Thursday, October 29, 2009

Chipotle Margarita

A margarita with a kick

The Chipotle Margarita is about $12 at Timo (17624 Collins Ave., Sunny Isles Beach).

Foodie favorite Timo has refreshed its bar area, and is asking cocktail lovers to give give it a try. Seeking something different? Try the Chipotle Margarita, a spicy vodka and orange mix with a paprika and garlic rim that's sure to tickle your taste buds.

• Chipotle Margarita: Combine 2 ½ ounces of chipotle vodka (Hangar One preferred), 1 ounce triple sec, 1 ½ ounces sour mix and 1 ounce orange juice in an ice-filled shaker. Shake well. Rim a chilled martini glass with equal parts paprika, onion powder, garlic powder and salt. Strain the cocktail into the glass.

Bob Hart;s Garlic Souffle

Bob Hart's Garlic Soufflé
Posted by: By Bob Hart 29 October, 2009 - 12:28 PM

THERE is a lot of mythology about soufflés. But in truth, they are a dead easy dish to make: a cheese soufflé from Elizabeth David’s incomparable book French Provincial Cooking is one of the very early dishes I mastered, and I am still making it, just as Elizabeth instructs.

These days, however, I prefer to extend the flavours of the soufflé, and loosen the whole presentation, by making a large, loaf-like cheese and garlic soufflé which, frankly, is a ripper. Here’s how it’s done:

Set your oven to 180 C and roast a large head of garlic and a few extra cloves, in their skin. To do this, place them in an ovenproof dish with a lid, drizzle with EV olive oil, add a splash of water, salt and pepper. Cover and bake for around 30 minutes, or until the cloves are softened. Then, squeeze the garlic out as a paste and push it through a food mill, or process it.

Increase your oven temperature to 220 C. Melt 90g butter in a pot and add 5tbs plain flour. Stir to combine, and cook for a few minutes.

Combine 400ml pouring cream with 200ml full cream milk. Bring just to a boil and remove from the heat. Pour it into the flour mixture, stirring vigorously as you do so, cooking the mixture for a few minutes more. Add salt and a few grinds of nutmeg to taste.

Add the garlic pulp to the sauce and mix well. Then, stir in 5 egg yolks, one by one, stirring well. Add 120g finely grated guyere and 70g finely grated parmesan (Reggiano, please) and check seasoning.

Beat six egg whites until they are holding peaks, and add half of them to the cheese sauce to lighten it. Then, fold in the rest.

Butter a large, oval, earthenware baking dish and pour in the mixture which should almost fill it. Sprinkle with a bit more parmesan and bake, high in the oven, for 10 minutes, or until risen, well browned and not to wobbly. Place in the middle of the table and eat, as a first course or an elegant supper, with a green salad.

Wednesday, October 28, 2009

Quick white bean stew with Swiss chard and tomatoes

Joe Bastianich’s healthy white bean stew
The chef and runner shares a simple dish that is packed with protein

Quick white bean stew with Swiss chard and tomatoes
Joe Bastianich
4 servings/ Total time: 35 minutes

Low in fat but high in protein, beans are one of Bastianich’s favorite ingredients. He uses white beans here, but he also loves making this recipe with chickpeas and flat gigante beans: “The bigger and creamier the beans, the better.”


• 2 pounds Swiss chard, large stems discarded and leaves cut crosswise into 2-inch strips
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/4 teaspoon crushed red pepper
• 1 cup canned tomatoes, chopped
• One 16-ounce can cannellini beans, drained and rinsed
• Salt

Method of Preparation
1. Bring a saucepan of water to a boil. Add the chard and simmer over moderate heat until tender, 8 minutes. Drain the greens and gently press out excess water.

2. In the saucepan, heat the oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, 1 minute. Add the tomatoes and bring to a boil. Add the beans and simmer over moderately high heat for 3 minutes. Add the chard and simmer over moderate heat until the flavors meld, 5 minutes. Season the stew with salt and serve.

Wine to serve with this dish: Earthy, cherry-rich Sangiovese:2007 Canneto Rosso di Montepulciano.

