Martha Stewart’s Creamy Lemon Chicken with Spinach and Artichokes inspire our own Keto Chicken Roll Ups featuring a little extra flair. While we’ve kept a lot of the flavors we love in Martha Stewart’s recipe, we also wrap the chicken breasts in prosciutto and mozzarella. This adds another saltier, distinct taste to the chicken breasts and combines well with the lemon artichoke cream sauce. It’s a dish that will leave you feeling satisfied but not overserved. Plus, maybe you’ll offer up our Martha Stewart-Inspired Hot Cherry Tomato Salad alongside this cozy dish.
What Makes Our Recipe Keto Compared to Martha Stewart’s
Martha Stewart’s original recipe dredges the chicken breasts in flour and serves the dish over top of rice, but we do something a little different to make our Keto Chicken Roll Ups. Instead, we’ve upped the protein content by using prosciutto and adding another dairy element with the mozzarella that both get wrapped around the chicken breasts. We also ditch the flour and use herbed Boursin for ultimate creaminess and an extra kick of flavor. Dinner just always seems to be better whenever it’s a meal you don’t have to feel guilty about enjoying.
A keto friendly dinner that’s covered in a creamy lemon artichoke sauce.
Ingredients
Scale
2 large chicken breasts
2 pieces of prosciutto per chicken breast
2 pieces of fresh mozzarella per chicken breast (I used the log that is labeled thinly sliced, but you can cut your own)
1 bag fresh spinach
Salt and pepper to taste
Vegetable or canola oil for cooking
For the lemon artichoke cream sauce:
1 tbsp butter
2 tbsp canola oil
1 tbsp minced garlic or 3 cloves
1 large stem rosemary, finely chopped
10 oz chicken broth
1 pack herbed Boursin
Remainder of spinach
2 cups marinated artichokes
3 lemons, juiced
1 cup Pecornino Toscano, grated
Instructions
Cut chicken breasts in half length wise to create two thinner pieces of chicken (butterfly cut), place in-between two pieces of plastic wrap and pound out the chicken until even in thickness.
Lay two pieces of prosciutto, over lapping each other slightly side by side, then lay chicken cutlet in the middle of the prosciutto. Season with salt and pepper to your liking.
Towards the middle top place one piece of mozzarella one small handful spinach then another piece of mozzarella on top to secure the spinach.
Roll down into a roll and secure with a piece of twine.
Heat your cast iron lightly coat in oil. Sear the outside of the chicken rolls until crisp.
Take out skillet and set aside.
For the lemon artichoke cream sauce:
In the same skillet, place all ingredients into the skillet, and mix until combined.
Heat until spinach is wilted. Add chicken roll ups back into the pan, place in the oven at 350 degrees, and bake for 20-25 minutes.
Cook Up the Rest of Selina’s Martha Stewart-Inspired Recipes
It’s not just all appetizers and dinners for Martha Stewart, she also makes a killer Pumpkin Pie that actually does not use pumpkin spice at all. We’ve taken the advice of Martha to skip the pumpkin pie spice and use something a little different to make our own Martha Stewart-Inspired Five Spice Pumpkin Pie. The addition of Chinese five spice in our pumpkin pie tingles on your tongue with a kick of fall spices. Our pie also uses a phyllo crust that’s going to add an extra crunch to the smooth and creamy pumpkin filling.
1 stick clarified butter, or ghee (Regular butter will also work, I chose this to reduce burning of the crust)
For the pumpkin pie filling:
3 cups pumpkin puree
12 oz heavy cream or half and half
1 packed cup brown sugar
1 tsp vanilla extract
1 tsp Chinese five spice powder
3 tbsp all-purpose flour
1 tsp salt
3 large eggs
For the whipped cream:
1 pt heavy cream
2 oz powdered sugar
2 tsp vanilla extract
Instructions
Combine sugar and Chinese five spice.
Melt butter and keep warm.
Unroll phyllo dough and lay a damp paper towel over the top.
On a piece of parchment paper lay down one piece of phyllo and brush with butter and sprinkle with sugar mixture.
Brush spring form pan with butter, then lay down the phyllo into the bottom of the pan, the sheet of phyllo can go up the sides of the pan.
