Roasted Rhubarb Cobbler

INGREDIENTS

FOR THE RHUBARB FILLING:

• 1 vanilla bean, split lengthwise (or use 1/2 teaspoon vanilla paste or 1 tablespoon vanilla extract)
• 2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (about 7 cups)
• ¾ cup/150 grams granulated sugar
• 1 teaspoon finely grated orange zest
•  Pinch of kosher salt

FOR THE BISCUIT TOPPING:

• ¾ cups/96 grams all-purpose flour, plus more for shaping
• 2 tablespoons granulated sugar
• 2 ¼ teaspoons baking powder
•  Pinch of kosher salt
• 3 tablespoon cold unsalted butter, cut into 1/2-inch cubes
• ⅓ cup/79 milliliters plus 1 tablespoon heavy cream, plus more for serving, if you like
•  Demerara sugar, for sprinkling
•  Ice cream, for serving (optional)

PREPARATION

1. Heat oven to 425 degrees. Using the tip of a paring knife, scrape the pulp out of the vanilla bean halves and add the pulp to a 1 1/2 quart gratin or baking dish or 9-by-9-inch pan along with the scraped-out pods. (Alternatively, add the paste or extract to the pan.) Add the rhubarb, sugar, zest and salt, and toss well. Let sit at room temperature to macerate while preparing the biscuit dough.
2. Make the biscuit dough: Put the flour, sugar, baking powder and salt in a food processor. Pulse to combine. Add cubed butter, then pulse until the mixture has formed lime bean-size pieces. Drizzle in 1/3 cup heavy cream and pulse until everything just clumps together, taking care not to overprocess. (To make the dough by hand, put the flour, sugar, baking powder and salt in a large bowl and whisk to combine. Add cubed butter, then mix it in with your hands, pinching and squeezing with your fingers — or use a pastry blender — until the largest pieces are the size of peas. Drizzle in 1/3 cup heavy cream a little at a time, mixing until the dough comes together.)
3. Dump the dough onto a lightly floured surface, and gently pat it together until it’s a cohesive lump. Using a small ice cream scoop or a large spoon, form dough into 6 evenly sized balls. Slightly flatten dough balls into thick rounds. Cover rounds with plastic wrap and chill for at least 30 minutes (and up to 6 hours).
4. Put the rhubarb in the oven and roast, stirring halfway through, until the rhubarb has softened and the liquid has formed a syrup, about 30 minutes.
5. Remove pan from oven and use tongs to remove the vanilla bean pods.
6. Lower oven temperature to 375 degrees. Arrange biscuit rounds on top of the rhubarb, leaving space in between them. Brush biscuits with remaining tablespoon of heavy cream and sprinkle with Demerara sugar.
7. Bake cobbler until biscuits are golden brown, about 25 to 35 minutes. Serve warm or at room temperature, with cream or ice cream, if you like.

Confit Leeks With Lentils, Lemon and Cream

 

INGREDIENTS

• 5 medium leeks (about 2 1/2 pounds/1 kilogram), trimmed and washed, white and light greens cut into 2-centimeter-thick rounds (about 6 cups/620 grams)
• 10 garlic cloves, peeled
• 10 fresh thyme sprigs
•  Kosher salt and black pepper
• ¾ cup plus 2 tablespoons/200 milliliters extra-virgin olive oil
• ¾ cup/150 grams dried French (Le Puy) lentils, washed
• ⅓ cup plus 1 tablespoon/100 milliliters heavy cream (double cream)
• 2 ¼ teaspoons Dijon mustard
• 5 tablespoons/75 milliliters fresh lemon juice (from 2 medium lemons)
• 3 tablespoons roughly chopped parsley leaves
• 3 tablespoons roughly chopped fresh dill leaves
• 3 tablespoons roughly chopped fresh tarragon leaves

