Culture Magazine

44 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3 between stretches if dough starts to feel tight. Transfer to prepared baking sheet. Scatter both cheeses over dough, leaving a 2-inch border at the edges. Scatter broccoli on top of cheese and press down on dough to adhere cheese and broccoli. Spoon marinara down center of filling. Sprinkle with red pepper flakes (if using). Place sliced chicken in a single layer down center of filling. Fold 1 short side of dough over filling, then fold the other short side over that. Fold top edge over center, then fold edge closest to you up and over to encase filling. Pinch along the seams to seal. Carefully turn over so stromboli is seam side down on baking sheet. Beat egg with a splash of water. Brush stromboli with egg wash and sprinkle with sesame seeds. Using a sharp knife, create steam vents by slicing 3-inch slits across the top of the stromboli about every 2 inches. Bake until golden and bubbling, about 35 minutes. Transfer to a cutting board. Cool for 5 minutes before slicing. FLANK STEAK WITH BUTTERED RADISHES AND BURRATA Written by Cassy Vires Substitute hanger or skirt steak if flank steak is unavailable. Cooking times may vary depending on thickness of meat and desired doneness. Serves 2 ANCHOVY BREADCRUMBS: 1 tablespoon unsalted butter 3 large anchovy fillets, drained and minced 1 tablespoon coarsely chopped parsley ½ teaspoon lemon zest ½ teaspoon minced garlic ¾ cup breadcrumbs BURRATA CREAM: 1 4-ounce ball burrata, coarsely chopped 2 tablespoons lemon juice 2 tablespoons olive oil 1 tablespoon whole milk Kosher salt and freshly ground black pepper FLANK STEAK: 1 12-ounce, 1-inch-thick flank steak Kosher salt and freshly ground black pepper 6 tablespoons unsalted butter, divided 6 scallions, thinly sliced 2 cups quartered radishes 1 teaspoon chopped fresh rosemary ANCHOVY BREADCRUMBS: Heat oven to 325°F. Melt butter over medium heat in a small skillet. Add anchovies and cook, stirring, until they break down, about 1 minute. Stir in parsley, lemon zest, garlic, and breadcrumbs and transfer to a rimmed baking sheet. Bake until crumbs are golden brown and crisp, about 2 minutes. Set aside. BURRATA CREAM: Combine burrata, lemon juice, olive oil, and milk in a blender and puree until smooth. Season to taste with salt and pepper and set aside. FLANK STEAK: Generously season steak with salt and pepper and let sit at room temperature for 30 minutes. Melt 3 tablespoons butter in a large cast iron skillet over medium heat. Add steak and cook for 2 to 3 minutes on each side (or to desired doneness), turning once. Transfer to a plate and tent with foil to keep warm. Lower heat to medium-low and add remaining 3 tablespoons butter. Once melted, add scallions and cook until softened, about 2 to 3 minutes. Add radishes and rosemary and cook until radishes are tender, about 5 to 6 minutes. Season to taste with salt and pepper. TO SERVE: Thinly slice steak against grain and divide between 2 plates. Top each with sautéed vegetables and some butter from skillet. Garnish with burrata cream and anchovy breadcrumbs. Serve immediately. CHICKEN AND BROCCOLI STROMBOLI Written and styled by Molly Shuster Photographed by Lauren Volo This is a deliciously messy dinner. Some juices and cheese may leak out of the stromboli, but don't worry, it will still be tasty. If not eating immediately, transfer to a clean baking sheet and reheat in the oven until warmed through. Serves 4 2 boneless, skinless chicken breasts (about 1 pound total) 2 teaspoons extra-virgin olive oil, plus more for greasing baking sheet Kosher salt and freshly ground black pepper All-purpose flour, for dusting 1 pound pizza dough 8 ounces fontina, grated 8 ounces low-moisture mozzarella, grated 1 large broccoli crown, cut into florets, blanched, and cut into ½-inch pieces ¾ cup marinara sauce ¼ teaspoon red pepper flakes, optional 1 large egg 2 teaspoons sesame seeds Heat oven to 350°F. Put chicken breasts in a small baking dish and drizzle with oil. Season with salt and pepper. Bake until just cooked through, about 10 to 12 minutes. When cool, cut into ½-inch- thick slices. Increase oven temperature to 375°F. Lightly coat a large baking sheet with olive oil. Dust a clean work surface with flour. Stretch pizza dough into an 11-inch-by- 14-inch rectangle, with one long side parallel to work surface. Take breaks Chicken and Broccoli Stromboli

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