Weeds & Sardines’ Brian Lagerstrom, Author at Sauce Magazine: Intelligent Content For The Food Fascinated

Broccoli Tahini-Caesar Salad

Weeds & Sardines’ Brian Lagerstrom — Thu, 01 Oct 2020 09:00:00 +0000

broccoli tahini-caesar salad

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INGREDIENTS

2 cups cubed, stale rustic bread
¾ cup avocado or other neutral oil, plus more for cooking
1 tsp. kosher salt, plus more to taste
¹?³ cup tahini
¹?³ cup water
Juice of 2 lemons
5 anchovy fillets, rinsed
1 garlic clove
2 Tbsp. drained capers
1½ lbs. broccoli crowns, cut into ¾-inch pieces
½ lb. Napa cabbage, about ½ a heart
3 Tbsp. grated Parmesan

PREPARATION

• Preheat the oven to 375 degrees. In a medium bowl, toss the bread with about 2 tablespoons oil and 1 teaspoon salt.
• Spread the bread in an even layer on a Œ sheet pan and bake until dried, toasty and browned, about 15 minutes. Let cool, then roughly chop and set aside.
• In a tall mixing cup or blender, combine the tahini, water, lemon juice, anchovy and garlic with an immersion blender or regular blender until well pureed. Stream in Ÿ cup avocado oil to emulsify, then refrigerate until needed.
• To a medium saute pan on high heat, add the drained capers then about 2 tablespoons avocado oil. Fry until browned, puffed and crispy, about 1 minute. Drain on a paper towel-lined plate and set aside.
• Wipe out the pan and return to high heat. Add ¹?³ of the broccoli then about 2 tablespoons avocado oil. Pan roast until slightly charred and barely cooked thought, about 45 seconds. Add salt to taste and transfer to a paper towel-lined, medium-sized bowl. Working in batches, repeat with the remaining broccoli.
• Remove the core and outer white stems of the Napa cabbage, then chop.
• In a large mixing bowl, combine the Napa cabbage, broccoli, capers, croutons and Parmesan. Dress with the tahini-Caesar to taste and toss to combine. Transfer to a serving platter and top with additional capers, croutons, dressing and Parmesan, if desired.

The post Broccoli Tahini-Caesar Salad appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

Sheet Pan Pizza

Weeds & Sardines’ Brian Lagerstrom — Thu, 01 Oct 2020 09:00:00 +0000

sheet pan pizza

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INGREDIENTS

1¼ cup warm water
1 ¼-oz. packet active dry yeast
3¼ cups all-purpose flour
3 Tbsp. olive oil, plus more for baking
4 tsp. kosher salt, divided
1 28-oz. can crushed tomatoes
1 tsp. dried garlic
2 tsp. oregano, plus more for garnish
2 tsp. crushed chile flake, plus more for garnish
1 tsp. sugar
16-oz. low moisture mozzarella, sliced lengthwise, from a block
1 7-oz. stick pepperoni, thickly sliced
2 Tbsp. Calabrian chilies, or to taste (optional)
8-oz. whole milk mozzarella, thickly sliced
½ cup grated Romano, Parmesan or a blend

PREPARATION

• In the bowl of a stand mixer, combine the water and yeast. Let rest about 5 minutes, making sure the yeast is active and produces bubbles.
• Add the flour, olive oil and 2 teaspoons salt. Mix with a dough hook on medium speed just until the dough balls up and starts to clear the bowl, about 5 minutes.
• Wrap the bowl in plastic and let rise until the dough is about 2œ times its original size, which will take about 2œ hours. It should look shiny, soft and bubbly.
• Oil a half sheet pan liberally, and transfer the dough onto it. Using your fingertips, press the dough flat, pushing it out until it forms a 10-inch round. Flip an additional sheet tray over the first to cover and let rest 1 hour.
• Meanwhile, make the sauce by combining the crushed tomatoes, dried garlic, oregano, 2 teaspoons salt and sugar in a medium bowl.
• Preheat the oven to 550 degrees.
• Using your fingertips, gently push the dough into the corners of the sheet pan. The dough should be fully relaxed and able to spread, filling the whole pan. Make sure your pan is fully coated with olive oil, adding more if necessary.
• Place the slices of mozzarella over the entire pizza dough in a single layer. Spread an even layer of sauce over the cheese, then top generously with the pepperoni. Distribute the Calabrian chilies and fresh mozzarella slices over the pizza, then sprinkle with the Romano-Parmesan blend.
• Bake 25 minutes, checking halfway to make sure the pizza isn’t burning. The bottom should be crispy and evenly browned.

The post Sheet Pan Pizza appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

Chicken Salad

Weeds & Sardines’ Brian Lagerstrom — Thu, 01 Oct 2020 09:00:00 +0000

INGREDIENTS

1 3¼ to 4 lb. whole chicken
1 Tbsp. plus 1 tsp. distilled white vinegar
1 egg yolk
¾ tsp. kosher salt
¾ cup plus 3 Tbsp. avocado oil
½ cup bread and butter pickles, roughly chopped
3 Tbsp. grain mustard
Juice of 1½ lemons
2 Tbsp. diced red onion, rinsed
½ bunch parsley, chopped
2 sprigs fresh tarragon, chopped

PREPARATION

• Season the chicken liberally with salt, including the cavity, and place on a rack on a sheet tray. Refrigerate uncovered 12 to 24 hours before baking.
• Preheat the oven to 275 degrees. Bake the whole chicken on the rack and sheet tray until the breast temperature reaches 165 degrees and the thigh temperature reaches 185 degrees, about 2œ hours. Let cool completely. You can do this step up to 2 days ahead.
• Meanwhile, make the mayo by combining the white vinegar, egg yolk and salt in a large mixing cup. Puree with an immersion blender until well combined, then stream in the avocado oil until thick and emulsified. Set aside.
• Remove the meat from the chicken bones and measure 5 cups for the chicken salad. Reserve any leftover meat for another use. You can also reserve the bones and any drippings to make your own stock.
• Roughly chop the 5 cups chicken and transfer to a medium bowl. Add Ÿ cup reserved mayo, the pickles, mustard, lemon juice, red onion, parsley and tarragon. Use your hands to mix the salad, running your fingertips through the mixture, then letting your wrist go limp and whipping the chicken salad with your fingers until well combine. Refrigerate until ready to serve.

The post Chicken Salad appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.