One serving: 274 cal, 16 gm fat, 2.1 gm sat fat, 13 gm carb, 11 gm fiber

Monday, October 26, 2009

Roasted Elephant Garlic Soup with Grilled Eggplant Recipe

Roasted Elephant Garlic Soup with Grilled Eggplant Recipe

Makes: 6 servings
By Stu Stein

Elephant garlic is actually closely related to the leek and thought by some to be its wild ancestor. The bulbs are very large and can weigh more than a pound. They have a flavor that is milder than that of regular garlic and develop a rich sweetness when roasted.

For the soup:
4 heads elephant garlic
1/4 cup olive oil
4 leeks (white part only), coarsely chopped
1 medium yellow onion, coarsely chopped
1 russet potato, peeled and coarsely chopped
1/2 cup white wine
8 cups (2 quarts) low-sodium chicken broth, vegetable broth, or water
Kosher salt and white pepper, to taste
For the basil purée:
1 cup basil leaves
Kosher salt, to taste
1/2 cup extra-virgin olive oil
(Makes approximately 1/2 cup)
To serve:
1 Japanese eggplant, thinly sliced and grilled
Method of Preparation
For the soup:
Preheat oven to 350°F.
Cut off the top 1/4 inch of each garlic head. Place garlic heads in a small, shallow baking dish and drizzle oil over them. Bake until golden, about 1 hour. Cool slightly.
Press individual garlic cloves between your thumb and finger to release them. In a large saucepan place the garlic, leeks, onion, potato, and wine. Bring to a boil, reduce to a simmer, and cook until the wine is reduced by half its volume. Add the stock or water, and salt and pepper, and simmer 30 minutes, stirring occasionally. Cool slightly.
Working in batches, purée the mixture in a blender until smooth. If the soup is too thick, thin by adding stock or water. Taste and adjust seasonings.

For the basil purée:
Blanch the basil leaves by placing them in boiling salted water for 15 to 20 seconds and then immediately plunging them into an ice-water bath. Remove leaves from the ice water and pat dry.
Place basil leaves in the bowl of a food processor. Add salt. With the machine running, slowly drizzle in the oil until a smooth purée is formed. You may have to scrape the sides of the bowl several times in order to purée all of the leaves.

To serve:
Ladle the soup into warm bowls. Place grilled eggplant in the center of each bowl and top with basil purée.

Pulled Jerk Chicken Sandwiches Recipe

Pulled Jerk Chicken Sandwiches Recipe

Total: Up to 8 hrs 40 mins
Active: 35 mins
Makes: 24 sandwiches (about 8 to 12 servings)
By Ali LaRaia

Jerk chicken normally gets marinaded forever and a day and then grilled up quickly. Here we throw it in the slow cooker so it marinates while it cooks, killing two culinary birds with one stone. Shred the meat and serve it up on rolls for your next game-day bash or just keep the thighs whole for a winner of a chicken dinner.

What to buy: A traditional jerk recipe would use Scotch bonnet chiles, but they can be really hard to find. The more common habanero pepper is a good substitute.

Game plan: You can make the jerk chicken and toast the rolls up to 1 day ahead so all you have to do is warm up and assemble the sandwiches when you’re ready to eat.

This recipe was featured as part of our Tailgating Recipes photo gallery.

For the rub:
1 tablespoon ground cinnamon
2 teaspoons ground allspice
2 teaspoons kosher salt
1 1/2 teaspoons ground nutmeg
For the chicken:
4 pounds bone-in, skin-on chicken thighs
2 tablespoons vegetable oil
For the marinade:
1/2 cup freshly squeezed lemon juice
1/2 cup dark (a.k.a. robust) molasses
1/3 cup distilled white vinegar
1/3 cup freshly squeezed orange juice
1/3 cup soy sauce
10 peppercorns
5 medium garlic cloves, smashed
3 medium scallions, trimmed and thinly sliced
1 1/2 cups cilantro (about 1 bunch), coarsely chopped
1 tablespoon finely chopped fresh thyme leaves
1 (3-inch) piece fresh ginger, sliced into 1/4-inch coins
1 Scotch bonnet or habanero pepper, sliced into rounds
To serve:
24 (4-inch) deli French rolls or other crusty bread
Method of Preparation
Combine all rub ingredients in a small bowl. Coat chicken all over with rub and set aside. Heat oil in a large frying pan over medium-high heat. When it just begins to smoke, place 1/2 of the chicken in the pan skin side down and fry both sides until well browned, about 10 minutes total (the chicken will not be cooked all the way through). Place in a slow cooker and repeat with remaining chicken.
Place all marinade ingredients in a medium nonreactive bowl and whisk to combine. Pour over chicken, cover, and cook on low, turning chicken pieces every few hours, until meat is falling off the bone, about 5 to 8 hours.
When chicken is ready, remove to a cutting board. Strain sauce through a fine mesh strainer, pour back into the slow cooker, and set to warm.
When chicken is cool enough to handle, shred into bite-sized pieces (discarding skin, fatty pieces, and bones), and place back in the slow cooker with the sauce until ready to serve.
Split deli rolls in half and toast, then place 1/4 cup jerk chicken mixture on each sandwich.