Repeat 7 more times, but change the area you place the phyllo sheet. It can go over the top of the pan to create peaks, as long as the pan is evenly covered with the dough.
Bake in oven for 15 minutes at 350 degrees.
If the bottom puffs up, while it is still warm, press down with the bottom of a ladle to create a level bottom.
While this is baking make your pumpkin pie mixture.
For the pumpkin pie filling:
In a mixing bowl combine whisk all ingredients together until smooth.
Pour into phyllo lined spring form pan.
Bake at 350 degrees for 1 hour and 30 minutes or until the custard no longer jiggles.
Let cool and serve with whipped cream.
For the whipped cream:
Whip until medium to stiff peaks form.
Cook Up the Rest of Selina’s Martha Stewart-Inspired Recipes
Gujiyas, sweet dumplings made of flour and filled with a decadent filling of dry coconut and almonds, are a must for celebrating Holi. Especially when washed down with a popular Holi staplethandai, a fennel-seed infusion as well as the brightly flavored kachori, round fritters made of peas and edamame. Gujiyas resemble empanadas so they are essentially delicious fried dough envelopes filled with various ingredients. In this case, the filling blends creamy ricotta, sugar, and both coconut and almond flour with aromatic cardamom and nutmeg. Prepare these Sweet Gujiyas ahead of time to have the most delicious Holi celebration this March.
What is Holi?
Take a day where the air is flowing with vibrant colors, laughter is around every street corner, and everyone finds themself in a kaleidoscope of powder. That’s Holi, the Hindu festival of colors, a joyous celebration of the start of spring, the love of community, and also the triumph of good over evil. It’s a time when social barriers dissolve, and people of all ages come together to playfully smear colored powder and water on each other, a symbolic act of washing away negativity and embracing new beginnings. Think of it as a giant, communal expression of pure joy. It’s simply a day to let loose, forgive, and revel in being alive. Plus, it gives the perfect opportunity to enjoy our Sweet Gujiyas.
Celebrate Holi with these bundles of deep fried goodness.
Ingredients
Scale
For the filling:
¼ cup ricotta
¼ cup coconut flour
1 cup almond flour
2 tbsp sugar
¼ tsp cardamom
Pinch nutmeg
For the dough:
1.5 cups all-purpose flour
1/3 cup melted clarified butter
2–4 tbsp of ice water
1/4 tsp sugar
Pinch of salt
Instructions
Blend together flour, sugar, salt and clarified butter in a bowl with your fingertips until mixture resembles coarse meal with some roughly pea-size butter lumps.
Drizzle 2 tbsp of ice water evenly over mixture and gently stir with a fork (or pulse in food processor) until incorporated.
Squeeze a small handful: If it doesn’t hold together, add more ice water, 1/2 tbsp at a time, stirring (or pulsing) until incorporated, then test again. Do not overwork dough or pastry will be tough.
Turn out dough onto a lightly floured surface with the heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
To make gujiya:
Knead the dough for a minute. Roll out into a circle onto a lightly floured surface 1/8 inch in thickness. Using a pastry cutter or knife cut 3-inch discs.
While filing individual guijyas, keep the remaining dough covered with a damp paper towel.
Place a dough disc on your hand and spoon about 1½ tablespoon of the filling in the middle. Using the dominant hand fold the two edges together pinching the seams making a half-moon shape. Crimp together forming small pleats to seal completely. Or use the back of a fork press firmly on the edges.
Heat oil to 325 degrees. Gently add gujiyas to the oil, turning a few times in between until golden brown and crispy from all sides, use the slotted spoon to remove it.
Place on a wire rack or paper towel-lined plate and let it cool completely before serving.
Holi, the festival of colors, is celebrated in India by 1.25 billion people. This two-day Hindu spring festival symbolizes the victory of good over evil with people tossing colorful powdery pigments at each other in the streets. Chef Palak Patel shares several recipes that play a role in this amazing celebration, including this one for Chana Masala. So gather around with those you love and even invite your neighbors over for a feast that brings about the start of spring and celebrates joy.
What is Chana Masala?
