Chorizo chile con queso lite

This dip is packed with chunks of spicy-hot chorizo, punctuated with fire-roasted chiles, and speckled with bits of fresh tomato. The cheese, of course, isn’t sliced from a boxed loaf; it’s a flavorful, reduced-fat Mexican shredded cheese combo of mild Colby cheese, Monterey Jack, and nutty Cheddar cheese.

YIELD

Makes 3 cups (serving size: 2 tablespoons)

NUTRITION INFORMATION

• CALORIES 49

• FAT 3.2g (sat 1.6g, mono 1.0g, poly 0.2g)
• PROTEIN 3g
• CARB 2g
• FIBER 0g
• CHOL 9mg
• IRON 0.1mg
• SODIUM 114mg
• CALC 123mg

INGREDIENTS:

1/8 pound bulk pork chorizo
1/2 cup white onion diced
1 cup tomato diced
2 Anaheim chiles cut into 1/4-inch dice
1 tablespoon canned chipotle chiles in adobo sauce
2 cups reduced-fat Mexican cheese blend
2 tablespoons reduced-fat sour cream
1 cup low-fat (1%) milk
2 tablespoons green onions thinly sliced
2 tablespoons fresh cilantro leaves chopped

INSTRUCTIONS:

Skinny Dippers: Baked Tortilla Chips; Roasted Fingerling Potatoes; crusty peasant bread cut into 1-inch cubes; baked potato chips; yuca or taro root chips
In a 3-quart saucepan over medium heat, sauté the chorizo, stirring constantly and using the side of a spatula to break up the chunks, until cooked through, about 3 minutes. Add the onion, tomato, and both varieties of chiles. Sauté, stirring frequently, until the onion softens, about 3 minutes. Turn the heat to medium-low and add the cheese, stirring constantly, until the cheese melts, about 2 minutes. Add the milk and sour cream and stir until heated through. Stir in the green onions and cilantro.
Transfer to a fondue pot set over an alcohol or sterno flame to keep warm.

Dip Do-Ahead
This dip can be prepared 1 day in advance. Allow the mixture to cool, transfer it to a covered container and refrigerate. Reheat in a saucepan over low heat and then transfer to a fondue pot for serving.Serve immediately.

Chorizo chili con queso

I don’t know what the orange goopy stuff is that’s served with tortilla chips at ballparks in sectioned, Styrofoam trays, but it sure isn’t the real-deal, finger-lickin’ chile con queso that I know. This is the real deal. This dip is packed with chunks of spicy-hot chorizo, punctuated with fire-roasted chiles, and speckled with bits of fresh tomato. The cheese, of course, isn’t sliced from a loaf in a box; it’s a flavorful combo of peppery Jack and sharp real Cheddar.

In a 4-quart saucepan over medium heat, warm the olive oil and swirl to coat the pan. Add the chorizo and sauté, stirring constantly and using the side of a spatula to break up the chunks, until cooked through, about 3 minutes. Add the onion, chiles, and tomatoes and sauté, stirring frequently, until the onions soften, about 3 minutes. Turn the heat to medium-low and add both cheeses, stirring constantly, until the cheeses melt, about 2 minutes. Add the cream and stir until heated through.

Transfer to a fondue pot set over an alcohol or sterno flame to keep warm. Serve immediately.

Dippables: Tortilla Chips, either store-bought or homemade; Corn Chips; Crusty-hard peasant bread cut into 1-inch cubes; Potato or Yuca Chips; Taro Root Chips; Pita Chips
Dip Do-Ahead: This dip can be prepared 1 day in advance. Allow the mixture to cool, transfer it to a covered container and refrigerate. Reheat in a saucepan over low heat and then transfer to a fondue pot for serving.

Curry pumpkin hummus with pita

Seeking to broaden the flavor profile of hummus beyond the bounds of Middle Eastern tradition (mashed chickpeas with garlic, olive oil, and lemon juice), I’ve played with a variety of additional ingredients. Although some combinations didn’t work, I did come up with this version, which has become a favorite. Pumpkin and chickpeas have a natural affinity, but to make the combo pop it also needs an underlying current of spice, a little sweetness, and a touch of lusty garlic. Everything comes together in this dip, which is perfect for autumn entertaining.

