The Martha Stewart Living Cookbook – Read Now and Download Mobi
acknowledgments
THE RECIPES IN THIS book represent the creativity and hard work of many people, over many years. A special thank you to our very talented editorial director of food and entertaining, Lucinda Scala Quinn, who leads the team that creates the recipes in Martha Stewart Living, as well as to food editor Jennifer Aaronson and deputy food editor Sarah Carey, who offered careful guidance throughout the creation of this book. Thank you also to the many other food editors, recipe testers, and kitchen assistants who have worked in the Martha Stewart Living test kitchens since 2001, among them Christine Albano, Sara Backhouse, John Barricelli, Tara Bench, Shira Bocar, Frances Boswell, Stephana Bottom, Monita Buchwald, Samantha Connell, Carolyn Coppersmith, Kristine Croker Fiordalis, Stephanie Fletcher, Yolanda Florez, Amy Gropp Forbes, Allison Hedges, Aida Ibarra, Heidi Johannsen, Carmen Juarez, Shelly Kaldunski, Anna Kovel, Judith Lockhart, Rachael Macchiesi, Denise Mickelsen, Claire Perez, Melissa Perry, Elizabeth Pilar, Gertrude Porter, Lori Powell, Darlene Schrack, Nicole Slaven, Susan Spungen, Susan Sugarman, Susan Testa, Laura Trace, Brittany Williams, and Avery Wittkamp.
Their food always looks as delicious as it tastes, as you can see in the photographs in this book. For creating those images, thank you to the brilliant photographers as well as Martha Stewart Living design director James Dunlinson and deputy creative director Ayesha Patel and their teams of art directors and stylists. Thanks also to our photo department, including Heloise Goodman, Andrea Bakacs, Joni Noe, and Alison Vanek Devine.
Producing this book required the dedication of special projects editor in chief Amy Conway, executive editor Ellen Morrissey, and assistant managing editor Robb Riedel. Heartfelt thanks to Evelyn Battaglia, who brought expertise and enthusiasm to every stage of the project and whose considerable talents are reflected throughout the book. Under the direction of art director William van Roden, associate art director Amber Blakesley created the book’s elegant, modern cover, and worked with Mary Jane Callister on an overall design that is fresh but timeless. Thank you, too, to Denise Clappi, Lori Key, Matt Papa, and Emily Burns for their help with so many details.
As always, our executive team of Gael Towey, Lauren Podlach Stanich, Margaret Roach, and Eric A. Pike lent valuable support to the project. And thanks to our colleagues at Clarkson Potter: Jenny Frost, Lauren Shakely, Doris Cooper, Jane Treuhaft, Amy Boorstein, Mark McCauslin, and Derek Gullino.
introduction
The Martha Stewart Living test kitchens are always exciting and inspiring. There, on the ninth floor of the Starrett-Lehigh building in Manhattan, you will find a big team of talented cooks busy at the stoves and the work stations, mixing, stirring, measuring, chopping, kneading, sautéing, tasting, and fine-tuning. Right next door in our photo studios, more food is being prepared and “styled” for the photographs being taken. And just down the hall, editors are at their computers writing recipes or debating the best way to phrase a step.
This big, bustling operation evolved from a very small start, back in 1990. But the most important things have not changed: I and all of our food editors have always shared a dedication to quality, a passion for the very best ingredients, a thirst for knowledge (and desire to share what we learn), and a sincere appreciation of the ever-changing world of food and cooking. Our food department creates many hundreds of recipes every year; this book contains more than 1,200 of our favorites culled from Martha Stewart Living since 2001. I hope you’ll try many of them and use them again and again, as I do. And because an avid cook can never have too many fine recipes, I recommend you look at The Martha Stewart Living Cookbook: The Original Classics as well. It contains more than 1,100 recipes published between 1990 and 2000. The two books together make a wonderfully comprehensive set; this one even includes an index for both volumes. You could start on page one of either book, cook every recipe, and never get bored!
pantry
STAPLES
ANCHOVIES These tiny salt-cured fish are a staple of the cuisines of France, Spain, and Italy, where they are used to impart depth of flavor to sauces, such as salsa verde and bagna cauda, as well as to many meat, poultry, and vegetable dishes. When possible, buy anchovies that are salt-packed and sold in jars rather than those packed in oil and sold in tins. To tame their saltiness, rinse anchovies briefly under cold running water before using. Avoid overcooking, or cooking in oil that is too hot, as they will fry and harden instead of dissolving; mashing them first helps them blend quickly. Keep unopened tins at room temperature; once opened, transfer the fillets to an airtight container, cover with oil, and refrigerate for up to a month. Salt-packed anchovies have a much longer shelf life, and will keep for up to a year at room temperature (even after opening).
BEANS Black beans, cannellini beans, and chickpeas are versatile—add them to salads or combine them with rice or pasta for hearty side dishes or meatless main courses. Before using, rinse canned beans under cold running water and allow them to drain thoroughly. Once opened, transfer beans to an airtight container and refrigerate for up to a week.
CANNED MILK (EVAPORATED MILK AND SWEETENED CONDENSED MILK) Both products are made by removing about half the water from fresh milk, but sweetened condensed milk has sugar added while evaporated milk does not. They are not interchangeable. Evaporated milk lends creaminess to sauces and desserts; it can be mixed with an equal amount of water and used in place of fresh milk in a pinch. Sweetened condensed milk has a very sweet, distinctive flavor, and is used in pies, candies, and other desserts; it is the only milk used in dulce de leche, a creamy Spanish sauce with a caramel flavor, and one of three milks in Pastel Tres Leches, a classic Mexican cake. Canned milk can be kept in the pantry for months; once opened, the milk should be refrigerated in an airtight container and used within several days.
CANNED TOMATOES You can find tomatoes in many forms (diced, crushed, seasoned, and so on), but whole tomatoes (in juice, not puree) are the most versatile. The tomatoes will break down over long, slow cooking, making them ideal for stews, braises, and meat sauces. They can also be cut with kitchen scissors or crushed with your hands for use in quick-cooking sauces and dishes or pureed for a smooth consistency (instead of using canned tomato sauce).
CANNED TUNA Oil-packed tuna from Italy, particularly Sicily, has the best flavor. The cans will keep, unopened, for up to a year; after opening, transfer the tuna to a tightly sealed container and use within a few days.
CAPERS Capers are the salt-processed, unopened flower buds of a trailing shrub that thrives in the arid climate along the shores of the Mediterranean. Tangy and pungent, with a slight astringency, capers are an essential ingredient in many well-known dishes such as caponata, pasta puttanesca, and salad Niçoise, as well as classic sauces such as rémoulade. Nonpareils, the tiniest capers, are the most expensive but have the most delicate flavor. Capers are either packed in brine or salt; since they are rinsed and drained before using, the salt-packed type actually have a less salty taste. Capers keep indefinitely in unopened jars. Once opened, they are best used within a year; refrigerate brine-packed capers and keep salt-packed capers at room temperature (in a well-sealed jar).
CHUTNEYS Chutneys, a broad category of relishes with roots in India, often have a chunky texture and can be made with chiles, herbs, spices, fruits, and vegetables (mango is the most widely known, but tomato, cranberry, and others are also common). Pair them with grilled meats or cheeses, add to chicken salad, or blend with mayonnaise for a flavorful sandwich spread. Chutneys should be refrigerated and used within a few months after opening.
COCONUT MILK Canned coconut milk, made from coconut meat that is steeped in boiling water and then strained to form a creamy liquid, is widely used in Eastern and Caribbean cooking. It should not be confused with coconut cream, which is made the same way but with less water, or with sweetened cream of coconut, generally used to make blended cocktails. Before opening, shake the can to mix the coconut milk thoroughly. Unopened cans will keep for up to eighteen months; transfer the contents of opened cans to an airtight container and refrigerate for up to a week.
COUSCOUS A staple of North African cuisine, couscous is a tiny pasta made from hard-wheat flour (durum) or precooked semolina. The larger pearls of Israeli couscous are lightly oven-dried, giving them a faintly golden color and toasted flavor (it is often labeled “toasted”). The large pearls also have a more toothsome texture. Keep couscous in the original container until opened, then store it in an airtight container for up to a year.
DIJON MUSTARD Dijon is a general term for a French-style mustard, which is prized for its clean, sharp flavor. It’s made from brown or black mustard seeds, white wine, must (unfermented grape juice), and seasonings. It can be used on sandwiches and in sauces, vinaigrettes, and other salad dressings.
DRIED HERBS AND SPICES Most spices will lose their potency after about a year, but their flavor will deteriorate faster if stored improperly. Keep them in airtight containers, away from heat or direct sunlight; label them with the date of purchase so you’ll know when it’s time to replenish. For the freshest flavor, buy whole spices when possible and then grind just what you need in a spice or coffee grinder (or with a mortar and pestle).
DRIED PASTA Stock an assortment of shapes for different sauces, such as spaghetti, bucatini, and perciatelli for tomato sauces; linguine for clam sauce; capellini for light, delicate sauces (or no sauce at all); penne, rigatoni, and pappardelle for meaty ragus; and fusilli, farfalle, and fettucine for cream sauces. Whole-wheat pastas offer more nutritional benefits (and a slightly chewier texture). Dried pasta can be stored in its original package until opened, then transferred to airtight containers; for best results, use within a year.
GRAINS Except as noted, the following items can be stored in the pantry for up to one year; transfer to airtight containers after opening.
barley Of the various types of barley available, pearl barley is the easiest to find and to use. It comes in three sizes: coarse, medium, and fine. Barley adds substance and flavor to soups (beef barley is a classic), stews, pilafs, and other side dishes. Its earthy flavor pairs well with mushrooms, and is enhanced by a brief toasting before cooking in water or broth.
cornmeal Cornmeal is made from dried corn kernels that are steel-ground, a process by which the hull and germ of the kernel are removed. Cornmeal is typically white or yellow, depending on the variety of corn used; the taste is virtually the same. It is sold in three varieties: fine (also known as corn flour), medium (the most common), and coarse. Fine and medium cornmeal are used frequently in baking; coarse cornmeal is used to make polenta. Stone-ground cornmeal, a coarser relative of cornmeal, is water-ground; this process results in the meal retaining some of the hull and germ, giving foods a deeper flavor and rougher texture. Store stone-ground cornmeal in the freezer for up to a year.
lentils These tiny, round legumes grow in small pods. When ripe, the pods are picked, dried, and smashed to release the seeds, which are then dried further and left whole or split. The most common form is brown, but they are also available in green (also called French, or lentilles de Puy) as well as red, black, and yellow (used primarily in Indian cooking). Because they lose moisture over time, older lentils will take longer to cook than fresher ones. Before using, sort through lentils to remove any shriveled ones and small stones and twigs, and then rinse well.
oats Rolled oats, also called old-fashioned oats, are whole oats that have been steamed and flattened to make them more tender; they cook in about 15 minutes. Quick-cooking oats have been cut into smaller pieces before steaming and then rolled even thinner; they cook in about 5 minutes. It is generally acceptable to substitute one for the other in most recipes, but never substitute instant oatmeal. Steel-cut oats or Irish oatmeal, which are not rolled, take longer to cook, but have a pleasantly chewy texture.
HOISIN SAUCE Although ingredients vary by brand, this thick, dark brown sauce is generally made with soybeans, chiles, and spices. It is widely used in Chinese cooking as a condiment as well as in marinades, glazes, sauces, and other dishes. Bottled hoisin will keep almost indefinitely in the refrigerator.
NUTS AND DRIED FRUIT These staples can be used in a wide array of dishes and cooking, both sweet and savory, so stock at least a few of the following: walnut and pecan halves, almonds (whole and sliced), hazelnuts, raisins (dark and golden), currants, dates, apricots, and figs. Nuts can turn rancid easily, so store them in the freezer for up to six months. Dried fruit can be kept at room temperature for up to a year; keep them well sealed to preserve freshness and prevent stickiness.
OILS Store vegetable oils in their original bottles, in a cool, dark place, for up to six months. Nut oils should be refrigerated and used within three months. There are three types to keep in your pantry:
neutral-tasting oils These flavorless oils are good to use when you don’t want to affect the taste of a dish. They also have high smoke points (the temperature at which the oil will cause foods to burn), making them ideal for sautéing, frying, and other high-temperature cooking. Good choices include canola oil, corn oil, peanut oil, and vegetable oil.
nut and seed oils Flavorful nut oils, such as walnut and hazelnut, are generally not used in cooking, but as condiments. Drizzle them onto salads, vegetables, and rice and pasta dishes. There are two basic types of sesame oil to look for: regular (light-colored) and toasted (dark). Regular sesame oil, which has a mild nutty taste and a high smoke point, is the most versatile and is more commonly used in cooking, especially frying. Toasted sesame oil has a richer, more assertive flavor; it is used sparingly in marinades and salad dressings, and can be drizzled over cooked dishes just before serving. It can also be combined with a neutral vegetable oil for stir-frying.
olive oils These oils can be used to impart flavor as well as for cooking. Extra-virgin olive oil is perfect for lower-temperature sautéing, for salads and marinades, and for drizzling over pasta and rice dishes. Light and extra-light olive oils have been cut with vegetable oils so they are light in flavor but not in fat. Grapeseed oil is a good alternative to olive oil; with its mildly nutty flavor, it can be used in salad dressings and marinades, while its high smoke point makes it perfect for all types of cooking.
ORZO Orzo means “barley” in Italian, but it’s actually a type of pasta. It looks like rice and makes a fine substitute as a side or in salads and soups. Toasting orzo before cooking will give it a deeper flavor.
PANTRY VEGETABLES These essential ingredients are part of any well-stocked kitchen, and are sturdy enough to keep in a cupboard or other cool, dark, dry spot, but not the refrigerator. Garlic, onions, shallots, and potatoes will generally keep for about a month. Dried mushrooms, such as porcini or shiitake, can be kept in a well-sealed container for several months.
PEPPERCORNS There are three basic types of peppercorns: black, white, and green. The black kind is picked when the berry is slightly underripe, then dried until black and shriveled; it has a slightly hot flavor. The green type is also picked when underripe and then either preserved in brine or sold dried; it is tart, slightly fruity, and especially good in chutneys and mustards. The white variety is a fully ripened berry that has had its skin removed before being dried; it is slightly milder tasting than black pepper and is often used instead of black pepper to preserve the appearance of a light-colored dish. The pink peppercorn is not a peppercorn at all, but a dried berry from the Baies rose plant; it is mild and slightly sweet. Peppercorns are available whole, cracked, or ground. For the freshest flavor, buy them whole and then grind just what you need at a time. Like all spices, peppercorns should be stored in tightly sealed containers, away from heat or light.
RICE It helps to keep a variety of rices in your pantry at all times, as they make an easy side dish and are used in many types of cooking across the world. Keep rice in its original packaging until opening, then store it in an airtight container at room temperature. Martha likes to write cooking instructions for each and affix them to the lid of the container for handy reference (for example, “combine 1 cup water, ½ cup rice, and ½ teaspoon salt; cook 25 minutes”). For best results, use within a year.
arborio rice: When properly prepared, this short-grain Italian rice develops a creamy texture and a chewy center and has an exceptional ability to absorb flavors, making it ideal for risotto. Carnaroli is similar in starch content.
basmati rice: With its slender long grains, basmati is prized for its delicate nutty aroma. It is an essential element of Indian cooking.
brown rice (medium-to long-grain) is the entire grain of rice with only the inedible husk removed. The nutritious, high-fiber bran coating gives it its light tan color. When cooked, brown rice has a strong, nutty flavor and chewy texture. Medium-grain brown rice is starchier than the long-grain variety.
jasmine rice: This long-grain rice has the aroma of basmati but the softer, starchier texture of medium-grain rice. It is ideal for serving with Thai curries.
sushi rice: Japanese sushi rice is a short-grained, glutinous white rice that becomes moist, firm, and sticky when cooked. If you can’t find Japanese sushi rice, substitute short-grained white rice (called pearl).
white rice (medium-to long-grain), which has been stripped of the husk and bran, has a mild flavor and firm texture, making it a versatile vehicle for carrying the flavor of other ingredients. Medium-grain is a little stickier than the long-grain variety. Converted white rice, which is made by soaking, pressure-steaming, and then drying unhulled grains, takes slightly longer to cook than unconverted white rice; it also has a pale tan color. Instant or quick white rice has been fully or partially cooked before being dehydrated and packaged; this should not be substituted in recipes.
white rice (short-grain, or pearl): The fat, almost round grains of short-grain white rice have a higher starch content than medium-and long-grain rice. They become moist and viscous when cooked, causing the grains to stick together. Also called glutinous rice (even though it is gluten-free), this variety is most often used in Asian cooking.
wild rice is actually the seed of a grass found in the Great Lakes region of the United States. It is harvested by hand and it has a nutty flavor and chewy texture, making it particularly good in rice salads and stuffings. Although wild rice can take up to an hour to cook, it is important to watch it carefully toward the end; overcooking produces starchy results.
SALT The two most common types are kosher (coarse) salt and table (iodized) salt. Kosher salt is a good choice for cooking (and brining) and for use at the table. Since coarse salt does not contain any additives or iodine, it has a cleaner flavor and is not as strong or sharply acidic as table salt; it also dissolves quickly in cold water. When seasoning foods, the larger grain of coarse salt make it easier to control the amount you use (and the saltiness of the dish). In most recipes, these salts can generally be used interchangeably, without altering amounts, though you may prefer to use table salt for baking.
If you want to add a more distinctive accent to dishes, consider one of the many types of sea salts. Fleur de sel, one of the rarest and most prized of sea salts, comes from the Brittany region of France; it has a mild salty taste and is best used as a condiment, sprinkled over salads, egg dishes, fish, and other foods at the table. Gray salt also hails from Brittany, and has a stronger saltiness. Maldon, an English sea salt, consists of small white crystalline flakes that can easily be crushed with your fingers and added to dishes as they cook or once they are at the table. Sun-dried sea salts also come from Sicily and Maine; they are perfect for garnishing the rims of cocktail glasses.
SOY SAUCE Soy sauce is traditionally made by fermenting whole boiled soybeans with wheat or barley. Varieties can range from dark to light in color and thick to thin in texture. Light soy sauce is generally saltier and thinner than dark and is used when the flavor of the sauce is desired but the color is not. Dark soy sauce is less salty and provides a richer flavor and hue to a dish, due to the addition of caramel color. Tamari, a similar sauce, is brewed from whole soybeans but contains no wheat; it has a more pronounced flavor and is often used to season long-cooking dishes such as soups and stews. Both types are very versatile and can be used in marinades and dressings and as a table condiment. Soy sauce will keep indefinitely in a cool pantry.
SUN-DRIED TOMATOES Sun-dried tomatoes are available dry-packed or oil-packed. Dry ones need to be softened by soaking in water or another liquid before using, while oil-packed tomatoes can be used right out of the jar and often have a more consistently chewy texture (the oil can be used to flavor sauces and salad dressings). Use sun-dried tomatoes throughout the year to make sandwiches, pizza, salads, and pasta dishes. The dry-packed tomatoes will keep almost indefinitely in a well-sealed bag; oil-packed tomatoes should be refrigerated after opening and used within a month or so.
TOMATO PASTE Tomato paste is highly concentrated and generally used as a thickener and flavor enhancer in soups, stews, and tomato-based sauces. A little paste goes a long way; many recipes often call for just one or two tablespoons. The rest should be transferred to an airtight container and can be refrigerated for several weeks. Or it can be frozen for up to six months: Drop 1 tablespoon of tomato paste into each section of an ice-cube tray and freeze until solid, then pop frozen cubes into a resealable plastic bag and return to the freezer until ready to use.
VINEGARS Because they add brightness to everything from salad dressings to sauces, vinegars are pantry essentials. Experiment with different types; those made with wine and sherry are the most versatile. For the longest shelf life (up to a year), store bottles in a cool spot, away from direct sunlight.
balsamic vinegar is made from the boiled-down must of white grapes. With its sweetness and intense flavor, balsamic should be used sparingly. It is delicious in vinaigrettes (often in combination with other vinegars) or drizzled over strawberries. When used in cooking, add balsamic vinegar only at the end or just before serving to retain its flavor.
cider vinegar is derived from fermented apple cider. Mild-tasting and slightly sweet, it is what gives coleslaws and sauerkraut their familiar tang. You can also use it instead of lemon juice to enhance the flavor of apples in pies and other desserts.
red-wine and white-wine vinegars are made from fermented wines. They are most frequently used in salad dressings and marinades and as last-minute additions to sauces and stews.
rice-wine vinegar, made from fermented rice wine, is much milder and faintly sweeter than other wine-based vinegars. Look for unseasoned rice-wine vinegar (seasoned vinegars are clearly labeled as such).
sherry vinegar, produced in Spain from fermented fino sherry, is prized for its concentrated, balanced flavor. It is essential in gazpacho and wonderful in vinaigrettes, but it can also be used sparingly in cooking to give dishes depth of flavor.
WORCESTERSHIRE SAUCE This dark, piquant sauce is usually made from garlic, soy sauce, tamarind, onions, molasses, anchovies, vinegar, and seasonings. It can be used at the table or to flavor meats, marinades, soups, and salad dressings. There is also a light-colored version for use with fish and poultry. It will keep almost indefinitely in a cool spot.
BAKING NEEDS
BAKING POWDER Baking powder combines the leavening action of baking soda with a premixed acidic agent. When mixed with water or other liquid, baking powder releases carbon dioxide gas bubbles that cause a bread or cake to rise. Before buying, check the date on the bottom of the canister; it loses its potency over time, and usually needs to be replaced after one year. To test if your baking powder is still active, mix 1 teaspoon powder with 1/3 cup hot water; it should bubble instantly.
