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421 FOOD AND WINE RECIPES AND PAIRINGS COURTESY OF STONE RIDGE WINE AND SPIRITS |
Red Pepper Rouille and Shrimp Toasts - Appetizer
2 garlic cloves
1/4 teaspoon cayenne pepper
1/8 teaspoon crumbled saffron threads
1/2 cup diced drained roasted red bell pepper from jar, patted dry
2 teaspoons red wine vinegar
1/2 cup mayonnaise
24 uncooked large shrimp, peeled, deveined
12 4x1/2-inch diagonal slices sourdough baguette
Drained capers
Preheat oven to 425°F. Finely chop garlic cloves with cayenne pepper and saffron in mini processor. Add roasted red pepper and vinegar to processor; blend until almost smooth. Blend in mayonnaise. Season rouille to taste with salt and pepper.
Transfer 1/3 cup rouille to medium bowl. Add shrimp and toss to coat. Arrange sourdough baguette slices on baking sheet. Spread each slice with rouille. Bake until bottoms of toasts are crisp and rouille is darker in color, about 10 minutes.
Heat large nonstick skillet over medium-high heat. Add shrimp, spreading in single layer. Cook until just browned and opaque in center, about 2 minutes per side. Arrange toasts on plate. Place 2 shrimp on each toast; sprinkle toasts with capers.
Pairing:Pinot Noir |
Breakfast Souffles with Sauteed Pears - Brunch
6 tablespoons unsalted butter
6 tablespoons plus 1/3 cup sugar
4 Anjou pears, peeled, cored, sliced
6 ounces cream cheese, room temperature
3 large eggs, separated
1 teaspoon vanilla extract
1/4 cup all purpose flour
1 tablespoon cornstarch
Pinch of cream of tartar
Preheat oven to 350°F. Butter six 2/3-cup soufflé dishes or custard cups. Melt 6 tablespoons butter in large skillet over medium-high heat. Stir in 6 tablespoons sugar. Add pears and sauté until tender and golden, about 5 minutes. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
Using electric mixer, beat cream cheese, egg yolks and vanilla in large bowl until light and fluffy. Sift flour and cornstarch into cream cheese mixture. Stir just until blended (do not overmix).
Beat egg whites in another large bowl until foamy. Add cream of tartar and beat until firm peaks form. Add remaining 1/3 cup sugar; beat egg whites until glossy. Stir 1 cup of egg whites into cream cheese mixture to lighten. Using rubber spatula, gently fold in remaining whites. Divide among prepared dishes.
Bake soufflés until just set and slightly brown on top, about 25 minutes. Rewarm pears over medium-low heat. Remove soufflés from oven. Run tip of small knife around sides of soufflés to loosen. Using oven mitts for protection, turn soufflés out onto plates. Serve warm with sautéed pears.
Pairing:Mimosa |
Brandied-Peach Pork Chops - Dinner
4 (1-inch-thick) loin pork chops
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 cup thinly sliced shallots
1 teaspoon finely chopped thyme
1/4 cup plus 1 tablespoon brandy, divided
1 (10-ounce) bag frozen peaches, thawed
1/3 cup peach preserves
Pat pork chops dry, then sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper (total).
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook pork chops, turning once, until browned and just cooked through, 10 to 12 minutes total. Transfer to a platter and keep warm, loosely covered with foil. Pour off all but 1 tablespoon fat from skillet.
Heat butter in skillet over medium heat until foam subsides, then cook shallots with thyme, stirring occasionally, until tender and golden-brown, about 5 minutes.
Add 1/4 cup brandy to skillet and carefully ignite with a kitchen match (use caution; flames will shoot up), then cook over medium heat, scraping bottom of skillet to loosen brown bits. When flames subside, add peaches, preserves, and 1/4 teaspoon each of salt and pepper and cook, covered, until peaches are tender and juicy, about 3 minutes. Stir in remaining tablespoon brandy, any meat juices from platter, and salt and pepper to taste, then spoon sauce over chops.
Pairing:Petite Sirah or Zinfandel |
Filet de Boeuf à la Bordelaise - Dinner
3 lb (3- to 4-inch-long) beef marrowbones (about 6 bones), both ends of marrow exposed
For sauce
2 cups dry red wine (preferably Bordeaux)
1/3 cup finely chopped shallot
1/2 cup chopped mushrooms
1 small carrot, finely chopped
2 large sprigs fresh thyme
1 bay leaf (not California)
10 black peppercorns, cracked
2 cups veal stock
4 teaspoons arrowroot
1 tablespoon Madeira
1/4 teaspoon salt
For beef
1 (2 3/4- to 3-lb) trimmed and tied beef tenderloin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 tablespoon unsalted butter
For poaching marrow
1 cup beef broth
1 cup water
1/2 teaspoon salt
Garnish: watercress sprigs
Prepare marrow:
Rinse marrow bones and soak in warm water to cover 10 minutes. Press on 1 bone with your thumb at end of bone with smaller opening, pushing marrow out other end. Discard bone and repeat with remaining bones. Cut marrow crosswise into 1/8-inch-thick rounds. Cover marrow with cold water in a bowl and chill, changing water twice, 24 hours.
Make sauce:
Boil wine, shallot, mushrooms, carrot, thyme, bay leaf, and peppercorns in a 3-quart heavy saucepan until reduced to about 1/2 cup, about 15 minutes. Add veal stock and return to a boil. Pour through a fine sieve into a 2-quart heavy saucepan, pressing on and discarding solids. Return sauce to a boil. Stir together arrowroot and Madeira and whisk into sauce. Simmer, whisking occasionally, until slightly thickened, about 2 minutes, then stir in salt and season with pepper.
Roast beef:
Preheat oven to 350°F.
Pat beef dry and sprinkle with salt and pepper. Heat oil and butter in a small flameproof roasting pan over moderately high heat until foam subsides, then brown beef well on all sides, about 10 minutes. Put roasting pan with beef in middle of oven and roast until an instant-read thermometer inserted diagonally 2 inches into center registers 130°F for medium-rare, about 30 minutes. Transfer to a cutting board and let stand 10 minutes, then cut into 1/2-inch-thick slices.
Poach marrow while beef stands:
Bring broth, water, and salt to a simmer in a small saucepan. Drain marrow and transfer with a slotted spoon to saucepan. Poach at a bare simmer 8 minutes.
Bring sauce to a simmer and add marrow using slotted spoon.
Pour some sauce over sliced beef and serve remainder on side. If desired, arrange marrow rounds between beef slices with slotted spoon.
Cooks' note:
" Sauce (before adding marrow) can be made 1 day ahead. Cool, uncovered, then chill, covered.
Pairing:Cabernet, Bordeaux or Syrah |
Chicken Breasts Stuffed with Fontina, Artichokes, and Sun-dried Tomatoes - Dinner
1 12-ounce jar marinated artichokes, drained, coarsely chopped
1 cup grated Fontina cheese
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
1 tablespoon dried basil
4 5-ounce skinless boneless chicken breast halves
2 tablespoons olive oil
Preheat oven to 375°F. Mix artichokes, cheese, tomatoes, and basil in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide 1 cup cheese mixture among chicken pockets (reserve remainder for frittata). Press edges to seal. Sprinkle chicken with salt and pepper.
Heat oil in heavy large ovenproof skillet over high heat. Add chicken; cook 2 minutes. Turn chicken over; transfer skillet to oven. Bake until cooked through, about 10 minutes.
Pairing:Pinot Noir or Dolcetto |
Multi-grain Pasta with Sicilian Salsa - Dinner
1/2 14.5-ounce package multi-grain spaghetti
(the Bon Appétit Test Kitchen used Barilla Plus) or whole wheat pasta
3/4 cup coarsely chopped Italian parsley
6 tablespoons olive oil, divided
3 tablespoons drained capers
3 anchovy fillets
3 garlic cloves, chopped, divided
6 cups thinly sliced savoy cabbage
1/2 12-ounce bag frozen haricots verts (slender green beans), thawed
1 1/2 cups grated Parmesan cheese, divided
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, puree parsley, 4 tablespoons oil, capers, anchovies, and 1/3 of chopped garlic in mini processor.
Heat 2 tablespoons oil in large skillet over medium-high heat. Add cabbage; sauté until wilted, about 3 minutes. Add haricots verts and remaining garlic; toss 1 minute. Add 3/4 cup cheese, pasta, and 2/3 cup pasta cooking liquid. Toss until sauce coats pasta, adding more pasta cooking liquid if dry, about 2 minutes. Season with salt and pepper. Serve, passing remaining 3/4 cup cheese separately.
Pairing:Orvietto, Big Sauvignon Blanc (probably California) |
Broiled Shrimp Appetizer - Appetizer
20 large shrimp
1 cup olive oil
juice of 3 lemons
1/4 cup soy sauce
1/4 cup finely chopped parsley
3 tablespoons of fresh or dried tarragon
With sharp scissors cut down the back of each shrimp shell and remove the black vein but do not remove the shell. Wash the shrimp thoroughly and place them in a large bowl. Over them pour olive oil, the lemon juice, soy sauce, parsley and tarragon. Let the shrimp stand in this mixture for 2 hours, tossing them around now and then so that they will be equally marinated.
When you are ready to cook them, arrange them in basket grills and cook over hot coals for 5 to 6 minutes, turning twice. They should be tender and moist with lightly charred shells. Have finger bowls and pass plenty of paper napkins.
Pairing:Chardonnay or Viognier |
Caviar and Blinis - Appetizer
1 cup buckwheat pancake mix
1/2 teaspoon kosher salt
1 egg
1 tablespoon melted butter or vegetable oil
2/3 cup milk (any fat content) or water
Black caviar (our favorite is paddlefish)
Crème fraîche
Chives, snipped
Smoked salmon (optional)
Minced red onion (optional)
1. Combine the pancake mix with the salt, egg, butter or oil, and milk or water.
2. Lightly brush another tablespoon of melted butter onto a skillet over medium-high heat.
3. When the skillet is hot, spoon the batter into it a tablespoon at a time.
4. Cook the blinis until tiny bubbles appear, about 1 minute, then flip them and fry until golden brown on each side.
5. Transfer the blinis to a platter and serve warm with the caviar, crème fraîche, chives, and smoked salmon and onion (if desired).
Pairing:Champagne or White Burgundy (Chardonnay) |
Pork and Chive Dumplings - Appetizer
For dough
2 cups all-purpose flour
3/4 teaspoon salt
For filling
2 teaspoons dried shrimp
2 taspoons Chinese rice wine
6 ounces cabbage, roughly chopped
1/2 teaspoon kosher salt
1 pound ground pork
1 bunch golden or green garlic chives, finely chopped (1/2 cup)
2 scallions (green parts only), thinly sliced on the diagonal
1 clove garlic, finely chopped
1/8 teaspoon fresh ginger, finely grated
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sugar
1/2 teaspoon Asian sesame oil
1 large egg, beaten
1/4 teaspoon freshly ground black pepper
1 heaping tablespoon cornstarch
For frying
4 1/2 tablespoons vegetable oil
For dipping sauce
1/4 cup soy sauce
1/3 cup unseasoned rice vinegar
1 teaspoon Sriracha (Southeast Asian chile sauce)
1 scallion thinly sliced on the diagonal
Make dough
In large bowl, combine flour, salt, and 1 cup boiling water. Using wooden spoon, mix until dough forms shaggy ball, then transfer to lightly floured surface and knead until smooth and shiny, 6 to 8 minutes. (Alternatively, mix and knead using electric mixer fitted with dough hook; kneading time will be shorter.) Wrap lightly in plastic wrap and let rest at room temperature 20 minutes.
While dough rests, make filling
In large bowl, combine all ingredients. Using hands, gently knead mixture in bowl until just combined. Refrigerate until ready to use.
Roll out wrappers
Line large baking sheet with paper towels and dust lightly with flour. Divide dough into 3 even pieces. On lightly floured surface, using palms of hands, roll each piece into 3/4-inch-diameter log. Using floured knife, cut each log into 1-inch-long sections.
Pinch 1 dough section out into circle, then roll out on floured surface using floured rolling pin to 4-inch-diameter round. Transfer round to baking sheet and repeat with remaining dough sections, stacking rounds in layers on floured paper towels.
Fill and pleat dumplings
Line second large baking sheet with paper towels and dust lightly with flour. Hold 1 wrapper in palm of hand. Using fingertip dippsed in water, gently wet around edge of wrapper. Place 1 heaping tablespoon filling in center of wrapper, then fold wrapper in half without sealing edges, cupping half-moon (open side-up) between thumb and fingers and gently tamping down filling with other hand to keep edge of wrapper free of filling.
Using thumb and forefinger of left hand, begin pinching edges of wrapper together while pushing 1 edge into tiny pleats with thumb of right hand. Continue pleating and pinching across entire semicircle until wrapper is sealed (unpleated side will automatically curve). Set dumpling, sealed edge up, on baking sheet and repeat with remaining wrappers and filling.
To steam dumplings
In large saucepan with tight-fitting lid, bring 1 1/2 inches water to boil. Lightly oil metal steamer (if using bamboo, line with cabbage leaves to prevent sticking) and set in pan. Arrange dumplings, sealed edges up, on steamer, cover, and steam until filling is firm and wrappers are slightly translucent.
To pan-fry dumplings
In large lidded nonstick sauté pan over moderately high heat, heat 1 1/2 tablespoons vegetable oil until hot but not smoking. Add 13 to 14 dumplings, pleated sides up and sides not touching, and immediately pour in enough cold water to come halfway up sides of dumplings (use care; oil may splatter). Cover and cook until liquid is evaporated and bottoms of dumplings are crisp and golden, about 10 minutes. (Use spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.) Transfer dumplings, crisp sides up, to platter and keep warm. Repeat with remaining 2 batches of dumplings.
While dumplings are cooking, make dipping sauce
In medium bowl, stir together all ingredients.
Serve dumplings warm with dipping sauce.
Pairing:Riesling or Gewürztraminer |
Cheese Straws - Appetizer
1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
1 cup all-purpose flour
3/4 stick cold unsalted butter, cut into tablespoons
1/2 teaspoon salt
Rounded 1/8 teaspoon cayenne
1 1/2 tablespoons milk
Preheat oven to 350°F with racks in upper and lower thirds.
Pulse cheese, flour, butter, salt, and cayenne in a food processor until mixture resembles coarse meal. Add milk and pulse until dough forms a ball.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12- by 10-inch rectangle (1/8 inch thick). Cut dough with a lightly floured pizza wheel or lightly floured sharp knife into 1/3-inch-wide strips. Carefully transfer to 2 ungreased baking sheets, arranging strips 1/4 inch apart. (If strips tear, pinch back together.)
Bake, switching position of sheets halfway through baking, until pale golden, 15 to 18 minutes. Cool completely on baking sheets on racks, about 15 minutes.
Cooks' note: Cheese straws can be made 2 days ahead and kept in an airtight container at room temperature.
Pairing:Pinot Grigio or Sauvignon Balnc |
Scallops with Cauliflower, Dried Cherries, and Capers - Appetizer
5 cups small cauliflower florets
3 tablespoons olive oil, divided
1 9-ounce package fresh spinach leaves
1 large shallot, finely chopped, divided
1/4 teaspoon ground cinnamon
6 large sea scallops, side muscle removed
6 tablespoons (3/4 stick) butter
6 large sage leaves, sliced thinly
3 tablespoons dried tart cherries
2 tablespoons drained capers
Cook cauliflower florets in large pot of boiling salted water until tender, about 6 minutes. Drain and transfer cauliflower to bowl. Heat 1 tablespoon oil in same pot over medium-high heat. Add spinach and toss until just wilted but still bright green, about 3 minutes. Transfer spinach to sieve set over large bowl and drain well. Reserve pot. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Heat 1 tablespoon oil in reserved pot. Add half of shallot; saute 1 minute. Sprinkle cauliflower with cinnamon, salt, and pepper. Add to pot and toss to coat. Add spinach and toss until heated through, about 3 minutes. Divide vegetables among 6 plates.
Meanwhile, heat remaining 1 tablespoon oil in medium skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet; sear until just opaque in center, about 2 minutes per side. Place 1 scallop on each plate. Melt butter in same skillet. Add half of shallot and last 3 ingredients. Cook until butter starts to brown, about 4 minutes. Spoon over scallops and serve.
Pairing:Bright fruit and honey flavors |
Corn and Crab Chowder - Appetizer
1 16-ounce bag frozen petite white corn (do not thaw), divided
1 cup low-fat (1%) milk
1 8-ounce bottle clam juice
4 tablespoons sliced green onions, divided
2 teaspoons minced peeled fresh ginger, divided
4 1/2 teaspoons fresh lemon juice, divided
2 tablespoons (1/4 stick) butter
4 ounces cooked crabmeat, flaked
Reserve 1/4 cup corn. Bring remaining corn and milk to boil in medium saucepan. Cover; remove from heat. Let stand 10 minutes. Puree mixture in blender. Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until almost smooth. Return puree to saucepan; bring to simmer. Mix in 1 1/2 teaspoons lemon juice. Season with salt and pepper.
Melt butter in small skillet over medium heat. Add reserved 1/4 cup corn; sauté 1 minute. Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir just until warm. Season with salt and pepper. Divide soup among bowls; mound crab mixture in center.
Pairing:Chardonnay |
Chili Chicken Wings - Appetizer
For the sauce:
1 1/2 cups rice or cider vinegar
1 cup sugar
3/4 cup ketchup
6 tablespoons Chinese plum sauce
1 tablespoon hoisin sauce
2 tablespoons finely chopped garlic
2 tablespoons (or to taste) finely chopped fresh red, jalapeño or serrano chili, with seeds
3 tablespoons finely minced fresh ginger
1 teaspoon salt, or to taste
1 tablespoon cornstarch mixed with 1 tablespoon cold water
30 chicken wings
2 tablespoons chopped cilantro, for garnish
1. Prepare the sauce: Combine all the sauce ingredients in a small, heavy saucepan. Bring to a boil over medium-high heat, reduce to medium-low and simmer, stirring constantly to blend the flavors, about 5 minutes. Remove from the heat and cool to room temperature. Puree in a food processor until nearly smooth. (Makes 3 cups.) Store, covered, in the refrigerator for up to 2 weeks.
2. Preheat the oven to 350ºF.
3. Using a sharp knife, separate the chicken wings at the joint. Set aside.
4. Place the chicken wings in a large bowl and toss well with 1 1/2 cups of the sauce. Lay the chicken wings in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce. Place the wings on a platter, sprinkle with cilantro and serve.
Pairing:Grenache or Zinfandel |
Crostini with White Beans and Basil-Marinated Shrimp - Appetizer
1 cup fresh basil leaves, loosely packed
1 cup plus 2 tablespoons extra-virgin olive oil
2 1/2 teaspoons kosher salt
1 1/4 teaspoons freshly ground black pepper
24 large cooked shrimp, sliced in half lengthwise
8 (1-inch-thick) slices ciabatta (from 1 large loaf)
4 cloves garlic, coarsely chopped
2 teaspoons fresh rosemary, coarsely chopped (from 2 sprigs)
1/2 cup chicken stock or low-sodium chicken broth
1 (15 ounce) can white beans, drained and rinsed
2 tablespoons fresh lemon juice
4 ounces arugula, coarsely chopped (about 4 cups loosely packed)
2 teaspoons chile-garlic sauce
Preheat oven to 350°F.
In blender, pulse basil, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth. Transfer to small bowl, add shrimp, and toss to combine. Refrigerate, covered, at least 1 hour and up to 24 hours.
Brush ciabatta slices on both sides with oil (about 1/4 cup total) and sprinkle with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper total). Arrange in single layer on rimmed baking sheet and bake until golden brown, 15 to 20 minutes.
In heavy medium saucepan over moderately high heat, heat 1/4 cup oil until hot but not smoking. Add garlic and rosemary and sauté until golden, about 2 minutes. Add stock and beans and bring to boil, then reduce heat to moderate and simmer, uncovered, until liquid is reduced by 1/3, about 2 minutes. Transfer to blender and purée until smooth. With motor running, add 2 tablespoons oil and blend until incorporated. Blend in 1/2 teaspoon salt and 1/4 teaspoon pepper. Set purée aside.
In small bowl, whisk together lemon juice, remaining 1/4 cup olive oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
Transfer arugula to medium bowl, drizzle with olive oillemon juice mixture, and toss to combine.
Spread about 2 tablespoons white bean mixture on each bread slice, then top each with 1/2 cup arugula and 6 shrimp halves. Drizzle 1/4 teaspoon chile-garlic sauce over each slice and serve immediately.
Pairing:Sauvignon Blanc, Sancerre or Dry Rose |
Smoked Salmon Tarama with Pita Chips - Appetizer
2 2/3 cups 3/4-inch cubes crustless country-style bread
1 cup whole milk
6 ounces thinly sliced smoked salmon
1/3 cup chopped shallots
3 tablespoons distilled white vinegar
3 garlic cloves
5 tablespoons olive oil plus more for frying pita
1/2 cup tarama (pale orange carp roe)
2 tablespoons chopped fresh dill plus more for garnish
4 7- to 8-inch pita breads, each cut into 8 triangles
1 2-ounce jar salmon caviar
Combine bread and milk in medium bowl. Let soak 5 minutes, tossing to moisten. Squeeze bread to release milk; reserve milk. Place bread in processor. Add next 4 ingredients; blend until smooth. With machine running, gradually add 5 tablespoons olive oil; transfer to medium bowl. Stir in tarama, 2 tablespoons dill, and enough reserved milk by tablespoonfuls to reach spreadable consistency. Season with salt and pepper.
DO AHEAD: Can be made 6 hours ahead. Cover and chill.
Pour enough olive oil into large skillet to cover bottom. Heat oil over mediumhigh heat. Add pita triangles and cook until light brown, about 2 minutes per side. Transfer to paper towels and drain.
Place bowl of salmon tarama in center of platter. Garnish with salmon caviar and dill. Surround with pita chips and serve. more info Tarama is sold at many supermarkets and at specialty foods stores and Greek markets.
Pairing:Chardonnay |
Wild Mushroom Ragout on Crispy Polenta - Hors d'Oeuvre
Polenta:
2 cups whole milk
2 cups low-salt chicken broth
1 bay leaf
1 cup polenta (coarse cornmeal)*
1/2 cup (packed) coarsely grated Comté cheese
2 tablespoons (1/4 stick) butter
Mushroom Ragout:
3 tablespoons butter, divided
4 tablespoons extra-virgin olive oil, divided
1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), thickly sliced
1/4 cup finely chopped shallots
2 teaspoons balsamic vinegar
1/4 cup low-salt chicken broth
1/3 cup crème fraîche or whipping cream
1/3 cup chopped fresh parsley, divided
1/3 cup (packed) coarsely grated Comté cheese
For polenta:
Generously butter 13x9x1- inch baking sheet. Bring milk, broth, and bay leaf to simmer in heavy medium saucepan. Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop. Discard bay leaf. Bring liquid to boil. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes. Stir in Comté cheese and butter. Season to taste with salt and pepper. Transfer polenta to prepared 13x9x1-inch baking sheet. Using wet hands, press polenta evenly over sheet to edges. Chill until firm, at least 3 hours. Cut polenta into 20 squares. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
For mushroom ragout:
Melt 2 tablespoons butter with 2 tablespoons oil in large deep skillet over medium-high heat. Add all mushrooms and sauté until tender and browned, stirring often, about 10 minutes. Add shallots and balsamic vinegar; sauté until tender, about 2 minutes. Season lightly to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
Rewarm mushrooms in large skillet over medium-high heat until heated through. Add broth and simmer 1 minute. Stir in crème fraîche and half of parsley. Season mushroom ragout to taste with salt and pepper. Remove from heat; cover to keep warm.
Meanwhile, preheat oven to 300°F. Melt remaining 1 tablespoon butter with remaining 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares to skillet and cook until browned, about 2 1/2 minutes per side. Transfer to rimmed baking sheet and keep warm in oven while cooking remaining polenta squares.
Arrange 2 polenta squares on each plate. Top each with warm mushroom ragout; sprinkle with grated Comté cheese and remaining parsley and serve.
*Polenta can be found at some supermarkets, as well as at natural foods stores and Italian markets. If polenta is unavailable, substitute an equal amount of regular yellow cornmeal and cook it about half as long.
MORE INFO: Comté is a semi-firm, Gruyère-style cow's-milk cheese made primarily in France's Franche-Comté region. It adds great flavor to this recipe and would also be delicious on a cheese platter. Comté is available at some supermarkets, cheese shops, and specialty foods stores.
Pairing:Chiant or Sangiovese based wine |
Savory Parmesan Shortbread Rounds - Hors d'Oeuvre
1 3/4 cups all purpose flour
3/4 cup plus 2 tablespoons grated Parmesan cheese (about 2 1/2 ounces)
1 teaspoon coarse kosher salt
1/2 small garlic clove, minced
Pinch of cayenne pepper
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
Preheat oven to 350°F. Line baking sheet with parchment paper. Mix flour, 3/4 cup Parmesan cheese, salt, garlic, and cayenne pepper in processor. Add butter and, using on/off turns, process until dough begins to come together. Gather dough into ball. Divide dough in half. Roll each half into 12-inch log, and cut each log into 1-inch pieces. Roll each piece into ball. Arrange dough balls on prepared baking sheet, spacing about 1 1/2 inches apart. Press each ball into 2-inch-diameter round. Sprinkle remaining 2 tablespoons Parmesan cheese over.
Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely. DO AHEAD: Shortbread rounds can be made 1 week ahead. Store rounds in airtight container at room temperature, or freeze up to 1 month.
Pairing:Prosecco or Spanish Cava |
Potato Latkes with Watercress, Smoked Salmon, and Avocado Salad - Appetizer
Latkes:
2 cups finely chopped onions, divided
1 large egg
1 1/4 teaspoons coarse kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds russet potatoes, peeled, cut into 1-inch pieces
1 tablespoon all purpose flour
1 teaspoon baking powder
Vegetable oil (for frying)
Salad:
6 tablespoons olive oil
2 tablespoons Sherry wine vinegar
1/4 teaspoon dry mustard
2 large bunches watercress, thick stems trimmed (about 8 cups)
1 large avocado, pitted, peeled, diced
4 ounces thinly sliced smoked salmon, cut into strips
For latkes:
Line colander with kitchen towel. Stir 1 1/2 cups onions, egg, salt, and pepper in large bowl. Place remaining 1/2 cup onions in processor; add potatoes. Blend until potatoes are very finely chopped and some of mixture is pureed; transfer to prepared colander. Wrap towel around potatoes, squeezing out as much liquid as possible. Scrape into bowl with egg mixture. Stir in all purpose flour and baking powder.
Heat 4 tablespoons vegetable oil in heavy large skillet over medium-high heat. Drop potato mixture by scant 1/4 cupfuls into skillet; flatten each latke to 2 1/2-inch round with metal spatula. Reduce heat to medium. Cook until golden, about 4 minutes per side. Transfer to large rimmed baking sheet. Repeat, adding more oil to skillet as needed. DO AHEAD: Latkes can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 425°F. Bake latkes until crisp and deep brown, about 6 minutes per side.
For salad:
Whisk oil, vinegar, and dry mustard in small bowl to blend. Season with salt and pepper. Combine watercress, avocado, and salmon in large bowl. Toss with enough dressing to coat.
Arrange 2 latkes on each plate. Mound salad alongside.
TEST-KITCHEN TIP: The secret to latkes that aren't greasy? Squeeze the grated potatoes to remove as much moisture as possible. Then squeeze again.
Pairing:South African Pinotage or Shiraz |
Crostini with Beef Tartare and White Truffle Oil - Hors d'Oeuvre
2 anchovy fillets
2 garlic cloves, chopped
1/2 cup minced shallots
1 tablespoon drained, chopped capers
1 large egg
2 tablespoons Dijon mustard
1 1/2 teaspoons grated orange zest
1/4 cup olive oil
1 teaspoon Worcestershire sauce
1 pound beef tenderloin, freshly ground
Kosher salt and cracked black pepper
8 slices Rick's Basic Crostini
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon white truffle oil
1. In a chilled mixing bowl, mash the anchovies and garlic with a fork to make a paste. Add the shallots and capers and mash them into the paste. Add the egg and whisk it into the paste with the fork. Whisk in the mustard and orange zest.
2. In a slow, steady stream, add the olive oil, whisking constantly until incorporated. Whisk in the Worcestershire sauce.
3. Add the beef and mix well with a wooden spoon. Season to taste with salt and pepper.
4. Mound some tartare in the center of each crostini. Garnish with parsley and drizzle with truffle oil.
Pairing:Chardonnay or Viognier |
Fried Egg and Sausage Ciabatta Breakfast Pizzas - Brunch
1 loaf ciabatta bread (about 1 pound)
1 cup chopped green onions
8 tablespoons olive oil, divided
8 ounces sliced hot pepper Monterey Jack cheese
1 pound spicy or sweet Italian sausages, casings removed
8 large eggs
Preheat oven to 450°F. Cut bread horizontally in half. Place bread halves, cut side up, on separate baking sheets. Mix onions and 6 tablespoons oil in small bowl. Season with salt and pepper. Reserve 2 tablespoons onion oil and spread remaining onion oil over bread. Top with cheese.
Sauté Italian sausages in large nonstick skillet over medium-high heat until cooked through, breaking up with spoon, about 7 minutes. Divide sausage among bread halves. Bake pizzas until cheese melts and bread begins to crisp, about 10 minutes.
Meanwhile, heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Crack 4 eggs into each skillet. Sprinkle with salt and pepper. Cook 2 minutes. Remove from heat and let eggs stand in skillets while pizzas bake.
Arrange 4 eggs atop each pizza. Spoon reserved onion oil over eggs. Cut each pizza between eggs into 4 pieces.
TEST-KITCHEN TIP: Having brunch? Assemble and chill the pizzas one day ahead. Then bake and top with fried eggs at mealtime.
Pairing:Bloody Mary's |
Lowcountry Breakfast Shrimp - Brunch
3/4 stick unsalted butter
2 medium onions, finely chopped
1/2 cup thinly sliced scallion
2 garlic cloves, finely chopped
1 teaspoon kosher salt
2 pound medium or large shrimp, peeled and deveined
1/2 to 1 cup water
Heat butter in a 12-inch heavy skillet over medium heat until foaming, then cook onions with scallion, garlic, salt, and 1/4 teaspoon pepper, stirring occasionally, until softened but not browned, about 5 minutes. Add shrimp and cook, stirring, 1 minute. Add 1/2 cup water and simmer gently, stirring, until shrimp are just cooked through, 2 to 3 minutes (shrimp should be saucy; add more water if necessary). Season with salt and pepper and serve immediately.
Pairing:Champagne |
Breakfast Risotto - Brunch
4 tablespoons (1/2 stick) butter, divided
4 hot Italian sausages, casings removed
1 small onion, chopped (about 1 cup)
2 small bay leaves
1 cup arborio rice or medium-grain white rice
1/2 cup dry white wine
3 cups (or more) low-salt chicken broth
Pinch of saffron threads
1/3 cup freshly grated Parmesan cheese plus additional for serving
1/3 cup chopped fresh Italian parsley
Melt 2 tablespoons butter in large saucepan over medium-high heat. Add sausages; break up with fork. Add next 2 ingredients. Sauté until onion is translucent, about 4 minutes. Stir in rice. Add wine; boil until liquid evaporates, 1 minute. Add 3 cups broth and saffron; bring to boil. Reduce heat to medium-low; simmer, stirring occasionally, until risotto is tender, adding more broth if dry, about 18 minutes. Discard bay leaves; mix in 1/3 cup cheese and parsley. Season with salt and pepper. Pass cheese alongside.
Pairing:Bloody Mary's |
Chorizo and Scrambled Egg Breakfast Tacos - Brunch
4 corn tortillas
1 cup grated extra-sharp white cheddar cheese
4 large eggs
4 tablespoons chopped fresh cilantro, divided
7 ounces fresh chorizo sausage, casing removed if necessary
4 green onions, sliced
Sour cream (optional)
Hot sauce or salsa (optional)
Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.
Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper. Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add green onions and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.
Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and hot sauce, if desired.
Nutritional Information:
One serving contains the following:
824.14 Calories (kcal)
63.1% Calories from Fat
57.77 (g) Fat, 24.29 (g) Saturated Fat
544.66 (mg) Cholesterol, 26.72 (g)
Pairing:Bloody Mary's |
Aurelia's Breakfast Fruit Salad - Brunch
1 (3- to 4-lb) pineapple cut crosswise into 1/2-inch-thick slices
2 lb firm-ripe mangoes cut into 3/4-inch chunks
2 cups fresh orange juice
1/4 to 1/2 teaspoon cayenne, or to taste
2 1/2 oz crumbled queso añejado
Stir together pineapple, mango, and orange juice in a large bowl. Divide among serving bowls, then sprinkle with cayenne and cheese.
Pairing:Mimosa |
Cowboy Christmas Breakfast - Brunch
1/2 stick (1/4 cup) unsalted butter, softened, plus additional for greasing baking dish
1 (1-lb) package bulk breakfast sausage (not links)
1 (15-inch-long) loaf Italian bread (about 4 inches wide)
1 garlic clove, chopped
2 dozen large eggs
1 cup whole milk
2 teaspoons salt
1 teaspoon black pepper
1 large bunch scallions, chopped (1 1/4 cups)
1/4 lb sharp Cheddar, coarsely grated (1 cup)
Put oven rack in middle position and preheat oven to 375°F. Generously butter bottom and sides of a 13- by 9-inch baking dish.
Cook sausage in a 12-inch heavy skillet over moderately high heat, stirring frequently and breaking up any large lumps with a fork, until browned, about 10 minutes. Pour off fat from skillet, then cool sausage to room temperature.
Cut half of bread into 1-inch-thick slices and reserve remaining half for another use. Pulse butter (1/2 stick) and garlic in a food processor until smooth. Spread a thin layer of garlic butter on both sides of each bread slice, arranging bread in 1 layer in bottom of baking dish. Sprinkle sausage on top.
Whisk together eggs, milk, salt, and pepper in a large bowl until frothy, then whisk in scallions and half of cheese. Pour egg mixture over sausage (bread will float to the top), pushing down on bread with a spatula to help it absorb liquid. Sprinkle with remaining cheese.
Bake, tightly covered with a large sheet of buttered foil (buttered side down), 30 minutes, then carefully remove foil and bake until top is slightly puffed and custard is set in center, about 20 minutes more. Transfer baking dish to a rack and let stand 10 minutes. Cut into 12 squares and serve immediately.
Cooks' note:
Dish can be assembled (but not baked) 12 hours ahead and chilled, tightly covered with buttered foil. Bake as directed above.
Pairing:Bloody Mary's |
Smoked Salmon and Potato Breakfast Casserole - Brunch
2 cups (lightly packed) 1/2-inch cubes French baguette with crusts
2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil
1 pound russet potatoes, peeled, cut into 1/2-inch cubes
1/2 cup finely chopped shallots
1/2 pound hot-smoked salmon fillets, skinned, flaked into bite-size pieces
3 tablespoons minced fresh chives
2 teaspoons minced fresh dill
4 large eggs
1 cup half and half
3 tablespoons sour cream
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Additional sour cream
Capers
Fresh dill sprigs
Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Bake until pale golden, about 5 minutes, then cool.
Butter 11x7-inch glass baking dish. Melt 2 tablespoons butter with oil in heavy large skillet over medium-low heat. Add potatoes. Stir to coat and arrange in single layer. Cover and cook until potatoes are almost tender, about 8 minutes. Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally, about 5 minutes. Add shallots and sauté until soft, about 2 minutes. Remove from heat. Gently mix in bread, salmon, chives, and minced dill. Transfer mixture to prepared dish.
Whisk eggs and next 5 ingredients in medium bowl to blend well. Pour custard over potato mixture in dish. Let stand 15 minutes, occasionally pressing bread into custard. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.)
Preheat oven to 350°F. Bake casserole, uncovered, until custard is set, about 30 minutes. Cut into squares and top with additional sour cream, capers, and dill sprigs; serve hot.
Pairing:Bloody Mary's |
Southwestern Breakfast Scramble - Brunch
1 cup purchased tomatillo salsa
1/2 cup chopped fresh cilantro
2 tablespoons (1/4 stick) butter
2 5-inch-diameter corn tortillas, cut into 1/2-inch pieces
8 ounces pork chorizo sausage, casing removed
1/2 cup chopped red onion
12 large eggs, beaten to blend
1 cup grated white cheddar cheese
Sour cream
1 avocado, halved, pitted, peeled, sliced
Mix salsa and 1/4 cup cilantro in bowl. Set salsa mixture aside. Melt butter in large nonstick skillet over medium-high heat. Add tortillas; sauté until brown, about 3 minutes. Using slotted spoon, transfer tortillas to plate. Add chorizo to skillet and sauté until cooked through, about 12 minutes. Add onion; sauté 1 minute. Return tortillas to skillet. Add eggs and remaining 1/4 cup cilantro and cook until eggs are softly set, stirring constantly, about 3 minutes. Mix in cheese. Transfer egg mixture to platter. Top with sour cream and avocado. Serve, passing salsa mixture.
Pairing:Bloody Mary's |
Sausage and Potato Breakfast Casserole - Brunch
1 pound bulk breakfast sausage
2 tablespoons all purpose flour
1 1/2 cups milk (do not use low-fat or nonfat)
1 1-pound package frozen shredded hash brown potatoes
4 green onions, finely chopped
1 1/4 cups grated sharp cheddar cheese
Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.
Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture and remaining 1/4 cup cheese.
Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining green onions and serve.
Pairing:Bloody Mary's |
Frozen Nougat and Chocolate Dessert - Dessert
6 ounces hard Italian nougat, torrone, with almonds
6 eggs
6 tablespoons sugar
2 cups heavy whipping cream
1/2 cup bittersweet or semisweet chocolate fragmented into small pieces
1 tablespoon dark rum
A 2-quart bowl or slightly larger
A pinch of salt
1. Use a sturdy chopping knife to cut the nougat into small pieces, then grind it to a granular consistency in the food processor.
2. Separate the eggs, keeping only four of the whites.
3. Pour the yolks into a mixing bowl, adding all the sugar. Whip them until they form a foamy mass.
4. In another bowl, preferably a chilled steel one, whip the cream until it is quite stiff.
5. Add the whipped cream, the chocolate bits, the rum, and 1 1/4 cup of the ground nougat to the beaten egg yolks, mixing well to distribute all the ingredients uniformly.
6. In a clean bowl, whip the four reserved egg whites together with a pinch of salt until they form stiff peaks. Fold them gently into the egg yolk, cream, chocolate, and nougat batter.
7. Sprinkle the remaining pulverized nougat on the inside of the 2-quart bowl and over it pour the dessert's batter. Pull a sheet of plastic film tightly over the bowl and place it in the freezer. It is ready to be served the following day, but it will keep, as I have done, a full week.
8. When ready to serve, take the bowl from the freezer and remove the plastic film. Choose a plate with a lip whose inner diameter fits comfortably over the opening of the bowl. Soak a dishtowel in very hot water and wrap it around the bowl. Slide the blade of a long, thin knife inside the bowl to loosen the dessert from its sides. Set the plate upside down over the bowl, hold the bowl and plate firmly together, and give them a good shake. You will feel the dessert come away from the bowl and drop onto the serving plate.
Pairing:Port or any Late Harvest Red |
Chocolate Kumquat Spring Rolls - Dessert
5 kumquats, cut into 1/4-inch slices and seeded, juices reserved
1/2 cup plus 1 tablespoon ( 4 1/2 ounces/127 grams) heavy whipping cream
1/8 teaspoon of salt
8 1/4 ounces (233 grams) bittersweet chocolate, finely chopped
1 large egg yolk
1 tablespoon Grand Marnier
1 tablespoon unsalted butter, softened
Thirty-six 5-inch square spring roll wrappers
1 large egg, lightly beaten
Canola, vegetable, or other neutral oil for deep-frying
1. Put the kumquat slices and their juices into a small saucepan, add the cream and salt, and warm over medium heat just until bubbles form around the edges of the pan. Remove from the heat.
2. Put the chocolate into the bowl of a food processor and pour the hot kumquat cream over it. Let sit for 2 minutes, then process until the mixture becomes smooth and shiny. Add the egg yolk, Grand Marnier, and butter and process to combine.
3. Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap. Pour the chocolate mixture into the pan and transfer to the freezer. Freeze, uncovered, until completely hard.
4. Unmold the chocolate bar and peel off the plastic wrap. Cut the bar lengthwise in half, then cut each half crosswise into 1/2-inch slices. You should have 36 chocolate bars.
5. Lightly brush the entire surface of a spring roll wrapper with a bit of the beaten egg. Turn the wrapper so that you see a diamond, and lay a chocolate bar across the end closest to you so that the ends of the bar meet the edges of the wrapper to form a triangle. Take the corner of the wrapper closest to you and wrap it around the chocolate, then roll the chocolate away from you one full rotation. Tightly fold the sides in toward the center, then continue to roll up to the end of the wrapper, making sure the end is tightly sealed. Set on a baking sheet. Repeat with the remaining wrappers and chocolate. Freeze the spring rolls for at least 10 minutes or up to 2 days; take them out only when you are ready to fry them.
6. Fill a saucepan with oil to a depth of 2 inches and heat to 350°F. When the oil is ready (a tiny pinch of flour will sizzle), add a few spring rolls, taking care to not crowd the pan, and cook, turning occasionally and adjusting the heat as necessary to maintain 350°F, until golden brown, about 4 minutes. Drain on paper towels and cook the remaining rolls. Serve warm.
Pairing:Tawny Port |
Peach and Amaretti Crisp - Dessert
The filling:
8 peaches (about 3 pounds), peeled and cut into 1/4-inch slices (8 cups)
2 tablespoons granulated sugar
1 tablespoon flour
1 teaspoon vanilla extract or 1/2 teaspoon almond extract
The topping:
3/4 cup flour
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
3/4 cup crushed amaretti cookies (about 16 cookies)
1 teaspoon ground cinnamon
1/2 cup almonds, toasted
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled
1. Position an oven rack in the center of the oven and lay a sheet of aluminum foil on the rack below to catch drippings. Preheat the oven to 375°F.
2. To make the filling: Mix the peach slices with the granulated sugar, flour, and vanilla or almond extract. Transfer the peaches to a shallow 2-quart baking dish.
3. To make the topping: In a food processor, pulse together the flour, the brown and granulated sugars, amaretti, and cinnamon until the amaretti are in very small bits. Add the almonds and pulse until the nuts are in small pieces.
4. Add the pieces of butter and pulse until the butter is finely broken up. Continue to pulse until the topping no longer looks sandy and is just beginning to hold together.
5. Distribute the amaretti topping evenly over the peaches and bake the crisp for 40 to 50 minutes, until the edges are bubbling and a knife inserted into the center pierces the fruit easily.
Serving: Serve warm with a cold pitcher of heavy cream or with vanilla ice cream.
Note: The amaretti topping can be made ahead and refrigerated in a sealed plastic bag for up to 1 week, or frozen for up to 6 months. I like to keep a batch on hand, frozen and ready for a last-minute dessert.
Variation: For a berry crisp, toss 6 to 8 cups mixed berries (quartered strawberries, raspberries, blackberries, and blueberries) with 1/3 cup sugar, 2 tablespoons flour, and a squirt of lemon juice. Cover with just enough topping to hide the fruit and freeze the rest.
Pairing:Muscato Di Asti |
Pear Crisps with Dried Sour Cherries - Dessert
1 cup dried sour cherries
Water or fruity red wine, such as a Zinfandel, to cover
8 ripe pears, (about 2 1/4 pounds), peeled, cored, and sliced (5 cups)
1/2 cup granulated sugar
1 1/4 cups all-purpose flour
1/3 cup plus 1 tablespoon coarsely ground almonds, toasted
1/4 cup firmly packed dark brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, melted and cooled to room temperature
1. In a small saucepan, combine the cherries with enough water or wine (or a combination) to cover them by 2 inches. Bring the mixture to a simmer over medium heat, then turn off the heat and let cool. Let the cherries soak overnight in the refrigerator, or for at least 8 hours, until they are plump and soft. Drain the cherries, reserving the juices.
2. In a large bowl, combine the pears, drained cherries, and 1/4 cup of the granulated sugar and toss well. Mix in 1/2 of the cherry soaking liquid, or whatever cherry soaking liquid is left plus enough water to make 1/2 cup. Let the mixture stand for 30 minutes.
3. Meanwhile, preheat oven to 375°F. In a large bowl, whisk together the remaining 1/4 cup of granulated sugar, the flour, almonds, brown sugar, cinnamon, and nutmeg. Slowly drizzle in the butter and stir with a fork until the mixture is crumbly and all the flour is incorporated. Do not allow the mixture to come together in a ball. Break up any large crumbs with your fingers. The crumbs should be smaller than 1 inch in size (otherwise they won't cook all the way through).
4. Spoon the fruit into eight 8-ounce ramekins and place them on a baking sheet. Evenly sprinkle the crumbs on top of the fruit. Bake the crisps until the filling is bubbling and the topping is browned, about 40 minutes. Serve hot or warm.
Pairing:Prosecco |
Maple Flan in a Walnut Crust - Dessert
Maple Flan
1 cup maple syrup, preferably grade B
3 1/2 cups heavy cream
7 large egg yolks
1/8 teaspoon salt
1/2 cup plus 2 tablespoons sugar
1/2 teaspoon light corn syrup
Whipped crème fraîche for serving, optional
Walnut Crust
1/4 cup walnuts
1/2 cup (1 stick) unsalted butter, softened
1/3 cup confectioners' sugar
1 large egg, lightly beaten
1 1/2 cups all-purpose flour
1/2 cup plus 2 tablespoons almond flour
1/2 teaspoon salt
1. To prepare the flan, place the maple syrup in a large, heavy saucepan. Set it over low heat and let simmer until the syrup is reduced by a quarter (to 3/4 cup), 15 to 20 minutes.
2. Add the cream to the syrup and stir until mixture is smooth and comes back to a simmer.
3. In a large bowl, whisk the egg yolks until smooth. Add a little of the hot maple cream into the eggs to warm them, whisking constantly to keep the yolks from curdling. Pour the mixture into the saucepan, whisking the cream constantly. Strain the mixture into a bowl, stir in the salt, and chill for at least 2 hours and up to 5 days.
4. Preheat oven to 300°F. Place 1/4 cup water in a small saucepan over medium heat, then add the sugar and corn syrup. Raise the heat to high and cook, swirling the pan occasionally, until the mixture becomes a dark amber caramel, 7 to 10 minutes. Immediately pour the caramel into an 8-inch round nonstick cake pan, tilting to make sure the sides are well coated. Work quickly so the caramel doesn't harden. If it does, rewarm it over low heat.
5. Pour the maple custard into the caramel-coated cake pan. Place it in a baking pan and carefully move it to the oven rack. Pour enough very hot water into the baking pan to reach two thirds of the way up the side of the cake pan. Cover the baking pan with foil and prick all over with a fork. Bake the flan for about 1 hour, then lift off a corner of the foil to vent the steam. Re-cover the pan and continue to bake until the flan is set around the edges but still slightly jiggly in the center, about 45 minutes longer. Remove the flan from the baking pan and transfer to a rack. Let cool at room temperature, then cover and refrigerate overnight.
6. To prepare the walnut crust, preheat oven to 350°F. Spread the nuts out on a baking sheet and toast them in the oven, stirring once or twice, until they smell nutty, about 10 minutes. Transfer the pan to a wire rack to cool.
7. Using a food processor, pulse the walnuts until they are finely ground, then reserve. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners' sugar until combined, about 1 minute. Beat in the egg. In a medium bowl, whisk together the flour, almond flour, walnuts, and salt. Add the flour mixture to the butter mixture in 2 batches, scraping down the sides of the bowl between additions. Mix until the dough just holds together. Scrape the dough onto a piece of plastic wrap and form it into a disk. Wrap it and chill for at least 1 hour, until firm.
8. Preheat oven to 325°F. On a lightly floured surface, roll out the dough 1/8 inch thick into a 12-inch round. Fit the dough into a 9-inch quiche pan. Trim away any excess dough, then use a fork to prick the crust all over. Bake the tart crust until it's pale golden, about 25 minutes. Transfer the pan to a wire rack to cool. (The tart shell can be made 8 hours ahead and kept at room temperature or frozen.)
9. To unmold the flan, run a small knife around the sides of the cake pan, then invert the flan into the baked tart shell. Serve with whipped crème fraîche, if desired.
Variation
For individual flans without crust, divide the caramel and then the maple custard evenly among eight 4-ounce glass or ceramic ramekins. Bake as directed for 1 hour and 30 minutes, venting the steam after 45 minutes.
Pairing:Muscato Di Asti |
Artichokes, capers, olives, lemon zest, and Italian tuna on pasta shells - Dinner
8 quarts water
3 tablespoons salt
1 pound small pasta shells
Salsa Cruda:
1 (6-ounce) jar artichoke hearts, drained
1/4 cup drained and rinsed capers
1/2 cup pitted and chopped Kalamata olives
juice and zest of 1 lemon
2 (6 1/2 ounce) cans imported Italian tuna in olive oil, drained
1/2 cup extra-virgin olive oil
freshly ground black pepper to taste
1/2 cup chopped fresh flat-leaf parsley leaves
In a 10-quart pot, bring the water to a brisk boil. Add salt and stir in the pasta shells. When the water returns to a boil, begin timing and cook al dente according to the package directions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta, but do not rinse. Transfer the shells to a large serving bowl. Stir in the reserved pasta water to keep the pasta from sticking to itself. Pasta continues to cook and absorb water even when it has been drained. Add in the salsa cruda ingredients and toss. Garnish with chopped parsley leaves.
Preparation time: 10 minutes; cooking time: 15 minutes
Pairing:Nero d'Avola from Sicily or Cannonau from Sardinia |
Grilled chicken and romaine with caper dressing - Dinner
3 tablespoons Sherry wine vinegar
1/2 cup extra-virgin olive oil
1/4 cup minced shallots
2 tablespoons drained capers
1 tablespoon Dijon mustard
4 skinless boneless chicken breasts (about 1 3/4 pounds)
2 hearts of romaine lettuce, halved lengthwise, core left intact
Shaved Manchego or Parmesan cheese
Preheat barbecue (medium-high heat). Puree vinegar and next 4 ingredients in small processor until almost smooth. Season dressing to taste with salt and pepper. Combine chicken and 1/4 cup dressing in medium bowl. Sprinkle with salt and pepper.
Let stand at room temperature 15 minutes. Place romaine, cut side up, on baking sheet. Drizzle with 1/4 cup dressing; turn to coat. Grill chicken until cooked through, about 6 minutes per side. Transfer to plate. Grill romaine until charred and slightly wilted on all sides, about 2 minutes.
Transfer 1 chicken breast and 1 romaine spear to each of 4 plates. Drizzle chicken with remaining dressing, sprinkle generously with cheese, and serve.
Pairing:If you prefer white Sauvignon Blanc if red Pinot Noir |
Cabbage and white bean soup with sausage - Dinner
4 tablespoons olive oil, divided
12 ounces fully cooked chicken-apple sausages (about 4), halved lengthwise, then cut crosswise into 1/2-inch-thick slices
4 cups thinly sliced green cabbage (about 1/2 small head)
3 leeks (white and pale green parts only), halved lengthwise, then thinly sliced crosswise (about 3 cups)
2 cups baby carrots, cut in half lengthwise, then halved crosswise
2 tablespoons tomato paste concentrate (from tube)
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary
8 cups low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add sausage slices and sauté until brown around edges, about 5 minutes. Add cabbage; sauté 2 minutes. Transfer to bowl. Add remaining 2 tablespoons olive oil to same pot and heat over medium heat. Add leeks and carrots and sauté until soft, stirring occasionally, about 5 minutes. Add tomato paste, parsley, and rosemary and stir 1 minute. Add broth, sausage-cabbage mixture, and beans and bring to boil. Reduce heat and simmer until vegetables are tender, about 40 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead.