Vegetarin Pelau-Stuffed Peppers Recipe

Total: 1 hr 30 mins
Active: 15 mins
Makes: 8 servings
By Amy Wisniewski

Pelau is like a Trinidadian coconut milk–based pilaf. It’s usually made with chicken, but here we go meatless. It’s perfect for stuffing into peppers to throw on the grill, but you can also serve it as a side dish on its own.


3 tablespoons vegetable oil
1/4 cup packed light brown sugar
2 cups medium-dice butternut squash
2 cups thinly sliced scallions (about 12 medium scallions)
3 medium garlic cloves, finely chopped
1 tablespoon kosher salt
1 medium tomato, seeded and cut into small dice
1 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
3 tablespoons tomato paste
1 1/2 cups unsweetened coconut milk
1/2 cup long-grain white rice
1 cup frozen black-eyed peas
4 medium bell peppers (any color), halved lengthwise and seeded
3 tablespoons coarsely chopped fresh cilantro
1/4 cup freshly squeezed lime juice
1 teaspoon lime zest
Method of Preparation
Place 2 tablespoons of the oil in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat. When it shimmers, add sugar and stir until incorporated. Cook, stirring occasionally, until sugar melts and is dark brown, about 5 minutes. Add squash, 1 1/2 cups of the scallions, garlic, and salt; season with freshly ground black pepper; and stir to coat squash. Cook until squash is softened, about 4 minutes.
Add tomato, thyme, oregano, and tomato paste and stir to coat squash. Add coconut milk and stir to incorporate. Reduce heat to medium low, cover, and simmer until slightly thickened, about 10 minutes.
Add rice and black-eyed peas, stir to incorporate, cover, and cook, stirring occasionally, until rice is done and vegetables are tender, about 20 to 30 minutes.
Meanwhile, heat a grill to medium low (about 325°F). Rub outside of peppers with remaining 1 tablespoon vegetable oil and season both inside and out with salt and freshly ground black pepper.
Remove rice mixture from heat and let stand covered about 5 minutes. Stir in remaining scallions, cilantro, lime juice, and lime zest.
Divide mixture evenly among peppers (about 1/2 cup pelau per pepper half). Grill, covered, until peppers are soft and just starting to char, about 30 minutes.

Saturday, October 24, 2009

Chile hot bright green soybeans with garlic

Recipe: Chile-hot bright green soybeans with garlic

Soybeans are cooked simply, boiled in a water bath that is spiked with star anise, chiles and five cloves of garlic. (Richard Jung)

Total time: 15 minutes

Servings: 8 as an appetizer or side dish

Note: Adapted from "Beyond the Great Wall." This recipe is traditionally made with fresh fava beans.

1 pound (2 cups) fresh or frozen shelled soybeans

Scant 2 tablespoons peanut oil

5 dried red chiles

5 garlic cloves, thinly sliced

1/2 teaspoon star anise pieces

1 teaspoon salt

1 cup chicken or pork broth or water
Method of Preparation

1. Rinse the beans under cold water, drain and set aside.

2. Heat a wok over high heat. Add the oil, swirl it around in the pan and heat until hot. Add the chiles and garlic and stir-fry until aromatic, about 30 seconds. Add the soybeans and the star anise and stir-fry for 1 minute.