BAKING SODA Baking soda is another type of leavener. When used with an acidic ingredient, such as buttermilk or yogurt, baking soda produces gas bubbles, causing bread or cakes to rise. It should be mixed with the other dry ingredients before a liquid is added, as baking soda reacts immediately when moistened. Keep it in a cool spot and check the expiration date on the bottom of the box. It’s also good as a household cleaner, and an open box in the refrigerator will help eliminate any odors (buy one specifically for this purpose; do not use it in recipes).
CHOCOLATE Keeping chocolate bars and chips on hand is a must for spur-of-the-moment desserts. Semisweet is the most commonly called for, but some people prefer the taste of bittersweet. Unsweetened chocolate is used in some recipes and cannot be swapped for the others. If you prefer a richer flavor, explore the higher-quality brands such as Callebaut and Scharffen Berger. Unopened packages should be stored in a cool, dry, dark spot for up to a year; once they’ve been opened, wrap the packages in plastic or foil, or place in a resealable plastic bag. Don’t worry if a grayish-white bloom develops on the chocolate; it doesn’t affect the flavor and can be scraped off.
COCOA POWDER Cocoa powder is unsweetened chocolate with most of the cocoa butter removed. Dutch-processed cocoa, which is treated with alkali, a mineral salt that helps to neutralize cocoa’s natural acidity, is richer, darker, and less bitter than regular unsweetened cocoa; it is also more powdery and does not dissolve readily in cold milk. Although the two types can often be used interchangeably, it’s a good idea to use what is called for in a recipe.
CORN SYRUP Because corn syrup prevents crystallization, it’s an important ingredient in some candies, jams, jellies, frostings, and glazes. It is also used in pie fillings, including pecan. There are two types to choose from: light corn syrup, which has been stripped of all color and cloudiness and has a purer flavor, and dark corn syrup, with added caramel flavor and coloring. Store syrup at room temperature in its original container for up to a year.
CORNSTARCH Dense, powdery cornstarch comes from the endosperm, or white heart, of the corn kernel. It is commonly used instead of flour as a thickening agent for pie fillings and custards; it is also added to gravies, soups, and savory sauces (especially in Chinese cooking). Because it tends to form lumps, cornstarch should be blended with a small amount of cold or room-temperature liquid to form a slurry, or paste, before being stirred into a hot mixture. Keep in a cool spot, tightly sealed, and use within a year.
CREAM OF TARTAR This powder is tartaric acid derived from fermented grapes. It increases the stability and volume of whipped egg whites in meringues or angel food cake. It is also used to give some candy and frostings a creamier consistency. Cream of tartar will keep for a year or longer in a cool spot.
FLOUR Different flours have different amounts of protein, which will affect the way each behaves in a recipe: The protein in flour forms an elastic network that helps contain the gases that make doughs and batters rise as they bake. It is only necessary to sift flour if a recipe specifically calls for it, but you may want to run a whisk through it before measuring to break up any clumps. Store in airtight containers at room temperature for up to a year; choose containers with wide mouths for easy scooping.
all-purpose flour is made from a blend of high-protein hard wheat and low-protein soft wheat; use it to make piecrusts, cookies, pancakes, waffles, and biscuits. Look for the unbleached variety.
bread flour, with its high protein content, is appropriate for making yeast breads and popovers.
cake, or pastry, flour is a fine-textured, low-protein flour best used for cakes, pastries, and quick breads, where a tender crumb is desired. Most recipes call for cake flour that is not self-rising (meaning baking powder and salt have been added), so be sure to check the label before buying.
wheat flour: Unlike white flour, wheat flour contains the bran and germ of the wheat berry. It has higher fiber, nutritional, and fat content than white flour. Many recipes call for a combination of white and wheat flour for improved flavor and texture, as using all wheat flour can give very chewy results.
GELATIN There are two forms of gelatin: granulated, which is easiest to find, and sheet (or leaf), available at gourmet and baking supply shops. Granulated gelatin must always be softened first by soaking in cold water for several minutes; sheet gelatin must be soaked a bit longer, but it is preferred by many professional bakers for the creamier texture it develops. Four sheets of gelatin equals one package of powdered. Check for expiration dates on packets of powdered gelatin; sheet gelatin will keep for about ten months at room temperature. Besides making jelled desserts, gelatin can be used to stabilize mousses, whipped creams, and dessert sauces.
MOLASSES Molasses is made from the juice extracted from cane sugar during the refining process; the juice is boiled, then sugar crystals are removed from the resulting liquid, leaving behind the thick syrup that is molasses. Light molasses is made by boiling the juice once; for dark molasses, it’s boiled twice. The light version has a subtle sweetness and is most often used for pancakes and waffles. Dark molasses, which is less sweet and has a deeper taste, is preferred for baking. Both light and dark are sold in two forms: sulfured (which has been processed with sulfur as a preservative and is sweeter and thicker) and unsulfured, often preferred for its sharper, more pronounced taste. If a recipe calls for unsulfured molasses, you can use sulfured, but the outcome might be slightly different; adding a bit less sugar might help balance the flavor. Blackstrap molasses, created by boiling sugarcane juice three times, is very dense and bitter tasting and should not be substituted for other types of molasses. Stored in a cool, dark place, molasses will keep for up to a year.
SUGAR Besides sweetness, sugar adds tenderness to doughs, stability to meringues, and a golden-brown hue to the surface of almost any baked good. Humidity can make sugars lumpy, so keep them in well-sealed containers in a cool, dry spot. Double-wrap brown sugars to keep them moist.
brown sugar, a combination of granulated sugar and molasses, has a softer texture, darker color, and distinctive flavor. Light brown sugar has a more delicate taste than dark; they can usually be used interchangeably. If your brown sugar has hardened, there are a couple of ways to soften it. To use it right away, place a half pound in a microwaveable bowl, drape with a damp paper towel, and cover with plastic wrap; heat at ten-second intervals, just until it becomes soft, then break apart the lumps with a fork. If you have more time, place an apple or bread slice in the bag overnight (no longer), which will return the sugar to its optimal consistency.
confectioners’ sugar, also called powdered sugar, is made by grinding granulated sugar to a fine powder, then sifting and adding a small amount of cornstarch to prevent caking. It dissolves easily in icings and candies, and can be dusted over finished desserts.
granulated sugar has a fine grain that makes it perfect as a table sweetener and cooking ingredient.
superfine sugar has finer crystals than granulated sugar (though not as fine as confectioners’), and is often used to make meringues or fine-textured cakes, such as angel food. Because it dissolves quickly, superfine is good for sweetening cold drinks.
turbinado sugar is made by steaming raw sugar to remove impurities. The caramel-colored coarse crystals are slightly crunchy and have a mild molasses flavor. Sprinkle it on cereal or stir it into hot drinks.
VANILLA BEANS AND EXTRACT The thin black fruit of an orchid, vanilla beans are actually pods that are picked when green, then cured and fermented. To preserve the flavor and aroma of vanilla beans, store them carefully: Wrap tightly in plastic, then put them in an airtight container and keep in a cool, dark place for six months to a year. Vanilla extract is made by steeping chopped vanilla pods in alcohol and water and then aging the strained liquid. Always buy extract that is labeled “pure” (imitation vanilla offers little flavor and a bitter aftertaste); Mexican and Tahitian extracts are worth the extra cost. Tightly sealed, vanilla extract will last indefinitely at room temperature.
VEGETABLE SHORTENING Shortening is made by hydrogenating vegetable oils to make them solid. It is virtually flavorless and used for making tender piecrusts and other baked goods. Store shortening at room temperature for up to a year.
REFRIGERATED GOODS
BACON Besides being delicious on its own, bacon lends incomparable flavor to many dishes, such as chowders and other soups, baked beans and collard greens, and savory custards and tarts. There are many types; look for bacon that is free of nitrates and other artificial ingredients. Thick-sliced bacon, along with its melted fat, provides not only flavor but also a hot dressing for wilting spinach or other greens. The subtler flavor of Canadian bacon (which is also lower in fat and calories than American-style bacon), is an essential component of eggs Benedict. Pancetta, a traditional Italian bacon, is cured but not smoked; it is highly flavorful and slightly salty, and a small amount is all it takes to flavor pasta sauces and other dishes. All bacon can be tightly wrapped and kept for up to three weeks in the refrigerator or three months in the freezer.
BUTTER Unsalted butter has the purest flavor. It is ideal for all types of cooking, especially baking. European-style butters are also good for baking, especially pastries and shortbread, as well as for spreading at the table. They have a higher percentage of butterfat (typically 83 percent compared to 80 percent) and a richer, more distinctive taste.
CHEESE Of all the many types of cheese available, the following are among the more versatile. Of course, it’s also nice to keep a supply of favorites, such as Cheddar and Muenster, for making grilled cheese or for quickly putting together an appetizer to share with unexpected guests.
fontina cheese is a cow’s milk cheese with a mildly sweet, nutty, buttery flavor. Smooth and shot through with tiny holes, fontina is a very good melting cheese and is excellent on pizza and in hot sandwiches.
goat cheese Made from goat’s milk, this soft and creamy cheese is usually sold in logs or disks; French goat cheeses are often called chèvre. Goat cheese is particularly good in egg dishes, salads, sandwiches, and savory tarts, as well as paired with fresh fruit as a light snack or dessert. Aged goat cheeses are more pungent and often have a rind; they are harder in texture and not generally a good substitute for fresh in recipes (but they are delicious as a snacking cheese). Keep fresh goat cheese, loosely wrapped, in the least cold part of the refrigerator. It should not be frozen, but you may want to pop it in the freezer for five or ten minutes to make it easier to slice.
gruyère is another wonderful melting cheese, and is traditionally used in making croque-monsieurs.
parmesan This popular cheese is a hard, dry cheese made from skimmed or partially skimmed cow’s milk. The finest of the many kinds of Parmesan is Parmigiano-Reggiano (the name should be printed on the perimeter of the rind), produced in the Emilia-Romagna region of Italy. Known for its sumptuous flavor, this cheese can appear at any point of the meal, from hors d’oeuvres to dessert. A good alternative is Pecorino Romano. For the best flavor, buy wedges of cheese (instead of already grated) and grate just before using or serving. To keep Parmesan, wrap it in parchment paper and then plastic, and store it on the bottom shelf (or in the cheese bin) of the refrigerator.
EGGS Eggs come in many sizes; large is the most common and the size most often used in our recipes. Shell color has nothing to do with flavor or nutritional value, but is determined by the breed of the hen. When buying eggs, check to make sure the eggs are clean and free of cracks, and look on the carton for an expiration date. To store, refrigerate eggs in their original carton; it will help protect the delicate, porous shells from cracking and absorbing odors. Eggs are freshest within a week of purchase, but will keep longer (up to a month).
FRESH HERBS Fresh herbs have a singular ability to brighten any dish. To store, wrap them in damp paper towels, then place in a resealable plastic bag; keep them in the refrigerator’s vegetable bin. Leafy herbs, such as basil, will keep for up to a week; sturdier herbs such as thyme and rosemary will keep a bit longer. Wash leafy herbs as soon as you bring them home, before storing.
FRESH GINGER Fresh ginger adds brightness to many dishes, making vegetables taste fresher and giving bite to seafood. The fine sharpness cuts through rich sauces and meats, such as duck or pork, and is a key note in many chutneys, curries, and pickling brines. When buying ginger, look for roots that are hard and seem swollen. The skin should be smooth; wrinkling is a sign of age. Unpeeled ginger keeps for up to three weeks when wrapped in a paper towel or placed in a paper bag, and then refrigerated in an airtight container. Freezing can preserve the flavor and makes it easier to grate.
LEMONS AND LIMES A squeeze of lemon or lime juice makes fish, vegetables, fruit salad, and many other foods taste better. The juice and zest are also flavorful components of many dishes and baked goods. Keep fruit in a plastic bag in the fruit or vegetable bin of the refrigerator for up to two weeks.
MILK Although you can sometimes substitute one type of milk for another, it’s best to use what is called for in a recipe. Whole milk, for instance, will produce a much creamier texture than skim. However, if a recipe calls for heavy cream and you don’t have any, whole milk can often be used instead. Keep buttermilk on hand for making salad dressings, biscuits, pancakes, and some cakes and quick breads. You can make your own buttermilk in a pinch: add a tablespoon of white vinegar or lemon juice for each cup of regular milk called for, and let sit for ten minutes before using in a recipe.
OLIVES Olives can be used in salads, sandwiches, pasta dishes, pizza toppings, and more. Purplish kalamata are meaty and tangy (and easy to pit); other common varieties include Niçoise, Gaeta, and picholine, which have a slightly salty, nutty flavor and are ideal as appetizers. When possible, buy olives in bulk instead of in jars or cans. They will keep for several months, as long as they are submerged in oil or brine, and stored in a sealed container.
SPECIALTY ITEMS
ASIAN FISH SAUCE This dark brown sauce is made from fermented fish (often anchovies) and has a pungent aroma and a subtle, salty taste. It is a popular condiment in Southeast Asia, particularly Thailand (where it’s known as nam pla) and Vietnam (nuoc nam). Nam pla is also added during cooking, often with soy sauce, tamarind, or other seasonings. Opened bottles should be refrigerated, where they will keep almost indefinitely.
ASIAN NOODLES Here are the most common types of Asian noodles; as with Italian pasta, it is a good idea to have a few types on hand at all times for making soups, salads, and other dishes. Unopened, they can be kept in their original packages almost indefinitely. Once opened, store in a tightly sealed bag or container and use within a year.
cellophane noodles, also known as bean threads or glass noodles, are made from processed mung beans. They are opaque in their dried form, but once they have been soaked in hot water, they become clear and gelatinous. These noodles are generally prized for their texture, since they have very little flavor. Capellini or vermicelli can often be substituted.
chinese egg noodles, made from wheat flour and whole eggs or egg whites, come in various widths. They are usually sold in small tangled nests that are meant to be dropped into hot soups (without prior cooking). Fresh egg noodles can also be found in the refrigerated section of many supermarkets.
rice noodles, also known as rice-stick noodles and rice vermicelli (slightly thinner strands), are made from rice flour. There are two shapes: round and flat. The extra-thin rice vermicelli are also known as mi fen (Chinese), bun (Vietnamese), and sen mee (Thai). They are usually soaked to soften in hot water before eating. Rice sticks are the flat version. Medium-size sticks are called pho. The slightly wider Thai version is called jantaboon.
soba noodles, made from buckwheat flour, have a nutty flavor and are rich in fiber and protein. These noodles are extremely versatile, and can be served hot or cold in soups, salads, and stir-fries.
somen noodles, the most prized of all Japanese noodles, have a delicate flavor and texture. They are made from wheat flour and a little oil and are always packaged in small bundles. The difference between somen and other Japanese noodles is the way they are made: Somen are made by pulling; other noodles are made by rolling and cutting.
udon These thick, white, slippery Japanese noodles are made from wheat or corn flour. Udon may be round, square, or flat. Their neutral flavor makes them the ideal addition to robust flavored soups and sauces. Udon can be found in both fresh and dried forms at Asian markets.
ASIAN WRAPPERS
dumpling wrappers Most supermarkets carry at least one or two types of frozen dumpling wrappers, usually wonton or shao mai skins. You can find more of a variety of fresh and frozen wrappers at Asian markets; if you have access to one, buy an assortment of wrappers and store them, well wrapped, in the freezer, where they’ll keep for up to six months. Fresh wrappers will last for up to a month in the refrigerator; frozen ones defrost fully in about an hour. Paperthin yet durable spring-roll skins are sold only frozen and can be thawed and frozen repeatedly without any deterioration in quality. When making dumplings, fill one at a time and keep the remaining wrappers covered with a damp paper towel so they do not dry out. Once formed, dumplings can be steamed, boiled, or fried. Besides their traditional use in making Asian-style dumplings, some wrappers (especially wonton) are a convenient substitute for fresh pasta when making ravioli and other filled shapes.
rice-paper wrappers: These round or triangular wrappers are made from a mixture of rice flour, water, and salt, which is machine-rolled paper thin, then dried in the sun on bamboo mats, the weave of which gives them their unique texture and pattern. They are brittle, so moisten them with water before using and keep them covered with a damp paper towel while you work. These wrappers can be used uncooked, as when making summer rolls. They are also sturdy enough for steaming or deep-frying.
BUCKWHEAT FLOUR Buckwheat flour is the ground seeds of the buckwheat plant, which is not a grain but actually an herb. Because it is rather dense, buckwheat flour is generally combined with another flour in a three-to-one ratio to achieve an appealing texture without sacrificing its deep, pleasantly sour flavor. Perhaps the most familiar food made with buckwheat is blini; soba noodles are another. Store the flour in an airtight container at room temperature for up to a year.
BULGUR WHEAT Popular in Middle Eastern dishes, such as tabbouleh, bulgur wheat is steamed, dried, and crushed wheat kernels. It has a tender, chewy texture and comes in coarse, medium, and fine grinds. Store in a cool, dark spot for up to a year.
CAVIAR Caviar is the roe, or egg mass, of sturgeon, the best of which is generally considered to come from female sturgeon caught in the Caspian Sea. Three species of sturgeon swim in this sea: beluga, the largest; midsize osetra; and sevruga, the smallest. Beluga roe varies in color from pale to dark gray and is the most delicately flavored caviar: subtle, buttery, and creamy. Though smaller than beluga, osetra eggs have a more assertive taste: nutty and voluptuous. Their color ranges from gold (very rare) to dark brown. Sevruga eggs are tiny, nearly black, and sweet—almost fruity. The general rule for serving caviar is to purchase one to two ounces per guest and buy the best you can afford. Beluga is the priciest, sevruga the least expensive. Serve the caviar in its tin on a bed of ice. Store in the coldest part of the refrigerator for up to two weeks. Once opened, a tin should not be resealed.
CHILE OIL Used extensively in Chinese cooking, chile oil is made by steeping dried red chiles in flavorless vegetable oil. Chile oil will keep almost indefinitely when stored in a cool, dark place.
CHILE PASTE Made of a pungent mixture of ground chiles, oil, salt, and sometimes garlic, chile paste is used in cooking as well as at the table. The flavor is intensely concentrated and ranges from mild to very hot, depending on the types of chiles included. Heat it along with the oil when making stir-fries, or serve it as an accompaniment to grilled or roasted meat or fish. It should keep indefinitely in the refrigerator.
CHILE PEPPERS, DRIED Because the drying process concentrates their heat, dried chiles are hotter than fresh. They vary in size, which generally indicates how hot they are: The larger the chile, the milder it will be. Larger chiles can be chopped and sprinkled into sauces for subtle heat. Smaller chiles should be used sparingly and prepared with caution; handle the seeds carefully, since they harbor much of the heat. (If you prefer, wear gloves when working with them.) Look for dried chiles that are shiny, pliable, and evenly colored. Keep them in a tightly sealed container at room temperature; they are best used within a year of purchase.
CHIPOTLE CHILES Chipotle chiles are smoked jalapeños with a complex flavor that is hot, smoky, and sweet. They’re typically sold canned, packed in adobo—a spicy, vinegary, tomato-based sauce. Both the chiles and the sauce are used in a wide variety of dishes. Once opened, transfer the contents to an airtight container and refrigerate, for up to several months. Also look for dried chipotles, which can be used in similar ways to other dried chiles (above), and chipotle powder, both sold at Mexican groceries and many supermarkets.
COCONUT Packaged coconut is available in several forms. Sweetened shredded coconut and unsweetened flaked coconut are primarily used in making desserts. Dessicated coconut, which is dried, shredded, and unsweetened, is a fine substitute for fresh; it is commonly called for in Thai and Indian cooking. Be careful about substituting sweetened for the unsweetened varieties, as you may need to adjust the amount of sugar or other ingredients. Unopened packages can be kept for up to six months; opened bags should be refrigerated (tightly sealed) and used within a month. If flaked or shredded coconut becomes too dry, soak it in milk for thirty minutes, then drain well and pat dry.
FILÉ POWDER Made from the dried leaves of the sassafras tree, filé powder is an earthy seasoning used in Creole cooking. Use it for thickening gumbos, but be sure to add it at the end of cooking to avoid a gluey consistency. Keep it with other spices in your kitchen, preferably in a cool, dark place.
FIVE-SPICE POWDER Composed of an equal mixture of cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns, five-spice powder imparts a fragrant, sweet, and spicy flavor to dishes.
GALANGAL This Indian root has a strong, spicy taste similar to ginger, and is usually combined with ginger and lemongrass in Thai and Southeast Asian cooking. The whole root form is generally found only at Asian markets; grate it or, for more subtle flavor, steep it in hot soups and sauces (and then discard). The powdered form is more readily available, and will last for six months when kept in a tightly sealed container in a cool, dark spot.
GARAM MASALA A blend of cumin, pepper, cardamom, cinnamon, and other spices gives garam masala a spicy heat. It is a staple of northern Indian cooking, where it adds depth of flavor to curries and other traditional dishes. It should be added near the end of cooking time, and stored in a cool, dark place.
HARISSA PASTE This peppery North African relish is a mix of dried red chiles, garlic, tomato puree, olive oil, salt, and ground cumin, coriander, and caraway seeds. It is commonly added to couscous, stews, sauces, and marinades, either during cooking or at the table; because it is so fiery, start with a little and then add more to taste. Imported from Tunisia, harissa is sold in tubes in specialty-food stores. Once opened, refrigerate for up to a year.
HERBES DE PROVENCE This classic blend of dried herbs, frequently used in southern French cooking, typically includes thyme, basil, fennel, savory, sage, rosemary, tarragon, and lavender, although other herbs can be found in some versions. You can make your own (using equal parts of the herbs) or buy it in the spice section of most supermarkets. Keep it on hand for seasoning sauces, soups, and a variety of other dishes; it is especially delicious with roasted chicken, rack of lamb, and vegetables.
