Cat Cora's Classics with a Twist: Fresh Takes on Favorite Dishes

By Cat Cora, Ann Krueger Spivack and Luca Trovato

The Iron Chef offers over 100 fast & fresh recipes offering modern, healthy takes on popular favorites.

On the wildly popular show Iron Chef America, Cat Cora fires up the imagination of millions of cooks by improvising exciting dishes while the clock is ticking. Now in Cat Cora's Classics with a Twist, she shares recipes she makes where cooking really counts: at home.


If you're searching for casual fare that looks as if you spent hours on it (but takes a fraction of the time), you'll want to try tomato-mozzarella skewers with Blood Mary vinaigrette (witch crispy onion rings on the side), fettucine with scallops and lime, and blueberry-lemon poppyseed upside-down cake.


And if you need fast, healthful meals, you'll find delicious inspiration in this book. These are the meals Cat puts together after work for her own family, including her four boys under the age of seven: enchilada pie, easy chicken curry, bucatini pasta with bacon, and crispy baked fish sticks with honey mustard dipping sauce.


Wish your favorite dishes were a little faster, fresher, and brighter-flavored? Then you'll welcome Cat's take on the classics: baked "fried calamari, soft tacos with grilled flank steak and pineapple salsa, and cherry-filled chocolate cupcakes. Many, like Greek-style nachos, "pulled pork" sloppy joes, and red velvet coconut cake, are Cat's spins on foods she enjoyed as a child growing up in a Greek family in the South.


Cat helps you sneak out a few calories (when it improves the taste) and freshen things up, slipping chipotle chili croutons into Caesar salad or lemongrass into coq au vin. She reveals the secrets she learned over decades of cooking in restaurants. Best of all, Cat shows you how to "twist" these recipes, changing each one in subtle or dramatic ways the next time to make it your very own.

Praise for Cat Cora's Classics with a Twist
"When . . . Cora sets out to provide unique flavors, she delivers. . . . Her more than 100 recipes touch on every part of the menu, adding not only new tastes, but also new knowledge." —Booklist
"Easily identifiable recipes like Chili and Minestrone are infused with Cora's signature zesty flair . . . and she certainly proves she's got a lot to offer. . . . Readers will easily identify with Cora's laid back, family-style approach to cooking, and find effective and valuable tips throughout. Over seventy full-color photos add style and remind the reader that casual trumps extravagant in Cora's kitchen. Her book will appeal to the home cook who wants to break from the monotony of the weeknight meal." —Publishers Weekly

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Jun 2, 2010
• ISBN: 9780547487496

Cat Cora

Cat Cora grew up in Jackson, Mississippi, and attended the Culinary Institute of America and worked in New York City before travelling overseas to apprentice in Europe with world-renowned French chefs Georges Blanc and Roger Vergé. She settled in Napa Valley in her first job as a chef. After The Food Network discovered her in 1999, she went on to become the first female Iron Chef for the Network. She is the founder of the charitable organization Chefs for Humanity, a grassroots organization that mobilizes chefs to lend their skills to communities in need, and she has built a brand that includes two food lines, cookware a shoe line, cookbooks and restaurants, in Orlando, Costa Mesa, Houston, Salt Lake City, San Francisco, Atlanta, and Singapore. She lives in Santa Barbara.

Book preview

APPETIZERS AND DRINKS

Entertaining should be your time to unwind and relax. If the thought of preparing a complicated meal stresses you out, simplify. Keep it casual, and invite friends over for just a drink and a bite. On a spectacular sunny day, ring up your friends for a spur-of-the-moment game of horseshoes, and serve royal gin and tonics outside with smoked salmon and wasabi tea sandwiches. These open-faced sandwiches might look demure, but they pack a flavor wallop and couldn't be easier to make.

Or invite a crowd to watch the big game, and set out a buffet of classic bar foods with a twist: jalapeño poppers, Greek-style nachos, pepper-filled quesadillas, individual-sized seven-layer dips, and my take on chips and dip—warm onion dip with homemade sesame pita chips. Cold beers, great company, and you're good to go.

greek-style nachos [>]

warm onion dip [>]

sesame pita chips [>]

baked jalapeño poppers [>]

stuffed mushrooms [>]

crustless quiche [>]

mini seven-layer dips [>]

smoked salmon and wasabi tea sandwiches [>]

baked fried calamari with marinara dipping sauce [>]

grilled pepper (rajas) quesadillas [>]

pom kir roya [>]

farmers' market bloody mary [>]

twist it: fast bloody mary with turkey jerky swizzle stick [>]

royal gin and tonic [>]

greek-style nachos

SERVES 6 TO 8

My grandmother came to the U.S. from the Greek island of Skópelos when she was pregnant with my father. Every time I go to Greece, I learn more about Greece and my family as well as about food, but it goes both ways: my Greek cousins also want me to make American dishes, which is how this hybrid came about during a recent visit. Ever since we've returned from that trip, nachos at my house are always Greek-style. Thanks to olives, garlic, herbs, and roasted red peppers, these nachos have more flavor than the standard, restaurant-style kind.

roasted red pepper salsa

for the salsa: Chop the peppers and mix in a small bowl with the garlic, a pinch of salt, and the oregano. Stir in the olive oil. Taste and add more salt if necessary. Refrigerate the mixture for at least 30 minutes to meld the flavors. (The salsa can be covered and refrigerated up to 1 day ahead.)

for the nachos: Preheat the oven to 350°F. Remove the salsa from the fridge.