YIELD

Makes 2 3/4 cups/660 ml (serving size: 2 tbsp)

NUTRITION INFORMATION

• CALORIES 36
• FAT 1.0g (sat 0.1g, mono 0.5g, poly 0.2g)
• PROTEIN 1g
• CARB 6g
• FIBER 2g
• CHOL 0mg
• IRON 0.7mg
• SODIUM 126mg
• CALC 13mg

INGREDIENTS:

1 tbsp extra-virgin olive oil
2 cloves garlic minced
1 tbsp curry powder
1 1/2 tbsp honey
1 can (15 oz/430 g) chickpeas drained and rinsed
1 can (15 oz/430 g) unsweetened pumpkin purée
1 1/2 tsp fresh ginger finely minced
1 1/2 tsp kosher or sea salt
Optional garnish: toasted pumpkin seeds

INSTRUCTIONS:

"Skinny Dippers: Baked Pita Chips, Baked Bagel Chips, Baked Wonton Crisps, Herbed Cheddar Cheese Straws, Crostini, Bruschetta, Roasted Cauliflower, warmed wedges of fresh pita
In a small nonstick frying pan over medium heat, warm the oil and swirl to coat the pan. Add the garlic and sauté just until beginning to soften, about 30 seconds. Add the curry powder and sauté, stirring constantly, until fragrant, about 1 minute longer. Stir in the honey, remove from the heat, and set aside.
In the workbowl of a food processor fitted with the metal blade, process the chickpeas until finely mashed. Add the pumpkin purée, ginger, salt, and the garlic mixture. Process until the hummus is smooth and puréed. Taste and adjust the seasoning. Transfer to a serving bowl. Cover and set aside for 1 hour to allow the flavors to meld. Garnish with toasted pumpkin seeds, if desired, just before serving.
Dip Do-Ahead
This dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 45 minutes before serving."

Wild mushroom and goat cheese puff pastry pockets

YIELD

48

INGREDIENTS:

2 sheets frozen puff pastry dough from a 17.3 ounce package
All-purpose flour for dusting
1 large egg beaten with 2 teaspoons of water
3 tablespoons extra-virgin olive oil
2 shallots finely minced
1 pound assorted wild and cultivated mushrooms (such as cremini, shiitake, and chanterelle) wiped or brushed clean, stems trimmed, finely chopped
1 1/2 teaspoons kosher or sea salt
Freshly ground pepper
2 tablespoons fresh flat-leaf parsley minced
1 tablespoon fresh dill minced
1 teaspoon fresh thyme leaves minced
1/4 cup goat cheese at room temperature

INSTRUCTIONS:

"To make the mushroom filling, in a large skillet over medium-high heat, warm the olive oil and swirl to coat the pan. Add the shallots and sauté until just beginning to soften, about 2 minutes. Add the mushrooms and sauté, stirring frequently, until they just begin to soften, about 3 minutes. Add the salt and a few grinds of pepper and continue to sauté until the mushrooms give off their juices, about 5 minutes longer. Add the parsley, dill, thyme, and goat cheese to the pan. Sauté, stirring constantly, until the liquids are almost evaporated and the goat cheese is blended in, 1 to 2 minutes longer. Remove from the heat. Set aside to cool.
Position one rack in the center and another one in the lower-third of the oven. Preheat the oven to 425°F. Have ready two rimmed baking sheets, preferably nonstick. For pans without a nonstick finish, line the pans with parchment paper or use silpat mats.
Working with one pastry sheet at a time, unfold the pastry sheet and place it on a lightly floured cutting board. Using a rolling pin, roll the pastry just enough to remove the fold marks, and then continue to roll to a 10-by-15-inch rectangle. Using a sharp knife or pizza wheel, cut the pastry sheet lengthwise into four 2 1/2-by-15-inch strips. Cut each strip evenly into six pieces to form a total of twenty-four 2 1/2-inch squares. Repeat with the second sheet of pastry.
Brush each square with egg wash on the side facing up. Put a rounded teaspoon of filling in the center of each square. Gather the four corners and bring them up to the center, pinching the dough together firmly to secure it at the point, forming square pouches. Leave the seams along the edges open so some of the mushroom filling shows. Transfer the mushroom pockets to the baking sheets placing them about 1 inch apart. Lightly dab the sides of the pockets with any remaining egg wash.
Bake the mushroom pockets for 10 minutes, switch the position of the baking sheets, and continue to bake until puffed, golden brown on the sides and bottom, and crisp, about 4 to 6 minutes longer. Transfer to a rack to cool slightly. Serve warm or at room temperature.
Do ahead: The mushroom filling can be cooled, covered, and refrigerated for up to 3 days. Remove the filling from the refrigerator 1 hour before filling the pastry pockets to soften it slightly. The mushroom pockets can be made and assembled completely and frozen, unbaked. Freeze the unbaked pastries on rimmed baking sheets, and then transfer them to a freezer container, arranging the pockets in layers between sheets of waxed paper. The pastries can be frozen for up to 1 month. Bake the pockets without thawing first; the baking times will be longer, about 20 to 25 minutes so follow the recipe’s doneness cues."

Spicy crab in wonton cups

The flavor of fresh crabmeat is so good on its own that my primary goal in developing this hors d’oeuvre was to use a minimum of ingredients. I wanted to highlight the crab flavor and texture, not mask it. Although I keep a jar of sambal ulek—an Indonesian hot chile paste—in my refrigerator at all times, I thought it might be too obscure to use in this recipe. When I went shopping to see where I could buy sambal ulek, my Asian market was out of stock, but my local supermarket had it right on the shelf in the Asian-foods section—yours probably will, too.

YIELD

20 pieces

INGREDIENTS:

20 wonton wrappers (from one 14-ounce package), each cut into 3-inch squares
3 tablespoons Asian sesame oil
Crab Filling
8 ounces fresh-cooked crabmeat picked over for shells and well drained
1/4 cup mayonnaise
1 teaspoon fresh cilantro minced
1 teaspoon fresh chives snipped
1/4 teaspoon lemon zest freshly grated
1/4 teaspoon sambal ulek (see Cook's Notes)
20 little fresh cilantro leaves for garnish

INSTRUCTIONS:

"To make the wonton cups, position a rack in the center of the oven. Preheat the oven to 350°F. Have ready two 12-cup miniature muffin pans. Working with 6 wonton wrappers at a time, brush the top side of each wrapper with sesame oil, and press, oiled side down, into a muffin cup. Repeat with the remaining wrappers. Brush the bottom of each wonton cup with a little oil. Bake until the wontons are golden brown, about 10 minutes. Let cool completely in the tins. Transfer the wonton cups to a covered container and store at room temperature. (The wonton cups can be made up to 2 days ahead.)
To make the crab filling, place the crabmeat in a medium bowl and use your fingers to flake the crabmeat. Using a rubber spatula, gently stir in the mayonnaise, minced cilantro, chives, lemon zest, and sambal ulek. Taste and adjust the seasoning, adding a bit more sambal ulek, if desired. Cover and refrigerate until ready to fill the wonton cups. (The crab filling can be made up to 1 day ahead.)
To assemble and serve, place the wonton cups on a serving platter. Spoon about 2 teaspoons of the crab filling into each cup. Garnish with a little cilantro leaf."

COOKS NOTES

Sambal ulek, also spelled sambal oelek, is an Indonesian condiment made from chiles, salt, vinegar, and sometimes garlic and tamarind. Sold in jars, it is a fiery paste with bright flavors—a little goes a long way. Other Asian chile pastes with garlic can be substituted, but this one is a favorite of mine. If refrigerated after opening, it will keep indefinitely.

