Falafel ‘hash’ is a forgiving alternative to fritters

Falafel, the Middle Eastern chickpea fritter, earned a recent mention in this blog.

Extolling the virtues of chickpeas, I revisited my family’s fondness for falafel, particularly when summer cucumbers, tomatoes and fresh herbs are handy in the garden. For a slightly richer version, I like to pair falafel in pita with sautéed summer squash, eggplant and mushrooms.

But one of the most satisfying variations is falafel as a salad. When I topped a big bed of greens with freshly fried chickpea fritters, a lemony-herby vinaigrette and pita croutons, I wondered why I hadn’t been doing it all along.

Achieving the perfect falafel texture has been my greatest challenge with this dish over the years. On more than one occasion, my fritters have started to fall apart. So I was intrigued to see this “hash,” which dispenses with forming falafel into patties and provides the textural contrast of mashed and whole chickpeas.

Served with a salad and roasted vegetables, this recipe originates with Purple Carrot, the first exclusively vegan meal-kit delivery service to hit the market. With components of roasted eggplant, tabbouleh, arugula and pita accompanying the hash, this plays like a mezze plate and also would make a nice, cold or room-temperature starter to summer meals.

Tribune News Service photo

Falafel Hash With Grapefruit-Arugula Tabbouleh

1/4 cup bulgur

Salt and pepper, to taste

3 tablespoons extra-virgin olive oil, divided

8 ounces eggplant

1 tablespoon za’atar

1 (15-ounce) can chickpeas

1 onion

1 1/2 teaspoons ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon baking soda

Cayenne pepper, to taste

1 teaspoon chopped garlic

Handful fresh parsley

2 lemons

1/4 cup tahini (sesame paste)

2 whole-wheat pitas

1 grapefruit

2 ounces baby arugula

Handful fresh mint

Heat oven to 400 F. In a small pot, combine the bulgur, 1/2 cup water and pinch of salt; bring to a boil. Remove from heat, cover and let seep. Check for doneness in 15 minutes; water should be absorbed.

Grease a rimmed pan with 1 tablespoon of the oil. Rinse and trim the eggplant, then slice into 4-inch-long sticks. Spread out on pan, sprinkle with the za’atar and salt. Roast in preheated oven, turning once, until brown, for 20 to 30 minutes.

Put 1 tablespoon of the oil in a large, nonstick skillet over medium-high heat. Drain and rinse the chickpeas; add to skillet. Trim, peel and chop the onion. Add to pan along with the cumin, coriander, baking soda and 1/4 teaspoon cayenne. Add the chopped garlic and sprinkle with salt and pepper. Stir mixture, then crush about half of chickpeas with a fork or masher. Cook, undisturbed, until bottom is crisp and brown, for 5 to 10 minutes. Remove pan from heat.

Rinse, trim and dry the parsley, then chop leaves. Rinse and halve the lemons. Add parsley and juice of 1 lemon to chickpea mixture, stir, taste and adjust seasoning. In small bowl, whisk together the tahini, juice of 1/2 lemon, 2 tablespoons water and a sprinkle of salt and pepper; let sit. Wrap the pitas in foil and warm in oven, for 5 to 10 minutes.

Transfer cooked bulgur to a large mixing bowl. Rinse and peel the grapefruit, cut flesh from core and chop it, removing any seeds. Rinse, dry and chop arugula as finely as you like. Rinse and dry the mint; strip leaves from stems and chop them. Add grapefruit, arugula, mint, juice of 1/2 lemon, remaining 1 tablespoon oil and a pinch of salt and pepper to bowl. Toss well, taste and adjust seasonings.

Serve tabbouleh with falafel hash and eggplant alongside; pass pitas and tahini sauce at the table.

Makes 2 to 3 servings.

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Sweet peas, sesame make stunning summer salad

An update on the standard picnic spread’s sandwiches, watermelon and potato salad sets the tone for summer in this week’s A la Carte.

My family’s favorite fresh corn salad would be right at home alongside the black bean salad and “walking chicken tacos” suggested in this week’s story. Like beans, it holds up well in the Rogue Valley’s heat and maintains its texture when dressed several hours ahead.

But before local sweet corn comes on strong, fresh peas could merit the same type of cold salad, perfect for picnics and outdoor dining. The combination of shelling and snap peas in the same dish constituted a recent post to this blog.