3. Add the salt and broth or water and bring to a boil, then reduce the heat and simmer until the beans are very tender, about 7 minutes. (Fresh and frozen take about the same time.) Turn out and serve.

Each serving: 130 calories; 13 grams protein; 10 grams carbohydrates; 3 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 350 mg. sodium.

Thursday, October 22, 2009

Soups for the fall


2 tablespoons olive oil

2 pounds carrots, peeled and chopped

2 cups chopped leeks

1 tablespoon chopped garlic

3-1/2 teaspoons ground cumin

1/2 teaspoon crushed red pepper flakes

6-1/2 cups chicken stock

8 tablespoons sour cream, divided

2 tablespoons lime juice

Kosher salt, pepper

Garnish: chopped cilantro and grated lime zest
Method of Preparation
Heat oil in a large, heavy pot over medium-high heat. Add carrot and leeks and sauté until leeks begin to soften, about five minutes. Add garlic and sauté one minute. Add cumin and red pepper flakes and sauté 30 seconds more.

Add the stock. Bring to a boil, reduce heat and simmer uncovered, about 35 minutes.

Purée the soup in batches and return soup to the pot. Serve hot, with a dollop of sour cream and a squeeze of lime juice stirred into each bowl. Or cool the soup, whisk in 6 tablespoons of sour cream and refrigerate for three hours or overnight. When ready to serve, stir in lime juice, season to taste and serve topped with a dollop of sour cream and sprinkling of cilantro and lime zest.

Servings: 6

— Betty Rosbottom, “Sunday Soup” (Chronicle Books, $19.95, 168 pages)


18 plum tomatoes

2-1/4 teaspoons black pepper

1-1/8 teaspoons kosher salt

3/4 teaspoon crushed dried rosemary

3 large garlic cloves minced

1/2 cup olive oil plus extra

3-1/2 cups chicken stock, divided

2 tablespoons fresh basil

Garlic Croutons

1-1/2 tablespoons olive oil

1-1/2 tablespoons unsalted butter

2 cups bread cubes (1-inch dice), made from French bread, crusts included

1-1/2 teaspoons minced garlic
Method of Preparation
Preheat oven to 375 degrees. Oil a large baking sheet generously.

Halve tomatoes lengthwise and remove the seeds and membranes. Let drain.

In a large bowl, mix pepper, salt, rosemary, garlic and 1/2 cup olive oil and whisk to blend. Add tomatoes and toss well. Marinate for 15 minutes.

Arrange tomatoes, cut side up, on the baking sheet. Drizzle any remaining oil mixture over them. Roast until tomatoes are softened and browned around the edges, about 50 to 60 minutes.

Place half the tomatoes in a food processor. Pour in 1 cup stock and pulse until puréed.

Coarsely chop remaining tomatoes. In a soup pot, combine the chopped and puréed tomatoes and remaining stock and bring just to a simmer. Season with salt.

For the croutons, melt the oil and butter in a heavy skillet over medium-high heat. Add bread cubes and cook, stirring, about three minutes. Add garlic and cook for another two minutes until bread is golden and crisp.

Garnish each serving with basil and croutons.

Servings: 6

— Betty Rosbottom, “Sunday Soup” (Chronicle Books, $19.95, 168 pages)


1 big fat leek, or 2 slightly slimmer ones

1 smallish onion

2 small-to-medium new potatoes

1 tablespoon butter

3 cups water or more

Salt, fresh ground pepper

1-2 tablespoons heavy cream, optional
Method of Preparation
Trim the leeks, discarding the tough green tops, and cut them into 1-inch chunks. Rinse thoroughly and drain. Peel and chop the onion and potatoes.

Melt the butter in a heavy pot and sauté the onion for a few minutes. Add the leeks and potatoes and sweat them over low heat for another few minutes, stirring frequently.

Add the water and a pinch of salt, and bring to a boil. Cook at a lively simmer, with cover askew, for one hour, until the potatoes are velvety soft. Now mash roughly with a potato masher or slotted spoon. Add considerably more salt to taste, and a few grindings of the pepper mill. Serve as is, or swirl some cream on top.