Edit

Pistachio and chive goat cheese on puff pastry wafers

The better the goat cheese, the better the spread. Look for artisanal and farmstead goat cheeses—almost every farmers’ market I’ve been to has some local purveyors. However, please don’t think that commercial goat cheeses won’t work—I developed and tested this recipe using several different supermarket brands and all were good. I prefer to buy pistachios in the shell because they are fresher, and it seems to me that shelling your own is ample justification for the cook to munch a few. Take off any loose pistachio skins while you’re at it. I like to pipe a rosette of goat cheese on top of each wafer for a festive look, but it works equally will (and certainly tastes as great) to use a butter knife to place a teaspoonful dab on each wafer.

YIELD

35 Servings

NUTRITION INFORMATION

24 calories

INGREDIENTS:

1 sheet frozen puff pastry dough from a 17.3 ounce package
All-purpose flour for dusting
1 large egg beaten
1 clove garlic
1/4 teaspoon kosher or sea salt
5 ounces goat cheese at room temperature
3 tablespoons unsalted butter at room temperature
1/3 cup natural pistachio nuts; shelled, finely chopped, plus 35 shelled for garnish
3 tablespoons fresh chives finely chopped
Freshly ground pepper

INSTRUCTIONS:

Remove one of the pastry sheets from the package and thaw the pastry at room temperature for 30 minutes. Tightly seal the remaining pastry and freeze for another use. (Or double the recipe and make 70 pastry wafers.)

Preheat the oven to 425°F. Have ready two identically sized rimmed baking sheets and two sheets of parchment paper cut to fit the bottom of the pans.

Unfold the pastry sheet and place it on a lightly floured cutting board. Using a rolling pin, roll the pastry just enough to remove the fold marks. Using a 1 3/4-inch round cookie cutter, cut approximately 35 rounds of dough. Place the rounds on one of the parchment-lined baking sheets. Brush the tops of the pastry with beaten egg, be- ing careful to not let the egg run down the sides. Cover with a sheet of parchment, and place the second (empty) baking sheet on top, so the baking sheets nest together. (This will keep the pastry even and prevent it from rising too much, thus creating crisp wafers.)

Bake until crisp and light golden brown, 15 minutes.

Remove the top baking sheet and piece of parchment and let the wafers cool on the pan. (The wafers can be made up to 1 day in advance.)

To make the goat cheese spread, in the workbowl of a food processor fitted with the metal blade, process the garlic and salt until the garlic is finely minced. Add the goat cheese and butter and process until combined and smooth. Scatter the nuts and chives over the top; add a few grinds of pepper and pulse 2 or 3 times until combined. Taste and adjust the seasoning. (The goat cheese spread can be made up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator 1 hour before piping or spreading on the wafers.)

To assemble and serve, fit a pastry bag with a 5/8-inch open star tip (Ateco #8). (Alternatively, use a butter knife to form a delicate dab of the goat cheese spread on the top of each baked wafer). Fold back the top of the bag to form a collar. Use a rubber spatula to transfer the spread into the bag. Twist the top of the bag and squeeze the spread down to the tip, squeezing out any air pockets. Hold the bag upright and pipe a rosette on top and in the center of each wafer. Set a pistachio on top for garnish. Arrange on a platter and serve at room temperature.

Turmeric-braised halibut steaks with garlic

If you cannot find halibut, you can substitute cod, tilapia, or even salmon or artic char. The aromatic flavor of this dish comes from first searing the fish on both sides and then braising it in the coconut milk infused with a bountiful amount of garlic and turmeric. Serve with steamed jasmine or basmati rice and a simple sauteed or steamed vegetable, such as asparagus, snow peas, or baby bok choy.