While that pasta could be served cold as a salad, this recipe from the Kansas City Star would be a light and sweetly refreshing addition to early summer menus. Once the season for peas has passed, it still would be worthwhile with frozen peas and bagged snap peas found in most supermarkets.

Tribune News Service photo

Peas With Sesame Vinaigrette

2 cups freshly shelled peas or frozen peas, partially thawed and drained

2 cups (8 ounces) sugar snap peas, trimmed

1 medium rib celery, finely chopped

1 medium shallot, peeled and finely chopped

2 teaspoons brown sugar

4 teaspoons unseasoned rice vinegar

1 teaspoon low-sodium soy sauce

1 teaspoon dark sesame oil

Salt and pepper, to taste

Pour lightly salted water into a medium saucepan to a depth of about 1 inch. Heat to a boil over medium-high heat. Add the peas and cook for 2 minutes. Add the snap peas and cook for 2 minutes or until vegetables are crisp-tender. Drain and rinse with cool water, drain and place peas in a serving bowl. Stir the celery and shallot into peas.

In a small bowl, whisk together the sugar, vinegar, soy sauce, sesame oil and salt and pepper to taste. Drizzle vinegar mixture over peas to coat.

Serve immediately, or if desired, cover, refrigerate and serve chilled.

Makes 6 to 8 servings (total 4 cups).

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Chickpeas have crispy, crunchy snack potential

As a candidate for meatless meals, chickpeas are just one of so many legumes, mentioned in a previous post to this blog.

But the chickpea’s status is elevated when it comes to snacking. All those tubs of supermarket hummus have done more for chickpeas’ pop-culture following than millennia of cultivation by humans. Satisfying the craving for thick, rich and creamy foods, hummus shows no sign of falling from the favor it’s only recently earned with Americans.

So it’s the prime time, particularly during the International Year of Pulses, to enjoy chickpeas’ crunchy, crispy side. The fritters known as falafel are a quintessential preparation, one I explained in a 2007 post. Years later, I’ll concede that commercially made falafel mix is fine in a pinch. But I prefer these days to use fresh chickpeas.

For an even quicker crunch fix, simply oven-roast whole, fresh chickpeas. A recipe in the current issue of Oregon Healthy Living calls for coating them in a batter of panko, which heightens their appeal with kids and anyone skeptical of munching handfuls of beans.

Like kale chips, however, roasted chickpeas are positively addictive once you try them. They have a fraction of the fat in nuts, plus more fiber. And they can be seasoned any way you like.

The following recipe from Washington Post suggests the Indian spice blend chaat masala. Or try za’atar, Chinese five-spice, ras el hanout, dukkah, Old Bay, Spanish smoked paprika, nutritional yeast or anything else that strikes your fancy.

Roasted chickpeas can be stored in an airtight container for up to 1 week.

Photo by Dixie D. Vereen for The Washington Post

Spiced Roasted Chickpeas

3 cups home-cooked chickpeas, or no-salt-added, canned chickpeas, rinsed and drained (from two 15-ounce cans)

1 tablespoon extra-virgin olive oil

1/2 teaspoon fine sea salt, plus more as needed

1 tablespoon chaat masala or spice blend of your choice (see headnote)

Preheat oven to 400 F.

Dry the chickpeas thoroughly on paper towels by gently rolling them, then spread chickpeas in a single layer on a large, rimmed baking sheet. Drizzle with the oil and toss to coat, then sprinkle with the salt. Roast in preheated oven, shaking pan occasionally, until golden-brown and crisp on outside, for 20 to 30 minutes.

Remove from oven. Taste and sprinkle with more salt as needed, then season with chaat masala (or another spice), tossing or stirring until chickpeas are evenly coated.

For maximum crispness, serve warm; once chickpeas have cooled, they will less be crisp but addictively chewy.

Makes 12 servings (makes about 3 cups).

Adapted by the Washington Post from recipes at PulsePledge.com and at TheKitchn.com.

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Bottled barbecue sauces rarely omit liquid smoke

Barbecue-season tips fill this week’s food section. Whether the fuel is charcoal or gas, the top-10 list supplied by Weber grillmeister Jamie Purviance should help backyard cooks fine-tune their craft this summer.

When it comes to grilling, one tenet holds true: Where there’s fire, there’s smoke. Liquid smoke, that is.