KAFFIR LIME LEAVES These lime leaves have a citrus aroma and flavor and are primarily used in Thai cooking. Frozen lime leaves are a good substitute for fresh; dried leaves are much less flavorful, so use up to twice as many as a recipe calls for if substituting for fresh (but don’t chop them; use them like bay leaves and discard before serving). If you can’t find lime leaves, substitute 1 teaspoon of grated lime or lemon zest for each leaf.
LEMONGRASS Lemongrass is an herb that grows in long stalks; it has a citrusy flavor and fragrance and is a staple of Southeast Asian cooking. Use only the lower, fleshy portion for cooking, as the flavor is more highly concentrated there than in the flattened blades. First, remove any dry or tough outer layers; then, if you like, bruise the stalks with the back of a knife to help release the flavor. The stalks can be used whole or cut into slices; they can also be dried and either ground into a powder (one teaspoon of dried lemongrass is as potent as one fresh stalk) or reconstituted by soaking in water for two hours. Keep the stalks, tightly wrapped in paper towels, for up to three weeks in the refrigerator. Or seal them in plastic storage bags and freeze for several months.
MIRIN This slightly syrupy, sweet rice wine is highly prized in Japanese cuisine for its ability to add a delicate sweetness to foods and to impart depth of flavor; it is commonly added to sushi rice. Made from fermented, glutinous rice, mirin is generally used only for cooking, although some finer varieties can be sipped. Mirin is sold in most supermarkets, where it is sometimes labeled “rice wine.” It will keep indefinitely in a cool pantry.
PANKO Made from wheat flour and honey, these large and flaky Japanese breadcrumbs are most commonly used to coat foods before deep-frying. They create a wonderful crispy texture and maintain it long after frying. Store panko in an airtight container at room temperature for up to a year.
PEPITAS Pepitas, which are pumpkin seeds, are very popular in Mexican cooking; they are sold raw or roasted at many health-food stores and supermarkets. Peptitas can be sprinkled on salads or on a variety of dishes as a garnish, or ground into a paste and stirred into soups and sauces (where they will also act as a thickener). Like all seeds, pepitas should be stored in an airtight container in the refrigerator or freezer and used within several months.
QUINOA There are more than 1,800 varieties of this protein-rich grain in a range of hues; the quinoa (pronounced keen-wah) most readily available in the grocery store is generally the color of toasted nuts. The tiny, bead-shaped grains are cooked like rice but require only half the cooking time and can be used in place of rice in many dishes. Quinoa will keep in the cupboard in a well-sealed container for up to a year.
STAR ANISE This small eight-pointed fruit pod looks like a star and tastes like licorice (or anise seed). It is used to flavor custards, dessert sauces, and sorbets and many savory dishes, including stews and braised meats. Use a clean coffee grinder (or spice mill) to grind star anise to a powder, or break off points from the pod, bundle in cheesecloth, and add to the cooking liquid as foods simmer or braise.
SESAME SEEDS Sesame seeds are available in many colors, but white, tan, and black are the most common. Tan and black seeds are similar in flavor, while the white seeds are more delicate; toasting the seeds intensifies their nutty taste. They have a slightly sweet flavor that enhances bread, pastry, cookies, and other baked goods as well as many savory preparations. Sesame seeds have a high oil content and tend to turn rancid rather quickly; store them in the refrigerator in an airtight container for up to six months, or in the freezer for up to a year.
TAHINI This thick, creamy paste, made from ground and toasted sesame seeds, is a staple in Middle Eastern cooking, where it’s used to make hummus and baba ghanoush as well as halvah. Much like natural peanut butter, tahini separates as it sits. To reincorporate the oil, transfer the contents to a large bowl and stir vigorously. Return the unused portion to the original container, and store in the refrigerator for up to three months.
TAMARIND The tamarind is the fruit of a tall evergreen tree native to Africa. Intensely tart, tamarind is essential in Indian cooking, and is an important ingredient in many curry dishes and chutneys (as well as Worcestershire sauce). Try adding it to a marinade, grilling glaze, or any number of richly flavored meat dishes. It is sold in powder, paste, or bottled forms. Powdered tamarind must be dissolved in hot water before use; the other types can be used straight from the container. Store the powder as you would other spices; the paste and bottled forms are more perishable, so check the label for expiration dates. If you cannot find tamarind, substitute lemon juice with a touch of brown sugar for a similar flavor.
TURMERIC Turmeric is the root of a tropical plant related to ginger, and is primarily grown in India and the Caribbean. Because it has a biting, pungent flavor, turmeric is more commonly used for its bright yellow-orange color. Powdered turmeric is widely available; store in a cool, dark place for no more than a year.
WASABI Also known as Japanese horseradish, wasabi is the root of a perennial Asian plant. It has a distinctively sharp flavor and is used as a condiment, often with sushi. Wasabi is available fresh, powdered, or as a paste; the powdered form is easiest to find and keeps indefinitely in a cool, dry place. Powdered wasabi can be reconstituted with water to make a paste. Mix the paste with soy sauce when making a dipping sauce for sushi and dumplings, or with mayonnaise for a spicy sandwich spread.
equipment
SMALL APPLIANCES
BLENDER Even if you reserve it for a few purposes—making smoothies and pureeing soups, for instance—a blender should be powerful (at least 500 watts). Besides being the best tool for giving sauces a velvety consistency, a blender is essential for making margaritas and other blended cocktails. An immersion (or stick) blender is a convenient alternative to a standard blender, especially for pureeing soups and sauces; you use this wand-style tool by inserting it right into the pot.
COFFEE/SPICE GRINDERS Whenever possible, we recommend using freshly ground spices for their superior flavor. Although you can buy a hand-cranked spice grinder (similar to a pepper mill), an electric coffee grinder is a nice alternative. The steel blades can grind whole spices into fine powder in just a few seconds. Buy two: one to use for spices, the other for coffee beans. It’s a good idea to clean the bowl after each use; process a few tablespoons of uncooked rice grains or small bits of bread for several seconds.
ELECTRIC JUICER Nothing can chop, shred, and spin the pulp of fruits and vegetables to extract every bit of juice the way an electric juicer can. If you like to make your own vegetable and fruit juices, either to drink or to use in cooking, this tool is a good (and not particularly substantial) investment, especially given the cost of juices purchased from a store.
FOOD PROCESSOR A food processor is an enormous help with many common, time-consuming tasks, including chopping, slicing, and shredding vegetables and other ingredients; grinding nuts; and making purees and breadcrumbs. It also offers an efficient way to mix dough for pastry and bread. Processors range in size, but one with a 7-cup bowl will suffice for most home cooks. Most come equipped with a multipurpose blade and two disks for shredding and slicing. Special dough blades are also available.
ICE CREAM MACHINE There are many versions available in a range of sizes and prices; the compact ones (with a 1.5-quart capacity) have a metal canister that can handily tuck into your freezer (allowing you to make ice cream on the spur of the moment). Choose among old-fashioned hand-cranked machines or the newer electronic ones that allow you to prepare a batch of ice cream, frozen yogurt, gelato, or sorbet in about thirty minutes.
MINI FOOD PROCESSOR (MINI CHOPPER OR MINI PREP) Some kitchen chores, such as chopping nuts and mincing herbs, do not require the power or heft of the standard-size processor. A 3-cup version is the perfect size for making small batches of sauces, spreads, pesto, and dips.
MIXERS A sturdy standing mixer with paddle, whisk, and dough-hook attachments is a must for the avid baker. You can use it to mix cake batters and cookie dough, whip buttercream and other frostings, and even blend and knead bread dough. A hand mixer is a convenient alternative for some easy tasks, like whipping cream or egg whites.
POTS AND PANS
Every kitchen should have these essential items: a 10-inch skillet, a 2-quart saucepan, a 4-quart saucepan, and a large (8-quart) stockpot. A roasting pan is also necessary for cooking meats, poultry, fish, and vegetables; look for a pan with a fitted rack. A nonstick 10-inch skillet is perfect for making omelets, a covered sauté pan for braising meat. Always look for thick, heavy pans, as they tend to be durable and the best distributors of heat. Those made of aluminum (preferably anodized to make them harder) or stainless steel are good options for everyday use.
As your needs expand, you may want to add some of the following pieces.
DOUBLE BOILER A double boiler, essentially two pans in one, provides gentle, indirect heat: The bottom pan holds simmering water, which becomes the heat source for the top pan. (You can improvise by setting an appropriately sized heatproof mixing bowl over a pot of simmering water.) Do not allow the water to touch the bottom of the top pot (or bowl), or the mixture may scorch. A double boiler is often preferred when melting chocolate or preparing custards and delicate cream sauces.
DUTCH OVEN The shape and design of this heavy pot is ideal for long, slow cooking methods, such as braising. The thick bottom and sides evenly distribute heat and prevent hot spots; a tight-fitting lid traps in moisture. A 5-to 6-quart Dutch oven is best for braising meats and vegetables as well as making stews, casseroles, and pot roasts. Dutch ovens are ovenproof, so you can start by browning meat and other ingredients on the stove, then cover and transfer to the oven for even cooking.
GRILL PAN Since they are used on top of the stove, these pans are a practical substitute for an outdoor grill. During cooking, the raised ridges give foods the characteristic grill marks (preheat the pan until very hot); they also allow the fat to drip below the food as it cooks. If you buy a cast-iron pan, be sure to season it before the first use; after that, avoid washing with soap, as it will remove the seasoned finish.
WOK Originally from China, the wok is designed to cook food rapidly, its round-bottomed shape evenly spreading heat across its surface. Besides being especially suited for stir-frying, the wok can be used for steaming, deep-frying, and making stews.
TOOLS AND GADGETS
CITRUS REAMER Using an old-fashioned wooden reamer is a great way to quickly juice lemons and limes. The ridged, teardrop-shaped head is about the size of an egg and has a pointed tip that penetrates the fruit. To extract the most juice possible, roll the fruit on a work surface to soften it before halving, and then twist the reamer back and forth into the flesh, over a bowl. Strain the juice before using.
COLANDER A colander is invaluable for draining pasta and vegetables. Most are footed, so they can stand in the sink, and have handles for easy transport. They come in many sizes, and are made of plastic, stainless steel, or porcelain ceramic.
CUTTING BOARDS Whether you prefer plastic or wood boards, you may want to consider buying at least two to avoid cross-contamination: use one for raw meat and another for produce. It’s also helpful to have one large and one small board. To keep boards from slipping as you work, place a damp paper towel underneath.
FOOD MILL Although you can use a food processor or blender to puree food, a food mill gives you greater control over the texture. Most models have three interchangeable disks, each perforated with fine, medium, or coarse holes for making purees of different thickness. Food mills also strain out seeds, skins, and other fibrous bits, so they are especially helpful for making applesauce as well as the smoothest sauces and soups. Fitted with the coarse disk, the food mill will produce mashed potatoes that are wonderfully fluffy.
GRATERS
box grater A box grater is versatile and convenient. Use it for grating cheese, citrus zest, raw fruits and vegetables, and whole nutmeg. Three sides offer different-size holes for grating; the slicing blades on the fourth side create thin, uniform pieces.
citrus zester This tool is designed to remove only the flavorful outer zest from citrus fruit in long, thin strips, leaving the bitter white pith behind. Use it to make colorful garnishes from carrots, cucumbers, beets, and other vegetables, too.
rasp-style grater The tiny, razorlike holes of this ruler-shaped grater (Microplane is one brand) make quick, efficient work of removing the outer zest of whole fruit; the unique design creates the finest, fluffiest zest. This tool can also be used to grate chocolate, whole nutmeg, and hard cheeses.
KNIVES If properly cared for, good knives will last a lifetime. Before buying one, try it out; a knife should feel like an extension of your hand, the blade and the handle balanced. Look for knives made of carbon or stainless steel. Always wash and dry knives by hand, and store them carefully, preferably in a drawer tray with slits that isolate each blade, or in a felt-lined drawer that is wide enough to accommodate the width of each knife. Be sure to use a steel regularly to hone the blade’s edges, and a stone every few months to sharpen it. Although it seems there is a knife for every job, a basic set of the following five knives (plus kitchen shears) are really all you need.
boning knife The narrow blade of a 5-to 6-inch boning knife can reach between meat and bones, allowing you to easily trim off fat, tendons, and cartilage. A stiff blade is good for boning cuts of beef; a flexible one is better for poultry.
chef’s knife The broad, substantial blade with a curved bottom is specially designed to be rocked back and forth. Although often considered an all-purpose knife, it is ideally suited for chopping and slicing firm vegetables and mincing (or cutting into fine julienne) delicate herbs without bruising. Use the flat side of the blade to smash garlic cloves (for easy peeling), to crush herbs, or to crack peppercorns and other whole spices. Chef’s knives are available with either an 8-or 10-inch blade; choose the one you are comfortable working with.
kitchen shears Use shears when a knife won’t do, such as for snipping herbs, trimming vegetables, and cutting through the twine of a trussed bird.
paring knife With a 3-inch or shorter blade, this knife is flexible enough to handle small jobs, such as trimming, coring, and peeling.
serrated knife Also called a bread knife, a serrated knife has a scalloped blade (or serrated edge) that can cut through foods that are hard and crisp on the outside and tender inside (such as bread). Using a sawing motion allows you to cut soft fruits and vegetables, such as peaches and tomatoes, as well as cakes and delicate pastries, which might otherwise be crushed or torn by the pressure of a slicing knife. This is also the knife to use for chopping bar chocolate. Be sure to buy a knife with at least an 8-inch blade, or longer if you like larger loaves of bread.
slicing knife Marked by its long, flexible blade, a slicing knife is perfectly designed for carving roasts, evenly slicing meat and poultry, and filleting fish.
MANDOLINE This tool makes it possible to quickly and easily slice vegetables and potatoes paper thin; it can also be adjusted to create julienne or waffle-patterned pieces. If you do a lot of slicing, you may want to invest in a high-quality stainless-steel French model. Otherwise, look for the plastic Japanese mandoline (such as the Benriner), which is significantly smaller and less expensive, making it convenient for the home kitchen.
MEASURING CUPS AND SPOONS These are basics that each kitchen needs: a glass measuring cup for liquids (or a few in different sizes); a nesting set of cups for dry measures; and a nesting set of spoons. Stainless steel is a good choice for nesting cups and spoons, as it is long lasting and easy to clean.
MEAT MALLET (OR MEAT POUNDER) The waffled side is used for tenderizing beef; the flat side, for pounding and flattening cuts of meat and poultry, such as when making medallions or paillards.
MELON BALLER This simple tool can do more than scoop a melon into uniform balls. Use it to seed a halved cucumber or core a halved apple or pear; when making hors d’oeuvres, use it to hollow out cherry tomatoes or form soft cheese into little orbs.
MIXING BOWLS A set of wide stainless-steel nesting bowls will be able to handle almost any task in the kitchen. Those with a generous width are helpful for prepping, folding, and whipping. Get at least five different sizes so you can do more than one job at a time.
PIZZA PEEL This shovel-like flat wooden board with tapered edges and a long handle is used to slip pizza in and out of a hot oven and onto a pizza stone. When the peel is lightly dusted with semolina or cornmeal, the pizza may be formed directly on it.
PIZZA STONE Essentially a heavy round or square slab of stone, this simple piece of equipment can dramatically improve the quality of home-baked breads and pizza crusts. When bread is placed directly on the stone, heat is distributed evenly, from the bottom; this is essential for heating the dough quickly and encouraging a light, airy loaf. The porous texture helps absorb excess moisture, creating very crisp crusts. To use the stone, set it on the lowest shelf, then preheat the oven with the stone in place. Pizza stones vary in size, so be sure to measure the width and depth of your oven rack before purchasing one.
PIZZA WHEEL Besides being the perfect tool for slicing through pizza and flatbreads, a pizza wheel can be used to cut pie or pastry dough into strips or other shapes and to trim the edges of rolled-out pie or cookie dough. It is also great for cutting homemade pasta dough to make ravioli.
SIEVES Sieves are available in fine, medium, and coarse mesh, as well as in several sizes, so you may want to buy an assortment. Use a fine-meshed sieve for sifting dry ingredients and dusting cakes and other sweets with cocoa or confectioners’ sugar; use others for straining soups or sauces.
SPATULAS Silicone spatulas are great for folding cake batters or transferring them from bowl to baking pan. They are heatproof up to 800°F., won’t pick up or impart flavors from other foods, and are safe to use on nonstick pots and pans. A set of three (1-, 2-, and 3-inch) silicone spatulas is ideal. Metal spatulas are useful for other purposes: Choose at least one thin, flexible spatula for flipping pancakes or patties and removing cookies from baking sheets; a long, wide spatula is ideal for lifting fish out of a pan or for transferring a cake to and from a turntable or stand. Offset spatulas, which have angled handles for easy maneuvering, are good for icing cakes and spreading batters in pans.
STEAMERS Collapsible metal baskets are fine for steaming a batch of vegetables. The larger, 10-inch baskets will allow vegetables enough room to cook evenly, without becoming soggy.
Because they can be stacked, Chinese bamboo steamers are terrific for steaming different types of food at one time. Before using, soak a new bamboo steamer for at least 20 minutes in cool water to rid it of its bamboo odor. To prevent the food from sticking to the bamboo during cooking, line the basket with lettuce leaves or a ceramic plate.
THERMOMETERS
candy This is an indispensable tool for making candy, syrup, jams, and jellies. Choose a model that is easy to read, with an adjustable clip on the back for use with pans of different depths. Since it measures temperatures up to 400°F, a candy thermometer can generally be used for deep frying (when the oil needs to be maintained at 350°F), but we recommend buying a separate one for each purpose.
meat A meat thermometer allows you to determine whether a roast is ready to come out of the oven, without having to cut into the meat and lose precious juices. There are several models: some are inserted into the meat before it goes into the oven; others, called instant-read or rapid-response thermometers, are inserted near the end of cooking time (resulting in fewer juices being lost).
TONGS Kitchen tongs enable you to grasp foods that might otherwise slip off a spatula or spoon. They are ideal for turning meat and chicken when browning or roasting, lifting vegetables out of boiling water, and for cooking on the grill.
VEGETABLE PEELER A U-shaped (or harp-shaped) peeler has a wide blade that can tackle even thick-skinned produce, such as butternut squash and fresh ginger. Besides peeling fruit (even citrus) and vegetables, use it to shave cheese, cut zucchini and cucumbers into ribbons, and make chocolate curls.
WHISKS These multitasking tools handle myriad tasks, including beating egg whites, making roux, and stirring together dry ingredients when preparing batters and dough. The most versatile whisk measures from 3 to 3½ inches across at the widest point and is more elongated than a balloon whisk. A small whisk (8 inches long and about 1½ inches at its widest point) is handy for mixing glazes, marinades, and vinaigrettes; a flat whisk (12 inches long) reaches into the corners of pans to keep custards and puddings from scorching during cooking.
WOODEN SPOONS Though they come in many sizes and shapes, you really need just two wooden spoons. They should have long handles for stirring all the way to the bottom of deep pots. Reserve one for savory, the other for sweet. You might also want to buy two flat wooden spoons for scraping across the bottom of pans when cooking custards and thick sauces; those with angled edges will reach into the corners.
BAKING EQUIPMENT
BAKING SHEETS There are two basic types of baking sheets: rimmed baking sheets (also called jelly-roll pans or sheet pans) and baking sheets that are either flat or have a raised lip (also called cookie sheets). For both types, look for ones made of heavy-duty aluminum; they won’t warp and buckle over time and will ensure even cooking. Large ones can be more efficient than smaller sheets, but make sure they are at least two inches smaller than the inside of your oven to allow proper air circulation. There’s no need to buy sheets with nonstick coating; line them with parchment paper or a baking mat such as Silpat instead. Use rimmed baking sheets for items such as nuts, which can easily roll off when sliding the pan in and out of the oven, or for food that releases juices. Flat baking sheets allow cookies to brown more evenly. If you like cookies that are crisp, avoid insulated sheets.
BENCH SCRAPER If you are a frequent baker, you will reach for this tool again and again. When rolling out pie dough, run the flat edge under the edges of the dough prevent sticking. When kneading bread dough, use it to loosen the bits of dough from the surface. Use the scraper to neatly divide mounds of dough in half, such as when making pâte brisée, or into uniform triangles, as when making scones.
BOWL SCRAPER With its rounded edge, this inexpensive plastic tool is designed to scrape dough and batter from mixing bowls when transferring them to a work surface or baking pan.
BUNDT PAN The edges of this ring-shaped pan make distinguished pound cakes and coffee cakes. Choose one made of professional-grade aluminum.
CAKE PANS It’s a good idea to have a variety of shapes and sizes on hand. A standard 9-inch (2-inch deep) round cake pan is compatible with most recipes for layer cakes (buy two); there are also “professional” cake pans that are 3 inches deep. An 8-or 9-inch square pan will handle brownies and other bar cookies, as well as some cakes. A 13 × 9-inch pan is a must for sheet cakes (and can also accommodate lasagna and other savory dishes).
MUFFIN TINS If you enjoy baking muffins and cupcakes, you’ll want to have a combination of sizes: two or three standard 12-cup pans, two jumbo pans, and two mini muffin pans.
NONSTICK BAKING MATS Made of rubberized silicone, these mats (Silpat is a common brand) are great for baking items such as cookies or meringues that might stick to an unlined cookie sheet. They are well worth the initial cost, since, unlike parchment paper, they are extremely long lasting, and can be used over and over. Silicone mats can withstand extremely high oven temperatures and are easy to clean. Don’t put the mats in the dishwasher; wipe them with a sponge and dry them flat so they retain their shape.