YIELD

4 servings

INGREDIENTS:

Four 8-oz halibut steaks
2 1/2 teaspoons fine sea salt
2 tablespoons grapeseed or other neutral oil
1/4 cup/55 g peeled and minced fresh turmeric
12 medium-sized garlic cloves, minced
1 1/2 cups unsweetened coconut milk
4 serrano chiles, stems removed but seeds intact, cut in half lengthwise
1 teaspoon freshly ground black pepper

 
INSTRUCTIONS:

Blot the fish steaks dry with paper towels and place on a large plate. Season both sides of the fish with 1 teaspoon of the salt.
 
Heat oil in a 12-inch frying pan over medium-high heat. Add fish and sear until golden brown on both sides, turning once, about 3 minutes per side. Remove the fish to a plate.
 
Add the tumeric and garlic, and sauté , stirring constantly, until the aromatics are soft but not brown, about 1 minute. Add the coconut milk, chiles, pepper, and remaining 1 1/2 teaspoons salt. Bring to a simmer. Reduce the heat to low and return the fish to the pan. Spoon the sauce over the fish. Cover and cook, spooning the sauce over the fish once or twice, until the fish flakes easily when pierced with a knife, about 8 minutes. Arrange the fish on warm dinner plates, spoon some of the fish over each fillet, and serve immediately.

Salmon carpaccio with celery root slaw

I like to pair salmon and celery root because they complement each other in texture and taste. In this dish, silky, wafer-thin slices of lightly cured salmon contrast beautifully with the matchstick-cut crunch of the raw root. The slaw is tossed in a mustardy mayonnaise-based dressing and accented with chives and parsley. Minced cornichons and capers are added to punch up the tang of the dressing and deliver textural interest. If you have time, make the slaw a day in advance of serving to allow all the flavors to meld.

YIELD

Serves 6 as a first course

INGREDIENTS:

Celery Root Slaw

1/4 cup [60 ml] mayonnaise

1/4 cup [60 ml] sour cream

1 1/2 tsp whole-grain mustard

2 tsp fresh lemon juice

1 1/2 tsp cider vinegar

1 Tbsp minced cornichons

1 Tbsp drained brined capers, rinsed, patted dry, and minced

Fine sea salt

Freshly ground black pepper

One 1-lb [455-g] celery root

2 Tbsp finely snipped fresh chives

1 Tbsp minced fresh flat-leaf parsley

Carpaccio

One 1-lb [455-g] center-cut salmon fillet, skin and pin bones removed

6 Tbsp [90 ml] lemon-infused extra-virgin olive oil

Flake sea salt, such as Maldon

INSTRUCTIONS:

To make the slaw:

In a large bowl, whisk together the mayonnaise, sour cream, mustard, lemon juice, vinegar, cornichons, and capers. Season with fine sea salt and pepper. Set aside.

Using a sharp knife, cut off the base and a thin slice from the top of the celery root and then cut the root in half lengthwise. Pare away the tough outer skin from one of the halves. Using a chef’s knife, mandoline, or the julienne blade of a food processor, cut the peeled half into matchsticks. Immediately add the matchsticks to the bowl holding the dressing and toss to coat them thoroughly to prevent browning. Repeat with the second half of the celery root. Add the chives and parsley and mix well. Taste and adjust the seasoning. Cover and refrigerate for at least 1 hour before serving. (This would be a good time to chill six salad plates for serving. The slaw can be prepared up to 1 day in advance and stored in a covered container in the refrigerator.)

To prepare the carpaccio:

Using a very sharp, thin-bladed knife, slice the fish crosswise (against the grain) into 18 wafer-thin slices. Lay the slices side by side on a large baking sheet. Brush both sides of each salmon slice with the lemon oil. Season the top side of each slice with flake sea salt. Set aside for 20 minutes.

Divide the salmon evenly among chilled salad plates, overlapping the slices slightly. Spoon a generous serving of the slaw next to the salmon and serve immediately.

COOKS NOTES

One convenient do-ahead step is to slice the salmon an hour in advance. Seal the cut salmon tightly by pressing a large sheet of plastic wrap directly onto the flesh, smoothing the plastic wrap to press out any air pockets, and then refrigerate the salmon. Twenty minutes before serving, remove the salmon from the refrigerator and proceed as directed.