This Indian dish is a staple of celebrating Holi for its warming and cozy vibes but what exactly is it? Chana Masala’s recipe takes chickpeas and slowly simmers them in a tomato-based sauce. In fact, the name literally means chickpeas and a blend of spices. The sauce usually uses fresh tomatoes alongside cumin, coriander, turmeric, and garam masala. Sometimes you’ll even find amchur (dried mango powder) or chilies for a bit of exotic influence. You can eat this dish on its own but including other Holi dishes or sides like naan bread and basmati rice that let the spices shine.
Chickpeas simmered in a savory, spiced tomato sauce just screams comfort food.
Ingredients
Scale
2 tbsp grapeseed or canola oil
1 tsp cumin seeds
1 medium yellow onion, chopped
1 large clove garlic, minced
1 small green serrano pepper, minced
1-inch ginger, peeled and grated
1/4 can tomato puree
1 tsp ground coriander
1 tsp ground turmeric
¼ tsp cayenne pepper
½ tsp sugar
2 cans (14 ounces each) chickpeas, drained and rinsed
½ cup of water
1 tsp garam masala
Kosher salt to taste
Lemon wedges, for garnishing
Fresh cilantro, chopped, for garnishing
Instructions
In a Dutch oven or large saucepan, heat the oil over medium heat and add the cumin seeds. Bloom the seeds in oil for a minute, stirring frequently, the seeds will become a fragrant and medium shade of brown. Reduce the heat carefully to avoid burning the seeds.
Add the onion, garlic, ginger, and serrano pepper. Cook for about five minutes, stirring often. Add the tomato puree and cook for another 10 minutes. Stir in coriander, turmeric, cayenne pepper, salt, and sugar.
Raise the heat to medium-high and add the chickpeas and water. Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop about 15 minutes.
Garnish with a lemon wedge and sprinkle with fresh cilantro.
The Sun’s entrance into zodiacal Aries marks the spring equinox, a moment that astrologers and many seasonally-based calendars around the world recognize as the start of the new year. This sign brings with it powerful themes of renewal – (sheep’s wool is shorn and put to many uses, and then grows again) – as springtime commences with fresh shoots, budding trees, and the unmistakable surge of new life emerging all around us. Aries marks this seasonal threshold, and through its symbolism, that primal, subtle influence that propels all things in Nature toward growth and generation.
Hail Aries the Ram, Bringer of the New Year
The boldness of Aries is showcased through the insistent image of the ram, an animal that has appeared in religious iconography as far back as sources can trace. Both consumed and sacrificed in ritual practice, the ram’s horns were blown in religious rites and to mark advancing armies in war. There is an undeniable onwardness about this sign – a forward momentum that simply will not be hindered by obstacles or doubts. Like the ram that lowers its head and charges forward, Aries pushes into action, breaking new ground and clearing paths where none existed before.
All About Aries
This is a sign that is as quick to anger as it is to forgive. Aries brings a certain gentleness in its dealings, but remains rough around the edges. There is a naivety to this sign, reminiscent of the innocence we possess in youth – fitting, as Aries points to the earliness of things in the zodiacal year. Seen in this light, the sign brings themes of youthful enthusiasm, warmth, and vitality. All crafts and professions that work with themes of regeneration or regrowth, and each and every vocation that in any way involves fabrics (from raising sheep to shearing wool, from spinning and weaving to production and retail sales) are naturally supported by the themes of this sign.
This sign has always been recognized for its boldness, yet despite Aries’ reputation for courage and direct action, there sits an internal tension within the Ram’s heart. While outwardly confident, the heart of an Aries is often anxious and uncertain, longing deeply for assurance and recognition. There is a yearning to be acknowledged that runs through those born under this sign, sometimes leading to self-promotion as a way to compensate for underlying self-doubt.
Aries & the Seasons
The sign of Aries and the constellation of Aries are not the same thing. Constellations are groups of stars visible in the night sky, while zodiacal signs are equal divisions of the Sun’s apparent path throughout the year, known as the ecliptic. The zodiacal signs are linked to the seasons, not the stars themselves.
The twelve zodiacal signs can be grouped into three categories based on their relationship to the seasons. The cardinal signs mark the beginning of each season and are associated with change and new beginnings. The fixed signs fall in the middle of each season and are known for their stability, determination, and resolute nature. Lastly, the mutable signs stand between the close of one season and the start of the next. These signs are associated with adaptability, flexibility, and the ability to navigate change with ease.