OFFSET SPATULA The handle of this spatula is set at an angle so your hand is raised away from the work surface, making for more even spreading of frostings and batters, and easier flipping of crêpes and blini. An offset spatula with a 4-inch blade is a good multipurpose size; smaller ones are better for more delicate jobs, such as decorating cupcakes and cookies.
PARCHMENT PAPER Naturally nonstick, parchment is ideal for lining baking sheets and pans. The baked goods will be easy to remove and the pans easy to clean. Roll a small piece of parchment into a cone, snip the pointed tip, and you have a disposable piping bag for royal icing and melted chocolate.
PASTRY BAG Pastry bags range in size from 8 to 24 inches long. Smaller ones are perfect for decorating cakes and cookies, larger ones for piping dough and batters, as when making puffs or gougeres. The 16-inch bag is a good multipurpose length. Look for reusable vinyl-coated cotton bags, which shouldn’t absorb odors and are easy to clean.
PASTRY BRUSHES Two basic pastry brushes, one with nylon bristles, the other with natural, are essential. Durable nylon bristles are best for brushing melted butter on muffin tins and other baking pans; they are also great for brushing glazes and sauces onto meats and vegetables. Natural bristles are softer than nylon; use them to apply glazes to pies, cakes, and tarts. Though not essential, a third brush, reserved and labeled as a “dry brush,” is very helpful for sweeping away excess flour from dough when rolling it out as well as excess crumbs from cakes before frosting.
PASTRY TIPS Pastry tips allow you to create decorative toppings on everything from hors d’oeuvres to birthday cakes and holiday cookies. They can be purchased individually or in sets; the sets provide a variety of options as well as a convenient storage case. Most sets also come with a plastic coupler, which has two parts: a piece that fits inside the pastry bag (where the tip usually goes) and a ring that screws on the outside, allowing you to lock the pastry tip in place. The coupler allows you to use the same pastry bag to pipe different decorations.
PIE DISHES Because metals can react with some acidic fruits, your best bet is to buy glass or ceramic pie dishes. A 9-inch pan is the most commonly called for, but 8-or 10-inch ones are versatile options. If you bake frequently, consider buying a deep-dish pan.
RAMEKINS Traditionally used for baking pots de crème and crème brûlées, these small ovenproof dishes also enable you to make individual-size cakes, custards, soufflés, puddings, and frozen mousses. They can help you organize your ingredients as you get started, too; for example, measure spices into one dish, lemon zest into another.
ROLLING PINS There are two types of pins: one with handles on both ends, called a baker’s pin, and one without, called a French pin. When choosing a baker’s pin, look for one that rotates around an axis attached to the handles (rather than handles that are stationary); those with ball bearings inside roll particularly smoothly. Most baker’s pins are made of wood; marble is also a good choice for rolling out pastry dough, since it stays cool. French pins, constructed of solid wood, are lighter and longer than baker’s pins. They allow you to distribute pressure evenly, and to roll out large pieces of dough.
ROTATING CAKE STAND A turntable is essential for decorating cakes. It elevates the cake, making it easier to reach and more comfortable to work on. It also allows the cake to rotate as you work, making it easier to apply frosting and pipe decorations.
SOUFFLÉ DISH A 2-quart dish made of porcelain, with straight, ridged sides and a flat bottom, will work for most soufflé recipes. It can also be used for baking casseroles and other savory dishes.
SPRINGFORM PAN Cheesecakes and other dense, moist cakes (such as tortes) call for this type of pan, which features a spring-loaded clamp allowing the side of the pan to be removed when the cake is ready to be unmolded. Invest in a heavy-duty nonreactive pan with a protruding lip, which keeps thin batter from leaking through. (If you are setting the pan in a water bath during cooking, wrap the bottom and side with heavy-duty aluminum foil to prevent water from seeping into the pan.) Because of its removable sides, a springform pan can also double as a tart pan.
TART AND TARTLET PANS These pans have removable bottoms and come in a wide range of sizes; some have fluted edges, others straight. The smaller pans are ideal for hors d’oeuvres as well as individual tarts. Flan rings, essentially bottomless tartlet pans that are set on a baking sheet, can often be used instead.
menus
SPRING
SIMPLE BUFFET BRUNCH
SERVES 6
yogurt parfaits with blueberries and lemon
wilted baby spinach with crispy shallots
bread pudding with ham, leeks, and cheese
PASSOVER SEDER
SERVES 10
matzo ball soup with duck meatballs
mashed potatoes with olive oil
EASTER LUNCH
SERVES 8 TO 10
caviar and chopped eggs on biscuits
garden and snap pea soup with vidalia onions
roasted whole leg of lamb with fresh herb rub
CELEBRATING SPRING
SERVES 8
goat cheese and pistachio-stuffed dates
watercress and green bean salad (doubled)
popovers with wild mushroom sauce
citrus-roasted salmon with spring pea sauce
almond custard cake with strawberry-rhubarb sauce
MOTHER’S DAY BRUNCH
SERVES 12
mini corn cakes with goat cheese and pepper jelly
seared shrimp with lemon and garlic
CINCO DE MAYO PARTY
SERVES 6 TO 8
tortilla chips with classic Mexican guacamole (doubled)
Mexican fiesta soup with roasted tomatillo and cilantro pesto (doubled)
MEZZE PARTY
SERVES 6 TO 8
To complete the menu, buy assorted olives and serve with lavash and pita breads, plus dried fruit for dessert, such as figs and dates, and candy, such as nougat and candied orange peel.
lamb kofta with yogurt mint sauce
BACKYARD PICNIC
SERVES 6
buttermilk vichyssoise with watercress
niçoise tartines with peperonata
roasted cherry tomato tartines
mixed baby lettuces with anchovy vinaigrette
haricots verts with mustard vinaigrette
WEEKEND ITALIAN DINNER FOR FRIENDS
SERVES 6
marinated olives with oregano and fennel seeds
romaine salad with prosciutto crisps
chocolate-espresso mascarpone puddings
VEGETARIAN SPRING SUPPER
SERVES 8
green salad with toasted walnuts, walnut oil, and green beans
grilled mushroom burgers with white bean puree (doubled)
fingerling potato salad with sugar snap peas
rhubarb and strawberry ice cream
AFTERNOON TEA
SERVES 12
dried apricot and sage scones (doubled)
cucumber and smoked salmon “sandwiches”
almond-crusted curry chicken salad tea sandwiches
mozzarella, prosciutto, and pesto butter tea sandwiches
smoked duck and chutney butter tea sandwiches
SUMMER
SUMMER BREAKFAST PARTY
SERVES 6 TO 8
strawberry-rhubarb coffee cake
SOUTHERN BRUNCH
SERVES 4 TO 6
maple-glazed smoked vermont ham
FRENCH LUNCH
SERVES 6
niçoise salad with garlic vinaigrette
bûcheron with cucumbers, basil, and figs
TROPICAL LUNCH
SERVES 6 TO 8
grilled rib chops with mojo sauce
FOURTH OF JULY PARTY
SERVES 8
mini corn cakes with goat cheese and pepper jelly
crunchy jícama, apple, and carrot slaw
corn on the cob with lime and melted butter
carolynn’s chocolate chip cookies
COOKOUT AT THE SHORE
SERVES 10
crostini with salt cod brandade
grilled tuna with cherry tomato salad and herbal bulghur (doubled)
grilled herbed potatoes and shallots
buttermilk pie with blackberry and blueberry sauce
GRILLED PIZZA PARTY
grilled pizzas with assorted toppings: margherita
leeks, asparagus, and mushrooms
plums, prosciutto, goat cheese, and arugula
tomato, avocado, and pepper jack cheese
grilled peaches with chilled sabayon
ASIAN HORS D’OEUVRES PARTY
SERVES 10 TO 12
vietnamese summer rolls with sweet and sour dipping sauce
lettuce bundles with spicy peanut noodles (doubled)
korean barbecued ribs with pickled greens
VEGETARIAN SUMMER HARVEST BUFFET
SERVES 6
orecchiette with green tomatoes, caramelized onions, and corn
farro salad with thinly sliced zucchini, pine nuts, and lemon zest
multicolored pepper and bean salad with ricotta salata and herbs
FISH TACO PARTY
SERVES 6 TO 8
Set out the items buffet style, accompanied by traditional garnishes, including corn tortillas, cabbage, avocados, jalapeos, radishes, and sour cream.
roasted tomato and chipotle salsa
spicy pineapple and mint salsa
LAKESIDE PICNIC
SERVES 6
warm cheese and glazed pecan dip (halved)
grilled bread with chimichurri
KABOB PARTY
SERVES 8
barbecued chicken kabobs with potatoes and summer squash
shrimp kabobs with lemon wedges and cilantro
curried lamb kabobs with cherry tomatoes and red onions
brine-cured pork kabobs with jalapeños and pineapple
tomato and corn tabbouleh salad
grilled bread with chimichurri
TUSCAN SUPPER
SERVES 6 TO 8
spaghetti with garden vegetables
trout with rosemary and white beans
grilled sausage with arugula pesto
zuppa inglese with chocolate sauce
AUTUMN
THANKSGIVING WITH ITALIAN FLAVORS
SERVES 12
polenta squares with prosciutto
mushroom and celery salad with parmesan cheese
perfect roasted turkey (without the stuffing)
mashed squash and potatoes with amaretti
braised escarole with currants
chocolate-almond-marsala cookies
cranberry tart with crème fraîche whipped cream
PACKABLE FALL FEAST
SERVES 6
roasted cauliflower and manchego hand pies
pear and autumn-vegetable soup
pan-fried potato and fontina frittata
roasted chicken salad with sour cream dressing
mini pear and blueberry spice cakes
AUTUMN HARVEST DINNER
SERVES 10 TO 12
bruschetta with roasted peppers and herbed ricotta
molasses-glazed grilled pork loin with roasted plums
chopped beet salad with feta and pecans
autumn greens with apples, radishes, and cheddar frico
roasted root vegetables with sage and garlic
ELEGANT SIT-DOWN DINNER FOR TEN
SERVES 10
thyme crackers with artisanal cheeses and apricot mustard
beef tenderloin with mushrooms and thyme
roasted brussels sprouts with almonds and honey
mashed potatoes and celery root
organic lettuces with fig vinaigrette
port-caramel chocolate tartlets
PASTA DINNER FOR FOUR
SERVES 4
broccoflower and toasted country bread with bagna cauda
beet and mâche salad with aged goat cheese
pasta with scallops, garlic, grape tomatoes, and parsley
baked pears with vanilla mascarpone
FALL SOUP PARTY
SERVES 8 TO 10
ice-cream sandwiches with molasses-ginger cookies
VEGETARIAN DINNER
SERVES 6 TO 8
cauliflower soup with toasted pumpkinseeds
butternut squash ravioli with fried sage leaves (doubled)
roasted parsnip, celery heart, and apple salad with hazelnut vinaigrette
pear stracciatella ice cream with chocolate syrup
AUTUMN PIE PARTY
SERVES 10
For this potluck-style party, assign a pie to each of your guests.
crisp coconut and chocolate pie
STEAKHOUSE DINNER
SERVES 4
iceberg lettuce with blue cheese dressing and toasted almonds
grilled marinated strip steak with scallions
sunken chocolate cakes with coffee ice cream
WINTER
A CHILI BUFFET
SERVES 10
chunky peanut, chocolate, and cinnamon cookies
ALL-DAY OPEN HOUSE
SERVES 8 TO 10
maple-glazed smoked vermont ham
black-eyed pea and jalapeño salad (doubled)
julia dunlinson’s potato griddle scones
cornmeal biscotti with dates and almonds
FESTIVE HOLIDAY COCKTAIL PARTY
SERVES 8 TO 10
cranberry, tangerine, and pomegranate champagne punch
NEW YEAR’S EVE DINNER
SERVES 6 TO 8
red and golden beet cheese tart
roasted duck breasts with wild mushroom stuffing and red wine sauce
glazed baby turnips and cipollini onions
mixed green salad with date-walnut vinaigrette
blood-orange pavlovas with grand marnier
VALENTINE’S DINNER
SERVES 2
haricots verts with mustard vinaigrette
spice-crusted leg of lamb with herb oil
baked pears with vanilla mascarpone
SUNDAY NIGHT SUPPER
SERVES 6
arugula and radicchio with parmesan shavings
starters
asparagus timbale
SERVES 6 TO 8
You will need a metal brioche pan that measures 8 inches across the top and 3½ inches at the base. Be sure to fit the plastic wrap into the curves, smoothing it as much as possible before filling.
1 teaspoon coarse salt, plus more for cooking water
10 ounces medium asparagus, tough ends trimmed
½ cup defrosted frozen spinach (about 4 ounces)
1 tablespoon unsalted butter
½ cup chopped onion
1 small garlic clove, chopped
5 large eggs
1/8 teaspoon freshly ground pepper
¼ teaspoon freshly ground nutmeg
1 cup heavy cream
½ cup mâche or field greens (optional)
1. Preheat the oven to 325°F. Line a 9 × 13-inch baking pan with a kitchen towel. Line the brioche pan with plastic wrap.
2. Prepare an ice bath; set aside. Bring a medium pot of water to boil, and add salt. Add the asparagus, and cook just until tender and bright green, 1 to 2 minutes. Using a slotted spoon, transfer the asparagus to the ice bath. Drain, and set aside. Add the spinach to the boiling water, and cook 4 minutes. Transfer to a colander to drain; set aside.
3. In a small skillet, melt the butter over medium-low heat. Add the chopped onion and garlic; sauté, stirring frequently, until the onion is softened and just starting to color, 6 to 8 minutes. Remove from heat.
4. Bring a large pot of water to a boil. Cut the asparagus spears in half crosswise. Slice the bottom ends in half lengthwise, and then cut them crosswise into thin half-moons; set aside. In the bowl of a food processor fitted with the metal blade, combine the asparagus tops, reserved spinach, and onion mixture. Process until very smooth, about 5 minutes, stopping to scrape down the sides as necessary. Transfer to a large bowl. Add the eggs, salt, pepper, and nutmeg; whisk to combine. Set aside.
5. In a small saucepan over medium heat, heat the cream until bubbles form around the edges and it starts to steam, about 2 minutes. Remove from heat. Whisking constantly, slowly add the cream to the egg mixture. Stir in the reserved sliced asparagus. Pour the custard into the lined brioche pan, and place it in the lined baking pan. Carefully pour the hot water into the baking pan until it reaches halfway up the sides of the brioche pan.
6. Bake until the center is firm when gently touched with your finger, about 65 minutes. Transfer the brioche pan to a wire rack; let cool 5 minutes. Carefully invert the pan onto a serving platter, and gently lift the pan to remove. Slice into wedges; serve garnished with greens, if desired.
spicy seared scallop canapés
MAKES 48
6 tablespoons all-purpose flour
1½ teaspoons cayenne pepper, or more to taste
1 tablespoon ground cumin
1 tablespoon ground coriander
1½ teaspoons coarse salt
¾ teaspoon ground cardamom
24 sea scallops (about 1½ pounds), halved
1 12-inch-long daikon radish, peeled and cut into 48 ¼-inch-thick rounds
5 romaine lettuce leaves, very thinly sliced
Olive oil cooking spray
1. Combine the flour, cayenne pepper, cumin, coriander, salt, and cardamom in a small bowl. Dip each halved scallop into the flour mixture to coat.
2. Place the daikon rounds on a serving platter. Top each with shredded lettuce; set aside.
3. Heat a medium nonstick skillet over medium heat. Coat with olive oil spray, add the coated scallops, and sear until light golden brown and cooked through, about 1 minute per side. Transfer each seared scallop half to a daikon round. Serve warm or at room temperature.
FIT TO EAT RECIPE PER HALF-SCALLOP: 20 CALORIES, 0 G FAT, 5 MG CHOLESTEROL, 2 G CARBOHYDRATE, 59 MG SODIUM, 3 G PROTEIN, 0 G FIBER
grilled quesadillas
SERVES 12
These quesadillas, filled with mango chutney and cheese, can be assembled ahead of time and wrapped in plastic until ready to grill.
¾ cup Major Grey’s chutney
12 6-inch flour tortillas
1½ cups sharp Cheddar cheese, grated on the large holes of a box grater
¾ cup sour cream, for garnish
Tomatillo Salsa (recipe follows)
Preheat the grill. Using a spatula, spread 2 tablespoons of the chutney evenly over 6 tortillas. On each, sprinkle ¼ cup cheese over the chutney; top with the remaining tortillas. Grill until the cheese is melted and the tortillas are slightly golden, about 2 minutes on each side. Using a sharp knife or scissors, cut each tortilla into 6 wedges. Serve with sour cream and salsa.
tomatillo salsa
MAKES 3 CUPS
1½ pounds tomatillos, husks removed
1 jalapeño pepper
1 small yellow onion, finely chopped
2 tablespoons red-wine vinegar
¼ cup chopped fresh cilantro
Coarse salt and freshly ground pepper
Preheat the grill. Roast the tomatillos and jalapeño until soft and slightly charred, about 10 minutes. Set aside to cool. Remove the charred skin from the jalapeño. Halve the jalapeño lengthwise; remove the seeds. Chop finely, and set aside. Chop the tomatillos. Place them in a bowl, and add the jalapeño, onion, vinegar, and cilantro. Season with salt and pepper.
lamb kofta
SERVES 6 TO 8
Kofta can be prepared up to 30 minutes before serving; place the patties on a baking sheet, cover with aluminum foil, and keep warm in a 250°F oven.
1 pound ground lamb
4 teaspoons Spice Mixture (recipe follows)
1 teaspoon paprika
¼ teaspoon ground cinnamon
1 large egg
½ onion, grated on the large holes of a box grater (½ cup)
1 garlic clove, minced
1/3 cup pine nuts, toasted and chopped
1/3 cup finely chopped fresh flat-leaf parsley
1 teaspoon coarse salt
1 tablespoon olive oil
Yogurt Mint Sauce, for serving (recipe follows)
1. In a large bowl, combine all the ingredients except the oil and yogurt sauce. Mix thoroughly with your hands or a wooden spoon. Form the mixture into 1½-inch balls, and flatten the balls into ovals or football shapes, about ¼ inch thick.
2. In a large nonstick skillet, heat ½ tablespoon of the oil over medium-high heat. Add half the lamb patties. Cook until the first side is golden brown, about 3 minutes; flip the patties, and cook 2 minutes more. Transfer to a paper-towel-lined plate.
3. Wipe the skillet with a paper towel; heat the remaining ½ tablespoon oil. Repeat the process with the remaining lamb patties. Serve warm or at room temperature with yogurt sauce on the side.
spice mixture
MAKES ¼ CUP
4½ teaspoons ground coriander
4 teaspoons ground cumin
1½ teaspoons ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon cayenne pepper
Mix the spices together in a small bowl or container. Store, tightly sealed, at room temperature up to 3 months.
yogurt mint sauce
MAKES 1 CUP
8 ounces plain whole-milk yogurt, preferably Greek-style
3 tablespoons finely chopped fresh mint
1½ teaspoons fresh lemon juice
1 small garlic clove, minced
Combine all ingredients in a small bowl, and stir well to combine. Sauce can be made up to 1 day ahead; store in an airtight container in the refrigerator. Serve chilled or at room temperature.
avocado with grapefruit and sweet-onion salsa
SERVES 4
Cut the avocados just before serving to keep them from discoloring.
2 pink grapefruits
¼ cup finely chopped sweet onion
2 tablespoons chopped fresh cilantro
Coarse salt
2 avocados, cut in half, pitted and peeled
1. Cut off both ends of the grapefruits, and remove the peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Working over a bowl to catch the juices, use the knife to carefully slice between the sections and membranes of each grapefruit to remove the segments. Slice each grapefruit segment into small pieces, and set aside.
2. Place the onion in a small bowl. Squeeze the remaining juice from the grapefruit membranes over the onions, and let stand 20 minutes to soften. Pour off and discard the juice. Add the grapefruit segments and cilantro. Add enough reserved grapefruit juice to moisten. Season with salt. To serve, place 3 to 4 tablespoons salsa on each of the avocado halves.
broccoflower and toasted country bread with bagna cauda
SERVES 4
1 head broccoflower, leaves and tough stems discarded
Coarse salt
1 loaf country bread, sliced 1 inch thick
Bagna Cauda (recipe follows)
1. Preheat the oven to 450°F. Prepare an ice bath; set aside. Fill a stockpot with 1 inch water, and bring to a boil. Place the broccoflower in a steamer insert; sprinkle with salt. Cover tightly, and steam until just tender when pierced with a paring knife, about 10 minutes. Transfer to the ice bath; drain, and pat dry.
2. Arrange the slices of bread on a baking sheet; toast until the edges are brown, 10 to 12 minutes. Turn; toast until the edges of the other side are brown, about 3 minutes. Serve with bagna cauda and broccoflower.
bagna cauda
MAKES ABOUT 1 ¼ CUPS
Allow this robust dip to mellow overnight in the refrigerator. Before serving, bring it to room temperature, or reheat it gently in a saucepan.
2 tablespoons unsalted butter
3 large garlic cloves, roughly chopped
½ 3-ounce tin anchovy fillets, drained and roughly chopped
1/3 cup olive oil
1 tablespoon milk
1. Melt the butter in a small sauté pan over medium-low heat. Add the garlic, and cook until softened but not browned, 1 to 2 minutes. Add the anchovies and oil, and reduce heat to low. Cook, stirring occasionally, until the mixture is softened and lightly browned, about 20 minutes. Remove from heat; let cool slightly.
2. Transfer the mixture to the jar of a blender, and add the milk; puree until thick and smooth, about 2 minutes. Transfer to an airtight container, and store in the refrigerator until ready to serve, preferably overnight and up to 4 days.
mini corn cakes with goat cheese and pepper jelly
MAKES 42
An old-fashioned cast-iron skillet with shallow round indentations is ideal for making uniform corn cakes. Since these pans can be rather hard to find, you can use a regular cast-iron skillet and achieve equally lovely results. Pepper jelly adds a bit of sweetness and subtle heat. Look for it at farmer’s markets and in gourmet shops.
