brigit binns

Makes one @13-inch flatbread; may be doubled or tripled.

Ricotta and White Anchovy Flatbread with Preserved Meyer Lemon and Fresh Rosemary

oz dough ball (at room temperature)

rice flour and cornmeal (for shaping and cooking the flatbread)

Cup very soft, Whole-Milk Ricotta, (at room temperature)

fine sea salt and black pepper

rosemary

Filets filets of white anchovy (aka Boquerones)

*do not substitute standard anchovies

red pepper flakes ((optional))

Build a very hot fire in your oven, and wait until the floor and walls achieve your target temperature.

Flour a board and your hands with rice flour, then stretch and pull the dough (never press) into a roughly 13-inch round or oval—don’t try too hard to make it a perfect round.

Transfer the dough circle to a long-handled wooden pizza peel liberally sprinkled with cornmeal.

Working quickly, gently spread the ricotta over the dough, leaving a 1-inch border; season generously with salt and pepper.

Scatter the lemon zest and rosemary evenly over the top and then arrange the anchovy filets skin side up in a circle, like the spokes of a wheel.

Scatter with a big pinch of pepper flakes, if desired.
Jiggle the dough on the peel to make sure it’s still mobile, then slide it smoothly onto the floor in the hot oven.

Bake until the edges are golden, 1 ½ to 4 minutes, depending on your oven.

Retrieve with a metal pizza peel, transfer to a cutting board, slice, and enjoy.

Flatbread and Ingredients

5 large Meyer lemons, scrubbed to remove wax, and dried

3/4 cups coarse sea salt.

Olive oil, as needed (do not use best-quality oil for this recipe)

Wash a large glass jar with abundant, very hot water and soap; rinse well and dry. Wash your hands well.

Cut each lemon in quarters, but not all the way through; leave connected at the base like a flower.

Pack 2 tablespoons of salt into the center, then squeeze back together and place in the jar.

Continue partially quartering and packing with salt. Squeeze the lemons down into an even layer and place a sheet of plastic wrap over the top, pressing it down so it touches the top of the lemons.

Let stand in a sunny place for one week, pressing the top of the lemons every day to compact them further.

By the end of the week, the lemons will have flattened and be covered with a layer of juice; they are now ready to use.

Gently pour about 1/2 inch of olive oil over the top to keep out the oxygen, and refrigerate for at least one week before using, and up to six months. When using, retrieve a lemon with clean tongs—not your fingers—and rinse well.

Trim away and discard the remainder of the inner flesh, then chop or sliver the preserved rind as needed.

Two-Week Preserved Meyer Lemons Yield: 5 preserved lemons

Say so long to the thick brown steak sauce found at your local grocer and hello to a more flavorful homemade version.

Brigit Binns' Steak Sauce Recipe

water

ketchup

porcini mushrooms

Worcestershire Sauce

lemon juice

white vinegar

Thai or Vietnamese fish sauce

white onions ((or 1 large shallot))

garlic

soy sauce

brown sugar

dry mustard

Prep. Finely chop enough onion to create 1/2 cup (57.6g). Mince the garlic.

Cook. In a saucepan, whisk together all the ingredients, bring to a boil, reduce the heat, partially cover, and gently simmer until the sauce is thick, chunky, and very aromatic, about 45 minutes.

In most recipes you soak dried mushrooms first, but much of their flavor is lost in the water (notice how it turns brown?). For this recipe, you do not need to soak the mushrooms first. They will soften and give up their flavor in the sauce while it simmers, and nothing will be lost in the soaking liquid.

Pass it through a fine-mesh sieve to remove the solids.

Serve. Chill then serve or refrigerate for up to 2 months.

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