Leader of the Pack
Aries is one of the cardinal signs, fairly regarded as the foremost image of the zodiacal circle. As the Ram leading the celestial procession, in Aries is all the symbolism of ignition and change. While cardinal signs excel at launching projects and sparking movements, their enthusiasm may wane when faced with lengthy processes that demand sustained effort. The Aries spirit is perfectly equipped for breaking through barriers and igniting change, but less suited for the patient, methodical work of maintaining momentum over time. Recognizing this natural tendency allows you to strategically surround yourself with complementary energies – particularly those with fixed or mutable qualities – to help carry brilliant initiatives through to completion.
New Goals for Aries
Finish what you start: Create a simple reward system for completing projects, not just beginning them. Break big tasks into smaller steps and celebrate finishing each one. Find a detail-oriented friend who can help when your excitement fades halfway through.
Count to three before reacting: Your quick responses are your brilliance, but sometimes a little breathing space would help curb later feelings of regret. When feeling provoked or impatient, give yourself three seconds before responding. This small pause lets your wisdom catch up to your fire without dulling your spirit.
Learn from your patterns: Notice the cycles in your behavior, especially when impulsive actions create problems you’ve faced before. Write down these moments to spot recurring themes. Remember that sometimes true courage means holding back, and that your energy naturally ebbs and flows like the seasons.
What Qualities Does Aries Have?
The zodiac signs are not only divided into elements but also have distinct qualities connected to them. The fire signs (Aries, Leo, and Sagittarius) are collectively associated with summer, heat, and dryness. These signs have a reputation for being passionate, dynamic, and full of vitality. Aries, however, carries a gentler nature beneath its fiery exterior – straightforward and truthful, with a soft heart. Unlike the commanding presence of Leo or the stark wisdom of Sagittarius, Aries shows an innate respect for them both, even when that respect is not always returned. Yet, this very simplicity and sincerity make Aries a sign of pure-hearted action, driven more by instinct than strategy. The consistent energy and enthusiasm of fire types can be a source of inspiration to others, and Aries carries this with an unguarded, earnest spirit that often charges ahead with trust, even at its own risk.
More on Fire Signs
Fire signs are quick to action and slow to back down from a challenge. They tend to be excellent leaders, able to rally others with their confidence and zeal. Their charismatic nature means that Aries are wise to surround themselves with people who tell it like it is, and are not likely to get caught up in zeal only to miss the bigger picture.
When it comes to diet, fire signs tend to be drawn to foods that are warming and invigorating. These include spiced dishes, grilled meats, and foods rich in protein. Aries tends to like simplicity in their food, as with life, but simple doesn’t have to mean without flavor – and that is the key to opening up the Aries palate.
Wellbeing requires things in reasonable balance. Sometimes, fire sign types can have too much heat or dryness in the body. This can lead to irritability, restlessness, or even physical symptoms like heartburn or dry skin. In these cases, consider incorporating cooling and moistening foods into your diet to help restore balance. Fresh fruits, leafy greens, and hydrating foods like cucumber or watermelon are great for this.
Best Foods to Balance Aries
For most seasons, these foods are good for tempering Aries’ fiery constitution:
Land: Veal, rabbit, chicken, turkey, duck.
Surf: White fish like cod, flounder, halibut, tilapia, trout; shellfish like crab and lobster.
In the summer months, when Aries’ natural heat can be exacerbated by the climate, it’s particularly important to focus on cooling and moistening foods:
Land: Cold cuts of poultry, especially when served chilled.
Surf: Poached fish served cold, ceviche, chilled seafood salads.
Grains: Cold grain salads, especially those made with barley and rice.
Vegetation: Watermelon, cucumber, mint, cilantro, leafy greens, stone fruits like peaches and apricots.
Dairy: Yogurt (especially as tzatziki or raita), fresh cheese with fruit.
Beverages: Iced herbal teas, watermelon juice, lemonade with mint.
Alcohol: Wine spritzers, gin and tonic with cucumber, light cocktails with fresh fruit juices.
A Menu for the Zodiac Sign Aries (March 21 – April 19)
Cucumber is the perfect veggie for bringing Aries to life. Plus, when combined with vodka, simple syrup, and soda water, it just further helps Aries ease their way through their trouble-spots. You can enjoy this cocktail no matter the season but it can especially cool down the characteristic Aries fire in the summertime.