1½ cups all-purpose flour
¼ cup sugar
½ cup yellow cornmeal
1 tablespoon baking powder
½ teaspoon salt
1¼ cups milk
2 large eggs, room temperature
1/3 cup vegetable oil, plus more for the pan
3 tablespoons unsalted butter, melted
1 15¼-ounce can corn kernels, drained
8 ounces fresh goat cheese, thinly sliced
1 cup pepper jelly
1. Whisk together the flour, sugar, cornmeal, baking powder, and salt in a medium bowl. In a small bowl, whisk together the milk, eggs, oil, and butter until smooth and combined. Add the milk mixture to the flour mixture, and stir just until the batter is combined; fold in corn kernels.
2. Heat a cast-iron skillet over medium heat, and rub it with enough oil to coat the surface. Drop batter by the tablespoon to make 2-inch cakes. Cook until undersides are golden brown, 45 to 60 seconds; turn over, and continue cooking until other sides are browned and cakes are heated through, about 1 minute. To serve, top each cake with a slice of goat cheese and a dollop of pepper jelly.
marinated goat cheese with oregano
SERVES 4 TO 6
5 goat cheese buttons
¼ cup oregano flowers and leaves
1 garlic clove, peeled
1 teaspoon whole black peppercorns
1 cup extra-virgin olive oil
Combine the goat cheese, oregano, garlic, and peppercorns in a jar. Add the olive oil. Store, refrigerated, up to 5 days.
tropical fruit and crab salsa
MAKES 4 ½ CUPS
You can serve this chunky salsa in seashells as an hors d’oeuvre with cocktails, but it would also be ideal as a dip for Fried Plantain Chips (recipe follows).
1 small onion, cut into ¼-inch dice
1 ripe mango, peeled, pitted, and sliced into ¼-inch dice
1 ripe papaya, peeled, seeded, and cut into ¼-inch dice
¼ pineapple, peeled, cored, and cut into ¼-inch dice
1 jalapeño pepper, seeds and ribs removed, cut into ¼-inch dice
¼ cup fresh lime juice
¼ cup fresh cilantro leaves, chopped
½ pound jumbo lump crabmeat, picked over and rinsed
Coarse salt
Freshly ground black pepper
Combine the onion, mango, papaya, pineapple, jalapeño, lime juice, and cilantro in a large bowl. Toss well to combine. Add the crabmeat, and toss gently. Season with salt and pepper. Serve immediately.
fried plantain chips
SERVES 4 TO 6
Select plantains that are firm and green.
8 cups vegetable oil
4 ripe plantains, peeled and sliced lengthwise
Coarse salt
In a large, heavy-bottomed saucepan, heat the oil over medium-high heat until it is hot but not smoking, about 350°F on a deep-fry thermometer. Working in batches, fry the plantain slices until they are golden and crisp, 4 to 5 minutes. Transfer to a paper-towel–lined baking sheet; sprinkle with salt while still hot. Serve immediately.
warm red lentil dal with pita chips
SERVES 6
Serve this dal as a dip with pita chips or as a side dish with grilled meats or fish.
½ pound red lentils (about 1¼ cups), picked over and rinsed
1 14½-ounce can low-sodium chicken broth, or homemade, skimmed of fat
1 cup water
½ teaspoon turmeric
2 tablespoons unsalted butter
4 garlic cloves, minced
1¼ teaspoons cumin seeds
½ teaspoon crushed red pepper flakes
1 large tomato, seeded and finely diced
¼ cup fresh mint, finely chopped
½ teaspoon coarse salt
1. In a medium saucepan, combine the lentils, broth, water, and turmeric. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.
2. Meanwhile, melt the butter in a small saucepan; add the garlic, cumin seeds, and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes.
3. Remove the lentils from heat, and stir in the garlic mixture, diced tomato, mint, and salt. Serve warm.
FIT TO EAT RECIPE PER SERVING: 189 CALORIES, 5 G FAT, 11 MG CHOLESTEROL, 25 G CARBOHYDRATE, 291 MG SODIUM, 12 G PROTEIN, 3 G FIBER
baked oysters with spinach and champagne beurre blanc
MAKES 24
2 to 3 cups rock or coarse salt
2 dozen oysters, shucked, liquor and bottom shells reserved separately
1 cup heavy cream
1 cup dry champagne or sparkling wine
3 large shallots, minced (about ½ cup)
¼ cup white-wine vinegar
2½ sticks (1¼ cups) cold unsalted butter, cut into pieces
Coarse salt and freshly ground white pepper
1 pound fresh or 2 10-ounce packages frozen spinach, thawed
Snipped fresh chives, for garnish
1. Pour the salt into a rimmed baking sheet. Nestle the oyster shells in the salt; set aside.
2. Bring the cream to a boil. Reduce to a simmer; cook until reduced by half. Remove from heat.
3. Meanwhile, place the champagne, shallots, and vinegar in another small saucepan. Bring to a simmer, and cook until the liquid is almost evaporated. Add the reduced cream, and cook for 1 minute.
4. Remove pan from heat, and whisk in butter, 1 piece at a time, adding each piece before the previous one melts completely. (The sauce should not get hot enough to liquefy.) Add ½ cup oyster liquor; season with salt and pepper. Keep warm.
5. If using fresh spinach, rinse it thoroughly several times, and place in a saucepan with just the water that clings to the leaves. Cover the pan, and cook the spinach until bright green and just tender, about 2 minutes. Drain well, and roughly chop. (Squeeze excess moisture from thawed frozen spinach.)
6. Preheat the broiler with the rack set 5 inches from the heat source. Divide the spinach equally among the shells. Top with the shucked oysters. Spoon on enough sauce to cover the oysters, about 1 tablespoon per shell. Place under the broiler until the sauce bubbles and the edges of the oysters start to curl, about 1 minute. Garnish with chives, and serve.
moules poulette (broiled mussels with mushrooms, lemon, and cream)
MAKES ABOUT 36
2 cups dry white wine
2 pounds large mussels, scrubbed and debearded
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 cup thinly sliced mushrooms, such as shiitake or oyster (3 ounces)
½ cup heavy cream
Juice of 1 lemon (about 2 tablespoons)
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
½ cup grated Gruyère cheese (1 ounce)
1. Bring the wine to a simmer in a large skillet over high heat. Add the mussels, and cook, stirring frequently, until they have opened, up to about 5 minutes. Transfer the mussels as they open to a bowl to cool. Strain the cooking liquid through a fine-mesh strainer into a measuring cup, reserving 1 cup liquid and discarding any grit.
2. Discard any mussels that did not open or that have broken shells. Open each mussel, discarding the empty half-shell. Loosen each mussel from its shell, and arrange the mussels on an ovenproof platter or rimmed baking sheet. Cover with plastic wrap; refrigerate while making the sauce.
3. Mash 1 tablespoon butter with the flour until smooth; set aside. Melt the remaining tablespoon butter in a small saucepan over medium heat. Add the mushrooms, and cook until tender, about 4 minutes. Add the reserved mussel liquid, and bring to a boil. Whisk in the butter-and-flour mixture. Whisk in the cream, lemon juice, salt, and pepper. Simmer until reduced by two-thirds and thickened. Remove the pan from the heat, and keep warm.
4. Heat the broiler. Position the rack 3 to 4 inches from the heat. Remove the mussels from the refrigerator, and spoon sauce over each one until well coated. Sprinkle with grated cheese, and place under the broiler until golden brown, 3 to 4 minutes. Serve immediately.
shrimp summer rolls
MAKES 8
1 pound (about 30) small shrimp, peeled and deveined
8 9-inch-round rice papers
8 large red-leaf lettuce leaves, cut in half lengthwise
1 medium carrot, peeled, cut in matchsticks
1 small daikon radish, peeled, cut into matchsticks
1 red bell pepper, seeds and membranes removed, cut in matchsticks
1 bunch fresh chives, ends trimmed
¼ cup packed mint leaves
Soy Dipping Sauce (recipe follows)
1. Bring a large pot of water to a boil. Reduce to a simmer. Add the cleaned shrimp; poach until pink and cooked through, about 2 minutes. Slice the cooked shrimp in half lengthwise. Set aside.
2. Fill a pan (large enough to hold the rice paper) with hot water. Dampen a clean kitchen towel with water; spread it out on a clean surface. Dip 1 sheet rice paper in the hot water for 5 seconds; transfer to the dampened towel, and smooth out (the wrapper will still feel hard, but it will soften as it sits).
3. Place 4 shrimp halves in a row, cut side up, 2 inches from the bottom edge. Place 2 pieces of lettuce over the shrimp. Top with more shrimp halves, some carrots, daikon, pepper, chives, and mint.
4. Fold the bottom edge of the rice paper over the filling. Continue to roll tightly so the shrimp halves are enclosed but still showing through the rice paper.
5. Place the finished roll on a plate; cover with a damp paper towel. Continue until all the ingredients are used. Serve with dipping sauce.
soy dipping sauce
MAKES ABOUT 1 CUP
½ cup soy sauce
½ cup rice-wine vinegar
2 tablespoons thinly sliced scallions
Combine all ingredients, and serve.
chicken and corn empanadas
MAKES 24
¼ cup olive oil
1½ cups finely chopped white onion
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano, preferably Mexican
Coarse salt
½ cup finely chopped red bell peppers
½ cup finely chopped green bell peppers
5 small ears corn, kernels removed (about 1½ cups)
1 pound boneless, skinless chicken thigh meat, cut into ¼-inch pieces
2 tablespoons dry white wine
6 ounces Monterey Jack cheese, shredded Empanada Dough (recipe follows), chilled
1 large egg, lightly beaten with 1 tablespoon water
1. Heat the olive oil in a large skillet over medium heat. Add the onion, red pepper flakes, and oregano. Sauté, stirring occasionally, until lightly browned, about 4 minutes. Season with the salt. Cook for 1 minute. Add the red and green peppers and corn. Cook until the peppers soften and any liquid has evaporated, about 3 minutes.
2. To the same pan, add the chicken and wine, and season with salt. Cook until the chicken is just cooked through and almost all of the liquid has evaporated, about 3 minutes. Refrigerate the filling until chilled; stir in the cheese. The filling may be prepared and refrigerated, covered, for up to 2 days.
3. Fill a small bowl with cold water. Roll out the dough to a thickness of 1/8 inch. Using a 5-inch-diameter plate as a template, cut out 24 circles. Spoon about ¼ cup chilled filling into the center of a circle, leaving a ½-inch border. Brush the border with cold water. Fold the dough over, stretching it slightly, to form a half-moon shape. Beginning at one end, press the edges together to seal, while trying to remove any air pockets. Press again to ensure the empanadas are well sealed. Using a fork or your fingers, crimp the edges to form a decorative edge. Repeat with the remaining circles and filling.
4. Brush the empanadas with egg wash, and refrigerate at least 30 minutes (but no longer than 1 day). Once filled, the empanadas may be frozen and baked later, without defrosting, in a preheated 350°F oven for 30 to 40 minutes.
5. Preheat the oven to 400°F. Line two baking sheets with parchment paper. Arrange the empanadas on the baking sheets. Bake until puffed and browned and the filling is bubbling inside, 15 to 20 minutes. Serve immediately.
empanada dough
MAKES ENOUGH DOUGH FOR 24 EMPANADAS
4 cups all-purpose flour, plus more for kneading
2 teaspoons baking powder
1 teaspoon coarse salt
¾ cup lard
¾ cup (1½ sticks) cold unsalted butter, cut into pieces
Cold water (about ¾ cup)
Combine the flour, baking powder, and salt in a food processor fitted with the steel blade. Add the lard and butter, and pulse until the mixture is the texture of coarse meal. With the processor running, slowly add enough water to form a firm dough. Transfer to a lightly floured work surface, and knead until the dough comes together and becomes smooth. Wrap in plastic wrap, and chill for 1 hour.
chile-cheese tamales
MAKES 16
The tamales can be made through step 4 up to a month in advance and frozen; steam directly from the freezer (cooking time will be longer—follow recipe directions to check for doneness).
4 ounces dried corn husks
3 cups corn kernels, drained well
½ cup (4 ounces) fresh pork lard or solid vegetable shortening
2 cups masa harina mixed with 1½ cups hot water, cooled to room temperature
2 tablespoons sugar
1½ teaspoons coarse salt
1½ teaspoons baking powder
2 poblano chiles, roasted, seeds and ribs removed, and cut into ¼-inch strips
2 cups (8 ounces) grated Monterey Jack cheese
1. Place the husks in a deep saucepan; cover with water. Bring to a boil over high heat. Remove from heat; set a plate over the husks to keep them submerged. Soak 1 hour.
2. Prepare the filling: Place 2 cups corn in the bowl of a food processor; pulse to a medium-coarse puree. Add the lard; pulse five or six times. Add the masa harina, sugar, salt, and baking powder; pulse until combined. Process until the mixture is light, fluffy, and evenly combined, about 1 minute; scrape down the sides of the bowl once or twice.
3. Transfer the mixture to a bowl; stir in the remaining 1 cup corn until combined. Chill the filling until ready to assemble.
4. Remove a large husk from the water; pat dry. Unroll, and tear along the grain to make ¼-inch-wide strips (you need two per tamale). Remove another large piece; pat dry. Place on a work surface, pointed end facing away from you; scoop ¼ cup batter into the middle; spread into a 4-inch square, leaving a 1½-inch border. Place some chile strips down the center; sprinkle with 2 tablespoons cheese. Pick up the long sides of the husk so the batter encases the filling. Bring the sides together to form a cylinder. Fold the wide end under; tie with a husk strip. Tie the pointed end near batter; fray the exposed husk. Repeat with the remaining husks, batter, poblanos, and cheese.
5. Fill a wok or large skillet with 2 inches water. Line the bottom of a bamboo steamer basket with husks; set the basket in place. Lay the tamales in the steamer over high heat. When steam puffs out, reduce heat to medium. Steam 1 hour 15 minutes; add water to the pan as necessary. Check for doneness by unwrapping a tamale; the mixture should release easily and feel soft. If it sticks, rewrap; steam 15 to 20 minutes more. Remove from heat; let stand 15 minutes; tamales will stay warm about 1 hour.
chicken liver pâté with toast points
MAKES 2 CUPS
½ ounce mixed dried wild mushrooms, such as porcini, shiitake, or wood ear
2/3 cup boiling water
4 tablespoons unsalted butter
1 pound fresh chicken livers, tough membranes removed, rinsed and patted dry
4 sprigs thyme, leaves roughly chopped Coarse salt and freshly ground pepper
½ garlic clove, minced
1 tablespoon brandy
1 slice white bread, crusts removed, cut into cubes
1 tablespoon fresh lemon juice Toast Points (recipe follows)
1. Place the mushrooms in a bowl; pour the boiling water over. Cover; let steep until soft, about 15 minutes. Strain through a sieve, reserving the liquid. Finely chop the mushrooms.
2. Meanwhile, in a large sauté pan, melt 1 tablespoon of the butter over medium-high heat. Add half the chicken livers and half the thyme; season with salt and pepper. Sauté until the livers are lightly browned on the outside and light pink on the inside, 6 to 7 minutes, adding half the garlic after 5 minutes. Remove from heat; stir in ½ tablespoon of the brandy. Transfer the mixture and all juices to a large bowl. Repeat with the remaining livers.
3. Melt 2 tablespoons of the butter in the pan; add the bread cubes and reserved mushroom liquid, scraping up browned bits from the bottom of the pan. Combine with the liver mixture. Working in batches if necessary, transfer the mixture to the bowl of a food processor fitted with the metal blade. Process until smooth, about 3 minutes. Add lemon juice; adjust seasoning. Transfer to a 2-cup dish.
4. Melt the remaining butter in a small saucepan over low heat. Skim off the white foam from the surface; discard. Drizzle the melted butter butter over the pâté refrigerate, covered, until the butter is set, at least 1 hour and up to 4 days. Bring to room temperature before serving; scrape off the butter, if desired. Serve with toast points.
toast points
SERVES 6
12 slices good-quality white bread, such as brioche, pain de mie, or Pullman
Preheat the oven to 375°F. Slice crusts off bread, and cut each slice into quarters to form four triangles. Place in a single layer on a rimmed baking sheet; toast in oven until bread is golden and beginning to crisp, about 15 minutes, turning once. Transfer to a wire rack; let cool slightly.
cheese balls three ways
MAKES THREE 4-INCH CHEESE BALLS
Make all three flavored balls, or prepare just one or two, adjusting the ingredients accordingly.
base recipe
½ cup (1 stick) unsalted butter, softened
3 packages cream cheese (8 ounces each)
2 tablespoons fresh lemon juice
½ teaspoon Worcestershire sauce
5 dashes hot sauce (such as Tabasco)
½ teaspoon coarse salt
¼ teaspoon freshly ground white pepper
cheddar and cranberry
8 ounces sharp orange Cheddar cheese, finely shredded
2 tablespoons store-bought chutney
¾ cup dried cranberries, finely chopped
Water crackers, for serving
roquefort and walnut
6 ounces Roquefort cheese
1 shallot, minced (about 1 tablespoon)
2 teaspoons brandy (optional)
1 cup toasted walnuts, coarsely chopped
Vegetable chips (such as Terra Chips Sweets and Beets), for serving
goat cheese and scallions
8 ounces goat cheese
2 tablespoons finely chopped scallions
1/3 cup finely chopped fresh curly-leaf parsley
1 English cucumber, cut into 1/8-inch-thick slices, for serving
1. Put the butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.
2. Stir the Cheddar and chutney with the base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll the cheese ball in the cranberries to coat before serving. Serve with crackers.
3. Stir the Roquefort and shallot with the base mixture in the second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in the walnuts to coat before serving. Serve with chips.
4. Stir the goat cheese and scallions with the base mixture in the remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll in the parsley to coat before serving. Serve with cucumber slices.
lemon-parsley gougères
MAKES 60
6 tablespoons unsalted butter
1 teaspoon coarse salt
¼ teaspoon cayenne pepper
¾ cup all-purpose flour
5 large eggs
Zest of 1 lemon
3 scallions, finely chopped
3 tablespoons finely chopped fresh curly-leaf parsley
1. Bring 1 cup water and the butter, salt, and cayenne to a boil in a heavy 4-quart saucepan; boil until the butter has melted. Remove from heat; stir in the flour. Return to the burner; cook, stirring, until the mixture comes together and pulls away from the pan, about 2 minutes more.
2. Remove from heat. Using a wooden spoon, beat in 4 of the eggs, 1 at a time, until they are incorporated and smooth. Stir in the lemon zest, scallions, and parsley.
3. Transfer the mixture to a piping bag, and cut a ½-inch opening. Pipe 1-inch rounds onto baking sheets lined with parchment paper. Alternatively, drop rounded teaspoons of batter onto baking sheets lined with parchment. If not using immediately, freeze up to 1 month in airtight containers or resealable plastic bags.
4. Preheat oven to 400°F. Whisk together the remaining egg and 1 teaspoon water in a small bowl; lightly brush on top of each puff. Bake until lightly golden brown, about 20 minutes. Serve immediately.
goat cheese and pistachio-stuffed dates
MAKES 16
You can make the goat cheese filling one day ahead and refrigerate it. These hors d’oeuvres can be assembled several hours before serving. Loosely cover them with plastic wrap, and refrigerate for up to 3 hours. Bring to room temperature before serving.
4 ounces soft goat cheese
3 tablespoons shelled salted pistachios, toasted and coarsely chopped
1 tablespoon finely chopped fresh chives, plus more for garnish
Freshly ground pepper
8 plump, soft dried dates (preferably Medjool), pitted and halved lengthwise
1. Stir together the goat cheese, 2 tablespoons of the pistachios, and the chives in a small bowl until smooth. Season with pepper.
2. Arrange the dates, cut side up, on a platter. Fit a pastry bag with a large round tip, and fill it with the goat cheese mixture. Pipe the mixture onto each date half to cover. (Alternatively, pipe the goat cheese mixture using a resealable plastic bag with 1 inch cut from one corner, or simply spread the mixture on the dates with a butter knife.) Garnish the dates with the remaining tablespoon pistachios and more chives.
fruits de mer platter
SERVES 6 TO 8
Fill a tiered platter with just as much seafood as it can hold comfortably; refrigerate the rest until you are ready to replenish the platter.
for the court bouillon
½ bottle (375 ml) dry white wine
¼ cup coarse salt or sea salt
2 lemons, halved
1 teaspoon paprika
1 teaspoon coriander seeds
1 teaspoon celery seed
3 bay leaves
for the fruits de mer
2 live lobsters (each 1¼ pounds)
6 king crab legs (1¾ pounds total)
2 pounds large shrimp in shells
24 oysters
12 littleneck clams
for serving
Crushed ice
2 to 4 ounces caviar, such as North American osetra
Toast Points (Starters)
Saffron Mayonnaise (recipe follows)
Classic Cocktail Sauce (recipe follows)
Mignonette Sauce (recipe follows)
Lemon wedges
1. Make the court bouillon: Prepare a large ice-water bath. Fill a 3-gallon pot with cold water. Add the wine, salt, lemons, paprika, coriander seeds, celery seed, and bay leaves. Bring to a boil.
2. Cook the seafood: Add the lobsters, head first, to the court bouillon. Cover; return to a boil. Cook 10 minutes. Using tongs, transfer the lobsters to the ice-water bath. Add the crab legs to the court bouillon. Return to a boil; cook 8 minutes. Transfer the lobsters to a plate; immediately add the crab legs to the ice-water bath, adding more ice as needed. Add the shrimp to the court bouillon. Return to a boil; cook until the shrimp are pink and opaque, about 3 minutes. Add the shrimp to the ice-water bath; let the crab legs and shrimp cool completely. Transfer to a plate.
