- Can Freeze
- College Cooking
- Hors D'oeuvre
- Make Ahead
- No Cook
- Ready In Under 30
- Sea Creatures
- Slow Cooker
- Sort Of Healthy
- Stove Top
Artichoke Salad with Fried Mushrooms, Hazelnuts and Yogurt DressingI used canned artichokes, you really need to serve this right away.
A little sweet, a little tart, this salad balances the earthiness of sautéed mushrooms and artichokes with crunchy toasted hazelnuts and a creamy dressing that's kissed with honey. Adapted from "Home Made" by Yvette van Boven (Stewart, Tabori & Chang). Serves 4Ingredients
4 small artichokes (or 1 can artichoke hearts, quartered) 1/2 lemon 4 ounces salad greens 2½ ounces spinach leaves 2 tablespoons olive oil 2-2/3 cups sliced wild mushrooms Salt and freshly ground pepper 2 tablespoons white-wine vinegar 1 tablespoon honey 2 scallions, sliced 1 tablespoon hazelnuts 1 tablespoon walnuts 2 teaspoons pine nuts
Dressing: 1 tablespoon honey 1/2 cup white-wine vinegar 1/2 cup yogurt 1/3 cup walnut oil (plus more as desired) Salt and freshly ground pepperWhat To Do
1. Cut the tips from the fresh artichokes. Peel away the hard outer leaves. Using a sharp knife, trim away the base and the stem. Rub with lemon. Cook in boiling water until done, about 25 minutes. Scoop from pot and rinse in cool water. Quarter and set aside. (If using canned artichoke hearts, skip this step.)
2. Mix salad greens with spinach leaves and divide among four plates. Top with quartered artichoke hearts.
3. Heat oil in a medium skillet. Pan fry mushrooms until soft, then sprinkle with salt, pepper and vinegar. Pour honey over the mixture and briefly sauté. Fold in scallions. Spoon mushroom mixture over greens. Wipe skillet clean and add nuts. Cook, stirring continuously, until lightly brown and toasted. Sprinkle nuts over the mushrooms.
4. Make dressing: In a medium bowl, dissolve honey in vinegar. Fold in yogurt. Add walnut oil and whisk until thick and well combined. Season to taste with salt and pepper and pour over each plate. Serve immediately with crunchy bread.
Fine Cooking.... · Lunch · Side · Stove Top
Cinnamon Toast Ice Cream: page 36This was awesome and worth the time it took to make the cinnamon toast. To save time you may be able to use some cinnamon toast cereal. Save the egg whites for breakfast, hint hint next recipe! I had a huge crowd coming to the beach and not enough for sundaes so I bought some bakery cookies and made sandwiches. The crunch will only last about three days after that the toast gets a bit soggy.
2 cups whole milk
2 (3-inch) cinnamon sticks
5 slices firm white sandwich bread
1/2 stick (1/4 cup) unsalted butter, melted
2 tablespoons packed light brown sugar
1/2 teaspoon ground cinnamon
6 large egg yolks (save the egg whites)
1/2 cup granulated sugar
1/4 teaspoon molasses
1 cup heavy cream
Special equipment: an instant-read thermometer; an ice cream maker
Bring milk and cinnamon sticks to a boil in a 2-quart heavy saucepan, then remove from heat and let steep, covered, 30 minutes.
While milk steeps, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
Cut 3 slices bread into 1/4-inch cubes and transfer to a bowl. Quarter remaining 2 slices and pulse in a food processor to make bread crumbs. Whisk together butter, brown sugar, and ground cinnamon in another bowl. Drizzle 3 tablespoons butter mixture over bread cubes and stir to lightly coat. Spread in 1 layer in a shallow baking pan. Add bread crumbs to remaining butter mixture and stir to evenly coat. Spread crumbs evenly in another shallow baking pan.
Bake bread cubes and crumbs, stirring occasionally and switching position of pans halfway through baking, until golden brown and crisp, about 25 minutes total. Cool in pans on racks, then transfer bread crumbs to a bowl.
Return milk to a boil, then pour over bread crumbs and let stand 10 minutes. Pour milk through a fine-mesh sieve into saucepan, pressing hard on solids, then discarding them.
Whisk together yolks, granulated sugar, molasses, and a pinch of salt in a bowl. Return milk mixture to a boil and add half to yolk mixture in a slow stream, whisking until combined well. Add yolk mixture in a slow stream to milk in saucepan, whisking, then cook over low heat, stirring constantly, until mixture is thickened and thermometer registers 170 to 175°F (do not let boil).