Warmer weather can heat up an already hot-headed sign but there are small ingredients you can add to your diet for a refreshing blast. This salad uses leafy spinach, cucumbers, blueberries, blue cheese, and a fruity oil dressing. All together, these elements bring moisture to this inherently dry sign whenever it’s needed most.
Aries can appreciate a piece of fish that’s sustainably caught and fresh from the sea. We like to think the fresher the better for this recipe. The salmon is cooked with a lemongrass, lime leaves, garlic, shallots, and chili paste to appeal to what Aries tends to gravitate towards.
Since each Aries carries their own kind of spicy personality, it’s only appropriate they crace spices like Korean chile flakes. This Smashed Kimchi Cucumber contrasts the crispness of cucumbers with the heat of spices and the pungency of fish sauce and various vinegars. Talk about the perfect side dish for the Wild Caught Alaskan Salmon above.
A bit of fruit and sweetness can calm down Aries even in the most intense of times. Our Pavlova incorporates the acidity of lemon juice or apple cider vinegar with sugar, vanilla, strawberries, and a coconut jam. Plus, who can be in a bad mood when such a bright dish hits the table?
Wade Caves, based in Brooklyn, NY, is an astrological consultant and educator specializing in problem-solving applications of astrology. He teaches astrological divination and astronomy at the School of Traditional Astrology. Wade also publishes his work on world astrology through Skyscript’s In Mundo publishing desk. He even hosts the World Astrology Summit. A conference dedicated to the advancement of astrology for global problem-solving. Website: wadecaves.com • skyscript.co.uk/inmundo. Email: hello@wadecaves.com.
Light as a feather. Creamy. A hint of vanilla. Like eating a cloud for dessert. This recipe for Italian Ricotta Pie, a traditional Italian Easter dessert, is a mouthful of heaven. It comes to us from the late Larry Lagattuta of Enrico’s Biscotti in Pittsburgh where the baked goods are delizioso. Order one and enjoy a carefree treat, or try it at home.
Why Do Italians Eat Ricotta Pie on Easter?
The tradition of eating ricotta pie on Easter relates to the decadence of breaking the Lenten fast. You typically make it the night before Easter and eat it during brunch around noon the next day. After a few weeks of (ideally) fasting and reflecting on your faith and responsibilities, breaking the fast with carbs is a perfect way to indulge. This way of finishing Lent is from Italian Catholic traditions, but anyone can enjoy ricotta pie!
1 tsp vanilla (the best quality and most flavorful as you can find!)
Instructions
Cream together butter and sugar, then add one egg and one egg yolk. Mix for one minute, then add the flour. Roll dough into a 10-inch round and place into a buttered pan.
Whip together ricotta, three eggs, and one teaspoon vanilla until combined.
Fill pie dough with filling, then bake for 30 minutes at 350 degrees (convection) or 350 for 45 minutes (non-convection). When cool, serve with berries, whipped cream, or as you like.
Recipe by Larry Laguttata Photography and Styling by Keith Recker
There’s something about Chicken Pot Pie that just feels like home. When it’s fresh out of the oven, the chicken and veggie filling oozes out of the golden brown pie crust. There’s nothing quite like it. For this recipe, we take inspiration from Martha Stewart’s Classic Chicken Potpie where she refuses to use frozen puff pastry and instead makes a pastry from scratch. We do the same with our ultra buttery, crispy crust that you can also use in other recipes like our Martha Stewart-Inspired Apple Crostata.
Can I Mix the Chicken Pot Pie Dough by Hand?
While we do recommend using a mixer to make the process easier, you can still mix this dough by hand with a few adjustments. For mixing by hand you want to start with whisking together your dry ingredients in a large bowl. Cut the cold butter into small chunks and use either your fingers or a pastry blender to press the butter into the dry ingredients until small butter balls form. In order to properly mix in the water and vinegar, you’re going to want to add the mixture of the two just one tablespoon at a time to the bowl. It may help to mix this step with a wooden spoon. You want the dough to be just combined and not over-mixed. From here you can finish off our Martha Stewart-Inspired Chicken Pot Pie using the recipe below.
A crusty pie dough full of warm chicken and vegetables.