3. Separate the tails, claws, and knuckles from the lobsters; using kitchen shears or a knife, split the tails lengthwise through the shells, then halve crosswise. Crack the claws and knuckles so the meat can be easily removed. Separate the crab legs at the knuckles. Using kitchen shears, cut away a piece of shell so the meat can be easily removed. Peel and devein the shrimp, leaving the tails intact. Transfer the lobster pieces, crab legs, and shrimp to a rimmed baking sheet; wrap tightly in plastic. Refrigerate until ready to serve, or overnight.
4. Assemble the platter: Just before serving, fill a 3-tiered glass serving stand with crushed ice. Shuck the oysters and clams; set them flat on the bottom tier so the juices do not spill. Arrange the lobsters and shrimp on the middle tier. Put the caviar into a small bowl, and set it in the center of the top tier; arrange the crab legs around the caviar. Serve with toast points, saffron mayonnaise, the cocktail sauce, mignonette sauce, and lemon wedges.
saffron mayonnaise
MAKES ABOUT 1 CUP
You can use store-bought mayonnaise, if you like; skip step 1.
1 large egg
Pinch of dried mustard
Coarse salt
½ cup light olive oil
½ cup canola oil
1 tablespoon plus 1 teaspoon fresh lemon juice
¼ teaspoon saffron threads
1. Process the egg, mustard, and ¼ teaspoon salt in a food processor until pale and foamy, about 1½ minutes. Combine the oils; with the machine running, add the oil, drop by drop, through the feed tube until the mixture begins to thicken (about ¼ cup oil; do not stop the machine). Add the remaining oil in a slow, steady stream, processing until incorporated. Gradually add 1 tablespoon of the lemon juice.
2. Grind the saffron with a mortar and pestle. Transfer to a bowl. Add the remaining teaspoon lemon juice; let stand until the liquid turns yellow, 5 minutes. Strain; discard the saffron threads.
3. Put the mayonnaise into a small bowl; drizzle in the saffron liquid, stirring. Season with salt, if desired. Cover; refrigerate until ready to serve, or overnight.
NOTE The egg in this recipe is not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
classic cocktail sauce
MAKES ABOUT 1 CUP
If using prepared horseradish, reduce the amount of lemon juice to 1 tablespoon.
2 tablespoons grated peeled fresh horseradish (or prepared horseradish)
2 tablespoons fresh lemon juice
¼ teaspoon coarse salt
¾ cup ketchup
¼ teaspoon hot sauce (optional)
Stir together the horseradish, lemon juice, and salt in a small bowl. Stir in the ketchup and hot sauce, if desired. Cover; refrigerate until ready to serve, or overnight.
mignonette sauce
MAKES ABOUT 1 CUP
1 shallot, finely chopped
1½ teaspoons coarsely ground pepper
½ cup sherry vinegar
½ cup champagne vinegar or white wine vinegar
Stir together the shallot, pepper, and vinegars. Let stand 20 minutes before serving.
thyme-cheddar twists
MAKES 18
1 cup milk
4 tablespoons sugar
2 envelopes active dry yeast (2 scant tablespoons)
3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces, plus 3 tablespoons unsalted butter, melted
3 large egg yolks
Vegetable oil, for bowl
1½ cups coarsely grated sharp white Cheddar cheese (about 4 ounces)
2 tablespoons chopped fresh thyme
2 teaspoons freshly ground pepper
1 large egg beaten with 1 tablespoon water, for egg wash
1. Heat the milk in a small saucepan over medium heat until it registers 110°F on an instant-read thermometer; transfer to a bowl. Stir in 2 tablespoons of the sugar. Sprinkle with yeast; let mixture stand until foamy, about 10 minutes.
2. Process the flour, remaining 2 tablespoons sugar, salt, and butter pieces in a food processor until the mixture resembles coarse meal. Add the milk mixture and the yolks; process until combined. Transfer to a well-oiled bowl; cover with plastic wrap. Refrigerate 4 hours or overnight.
3. Preheat the oven to 375°F. On a lightly floured work surface, roll out the dough to form a 15 × 18-inch rectangle. Brush the surface with melted butter. Sprinkle the dough evenly with cheese, thyme, and pepper.
4. Fold the dough in half horizontally. Roll out to form a 10 × 18-inch rectangle. Cut into 10-inch-long, ½-inch-wide strips.
5. Twist 2 strips around each other; pinch the edges to keep the strips from unraveling. Shape the twist to form a spiral; transfer to a baking sheet lined with parchment paper. Repeat with the remaining strips.
6. Brush the twists with egg wash. Bake until deep golden brown, 20 to 22 minutes.
polenta squares with prosciutto
MAKES 48
Coarse salt
2 cups yellow cornmeal
2 teaspoons extra-virgin olive oil, plus more for the pan
6 slices prosciutto, cut into ¼-inch pieces
1 garlic clove, finely chopped
Freshly ground pepper
6 ounces Taleggio cheese, cut into ½-inch cubes (48 pieces)
Fresh marjoram sprigs, for garnish
1. Bring 7 cups water to a boil in a large saucepan; add 4 teaspoons salt. Whisking constantly, add the cornmeal, a little at a time. Reduce the heat to medium-low; cook, stirring frequently with a wooden spoon, until the polenta pulls away from the sides of the pan and is very thick, about 25 minutes.
2. Heat the oil in a medium skillet over medium-low heat until hot but not smoking. Add the prosciutto and garlic. Cook, stirring, until the prosciutto is slightly crisp, about 5 minutes; stir into the polenta. Season with salt and pepper, if desired.
3. Pour the polenta mixture into a 9 × 13-inch baking pan; smooth with a dampened spatula. Let cool at least 1 hour.
4. If not serving the polenta immediately, cover it with plastic wrap, and refrigerate until ready to use (or overnight).
5. Trim ¼ inch from all sides of the polenta. Cut into 48 squares. Preheat the broiler with the rack 5 inches from the heat. Lightly brush a metal baking pan with oil; heat under the broiler 30 seconds. In batches, broil the squares in the pan, 2 minutes. Place a cheese cube on each square; season with pepper. Broil until the cheese is melted, about 1½ minutes. Garnish with marjoram sprigs.
pita crisps with feta-radish spread
SERVES 4
The thick consistency of Greek yogurt is ideal for this spread. If your grocer doesn’t sell it, use another whole-milk yogurt, and drain it for 30 minutes in a fine sieve set over a bowl. You can make the spread one day ahead and refrigerate it (cover with plastic wrap); wait until just before serving to stir in the parsley and radishes.
5 tablespoons extra-virgin olive oil
2 pocket pitas, split open
1 package sheep’s-milk feta cheese (8 ounces), coarsely chopped
¼ cup plain whole-milk yogurt, preferably Greek
2 tablespoons fresh lemon juice
3 tablespoons coarsely chopped fresh flat-leaf parsley
4 radishes, quartered and thinly sliced (about ½ cup)
1. Preheat the oven to 350°F. Using 2 tablespoons of the oil, brush the insides of the pita rounds. Cut each round into 6 wedges. Arrange the wedges in a single layer on a baking sheet, oiled side up; toast until golden brown and crisp, 7 to 10 minutes.
2. Meanwhile, pulse the feta, yogurt, lemon juice, and remaining 3 tablespoons oil in a food processor just until the mixture is thick and spreadable, about 10 pulses. Transfer to a medium bowl, and stir in the parsley and radishes. Serve with pita crisps.
popovers with wild mushroom sauce
MAKES 12
We used morel mushrooms, a spring variety known for its nutty flavor and pitted flesh, but any wild mushrooms, an assortment, or even cultivated mushrooms will also make a nice sauce. You can prepare the popover batter in advance, and refrigerate it for up to one day. Let it stand at room temperature for 20 minutes before baking. The sauce can also be made one day ahead. Let it cool completely, then refrigerate. Reheat over medium-low heat, adding heavy cream to thin, if necessary. If you have leftovers, keep them in an airtight container for up to one day.
2 cups whole milk
4 large eggs
2 tablespoons unsalted butter, melted, plus 8 tablespoons (1 stick) unsalted butter
2 cups all-purpose flour
2 teaspoons coarse salt, plus more for seasoning
½ cup vegetable oil or vegetable shortening
4 shallots, finely chopped
2 pounds fresh wild mushrooms, such as morels, halved, or quartered if large
¾ cup medium-dry sherry
3 cups heavy cream
2 tablespoons finely chopped fresh tarragon
Freshly ground pepper
1. Whisk together the milk, eggs, and melted butter in a medium bowl; set aside. Whisk together the flour and salt in a separate medium bowl. Pour the milk mixture into the flour mixture; whisk until blended. Cover; let the batter stand 1 hour.
2. Preheat the oven to 450°F. Put 2 teaspoons of the oil into each cup of 2 standard 6-cup popover pans or a large (each cup having a 1-cup capacity) 12-cup muffin tin. Place the pans on a rimmed baking sheet. Transfer to the oven; heat the oil in the pans 20 minutes.
3. Pour the batter into the popover cups, filling each two-thirds full. Bake (do not open the oven while popovers cook) 15 minutes. Reduce the oven temperature to 350°F; continue to bake the popovers until well browned and crusty, about 20 minutes more. Invert the popovers to unmold. Transfer to a bowl lined with a clean kitchen towel; cover to keep warm.
4. Meanwhile, heat the remaining 8 tablespoons butter in a large skillet over medium heat. Add the shallots; cook, stirring occasionally, until fragrant, about 2 minutes. Add the mushrooms; cook, stirring occasionally, until golden, about 5 minutes. Add the sherry; cook until the liquid is reduced by half, about 2 minutes. Raise heat to medium-high; add the cream, and bring to a boil, stirring. Reduce heat to low, and simmer 1 minute. Stir in the tarragon, and season with salt and pepper.
5. To serve, place the popovers on plates, and spoon mushroom sauce on top.
prosciutto crostini and fresh figs with gorgonzola
MAKES 20 OF EACH HORS D’OEUVRE
If you can’t find lemon thyme, use small, fresh basil leaves instead.
½ baguette
2 tablespoons extra-virgin olive oil
10 ounces Gorgonzola dolce, room temperature
¼ pound prosciutto, very thinly sliced and torn into bite-size pieces
Fresh lemon thyme, for garnish
10 fresh figs, halved lengthwise
Fresh tarragon, for garnish
1. Preheat the broiler. Cut the baguette into 20 slices (each about ¼ inch thick); transfer to a baking sheet. Brush the tops with oil. Broil until golden, 1 to 2 minutes.
2. Let cool, then spoon 1 teaspoon cheese onto each round. Top with prosciutto; garnish with lemon thyme.
3. Spoon about 1 teaspoon cheese onto each fig half; garnish with tarragon.
vietnamese summer rolls
MAKES 12
12 8-inch round rice paper wrappers
36 large shrimp, boiled until cooked through, peeled, deveined, and halved lengthwise
3 ounces thin dried rice stick noodles, prepared per package instructions
2 medium carrots, peeled into ribbons
4 cups mâche
2 cups fresh mint leaves
2 cups fresh cilantro leaves
Sweet and Sour Dipping Sauce (recipe follows)
1. Soak a wrapper in warm water for 30 seconds; immediately lay it flat on a work surface. Lay 6 shrimp halves, cut side up, on the bottom third, leaving a ½-inch border; top with 2 tablespoons each noodles, carrot, mâche, mint, and cilantro.
2. Fold the bottom of the wrapper over the fillings; roll over once, tuck in the sides, and roll. Cut in half; cover with a damp paper towel. Repeat to make remaining rolls. Serve with the dipping sauce.
sweet and sour dipping sauce
MAKES ABOUT ½ CUP
1 teaspoon crushed red pepper flakes
¼ cup fresh lime juice (about 2 limes)
1 tablespoon minced garlic
3 tablespoons sugar
¼ cup Asian fish sauce (such as nam pla)
Soak the red pepper flakes in the lime juice for 4 minutes. Add the garlic, sugar, and fish sauce; stir until the sugar is dissolved.
grilled bread with chimichurri
SERVES 6
Ciabatta, a long, flat Italian bread, is ideal for this recipe, but you could also use a rustic round loaf; instead of splitting it horizontally, cut 6 1¼-inch-thick slices. You can refrigerate leftover chimichurri in an airtight container for up to 2 days.
½ cup plus 2 tablespoons olive oil
1 medium onion, thinly sliced
½ cup packed fresh flat-leaf parsley leaves
½ teaspoon coarse salt
2 tablespoons red-wine vinegar
2 tablespoons packed fresh cilantro leaves
1 tablespoon fresh oregano leaves
1 tablespoon fresh lemon juice
2 garlic cloves, finely chopped
¼ teaspoon freshly ground pepper
½ teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 loaf ciabatta, halved horizontally
1. Heat 1 tablespoon of the oil in a medium skillet over medium heat until hot but not smoking. Add the onion, and stir to coat. Cook, stirring, until softened, 3 to 4 minutes. Reduce heat to low, and continue to cook, stirring occasionally, until golden brown, 7 to 8 minutes more. Let cool.
2. Make the chimichurri: Process the onion, parsley, salt, vinegar, cilantro, oregano, lemon juice, garlic, pepper, cumin, cayenne, and 5 tablespoons of the oil in a food processor until the ingredients are finely chopped and the mixture comes together, about 15 seconds. Set aside.
3. Preheat a grill to medium-high (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above the grill for just 3 to 4 seconds). Using the remaining ¼ cup oil, brush the cut sides of the bread. Grill, cut side down, without turning, until underside is lightly charred, about 4 minutes. Cut each bread half crosswise into 3 pieces, and spread each piece with chimichurri.
spiked clams and oysters
SERVES 6
Using tequila as a steaming liquid enhances the flavor of the clams and oysters, but it’s fine to use water instead. Setting the skillet over a grill gives the dish a touch of smokiness, or you can use your stove turned to medium-high heat.
½ cup tequila
12 littleneck clams (about 1¼ pounds), scrubbed well
12 oysters, such as Malpeque or bluepoint (about 2 pounds), scrubbed well
Chipotle Mayonnaise (recipe follows)
Bloody Mary Sauce (recipe follows)
Lime-Mint Sauce (recipe follows)
1. Preheat a grill to medium-high (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above the grill for just 3 to 4 seconds). Pour the tequila into a medium cast-iron skillet. Add the clams and oysters; tightly cover the skillet with foil. Transfer the skillet to the grill.
2. Cook the oysters and clams until they open (check frequently after 8 minutes, lifting a corner of the foil with tongs). Using the tongs, transfer the clams and oysters as they open to serving bowls; continue to cook until all the oysters and clams are open, up to 5 minutes more. (Discard any that remain closed.) Serve with chipotle mayonnaise and sauces.
chipotle mayonnaise
MAKES ABOUT 1 CUP
¾ cup mayonnaise
1 tablespoon chipotle chiles in adobo
1 teaspoon fresh lime juice
1/8 teaspoon ground cumin
1 garlic clove
Coarse salt
Process the mayonnaise, chipotles, lime juice, cumin, and garlic in a food processor until smooth. Season with salt. If not serving immediately, refrigerate in an airtight container up to 4 days.
bloody mary sauce
MAKES ABOUT 2/3 CUP
½ pint cherry tomatoes (about 1 cup)
1½ teaspoons Worcestershire sauce
¼ teaspoon hot sauce, such as Tabasco
1½ teaspoons fresh lemon juice
1 small celery stalk, chopped, plus leaves for garnish (optional)
Coarse salt
1½ teaspoons finely grated peeled fresh horseradish, or prepared horseradish to taste
1. Blend the tomatoes, Worcestershire sauce, hot sauce, lemon juice, and celery in a blender until smooth. Transfer the tomato puree to a small saucepan, and season with salt.
2. Cook over medium heat, stirring occasionally, until the puree is reduced slightly, about 8 minutes.
3. Pass the puree through a fine sieve set over a bowl, pressing on the solids to extract the liquid; discard the solids. Stir in the horseradish. (If not serving immediately, refrigerate in an airtight container up to 1 day.) Just before serving, garnish the sauce with celery leaves, if desired.
lime-mint sauce
MAKES 1 CUP
¼ cup fresh lime juice plus 1 tablespoon freshly grated lime zest (2 to 3 limes)
½ cup packed fresh mint leaves
3 tablespoons sugar
3 tablespoons tequila
1. Bring the lime juice, zest, mint, sugar, and ½ cup water to a boil in a small saucepan. Remove from heat; cover, and let steep until completely cooled, 20 to 25 minutes.
2. Pass the lime juice mixture through a fine sieve set over a bowl, pressing on the solids to extract the liquid; discard the solids. (If not serving immediately, refrigerate in an airtight container up to 1 day.) Just before serving, stir in tequila.
oysters with serrano chile, avocado, and cherry tomatoes
SERVES 4
1 dozen fresh oysters, scrubbed, shucked, and left on the half shell
1 serrano chile, very thinly sliced
1 ripe avocado, cut into ¼-inch dice
6 cherry tomatoes, quartered
Arrange the oysters on a bed of crushed ice. Top each with a piece of chile, some avocado, and 2 tomato quarters, and serve.
marinated olives with oregano and fennel seeds
MAKES 3 CUPS
The olives can be prepared three days ahead and refrigerated, covered. Bring to room temperature before serving.
1¼ pounds assorted brine-cured olives (3 cups), such as Alfonso, Gaeta, and Sicilian, rinsed and drained well
3 tablespoons extra-virgin olive oil
1 teaspoon fennel seeds, crushed
2½ tablespoons chopped fresh oregano
1 garlic clove, thinly sliced
Stir together the olives, oil, fennel seeds, oregano, and garlic in a medium bowl. Cover, and let stand at room temperature, stirring occasionally, 1 hour.
ham and gruyère thumbprints
MAKES 36
½ cup (1 stick) unsalted butter, cut into large pieces
½ teaspoon coarse salt
1 cup all-purpose flour
4 large eggs
½ teaspoon freshly ground pepper
½ cup finely chopped or ground Black Forest ham (2 ounces)
1 cup finely shredded Gruyère cheese, plus 36 ½-inch cubes for centers (8 ounces total)
1. Preheat the oven to 400°F. Bring the butter, salt, and 1 cup water to a boil in a large, heavy saucepan over medium heat, stirring occasionally (the butter will melt). Add the flour; stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from the sides and a thin film forms on the bottom of the pan, 1 to 2 minutes. Remove from heat; let cool 5 minutes.
2. Transfer the dough to a large bowl; add the eggs, one at a time, beating with a wooden spoon to incorporate each egg before adding the next, about 2 minutes. Stir in pepper, ham, and shredded cheese.
3. Spoon dough into a pastry bag fitted with a ½-inch star tip. On a baking sheet lined with a Silpat baking mat or parchment paper, pipe 1½-inch-wide rosettes, 1 inch apart. Make a deep indentation in the center of each with your thumb (dampen the thumb to keep it from sticking to the dough). Bake until crisp and golden, 25 to 30 minutes. Transfer thumbprints to a wire rack to cool completely. Press a cheese cube into center of each.
4. Place on clean baking sheets; freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
5. To serve, preheat the oven to 425°F. Place the thumbprints on ungreased baking sheets; bake until heated through and cheese is melted, 10 to 14 minutes. Serve warm.
asian mini crab cakes
MAKES ABOUT 24
8 ounces jumbo lump crabmeat, picked over and rinsed
¼ cup mayonnaise, plus 3 tablespoons for garnish
2 scallions, trimmed and finely chopped
2 tablespoons soy sauce
2 teaspoons wasabi paste
1 teaspoon finely grated lime zest
½ cup plus 2 tablespoons plain bread crumbs
½ cup all-purpose flour
½ teaspoon coarse salt
½ teaspoon freshly ground pepper
2 large eggs
¼ cup sesame seeds
2/3 cup vegetable oil, plus more if needed
1 English cucumber, for garnish
½ cup drained pickled ginger, for garnish
1. Flake the crabmeat with a fork in a medium bowl; stir in ¼ cup of the mayonnaise and the scallions, the soy sauce, ½ teaspoon of the wasabi, and the zest. Stir in 2 tablespoons of the bread crumbs. Cover with plastic wrap; chill 1 hour.
2. In a medium bowl, whisk the flour, salt, and pepper; set aside. In a small bowl, beat the eggs with 1 tablespoon water; set aside. In a shallow bowl, stir together the sesame seeds and remaining ½ cup bread crumbs.
3. Form 1 scant tablespoon crab mixture into a ball; dip in the seasoned flour. Flatten into a ¾-inch-high cake about 1¼ inches in diameter. Repeat with the remaining crab mixture. Dip the cakes in the egg mixture, then roll in the bread crumb mixture.
4. Heat the oil in a large skillet over medium heat until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 1½ minutes. Using a slotted spatula, transfer to paper-towel–lined plates to drain. Repeat with the remaining cakes, adding more oil if needed. Let cool completely.
5. Transfer to a parchment-lined baking sheet. Freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze up to 6 weeks.
6. To serve, preheat the oven to 425°F. Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
7. Meanwhile, stir together the remaining 3 tablespoons mayonnaise and 1½ teaspoons wasabi. Using a vegetable peeler, make 24 2 × ¾-inch ribbons from the cucumber. Fold each into thirds.
8. Dot each crab cake with ½ teaspoon wasabi mayonnaise; top with cucumber and ginger.
SIX EASY BRUSCHETTA
CLASSIC GARLIC BRUSCHETTA
Cut a loaf of rustic Italian bread into ½-inch-thick slices (about 24). Lightly char the slices on a grill or under the broiler, and rub with the cut side of 4 halved garlic cloves; drizzle with high-quality extra-virgin olive oil, and sprinkle with coarse salt.
