Lamb Kofta with Tzatziki Sauce

Recipe from Jim Courtovich

Ingredients:

• 1 ½  pounds ground lamb 
• 3 garlic cloves, minced 
• ½ small red onion, chopped finely 
• ½ teaspoon crushed red pepper flakes 
• 1 tablespoon chopped fresh mint 
• 1 tablespoon ground coriander 
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• ½ teaspoon ground cinnamon 
• ½ teaspoon ground allspice 
• ½ teaspoon ground allspice 
• ¼ teaspoon cayenne pepper 
• ¼ teaspoon ground ginger 
• 2 eggs, beaten 
• ½ cup Parmesan cheese 
• Salt and pepper to taste 

Gently mix all the ingredients in a bowl. Roll the lamb mixture into small meatballs (not too tightly) and put out on a wire rack on top of a baking sheet. Bake at 400° for 15–20 minutes, depending on your oven. 

Tzatziki Sauce

• 1 pound fat-free Greek yogurt 
• 1 English cucumber, seeded but unpeeled, chopped finely 
• 2 tablespoons basil 
• 2 tablespoons chopped dill  
• ½ cup sour cream 
• Juice of 1 lemon 
• 2 garlic cloves, minced  
• 1 tablespoon salt 
• Pinch of pepper 

Mix all the ingredients together and refrigerate for ½ day to let the flavor develop. Layer on the bottom of a serving dish and put meatballs on top. 

Salmon Ceviche

• 1 pound skinless boned salmon, finely chopped 
• 1 tablespoon soy sauce 
• ½ small red onion, finely chopped 
• ½ cup fresh cilantro 
• Salt and pepper to taste 
• Juice of 4 lemons and 4 limes 

Put chopped salmon in a bowl and add the soy sauce, onion, cilantro, salt and pepper and the lemon and lime juice. Let sit in the fridge, covered, for 2 hours. Serve on top of purple tortilla chips. 

Read the full story, Break Bread, Make Policy here. 

Jim Courtovich's Famous Puff Pastry Pizza

For Courtovich, holidays mean opening his home for gatherings—from intimate dinners to his famous large parties for 50 or more, held on sequential nights with rotating guest lists. And this pro entertainer has hacks for that. As he explains, successful entertaining relies on a plan and depends on a circle of trusted vendors, reliable shortcuts and proven recipes.   

This holiday dinner for eight showcases the “Courtovich” approach: a strong appetizer program, show-stopping main courses and a simply elegant layer cake from Sweet Teensy Bakery.  

Puff Pastry Pizza

Serves 8 

• 1 sheet frozen puff pastry (preferably Dufour), thawed 
• ¼ pound soppressata (Italian hot dry salami, thinly sliced) 
• 1 pepperoni (thinly sliced) 
• 1 package mozzarella cheese (thinly sliced) 
• ½ teaspoon red pepper flakes 
• ½ tablespoon dried oregano 
• 3 Roma tomatoes, sliced thinly 

Turn oven to 425°. 

Take a thawed sheet of puff pastry and place flat on a silpat or parchment paper. Use a roller to flatten out to almost the size of the baking sheet. Prick entire sheet with a fork and put in fridge for 10 minutes. 

Take out of fridge, bake for 8 minutes and remove. Layer the entire baked sheet with soppressata, then top with 1 layer of sliced mozzarella cheese covering the entire sheet. Packaged, pre-sliced mozzarella from the grocery works best with this. 

Sprinkle the red pepper flakes on the top of the cheese. Next, add a layer of pepperoni on top of the cheese, leaving ½ inch between each slice. Sprinkle with the dried oregano. Top with sliced Roma tomatoes to cover the entire pizza. 

Bake for 15 minutes or so on a high rack in the oven, or until the cheese is golden brown on the sides.  

Let rest for 5–7 minutes, then put on cutting board to serve. 

Ode to a Peanut Butter Sandwich Cookie

Ode by Jennifer Steinhauer | Recipe by Cathy Barrow

’Twas the night before deadline, and all through the work station 

Not a creature could help me, they’d all left for vacation 

My computer had crashed, my work was all lost  

I was sure to be fired, woe my AmEx bill costs! 

 But then came the Santa, up from IT 

Before leaving for home, he helped technophobe me! 

He earned this cookie, a most special gift, 

No gingerbread man could repay such a lift. 

 And so I have baked the best treat by a mile 

Much better than pressed cookies, though quite a trial 

The creamiest peanut butter confection on earth 

One only the most special person is worth. 

Peanut Butter Sandwich Cookies 

Makes about 4 dozen small sandwich cookies 

 For the cookie: 

• ¾ cup (1½ sticks, 6 ounces) best-quality unsalted butter

• ¾ cup (6½ ounces) creamy peanut butter (not all-natural)

• ½ cup (3½ ounces) light brown sugar

• ½ cup (3½ ounces) granulated sugar

• 1 large egg

• ½ teaspoon vanilla extract

• 2 cups (8½ ounces) all-purpose flour

• ½ teaspoon baking soda

• ¼ teaspoon kosher salt

For the filling: 

• ¼ cup ( ½ stick, 2 ounces) best-quality unsalted butter

• ½ cup (4 ounces) confectioners’ sugar

• ½ cup (4 ounces) creamy peanut butter (not all-natural)

• 2 to 3 tablespoons heavy cream

• ¼ teaspoon vanilla extract

• Pinch of kosher salt

• ½ cup (3 ounces) mini chocolate chips

 Heat oven to 350°F. Line 2 baking sheets with parchment. 

In the bowl of a stand mixer or with a hand mixer, beat the butter, peanut butter and two sugars together until lightened, about 4 minutes. Add the egg, beat to combine, then add the vanilla. Beat for 2 minutes, until pale and fluffy. 

In a medium bowl, whisk the flour, baking soda and salt. Add the flour to the butter and sugar mixture and beat on low speed until the flour is just incorporated.  

With a small scoop or 2 spoons, place single teaspoons of dough on the baking sheet about 2 inches apart. Press down very gently with a fork, making a cross pattern. Bake 7 to 9 minutes, until they are barely golden brown. Slide the entire parchment sheet onto the cooling rack: The cookies are very soft until they cool, so be gentle. 

Repeat until all the cookies have been baked. (If you keep the cookie size consistent, sandwiching 2 cookies together is easier.) 

In the bowl of a stand mixer or with a hand mixer, beat the butter, confectioners’ sugar and peanut butter together until smooth. Add 2 tablespoons of the cream and beat until light and fluffy. If necessary, add up to 1 additional tablespoon of cream. Beat in the vanilla extract and salt and then stir in the chocolate chips. Sandwich the cookies with a generous spoonful of the buttercream. Be gentle as the cookies are very tender and will crack. 

Store the cookies in tins between layers of wax paper. Cookies stay fresh for 3 or 4 days, or up to a month frozen. Pro tip: Carry these cookies to parties or the office by packing them in egg cartons.