Ingredients
Scale
For the pie dough:
8 oz all-purpose flour #1
1 tbsp salt
1 tbsp sugar
2 sticks (8 oz) butter, cold cut into small chunks
5.5 oz ice water
1 tbsp vinegar
All-purpose flour for dusting
For the filling:
3 tbsp vegetable oil
2 cups yellow onion, extra large or two medium
2 cups carrots
1 tbsp garlic, minced
1 small bag frozen peas
32 oz chicken broth
3/4 cup all-purpose flour, leveled but not packed
1 whole rotisserie chicken, shredded and chopped
1 bunch fresh parsley
5 tbsp butter
Salt and pepper to taste
For the egg wash:
1 whole egg
1 egg yolk
Instructions
For the pie dough:
Cut butter into small pieces and place back in the fridge.
Make ice water, strain, rescale.
Add to the mixer with the paddle attachment; flour, sugar, salt, butter and mix until the butter is pea sized.
Add ice water and vinegar, add to the mixer. Mix just until a solid piece of dough forms.
Place a dusting of all purpose flour on your table and roll out the dough to about an inch thick and put on parchment on a sheet tray and wrap. Let rest for 30 minutes.
Remove from fridge and roll out the dough until its about ¼ inch (2 stacked quarters) thick.
Let rest in the fridge while you make your chicken pot pie filling.
For the filling:
Dice all vegetables to about the size of the peas.
In a skillet or pot heat oil, add onions and carrots and cook until the onions begin to become transparent.
Season as you go with salt and pepper so that the ingredients absorb the flavor.
Add peas, then garlic. Cook only until the garlic becomes fragrant, 30 seconds to 1 minute.
Add the butter and melt.
Add the flour and stir until the vegetables are fully covered.
Add the chicken broth. Simmer, stirring frequently so it does not burn. Cook for 8-10 minutes.
Add chopped parsley and shredded chicken.
Pour into casserole dish and top with pie dough. Recipe is above, but Pillsbury pie dough works perfectly. Brush with egg wash, slit the top with a plus sign in the center and bake until crust is golden brown.
Let cool for 15 minutes before serving.
Cook Up the Rest of Selina’s Martha Stewart-Inspired Recipes
Isaac William DeBoer and Don Mahaney created this nose-to-tail Thai lamb laab dish elegantly served in spears of Belgian endive. The flavor profile here traced a path to northern Thailand and Laos, with an earthier, drier, and spicier version of laab than most of us are familiar with. It was memorable, unique and 100% delicious. Why not pair it with our Thai Getaway cocktail for the full experience?
Why Lamb Laab?
This dish allowed the chefs to use every part of the lamb. The lean meat was ground, the offal was poached and sliced, fatty cuts like the belly were prepared confit and fried, the fat was rendered for oil to stir-fry the laab, and the bones were grilled for stock to make the dressing. In short, nothing was wasted for this dish.
1 tbsp sliced Thai chili (adjustable according to your heat preference)
¼ cup chopped herbs (we prefer green onion, cilantro, and mint)
3 oz pork or lamb stock
1 oz neutral oil or rendered pork or lamb fat
Thai fish sauce or kosher salt, to taste
Fried shallot (usually available at your local Asian grocer)
For the laab paste:
15 g guajillo chilies, stemmed, deseeded
15 g morita chilies, stemmed, deseeded
8 g makhwaen or szechuan peppercorn in a pinch
6 g coriander seed
3 g fennel seed
4 g black peppercorn
1 g cumin
2 g fresh grated nutmeg
4 cloves
2 pods black cardamom, shelled, pith discarded
1–2 star anise
Instructions
For the lamb:
In a small bowl, mix together ground lamb, laab paste, Thai chili, half of the chopped herbs, and 1 ounce of the stock until a fairly homogenous mass is concocted.
In a wok or large skillet, heat oil or fat until smoking. Add your meat mixture and begin breaking apart the meat, avoiding any and all lumps of ground lamb sticking together. Once the mixture has become mostly cooked through, add the remaining stock and allow it to cook down, becoming a dressing to the finished salad. Taste for seasoning. Either fish sauce or salt is appropriate. It is important to note that a bit of liquid should pool at the bottom of the plate, making perfect fodder for your sticky rice*.
