Seasonal Recipes

As February unfolds, embrace the culinary delights of the season with a trio of exquisite recipes that cater to diverse palates. Start your gastronomic journey with a heartwarming Classic Cajun Gumbo, a rich and spicy stew featuring a medley of succulent meats, aromatic vegetables, and bold Cajun spices. Its comforting warmth is perfect for chilly winter evenings. For a sweet treat, indulge in the delectable Brown Butter Raspberry Shortbread, a heavenly combination of nutty brown butter, sweet raspberries, and crumbly shortbread, creating a symphony of flavors and textures. Lastly, elevate your dining experience with a Spicy Vegan White Pizza adorned with vibrant broccoli rabe and a decadent truffle cream. This innovative and plant-based pizza offers a perfect balance of heat, freshness, and luxury, making it an ideal addition to your February feasts. Enjoy the delightful fusion of traditional and contemporary flavors that this trio brings to your table, creating memorable culinary moments throughout the month.

Classic Cajun Gumbo

Total Time	Servings
1 Hour 30 Minutes	8

FOR THE GUMBO:

• 1 medium green bell pepper
• 1 medium yellow onion
• 3 stalks celery
• 6 cloves garlic
• 1/2 bunch fresh parsley (optional)
• 2 to 3 tablespoons salt-free Cajun seasoning (see Recipe Notes), divided
• 2 teaspoons dried thyme
• 2 bay leaves
• 1/2 teaspoon cayenne pepper, plus more as needed
• 1 pound boneless, skinless chicken thighs, or 1 rotisserie chicken
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1 1/2 teaspoons freshly ground black pepper
• 14 ounces andouille sausage
• 1/4 cup plus 1 tablespoon neutral cooking oil, such as canola or vegetable, divided
• 6 cups (48 ounces) low-sodium chicken broth, at room temperature
• 2 teaspoons filé powder (optional, see notes below)
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup all-purpose flour

FOR SERVING:

• 1/2 bunch medium scallions
• 3 cups cooked white rice
• Crystal or Tabasco hot sauce

Directions

1. Prepare the following, placing each in the same medium bowl as you complete it: Trim and dice 1 medium green bell pepper (1 1/2 cups), 1 medium yellow onion (1 3/4 cups), and 3 celery stalks (1 1/2 cups).
2. Prepare the following, placing each in the same small bowl as you complete it: Mince 6 garlic cloves; coarsely chop the leaves from 1/2 bunch fresh parsley, if using, until you have about 1/2 cup; add 2 tablespoons of the salt-free Cajun seasoning, 2 teaspoons dried thyme, 2 bay leaves, and 1/2 teaspoon cayenne pepper; stir to combine.
3. If using raw chicken, dice 1 pound boneless, skinless chicken thighs into 1-inch pieces. Season with 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons black pepper, and the remaining 1 tablespoon Cajun seasoning. If using rotisserie chicken, pick the meat and shred (about 4 cups); discard the skin and bones. (No need to season the rotisserie chicken meat.)
4. Cut 14 ounces andouille sausage crosswise into 1/2-inch-thick rounds. Cook in a large pot or Dutch oven over medium-high heat until the sausage is browned all over and releases its fat, about 5 minutes. Transfer the sausage to a plate.
5. If using raw chicken, add 1 tablespoon of the neutral cooking oil and the chicken to the pot. Cook, stirring often, until the chicken is browned all over, about 10 minutes. Using a slotted spoon, transfer the chicken to the plate of sausage. (Skip this step if using rotisserie chicken.)
6. Reduce the heat to medium. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Add 4 tablespoons unsalted butter, the remaining 1/4 cup neutral oil, and 1/2 cup all-purpose flour. Cook, stirring constantly and scraping the bottom of the pot with the wooden spoon, until the roux resembles the color and texture of melted milk chocolate, 10 to 20 minutes. It will go from smelling like flour to toasted popcorn to nutty coffee. Don’t turn your back on the roux or it will burn!
7. Increase the heat to medium-high and add bell pepper mixture. Stir to coat in the roux. Cook, stirring frequently, until the onions are translucent, about 10 minutes. Add the garlic mixture and return the sausage and chicken and any accumulated juices to the pot. Cook, stirring frequently, until the garlic is fragrant, 2 to 3 minutes.
8. Add 6 cups low-sodium chicken broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the gumbo is thickened slightly and the flavors have melded, 35 to 45 minutes. Meanwhile, thinly slice 1/2 bunch scallions and cook white rice for serving if desired.
9. Taste and season with more kosher salt as needed. (You’ll likely need to add more salt if starting with rotisserie chicken.) The gumbo can be served immediately or the day after (which is when it tastes best). Serve with a scoop of cooked white rice, scallions, a dash of Crystal hot sauce, and filé powder as desired. Filé powder adds herbal notes and thickens the gumbo a bit.