Among the hundreds of commercially prepared barbecue sauces, liquid smoke is a ubiquitous ingredient. Such was the lament of longtime reader Chris G., who emailed several weeks back to inquire if I knew of a liquid smoke-less brand of sauce.

My first inclination, of course, was to suggest making her own sauce. It’s a straightforward process with room to perfect the flavor profile according to preference. But out of curiosity, I Googled “barbecue sauce no liquid smoke” and several variations on the phrase. The search returned plenty of recipes, but no references to bottled sauces lacking liquid smoke.

What say you, readers? Any recommendations?

In the meantime, here is a versatile sauce traditionally used on pork in North Carolina. It makes enough for one good-size shoulder or butt for pulled pork, according to Detroit Free Press recipe testers. Or try it as a marinade for country-style ribs. Refrigerate them for 24 hours and then slow-roast them, basting with more sauce.

Barbecue, basting or mop sauces historically hail from specific regions. South Carolina has vinegar-and-mustard-based sauces, St. Louis favors tomato-based sauces while Kansas City, Mo., boasts an even sweeter version. And Alabama has a lesser-known, mayonnaise-based, white barbecue sauce.

But Purviance, author of “Weber’s New American Barbecue: A Modern Spin on the Classics” (Hougton Mifflin Harcourt, $24.99), says sauces no longer define their traditional areas as chefs and barbecue cooks nationwide put their own touch on barbecue according to their roots and experiences.

Tribune News Service photo

Carolina Eastern-Style Barbecue Sauce

3 tablespoons crushed red pepper

3 tablespoons freshly ground pepper

3 tablespoons of salt

1/4 cup molasses

4 garlic cloves, peeled and minced

1 quart of white vinegar

In a large bowl, mash together crushed red pepper, ground black pepper, salt, molasses and garlic. Stir in the vinegar; mix. Allow to stand for several hours. Use as a marinade or basting sauce for pork.

Makes 3 cups.

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Combine shelling, snap peas in the same dish

The season for garden peas is upon us, just one reason I’m grateful for recently cooler temperatures. Peas are notoriously intolerant of heat waves. But who isn’t when it’s just two weeks into June?

Freshly picked and shelled, English pea varieties need little in the way of cooking. Just toss them into pasta, rice, soup or other hot dishes for just a few seconds to warm through. Or sprinkle them raw over salads or a side dish of cottage cheese.

Because I rarely amass enough shelling peas to serve as a side dish on their own, they often mingle in my cooking with snap peas. I like both the contrast in textures and visual interest of incorporating the two together, most recently in a pasta dish with shrimp. The following recipe from the Chicago Tribune is similar to mine, only with the inclusion of green garlic, rather than the juicy, just-harvested cloves that I used.

Gemelli With Shrimp, Peas and Green Garlic

Tribune News Service photo

In a large pot of well-salted, boiling water, cook 1 pound gemelli pasta until al dente; drain, reserving 1/2 cup cooking water.

Meanwhile, heat 2 tablespoons olive oil in a skillet; add 1 pound shrimp, shelled and deveined. Cook, turning once, until just cooked through, for 3 minutes; remove.

Stir in 6 green garlic stalks (or green onions), chopped; 2 cups peas; 1 cup dry white wine; and salt and red-pepper flakes to taste. Simmer just until peas are tender, for 2 minutes.

Stir in shrimp and drained pasta. Add some pasta water if mixture seems dry.

Makes 6 servings.

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Creamy chickpeas curry favor beyond hummus

It worked for quinoa. The South American seed’s fame and popularity skyrocketed after the United Nations declared 2013 the International Year of Quinoa.

If such trends hold true, “pulses” will be the next household catchphrase. That’s beans, peas, lentils and chickpeas to you and me. A spread in this month’s Oregon Healthy Living reinforces the many benefits of eating beans and familiarizes readers with the lesser-known species of edible seeds long cultivated for humans and animals to consume.

Some of the members of this plant family already are riding a wave of popularity, namely chickpeas consumed as hummus by the majority of Americans. Water from cooking this legume also is garnering some attention as an egg substitute in vegan cooking.

But the creamy chickpea needs no gimmick to recommend it, particularly this year, the International Year of Pulses. As a simple salad topping or hearty stew, chickpeas are packed with protein, fiber, folate, iron and phosphorous. Like all legumes, chickpeas are inexpensive, making them an attractive protein alternative to meat.