FAVA BEANS WITH ARUGULA PESTO Boil 2 cups shelled fresh fava beans (about 2½ pounds in pods) 2 to 3 minutes; plunge into an ice-water bath. Slip off the skins. Process 1 medium bunch arugula (6 ounces), ¼ cup extra-virgin olive oil, ¼ cup grated Pecorino Romano cheese, 1 tablespoon fresh lemon juice, and ½ teaspoon coarse salt in a food processor until smooth. Toss with the beans; season with freshly ground pepper. Spoon onto 6 to 8 slices classic bruschetta. Top with Pecorino shavings. Drizzle with olive oil.
TOMATO AND BASIL Seed and chop 2 ripe large tomatoes. Stir in 1 tablespoon sugar and 1 teaspoon coarse salt; let stand until the tomatoes release their juices, 30 minutes. Toss with 4 torn fresh basil leaves. Spoon the tomato mixture and juices onto 6 to 8 slices classic bruschetta. Drizzle with olive oil.
POACHED TUNA Heat ½ to ¾ cup extra-virgin olive oil (enough to cover tuna) and 4 lemon slices in a small saucepan over very low heat until warm. Add a generously salted 8-ounce tuna steak. Poach the tuna, turning once, until it is opaque on the outside but still a bit pink in the center, about 15 minutes. Remove the tuna from the pan, reserving the oil; flake the fish with a fork. Pass the poaching oil through a fine sieve into a medium bowl; stir in the flaked tuna and 1 tablespoon each fresh lemon zest and drained and rinsed capers. Season with freshly ground pepper. Spoon onto 8 slices classic bruschetta. Drizzle with some of the poaching oil.
CANNELLINI BEANS WITH HERBS Canned beans make this a good option year-round. Heat 1 minced garlic clove and 4 minced anchovy fillets in 2 tablespoons extra-virgin olive oil until fragrant, 1 minute. Stir in one 19-ounce can cannellini beans, drained and rinsed, and 1 teaspoon each chopped fresh rosemary, sage, and thyme. Cook until the beans are warm, 3 minutes. Spoon onto 6 to 8 slices classic bruschetta. Drizzle with olive oil.
ROASTED PEPPERS AND HERBED RICOTTA Stir together 1 cup ricotta cheese, ½ teaspoon coarse salt, and 2 tablespoons each extra-virgin olive oil and chopped fresh oregano; season with freshly ground pepper. Spread the ricotta on 8 slices classic bruschetta. Cut 1 roasted red bell pepper into 8 strips. Place 1 strip on each slice. Drizzle with olive oil.
mini chicken b’steeyas
MAKES 54
4 tablespoons vegetable oil
1 whole boneless and skinless chicken breast (about 10 ounces), halved
Coarse salt and freshly ground pepper
1 onion, finely chopped
½ teaspoon ground ginger
¼ teaspoon ground turmeric
1½ teaspoons ground cinnamon, plus more for dusting
¾ cup confectioners’ sugar, plus more for dusting
2 large eggs, lightly beaten
¼ cup golden raisins, finely chopped (optional)
½ cup whole blanched almonds (2 ounces), toasted
12 sheets (17 × 12 inches each) frozen phyllo dough, thawed
½ cup (1 stick) unsalted butter, melted, for brushing
1. Heat 1 tablespoon of the oil in a medium skillet over medium heat. Season the chicken with salt and pepper on both sides; cook, turning once, until just cooked through, about 10 minutes. Transfer to a plate; let cool, then finely chop. Transfer the chicken and any juices to a large bowl. Set aside.
2. Heat the remaining 3 tablespoons oil in the same skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 4 minutes. Add the ginger, turmeric, and ½ teaspoon of the cinnamon; cook, stirring, until fragrant, about 1 minute.
3. Stir ¼ cup of the sugar into the mixture. Add the eggs; cook, stirring, until they are scrambled but still moist. Transfer to the bowl with the chicken. Stir in the raisins, if desired. Season with salt and pepper; let cool.
4. In a food processor, pulse the nuts until finely ground. Transfer to a bowl; stir in the remaining ½ cup sugar and 1 teaspoon cinnamon.
5. On a clean work surface, unfold a sheet of phyllo with a short side facing you; cover the remaining sheets with a damp kitchen towel. Lightly brush with melted butter; sprinkle with about one-sixth of the nut mixture. Lay another phyllo sheet on top; lightly brush with butter. Cut the stack lengthwise and then crosswise into thirds to make 9 equal rectangles.
6. Working with one rectangle at a time, place 1 tablespoon chicken mixture 1 inch from the end of a short side, leaving a ½-inch border on the long sides. Fold ½ inch of the long sides over filling. Starting from the end with the filling, roll into a log. Repeat the process to make 54 logs. Brush with butter, and arrange seam sides down on parchment-lined baking sheets.
7. Freeze (uncovered) until firm, about 1 hour. Transfer to airtight containers, and freeze until ready to use, up to 6 weeks.
8. To serve, preheat oven to 425°F. Place logs on parchment-lined baking sheets; bake, rotating sheets halfway through, until golden brown and crisp, 12 to 15 minutes. Let cool slightly before dusting with sugar and cinnamon. Serve warm.
scallion tarts
MAKES TWO 8-INCH-SQUARE TARTS
Baked tarts can be frozen up to 3 weeks. Without thawing, reheat them in a 350°F oven for about 10 minutes. Instead of large tarts, you can make individual-size tartlets: Cut the pastry into eight 4-inch squares; bake for about 20 minutes.
All-purpose flour, for work surface
1 standard package (17.3 ounces; 2 sheets) frozen puff pastry, thawed
8 bunches scallions (2¼ pounds), trimmed and cut into matchsticks
1 garlic clove, minced
1 red Thai chile, ribs and seeds removed, minced
½ cup walnuts (2 ounces), finely chopped
½ cup kalamata olives, pitted and coarsely chopped
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 large egg yolk
½ cup freshly grated Parmesan cheese (2 ounces)
1. Preheat the oven to 400°F. On a lightly floured work surface, roll out the pastry sheets just to smooth creases; trim the edges slightly to make even.
2. Place each sheet on a parchment-lined baking sheet. Freeze 20 minutes.
3. Place the scallions, garlic, chile, walnuts, olives, and oil in a medium bowl. Season with salt and pepper; toss. Set aside.
4. In a small bowl, whisk together the egg yolk and 1 teaspoon water. Brush a ½-inch border around the edges of the dough with egg wash. Divide the scallion mixture between the sheets, leaving a ¼-inch border; sprinkle each with cheese.
5. Bake until the crust is golden brown, about 30 minutes. Transfer to a wire rack. Serve warm or at room temperature.
shallot and date empanadas
MAKES 12
Instead of raw shallots, try using the same quantity of roasted shallots. Remove the skins and slice into thirds. Unbaked empanadas can be frozen up to 3 weeks; without thawing, bake in a 375°F oven for about 30 minutes. Baked empanadas can be refrigerated up to 1 day or frozen up to 2 weeks; reheat in a 350°F oven for 15 to 20 minutes.
1¾ cups all-purpose flour, plus more for work surface
1½ teaspoons caraway seeds, coarsely chopped
1 teaspoon sugar
1 teaspoon table salt
¾ cup (1½ sticks) chilled unsalted butter, cut into small pieces
8 ounces cream cheese, well chilled
2 tablespoons olive oil
1 pound shallots, cut lengthwise into sixths
Coarse salt and freshly ground pepper
6 dried dates, pitted and quartered
2 teaspoons fresh thyme
1 large egg yolk
1 tablespoon heavy cream
1. In a food processor, pulse the flour, caraway seeds, sugar, and table salt several times to combine. Add the butter and cream cheese; pulse until the mixture just begins to come together. (Gently squeeze the dough; if it doesn’t hold together, add 1 tablespoon cold water.) Turn out the dough onto plastic wrap; flatten into a disk. Wrap, and refrigerate 1 hour.
2. Preheat the oven to 400°F. Line a baking sheet with parchment paper; set aside. Heat the oil in a medium skillet over medium heat. Add the shallots; cook, turning occasionally, until golden, about 10 minutes. Season with coarse salt and pepper; remove the skillet from heat.
3. On a generously floured work surface, roll out the dough to 1/8 inch thick. Using a 4-inch cookie cutter, cut out 12 rounds from the dough. Brush the border of one round with water. Place 2 date quarters in the center of the round, then top with shallots, dividing evenly. Add a pinch of thyme; season with coarse salt and pepper. Bring three sides up and crimp together in the center, enclosing the filling. Pinch the edges to seal. Place on prepared baking sheet. Repeat with the remaining dough and filling. Freeze 15 minutes.
4. In a bowl, beat together the egg yolk and cream. Brush the empanadas with egg wash. Bake until golden brown; about 30 minutes. Transfer to a wire rack. Serve warm or at room temperature.
crisped haloumi cheese
SERVES 6 TO 8
Haloumi is a semihard cheese made from sheep’s milk; look for it at Middle Eastern markets.
5 teaspoons nonpareil capers, chopped
Grated zest and juice of 1 lemon
1 pound (2 packages) haloumi cheese
1. In a small bowl, mix the capers with the lemon zest and juice; set aside. Slice each block of cheese crosswise into ¼-inch-thick slices.
2. Heat a nonstick skillet over medium heat. Working in batches, arrange the cheese slices in a single layer in the skillet. Cook until golden brown, about 3 minutes per side. Transfer to a serving dish; spoon the caper mixture over the cheese. Serve warm.
dressed feta cheese
SERVES 6 TO 8
We particularly like the flavor and firm texture of Bulgarian feta cheese, which is easy to slice, but other types can also be used.
1 pound feta cheese, drained well
5 large sprigs fresh dill
5 sprigs fresh flat-leaf parsley
1 scallion, including green parts
1 teaspoon whole pink peppercorns
1 teaspoon crushed red pepper flakes
2 tablespoons extra-virgin olive oil
1. Cut the feta into ½-inch-thick slices, wiping the knife each time to keep the cheese from crumbling. Arrange on a serving dish.
2. Pick the leaves from the herbs, and chop finely. Slice the scallion into thin rounds. Combine herbs and scallion in a small bowl; stir in peppercorns, red pepper flakes, and 1 tablespoon of the oil. Spoon the herb mixture over the feta. Drizzle with the remaining tablespoon oil, and serve.
mushroom crostini
SERVES 4
1 small (or ½ large) baguette
2 tablespoons extra-virgin olive oil, plus more for brushing
Coarse salt and freshly ground pepper
1 shallot, thinly sliced into rings
8 ounces chanterelles or other wild mushrooms, trimmed and coarsely chopped
12 rounds (¼ inch thick) goat cheese, cut from a log (about 6 ounces), room temperature
Fresh chives, snipped, for garnish
1. Preheat the oven to 375°F. Cut the baguette crosswise into 12 ¼-inch-thick slices; place them on a baking sheet. Brush with oil; season with salt and pepper. Toast in the middle of the oven until golden, 8 to 10 minutes. Set aside to cool.
2. Heat 2 tablespoons oil in a medium skillet over medium heat. Add the shallot; cook, stirring, until soft, about 3 minutes. Add the mushrooms; cook, stirring occasionally, until tender and any juices have evaporated, 7 to 10 minutes. Season with salt and pepper.
3. Place a round of goat cheese on top of each crostini; top with 1 tablespoon mushroom mixture. Sprinkle with chives. Serve warm.
tomatoes à la grecque
SERVES 6 TO 8
This dish can be prepared several hours ahead and served chilled or at room temperature. Peel and slice the cucumbers just before serving.
2 pounds small ripe tomatoes
Coarse salt and freshly ground pepper
¼ cup olive oil
1 garlic clove, minced
¼ cup white-wine vinegar
1 tablespoon fresh lemon juice
½ teaspoon ground coriander
2 cucumbers
1 tablespoon dried oregano, for garnish
1. Slice the tomatoes lengthwise into quarters, through the stem. Place in a medium bowl; season with salt and pepper.
2. Heat the oil in a small saucepan over medium heat. Add the garlic; cook, stirring, until soft but not browned, about 1 minute. Add the vinegar, lemon juice, and coriander. Let simmer 1 minute.
3. Immediately pour the hot vinaigrette over the tomatoes, and let them marinate at room temperature until completely cooled. Alternatively, cover with plastic wrap and refrigerate until ready to serve.
4. Just before serving, peel the cucumbers, leaving on stripes of skin for decoration, if desired. Halve the cucumbers lengthwise; scrape out the seeds with a spoon, and discard. Cut the cucumber into ½-inch semicircles. Garnish the tomatoes with the oregano, and serve the cucumbers in a separate bowl.
crostini with salt cod brandade
SERVES 10
1 pound choice-grade skinless and boneless salt cod
4 garlic cloves, mashed
1 cup heavy cream
½ cup extra-virgin olive oil, plus more for drizzling
1 tablespoon plus 2 teaspoons fresh lemon juice (about 1 lemon)
Coarse salt and freshly ground pepper
1 baguette, sliced on the bias into ¼-inch-thick pieces
1. Rinse the salt cod, and place it in a large reusable plastic container. Submerge the cod in cold water, and place, covered, in the refrigerator. Allow to soak overnight. Drain the cod, and replace the water with fresh cold water. Let soak overnight again.
2. Remove the cod from the soaking liquid, and place it in a large pot. Cover with cold water, and bring to a boil over high heat. Reduce heat to low, and simmer 20 minutes. Drain cod; let cool, and break into large pieces. Transfer to a food processor; add garlic, and process until the mixture is coarsely chopped.
3. In a small saucepan set over medium heat, warm the cream until hot; do not bring to a boil. While processing the cod mixture, slowly add the cream through the feed tube. Add the oil and lemon juice in the same manner; blend until creamy and fluffy. Season with salt and pepper.
4. Heat the broiler with the rack placed in the upper third of the oven. Lay the baguette slices on a baking sheet; drizzle each slice with oil. Season with salt and pepper. Place the baking sheet under the broiler; toast the bread until the edges are lightly browned, about 1 minute. Remove from the oven; let cool. Spread the brandade on the crostini; serve.
stuffed quahogs
MAKES 10
Quahogs are found mainly off the eastern coast of the United States; steamer clams may be used instead.
1 baguette, crusts removed and insides cut into ¼-inch dice (about 4 cups)
¼ pound chorizo, chopped into ¼-inch dice
10 quahogs (about 5 pounds)
1/3 cup olive oil
10 garlic cloves, chopped (about ¼ cup)
2 onions, finely chopped (about 3 cups)
½ teaspoon crushed red pepper flakes
2 large eggs
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh oregano
2 tablespoons finely chopped fresh flat-leaf parsley
Freshly ground black pepper
2 tablespoons unsalted butter, cut into small pieces
1. Preheat the oven to 300°F. Place the cubed bread on a rimmed baking sheet. Toast until dry, about 15 minutes. Set aside.
2. In a sauté pan set over medium-high heat, cook the chorizo, stirring occasionally, until the fat is rendered and the chorizo is lightly browned, about 4 minutes. Using a slotted spoon, remove the chorizo from the fat, and transfer it to a paper-towel–lined plate. Blot dry, and set aside.
3. Under running water, scrub the clams clean. Place in a large stockpot, and add 2/3 cup water. Cover the pot, and place over high heat. Steam until all clams have opened, about 10 to 15 minutes. Remove the clams from the pot, discarding any that did not open; strain the broth through a paper-towel–lined fine strainer; set aside.
4. Remove the meat from the shells. Chop into ¼-inch pieces; set aside. Separate the shells into halves; clean them thoroughly by boiling in a large pot of water for 5 minutes. Remove the shells from the pot; let cool.
5. In a large sauté pan set over medium heat, warm the olive oil. Cook the garlic, onions, and red pepper flakes, stirring, until the onions are soft and translucent, about 8 minutes. Let the mixture cool to room temperature.
6. In a large mixing bowl, beat 1 cup reserved clam broth into the eggs. Add the onion mixture, clams, chorizo, and herbs; toss well. Add the bread cubes. Fold together until just mixed. Season with pepper.
7. Heat the grill. Fill each clamshell with stuffing, about ¼ to 1/3 cup filling per shell. Dot the top of each filled shell with butter. Place the quahogs, stuffing side up, on the grill; cook, covered, for 10 minutes. Transfer to a serving plate; serve warm.
bûcheron with cucumbers, basil, and figs
SERVES 6
Bûcheron is a tangy, mild goat cheese. We like to serve it drizzled with a deep, intensely flavored extra-virgin olive oil.
1 baguette, halved lengthwise and cut into 3-inch-long pieces
½ pound Bûcheron or other soft goat cheese, sliced
6 fresh figs, halved, for garnish
3 tablespoons extra-virgin olive oil
2 cucumbers
1 sprig basil, for garnish
1. Preheat the oven to 300°F. Arrange the bread slices on a baking sheet. Toast in the oven, turning once, until golden, about 5 minutes per side. Remove from the oven, and set aside on a serving plate.
2. Arrange the cheese with the figs on serving plates. Allow to come to room temperature. Drizzle the oil over the cheese. Slice the cucumbers into spears, peeling the skins if waxy, and place, as desired, around the cheese. Garnish with basil. Serve with toast on the side.
potato skins with pancetta and mixed herbs
SERVES 10 TO 12
Assembled wedges can be stored in the refrigerator, covered with plastic wrap, until ready to bake, up to 1 day.
8 small to medium russet potatoes
1 tablespoon olive oil
½ pound pancetta, finely chopped
4 tablespoons unsalted butter
3 tablespoons finely chopped mixed fresh herbs, such as rosemary, sage, and thyme
16 ounces white and/or yellow sharp Cheddar cheese, grated (about 2 cups)
8 ounces fontina cheese, grated (about 1 cup)
1. Preheat the oven to 400°F. Place the potatoes on a baking sheet, and rub with the oil. Bake until tender when pierced with a paring knife, 55 to 60 minutes. Remove from the oven; let stand until cool enough to handle. Reduce oven temperature to 350°F.
2. Cut each potato in half lengthwise, and use a small spoon to scoop out the insides, leaving about ¼-inch border all around. Reserve the insides for another use. Slice each potato shell in half again lengthwise for a total of 32 wedges.
3. In a medium skillet, cook the pancetta over medium heat, stirring frequently, until just starting to turn brown and crisp, 9 to 10 minutes. Remove from heat; use a slotted spoon to transfer the pancetta to drain on paper towels. Set aside.
4. Melt the butter in a small saucepan. Brush each potato wedge with butter; sprinkle with herb mixture. Cover each wedge with about 1 tablespoon Cheddar cheese. Sprinkle each wedge with ½ teaspoon pancetta and a little more herb mixture. Sprinkle the remaining Cheddar and the fontina cheese over the tops.
5. Bake until the cheese is melted and the potatoes are heated through, 8 to 10 minutes. Remove from the oven; serve hot.
sesame crunch sticks
MAKES ABOUT 54
Serve with Hummus Dip (recipe follows).
3 cups all-purpose flour, plus more for work surface
2 teaspoons baking powder
2 teaspoons salt
½ cup (1 stick) chilled unsalted butter
1 cup buttermilk
1¼ cups sesame seeds, toasted
1 large egg
1 tablespoon sugar
1 tablespoon soy sauce
1. In the bowl of a food processor, pulse the flour, baking powder, and salt until combined. Add the butter; pulse until the mixture resembles coarse meal. Transfer to a medium bowl; stir in the buttermilk and 1 cup of the sesame seeds until the mixture forms a dough. Divide into quarters; wrap in plastic. Chill 20 minutes.
2. Preheat the oven to 350°F. In a small bowl, whisk together the egg, sugar, and soy sauce. Transfer one piece of dough to a lightly floured work surface; roll out into a rectangle about 1/8 inch thick. Use a sharp knife or pizza wheel to cut the rectangle into strips about 3/8 inch wide and 10 inches long. Brush the strips with egg mixture; sprinkle with the remaining ¼ cup sesame seeds.
3. Arrange the strips on a parchment-lined baking sheet. Bake until just golden, 15 to 20 minutes. Transfer to a wire rack to cool. Repeat with remaining dough.
hummus dip
MAKES 1 ¾ CUPS
1 can (15½ ounces) chickpeas, drained and rinsed
1 large or 2 small garlic cloves, roughly chopped
Pinch of ground cumin
Pinch of ground nutmeg
5 tablespoons extra-virgin olive oil
2 tablespoons tahini
1 tablespoon water, plus more as needed
3 tablespoons fresh lemon juice (1 lemon)
¾ teaspoon coarse salt
Combine all the ingredients in the bowl of a food processor; pulse until smooth and creamy, adding more water if needed. Transfer to a serving dish or airtight container, and place in the refrigerator, covered, until ready to serve, up to 5 days. Serve chilled or at room temperature.
bruschetta with fontina and asparagus
SERVES 10
Truffle oil can be found at most gourmet shops.
1 loaf (about ¾ pound) French bread, sliced into 10 ¼-inch-thick slices
1 garlic clove, crushed
2 tablespoons olive oil
Coarse salt
1½ large bunches (1¼ pounds) asparagus, tough ends trimmed
8 ounces fontina or Monterey Jack cheese, grated on the large holes of a box grater (about 2 cups)
2 ounces Parmesan cheese, grated on the small holes of a box grater (about ¼ cup)
2 tablespoons truffle oil (optional)
1. Heat the grill or broiler. Grill the bread slices until golden on both sides. Rub one side of each slice with garlic; brush lightly with oil.
2. Preheat the oven to 350°F. Bring a large saucepan of water to a boil over high heat; add salt generously. Add the asparagus, and cook until tender, about 3 minutes. Drain the asparagus, and set aside.