Remove from heat and immediately stir in cream, then pour custard through fine-mesh sieve into a metal bowl. Quick-chill custard by setting bowl into a larger bowl of ice and cold water and stirring occasionally until cold, about 15 minutes. Freeze custard in ice cream maker until almost firm. Fold bread cubes into ice cream, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
Gourmet 2006: A lost issue revisited · Can Freeze · Make Ahead · Stove Top
Lamb Sweetbreads in a Honey and Sherry Vinegar Glaze
- 2 1/2 pounds lamb or calves sweetbreads
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup finely chopped onion
- 4 shallots, finely chopped
- 2 1/2 tablespoons sherry vinegar, or to taste
- 1/4 cup fino or amontillado sherry
- 1 1/2 cups beef broth or veal stock, reduced by half
- 1 tablespoon honey
- 1 tablespoon unsalted butter
Soak the sweetbreads in cold water to cover for 2 hours, changing the water 3 times. Drain and place the sweetbreads in a saucepan. Cover with cold water and add the lemon juice. Bring to a boil, reduce the heat to low and simmer for 5 minutes. Drain the sweetbreads and immediately plunge them into a bowl of cold water. After 3 or 4 minutes, remove and drain the sweetbreads on paper towels. Separate into lobes, with the natural partitions, and remove the tubes and connective tissues. The pieces will be approximately 2 by 2 inches.
In a large skillet that will hold all the sweetbreads in a single layer, heat the butter and olive oil over medium heat. Add the sweetbreads, sprinkle them with salt and pepper, and increase the heat to medium high. Cook, without stirring for about 3 minutes, then turn the sweetbreads to the other side. Continue cooking until golden, about 5 minutes more. Transfer them with a slotted spoon to a plate and set aside.
Add the onion and shallot to the pan and saute for about 5 minutes, until golden. Add the vinegar and sherry, increase the heat to high, and deglaze the pan, stirring and scraping until the liquid has reduced by half. Add the beef broth or veal stock and simmer until again reduced by half, to just under 1 cup.Whisk in the honey and the butter and return the sweetbreads to the pan. Turn them in the sauce until heated through and nicely glazed, and serve immediately.
Comfort Food out of the Comfort Zone · Main · Meat · Stove Top
Lentil Fritters with Red Cabbage SlawYou can prep these a day or two ahead. If you cannot find canned lentils, buy dried lentils they actually do not take much longer to prepare and taste a lot fresher!
- 2 15-ounce cans lentils, rinsed
- 1/2 cup fresh cilantro leaves, plus more for serving
- 1/2 cup fresh flat-leaf parsley leaves
- 1 clove garlic, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 cup bread crumbs
- kosher salt and black pepper
- 1/4 head red cabbage, shredded (about 1 1/2 cups)
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1/2 cup low-fat Greek yogurt
- 1/4 teaspoon crushed red pepper, plus more for serving
- 4 pocketless pitas, warmed
- In a food processor, puree 1 can of the lentils with the cilantro, parsley, garlic, and cumin until nearly smooth. Transfer to a bowl and mix in the bread crumbs, the remaining can of lentils, ½ teaspoon salt, and ¼ teaspoon black pepper. Form into sixteen ½-inch-thick patties.
- In a large bowl, using a wooden spoon, lightly mash the cabbage with the lemon juice, 1 tablespoon of the oil, and ¼ teaspoon each salt and black pepper; set aside. In a small bowl, stir together the yogurt, crushed red pepper, and ¼ cup water.
- Heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the patties until browned, 3 to 4 minutes per side, adding the remaining tablespoon of oil to the skillet for the second batch.
- Dividing evenly, top each pita with the patties, cabbage mixture, yogurt sauce, and the additional cilantro and crushed red pepper.
By Dawn Perry, August 2011
Fine Cooking.... · Can Freeze · Main · Make Ahead · Stove Top
Paneed Pork Cutlets with Citrus, Sage and Caper Butter SauceThis recipe is a mid week keeper. The caper butter sauce was amazing. I have two cutlets left over and made a sandwich the next morning for my son to take to school. The original recipe called for rabbit legs, but really how am I going to get that on the table and have my family bite down into Peter Rabbit!