The following dish is one such example. While lentils more often are associated with Indian cuisine, this chana masala is a classic. Bon Appetit’s version calls for curry powder, rather than a variety of traditional Indian spices. But the shortcut, particularly combined with canned chickpeas, makes this a fast and practically effortless dish.

Tribune News Service photo

Chana Masala

1 onion, peeled and chopped

1 clove garlic, peeled and sliced

2 tablespoons peeled and chopped, fresh ginger

2 tablespoons vegetable oil

2 cardamom pods

1 teaspoon curry powder

1 (28-ounce) can peeled whole tomatoes

1 (15-ounce) can chickpeas, rinsed

Salt and pepper, to taste

Cooked basmati rice, for serving

Chopped fresh cilantro, for serving

In a medium sauté pan over medium heat, cook the onion, garlic and ginger in the oil with the cardamom and curry powder until onion is soft, for 8 to 10 minutes. Add the tomatoes with their juices and the chickpeas; simmer until soft, for 25 to 30 minutes. Season to taste with the salt and pepper. Serve with the rice and cilantro.

Makes 4 servings.

Recipe from Bon Appetít

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Saffron-steeped steamer clams are happy indeed

The season for Pacific pink shrimp sparked a recent post to this blog, just the latest of many over the years.

I simply can’t visit my native South Coast between late spring and early autumn without indulging in the fresh-caught, cocktail-sized shrimp. Plump and juicy with a briny sweetness, they swayed even my picky 3-year-old toward seafood.

If shrimp are my summertime mainstay, other shellfish are something of an impulse purchase. Spying a mound of live, Puget Sound-farmed steamer clams at the fish market, I resolved to make them a midday snack between our shrimp Louis salad lunch and rockfish-n-chips dinner.

But I never got around to cooking them before it was time to depart for the Rogue Valley. Happily, live clams are good keepers in the presence of adequate oxygen and cold. Although I didn’t have quite enough for two generous portions, I invited an appreciative friend over for clams steamed in wine and oven fries with garlic aioli.

Because wood-pellet smoking is a summerlong affair at my house, I may try clams in that capacity, encouraged by a recent story in A la Carte (see the June 1 e-edition). For that, I’d love to use the larger, wild-harvested butter clams available at yet another Coos Bay fish market.

The smaller, domestically farmed specimens often are available at The Butcher Shop in Eagle Point, where I’ve purchased them, and grocers with good seafood counters. With my next clam cache, I’ll definitely try this Chicago Tribune recipe featuring fennel, one of my favorite braising vegetables, along with garden-fresh garlic and new potatoes.

Tribune News Service photo

Happy Clams

1 fennel bulb with fronds

4 garlic cloves, peeled and divided

Finely grated zest of 1 lemon

1 ½ teaspoons kosher salt, divided

2 tablespoons olive oil 1 onion, peeled and sliced into crescents

1/2 teaspoon crushed red pepper

2 tablespoons tomato paste

3 tablespoons steeped saffron (method follows)

12 ounces waxy potatoes, such as Yukon Gold, cut into 1-inch chunks

1 1/2 to 2 cups chicken broth

1/3 cup dry white wine

20 small clams, scrubbed

1/2 cup heavy cream

Snip frilly fronds from the fennel. Chop fronds with 1 of the garlic cloves, the lemon zest and 1/2 teaspoon of the salt. Cover this fennel gremolata; set aside. Slice fennel bulb into crescents. Chop remaining cloves of garlic.

In a medium skillet, heat oil over medium. Slide in sliced fennel and onions, chopped garlic, remaining salt and the red pepper. Cook, stirring, until vegetables wilt, for about 5 minutes. Stir in the tomato paste and steeped saffron. Stir in the potatoes.

Pour in enough of the broth to barely cover potatoes, about 1 1/2 cups. Bring broth to a boil, reduce to a simmer, cover pan and cook until potatoes are easy to pierce with a skewer, for about 10 minutes.

Pour in the wine. Nestle in the clams. Cover pan and steam until clams open, for 5 to 7 minutes. Discard any unopened clams.

Stir in the cream. Cover pan and let rest over low heat, for 2 minutes. Scoop into bowls. Dust with gremolata. Enjoy.

Makes 2 servings.