Pairing:Reisling or Gewurztraminer |
Black bean chili with crispy pork and poblano salsa - Dinner
Chili:
2 tablespoons olive oil
2 large onions, chopped (about 1 1/2 pounds Total)
12 garlic cloves, chopped
7 tablespoons New Mexico chili powder
1 1/2 tablespoons ground cumin
14 cups (or more) water
1 1/2 pounds dried black beans, rinsed
2 1/2 teaspoons dried oregano (preferably Mexican)
1 1/2 teaspoons finely grated orange peel
1 1/2 teaspoons minced canned chipotle chiles in adobo
Salsa:
6 fresh poblano chiles
1 cup finely chopped white onion
1 7-ounce can salsa verde
Crema:
2 cups sour cream
2 teaspoons minced canned chipotle chiles in adobo
Pork:
2 tablespoons olive oil
3 pounds country-style boneless pork ribs, cut into 3/4-inch cubes
1/2 cup low-salt chicken broth
11/2 cups chopped fresh cilantro
4 teaspoons cumin seeds, toasted
Grated hot pepper Monterey Jack cheese
For chili:
Heat olive oil in heavy large pot over medium heat. Add chopped onions and garlic and cook until onions are translucent, stirring often, about 8 minutes. Add chili powder and ground cumin and stir 1 minute. Add 14 cups water, black beans, dried oregano, and grated orange peel. Bring mixture to boil; reduce heat to medium-low, cover with lid slightly ajar, and simmer until black beans are tender, about 2 hours. Add chipotle chiles and season chili to taste with salt. Simmer until black beans are creamy, mashing coarsely with potato masher to desired consistency, adding more water by 1/2 cupfuls if too thick, and stirring frequently, about 30 minutes longer. Season chili to taste with more salt. DO AHEAD: Chili can be made 3 days ahead. Refrigerate uncovered until cold, then cover and keep chilled.
For salsa:
Char poblano chiles over gas flame or in broiler until blackened on all sides. Place in large bowl, cover with plastic wrap, and let stand until cool enough to handle, about 20 minutes. Peel, seed, and chop chiles. Place chiles in medium bowl. Add onion and salsa verde. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate.
For crema:
Stir sour cream and minced chipotle chiles in medium bowl. Cover and refrigerate.
For pork:
Heat oil in heavy large skillet over high heat. Sprinkle pork ribs with salt and pepper. Working in batches, add pork ribs to skillet and cook until browned, about 7 minutes per batch. Transfer pork ribs to medium bowl. Return all pork ribs and any juices to skillet. Add chicken broth, cover, and reduce heat to low. Cook until pork is tender, stirring occasionally, about 40 minutes. Transfer to another medium bowl.
Meanwhile, rewarm chili. Stir cilantro and cumin seeds into salsa.
Divide chili among bowls. Top with pork, salsa, chipotle crema, and cheese.
Ingredient tip: New Mexico chili powder can be found at specialty foods stores and at Latin markets. Canned chipotle chiles in adobo and fresh poblano chiles (sometimes called pasilla chiles) can be found at some supermarkets and at specialty foods stores and Latin markets.
Test-kitchen tip: This is a great party recipe because the beans actually taste even better if they're made a day or two ahead. (It gives the flavors a chance to truly meld.) Then all you'll really have to do on the day of the event is cook the pork and rewarm the beans.
Pairing:Zinfandel or California Pinot Noir |
Chicken fajitas with crunchy lime cabbage and avocado - Dinner
6 tablespoons olive oil, divided, plus additional for griddle
2 garlic cloves, minced
1 tablespoon chili powder
2 pounds skinless boneless chicken breast halves,
cut crosswise into 1/2-inch-thick slices
1 large red bell pepper, cut into 3/4-inch-thick strips
1 large red onion, halved, sliced lengthwise
3 cups thinly sliced red cabbage
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons finely grated lime peel
6 to 8 fajita-size flour tortillas
1 avocado, halved, pitted, sliced
Whisk 3 tablespoons olive oil, garlic, and chili powder in large bowl. Add chicken, bell pepper, and onion. Sprinkle with salt and pepper. Toss to coat. Let stand 1 hour at room temperature or chill up to 4 hours.
Toss red cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl. Season to taste with salt and pepper.
Preheat oven to 350°F. Wrap tortillas in foil and place in oven until heated through, about 15 minutes.
Meanwhile, place large griddle over 2 burners and heat over medium-high heat. Brush griddle with olive oil. Spread chicken on griddle and cook until chicken is cooked through and vegetables are browned, turning frequently with tongs, about 7 minutes Total.
Divide chicken among warm tortillas; top with cabbage mixture and avocado slices.
Pairing:Zinfandel or Cotes du Rhone |
Pasta with peas, cream, parsley, and mint - Dinner
1 16-ounce package large shell pasta or elbow pasta
1 1/4 cups heavy whipping cream
1 16-ounce package frozen petite peas (do not thaw)
2 1/4 cups freshly grated Parmesan cheese plus additional for serving
1/4 cup chopped fresh mint
1/2 cup chopped fresh Italian parsley, divided
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
Meanwhile, bring cream to simmer in large skillet over medium-high heat. Add peas and simmer just until heated through, 1 to 2 minutes. Add 2 1/4 cups cheese and stir until melted and sauce thickens slightly, about 1 minute. Stir in mint and 1/4 cup parsley. Pour sauce over pasta and toss to coat, adding pasta cooking liquid by tablespoonfuls if dry. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining parsley. Serve, passing additional Parmesan alongside.
Pairing:Orvieto |
Fettuccine with sausage, sage, and crispy garlic - Dinner
3/4 pound fettuccine (preferably egg fettuccine, such as De Cecco)
2 tablespoons butter, divided
1/4 cup olive oil
8 garlic cloves, peeled, thinly sliced
2 tablespoons finely chopped fresh sage
1 pound sweet Italian turkey sausages, casings removed
1/4 teaspoon dried crushed red pepper (optional)
1 cup grated Asiago cheese* (about 3 ounces)
Meanwhile, melt 1 tablespoon butter with oil in heavy large skillet over medium heat. Add garlic slices and sauté until light golden, about 45 seconds. Using slotted spoon, transfer garlic to bowl.
Increase heat to medium-high; add sage to same skillet and stir until beginning to crisp, about 10 seconds. Add sausage and sauté until browned and crisp in spots, breaking up with fork, about 8 minutes.
Drain pasta; add pasta and remaining 1 tablespoon butter to skillet. Using tongs, toss pasta with sausage mixture. Add crushed red pepper, if desired; season to taste with salt and pepper. Transfer pasta to large bowl. Top with crispy garlic and grated Asiago cheese.
*Available at some supermarkets and at specialty foods stores and Italian markets.
Pairing:Chianti or Sangiovese based wine |
Salmon with lemon-pepper sauce and watercress-herb salad - Dinner
1 cup crème fraîche or sour cream
3 tablespoons plus 2 teaspoons fresh lemon juice, divided
1 teaspoon finely grated lemon peel, divided
2 tablespoons honey
1 tablespoon plus 2 teaspoons olive oil plus additional for brushing
2 tablespoons chopped shallot
6 6-ounce salmon fillets
1 1/2 cups (lightly packed) watercress leaves and small sprigs
1/4 cup small fresh dill sprigs
1/4 cup fresh tarragon leaves
Fleur de sel*
6 lemon wedges
Whisk crème fraîche, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel in small bowl. Season with salt and generous amount of pepper.
Whisk honey, 1 tablespoon olive oil, shallot, 2 tablespoons lemon juice, and remaining 1/2 teaspoon lemon peel in 11x7x2-inch glass baking dish. Add salmon fillets and turn to coat. Cover and chill at least 15 minutes and up to 1 hour, turning salmon fillets occasionally. Position rack in top third of oven and preheat to 400°F. Line large baking sheet with foil and brush with olive oil. Transfer salmon fillets, with some marinade still clinging, to rimmed baking sheet. Roast until salmon is just opaque in center, about 14 minutes.
Meanwhile, toss watercress leaves and sprigs, dill sprigs, tarragon leaves, remaining 2 teaspoons lemon juice, and remaining 2 teaspoons olive oil in medium bowl. Season to taste with fleur de sel and pepper.
Place 1 salmon fillet on each of 6 plates. Top with watercress salad. Drizzle with lemon-pepper sauce and garnish with lemon wedges. Serve, passing additional sauce alongside.
*A type of sea salt; available at some supermarkets and at specialty foods stores.
Pairing:If you prefer white Sauvignon Blanc if red Pinot Noir |
Smoked salmon pizza - Dinner
8 ounces prepared pizza dough
1 tablespoon olive oil
1/4 cup thinly sliced red onion
1/2 cup Dill Cream
6 ounces thinly sliced smoked salmon
1. Preheat the oven to 500°F.
2. On a lightly floured surface, roll the dough out into a 10-inch round. Transfer dough to a rimless baking sheet; brush with olive oil. Scatter sliced onion over the top. Bake until crust is golden brown, 6 to 8 minutes. Let cool 5 minutes.
3. Spread the Dill Cream over the top to within an inch of the edge. Arrange the salmon to cover the surface entirely. Use a pizza wheel to slice into 6 pieces.
Pairing:Nero d'Avola from Sicily or Cannonau from Sardinia |
Greek lamb burgers with spinach and red onion salad - Dinner
1/3 cup chopped fresh mint
2 teaspoons paprika
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons olive oil, divided
1 1/3 pounds ground lamb
4 hamburger buns or small ciabatta rolls, halved crosswise
1 1/2 cups baby spinach leaves
1 1/3 cups crumbled feta cheese
4 1/4-inch-thick red onion slices
1 1/2 teaspoons balsamic vinegar
Mix first 4 ingredients and 1 1/2 tablespoons oil in medium bowl; mix in lamb. Shape into four 3/4-inch-thick patties. Cook patties in large nonstick skillet over medium-high heat 4 minutes per side for medium.
Meanwhile, preheat broiler. Broil buns until golden, about 2 minutes. Top each bun bottom with burger. Toss spinach, feta, onion, vinegar, and 11/2 tablespoons oil in bowl. Place salad atop burgers. Cover with bun tops, pressing firmly to compact.
Pairing:Cabernet Franc |
Quick Coq Au Vin - Dinner
3 tablespoons olive oil
2 or 3 thick slices bacon, roughly chopped
1 (4-pound) chicken, cut into six pieces
1 handful flour, seasoned with salt and pepper to taste
8 to 10 ounces button or cremini mushrooms, rinsed and halved (optional)
20 whole baby carrots, cut in half
1 clove garlic, peeled and minced
2 large sweet onions, chopped, or 2 cups pearl onions
1 bottle red wine (white works, too)
1 cup chicken broth
1 bay leaf
2 sprigs thyme
1. Heat the olive oil in a large pot over medium-high heat. Add the bacon and cook until crisp. Transfer to a large plate.
2. Shake the chicken pieces with the seasoned flour in a paper or plastic bag.
3. Brown the chicken in the pot, 4 to 5 minutes per side. Transfer to the plate with the bacon.
4. Sauté the mushrooms (if using), carrots, garlic, and onions in the pot until they just begin to brown, 5 minutes.
5. Pour half the wine into the pan and cook over high heat for about 8 minutes.
6. Add the broth and the remaining wine. Bring to a boil and add the chicken, bacon, and herbs.
7. Return to a boil, then cover and simmer for 45 minutes. Remove the bay leaf and thyme and serve.
Pairing:Burgundy or Pinot Noir |
Homemade Irish corned beef and vegetables - Dinner
Brine:
6 cups water
2 cups lager beer
11/2 cups coarse kosher salt
1 cup (packed) golden brown sugar
1 1/2 tablespoons Insta Cure no. 1* (optional)
1/4 cup pickling spices
1 6- to 8-pound flat-cut beef brisket, trimmed, with some fat remaining
Corned beef and vegetables:
1 12-ounce bottle Guinness stout or other stout or porter
4 bay leaves
1 tablespoon coriander seeds
2 whole allspice
1 dried chile de árbol,** broken in half Cheesecloth
12 baby turnips, trimmed, or 3 medium turnips or rutabagas, peeled, quartered 8 unpeeled medium white-skinned or red-skinned potatoes (about 3 pounds)
6 medium carrots, peeled
4 medium onions, peeled, halved through root ends
2 medium parsnips, peeled, cut into 2-inch lengths
1 2-pound head of cabbage, quartered
For brine:
Pour 6 cups water and beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar; stir until dissolved. If desired, stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.
Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket from brine. Rinse with cold running water. do ahead Can be made 2 days ahead. Wrap corned beef in plastic, cover with foil, and refrigerate.
For corned beef and vegetables:
Place corned beef in very large wide pot. Add stout and enough water to cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds, allspice, and chile, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours. Transfer beef to large baking sheet.
Add turnips and all remaining vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard spice bag.
Cut beef against grain into 1/4-inch thick slices. Arrange beef and vegetables on platter. Serve with Horseradish Cream and Guinness Mustard.
*Insta Cure No. 1 is a mixture of sodium nitrate and salt that is used in cured and smoked sausages to prevent botulism. In this brine, its only purpose is to prevent the meat from turning gray, so you can certainly leave it out. You'll find Insta Cure No. 1 at sausagemaker.com.
**A thin, red, very hot three-inch-long chile; sold at some supermarkets and at specialty foods stores and Latin markets.
Pairing:Gewurztraminer or Riesling |
Mustard and coriander roasted potatoes - Side
1/4 cup Champagne vinegar
2 tablespoons mustard seeds
6 tablespoons Dijon mustard
1 tablespoon coriander seeds, crushed
Coarse kosher salt
3 pounds russet potatoes, peeled, cut into
1 1/2- to 2-inch cubes
6 tablespoons vegetable oil
Preheat oven to 425°F. Bring vinegar and mustard seeds to boil in small saucepan. Reduce heat; simmer until almost dry, stirring occasionally, about 5 minutes. Transfer to large bowl. Add Dijon mustard and coriander. Season with coarse salt and pepper. Place potatoes in large saucepan; add water to cover by 1 inch; sprinkle with coarse salt. Boil 3 minutes. Drain; return to pan. Cook over medium-high heat until dry, shaking pan occasionally, 3 minutes.
Meanwhile, drizzle 6 tablespoons oil over large rimmed baking sheet. Place sheet in oven 10 minutes to heat.
Add potatoes to mustard mixture; toss. Spread potatoes on hot baking sheet (oil may splatter). Sprinkle with coarse salt and pepper. Roast 15 minutes. Turn potatoes; roast until browned and tender, about 15 minutes longer. Season with coarse salt and pepper and serve hot.
Pairing:Pair wine with entrée |
Sicilian-style potato gratin - Side
1 garlic clove, halved
Olive oil for brushing plus
4 tablespoons, divided
2 cups chopped onions
Coarse kosher salt
2 1/4 pounds russet potatoes, peeled, very thinly sliced
8 tablespoons (packed) grated Pecorino Romano cheese, divided
3 tablespoons drained capers
2 cups low-salt chicken broth
Preheat oven to 350°F. Rub 13x9x2-inch glass baking dish with cut side of garlic clove. Brush dish with olive oil. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onions, sprinkle with coarse salt, and sauté until soft and beginning to brown, stirring frequently, about 13 minutes.
Arrange 1/3 of potatoes in even layer in prepared dish. Sprinkle with coarse salt and pepper. Scatter half of onions over. Sprinkle with 2 tablespoons Pecorino Romano and 1 tablespoon capers. Repeat layering with half of remaining potatoes, coarse salt and pepper, remaining onions, 2 tablespoons Pecorino Romano, and 1 tablespoon capers. Drizzle with 1 tablespoon olive oil.
Arrange remaining potato slices over. Sprinkle with coarse salt and pepper and remaining 1 tablespoon capers. Drizzle with remaining 1 tablespoon olive oil. Pour chicken broth over. Press down firmly on potatoes to compact gratin.
Cover gratin tightly with foil and bake until potatoes are tender, about 1 hour 20 minutes. Uncover and sprinkle with remaining 4 tablespoons Pecorino Romano. Bake gratin uncovered until cheese is lightly browned, about 15 minutes. Let gratin stand 10 minutes at room temperature before serving.
Pairing:Pair wine with entrée |
Bouillabaisse, simplified - Dinner
2 tablespoons olive oil
2 cloves garlic, peeled and smashed
1 large onion, peeled and sliced
1 small fennel bulb, thinly sliced
1 large pinch saffron, soaked in 2 tablespoons orange juice for 10 minutes (optional)
1 strip orange zest
1 (14-ounce) can whole peeled tomatoes, in juice
6 cups seafood stock (sold at most fish markets) or clam juice
Some or all of the following seafood (ask your fish seller for enough to serve 4 to 6 people): halibut, cod, tilapia, or snapper (in large chunks); shell-on large shrimp or lump crabmeat; clams or mussels
1 bunch Italian parsley, chopped
1. Heat the olive oil in a large, heavy pot over medium-high heat. Add the garlic, onion, and fennel and sauté until just brown, 5 to 10 minutes.
2. Add the saffron (if using), orange zest, tomatoes, and stock or clam juice.
3. Bring to a boil and cook until the vegetables are tender and the liquid is reduced by half, about 20 minutes.
4. Reduce heat to medium and add the fish (but not shellfish). Cook for about 2 minutes.
5. Add any clams, mussels, and shrimp. Simmer until the shells just begin to open, about 4 minutes more.
6. Add any crabmeat.
7. Cook until all shells have opened, the shrimp is pink and curled, and the fish flakes easily, about 2 minutes.
8. Serve from the pot, sprinkled with the parsley and topped with crusty bread and a dollop of rouille.
Pairing:If you prefer white a Spanish Alborino, if red Pinot Noir |
Potato soup with kale and chorizo - Dinner
5 tablespoons olive oil, divided
1 large onion, chopped (about 2 cups)
8 ounces fully cooked smoked Spanish chorizo or hot Calabrese salami, casing removed if necessary, chopped
2 teaspoons smoked paprika*
1 1/2 pounds russet potatoes, peeled, cut into 1/4-inch-thick slices
8 cups low-salt chicken broth
1 1/2 pounds kale, stemmed, torn into small pieces (about 16 cups lightly packed)
3 cups 1/2-inch cubes rustic bread
Heat 3 tablespoons oil in large pot over medium heat. Add onion; cook until translucent, about 8 minutes. Add chorizo and paprika; stir 1 minute. Add potatoes and broth. Increase heat and bring to boil. Add kale; stir until wilted and soup returns to boil. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Rewarm before serving.
Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. Add bread cubes and sauté until golden, about 10 minutes. Sprinkle croutons with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
Divide soup among bowls. Top with croutons and serve.
*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
Pairing:Sauvignon Blanc or dry Rose |
Baked potato and carrot mash - Side
1/3 cup water
6 tablespoons (3/4 stick) butter, room temperature, divided
3 large russet potatoes (about 2 1/2 to 2 3/4 pounds total)
3/4 cup sour cream
1/2 cup half and half, warmed
2 tablespoons chopped fresh chives
Preheat oven to 350°F. Place carrots and 1/3 cup water in 8x8x2-inch baking dish. Dot carrots with 2 tablespoons butter; sprinkle with salt and pepper. Place carrots and potatoes in oven; bake 30 minutes. Stir carrots and pierce potatoes with fork in several places. Bake until carrots and potatoes are tender, about 50 minutes longer. Using ricer, press carrots into large bowl, scraping in any juices from baking dish. Halve potatoes. Working in batches, scoop potato flesh into ricer, then rice potatoes into bowl with carrots. Using electric mixer, beat in 4 tablespoons butter, then sour cream, warm half and half, and chives. Season with salt and pepper.
Butter 13x9x2-inch oval baking dish. Spread potato mixture in dish, swirling mixture to create peaks. DO AHEAD: Can be made 1 day ahead. Cover; chill.
Bake in 350°F oven until heated through and brown in spots, about 25 minutes (35 minutes if chilled).
Pairing:Pair wine with entree |
Old-fashioned ham with brown sugar and mustard glaze - Dinner
1 10-pound smoked ham with rind, preferably shank end
1 cup unsweetened apple juice or apple cider
1/2 cup whole grain Dijon mustard
2/3 cup (packed) golden brown sugar
1/4 cup honey
Preheat oven to 325°F. Place ham in large roasting pan. Pour apple juice over ham. Cover ham completely with parchment paper, then cover ham and roasting pan completely with heavy-duty foil, sealing tightly at edges of pan. Bake ham until instant-read thermometer inserted into center of ham registers 145°F, about 3 hours 45 minutes. Remove ham from oven. Increase oven temperature to 375°F.
Remove foil and parchment from ham. Drain and discard liquids from roasting pan. Cut off rind and all but 1/4-inch-thick layer of fat from ham and discard. Using long sharp knife, score fat in 1-inch-wide, 1/4-inch-deep diamond pattern. Spread mustard evenly over fat layer on ham. Pat brown sugar over mustard coating, pressing firmly to adhere. Drizzle honey evenly over. Bake until ham is well glazed, spooning any mustard and sugar glaze that slides into roasting pan back over ham, about 30 minutes. Transfer ham to serving platter; let cool at least 45 minutes. Slice ham and serve slightly warm or at room temperature.
What to drink:
Sauvignon Blanc is a good match for the ham and the asparagus, a notoriously wine-unfriendly ingredient.
Pairing:Riesling or Gewürztraminer |
Corned beef hash with poached eggs - Brunch
Poached Eggs:
1 teaspoon salt
4 to 8 large eggs
Corned Beef Hash:
1/4 cup finely chopped fat trimmings reserved from Homemade Irish Corned Beef and Vegetables or 1/4 cup finely chopped bacon
2/3 cup finely chopped red onion
1/2 cup chopped cabbage reserved from corned beef
1/2 cup chopped root vegetables (mixture of carrots, turnips, and parsnips) reserved from corned beef
2 cups finely chopped corned beef
2 cups chopped potatoes reserved from corned beef
2 large eggs, beaten to blend
2 tablespoons (1/4 stick) butter or olive oil
For poached eggs:
Pour enough water into large roasting pan to reach depth of 2 inches; set near stove. Pour enough water into large nonstick skillet to reach depth of 1 1/2 inches; add 1 teaspoon salt and bring to simmer. Crack each egg into separate custard cup. Working with 4 eggs per batch, gently slide 1 egg at a time into simmering water in skillet. Cook just until egg whites are set, about 1 minute (yolks will be only partially cooked). Using slotted spoon, carefully transfer eggs to prepared roasting pan with water. Reserve skillet with water. DO AHEAD: Poached eggs can be made 1 hour ahead. Let stand at room temperature.
For corned beef hash:
Heat large nonstick skillet over medium heat; add fat trimmings and sauté until light brown and fat renders, about 3 minutes. Add red onion to skillet and sauté until soft, about 5 minutes. Add cabbage and chopped root vegetable mixture and sauté 5 minutes. Transfer vegetable mixture to bowl; stir in corned beef and potatoes. Season to taste with salt and pepper. Add beaten eggs and toss to coat.
Melt butter in same skillet over medium-high heat. Add corned beef hash mixture and cook until golden brown on bottom, occasionally pressing down with spatula, about 4 minutes. Turn hash mixture over in small portions and cook until second side is golden brown, occasionally pressing down with spatula, about 3 more minutes.
Meanwhile, bring water in reserved skillet to simmer. Using slotted spoon, gently transfer eggs back to skillet. Cook just until yolks are softly set, about 2 minutes.
Divide corned beef hash among plates. Top hash with one or two poached eggs and serve.
Pairing:Bloody Mary |
Roast beef with wild mushroom sauce and caramelized-shallot mashed potatoes - Dinner
1 tablespoon plus 2 teaspoons minced fresh thyme, divided
2 teaspoons coarse kosher salt
3 garlic cloves, pressed, divided
1 2 1/2- to 2 3/4-pound beef tenderloin, well trimmed
4 tablespoons olive oil, divided, plus additional for brushing
8 ounces fresh oyster mushrooms, sliced (about 4 cups lightly packed)
8 ounces fresh chanterelle mushrooms, sliced (about 4 cups lightly packed)
2 tablespoons minced shallot
4 tablespoons brandy, divided
1/2 cup whipping cream
1 rounded tablespoon all purpose flour
Beef Reduction
Caramelized-Shallot Mashed Potatoes
2 tablespoons minced fresh Italian parsley
Mix 1 tablespoon thyme, 2 teaspoons coarse salt, and 2 pressed garlic cloves in small bowl. Rub salt mixture over beef tenderloin. Wrap in plastic. Place in 11x7x2-inch baking dish and chill at least 1 day and up to 3 days.
Heat 3 tablespoons oil in heavy large skillet over high heat. Add oyster and chanterelle mushrooms and sauté until browned, about 8 minutes. Add minced shallot, 1 pressed garlic clove, and 1 teaspoon thyme; sauté 2 minutes. Add 2 tablespoons brandy and stir 20 seconds. Add cream; stir until almost all liquid is absorbed, about 3 minutes. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.
Preheat oven to 400°F. Brush heavy large roasting pan with oil. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add beef tenderloin and cook until browned on all sides, about 5 minutes Total. Transfer to prepared roasting pan. Roast until instant-read thermometer inserted into center registers 118°F for rare, about 28 minutes. Transfer beef to cutting board; let rest 10 minutes.
Meanwhile, rewarm mushroom mixture. Sprinkle flour over; stir to coat. Add remaining 2 tablespoons brandy to roasting pan. Heat over medium heat, scraping up browned bits, then add to mushroom mixture. Add Beef Reduction to mushrooms and bring to boil. Reduce heat to medium-high and simmer until slightly thickened, about 5 minutes. Stir in remaining 1 teaspoon thyme. Season to taste with salt and pepper.
Thinly slice beef. Divide Caramelized- Shallot Mashed Potatoes among 6 plates. Arrange beef slices on plates. Spoon mushroom sauce over, sprinkle with parsley, and serve.
Pairing:Chateauneuf du Pape or big Grenache based wine |
Roasted lamb shoulder (agnello de latte arrosto) - Dinner
6-pound lamb shoulder, cut by butcher into 4 very thick chops, about 1 1/2 pounds each
2 celery ribs, cut in 1-inch chunks (about 2 cups)
2 medium carrots, cut in 1-inch chunks (about 2 cups)
2 medium onions, cut in large chunks (about 3 cups)
3-inch piece cinnamon stick
6 garlic cloves, crushed and peeled
4 small branches fresh rosemary
8 fresh sage leaves
1/2 teaspoon coarsely ground black pepper
1 teaspoon coarse sea salt or kosher salt, or more to taste
2 cups dry white wine
1/3 cup red wine vinegar
½ cup extra-virgin olive oil
3 cups light stock (chicken, turkey, or vegetable broth), or more if needed
Recommended Equipment:
A large, heavy-duty roasting pan, 17 by 20 inches preferred
Aluminum foil
Trim most of the fat from the chops, leaving only a very thin layer on the outside surfaces. With your fingers, pull apart each chop, roughly in half, along the natural break lines between the muscles.
Put the meat in a large bowl with all of the remaining ingredients except the stock. Toss well to distribute all the seasonings, and submerge the meat in the marinade. Seal the bowl with plastic wrap, and refrigerate for 24 hours. Turn the meat occasionally.
Heat the oven to 425°F. Arrange the meat chunks in the roasting pan, spread the marinade all around them, and pour in the stock. Cover the pan with a tent of aluminum foil, and press it firmly against the sides. Pierce a few slits in the foil as steam vents.
Roast for 2 to 2 1/2 hours, basting and turning the meat every 30 minutes or so. After the first hour, remove the foil, and continue roasting uncovered. As the pan liquid evaporates and the meat starts to caramelize, baste and turn more frequently. If the meat seems to be drying quickly, reduce the oven temperature. When the meat is very tender and nicely browned all over, and the pan juices have reduced by half, remove the pan from the oven and transfer the meat chunks to a warm platter.
To make the sauce, mash all the vegetables in the roasting pan, using a potato masher or a big spoon. Stir the pan juices around the sides and bottom of the pan to deglaze all the tasty caramelized bits. Pour everything into a sturdy wire-mesh sieve set over a bowl or large measuring cup. Press on the vegetables, releasing their juices, and force them through the sieve, scraping the purée into the bowl to thicken and flavor the sauce. Skim the fat from the surface, and adjust the seasoning to taste.
When you are ready to serve, pour about half the sauce into a large skillet, along with the lamb pieces and any meat juices in the platter. Heat slowly to a simmer, turning the meat over and over until it is heated through. Return the meat to the platter, and drizzle over it the thickened sauce from the skillet. Serve right away, passing the remaining sauce at the table.
Pairing:Cabernet Franc or Saint Emilion Bordeaux |
Polenta and vegetables with roasted red pepper sauce - Dinner
1 cup uncooked instant polenta
2/3 cup grated Parmesan, divided
1/81/4 teaspoon cayenne pepper
Vegetable oil cooking spray
2 cloves garlic, chopped
2 tablespoon chopped fresh thyme (or oregano) or 1 tablespoon dried
¼ cup fresh lemon juice
1 tablespoon olive oil
8 asparagus stalks, ends trimmed
8 scallions, trimmed
2 small Japanese or Italian eggplants, trimmed and halved
1 medium-large yellow squash (about ½ pound), cut into 1/3-inch-thick slices
1 cup cherry tomatoes
Sauce
1 jar (12 ounces) prepared roasted red peppers, drained
1/3 cup vegetable (or chicken) broth
1 large clove garlic, chopped
3 tablespoon chopped fresh chives, basil or parsley (plus extra for garnish)
1 tablespoon balsamic vinegar
Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta in a stream, whisking to combine. Reduce heat to medium-low and simmer, stirring frequently, until thick, 3 to 5 minutes. Whisk in 1/3 cup Parmesan and season with cayenne and salt. Coat a 9-inch pie plate with cooking spray. Transfer polenta to pie plate, smooth into an even layer and let cool 15 minutes. Heat broiler. Whisk garlic, thyme, lemon juice and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and arrange vegetables in 1 layer (or in 1 layer in a grill basket). Broil vegetables about 4 inches from heat until tender and slightly charred, 3 to 5 minutes on each side. Transfer to a platter. Combine all sauce ingredients in a blender or food processor and blend until smooth. Sprinkle polenta with remaining 1/3 cup Parmesan. Broil polenta in pie plate until golden brown, 2 to 3 minutes, then cut polenta into 8 triangles. Divide polenta among 4 plates. Top with vegetables, drizzle with sauce and sprinkle with chives. Serve any remaining sauce on the side.
Pairing:Primitivo |
Leek and asparagus frittata - Brunch
2 tablespoons (1/4 stick) butter
1 cup chopped leeks (white and pale green parts only)
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed shiitake mushrooms
8 large omega-3 eggs
1 cup diced Fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.
Pairing:Mimosa |
Corned beef with cabbage - Dinner
4 lb corned brisket of beef
3 large carrots, cut into large chunks
6 to 8 small onions
1 teaspoon dry English mustard
large sprig fresh thyme and some parsley stalks, tied together
1 cabbage
salt and freshly ground pepper
Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.
Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.
Pairing:Gewurztraminer or Riesling |
Thai chicken-coconut soup - Dinner
6 cups low-sodium chicken broth
12 red Thai (or jalapeño) peppers, seeded and finely chopped (plus slices for garnish)
3 cloves garlic, chopped
1 tablespoon grated ginger
2 teaspoons grated lemon zest
1 teaspoon grated lime zest
1/4 cup fresh lemon (or lime) juice
4 tablespoons Thai fish sauce, divided
1/2 pound shiitake mushrooms, sliced (3 cups)
2 boneless, skinless chicken breasts (about 5 ounces each), cut into 2 1/2-inch-long by 1/4-inch-wide strips
1 cup light coconut milk
2 cups baby spinach
2 tablespoon chopped cilantro (plus sprigs for garnish)
Place noodles in a bowl; add enough warm water to cover and let sit until soft, about 15 minutes. Drain. Combine broth, pepper, garlic, ginger, lemon zest, lime zest, lemon juice and 3 tablespoon fish sauce in a medium saucepan. Season with salt. Bring to a simmer, add noodles and cook 3 minutes more. Using tongs, transfer noodles to a bowl and cover with foil to keep warm. Add mushrooms to broth; season with salt, if desired; simmer 3 minutes more. Add chicken and coconut milk and simmer, stirring, until chicken is just cooked, about 3 minutes. Stir in spinach until it begins to wilt, about 1 minute. Add chopped cilantro and season with remaining 1 tablespoon fish sauce. Using tongs, divide noodles among 4 bowls. Ladle soup into bowls and garnish with sprigs of cilantro and slices of pepper.
Pairing:none |
Potato casserole - Side
2 pounds boiling potatoes
5 tablespoons unsalted butter, melted
1/2 cup reduced-sodium chicken broth
Equipment: an adjustable-blade slicer
Preheat oven to 425°F with rack in middle.
Peel potatoes and thinly slice (about 1/16 inch thick), then toss with butter, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread evenly in a 2-quart shallow baking dish and add broth. Cover tightly with foil and bake 30 minutes. Uncover and bake until top is well-browned and most of stock is absorbed, 30 to 35 minutes more.
Pairing:Pair wine with entrée |
Simmered greens with cornmeal dumplings - Dinner
1 (1-pound) piece slab bacon
3 quarts water
3 pound mixed greens such as collard, mustard, and turnip
2/3 cup all-purpose flour
1/3 cup yellow cornmeal
2 teaspoons packed brown sugar
1 teaspoon baking powder
1 tablespoon unsalted butter
1/2 cup whole milk
Score bacon 2 or 3 times (do not cut all the way through), then simmer in water in a wide 6-quart pot, covered, 1 hour.
Discard any coarse stems from greens and coarsely chop leaves.
Add greens, 2 1/2 teaspoons salt, and 1 teaspoon pepper to bacon and cook, uncovered, stirring occasionally, 25 minutes.
Meanwhile, whisk together flour, cornmeal, brown sugar, baking powder, and 1/4 teaspoon salt, then blend in butter well with your fingertips. Stir in milk until just combined. Let dough stand 5 minutes.
With wet hands, roll rounded tablespoons of dough into balls.
Gently place dumplings on top of greens. Cook, covered and undisturbed, over low heat until greens are very tender and silky and dumplings are puffed and cooked through, about 20 minutes. Discard bacon. Season with salt and pepper.
Pairing:Dry Rose |
Baked tomatoes with crusty bread - Side
3 (28-ounce) cans whole tomatoes in juice
3/4 stick unsalted butter, divided
2 medium onions, chopped
2 garlic cloves, finely chopped
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 teaspoon dried thyme
1 tablespoon packed light brown sugar, or to taste
8 (1/4-inch-thick) slices good-quality white sandwich bread such as a pullman loaf
Preheat oven to 425°F with rack in middle. Butter a 3-quart baking dish (about 13 by 9 by 2 inches).
Drain tomatoes, reserving 1 cup juice, then chop.
Heat 2 tablespoons butter in a 5- to 6-quart heavy pot over medium-high heat until foam subsides, then cook onions with 1/2 teaspoon salt, stirring occasionally, until golden-brown, about 10 minutes. Add garlic, allspice, and cloves and cook, stirring, 1 minute.
Stir in tomatoes with reserved juice, thyme, brown sugar, and 1/2 teaspoon pepper and briskly simmer, uncovered, stirring occasionally, until thickened, about 20 minutes.
Meanwhile, melt remaining 1/2 stick butter and brush onto both sides of bread. Halve each slice.
Transfer tomato mixture to baking dish and top with bread, overlapping slightly. Bake until bubbling and bread is crisp and golden-brown, about 20 minutes.
Pairing:Pair wine with entree |
Honey Apple Cake - Dessert
3 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1 cup plus 2 tablespoons sugar
2 tablespoons vegetable oil
2 extra-large eggs
1 cup honey
3/4 cup brewed coffee, cooled
2 large McIntosh apples, peeled, cored, and finely chopped
1. Preheat the oven to 350°F. Grease the bottom and sides of a 10-inch angel food cake pan. Cut a piece of parchment paper to fit the bottom and line the pan with it. Do not grease the paper.
2. Onto a large sheet of wax paper, sift together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
3. In the bowl of a standing electric mixer fitted with the paddle attachment, combine the sugar, vegetable oil, and eggs. Beat on medium speed until combined.
4. Turn the machine off and add the honey. Beat on low speed until blended. Increase the speed to medium and beat for 30 seconds.
5. Turn off the machine again and add the dry ingredients, alternating with the coffee, until the batter is combined. (The batter will be loose.)
6. With a wooden spoon, stir in the chopped apples.
7. Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 20 minutes, or until the cake is deep golden on top and a cake tester inserted in the center comes out clean. Remove the pan from the oven to a wire rack and let it stand for 5 minutes. Remove the sides of the pan and carefully remove the cake from the bottom. Let the cake stand right side up on a wire rack to cool. Store the cake, covered in plastic wrap, in the refrigerator for 1 week.
To Freeze: Make the cake as directed in the recipe, let it cool completely, then wrap it well in plastic wrap and place it in a large freezer bag. Freeze for up to several weeks.
To Defrost: Remove all the wrappings and let it stand at room temperature until ready to serve.
Pairing:Muscat |
Classic Baklava - Dessert
Syrup:
3 cups sugar, or 2 cups sugar and 1 cup honey
1 1/2 cups water
2 tablespoons lemon juice
2 tablespoons light corn syrup (optional)
2 (3-inch) sticks cinnamon (optional)
4 to 6 whole cloves, or 1/2 teaspoon ground cardamom (optional)
Filling:
1 pound blanched almonds, pistachios, walnuts, or any combination, finely chopped or coarsely ground (about 4 cups)
1/4 cup sugar
1 to 2 teaspoons ground cinnamon
1/4 teaspoon ground cloves or cardamom (optional)
1 pound (about 24 sheets) phyllo dough
About 1 cup (2 sticks) melted butter or vegetable oil
1. To make the syrup: Stir the sugar, water, lemon juice, and if using, the corn syrup, cinnamon sticks, and/or cloves over low heat until the sugar dissolves, about 5 minutes. Stop stirring, increase the heat to medium, and cook until the mixture is slightly syrupy, about 5 minutes (it will register 225 degrees on a candy thermometer). Discard the cinnamon sticks and whole cloves. Let cool.
2. To make the filling: Combine all the filling ingredients.
3. Preheat the oven to 350 degrees. Grease a 12-by-9-inch or 13-by-9-inch baking pan or 15-by-10-inch jelly roll pan.
4. Place a sheet of phyllo in the prepared pan and lightly brush with butter. Repeat with 7 more sheets. Spread with half of the filling. Top with 8 more sheets, brushing each with butter. Use any torn sheets in the middle layer. Spread with the remaining nut mixture and end with a top layer of 8 sheets, continuing to brush each with butter. Trim any overhanging edges.
5. Using a sharp knife, cut 6 equal lengthwise strips (about 1 3/4 inches wide) through the top layer of pastry. Make 1 1/2-inch-wide diagonal cuts across the strips to form diamond shapes.
6. Just before baking, lightly sprinkle the top of the pastry with cold water. This inhibits the pastry from curling. Bake for 20 minutes. Reduce the heat to 300 degrees and bake until golden brown, about 15 additional minutes.
7. Cut through the scored lines. Drizzle the cooled syrup slowly over the hot baklava and let cool for at least 4 hours. Cover and store at room temperature for up to 1 week. If the baklava dries out while being stored, drizzle with a little additional hot syrup.
VARIATIONS
Instead of brushing each layer of phyllo with butter, cut the unbaked baklava into diamonds all the way through, drizzle with 1 cup vegetable oil, and let stand for 10 minutes before baking.
Persian Baklava: Using the almonds and cardamom in the filling: Omit the lemon juice and cinnamon from the syrup and add 1/4 cup rose water or 1 tablespoon orange blossom water after it has cooled.
Paklava(Azerbaijani Baklava): For the filling, use 2 cups blanched almonds, 2 cups unsalted pistachios, 1/4 cup sugar, 1 teaspoon ground cardamom, and 1 teaspoon ground cinnamon. Crush 1/4 teaspoon saffron threads and let steep in 3 tablespoons of the melted butter for 15 minutes and use to brush the top sheet of phyllo.
Pairing:Tawny Port |
Strawberries Romanoff - Dessert
2 pints strawberries, washed and stemmed
1/4 cup sugar
1/4 cup orange liqueur, such as Grand Marnier or Cointreau
1 pint vanilla ice cream
1 cup heavy cream
1. Slice the strawberries. In a large bowl, toss three-quarters of them with the sugar and orange liqueur. Refrigerate at least 1 hour to macerate.
2. Put the ice cream in the refrigerator to soften.
3. Put the cream and half the macerated strawberries in a cold mixing bowl. With an electric mixer, whip to soft peaks, about 12 minutes. Fold in the ice cream.
4. Distribute the cream among 6 chilled bowls. Mix the plain sliced berries with the remaining macerated berries and place on top of the cream.
Pairing:Muscat |
Golden Banana Cake - Dessert
1 cup (145 grams) all-purpose flour
1/8 teaspoon baking powder
pinch of baking soda
8 tablespoons (1 stick) (113 grams) unsalted butter, softened
1 1/2 tablespoons (20 grams) olive oil
3/4 cup (150 grams) sugar
4 large eggs
1 extra-ripe medium banana, peeled and mashed
Preheat the oven to 325°F. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Dust the pan with flour, tapping out the excess.
Sift together the flour, baking powder, and baking soda.
In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter, olive oil, and sugar at low speed. Increase the speed to medium and add the eggs one at a time, beating well after each addition. Mix in the mashed banana. Add the flour mixture and mix just until combined. Scrape the batter into the prepared pan, smoothing the top with a spatula.
Bake the cake for 55 to 60 minutes, until the top is golden brown and a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Unmold the cake and cool completely on the rack. Store in an airtight container at room temperature for 3 days, 1 week refrigerated, or 2 months frozen.
Pairing:Orange Muscat |
Milk-and-Dark-Chocolate Mousse Cake - Dessert
Chocolate Génoise
3/4 plus 1 tablespoon (118 grams) all-purpose flour, sifted
3/4 cup (70 grams) unsweetened alkalized cocoa powder, sifted
6 large eggs
1 cup (200 grams) sugar
2 tablespoons (28 grams) unsalted butter, melted
Milk and Dark Chocolate Mousses
3 1/2 cups (812 grams) heavy cream
5 ounces (142 grams) milk chocolate, finely chopped
5 ounces (142 grams) bittersweet chocolate, finely chopped
Sugar Syrup
1/4 cup (50 grams) sugar
Make the chocolate génoise:
1. Preheat the oven to 350°F. Butter a 9-inch round cake pan. Dust the pan with flour and tap out the excess.
2. Whisk together the flour and cocoa powder in a medium bowl; set aside.
3. Fill a pot one-third full with water and bring to a simmer. Combine the eggs and sugar in the bowl of an electric mixer. Place the bowl over the simmering water and whisk until the mixture is warm to the touch. Transfer the bowl to the mixer stand and, using the whisk attachment, beat on medium speed until the mixture triples in volume and forms a thick ribbon when the whisk is lifted, about 8 minutes. Using a large rubber spatula, gently fold in the flour mixture. Fold in the melted butter. Scrape the batter into the pan and smooth the top.
4. Bake the cake for 20 to 25 minutes, until it has pulled away from the side of the pan and the top springs back when lightly touched. Cool the cake in the pan for 10 minutes. Unmold the cake on a rack and cool completely, right side up.
Make the milk and dark chocolate mousses:
5. In the bowl of an electric mixer, using the whisk attachment, beat 2 1/2 cups (580 grams) of the heavy cream to soft peaks. Scrape half of the whipped cream into a medium bowl. Cover both bowls and refrigerate.
6. Put the milk and dark chocolate in two separate medium bowls. Bring the remaining 1 cup (232 grams) cream to a boil in a small saucepan. Pour 1/2 cup (116 grams) of the hot cream over the milk chocolate and the remaining 1/2 cup (116 grams) over the bittersweet chocolate. Gently whisk the milk chocolate until it is completely melted and the mixture is smooth. Whisk the dark chocolate until smooth.
7. Let the chocolate mixtures cool for 10 minutes. Fold the milk chocolate mixture into one bowl of whipped cream. Fold the dark chocolate into the remaining whipped cream.
Make the sugar syrup:
8. Combine 1/4 cup (59 grams) water and the sugar in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Let the syrup cool to room temperature.
Assemble the cake:
9. Using a serrated knife, slice the cake horizontally in half. Cup a strip of parchment paper to line the inside of a 9x4-inch cake ring. Line the mold with the strip and place it on a serving plate. Place a 9-inch cardboard cake round in the bottom of the cake ring. Place the bottom cake round, cut side up, in the ring. Brush the cake generously with the sugar syrup. Scrape the dark chocolate mousse onto the cake and smooth it into an even layer. Top with the second cake round, cut side down. Brush the cake generously with syrup. Scrape the milk chocolate mousse onto it, smoothing it into an even layer. Chill the cake for at least 2 hours and up to 24 hours.
10. To unmold the cake, lift it off the plate, holding it with your palm against the cardboard round. Using a hairdryer or warm damp towel, briefly warm the cake ring mold. Lift off the ring mold and peel off the parchment strip. Allow the cake to stand at room temperature for 30 minutes before serving.
Pairing:Port or any Late Harvest Red |
Chocolate Truffles - Dessert
For the ganache
Generous 2 cups (18 ounces; 500 grams) heavy cream
21 ounces (600 grams) bittersweet chocolate, finely chopped
Generous 1/4 cup (2 ounces; 60 grams) Grand Marnier or Stoli Razberi vodka (optional)
To enrobe the truffles
18 ounces (500 grams) bittersweet chocolate, tempered
18 ounces (500 grams) white chocolate, tempered
To garnish the truffles
2 cups (8 ounces; 230 grams) Dutch-processed unsweetened cocoa powder, sifted
2 1/2 cups (9 ounces; 250 grams) shredded sweetened coconut, toasted (see note, below)
About 2 cups (8 ounces; 230 grams) toasted nuts, finely chopped (see note, below)
Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure that you have chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once; the shock of the temperature extremes would cause the fat in the chocolate to separate. As the chocolate melts, you will see some elasticity if there is no fat separation. This means the chocolate still has an emulsion; the fat molecules are still holding together. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.
If the ganache separates, it is very easy to fix. Simply add a small amount of cold cream and whisk well. This will bring the ganache back together. The ganache should be thick, shiny, and smooth. Add the desired flavoring and mix until fully incorporated. Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature. I usually make the ganache at the end of the day and let it cool overnight. As it cools, it will thicken and set.
When the ganache has cooled to the consistency of toothpaste, scrape it into a pastry bag fitted with a 1/2-inch plain tip. Do not stir the ganache when you do this. Incorporating air by stirring will cause the ganache to harden. Pipe 1-inch-diameter mounds spaced 1 inch apart on a parchment paper-covered baking sheet. To pipe the mounds, hold the pastry bag at a slight angle and allow the tip to touch the parchment as you begin to pipe. Once you have formed the mound, stop squeezing and lift the tip straight up, leaving a small tail on the top of each mound. You can also use a spoon and drop small mounds of ganache onto the baking sheet. Let the truffles harden at room temperature for a couple of hours (or in the refrigerator for 15 minutes), until they are hard enough to roll with your hands.
When I roll the truffles, I usually wear surgical gloves. The gloves are not mandatory but if you do not use them, be sure your hands are very clean. To roll the mound into a ball, place a truffle between both palms, squeeze slightly, and roll between your hands. The truffles will look nicer if they are as round as possible. When all the truffles are rolled into balls, they are ready to be coated. If they have become too soft, place them in the refrigerator for 1 to 2 hours until they are firm enough to dip.
You can use either a dipping fork or your hands to dip the truffles in chocolate. To use the fork, drop the truffle into the bowl of tempered chocolate and then retrieve it with the dipping fork. Hold the fork over the bowl for several seconds to allow the excess chocolate to drip back into the bowl. Gently scrape the bottom of the fork against the side of the bowl to remove any excess chocolate and roll the dipped truffle in the desired garnish. Place on a parchment paper-covered baking sheet. If you use your hands, dab some chocolate in the palm of one hand. Roll the truffle in that palm to completely coat it with chocolate. Place the enrobed truffle on the baking sheet. Repeat for the remaining truffles. This method is very quick but it can also be extremely messy.
When all of the truffles have been coated once, repeat the enrobing procedure. This is necessary only when you enrobe the truffles by hand rather than with a fork. The truffles are usually more evenly coated when dipped with a fork. As soon as each truffle gets a second coating, immediately roll it in the desired garnish. You need to do this before the chocolate sets or the topping will not adhere. At this stage, it is good to have a friend help because it is hard to dip and roll at the same time. Place the truffles on a clean parchment paper-covered baking sheet and allow them to set, about 5 minutes.
The truffles will keep for up to 2 weeks at room temperature, when stored in an airtight container.
Notes:
If you decide to roll the truffles by hand, it is important to make sure your hands are cold. A good trick is to dip your hands in ice water for a few seconds and then dry them. Do this immediately before rolling the truffles. If your hands are too warm and the truffles begin to melt while you are rolling them, redip your hands in the ice water, dry them, and proceed.
To toast coconut: Preheat the oven to 400°F (204°C). Spread the coconut on a baking sheet and place in the oven for about 3 minutes. Remove from the oven and stir to keep the sugar in the coconut from burning. Return to the oven and toast until golden brown, about 3 more minutes. Remove the baking sheet from the oven and cool on a wire rack.
To toast nuts: Preheat oven to 300°F (148°C). Spread the nuts evenly on a baking sheet and place in the oven. Toast for about 30 minutes, until they are golden brown. You will be able to smell the nuts when they are ready. A good test is to break a nut in half and check to see if it is light brown on the inside. Toasting nuts brings out their natural flavor. Remove them from the oven and allow to cool completely on the baking sheet on a wire rack.
Pairing:Port or any Late Harvest Red |
Tomato Lamb Bredie - Dinner
4 1/2 tablespoons sunflower oil (or some other medium to light vegetable oil)
2 large yellow onions, coarsely chopped (about 4 cups)
3 bay leaves
3 cinnamon sticks
2 1/2 pounds lamb knuckles, cut into 1 1/2-inch cubes
1 1/2 pounds boneless lamb shoulder, cut into 1 1/2-inch cubes
3 tablespoons all-purpose flour
1/4 cup white wine
1 large ripe tomato (1/2 pound) peeled and chopped
4 garlic cloves, crushed
2 teaspoons coarse sea salt
1 teaspoon freshly ground black pepper
1 spicy red dry chili pepper, crushed (approximately 1 tablespoon; the amount can be adjusted according to taste), or 1/2 tablespoon hot red pepper flakes
2 1/2 tablespoons tomato paste
4 medium potatoes, peeled, quartered and placed in a bowl of cold water
2 1/2 tablespoons sugar
2 tablespoons chopped flat-leaf parsley or cilantro, for garnish
1. Place 2 1/2 tablespoons of the oil in a large Dutch oven, Crock Pot, or cast-iron stew pot over medium heat. Add the onions, bay leaves, and cinnamon sticks and sauté, stirring constantly for about 10 minutes, or until golden. Remove from the pot and set aside.
2. Dust the meat with flour and divide it into two batches. Add 1 tablespoon of oil to the pot over medium heat, add the first batch of meat, and brown on all sides, approximately 5 minutes. Remove the browned meat from the pot and set aside. Add the remaining tablespoon of oil to the pot and repeat the browning process for the second batch. Remove excess grease from the pot by using a large ladle or spoon.
3. Add the white wine to the pot, reduce the heat, and deglaze using a wooden spoon. Return the reserved meat and the onions, bay leaves, and cinnamon stick to the pot. Add the tomato, crushed garlic, salt and pepper, chili, and tomato paste. Cover the pot and simmer over medium heat for 40 minutes, stirring from time to time. Add the potatoes and sugar, and cook until tender, about 20 minutes. Remove the lid from the pot, stir, and cook, for a final 15 minutes. Garnish with chopped parsley or cilantro and serve the bredie hot with rice on the side.
Pairing:Cabernet and Saint Emilion |
Smoked Turkey, Black Bean, Bell Pepper and Corn Salad - Dinner
3 cups (about 3/4 pound) diced, cooked smoked turkey breast 1 can (15.5 ounces) black beans, rinsed and drained
1 1/2 cups fresh corn kernels
1 cup cherry tomatoes, halved
1 cup diced bell peppers (any colors)
1/2 cup finely chopped red onion
3 cups arugula
Dressing
1/2 cup chopped fresh mint (plus leaves for garnish)
1 tablespoon finely chopped garlic
1/2 cup tomato juice
2 tablespoon fresh lemon juice
1 tablespoon sherry (or balsamic) vinegar
1 tablespoon olive oil
Combine turkey, beans, corn, tomatoes, bell peppers and onion in a bowl. Whisk all dressing ingredients in another bowl. Season with salt and pepper. Add dressing to turkey mixture and toss to combine. Divide arugula among 4 plates and top with turkey salad.
