- Yield Serves 6 to 8
- 1 pound spinach, tough stems discarded
- 1 tablespoon extra-virgin olive oil
- 1/2 cup finely chopped onion
- 1 1/2 cups Greek yogurt
- 1/2 teaspoon grated lemon zest, plus 2 tablespoons fresh lemon juice
- 1 bunch watercress, coarsely chopped, plus small sprigs for garnish
- Coarse salt and freshly ground pepper
- 8 ounces assorted heads baby lettuce, leaves separated, for serving
- Wash spinach; drain, but do not dry. Transfer to a large stockpot. Cover, and cook over medium-high heat, stirring occasionally, until wilted, about 5 minutes. Transfer to a clean kitchen towel, and squeeze out excess liquid. Let cool slightly; coarsely chop. Set aside.
- Heat oil in a medium saute pan over medium heat. Add onion, and cook, stirring occasionally, until soft and translucent, about 8 minutes. Transfer to a plate, and let cool slightly.
- Whisk together yogurt and lemon zest and juice in a medium bowl. Stir in spinach, onion, and watercress; season with salt and pepper. Garnish with watercress sprigs, and serve with lettuce leaves for dipping.
- Prep Time 30 minutes
- Total Time 1 hour
- Yield Serves 6
- 4 tablespoons unsalted butter, plus 4 to 6 tablespoons unsalted butter, melted
- 1 1/4 pounds small cremini or button mushrooms, sliced
- 6 garlic cloves, minced
- 2/3 cup dry white wine
- 2 tablespoons all-purpose flour
- 1/2 cup heavy cream
- Coarse salt and freshly ground pepper
- 5 sheets (12 by 16 1/2 inches) frozen phyllo dough, thawed
- 2 ounces store-bought pate
- Preheat oven to 375 degrees. Melt 4 tablespoons butter in a large skillet over high heat. Cook mushrooms for 6 minutes. Add garlic. Cook until mushrooms are golden brown, about 1 minute more. Add wine. Cook, stirring and scraping browned bits from bottom of pan with a wooden spoon, until wine evaporates, about 3 minutes. Sprinkle flour over mixture and stir to combine. Add cream. Cook until slightly thickened, about 1 minute. Season with salt and pepper. Let cool for 15 minutes.
- Lay 1 phyllo sheet on a work surface (keep remaining phyllo covered with a damp towel). Lightly brush sheet with melted butter. Top with 1 sheet; brush with butter. Repeat with remaining 3 sheets, leaving top unbuttered.
- Cut phyllo stack into six 5 1/2-by-6-inch pieces. Nestle each into a cup of a standard muffin tin. Spoon 2 heaping tablespoons mushroom mixture into each. Bake until golden, 14 to 16 minutes. Top each cup with a bit of pate before serving.
- Prep Time 20 minutes
- Total Time 1 hour 20 minutes
- Yield Serves 8
- 6 medium russet potatoes (2 3/4 pounds total), peeled
- 6 tablespoons butter, melted
- Coarse salt and ground pepper
- Brush bottom of a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1 1/2 tablespoons butter; season well with salt and pepper. Repeat for two more layers.
- Place over high heat until butter in pan sizzles, 2 to 4 minutes.
- Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven. Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges.
Cook's NoteBrushing each layer with butter and seasoning with salt and pepper creates a delicious buttery flavor throughout.
- Prep Time 1 hour
- Total Time 6 hours, 5 minutes
- Yield Makes two 8-inch cakes
- Unsalted butter, room temperature, for pans
- 3/4 cup unsweetened Dutch-process cocoa powder, plus more for pans
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 2 large eggs
- 3/4 cup low-fat buttermilk
- 3/4 cup warm water
- 3 tablespoons safflower oil
- 1 teaspoon pure vanilla extract
- 2 batches Ganache
- Preheat oven to 350 degrees. Butter two 8-inch round cake pans and dust with cocoa, tapping out excess. Sift cocoa, flour, sugar, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat on low speed until just combined.
- Raise speed to medium, and add eggs, buttermilk, warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
- Divide batter between pans. Bake until set and a toothpick inserted into center of each comes out clean, about 35 minutes. Let cakes cool in pans set on wire racks for 15 minutes. Turn out cakes. Let cool completely.
- Transfer 1 cake to a wire rack set on a rimmed baking sheet. Pour half the warm ganache over top; pour in center, then slowly but steadily pour around edges, allowing ganache to drip down sides and cover cake. Let stand for 15 minutes. Transfer cake to a cake stand. Repeat with remaining cake and ganache.
- Let cakes stand until set, about 3 hours at room temperature or 1 hour in the refrigerator.
Cook's NoteUnglazed cakes can be stored at room temperature, wrapped in plastic wrap, for up to 2 days. Glazed cakes can be stored at room temperature for up to 1 day.
Keep in mind that ganache is mentioned a few times in the photo gallery. Sometimes it is used in reference to the chocolate cake and at other times for the truffles. Both recipes included the ganache.