STEEPED SAFFRON: Slide saffron threads (at least a tablespoon — better yet, more) into a mortar (or clean spice grinder). Crush to a fine powder. Seal this precious powder in a jar and store in a cool, dark cupboard. When ready to use, measure 1/4 teaspoon saffron powder into a small jar. Pour in 3 tablespoons boiling water. Let steep for 30 minutes. Store any unused elixir, tightly sealed, in the refrigerator. It’s the key to brilliant saffron cuisine.

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Grab locally grown greens before they’re gone

Searing heat is sapping locally grown greens of all varieties, making room in the fields and home gardens for the bounty of summer vegetables

But before they bid us farewell until the return of cooler weather, it’s time to take advantage of greens in all their glory. And who doesn’t want a big, crisp, refreshing salad on days like these?

Make-ahead salads, aka “shake-a-salad,” is one strategy featured in this week’s food section. Prepared in Mason jars or tall plastic containers on the weekend, the concept yields about a week of easy lunches.

While almost any type of green is salad-worthy, I like to cook coarser specimens and fold them into all manner of meals. Eggs, pasta dishes, quesadillas and pizza are perfect vehicles. And cooked greens can extend and improve the health profile of burgers, meatballs and meatloaf. If you want to dispatch a whole bunch with the push of a button, combine spicy varieties, such as arugula or mustard greens, with some fresh herbs, nuts, garlic, oil and lemon juice in a food processor or blender for pesto.

All of these suggestions will factor into my next cooking class series in partnership with ACCESS and a local coordinated-care organization. The impetus is clients’ participation in a community-supported agriculture program, which supplies a box of farm-fresh produce for each family each week through October. Because I’ve blogged in previous years about subscribing to a CSA, I’ll have lots of tips but also anticipate plenty of in-class improvisation.

It comes as no surprise that this week’s boxes are packed with greens: lettuce, spinach, chard, kale, mustard greens and salad mix. To use up two or more types in one dish, I’d make this my first recipe. The mustard greens or salad mix could stand in for the arugula.

Tribune News Service photo

Swiss Chard and Arugula Salad With Lemon Vinaigrette and Toasted Walnuts

6 tablespoons olive oil

3 tablespoons apple-cider vinegar

1 1/2 tablespoons fresh lemon juice

1 1/2 tablespoons honey

1 1/2 tablespoons Dijon mustard

3/4 to 1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 bunch (about 1/2 pound) arugula or spicy greens mix, thoroughly washed, torn into pieces if leaves are large

1 bunch (about 1 pound) chard, thoroughly washed, stems trimmed, and leaves cut into 1/2-inch-wide strips

1 small red onion, peeled and thinly sliced

3/4 cup chopped toasted walnuts

In a small bowl, whisk together to emulsify the olive oil, vinegar, lemon juice, honey, mustard, salt and pepper. Taste and adjust seasonings as needed. Set aside.

In a large bowl, toss the arugula, chard and onion with 1/4 cup reserved vinaigrette. Divide mixture among 6 plates. Sprinkle with the walnuts and serve with remaining vinaigrette on the side.

Makes 6 servings.

Recipe adapted by the Detroit Free Press from Country Living Magazine, December 2012 issue.

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Fire up the grill for U.S or Mexican Gulf shrimp

The summerlong season for fresh Pacific pink shrimp has become even more precious over the past decade or so.

That’s the approximate time span since I began a rigorous refusal of any and all farm-raised shrimp. Exposés on the conditions in Southeast Asia’s shrimp-shelling sheds only reinforce my resolve that shrimp raised in “freshwater” ponds — essentially filled with effluent and doused with antibiotics — are not a substance I want in my mouth. Even if consumers were still in the dark about seafood-farming practices, the products’ flavor (or lack of it) gives away their unwholesome origins.

Absent pink shrimp, a wild-caught, sustainable seafood, I’ve recently come around to larger species since Medford’s Food 4 Less started stocking Mexican “brown” shrimp in the frozen section. Fished from the Gulf, these ones processed in Mexico (as opposed to those I’ve seen from Gulf states of the U.S.) come peeled and deveined, making them a quick fix on weeknights or feasible for a crowd.

