Recipes
ALISON SPIEGEL: ARTICHOKE BRUSCHETTA
One of my favorite recipes that requires just one pan and a cutting board is Artichoke Bruschetta. Using only one receptacle and one surface, it’s doable in even the tiniest of kitchens, and all of the ingredients are available at almost any bodega in the city (let’s not get into the ordeal of grocery shopping in New York. Suffice it to say that your corner, or the next corner’s, bodega should carry everything you need for this recipe).
Artichoke Bruschetta
One 12 ounce can of marinated artichokes
One tablespoon extra virgin olive oil
One glove of garlic, minced
½ yellow onion, chopped
1/3 yellow pepper, chopped
1/3 cup frozen peas
Salt and Pepper
- Heat olive oil in a pan for one minute
- Add chopped onion and pour ½ of the liquid from the artichoke jar into the pan
- Sautee onions for 5 minutes
- Add chopped garlic and peppers and slowly add the remainder of the artichoke marinade
- Let onion, garlic and peppers cook on medium to high heat (cover to speed up process) for 5 more minutes, and then add peas
- When onions are translucent and soft (about 15 minutes), add chopped artichokes and cook on low heat for 5 more minutes, adding salt and pepper to taste
- Remove from heat and pulse ¾ of the mixture in a food processor for a few seconds, so that artichokes are chopped up but still chunky. If you don’t have a food processor, chop the ¾ up by hand
- Mix all parts together and serve over toasted bread, brushed lightly with olive oil
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LILA KALICK: DEVILED EGGS WITH CHORIZO
Being a young person these days aint over easy. Sometimes you wake up, and all you want to do is runny away. For those days when you’re scrambling just to get everything done, and you’re not feeling so sunny side up, here’s a recipe that isn’t a benedict to make. Follow these steps, Croque Monsieur. It’ll be a piece of quiche.
Deviled Eggs With Chorizo
Ingredients:
Here’s where the whole Recession Special bit comes into play — this whole thing cost me under 10 bucks. All that’s needed to make this dish are eggs (I bought half a dozen), mayo, paprika, salt, and one chorizo sausage.
The most important thing to get right here is hard boiling the eggs. I don’t have an egg timer (because I am not a 50s housewife… I’m 22 years old) — so I did it the old fashion way: I guessed. After doing some research online, it seems that the older the egg, the better it hard boils. So, if you buy fresh eggs like I did, it’s best to boil them in a bout 2 inches of water for about 20 minutes.
When they seem like they might be ready, do a test. Spoon one of the eggs out of the pot and run it under cold water. When it’s sufficiently cool, tap it with a spoon and peel the shell off. You’ll want to cut the boiled egg long ways and scoop the yolk out. As you do this, collect the hard boiled yolks in a bowl nearby — they’re for later.
Once you’ve cut and cleaned out all the hard boiled eggs, stick them in the fridge to cool down for a minute. On a cutting board or other similar surface cut your chorizo into small pancetta-like pieces. These you can fry up in any standard way, I added a bit of garlic powder and paprika to mine.
While these are getting nice and crispy, you can the opportunity to make the deviled filling. Return to your bowl of boiled yolks and mash them together with the back of a spoon until they become a somewhat uniform substance. Add 2 to 3 Tablespoons of mayo and a couple hearty dashes of paprika. Stir this mixture as if you were using a hand-mixer (which you clearly don’t own, because again, you’re in your 20s). When it looks kind of like the picture below, transfer it to a plastic baggy.
The plastic baggy will serve as a make-shift pastry bag. Once you’ve spooned all of the yolk mixture into the bag, seal it and cut one of the lower ends with a scissor.
At this point, remove the chilled egg exteriors, and squeeze the contents of the bag into each one. Feel free to make swirlies, or just generally ball out. After you’ve done each one, throw a dash of paprika on top.
When that’s done, go ahead and add a few pieces of your chorizo on top of each egg (to the complete the look). And, there you go, you’ve got a delicious appetizer/meal for a few people that only cost 10 bucks. The Great Recession never looked so decadent.