Pairing:Cotes Du Rhone |
Greek Burger with Arugula, Tomatoes, and Feta - Dinner
4 whole-wheat pitas (6 1/2 inches each)
1/4 cup skim milk
1 small onion, finely chopped
2 cloves garlic
2 tablespoon chopped fresh mint
4 teaspoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon fresh lemon juice
3/4 pound lean ground lamb
2 teaspoon olive oil
3 cups arugula
1 medium tomato, cut into 1/4-inch-thick slices
1 red onion, cut into 1/4-inch-thick slices
1/3 cup crumbled feta
Dressing
2/3 cup nonfat plain yogurt
1 tablespoon chopped fresh mint
2 teaspoon chopped garlic
2 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup peeled, seeded and finely diced cucumber
Heat oven to 350°F. Cut 1/4 off each pita (a half-moon shape from 10 o'clock to 2 o'clock). Chop half-moons, transfer to a bowl and sprinkle with milk. Let soak 5 minutes. Drain and squeeze out excess milk. Purée soaked bread, onion, garlic, herbs and lemon juice in a blender or food processor. Transfer purée to a bowl. Add lamb, season with salt and pepper and combine. Form into 4 patties. Wrap pitas in foil and heat until warm, about 8 minutes. (Or place pitas between sheets of paper towel and microwave until warm, about 30 seconds.) Heat oil in a nonstick skillet over medium-high heat until hot. Cook burgers to medium, 2 to 3 minutes on each side. Whisk yogurt, mint, garlic, mustard and honey in a bowl. Stir in cucumber and season with salt and pepper. Open each pita, stuff with arugula and drizzle with some of the dressing. Add burger, tomato and red onion to pita. Sprinkle with feta. Serve leftover dressing on the side.
Pairing:Cabernet Franc or Chilean Cabernet |
Chicken with Shallots, Prunes, and Armagnac - Dinner
1 cup large pitted prunes (about 20)
2/3 cup Armagnac or other brandy, divided
2 tablespoons olive oil
1 4-pound cut-up free-range chicken
12 large shallots, peeled
1 1/4 cups organic chicken broth
3 large fresh thyme sprigs plus 1 1/2 teaspoons chopped fresh thyme
1 teaspoon Sherry wine vinegar
Boil prunes with 1/3 cup Armagnac in small saucepan until almost all liquid is absorbed, about 3 minutes. Cover and set aside.
Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet, skin side down; cook until browned, about 5 minutes per side. Transfer to plate. Pour off all but 2 tablespoons drippings. Add shallots; cook until browned in spots, about 5 minutes. Add remaining 1/3 cup Armagnac; boil 30 seconds, scraping up browned bits. Add broth, prunes, and thyme sprigs; bring to boil. Add chicken in single layer, skin side up, and any accumulated juices. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 17 minutes. Transfer chicken to plate.
Stir vinegar into sauce; simmer until thickened, 3 minutes. Remove thyme sprigs. Season with salt and pepper. Pour sauce over chicken. Sprinkle with chopped thyme.
Pairing:Pinot Noir |
Roasted Shellfish with Coriander, Fennel, and Meyer Lemon - Dinner
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 tablespoons olive oil
2 pounds stone crab claws or Canadian snow crab legs, shells cracked with mallet or cut with scissors
8 farmed Manila clams or quahogs (about 1 1/2 pounds), scrubbed
16 farmed mussels, scrubbed, debearded
1/2 cup chopped shallots
1/2 cup dry white wine
1/3 cup fresh Meyer lemon juice or 1/4 cup fresh lemon juice and 1/4 cup fresh orange juice
2 tablespoons (1/4 stick) butter
Chopped fresh chives
Preheat oven to 500°F. Process coriander seeds and fennel seeds in spice grinder or coffee mill until coarsely ground. Place heavy large roasting pan over 2 burners and heat over medium heat. Add ground coriander and fennel seeds and stir 1 minute. Add olive oil, cracked crab, Manila clams, and mussels; stir to coat. Place pan in oven. Roast until crab is heated through and clams and mussels open, stirring occasionally and transferring clams and mussels to platter as they open, about 10 minutes.
Using tongs, transfer crab, clams, and mussels to platter (discard any clams and mussels that do not open); tent with foil to keep warm. Heat same pan over 2 burners over high heat. Add shallots and wine and boil 1 minute. Add lemon juice and boil until sauce thickens slightly, about 2 minutes. Whisk in butter. Season sauce to taste with salt and pepper. Pour sauce over shellfish. Sprinkle with chives and serve.
Pairing:Viognier or Big Chardonnay |
Monkfish with Ratatouille - Dinner
1 pound eggplant, cut into 1-inch cubes (3 cups)
1 medium-large zucchini, cut into 1-inch pieces (2 cups)
1 large bell pepper, cut into 1-inch pieces (1 1/2 cups)
1 onion, cut into 1-inch pieces
4 teaspoon olive oil, divided
2 tablespoon finely chopped fresh thyme (or 1 teaspoon dried)
Vegetable oil cooking spray
1 tablespoon finely chopped garlic
1 jar (14 ounces) prepared marinara sauce
4 monkfish fillets (about 6 ounces each)
3 tablespoon finely chopped fresh basil (plus leaves for garnish)
2 tablespoon drained capers
Heat oven to 450°F. Toss eggplant, zucchini, bell pepper and onion with 2 teaspoon oil in a bowl. Add thyme; season with salt and pepper and toss again. Coat a shallow baking pan with cooking spray. Arrange vegetables on pan and roast until tender, about 20 minutes. Stir in garlic and marinara. Cover loosely with foil and roast 10 minutes more. Remove pan from oven. Stir in chopped basil. Rub fillets with remaining 2 teaspoon oil; season with salt and pepper. Nestle fish in vegetables; cover loosely with foil. Bake until fish is just cooked through, about 10 minutes. Top with basil leaves and capers.
Pairing:Dry Rose |
Coffee-Marinated Bison Short Ribs - Dinner
Marinade:
4 cups water
3 cups chilled strong brewed coffee
1/2 cup coarse kosher salt
3 tablespoons plus 2 teaspoons (packed) dark brown sugar
1/4 cup pure maple syrup
2 tablespoons chopped fresh rosemary
2 tablespoons plus 1 teaspoon Worcestershire sauce
2 cups ice cubes
4 pounds bison (often labeled buffalo) short ribs, cut between ribs to separate
Short Ribs:
1/4 cup chopped bacon (about 1 1/2 ounces)
2 cups chopped onions
1/2 cup chopped shallots
6 garlic cloves, chopped
1 small jalapeño chile, seeded, chopped
1 cup strong brewed coffee
1 cup low-salt chicken broth
1/4 cup chili sauce (such as Heinz) or ketchup
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
For marinade:
Stir 4 cups water, coffee, 1/2 cup coarse salt, and sugar in large bowl until salt and sugar dissolve. Add syrup and next 3 ingredients; stir until ice melts. Add ribs. Place plate atop ribs to keep submerged. Cover and chill 4 to 6 hours. Drain ribs; discard marinade. DO AHEAD: Drained ribs can be made 2 days ahead. Cover and chill.
For short ribs:
Preheat oven to 325°F. Sauté bacon in heavy large wide ovenproof pot over medium heat until beginning to brown. Using slotted spoon, transfer bacon to plate. Increase heat to medium-high. Sprinkle ribs with salt and pepper. Working in batches, cook ribs until browned on all sides, about 7 minutes per batch. Transfer to large plate. Add onions, shallots, garlic, and jalapeño to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add coffee and broth; stir, scraping up browned bits. Add chili sauce and all remaining ingredients; bring to boil. Add bacon and ribs, cover, and transfer to oven. Braise until meat is tender, about 2 hours 15 minutes. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm in 325°F oven until heated through, about 20 minutes, before continuing.
Transfer ribs to plate; tent with foil to keep warm. Spoon fat from surface of sauce. Boil sauce until reduced to 2 cups, about 5 minutes. Pour sauce over ribs.
Pairing:Cabernet Sauvignon, Shiraz or Merlot |
New York Steaks with Boursin and Merlot Sauce - Dinner
2 tablespoons olive oil, divided
6 9- to 10-ounce New York steaks, trimmed (about 1 inch thick)
1/2 of 5.2-ounce package Boursin or other French garlic-and-herb cheese, cut into 6 wedges
1 1/2 cups Merlot or other fruity red wine
1/4 cup ( 1/2 stick) chilled butter, cut into small pieces
2 teaspoons chopped fresh Italian parsley
2 teaspoons chopped fresh chives plus whole chives for garnish
Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Sprinkle steaks with salt and pepper. Add 3 steaks to each skillet; cook about 4 minutes per side for medium-rare. Transfer to platter; top each with 1 cheese wedge. Tent with foil to keep warm.
Pour off drippings from 1 skillet; add wine to skillet and boil over high heat until reduced to generous 1/2 cup, scraping up browned bits, about 5 minutes. Remove from heat; add butter and stir until melted. Mix in parsley and chopped chives. Season with salt and pepper. Pour over steaks. Garnish with whole chives.
Pairing:French Pomerol, Shiraz or California Cabernet |
Peppered Beef Stroganoff - Dinner
1 tablespoon coarsely ground peppercorn melange* or black pepper
3 8-ounce beef tenderloin steaks
3 tablespoons olive oil, divided
8 ounces crimini (baby bella) mushrooms, halved or quartered if large
1 1/4 cups beef broth
1 tablespoon Cognac or brandy
1/2 cup whipping cream
1 tablespoon Dijon mustard
1 8.8-ounce package wide egg noodles (such as De Cecco)
1/4 cup chopped fresh Italian parsley
Sprinkle pepper melange and salt over both sides of steaks; press to adhere. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer beef to plate; tent with foil. Add 1 tablespoon oil and mushrooms to same skillet; sauté until browned, about 4 minutes. Add broth and Cognac; boil 2 minutes. Add cream; boil until slightly thickened, about 3 minutes. Whisk in mustard.
Meanwhile, cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot; toss with parsley and 1 tablespoon oil. Season with salt and pepper. Divide among plates. Slice steaks; place atop noodles. Spoon sauce over.
* A mixture of black, pink, green, and white peppercorns; available at many supermarkets.
Pairing:Cote Du Rhone |
Crispy Lamb Spare Ribs with Honey Creme Fraiche - Dinner
For sauce
1 cup crème frîache
1/2 cup honey
1 tablespoon whole cumin seeds, toasted and finely ground using spice or coffee grinder (about 1 teaspoon ground)
1 tablespoon whole coriander seeds, toasted and finely ground using spice or coffee grinder (about 1 teaspoon ground)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For lamb ribs
6 pounds Denver lamb ribs (lamb breast spareribs; 6 small racks)
3 teaspoons kosher salt
3 teaspoons freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 onions, coarsely chopped
8 carrots, coarsely chopped
8 stalks celery, coarsely chopped
2 heads garlic, cloves peeled and coarsely chopped (about 1/2 cup total)
4 tablespoons fresh rosemary, coarsely chopped (from 12 sprigs)
4 cups dry red wine
1 quart veal or chicken stock or low-sodium chicken broth
For salad
2 cups frozen peas (from one 10-ounce package), unthawed
1 red onion, finely chopped
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
To serve
2 cups vegetable oil
1 cup all-purpose flour
1 cup semolina flour (pasta flour)
1/2 cup Parmigiano-Reggiano, finely grated
1 tablespoon whole cumin seeds, toasted and finely ground using spice or coffee grinder (about 1 teaspoon ground)
1 tablespoon whole coriander seeds, toasted and finely ground using spice or coffee grinder (about 1 teaspoon ground)
1/2 teaspoon kosher salt
Make sauce
In medium bowl, whisk together crème frîache, honey, cumin, coriander, salt, and pepper. Sauce can be made up to four hours in advance, covered, and refrigerated until ready to use.
Braise lamb ribs
Preheat oven to 300°F.
Pat ribs dry and sprinkle with salt and pepper. In heavy large sauté pan over moderately high heat, heat olive oil until hot but not smoking. Working in batches, sear ribs until golden brown, 4 1/2 to 5 minutes per side. Transfer ribs as done to platter; do not wash pan.
In same pan, combine onions, carrots, celery, garlic, and rosemary. Sauté, stirring often, until soft, about 15 minutes. Add red wine and bring to boil. Lower heat to moderate and continue simmering until reduced by about 10 percent, about 3 minutes. Add stock and bring to simmer. Return ribs to pan, cover, and braise in oven until desired doneness (125°F for medium-rare, about 1 hour). Transfer ribs to cutting board and let stand 15 minutes. Lower oven to 125°F.
While ribs are braising, make salad
Have ready large bowl ice water. In medium saucepan over high heat, bring salted water to boil. Add peas and boil, uncovered, until tender, 2 to 3 minutes. Drain in colander, then immediately plunge colander into ice water to stop cooking. Drain again. Coarsely chop, transfer to medium bowl, add onion, and toss to combine.
In small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over pea-onion mixture and toss to combine.
Finish ribs and serve
In heavy large sauté pan, heat vegetable oil until hot but not smoking. Cut racks into individual ribs.
In medium bowl, whisk together flour, semolina, and Parmigiano-Reggiano.
Working in batches of 6, dredge ribs in flour mixture and fry until golden and crisp, 2 to 2 1/2 minutes per side. Transfer as done to paper towel-lined plate. Keep warm in oven while frying remaining batches.
Ladle sauce into middle of large platter. Pile ribs on top, then top with salad. Sprinkle with cumin, coriander, and salt and serve immediately.
Pairing:Shiraz or Zinfandel |
Sauteed Trout with Pecans - Dinner
4 trout fillets with skin
1/4 teaspoon cayenne
1/2 cup all-purpose flour
1 1/4 sticks unsalted butter, divided
3/4 cup pecans, chopped
2 tablespoons fresh lemon juice
1/3 cup chopped parsley
Pat fillets dry and rub flesh sides with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (total). Dredge in flour.
Heat 1/2 stick butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook trout, skin side down, until skin is golden-brown, about 4 minutes. Turn fish over and cook until just cooked through, 1 to 2 minutes more. Transfer to a plate with a slotted spatula and keep warm, loosely covered with foil.
Pour off butter from skillet and wipe clean, then cook pecans with remaining 3/4 stick butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper over medium heat, stirring occasionally, until golden-brown, about 2 minutes. Stir in lemon juice and parsley and spoon over trout.
Pairing:Pinot Noir for a Red or Chardonnay if you want white |
Smothered Steak - Dinner
4 bacon slices
2 tablespoons vegetable oil, divided
1 1/2 pounds chuck eye or blade steaks
1/2 cup all-purpose flour
2 cups thinly sliced onion
1 cup water
Cook bacon in 1 tablespoon oil in a large heavy skillet over medium heat until crisp. Drain on paper towels, reserving fat in skillet, then crumble.
Meanwhile, pound steaks 1/4 inch thick between sheets of plastic wrap using flat side of a meat pounder. Snip through any gristle with kitchen shears (to prevent curling), then pat steaks dry.
Mix together flour, 1 teaspoon salt, and 1/4 teaspoon pepper and dredge steaks on all sides, shaking off excess.
Heat reserved bacon fat over medium-high heat until it shimmers, then brown steaks on both sides in batches; transfer to a plate.
Add onion to skillet with remaining tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook over medium heat, stirring frequently and scraping up brown bits, until softened and browned, about 10 minutes.
Add steaks with any meat juices and water and bring to a boil. Simmer, tightly covered, over low heat until meat is very tender, about 1 1/4 hours. If sauce is thin, transfer meat to a platter and boil until reduced to about 1 cup. Season steaks with salt and pepper. Serve with sauce and sprinkled with bacon.
Pairing:Cabernet Sauvignon or Bordeaux |
Spaghetti Alla Puttanesca - Dinner
1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1 28.2-ounce can peeled tomatoes in puree with basil
1/2 cup Kalamata olives, halved, pitted
3 anchovy fillets, chopped
1 1/2 tablespoons drained capers
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
3/4 pound spaghetti
2 tablespoons chopped fresh Italian parsley
Grated Parmesan cheese
Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.
Pairing:Chianti or Snagiovese based wine |
Fried Chicken with Bacon and Pepper Cream Gravy - Dinner
For chicken
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
3 cups well-shaken buttermilk
1 large onion, thinly sliced
2 teaspoons hot sauce such as Tabasco
2 cups all-purpose flour
2 teaspoons paprika
1/8 teaspoon cayenne
8 bacon slices (1/2 pound)
About 3 cups vegetable oil
For gravy
4 teaspoons all-purpose flour
2 cups whole milk
Equipment: a deep-fat thermometer
Marinate chicken:
Toss chicken with buttermilk, onion, Tabasco, and 2 teaspoons salt. Marinate chicken, covered and chilled, at least 12 hours.
Coat and fry chicken:
Put flour, paprika, cayenne, 1 1/2 teaspoons salt, and 1 teaspoon black pepper in a paper or plastic bag and shake to combine well.
Drain chicken well in a colander, discarding marinade and onions, then shake chicken in bag, 1 piece at a time, to coat well. Knock off excess flour and transfer to a sheet of wax paper. Let chicken air-dry 30 minutes.
Preheat oven to 250°F with rack in middle. Set a cooling rack in a large shallow baking pan.
Meanwhile, cook bacon in 2 batches in a 12-inch heavy skillet over medium heat until browned and crisp. Transfer to rack in baking pan and keep warm in oven.
Scrape up brown bits from bottom of skillet with a spatula and strain bacon fat through a fine-mesh sieve into a bowl, reserving bits in sieve. Wipe skillet clean and add strained bacon fat. Add enough oil to measure 1/2 inch fat in skillet and heat to 350°F over medium-high heat.
Fry chicken 4 pieces at a time (keep each batch all white meat or all dark meat), skin sides down first, turning occasionally with tongs, until golden-brown and cooked through, 8 to 12 minutes for breasts and wings; 10 to 12 minutes for drumsticks and thighs. Transfer chicken to rack with bacon and keep warm in oven. Return fat to 350°F between batches and reserve after frying.
Make gravy:
Strain frying fat through sieve into a bowl, then return 1 tablespoon fat and all brown bits in sieve to skillet. (Discard remaining frying fat once cool.) Whisk in flour and cook roux over medium heat, whisking, 1 minute. Whisk in milk, 1 teaspoon salt, and 3/4 teaspoon pepper and bring to a boil, whisking, then simmer, whisking, until thick, 3 to 5 minutes.
Serve chicken with gravy and bacon.
Cooks' note: Chicken can be marinated up to 24 hours.
Pairing:Zinfandel or Shiraz |
Brunswick Stew - Dinner
1 (3-pound) rabbit or chicken, cut with a cleaver through bones into 2-inch pieces
1 cup all-purpose flour
1 teaspoon cayenne
1/4 cup vegetable oil, divided
1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, finely chopped
1 Turkish or 1/2 California bay leaf
1 3/4 cups reduced-sodium chicken broth
1 (28-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
1 (10-ounce) package frozen corn
1 (10-ounce) package frozen lima beans
Pat rabbit dry and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
Whisk together flour and cayenne in a shallow bowl, then dredge rabbit in flour, shaking off excess.
Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over medium heat until it shimmers. Brown half of rabbit, turning once, about 10 minutes total. Transfer to a plate. Add 1 tablespoon oil to pot and brown remaining rabbit; transfer to plate.
Add remaining tablespoon oil to pot along with onion, bell pepper, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring and scraping up brown bits, until vegetables are softened, about 8 minutes.
Add bay leaf, broth, tomatoes with juice, and rabbit with any meat juices from plate and bring to a simmer. Simmer, covered, 50 minutes.
Stir in corn and lima beans, then simmer, uncovered, until stew is slightly thickened and vegetables are tender, 15 to 20 minutes. Season with salt and pepper. Discard bay leaf.
Pairing:Cotes Du Rhone or Grenache |
Penne with Radicchio, Spinach, and Bacon - Dinner
1 whole head of garlic (with about 12 to 14 cloves)
6 teaspoons olive oil, divided
1 pound penne
8 ounces bacon (about 8 slices), cut crosswise into 1/3-inch-wide strips
1 large onion, chopped (about 2 cups)
1 cup low-salt chicken broth
6 cups (packed) coarsely torn Treviso, Chioggia, or Tardivo radicchio leaves (from about 2 medium heads)
3 cups (packed) baby spinach leaves, torn in half (about 10 ounces)
1 cup (packed) fresh basil leaves, torn in half (about 10 ounces)
1 cup freshly grated Parmesan cheese plus additional for serving
1/4 teaspoon dried crushed red pepper
Preheat oven to 375°F. Cut off top 1/2 inch of garlic head, exposing cloves. Place garlic head, cut side up, on sheet of foil and drizzle with 1/2 teaspoon olive oil. Wrap garlic in foil. Roast until garlic is soft, about 40 minutes. Let stand until cool enough to handle. Squeeze garlic into small bowl.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, cook bacon strips and chopped onion in heavy large skillet over medium-high heat until golden brown, stirring occasionally, about 12 minutes. Add chicken broth, remaining 5 1/2 teaspoons olive oil, and roasted garlic. Bring mixture to simmer, stirring occasionally. Add radicchio, spinach, and basil and stir to combine. Simmer just until radicchio and spinach wilt, about 1 minute.
Drain pasta and return to same pot. Add radicchio-spinach mixture to pasta. Add 1 cup grated Parmesan cheese and crushed red pepper; toss to coat. Season pasta to taste with salt and pepper and serve, passing additional Parmesan cheese alongside.
Pairing:Orvietto or Greco Du Tufo |
Sun-dried Tomato and Garlic-crusted Rack of Lamb - Dinner
Tomato and Garlic Crust:
2 6- to 7-ounce jars oil-packed sun-dried tomatoes with herbs, drained well, oil reserved
8 large garlic cloves, peeled
2 large shallots, peeled, halved
1 tablespoon dried oregano
Lamb:
3 tablespoons olive oil
4 garlic cloves, peeled
3 large fresh rosemary sprigs
2 2-pound racks of lamb (8 chops each), trimmed, frenched
Tomato and garlic crust:
Preheat oven to 350°F. Place 1/4 cup reserved tomato oil, garlic, and shallots in small baking dish; sprinkle with salt and pepper and cover with foil. Bake until garlic is tender, about 45 minutes.
Transfer garlic mixture to processor. Add tomatoes and oregano. Blend until paste forms. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Transfer to bowl, cover, and chill.
Lamb:
Heat oil in heavy large skillet over medium-high heat. Add garlic and rosemary to skillet. Saute until garlic browns, about 5 minutes. Discard garlic and rosemary. Sprinkle lamb on all sides with salt and pepper. Add 1 rack to skillet, rounded side down. Sear until golden brown, about 5 minutes. Transfer rack to large rimmed baking sheet, rounded side up. Repeat with remaining lamb rack.
Preheat oven to 450°F. Roast lamb 18 minutes. Remove from oven. Spread 1/3 cup tomato-garlic paste thinly all over top of each. Return to oven and roast until thermometer inserted into center registers 134°F, about 3 minutes longer. Let lamb rest 10 minutes. Cut between bones into individual chops and serve.
Pairing:Cabernet Franc or Saint Emilion Bordeaux |
Seafood Gumbo - Dinner
1/2 pound bacon, chopped
About 1/2 cup vegetable oil
3/4 cup all-purpose flour
2 celery ribs, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
5 garlic cloves, finely chopped
2 1/2 quarts fish or chicken stock (or a combination)
1 (14-ounce) can whole tomatoes in juice, drained and chopped
1 pound frozen cut okra (not thawed)
1 teaspoon chopped thyme
1 Turkish or 1/2 California bay leaf
1 rounded teaspoon cayenne
1/2 cup chopped flat-leaf parsley
1/2 cup chopped scallions
1 1/2 pound medium shrimp in shell, peeled and deveined
2 dozen shucked oysters with their liquor, oysters picked over for shell fragments
1/2 pound lump crabmeat, picked over
Accompaniments: rice; gumbo filé powder
Cook bacon in a 10-inch heavy skillet (preferably cast-iron) over medium heat until browned but not crisp. Transfer bacon to a bowl with a slotted spoon and transfer rendered fat to a heatproof liquid measure, then add enough oil to fat to bring total to 3/4 cup.
Stir together fat and flour in skillet with a wooden spoon, then cook roux over medium-low heat, stirring constantly, until well browned (a shade darker than peanut butter), about 20 minutes.
Add celery, bell pepper, onion, and garlic and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Transfer to a 6- to 7-quart pot.
Stir in stock, tomatoes, okra, thyme, bay leaf, cayenne, and 2 teaspoons salt and briskly simmer, uncovered, stirring occasionally, until vegetables are very tender, about 30 minutes.
Add parsley, scallions, shrimp, and oysters with their liquor and cook, stirring, until seafood is just cooked through, about 5 minutes.
Stir in crabmeat and bacon and simmer until heated through, about 1 minute. Season with salt. Discard bay leaf.
Pairing:Pinot Noir or Nero D'Avola from Sicily |
Potted Stuffed Squab - Dinner
5 (1/2-inch-thick) slices good-quality white sandwich bread such as a pullman loaf, crusts discarded
1 cup whole milk
1 1/2 sticks unsalted butter, divided
4 (1-pound) squabs, livers coarsely chopped and reserved for stuffing
1 teaspoon chopped thyme, divided
1/2 cup water
Equipment: kitchen string; a fat separator
Garnish: chopped parsley
Preheat oven to 375°F with rack in middle.
Arrange bread in 1 layer in a shallow dish and pour milk over it. Soak bread, turning once, just until it has absorbed most of milk, about 2 minutes. Squeeze excess milk from each slice, then tear bread into bite-size pieces, dropping them into a bowl. Discard milk.
Melt 1/2 stick butter and add to bread along with livers, 1/2 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring to combine.
Rinse squabs and pat dry. Chop off necks and wing tips and scatter in a large shallow baking pan. Divide stuffing among cavities of squabs, then close openings with wooden picks. Tie legs of each squab together with string and secure wings to sides with wooden picks.
Stir together 3/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 1/2 teaspoon thyme and rub all over squabs.
Arrange squabs in baking pan (with necks and wing tips), without crowding, then cut remaining stick butter into 8 pieces and put 2 pieces on top of each bird.
Roast, basting with butter from pan every 8 to 10 minutes, until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 160°F, about 1 hour.
Transfer squabs to a platter and let stand, loosely covered with foil, while making sauce. Discard necks and wing tips and pour pan juices into fat separator. Let stand 1 minute to allow fat to separate from juices. Add water (1/2 cup) to pan and deglaze by boiling, stirring and scraping up brown bits, 1 to 2 minutes. Transfer to a small saucepan along with pan juices and 1/4 cup fat from separator and simmer, whisking, until emulsified, about 1 minute. Serve squabs with sauce on the side.
Pairing:Pinot Noir or Cotes Du Rhone |
Turkey Cutlets in Anchovy-Butter Sauce - Dinner
1/3 cup all-purpose flour
1 1/2 pounds turkey cutlets
3 tablespoons olive oil
1 large shallot, finely chopped
1 cup dry white wine
2 teaspoons anchovy paste
3 tablespoons unsalted butter
2 tablespoons chopped chives
Stir together flour and 1/2 teaspoon each of salt and pepper on a plate. Pat cutlets dry, then dredge in flour, shaking off excess.
Heat oil in a large heavy skillet over medium-high heat until it shimmers, then sauté turkey in 2 batches, turning once, until golden and cooked through, 3 to 4 minutes per batch. Transfer to a plate and keep warm, loosely covered with foil.
Brown shallot in fat remaining in skillet, stirring frequently, about 2 minutes. Add wine and boil, stirring and scraping up brown bits, until reduced to about 1/3 cup, about 3 minutes. Remove from heat and whisk in anchovy paste, butter, and chives until incorporated. Return cutlets to skillet with any juices from plate and turn to coat.
Pairing:Nero D'Avola |
Apricot-Glazed Chicken - Dinner
1/2 cup finely chopped shallots (2 large)
1/4 cup finely chopped peeled ginger
2 tablespoons vegetable oil
1/2 cup red-wine vinegar
2/3 cup soy sauce
1 cup apricot preserves (12 ounces)
16 chicken drumsticks (4 1/2 pounds)
Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minutes. Stir in vinegar and boil until reduced by about half, about 2 minutes. Add soy sauce, preserves, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.
Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.
Divide chicken between 2 large sealable bags and pour marinade over chicken. Seal bags, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours.
Preheat oven to 425°F with rack in middle.
Line a 17- by 12-inch shallow heavy baking pan with 2 slightly overlapping sheets of foil, then lightly oil foil. Arrange chicken (with marinade) in 1 layer in pan. Roast chicken, turning once, until deep brown, cooked through, and glazed, about 40 minutes total.
Pairing:Pinot Noir or Cru Beaujolais |
Coach Farm Marinated Goat-Cheese Hors d'oeuvres - Hors d'Oeuvre
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/2 teaspoon black peppercorns
1/4 teaspoon white peppercorns
1 teaspoon coriander seeds
3 plain goat cheese buttons (small rounds, about 2 ounces each), halved horizontally
1 to 1 1/4 cups extra-virgin olive oil
2 bay leaves
6 thin slices French bread, toasted lightly
6 sun-dried tomatoes packed in oil
With a mortar and pestle, or by hand, crush thyme and rosemary. Transfer herbs to a small bowl and stir in peppercorns and coriander seeds.
In a 1-pint jar carefully place 3 cheese halves and sprinkle with half of herb mixture. Add remaining cheese and sprinkle with remaining herb mixture. Add enough oil to cover cheese completely and slide bay leaves down opposite sides of jar. Cover jar tightly and chill, covered, 4 days.
Let mixture come just to room temperature and preheat broiler.
Top each bread slice with a tomato and a marinated cheese half and arrange on a baking sheet. Broil about 4 inches from heat until cheese is golden, about 3 minutes.
Pairing:Sancerre or Dry Rose |
Balsamic Bean Dip with Fresh Veggies - Hors d'Oeuvre
1 15-ounce can cannellini (white kidney beans), drained
2 tablespoons olive oil
1 tablespoon balsamic vinegar plus extra for drizzling
Oil from jar of sun-dried tomatoes
Assorted crudités
Pita bread, cut into wedges
Puree beans, olive oil, and 1 tablespoon vinegar in processor until smooth. Season with salt and pepper. Transfer to bowl. Drizzle with tomato oil and a few drops of vinegar. Serve with crudités and pita wedges.
Pairing:Sauvignon Blanc or dry Rose |
Pimento Cheese Toasts - Hors d'Oeuvre
10 ounces extra-sharp Cheddar, coarsely grated (4 cups)
1/8 teaspoon cayenne
3/4 cup mayonnaise
1/4 cup finely diced bottled roasted red pepper (rinse and pat dry first)
1 baguette
Preheat broiler.
Stir together all ingredients, except baguette, plus 1/8 teaspoon pepper and salt to taste.
Slice baguette crosswise 1/3 inch thick and spread bread thickly with cheese mixture. Broil 5 to 6 inches from heat until cheese is bubbling and browned, about 2 minutes.
Cooks' notes:
" Scott Peacock recommends using half white Cheddar and half orange Cheddar.
" Cheese spread can be made 3 days ahead and chilled, covered.
Pairing:Cru Beaujolais or Light Pinot Noir |
Fried Green Olives Stuffed with Blue Cheese - Hors d'Oeuvre
1 ounce (about) mild blue cheese (such as Maytag)
24 pitted Spanish olives, patted dry
Peanut oil (for frying)
All purpose flour
1 large egg, beaten to blend
1/2 cup fine dry breadcrumbs
Roll small amount of cheese into log shape narrow enough to stuff into 1 pitted olive; stuff olive with cheese. Repeat with remaining olives and cheese. DO AHEAD Can be made 1 day ahead. Cover and chill.
Pour enough oil into heavy large skillet to measure depth of 1 inch. Heat oil to 350°F. Roll stuffed olives in flour, then in egg, then in breadcrumbs to coat. Fry olives until golden brown, about 30 seconds. Using slotted spoon, transfer olives to paper towels to drain. Serve hot.
Pairing:Champagne or Sparkling Wine |
Buttered peas with onion - Side
2/3 cup water
1 medium onion, chopped
2 tablespoons unsalted butter
1 pound frozen peas (3 1/2 cups)
Bring water, onion, and 1/2 teaspoon salt to a boil in a heavy medium saucepan, then cook over medium heat, covered, stirring occasionally, until onion is tender, about 5 minutes.
Increase heat to medium-high and stir in butter and peas, then cook, covered, stirring occasionally, until peas are tender, about 8 minutes. Season with salt.
Pairing:Pair wine with entree you choose |
Beef, vegetable, and wild mushroom soup - Dinner
1/4 cup extra-virgin olive oil
1 3/4- to 1-pound cross-cut meaty beef shank bone
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
2 tablespoons chopped fresh thyme, divided
3 bay leaves
2 cups chopped onions
1 1/2 cups diced celery
5 1/2 cups beef broth
2 14.5-ounce cans diced tomatoes in juice
1 large carrot, peeled, diced
1 large parsnip, peeled, diced
2 1/2-ounce packages dried porcini mushrooms
Heat oil in large pot over medium-high heat. Add shank bone and meat cubes to pot. Sprinkle with salt and pepper. Sauté until meat is brown and juices are reduced to glaze, turning shank bone occasionally, about 15 minutes. Add 1 1/2 tablespoons thyme and bay leaves to pot; stir 1 minute. Add onions and celery; stir 3 minutes. Add beef broth, tomatoes with juice, carrot, parsnip, and mushrooms. Bring soup to boil. Reduce heat to medium-low, cover, and cook until beef is tender, about 1 hour 10 minutes. Discard shank bone and bay leaves. Season soup to taste with salt and pepper. Ladle into bowls. Sprinkle soup with remaining 1/2 tablespoon thyme and serve.
Pairing:Cotes du Rhone or any Grenache |
Brown-butter creamed winter greens - Side
3/4 stick unsalted butter, divided
2 tablespoons all-purpose flour
2 cups whole milk
2 tablespoons minced shallot
1 Turkish or 1/2 California bay leaf
6 black peppercorns
3 1/2 pounds mixed winter greens such as collards, mustard greens, and kale
6 ounces slab bacon, any rind discarded and bacon cut into 1/4-inch-thick slices, then cut crosswise into 1/4-inch sticks (lardons)
1 cup finely chopped onion
1/2 cup heavy cream
2 garlic cloves, minced
1 teaspoon dried hot red-pepper flakes
1 tablespoon cider vinegar, or to taste
Melt 2 tablespoons butter in a heavy medium saucepan over medium heat, then add flour and cook, stirring, 1 minute.
Add milk in a stream, whisking, then add shallot, bay leaf, and peppercorns and bring to a boil, whisking. Simmer, whisking occasionally, 5 minutes. Strain béchamel sauce through a fine-mesh sieve into a bowl, discarding solids, and cover surface with parchment paper.
Discard stems and center ribs from greens, then coarsely chop leaves.
Cook lardons in a wide 6- to 8-quart heavy pot over medium heat, stirring occasionally, until golden-brown but not crisp, about 8 minutes. Transfer to paper towels to drain, then pour off fat from pot and wipe clean.
Heat remaining 1/2 stick butter in pot over medium-low heat until browned and fragrant, about 2 minutes, then cook onion, stirring, until softened, about 3 minutes.
Increase heat to medium-high, then stir in greens, 1 handful at a time, letting each handful wilt before adding next. Add béchamel, cream, garlic, red-pepper flakes, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, stirring, until sauce coats greens and greens are tender, about 10 minutes.
Stir in lardons, vinegar, and salt and pepper to taste.
Cooks' notes:
" Béchamel sauce can be made 1 day ahead and chilled, its surface covered with parchment. Stir before using.
" Greens can be chopped 1 day ahead and chilled in a large sealed bag.
Pairing:Pair wine with entree you choose |
Asparagus with cream sauce - Side
1 pound asparagus, trimmed
1 tablespoon unsalted butter, softened
4 (1/2-inch-thick) slices good-quality white bread such as a pullman loaf, crusts discarded
1 cup heavy cream
1/4 cup finely chopped cooked sliced Virginia country ham
1/2 teaspoon finely chopped garlic
Steam asparagus in a steamer rack over boiling water, covered, until crisp-tender, about 4 minutes. Transfer to a plate and keep warm, loosely covered with foil.
Put broiler pan (with unlined rack) in broiler and preheat broiler 5 minutes.
Generously butter bread slices on 1 side, then halve diagonally. Arrange bread, buttered sides up, on rack of hot broiler pan and broil 4 to 5 inches from heat until golden-brown in some spots and undersides are toasted, 2 to 3 minutes (watch carefully).
Briskly simmer cream, ham, garlic, and 1/8 teaspoon pepper in a 12-inch heavy skillet, stirring occasionally, until sauce has thickened and is reduced to about 3/4 cup, about 3 minutes. (If necessary, keep warm, covered.)
Arrange asparagus on toast, then stir sauce and spoon over asparagus.
Cooks' note: Virginia country ham is available at some specialty foods shops and virginatraditions.com.
Pairing:Pair wine with the entree |
Cream of corn soup with shrimp and wild mushrooms - Dinner
For corn soup
1/2 cup finely chopped onion
3 tablespoons unsalted butter
1 (7 1/2-ounce) box Cope's toasted dried sweet corn
1 cup heavy cream
6 to 7 cups chicken stock or reduced-sodium chicken broth
3 flat-leaf parsley sprigs
1 thyme sprig
2 Turkish bay leaves or 1 California
4 black peppercorns
For mushrooms and shrimp
3/4 pound mixed fresh wild mushrooms
3 1/2 tablespoons unsalted butter, divided
3/4 pound medium shrimp in shell, peeled, leaving tail fan attached, and deveined
1/4 cup finely chopped chives
About 3/4 cup crème fraîche
Equipment: cheesecloth; kitchen string
Cook corn and make soup:
Cook onion in butter in a 5- to 6-quart heavy pot over medium-low heat, stirring, until softened. Add corn, heavy cream, and 6 cups stock and bring to a boil.
Wrap parsley, thyme, bay leaves, and peppercorns in cheesecloth and tie with string to make a bouquet garni. Add to pot with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, covered, 45 minutes.
Discard bouquet garni, then purée corn mixture in batches in a blender until smooth (use caution when blending hot liquids), about 2 minutes per batch. Strain soup as puréed through a fine-mesh sieve into a large heavy saucepan, pressing on and then discarding solids.
Return soup to a simmer, stirring occasionally, and keep warm over low heat. Thin with additional stock if necessary.
Cook mushrooms and shrimp:
Trim mushrooms, discarding any dark gills and tough stems, then slice or tear into bite-size pieces.
Heat 2 tablespoons butter in a 10-inch heavy skillet over medium heat until foam subsides, then cook mushrooms, stirring, until tender and golden, about 8 minutes. Season with salt and pepper.
Transfer mushrooms to a bowl and melt remaining 1 1/2 tablespoons butter in skillet. Meanwhile, toss shrimp with 1/4 teaspoon each of salt and pepper. Cook shrimp in butter, turning occasionally, until barely cooked through, 3 to 4 minutes. Return mushrooms to skillet and cook, stirring, 1 minute. Remove from heat and stir in chives and salt and pepper to taste.
Mound shrimp and mushrooms in shallow bowls, then add soup and top each serving with a dollop of crème fraîche.
Cooks' note: Corn mixture can be cooked, puréed, and strained 1 day ahead. Chill, uncovered, until cool, then cover. Reheat before proceeding.
See All Reviews :
Pairing:Sauvignon Blanc or dry Rose |
Beets in vinaigrette - Side
1 1/2 pounds medium beets (about 4; 2 1/2 pounds with greens), trimmed, leaving 1 inch of stems attached
2 1/2 tablespoons cider vinegar
2 tablespoons finely chopped onion
2 teaspoons sugar
1/4 cup olive oil
2 tablespoons finely chopped flat-leaf parsley
Cover beets generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a knife, 30 to 45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices.
Meanwhile, whisk together vinegar, onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking, then add warm beets and parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.
Cooks' note: Beets can be roasted and sliced 1 day ahead and chilled, covered. Bring to room temperature before tossing with vinaigrette and parsley.
Pairing:Pair wine with entree |
Duck Confit - Dinner
1/2 cup coarse kosher salt
1 tablespoon dried thyme
2 teaspoons white peppercorns
2 bay leaves
12 whole duck legs (leg and thigh)
15 garlic cloves, peeled
6 7-ounce containers rendered duck fat
1 cup water
2 tablespoons vegetable oil
Finely grind first 4 ingredients in spice mill. Trim excess fat from duck legs; place trimmings in bowl, cover, and chill. Rub salt mixture all over duck legs. Layer legs and garlic cloves in large resealable plastic bag. Seal; chill 24 hours.
Preheat oven to 325°F. Simmer duck fat, duck trimmings, and 1 cup water in large saucepan over medium-low heat until water evaporates and simmering slows, about 30 minutes. Thoroughly rinse salt mixture from duck and discard garlic; pat dry. Place duck in large deep roasting pan. Pour hot fat over. Cover with foil; place in oven. Cook until meat is tender and falling off bone, about 3 1/2 hours. Uncover; cool slightly. Transfer to refrigerator. Chill until cold. Cover; chill at least 4 hours. DO AHEAD: Can be made 1 month ahead. Keep chilled and completely covered in duck fat. Always use clean tongs to remove duck from fat in pan.
Before using duck confit in a recipe, preheat oven to 400°F. Heat oil in heavy large skillet over high heat. Remove duck from fat; scrape fat back into pan. Working in batches, cook duck, skin side down, in skillet 1 minute. Transfer, skin side down, to rimmed baking sheet. Roast until skin is crisp and duck is heated, about 15 minutes. Remove from sheet, keeping skin intact.
MORE INFO: Duck legs can be found at some supermarkets and at specialty foods stores. Look for rendered duck fat in the freezer section of some supermarkets, at specialty foods stores, and online at dartagnan.com or gourmetfoodstore.com.
TEST-KITCHEN TIP: For easier duck confit, marinate duck overnight; rinse well. Place in large roasting pan. Pour 1 1/2 cups olive oil over, cover, and roast as directed. The confit will keep in the refrigerator for 3 days. If storing longer, remove meat from bones and return to pan, making sure the oil covers the meat completely. Keep chilled.
Pairing:Gigondas or Chateauneuf du Pape |
Green beans in pork stock - Side
1 meaty ham hock (about 10 ounces)
2 quarts water
2 pound green beans, trimmed
Bring ham hock and water to a boil with 2 1/2 teaspoons salt and 1 teaspoon pepper in a medium pot. Add green beans and cook, uncovered, until very soft, about 1 hour.
Transfer ham hock to a cutting board and discard skin, then finely chop meat, discarding bone.
Reserve 1 cup cooking liquid. Drain beans, then toss with ham and reserved cooking liquid. Season with salt and pepper.
Cooks' note: Beans can be cooked 1 day ahead and chilled, covered.
Pairing:Pair wine with entrée |
Mashed red-skinned potatoes - Side
2 pound red potatoes (preferably organic)
1 cup whole milk
1/2 stick unsalted butter, softened
Cut potatoes (with skin) into 1-inch pieces, then generously cover with cold salted water (1 teaspoon salt for 5 cups water) in a large saucepan and simmer, partially covered, until potatoes are tender, 10 to 15 minutes.
Meanwhile, heat milk, butter, and 1/2 teaspoon pepper in a small saucepan over medium heat until butter is melted.
Drain potatoes well in a colander and return to pan. Mash with a potato masher, and, while hot, stir in milk mixture. Season with salt.
Cooks' note: Mashed potatoes are best served immediately but can be made 1 day ahead and chilled, uncovered, until cool, then covered. Reheat in a heavy saucepan over low heat, stirring in about 1/4 cup milk.
Pairing:Pair wine with entrée |
Green peas in cream - Side
3 cups fresh peas (shelled from 3 to 6 pounds peas in pods) or thawed frozen peas (1 pound)
2 tablespoons sugar
1/2 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon finely chopped chervil, chives, or mint
Bring a large heavy saucepan of salted water (4 teaspoons salt for 2 quarts water) to a rolling boil, then slowly add peas so water maintains a boil. Stir in sugar and cook peas, uncovered, until tender, 5 to 12 minutes, depending on size of peas.
Drain peas in a colander.
Boil cream in saucepan until reduced by half, 2 to 3 minutes. Add butter, peas, 1/4 teaspoon pepper, and salt to taste and cook over medium heat, stirring, until butter is melted and peas are warmed through. Stir in chervil.
Pairing:Pair wine with entrée |
Spicy peanut soup with chicken - Dinner
1 pound skinless boneless chicken breast halves, cut into 3/4- to- 1-inch cubes
1 tablespoon hot sauce
4 cups low-salt chicken broth
1/3 cup creamy peanut butter (do not use natural or old-fashioned)
2 tablespoons tomato paste
5 tablespoons butter
1 1/2 cups chopped onion
2 medium zucchini, trimmed, cut into 1/2-inch cubes
2 tablespoons all purpose flour
1 cup drained canned diced tomatoes in juice
Combine chicken cubes and hot sauce in medium bowl and toss to coat well. Sprinkle with salt and pepper and toss again. Whisk chicken broth, peanut butter, and tomato paste in another medium bowl to blend.
Melt butter in large pot over medium-high heat. Add chopped onion and zucchini; sauté until tender, about 8 minutes. Add chicken and sauté until no longer pink on outside, about 3 minutes. Sprinkle with flour and cook 1 minute, stirring occasionally.
Add broth mixture and tomatoes to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes. Season soup to taste with salt and pepper. Serve.
Pairing:none |
Tuscan beef stew with polenta - Dinner
For stew
3 tablespoons olive oil
1 red onion, cut into medium dice
3 carrots, peeled and cut into 1/2-inch pieces
3 stalks celery, cut into 1/2-inch pieces
2 pounds stew beef, such as boneless chuck, trimmed of excess fat and cut into 1-inch cubes
2 1/2 cups dry red wine
8 sprigs fresh thyme
3 medium tomatoes, halved
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For polenta
1 tablespoon olive oil
4 cups vegetable stock or broth
1 cup polenta (coarse cornmeal)
Make stew
In heavy, large saucepan over moderately high heat, heat oil until hot but not smoking. Add onion, carrot, and celery and sauté, stirring occasionally, until light golden brown, about 10 minutes. Add beef and sauté, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil. Add tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until beef is tender, about 2 hours.
While beef is simmering, make polenta
Pour olive oil into large serving bowl and swirl to coat. Set aside.
In heavy, large pot over moderately high heat, bring stock to boil. Lower heat to moderate and slowly add polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 10 minutes. Transfer to oil-coated serving bowl and keep warm.
Serve
When beef is tender, use tongs to remove tomato skins (if desired) and thyme sprigs. Transfer stew to large serving bowl. Serve polenta alongside.
Cook's note: If you're short on time, instant polenta can be substituted for regular. The cooking method will be the same, but it should be ready in about 3 minutes.
Pairing:none |
Fish tagine with tomatoes, capers, and cinnamon - Dinner
3/4 teaspoon ground cumin
1/4 cup extra-virgin olive oil
1 (15-ounce) can stewed tomatoes, chopped
1 1/2 tablespoons drained capers
1/2 teaspoon cinnamon
4 (6-ounce) pieces hake or halibut fillet (about 1-inch-thick)
Heat cumin in oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until fragrant, about 1 minute. Stir in tomatoes, capers, cinnamon, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, about 10 minutes.
Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then add to skillet. Cover and simmer until fish is just cooked through, 7 to 10 minutes.
Pairing:If you prefer white Sauvignon Blanc if red Pinot Noir |
Lemon gnocchi with spinach and peas - Dinner
1 cup frozen baby peas (not thawed)
1/2 cup heavy cream
1/4 teaspoon dried hot red-pepper flakes
1 garlic clove, smashed
3 cups packed baby spinach (3 ounces)
1 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 pound dried gnocchi (preferably De Cecco)
1/4 cup grated parmesan
Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.
Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.
Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.
Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.
Pairing:Greco di Tufo or Cahrdonnay |
Rosemary pork chops - Dinner
3 garlic cloves
2 teaspoons coarsely chopped rosemary
3 tablespoons olive oil
4 (1/2-inch-thick) bone-in rib pork chops (1 1/2 pounds)
Accompaniment: lemon wedges
Preheat broiler.
Mince and mash garlic to a paste with a pinch of salt, then stir together with rosemary, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Rub mixture all over chops.
Broil chops on a broiler pan about 4 inches from heat, turning once, until just cooked through, about 8 minutes total. Let stand 5 minutes.
Pairing:Cabernet Sauvignon, Shiraz or Merlot |
Herbed fillet of beef with tomato madeira confit - Dinner
For beef
2 tablespoons finely chopped garlic
1/4 cup finely chopped shallot
2 tablespoons finely chopped thyme
1 1/2 teaspoons finely chopped rosemary
1 tablespoon extra-virgin olive oil
2 tablespoons kosher salt
1 (4- to 4 1/2-pound) trimmed beef tenderloin roast, tied
For tomato madeira confit
8 large garlic cloves
1/3 cup extra-virgin olive oil
4 (14-ounce) cans diced tomatoes, drained
1/2 teaspoon finely chopped thyme
1/2 teaspoon finely chopped rosemary
1/2 California or 1 Turkish bay leaf
1/4 teaspoon sugar
1 cup Madeira (preferably Verdelho), divided
1/4 cup water
Marinate beef:
Stir together garlic, shallot, herbs, oil, kosher salt, and 2 teaspoons pepper, then rub all over beef. Marinate in a sealed large bag, chilled, 1 day.
Let stand at room temperature 1 hour before roasting.
Make confit:
Cook garlic in oil in a large heavy skillet over medium-low heat, turning occasionally, until golden, 10 to 15 minutes. Add tomatoes, thyme, rosemary, bay leaf, sugar, 1/4 teaspoon table salt, 1/8 teaspoon pepper, and 1/2 cup Madeira and briskly simmer, stirring frequently and crushing tomatoes with a heatproof rubber spatula, until tomatoes start to break down and oil separates slightly, about 1 hour.
Mash garlic into tomatoes with spatula, then stir in 1/4 cup Madeira. Discard bay leaf.
Roast beef:
Preheat oven to 350°F with rack in middle.
Roast beef in a 17- by 11-inch shallow heavy baking pan until an instant-read thermometer inserted into center of thickest part of meat registers 120°F, 35 to 45 minutes.
Transfer to a cutting board and let stand, loosely covered with foil, 15 to 20 minutes (temperature of meat will rise to about 130°F, for medium-rare).
Meanwhile, add water and remaining 1/4 cup Madeira to baking pan and deglaze over medium-low heat, stirring and scraping up brown bits, 1 minute. Stir into tomato confit.
Cut off and discard string from beef, then cut meat into 1/2-inch-thick slices. Serve with confit.
Cooks' note: Confit, without pan juices, can be made 3 days ahead and chilled, covered. Reheat and stir in pan juices from beef.
Pairing:Super Tuscan |
Vegetarian Pad Thai - Dinner
12 ounces dried flat rice noodles (1/4 inch wide; sometimes called pad Thai or banh pho)
3 tablespoons tamarind (from a pliable block)
1 cup boiling-hot water
1/2 cup light soy sauce
1/4 cup packed light brown sugar
2 tablespoons Sriracha (Southeast Asian chile sauce)
1 bunch scallions
4 large shallots
1 (14- to 16-ounce) package firm tofu
1 1/2 cups peanut or vegetable oil
6 large eggs
4 garlic cloves, finely chopped
2 cups bean sprouts (1/4 pound)
1/2 cup roasted peanuts, coarsely chopped
Equipment: an adjustable-blade slicer; a well-seasoned 14-inch flat-bottomed wok
Accompaniments: lime wedges; cilantro sprigs; Sriracha
Soak noodles in a large bowl of warm water until softened, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
Meanwhile, make sauce by soaking tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Force mixture through a sieve into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and Sriracha, stirring until sugar has dissolved.
Cut scallions into 2-inch pieces. Halve pale green and white parts lengthwise.
Cut shallots crosswise into very thin slices with slicer.
Rinse tofu, then cut into 1-inch cubes and pat very dry.
Heat oil in wok over medium heat until hot, then fry half of shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes. Carefully strain mixture through a fine-mesh sieve into a heatproof bowl. Reserve shallot oil and spread fried shallots on paper towels. (Shallots will crisp as they cool.) Wipe wok clean.
Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Pour off frying oil and reserve.
Lightly beat eggs with 1/4 teaspoon salt. Heat 2 tablespoons shallot oil in wok over high heat until it shimmers. Add eggs and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
Heat wok over high heat until a drop of water evaporates instantly. Pour in 6 tablespoons shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) 3 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.
Stir in additional sauce if desired, then stir in eggs and transfer to a large shallow serving dish.
Sprinkle pad Thai with peanuts and fried shallots and serve with lime wedges, cilantro sprigs, and Sriracha.
Pairing:none |
Curry-dusted scallops with pea puree - Dinner
1 (10-ounce) package frozen baby peas (not thawed)
1/4 cup water
2 tablespoons unsalted butter
2 scallions, chopped (about 1/2 cup)
1 to 2 tablespoons fresh lime juice
2 teaspoons curry powder
1 1/2 pounds sea scallops, tough ligament removed from side of each
1 tablespoon vegetable oil
Cook peas on stovetop with water (1/4 cup) according to package directions (do not drain). Pulse in a food processor with cooking water, butter, scallions, lime juice (to taste), and 1/4 teaspoon salt to a coarse purée. Season with salt.
Stir together curry powder and 1/2 teaspoon each of salt and pepper on a plate. Pat scallops dry and coat all over with curry mixture.