Move laab to plate and finish with remainder of chopped herbs and chopped shallot.
Serve with a mixture of fresh herbs such as Thai basil, rau ram, cilantro, garlic chive, shiso, and wedges of green cabbage.
For the laab paste:
Grill garlic and shallot over charcoal or open flame until the skin is well-charred and flesh is tender. Grill galangal until charred and fragrant.
Alternatively, peel garlic and shallots and wrap all three ingredients in foil and roast in an aluminum foil envelope at 400 degrees for 20-30 minutes until the garlic and shallot are well-roasted and tender and galangal is fragrant.
Run garlic, shallot, and galangal in food processor until a fine paste is achieved. Mix in spice blend and season with nam pla raa until fairly salty.
Notes
*For sticky rice, which goes here like peanut butter goes with jelly, look for “sweet rice.” This rice is best prepared steamed and needs a bit of a soak to get ready. Some would suggest overnight. Wrap in cheesecloth and set in a steamer, and steam for about 20 minutes, flipping halfway through. The sticky rice should be a bit dense and toothy and will hold together when picked up by hand.
Recipe by Isaac William DeBoer & Don Mahaney Styling by Ana Kelly Photography by Laura Petrilla
Nothing says spring like Lamb Terrine. The chef teams who competed for the top prize at TABLE Magazine’s Lamb Fest in 2021 brought their experience, their imagination, and their talents to the festival last October. The results…nine fantastic variations on deliciousness. Each entry was unique in its flavor profile, in its textures, and in its presentation. It was a tough choice, but the many hundreds of attendees voted their taste buds. Guest Judge Hal B. Klein supervised the count and announced the verdict. And the rest is lamb history.
About This Lamb Terrine
Chris O’Brien of Hyeholde huddled up with Stephen Felder and Cara Del Signore of the now-closed Stagioni to brainstorm their original Lamb Fest entry. They braised Elysian Fields lamb shoulder until tender, and then worked the fork-pulled meat into a classic charcuterie which was tender, moist, and as flavorful as something you’d be dazzled to find at a market in France. Served on a slice of baguette with squash puree and pickled onions, this dish took us on a Transatlantic voyage to the South of France without leaving Lamb Fest.But if you weren’t lucky enough to be there, you can make the Lamb Terrine at home as an appetizer.
Season shoulder with salt and pepper, then sear lamb shoulder with blended oil in a roasting pan.
Remove shoulder from pan. Deglaze with red wine. Place shoulder back in pan and cover with lamb stock. Cover and braise in oven at 400 degrees for 3-3 ½ hours.
Remove shoulder from stock and let cool enough to pick lamb meat from bone keeping intact big chunks of meat.
Reduce stock until fortified.
Season lamb meat with fresh chopped herbs, tamari, whole grain mustard, roasted garlic, and sea salt and pepper to taste.
Add gelatin sheets to fortified stock. Add just enough gelatin-fortified stock to lamb meat mixture to make slightly wet. Place pulled lamb while it is still warm on plastic wrap, form into cylinder and roll tightly and tie at both ends. Poke tiny pin holes throughout wrapped lamb cylinder. Tie a knot at one end with butcher twine to hang lamb terrine in refrigerator overnight. Remove from refrigerator and slice, carefully removing plastic wrap as you slice.
Finish with sea salt. Serve on a slice of Mediterra baguette slathered with Roasted Butterbut Squash Puree. Sprinkle with Onions Agrodolce.
For the butternut squash purée with sweet onions
Cut butternut squash in half. Remove seeds. Rub with a dash of olive oil and sprinkle lightly with salt. Roast in oven at 325 degrees until fork tender.
When the squash is cool enough to handle, scoop the flesh out of the shell and place in food processor. Add ground Espelette pepper, which is sweet and gently spicy, as well as Calabrian chili flakes, which are fiery I character. Tailor how much of each to your tastebuds. Puree until smooth.
For Onions Agrodolce, slice 2 onions and put them in a pot with just enough red wine vinegar to cover. Bring to a boil, reduce to simmer, and simmer until onions are soft. Strain the vinegar and measure. Add 25% of sugar by weight as well as a few pinches of hibiscus flowers. Simmer until thickened and strain over the reserved onions. Allow to cool and adjust seasoning as needed.