Total time: 35 minutes; Serves: 4Ingredients
8 thin pork cutlets Salt 1 cup flour 1 cup buttermilk 3 cups panko 1 cup canola or grapeseed oil 4 tablespoons butter 2 tablespoons diced shallots 2 tablespoons capers, roughly chopped 4 sage leaves, roughly chopped 2 tangerines, juiced (yielding about ¾ cup) and zest removed in long strips4 packed cups frisée or any salad greens2 tablespoons olive oil 1 tablespoon lemon juiceWhat To Do
1. Arrange flour and buttermilk in two wide bowls. Evenly spread 2 cups bread crumbs on a baking sheet. Dredge cutlets in flour and shake off excess. Dip legs in buttermilk until completely submerged. Allow excess liquid to run off. Lay each cutlet flat over panko and flip to evenly coat both sides in dry crumbs. Add remaining crumbs to baking sheet as needed.
3. Add canola oil to large pan and set over medium heat. Once oil is hot and shimmers slightly, gently shake off excess crumbs from legs and lay neatly into pan. Work in batches to prevent overcrowding. Fry at steady sizzle until golden, about 3 minutes, then flip. Fry until other side is golden and meat is cooked through, about 3 minutes. Transfer to paper-lined tray and season with salt.
4. Set small pan over medium-high heat. Add butter. Once it foams and starts to brown, add shallots and cook until softened, about 1 minute. Add capers and sage and cook until leaves crisp, about 1 minute. Swirl sauce often to ensure shallots do not burn. Add juice and zest. Simmer until reduced by half and slightly thickened, about 3 minutes. Remove from heat and discard zest.
5. Dress frisée with oil, lemon juice and salt to taste. Distribute salad among four plates. Serve cutlets over salad with sauce spooned over top.
Fine Cooking.... · Dinner · Meat · Ready In Under 30 · Stove Top
Shaved Brussels Sprout Salad with Hazelnuts, Pancetta and PecorinoYou can make this 3 days ahead without the oil and lemon juice
Serves 6 as a side
total time: 35 min
1 1/2 lb Brussels sprouts
2 tablespoons EVOO
1 cup diced pancetta
1 cup hazelnuts (3 1/2 oz), lightly toasted
1 cup grated Pecorino Romano
1/4 cup olive oil
3 tablespoons fresh lemon juice
Chopped ends off Brussel sprouts.
In a food processor using pulse action chop sprouts until the same size as your hazelnuts.
Heat 1 tablespoon of olive oil in a skillet and saute sprouts for 3 mins, remove from heat and set aside in a bow.
In the same skillet add more oil and cook pancetta for a 4 minutes, drain and add to brussel sprouts.
Lightly crush hazelnuts and add to Brussels sprouts along with cheese, oil, and lemon juice, then toss to combine. Season with pepper.
Getting A Jump Start on Turkey Day · Make Ahead · Side · Stove Top
Shrimp and Mushroom Quinoa Risotto: page 107This dish was amazing!! The recipe looks more complicated than it actually is to prepare. I cut the recipe in half to serve four and it was gone before I ever got to take a picture of it! I will have to male it again soon. To save time: 1. Use bottled clam juice and cut it with water (half and half) 2.I left out the annoti seeds and substitued paprika for the aji amarillo 3. basically you cook the shrimp, then the mushroom put them aside cook the garlic and onion add the quinoa and wine and then slowly add the clam juice a 1/2 cup at time until the quinoa is cooked.
Shrimp and Mushroom Quinoa Risotto
Gourmet | August 2006
Makes 8 main-course servings
For clam broth
8 cups cold water
2 lb small hard-shell clams (2 to 2 1/2 inches in diameter)
1 celery rib, coarsely chopped
1 large carrot, coarsely chopped
1/2 large red onion, coarsely chopped
1 Turkish or 1/2 California bay leaf
1/4 teaspoon black pepper
2 cups quinoa (12 ounces)
2 lb medium shrimp in shell (31 to 35 per pound), peeled and deveined
1 1/2 teaspoons salt
1/3 cup vegetable oil
1 tablespoon achiote (annatto) seeds
1/2 stick (1/4 cup) unsalted butter
1/2 teaspoon black pepper
1/2 lb cremini or button mushrooms, trimmed and sliced (3/4 inch thick; 3 cups)
1/2 lb oyster mushrooms, trimmed and large caps halved lengthwise (2 3/4 cups)
1 (5- to 6-oz) portabella mushroom cap, sliced (1/4 inch thick)
2 tablespoons olive oil
1/2 large red onion, thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons bottled aj amarillo purée
1 cup dry white wine
3/4 teaspoon crumbled saffron threads
1/2 cup heavy cream
1/4 lb finely grated Parmigiano-Reggiano (2 cups)
3 tablespoons chopped fresh basil
Make clam broth: Combine all broth ingredients in a 4- to 6-quart heavy pot and simmer, partially covered, 30 minutes. Pour through a fine-mesh sieve, then discard solids. Transfer broth to a 3-quart heavy saucepan and cover.