Heat oil in a large nonstick skillet over medium-high heat until hot, then sauté scallops in 2 batches, turning once, until browned and just cooked through, about 4 minutes per batch. Transfer with tongs to a clean plate. Serve scallops over pea purée.
Pairing:Viognier |
Beef and napa cabbage stir-fry - Dinner
1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned)
2 teaspoons oyster sauce
1 tablespoon cornstarch
1 pound flank steak
3 tablespoons vegetable oil, divided
3 garlic cloves, smashed
1 (1-inch) piece peeled ginger, cut into 1/4-inch-thick slices
1 pound Napa cabbage, leaves and stems separated if desired, then cut into 1 1/2-inch pieces
Equipment: a well-seasoned 14-inch flat-bottomed wok
Garnish: chopped scallion
Stir together soy sauce, vinegar, oyster sauce, and cornstarch.
Pat steak dry, then halve lengthwise and cut crosswise into 1/4-inch-thick slices. Toss with 1/2 teaspoon salt and 1 teaspoon pepper.
Heat wok over high heat until a drop of water evaporates immediately. Add 2 tablespoons vegetable oil, swirling to coat, then stir-fry garlic and ginger until golden and fragrant, about 30 seconds. Add beef, quickly spreading pieces in 1 layer on bottom and sides of wok. Cook, undisturbed, 2 minutes, then stir-fry until meat is just browned but still pink in center, about 1 minute. Transfer to a bowl.
Wipe wok clean, then swirl in remaining tablespoon oil and stir-fry cabbage stems over high heat until crisp-tender, about 2 minutes. Add cabbage leaves and beef with juices, then stir soy mixture and add. Stir-fry until sauce is simmering and slightly thickened, 1 to 2 minutes. Discard ginger if desired; season with salt.
Pairing:Gewürztraminer, Torrentes or Riesling |
Broccoli almondine - Side
1 1/2 pounds broccoli, stems peeled, then head cut into 2-inch-wide spears
1/2 stick unsalted butter
1/3 cup sliced almonds
1 tablespoon fresh lemon juice
Cook broccoli in a steamer rack over boiling water in a large wide pot, covered, until stems are just tender when pierced with a knife, 8 to 12 minutes. Remove steamer from pot and discard cooking water. Cool broccoli 5 minutes.
Meanwhile, heat butter in pot over medium heat until foam subsides, then cook almonds, stirring, until butter and nuts are golden and have a nutty aroma, 2 to 3 minutes. Stir in lemon juice and 1/2 teaspoon salt. Add broccoli and toss.
Pairing:Pair wine with entree |
Bulgur pilaf with dried apricots - Side
1/2 cup finely chopped onion
2 tablespoons olive oil
1/4 teaspoon ground allspice
1/8 teaspoon cayenne
1/8 teaspoon cinnamon
1 cup bulgur
1 1/2 cups water
1/4 cup chopped California dried apricots
Cook onion in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, about 5 minutes.
Add spices and cook, stirring, 1 minute. Stir in remaining ingredients with 1/2 teaspoon salt and simmer, covered, until liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes.
Fluff with a fork before serving.
Pairing:Pair wine with entree you choose |
Crab bisque - Dinner
12 live or frozen uncooked blue crabs (3 to 3 1/2 pound), rinsed well
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
2 large garlic cloves, crushed
1 Turkish or 1/2 California bay leaf
4 large thyme sprigs
1 whole clove
1/4 teaspoon black peppercorns
1/2 cup Cognac or other brandy
1 cup dry white wine
1 3/4 cups reduced-sodium chicken broth
6 cups water
1/3 cup long-grain white rice
1 teaspoon finely chopped tarragon
2 teaspoons fresh lemon juice
Large pinch of cayenne
1/2 pound lump crabmeat, at room temperature 30 minutes, picked over
Equipment: an 8- to 10-qt pot with tight-fitting lid; a meat pounder or a rolling pin without handles
Accompaniment: crab butter (optional)
If using live crabs, add to pot of boiling water using tongs. Cover pot and cook over high heat until crab shells are red, 5 to 6 minutes. Drain crabs in a colander.
Put crabs (cooked or frozen uncooked) into a large metal roasting pan. Cover with a clean kitchen towel and pound shells with meat pounder to crush (including claws).
Heat butter and oil in same pot over medium-high heat until foam subsides, then cook onion, carrot, celery, and garlic with bay leaf, thyme, clove, peppercorns, and 1/2 teaspoon salt, stirring occasionally, until softened, about 5 minutes. Add Cognac, wine, and crushed crabs and bring to a boil. Add broth and water and return to a boil. Skim foam, then simmer, covered, stirring and skimming occasionally, 1 hour.
Put colander in a large bowl, then drain crab broth, reserving solids for crab butter (if making). Transfer broth to a medium saucepan.
Ladle out 2 cups broth and transfer to a 1-quart saucepan. Add rice and simmer, covered, until very tender, 15 to 20 minutes (not all of liquid will be absorbed).
Blend together rice with cooking liquid and 1 cup more crab broth in a blender until smooth (use caution when blending hot liquids), then add to remaining broth in medium saucepan.
Just before serving, reheat bisque over medium heat until hot, then stir in tarragon, lemon juice, cayenne, and 1/8 teaspoon pepper.
Ladle bisque into bowls and spoon a little crabmeat into center, then drizzle with some of crab butter (if making).
Cooks' note: Bisque, without tarragon, lemon juice, final seasoning, crabmeat, and crab butter, can be made 2 days ahead and chilled, uncovered, until cool, then covered. Thin slightly with water if necessary while reheating, then proceed with recipe.
Pairing:Sauvignon Blanc or dry Rose |
Mustard-glazed baby carrots - Side
1 pound peeled baby carrots
2 tablespoons unsalted butter
1 teaspoon sugar
1 tablespoon country-style Dijon mustard (or 1/2 tablespoon each Dijon and whole-grain mustard)
Cook carrots in a pot of boiling salted water (2 teaspoons salt for 4 quarts water) until just tender, about 8 minutes. Drain.
Melt butter in pot over medium heat, then stir in sugar. Add mustard and carrots and stir to coat. Season with salt and pepper.
Pairing:Pair wine with entrée |
Seafood spaghetti - Dinner
For octopus
2 pound cleaned frozen octopus, thawed and rinsed
2 cups water
1 Turkish or 1/2 California bay leaf
For tomato sauce
1 (14- to 15-ounce) can whole tomatoes in juice, drained, reserving juice, and coarsely chopped
2 tablespoons chopped basil
2 tablespoons extra-virgin olive oil
For basil purée
3/4 cup packed basil leaves
1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter, softened
For seafood and pasta
1 pound spaghetti
6 garlic cloves
1/3 cup extra-virgin olive oil
1 pound large shrimp in shell, peeled, leaving tail fan attached, and deveined
3/4 pound cultivated mussels, rinsed
3/4 pound baby squid, cleaned, bodies cut into 1/4-inch rounds, and tentacles left whole
Equipment: a pressure cooker
Cook octopus:
Put octopus in pressure cooker with water, bay leaf, and 1/2 teaspoon salt and seal pressure cooker with lid, then cook at high pressure according to manufacturer's instructions 10 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. Remove lid. Transfer octopus to a cutting board, reserving 1/2 cup cooking liquid. Cut off and discard head, then cut tentacles into 1-inch pieces.
Make tomato sauce:
Simmer tomatoes with their juice, basil, and oil in a heavy medium saucepan over medium heat, uncovered, stirring and mashing tomatoes occasionally, until thick and reduced to about 3/4 cup, 20 to 25 minutes.
Make basil purée:
Purée basil, oil, butter, and 1/2 teaspoon salt in a blender, scraping down side as necessary, until smooth. Transfer to a small bowl.
Cook pasta and seafood:
Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
Meanwhile, purée garlic and oil in cleaned blender until smooth. Heat a dry 12-inch heavy skillet (not nonstick) over high heat until hot, 2 to 3 minutes. Add oil mixture, then immediately add octopus, shrimp, and mussels and sauté, stirring occasionally, until shrimp are browned on edges and mussels begin to open, 2 to 3 minutes. Add tomato sauce and reserved octopus-cooking liquid and cook, stirring, until mussels just open wide and shrimp are just cooked through, about 2 minutes more (discard any unopened mussels). Season with salt and pepper.
Drain pasta and return to pot. Add squid to hot seafood in skillet, stirring to combine, then add to hot pasta and toss to combine (squid will cook as it is being tossed). Serve drizzled with all of basil purée.
Cook's notes:
" If you do not have a pressure cooker, octopus can be simmered in a 4-quart pot with bay leaf, 1/2 teaspoon salt, and 4 cups water, covered, turning occasionally, until tender, 1 to 1 1/2 hours.
" Octopus can be cooked 1 day ahead and chilled, uncovered, until cool, then covered.
" Tomato sauce can be made 1 day ahead and chilled, covered.
Pairing:Nero d'Avola from Sicily or Cannonau from Sardinia |
Lamb chops with pomegranate relish - Dinner
2 large oranges, segmented
1/3 cup red wine (such as Pinot Noir)
1/4 cup unsweetened pomegranate concentrate (found at gourmet markets)
3 tablespoons honey
1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 teaspoon dried oregano
16 baby lamb chops, frenched (ask your butcher to do it), fat trimmed to 1/8 inch
1 cup pomegranate seeds
1/3 cup finely diced Vidalia onion
1/4 cup chopped fresh mint
1 1/2 teaspoons fresh lemon juice
Cut orange segments into 1/8-inch pieces over a bowl; collect juice (about 1/3 cup); set orange segments aside. Whisk orange juice, wine, pomegranate concentrate, 2 tablespoons of honey, oil, garlic and oregano in a bowl. Arrange lamb in a 9" x 13" baking dish; pour marinade over lamb. Cover; chill 1 to 2 hours, turning once. Combine cut orange, pomegranate seeds, onion, mint, remaining 1 tablespoon honey and lemon juice in a bowl. Toss gently; chill. Heat a grill or grill pan to medium-high. Remove lamb from dish, pat dry and grill to desired doneness (3 minutes per side for medium-rare). Let rest 1 to 2 minutes. Serve topped with relish.
Pairing:Cabernet Franc or Saint Emilion Bordeaux |
Thai-style chicken curry - Dinner
2 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken, cut into 1-inch pieces
1 (14- to 15-ounce) can Thai coconut soup (Tom Kha or Tom Kha Kai)
1 tablespoon Thai green-curry paste
3/4 pounds fresh pineapple chunks (about 2 cups)
1 (15-ounce) can straw mushrooms, rinsed and drained
Accompaniment: rice
Garnish: cilantro sprigs
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté chicken with 1/4 teaspoon salt until golden brown and just cooked through, 4 to 6 minutes. Transfer to a bowl.
Simmer soup in skillet with curry paste and pineapple chunks, uncovered, stirring occasionally, until liquid is reduced by about one fourth, about 5 minutes.
Return chicken with any juices from bowl to skillet and stir in mushrooms, then simmer 1 minute.
Pairing:none |
Smoked salmon chowder - Dinner
1 tablespoon olive oil
3 medium leeks, white and light green parts only, rinsed and sliced (about 3 cups)
1 garlic clove, minced
1 large russet potato, peeled and cubed
1 large stalk celery, chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups vegetable broth
2 tablespoons tomato paste
2 cups milk (any fat content)
8 ounces smoked salmon, flaked
1/2 cup heavy cream
2 tablespoons chives, chopped
1. Heat the olive oil in a large, heavy-bottomed pot over low heat. Add the leeks and garlic and sautéthem for 2 minutes.
2. Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly.
3. Add the broth and simmer until the potato is tender, about 15 minutes.
4. Add the tomato paste and milk, then the salmon, and bring the mixture back to a simmer for a few minutes (but don't let it boil, or the milk will separate).
5. As it simmers, stir in the cream.
6. Remove from heat, garnish with the chives, and serve.
Pairing:If you prefer white, Chardonnay, If red Pinot Noir |
Fettuccine with brussels sprouts and pine nuts - Dinner
3/4 pound Brussels sprouts, trimmed
1/2 pound dried egg fettuccine
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 tablespoons pine nuts
Accompaniment: grated Parmigiano-Reggiano
Slice Brussels sprouts in a food processor fitted with slicing disk.
Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1 to 2 minutes. Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then sauté over medium-high heat until tender and lightly browned, about 4 minutes.
Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.
Pairing:Greco di Tufo or Chardonnay |
Fried chicken masala - Dinner
For the buttermilk brine
3 cups buttermilk
1/4 cup kosher salt
2 tablespoons sugar
1 1/2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon ground peppercorns
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 chicken (3 1/2 to 4 pounds), cut into 8 serving pieces Canola oil, for frying 2 cups all-purpose flour 2 teaspoons ground coriander 2 teaspoons garam masala
2 teaspoons ground peppercorns
1 teaspoon turmeric
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
To make the brine, mix the buttermilk with all of the spices in a large bowl. Transfer to a gallon-sized resealable plastic bag. Add the chicken, turn to coat, and refrigerate overnight.
Heat 1 inch of canola oil in a large heavy-bottomed high-sided skillet over medium-high heat until it reaches 375°F. In a shallow bowl, whisk the flour with the spices and add the chicken pieces. Turn to coat in the flour and let the chicken rest in the flour until the oil gets hot. Tap off the excess flour and add as many pieces of chicken to the skillet as you can. Fry until browned, 6 to 8 minutes. Turn the chicken over and fry until the chicken is deeply browned on the other side, about another 6 to 8 minutes. Using tongs, transfer the chicken pieces to a paper towellined plate to drain. Serve while warm or at room temperature.
Pairing:If you prefer white Sauvignon Blanc if red Pinot Noir |
Miso soup with sweet potato dumplings - Dinner
1 pound sweet potatoes
1 tablespoon canola oil
2 cloves garlic, chopped
1 shallot, chopped
1/8 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups sliced bok choy
1 cup bean sprouts
1 cup edamame, shelled
12 wonton wrappers
3 tablespoons white miso, plus more to taste
2 scallions, thinly sliced
Heat oven to 375°F. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour. Cool, then peel and mash. Heat oil in a small skillet over medium heat. Cook garlic and shallot, stirring, until fragrant, 1 to 2 minutes. Add pepper flakes. Stir garlic mixture, salt and pepper into potatoes. Place bok choy, sprouts and edamame in a pot with 2 cups water and set aside. Lay 1 wonton wrapper in palm of hand. Drop a heaping tablespoon of potato mixture in the center and make a fist to gather edges. Repeat with remaining wrappers and filling. Set dumplings on top of vegetables in pot. Bring to a boil. Cook, covered, until wrappers are translucent, 3 to 6 minutes. Divide veggies and dumplings among 4 bowls. Add 4 cups water to pot. Bring to a boil. Remove from heat. Add miso, stirring until it dissolves. Divide among bowls; top with scallions.
Pairing:Sake |
Mustard-crusted pork with carrots and lentils - Dinner
1 pound precut fresh carrot sticks
5 1/2 tablespoons olive oil, divided
1 (1 1/4-pound) pork tenderloin
2 tablespoons Dijon mustard, divided
1/4 cup fine dry bread crumbs
2 garlic cloves, smashed
2 fresh thyme sprigs
2 (15-ounce) cans lentils, rinsed and drained
2/3 cup reduced-sodium chicken broth
Preheat oven to 425°F with rack in middle.
Toss carrots with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper in a shallow baking pan and roast while preparing pork.
Pat pork dry and sprinkle with 1/2 teaspoon salt. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown pork all over, about 3 minutes total.
Put pork on a work surface and brush with 1 tablespoon mustard. Stir together bread crumbs and 1/2 tablespoon oil, then press onto mustard on pork to form a crust.
Transfer pork to pan with carrots and roast until carrots are browned and tender and an instant-read thermometer inserted into center of meat registers 140 to 145°F, 15 to 22 minutes. Let pork stand 5 minutes; keep carrots warm, covered (or continue roasting if needed).
While pork roasts, heat remaining 2 tablespoons oil with garlic and thyme in a small saucepan until fragrant, about 1 minute. Stir in lentils, broth, and remaining tablespoon mustard and cook until heated through. Season with salt and pepper and discard thyme. Serve pork with carrots and lentils.
Pairing:Pinot Noir or Côtes du Rhône |
Shrimp with indian-spiced potatoes - Dinner
1 pound peeled and deveined medium shrimp (not cooked)
5 tablespoons vegetable oil, divided
4 teaspoons minced peeled ginger, divided
3 garlic cloves, forced through a garlic press, divided
1 tablespoon curry powder
1/2 teaspoon turmeric
Rounded 1/4 teaspoon cayenne
8 scallions, chopped
2 (1-pound) packages frozen plain hash browns (not thawed)
1 cup frozen peas (not thawed)
Garnish: chopped cilantro; lime wedges
Toss shrimp with 1/4 teaspoon salt. Heat 1 tablespoon oil in a large heavy nonstick skillet over medium-high heat until hot, then cook half of ginger and half of garlic, stirring, until fragrant, about 1 minute. Add shrimp and cook, stirring, until just cooked through, about 2 minutes. Transfer to a dish and cover.
Wipe skillet clean and heat remaining 1/4 cup oil over medium-high heat until hot, then cook remaining ginger and garlic, stirring, until fragrant, about 1 minute. Add spices and cook, stirring, 1 minute. Add scallions and 1 1/4 teaspoons salt and cook, stirring, until softened. Stir in hash browns and peas and cook, stirring occasionally, until heated through and potatoes are golden and crisp in patches, about 10 minutes. Stir into shrimp.
Pairing:Sake |
Pumpkin, corn, and lemongrass soup - Dinner
1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer layers discarded
1 large onion, chopped
2 tablespoons unsalted butter
2 tablespoons olive oil
1 3/4 pounds kabocha or butternut squash, peeled, seeded, and cut into 1-inch pieces (4 cups)
2 1/2 cups fresh or frozen corn kernels (10 ounces; from 2 to 3 ears)
5 cups water
Garnish: cilantro leaves
Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife.
Cook lemongrass, onion, and 1 teaspoon salt in butter and oil in a heavy medium pot over medium-low heat, stirring occasionally, until onion is softened, about 10 minutes. Add squash, corn, water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil over high heat.
Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass.
Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Season with salt and pepper and reheat if necessary.
Cooks' note: Soup can be made 2 days ahead and chilled, uncovered, until cool, then covered. Reheat over medium heat, stirring occasionally.
Pairing:Sauvignon Blanc or dry Rose |
Eggplant cannelloni - Dinner
1 tablespoon olive oil
4 large shallots, sliced
4 cloves garlic
2 jars (12 ounces each) roasted red peppers, drained
Juice of 1 orange (about 1/2 cup)
2 medium eggplants, cut lengthwise into 1/2-inch slices
Olive oil cooking spray
4 ounces goat cheese
4 kalamata olives, pitted and minced
1 teaspoon capers, chopped
2 tablespoons chopped fresh parsley
Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3 to 5 minutes. Add peppers and juice; bring to a boil. Lower heat; simmer until peppers are soft, about 5 minutes. Cool. Puree in a blender. Pour into a 9" x 13" baking dish. Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400°F. Mash cheese, olives, capers and 1 tablespoon of the parsley in a bowl. Place 1 tablespoon of filling at the end of each eggplant slice; roll up. Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 1 tablespoon parsley.
Pairing:Chianti or Sangiovese based wine |
Chinese barbecued baby back ribs - Dinner
3 tablespoons chopped peeled ginger
2 tablespoons chopped garlic
1/3 cup soy sauce
2 tablespoons vegetable oil
1/2 cup hoisin sauce
2 tablespoons honey
4 pounds baby back ribs (2 to 4 racks)
Preheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil.
Purée ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey. Reserve 1/2 cup sauce and coat ribs with remainder.
Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40 minutes.
Turn on broiler. Brush ribs, meaty sides up, with remaining sauce. Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 8 minutes.
Pairing:Petite Sirah or Zinfandel |
Stir-fried baby bok choy with garlic - Side
1/3 cup reduced-sodium chicken broth
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
3 tablespoons peanut or vegetable oil
1/4 cup thinly sliced garlic (about 8 cloves)
2 lb baby or Shanghai bok choy, halved lengthwise
2 teaspoons Asian sesame oil
Equipment: a well-seasoned 14-inch flat-bottomed wok with a lid
Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.
Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.
Cooks' note: Baby bok choy can be washed, dried, and halved 1 day ahead. Chill, wrapped in paper towels, in a sealed bag.
Pairing:Pair wine with entrée |
Chicken and dumplings - Dinner
For the soup
2 tablespoons olive oil
1 (3-pound) chicken, cut into pieces
1/4 cup flour, seasoned with salt and pepper to taste
1 medium yellow onion, peeled and cut into large chunks
2 carrots, peeled and cut into large chunks
2 stalks celery, cut into large chunks
1 bay leaf
1 sprig thyme
1/4 teaspoon turmeric
Kosher salt and freshly ground black pepper to taste
4 cups low-sodium chicken broth
Fresh parsley
For the dumplings
1 1/2 cups flour
2 teaspoons baking powder
1/2 cup coarsely ground cornmeal
1 tablespoon sugar
1 teaspoon kosher salt
1 3/4 cups heavy cream
1. In a wide, heavy pot with a tight-fitting lid, heat the olive oil.
2. Dredge the chicken pieces in the seasoned flour, then brown them in the oil over medium heat, about 2 minutes a side. Remove and set aside.
3. Add the onion to the pot and cook for 2 minutes.
4. Add the carrots, celery, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more.
5. Stir in the broth.
6. Return the chicken to the pot, cover, and simmer for 15 minutes.
7. Meanwhile, in a large bowl, combine the first five dumpling ingredients.
8. Add the cream and mix until just combined.
9. Drop about 12 heaping tablespoons of the dumpling mixture into the pot. Cover and simmer for 12 minutes more.
10. To serve, scoop the dumplings and chicken into bowls, then cover with broth. Garnish with the parsley.
TIP For quicker dumplings, mix 1 egg with 1/2 cup milk, then add the mixture to 1 1/2 cups Bisquick and stir to combine.
Pairing:Sancerre or any crisp white |
Cider-glazed lamb chops - Dinner
1 cup unfiltered apple cider
2 tablespoons minced peeled ginger
2 tablespoons minced garlic
3 tablespoons soy sauce
3 tablespoons rice vinegar (not seasoned)
1 tablespoon mild honey
8 rib lamb chops (3/4 inch thick), cut from 1 rack
1 scallion, finely chopped
Boil cider, ginger, garlic, soy sauce, vinegar, and honey in a small saucepan until reduced to about 1/4 cup, 10 to 12 minutes. Cool completely. Reserve 2 tablespoons glaze for drizzling.
Preheat broiler.
Pat lamb chops dry and sprinkle with 1/2 teaspoon salt (total). Arrange on rack of a broiler pan and brush top of chops with half of glaze. Broil 3 to 4 inches from heat 3 minutes. Turn over and brush with remaining glaze, then broil 3 to 4 minutes more for medium-rare. Transfer chops to a plate and drizzle with reserved glaze. Let stand 5 minutes, then sprinkle with scallion.
Pairing:If you prefer white Riesling if red Pinot Noir |
Pinto-bean mole chili - Dinner
2 medium dried ancho chiles, wiped clean
1 dried chipotle chile, wiped clean
1 teaspoon cumin seeds, toasted and cooled
1 teaspoon dried oregano, crumbled
Rounded 1/8 teaspoon cinnamon
2 medium onions, chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
3 medium zucchini and/or yellow squash, quartered lengthwise and cut into 1/2-inch pieces
3/4 pound kale, stems and center ribs discarded and leaves coarsely chopped
1 teaspoon grated orange zest
1/8 teaspoon sugar
1 ounce unsweetened chocolate, finely chopped (3 tablespoons)
1 (14 1/2-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
1 1/4 cups water
3 (15-ounce) cans pinto beans, drained and rinsed
Equipment: an electric coffee/spice grinder
Accompaniments: rice; chopped cilantro; chopped scallions; sour cream
Slit chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until pliable and slightly changed in color, about 30 seconds. Tear into small pieces.
Pulse cumin seeds and chiles in grinder until finely ground. Transfer to a small bowl and stir in oregano, cinnamon, and 1 1/2 teaspoons salt.
Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute, then add chile mixture and cook, stirring, 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes. Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes.
Stir in beans and simmer 5 minutes. Season with salt.
Cooks' note: Chili improves in flavor if made 1 to 2 days ahead. Chill, uncovered, until cool, then cover.
Pairing:Zinfandel or Margaritas |
Parsnip puree - Side
10 medium parsnips (4 pounds total), peeled and chopped into 1/2-inch-thick slices
12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup chicken stock or low-sodium chicken broth
1 tablespoon fine sea salt
2 teaspoons freshly ground black pepper
In heavy large pot combine parsnips with enough cold water to cover. Place over moderately high heat, cover, and bring to a boil. Continue boiling until tender, about 30 to 45 minutes. Drain. Working in 2 batches, pureé hot parsnips, butter, and chicken stock until smooth. Transfer to large serving dish, stir in salt and pepper, and serve immediately.
Pairing:Pair wine with entrée |
Sweet potatoes, apples, and braising greens - Side
4 medium sweet potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8-inch slices
5 tablespoons unsalted butter, plus 3 tablespoons melted
1 tablespoon fine sea salt
2 teaspoons freshly ground black pepper
3 medium baking apples, such as Sierra Beauty or Granny Smith, peeled, cored, and cut into quarters
6 cups loosely packed braising greens such as kale, chard, or collard greens, stems removed and torn into 2-inch strips
1/4 cup loosely packed fresh parsley leaves, coarsely chopped
Preheat oven to 400°F.
On foil-lined baking sheet, toss potato slices with 3 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm.
In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm.
In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper. Serve hot.
Pairing:none |
Fish with creamy leeks - Dinner
1/2 cup sour cream
1 1/2 teaspoons all-purpose flour
2 medium leeks (white and pale green parts only), thinly sliced
2 tablespoons unsalted butter
2/3 cup water, divided
4 (6-ounce) pieces thick white-fish fillets such as pollock or Pacific cod, skinned
1 tablespoon chopped dill
Whisk together sour cream and flour.
Wash leeks, then put in a large heavy skillet with butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with parchment, then with a lid, and simmer over medium heat, stirring once or twice, until leeks are tender, about 10 minutes.
Stir in sour-cream mixture and remaining 1/3 cup water.
Season fish with 1/4 teaspoon each of salt and pepper, then add to leeks and cook, covered with parchment and lid, until just cooked through, 8 to 10 minutes. Serve sprinkled with dill.
Pairing:If you prefer white Chardonnay if red Pinot Noir |
Pumpkin stuffed with vegetable stew - Dinner
1 fennel bulb with fronds
2 medium parsnips (1/2 pound total), peeled, quartered, cored, and cut into 1-inch pieces
1/2 pound celery root (sometimes called celeriac; 1/2 of 1 medium), peeled and cut into 1-inch pieces
3 medium carrots, peeled and cut into 1-inch pieces
14 small shallots (about 1 pound), peeled and left whole, plus 1/2 cup chopped
3 tablespoons olive oil, divided 2 red bell peppers
1 (8- to 9-lb) pumpkin (preferably cheese, pie, or Sweet Meat variety)
Roasted-vegetable and wine sauce, heated
3 tablespoons unsalted butter
1/2 pound fresh cremini mushrooms, trimmed and halved
1/4 pound fresh chanterelle mushrooms, trimmed
1 pound seitan (seasoned wheat gluten), cut into 1/2-inch pieces
1 teaspoon chopped thyme, divided
1 tablespoon chopped flat-leaf parsley
1/2 teaspoon grated lemon zest
Roast root vegetables:
Preheat oven to 450°F with rack in middle. Chop enough fennel fronds to measure 1 tablespoon and reserve, then discard stalks and remaining fronds. Halve bulb lengthwise, then core and cut lengthwise into 1-inch wedges.
Toss fennel wedges, parsnips, celery root, carrots, and whole shallots with 2 tablespoons oil, teaspoon salt, and 1/4 teaspoon pepper in a 17- by 12-inch shallow baking pan until coated, then roast, stirring occasionally, until lightly browned and almost tender, 30 to 40 minutes. Remove vegetables from oven. Leave oven on.
Prepare peppers and pumpkin while vegetables roast:
Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blistered, 5 to 8 minutes.
Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers and discard stems and seeds. Cut peppers lengthwise into 1-inch strips.
Remove top of pumpkin by cutting a circle (6 inches in diameter) around stem with a small sharp knife. Scrape out and discard seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; do not discard top), then sprinkle flesh with 1/2 teaspoon salt and 1/8 teaspoon pepper. Put pumpkin in a large roasting pan.
Stuff and roast pumpkin:
Pour 1 1/2 cups sauce into pumpkin and cover with top, then brush all over with remaining tablespoon oil. Roast 1 hour.
While pumpkin roasts, heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté chopped shallots until softened. Add mushrooms and sauté until they are browned and begin to give off liquid, about 8 minutes. Add wheat gluten and 1/2 teaspoon thyme, then stir in 1 1/2 cups more sauce and bring to a simmer. Remove from heat and fold in roasted root vegetables and peppers, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
After pumpkin has roasted 1 hour, spoon vegetable filling into it, then cover with top. Roast until pumpkin is tender when pierced with a fork, vegetables are tender, and filling is hot, about 30 minutes more. Transfer pumpkin to a platter using 2 sturdy metal spatulas.
Stir together fennel fronds, parsley, zest, and remaining 1/2 teaspoon thyme and sprinkle half of it over filling. Stir remainder into remaining sauce and serve sauce on the side.
Cooks' notes:
" Bell peppers can be broiled on rack of a broiler pan about 2 inches from heat, turning occasionally, 6 to 8 minutes.
" Peppers can be roasted and peeled up to 2 days ahead and chilled, covered.
" Root vegetables can be roasted 1 day ahead and chilled, covered. Bring to room temperature before using.
" Pumpkin can be cut, scraped, and seasoned 1 day ahead and chilled, covered. Pour out any accumulated liquid and bring pumpkin to room temperature before proceeding with recipe.
Pairing:Beaujolais or dry Rose |
Rib-eye steaks in red-wine sauce - Dinner
4 (1/2-inch-thick) boneless rib-eye steaks (2 pounds total)
2 tablespoons vegetable oil, divided
2 garlic cloves, finely chopped
3/4 cup dry red wine
1/4 cup water
1 1/2 teaspoons soy sauce
3 tablespoons unsalted butter, cut into 3 pieces
1 tablespoon chopped flat-leaf parsley
Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.
Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.
Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks.
Pairing:Cabernet Sauvignon or Syrah |
Stuck-pot rice and lentils with pita crust - Side
Salt
1 cup lentils, washed, picked over, and soaked if you like
1 1/2 cups white or brown basmati rice
Freshly ground black pepper
4 tablespoons (1/2 stick) butter or 1/4 cup extra virgin olive oil
Large pinch saffron threads (optional)
1 large onion, thinly sliced
1/2 cup chopped pitted dates or raisins
1 large or 2 small pita breads with pocket, split and halved
1. Bring a medium pot of water to a boil and salt it. Stir in the lentils and return to a boil. Add the rice and return to a boil, then lower the heat so the water bubbles along nicely. (If you're using brown rice, add the rice and lentils to the boiling water at the same time.) Cook undisturbedwhite rice for about 5 minutes, brown rice for about 15 minutes. Drain and set aside. Taste (the rice and lentils will be only partially done), add salt if necessary, and sprinkle with pepper.
2. Melt the butter in a small bowl or pot (or just put the oil in) and stir in the saffron if you're using it.
3. Put half of the melted butter or oil in a large, heavy pot with a tight-fitting lid over medium-high heat. Add the onion, sprinkle with salt and pepper, and cook, stirring occasionally, until lightly browned, about 10 minutes. Stir in the dates, remove, and turn off the heat.
4. Add the remaining butter or oil to the pot. Cover the bottom with the pita pieces. Add half of the rice and lentil mixture, then the onion, and finally the other half of the rice and lentils. Sprinkle it all with 1/3 cup water. Wrap a clean kitchen towel around the lid of the pot so that the corners are on top and don't fall anywhere near the stove and cover the pot. Turn the heat to medium-high. When you hear sizzlingabout 5 minutesturn the heat down to very low. Cook, completely undisturbed, for about 30 minutes, or until the pita starts to smell toastyyou will knowbut not burned. Remove from the heat and let sit for another 5 minutes.
5. Carefully remove the lid and the cloth and turn the pot upside down over a plate. If the pita comes out in a single crust, terrific. If not, use a spatula to scrape the pieces out of the pan and put them on top of the rice. Serve immediately, sprinkled with a bit of salt and pepper if you like.
Stuck-Pot Orange-Scented Rice and Lentils with Pita Crust. Add the julienned zest from 1 orange to the dates (or eliminate the dates if you like) and add 1/2 cup mixed nuts (like pistachios, almonds, and pine nuts) in Step 3. Sprinkle the rice with 1/2 teaspoon or more coarsely ground cardamom seeds.
Stuck-Pot Spicy Rice and Lentils. Here it's the rice that makes the crust: Eliminate the saffron, dates, and pita. Add chopped hot fresh chile to taste and about a tablespoon peeled and minced fresh ginger to the onion in Step 3. Stir in a tablespoon or so of curry powder or garam masala, then gently stir in the rice and lentils.
Stuck-Pot Rice and Beans with Tortilla Crust. Omit the lentils, saffron, and dates. And a chopped bell pepper (any color) with the onion in Step 3. In Step 4, line the pot with tortillas instead of pita. Layer the rice with the onion mixture and a cup or so of drained cooked beans (like black, pinto, or kidney beans).
Pairing:none |
Turkey potpie with cheddar biscuit crust - Dinner
For stock
Carcass and skin from a 12- to 14-pound roast turkey 10 cups water
For filling
1 medium onion, coarsely chopped
2 large carrots, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
1 large parsnip (peeled), cored and cut into 1/2-inch pieces
1 teaspoon chopped thyme
3 tablespoons unsalted butter
1/2 pound mushrooms, trimmed and quartered
1/4 cup all-purpose flour
4 cups roast turkey meat, cut into 1/2-inch pieces
1 (10-ounce) package frozen baby peas, thawed
For biscuit crust
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup coarsely grated extra-sharp Cheddar
1/4 cup grated Parmigiano-Reggiano
3/4 stick cold unsalted butter, cut into 1/2-inch pieces
1 1/4 cups well-shaken buttermilk
Make stock:
Separate parts of carcass and put, along with skin, in an 8-quart pot. Cover bones with water and simmer until liquid is reduced by one third, about 1 1/2 hours. Strain through a fine-mesh sieve into a large bowl. Set aside 3 1/2 cups stock (reserve remainder for another use).
Make filling:
Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.
Make biscuit crust and bake pie:
Preheat oven to 400°F with rack in middle.
Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.
Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
Cooks' notes:
" If using carcass and meat from a brined turkey, filling may need little or no salt.
" Filling can be made in a 12-inch skillet and transferred to a 13- by 9-inch baking pan before topping with biscuit dough.
" You can substitute another turkey stock or reduced-sodium chicken broth for the stock in this recipe. You can also make stock using leftover cooked chicken in place of turkey.
Pairing:none |
Wildflower honey- and whisky-glazed sweet potatoes - Side
1/4 cup (1/2 stick) unsalted butter
1/4 cup light-flavored honey such as wildflower, orange blossom, or clover
2 tablespoons Scotch whisky
2 tablespoons (packed) dark brown sugar
3 pounds orange-fleshed sweet potatoes (yams), peeled and cut into 1-inch chunks
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Preheat oven to 375°F. Butter 2-quart casserole dish.
In small saucepan over moderately high heat, combine butter, honey, whisky, and sugar. Bring to simmer, whisking until butter and sugar are melted, then reduce heat to moderately low and simmer, uncovered, 10 minutes.
In large bowl, toss potatoes with butter mixture, salt, and pepper. Transfer to prepared dish and bake, tossing occasionally, until tender and glazed, about 45 minutes. Serve warm.
Pairing:Pair wine with entrée |
Kale with garlic and cranberries - Side
2 pounds kale (preferably Russian Red), stems and center ribs discarded and leaves coarsely torn
1 tablespoon minced garlic
5 tablespoons olive oil
1/2 cup dried cranberries (2 ounces)
Cook kale in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until almost tender, 5 to 7 minutes. Drain in a colander, then immediately transfer kale to an ice bath to stop cooking. When kale is cool, drain but do not squeeze.
Cook garlic in oil in same pot over medium heat, stirring, until fragrant, about 30 seconds. Add kale, dried cranberries, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, tossing frequently with tongs, until kale is heated through and tender, 4 to 6 minutes.
Pairing:Pair wine with entrée |
Cider-braised chicken - Dinner
1 whole chicken (about 3 1/2 pounds), quartered
3 tablespoons olive oil
2/3 cup unfiltered apple cider
1/2 cup dry white wine
1/2 cup heavy cream
1 tablespoon chopped fresh sage
1 teaspoon Dijon mustard
Sprinkle chicken with 2 teaspoons coarsely ground pepper and 1 teaspoon salt.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chicken, skin side down first, turning once, 8 to 10 minutes total. Transfer to a plate, discarding oil.
Wipe out skillet, then boil remaining ingredients until reduced by half, 3 to 5 minutes. Return chicken to skillet and braise, covered, turning once, until chicken is just cooked through, 25 to 30 minutes. Transfer chicken to a platter. Boil sauce to thicken if necessary. Whisk sauce if separated and season with salt, then pour over chicken.
Pairing:Gewurztraminer or Riesling |
Vegetable barley soup with poached egg - Dinner
1 medium onion, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
1/2 pound fresh shiitake mushrooms
1 teaspoon chopped thyme
1 (14 1/2-ounce) can diced fire-roasted tomatoes
1 qt vegetable stock or broth
3/4 cup quick-cooking barley
5 ounces baby spinach (8 cups)
1 tablespoon distilled white vinegar (optional)
4 large eggs (optional)
Garnish: grated Parmigiano-Reggiano
Cook onion and garlic with 1/2 teaspoon salt in oil in a large heavy saucepan over medium heat, stirring occasionally, until pale golden, about 10 minutes.
Meanwhile, discard stems from mushrooms. Halve caps, then thinly slice crosswise. Add mushrooms and thyme to onion and cook, stirring occasionally, until mushrooms are softened, about 5 minutes. Stir in tomatoes with their juice, stock, barley, and 1/2 teaspoon each of salt and pepper and simmer briskly, covered, stirring occasionally, until barley is tender, 10 to 15 minutes. Stir in spinach and cook 1 minute, then season with salt.
Meanwhile (if using eggs), bring 2 quarts water to a simmer with vinegar and 1 tablespoon salt in a wide medium saucepan.
Break 1 egg into a cup and slide into water. Repeat with remaining eggs, spacing evenly. Poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer to paper towels using a slotted spoon.
Serve soup in bowls, topped with eggs.
Cooks' note: The (optional) eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.
Pairing:none |
Smoked-oyster sticky rice stuffing in lotus leaf - Side
3 cups Asian short-grain sticky ("sweet") rice (1 pound 6 ounces)
12 Chinese dried black mushrooms or dried shiitake mushrooms (1 1/2 inches in diameter; 3 ounces)
2 cups boiling-hot water
2 bunches scallions
4 links Chinese sweet sausage (also called lop chong)
1/2 cup Chinese rice wine, such as Shaoxing, or medium-dry Sherry
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon Asian sesame oil
3 dried lotus leaves (optional)
1 tablespoon peanut or vegetable oil
1/4 cup pine nuts (1 ounce)
1 tablespoon finely chopped peeled ginger
2 (3-ounce) cans smoked oysters (about 1 cup), drained and coarsely chopped
Equipment: a 10-inch (5-cup) deep-dish pie plate; a well-seasoned 14-inch flat-bottomed wok with a lid; 2 small metal or bamboo skewers; a collapsible steamer rack with center stem removed
Cover rice generously with cold water in a large bowl and soak at least 2 hours and up to 12 hours. Drain in a medium-mesh sieve and rinse well under cold running water.
Soak mushrooms in boiling-hot water (2 cups) in a medium bowl, turning mushrooms over occasionally, until softened, about 1 hour. Lift out mushrooms, squeezing excess liquid back into bowl. Cut out and discard stems, then thinly slice caps. Reserve 1 cup mushroom-soaking liquid and discard remainder.
Chop scallions, keeping pale green and white parts separate from dark green parts. Quarter sausages lengthwise, then cut into 1/2-inch pieces.
Stir together reserved mushroom-soaking liquid, rice wine, soy sauce, sugar, sesame oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl until sugar has dissolved.
Fill sink with hot water and soak 2 or 3 lotus leaves (if using) until softened, about 15 minutes. Pat lotus leaves dry. Choose best leaf (some leaves may be blemished or damaged), discarding remainder. Cut out center stem and arrange leaf in pie plate (there will be a lot of overhang), overlapping leaf slightly to cover gap in center.
Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add pale-green and white parts of scallion, pine nuts, and ginger and stir-fry until pine nuts are golden, about 1 minute. Add sausage and mushrooms and stir-fry until mushrooms are golden, 2 to 3 minutes. Add oysters and stir-fry 1 minute. Add rice and stir-fry 2 minutes. Add liquid mixture and bring to a boil, then cook, stirring gently, until liquid has been absorbed, about 2 minutes. Transfer rice mixture to pie plate (with or without lotus-leaf-lining) and smooth top. Fold over sides of leaf (if using) to cover, then secure with skewers.
Set a steamer rack inside cleaned wok and add enough water to reach just below steamer rack, then bring to a boil. Steam stuffing in pie plate on rack, covered with lid, 45 minutes (replenish water as necessary). Remove wok from heat and let stand, covered, 10 minutes, then carefully remove pie plate from steamer with oven mitts. Remove skewer and open leaf, then stir in scallion greens. Fold leaf over to keep warm.
Cooks' notes:
" Stuffing can be made and wrapped in lotus leaf (but not steamed) 1 day ahead and chilled, uncovered, until cool, then covered with a dampened paper towel.
" Mushrooms can be soaked 1 day ahead, then chilled in soaking liquid, covered.
" Stuffing can be kept warm in steamer or in a 350°F oven; for oven, cover stuffing with a dampened paper towel (still in pie plate), then wrap tightly in foil.
Pairing:Pair wine with entrée |
Hickory-bacon and roasted-corn gougeres - Appetizer
4 hickory-smoked bacon slices (1/4 pound)
3/4 cup corn (from 2 medium ears)
1 cup water
1 stick unsalted butter, cut into tablespoon pieces
1/4 teaspoon salt
1 cup all-purpose flour
4 to 5 large eggs
1 1/2 cups coarsely grated extra-sharp Cheddar (5 ounces)
2 tablespoons grated Parmigiano-Reggiano
2 tablespoons finely chopped chives
Equipment: a 10- to 12-inch well-seasoned cast-iron skillet; a pastry bag with 1/2-inch plain tip (optional)
Preheat oven to 375°F with racks in upper and lower thirds.
Cook bacon in skillet over medium heat, turning occasionally, until crisp. Drain on paper towels, then finely chop.
Pour off fat from skillet, then wipe clean. Add corn and pan-roast over medium heat, stirring occasionally, until kernels are mostly golden brown, 10 to 15 minutes.
Bring water to a boil with butter and salt in a heavy medium saucepan, stirring until butter is melted. Add flour all at once and cook over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes. Remove from heat and cool slightly, about 3 minutes. Add 4 eggs, 1 at a time, beating well after each addition. (Batter will appear to separate at first but will then become smooth.) Mixture should be glossy and just stiff enough to hold soft peaks and fall softly from a spoon. If batter is too stiff, beat remaining egg in a small bowl and add to batter 1 teaspoon at a time, beating and then testing batter until it reaches proper consistency.
Stir in bacon, corn, cheeses, chives, and 1/2 teaspoon pepper.
Line 2 large baking sheets with parchment paper or lightly butter sheets. Fill a pastry bag fitted with 1/2-inch plain tip with batter and pipe about 35 (3/4-inch-diameter) mounds, or spoon mounded teaspoons, 1/4 inch apart, onto each sheet. Bake, switching position of sheets halfway through baking, until puffed, golden, and crisp, 25 to 30 minutes total. Transfer to a rack (still on parchment if using). Make more puffs on cooled baking sheets. Serve warm or at room temperature.
Cooks' notes:
" If you don't have a cast-iron skillet, broil corn in an oiled baking pan 4 to 6 inches from heat, stirring once or twice, about 5 minutes.
" Gougères can be made ahead and cooled completely, uncovered, then chilled in sealed bags 2 days or frozen 1 week. Reheat, uncovered, on baking sheets in a 350°F oven 10 minutes if chilled or 15 minutes if frozen.
Pairing:Viognier |
Pork cassoulet - Dinner
2 pounds country-style spareribs (or pork shoulder, cut into 1-inch-thick slices)
2 medium onions, peeled and chopped
2 garlic cloves, minced, plus 1 whole clove
2 whole sprigs fresh thyme, plus 2 tablespoons thyme leaves
1 pound bacon (slab is best), cut into 2-inch pieces
1 large stalk celery, chopped
1/2 medium carrot, peeled and chopped
Kosher salt and freshly ground black pepper to taste
4 cups chicken broth
1 cup white wine
1 (14-ounce) can diced tomatoes, with their juice
2 bay leaves
2 (14-ounce) cans white beans, drained and rinsed
2 tablespoons olive oil
1 cup coarse bread crumbs
2 tablespoons chopped parsley
1. Preheat oven to 375°F.
2. Place the spareribs in a heavy pot with half the onion, half the minced garlic, and the thyme sprigs.
3. Cover with a lid or foil and bake for 1 1/2 hours.
4. Remove the ribs; set aside.
5. In the same pot, over medium heat, brown the bacon.
6. Remove all but about 2 tablespoons of the fat and add the celery, carrot, salt, pepper, thyme leaves, and the remaining onion and garlic (minced and whole) and cook for 1 to 2 minutes.
7. Add the broth, wine, tomatoes, bay leaves, and beans. Bring to a simmer, then add the cooked ribs.
8. Meanwhile, in a small bowl, mix the olive oil, bread crumbs, and parsley.
9. Sprinkle the bread-crumb mixture over the cassoulet and bake for 1 hour, uncovered, occasionally pressing the bread crumbs into the cassoulet to thicken it.
10. Let cool and serve.
TIP To get a jump start on a weeknight dinner, complete steps 1 to 7 of the cassoulet recipe on Sunday and store, covered, on the stove for a day or in the fridge for up to 3 days. Then simply add the bread-crumb mixture and bake for 1 hour.
Pairing:Chateauneuf du Pape or big Grenache based wine |
Pickled daikon and red radishes with ginger - Side
1 1/2 pounds daikon radish, peeled
1 bunch red radishes (about 10), trimmed and each cut lengthwise into 6 wedges
1 tablespoon kosher salt
1/4 cup rice vinegar (not seasoned)
3 tablespoons sugar
1 tablespoon very thin matchsticks of peeled ginger
Halve daikon lengthwise, then cut crosswise into 1/4-inch-thick slices. Transfer to a large bowl and toss with radishes and kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.
Drain in a colander (do not rinse) and return to bowl.
Add vinegar, sugar, and ginger, stirring until sugar has dissolved. Transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).
Cooks' note: Pickled radishes can be chilled up to 3 weeks.
Pairing:Pair wine with entrée |
Sauteed swiss chard with onions - Side
3 pound green Swiss chard (about 2 large bunches)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 medium onions, halved lengthwise and thinly sliced
2 garlic cloves, finely chopped
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.
Cooks' notes:
" Chard can be washed, dried, and cut 2 days ahead and chilled in sealed bags lined with dampened paper towels.
" Chard can be cooked 4 hours ahead and reheated over low heat on stove or in a microwave oven.
Pairing:Pair wine with entrée |
Tea-smoked duck breast with pears and blueberry jus - Dinner
To marinate duck
2 (3/4-pound) boneless Moulard* duck breast halves with skin
1/8 teaspoon freshly ground black pepper
3/8 teaspoon fine sea salt
4 scallions, white and light green parts only, finely chopped
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 whole star anise
To roast sweet potatoes
2 large sweet potatoes (about 1 pound total)
To blanch vegetables
12 ears fresh baby corn,** husked
12 asparagus spears, trimmed and cut crosswise into thirds
12 baby carrots
To poach pears
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon fine sea salt
2 firm Bosc pears, peeled
For blueberry jus
1 tablespoon extra-virgin olive oil
1 red onion, cut into large dice (about 1 1/2 cups)
1 medium carrot, peeled and cut into large dice (about 1/2 cup)
1 leek, white part only, cut into large dice (about 3/4 cup)
1/2 cup fortified red wine, such as port, Marsala, or Madeira
2 1/2 cups chicken stock or low-sodium chicken broth
1 whole cinnamon stick
1 green cardamom pod, lightly crushed
2 tablespoons whole fresh blueberries
To smoke duck
1 teaspoon Darjeeling tea leaves
1 tablespoon fresh cilantro leaves, coarsely chopped
To glaze pears
2 tablespoons unsalted butter
1 tablespoon superfine sugar
To finish sauce and duck
2 tablespoons fresh blueberries
½ teaspoon freshly ground black pepper
*Moulard duck breasts, also called magrets, are available from D'Artagnan.
*Fresh baby cornactually just tiny, immature ears of sweet cornis available at Asian markets and farmers' markets. Alternatively, substitute thawed frozen baby corn or canned, rinsed twice to remove excess salt, and skip blanching step.
Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart (9- by 13-inch) baking dish; instant-read thermometer
Marinate duck
Rinse breasts and pat dry. Using sharp knife, score skin in 1/2-inch crosshatch pattern, taking care not to cut through fat into meat below. Sprinkle breasts with pepper and ¼ teaspoon salt.
In large bowl, stir together scallions, cinnamon, ginger, remaining 1/8 teaspoon salt, and star anise. Add duck breasts and toss to combine, making sure both breasts are completely covered with mixture. Cover and chill in refrigerator for at least 8 hours or overnight.
Roast potatoes
Preheat oven to 350°F.
Prick potatoes all over with fork, wrap each in aluminum foil, and place on rimmed baking sheet. Roast, turning over once, until tender, 35 to 45 minutes.
Unwrap potatoes and let cool to room temperature. Slice lengthwise into 1/4-inch-thick slices. Refrigerate until ready to use. (Potatoes can be roasted up to 4 hours in advance and refrigerated, covered.)
Blanch vegetables
Have ready large bowl of ice water.
In medium saucepan over high heat, bring salted water to boil. Transfer corn to medium sieve and plunge sieve into boiling water. Cook corn in sieve, uncovered, until crisp-tender, 2 to 3 minutes, then lift sieve from boiling water and immediately plunge into ice water to stop cooking. Drain corn, pat dry, and transfer to large bowl. Repeat process with asparagus then carrots, allowing water to return to boil between each batch. Refrigerate vegetables until ready to use. (Vegetables can be cooked up to 4 hours in advance and refrigerated, covered.)
Poach pears
Line large rimmed baking sheet with paper towels and top with wire cooling rack. In 3-quart saucepan over high heat, stir together 4 cups water, lemon juice, cinnamon, and salt. Bring to boil, then reduce heat to moderately low, add pears standing upright, and partially cover with lid. Simmer pears until just tender, about 15 minutes, then, using slotted spoon, transfer to rack. Allow to drain and cool to room temperature, then refrigerate until ready to use. (Pears can be poached up to 24 hours in advance and refrigerated, covered).
Make blueberry jus
In heavy, 1 1/2-quart saucepan over moderate heat, heat oil until hot but not smoking. Add onion, carrot, and leek, and sauté until softened and light golden, about 10 minutes. Add wine, raise heat to high, and bring to boil. Lower heat to moderately high and simmer vigorously, uncovered, until the liquid has reduced by 2/3, 4 to 5 minutes. Add stock, cinnamon stick, and cardamom pod, raise heat to high and bring to boil. Reduce heat to moderate and simmer until mixture is thick enough to lightly coat back of spoon, 30 to 45 minutes. Pour through fine-mesh strainer into small, clean saucepan. Cover and keep warm.
Smoke duck
Preheat oven to 350°F.
Line bottom of wok and inside of lid with double layer of heavy-duty foil, leaving 3-inch overhang along edges. In small bowl, stir together tea leaves and cilantro. Sprinkle mixture in even layer on bottom of wok and set rack in wok (it should rest about 2 inches from bottom).
Heat heavy, 12-inch skillet over moderately high heat until hot but not smoking. Remove duck breasts from marinade and transfer, skin-side down, to skillet. Sear without moving until skin is deep golden brown, about 5 minutes.
Using tongs, transfer breasts, skin side up, to rack in wok, arranging about 1 inch apart. Heat wok over high heat, uncovered, until steady wisps of smoke begin to appear, 5 to 10 minutes. Reduce heat to moderate, then cover wok and, using oven mitts, fold foil overhang from wok and lid together, crimping to seal tightly (foil will be very hot). Smoke duck breasts 10 minutes.
