First, you are going to go buy some pie pumpkins, then you will bake them, then you will have your own pumpkin for pies and breads and whatnot and then you will NOT buy canned pumpkin. Then you will roast the seeds and give them to someone who likes that sort of thing…maybe this someone is you. Then you will make the greatest pumpkin bread on Earth and then you will keep one loaf for yourself and then you will give one loaf to someone who likes that sort of thing…maybe that someone is you again. Then you will eat it for breakfast and be incapable of denying it’s magnificence.
Then you will be incredibly happy.
FIRST: You are going to buy PIE pumpkins. Not jack-o-lantern type pumpkins.
The difference? Pie pumpkins are smaller and sweeter. And they are typically labeled “pie pumpkins” anywhere you may find them. (That little guy up there? The one with his brains spilling out of his head? That’s it.)
2 medium sized ones will get you plenty of pumpkin for this bread recipe with a little left over.
(It calls for 2 cups.)
- Preheat your oven to 325°.
- Take your pie pumpkins and knock off the stem. Do this with a good yank, the counter top or a good karate chop. (Not responsible for injuries obtained from inexperienced karate choppers.)
- Next, with a large chef’s knife, CAREFULLY cut each pumpkin in half from top to bottom. (My first 2 were pretty tough skinned and cutting them really took some effort. However, the ones I just made were incredibly easy to cut. Keep in mind that this is a possibility.)
- Scoop out the seeds and stringy guts. (What are you doing?!! Don’t throw that away!)
Put them aside.
- Turn open side down on an ungreased cookie sheet.
(Some people like to use water in this step. Not only do I find it unnecessary but I find it typically creates an extra step for you later on.)
- Bake anywhere from 45 minutes to an hour and a half, depending on the size of your pumpkins. They are ready when a fork easily penetrates the meat.
- Flip them and allow to cool.
- Scoop out meat and puree in a food processor.
(Some pumpkins are really watery. No biggie. Allow it to sit in the fridge overnight. The pumpkin will sink and you can easily pour out the excess water. I’ve actually never had to do this though.)
Now you have pumpkin like in a can, but not in a can.
- Preheat your oven to 200 or the next lowest temperature available.
- Get a medium bowl.
- Pick up one of the clumps of pumpkin string/meat/seeds and squash it in your hand. You will notice the seeds, very easily separate from the rest of the pumpkin and slip through your fingers. Keep doing this, putting the seeds in the bowl and discarding the stringy meat. It doesn’t have to be perfect.
- Fill your bowl with cool water and swoosh around. Let sit for 3 minutes.
- You will notice most of the loose meat has sunk. Skim the seeds off the top and place them onto a cookie sheet.
- Bake these seeds at 200 just until dry. (about 5-10 minutes). You’re not roasting them here. Just drying them. No, a towel won’t work.
- Increase your temperature to 300°
- Melt 2 tablespoons of butter or use 1 Tablespoon olive oil (for a semi healthier and longer lasting snack) and toss seeds in it. Add 1/2 tsp sea salt and toss.
- Roast until medium to dark golden brown.
- Receive kisses from happy husbands or sneak into the corner and keep them all for yourself.
Note: Get creative. Some people don’t want salty. They want spicy or honey roasted or ranchy or BBQ!
the best part
(this involves some baking too.)
Now, go here and proceed to bake your bread with your fancy non canned pumpkin.
Here are the only changes I make to the recipe:
- I use fresh pumpkin and I use 2 cups of it.
- I use 2 loaf pans that are 8 X 4 X 2 1/2″ and bake them longer.
- I add a pinch of Cardamom.
- I don’t allow anyone to touch it for 24 hours.
That is it. No. Don’t try subbing o.j. or applesauce or anything else for the water. (O.K. Subbing half the amount of water for o.j. or applesauce works, but really, it doesn’t make THAT big of a difference.) Don’t try changing up the spices or using any amount of brown sugar instead of regular or using a tad less flour and CERTAINLY, WITHOUT A DOUBT, DO NOT let anyone try it the same day it’s baked. Seriously. I have obviously made numerous changes to this recipe on previous occasions only to find out, they were totally unnecessary.
After mine is finished baking, I cool it on a rack. I then wrap it tightly in plastic wrap and I am pretty sure just plastic wrap is the best way to store it. I then proceed to destroy the entire loaf. Luckily, this recipe makes 2.