PREPARATION

1. Heat oven to 180 degrees Celsius/350 degrees Fahrenheit.
2. If necessary, soak and carefully rinse the leek rounds in a large bowl of water to get rid of any excess grit. Drain, then cautiously pat dry, keeping the rounds intact.
3. Add the leeks, garlic, thyme, 1 teaspoon salt and a good grind of pepper to a 12-by-8-inch/30-by-20-centimeter baking dish. Mix gently to combine, then pour the oil on top. Arrange the leeks cut-side up, then cover tightly with foil and bake for 35 minutes.
4. Remove the baking dish from the oven and gently turn the leeks using two forks. Cover again with foil and return to the oven to bake until completely softened, about 35 minutes more. Turn the oven temperature up to 200 degrees Celsius/400 degrees Fahrenheit.
5. As the leeks bake, fill a medium saucepan about two-thirds of the way with water and bring to a boil over high. Add the lentils and cook until just tender but not at all mushy, 12 to 15 minutes. Drain well and set aside.
6. When ready, remove the confit leeks from the oven and transfer a heaping 1/2 cup/100 grams of the cooked leeks plus 5 of the garlic cloves to a bowl for the leek cream. Add the cooked lentils to the remaining leeks in the baking dish along with 1/4 teaspoon salt and a good grind of pepper; mix gently to combine. Cover again with the foil and return to the oven for 15 minutes. Remove the foil and leave to settle for 10 minutes. Discard the thyme sprigs.
7. While the lentils bake with the leeks, make the cream: Add reserved leeks and garlic to a food processor along with the heavy cream, mustard, 1 tablespoon lemon juice and 1/8 teaspoon of salt; blitz until smooth.
8. When ready, stir the remaining 4 tablespoons lemon juice and the chopped herbs into the lentil and leek mixture. Transfer to a rimmed platter and serve with the leek cream in a bowl alongside.

Bricklayer-Style Nachos

 

INGREDIENTS

• 2 pounds ripe Roma tomatoes or 2 (15-ounce) cans fire-roasted tomatoes
• 8 ounces thick-cut bacon, thinly sliced
• 8 ounces fresh Mexican chorizo, casing removed, coarsely chopped
• 1 ½ pounds beef sirloin, excess fat removed, meat cut into 1/2-inch pieces
•  Kosher or sea salt and black pepper
• 1 medium white onion, halved and slivered (about 1 1/2 cups)
• 1 to 2 jalapeños or serrano chiles, halved, deseeded if desired, and sliced
• 2 garlic cloves, finely chopped
• 1 to 1 ½ pounds store-bought or Homemade Tortilla Chips (see recipe)
• 12 ounces shredded Mexican melty cheese, like Oaxaca, Asadero or quesadilla, or even Monterey Jack or mozzarella (about 3 cups)
• 1 ripe avocado, halved, pitted and finely chopped
• 1 cup crumbled queso fresco
• 8 scallions, trimmed and thinly sliced

1. If using fresh tomatoes, place them on a small baking sheet covered with aluminum foil. Place them under the broiler for 8 to 10 minutes, turning halfway through, until charred, mushy and juices have begun to run. Remove from heat. Once cool enough to handle, chop them without discarding any of the juices, seeds or charred skin.
2. Heat a large (12-inch) skillet over medium-high. Add the bacon and cook, stirring occasionally, until it browns slightly and renders some of its fat, 3 to 4 minutes.
3. Add the chorizo to the bacon, and cook, breaking the sausage into smaller pieces using a wooden spoon as it begins to brown and crisp, 3 to 4 minutes.
4. Add the beef, season with salt and pepper and cook, stirring a couple times, until it begins to brown, about 4 minutes. Incorporate the onion and jalapeño and cook until they begin to wilt, 2 to 3 minutes. Add the garlic and stir until fragrant but not browned, less than 1 minute.
5. Stir in the fresh or canned chopped tomatoes with their juices and cook over high, stirring occasionally, until saucy, 2 to 3 minutes. Season to taste with salt.
6. Set the rack in the middle of the oven and heat to 400 degrees. Place all the tortilla chips in a half sheet pan or large baking sheet in an even layer. Cover the chips with the bricklayer meat mixture and all of its chunky salsa. Cover with the shredded cheese. Bake until cheese has completely melted, 8 to 10 minutes.
7. Garnish with the avocado, crumbled queso fresco and scallions. Dig in while hot!