While duck is smoking, glaze pears
Slice each pear in half lengthwise and, using small spoon or melon baller, remove seeds.
In heavy, 12-inch skillet over moderately high heat, melt butter. Stir in sugar, then add pears and gently toss to coat. Cook, uncovered, turning over once, until pears are caramelized, about 5 to 6 minutes per side. Remove from pan and keep warm, covered.
Finish duck and potatoes
When breasts have smoked 10 minutes, carefully unwrap foil (smoke and steam will billow out). Using tongs, transfer breasts to baking dish and place in oven. Transfer potatoes to rimmed baking sheet and place alongside duck in oven. Roast duck to desired doneness, 7 to 8 minutes for medium-rare (instant-read thermometer inserted into breasts will read 135°F). Transfer breasts to carving board, tent with foil, and let rest 5 minutes before slicing. When potatoes are warm, remove from oven, cover and keep warm.
While duck is resting, finish vegetables
In heavy, 12-inch skillet over moderately high heat, heat oil until hot but not smoking. Add asparagus, carrots, and baby corn and sauté until lightly browned and heated through, about 7 minutes. Keep warm.
Finish sauce and duck and serve
If necessary, rewarm sauce over low heat. Stir in blueberries.
Divide potato slices among 4 large plates. Sprinkle duck breasts with pepper. Holding sharp knife at 45°F angle, cut each duck breast into thin slices. Arrange slices on top of potatoes. Place 1 pear half on side of each plate and arrange vegetables on other side. Spoon blueberry jus over plates and serve immediately.
Pairing:none |
Tea-smoked duck breast with pears and blueberry jus - Dinner
To marinate duck
2 (3/4-pound) boneless Moulard* duck breast halves with skin
1/8 teaspoon freshly ground black pepper
3/8 teaspoon fine sea salt
4 scallions, white and light green parts only, finely chopped
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 whole star anise
To roast sweet potatoes
2 large sweet potatoes (about 1 pound total)
To blanch vegetables
12 ears fresh baby corn,** husked
12 asparagus spears, trimmed and cut crosswise into thirds
12 baby carrots
To poach pears
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon fine sea salt
2 firm Bosc pears, peeled
For blueberry jus
1 tablespoon extra-virgin olive oil
1 red onion, cut into large dice (about 1 1/2 cups)
1 medium carrot, peeled and cut into large dice (about 1/2 cup)
1 leek, white part only, cut into large dice (about 3/4 cup)
1/2 cup fortified red wine, such as port, Marsala, or Madeira
2 1/2 cups chicken stock or low-sodium chicken broth
1 whole cinnamon stick
1 green cardamom pod, lightly crushed
2 tablespoons whole fresh blueberries
To smoke duck
1 teaspoon Darjeeling tea leaves
1 tablespoon fresh cilantro leaves, coarsely chopped
To glaze pears
2 tablespoons unsalted butter
1 tablespoon superfine sugar
To finish sauce and duck
2 tablespoons fresh blueberries
½ teaspoon freshly ground black pepper
*Moulard duck breasts, also called magrets, are available from D'Artagnan.
*Fresh baby cornactually just tiny, immature ears of sweet cornis available at Asian markets and farmers' markets. Alternatively, substitute thawed frozen baby corn or canned, rinsed twice to remove excess salt, and skip blanching step.
Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart (9- by 13-inch) baking dish; instant-read thermometer
Marinate duck
Rinse breasts and pat dry. Using sharp knife, score skin in 1/2-inch crosshatch pattern, taking care not to cut through fat into meat below. Sprinkle breasts with pepper and ¼ teaspoon salt.
In large bowl, stir together scallions, cinnamon, ginger, remaining 1/8 teaspoon salt, and star anise. Add duck breasts and toss to combine, making sure both breasts are completely covered with mixture. Cover and chill in refrigerator for at least 8 hours or overnight.
Roast potatoes
Preheat oven to 350°F.
Prick potatoes all over with fork, wrap each in aluminum foil, and place on rimmed baking sheet. Roast, turning over once, until tender, 35 to 45 minutes.
Unwrap potatoes and let cool to room temperature. Slice lengthwise into 1/4-inch-thick slices. Refrigerate until ready to use. (Potatoes can be roasted up to 4 hours in advance and refrigerated, covered.)
Blanch vegetables
Have ready large bowl of ice water.
In medium saucepan over high heat, bring salted water to boil. Transfer corn to medium sieve and plunge sieve into boiling water. Cook corn in sieve, uncovered, until crisp-tender, 2 to 3 minutes, then lift sieve from boiling water and immediately plunge into ice water to stop cooking. Drain corn, pat dry, and transfer to large bowl. Repeat process with asparagus then carrots, allowing water to return to boil between each batch. Refrigerate vegetables until ready to use. (Vegetables can be cooked up to 4 hours in advance and refrigerated, covered.)
Poach pears
Line large rimmed baking sheet with paper towels and top with wire cooling rack. In 3-quart saucepan over high heat, stir together 4 cups water, lemon juice, cinnamon, and salt. Bring to boil, then reduce heat to moderately low, add pears standing upright, and partially cover with lid. Simmer pears until just tender, about 15 minutes, then, using slotted spoon, transfer to rack. Allow to drain and cool to room temperature, then refrigerate until ready to use. (Pears can be poached up to 24 hours in advance and refrigerated, covered).
Make blueberry jus
In heavy, 1 1/2-quart saucepan over moderate heat, heat oil until hot but not smoking. Add onion, carrot, and leek, and sauté until softened and light golden, about 10 minutes. Add wine, raise heat to high, and bring to boil. Lower heat to moderately high and simmer vigorously, uncovered, until the liquid has reduced by 2/3, 4 to 5 minutes. Add stock, cinnamon stick, and cardamom pod, raise heat to high and bring to boil. Reduce heat to moderate and simmer until mixture is thick enough to lightly coat back of spoon, 30 to 45 minutes. Pour through fine-mesh strainer into small, clean saucepan. Cover and keep warm.
Smoke duck
Preheat oven to 350°F.
Line bottom of wok and inside of lid with double layer of heavy-duty foil, leaving 3-inch overhang along edges. In small bowl, stir together tea leaves and cilantro. Sprinkle mixture in even layer on bottom of wok and set rack in wok (it should rest about 2 inches from bottom).
Heat heavy, 12-inch skillet over moderately high heat until hot but not smoking. Remove duck breasts from marinade and transfer, skin-side down, to skillet. Sear without moving until skin is deep golden brown, about 5 minutes.
Using tongs, transfer breasts, skin side up, to rack in wok, arranging about 1 inch apart. Heat wok over high heat, uncovered, until steady wisps of smoke begin to appear, 5 to 10 minutes. Reduce heat to moderate, then cover wok and, using oven mitts, fold foil overhang from wok and lid together, crimping to seal tightly (foil will be very hot). Smoke duck breasts 10 minutes.
While duck is smoking, glaze pears
Slice each pear in half lengthwise and, using small spoon or melon baller, remove seeds.
In heavy, 12-inch skillet over moderately high heat, melt butter. Stir in sugar, then add pears and gently toss to coat. Cook, uncovered, turning over once, until pears are caramelized, about 5 to 6 minutes per side. Remove from pan and keep warm, covered.
Finish duck and potatoes
When breasts have smoked 10 minutes, carefully unwrap foil (smoke and steam will billow out). Using tongs, transfer breasts to baking dish and place in oven. Transfer potatoes to rimmed baking sheet and place alongside duck in oven. Roast duck to desired doneness, 7 to 8 minutes for medium-rare (instant-read thermometer inserted into breasts will read 135°F). Transfer breasts to carving board, tent with foil, and let rest 5 minutes before slicing. When potatoes are warm, remove from oven, cover and keep warm.
While duck is resting, finish vegetables
In heavy, 12-inch skillet over moderately high heat, heat oil until hot but not smoking. Add asparagus, carrots, and baby corn and sauté until lightly browned and heated through, about 7 minutes. Keep warm.
Finish sauce and duck and serve
If necessary, rewarm sauce over low heat. Stir in blueberries.
Divide potato slices among 4 large plates. Sprinkle duck breasts with pepper. Holding sharp knife at 45°F angle, cut each duck breast into thin slices. Arrange slices on top of potatoes. Place 1 pear half on side of each plate and arrange vegetables on other side. Spoon blueberry jus over plates and serve immediately.
Pairing:none |
parsley-root soup with truffled chestnuts - Dinner
1 1/2 cups chopped onion (1 large)
3 garlic cloves, chopped
5 tablespoons unsalted butter
3 pounds parsley root (about 4 1/2 pounds total with tops), tops discarded and root peeled and chopped
3 (4- to 5-inch) sprigs thyme
1 Turkish bay leaf or 1/2 California
1/2 teaspoon white pepper
6 cups water
3 cups reduced-sodium chicken broth
3 tablespoons extra-virgin olive oil
8 to 10 peeled roasted whole chestnuts (from a 7-ounce jar)
Make soup:
Cook onion and garlic in butter in a large heavy pot over medium heat, stirring occasionally, until onion is softened and golden, 6 to 8 minutes. Add parsley root, thyme, bay leaf, white pepper, and 3/4 teaspoon salt and cook, stirring occasionally, until parsley root begins to soften, 8 to 10 minutes. Add water and broth and simmer, partially covered, until parsley root is very tender, 30 to 40 minutes.
Discard thyme and bay leaf and stir in oil. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. If soup is too thick, thin to desired consistency with water. Season with salt, then return to cleaned pot to keep warm, covered, until ready to serve.
Shave chestnuts with an adjustable-blade slicer or sharp vegetable peeler as thinly as possible over each serving.
Cooks' note:
Soup, without chestnuts, can be made 2 days ahead and chilled, uncovered, until cool, then covered. Reheat over low heat, thinning with water if necessary. Shave chestnuts over soup just before serving.
Pairing:If you prefer white Sauvignon Blanc if red Pinot Noir |
Gratineed mustard creamed onions - Side
2 pound white pearl onions
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
3 tablespoons cream Sherry
1 tablespoon grainy mustard
1 tablespoon Dijon mustard
1/4 teaspoon grated nutmeg
1/2 cup grated Parmigiano-Reggiano
Equipment: a 2-qt shallow gratin or other flameproof baking dish (2 inches deep)
Cook onions in a large heavy pot of boiling salted water (2 teaspoons salt for 4 quarts water) until just tender, 25 to 30 minutes. Reserve 1 cup cooking water, then drain (reserve pot). Cool onions to warm, then peel.
Melt butter in dry pot over medium heat. Add flour and cook, stirring, 2 minutes. Whisk in reserved cooking water, milk, and Sherry and cook, whisking frequently, until mixture is thickened, about 8 minutes. Whisk in mustards, nutmeg, and 1/2 teaspoon each of salt and pepper. Add onions to sauce and simmer 5 minutes.
Preheat broiler.
Transfer creamed onions to baking dish and sprinkle evenly with cheese. Broil 4 to 5 inches from heat until top is golden brown and bubbling, about 3 minutes.
Cooks' note: Creamed onions, without cheese, can be made (but not gratinéed) 1 day ahead. Chill, uncovered, until cool, then covered. Bring to room temperature, then reheat in a 400°F oven about 20 minutes before sprinkling with cheese and broiling.
Pairing:Pair wine with entrée |
Proper blokes' sausage fusilli - Dinner
2 heaped teaspoons fennel seeds
2 dried red chillies, crumbled
Olive oil
1 pound 6 ounces good-quality coarse Italian or other high-quality sausage
1 tablespoon dried oregano
A wineglass of white wine
zest and juice of 1 lemon
1 pound 2 ounces good-quality fusilli or penne
sea salt and freshly ground black pepper
a couple of knobs of butter
a handful of freshly grated Parmesan cheese, plus extra for serving
a small bunch of fresh flat-leaf parsley, leaves picked and chopped
Bash up the fennel seeds and chillies in a pestle and mortar or Flavor Shaker until coarsely crushed, then put to one side. Heat a splash of olive oil in a heavy-bottomed frying pan. Squeeze the meat out of the sausage skins and put into the pan, really breaking it up using the back of a spoon. Fry for a few minutes until the meat starts to color and the fat has rendered slightly, then crush it once more so it resembles coarse mince. Add the bashed-up fennel seeds and chillies and cook on a medium heat for around 10 minutes until the meat becomes crisp, golden brown and slightly caramelized.
Stir in your oregano, then pour in the white wine and allow it to reduce by half. Add the lemon zest and juice. Turn the heat down to low while you cook your pasta in a large pan of salted boiling water according to the package instructions. When the pasta has cooked al dente, drain it in a colander, reserving some of the cooking water, and toss it in the pan with your sausagemeat. Coat the pasta in all the lovely flavors then add the butter, Parmesan, chopped parsley and a few spoonfuls of the reserved cooking water. This will give you a lovely loose, shiny sauce. Taste and check for seasoning, then serve immediately with a little extra grated Parmesan sprinkled over the top.
Pairing:If you prefer white, Orvieto if red a Ripasso |
Brined and barbecued turkey - Dinner
2 cups Diamond Crystal kosher salt
1 1/2 cups sugar
6 medium carrots, coarsely chopped
2 large onions, coarsely chopped
25 stalks celery (from 2 bunches), coarsely chopped
4 leeks, white and green parts only, coarsely chopped
4 fresh or dried bay leaves
2 tablespoons whole black peppercorns
2 tablespoons whole coriander seeds
1/2 teaspoon dried red pepper flakes
1/2 teaspoon fennel seeds
4 whole star anise
2 bunches fresh thyme
2 bunches fresh sage
1 bunch fresh parsley
1 (14- to 16-pound) turkey, any feathers or quills removed with tweezers or needlenose pliers and neck and giblets removed and discarded for another use 8 tablespoons (1 stick) unsalted butter
Special equipment: large (at least 8-gallon) cooler, large heavy-duty garbage bag, large disposable roasting pan, kitchen string, gas or charcoal grill fitted with thermometer, bulb baster (optional), instant-read thermometer.
In heavy large stockpot over high heat, bring 2 gallons water to boil. Stir in salt and sugar until completely dissolved. Remove from heat and add carrots, onions, celery, leeks, bay leaves, peppercorns, coriander seeds, red pepper flakes, fennel seeds, star anise, thyme, sage, and parsley. Cover and refrigerate at least 6 hours or overnight.
Line large cooler with large heavy-duty garbage bag. Strain brine into cooler, discarding solids.
Rinse turkey inside and out and pat dry. Transfer, breast side up, to cooler. If necessary, place large plate on top to keep turkey submerged in liquid. Tie bag tightly, then close cooler and transfer to cool place. Allow turkey to brine for 12 hours, turning over once halfway through. Using probe thermometer, check temperature of liquid every 3 hours and if necessary, add freezer packs enclosed in resealable plastic bags to keep temperature at or below 40°F.
Line large, rimmed baking sheet with paper towels and top with wire rack. Remove turkey from brine and transfer, breast side up, to rack. Let stand 30 minutes to drain completely, then pat dry. Transfer to roasting pan. Tuck wing tips under breast and tie drumsticks loosely together with kitchen string. Place butter in pan next to turkey.
If using gas grill, open hood, light all burners, and set on high. Close hood and preheat 10 minutes.
If using charcoal grill, open bottom and lid vents and light charcoal. Let coals burn until completely coated in gray ash, about 25 minutes, then arrange around perimeter of grill to form circle.
Transfer roasting pan to grill rack and cover grill. If using gas grill, turn all burners to low. During cooking, adjust burners to maintain temperature at 450°F.
If using charcoal grill, if necessary lower temperature by partially closing vents (do not close completely). Maintain temperature by adding 60 new coals, prelit in chimney starter until completely covered in gray ash, every hour.
Cook turkey, basting every 15 minutes with pan juices (tilt pan to let juices run out of cavity) and rotating pan 180° every hour, until instant-read thermometer inserted into thickest part of thigh (do not touch bone) registers 170°F, about 1 1/2 hours. (Time may be longer in cold weather. Avoid opening lid often because of rapid heat loss.)
Transfer turkey to platter, cover loosely with foil, and let stand 20 minutes before carving.
Pairing:Zinfandel or Cotes du Rhone |
Roasted potatoes with bacon, cheese, and parsley - Side
3 pounds medium Yukon Gold potatoes (about 3 inches in diameter)
6 ounces bacon (about 6 slices), halved lengthwise, then cut crosswise into 1/2-inch pieces
2 tablespoons olive oil
1/2 cup grated Parmigiano-Reggiano
2 garlic cloves, finely chopped
1/4 cup chopped flat-leaf parsley
Preheat oven to 425°F with rack in lowest position.
Generously cover potatoes with cold water in a 4-quart pot and add 1 tablespoon salt. Bring to a boil, then simmer, partially covered, until potatoes are just tender when pierced with a small sharp knife, about 12 minutes. Drain. Cool potatoes to warm, then peel and cut in half crosswise.
Cook bacon in a 12-inch heavy skillet over medium heat, stirring, until cooked through but still flexible. Drain on paper towels, reserving fat in skillet.
Brush bottom of a 15- by 10-inch shallow baking pan with oil and half of reserved bacon fat. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper and arrange, cut sides down, in baking pan. Bake until undersides are golden brown, 30 to 35 minutes.
Reduce oven temperature to 375ºF. Turn potatoes over, then sprinkle with cheese, bacon, and garlic and drizzle with remaining bacon fat (if fat congeals, reheat briefly over medium heat). Bake until cheese is melted, about 15 minutes. Sprinkle with parsley.
Cooks' notes:
" Potatoes can be boiled and peeled 1 day ahead and chilled in an airtight container.
" Potatoes, without cheese, bacon, garlic, and bacon fat, can be baked 6 hours ahead and kept, loosely covered, at room temperature. Turn potatoes over and proceed with recipe, baking a little longer. If baking at same time as stuffing, leave oven temperature at 425°F.
Pairing:Pair wine with entrée |
Pan-seared mahi-mahi with oranges and olives - Dinner
6 6-ounce mahi-mahi fillets (about 1 inch thick)
2 tablespoons olive oil, divided
2 teaspoons finely grated orange peel
3/4 cup fresh orange juice
2 tablespoons (1/4 stick) butter
1 large shallot, chopped (about 1/3 cup)
1/2 teaspoon crumbled saffron threads
3/4 cup green olives, pitted, halved
3 oranges, peeled, cut into segments
1/3 cup thinly sliced fresh basil
1 tablespoon chopped fresh chives
Preheat oven to 400°F. Place fish in shallow bowl or glass baking dish. Drizzle with 1 tablespoon oil, sprinkle with orange peel, and pour juice over; turn to coat.
Melt butter with 1 tablespoon oil in large nonstick ovenproof skillet over high heat. Remove fish from marinade, reserving marinade; sprinkle with salt and pepper. Cook fish until light brown, about 3 minutes. Turn fish over; add shallot. Cook 1 minute. Stir saffron into reserved marinade; pour marinade over fish. Add olives and half of orange segments. Transfer skillet to oven; roast fish until cooked through, about 6 minutes.
Transfer fish to platter; top with remaining orange segments. Spoon sauce with oranges and olives around fish. Sprinkle with basil and chives and serve.
Pairing:Viognier |
Haricots verts with herb butter - Side
5 tablespoons unsalted butter, softened
3 tablespoons finely chopped shallots
3 tablespoons finely chopped flat-leaf parsley
2 teaspoons finely chopped tarragon
1 1/2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
2 lb haricots verts or other green beans, trimmed
Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
Cooks' notes:
" Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week.
" Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.
Pairing:Pair wine with entrée |
Roasted pork tenderloin with apple chutney - Dinner
2 1- to 1 1/4-pound trimmed pork tenderloins
1/2 cup apple cider
1/2 cup dry red wine
1 cup purchased apple chutney
2 garlic cloves, chopped
2 tablespoons fresh thyme leaves plus sprigs for garnish
2 tablespoons olive oil
Rinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic, and thyme leaves in small bowl. Pour mixture over pork; cover and marinate at room temperature 1 hour or chill up to 3 hours.
Preheat oven to 375°F. Heat oil in large ovenproof skillet over medium-high heat. Remove pork from marinade, reserving marinade. Add pork to skillet, sprinkle with salt and pepper, and cook until light brown on all sides, about 6 minutes total.
Pour reserved marinade over pork. Transfer skillet to oven; roast pork, basting occasionally, until instant-read thermometer inserted into thickest part registers 145°F, about 20 minutes for medium (temperature will rise about 10 degrees). Transfer pork to cutting board. Tent with foil; let rest 5 minutes.
Slice pork; transfer to platter. Pour pan sauce and juices over. Garnish pork with thyme sprigs.
Pairing:If you prefer white Riesling if red Pinot Noir |
Sugared cranberries and sage leaves - Side
1/4 cup water
3/4 cup sugar, divided
1/2 cup cranberries (1 3/4 ounces)
8 sage leaves
Bring water and 1/2 cup sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved, then simmer, uncovered, 2 minutes. Remove from heat.
Put remaining 1/4 cup sugar in a small bowl.
Lightly brush cranberries and both sides of sage leaves with sugar syrup, then immediately roll in sugar.
Transfer to a lightly oiled rack and dry at room temperature, 2 to 3 hours.
Cooks' note: Sugared cranberries and sage leaves keep, chilled in 1 layer in a baking pan, uncovered, 3 days.
Pairing:Pair wine with entrée |
Mashed potatoes with caramelized garlic and parsnips - Side
3 pounds Yukon Gold potatoes
1 head garlic (3 inches wide)
3 1/2 tablespoons olive oil, divided
1 pound parsnips, peeled, woody cores removed if necessary, and parsnips cut into 1/3-inch pieces
2 cups whole milk
3/4 stick unsalted butter
1/2 teaspoon white pepper
Equipment: a potato ricer or food mill
Preheat oven to 425°F with racks in upper and lower thirds.
Wrap each potato in foil, then prick potatoes through foil several times with a fork. Cut off and discard 1/2 inch from top of garlic head, exposing cloves. Put garlic on a double layer of foil, then drizzle with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Twist foil tightly to enclose.
Roast potatoes and garlic on rack in upper third of oven until tender, 1 to 1 1/4 hours.
About 30 minutes before potatoes and garlic finish roasting, toss parsnips with 1/4 teaspoon salt and remaining 2 1/2 tablespoons oil in a small baking pan. Spread out in an even layer and roast in lower third of oven, stirring once or twice, until tender and golden, about 25 minutes.
Unwrap garlic and cool to warm, then squeeze cloves into a large bowl and mash well with a fork. Stir in roasted parsnips.
Heat milk, butter, white pepper, and 1 1/4 teaspoons salt in a small saucepan over medium-low heat until butter is melted.
While milk mixture heats, unwrap baked potatoes and force through ricer into bowl with garlic and parsnips. (Ricer will catch skins.)
Pour in hot milk mixture and gently stir with a large heatproof rubber spatula until combined.
Cooks' note: Mashed potatoes, with parsnips and garlic, can be made 1 day ahead and chilled, uncovered, until cool, then covered. Reheat with an additional 1/2 cup milk in a heavy saucepan, covered, over low heat, or in a baking dish, covered, in a 300°F oven or in a microwave oven, stirring halfway through heating.
Pairing:Pair wine with entrée |
Hazelnut, sage, and mushroom stuffing - Side
8 cups 1/2-inch cubes of firm white bread such as a Pullman loaf (1 pound)
1 1/2 cups finely chopped shallots (about 8 medium; 10 ounces)
1 1/2 sticks unsalted butter, divided
1 1/2 pounds cremini mushrooms, sliced 1/4 inch thick
1 1/2 cups finely chopped celery (from 3 ribs)
2 teaspoons chopped thyme
2 teaspoons finely chopped sage
1/2 cup dry white wine
2 cups hazelnuts (1/2 pound), toasted, any loose skins rubbed off in a kitchen towel, and coarsely chopped
1/2 cup finely chopped flat-leaf parsley
4 cups turkey stock, heated to liquefy if gelled, or reduced-sodium chicken broth
3 large eggs, lightly beaten
Equipment: a 3-quart shallow ovenproof baking dish (2 to 3 inches deep)
Preheat oven to 400°F with racks in upper and lower thirds. Generously butter baking dish.
Arrange bread in 1 layer in 2 large shallow baking pans and toast, switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a large bowl. (Leave oven on.)
Meanwhile, cook shallots in 1 stick butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and golden, about 6 minutes. Add mushrooms, celery, thyme, sage, and 1/2 teaspoon salt and cook, stirring occasionally, until liquid given off by mushrooms has evaporated and mushrooms are browned, 20 to 30 minutes.
Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about 2 minutes. Transfer to bread in bowl. Add hazelnuts and parsley and toss.
Whisk together stock, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper, then stir into bread mixture. Transfer to baking dish and dot top of stuffing with remaining 1/2 stick butter.
Bake, loosely covered with a buttered sheet of foil (buttered side down), in lower third of oven 30 minutes, then remove foil and bake until top is browned, about 15 minutes more.
Cooks' notes:
" Bread cubes and hazelnuts can be toasted 2 days ahead and kept in sealed bags at room temperature.
" Stuffing, without hazelnuts and stock-and-egg mixture, can be assembled (but not baked), 1 day ahead and chilled, covered. Stir in nuts and stock mixture, then proceed with recipe.
" Stuffing can be baked 6 hours ahead and chilled, uncovered, until cool, then loosely covered. Reheat, covered, in a 400°F oven until hot, about 30 minutes.
Pairing:Pair wine with entrée |
Indian-spiced pickled vegetables - Side
1/2 seedless cucumber
1/2 large head cauliflower, cut into 1 1/2-inch-wide florets (4 cups)
1/2 lb carrots (4 medium), cut into 2 1/2- by 1/2-inch sticks (2 cups)
3 tablespoons coarsely chopped garlic (6 cloves)
3 tablespoons coarsely chopped peeled ginger
1 tablespoon mustard seeds (preferably black or brown)
1 teaspoon coriander seeds
1 teaspoon ground turmeric
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/3 cup vegetable oil
5 (2-inch) dried hot red chiles, wiped clean
1/2 cup distilled white vinegar
3 tablespoons packed dark brown sugar
Equipment: an electric coffee/spice grinder; a well-seasoned 14-inch flat-bottomed wok
Preheat oven to 250°F with rack in middle.
Trim end from cucumber, then halve lengthwise. Scrape out and discard any seeds with a small spoon, then cut into 2- by 1/2-inch sticks.
Cook cauliflower and carrots together in a large pot of boiling salted water (1 1/2 tablespoons salt for 3 quarts water), stirring occasionally, 1 minute. Drain in a colander, then put colander in an ice bath. Drain again in colander, then pat vegetables very dry.
Arrange cauliflower, carrots, and cucumber in 1 layer in a 17- by 12-inch shallow baking pan and bake, stirring occasionally, until vegetables are dry and slightly limp, about 30 minutes.
Pulse garlic and ginger with 1 teaspoon salt in a food processor until finely ground, then transfer to a bowl. Pulse mustard seeds in spice grinder until coarsely ground, then stir together with remaining spices. Heat wok over high heat until a drop of water evaporates instantly. Pour oil down side of wok, then tilt wok to swirl, coating side. When oil just begins to smoke, add chiles and spice mixture and cook, stirring, 10 seconds. Add garlic mixture and cook, stirring, until golden, about 15 seconds. Add vegetables, vinegar, and brown sugar and bring to a boil, stirring until sugar has dissolved. Transfer to a shallow dish and cool to room temperature, stirring occasionally, about 1 hour.
Transfer to an airtight container and chill, shaking once or twice a day, 1 week (to allow flavors to develop).
Cooks' note: Pickled vegetables can be chilled up to 3 weeks.
Pairing:Pair wine with entrée |
Cider-glazed carrots - Side
2 pounds medium carrots (about 12), peeled
1 cup unfiltered apple cider
1/2 cup water
2 tablespoons unsalted butter, cut into bits
1 tablespoon cider vinegar, or to taste
Cut out a round of wax paper to fit just inside a 12-inch heavy skillet, then butter 1 side of round.
Cut a 1/2-inch-thick diagonal slice from a carrot, then roll carrot away from you 90 degrees and cut another 1/2-inch-thick diagonal slice (shape will resemble a trapezoidal log). Continue rolling and cutting carrot, then cut remaining carrots in same manner.
Add carrots to skillet with cider, water, butter bits, 3/4 teaspoon salt, and 1/4 teaspoon pepper, then cover with wax-paper round (buttered side down) and simmer, stirring occasionally, until most of liquid has evaporated and carrots are tender and glazed, about 50 minutes.
Cooks' notes:
" Carrots can be cut 1 day ahead of cooking and chilled in a sealed bag.
" Carrots can be cooked 1 day ahead and chilled, uncovered, until cool, then covered. Reheat, covered, in a heavy saucepan over low heat or in a baking dish, covered, in a 300°F oven or in a microwave oven, stirring halfway through heating.
Pairing:Pair wine with entrée |
Maple-glazed turkey with gravy - Dinner
1 (14-pound) turkey at room temperature 1 hour, any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets removed and reserved for another use if desired
2 to 2 1/2 cups water, divided
1 1/2 teaspoons black peppercorns
2/3 cup Grade B maple syrup
1/2 cup malt vinegar
1/2 cup all-purpose flour
5 cups turkey stock, heated to liquefy if gelled
Equipment: kitchen string; a 17- by 14-inch flameproof roasting pan with a flat rack; a 1-qt measuring cup; a fat separator (optional)
Make turkey:
Preheat oven to 425°F with rack in lowest position.
Rinse turkey inside and out, then pat dry. Put turkey on rack in roasting pan and sprinkle turkey cavities and skin with 2 teaspoons salt and 1 teaspoon pepper. Fold neck skin under body, then tie drumsticks together with kitchen string and tuck wings under body.
Add 1 cup water to pan and roast, without basting, 1 hour.
Make glaze when turkey goes in oven:
Place peppercorns in a small sealable bag or wrap securely in a kitchen towel, then crack with a rolling pin or bottom of a heavy skillet. Transfer to a small heavy saucepan and add syrup, then cook over medium-low heat until heated through. Remove from heat and let syrup steep until ready to glaze turkey.
Glaze turkey:
After turkey has roasted 1 hour, rotate pan and add 1 cup water to pan. Roast, without basting, 45 minutes more.
Just before 45 minutes is up, pour syrup through a small fine-mesh sieve into a small bowl, discarding peppercorns.
Brush turkey all over with syrup and continue to roast (if bottom of pan is completely dry, add remaining cup water) until an instant-read thermometer inserted into fleshy part of thighs (test both; close to but not touching bone) registers 170°F, 15 to 20 minutes more (total roasting time: about 2 hours).
Carefully tilt turkey so juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175°F).
Make gravy while turkey stands:
Straddle roasting pan across 2 burners, then add vinegar and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Strain through cleaned fine-mesh sieve into measuring cup and let stand until fat rises to top. Skim off and reserve fat. (If using a fat separator, strain pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measuring cup, reserving fat.)
Heat 6 tablespoons reserved fat (if you don't have enough fat, substitute butter) in a heavy medium saucepan and whisk in flour. Cook roux over medium heat, whisking, 5 minutes. Add pan juices and stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices from platter and briskly simmer, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Season with salt and pepper.
Pairing:Petite Sirah or Zinfandel |
Pasta-shell risotto with broccoli rabe - Dinner
1 quart reduced-sodium chicken broth
1 quart water
1 bunch broccoli rabe
1/4 cup olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 lb medium pasta shells
1/2 cup grated Parmigiano-Reggiano
Bring broth, water, and 1 teaspoon salt to a boil in a medium saucepan, then reduce heat and keep at a bare simmer.
Trim tough stem ends from broccoli rabe, then cut remaining stems crosswise into 1-inch pieces and reserve. Coarsely chop florets and leaves.
Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then sauté onion with 1/2 teaspoon salt until softened, 3 to 5 minutes. Stir in garlic and sauté 1 minute, then add pasta, broccoli rabe stems, and 3/4 cup hot broth and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until pasta is almost al dente and creamy-looking, 12 to 13 minutes. Stir in remaining broccoli rabe and 1/4 teaspoon pepper and cook, stirring, until pasta is al dente and broccoli rabe is just tender, 2 to 3 minutes. (If needed, add more hot broth to moisten; there will be some broth left over.) Stir in cheese and salt and pepper to taste. Serve with more cheese on the side.
Pairing:noneChianti or Sangiovese based wine |
Moroccan lamb with garbanzo bean mash - Dinner
1 1 1/2-pound piece butterflied boneless leg of lamb, trimmed
2 tablespoons olive oil, divided
1/2 cup dry red wine
6 tablespoons fresh orange juice
1 tablespoon grated peeled fresh ginger
2 teaspoons finely grated orange peel
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
4 tablespoons chopped fresh cilantro, divided
2 cups chopped red onions
6 garlic cloves, chopped
2 15 1/2-ounce cans garbanzo beans (chickpeas), rinsed, drained
1 cup low-salt chicken broth
Place lamb in shallow bowl or glass baking dish; coat with 1 tablespoon oil. Add wine, orange juice, ginger, and orange peel to bowl. Mix to coat. Mix cumin, coriander, and cinnamon in small bowl. Sprinkle spice mixture over lamb, turning to coat evenly. Sprinkle with 2 tablespoons cilantro. Cover and marinate at room temperature 1 hour or chill up to 4 hours.
Preheat oven to 400°F. Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Remove lamb from marinade, reserving marinade. Add lamb to skillet; sprinkle with salt and pepper. Cook until light brown, about 3 minutes per side. Push lamb to 1 side of skillet. Add onions and garlic to skillet; sauté until onions are light brown, about 3 minutes. Pour reserved marinade over lamb. Transfer to oven; roast until instant-read thermometer inserted into center registers 130°F for medium-rare, about 15 minutes. Remove lamb from pan, reserving onions and garlic in skillet. Let lamb rest 5 minutes. Slice lamb, transfer to platter, and tent with foil to keep warm.
Place garbanzo beans and broth in medium saucepan; simmer over medium heat 10 minutes. Using slotted spoon, add onions and garlic from skillet to garbanzo bean mixture. Stir; simmer 5 minutes. Remove from heat; add 2 tablespoons cilantro. Using potato masher, mash to coarse puree. Season with salt and pepper.
Place scoop of garbanzo bean mash on each plate. Top with lamb slices. Drizzle with juices from skillet and serve.
Pairing:Cotes du Rhone or any Grenache |
Tapenade-stuffed leg of lamb - Dinner
3 to 4 pounds boneless leg of lamb
1/4 cup tapenade
3 garlic cloves, sliced
2 tablespoons chopped fresh rosemary leaves
Fine sea salt and freshly ground black pepper to taste
Preheat the oven to 350°F. Oil a roasting pan just large enough to hold the lamb. Place a rack in the pan.
Stuff the lamb Unroll the lamb and spread the boned-out side with the tapenade. Roll up the lamb tightly. Tie it at 2-inch intervals with kitchen twine. With a small, sharp knife, cut slits 2 or 3 inches apart in the top of the roast. Push the garlic slices into the slits. Sprinkle the roast all over with the rosemary, salt, and pepper.
Roast the lamb for about 1 hour and 15 minutes. To check for doneness, insert an instant-read thermometer in the thickest part of the meat. For medium-rare, the temperature should be 140 to 150°F. Cover loosely with foil and let the meat rest for at least 30 minutes before slicing.
To serve Cut into thin slices.
Pairing:none |
Potato cake with cheese and bacon - Appetizer
5-ounce/140-grams piece lean bacon, cut into lardons
2 tablespoons/30 grams lard or vegetable oil
2 pounds/900 grams baking potatoes, thinly sliced
Salt and pepper
8 ounces/100 grams Cantal or Gruyère cheese, diced or cut into thin, narrow strips
10-inch/25-cm nonstick frying pan
Heat the bacon lardons in a 10-inch/25-cm frying pan over medium heat until the fat runs, 2 to 3 minutes. Do not let them brown. Remove them with a draining spoon and set aside. Melt the lard in the pan, add the potatoes, and sprinkle them with pepper. The bacon may contribute enough salt. Reduce the heat to low, cover, and cook for 5 minutes. Stir in the lardons and continue to cook, uncovered, over low heat, tossing or stirring often, until the potatoes are tender and some are browned, 20 to 25 minutes. Don't worry if some of them are crushed, as they will help hold the mixture in a cake.
Stir in the cheese, taste, and adjust the seasoning. Press down on the potatoes to level them in the pan. Turn the heat to high and let them cook without stirring until the bottom is browned, 3 to 5 minutes. Press on the cake occasionally to hold it together. When done, it should be brown around the edges and starting to pull from the sides of the pan. Take the pan off the heat, run a knife around the edge to loosen the cake, and turn it out onto a warmed platter. Serve hot.
Pairing:Viognier |
Crisp haricots verts with pine nuts - Side
2 pounds haricots verts, trimmed
5 tablespoons unsalted butter
3/4 cup pine nuts
1 1/2 tablespoons fresh oregano, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Have ready large bowl ice water. In large pot boiling salted water, blanch haricots verts until crisp-tender, 2 to 3 minutes. Drain, then plunge into ice water to stop cooking. Drain again and pat dry. (Haricots verts can be blanched 1 day ahead, drained and patted dry, and refrigerated until ready to use.)
In large skillet over moderately high heat, melt butter. Cook, uncovered, until dark golden and fragrant, 2 to 3 minutes. Stir in pine nuts and toast, stirring, until golden, about 30 seconds. Add haricots verts, oregano, salt, and pepper; toss until heated through. Serve warm or at room temperature.
Pairing:Pair wine with entrée |
Plum-glazed turkey - Dinner
GIBLET BROTH
(make one day ahead):
1 large can (48 ounces) chicken broth
Giblets and neck from turkey, rinsed and dried
TURKEY
(make Thanksgiving Day):
1 turkey (about 18 pounds)
1 large orange, halved
Paprika, salt and pepper, to taste
Cranberry Fennel Stuffing
4 to 6 tablespoons unsalted butter, at room temperature
Plum Glaze (make one day ahead)
2 large bunches red grapes, for garnish
2 to 3 large bunches fresh sage, for garnish
GIBLET GRAVY
(make Thanksgiving Day)
1. Prepare the Giblet Broth one day ahead: Simmer the chicken broth, giblets and neck in a saucepan until the giblets are tender, about 1 hour. Strain the broth into a bowl; cover and refrigerate. Shred the meat from the neck and finely chop the giblets; cover and refrigerate.
2. Preheat oven to 325°F. Prepare the turkey: Squeeze the orange inside the body and neck cavities; sprinkle with paprika, salt and pepper. Stuff loosely with Cranberry Fennel Stuffing, using about 3 cups for the neck and 8 cups for the body. Close the turkey with lacers or sew with a large needle and heavy thread; tie legs together. Rub bird with the butter; sprinkle with paprika, salt and pepper.
3. Place a rack in a large roasting pan and cover with 2 long pieces of heavy-duty foil, lengthwise and crosswise. Place the turkey, breast-side up, on top of the foil. Pour 2 cups of the Giblet Broth into the pan. Close the foil loosely over the turkey. Roast for 1 1/2 hours.
4. Open up the foil and roast the turkey, basting with pan juices every 30 minutes, for 2 1/2 hours. If the turkey starts to get too brown, tent it loosely with the foil.
5. Raise the oven temperature to 350°F and cook the turkey for 1 more hour or until an instant-read thermometer inserted into the thickest part of the thigh reads 170°F. The temperature in the breast should read 160°F, and the juices should run clear when the thigh is pricked with a sharp knife. During the last 15 minutes of roasting, brush the turkey with the Plum Glaze. Transfer the turkey to a platter. Let the turkey rest, loosely covered with foil, for 20 minutes before carving. Remove the stuffing to a serving dish and cover.
6. Present the turkey, garnished with the grapes and sage, before carving. Arrange the carved meat on a large, decorative platter and serve with hot Giblet Gravy.
Pairing:Petite Sirah or Zinfandel |
Penne with tomato prosciutto sauce - Dinner
2 tablespoons olive oil
1 large red onion, finely chopped (2 cups)
2 garlic cloves, finely chopped
6 ounces thinly sliced fine-quality prosciutto, such as Prosciutto di Parma, finely chopped and separated into pieces (1 1/2 cups)
2 (28-ounce) cans Italian plum tomatoes in juice, drained, reserving juice, and finely chopped
1 teaspoon sugar
1 pound penne rigate
Accompaniment: Parmigiano-Reggiano (shavings or finely grated)
Heat oil in a wide heavy medium pot over medium-high heat until it shimmers, then sauté onion until golden, about 10 minutes. Add garlic and sauté until golden, about 1 minute. Add prosciutto and sauté until golden, about 4 minutes. Add tomatoes with reserved juice, sugar, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour. Cool, uncovered, then chill, covered, at least 8 hours (to allow flavors to develop).
Cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.
While pasta cooks, reheat sauce over medium heat.
Toss pasta with some of sauce in a serving bowl and serve remaining sauce on the side.
Cooks' note: Sauce can be chilled up to 3 days.
Pairing:Chianti or Sangiovese based wine |
Rice and noodle pilaf with toasted almonds - Side
1/2 stick unsalted butter
1 cup orzo
1 1/2 cups long-grain white rice
2 (4-inch) strips lemon zest
1 Turkish bay leaf or 1/2 California
1 (3- to 4-inch) cinnamon stick
5 1/2 cups water
1/2 cup whole almonds with skins (2 1/2 ounces), toasted and coarsely chopped
Melt butter in a 4- to 5-quart heavy pot over medium heat and stir in orzo. Cook, stirring frequently, until orzo is golden, about 5 minutes. Add rice, stirring until coated with butter, then add zest, bay leaf, cinnamon stick, water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil, uncovered, then cover tightly and cook over low heat until water is absorbed and rice and orzo are tender, 25 to 30 minutes. Remove from heat and let stand, covered, 5 minutes.
Fluff pilaf with a fork and spoon into a bowl, discarding zest, bay leaf, and cinnamon stick. Serve pilaf with almonds sprinkled on top.
Cooks' notes:
" Almonds can be toasted 2 days ahead and kept, covered, at room temperature.
" Pilaf, without almonds, can be made 1 day ahead and spread in a 13- by 9-inch baking pan. Cool in pan, uncovered, then chill, covered. Bring to room temperature and sprinkle about 2/3 cup water over top, then reheat, tightly covered with foil, in a 350°F oven, about 25 minutes.
Pairing:Pair wine with entrée |
Stuffed turkey with lemon, oregano, and red onions - Dinner
For lemon butter
1 1/2 sticks unsalted butter, softened
1/2 cup finely chopped shallots (2 large)
2 tablespoons finely chopped oregano
1 1/2 tablespoons grated lemon zest
For turkey
1 (14-pound) turkey at room temperature 1 hour, any feathers and quills removed with tweezers or needlenose pliers, reserving neck and giblets for stock (discard liver)
2 large red onions, each cut into 8 wedges, keeping root ends intact
About 5 cups unbaked Italian sausage and bread stuffing, at room temperature
For gravy
4 cups turkey giblet stock, heated to liquefy
if gelled, or reduced-sodium chicken broth, divided
1/3 cup all-purpose flour
1 teaspoon fresh lemon juice
Equipment: a 17- by 14-inch flameproof roasting pan with a V-rack; kitchen string; a 2-qt measuring cup; a fat separator (optional)
Garnish: oregano sprigs; lemon wedges
Make lemon butter and roast turkey:
Preheat oven to 425°F with rack in lowest position.
Stir together all butter ingredients with 1 teaspoon salt and 3/4 teaspoon pepper.
Rinse turkey inside and out, then pat dry. Put turkey on rack in roasting pan. Sprinkle turkey cavities with 1/2 teaspoon salt (total).
Starting at large cavity, gently slide your fingers between skin and flesh of breast and legs to loosen skin, being careful not to tear skin. Using a tablespoon measure, slide 2 tablespoons butter under skin of each breast half and 1 tablespoon on each drumstick (6 tablespoons total), pushing butter out of spoon with a finger on outside of skin.
Melt remaining lemon butter in a small saucepan over medium heat. Toss onion wedges with 2 tablespoons melted lemon butter.
Spoon stuffing into large cavity of turkey. Fold neck skin under body, then tie drumsticks together with kitchen string and tuck wings under body. Brush turkey all over with half of remaining melted lemon butter and sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast until skin is golden brown, about 30 minutes.
Reduce oven temperature to 350°F. Rotate pan 180 degrees. Brush remaining melted lemon butter over turkey and roast 30 minutes more. Baste turkey and scatter onion wedges around it, then roast, basting turkey and rotating turkey 180 degrees every 30 minutes (if pan becomes completely dry, add 1/2 cup water; if skin becomes too dark, loosely cover turkey with foil) until an instant-read thermometer inserted into fleshy part of thighs (test both; close to but not touching bone) registers 170°F and stuffing registers at least 165°F, about 2 to 2 1/2 hours more (total roasting time: 3 to 3 1/2 hours). Transfer turkey and onions to a platter, reserving juices in pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175°F).
Make gravy while turkey stands:
Straddle roasting pan across 2 burners, then add 1 cup turkey stock and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Strain through a fine-mesh sieve into 2-quart measuring cup and skim off and reserve fat. (If using a fat separator, strain pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measuring cup, reserving fat.)
Stir together flour and 6 tablespoons reserved fat (if you don't have enough fat, add butter) in a heavy medium saucepan, then cook roux over medium heat, whisking, until pale golden, about 3 minutes. Add pan juices and remaining 3 cups stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices from platter and briskly simmer, whisking occasionally, until gravy is thickened to desired consistency, 10 to 12 minutes. Stir in lemon juice and salt and pepper to taste.
Cooks' note: Lemon butter can be made 3 days ahead and chilled, covered. Bring to room temperature before using.
Pairing:none |
Roasted japanese sweet potatoes with scallion butter - Side
8 small slender Japanese or Garnet sweet potatoes (4 to 5 pounds total)
1 1/2 sticks unsalted butter, well softened
1 1/2 tablespoons miso paste (preferably white)
3 tablespoons finely chopped scallion
Preheat oven to 450°F with rack in upper third.
Prick potatoes all over with a fork and put on a foil-lined large baking sheet. Bake until very soft when squeezed, 45 minutes to 1 hour.
While potatoes bake, stir together butter, miso, and scallion until combined.
Slit hot potatoes lengthwise and, using oven mitts, push in sides to puff up potato. Serve with some scallion butter in center of each and with additional scallion butter on the side.
Cooks' notes:
" Scallion butter can be made 4 days ahead and chilled, covered. Bring to warm room temperature and stir before using.
" Sweet potatoes can be roasted (but not cut) 4 hours ahead and kept at room temperature, covered with foil. Reheat potatoes on a baking sheet on middle rack of a 350°F oven until heated through, about 20 minutes.
Pairing:Pair wine with entrée |
Rib-eye steaks with radicchio, pear, and blue cheese salad - Dinner
3 tablespoons olive oil, divided
1 tablespoon Sherry wine vinegar
1 tablespoon minced shallot
1 1/2 teaspoons honey
2 8- to 9-ounce rib-eye steaks (each about 1 inch thick), trimmed
Coarsely cracked black pepper
2 cups finely sliced radicchio
1 cup (packed) mixed baby greens
1 small ripe Comice pear, quartered, cored, thinly sliced
1/3 cup crumbled chilled blue cheese (about 1 1/2 ounces)
Whisk 2 tablespoons olive oil, Sherry wine vinegar, minced shallot, and honey in large bowl. Season dressing to taste with salt and pepper.
Sprinkle steaks generously with cracked black pepper and salt. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to plates. Add last 4 ingredients to dressing; toss. Mound salad alongside steaks and serve.
Pairing:Zinfandel or California Pinot Noir |
Steak Diane - Dinner
2 tablespoons unsalted butter
1 tablespoon vegetable oil
4 (3/4-inch-thick) flatiron steaks (about 6 oz each)
1 (16- to 19-ounce) can black-bean soup
4 scallions, chopped (1 cup)
1/2 cup water
2 tablespoons Worcestershire sauce
2 tablespoons Madeira
1 tablespoon Dijon mustard
2 tablespoons chopped flat-leaf parsley
Heat butter and oil in a 12-inch heavy skillet over medium heat until foam subsides. Meanwhile, pat steaks dry and sprinkle both sides with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Cook steaks, turning once, until browned and medium-rare, 6 to 8 minutes total.
While steaks cook, stir soup in can, then transfer 2/3 cup to a blender (reserve remainder for another use) and blend until very smooth, about 2 minutes.
Transfer steaks to a cutting board and let stand, loosely covered, 10 minutes. Meanwhile, pour off all but 1 tablespoon fat from skillet and cook scallions over medium heat, stirring, until softened. Stir in blended soup along with remaining ingredients and any juices from meat and bring to a boil. Spoon some of sauce over steaks and serve remainder on the side.
Pairing:none |
Shepherd's pie - Dinner
1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound ground lamb (or substitute half with another ground meat)
1 cup beef or chicken broth
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon chopped Italian parsley
1 cup frozen peas
2 pounds russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
1/2 cup milk (any fat content)
Kosher salt to taste
1. Preheat oven to 375°F.
2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
4. Pour the mixture into a 1 1/2-quart baking dish; set aside.
5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
6. Mash the potatoes with the butter, milk, and salt.
7. Spread them over the meat mixture, then crosshatch the top with a fork.
8. Bake until golden, 30 to 35 minutes.
Tip Instead of using a baking dish for the Shepherd's Pie, keep the filling in the (ovenproof) sauté pan in which you cook it, top with the crust, and bake it all in the oven for a skillet version that won't dirty another dish.
Pairing:Cabernet Franc |
Farfalline pasta carbonara - Dinner
6 slices good-quality bacon (5 ounces)
1 pound farfalline (small bow-tie pasta)
1 (10-ounce) package frozen peas (not thawed; 2 cups)
4 large eggs (preferably organic)
1 cup grated Parmigiano-Reggiano plus additional for sprinkling
1/2 teaspoon kosher salt
Cut bacon crosswise into 1/4-inch-wide strips and cook in a large heavy skillet over medium heat, stirring occasionally, until crisp. Remove from heat.
Cook farfalline in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package directions, stirring in peas 4 minutes before pasta is al dente.
Meanwhile, whisk together eggs, cheese, kosher salt, and 1 teaspoon pepper in a large bowl.
Reserve 1 cup pasta-cooking water, then drain. Add pasta to eggs along with 1/2 cup reserved cooking water and bacon with drippings, tossing to combine. Add more cooking water to moisten if necessary. Season with salt and pepper.
Cooks' note: The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.
Pairing:Greco di Tufo or Cahrdonnay |
Arctic char with pistachio orange vinaigrette - Dinner
4 (6-ounce) pieces arctic char fillet with skin
3 tablespoons pistachio or pecan oil, divided
1 navel orange
1 tablespoon fresh lemon juice, or to taste
1 scallion, thinly sliced
2 tablespoons chopped pistachios or pecans
Preheat broiler.
Put fish, skin side down, on foil-lined rack of a broiler pan. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper (total), then brush with 1 tablespoon nut oil.
Broil 4 to 5 inches from heat until just cooked through, 6 to 8 minutes.
Meanwhile, grate zest from orange with a Microplane and squeeze 1/4 cup juice.
Whisk together zest, orange juice, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add remaining 2 tablespoons nut oil in a slow stream, whisking. Stir in scallion.
Transfer fillets (without skin; it will be stuck to foil) with a metal spatula to plates, then drizzle with some of vinaigrette and sprinkle with nuts. Serve remaining vinaigrette on the side.
Pairing:Cru Beaujolais or Pinot Noir |
Sweet-potato hash with bacon - Side
1/2 pound sliced bacon, cut into 1/4-inch strips
2 medium onions, chopped
1 large red bell pepper, cut into thin strips
2 pound sweet potatoes, peeled and cut into 1/2-inch cubes
1 teaspoon chopped fresh thyme
Cook bacon in a 12-inch nonstick skillet over medium heat until crisp. Transfer to paper towels, reserving fat in skillet.
Add onions, bell pepper, 1/2 teaspoon salt, and 1/2 teaspoon pepper to skillet and cook, stirring occasionally, until vegetables are softened. Stir in potatoes and 1/2 teaspoon salt and cook, covered, stirring occasionally, until potatoes are tender and starting to brown, 10 to 14 minutes. Stir in thyme, bacon, and salt and pepper to taste.
Pairing:none |
Turnip gratin - Side
2 tablespoons unsalted butter
2 1/2 pounds medium turnips, trimmed and left unpeeled
1 tablespoon chopped thyme
1/2 tablespoon chopped savory
1 1/2 teaspoons kosher salt
Rounded 1/8 teaspoon cayenne
1 cup heavy cream
1 cup grated Parmigiano-Reggiano (use a Microplane)
Equipment: an adjustable-blade slicer
Preheat oven to 450°F with rack in middle.