It doesn’t matter what coast you’re from. Thin and crispy, thin and floppy, thick, deep dish…
Pizza is delicious. Pizza is amazing. It is versatile.
It can be topped with greasy meats or healthy vegetables. It can seem fancy schmancy, funky or classic.
It is also one of the most profitable foods in the food service industry. It’s fun for kids to make.
All of these things mean that it is a good idea to make your own at home. Don’t be scared. You will see the words yeast and rise in the following recipe but don’t run! It’s a single bowl method and I was testing ingredient combinations for this crust before I knew how yeast worked. What’s better?
This recipe can make 3 different styles of crust. Don’t believe me? Just try it. This is a great recipe for those who are afraid of yeast and bread baking because it’s almost foolproof.
Perfectly Versatile Pizza Crust
(from Wendi Kent)
you will need:
1 packet (1/4 oz. or 1 1/2 tsp.) Active dry yeast
1 3/4 cup all purpose flour plus some for dusting
(for whole wheat crust: exchange 1/2 cup of white for wheat)
1/2 tsp salt
3 Tbsp olive oil (plus a little for brushing)
1/2 Tbsp honey (or sugar)
3/4 cup 105-110° water
cornmeal or semolina for dusting
In a large bowl, combine all ingredients (including sugar if you’re using it instead of honey) except water and honey. Add the honey to your hot water and then temp it again to be sure it is still the proper temperature. Add water to mix.
(But, Wendi, it looks like a big mess and that’s not how you do it when you make bread and shouldn’t I do the yeast and water different and are you sure this is going to work? Chill out. It will work.)
Combine until dough forms. Once combined, knead 5 to 15 times on a floured surface. You are kneading JUST until dough becomes resilient unlike bread.
Cover with a light towel and let rest. Choose your style below.
For thin, crispy crust: Preheat your oven to 400°. Let dough rest only 5 minutes. (It still should have risen a bit.) On lightly floured surface, roll dough out with rolling-pin. Sprinkle pan lightly with cornmeal or semolina and lay crust on top. You will likely have some dough left after trimming the edges. I like to make bread sticks from this (below). Brush with olive oil. Perforate dough a few times lightly with fork or pizza cutter. Pre bake 8-15 minutes or just until light golden. Remove and add toppings. Finish baking.
For thin, soft crust: Preheat oven to 400°. Let dough rest only 5 minutes. (It still should have risen a bit.) On lightly floured surface, roll dough out with rolling-pin. Sprinkle pan lightly with cornmeal or semolina and lay crust on top. You will likely have some dough left after trimming the edges. I like to make bread sticks from this (below). Brush with olive oil. Perforate dough a few times lightly with fork or pizza cutter. Add toppings. Bake until crust is golden and toppings are done.
For thicker crust: Preheat oven to 400°. Let dough rest 10 to 15 minutes. (It should have risen quite a bit.) On lightly floured surface, roll dough out with rolling-pin to desired thickness. Sprinkle pan lightly with cornmeal or semolina and lay crust on top. Brush with olive oil. Perforate dough a few times lightly with fork or pizza cutter. Pre bake 8-15 minutes or just until light golden. Remove and add toppings. Finish baking.
For bread sticks: Take excess dough and roll out into long strand(s). (I like to twist two together.) Brush with olive oil. Sprinkle with garlic salt, oregano, and red pepper flakes. Bake until golden and serve with sauce. Nummy and no waste!
So in my opinion, there are 2 great ways to make crab cakes, although I could imagine myself saying, there is no wrong way to eat crab as I have an intense love for it.
Seriously, I could eat anything with crab…except soft shell when it has the eyeballs still in it…then I have to ask RPK very nicely if he will please remove the eyes for me so I can enjoy my beautiful soft shell crab sandwich and then he smiles and I have to look away and grimace and stick out my tongue while he plucks or cuts out or whatever he does with the eyes so I’m a happy lady again.
First best way: below and pan fry.
Second best way: crab meat, bread crumbs, sauce, then bake.
Personally, I love both but this is how I make them most often because I particularly love the addition of the crispy outside with all the softness of the inner cake.
for Crab Cakes (makes 8-10)
adapted from many different sources
skill level: silly easy, really.