Spread the pita chips in a single layer on a baking sheet or a large heatproof platter. Sprinkle both cheeses evenly over the chips. Scatter the pepperoncini over the cheese. Bake the chips just until the cheese is melted, 7 to 10 minutes. Scatter the olives and cherry tomatoes over the chips. Spoon some of the salsa on the nachos and dab on small dollops of yogurt. Serve the nachos right away with the remaining salsa on the side for dipping.

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TWIST IT

smooth salsa: Chop the garlic and oregano coarsely and add them, with the roasted pepper and a pinch of salt, to a food processor. Pulse until pureed. With the motor running, pour in the olive oil and puree until completely smooth. Scrape the puree into a small bowl and mix in the yogurt until blended. Taste and add more salt if necessary. Drizzle over the prepared nachos in a lattice pattern.

cat's note: If your food processor is larger than 1 quart, you may need to double the salsa ingredients; serve any leftover salsa with eggs or grilled meat the next day.

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nachos

warm onion dip

SERVES 4 TO 6

This warm, creamy dip has a sweet caramelized onion and chive flavor that puts store-bought kinds to shame. Most of these ingredients are already in your fridge or pantry, and the dip takes about the same amount of time to make as you'd spend driving to the grocery store to buy the ready-made version.

Preheat the oven to 350°F.

Heat the oil in a large nonstick skillet over medium-high heat until it is hot but not yet shimmering. Add the onion and cook, stirring, until it just begins to brown, about 2 minutes. Reduce the heat to low, cover, and cook for 10 minutes, stirring occasionally, until golden brown. Remove from the heat and let cool for about 10 minutes.

Meanwhile, in a medium bowl, mix the mayonnaise, sour cream, cheddar, Tabasco, and salt. Add the onion and stir until evenly distributed. Spread the dip in a shallow 5-by-7-inch baking dish and bake until bubbling and slightly browned, about 20 minutes. Stir in the chives. Serve warm with the chips or crackers.

sesame pita chips

MAKES ABOUT 10 CUPS CHIPS

Homemade pita chips win hands down over store-bought. For another great way to use leftover pita, see Pita Bread Salad ([>]).

Preheat the oven to 350°F and position racks in upper and lower third.

Cut the pita bread into half rounds and slice each half into 2 single-layer halves. Slice each half into 4 wedges.

Place the wedges in a large bowl and drizzle the olive oil over them. Sprinkle with the sesame seeds. With two large spoons or your fingers, gently toss until each pita triangle has a light coating of oil and seeds.

Spread the pita in a single layer on two baking sheets. Bake for about 4 minutes. Switch the baking sheets from top to bottom and vice versa, rotating each pan 180 degrees. Bake for another 3 to 5 minutes, or until the chips are golden brown and crispy. Sprinkle sea salt over the chips while they're still warm. Let cool completely and serve. (The pita chips are best when served fresh, but they can be stored in an airtight container or a sealed plastic bag for 1 to 2 days.)

baked jalapeño poppers

SERVES 4 TO 6; MAKES 12 TO 18 JALAPEÑOS

Spicy peppers with a smooth cheese filling and a warm, crunchy coating are irresistible, but I draw the line at deep-frying. My version is light and crispy, and you taste the pepper instead of oil. Reduced-fat cream cheese brings the peppers' flavor forward.

I know some people turn up their noses at garlic powder, but this is the flavor I want here.

Preheat the oven to 350°F. Lightly grease a baking sheet and set aside.

Cut each jalapeño in half lengthwise, cut off the stem, and scrape out the seeds. Set aside the peppers and rinse your fingers.

In a medium bowl, cream together the cream cheese, feta, oregano, and garlic powder.

In a small bowl, beat the eggs and buttermilk together. Pour the panko crumbs into a wide, shallow dish or onto a plate. In another shallow dish, combine the flour, salt, and pepper.

Spread about 1 tablespoon of the cheese mixture in the center of each jalapeño half. Dredge the jalapeño in the seasoned flour, dip it into the egg mixture, and dredge in the crumbs, pressing lightly so the crumbs coat the pepper all around. If the coating doesn't stick, repeat until you have a nice thick coating. Gently set the coated peppers, cheese side up, on the baking sheet. Bake until the filling is bubbling and the crust is golden, 30 to 40 minutes.