— Judith Jones, “The Pleasures of Cooking for One” (Alfred A. Knopf, 2009)

1 cup green split peas, soaked for one to two hours

2 tablespoons olive oil

1 tablespoon butter

1 large onion, diced

2 carrots, diced

1 large celery rib, including any pale leaves, diced

2 tablespoons chopped rosemary, divided

2 tablespoons chopped parsley

2 bay leaves

2 garlic cloves, chopped

Sea salt, fresh pepper

1/2 teaspoon Spanish smoked paprika

2 cups fresh or frozen peas

1 cup half-and-half

Zest and juice of 1 lemon
Method of Preparation
Heat the oil and butter in a soup pot over medium heat. Add onion, carrots, celery, half the rosemary, parsley and bay and cook, stirring occasionally, for 15 minutes. Add garlic, 1-1/2 teaspoons salt and the paprika and cook a few minutes more.

Add the split peas and 6 cups water. Bring to a boil, then lower heat and simmer, covered, about an hour. Add fresh peas; cook two minutes more.

Add the half-and-half and purée the soup in batches. Return the soup to the pot. Add remaining rosemary and lemon zest and heat. Season to taste with salt, pepper, lemon juice and paprika. Serve with a sprinkling of homemade croutons.

Makes: about 2 quarts

— Deborah Madison, “Vegetable Soups from Deborah Madison’s Kitchen” (Broadway Books 2006, $19.95, 230 pages)


1 medium butternut squash

3 tablespoons olive oil

1-1/2 cups chopped onion

1/2 cup chopped celery

1/2 cup chopped carrot

2 garlic cloves, minced

4-6 cups chicken broth

3 teaspoons minced, canned chipotle in adobo

1/2 cup Mexican crema or sour cream

Salt, fresh ground pepper
Method of Preparation
Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds, discarding the stringy pulp. Put the seeds in a sieve and rinse. Set aside.

Grease a glass baking dish with 1 tablespoon oil, then place the squash in the dish, cut side down. Pierce all over with a fork and roast 45 minutes or until tender. Let cool.

Heat remaining oil in a large, heavy pot over medium-high heat. Sauté onion, celery and carrot for 10 minutes. Add garlic; cook two minutes more.

Scoop the flesh of the squash into the pot and stir. Add 4 cups broth and simmer, covered, for 30 minutes or until the vegetables are very tender.

Meanwhile, toast the reserved squash seeds in a small pan over medium heat, stirring occasionally until crunchy, about 30 minutes. Season heavily with salt and set aside.

Purée the soup in batches in a blender, adding more broth to get the desired consistency.

In a separate bowl, stir 1 teaspoon of the minced chipotle into the crema. Season with salt and pepper.

Stir the remaining 2 teaspoons chipotle into the bisque and ladle into soup bowls. Top each with a dollop of cream and a sprinkling of seeds.

Servings: 6 to 8

— Marcela Valladolid, “Fresh Mexico” (Clarkson Potter 2009, $22.50, 240 pages)

Wednesday, October 21, 2009

Olive Oil-Thyme Monkey Bread

Olive oil-thyme monkey bread

Total time: 1 hour, 10 minutes plus rising time

Servings: 10 to 12

1/4 cup plus 2 tablespoons olive oil

1 tablespoon fresh thyme leaves, lightly packed

2 tablespoons minced fresh parsley

1 1/2 teaspoons minced garlic

1/4 teaspoon salt

Freshly ground black pepper
Method of Preparation

1 recipe basic monkey bread dough

1. In a small bowl, combine the olive oil, thyme, parsley, garlic, salt and a few grinds of black pepper. Set aside.

2. Punch down the dough and turn it out onto a lightly floured work surface. Roll the dough into a rectangle one-fourth-inch thick. Using a pizza cutter or sharp knife, cut the dough into 1-by-2-inch rectangles. (The dough can also be cut into triangles, but rectangles are speedy and easy. It's OK if some of the end pieces are not perfectly rectangular; intersperse them among the prettier rectangles and the bread will bake up great.)

3. Dip each piece of dough into the herbed olive oil mixture to lightly coat, shaking off any excess oil. Arrange the rectangles in the bottom of a nonstick Bundt pan, crisscrossing and overlapping the pieces. Continue until you have used all of the dough and olive oil.