You will need:
16 oz crab meat (claw or lump, your preference)
1/2 cup diced chives
1 tsp Worcestershire
2 Tbsp mayonnaise (not Miracle Whip)
2 medium eggs, beaten
1 tsp spicy mustard
1 1/2 tsp Cajun seasoning (my favorite is Tony Chachere’s but any Cajun mix will do)
1 tsp lemon juice
1/2 to 3/4 cup bread crumbs
In small bowl, beat eggs. Add all other ingredients minus crab and bread crumbs. Mix together well. Put crab in medium bowl. Add egg mixture and mix in well. Fold in bread crumbs. I fold in 1/2 of a cup (which is usually plenty) and feel the texture. If it seems to wet (if my eggs are too big) I add a bit more but remember, this is a crab cake, not a bread cake. You don’t want it so full of bread crumbs that all your egg gets soaked up. When you form it into a patty, you should get plenty of egg on your hands.
Form into patties no more than 1/2 inch thick. Heat 1 -2 Tbsp olive oil in skillet on medium. Cook patties 3-6 minutes or until thoroughly browned. Flip and add 1 more Tbsp olive oil. Cook 3-6 more minutes. Top with remoulade (below).
In my opinion, crab cakes are not crab cakes without an incredible sauce.
Here is your incredible sauce.
Do this 20 minutes ahead.
For Spicy Remoulade
adapted from many different sources
skill level:it only SOUNDS fancy
this recipe calls for diced items to be diced small
you will need:
1/2 red bell pepper, diced
2 cloves garlic, minced
1/4 red onion, diced, divided in half
1/4 cup chives, diced, divided in half
1 cup mayo
1 Tbsp fresh lemon juice
1/2 tsp Tabasco
1/4 tsp cayenne
1/2 tsp black pepper
In food processor, combine half of the bell pepper, all garlic, half of the chives, all mayo, and lemon juice. Process until smooth. Transfer to bowl and stir in all remaining ingredients. Refrigerate 20 minutes before serving.
I am very excited about this next entry as I have finally nailed down this recipe AND this will be the first recipe with the new printable version of the recipe below it! Yay!
So for the past 6 months or so, I have been trying different yogurt cake recipes. I found myself pretty disappointed in many for different reasons. The first, from a very popular cooking blog, was way to dense for my taste. The second, from a french cookbook, too greasy. The third, too crumbly. I ate my way through each of them with a furrowed brow and decided to stop trying these recipes as a whole. I began to take bits and pieces from many and make adjustments according to my picky little taste buds and my taste buds have declared:
We finally have a winner.
This yogurt cake is everything I want in a yogurt cake. It is tangy, very moist but not oily or wet, dense yet airy but still not as light as regular cake, sweet, but not too sweet. The greatest thing about yogurt cake is it is sort of a base like a muffin recipe. It is amazing as is or with all different combinations of fruits and juices your heart desires. This recipe incorporates the flavors I was obsessing over after feeling very inspired by my honeymoon. It calls for coconut oil. If you have never used coconut oil before, you may be pleasantly surprised. I use coconut oil for my cast iron skillets as it does not go rancid. It is also very good for your skin as well as your health. It is slightly pricey but a little goes a long way and I have decided I really like to have it around the house for all these things. I recommend giving it a try.
The other wonderful thing about yogurt cake…?
You can eat it for breakfast.
What other cake can you actually eat for breakfast without feeling like you need to hide in a dark corner so no one calls you fatty fat fatso? None that I know of.
It is wonderful in the morning with coffee and a little fresh fruit OR as a dessert with a little whipped cream and a compote. The only thing about yogurt cake is it should NOT be eaten hot or warm and it is best the next morning. After it has cooled, store wrapped in plastic wrap.
One last note about this recipe; If you make this, I believe you will realize after the first slice, you should have doubled the recipe and made 2 loaves. Consider yourself warned.
So without further ado:
Lime in the Coconut Yogurt Cake with Mango Compote
(skill level:pretty dang easy)
You will need:
1 cup whole milk unsweetened yogurt
1/4 cup vegetable oil
1/4 cup coconut oil plus 2 Tbs for pan prep
zest of one lime
1/4 cup lime juice
1 Tbs light Rum (this recipe works completely fine if this is omitted)
3/4 cup sugar
1 1/2 cup flour plus some for dusting
2 tsp baking powder
1/4 tsp salt
1 tsp almond extract
Preheat to 350. Grease and flour an 8”x4” ish (regular size) loaf pan. In medium bowl, sift together flour, baking powder, and salt and set aside.