Remove from the oven, let the poppers cool for 5 to 10 minutes, and serve warm.

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stuffed mushrooms

SERVES 4 TO 6; MAKES 12 MUSHROOMS

There's nothing ordinary about my stuffed mushrooms. Caramelized onion, fresh goat cheese, crisp prosciutto, and sun-dried tomatoes added to garlic-laced crumbs give them plenty of kick. Buy sun-dried tomatoes packed in oil for this recipe and drain them before chopping.

Rub each mushroom with a damp paper towel and cut off the stem. Trim off and discard the hard end of each stem. Finely chop the stems.

In a small skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onion and cook, stirring, for about 1 minute. Add the garlic, reduce the heat to low, cover, and cook for about 10 minutes, stirring occasionally, until the onion and garlic are golden brown. Transfer to a medium bowl. Pour a little more oil (about ½ tablespoon) into the pan if necessary, raise the heat to medium, add the mushroom stems to the pan, and cook until soft, about 3 minutes. Transfer to the bowl with the onion.

Add the prosciutto to the pan, increase the heat to medium-high, and cook, stirring, until the prosciutto is browned and crispy, 7 to 10 minutes. Add the prosciutto to the onion and mushrooms and let cool for several minutes.

Preheat the oven to 350°F.

Add the sun-dried tomatoes, goat cheese, bread crumbs, parsley, and salt to the cooled onion mixture and mix until the ingredients are well dispersed but not mashed together.

Using a spoon, lightly pack each mushroom cap with a generous portion of the stuffing. Place on a baking sheet, drizzle with the remaining olive oil, and sprinkle with pepper. Bake until the filling is golden and the mushrooms are tender, 30 to 45 minutes. Serve hot or at room temperature.

crustless quiche

SERVES 4 TO 6 AS AN APPETIZER OR 2 AS A MAIN COURSE

Leave the crust off a quiche, and you have a light, fluffy appetizer that's super-easy and on the table in 30 minutes. This makes a satisfying meal for one or two if you serve it warm from the oven with a green salad or a platter of raw veggies.

Oregano is the first herb I remember tasting as a kid, and it always reminds me of my dad, Spiro, who, like me, loves big, bold flavors. Oregano is the boldest of all the herbs, and it's terrific here. This simple dish is a fine way to showcase any fresh herb, whether oregano, thyme, flat-leaf parsley, or a combination of herbs.

Preheat the oven to 350°F.

Oil a 9-inch pie plate or an 8-inch square glass baking dish.

In a medium bowl, whisk the eggs, cream, milk, salt, pepper, nutmeg, oregano, and 1½teaspoons of the chives. Pour into the dish. Sprinkle the cheese evenly over the top. Place the dish on a baking sheet and bake for 25 to 30 minutes, or until the custard has set and remains firm when you give the dish a little shake. Sprinkle the remaining chives over the quiche while it's still warm.

mini seven-layer dips

SERVES 6

Guacamole, spicy salsa, black beans, melted cheese—I love seven-layer dip, but I'm not thrilled with how this appetizer looks after the crowds have descended on the bowl. Sometimes re-creating a classic is as simple as changing the presentation: divide the dip into ramekins and give one to each guest with a small mound of chips. A final layer of shredded radicchio adds color, crunch, and a little sophistication.

Preheat the oven to 350°F.

In a medium bowl, mash the avocados, lime juice, cumin, salt, and pepper with a fork until mixed but still chunky. (You'll have a scant cup.)

Divide the black beans evenly among six 5-ounce ramekins (about 3 inches in diameter), spooning about 2 tablespoons into each. (You will have beans left over.) Divide the guacamole evenly among the ramekins, using about 1 heaping tablespoon for each serving and smoothing it over the beans with the back of a spoon. Spoon on the sour cream, allotting about 2 tablespoons per ramekin, smoothing it. Top with about 2 tablespoons salsa. Sprinkle the scallions over each ramekin. Top with the shredded cheeses, using 1 heaping tablespoon of each per serving.

Place the ramekins on a baking sheet and bake just until the cheese melts, about 5 minutes. Immediately mound shredded radicchio on

[etoiline_1 · Rating: 5 out of 5 stars]

What a wonderful cookbook! I can't wait to try out the recipes. Some of these look somewhat overly complicated and some of the twists aren't up my alley, but the recipes for the classics are well written and intriguing. There were some recipes that I'd never come across before and others that I was very happy to see. Cora is an engaging chef, with notes or tips on nearly every recipe that make it that much better. I only have one gripe: there is no nutritional information for the recipes. But the recipes themselves more than make up for that. Thank you for producing this book!