Carter Family Recipes (2024)

We wanted our olive oil cake to have a light, fine-textured, and plush crumb, with a subtle but noticeable olive oil flavor. Whipping the sugar with the whole eggs, rather than just the whites, produced a fine texture that was airy but sturdy enough to support the olive oil–rich batter. To emphasize the defining flavor, we opted for a good-quality extra-virgin olive oil and supplemented its fruitiness with a tiny bit of lemon zest. A crackly sugar topping added a touch of sweetness and sophistication.

Ingredients

• 1 3/4cups (8 3/4 ounces) all-purpose flour
• 1teaspoonbaking powder
• 3/4 teaspoon salt
• 3large eggs
• 1 1/4 cups (8 3/4 ounces) plus 2 tablespoons sugar
• 1/4 teaspoon grated lemon zest
• 3/4 cupextra-virgin olive oil
• 3/4cup milk

Before You Begin

For the best flavor, use a fresh, high-quality extra-virgin olive oil. Our favorite supermarket option is California Olive Ranch Everyday Extra Virgin Olive Oil. If your springform pan is prone to leaking, place a rimmed baking sheet on the oven floor to catch any drips. Leftover cake can be wrapped in plastic wrap and stored at room temperature for up to three day’s

Procedure

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch springform pan. Whisk flour, baking powder, and salt together in bowl.
2. Using stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute.
3. Add 1 1/4 cups sugar and lemon zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes.
4. Reduce speed to medium and, with mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 1 minute.
5. Add half of flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed.
6. Add milk and mix until combined, about 30 seconds.
7. Add remaining flour mixture and mix until just incorporated, about 1 minute, scraping down bowl as needed.
8. Transfer batter to prepared pan; sprinkle remaining 2 tablespoons sugar over entire surface.
9. Bake until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached, 40 to 45 minutes.
10. Transfer pan to wire rack and let cool for 15 minutes.
11. Remove side of pan and let cake cool completely, about 1 1/2 hours. Cut into wedges and serve.

How to Make Tomato Paste Croutons for Any Salad

Choose a bread: Start by choosing a quality loaf of crusty bread, as this makes for crispier croutons that can withstand moisture. Sourdough bread torn by hand into 1-inch pieces is a perfect option for this.

Make the tomato paste mixture: In a large bowl, mix together a tablespoon of tomato paste with a couple of tablespoons of melted butter and a pinch of salt, red pepper flakes, if desired, and dried oregano. The most important ingredients here are the tomato paste and butter, as they add flavor and crispness.

Toss the bread cubes with the tomato paste: Add the torn bread cubes to the bowl with the tomato paste mixture. Use a large spoon to gently toss the bread cubes in the mixture until fully coated. They will turn a bright orange hue in the process.

Toast the bread cubes in the oven: Spread the bread cubes out onto a large baking sheet and toast them in the oven at 350°F, tossing once or twice, until golden-brown, crispy, and super fragrant. Press one of the croutons to test that it is crisp enough.

While Carbone is known for this technique and particularly for using it on large, rectangular cubes of bread, you can use this method for any size of bread cubes and on almost any type of bread. You can slice the bread cubes with a knife, although tearing them by hand gives them more texture and crunch once toasted.

The next time you’re trying to get more excited about eating a salad that seems a bit bland, definitely reach for that small can of tomato paste hiding in the back of your cabinet.

Mustard caviar adds pops of flavor and such an exciting texture to your appetizers.

Ingredients

• 1Tablespoon dry mustard seeds
• 3Tablespoons any sauce of your choice

Procedure

1. Pour 3 Tablespoons of your chosen sauce or juice into a sealable jar with 1 Tablespoon dry mustard seeds.
2. Refrigerate for5 daysbefore serving

Notes

Rarely, some sauces may require more than 5 days to soak into mustard seeds, but I find no sauce should require more than 7-8 days to fully absorb.

A few sauce suggestions:

• Pickle juice
• Balsamic vinegar
• Tabasco
• Buffalo wing sauce
• Sriracha
• Soy sauce
• Chili sauce
• BBQ sauce
• Curry sauce (mix of curry paste and water)
• Salad dressings (like Italian, lemon vinaigrette, apple cider vinaigrette or honey mustard)

Ingredients

• 1 bag (about 32-oz.) of tater tots
• 1 diced Thai red chile(or Serrano pepper)
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon white pepper
• 1/2 teaspoon Chinese five-spice powder
• 1/4 teaspoon ground ginger

Garnishes

• scallions
• cilantro

Procedure

1. Roasta bag (about 32-oz.) of tater totsin a 425°F oven or air fryer until they’re crisp all over.
2. Heat a wok or a large skillet over medium-high heat and adda splash of neutral oil.Stir-fry1 diced Thai red chile(or Serrano pepper) anda few finely chopped scallionsuntil they’re sizzled and fragrant, 1–2 minutes. Add the tots to the pan and toss for a couple of minutes until they’re coated in the aromatic oil.
3. Combine2 teaspoons salt,1 teaspoons each sugar and white pepper,1/2 teaspoon Chinese five-spice powder, and1/4 teaspoon ground ginger. Sprinkle over the tots and toss to coat. Scatter with extrachopped scallionsand/orcilantro.