In one large bowl, mix sugar, almond extract, rum and oils. Add juices, and zest and mix well. Whisk in yogurt.
Next, whisk in one egg at a time. Stir in flour mixture until just incorporated.
Pour batter into prepared pan and bake for 35-45 minutes or until toothpick comes out clean. Let cool for 15 minutes then remove from pan and allow to cool further on cooling rack.
I really like this just plain for breakfast or with a dollop of fresh whipped cream and a couple blueberries. For a more dressed up version for tea or after dinner, add the mango compote.
For mango compote:
(skill level: it only SOUNDS fancy)
4 large, ripe mangos
1/2 tsp lemon juice
1/4 cup water
1/2 vanilla bean
Skin and cut mangos into chunks. Slice vanilla bean down the center and gently pry open. In a medium saucepan, combine half the mango chunks and all other ingredients. Cook over low heat about 8 minutes or until mangos begin to fall apart. Put a lid on and let sit for 10 minutes. Remove lid and vanilla bean. Scrape vanilla seeds into mixture. Stir in the other half of the mango chunks. This is good served warm or cold!
(Veggies, you may want to look away.)
Just in time for the fourth of July!
Looking for something that screams “It’s summer!”?
Come together and appreciate the tastiness that is…
spicy, bloody steak.
This is my new favorite dinner. FAVORITE. I do not use that word generously when it comes to food. I like food but I think I am also kind of picky. I have made it at least half a dozen times since getting this cookbook recently. It’s fairly easy, tastes like a million bucks but doesn’t cost it, is PERFECT for the summertime, and satisfies the meat lover thoroughly.
The absolute best part: This recipe is perfect as it is.
This is very rare.
The only difference from the recipe you’ll see here is my local market didn’t have flatiron steak so I used flank instead which I LOVE. I suggest whichever is available as they are both delicious.
I also suggest you get the book from whence it came. It is fantastic. I have already tried a handful of recipes in here and actually really like them all with no adjustments. Also, it’s incredibly cheap.
Chipotle-Marinated Flatiron Steak with Avocado Corn Relish
(basically from Food and Wine Annual Cookbook 2010)
you will need:
1 1/2 lbs flatiron or flank steak
1/4 cup orange juice
1 canned chipotle pepper in adobo sauce
plus 1 Tbsp adobo sauce from the can
1 large clove garlic
2 Tbsp E.V.olive oil
2 Hass avocados diced into cubes
(I recommend for them to be just under ripe)
1/2 cup corn kernels (from one ear of corn)
(I DO NOT recommend the sweet corn as it is way too sweet. Use canned if there are no ears available. It is still perfectly delicious.)
1/4 cup minced red onion
1 small jalapeno seeded and minced
1 Tbsp fresh lime juice
Kosher salt and fresh ground pepper
(If using flatiron steak, butterfly now. Light grill if using one. I use a cast iron skillet.)
Set steak in a medium bowl or baking dish.
In a blender (or food processor), combine the orange juice with the chipotle, adobo, garlic, and 1 Tbsp of the olive oil and puree until smooth. Pour the marinade over the steak and let stand for 10 minutes. (I lay plastic wrap over mine since it’s not going in the fridge.)
Meanwhile, in another medium bowl, gently mix the avocados, with the corn, red onion, jalapeno, lime juice and the remaining olive oil. Season relish with salt and pepper.
Remove the steak from the marinade, letting the excess drip back into the bowl;do not wipe off the marinade. Season with salt and pepper. **Grill the steak flat over moderately high heat, turning once, until medium, about 6 minutes on each side. Transfer to a cutting board, cover with foil and let rest for 5 minutes. Thinly slice the steak across the grain and serve with the relish.
-Melissa Rubel Jacobson
Serve with: tortillas, black beans and lime wedges.
Suggested wine: Intense, fruity Zinfandel
**If cooking indoors, I suggest opening a window and/or turning on a fan as the smoke from the chipotle can irritate you a bit.
♥ You’re about to fall in love. ♥
When I moved to Rhode Island I began working in a little diner. It didn’t take long at all for me to realize that almost no one here had heard of Migas. This blew my mind as I had been cooking them for the past 8 years for the starving masses of Austin. (Remember, besides a 1 year stint in St. Thomas and one in Tyler, Texas, I’d never lived anywhere else!) I’m positive I have cooked at least 1,000 plates of Migas.