4. Cover the Bundt pan loosely with plastic wrap and set aside until the dough rises almost three-fourths up the sides of the pan, about 1 hour. Meanwhile, heat the oven to 350 degrees.

5. Uncover the pan and bake until the bread is puffed and lightly golden brown, about 25 to 30 minutes, rotating the pan halfway through for even coloring.

6. Remove to a rack and cool the bread, still in the pan, for 15 minutes. Invert the bread gently onto a serving plate or platter. Serve warm.

Each of 12 servings: 280 calories; 5 grams protein; 31 grams carbohydrates; 1 gram fiber; 15 grams fat; 6 grams saturated fat; 22 mg. cholesterol; 5 grams sugar; 253 mg. sodium.

Thursday, October 1, 2009

White Bean and Roasted Garlic Di

Recipe: White Bean and Roasted Garlic Dip
Serves: 10 / Preparation time: 10 minutes / Total time: 1 hour, 10 minutes You can store this dip covered in the refrigerator for 3 days.

2 whole garlic heads
4 tablespoons extra-virgin olive oil, divided
2 cans (15.5 ounces each) cannellini beans or other white beans, drained and rinsed
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 cup chopped fresh flat-leaf parsley plus more for garnish

Baked pita chips or vegetables for serving
Method of Preparation
Preheat the oven to 375 degrees.
Cut the top third of garlic heads off so tops of cloves are exposed. Place heads, unpeeled, in ovenproof dish and drizzle with 1 tablespoon oil. Cover with aluminum foil; bake about 30 minutes.
Uncover and bake until the garlic cloves are soft and golden brown, another 30 to 40 minutes. You can make the roasted garlic in advance and store it in an airtight container in the refrigerator for up to 5 days.
Remove the garlic from the oven and when cool enough to handle, squeeze the soft garlic from the cloves.
In a food processor fitted with the metal blade, combine the beans, roasted garlic, remaining 3 tablespoons oil and lemon juice and process until smooth. Add the salt and white pepper. Stir in the parsley.
To serve, transfer to a bowl, garnish with the parsley leaves and serve with pita chips or vegetables

From "The Food You Crave" by Ellie Krieger (Taunton, $28). Tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis per 1/4 cup serving. 145 calories (31% from fat), 5 grams fat (1 gram sat. fat), 20 grams carbohydrates, 7 grams protein, 94 mg sodium, 0 mg cholesterol, 4 grams fiber.
Martha’s maple roasted pumpkin salad
This October, treat your taste buds to a sweet and hearty fall menu

Now that it's officially fall, it's time to cozy up your menu with warm and savory dishes. Martha Stewart shares three classic pumpkin recipes for the Halloween season: harvest pumpkin soup, maple roasted pumpkin salad and delicious pumpkin ice-cream sandwiches.
Maple roasted pumpkin salad
Martha Stewart
Serves 4

Maple syrup heightens the sweetness of the pumpkin, while red pepper flakes give this salad a kick.


• 1/4 cup pepitas (hulled pumpkin seeds)
• 1 sugar pumpkin (3 1/2 to 4 pounds), peeled, seeded, and cut in 1 1/2-inch chunks
• 5 tablespoons olive oil
• 6 garlic cloves, unpeeled
• 1/4 to 1/2 teaspoon red pepper flakes
• Coarse salt and black pepper
• 2 tablespoons plus 1 teaspoon pure maple syrup
• 3 tablespoons fresh lime juice
• 1 tablespoon Dijon mustard
• 1 1/2 pounds arugula (2 to 3 bunches, thick stems removed), washed and dried
• 6 ounces feta cheese
Preheat oven to 450 degrees. Spread pepitas on a large rimmed baking sheet; toast in oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside.

On a large, rimmed baking sheet, toss pumpkin with 2 tablespoons oil, garlic, red pepper, salt, and black pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.

Remove garlic cloves from sheet pan; set aside. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 5 to 10 minutes more; let cool.

Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a knife. Transfer to a large bowl. Add lime juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add remaining oil in a steady stream; set aside.

Add arugula and pumpkin and toss to combine. Serve salad sprinkled with toasted pepitas and crumbled feta cheese.