Ingredients

• 1cupfinely chopped crystallized ginger
• 7ouncesalmond paste
• 8tablespoons(1 stick) very cold butter, cut into pieces
• 13/4 cupsflour
• 1/2 cupsugar (use slightly less if you prefer less sweet cookies)
• 2teaspoonslemon zest
• 1teaspoonbaking powder
• 1/4 teaspoonsalt
• 4egg whites
• 1cupsliced almonds

Procedure

1. Preheat oven to 350°F, and line a baking sheet with parchment paper.
2. To the bowl of a food processor (or stand mixer), add the crystallized ginger, almond paste, butter, flour, sugar, lemon zest, baking powder, and salt. Pulse, or process, until the butter is in very small chunks. You can also do this by hand and cut in the butter with a fork or pastry blender.
3. In a separate bowl, whisk the egg whites until foamy. Add the butter/almond/flour mixture to the egg whites and mix until the dough just comes together. Add the sliced almonds and mix to combine.
4. Using wet hands, transfer half of the dough to the prepared baking sheet and shape it into a long rectangle, about 10×2-inch then flatten until it’s 3/4 inch-thick. Repeat with the second half of the dough, leaving a few inches between the two logs.
5. Bake for 30 minutes, or until golden brown. Remove from the oven and let cool for at least 10 minutes, then transfer the two logs to a cutting board and slice each log into diagonal slices, about 3/4 inch-thick.
6. Place the slices, cut side up, back onto the baking sheet and bake for 10 minutes. Remove from the oven, flip each slice over, and bake for 10 more minutes. Remove from the oven and let cool on the pan—the biscotti will crisp up as they cool.

This corn cheese ciabatta is exactly what it sounds like:garlic breadmeetsKorean corn cheese! There are three different components to build strong, bold garlic flavors: roasted garlic paste, minced raw garlic, andgarlic powder. Roasted garlic paste has a subtle sweetness, while the minced raw garlic has a more pungent, pronounced garlic taste. Then, garlic powder glues all the other garlic flavors together. If you laugh at a recipe that only uses one clove of garlic, this is the one that usesallyour garlic.

Korean corn cheese is a fairly simple dish that consists of sweet canned corn kernels, lots of mayonnaise, and mozzarella cheese. All these essential ingredients are mixed into the super garlicky paste in this gloriously delicious marriage of two dishes. Chili crisp brings everything together as a cultural bridge that connects a classic Korean side dish and an Italian American staple. A drizzle of honey—or hot honey—adds an optional touch of sweetness.

The garlicky corn cheese paste is super jammy, and you can really slather it on anything, such asnaanorpizza dough. But hearty bread like ciabatta can really handle the thick layer of jammy paste here.

Ingredients

• 3 whole garlic bulbs, plus 12 garlic cloves, minced (about ¼ cup)
• 1 1/2 to 3 Tablespoon olive oil
• 1 (15-ounce) can whole kernel corn, drained
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup grated Parmesan cheese
• 1/4 cup chili crisp
• 3 green onions, chopped
• 3 Tablespoons mayonnaise
• 1 Tablespoon granulated sugar
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons freshly ground black pepper
• 1 ciabatta loaf (about 12 inches)
• 1 cup shredded mozzarella
• Drizzle of honey (optional)

1. Preheat the oven to 400°F.
2. Peel the outer layers of the whole garlic bulbs while leaving the bulbs intact. Cut about 1/2 inch from the top of the bulbs to expose the cloves. Cover each bulb with 1/2 to 1 Tablespoon of olive oil. Tightly wrap the garlic with aluminum foil and bake them for 30 to 40 minutes, or until the cloves are browned and feel soft to the touch.
3. Remove the roasted garlic from the oven and increase the oven temperature to 450°F.
4. Squeeze the softened roasted garlic into a medium bowl and mash it to make a paste. There should be about 2 Tablespoons of roasted garlic paste. Add the corn, butter, Parmesan, chili crisp, minced garlic, green onions, mayonnaise, sugar, garlic powder, and pepper. Stir until it combines into a spreadable paste.
5. Slice the ciabatta in half lengthwise, then cut it in half crosswise to make four pieces total. Slather the garlicky spread on top of the bread, using about 1/2 cup per piece. Transfer the bread to a baking sheet and sprinkle with the mozzarella cheese.
6. Bake for 10 to 13 minutes, or until the cheese is melted and the bread is toasted. Serve immediately. If you want to add a little bit of sweetness to balance the garlicky, spicy flavors, add a drizzle of honey (or hot honey!) at the end.

Cook’s Notes

1. Leftovers can be wrapped in aluminum foil and kept in the freezer until ready to eat again. Reheat them in a 400°F oven for 10 to 15 minutes.