I ran them as a special and just as I suspected, they were being demanded regularly. I put them on the permanent menu and now I am solely (and proudly) responsible for introducing hundreds of people to a delicious dish from Texas.
Migas will make you fall in love with eggs all over again. I was eating them before I even liked their ingredients individually. “Migas” literally translates into “crumbs” and some Mexicans may also answer “chips” and “pieces”. This is due to the chips or strips used in the dish. Personally, I prefer using stale tortilla chips much like french toast utilizes bread that has gone stale. I believe the final texture is ideal, however, many use freshly cut corn tortilla strips. This will be up to you. I suggest trying both.
This part is important: These are Tex-Mex Migas, NOT Spanish Migas. There is a big difference as you can see here.
Without further ado!
(for 2 grown folks)
you will need:
1 large tomato, diced
1 yellow onion, diced
1 green bell pepper, diced
1/2 fresh jalapeno, minced (if you desire heat)
large handful of stale tortilla chips, slightly crushed
splash of milk
2 Tbsp cooking oil
1/2 cup shredded cheddar cheese
1 cup shredded pepper-jack cheese
1/4 cup cilantro, chopped
Mix equal amounts of tomato, onion, and bell pepper in a bowl together. Add jalapenos.
In a separate bowl, whisk eggs and milk together.
Heat oil in a skillet on medium high. Add vegetable mixture when hot and saute until onion begins to turn translucent.
(Please take care to not hover over your skillet while sauteing if you are using jalapenos.)
Now add chips and toss with veggies a few times. Add eggs and reduce heat to medium low.
(This is how the chips get just the right texture. I find that if soft tortillas are used, they become too soft.)
Scramble together. While the eggs are still barely wet/soft, add cilantro. (Cilantro is not a traditional addition but I really like a touch of it.)
Stir and remove from heat.
*Mix cheese in and serve!
I serve my Migas with salsa, flour tortillas and refried beans. They are also often served with Spanish style potatoes.
*There is an important reason I recommend adding cheese after the egg is almost completely cooked. Cheese is porous. This means that if you put cheese into raw egg, it can trap the egg not allowing it to become fully cooked. Personally, I do not worry to this extent but if you are worried about bacteria and typically cook your eggs hard or dry, this is important for you to know.
The final installment is here! My husband swears he never liked black beans until I made them for him. These are my black beans. I love them. I hope you do too.
You will need:
3 1/2 cups black beans
2-3 cloves garlic
1/4 cup yellow onion, diced
2 Tbsp fresh lime juice
1 tsp salt
1 tsp black pepper
1/2 tsp chile molido (if available)
1 Tbsp olive oil
1/2 tsp oregano
1/2 tsp chili powder
2 tsp cumin
1 1/2 tsp sage
2 bay leaves
1/2 cup cilantro, chopped
Night before: Put beans into your pot with twice as much lukewarm water and cover. Let them soak overnight. Strain and replace water the next afternoon and continue soaking.
Time to cook: Strain water from beans and rinse thoroughly. Put them back in your pot with 6 & 1/2 cups of water. Add all ingredients EXCEPT cilantro. Bring to a boil. Boil 10 minutes on high. Stir well. Reduce heat and simmer with lid for approximately 1 hour or until beans just begin to fall apart. Remove from heat, stir well and remove bay leaves. Then add the cilantro, stir and put the lid back on for 10 minutes. (We do not cook the cilantro because it is an herb that looses all flavor when cooked.)
Now they are ready!
Hopefully I will have a prettier picture of this dish later on but this will have to suffice for now.
Welcome back! Here are the two toppings that most definitely must accompany the crunchy tenderloin medallions. Although simple, these play an important role in the experience of this refreshing dish.
The first being the tomatillo sauce. I do not refer to this as salsa verde for a number of reasons but one is because it is not to be cooked. The tomatillo sauce being fresh, cold, and uncooked, provides a tangy and refreshing start to the meat.
Next is a very basic pico de gallo. I always mix a bit into my spoonful of black beans. I feel the texture and temperature of this is what’s important. I will suggest heirloom (or ugly) tomatoes in the recipe but that is just a personal favorite of mine.
