Susan Mallery's Fool's Gold Cookbook: A Love Story Told Through 150 Recipes (Fool's Gold #12.1)

Grilled Cheese, Pear and Prosciutto Sandwiches

This is a sophisticated version of the classic grilled cheese sandwich. The clever cooking technique means you can make sandwiches for the whole family all at the same time.

Serves 4

8 slices challah or other firm white bread

4 tablespoons unsalted butter, at room temperature

8 ounces Jarlsberg or fontina cheese, thinly sliced

4 large slices prosciutto

1 ripe pear, sliced

1. Preheat oven to 425°F. Place two rimmed baking sheets in the oven to warm for at least 10 minutes.

2. Spread 1 side of 4 bread slices with a thin layer of butter. Carefully lay slices, buttered-side down, onto one hot baking sheet. Top evenly with cheese, prosciutto and pear slices. Top with remaining bread. Spread remaining butter on top of those bread slices; place second hot baking sheet over the sandwiches, rim side up. Place “sandwich” of baking sheets in oven. Bake 6 minutes, until cheese is melted and bread golden. Carefully remove the hot baking sheets; transfer sandwiches to cutting board.

TIP: Bartlett pears are a good choice—just make sure they’re ripe.

SUMMER

SUMMER

End-of-Summer Tomato Tart

Don’t think twice about making this tart crust—you whip it up in the food processor in seconds, then just press it into the tart pan. Serve this elegant tart with a crisp green salad and, for heartier appetites, grilled sausage.

Serves 4

Crust

1½ cups unbleached all-purpose flour

Pinch of salt

6 tablespoons cold unsalted butter, chopped

1 large egg

2–3 tablespoons cold water

Filling

⅓ cup crème fraiche

1 teaspoon Dijon mustard

2 medium heirloom or beefsteak tomatoes

Salt and black pepper

6 ounces fresh mozzarella cheese, sliced into thin rounds

2 tablespoons fresh basil, chopped

For crust:

1. In a food processor, pulse flour and salt until combined. Add butter and egg; pulse until dough forms tiny balls. Add water, a tablespoon at a time, just until dough holds together when you pinch it with your fingers. Scrape dough out of the bowl and shape it into a disk. Wrap disk in plastic; flatten slightly and refrigerate for at least 30 minutes and up to 24 hours.

2. Preheat oven to 425°F. Press dough into and up the sides of a 9-inch tart pan, either metal or ceramic.

For filling:

In a small bowl, whisk crème fraiche and mustard until blended. Evenly spread this mixture over the dough. Thinly slice tomatoes. Using a small spoon or your fingers, carefully remove as many of the seeds as possible and wet pulp from the middle of the slices. Arrange slices in tart; season with salt and pepper. Randomly top with mozzarella slices. Bake 30 minutes, until crust is golden and cheese is bubbling. Sprinkle tart with basil.

TIP: The crème fraiche–mustard base guards against a soggy crust and adds a creamy bite.

SUMMER

Summer Garden Wheatberry Salad

Wheatberries are a hearty, fiber-rich grain that have a chewy, satisfying bite. If wheatberries are unavailable, you can substitute barley, brown rice or wild rice, cooked according to package directions.

Serves 6

1 cup wheatberries

3 cups water, plus extra as needed

3 tablespoons extra-virgin olive oil

3 tablespoons sherry or red-wine vinegar

1 small cucumber, peeled, seeded and diced

½ pint cherry tomatoes, halved

1 teaspoon salt

1 small shallot, minced

½ cup black olives, chopped

½ cup fresh Italian parsley, chopped

1 cup goat cheese (about 4 ounces), crumbled

1. In a medium saucepan, combine wheatberries with 3 cups water. Bring to a boil; reduce heat and simmer 45 minutes until soft but still chewy, adding water as needed. Drain; scrape into a large bowl, toss with oil and vinegar and let cool.

2. Set a colander in the sink; add cucumber, tomatoes, and salt; toss to coat. Let stand 15 minutes.

3. Add drained cucumber and tomatoes, shallots, olives and parsley to the wheatberries in the bowl. Fold in goat cheese; season with salt.

TIP: For best flavor, toss wheatberries with oil and vinegar while still warm.

SUMMER

Memorial Day Chicken Salad

This is a perfect no-cook meal for a busy night. Ingredient amounts given are guidelines—feel free to alter them as you assemble the salad.

Serves 2

¼ cup mayonnaise, or as much as desired

1 tablespoon fresh lemon juice

1 cup cooked chicken, chopped

¼ cup cheddar cheese, shredded

2 tablespoons pecans, chopped

1 small carrot, shredded

2 tablespoons fresh chives, chopped

Salt and black pepper

2 big handfuls baby salad greens

1. In a medium bowl, whisk mayonnaise and lemon juice until combined. Fold in chicken, cheese, pecans, carrots and chives. Season with salt and pepper.

2. Line two serving plates with salad greens; mound chicken salad on the greens.

TIP: Chives and scallions are often used in salads because they are milder members of the onion family.

SUMMER

Curried Chicken Salad

If you’ve got leftover chicken, or you pick up a rotisserie chicken at the market, you can assemble this deli-style salad in just a few minutes.