Serious Eats Recipe Newsletter: March 28

Email not displaying correctly? View it in your browser. Welcome to the March 28, 2012 issue of the Serious Eats Weekly Recipe Newsletter. My Thai Cooking Discovered a new Thai recipe every other week in our column My Thai Cooking! The Serious Eats Book Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are features our favorite eats from across the country and 50 recipes developed by J. Kenji López-Alt. Read more about the book here! Pass it on Know anyone who might be interested in our newsletter? Forward this email to up to 5 friends at once. This Week's Best Recipes on Serious Eats Homemade Vegan Burgers That Don't Suck: Here's a veggie burger that actually tastes of grains and vegetables, can stand up to typical burger toppings and condiments, and would satisfy a meat eater. Monte Cristo Sandwich (Fried Ham and Swiss with Red Currant Jelly): Sweet and savory combine in this ham and cheese sandwich dipped in eggs and milk, then fried like French toast. Kale with Chorizo and Poached Eggs: If your goal for dinner is to eat as much kale as possible, this is your recipe. Reuben Danish: Corned beef, sauerkraut, and Swiss cheese get wrapped up in rye puff pastry. Quick Pickled Sugarsnap Peas: These refrigerator pickles keep their crunch and preserve the sweetness of spring peapods beautifully. Homemade Sno Balls: Just like the original, individual chocolate cakes are enrobed in marshmallow and coconut. Easy Chocolate Rugelach: This rugelach has a tender, buttery dough and a rich chocolate filling. Strawberry Kiwi Jam: Strawberries and kiwis are simmered together with lemon juice and a bit of crystallized ginger is added for kick. DIY Pimm's: If the urge for a Pimm's strikes you, it is ridiculously easy to make a DIY version with ingredients you probably already have at home. Featured Recipe [Photograph: Squire Fox] There are plenty of bad vegan pizzas in the world, but this Shiitake with Walnut Purée Pizza from Jim Lahey's My Pizza is certainly not one of them. Instead of relying on cheese for richness, Lahey has created a purée of long cooked, sweet onions and walnuts. It's bitter and sweet, deeply creamy, and bakes up beautifully under handfuls of sliced shiitakes and rosemary. The pizza is topped off with a drizzle of olive oil, which is more than enough for this pie, but if you must, a sprinkling of Parmesan wouldn't hurt. Reprinted with permission from My Pizza by Jim Lahey. Copyright © 2012. Published by Clarkson Potter. Available wherever books are sold. All rights reserved. Shiitake with Walnut Purée Pizza - makes one 10- to 12-inch pizza - Active time: 30 minutes Total time: 1 hour 30 minutes Ingredients Walnut Purée 100 grams (about 1 cup) Spanish or white onion, sliced 1 centimeter (1/2 inch) thick 50 grams (1 1/3 cups) walnuts 50 grams (scant 1/4 cup) water, plus more as needed Pizza 1 ball of No-Knead Pizza Dough, shaped and waiting on a floured peel 100 grams (scant 1/2 cup) Walnut Purée 90 grams (about 9 medium) shiitake mushroom caps, thinly sliced 10 fresh rosemary leaves Generous pinch of freshly ground black pepper 4 grams (1/2 teaspoon) fine sea salt Extra-virgin olive oil, for drizzling Procedure 1. Walnut Purée: Separate the onion slices into strips with your fingers and place them in a saucepan. Cover and cook over very low heat, stirring every 15 minutes or so, for 45 minutes to 1 hour, until very soft. Uncover and set aside to cool. 2. Combine the onion, walnuts, and water in a blender or food processor and pulse until you have an almost smooth purée, something like the texture of oatmeal. There should still be a touch of the walnut bits remaining but the purée should be easily spreadable. If it is not, add a little water and continue blending until it is. 3. Pizza: Place 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. 4. Spoon the walnut purée over the dough and spread it evenly, leaving about an inch of the rim untouched. Distribute the mushroom slices over the purée, all the way out to the edge. Sprinkle with the rosemary, pepper, and salt. 5. With quick, jerking motions, slide the pie onto the stone. Broil for 3 1/2 minutes under gas (somewhat longer with an electric oven), until the crust is nicely charred. The mushrooms should be dark and thoroughly cooked but not burnt. 6. Using the peel, transfer the pizza to a tray or serving platter, drizzle it with oil, slice into wedges, and serve. Last Week's Recipe Last week's Recipe Newsletter recipe was for Hearts of Palm Salad. Check out more recipes at Serious Eats! You're receiving the Serious Eats Newsletters because you opted in through our website, www.seriouseats.com. Unsubscribe javearjohanes.cakes@blogger.com from this list. Our mailing address is: Serious Eats 197 Grand St, FL 2 New York, NY 10013 Add us to your address book Copyright (C) 2012 Serious Eats All rights reserved. Forward this email to a friend

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