Here we go:
for Tomatillo Sauce
you will need:
*6-8 tomatillos (medium-sized)
1/4 small Spanish onion, rough chopped
1/4 cup cilantro (rough chopped)
2 cloves garlic
1 teaspoon ground black pepper
Remove husks/skins from tomatillos, rinse and rough chop tomatillo into quarters. Combine all ingredients in food processor and pulse until smooth. Store covered in refrigerator.
*Learn more about how to choose good tomatillos here.
for Pico de Gallo
you will need:
3-4 large heirloom tomatoes, diced
1 medium to large Spanish onion, diced
1 small bunch cilantro, diced
juice of one lime
1/2 tsp olive oil
*seeds from one small dried arbol chile
(Use sparingly. These babies es muy caliente)
salt and pepper to taste
Combine all ingredients together!
*An arbol chile’s seeds are almost strictly for heat so you may disregard if none is desired. If you are interested in the flavor of the pepper, you can discard the seeds and use the pepper ground.
Come back Friday to get the final step for this meal!
This is one of my favorite meals and I realized I have promised to post it 2 different times so I suppose I must finally follow through. I saw the original recipe in Southern Living magazine but ended up just using the idea instead of the recipe. It is such a wonderful eating experience as you get crunchy with tender, hot with cold, salty and sour with fresh. It’s incredibly satisfying!
Also, (now, don’t quote me on this because as you may know, I am certainly no expert on the subject, BUT…) I think it may even be a bit healthy. I believe I have been procrastinating it as I feel I will need to do it in 3 parts because it is a meal and not just a recipe. That DOES NOT mean it is difficult or involves any complex ingredients. I’m looking forward to you thanking me so give it a shot once all three parts are posted!
So, here it goes.
For the pork medallions
you will need:
2 lbs pork tenderloin
1/4 cup olive oil plus another 1/4 cup
1 1/2 cups salted tortilla chips, crushed finely
1/2 cup “food should taste good” jalapeno chips, crushed finely
(I keep an old chip bag around and I crush all my chips in that. I put a handful in the crushing bag and use a rolling pin to crush.)
1 1/2 tsp cumin
1 tsp chili powder
1/4 tsp cayenne pepper
1 tsp black pepper
Put 1/4 cup olive oil in a shallow container. Slice tenderloin into 1/2 to 3/4 inch medallions and lay them in the oil. Add all spices to chips and mix well. Coat both sides of each medallion in olive oil and then in chips. Divide remaining 1/4 cup olive oil in half and heat one half (1/8) on medium high in large skillet. Cook medallions 5 minutes on each side. However, BEFORE flipping to second side at 6 minutes, add remaining olive oil. Serve with pico de gallo, verde, and beans. (All to follow.)
F.Y.I. This is “meatless” in that you don’t put any meat in the soup, however, the bouillon I recommend has beef fat and dried chicken in it.
♦It is easy, very cheap, and yes, another one of those recipes I swear is delicious, even though it only has a few ingredients. You will start to get it. You won’t believe the flavor that comes from this!♦
You will need:
3 very large Russet potatoes, peeled, chopped
1- 15.25 oz can corn
1 bunch cilantro, chopped
2 large green onions (with chives)
3 cubes Knorr “Caldo de Tomate” (tomato bouillon with chicken flavor)
1 cup heavy cream
coarse ground pepper
1 Tbsp olive oil
(Makes a large soup pot’s worth.)
Put potatoes in a large pot and fill with water until just over the potatoes. Boil on high for 30 minutes. Reduce to light boil for 10 more minutes. If water amount has reduced, replenish. Repeat two more times. Remove from heat.
Dice green onions (this is the bulb end only, not the chive end) and saute in olive oil. Ladle potatoes, water, (be sure they are not too hot for your blender!) and green onions into food processor or blender and blend until smooth. Transfer back into pot. Heat on low and stir in bouillon and heavy cream. Do NOT allow it to boil after this point. Slowly add more water, one cup at a time, until bisque like consistency. (I don’t have measurements for the water because it will depend on the size of your potatoes.)
*Add your corn and simmer on low for 5 minutes. Stir frequently.
Add diced chives and cilantro. Simmer for 7 more minutes. Top with coarse black pepper. I really recommend serving this with plain, toasted white bread. Not rolls, or anything fancy. You’ll understand when you try it.