Melt butter in an ovenproof 12-inch heavy skillet, then cool.
Slice turnips paper-thin with slicer, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Sprinkle with about a third of thyme, savory, kosher salt, and cayenne. Make 2 more layers.
Cook, covered, over medium heat until underside is browned, about 10 minutes. Add cream and cook, covered, until center is tender, 20 to 25 minutes.
Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.
Pairing:Pair wine with entrée |
Quick-braised red cabbage and apple - Side
1 garlic clove, smashed
3 tablespoons unsalted butter
2 lb red cabbage, cored and cut into 1 1/2-inch pieces
1 Gala or Fuji apple, cored and cut into 1/2-inch cubes
1/2 cup unfiltered apple cider
1/2 teaspoon caraway seeds
2 whole allspice (optional), crushed
1 1/2 tablespoons apple-cider vinegar
Cook garlic in butter in a 12-inch heavy skillet over medium heat, stirring, 1 minute. Add cabbage, apple, cider, caraway, allspice (if using), 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until cabbage is tender, 15 to 18 minutes.
Add vinegar and cook, uncovered, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Season with salt and pepper.
Pairing:Pair wine with entrée |
Quick and easy cioppino - Dinner
1 fennel bulb, stalks discarded and bulb cut lengthwise into 6 wedges
1 medium onion, quartered
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
2 Turkish bay leaves or 1 California
1 1/2 teaspoons dried thyme
1/8 teaspoon dried hot red-pepper flakes
1 (28-ounce) can crushed tomatoes in juice
1 1/2 cups water
1 cup full-bodied red wine such as Zinfandel or Syrah
1 (8-ounce) bottle clam juice
1 pound skinless fillets of thick white-fleshed fish such as halibut, hake, or pollack, cut into 2-inch chunks
1 pound cultivated mussels
Pulse fennel, onion, and garlic in a food processor until coarsely chopped.
Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then stir in chopped vegetables, bay leaves, thyme, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften, about 4 minutes.
Add tomatoes with their juice, water, wine, and clam juice and boil, covered, 20 minutes. Stir in seafood and cook, uncovered, until fish is just cooked through and mussels open wide, 4 to 6 minutes (discard any that remain unopened after 6 minutes). Discard bay leaves.
Pairing:Sauvignon Blanc or dry Rose |
Ham steak with bourbon-cream sauce - Dinner
2 tablespoons unsalted butter
1 (1 1/4-pound) fully cooked bone-in ham steak
1/4 cup bourbon
1/2 cup heavy cream
2 teaspoons grainy mustard
1/8 teaspoon instant-coffee powder (optional)
Heat butter in a 12-inch heavy skillet over high heat until foam subsides. Meanwhile, pat ham steak dry and sprinkle all over with 3/4 teaspoon pepper. Sauté, turning once, until browned in spots and heated through, 4 to 5 minutes total. Transfer ham to a platter.
Add bourbon to skillet and carefully ignite with a kitchen match. When flames subside, add cream, mustard, and coffee powder (if using), scraping up any brown bits. Simmer until slightly thickened, 1 to 2 minutes. Pour some of sauce over ham and serve remainder on the side.
Pairing:Gewurztraminer or Riesling |
Roasted brussels sprouts - Side
For brussels sprouts
2 pounds Brussels sprouts, trimmed and halved lengthwise
3 tablespoons canola oil
2 tablespoons unsalted butter
For dressing
1/4 cup Asian fish sauce (preferably Tiparos brand)
1/4 cup water
1/4 cup sugar
3 tablespoons finely chopped mint
2 tablespoons finely chopped cilantro stems
1 garlic clove, minced
1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds
For puffed rice
1/2 cup crisp rice cereal such as Rice Krispies
1/4 teaspoon canola oil
1/4 teaspoon shichimi togarashi (Japanese seven-spice blend)
Garnish: cilantro sprigs; torn mint leaves; chopped scallions
Roast brussels sprouts:
Preheat oven to 450°F with rack in upper third.
Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.
Make dressing:
Stir together all dressing ingredients until sugar has dissolved.
Make puffed rice while sprouts roast:
Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.
Finish dish:
Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.
Cooks' notes:
" Puffed rice can be made 3 days ahead and kept in an airtight container at room temperature.
" Dressing, without mint and cilantro, can be made 1 day ahead and chilled, covered. Bring to room temperature and add herbs before using.
" Brussels sprouts can be roasted 4 hours ahead. Chill, uncovered, until cool, then cover. Reheat, uncovered, in a 350°F oven until hot, 10 to 15 minutes.
Pairing:Pair wine with entrée |
Garlic-roasted chicken breasts - Dinner
3 large garlic cloves
1 teaspoon dried oregano
Scant 1/2 teaspoon dried hot red-pepper flakes
2 tablespoons extra-virgin olive oil
4 chicken breast halves with skin and bone (2 to 2 1/4 lb total)
Preheat oven to 500°F with rack in upper third.
Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a bowl. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Cut a 2-inch-long pocket (about 1 1/2 inches deep) horizontally in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket. Coat chicken with remaining garlic mixture.
Roast chicken, skin sides up, in a foil-lined large shallow baking pan until just cooked through, 20 to 25 minutes.
Pairing:Cotes du Rhone or any Grenache |
Whole-wheat pasta with pecorino and pepper - Dinner
1 tablespoon black peppercorns
1 lb dried whole-wheat spaghetti
1 1/2 cups grated Pecorino Romano (4 1/2 ounces), divided
2 tablespoons chopped flat-leaf parsley (optional)
Garnish: extra-virgin olive oil
Toast peppercorns in a dry small skillet over medium-high heat, shaking skillet, until fragrant and beginning to pop, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel (not terry cloth) and press with bottom of a heavy skillet.
Cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
Meanwhile, fill a large ceramic bowl with hot water to warm it. Just before pasta is done cooking, drain bowl but do not dry.
Reserve 1 cup pasta-cooking water, then quickly drain pasta (do not shake off excess water) and add to warm bowl. Sprinkle 1 1/4 cups cheese and 1/2 cup cooking water evenly over pasta and toss quickly. Toss in parsley (if using) and 2 teaspoons crushed pepper. If pasta seems dry, toss with some additional cooking water. Serve pasta immediately, sprinkled with remaining pepper and cheese. Serve additional cheese on the side.
Pairing:none |
Beef braised in barolo - Dinner
6 1/2 to 7-pound boneless beef roast, chuck or bottom round, trimmed of fat
2 teaspoons coarse sea salt or kosher salt, or to taste
1/2 cup extra-virgin olive oil
3 medium onions (1 1/4 pounds total), peeled and quartered
5 big carrots (about 2/3 pound), peeled and cut in 2-inch wedges
6 big celery stalks (2/3 pound total), cut in 2-inch chunks
8 plump garlic cloves, peeled
3 branches fresh rosemary with lots of needles
8 large fresh sage leaves
1/2 teaspoon freshly grated nutmeg
1 1/4 teaspoons whole black peppercorns
1 1/4 ounces dried porcini slices (about 1 1/4 cups, loosely packed)
Three 750-milliliter bottles Barolo, or as needed
3 cups beef stock, or as needed
Freshly ground black pepper to taste
Recommended Equipment
A heavy 6-quart saucepan or enameled cast-iron French oven, round or oval, with a cover; select a pot in which the roast will fit with no more than 2 inches of space around itthe less space in the pot, the less wine you'll need
A meat thermometer
Heat the oven, with a rack in the center, to 250°F.
Season all surfaces of the roast with 1 teaspoon salt. Pour the olive oil into the big pan, and set over medium-high heat. Lay the roast in, and brown it on each side for a minute or two, without moving, until caramelized all over. Remove to a platter.
Still over medium-high heat, drop in the cut vegetables and garlic cloves, toss to coat with oil, and spread out in the pan. Drop in the rosemary, sage leaves, grated nutmeg, peppercorns, dried porcini, and remaining teaspoon salt, and toss all together. Cook for 3 or 4 minutes, stirring frequently and scraping up the browned meat bits on the pan bottom, just until the vegetables soften, then lower the heat.
Push the vegetables to the sides, and return the roast to the pan, laying flat on the bottom. Pour in the three bottles of wine and any meat juices that collected on the platter. The roast should be at least half submergedadd beef stock as needed.
Cover the pot, and heat until the wine is steaming but not boiling. Uncover the pan, and place it in the oven. After 30 minutes, rotate the roast so the exposed meat is submerged in the braising liquid. Braise this way, turning the meat in the pan every 30 minutes, for about 3 hours, until fork-tender. The liquid should not boil&3151;if it does, pour in some cold water to stop the bubbling, and lower the oven temperature.
After 4 1/2 hours or so, check the beef with a meat thermometer. When its internal temperature reaches 180°Fit should be easily pierced with a forktake the pan from the oven. Remove the meat to a platter, with intact carrot and celery pieces to serve as a garnish.
Skim any fat from the braising juices, heat to a boil, and reduce to a saucy consistency that coats the back of a spoon. Pour through a sieve set over a clean container. Press in the juices from the strained herbs and vegetable pieces. Pour in any juices from the meat platter, and season the sauce to taste with salt and freshly ground black pepper. (If you are not going to serve right away, put the meat and reserved vegetables in the sauce to rest and cool, for a couple of hours or overnight.)
To serve, slice the meat crosswise (easier when it is cool). Pour a shallow layer of sauce in a wide skillet, and lay the slices in, overlapping. Heat the sauce to bubbling, spooning it over the beef, so the slices are lightly coated. Lift them with a broad spatula, and slide onto a warm platter, fanned out. Heat the carrots and celery in the sauce too, if you've saved them, and arrange on the platter. Serve, passing more heated sauce at the table.
Pairing:Barolo, Barbaresco or Langhe Rosso |
Potato torta - Side
6 tablespoons extra-virgin olive oil
4 pounds waxy potatoes, peeled
2 cups fresh bread crumbs
Salt and freshly ground black pepper
1/2 cup finely chopped Italian parsley
1 cup freshly grated pecorino romano
1. Preheat the oven to 350°F. Grease a 2- to 3-quart, 2- to 3-inch-deep earthenware casserole or baking dish with 2 tablespoons of the olive oil.
2. Slice the potatoes 1/4-inch thick and place in a large bowl. Toss with 1/2 cup of the bread crumbs and season well with salt and pepper. In a small bowl, mix the remaining 1 1/2 cups bread crumbs with the parsley, the remaining 1/4 cup olive oil, and the pecorino.
3. Spread a layer of potatoes in the bottom of the casserole and sprinkle with 3 to 4 tablespoons of the bread crumb and cheese mixture. Continue layering, finishing with the breadcrumb cheese mixture.
4. Bake for 1 hour, or until the potatoes are tender and the top is golden brown. Serve hot.
Pairing:Pair wine with entrée |
Simple leek and ricotta tarts - Appetizer
500 grams (1 pound) fresh ricotta cheese
1/4 cup grated parmesan cheese
2 eggs
600 grams (20 ounces) ready-prepared puff pastry
1 leek, trimmed and finely sliced
45 grams (1 1/2 ounces) butter, melted
2 teaspoons thyme leaves
Sea salt and cracked black pepper
Preheat the oven to 180°C (355°F). Place the ricotta, parmesan and eggs in a bowl and whisk until smooth. Roll out the pastry on a lightly floured surface until 3 mm (1/8 inch) thick. Cut into 4 x 15 cm (6 inch) squares and place on baking trays lined with non-stick baking paper. Spread the ricotta mixture over the pastry squares leaving a 2 cm (3/4 inch) border. Place the leek on top of the ricotta mixture and brush with the butter. Sprinkle with the thyme, salt, and pepper and bake for 2530 minutes or until the leek is golden. Serve with the fennel and parsley salad.
Pairing:Sancerre |
Bratwurst with creamy apple compote - Dinner
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 medium onion, sliced
2 Golden Delicious apples, peeled, cored, and each cut into 8 wedges
1 Turkish bay leaf or 1/2 California
8 precooked bratwurst or Weisswurst
1 cup dry white wine
2/3 cup heavy cream
1 tablespoon cider vinegar
1 tablespoon packed brown sugar
Preheat broiler.
Heat butter and oil in a 12-inch heavy skillet over medium-high heat until foam subsides, then cook onion and apples with bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring once or twice, until golden brown, about 6 minutes.
Meanwhile, split bratwurst lengthwise (not all the way through) and open up. Lightly brush cut sides of bratwurst with additional oil and transfer to a shallow baking pan (split sides up).
Add wine to apple mixture, then simmer, covered, until apples are tender, 6 to 8 minutes. Remove lid and briskly simmer until liquid is reduced by one third, about 2 minutes.
While apples simmer, broil bratwurst 4 to 5 inches from heat until browned, about 6 minutes.
Stir cream, vinegar, and brown sugar into apple mixture and briskly simmer until slightly thickened, about 2 minutes. Discard bay leaf and serve apple compote over bratwurst.
Pairing:Gruner Veltliner, Reisling or Gewurztraminer |
Hot-stuff chili - Dinner
2 tablespoons olive oil
1 large onion, cut into 1/2-inch dice
1 pound sweet Italian sausage, removed from casing
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon crushed red-pepper flakes
2 pounds leftover roast beef, cut into 1 1/2-inch cubes
2 cups drained canned Italian plum tomatoes, crushed
2 cups beef broth
6 tablespoons tomato paste
1 tablespoon chopped chipotle peppers in adobo sauce
1 tablespoon brown sugar
1 red bell pepper, diced (1/2 inch)
Salt and pepper, to taste
Heat the oil in a large pot over low heat. Add the onion; cook 10 minutes. Crumble in the sausage; brown over medium-high heat about 10 minutes. Stir in remaining ingredients. Simmer, uncovered, for 45 minutes, stirring occasionally.
Pairing:Petite Sirah or Zinfandel |
Pasta alla norma - Dinner
2 large, firm eggplants
extra-virgin olive oil
1 tablespoon dried oregano
optional: 1 dried red chili, crumbled
4 cloves of garlic, peeled and finely sliced
a large bunch of fresh basil, stems finely chopped, leaves reserved
1 teaspoon good herb or white wine vinegar
2 14-ounce cans of good-quality chopped plum tomatoes, or 2 cups passata sea salt and freshly ground black pepper
1 pound dried spaghetti
6 ounces salted ricotta, pecorino, or Parmesan cheese, grated
First of all, get your nice firm eggplants and cut them into quarters lengthwise. If they've got seedy, fluffy centers, remove them and chuck them away. Then cut the eggplants across the length, into finger-sized pieces. Get a large nonstick pan nice and hot and add a little oil. Fry the eggplants in two batches, adding a little extra oil if you need to. Give the eggplants a toss so the oil coats every single piece and then sprinkle with some of the dried oreganothis will make them taste fantastic. Using a pair of tongs, turn the pieces of eggplant until golden on all sides. Remove to a plate and do the same with the second batch.
When the eggplants are all cooked, add the first batch back to the panat this point I sometimes add a sneaky dried red chili. Turn the heat down to medium and add a little oil, the garlic, and the basil stems. Stir so everything gets evenly cooked, then add a swig of herb vinegar and the cans of tomatoes, which you can chop or whiz up. Simmer for 10 to 15 minutes, then taste and correct the seasoning. Tear up half the basil leaves, add to the sauce, and toss around.
Get your spaghetti into a pan of salted boiling water and cook according to the package instructions. When it's al dente, drain it in a colander, reserving a little of the cooking water, and put it back into the pan. Add the Norma sauce and a little of the reserved cooking water and toss together back on the heat. Taste, and adjust the seasoning, then divide between your plates by twizzling the pasta into a ladle for each portion. Any sauce left in the pan can be spooned over the top. Sprinkle with the remaining basil, grated cheese, and oil.
Pairing:Chianti or Sangiovese based wine |
Chili-cheese sloppy joes - Dinner
2 tablespoons olive oil
2 cups chopped red onions, divided
8 ounces lean ground beef
2 1/2 tablespoons chili powder
4 to 6 garlic cloves, pressed
1 15-ounce can kidney beans, undrained
1/2 cup drained canned diced tomatoes
1/4 cup chopped fresh cilantro
2 1/2-inch-thick slices sourdough bread, toasted
1/2 cup (packed) grated extra-sharp cheddar cheese
Heat oil in large saucepan over medium-high heat. Add 1 1/2 cups onions and next 3 ingredients. Sauté until beef is cooked through, breaking up with spoon, about 5 minutes. Add beans with liquid and tomatoes. Simmer until thickened, about 15 minutes. Mix in cilantro, salt, and pepper.
Place sourdough toasts on plates. Top with chili, cheese, and remaining chopped red onions.
Pairing:noneZinfandel or Margaritas |
Kale with pickled shallots - Side
1/4 cup red-wine vinegar
3 tablespoons extra-virgin olive oil
Pinch of sugar
1/4 lb thinly sliced shallots (1 cup)
3/4 cup water
2 pounds kale (2 bunches), stems and center ribs discarded
Bring vinegar, oil, sugar, and 1/4 teaspoon salt to a simmer in a small saucepan. Stir in shallots and remove from heat.
Bring water to a simmer in a large pot, then add kale, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, uncovered, stirring, until kale is wilted and crisp-tender and liquid has evaporated, 5 to 8 minutes. Toss with shallot mixture, then season with salt and pepper.
Pairing:Pair wine with entrée |
Chicken kebabs - Dinner
1/4 cup plain whole-milk yogurt (preferably thick Greek-style)
1/4 cup fresh lemon juice
6 garlic cloves, minced
1 teaspoon turmeric
2 pounds skinless boneless chicken thighs, cut into 1-inch pieces
Equipment: 10 metal skewers
Whisk together yogurt, lemon juice, garlic, turmeric, and 1 teaspoon salt in a large bowl, then add chicken, stirring to coat. Marinate, covered and chilled, at least 8 hours.
If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white and you can hold your hand 5 inches above grill rack for 3 to 4 seconds, grill is ready (medium-hot). If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to medium-high.
While grill heats, drain chicken, discarding marinade, and thread chicken pieces about 1/4 inch apart onto skewers.
Lightly oil hot grill rack, then grill kebabs, covered only if using a gas grill, turning occasionally, until chicken is just cooked through, 4 to 6 minutes.
Cooks' notes:
" Chicken can be marinated up to 16 hours.
" If you aren't able to grill outdoors, kebabs can be cooked in batches in a lightly oiled large (2-burner) ridged grill pan over medium-high heat, turning occasionally, 5 to 7 minutes.
Pairing:If you prefer white Chardonnay if red Pinot Noir |
Family curried beef pot pie - Dinner
2 tablespoons olive oil
1 large onion, cut into 1/4-inch dice
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons curry powder
3 tablespoons all-purpose flour
1 cup diced (1 inch) carrots
1 cup diced (1/2 inch) peeled potatoes
3 cups beef broth
2 cinnamon sticks, 3 inches long
2 tablespoons chopped mango chutney
1/2 cup golden raisins
1/2 cup frozen peas, thawed
1 tomato, cut into 1/2-inch dice
1/4 cup chopped flat-leaf parsley
2 cups diced (1/2 inch) leftover roast beef
Salt and pepper, to taste
1 sheet frozen puff pastry, thawed
1. Heat the oil in a large, heavy pot over low heat. Add the onion and cook, stirring, 8 minutes. Add the garlic, ginger, curry powder and flour; cook, stirring constantly, 2 minutes.
2. Add the carrots, potatoes, broth and cinnamon sticks; simmer, partially covered, 20 minutes. Add the chutney, raisins, peas, tomato, parsley, beef, salt and pepper; cook 5 minutes more.
3. Place the mixture in a 1 1/2-quart, round, ovenproof casserole dish. On a floured surface, roll the pastry into a circle 2 inches larger than the dish. Brush the dish rim with some of the egg ; cover with pastry, crimping the edges around the rim. Cut 3 slits in the top and brush with remaining egg. Bake in a 350°F oven until golden, 40 minutes.
Pairing:Sauvignon Blanc or dry Rose |
Ricotta pizza pie - Dinner
For the crust
3 cups all-purpose flour
1 tablespoon kosher salt
6 tablespoons olive oil
2 eggs, beaten and mixed with 6 tablespoons water
For the filling
5 eggs, beaten
1/2 cup grated pecorino
1 pound ricotta, excess liquid drained
1 cup salami, such as sopressata, sliced or cut into 1/2-inch cubes
1 cup shredded mozzarella (or mild cheddar or Gouda)
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped Italian parsley
1. Preheat oven to 400°F.
2. Place the flour, salt, and olive oil in a large bowl and work it with your hands until the oil is incorporated and the mixture resembles crumbs.
3. Add the egg mixture and toss until the dough comes together in a dry mass. (Add another tablespoon or two of water, if needed.) Knead until just smooth.
4. Flatten the dough into a disc; set aside.
5. In a large bowl, combine all the filling ingredients except 1 tablespoon of the eggs and 1 tablespoon of the pecorino.
6. Line the bottom and sides of a 9-inch-diameter pie dish with 2/3 of the dough (rolled out 1/8 inch thick), allowing for a 1-inch overhang.
7. Scrape the filling into the dish and top with the remaining 1/3 of the dough (rolled out to the same thickness). Press the edges together to seal, and cut slits in the top crust.
8. Brush with the reserved egg and sprinkle with the reserved cheese.
9. Bake for 10 minutes, then reduce heat to 350°F and bake until the top has puffed out, about 1 hour more.
10. Let cool 15 minutes before removing from the dish. Serve warm or at room temperature.
Pairing:Primitivo |
Duck breast with roasted peaches and walnut-parsley fried rice - Dinner
2 cups jasmine rice
1 cup soy sauce
1/2 cup fresh lime juice (from 2 medium limes)
3 tablespoons fresh ginger, finely chopped (from 2-inch-long knob)
2 cloves garlic, finely chopped
1 tablespoon sesame oil
4 teaspoons vegetable oil, plus more if needed to add to duck fat
3 medium peaches, unpeeled, halved vertically and pitted
2 tablespoons sugar
6 (8-ounce) boneless duck breasts with skin
1 1/2 teaspoons coarse sea salt or other coarse salt
1 teaspoon freshly ground pepper, preferably white
3/4 cup veal or duck demi-glace*
1 tablespoon unsalted butter
1/2 medium shallot, finely chopped
1 cup walnut pieces, toasted and chopped
1 cup fresh parsley leaves, coarsely chopped
2 tablespoons chicken stock or low-sodium chicken broth
3/4 cups mixed micro greens
2 tablespoons fresh chives, finely chopped
Special equipment: wok
*We recommend using D'Artagnan veal and duck demi-glace, available at some supermarkets or online at dartagnan.com.
In large, heavy saucepan over moderately high heat, combine rice and 4 1/2 cups water and bring to gentle boil. Remove from heat, cover, and let stand 20 minutes. Spread on large rimmed baking sheet and refrigerate, uncovered, until cool and dry, at least 2 hours or overnight.
In small saucepan over moderately high heat, stir together 1 cup water, soy sauce, lime juice, ginger, garlic, and sesame oil. Simmer, uncovered, until reduced by 15 percent, 3 to 4 minutes. Remove soy-lime emulsion from heat and set aside to cool.
Preheat oven to 375°F. In 8-inch cast-iron skillet over moderately high heat, heat 1 teaspoon vegetable oil until hot but not smoking. Coat cut sides of peaches with sugar, transfer peaches, cut side down, to skillet, and cook until sugar just begins to caramelize, about 2 minutes. Transfer skillet to oven and roast peaches until edge of skin is easy to lift away from flesh (leave skin on), 6 to 7 minutes. Keep peaches warm and leave oven on.
Pat duck breasts dry. Using sharp knife, score skin in 1-inch crosshatch pattern, taking care not to cut through fat into meat below. Sprinkle breasts with salt and pepper.
In large, ovenproof skillet over moderately low heat, heat 1 1/2 teaspoons vegetable oil until hot but not smoking. Working in 2 batches (wipe pan clean and add remaining 1 1/2 teaspoons oil before second batch), sear duck breasts, skin side down, until skin is golden brown and crisp, 10 to 12 minutes. As fat is rendered, periodically drain off and reserve. Return all 6 breasts to skillet, skin side up. Transfer skillet to oven and roast breasts to desired doneness, 2 to 3 minutes for medium-rare (instant-read thermometer inserted into breasts will read 135°F). Keep warm.
In small, heavy saucepan over high heat, simmer demi-glace until reduced by 25 percent, about 5 minutes. Stir in butter and keep warm.
While demi-glace is reducing, fry rice: Measure reserved duck fat and add vegetable oil if necessary to make 3 tablespoons. In large, well-seasoned wok or large, deep, heavy skillet over high heat, heat fat until just smoking. Add shallots and stir-fry until translucent, about 1 minute. Add walnuts, rice, parsley, chicken stock, and 1 cup soy-lime emulsion and stir-fry until rice is golden brown, about 3 minutes. Remove from heat and keep warm.
Holding sharp knife at 45°F angle, cut each duck breast into thin slices. Divide rice among 6 large plates and lay duck slices over each mound. Drizzle each with demi-glace and mound micro greens on top. Sprinkle with chives and serve immediately.
Pairing:Chateauneuf du Pape or big Grenache based wine |
Rib eye roast - Dinner
1 boneless prime rib eye roast of beef, about 10 pounds after boning
Salt and coarsely ground black pepper, to taste
1. Preheat the oven to 350°F. Sprinkle the roast generously with salt and pepper, then place on a rack in a shallow roasting pan.
2. Roast the meat for 2 hours and 20 minutes (or about 14 minutes per pound at 130°F on a meat thermometer) for rare meat. For medium-rare meat, roast until a meat thermometer reads 140°F-145°F. Remove from the oven and let rest for 15 minutes before carving enough meat for one dinner.
Pairing:Cabernet Sauvignon or Saint Estephe Bordeaux |
Roasted venison - Dinner
3 pound Denver roast of venison, cut into 6- by 3-inch pieces
2 heads garlic, cloves separated and smashed
1/2 cup savory or thyme leaves, lightly crushed
1/2 cup dry red wine
1/4 teaspoon ground allspice
1/2 teaspoon black peppercorns, slightly cracked
1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil, divided
1 tablespoon kosher salt
Toss venison with garlic, savory, wine, allspice, peppercorns, and 1/4 cup oil in a sealable bag. Marinate, chilled, turning bag occasionally, at least 8 hours.
Bring venison to room temperature, about 1 hour.
Preheat oven to 450°F with rack in middle.
Discard marinade and pat meat dry. Sprinkle on all sides with 1 tablespoon kosher salt, then 1/2 teaspoon ground pepper. Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown meat on all sides in 2 or 3 batches, 3 to 4 minutes per batch. Transfer to a shallow baking pan.
Roast until venison registers 125°F on an instant-read thermometer (inserted 2 inches horizontally into meat) for rare, 5 to 8 minutes (depending on thickness of meat). Let stand on a cutting board 10 minutes before slicing across the grain.
Cooks' notes:
" Venison can be marinated up to 24 hours.
" You can substitute a 3-pound trimmed and tied center-cut beef tenderloin roast for the venison (do not cut into pieces). Follow recipe above, roasting until beef registers 120°F, 25 to 30 minutes for medium-rare.
Pairing:Cabernet Sauvignon or Syrah |
King oyster mushrooms with pistatchio puree - Side
For pickled Jerusalem artichokes
1/2 lb Jerusalem artichokes (also called Sun Chokes) or crosnes
1 cup water
1/2 cup rice vinegar (not seasoned)
1/2 cup sugar
1/2 teaspoon kosher salt
3/4 teaspoon shichimi togarashi (Japanese seven-spice blend)
For pistachio purée
1 cup shelled roasted pistachios (preferably Sicilian or Turkish)
5 1/2 cups water, divided
1/4 cup mirin (Japanese sweet rice wine)
1/4 cup instant dashi powder (also called hon dashi)
For radishes
8 radishes
1 tablespoon sugar
1 tablespoon kosher salt
For mushrooms
1 1/2 lb king oyster mushrooms (sometimes called Trumpet Royale)
1 (3 1/2-ounce) package enoki mushrooms
6 to 7 tablespoons canola oil, divided
3/4 to 1 teaspoon kosher salt, divided
1 tablespoon unsalted butter
2 garlic cloves, smashed
3 tablespoons Sherry vinegar
Garnish: microgreens or mesclun; flaky sea salt; pistachio oil (optional)
Pickle Jerusalem artichokes:
Peel artichokes and cut into 1/4-inch-thick sticks, then transfer to a nonreactive heatproof bowl.
Bring remaining artichoke ingredients to a boil in a small nonreactive saucepan, stirring until salt has dissolved, then pour over artichokes. Cool to room temperature, keeping vegetables submerged with a small plate. Transfer with liquid to an airtight container and chill, shaking occasionally, at least 1 day.
Make pistachio purée:
Cook pistachios in 2 cups boiling water in a small saucepan 2 minutes. Drain and transfer to a bowl of ice water to stop cooking. Drain again and peel off skins.
Bring mirin, dashi powder, and 3 cups water to a boil in a small saucepan, stirring until powder has dissolved, then add pistachios and simmer, stirring occasionally, until nuts are very tender, about 1 hour. Drain nuts, discarding dashi, then reserve 1/3 cup nuts for garnish. Purée remaining nuts with remaining 1/2 cup water in a blender into a very smooth but thick paste.
Prepare radishes:
Trim radishes, then cut each into 6 wedges. Toss with sugar and kosher salt in a bowl until sugar and salt have dissolved.
Prepare mushrooms and assemble dish:
Trim oyster mushrooms, keeping stems intact, then cut lengthwise into 1/4-inch-thick slices.
Trim enoki mushrooms, leaving 3 inches of stem, and reserve for garnish.
Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat until hot. Add enough oyster mushrooms to cover skillet in 1 layer, then sprinkle with 1/8 teaspoon kosher salt and 1/8 teaspoon pepper and sauté, turning once, until golden on edges, 2 to 4 minutes. Transfer to a bowl. Sauté remaining oyster mushrooms in 5 or 6 more batches, using 1 tablespoon oil, 1/8 teaspoon kosher salt, and 1/8 teaspoon pepper per batch.
When all oyster mushrooms are sautéed, return to skillet, then add butter and garlic and heat, swirling skillet, until butter is melted. Add vinegar and boil, stirring, until evaporated. Remove from heat and discard garlic.
Divide pistachio purée among plates, then top with oyster mushrooms. Remove artichokes from container with a slotted spoon and arrange, along with radishes, around oyster mushrooms. Sprinkle with enoki mushrooms, greens, reserved pistachios, and sea salt.
Cooks' notes:
" If using crosnes, halve lengthwise.
" Pickled Jerusalem artichokes keep, covered and chilled, 2 weeks.
" Puréed and whole cooked pistachios can be prepared 2 days ahead, then chilled separately, covered. Bring to room temperature before serving.
" Radishes can be prepared 4 hours ahead and kept at room temperature.
" Mushrooms can be sautéed 2 hours ahead and chilled, uncovered, until cool, then covered. Reheat in skillet, then proceed with recipe.
Pairing:Pair wine with entrée |
Fillet of salmon with fennel, tomatoes, and risotto - Dinner
4 1/2 cups bottled clam juice, divided
2 1/2 tablespoons butter, divided
2 1/2 tablespoons olive oil, divided
1/2 cup chopped white onion
1 cup arborio rice or medium-grain white rice
3/4 cup dry white wine, divided
4 6- to 8-ounce salmon fillets
3/4 cup chopped red onion
2 garlic cloves, minced
2 medium fennel bulbs, trimmed, halved, thinly sliced crosswise
3/4 cup chopped plum tomatoes (about 2 small)
1 1/2 cups (packed) baby spinach leaves
5 teaspoons chopped fresh tarragon, divided
1/2 cup freshly grated Parmesan cheese
Chopped fresh chives
Preheat oven to 300°F. Bring 4 cups clam juice to simmer in medium saucepan; cover and keep warm. Melt 1/2 tablespoon butter with 1/2 tablespoon oil in heavy large saucepan over medium high heat. Add white onion and sauté until soft, about 3 minutes. Stir in rice. Add 1/4 cup wine; stir until almost all liquid evaporates, about 1 minute. Add 4 cups warm clam juice, 1 cup at a time, cooking until almost all liquid is absorbed between additions and stirring frequently, until rice is tender but still firm to bite and mixture is creamy, about 18 minutes.
Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and cook until brown on both sides but still medium-rare in center, about 3 minutes per side. Transfer to baking sheet and place in oven to keep warm. Add red onion and garlic to same skillet and cook until translucent, stirring often, about 3 minutes. Add remaining 1/2 cup wine. Bring to boil, then add fennel and tomatoes. Cook until fennel is crisp-tender, stirring often, about 3 minutes. Add 1/2 cup clam juice and spinach. Stir until spinach wilts, about 1 minute. Stir in remaining 2 tablespoons butter and 3 teaspoons chopped tarragon. Season to taste with salt and pepper.
Stir remaining 2 teaspoons tarragon and cheese into risotto. Season with salt and pepper. Divide risotto and fennel mixture among plates. Place 1 salmon fillet on each plate; sprinkle with chives.
Pairing:If you prefer white Chardonnay if red Pinot Noir |
Braised chicken with tomatoes and olives (poulet provencal) - Dinner
1 pound tomatoes (3 to 4 medium), cut into wedges
1 large onion, cut into wedges, leaving root ends intact
1/2 cup drained brine-cured black olives, pitted if desired
4 large garlic cloves, sliced, plus 1 teaspoon minced
3 tablespoons olive oil, divided
2 teaspoons herbes de Provence, divided
1/2 teaspoon fennel seeds
1 whole chicken (about 3 1/2 pound)
Equipment: kitchen string
Accompaniment: crusty bread
Garnish: chopped flat-leaf parsley
Preheat convection oven to 400°F for regular oven to 425°F with rack in middle.
Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.
Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.
Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.
Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.
Pairing:Cotes du Rhone or unoaked Pinot Noir |
Pan-seared rib-eye steak with bearnaise (entrecote bearnaise) - Dinner
For steaks
2 (1 1/4-inch-thick) boneless rib-eye steaks (16 ounces each)
1 tablespoon vegetable oil
For béarnaise
1/4 cup dry white wine
1/4 cup white-wine vinegar
1/4 cup finely chopped shallots
2 tablespoons chopped fresh tarragon, divided
3 large egg yolks
1 stick unsalted butter, cut into 8 pieces
1/2 teaspoon fresh lemon juice, or to taste
Accompaniment: shoe string potatoes
Cook steaks:
Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).
Heat a 12-inch heavy ovenproof skillet (not nonstick) over medium heat until hot, then add oil, swirling skillet to coat bottom, and cook steaks 5 minutes per side for medium-rare.
Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.
Make béarnaise while steaks stand:
Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids.
Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble).
Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce.
Cooks' notes:
"The egg yolks in the sauce will not be fully cooked.
"Béarnaise can be made 20 minutes ahead and kept in bowl, covered, over hot water off heat.
Pairing:Malbec, Merlot, Cabernet Sauvignon or Shiraz |
Vegetarian cassoulet - Dinner
For cassoulet
3 medium leeks (white and pale green parts only)
4 medium carrots, halved
lengthwise and cut into 1-inch-wide pieces
3 celery ribs, cut into 1-inch-wide pieces
4 garlic cloves, chopped
1/4 cup olive oil
4 thyme sprigs
2 parsley sprigs
1 Turkish or 1/2 California bay leaf
1/8 teaspoon ground cloves
3 (19-ounce) cans cannellini or Great Northern beans, rinsed and drained
1 quart water
For garlic crumbs
4 cups coarse fresh bread crumbs from a baguette
1/3 cup olive oil
1 tablespoon chopped garlic
1/4 cup chopped parsley
Make cassoulet:
Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.
Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
Make garlic crumbs while cassoulet simmers:
Preheat oven to 350°F with rack in middle.
Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
Cool crumbs in pan, then return to bowl and stir in parsley.
Finish cassoulet:
Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.
Pairing:none |
Seared scallops with tarragon-butter sauce - Dinner
1 1/4 pounds large sea scallops, tough ligament from side of each discarded
7 tablespoons unsalted butter, cut into tablespoons, divided
2 tablespoons finely chopped shallot
1/4 cup dry white wine
1/4 cup white-wine vinegar
1 tablespoon finely chopped tarragon
Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).
Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.
Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons. Add juices from platter and if necessary boil until liquid is reduced to about 1/4 cup. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour sauce over scallops.
Pairing:Dry Rose |
Pork tenderloin with arugula endive and walnut vinaigrette - Dinner
1 1/4 pound pork tenderloin
1 tablespoon vegetable oil
1/3 cup red-wine vinegar
About 1/2 cup extra-virgin olive oil
1 cup walnuts, toasted, divided
2 garlic cloves, coarsely chopped
2 tablespoons water
5 ounces baby arugula
3 medium Belgian endives, sliced crosswise into 1/4-inch pieces
Preheat oven to 375°F with rack in middle.
Pat pork dry and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat vegetable oil in a 12-inch ovenproof heavy skillet over medium-high heat until it shimmers, then brown pork on all sides, about 6 minutes total.
Transfer pork in skillet to oven and roast until an instant-read thermometer inserted into center registers 145 to 150°F, 20 to 25 minutes. Transfer to a cutting board and let stand 10 minutes.
While pork stands, add vinegar to skillet (be careful; handle will be very hot) and boil, scraping up any brown bits, until slightly reduced, about 30 seconds. Transfer to a heatproof measuring cup and add enough olive oil to bring total to 3/4 cup liquid.
Pulse 3/4 cup walnuts with garlic, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a coarse paste in a food processor. With motor running, slowly add oil mixture to make vinaigrette.
Toss arugula and endive with just enough vinaigrette to coat, then divide among plates. Top with thin slices of pork and drizzle with remaining vinaigrette. Crumble remaining 1/4 cup walnuts over pork.
Pairing:Pinot Noir or Côtes du Rhône |
Roasted chicken with dijon sauce - Dinner
3 pound chicken parts (thighs, drumsticks, and/or breasts), with skin and bones
1 tablespoon vegetable oil
2 small shallots, thinly sliced
3/4 cup dry white wine
3/4 cup reduced-sodium chicken broth
1/4 cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon finely chopped chives
Preheat oven to 450°F with rack in middle.
Pat chicken dry and sprinkle with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Working in 2 batches, brown chicken, skin side down first and turning once, about 5 minutes per batch.
Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes.
Transfer chicken to a platter, then add shallots, wine, and broth to pan juices in skillet and boil, scraping up any brown bits, until reduced by half, 2 to 3 minutes. Add cream and boil until slightly thickened, about 1 minute.
Strain sauce through a sieve into a bowl. Whisk in mustard, chives, and salt and pepper to taste.
Serve chicken with sauce.
Pairing:Gigondas or Chateauneuf du Pape |
Mussels and fries with mustard mayonnaise - Dinner
1 (15- to 16-ounce) package frozen french fries
1 small onion
2 garlic cloves, forced through a press
3 tablespoons unsalted butter
2 teaspoons dry mustard
2 teaspoons water
1/2 cup mayonnaise
1 cup dry white wine
2 pounds cultivated mussels, rinsed
2 tablespoons chopped flat-leaf parsley
Equipment: an adjustable-blade slicer
Accompaniment: crusty bread (preferably a baguette)
Cook french fries according to package instructions and keep warm in oven if necessary.
Meanwhile, cut onion into very thin slices with slicer, then cook with garlic and a pinch of salt in butter in a wide heavy medium pot over medium-high heat, covered, stirring occasionally, until pale golden.
While onion cooks, whisk together mustard and water until smooth, then whisk in mayonnaise and 1/4 teaspoon pepper.
Add wine to onion and briskly simmer, covered, stirring occasionally, until onion is almost tender, about 5 minutes. Add mussels and cook, covered, stirring occasionally, until mussels just open wide, 4 to 6 minutes, checking frequently after 4 minutes and transferring as cooked to a bowl. (Discard any mussels that remain unopened.) Stir parsley into cooking liquid and season with salt. Pour liquid over mussels, then serve with fries and mustard mayonnaise.
Cooks' note: This recipe can be doubled in an 8-quart heavy pot.
Pairing: If you prefer white Chardonnay if red Pinot Noir |
Blade steaks with mushroom-madeira sauce - Dinner
1 1/2 pound top blade beef chuck steaks (1/2 to 1 inch thick)
2 tablespoons olive oil, divided
1 shallot, chopped
2 (4 ounce) packages sliced fresh mushrooms
1/2 cup Madeira
3/4 cup water
1 teaspoon cornstarch mixed with 1 tablespoon water
Pat steaks dry and cut 3 shallow slits across center cartilage in each steak (to prevent curling), then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).
Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté steaks, turning once, 5 to 9 minutes total for medium-rare. Transfer to a plate and keep warm, covered.
Add shallot and remaining tablespoon oil to skillet and sauté over medium-high heat 30 seconds. Add mushrooms and sauté until golden, 3 to 4 minutes. Stir in Madeira, 1/4 teaspoon salt, and 1/8 teaspoon pepper and briskly simmer 2 minutes. Stir in water and any meat juices from plate and boil 2 minutes. Stir cornstarch mixture, then stir into mushrooms and simmer until thickened, about 1 minute. Season sauce with salt and spoon over steaks.
Pairing:Shiraz or California Merlot |
Merguez lamb patties with golden raisin couscous - Dinner
1 1/4 teaspoons fennel seeds
1 1/4 pounds ground lamb
3 garlic cloves, minced
2 tablespoons harissa (spicy North African condiment)
1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1/4 teaspoon ground cinnamon
1 tablespoon vegetable oil
1 1/4 cups reduced-sodium chicken
broth or water 1/3 cup golden raisins
1 cup couscous
1/2 cup chopped cilantro
Zest of 1 lemon
Equipment: an electric coffee/spice grinder
Accompaniment: harissa or hot sauce
Toast fennel seeds in a small heavy skillet over medium heat until fragrant and a shade darker, about 1 minute. Grind to a fine powder in grinder.
Mix together lamb, garlic, harissa, spices (including fennel), and 1/2 teaspoon salt thoroughly with your hands (do not overmix). Form into 4 oval patties (about 3/4 inch thick).
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook patties, turning once, about 9 minutes total for medium-rare.
While patties cook, bring broth, raisins, and 1/4 teaspoon salt to a boil in a 2-quart heavy saucepan, then stir in couscous. Let stand off heat, covered, 5 minutes. Fluff with a fork; stir in cilantro, zest, and salt to taste.
Serve patties on couscous.
Pairing:Cotes du Rhone or any Grenache |
Roasted-garlic souffle - Dinner
3 large heads garlic, left whole, plus 3 garlic cloves, smashed
1 tablespoon olive oil
2 1/2 cups whole milk
1 medium onion, sliced
3 large thyme sprigs plus 1 teaspoon thyme leaves
1 California bay leaf or 2 Turkish
1 whole clove
1/8 teaspoon black peppercorns
7 tablespoons unsalted butter, divided
1 1/2 tablespoons fine dry bread crumbs
5 tablespoons all-purpose flour
4 large eggs, separated, plus 4 additional egg whites
1 1/2 cups grated Parmigiano-Reggiano (3 ounces)
1/4 teaspoon grated nutmeg
3/4 cup grated Gruyère (2 ounces)
Preheat oven to 400°F with rack in middle.
Trim 1/4 inch from tops of whole heads of garlic, then put heads on a large sheet of foil and drizzle each with 1 teaspoon oil. Wrap heads together in foil and roast until very tender, 50 minutes to 1 hour. Cool to warm, then squeeze garlic from skins.
Meanwhile, bring milk, smashed garlic cloves, onion, thyme sprigs, bay leaf, clove, and peppercorns just to a boil in a medium saucepan, then remove from heat and cover. Let steep 30 minutes.
Butter a 12-inch oval (2-quart) gratin dish with 1 tablespoon butter, then sprinkle bottom and side with bread crumbs and chill until ready to use.
Melt remaining 6 tablespoons butter in a heavy medium saucepan and whisk in flour. Cook roux over low heat, whisking constantly, 5 minutes.
Strain milk mixture through a fine-mesh sieve, then add to roux, whisking until smooth. Bring to a boil, whisking, then simmer béchamel, whisking, 3 minutes. Remove from heat and vigorously whisk in yolks 1 at a time. Whisk in roasted garlic, parmesan, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper and transfer to a bowl.
Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then stir one third of egg whites into yolk mixture. Fold in Gruyère, then remaining whites. Transfer mixture to gratin dish, smoothing top, and sprinkle with thyme leaves.
Bake soufflé until set and browned on top, 20 to 25 minutes.
Cooks' notes:
"Garlic heads can be roasted 2 days ahead, then chilled in foil. Squeeze from skins just before using.
"Béchamel can be made 1 day ahead and chilled, its surface covered with buttered wax paper. Reheat (uncovered) before proceeding with recipe.
Pairing:Greco di Tufo or Cahrdonnay |
Rack of lamb with swiss chard - Dinner
For swiss chard filling
1/2 cup sweet (red) vermouth
1/2 cup golden raisins
1 medium onion, chopped
2 tablespoons extra-virgin olive oil
2 large bunches green Swiss chard (1 pound total), stems and center ribs reserved for another use and leaves coarsely chopped
2 tablespoons pine nuts, toasted
For lamb
4 (8-rib) frenched racks of lamb (each about 1 1/2 pound), trimmed of all but a thin layer of fat
1/2 cup Dijon mustard
2 teaspoons finely chopped thyme
1 teaspoon finely chopped rosemary
Equipment: kitchen string
Accompaniment: roasted red peppers
Make swiss chard stuffing:
Bring vermouth and raisins to a boil in a small saucepan, then remove from heat and let steep until raisins are soft and plump, about 15 minutes.
Cook onion in oil in a large heavy skillet over medium-low heat, stirring occasionally, until onion is tender but not browned, 5 to 8 minutes. Add chard, raisins with any remaining vermouth, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook over medium heat, turning chard constantly with tongs, until chard is tender and liquid has evaporated, about 12 minutes. Transfer to a bowl and stir in nuts, then cool.
Prepare lamb:
Cutting as close to bones as possible, make 1 long incision to separate meat of each rack from bones, stopping 1/2 inch from bottom (do not cut all the way through). Roll meat away from bones to create a long opening, then season inside with salt and pepper and fill with stuffing. Roll meat back over stuffing, then tie meat to bones with string (between every 2 ribs).
Preheat oven to 400°F with rack in middle.
Stir together mustard, thyme, and rosemary and spread over both sides of each rack. Put racks of lamb in a large shallow heavy baking pan, pairing racks so that they stand up with their bones interlocking but leaving space between them at base.
Roast lamb until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 25 to 35 minutes. Let stand, loosely covered, 15 minutes.
Cut each rack into 4 double chops, discarding string, and serve on top of roasted red peppers.
Cooks' note: Stuffing can be made 1 day ahead and chilled, covered.
Pairing:Cabernet Franc or Saint Emilion Bordeaux |
Chicken in riesling - Dinner
1 whole chicken (about 3 1/2 pound), backbone discarded and chicken cut French style into 8 pieces (see cooks' note, below)
1 tablespoon vegetable oil
3 tablespoons unsalted butter, divided
4 medium leeks (white and pale green parts only), finely chopped (2 cups)
2 tablespoons finely chopped shallot
4 medium carrots, halved diagonally
1 cup dry white wine (preferably Alsatian Riesling)
1 1/2 pound small (2-inch) red potatoes
2 tablespoons finely chopped flat-leaf parsley
1/2 cup crème fraîche or heavy cream
Fresh lemon juice to taste
Preheat oven to 350°F with rack in middle.
Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper. Heat oil with 1 tablespoon butter in a wide 3 1/2- to 5-quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate.
Meanwhile, wash leeks and pat dry.
Pour off fat from pot, then cook leeks, shallot, and 1/4 teaspoon salt in remaining 2 tablespoons butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes. Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.
While chicken braises, peel potatoes, then generously cover with cold water in a 2- to 3-quart saucepan and add 1 1/2 teaspoons salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat.
Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.
Cooks' note: A chicken cut French style yields 2 breast halves with wings attached, halved crosswise for a total of 4 breast pieces, 2 drumsticks, and 2 thighs. If you don't want to cut up a whole chicken, you can use 3 pounds chicken parts.
Pairing:Reisling |
Parmesan-crusted polenta with sausage-mushroom ragout - Appetizer
2 pounds precooked polenta (in a tube), cut into 4 (1/2-inch-thick) rounds
1/3 cup grated parmesan
2 tablespoons olive oil, divided
1 pound sweet Italian sausage, casing removed
1/2 pound mixed sliced fresh wild mushrooms
1/2 cup dry red wine
1 1/2 cups bottled marinara sauce
Accompaniment: grated parmesan
Preheat broiler.
Broil polenta rounds on a lightly oiled large heavy baking sheet 3 to 4 inches from heat until lightly browned in spots, about 7 minutes. Turn rounds over and sprinkle with cheese, then broil until polenta is golden in spots and cheese is melted, about 7 minutes more.
Meanwhile, heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then cook sausage, breaking up lumps, until just cooked through, about 4 minutes. Transfer to a bowl.
Heat remaining tablespoon oil in skillet over medium heat until it shimmers, then cook mushrooms, stirring occasionally, until softened, about 3 minutes. Add wine and boil, scraping up any brown bits, until reduced by about half, about 2 minutes. Stir in sausage and tomato sauce and simmer, stirring occasionally, 5 minutes. Season with salt.
Serve ragout spooned over polenta.
Pairing:Chianti or Sangiovese based wine |
Mashed yukon gold potatoes with caramelized shallots - Side
For shallots
3 tablespoons unsalted butter
3 tablespoons sugar
1 pound small shallots, peeled (about 12 to 15 medium shallots)
2 sprigs fresh thyme
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For potatoes
3 pounds Yukon Gold potatoes
1/2 cup whole milk
6 tablespoons unsalted butter, at room temperature
1/3 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Special equipment: large heavy skillet with lid
Make shallots
In skillet over moderate heat, melt butter. Add sugar and stir until dissolved. Add shallots and thyme and cook, uncovered, stirring occasionally, until beginning to brown, about 15 minutes.
Stir in oil, breaking up any clumps of sugar, reduce heat to moderately low, and set lid ajar. Simmer, partially covered, until shallots are deep golden brown, silky, and falling apart, 1 to 1 1/2 hours. If liquid completely evaporates before shallots reach desired consistency, add 1 tablespoon water as needed.
Discard thyme sprigs and stir in salt and pepper. Keep warm, covered. (Shallots can be made up to 1 week ahead and refrigerated. Gently reheat in microwave before serving.)
Make potatoes
Preheat oven to 350°F. Prick potatoes all over with fork and wrap together in aluminum foil packet. Bake until tender, about 1 1/2 hours. (Potatoes can be baked up to 2 days ahead and refrigerated; rewarm in microwave before continuing.)
In small saucepan over low heat, bring milk to simmer. While potatoes are still warm, halve and scoop out flesh into large bowl. Add hot milk, butter, sour cream, salt, and pepper. Using potato masher, mash until smooth. (Potatoes can be mashed up to 1 day ahead and refrigerated; rewarm in microwave before serving.) Top with shallot confit and serve immediately.
Pairing:Pair wine with entrée |
Braised duck legs with leeks and green olives - Dinner
4 duck legs (drumsticks and thighs, attached)
Salt
Fresh-ground black pepper
2 tablespoons olive oil
2 leeks, white and pale green parts only, washed and coarsely chopped
1 carrot, peeled and coarsely chopped
6 thyme sprigs, leaves only
6 parsley sprigs, leaves only
1 bay leaf
1 cup green olives
1/2 cup white wine
1 1/2 cups chicken broth
1 strip of lemon zest
Trim the excess fat from duck legs. Several hours ahead or the night before, season with salt and pepper. Cover and refrigerate.
Preheat the oven to 425°F.
In an ovenproof skillet just large enough to hold the duck legs comfortably, heat the olive oil. Add the leeks and carrot. Cook over medium heat for 3 minutes. Stir in additional salt, thyme, parsley sprigs, bay leaf, and olives. Cook for 3 more minutes. Place the duck legs in the skillet, skin side down. Add to the skillet white wine and chicken broth with lemon zest.
The liquid should be about 1 inch deep; add more liquid if needed. Raise the heat, bring to a simmer, and immediately put the skillet in the oven. After 30 minutes, take the pan from the oven and turn the legs skin side up. If necessary, pour off and reserve some of the liquid so that all the duck skin is exposed. Turn the oven down to 325°F and continue cooking for 1 to 1 1/2 hours more. The duck is done when the skin is browned and the tip of a knife slips easily in and out of the meat.
Set the duck legs aside and pour the braising juices and vegetables into a small bowl. Allow the liquid to settle, then skim off and discard the fat. The duck legs will render a surprising amount of fat. Taste for salt and correct the seasoning if needed. If it's too thin, reduce the braising liquid to concentrate it. Pour the liquid and vegetables back into the skillet with the duck legs on top. Just before serving, return to a simmer and reheat for a few minutes.
