discard bay leaves, season to taste with salt and pepper, and set sauce aside until you’re ready to assemble the casserole.
   
3. For the Bechamel: Heat milk in a small saucepan over medium heat, stirring to prevent scorching, until hot. Melt the butter in another small, non-stick pan over medium-high heat. Add the flour and quickly whisk to combine. Whisking constantly, add the flour mixture to the hot milk in stages, taking care to eliminate lumps to create a smooth sauce. Add heavy cream and lemon zest. Season with salt, pepper and remaining pinch of nutmeg. While the sauce is still hot, quickly whisk in the Romano and eggs. Heat gently while whisking constantly until thickened if necessary.
   
4. To Assemble: Combine warm, cooked pasta with Kefalograviera or Gruyère and remaining 1 tablespoon of oil. Spray a 9- by 13-inch baking pan with cooking spray. Layer with half of zucchini. Top with half of the noodle mixture, followed by half of the white sauce and meat sauce. Repeat layers, ending with white sauce. Transfer to the oven to bake until golden and bubbly, 35 to 40 minutes. Serve immediately.

Gluten-Free Baked Pumpkin Doughnuts

Special equipment

Doughnut pan

Ingredients

serves Makes 18 doughnuts, active time About 25 minutes, total time About 1 hour

• Nonstick cooking spray
• 1 1/4 cups (5 ounces) millet flour
• 1 1/4 cups (10 ounces) granulated sugar
• 3/4 cup (3 ounces) gluten-free oat flour
• 1 1/2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 1 teaspoons salt
• 1/4 teaspoon xanthan gum
• 1 (fifteen ounce) can canned pumpkin
• 2 large eggs
• 1/3 cup vegetable oil
• 1/4 cup orange juice
•  
• For the Coating:
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon

Procedures

1. Preheat oven to 350°F. Spray a doughnut pan with nonstick cooking spray. Set aside.
   
2. In large bowl, whisk together millet flour, granulated sugar, oat flour, pumpkin pie spice, baking powder, salt, and xanthan gum. In small bowl, stir together pumpkin, eggs, vegetable oil, and orange juice until smooth. Pour pumpkin mixture over dry ingredients and whisk until no lumps remain.
   
3. Bake until doughnuts spring back to the touch, about eighteen minutes. Turn doughnuts out onto a wire rack to cool. Repeat with remaining batter. Allow doughnuts to cool completely.
   
4. For the Coating: In a 9-inch square pan, stir together granulated sugar and ground cinnamon. One at a time, dredge the doughnuts in the sugar-cinnamon mixture. Shake off excess sugar. Store doughnuts, covered, on the counter for up to three days.