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Brown Butter Raspberry Shortbread

Time	Servings
1 Hours 15 Minutes	16 (4 inch) Cookies

INGREDIENTS

• 3 sticks (12 ounces) unsalted butter
• 2/3 cup granulated sugar
• 1 teaspoon kosher salt
• 3 1/3 cups all-purpose flour
• 3/4 cup jam, such as raspberry or strawberry, preferably not chunky
• 1/4 teaspoon flaky salt

Directions

Dulce de leche and dough:

1. Melt 3 sticks unsalted butter in a large, light-colored skillet or small pot over medium heat. Continue to cook, stirring occasionally, until the milk solids have separated from the fat and turn dark golden brown and smell nutty, 8 to 10 minutes. Carefully scrape the browned butter into the bowl of a stand mixer (or large heatproof bowl if using an electric hand mixer).
2. Refrigerate until firm and cold to the touch, about 1 1/2 hours. Meanwhile, line an 8×8-inch baking pan with 2 sheets of parchment paper, positioning them perpendicular to each other so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.
3. Add 2/3 cup granulated sugar and 1 teaspoon kosher salt to the brown butter. Beat with the paddle attachment on medium-low speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl with a flexible spatula.
4. Add 3 1/3 cups all-purpose flour and beat on the lowest speed until a dough just comes together, about 1 1/2 minutes. Transfer 3/4 of the dough (23 ounces or 2 2/3 cups) to the baking pan. Press into an even layer with your hands or the bottom of a measuring cup.
5. Dock the dough by pricking all over with a fork. Spread 3/4 cup jam evenly over the top. Crumble the remaining dough in small pieces and scatter evenly over the jam, covering most of the jam. Freeze while the oven heats. Arrange a rack in the middle of the oven and heat the oven to 350ºF.
6. Bake until lightly browned on top, 45 to 55 minutes. Sprinkle with 1/4 teaspoon flaky salt. Immediately run a thin knife or offset spatula along the edges of the shortbread to loosen from the parchment. Let cool completely in the pan, 1 to 1 1/2 hours.
7. Grasping the excess parchment paper, lift the shortbread slab out of the pan and place on a cutting board. Discard the parchment paper. Cut into 16 (4×1-inch) pieces.

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Spicy Vegan White Pizza with Broccoli Rabe & Truffle Cream

Total Time	Servings
32 minutes	2-3

INGREDIENTS

• ¾ cup cooked white beans like cannellini or navy beans
• 2 tablespoons water
• 1 tablespoon fresh lemon juice
• 1 tablespoon nutritional yeast (optional)
• 1 clove of garlic, peeled
• ¼ teaspoon white truffle oil
• sea salt & ground black pepper

Toppings and Assembly

• ½ bunch broccoli rabe, tough stems removed and chopped
• 1 tablespoon olive oil, plus extra
• 6 oz/185 grams shiitake mushrooms, stemmed and sliced
• ¾ teaspoon smoked paprika
• 1 clove garlic, minced
• 1 lb/454 grams pizza dough at room temperature
• flour of choice, for dusting
• 1 small shallot, thinly sliced
• 3-4 pickled pepperoncini peppers, drained and sliced
• ¼ cup sun dried tomatoes, sliced sliced
• 1 sprig oregano, leaves roughly chopped

Directions

1. Lay a pizza stone on the bottom rack of a cold oven, ensuring that there’s enough clearance above to transfer the pizza. Preheat the oven to 500 degrees F.
2. Make the truffled white sauce: in an upright blender combine the white beans, water, lemon juice, nutritional yeast, garlic, truffle oil, salt, and pepper. Blend the mixture on high until completely smooth. The consistency should be similar to that of a creamy salad dressing: thick, but drips off of a spoon. Set aside.
3. Fill a large saucepan or deep skillet/braiser with water and bring it to a boil over high heat. Place the chopped broccoli rabe into the water and cook for 1 minute. Drain the broccoli rabe and run cold water over it to stop the cooking process. Dry the broccoli rabe with paper towels and set aside.
4. Wipe out the saucepan/braiser and set it back over medium-high heat. Pour in the tablespoon of olive oil. Add the sliced shiitake mushrooms to the pan. Let them sear for 1 minute. Stir them up and add the paprika and garlic. Let the mushrooms sear for another full minute. Season with salt and pepper and stir. They should be glistening and soft. Take the mushrooms off the heat, scrape them into a bowl, and set aside.
5. Dust your working surface and a pizza peel with flour OR line it with a piece of parchment paper. Start stretching out the dough until you have a 12-inch circle of even thickness. Carefully transfer the dough circle to the floured/papered peel. If you use the paper method, trim the paper so that you have a ½ inch border around the circle of dough.
6. Top the pizza with the truffled white sauce, broccoli rabe, shiitake mushrooms, shallots, pepperoncini peppers, sundried tomatoes, and oregano.
7. Jiggle the pizza peel to ensure that the pizza will come loose. If it’s sticking, carefully lift up the edges and toss in a bit more flour until it seems to loosen from the peel.
8. Open the oven and with equal measures of care and efficiency, slide the pizza off of the peel and onto the hot stone with a few flicks of your wrist (or just pull a tab of the parchment paper). Close the oven immediately.
9. Let the pizza cook for 7 minutes. Open the oven and, using the peel, rotate the pizza. Cook for an additional 5 minutes, or until the top crust is browning in spots and you can see some light char on the mushrooms.
10. Remove the pizza from the oven. Give the pizza a light drizzle of olive oil before slicing and serving.

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