Variations
" Pitted olives can be substituted, but use fewer, about 1/2 cup, and don't add them to the braise until the last 15 minutes of cooking.
" Substitute dry sherry for half the wine.
" Substitute dried fruit such as prunes or figs for the olives. Use red wine instead of white and add a piece of bacon or pancetta to the braise. Omit the lemon zest.
" Substitute chicken legs for the duck legs. Reduce the cooking time by 30 minutes.
Pairing:Chateauneuf du Pape or big Grenache based wine |
Grilled pork chops with garlic lime sauce - Dinner
1/4 cup fresh lime juice
1 garlic clove, minced
1/4 teaspoon dried hot red-pepper flakes
1/3 cup olive oil
2 tablespoons chopped fresh cilantro
6 (1/2-inch-thick) boneless pork chops
Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro.
Prepare a gas grill for direct-heat cooking over medium-high heat. Pat pork dry and season with salt and pepper. Oil grill rack, then grill pork chops, covered, turning over once, until just cooked through, 5 to 6 minutes total. Serve drizzled with some vinaigrette, and with remainder on the side.
Cooks' note: If you aren't able to grill outdoors, chops can be cooked in a hot lightly oiled large (2-burner) ridged grill pan over moderately high heat.
Pairing:Shiraz or California Merlot |
Mahimahi with charred onion, tomatoes, and tapenade vinaigrette - Dinner
1 medium red onion, cut lengthwise into 1/2-inch-thick wedges
3/4 pound cherry tomatoes
6 tablespoons olive oil, divided
4 (6-ounces) skinless mahimahi fillets (1 inch thick)
1 tablespoon red-wine vinegar
2 teaspoons black or green tapenade (olive paste)
Accompaniment: plain or parmesan couscous
Preheat broiler and line a large shallow baking pan with foil.
Toss onion and tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in lined baking pan, then spread evenly in one half of pan.
Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then arrange, skinned side down and spaced apart, next to vegetables in other half of pan. Drizzle fish with 1 tablespoon oil and broil 4 to 6 inches from heat until vegetables are charred and slightly wilted and fish is just cooked thourough, 12 to 15 minutes.
Meanwhile, whisk together vinegar, tapenade, 1/4 teaspoon pepper, and remaining 2 tablespoons oil.
Serve fish and vegetables over couscous. Stir pan juices into vinaigrette and drizzle on top.
Pairing:If you prefer white Chardonnay if red Pinot Noir |
Stacked chicken enchiladas with salsa verde and cheese - Dinner
2 poblano chiles* (8 ounces total)
6 tablespoons vegetable oil, divided
12 (5- to 6-inch-diameter) corn tortillas
4 cups salsa verde, divided
2 cups shredded roasted chicken, divided
3/4 cup sour cream, stirred to loosen, divided
6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
3 tablespoons chopped fresh cilantro
Pickled red onions
*Fresh green chiles; available at some supermarkets and at specialty foods stores and Latin markets.
Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside; serve.
Pairing:none |
Slow-roasted red-wine-lacquered salmon fillet - Dinner
1 (4-inch) piece peeled fresh ginger
1 cup soy sauce
2 cups dry red wine
1 1/3 cups mirin (Japanese sweet rice wine)
1/4 cup packed dark brown sugar
2 teaspoons fresh lime juice
1 tablespoon olive oil
1 (4 1/2-pound) salmon fillet (preferably wild king; about 1 1/2 inches at thickest point), small bones removed
Accompaniment: lime wedges
Put oven rack in middle position and preheat oven to 225°F.
Finely grate ginger on small holes of a box grater into a fine-mesh sieve, then set sieve over a bowl and press on ginger to extract 2 teaspoons juice. Bring soy sauce, wine, mirin, brown sugar, and ginger juice to a boil in a 3- to 3 1/2-quart heavy saucepan. Reduce heat to moderate and briskly simmer, stirring occasionally, until syrupy and reduced to about 1 cup, 45 to 55 minutes. Transfer to a bowl, then quick-chill by setting bowl in a larger bowl of ice water and stirring occasionally for 5 minutes. Stir in lime juice. Reserve 1/2 cup glaze in a small bowl for brushing after roasting.
Line a 17- by 12-inch heavy shallow baking pan with foil and coat foil with oil (1 tablespoon).
Arrange salmon, skin side down, diagonally in pan, then spoon about 2 tablespoons glaze over salmon, spreading it evenly with back of spoon. Let stand 5 minutes, then spoon and spread another 2 tablespoons glaze over salmon.
Roast 15 minutes. Remove from oven and glaze again (use a clean spoon each time), then roast 10 minutes more. Repeat glazing and continue to roast until fish is just cooked through (opaque), 10 to 20 minutes more (35 to 45 minutes total, depending on thickness of fish; check frequently after 35 minutes). Transfer with 2 wide metal spatulas to a platter, then coat with a final layer of reserved glaze (about 2 tablespoons) using a clean spoon. Serve remaining glaze on the side if desired.
Cooks' note:
Glaze can be made 2 days ahead and chilled, covered. Bring to room temperature before using.
Pairing:If you prefer white Chardonnay if red Pinot Noir |
Sweet pea and artichoke lasagna - Dinner
2 (8-ounce) packages frozen artichoke hearts, thawed, coarsely chopped
1 1/2 cups whipping cream, divided
1/4 cup (packed) chopped fresh basil leaves
2 (15-ounce) containers whole-milk ricotta cheese
1 1-pound bag frozen petite peas, thawed
3/4 cup grated Parmesan cheese
2 large eggs
1 teaspoon salt
1 (8- to 9-ounce) package no-boil lasagna noodles (12 noodles)
4 cups coarsely grated mozzarella cheese (about 1 pound)
Preheat oven to 400°F. Brush 13x9x2-inch glass baking dish with oil. Mix artichokes, 1/2 cup cream, and basil in medium bowl. Purée remaining 1 cup cream, ricotta, and next 4 ingredients in processor. Spread 1 cup ricotta mixture over bottom of prepared baking dish. Arrange 4 noodles in single layer over ricotta, breaking noodles as needed to cover. Spread half of artichoke mixture over. Spread 2 1/2 cups ricotta mixture over artichokes. Sprinkle 1 cup mozzarella cheese over. Repeat with 4 noodles, artichoke mixture, 2 1/2 cups ricotta mixture, and 1 cup mozzarella.
Top with 4 noodles. Spread remaining ricotta mixture over, then sprinkle remaining 2 cups mozzarella over. Tent with foil, sealing edges.
Bake lasagna 30 minutes. Remove foil; continue baking until bubbling at edges and brown on top, about 25 minutes. Let stand 15 minutes before serving.
Pairing:none |
Miso-glazed sea bass with asparagus - Dinner
2 tablespoons white miso (fermented soybean paste; not sweet or labeled "saikyo")
1 1/2 teaspoons sugar
1 teaspoon fresh lemon juice
1/2 teaspoon water
1/8 teaspoon black pepper
1 pound medium asparagus, trimmed
2 teaspoons olive oil
4 (5- to 6-ounce) sea bass fillets with skin (1 inch thick)
Garnish: lemon wedges
Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.
Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.
Toss together asparagus, oil, and a pinch of salt in a large bowl.
Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.
Pairing:If you prefer white Sauvignon Blanc if red Pinot Noir |
Spicy shrimp and vegetable stir-fry - Dinner
1/4 cup low-sodium soy sauce
1/4 cup sake
2 tablespoons sugar
1 tablespoon dark (toasted) sesame oil
1 tablespoon chopped garlic
1 tablespoon finely chopped or grated ginger
1 cup large-diced red bell pepper
1 cup large-diced green bell pepper
1 cup large-diced onion
1 cup cubed cabbage
1 cup sliced carrot
1/2 teaspoon red pepper flakes
24 large shrimp, shelled and deveined
Combine first 6 ingredients in a bowl. Heat a large nonstick skillet over medium-high heat. Add soy sauce mixture; cook until lightly thickened, about 1 minute. Add vegetables and red pepper flakes. Cook, stirring constantly, until vegetables are soft, about 1 minute. Add shrimp and 1/4 cup water. Cook, stirring often, until shrimp are just cooked through, 2 to 3 minutes more. Divide among 4 bowls; serve immediately.
Pairing:none |
Salmon cakes with garlic-spinach sauté - Dinner
Salmon
1 can (14.5 ounces) wild Alaskan salmon
1 1/2 scallions, chopped (divided)
1/4 cup whole-wheat breadcrumbs
1/2 teaspoon curry powder
1 teaspoon olive oil
2 tablespoons low-sodium soy sauce
1/8 teaspoon ground ginger
4 cups cooked brown rice
Spinach
2 teaspoons olive oil
1 teaspoon chopped garlic
1 bag (12 ounces) prewashed baby spinach
Salmon
Drain fish; put in a bowl. Stir in 1 of the scallions, breadcrumbs and curry. Form 4 patties. Heat oil in a medium pan over medium heat. Cook patties until light brown, about 4 minutes; flip; cook 3 minutes more. Serve over rice. Dipping sauce: Mix soy sauce, ginger and remaining 1/2 scallion.
Spinach
Heat oil in a large pan over medium heat. Sauté garlic until just browned, about 1 minute. Add spinach; cook until wilted, about 4 minutes.
Pairing: If you prefer white Chardonnay if red Pinot Noir |
Beef empanadas - Dinner
2 hard-boiled large eggs
1/2 medium onion, finely chopped
1 tablespoon olive oil
1 garlic clove, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 pound ground beef chuck
2 tablespoons raisins
1 1/2 tablespoons chopped pimiento-stuffed olives
1 (14-ounce) can whole tomatoes in juice, drained, reserving
2 tablespoons juice, and chopped
1 package frozen empanada pastry disks, thawed
About 4 cups vegetable oil
Equipment: a deep-fat thermometer
Cut each egg crosswise into 10 thin slices.
Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.
Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool.
Preheat oven to 200°F with rack in middle.
Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk and top with 2 slices of egg. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner.
Heat 3/4 inch vegetable oil in a deep 12-inch skillet over medium heat until it registers 360°F on thermometer. Fry empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes per batch.
Transfer to a shallow baking pan and keep warm in oven. Return oil to 360°F between batches.
Cooks' note: Empanadas can be brushed with oil and baked on an oiled baking sheet in a 425°F oven until golden, about 10 minutes. (They will not be as crisp as fried empanadas.)
Pairing:Malbec, Zinfandel or dry Rose |
Arctic char with chinese broccoli and sweet potato puree - Dinner
3 red-skinned sweet potatoes (yams; about 2 1/2 pounds)
1 teaspoon (or more) hot prepared Chinese mustard
1 cup balsamic vinegar
11/2 teaspoons soy sauce
1 pound Chinese broccoli or broccoli rabe (rapini),* large outer leaves removed, cut crosswise on diagonal into 1/4-inch-thick slices
2 slices bacon, cut into 1-inch pieces
2 teaspoons yellow mustard seeds
4 5- to 6-ounce arctic char fillets
2 tablespoons vegetable oil, divided
Preheat oven to 400°F. Wrap sweet potatoes individually in foil. Roast until tender, 1 to 1 1/2 hours. Cool and peel. Puree in processor until smooth. Measure 3 cups puree and transfer to microwave-safe bowl. Stir in mustard. Season with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Boil vinegar in small saucepan until reduced to ` cup, about 8 minutes. Stir in soy sauce. Remove from heat.
Cook broccoli in pot of boiling salted water until crisp-tender, about 1 minute. Drain; set aside. Cook bacon in medium skillet over medium heat until edges are crisp. Transfer to paper towels to drain. DO AHEAD: Reduction and broccoli can be made 2 hours ahead. Let stand at room temperature.
Process mustard seeds in spice grinder until coarsely ground. Sprinkle fish with salt and pepper. Sprinkle ground seeds over top of fish. Heat 1 tablespoon oil in large skillet over medium-high heat. Add fish, mustard side down, and cook until brown and just opaque in center, about 3 minutes per side.
Meanwhile, rewarm puree in microwave until heated through. Heat 1 tablespoon oil in another large skillet. Add broccoli and bacon; sauté until heated through. Season with salt and pepper.
Divide broccoli, fish, and puree among plates. Drizzle with balsamic reduction and serve.
*Chinese broccoli is also called gai lan or Chinese kale; it's available at Asian markets. Broccoli rabe is an Italian leafy green vegetable with scattered clusters of broccoli-like florets; you'll find it at some supermarkets and at specialty foods stores.
Pairing:If you prefer white, Chardonnay, If red Pinot Noir |
Tequila shrimp - Dinner
1 1/2 pounds large shrimp in shell (21 to 25 per pound), peeled and deveined
1 teaspoon kosher salt
2 tablespoons unsalted butter
1/2 cup white or reposado tequila
3/4 cup crema or sour cream
1 scallion, thinly sliced
Accompaniment: rice
Toss shrimp with kosher salt and 3/4 teaspoon coarsely ground pepper.
Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes. Reduce heat and add tequila, then increase heat to medium-high. Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high). Cook, shaking skillet gently once or twice, until flames subside. Remove from heat and stir in crema. Serve sprinkled with scallion.
Pairing:none |
Steamed mussels with lemon-saffron sauce - Dinner
1/2 cup crème fraîche*
2 large egg yolks
1 1/2 tablespoons butter
2 large shallots, finely chopped
2 tablespoons Cognac or brandy
3 tablespoons fresh lemon juice
1 generous pinch of saffron threads
40 mussels, scrubbed, debearded
1 cup dry white wine
Fresh chives
Whisk crème fraîche and egg yolks in medium bowl to blend. Melt butter in heavy medium skillet over medium heat. Add shallots and sauté until soft, about 3 minutes. Remove skillet from heat. Add Cognac and ignite with match. Let flames burn out; whisk in lemon juice and saffron. Set both mixtures aside.
Place mussels in heavy large pot; pour in wine. Bring to boil over medium-high heat. Cover pot and cook until mussels open, about 6 minutes. Remove from heat. Using tongs, transfer mussels to baking sheet (discard any mussels that do not open). Remove top half of each mussel shell; divide mussels in bottom shells among 4 bowls. Tent with foil.
Strain mussel cooking liquid from pot through sieve lined with damp paper towel into skillet with shallot mixture. Boil over medium-high heat until reduced to 1 cup, about 3 minutes. Very slowly whisk hot liquid into crème fraîche mixture; return to same skillet. Stir over low heat just until sauce thickens enough to coat spoon, about 2 minutes. Remove from heat; season sauce with salt and pepper. Spoon sauce over mussels. Garnish with chives.
* Sold at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Refrigerate until ready to use.
Pairing:none |
Bavarian sausage hot pot - Dinner
1 pound cabbage, cored and sliced 1/2-inch thick
2 medium-sized carrots, peeled and sliced 1/4-inch thick
6 ounces green beans, tipped and snapped into 1-inch lengths
1 pound Maine or Eastern potatoes, peeled and cut into 1/2-inch cubes
2 cups shelled fresh green peas or frozen green peas (do
not thaw)
3 cups rich beef broth (preferably homemade)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon freshly ground nutmeg
1 teaspoon caraway seeds
1 teaspoon dried leaf marjoram, crumbled
3/4 pound knockwurst or kielbasa, sliced 1/4-inch-thick
2 tablespoons coarsely chopped flat-leaf parsley
Place the cabbage, carrots, beans, potatoes, the fresh peas, if using, the broth, salt, pepper, and nutmeg in a large heavy kettle (pot). Set over moderate heat and bring to a boil. Adjust the heat so the broth bubbles gently, cover, and cook without stirring for 20 minutes. Add the caraway seeds, marjoram, knockwurst, and frozen peas, if using, and toss lightly to mix. Re-cover and simmer 10 minutes. Add the parsley, toss lightly, and serve in soup plates with crusty chunks of bread.
Pairing:Gewürztraminer, Torrentes or Riesling |
Coquilles St.-Jacques - Dinner
1 3/4 cups water
3/4 cup dry white wine
1 small onion, chopped
Bouquet garni (see Mom's Tip)
1 teaspoon lemon juice
1 pound very fresh scallops
8 ounces mushrooms, washed and chopped
6 tablespoons butter
4 tablespoons flour
1/2 cup heavy cream
Salt and freshly ground pepper
Bread crumbs
Grated Swiss or Gruyère cheese
1. Heat the water, wine, onion, bouquet garni, and lemon juice to a boil in a saucepan. Add the scallops, cover, and simmer on very low heat until cooked through, about 5 minutes. Remove the scallops with a slotted spoon and set aside.
2. Add the mushrooms to the scallop poaching liquid and simmer uncovered for 10 minutes. Strain, discarding the bouquet garni and reserving the liquid and mushrooms separately.
3. Cut the scallops into 1/2-inch-thick slices. If too long, cut in half horizontally.
4. Melt the butter in a medium saucepan and whisk in the flour. Do not let it get dark. Add 2 or 3 tablespoons of the scallop liquid and mix until blended. Over very low heat, blend the flour mixture into the scallop liquid. Add the cream and simmer and stir until blended and thickened. Season with salt and pepper to taste. Add the scallops and mushrooms, and stir.
5. Fill 6 scallop shells or shallow 6-inch ramekins almost to the top with the scallop mixture. Dust the top lightly with bread crumbs and sprinkle with the grated cheese. (If you're not ready to serve the scallops, cover them with plastic wrap and refrigerate.)
6. Preheat the broiler. Broil the scallops until the mixture bubbles and the cheese melts and turns golden brown.
Mom's Tip
To make a bouquet garni, wrap a sprig or two of parsley, two bay leaves, and a sprig of fresh thyme (or 1/2 teaspoon of dried thyme leaves) in some cheesecloth. Tie into a neat bundle with thread or clean string.
Pairing:Sancerre |
Wild boar ragu - Dinner
1 large Spanish onion (chopped)
2 tablespoons olive oil
2 pounds boneless wild boar meat (cut for stew)
1 can chopped tomatoes
3 bay leaves
1 cup red wine
5 cloves garlic, crushed
3 dried chili peppers (crushed)
1 cinnamon stick
5 cloves
3 sun-dried tomatoes
3 anchovies or 1 teaspoon anchovy paste
Fresh or dried oregano, basil, and sage
1 tablespoon red wine vinegar
Salt and black pepper to taste
Pasta (pappardelle or fettuccine)
Grated pecorino cheese (Parmigiano is an acceptable substitute, but pecorino, being sheep cheese, complements game)
1. In a large cast-iron pot, sauté the onion in olive oil until translucent.
2. Add the boar meat and brown. (That is, cook the meat over high heat, turning frequently, just until it's cooked on the outside.)
3. Add the canned tomatoes and the bay leaves.
4. Add the wine.
5. Gradually add the garlic, dried chili, cinnamon stick, cloves, sun-dried tomatoes, anchovies (or anchovy paste), oregano, basil, sage, red wine vinegar, and salt and black pepper to taste.
6. Simmer on low on the stovetop with the lid of the pot slightly ajar, and stir occasionally for at least two hours or longer if possible. The longer you simmer this, the more tender the meat will become. The ragù is ready to eat when the meat has totally fallen apart and most of the liquid has been absorbed by the meat. Take out the cinnamon stick and bay leaves before serving.
7. Serve over the pasta and top with grated cheese. Accompany with some crusty peasant bread and a good red wine, preferably a strong Italian, like Amarone or Barolo.
Mangia!
Pairing:none |
Chinese pineapple chicken - Dinner
1 fryer, about 3 1/2 pounds
1 medium onion
2 stalks celery
1 5-ounce can water chestnuts
4 slices canned pineapple
1 tablespoon cornstarch
1 tablespoon of soy sauce
1 teaspoon salt
1 tablespoon water
4 tablespoons lard or cooking oil
1/4 cup canned pineapple syrup
Remove meat from bones of chicken. Cut meat, onion and celery into 3/4" cubes. Cut water chestnuts into quarters. Cut pineapple slices into eighths. Mix cornstarch, soy sauce, salt and water. Smear chicken with mixture. Heat 1 tablespoon lard or cooking oil in frying pan. Add onion and stir half minute. Add celery and water chestnuts and cook, stirring, 1 minute. Remove. Heat remaining 3 tablespoons lard or cooking oil. Add chicken meat and cook 2 minutes only (overcooking the diced chicken will ruin the dish). Return vegetables; add pineapple pieces. Stir until heated. Add pineapple syrup. Bring to a boil.
Pairing:Sauvignon Blanc or dry Rose |
Chinese braised pork with cellophane noodles - Dinner
1 pound side pork or fresh bacon
1/2 cup soy sauce
1 teaspoon salt
1 tablespoon sugar
1 tablespoon sherry
2 slices ginger
2 ounces cellophane noodles (fen szu)
Choose the piece of pork with as much lean meat as you can find. Wash and pat dry with paper towel. Leave the rind on. Cut into 1" cubes. Place in heavy saucepan. Add enough boiling water to cover. Bring to a boil. Cook uncovered 10 minutes. Drain and rinse meat. Return meat to pan. Add all remaining ingredients except cellophane noodles. Bring to a boil. Reduce heat and simmer covered for an hour.
While the pork is simmering soak cellophane noodles in 2 cups hot water. After 1 hour add noodles to pork. Cover and simmer until pork can be very easily pierced with a chopstick or fork.
Pairing:Petite Sirah or Zinfandel |
Snow peas and beef-chinese style - Dinner
1 pound beef tenderloin, or flank steak
2 tablespoons soy sauce
2 tablespoons cornstarch
1/2 pound snow peas
5 tablespoons cooking oil
1 teaspoon salt
Slice beef across the grain into thin slices the thickness of a quarter. Use only the lean part. Toss beef slices with soy sauce and cornstarch. Remove string from snow peas by breaking the blossom end of the bean and pull the strings down the sides. Leave the pea pods whole. Wash and drain. Heat 1 tablespoon oil. Ch'ao the pea pods for a minute, only until they are a darker brighter green and not even slightly wilted. Remove. Heat 3 tablespoons oil until very hot. Mix remaining 1 tablespoon oil into beef slices and add to hot oil. Stir constantly for a minute or two until beef is cooked rare. (In cooking the beef slices, the timing is critical. be sure not to overcook.) Add salt and reserved snow peas. Stir until heated; no more.
Pairing:Gruner Veltliner, Gewurztraminer or Riesling |
One-wok curry chicken - Dinner
1/2 teaspoon vegetable oil
One 3 1/2 pound chicken, cut up
1 cup thinly sliced shallots
3 tablespoons yellow curry paste or 1 tablespoon curry powder
1/2 cup canned unsweetened coconut milk
3/4 cup chicken broth
2 all-purpose potatoes, peeled, quartered, and cut into 1/4-inch-thick slices
1 green bell pepper, cut into 1/4-inch-wide strips
1 teaspoon salt
1/4 teaspoon ground white pepper
1. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil and add the chicken pieces skin side down, spreading them in the wok. Cook undisturbed 3 to 4 minutes, adjusting the heat between medium and medium-high as the chicken browns. Then, using a metal spatula, turn the chicken over and pan-fry 3 to 4 minutes or until the chicken is browned on the other side but not cooked through. Remove to a plate, leaving the pan drippings.
2. Add the shallots to the pan drippings, and cook over medium heat 2 to 3 minutes or until just softened. Add the curry paste or powder and cook, stirring, 30 seconds or until fragrant. (With curry paste, the drippings may spatter a little; with curry powder, the ingredients become dry and the pan may begin to smoke.)
3. Return the chicken to the wok and stir until well combined with shallots. Add the coconut milk and broth and bring to a boil over high heat, uncovered. Add the potatoes, bell pepper, salt, and pepper and stir to combine. Cover, reduce the heat to medium-low, and simmer 15 minutes. Turn the chicken and simmer 15 minutes or until the chicken is cooked through and the potatoes are tender.
Grace Young shares her tips with Epicurious:
" For this recipe, you can use any combination of split chicken breasts, legs, thighs, and wings. Be sure to trim away excess fat. If you cook the chicken directly from the refrigerator, allow extra braising time for it to reach the proper doneness.
" Yellow curry paste, a popular ingredient in Cantonese cooking, is a spicy blend of turmeric, ginger, peppercorns, cumin, coriander, cinnamon, and cloves. Look for it in jars in Asian markets, and be sure to cook it only until just fragrant. (If using curry powder instead of paste, be extra vigilant to avoid burning. If the pan begins to smoke, remove it from the heat immediately.)
Pairing:Gewurztraminer or Riesling |
Seared tuna with wasabi-coconut sauce and roasted-pepper rice pilaf - Dinner
1 cup uncooked white rice
1 red bell pepper
olive oil
2 big handfuls of fresh spinach leaves that have been washed carefully
1 garlic clove, minced
1 tablespoon white wine vinegar
1/4 cup unsweetened coconut milk
2-3 tablespoons sugar
2-3 tablespoons wasabi powder
6- to 8-ounce cut of sashimi-grade tuna
shredded coconut and/or parsley (for garnish)
1. Make white rice according to the directions on the package . . . Set aside . . .
2. Roast the red pepper. (To do this, remove the burner on a gas stove and hold the pepper with tongs over the open flame until its skin blackens and open your windows to let out the fumes. If you don't have a gas stove, fire up your broiler, cut the pepper in half, and place it skin-side up on a cookie sheet under the broiler. Once the skin is black, let it cool.) Set aside . . .
3. Add a tablespoon or two of olive oil to a pan, and sauté spinach with a little fresh minced garlic and some white wine vinegar . . .
4. Towel-dry cooked spinach (so that when you add it to the rice, the moisture in the cooked spinach doesn't make the rice sticky) . . . set aside to let the spinach dry further . . .
5. Cut up the roasted red pepper into bite-sized pieces and add to rice . . .
6. Add spinach to the rice and fluff the rice, mixing the red pepper, rice, and spinach into an attractive pilaf . . . set aside . . . on a low burner if you'd like to keep it warm . . .keep an eye on it so it doesn't overcook or scorch . . .
7. Pour about 1/4 cup of coconut milk into a sauté pan . . .
8. Add equal parts sugar and wasabi powder (around two or three tablespoons each . . . whatever your taste) to the coconut milk as you gradually increase heat to allow the sugar and wasabi to melt into the coconut milk . . . be careful not to scorch . . . set aside . . . over low heat to keep warm . . . careful not to let the sauce break up . . . not too much heat . . .
9. Over high heat . . . in a cast-iron skillet . . . with a touch of olive oil if you like . . . pan-sear the tuna . . . rare . . . or to your liking . . .
10. Put the rice pilaf onto a plate . . . put the tuna on top of the rice . . . and ladle some of the wasabi-coconut sauce over the tuna . . . shredded coconut makes a nice garnish on this one . . . as does parsley.
Pairing:If you prefer white, Chardonnay, If red Pinot Noir |
Carne asada tacos - Dinner
8 corn tortillas
1 teaspoon vegetable oil
6 ounces flank steak, well trimmed, cut lengthwise in half
3/4 teaspoon garlic salt
2 small tomatoes, diced
1/2 small onion, diced
1/2 avocado, diced
Chopped fresh cilantro
Hot pepper sauce (such as Tabasco)
Wrap tortillas in plastic wrap. Microwave on High until soft and heated through, approximately 1 minute.
Heat oil in heavy large skillet over high heat. Season steak with garlic salt. Add steak to skillet and cook until just cooked through, turning once, about 4 minutes. Transfer steak to cutting board and cut into small pieces. Divide beef among tortillas. Top with tomatoes, onion, avocado and cilantro. Serve, passing hot pepper sauce separately.
Pairing:Zinfandel or Margaritas |
German-style stuffed kohlrabi - Dinner
8 kohlrabies (about 5 pounds), bulbs peeled, stems discarded, and the leaves trimmed of tough center ribs
1/2 cup finely chopped onion
1 garlic clove, chopped fine
1/2 stick (1/4 cup) unsalted butter
1 pound ground pork
1/2 cup cooked long-grain rice
2 tablespoons finely chopped fresh parsley leaves plus additional for garnish if desired
2 tablespoons sweet paprika
1/4 teaspoon dried marjoram, crumbled
1/4 teaspoon caraway seeds
1 1/2 tablespoons tomato paste
2 large eggs, beaten lightly
3 1/2 cups chicken broth
2 tablespoons all-purpose flour
1/2 cup heavy cream
Trim 1/4 inch from the root end of each kohlrabi bulb so the bulb will stand upright, scoop out the pulp from the opposite end with a small melon-ball cutter or spoon, leaving 1/4-inch-thick shells, and chop it fine (there will be about 2 3/4 cups). In a large kettle of boiling salted water cook the kohlrabi leaves for 3 minutes, or until they are just tender, drain them well, and chop them fine (there will be about 2 cups).
In a large skillet cook the onion and the garlic in 2 tablespoons of the butter over moderate heat, stirring, until the onion is golden and transfer the mixture to a large bowl. To the bowl add the pork, the rice, 2 tablespoons of the parsley, the paprika, the marjoram, the caraway seeds, the tomato paste, the eggs, 1/2 cup of the kohlrabi pulp, 1/4 cup of the chopped kohlrabi leaves, and salt and pepper to taste and combine the mixture well. Divide the mixture among the kohlrabi shells, mounding it, and arrange the shells in a shallow flameproof baking dish just large enough to hold them in one layer. Scatter the remaining pulp and leaves in the dish and pour in the broth. Bring the broth to a boil and simmer the shells, covered partially, for 30 to 50 minutes, or until they can be pierced easily with a sharp knife. Transfer the shells with a slotted spoon to a plate, reserving the cooking mixture in the baking dish, and keep them warm.
In a small saucepan cook the flour in the remaining 2 tablespoons butter over moderate heat, whisking, for 3 minutes and whisk in the cream. Bring the mixture to a boil, whisking, simmer it for 1 minute, and stir it into the reserved cooking mixture, a little at a time. Add salt and pepper to taste and cook the sauce over moderate heat, stirring occasionally, for 5 to 10 minutes, or until it is thickened. Return the stuffed shells to the baking dish and garnish them with the additional parsley.
Pairing:Gewurztraminer or Riesling |
Sauteed pork chops with sauerkraut - Dinner
1 slice of lean bacon, chopped
1 small onion, sliced thin
3/4 teaspoon caraway seeds
1 1/2 cups sauerkraut (about 1/2 pound), rinsed and drained
1/2 cup apple juice
two 1-inch-thick loin pork chops
1 tablespoon vegetable oil
2 tablespoons finely chopped fresh dill
In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp, add the onion, and the caraway seeds, and cook the mixture, stirring, until the onion is golden. Add the sauerkraut and the apple juice and simmer the mixture, covered, for 20 minutes.
While the sauerkraut mixture is the simmering, sprinkle both sides of the chops with salt, let the chops stand between layers of paper towel for 10 minutes, and season them with pepper. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops for 5 to 6 minutes on each side, or until they are just cooked through. Stir 1 tablespoon of the dill into the sauerkraut mixture and transfer the mixture to a heated platter. Top the sauerkraut mixture with the chops and sprinkle the chops with the remaining 1 tablespoon dill.
Pairing:Gruner Veltliner, Gewurztraminer or Riesling |
Italian meat loaf - Dinner
2 slices rye bread
2 slices firm white bread
1 cup water
1 pound lean ground beef
1 medium onion, finely chopped
1 egg, beaten to blend
3 tablespoons freshly grated Parmesan cheese
2 tablespoons minced fresh parsley
1 teaspoon salt
1/4 teaspoon pepper
1 8-ounce can tomato sauce
1 teaspoon dried oregano, crumbled
Grease 9x5-inch loaf pan. Place rye and white breads in large bowl. Pour 1 cup water over. Let soak 5 minutes. Drain off any excess water. Mash bread finely with fork. Add ground beef, onion, egg, Parmesan, parsley, salt and pepper and mix well. Transfer to prepared dish. (Can be prepared 6 hours ahead. Chill.)
Preheat oven to 375°F. Bake meat loaf 30 minutes. Pour tomato sauce over. Sprinkle with oregano. Bake 20 more minutes. Let stand 5 minutes.
Pairing:Primitivo |
Vietnamese-style grilled steak with noodles - Dinner
6 ounces capellini, or other thin spaghetti
3 tablespoons white-wine vinegar
1 1/2 tablespoons soy sauce
2 garlic cloves, minced
4 teaspoons sugar
1/4 teaspoon dried hot red pepper flakes
1/4 teaspoon salt
1/8 teaspoon anchovy paste
1/4 cup packed fresh mint leaves, shredded, or 1 teaspoon dried, crumbled, plus 2 mint sprigs for garnish
two 3/4-inch-thick boneless shell steaks (about 1 pound)
3/4 cup fresh bean sprouts, rinsed and drained
1/2 red bell pepper, cut into julienne strips
In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the capellini under cold water and drain it well. While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, the soy sauce, the garlic, the sugar, the red pepper flakes, the salt, and the anchovy paste until the sauce is smooth. In a bowl toss the noodles with the sauce and the shredded mint.
Heat a well-seasoned ridged grill pan over moderately high heat until it is hot and in it grill the steaks, patted dry and seasoned with salt and pepper, for 3 to 4 minutes on each side, or until they are springy to the touch, for medium-rare meat. (Alternatively the steaks may be grilled on an oiled rack set 4 to 5 inches over glowing coals for the same amount of time.) Transfer the steaks to a cutting board and let them stand for 5 minutes. Cut the steaks into thin slices.
Divide the noodles between 2 plates, mounding them, arrange the slices of steak on them, and surround the noodles with the bean sprouts and the bell pepper. Garnish each serving with a mint sprig.
Pairing:none |
Chicken yassa - Dinner
Juice of 3 lemons
3 large onions, sliced
Salt and freshly ground pepper to taste
1 (or more) hot red Guinea pepper-type chile, cut into small pieces
5 tablespoons peanut oil
One 2 1/2- to 3 1/2-pound chicken, cut into pieces
1/2 cup water
Prepare a marinade of the lemon juice, onions, salt, pepper, chile, and 4 tablespoons of the peanut oil. Place the chicken pieces in the marinade, be sure they are well coated, and marinate them for at least 2 hours. Preheat the broiler to the highest setting. Remove the chicken pieces and reserve the marinade. Place the chicken pieces on the broiler rack and grill them briefly until they are lightly browned on both sides. Remove the onions from the marinade and sauté them in the remaining oil. Cook them slowly until tender, then add the reserved marinade. When the liquid is thoroughly heated, add the chicken pieces. Add the water and simmer the Yassa over low heat for about 20 minutes or until the chicken is cooked. Serve hot, over white rice. Yassa can also be made with fish substituted for the chicken. In the Casamance region of Senegal, where the dish originated, Monkey Yassa, is considered a delicacy, but you're on your own there.
Pairing:If you prefer white Sauvignon Blanc if red Pinot Noir |
Creole jambalaya - Dinner
1 lb. smoked ham (cubed)
1/2 lb. chaurice* (hot sausage cut in pieces)
1/2 lb. smoked sausage (cut in 1/2-inch slices)
1 cup chopped onions
3 cups uncooked rice
1/4 cup chopped green onions
1/2 tsp. paprika
1 tbsp. chopped parsley
1 tsp. ground thyme
1 tsp. chopped garlic
1/2 cup chopped green pepper
1 tsp. salt
1 bay leaf
1 lb. shrimp (peeled and deveined)
4 cups boiling water
Place ham, sausages, and onions in 3-quart saucepan. Cover and cook over medium heat until onions are soft. No need to add any oil as the meat will provide enough fat for cooking. Add rice and stir well. Add all other ingredients. Bring to a boil. Let boil for 5 minutes. Lower heat. Cover pot tightly and let cook slowly for 35 minutes or until rice is tender. With a fork, fluff rice up, mixing sausages well.
*Editor's note: Chaurice is a freshly made (not precooked) hot sausage common in southern Louisiana. Any uncooked hot sausage can be substituted.
Pairing:If you prefer white Sauvignon Blanc if red Pinot Noir |
Three-cheese lasagna with italian sausage - Dinner
SAUCE
1 tablespoon olive oil
1 cup chopped onion
3/4 cup finely chopped peeled carrots
2 tablespoons minced garlic
8 ounces lean ground beef
6 ounces spicy Italian sausages, casings removed
1 28-ounce can crushed tomatoes with added puree
1/4 cup tomato paste
1/4 cup chopped fresh basil
1 tablespoon golden brown sugar
1 tablespoon dried oregano
1 bay leaf
1/2 teaspoon dried crushed red pepper
LASAGNA
15 lasagna noodles (about 12 ounces)
2 15-ounce containers part-skim ricotta cheese
1 cup grated Parmesan cheese (about 3 ounces)
1 10-ounce package frozen chopped spinach, thawed, drained,
squeezed dry
2 large eggs
4 3/4 cups grated mozzarella cheese (about 1 1/4 pounds)
FOR SAUCE: Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
FOR LASAGNA: Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.
Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.
Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.
Pairing:none |
Italian sausage and bell pepper paella - Dinner
2 links hot and/or sweet Italian sausage (about 6 ounces total)
1/2 red bell pepper, cut into 1/2-inch-wide strips
1/2 green bell pepper, cut into 1/2-inch-wide strips
1 small onion, cut into 1/2-inch wedges
1/2 tablespoon olive oil
3/4 cup Arborio or other medium-grain rice or converted rice
1/2 cup dry white wine
1 cup drained canned tomatoes, chopped coarse
1 1/2 cups water
Preheat oven to 400°F.
Squeeze sausage meat from casings into a 10-inch heavy ovenproof skillet and add bell peppers, onion, and oil. Cook mixture over moderately high heat, breaking up sausage with a fork and stirring occasionally, 5 minutes, or until vegetables begin to brown. Add rice and sauté, stirring, 1 minute. Stir in wine, tomatoes, and water and bring to a boil, stirring to loosen brown bits. Transfer skillet to oven and bake, uncovered, 25 minutes, or until most liquid is absorbed. Season with salt and pepper.
Pairing:Italian Cannonau |
Beer-braised sausages and sauerkraut - Dinner
9 cups drained sauerkraut (from 5 to 6 pounds packaged, not canned, sauerkraut)
1/4 pound smoked bacon* (preferably slab), cut crosswise into 1/4-inch pieces
2 medium-large onions, sliced thin
4 medium carrots, cut crosswise into 1/4-inch -thick slices
5 1/2 cups Oktoberfest lager (44 ounces) such as Paulaner
1 cup chicken broth
3 bay leaves
1 teaspoon salt
1/2 teaspoon whole black peppercorns
1 tablespoon vegetable oil if desired
1 3/4 pounds assorted smoked and precooked fresh sausages* (we used smoked kielbasa cut into thick slices, frankfurters, and baernwurst, and precooked fresh bratwurst, weisswurst, and chipolata)
a 1-pound piece smoked boneless pork loin (Canadian bacon)*, cut into 4 slices
*available at some specialty butcher shops and some supermarkets and by mail order form Schaller and Weber, tel.(800)847-4115
Accompaniment: coarse-grained mustard
Preheat oven to 325°F.
In a large bowl soak sauerkraut in cold water to cover 20 minutes, changing water once halfway through soaking.
While sauerkraut is soaking, in a large heavy skillet cook bacon pieces over moderate heat, stirring, until golden. Pour off all but about 2 tablespoons drippings and add onions to bacon. Cook mixture, stirring, until onions are softened.
Drain sauerkraut well in a colander, pressing out excess liquid, and in a large flameproof roasting pan combine with bacon mixture, carrots, beer, broth, bay leaves, salt, and peppercorns. Bring sauerkraut mixture to a boil on top of stove and boil 1 minute. Cover pan tightly with foil and braise in middle of oven 4 hours. Sauerkraut may be prepared up to this point 1 day ahead, cooled, uncovered, and chilled, covered with plastic wrap. Reheat sauerkraut before proceeding.
If desired, in a heavy skillet heat oil over moderate heat until hot but not smoking and in batches brown sausages. Add sausages and pork loin to sauerkraut, partially submerging them. Braise sausages and sauerkraut, covered tightly with foil, in middle of oven 30 minutes and transfer with a slotted spoon to a heated platter, discarding bay leaves if desired. (Do not eat bay leaves if leaving as garnish.)
Pairing:Gewürztraminer, Riesling |
Sausages and pork chops baked with fruited sauerkraut - Dinner
1 2-pound jar sauerkraut, drained
5 bacon slices, chopped
4 pork loin chops (each about 1 1/4 inches thick)
4 assorted fully cooked sausages (such as bratwurst and knockwurst)
2 cups chopped onions
1 cup chopped carrots
2 1/2 cups canned chicken broth
1 cup dry white wine
1/2 cup quartered dried apricots (about 3 ounces)
1/2 cup quartered prunes (about 3 1/2 ounces)
Assorted mustards
Place sauerkraut in large bowl. Fill bowl with enough cold water to cover; soak 30 minutes. Drain.
Preheat oven to 350°F. Cook bacon in heavy large Dutch oven over medium-high heat until brown and almost crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add pork chops to Dutch oven; cook over medium-high heat until golden, about 6 minutes per side. Transfer to plate. Add sausages to Dutch oven; stir until golden, about 3 minutes. Transfer to plate with pork chops. Reduce heat to medium. Add onions and carrots to Dutch oven and sauté until tender, about 8 minutes.
Add broth, wine, sauerkraut, and bacon to Dutch oven; stir to blend. Cover and bake 45 minutes.
Mix apricots and prunes into sauerkraut. Arrange pork chops and sausages over sauerkraut. Cover Dutch oven; bake until chops are cooked through and most of liquid is absorbed, about 30 minutes. Serve hot, passing mustards separately.
Pairing:Gruner Veltliner, Gewurztraminer or Riesling |
Sausages and pork chops baked with fruited sauerkraut - Dinner
1 2-pound jar sauerkraut, drained
5 bacon slices, chopped
4 pork loin chops (each about 1 1/4 inches thick)
4 assorted fully cooked sausages (such as bratwurst and knockwurst)
2 cups chopped onions
1 cup chopped carrots
2 1/2 cups canned chicken broth
1 cup dry white wine
1/2 cup quartered dried apricots (about 3 ounces)
1/2 cup quartered prunes (about 3 1/2 ounces)
Assorted mustards
Place sauerkraut in large bowl. Fill bowl with enough cold water to cover; soak 30 minutes. Drain.
Preheat oven to 350°F. Cook bacon in heavy large Dutch oven over medium-high heat until brown and almost crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add pork chops to Dutch oven; cook over medium-high heat until golden, about 6 minutes per side. Transfer to plate. Add sausages to Dutch oven; stir until golden, about 3 minutes. Transfer to plate with pork chops. Reduce heat to medium. Add onions and carrots to Dutch oven and sauté until tender, about 8 minutes.
Add broth, wine, sauerkraut, and bacon to Dutch oven; stir to blend. Cover and bake 45 minutes.
Mix apricots and prunes into sauerkraut. Arrange pork chops and sausages over sauerkraut. Cover Dutch oven; bake until chops are cooked through and most of liquid is absorbed, about 30 minutes. Serve hot, passing mustards separately.
Pairing:Gruner Veltliner, Gewurztraminer or Riesling |
Berbere-crusted rack of lamb - Dinner
2 frenched racks of lamb (1 1/2 lb each)
1/2 cup olive oil
1 1/2 tablespoons coarsely chopped fresh rosemary
1 large garlic clove, smashed
For berbere paste
1 tablespoon berbere
2 teaspoons Dijon mustard
2 teaspoons beaten egg yolk
1/4 cup fine bread crumbs made from day-old firm sandwich bread
1 to 2 tablespoons dry red wine
For sauce
2 tablespoons berbere
1/2 cup chicken stock or broth
1 tablespoon dry red wine
2 tablespoons cold unsalted butter, cut into pieces
Marinate lamb: Combine lamb, oil, rosemary, and garlic in a large sealable heavy-duty plastic bag. Seal bag, forcing out excess air, and marinate lamb, chilled, turning bag several times, 8 to 24 hours.
Preheat oven to 425°F.
Make paste and roast lamb: Stir together berbere, mustard, yolk, and bread crumbs, then stir in enough red wine to form a paste.
Drain lamb, discarding marinade. Heat a dry 12-inch heavy skillet over high heat until hot, then brown lamb, 1 rack at a time, over moderately high heat, about 3 minutes per side (do not brown ends). Transfer, ribs side down, as browned to a large roasting pan.
Smear berbere paste on fat sides of lamb and roast in middle of oven until an instant-read thermometer inserted 2 inches into center of a rack (without touching bone) registers 140°F for medium-rare, 25 to 30 minutes.
Make sauce while lamb is roasting: Toast berbere in a dry small heavy saucepan over moderately low heat, stirring constantly, until very fragrant, about 1 minute. Add stock and wine and bring to a boil. Remove from heat and whisk in butter until incorporated.
Transfer lamb to a cutting board and let stand 5 minutes. Cut lamb into chops and serve with sauce.
Pairing:Cabernet Franc or Saint Emilion Bordeaux |
Madame quiche's quiche au fromage - Brunch
One recipe for basic pastry
6 large eggs
2/3 cup heavy cream or crème fraîche
1 cup milk (preferably whole)
8 ounces gruyère, emmenthal, or other Swiss-type cheese
1/4 teaspoon freshly ground nutmeg - optional
Roll out the pastry to fit a 10-1/2 inch glass or metal pie plate (not removable bottom). Crimp the edges, poke the bottom with a fork or the tip of a sharp knife, and place the pastry in the freezer for 30 minutes.
Preheat the oven to 425°F.
Line the pastry with aluminum foil and pastry weights and bake in the bottom third of the oven until the pastry is golden at the edges, about 15 minutes. Remove from the oven and remove the aluminum foil and pastry weights. Return the pastry to the oven to bake until the bottom is golden, an additional 5 minutes. Remove from the oven and reserve.
In a medium-sized bowl, whisk together the eggs, cream, and the milk until thoroughly blended. Season with the salt and pepper, then add the cheese and stir until it is blended, Turn the mixture into the pre-baked pastry, and spread out the cheese evenly over the bottom of the pastry. Sprinkle the top with nutmeg if you've used a Swiss-type cheese, and bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 30 minutes. To test for doneness, shake the quiche - if it is solid without a pool of uncooked filling in the center, it is done. You may also stick a sharp knife blade into the center of the filling and if it comes out clean, the quiche is baked through.
Remove the quiche from the oven and serve immediately.
Variations:
Bacon and Cheese Quiche:
To make a bacon and cheese quiche (one reader reminded me that Alsace is the home of the quiche, which to deserve its name there has bacon, not ham, in it - ham is a Normandy variation), remove the rind from 4 ounces good-quality slab bacon, and cut it into thick slices, then cut the slices in half, lengthwise, and crosswise into 1/4-inch thick slices. Place these in a heavy pan over medium heat and cook the bacon until it is crisp. Drain it on a paper-towel covered plate, and sprinkle it over the pre-baked pastry before adding the custard.
Onion and Cheese Quiche:
Peel and halve a medium-sized yellow onion. Cut it in quarters then slice the onion paper-thin. Melt 1 tablespoon butter in the bottom of a heavy skillet over medium heat, add the onions and stir, season lightly with salt, cover, and cook until the onions are very tender and translucent, and just slightly browned at the edges, 10-15 minutes. Remove them from the heat, and spread over the pre-baked pastry before before adding the custard.
Pairing:Mimosa |
Braised meat with butternut squash - Dinner
4 tablespoons olive oil
2 large onions, chopped
1 clove garlic, minced
1 tablespoon chopped fresh rosemary
2 pounds cubed veal for stew
Salt to taste
1 cup Marsala or other sweet wine
1 butternut squash, about 1 pound, halved, seeds and fibers removed, peeled, cut into 1/2-inch cubes, and parboiled in salted water for 5 minutes
1 1/2 cups meat or chicken broth, or as needed
Freshly ground black pepper to taste
Warm 2 tablespoons of the olive oil in a sauté pan over low heat. Add the onions, garlic, and rosemary and sauté until tender and translucent, about 8 minutes. Remove from heat and set aside.
Warm the remaining 2 tablespoons olive oil in a heavy pot over high heat. Add the meat and brown well on all sides, sprinkling with a little salt after it has browned. Add the wine and let it bubble up. Add the sautéed onions, the butternut squash, and the broth to cover and bring to a boil. Cover, reduce the heat to low, and simmer gently until the meat is tender and the squash has formed a puree, 1 to 1 1/4 hours. Season with salt and pepper before serving.
Variation: You can use 3/4 pound carrots, peeled and grated, in place of the squash.
Pairing:Malbec, Merlot, Cabernet Sauvignon or Shiraz |
Gnocchi with tomato, basil, and olives - Dinner
2 tablespoons unsalted butter
1/2 cup pitted Gaeta olives or Cerignola or other large green olives
1 1/2 cups tomato sauce
6 quarts salted water
1 recipe Gnocchi
1/2 cup freshly grated Pecorino Romano cheese
5 fresh basil leaves, washed, dried, and shredded
Salt and freshly ground black pepper
In a large, deep skillet, heat the butter over medium-high heat until foaming. Add the olives and cook, stirring, until sizzling, about 2 minutes. Add the tomato sauce and bring to a simmer. Remove from the heat and set aside.
Bring the salted water to a boil in a large pot over high heat. Cook and drain the gnocchi according to the directions.
Bring the tomato sauce back to a simmer over low heat. Add the gnocchi and stir gently with a wooden spoon until coated. Stir in the grated cheese and basil. Check the seasoning, transfer the gnocchi to a platter, and serve immediately.
Pairing:Chianti or Sangiovese based wine |
Moroccan-style lamb chops - Dinner
2 1/2-inch-thick slices crustless French bread (each about 3x5 inches)
2 teaspoons minced garlic
2 teaspoons grated orange peel
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 1/2 teaspoons olive oil
6 3/4-inch-thick lamb rib chops
Preheat oven to 500°F. Grind bread in processor to fine crumbs. Add garlic, orange peel, cumin and cayenne pepper. Drizzle in olive oil and blend until crumbs are evenly moistened. Transfer crumb mixture to plate. Sprinkle lamb chops with salt. Dip both sides of lamb chops into crumb mixture, pressing all crumbs into lamb. Arrange lamb chops on small baking sheet.
Bake lamb chops until crumb coating is golden and lamb is cooked to desired doneness, about 12 minutes for medium-rare. Serve immediately.
Pairing:Burgundy or Côtes du Rhône |
Eggplant with tomato-mint sauce and goat cheese - Dinner
Nonstick vegetable oil spray
2 1-pound eggplants, trimmed, cut into 1/2-inch-thick crosswise rounds
1 1/2 tablespoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 28-ounce can Italian-style tomatoes
3 tablespoons chopped fresh mint
1/2 teaspoon dried oregano
1/2 cup crumbled soft fresh goat cheese (such as Montrachet)
8 fresh basil leaves, thinly sliced
Preheat oven to 500°F. Spray 2 large baking sheets with oil spray. Arrange eggplant rounds on prepared sheets; brush lightly with 1 tablespoon oil. Sprinkle with salt and pepper. Bake 10 minutes. Turn rounds over and bake until tender and golden, about 10 minutes longer. Remove from oven. Reduce oven temperature to 350°F.
Meanwhile, heat remaining 1/2 tablespoon oil in medium nonstick skillet over medium heat. Add onion; sauté until tender, about 5 minutes. Add garlic and stir 1 minute. Add tomatoes with their juices, mint and oregano and simmer until sauce thickens and is reduced to 1 3/4 cups, breaking up tomatoes with back of spoon, about 20 minutes. Season with salt and pepper.
Spoon half of tomato sauce into shallow 2-quart baking dish. Arrange eggplant rounds atop sauce, overlapping slightly. Spoon remaining sauce over. Sprinkle cheese over. Bake until heated through, about 20 minutes. Sprinkle with basil.
Pairing:Sauvignon Blanc or dry Rose |
Grilled pork chops with italian relish - Dinner
3/4 pound plum tomatoes, seeded, chopped
3/4 cup chopped red onion
1/4 cup red wine vinegar
2 tablespoons olive oil
1 tablespoon chopped garlic
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 tablespoon chopped fresh oregano or 1 teaspoon dried
4 3/4- to 1-inch thick center-cut pork chops
Combine first 7 ingredients in small bowl. Season with salt and pepper. Let stand at least 15 minutes or up to 1 hour.
Prepare barbeque (medium heat). Arrange pork chops in 8x8x2-inch glass baking dish. Drain liquid from relish; spoon liquid over pork. Let pork marinate at least 15 minutes, turning occasionally. Grill pork until cooked through, about 6 minutes per side.
Transfer pork to plates. Spoon relish over and serve.
Pairing:Petite Sirah or Zinfandel |
Grilled pizza with spicy italian sausage - Dinner
Dough
1 cup warm water (105°F to 115°F)
1 tablespoon sugar
1 envelope dry yeast
3 tablespoons olive oil
3 cups (or more) all purpose flour
1 1/2 teaspoons salt
1 tablespoon chopped fresh rosemary
Combine water and sugar in a food processor. Sprinkle yeast over; let stand until foamy, about 10 minutes. Add oil, then 3 cups flour and salt. Process until dough comes together, about 1 minute.