I’ve gotten raves from my family for coconut-breaded shrimp and the classic garlicky, buttery scampi preparation. A new crop of juicy garlic from my garden is the ideal accompaniment, as suggested in this recipe for grilled shrimp marinated in olive oil, an alternative to butter that makes shellfish a low-fat protein option. Try it for the holiday weekend with bread salad, courtesy of the Detroit Free Press, or serve the shrimp over pasta.

Tribune News Service photo

Grilled Shrimp With Vegetable Bread Salad

1 1/2 pounds fresh or frozen extra-large shrimp

1/4 cup fresh lemon juice

3 cloves garlic, peeled and finely minced

Kosher salt and freshly ground black pepper, to taste

1/3 cup chopped fresh Italian parsley, plus 2 tablespoons snipped, divided

1/3 cup olive oil, plus 3 tablespoons, divided

1/2 whole grain baguette

1 pint grape tomatoes, cut in half

1/2 cup halved Kalamata olives

1/2 red onion, peeled and thinly sliced

2 tablespoons white balsamic vinegar

Thaw the shrimp, if frozen. Soak 6-inch wooden skewers in water for 30 minutes

Peel and devein shrimp, as needed, leaving tails intact if desired. Rinse shrimp and pat them dry. Thread 3 shrimp on each skewer, leaving ¼ inch between them. Place shrimp skewers on a sided baking sheet or in a pan.

In a small bowl, stir together the lemon juice, garlic, salt, pepper, 2 tablespoons parsley and 3 tablespoons olive oil. Brush all over shrimp. Let shrimp sit for about 30 minutes.

Preheat oven to 375 F.

Meanwhile, prepare bread salad. Cut the baguette into 1/2-inch cubes and place on a baking sheet. Drizzle with a small amount of olive oil. Place in oven until lightly browned and toasted, for about 15 minutes.

Place bread cubes in a bowl, add the tomatoes, olives, red onion and 1/3 cup parsley. Drizzle with the vinegar and 1/3 cup olive oil. Toss to coat. Let sit for 15 minutes.

Preheat grill to medium. Grill shrimp for about 5 to 8 minutes or until shrimp are opaque, turning once. Remove from grill.

Serve shrimp on a platter with bread salad on the side. Makes 4 servings.

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Cheesecake bars please this fruit-loving palate

What to make for a child who can’t tell you what he likes? I’ve learned through the past three years of celebrations — sprinkled with some spontaneous bribery, pacification and rewards — that chocolate is a pretty safe bet.

Thus, my older son’s palate determined the cake flavor for his younger brother’s first birthday. Without other children to consider, however, I called the shots two years ago, which is how my first-born ended up with a lemon-flavored birthday cheesecake with raspberry sauce. No wonder he didn’t tear into it with reckless abandon and then turn his attentions to masticating the paper plate.

My younger boy isn’t quite such a discerning eater. But maybe he’ll still surprise me and, like his mom, favor fruit flavors. This recipe for raspberry cheesecake bars, courtesy of the Chicago Tribune, may be just the thing. Or I could make a pan all for me.

Tribune News Service photo

Raspberry Cheesecake Bars


6 ounces fresh raspberries

2 tablespoons sugar

1 teaspoon finely grated lemon zest


1/2 cup flour

1/4 cup sugar

1/2 stick (4 tablespoons) unsalted butter

1/4 teaspoon salt

1/2 cup sliced almonds, toasted


8 ounces cream cheese, softened

6 tablespoons sugar

1/4 cup heavy cream

1 egg

1 egg yolk

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

For swirl, heap the berries, sugar and zest in a medium saucepan set over medium heat. Cook until berries collapse, for about 5 minutes. Press through a medium-mesh sieve; discard seeds. Chill.

For crust, measure the flour, sugar, butter and salt into bowl of a food processor. Pulse to damp clumps. Slide in the toasted almonds and pulse a few times. Dump this crumble into an 8-inch, square baking pan lined with parchment paper (leave some overhang) and pat firmly into bottom. Bake at 350 F until tan and fragrant, for about 18 minutes. Cool.

For filling, measure all the ingredients into bowl of a food processor and swirl smooth. Spread over prebaked crust.

Pour raspberry puree into stripes over cheesecake batter. Use a fork to swirl pink into white.

Bake at 350 F until wiggly in center, for about 25 minutes. Cool. Chill. Grasp parchment and pull cheesecake out of pan. Cut into 12 bars.

Makes 12 bars.

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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