Recipe by Chris O’Brien, Stephen Felder and Cara Del Signore Styling by Ana Kelly Photography by Laura Petrilla
Start your day with the nostalgia of a chocolate-cherry pop tart, but made in your own kitchen. The effort of homemaking it makes the appeal of the processed, commercial version very understandable, but the light sweetness and the flaky, buckwheat and brown-rice flour crust is worth every step. For lunch, take a picnic of these homemade Pop Tart breakfast pies to your favorite shaded tree, and languish in the only time of year when tomatoes taste like anything.
What’s in Real Pop Tarts?
So…this may not come as a shock to you, but pop tarts are not healthy. What’s in them on a basic level is wheat flour, sugar, oil, corn syrup, and dried fruit…but there are also a ton of preservatives and artificial dyes. The laundry list of synthetic ingredients includes elatin, citric acid, xanthan gum, cornstarch, turmeric extract color, soy lecithin, and “artificial colors.” That’s all the more reason to make homemade pop tarts, where you know where all of the ingredients come from. But the process for actually making a pop tart is not a straightforward one, so you can see where all the corners get cut. But it’s fun to try yourself, just for once!
1 cup white whole wheat flour or unbleached all-purpose flour
3/4 cup brown rice flour
¼ cup buckwheat flour
16 tbsp. (2 sticks) unsalted butter, chilled
2 tbsp. chilled vodka
4 to 5 tbsp. cold water
1 egg beaten
For the glaze:
3/4 cup powdered sugar
2 tbsb raw cacao powder
2 tbsp milk or water (I recommend oat milk)
1 tbsp vanilla
For the optional garnish:
Freeze-dried strawberries or beets, for garnish
Sea salt
Dried rose petals
Instructions
For the Cherry Filling
In a medium pot, bring the cherries, honey, and lemon juice to a boil. Boil 8 to 10 minutes or until the mixture has thickened and becomes jam-like.
Stir in the vanilla and a pinch of salt. Let cool.
For the crust:
In a large bowl, whisk together the flours. Scatter the butter pieces over the top, and work with a pastry blender, or your fingers, to combine, until the mixture resembles gravel, with lots of butter chunks the size of large peas.
For assembly:
Drizzle the vodka into the flour mixture, then the water, 1 tablespoon at a time, tossing the dough with a rubber spatula to moisten evenly.
Add just enough liquid for the dough to hold together when you give it a squeeze, and add it directly to the dry floury bits that like to hang out on the bottom of the bowl.
Working The Dough
Knead the dough in the bowl 10 to 20 times to bring it together. Dump the dough onto the counter or a cutting board, and drag portions of the dough across the counter with the heel of your hand (this makes the mixture come together and yields a flakier dough). Gather the dough into a ball (a metal bench scraper helps). Flatten the dough into a disc, wrap it loosely in plastic or beeswax wrap. Chill the dough for 30 minutes.
For extra-flaky crust:
On a lightly floured surface, roll the chilled dough disk into a rectangle that is about ¼-inch thick. Fold it in thirds like you’re folding a letter, then roll up from a skinny end into a loose spiral.
Gently press to flatten it slightly, and chill for 30 minutes. Optional: For extra, extra flake, repeat this step once more.
Shape the Crust:
Remove the dough from the fridge, unwrap it, and place on a lightly floured surface.
Roll it into a rectangle of 1/8-inch thickness. Cut the dough into rectangles. For more uniformity and ease of assembly, it helps to cut a template out of wax paper or cardboard measuring about 3 x 4.75 inches. Gather any scraps and re-roll the dough until you have used it all.
To assemble:
Place a heaping tablespoon of the cherry jam on one half of the rectangle. Lay the other half of the dough over the filling and seal the edges by crimping them with the back of a fork. Place the pop tarts on a parchment-lined baking sheet(s).
Cover the baking sheet(s), and chill in the fridge for 30 to 60 minutes.
To bake:
Preheat the oven to 425 degrees. Brush the tarts with the beaten egg, and bake the pop tarts for 25 to 30 minutes, until the crust is golden brown. Let cool slightly.
For the glaze:
Sift the powdered sugar and cacao into the bowl of a stand mixer. With the mixer on low, slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.
Drizzle over the pop tarts, and garnish according to your tastes.