After you try frying your eggscacio e pepestyle, you’ll never want to go back. These eggs are encased in a crispy, lacey cheese crust – it adds the perfect amount of texture. Bring on the freshly grated black pepper, and you’ve got a breakfast that givesallthe cacio e pepe vibes.

Ingredients

• 1/4 cup freshly grated pecorino romano cheese
• 1/4 cup freshly grated parmesan cheese
• 2 large eggs
• Pinch of kosher salt
• 1/3 teaspoon freshly ground black pepper

Instructions

1. In a small bowl, mix together the pecorino and parmesan cheese.
2. Heat a small skillet over medium heat. Sprinkle half of the cheese in the hot pan and allow it to start to melt. Once the cheese is melted, crack the eggs directly on top of the cheese. Cook, undisturbed until the whites are set around the edges and cheese is golden brown and crispy, 2 to 3 minutes. Sprinkle the eggs with a pinch of salt, fresh black pepper and the remaining cheese. Flip the eggs and cook until the white is set but the yolks are still runny, another 2 minutes. Serve with toast and an arugula salad if desired.

Ingredients

• 3 – 5 ounces cooked salmon (you could use canned salmon)
• juice of 1 medium lemon
• 4 teaspoonscapers
• 3 ounces whipped cream cheese

Procedure

1. Shred salmon and put it into a small bowl.
2. Add the whipped cream cheese, capers and lemon juice. Season with salt and pepper, if desired. Stir with a fork to combine.
3. Spread onto a toasted bagel or whole wheat toast. Top with tomato slices, if desired. Makes up to three sandwiches.
   

Salted caramel barkis a delicious, easy to make holiday treat. It makes a great holiday food gift, too. Give it as a host or hostess gift, or place it into a pretty jar tied with ribbon for a delicious, homemade food gift!

Ingredients

• 1 11.5oz.package of Ghirardelli Dark Chocolate Chips
• 1 11.5oz.package of Ghirardelli Milk Chocolate Chips
• 1 11oz.package Kraft Caramel Bits + 2 tbs water
• Coarse Ground Sea Salt

Procedure

1. Rip off a piece of wax paper and cover a cookie sheet. (see hint below)
2. In a microwave safe bowl, microwave the caramel bits with 2 tablespoons water for 2 minutes. Then stir and microwave for additional 30 second intervals till fully melted.
3. Place both packages of chocolate chips in a separate bowl and melt in the microwave or place on the stove with a double boiler and stir until melted and glossy.
4. Spread the melted chocolate with a spatula on the wax paper, making sure the chocolate goes all the way to the edges.
5. With a spoon drop dollops of the caramel onto the chocolate.
6. Take a spatula and swirl it into the chocolate in an up and down motion across the pan creating swirled ribbons.
7. Sprinkle the salt across the top. Don’t be stingy with the salt.
8. Place your cookie sheet in the freezer for about 15 minutes.
9. Take it out of the freezer and break the bark into pieces. I turn it over when attached to the wax paper and and hit it with my meat mallet to break it apart.
10. Pull off of the wax paper and layer in a food safe container with parchment paper and refrigerate till ready to serve.

Cook’s Notes

If you take a damp sponge and wipe it on the cookie sheet before you put the wax paper on it, the wax paper will stick and not move around when you go to spread the chocolate

If you’ve never tried grilling cantaloupe before, you’re in for a treat. Giving cantaloupe a good char on the grill brings out a different, more savory side to the beloved melon—which plays well with grilled baguette crostini and soft blue cheese butter.

Ingredients

Blue Cheese Butter

• 1 stick unsalted butter, room temperature
• 4 ounces blue cheese, crumbled

Grilled Cantaloupe Crostini

• 1 baguette, cut diagonally into ½-inch thick slices
• 1 Tablespoon olive oil
• Kosher salt
• freshly ground black pepper
• ½ small cantaloupe, peeled and cut into wedges
• 2 Tablespoons Unsalted Danish Creamery Butter
• 2 ounces prosciutto, chopped bite-sized pieces
• pomegranate seeds, for garnish
• honey, for drizzling

Procedure

Blue Cheese Butter

1. Place butter and blue cheese in a small bowl.
2. Mash together with a fork until well mixed; set aside.

Grilled Cantaloupe Crostini

1. Preheat grill to medium-high heat.
2. Place baguette slices on a baking sheet and brush both sides of bread with olive oil. Season with salt and pepper and toss to coat. Grill crostini for 2-3 minutes per side or until golden brown and lightly charred. Transfer to a large platter.
3. Grill cantaloupe for 3-5 minutes per side, or until grill marks form. Transfer melon to a cutting board and roughly chop.
4. In a large skillet, melt the butter over medium-high heat. Add the prosciutto pieces in an even layer. Cook until crisp and golden, flipping halfway through, about 5 minutes total. Transfer to a paper towel-lined plate to cool.
5. To assemble crostini, spread a grilled baguette with blue cheese butter. Top with grilled cantaloupe chunks and sprinkle with crispy prosciutto. Garnish with pomegranate seeds and drizzle with honey before serving.