Prepare quinoa: Wash quinoa in 3 changes of cold water in a bowl, draining in fine-mesh sieve between changes of water. Return quinoa to bowl.
Pat shrimp dry and sprinkle with teaspoon salt.
Heat vegetable oil and achiote seeds in a 1 1/2- to 2-quart heavy saucepan over low heat until oil is bright yellow, about 10 minutes. Pour oil through sieve into cleaned 4- to 6-quart heavy pot, discarding seeds.
Add 1 tablespoon butter to oil in pot and heat over moderately high heat until foam subsides, then cook shrimp and 1/4 teaspoon pepper, stirring, until shrimp are almost cooked through, 3 to 5 minutes. Transfer to a large bowl using a slotted spoon. (Do not clean pot.)
Heat 2 tablespoons butter in pot over moderate heat until foam subsides, then cook mushrooms with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper, stirring and scraping up any brown bits from bottom of pot, until mushrooms are softened and exude liquid, about 5 minutes. (If mushrooms do not exude liquid, add 1/2 cup water to help scrape up any brown bits.) Add mushrooms with liquid to shrimp. (Do not clean pot.)
Heat olive oil and remaining tablespoon butter in pot over moderate heat until foam subsides, then cook onion, garlic, and remaining 1/2 teaspoon salt, stirring occasionally, until onion is softened, about 5 minutes. Add quinoa and aj amarillo and cook, stirring, 5 minutes. Add wine and saffron, then simmer briskly, stirring constantly, until wine is absorbed, about 5 minutes.
Meanwhile, bring clam broth to a simmer and stir, then keep at a bare simmer.
Add 1/2 cup broth to quinoa and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring quinoa frequently and letting each addition be absorbed before adding the next, until quinoa is tender and its germs separate from grains, about 30 minutes total. (There will be some broth left over.)
Stir cream into risotto and bring to a simmer over moderate heat, then add shrimp mixture with any juices and cook, stirring, until shrimp are just cooked through, 1 to 2 minutes. Remove from heat and stir in cheese and 2 tablespoons basil, then season with salt and pepper. Serve sprinkled with remaining tablespoon basil.
Gourmet 2006: A lost issue revisited · Main · Stove Top
Zucchini Omelet: page 46Makes one serving, I used the egg whites from the ice cream recipe. Serve with arugula and goat cheese for a light summer lunch, this will go perfectly with the radish soup and then blow all the calories you saved and have some cinnamon toast ice cream!
- 1 lb small zucchini
- 1 3/4 teaspoons salt
- 2 tablespoons olive oil
- 1 teaspoon finely chopped fresh marjoram flowers or leaves, or a pinch of dried marjoram
- 2 large eggs
- 1 large pinch black pepper
- 1 tablespoon unsalted butter
Trim ends of zucchini, then coarsely grate on large holes of a box grater. Toss zucchini with 1 teaspoon salt in a large bowl and let stand 30 minutes.
Transfer zucchini to a colander, then firmly squeeze handfuls to remove excess liquid.
Heat olive oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking and sauté zucchini, stirring until golden, 6 to 7 minutes. Remove skillet from heat and stir in marjoram, then let mixture cool to warm, about 15 minutes.
Lightly beat eggs with zucchini, pepper, and remaining 3/4 teaspoon salt in a large bowl, using a fork.
Heat butter in a 7- to 8-inch nonstick skillet over moderately high heat until foam subsides and butter has a nutty fragrance. Add egg mixture, distributing zucchini evenly with a heatproof rubber spatula, and cook, lifting up egg around edges occasionally to let any uncooked egg flow underneath, until egg mixture is set around edge, about 1 minute.
Reduce heat to moderately low and cook omelet until softly set but top is still moist, about 3 minutes.
Shake skillet to loosen omelet from pan, then slide omelet onto a large plate.
Wearing oven mitts, invert skillet over omelet, then holding skillet and plate together invert omelet, browned side up, into skillet. Cook omelet until underside is set, about 1 minute, then slide omelet onto a serving plate.
Gourmet 2006: A lost issue revisited · Lunch · Main · Sort Of Healthy · Stove Top · Veggies