Turn dough out onto floured work surface. Sprinkle with rosemary. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 5 minutes. Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic, then towel. Let stand in warm draft-free area until dough doubles, about 1 hour. To test that the dough has risen sufficiently, push two fingers into it. The depressions should remain.
Punch down dough. Knead dough in bowl until smooth, about 2 minutes. Divide dough into 4 equal pieces. Stretch out each piece on floured surface to 9-inch round. To prevent the dough from sticking as you stretch it, use flour sparingly; too much will result in a tough crust.
Toppings
3/4 cup olive oil
6 tablespoons balsamic vinegar
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 pound spicy Italian sausages
2 yellow or red bell peppers, cored, lengthwise
1 large red onion, peeled, cut through root end into 1/2-inch thick wedges
Whisk first 4 ingredients in medium bowl. Let vinaigrette stand 15 minutes at room temperature or refrigerate up to 2 hours.
Prepare barbecue (medium heat). Arrange sausages, peppers and onion on baking sheet. Brush with some of vinaigrette. Sprinkle with salt and pepper. Grill sausages until cooked through and peppers and onion until slightly charred and crisp-tender, turning and basting occasionally, about 12 minutes for sausages and 8 minutes for peppers and onion.
Transfer sausages and vegetables to cutting board. Cut sausages into 1/2-inch pieces and peppers into thin strips.
Final preparation
2 cups grated mozzarella cheese
1/2 cup freshly grated Parmesan cheese
2 cups crumbled chilled soft fresh goat cheese (such as Montrachet)
4 plum tomatoes, halved, seeded, chopped
3/4 cup chopped green onion tops Add coals to barbecue if necessary. Place 2 dough rounds on grill. Grill over medium heat until top of dough puffs and underside is crisp, about 3 minutes. Turn rounds over. Grill 1 minute. Transfer to baking sheet with well-grilled side up. This side of the dough becomes the surface that will hold the toppings.
Repeat with the remaining 2 dough rounds. Sprinkle each with 1/4 of mozzarella and Parmesan. Top each with 1/4 of sausage, peppers and onion, then with 1/4 of goat cheese, tomatoes and green onions. Drizzle each with 1 1/2 teaspoons vinaigrette.
Using large metal spatula, return 2 pizzas to grill. Close grill or cover pizzas loosely with foil. Grill until cheeses melt and dough is cooked through and browned, using tongs to rotate pizzas for Transfer to plates. Repeat grilling for remaining 2 pizzas.
Pairing:Primitivo |
Sauteed red snapper fillets with lemon asparagus puree - Dinner
1 pound asparagus, trimmed
1 large boiling potato (about 1 pound)
four 6-ounce red snapper fillets with skin
2 teaspoons olive oil
2 teaspoons fresh lemon juice, or to taste
Cut tips off 12 asparagus spears and reserve. Cut all spears into 1/2-inch pieces and cook in a saucepan of salted boiling water until tender, about 6 minutes. Transfer cooked asparagus with a slotted spoon to a blender and purée with 1 cup cooking liquid, reserving remaining cooking liquid in pan. Keep purée warm in a small saucepan.
Have ready a bowl of ice and cold water. Return reserved cooking liquid to a boil and blanch reserved asparagus tips until just tender, about 3 minutes. Drain tips and immediately transfer to ice water to stop cooking. Drain tips and reserve for garnish.
Scrub potato and cut lengthwise into four 1/2-inch-thick slices. In saucepan cook potato slices in salted boiling water to cover until tender, about 5 minutes, and transfer with a slotted spoon to a bowl. Keep potatoes warm, covered.
Pat snapper dry and season with salt and pepper. In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook fish, skin sides down, about 3 minutes, or until skin is golden brown. Turn fish over and cook 2 minutes more, or until just cooked through.
Whisk lemon juice and salt and pepper to taste into asparagus purée. Spoon some sauce onto 4 plates and top each portion with a potato slice and a fish fillet. Garnish fish with asparagus tips and serve remaining sauce on side.
Pairing:If you prefer white Sauvignon Blanc if red Pinot Noir |
Braised cod with chickpeas - Dinner
3 cups cooked chickpeas or 2 15-ounce cans
6 or 7 large garlic cloves, peeled and sliced
4 or 5 hot peppers or 1 teaspoon red-pepper flakes
6 tablespoons olive oil
1/2 teaspoon toasted cumin seeds, ground
2 pounds cod fillets, about 1 inch thick
salt
freshly ground black pepper
cilantro or parsley sprigs
lemon wedges
If canned chickpeas are used, rinse and drain them. Combine the cooked or canned chickpeas in a saucepan with the garlic, peppers or flakes, 3 tablespoons of the olive oil, and 1/4 cup of water. Bring the liquid to a simmer, cover the pot, and simmer for 20 minutes.
Preheat the oven to 400 degrees.
Remove and discard the whole peppers, if you used them. Add the cumin to the chickpeas and spread half the mixture in the bottom of a 9-inch-square baking dish. Place the fish on top, sprinkle with salt and pepper, and finish with the remaining chickpeas. Drizzle the remaining 3 tablespoons of olive oil over the top. Cover and bake in the preheated oven for 30 minutes, until the fish is just flaky but not falling apart; check after 20 minutes.
Serve the fish hot or warm, garnished with cilantro or parsley and lemon wedges.
Note: For dried chickpeas, soak 1/2 pound (1 1/4 cups) overnight, drain, rinse, and cook in water to cover for 1 to 1 1/2 hours, depending upon their age. If you don't have time for overnight soaking, cover the chickpeas with cold water, bring them to boiling, turn off the heat, cover the saucepan, and set them aside for an hour, then cook them as directed above.
Pairing:Sauvignon Blanc or Spanish Verdelho |
Jacques's skillet duck with parsnips and shallots - Dinner
1 duck, 5 to 5 1/2 pounds, defrosted if frozen, giblets removed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large parsnips (about 1 1/2 pounds total), peeled, ends trimmed, sliced into 1 1/2-inch pieces
2 cups large whole shallots, peeled (about 10 ounces unpeeled)
2 heads garlic, cloves (about 30), separated but unpeeled
2 sprigs fresh rosemary
2 bay leaves
chopped fresh parsley, for garnish
Special equipment: A large sauté pan or heavy-bottomed saucepan (12-inch diameter or larger), nonstick preferred, with a tight-fitting cover
A large perforated spoon or skimmer
A large serving platter
Separating the duck:
Cut off most of the fatty flap of neck skin and reserve. Insert a sharp knife into 1 breast near the shoulder joint and slice in a semicircle around the wishbone. Slide your finger in back of wishbone and pry it out.
To remove the legs, lift the duck by one leg and cut through the skin all around the thigh, including the meaty piece along the backbone, called the "oyster." Grasp the leg at the knee and pull back the thigh, to expose the joint. Cut through it and pull the leg off the carcass in 1 piece. Repeat to remove the other leg. Cut the drumsticks from the thigh pieces.
To remove the breast halves, slice along both sides of the breastbone. Lay the duck on its side, and cut through the upper shoulder joint. Hold the carcass down by the neck with one hand, grasp the shoulder section with the other, and pull off the entire breast half, in 1 piece. Repeat on the other side. Pull out the 2 slim meaty filets that remain on either side of the breastbone.
Chop off the wing tips. Cut around the wing on 1 breast piece to free it from the breastbone; separate the largest wing joint from the other 2. Repeat on the other side.
You should now have 12 pieces to put in the pan: 2 large breast pieces, 2 thighs, 2 drumsticks, 2 small breast filets, and 4 wing pieces.
Finally, trim any loose, fatty flaps of skin from the carcass, the breast, or the leg pieces.
Frying the duck:
Set the pan over moderate heat. Slice the reserved neck skin into 3 or 4 strips and put them in the pan to begin rendering fat. Season the duck pieces with 1/2 teaspoon of the salt and the 1/4 teaspoon pepper. When there's enough fat to film the pan bottom, lay in all the pieces, skin side down (you can push aside the strips of neck skin, but leave them in the pan).
Raise the heat to medium-high, and cook skin side down and uncovered. The duck skin will shrink and color, and lots of fat will accumulate in the pan. Check the underside of the pieces once or twice t make sure they are not burning; lower the heat slightly if necessary. Fry until the skin on all the pieces is well browned and quite crisp; the whole process should take 20 to 25 minutes.
Turn the heat down to low. Leave the duck pieces on their skin they should be half submerged in fat and strew the parsnip pieces, shallots, and garlic cloves all around them in the pan. Add the rosemary and bay leaves, and sprinkle over 1/4 teaspoon of salt. Cover the pan, turn down the heat to low, and cook for 30 minutes. Check occasionally to make sure that the duck is gently steaming; adjust the heat as necessary.
When the duck and vegetables are tender pierce with a sharp knife to check turn off the heat. Immediately lift the duck and vegetable pieces from the pan with the spoon or skimmer, allowing the fat to drain, and arrange on a serving platter.
Pour off the clear duck fat from the pan you will have 1 1/2 cups or so and save for other uses. Add 1 cup of water to the pan, bring to a boil, scraping with a wooden spatula to melt all the solidified juice, and pour over the duck. Scatter chopped parsley over and serve.
Pairing:Burgundy or Côtes du Rhône |
Fillet of beef with asian spice rub - Dinner
2 tablespoons Sichuan peppercorns
1 tablespoon anise seeds
4 teaspoons coarse salt
1 teaspoon Chinese five-spice powder
1 teaspoon ground ginger
4- to 5-lb beef tenderloin roast, trimmed and tied
4 tablespoons vegetable oil
Garnish: snipped fresh chives and tarragon sprigs
Preheat oven to 425°F.
Toast peppercorns and anise seeds in a dry large heavy skillet over moderate heat, stirring, until fragrant, about 1 minute. Finely grind toasted mixture in an electric coffee/spice grinder or with a mortar and pestle. Sift mixture through a coarse sieve into a bowl and stir in salt, five-spice powder, and ginger.
Halve beef crosswise and sprinkle rub all over both pieces, pressing to adhere.
Heat 2 tablespoons oil in skillet over moderately high heat until just smoking, then brown 1 piece of beef on all sides, about 1 minute. Transfer to a large roasting pan. Wipe skillet clean with paper towels and brown remaining beef in same manner. Arrange beef pieces 2 inches apart in roasting pan.
Roast in middle of oven 25 to 35 minutes, or until a thermometer inserted diagonally 2 inches into centers of pieces registers 120°F. Let beef stand in pan on a rack 25 minutes. Beef will continue to cook as it stands, reaching 130°F (medium-rare). Discard string and slice beef.
Serve at room temperature.
Pairing:Petite Sirah or Zinfandel |
Italian chicken with mushroom-and-wine sauce - Dinner
6 large chicken breast halves with skin and bones
4 tablespoons olive oil
1 pound mushrooms, thickly sliced
2 cups chopped onions
1 large red bell pepper, cut into 1-inch pieces
1 cup dry white wine
1 cup canned low-salt chicken broth
1 1.42-ounce package spaghetti sauce seasoning mix
Preheat oven to 350°F. Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 3 chicken breasts, skin side down; sauté until skin is brown, about 3 minutes. Transfer chicken, skin side up, to 15x10x2-inch glass baking dish. Repeat with remaining chicken.
Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add mushrooms, onions and bell pepper. Sauté until vegetables are tender and mushrooms begin to brown, about 12 minutes. Add wine; boil 2 minutes. Add broth and seasoning mix and bring to boil. Pour sauce over chicken.
Cover dish with foil. Bake chicken 25 minutes. Uncover and bake until chicken is cooked through and sauce thickens, about 15 minutes longer.
Pairing:Chianti or Sangiovese based wine |
"Confetti" couscous - Side
1/2 fennel bulb, sometimes called anise (6 oz)
1 teaspoon olive oil
2 garlic cloves, minced
1 cup water
1 teaspoon salt
2 plum tomatoes, seeded and cut into 1/4-inch dice
1 1/2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon zest
3/4 cup couscous
6 dried pitted prunes, cut into 1/3-inch pieces
Trim fennel stalks flush with bulb and remove any discolored areas from bulb. Cut bulb into 0-inch dice and coarsely chop fronds.
Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté diced fennel and garlic, stirring, 1 minute. Reduce heat to low and cook, covered, until fennel is just tender, about 6 minutes. Add water and salt and bring to a boil.
Remove from heat and stir in tomatoes, lemon juice, zest, couscous, and prunes. Cover skillet and let stand 5 minutes.
Stir in fennel fronds and season with salt and pepper.
Pairing:wine should be paired with the entree |
Hoisin five-spice chicken legs - Dinner
4 chicken legs, thigh and drumstick separated
1/2 cup hoisin sauce
1 teaspoon Chinese five-spice powder
Preheat oven to 500°F.
Put chicken in a shallow (1-inch-deep) baking pan lined with foil. Stir together hoisin sauce and five-spice powder and brush liberally all over chicken. Bake in upper third of oven until skin is browned and chicken is cooked through, 25 to 30 minutes.
Pairing:If you prefer white Sauvignon Blanc if red Pinot Noir |
Chinese style steamed fish - Dinner
2 6-ounce red snapper fillets
2 tablespoons dry white wine
1 1/2 teaspoons minced peeled fresh ginger
2 small garlic cloves, minced
4 teaspoons soy sauce
1 1/2 teaspoons oriental sesame oil
2 tablespoons chopped fresh cilantro
Place small cake rack in large (12-inch-diameter) skillet; place 9-inch-diameter glass pie dish on rack. Put fish in dish; sprinkle lightly with salt and pepper. Sprinkle wine, ginger and garlic in dish around fish. Top fish with soy sauce, sesame oil and 1 tablespoon cilantro. Pour enough water into skillet to reach depth of 1 inch. Bring water to boil. Cover skillet; steam fish until just opaque in center, about 10 minutes. Transfer fish to plates; top with juices from dish and remaining 1 tablespoon cilantro.
Pairing:Riesling |
Seafood paella - Dinner
1 tablespoon olive oil
5 bacon slices, chopped<
1 3 1/2-pound whole chicken, cut into 8 pieces
2 cups chopped onions (about 2 medium)
4 garlic cloves, minced
2 cups long-grain white rice
1 7-ounce jar roasted sliced pimientos with juice
1/2 teaspoon crushed saffron threads
2 cups bottled clam juice
1 1/2 cups chicken stock or canned low-salt chicken broth
1 pound large uncooked shrimp, peeled, deveined
1 pound cleaned squid, bodies cut into 1/2-inch rings
1 dozen clams, scrubbed
1 dozen mussels, scrubbed, debearded
1 cup frozen green peas, thawed
Lemon wedges
Preheat oven to 450°F. Heat olive oil in heavy large pot over medium-high heat. Add chopped bacon and cook until fat is rendered, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Set aside.
Sprinkle chicken pieces with salt and pepper. Add chicken to bacon drippings in pot and cook over medium heat until brown, about 7 minutes per side. Using tongs, remove chicken from pot.
Add chopped onions and garlic to pot and saut) until beginning to brown, scraping up any browned bits, about 10 minutes. Stir in rice, roasted pimientos with juices and saffron. Add clam juice and chicken stock to pot and bring mixture to simmer. Remove from heat.
Pour rice mixture into 15x10x2-inch glass baking dish. Arrange chicken, shrimp, squid, clams and mussels in rice mixture. Sprinkle with chopped bacon and peas. Cover with foil.
Bake paella until chicken is cooked through, clams and mussels open and rice is tender, about 45 minutes (discard any clams and mussels that do not open). Remove foil from baking dish. Let paella stand 10 minutes. Serve with lemon wedges.
Pairing:If you prefer white a Spanish Alborino, if red Pinot Noir |
Bacon-wrapped cod - Dinner
1 pound (500g) fresh cod fillet
Sea salt and freshly ground black pepper
3 ounces (90g) thinly sliced slab bacon, rind removed
1 tablespoon extra-virgin olive oil
For the sauce:
1/2 cup fresh flat-leaf parsley leaves
1 shallot
1/4 cup extra-virgin olive oil
3 tablespoons capers
1. Season the cod all over lightly with salt and pepper. Roll or fold the cod so that it looks like a small roast, and wrap the bacon around it, securing the pieces of bacon with a skewer or toothpick, so the cod is almost completely covered with the bacon (except at the "corners").
2. In a heavy-bottomed skillet, heat the olive oil over medium heat. When the oil is hot, add the fish and brown it on all sides, which will take about 6 minutes. Cover the skillet and continue cooking the cod until it is cooked through, about 16 minutes, turning it occasionally so it doesn't burn.
3. While the cod is cooking, make the sauce. Mince together the parsley and the shallot and place in a small bowl. Whisk in the oil. Coarsely chop the capers and whisk them into the sauce.
4. When the fish is cooked, transfer it to a warmed serving platter and let it sit for about 4 minutes. Remove the skewers or the toothpicks and drain away any liquid that comes from the fish. Pour the sauce over the fish and serve.
Pairing:Nero d'Avola from Sicily or Cannonau from Sardinia |
Salt-baked shrimp - Dinner
1/2 pound medium-large shrimp (about 12), feelers removed, shell slit along vein and deveined
1/2 teaspoon baking soda
3 cups water
1 tablespoon plus 1/2 teaspoon salt
2 tablespoons cornstarch
1 quart peanut oil
1 tablespoon minced fresh Thai chilies
Place the shrimp and baking soda in a bowl and mix well to coat. Allow to rest for at least 20 minutes.
Place the water and 1 tablespoon salt in a pot, cover, and bring to a boil over high heat. Add the shrimp and water-blanch for 10 seconds. Remove the shrimp with a strainer and run cold water through them to cool. The water-blanching removes all of the liquid from the shrimp.
Place the shrimp in a dish, sprinkle with cornstarch to coat them lightly, and shake off excess. Heat a wok over high heat for 1 minute, add the peanut oil, and heat to 350 degrees F. Place the shrimp in a Chinese strainer, lower into the oil, and oil-blanch for 1 minute. Turn off the heat, remove with the strainer, and drain. Transfer the oil from the wok to a bowl.
Return 1 tablespoon of the reserved oil to the wok and heat over high heat for 20 seconds. Add the remaining 1/2 teaspoon salt and the chilies and cook, stirring, for 45 seconds. Add the shrimp and cook, stirring, making certain they are well coated, for 1 minute. They should be dry and crusted. Turn off the heat, transfer to a heated platter, and serve.
Pairing:Chardonnay |
Spiced moroccan-style shrimp - Dinner
4 teaspoons ground coriander 1 tablespoon ground cumin
1/2 teaspoon turmeric
2 7.25-ounce jars roasted red peppers, well drained
1/3 cup chopped onion
5 teaspoons minced seeded serrano chilies
3 garlic cloves
1/4 cup honey
1/4 cup fresh lime juice
1 tablespoon grated lime peel
1/4 cup plus 3 tablespoons olive oil
48 large uncooked shrimp (about 2 pounds), peeled, deveined
48 3/4-inch cubes peeled cored pineapple
48 6-inch bamboo skewers, soaked in water 30 minutes, drained
1/2 cup chopped green onions
3 tablespoons toasted sesame seeds
2 limes, cut into wedges
Stir coriander, cumin and turmeric in small skillet over medium heat until lightly toasted, about 3 minutes. Transfer to processor. Add red peppers, onion, chilies and garlic. Blend to form smooth paste. Mix in honey, lime juice and peel. With machine running, gradually blend in 1/4 cup oil. Season with salt and pepper. Transfer to bowl. Cover; chill overnight.
Thread 1 shrimp and 1 pineapple cube onto each skewer. Brush with 3 tablespoons oil. Sprinkle with salt and pepper. (Can be made 8 hours ahead. Cover; chill.) Preheat broiler. Arrange skewers in single layer on 3 baking sheets. Working in batches, broil until shrimp are almost cooked through, turning once, about 2 minutes per side. Brush shrimp and pineapple with some red pepper sauce. Broil 1 minute longer.
Arrange skewers on platter. Sprinkle with green onions and sesame seeds. Serve with limes and remaining sauce.
Pairing:Chardonnay or Viognier |
Truffle-scented roast turkey with shallots and chestnuts - Dinner
2 1-inch-diameter black truffles from jar*
6 tablespoons (3/4 stick) butter, room temperature
1 16-pound turkey, neck reserved
8 large fresh thyme sprigs
4 large fresh parsley sprigs
6 bay leaves
12 large shallots (about 1 1/2 pounds), peeled, cut in half
3 cups (or more) canned low-salt chicken broth
1/2 cup Cognac or brandy
3 tablespoons all purpose flour
3 7.4-ounce jars whole roasted peeled chestnuts*
2 tablespoons chopped fresh parsley
Coarsely chop 1 1/2 truffles; place in processor. Add butter; process mixture until well blended and truffles are finely chopped, about 1 minute. Season truffle butter with salt and pepper. Thinly slice remaining 1/2 truffle; cover and chill.
Rinse turkey inside and out; pat dry with paper towels. Sprinkle main cavity with salt and pepper. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub truffle butter, 1 tablespoon at a time, over breast meat under skin. Rub any truffle butter that remains on hands all over outside of turkey. Place turkey on small rack set in large roasting pan. Using kitchen string, tie 4 thyme sprigs, 2 parsley sprigs, and 3 bay leaves together. Repeat with remaining 4 thyme sprigs, 2 parsley sprigs, and 3 bay leaves. Place 1 herb bouquet in main cavity of turkey and 1 in neck cavity. Tie legs together loosely to hold shape. Cover turkey with plastic wrap. Chill overnight.
Preheat oven to 375°F. Tuck turkey wings under. Place shallots and turkey neck around turkey in pan. Sprinkle turkey, shallots, and neck with salt and pepper. Roast until turkey and shallots are golden brown, about 1 hour 15 minutes. Gently stir shallots. Pour 1 cup broth over turkey. Roast 30 minutes. Pour 1 cup broth over turkey. Cover turkey breast and legs loosely with foil. Roast until instant-read thermometer inserted into thickest part of thigh registers 175°F, basting every 30 minutes with pan drippings and adding 1 cup more broth to pan after 45 minutes, about 1 hour 15 minutes longer. Transfer turkey to platter; tent loosely with foil. Let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees). Using slotted spoon, transfer shallots to bowl. Discard turkey neck.
Pour pan juices into 4-cup measuring cup. Spoon off fat from top of pan juices, reserving 6 tablespoons fat. Discard remaining fat. Add enough chicken broth to pan juices to measure 3 cups. Pour Cognac into roasting pan; place over low heat and bring to boil, scraping up any browned bits. Add to pan juices. Melt 2 tablespoons reserved turkey fat in heavy large saucepan over medium-low heat. Add flour and stir 1 minute. Gradually whisk in pan juices. Boil until sauce thickens very slightly, whisking occasionally, about 5 minutes (gravy will be thin). Stir reserved sliced 1/2 truffle into gravy. Season with salt and pepper. Cover to keep warm.
Melt 4 tablespoons fat in heavy large skillet over medium-high heat. Add chestnuts and sauté until heated through, about 5 minutes. Add roasted shallots and chopped parsley; sauté until heated through, about 4 minutes. Season with salt and pepper. Surround turkey with chestnut-shallot mixture. Serve with gravy.
*Available at specialty foods stores and some supermarkets.
Pairing:none |
Winter squash with caramelized onions - Side
2 pounds winter squash, peeled, seeded, and cut into 2-inch pieces
3 tablespoons vegetable oil
1/4 cup (about 1 ounce) slivered almonds
3 large onions, thinly sliced
1/4 cup sugar
2 teaspoons ground cinnamon
1/2 cup raisins, plumped in warm water and drained
Salt and freshly ground black pepper
Preheat the oven to 375°F. Place the squash in an ovenproof dish and bake until tender, 50 to 60 minutes.
Meanwhile, in a skillet, heat the oil over medium-high heat. Add the almonds and fry until golden, 3 to 4 minutes. With a slotted spoon, transfer the nuts to paper towels to drain.
Add the onions to the oil in the skillet. Cook, stirring occasionally, until soft, 8 to 10 minutes. Add the sugar and cinnamon, decrease the heat to medium, and continue cooking until the onions turn brown, 20 to 25 minutes. Add the raisins and season to taste with salt and pepper. Cook, stirring, until heated through. Transfer the squash to a warm serving platter. Spread the onion mixture evenly over the squash, sprinkle with the fried almonds, and serve.
Pairing:Pair wine with entrée |
Spit-roasted chicken with herbs under the skin, garden vegetables, toasted country bread, and roasti - Dinner
1 chicken (cleaned), 4 1/2 lbs
For the filling or sauce
10 1/2 oz butter
1 shallot
7 oz white mushrooms
1 bunch of Italian parsley
1 bunch of chervil
sprig of tarragon
Chives
1 head of garlic
4 cups of chicken juices
Salt and freshly ground pepper
For onions
12 white onions (average size)
1 tablespoon of ricotta
1 tablespoon of parmesan
1 tablespoon of chopped Italian parsley
1 small stick of celery
2 tablespoons of grilled pine nuts
1 tablespoon of salted pork fat
2 tablespoons of roasted chicken juices
A little chopped sage
Olive oil
Salt & white pepper
For tomatoes
16 ripe tomatoes
20 tomato quarters confit (remove the pips and interior)
4 white onions (not too big)
1 tablespoon of chopped parsley
1 tablespoon of ground basil
1 tablespoon of grated parmesan
2 tablespoons of chicken juices
4 cloves of garlic (unpeeled)
1 sprig of thyme
1 sprig of rosemary
Olive oil
Salt & pepper
Start chicken:
Cream 7 oz of butter. Chop the herbs (3/4 of the parsley, 3/4 of the chervil, the sprig of tarragon) and mix with the creamed butter. Keep just the tips of the remaining parsley and chervil.
Clean the white mushrooms and dice (quite small), bake them slowly in butter, and add to the herbed butter along with the finely sliced shallots. Season with pepper and salt.
Lift the skin slightly from the chicken, without tearing it, and spread the herbed butter underneath. Be careful afterwards to ensure that the skin covers the meat so that it does not dry out during cooking.
If you do not have a spit you can cook the chicken in the oven at 350#&176;F for about 1 1/4 hours. When the chicken is 3/4 cooked, deglaze with chicken juices.
When cooked, sieve the cooking juices and add the chervil and parsley. This will be used later on.
Make onions:
Peel and wash about 8 white onions; remove the top of the onions (about 1/4 of onion if it is small or 1/3 if it is large, these lids will be used later on), and empty the middle of the onions with a spoon (keep two or three layers of onion).
Dice the other onions finely with the spooned out interiors. Sweat the onions in olive oil until they are lightly golden, adding salt and pepper. Cut the celery stick into very small pieces, and crush the grilled pine nuts with a knife (you can grill them in the grill or oven).
Away from the heat mix the sweated onions, diced celery, pine nuts, ricotta, the salted pork fat, sage, parmesan, chopped parsley, salt, and pepper.
Stuff the onions (replace the tops on the onions before cooking) and put them on a baking sheet, drizzle with olive oil and cook in the over preheated to 356°F for near 1/2 hour. Be careful not to burn them, if you think there is a risk of burning cover them with kitchen foil. Baste the onions regularly in their juices as this will make them really tasty and fondant (slightly melted). When the onions are cooked, coat them with chicken juices, add freshly ground pepper and serve.
Make tomatoes:
Cut the top off 8 tomatoes (about 1/3 of the tomato) and keep the stalk part to use as a cover on the stuffed tomatoes. Salt and pepper the interior of the tomatoes and leave upside down on a baking sheet to drain out excess water. This will give you a more solid tomato and it will avoid excess liquids in the stuffing.
Remove the skin from the remaining tomatoes (leave them a few seconds in boiling water); cut into quarters and remove the insides.
Chop the tomato confit into roughly diced sized pieces.
In a cast iron pot, heat the olive oil with the unpeeled garlic cloves, add the peeled and emptied tomatoes, rosemary sprig, salt, and pepper and leave to cook in a hot oven (390°F) until you obtain a fondant marmalade appearance.
Once the marmalade is cooked and cooled, remove the garlic cloves, thyme, and rosemary, then add the finely chopped white onions and sweat with olive oil.
Mix together the chopped tomatoes confit, parsley, grated parmesan, and chopped basil. Drizzle with a little olive oil, and check the seasoning, you may have to add a little salt and pepper.
Stuff the tomatoes with both mixtures and cover with the tomato stalk tops, then place them in a gratin dish and sprinkle with olive oil. Place in an oven, preheated to 350°F, for half an hour. Sprinkle regularly with olive oil and the roasted chicken juices.
Serve the tomatoes and onions on the plate, carve the chicken and coat with the jus. Add a little freshly ground pepper and drizzle with chives cut lengthwise.
You can add other vegetables, such as artichokes cooked whole (cooked barigoule style) then stuffed with olive tapenade, braised with the tomatoes in the oven with the chicken juices.
A few croutons rubbed with garlic and pan-fried are perfect to finish the dish.
Pairing:none |
Tuna steak marchand de vin - Dinner
4 tuna steaks (about 150 g/5 oz each)
2 tablespoons olive oil
2 shallots, chopped
1 garlic clove, chopped
1 cup (250 ml/8 fl oz) any red wine
3 to 4 sprigs of mixed fresh herbs (see above)
salt and pepper
For the white beans
1 1/2 cups (250g/1/2 lb) dried white kidney beans
1 onion, peeled and stuck with a clove
a bouquet garni made with parsley stems, a bay leaf, and generous amounts of thyme
2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, chopped
salt and pepper
1. For the white beans, put the beans in a bowl, cover with cold water, and leave overnight to soak. Drain them and put in a large saucepan with the whole onion, bouquet garni, and enough water to cover by 3/4 inch (2 cm). (Add salt only three-quarters through cooking or the beans will be tough.) Bring to a boil, skimming any foam that collects on the surface. Cover the pan and simmer until the beans are nearly tender, 1 to 3 hours depending on the age and type of bean. Stir occasionally as they cook and add more water so at the end of cooking the beans are moist and soupy but not swimming in liquid.
2. Just before the beans are tender, heat the oil in a pan, add the chopped onion, and fry until soft but not brown. Stir in the garlic, salt, and pepper and continue cooking 1 minute. Stir this mixture into the beans. When the beans are very tender, discard the whole onion and bouquet garni. Taste and adjust the seasoning. You can cook the beans up to 3 days ahead, storing them in the refrigerator. If you cook the beans ahead, then only the tuna steaks need be sautéed at dinnertime.
3. For the steaks, heat the oil in a skillet. Sprinkle the fish with salt and pepper and sauté over quite high heat about 2 minutes. Turn and brown the other side, allowing 1 to 2 minutes if you like your tuna rare, or 3 to 4 minutes if you prefer it well done. Transfer the steaks to individual plates and keep warm.
4. Allow the pan to cool somewhat before adding the shallots, and sauté, stirring, for 1 minute. Stir in the garlic and cook 1 minute more. Add the wine and boil rapidly until it is reduced by about half. Stir in the chopped herbs and taste for seasoning. Spoon the sauce over the tuna, pile the beans beside the steaks, and serve.
Quick fix I must confess that I often resort to ready-cooked canned beans, preferably cannellini. Just add the onion and garlic, with plenty of chopped thyme as a personal note.
Pairing:none |
Drunken chicken - Dinner
a 4- to 5-pound (about 2 kg) roasting chicken
salt and pepper
4 tablespoons (60 g/2 oz) butter
1 cup (250 ml/8 fl oz) sweet white wine
1 tablespoon flour
1 cup (250 ml/8 fl oz) chicken stock
For the marinade
2 cups (500 ml/16 fl oz) dry white wine
1/4 cup (60 g/2 oz) brandy
1 carrot, grated
1 onion, grated
2 bay leaves
2 to 3 sprigs thyme
2 to 3 sprigs marjoram or parsley
For the pilaf
2 tablespoons butter
1 onion, chopped
1 cup (200 g/6 1/2 oz) pearl barley
2 cups (500 ml/16 fl oz) chicken stock, more if needed
1/4 cup (60 g/2 oz) slivered almonds
1/4 cup (60 g/2 oz) pitted prunes, chopped
1/4 cup (60 g/2 oz) dried apricots, chopped
2 tablespoons chopped marjoram or parsley
1. Wipe the chicken inside and out with paper towels. Combine all the marinade ingredients in a large heavy-duty plastic bag set over a bowl. Add the chicken and seal the bag with as little air as possible, leaving it in the bowl. Marinate the chicken in the refrigerator for a day, turning it from time to time; the bag ensures that all of the chicken is kept moist with marinade.
2. To roast the chicken, heat the oven to 425°F (220°C/Gas 7). Take the chicken from the marinade, pat it dry with paper towels, and sprinkle it inside and out with salt and pepper. Discard the marinade. Truss the chicken, set it on its back in a roasting pan; cut the butter in slices and set them on the breast. Roast the chicken, basting often, until it sizzles and starts to brown, about 15 minutes. Turn the chicken onto one leg and continue roasting for another 15 minutes, basting often. Turn the bird onto the other leg and roast for 15 more minutes. And finally, turn it onto its back to finish cooking, allowing 50 minutes to 1 hour total cooking time. To test, lift the bird with a two-pronged fork and pour juice from the cavity; it should run clear, not pink.
3. Meanwhile cook the pearl barley: melt the butter in a heavy pan, add the onion and sauté, stirring occasionally, until it is soft but not brown, 5 to 7 minutes. Stir in the barley and sauté 2 to 3 minutes until the grains look transparent. Add the stock with salt and pepper, cover, and bring to a boil. Lower the heat, and simmer until all the liquid is absorbed, 30 to 40 minutes. Taste, and if the barley is not tender, add more stock and continue simmering.
4. Toast the almonds: Spread them on a baking sheet and brown them in the oven with the chicken for 2 to 3 minutes, watching carefully that they don't burn. Let them cool. When the barley is cooked, sprinkle the prunes, apricots, and almonds on top and leave, covered, to keep warm. The barley pilaf can be stored in the refrigerator up to 2 days and reheated on top of the stove just before serving.
5. When the chicken is done, transfer it to a platter and cover it with foil to keep warm. Discard fat from the pan, leaving behind the cooking juices. Stir in the flour and cook, stirring, for 1 minute. Add the sweet white wine and simmer for 1 to 2 minutes, stirring to dissolve the juices. Add the stock and simmer again until the gravy is slightly thickened and reduced by half. Strain it into a saucepan, reheat it, taste, and adjust the seasoning.
6. If necessary, reheat the barley pilaf. Add the marjoram or parsley; stir to mix all the ingredients and taste for seasoning. Discard trussing strings from the chicken and spoon the barley pilaf around it. Moisten it with a little gravy and serve the rest separately.
Quick fix: Cut the chicken into 6 to 8 pieces, or use ready-prepared breasts or thighs (my recommendation). Marinate them for 1 to 2 hours. Drain and pat the pieces dry on paper towels, then coat them in seasoned flour. Melt the butter in a sauté pan or skillet and fry the chicken pieces until well browned on all sides. Cover the pan and roast in a 350°F (175°C/Gas 4) oven until the chicken pieces are very tender when pierced with a two-pronged fork, 20 to 30 minutes. Transfer them to a platter and keep warm. Discard excess fat from the pan and make the gravy as directed.
Pairing:If you prefer white Chardonnay if red Pinot Noir |
Grilled chicken with mustard and red pepper - Dinner
2 tablespoons French Dijon mustard
1 tablespoon coarse-grain French Dijon mustard
1/4 teaspoon finely ground dried hot red pepper
2 eggs
6 chicken legs, thighs attached
1/2 cup fine homemade breadcrumbs
3 tablespoons unsalted butter
1. Preheat the oven to 375°F.
2. In a small bowl, combine the mustards and red pepper; stir to blend.
3. Place the eggs in a shallow platter, and whisk lightly with a fork to blend.
4. Using a pastry brush, brush the mustard mixture all over the chicken legs and thighs. Dip them in the eggs, coating evenly on all sides. Sprinkle with the breadcrumbs, coating as evenly as possible. Place the chicken pieces side by side in a roasting pan. Dot with the butter. Place in the oven and bake for 30 to 35 minutes, basting frequently. The chicken is done when the juices run clear when pierced with a fork. Remove the chicken from the oven and transfer the pieces to a wire rack to help firm up the coating, about 5 minutes.
5. Serve hot or cold.
Pairing:If you prefer white Sauvignon Blanc if red Pinot Noir |
Shrimp with garlic and toasted bread crumbs - Dinner
1 cup fresh bread crumbs, made from Italian or French bread
1/3 cup very finely chopped flat-leaf parsley
1 large garlic clove, finely chopped
Salt and freshly ground black pepper
About 1/4 cup olive oil
1 1/2 pounds large shrimp, peeled and deveined
Lemon wedges
1. Preheat the oven to 450°F. Lightly oil a large baking pan.
2. In a bowl, combine the bread crumbs, parsley, garlic, and salt and pepper to taste. Add 3 tablespoons oil, or enough to moisten the crumbs.
3. Arrange the shrimp in the pan in a single layer, curling each one into a circle. Spoon a little of the crumb mixture onto each shrimp. Drizzle with a little more oil.
4. Bake for 10 to 15 minutes, depending on the size of the shrimp, or until the shrimp turn pink and the crumbs are lightly browned. Serve with lemon wedges.
Pairing:If you prefer white Chardonnay if red Pinot Noir |
Smoked baby back ribs with hoisin-honey glaze - Dinner
1/2 cup soy sauce
1/2 cup hoisin sauce*
1/2 cup oyster sauce*
1/2 cup honey
1/2 cup cream Sherry
2 tablespoons finely grated peeled fresh ginger
2 tablespoons black bean garlic sauce*
6 garlic cloves, minced
1/2 teaspoon Chinese five-spice powder
3 1 1/2-pound racks baby back pork ribs
Whisk first 9 ingredients in large roasting pan to blend. Add ribs to pan; turn to coat. Chill overnight, turning ribs occasionally. Remove ribs from marinade, reserving marinade.
Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top rack from barbecue. Place chimney on lower barbecue rack. Light newspaper; let charcoal burn until ash is gray, about 30 minutes.
Open bottom barbecue vent. Turn out hot charcoal onto 1 half of bottom rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Fill foil loaf pan halfway with water and place opposite charcoal on bottom rack.
Place top rack on barbecue. Arrange ribs on top rack above water in loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Place stem of candy thermometer through top vent, with gauge on outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 300°F, opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed. Check temperature every 10 minutes.
Cook ribs until meat is very tender when pierced with knife, turning ribs and basting with reserved marinade every 20 minutes, about 1 hour 30 minutes total. Open barbecue only when necessary (to baste meat, for instance) and close quickly to minimize loss of heat and smoke. After first 30 minutes of cooking, use technique described earlier to light additional 15 charcoal briquettes in same charcoal chimney set atop nonflammable surface.
If cooking temperature drops below 250°F, use oven mitts to lift off top rack with ribs and place on heatproof surface. Using tongs, add half of hot gray charcoal from chimney to bottom rack. Replace top rack on barbecue, placing ribs above water in loaf pan. Cover with lid.
Transfer ribs to baking sheet; let stand 10 minutes. Cut meat between bones to separate ribs and serve.
*Available at Asian markets and in the Asian foods section of many supermarkets.
Pairing:Zinfandel or California Rhone Ranger |
Scallops with snail-garlic butter and leeks - Dinner
3/4 stick (6 tablespoons) unsalted butter, softened
1 lb medium leeks (white parts only), cut lengthwise into 2- by 1/4-inch strips
1 1/2 teaspoons minced garlic
3 tablespoons finely chopped fresh flat-leaf parsley
1/3 cup chopped rinsed canned snails (2 oz)
20 medium sea scallops (1 1/4 lb), tough muscle removed from side of each if necessary
1 tablespoon finely chopped fresh chives
Special equipment: 20 (2 1/2- to 3-inch) scallop shells or a 2 1/2- to 3-quart gratin or other shallow baking dish
Preheat oven to 450°F.
Heat 2 tablespoons butter in a large heavy skillet over moderate heat until foam subsides. Stir in leeks and season with salt. Reduce heat to low and cook leeks, covered, stirring occasionally, until tender, about 10 minutes. Remove from heat and keep warm, covered.
Purée remaining 4 tablespoons butter, garlic, 2 tablespoons parsley, and chopped snails in a food processor. Season with salt and pepper.
Put 1 scallop in each shell and arrange in a shallow baking pan. (Alternatively, arrange scallops about 1 inch apart in gratin dish.) Season scallops with salt and pepper, then dot each with 1 teaspoon snail-garlic butter. Bake in middle of oven until scallops are just cooked through, about 7 minutes (9 to 11 minutes if using gratin dish).
Serve scallops topped with leeks and sprinkled with chives and remaining tablespoon parsley.
Pairing:Chardonnay or Viognier |
Grilled porterhouse steaks with mixed green salad - Dinner
4 flat anchovies, drained, or 1 tablespoon anchovy paste
2 tablespoons balsamic vinegar
6 tablespoons olive oil
2 to 3 teaspoons water (optional)
2 (1 3/4-inch-thick) porterhouse steaks (5 lb total)
8 cups bite-size pieces mixed greens such as romaine, frisée, and red leaf (8 oz)
1/2 cup fresh flat-leaf parsley leaves
1/2 cup Niçoise olives (5 1/2 oz)
Purée anchovies with vinegar in a blender. With motor running, add oil in a slow stream and blend until emulsified. Transfer to a bowl. If dressing is too thick, whisk in water 1 teaspoon at a time to thin to desired consistency. Season with salt and pepper.
Preheat oven to 450°F.
Pat steaks dry and season generously with salt and pepper. Heat an oiled ridged grill pan over moderately high heat until hot but not smoking, then grill steaks, in batches if necessary, until well browned on both sides, about 14 minutes total.
Transfer steaks to a shallow baking pan and roast in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 125°F, about 15 minutes. Transfer steaks to a cutting board, reserving meat juices in pan, and let stand 5 minutes.
Toss greens, parsley, and olives with enough dressing to coat and season with salt and pepper. Cut steak across grain into thin slices. Drizzle with reserved pan juices or remaining vinaigrette and serve with salad.
Pairing:Malbec, Merlot, Cabernet Sauvignon or Shiraz |
Braised lamb shanks with garlic and rosemary - Dinner
1/2 cup dry red wine
2 heaping tablespoons Dijon mustard
2 teaspoons kosher or coarse sea salt
1 teaspoon freshly ground black pepper
5 to 6 pounds lamb shanks, not trimmed of fat
1 large, firm head garlic (about 15 cloves), separated into cloves, each crushed and peeled (see Note)
2 medium yellow onions, peeled and coarsely chopped
1 large carrot, peeled and cut in 1/4-inch slices
Finely grated zest of 1 large lemon
2 heaping tablespoons coarsely chopped fresh rosemary leaves
In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.
Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve.
Note: For a less assertive garlic taste, use elephant garlic.
Pairing:Italian Barolo or Barbaressco |
Sauteed chicken with white wine and tomatoes - Dinner
Chicken, olive oil, onion, white wine, tomatoes, garlic, parsley, black olives
Have a 4-pound chicken cut into serving pieces, wipe them dry, season them with salt and pepper, and dip them lightly in flour. In a broad sauté or frying pan brown them on all sides in 1/4 cup of hot olive oil. Add 1 tablespoon of finely chopped onion and let it cook slowly until it is golden. Add 1/2 cup of dry white wine and cook until this is reduced by about half. Then add 4 medium-size tomatoes, peeled, seeded, and chopped coarse, 1 small clove of garlic, chopped and mashed, and 1 tablespoon of finely minced parsley. Cover the pan and cook the chicken slowly for 15 to 20 minutes. Five minutes before it is done, add a dozen pitted black Italian olives. Serve with steamed potatoes.
Pairing:If you prefer white Sauvignon Blanc if red Pinot Noir |
Spicy sichuan-style shrimp - Dinner
1 1/2 tablespoons peanut oil
2 teaspoons finely chopped fresh ginger
1 tablespoon coarsely chopped garlic
2 tablespoon finely chopped scallions
1 lb raw shrimp, shelled and deveined
For the sauce:
1 tablespoon tomato paste
2 teaspoons chili bean sauce
2 teaspoons Chinese black vinegar or cider vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons sugar
2 teaspoons sesame oil
Cilantro sprigs, to garnish (optional)
1. Heat a wok over high heat. Add the oil, and when it is very hot and slightly smoking, add the ginger, garlic, and scallions.
2. Stir-fry for 20 seconds, then add the shrimp. Stir-fry the shrimp for about 1 minutes.
3. Add the sauce ingredients and continue to stir-fry for another 3 minutes over a high heat. Serve at once.
Pairing:none |
Steamed sea bass, cantonese style - Dinner
1 1 1/2-lb. whole sea bass (or striped bass) with head and tail, cleaned, scaled, and gills removed
1/4 cup plus 2 tablespoons white wine
3 cloves garlic, coarsely chopped (approx. 2 tablespoons)
4 tablespoons chopped scallions, including greens
2 tablespoons finely minced fresh ginger
2 teaspoons sugar
1/4 cup olive oil
3 tablespoons soy sauce
1. Rinse the fish inside and out with 1/4 cup of wine.
2. Select a round or oval platter that's large enough to hold the fish but will fit inside the top of a steaming utensil. This could be a traditional Chinese bamboo or metal steamer, or a Western-style clam steamer.
3. Place the fish on the platter and set platter in the top of the steamer. Cover and steam over boiling water 10 to 15 minutes.
4. Meanwhile, prepare the sauce base by combining the 2 tablespoons of wine, garlic, scallions, ginger, and sugar in a small bowl.
5. Check fish for doneness. When cooked, the flesh will be white and pull easily from the bones. Remove the platter and pour off the liquid that has accumulated around the fish.
6. Heat the oil in a wok or saucepan, and when it is hot, add the sauce base. Cook, stirring until the sauce boils.
7. Pour soy sauce over the sea bass first, and then pour the boiled sauce over the fish. Serve immediately.
Pairing:none |
Rack of lamb with an herb crust - Dinner
1/4 cup vegetable oil
2 racks of lamb, French trimmed
2 1/2 cups fresh white breadcrumbs
2 oz. parsley
1 egg
salt and pepper, to taste
1 oz. whole-grain mustard
12 small shallots
12 small cloves garlic, peeled
1/4 cup brown sugar
4 tbsp. cold butter, diced
1/2 cup ruby port
2 cups lamb stock
4 small sprigs thyme
4 small sprigs rosemary
Preheat the oven to 400°F.
Heat the oil in a pan, and sear the lamb until golden brown. Roast in the oven for 15-20 minutes, then remove.
In a food processor, blend the breadcrumbs, parsley, and egg until fine, then season. Brush mustard onto the lamb, and coat with the mixture.
Place the shallots and garlic onto a sheet of aluminum foil, and sprinkle with the brown sugar and butter. Roast in the foil parcel for 15 minutes or until golden brown.
In a pan, bring the port and the lamb stock to the boil, simmer until it has reduced by half, and season.
Preheat the grill. Grill the lamb crust-side-up for 5 minutes. Let rest for 5 minutes, and slice into cutlets.
To serve, place a portion of the cutlets on each plate and arrange the shallots and garlic around. Drizzle the sauce around the plate, and serve with a sprig each of rosemary and thyme.
Pairing:Cabernet Franc or Saint Emilion Bordeaux |
Ground sirloin patties with red wine sauce - Dinner
1 tablespoon plus 4 teaspoons butter
1/2 cup chopped onion
8 ounces ground sirloin
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons all purpose flour
1 cup dry red wine
1/4 cup whipping cream
Melt 1 tablespoon butter in medium skillet over medium heat. Add onion; sauté 5 minutes. Transfer to medium bowl. Mix in sirloin, thyme, salt, and pepper. Shape meat into two 3/4-inch-thick patties. Coat patties with flour, shaking off excess.
Melt 4 teaspoons butter in same skillet over medium-high heat. Add patties and cook about 3 minutes per side for medium-rare. Transfer patties to 2 plates. Pour off any fat from skillet. Add wine and boil until reduced by half, about 2 minutes. Add cream and boil until slightly thickened, whisking constantly, about 2 minutes. Season sauce with salt and pepper; pour over patties.
Pairing:Zinfandel or California Pinot Noir |
Gratineed chicken in cream sauce (poulet a la fermiere) - Dinner
2 lb chicken thighs and drumsticks
1 tablespoon unsalted butter
6 fresh parsley sprigs
2 fresh thyme sprigs
1 bay leaf (not California)
4 carrots, cut diagonally into 1-inch-thick slices
2 cups frozen small whole onions, thawed and patted dry
1/2 cup dry white wine
1/3 cup chicken broth
1 lb small (1 1/2-inch) boiling potatoes, peeled and halved
2/3 cup crème fraîche
1 cup frozen baby peas, thawed
1 cup coarsely grated Gruyère
Special equipment: a small square of cheesecloth
Pat chicken dry and season with salt and pepper.
Heat butter in a 12-inch ovenproof deep heavy sauté pan over moderately high heat until foam subsides, then brown chicken all over, in batches if necessary, 8 to 10 minutes. Transfer to a plate and cover. Pour off all but 1 tablespoon fat from pan.
Tie parsley, thyme, and bay leaf in cheesecloth to make a bouquet garni, then add to pan with carrots and onions, stirring to coat with fat. Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until liquid is reduced by half, about 3 minutes. Add broth and chicken, skin sides up, with any juices from plate, and simmer, covered, 10 minutes. Add potatoes and salt and pepper to taste and simmer, covered, until chicken is cooked through and potatoes are tender, about 15 minutes.
Preheat broiler.
Discard bouquet garni. Stir in crème fraîche, peas, and salt and pepper to taste, then turn chicken in sauce to coat. Sprinkle dish all over with Gruyère and broil 4 to 5 inches from heat until browned and sauce is bubbling, 3 to 4 minutes
Pairing: If you prefer white Chardonnay if red Pinot Noir |
Macaroni and cheese with prosciutto - Dinner
8 ounces small elbow macaroni (2 cups)
1 1/2 cups (packed) grated Gruyère cheese (about 6 ounces)
1 cup whipping cream
1 cup whole milk
3 ounces thinly sliced prosciutto, coarsely chopped
3 tablespoons grated Parmesan cheese
1/8 teaspoon ground nutmeg
Position rack in bottom third of oven; preheat to 400°F. Butter 11x7-inch glass baking dish. Cook macaroni in large pot of boiling salted water until tender but still firm to bite. Drain well.
Whisk 1/2 cup Gruyère, cream, milk, prosciutto, Parmesan and nutmeg in large bowl to blend. Add macaroni and toss to coat. Season with salt and pepper. Transfer to prepared baking dish. Sprinkle remaining 1 cup Gruyère over. Bake until cheese melts and macaroni and cheese sets, about 20 minutes. Serve warm.
Pairing:Chianti or Sangiovese based wine |
Boeuf bourguignon - Dinner
1/4 lb thick-sliced bacon, cut into 1-inch pieces
3 lb boneless beef chuck, cut into 2-inch pieces
1/3 cup all-purpose flour
2 tablespoons vegetable oil
4 1/2 tablespoons unsalted butter
1/2 cup brandy
1 (4-inch) piece of celery
4 fresh parsley stems (no leaves)
4 fresh thyme sprigs
2 bay leaves (not California)
2 cloves
2 onions, finely chopped
3 large garlic cloves, finely chopped
2 carrots, cut into 1/4-inch-thick slices
1 tablespoon tomato paste
1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône)
1 lb small (1 1/2-inch) boiling onions or pearl onions
1 lb mushrooms, quartered if large
Accompaniment: peeled boiled potatoes tossed with butter and parsley
Special equipment: kitchen string
Cook bacon in boiling salted water 3 minutes, then drain.
Pat beef dry and season with salt and pepper. Divide flour and beef between 2 (1-quart) sealable plastic bags, seal, then shake to coat meat.
Heat 1 tablespoons oil and 1 1/2 tablespoons butter in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown beef well on all sides in 2 or 3 batches, without crowding, adding remaining tablespoon oil as needed. Transfer to a bowl.
Pour off any excess oil from pot, then add brandy to pot. Deglaze by boiling over high heat 1 minute, stirring and scraping up brown bits, then pour over beef.
Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string to make a bouquet garni (tuck cloves into celery so they dont fall out).
Heat 1 tablespoon butter in cleaned pot over moderately high heat until foam subsides, then sauté bacon, stirring, 2 minutes. Add chopped onions, garlic, and carrots, then sauté, stirring, until onions are pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, meat with juices, and bouquet garni and simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours.
While meat simmers, blanch boiling onions in boiling salted water 1 minute and drain in a colander. Rinse under cold running water, then peel.
Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately high heat until foam subsides, then saut) boiling onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add 2 cups water (1 1/2 cups if using pearl onions), then simmer, partially covered, until onions are tender, 15 to 20 minutes. Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes.
Hea | | | |