3. Place the toasted bread on a baking sheet, and sprinkle the fontina evenly over the slices. Arrange 3 to 4 asparagus spears on top of each. Sprinkle the Parmesan over the asparagus, dividing evenly.
4. Bake until the cheese has melted, about 10 minutes. Remove from the oven, and drizzle with truffle oil, if using.
chickpea fritters
MAKES ABOUT 20
7 tablespoons extra-virgin olive oil
1 onion, finely diced
2 tablespoons sesame seeds
1 tablespoon ground cumin
Pinch of cayenne pepper
1 can (15½ ounces) chickpeas, rinsed and drained
2 tablespoons fresh lemon juice
1 large egg white
1 teaspoon coarse salt, plus more for seasoning
5 tablespoons all-purpose flour
Tzatziki, for serving (opposite)
1. In a medium sauté pan, heat 3 tablespoons of the oil over medium heat. Add the onion; cook, stirring, until soft and translucent, about 3 minutes. Add the sesame seeds, cumin, and cayenne; cook, stirring, until the sesame seeds have begun to brown lightly and the spices are very fragrant, about 2 minutes; set aside.
2. In a food processor, combine the chickpeas, lemon juice, egg white, salt, and 1 tablespoon of the oil. Pulse several times to form a semismooth paste. Transfer to a large bowl; stir in the onion mixture. Fold in the flour until just combined. Using your hands, form the batter into 1¼-inch patties, each about 1/3 inch thick.
3. In a 12-inch sauté pan, heat 2 tablespoons of the oil over medium-low heat. Cook half the patties, without flattening, until golden brown, about 3 minutes per side. Transfer the patties to a paper-towel–lined plate, and season with salt. Repeat with remaining patties and tablespoon oil. Serve immediately with tzatziki.
zucchini-scallion fritters
MAKES ABOUT 28
1 pound (about 2 medium) zucchini, grated on the large holes of a box grater
2½ teaspoons coarse salt, plus more for seasoning
3 large scallions, thinly sliced
¼ cup finely chopped fresh dill
½ cup finely chopped fresh mint
3 large eggs, lightly beaten
½ cup grated Kefalotyri cheese or Pecorino Romano
5 tablespoons all-purpose flour
3 tablespoons extra-virgin olive oil
Tzatziki, for serving (recipe follows)
1. In a colander, sprinkle the zucchini with 1¼ teaspoons of the salt; toss to combine, and let stand at room temperature 45 minutes. Transfer the zucchini to a clean kitchen towel; squeeze out any remaining juice.
2. In a large bowl, combine the zucchini, the remaining 1¼ teaspoons salt, and the scallions, dill, mint, eggs, and cheese. Fold in the flour until just combined.
3. Line a large platter or baking sheet with paper towels; set aside. In a large sauté pan, heat 2 tablespoons of the oil over medium-low heat. Using half the batter, drop heaping teaspoons directly into pan to create about 14 1½-inch patties, each about ¼ inch thick. Cook the patties, without flattening, until golden brown, about 2 minutes per side. Using a slotted spatula, transfer the zucchini fritters to the paper-towel–lined platter, and season with salt. Repeat with the remaining batter and tablespoon oil. Serve immediately with tzatziki.
tzatziki
MAKES 2 CUPS
1 English cucumber, cut into 1½ × 1/8-inch matchsticks
1½ teaspoons coarse salt, plus more for seasoning
1¼ cups Greek yogurt or Strained Yogurt (recipe follows)
1 large garlic clove, minced
2 tablespoons white-wine vinegar
2 tablespoons extra-virgin olive oil
¼ cup chopped fresh dill
Freshly ground pepper
1. In a colander, sprinkle the cucumber with 1½ teaspoons salt; toss to combine. Let stand at room temperature 30 minutes.
2. In a medium bowl, combine the cucumber, yogurt, garlic, vinegar, oil, and dill. Season with salt and pepper.
strained yogurt
MAKES 1 ½ CUPS
32 ounces whole-milk yogurt
Put the yogurt in a cheesecloth-lined sieve placed over a bowl. Cover the bowl; refrigerate at least 4 hours. Discard liquid.
herb fritters
SERVES 4
Crisp herb fritters are an unusual way to savor fresh herbs. Dipped in beer batter, fried lightly in oil, and served with lemon wedges, they make a delightful accompaniment to a glass of wine. If the batter is too thick, thin with a little water; if it is too thin, add a little flour.
2 large eggs, separated
1½ tablespoons vegetable oil, plus more for frying
½ cup beer
¾ cup all-purpose flour
3 ounces assorted herbs, such as basil, mint, sage, parsley, oregano, tarragon, and chives
1 teaspoon coarse salt, plus more for seasoning
¼ teaspoon freshly ground pepper
1 lemon, cut into wedges
1. Whisk together the yolks, oil, and beer in a bowl. Slowly add the flour, whisking until just combined. Set aside for 20 minutes. Wash and dry the herbs. Whisk the egg whites to soft peaks; fold into the beer batter. Add the salt and pepper.
2. In a heavy-bottomed saucepan, heat 1 inch oil over medium heat until hot but not smoking, about 375°F on a fry thermometer. Dip each herb into the batter, shaking off excess, until lightly coated. Place the herbs in the oil, turning until golden, about 1 minute. Drain on paper towels; season with salt. Serve with lemon wedges.
shrimp and avocado seviche
SERVES 8 TO 10
4 limes
2 pounds medium shrimp
¼ cup fresh lime juice (about 3 limes)
6 scallions, trimmed and finely chopped
2 to 4 serrano chiles, finely chopped
¼ cup cider vinegar
2 teaspoons finely chopped fresh thyme
1 teaspoon dried oregano, preferably Mexican
2 large ripe avocados, peeled, pitted, and diced
¼ cup finely chopped fresh cilantro
2 teaspoons salt
Tortilla chips, for serving
1. Fill a large pot with 1 quart water. Cut the 4 limes in half, and squeeze their juice into the pot; add the lime halves. Bring to a boil, then turn off heat; let the mixture steep about 10 minutes. Return to a boil.
2. Add the shrimp to the pot. As soon as the water returns to a rolling boil, pour the shrimp mixture into a colander; discard the cooking liquid and limes. Return the shrimp to the pot; cover, and let stand 15 minutes. Transfer the shrimp to a baking sheet and spread them out; let stand until cool enough to handle.
3. Peel and devein the shrimp, and cut them into thirds. Transfer to a medium bowl; stir in ¼ cup lime juice and the scallions, chiles, vinegar, thyme, and oregano. Let stand at room temperature 1 hour, stirring occasionally.
4. When ready to serve, stir the avocados, cilantro, and salt into shrimp mixture. Serve with tortilla chips.
parmesan-dusted meatballs
SERVES 8 TO 10
1/3 cup plus 3 tablespoons sliced almonds, toasted
1½ teaspoons sugar
¾ cup plain bread crumbs
¼ cup milk
½ pound ground beef chuck
½ pound ground pork
1 large egg, lightly beaten
½ cup finely grated Parmesan cheese, plus more for garnish
1/3 cup finely chopped fresh flat-leaf parsley
3 tablespoons dried currants
2 teaspoons salt
1/8 teaspoon ground allspice
3 tablespoons olive oil
1. In a food processor, pulse 1/3 cup of the almonds with the sugar until finely ground. Coarsely chop the remaining almonds.
2. In a bowl, mix the bread crumbs and milk. Add the almonds, beef, pork, egg, ½ cup Parmesan, parsley, currants, salt, and allspice. Mix until combined. Form into 1-inch balls.
3. Heat 1½ tablespoons of the olive oil in a heavy 12-inch skillet over medium heat. Add half the meatballs, and sauté until they are cooked through, about 7 minutes. Transfer the meatballs to a platter. Repeat with the remaining oil and meatballs. Garnish with Parmesan, and serve immediately.
watermelon skewers
SERVES 8 TO 10
¼ large seedless watermelon, cut into ¾-inch cubes
2 bunches fresh mint, leaves separated
10 ounces ricotta salata, cut into ½-inch cubes
Freshly ground pepper (optional)
1. Arrange the melon cubes on a serving platter. Lay a mint leaf on top of each, then add a cheese cube. Insert skewers through each stack; sprinkle with pepper, if desired.
2. Chill, covered, until ready to serve, up to 3 hours.
blue cheese with crudités
SERVES 6
1 pound radishes (about 16)
1 pound celery (about 8 stalks)
1 wedge blue cheese (5 ounces), such as Danish blue, Stilton, or Gorgonzola
Halve the radishes, if desired. Arrange the radishes, celery, and cheese on a platter.
FIT TO EAT RECIPE PER SERVING: 109 CALORIES, 7 G FAT, 18 MG CHOLESTEROL, 7 G CARBOHYDRATE, 428 MG SODIUM, 6 G PROTEIN, 3 G FIBER
roasted olives
MAKES ABOUT 2 CUPS
2 cups assorted brine-cured olives, rinsed
¼ cup extra-virgin olive oil
¼ teaspoon crushed red pepper flakes
Pinch of freshly ground black pepper
2 bay leaves
3 rosemary sprigs
4 strips orange zest (4 inches each)
Preheat the oven to 400°F. Stir all the ingredients in an 8-inch-square baking dish. Cover with foil; bake until fragrant and heated through, 20 to 30 minutes. Serve warm.
caviar and chopped eggs on biscuits
SERVES 8
3 large eggs
2 teaspoons Dijon mustard
1 tablespoon mayonnaise
Coarse salt and freshly ground pepper
16 whole-wheat digestive biscuits
2 50-gram tins of black caviar
Freshly chopped chives, for garnish
1. Place the eggs in a saucepan with enough cold water to cover by 2 inches. Bring to a boil over medium-high heat, cook for 1 minute, cover, and remove from heat. Let stand for 10 minutes. Drain the eggs, cover with ice, and place under cold running water to stop cooking.
2. Peel the eggs; finely chop. Place in a bowl with the mustard and mayonnaise; stir to combine. Season with salt and pepper.
3. To serve, place 1 rounded teaspoon egg mixture on a digestive biscuit, top with caviar, and garnish with chives.
pork and mango rolls
MAKES 24
½ cup fish sauce
¼ cup canola oil
¼ cup rice wine vinegar
1 stalk lemongrass, crushed
2 cloves garlic, finely sliced
½ inch piece ginger, finely sliced
1 green chile pepper, finely sliced
2 teaspoons freshly ground black pepper
1 pork tenderloin (about 1 pound), silverskin trimmed
6 8½-inch rice paper wrappers
1 bunch watercress, washed
½ mango, peeled and cut into matchsticks
½ small jícama, peeled and cut into matchsticks
1 cup fresh basil leaves, washed and dried
1. Make the marinade: Combine the fish sauce, canola oil, rice wine vinegar, lemongrass, garlic, ginger, chile pepper, and black pepper in a medium bowl. Transfer to a resealable plastic bag; add the pork, and refrigerate 3 hours or overnight.
2. Preheat the grill or grill pan to medium. Remove the pork from the marinade. Place on the grill; cook, turning as necessary, until a meat thermometer registers 160°F. Remove from the grill; let cool. When cool enough to handle, slice the meat 1/8 inch thick.
3. Dip a rice paper wrapper into a bowl of warm water for 5 seconds; transfer to a clean work surface (the wrapper will still feel hard but will soften as it sits). Lay watercress on the bottom third of the rice paper. Top with some pork, mango, jícama, and basil. Roll (you needn’t tuck in ends). Place on a plate; cover with a damp paper towel. Continue filling and rolling rice paper until all the ingredients are used. Trim the ends; halve. Halve each half again on the diagonal to make hors d’oeuvres; serve.
wild mushroom crackers
MAKES ABOUT 7 DOZEN
These crackers use powder made from dried mushrooms ground with a mortar and pestle or in a spice grinder.
¼ pound (1 stick) unsalted butter, room temperature
½ pound (8 ounces) goat cheese
2 cups all-purpose flour, plus more for dusting
1/3 cup mushroom powder, from ¾ ounce dried mushrooms
¼ teaspoon freshly ground pepper
¼ cup milk
Coarse salt
1. Preheat the oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and goat cheese on medium speed until well combined. Add the flour, mushroom powder, and pepper; mix until just combined and crumbly. Scrape down the sides of the bowl, and add the milk. Mix on low speed until the dough comes together; it should be quite stiff.
2. Divide the dough into thirds. Wrap two pieces in plastic wrap; set aside. On a lightly floured work surface, roll out the third piece to 1/8 inch thick. Cut the dough with a 2-inch cookie or biscuit cutter. Arrange the crackers on a baking sheet, and prick each with a fork once or twice. Sprinkle with salt, and bake for 15 to 20 minutes or until they start to brown.
3. Remove from the oven; let cool on a wire rack. Repeat with the remaining dough, rerolling the scraps once. Serve when cool, or store in an airtight container for up to 1 week.
herbed cheese with pears, pine nuts, and honey
SERVES 4
Cheese drizzled with honey is a traditional Mediterranean appetizer; when mixed with fruit and nuts, it makes a tantalizing dessert.
8 ounces part-skim ricotta cheese
3 tablespoons pine nuts
6 ounces fresh goat cheese, room temperature
1 teaspoon fresh thyme leaves, finely chopped
2 teaspoons fresh flat-leaf parsley, finely chopped
½ teaspoon finely grated lemon zest
2 ripe but firm Bartlett pears
2 tablespoons plus 2 teaspoons flavorful honey, such as buckwheat, chestnut, or leatherwood
1. Preheat the oven to 350°F. Place the ricotta in a fine sieve set over a bowl; let the excess liquid drain, about 30 minutes. Meanwhile, spread the nuts in a single layer on a rimmed baking sheet. Toast in the oven until lightly browned, tossing occasionally, about 7 minutes. Transfer to a plate; let cool.
2. In a food processor or medium bowl, mix together the goat cheese and drained ricotta until creamy and thoroughly combined. Stir in the thyme, parsley, and lemon zest; set aside.
3. Slice each pear into 6 wedges. Divide the herbed cheese among 4 serving plates, spooning it into mounds. Arrange 3 pear wedges next to the cheese on each plate. Sprinkle with nuts; drizzle about 2 teaspoons honey over each portion of cheese and pears. Serve immediately.
FIT TO EAT RECIPE PER SERVING: 320 CALORIES, 17 G FAT, 37 MG CHOLESTEROL, 28 G CARBOHYDRATE, 229 MG SODIUM, 16 G PROTEIN, 2 G FIBER
vegetarian pâté
MAKES 3 CUPS
5 large eggs
¼ pound string beans, ends trimmed, cut into 1-inch pieces
1 tablespoon unsalted butter
1 red onion, cut into ¼-inch dice (1 cup)
¾ cup toasted walnuts
1 tablespoon soy sauce
2 tablespoons mayonnaise
1 tablespoon olive oil
2 tablespoons finely chopped chives
Coarse salt and freshly ground pepper
Bread or crackers, for serving
1. Fill a large bowl with ice and water; set aside. Place the eggs in a medium saucepan with enough water to cover by 2 inches. Place over high heat; bring to a boil. Turn off heat; cover. Let stand for 12 minutes. Transfer the eggs to the ice-water bath to stop cooking. When the eggs are cool, peel them under cold running water, cut into quarters, and set aside. Let the cooking water return to a boil; blanch the string beans for 2 to 3 minutes. Transfer to the ice-water bath to stop the cooking.
2. Melt the butter in a medium sauté pan over medium heat. Add the onion; cook until caramelized, 8 to 10 minutes. Remove from heat; cool to room temperature.
3. Combine the eggs, beans, walnuts, soy sauce, mayonnaise, and oil in the bowl of a food processor. Pulse until finely chopped but not pureed. Stir in the sautéed onion and chives; season with salt and pepper. Serve at room temperature with bread or crackers.
batter-fried stuffed squash blossoms
SERVES 4 TO 6
To stuff the squash blossoms easily, spoon the filling into a pastry bag fitted with a coupler; pipe it directly into each blossom.
1 cup ricotta cheese
1 cup all-purpose flour
Coarse salt and freshly ground pepper
1 cup plus 2 tablespoons milk
3 ounces (about 1 cup) mozzarella cheese, cut into ¼-inch cubes, room temperature
1 tablespoon coarsely chopped fresh marjoram
2 tablespoons coarsely chopped fresh flat-leaf parsley
16 large (about 4 ounces) squash blossoms
1 quart light olive oil
1. Place the ricotta cheese in a double layer of cheesecloth. Tie up the ends, and hang over a bowl to drain. Place in the refrigerator for 2 to 3 hours, or overnight.
2. In a medium bowl, whisk together the flour with salt and pepper to taste. Slowly whisk the milk into the flour to make a paste. Continue to add milk slowly, whisking constantly, until the batter is slightly thickened and has a very smooth consistency; set aside.
3. Remove the ricotta from the cheesecloth, and discard the liquid. In another medium bowl, stir together the drained ricotta, mozzarella, marjoram, and parsley, and season with salt and pepper. Gently open the squash-blossom petals, and, using a small spoon or pastry bag, fill a blossom about two-thirds full with the ricotta mixture. Wrap the petals around the mixture to seal. Using your fingers, gently press the blossom to evenly distribute the filling. Repeat, filling all the blossoms.
4. In a small saucepan fitted with a deep-fry thermometer, heat the olive oil over medium-high heat to 375°F. Place the stuffed blossoms in the reserved batter until completely coated. Lift out, and gently drag the blossom against the edge of the bowl to remove excess batter. Carefully slip as many blossoms into the hot oil as will comfortably fit without crowding. Fry the blossoms until golden brown, 2 to 3 minutes. Remove from the oil with a slotted spoon, and transfer to several layers of paper towels to drain. Sprinkle with salt, and serve immediately.
cucumber and smoked salmon “sandwiches”
SERVES 8 TO 10
¼ pound smoked salmon, finely chopped
2 tablespoons finely chopped red onion
2 teaspoons finely chopped fresh cilantro
1 jalapeño pepper, seeded and finely chopped
Finely grated zest of 1 lime
Coarse salt and freshly ground pepper
1 English cucumber
¼ cup crème fraîche, well chilled
1 lime, peeled and segmented, each segment cut into 4 pieces
1. Make the tartare: In a small bowl, combine the salmon, onion, cilantro, jalapeño, and zest. Season with salt and pepper.
2. Using a paring knife or vegetable peeler, remove the skin on two opposite sides of the cucumber. Trim the ends, and cut the cucumber crosswise into 48 ¼-inch-thick slices. Place the slices on paper towels to dry.
3. Using a butter knife or a small offset spatula, spread about ½ teaspoon crème fraîche on half of the cucumber slices, and then top with 1 teaspoon tartare. Place the remaining cucumber slices on top, followed by a small dollop of crème fraîche and a piece of lime. Serve immediately, or chill, covered with plastic wrap, up to 1 hour.
lettuce bundles with spicy peanut noodles
SERVES 6 TO 8
This is a great dish to serve at an informal lunch or dinner party. Set out all the ingredients, and let your guests assemble their own bundles. Store-bought roasted duck or chicken can be used; skip step 2.
½ cup Spanish peanuts or other peanuts
2 boneless whole duck or chicken breasts
½ cup plus 3 tablespoons soy sauce
Canola oil
1 large garlic clove
1 ¾-inch piece ginger, peeled and cut in half
2¼ teaspoons chile paste
¼ cup plus 3 tablespoons smooth, good-quality peanut butter
3 tablespoons sugar
¼ cup plus 1½ teaspoons peanut oil
Juice of 1 lime
4½ tablespoons water, or more if needed
Coarse salt
6 ounces vermicelli or capellini (angel hair) noodles
2 ounces garlic chives or scallions, cut into 4-inch lengths
1 Japanese or Kirby cucumber, thinly sliced
2 heads Boston or other butterhead lettuce, leaves separated
1. Preheat the oven to 350°F. Place the peanuts in a single layer on a rimmed baking sheet; toast until they are golden and aromatic, 5 to 8 minutes. Shake the pan halfway through to ensure the nuts toast evenly. When cool enough to handle, roughly chop the nuts; set aside.
2. Place the duck or chicken breasts in a resealable plastic bag with ½ cup of the soy sauce, and let marinate for 1 hour. Heat a lightly oiled grill or cast-iron skillet over medium-high heat until very hot. Grill the duck or chicken breasts until cooked through, 5 to 7 minutes per side for duck and 4 to 6 minutes per side for chicken. Let cool slightly, and shred with your fingers, or cut into ½-inch-wide strips with a knife.
3. In a food processor, pulse the garlic and ginger until finely chopped. Add the remaining 3 tablespoons soy sauce, the chile paste, peanut butter, sugar, peanut oil, lime juice, and water, and pulse until smooth. (For a thinner sauce, add 1 or 2 more teaspoons water; pulse to combine.) Set aside.
4. Bring a large pot of water to a boil. Salt the water, add the noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.
5. Dress the noodles with ½ cup of the peanut sauce, and transfer to a medium serving bowl. If desired, set the bowl into a larger bowl filled with ice to keep the noodles chilled at the table. Arrange the reserved peanuts, remaining sauce, chives, cucumber, and lettuce in serving dishes on the table. Guests can assemble their own rolls by wrapping noodles, a little sauce, and their choice of meat and fillings in a lettuce leaf.
herb-marinated cheese
SERVES 4
Serve this quick appetizer with a hearty brown bread.
8 ounces Bûcheron or other ripened goat’s-milk cheese
½ small red onion, thinly sliced into half-moons
1 teaspoon fresh thyme
1 teaspoon fresh oregano
Pinch of crushed red pepper flakes
¼ cup extra-virgin olive oil
1 tablespoon red-wine vinegar
Coarse salt and freshly ground black pepper
Sliced whole-grain bread
1. Cut the cheese crosswise into ½-inch slices, and arrange the slices on a serving platter.
2. Sprinkle the cheese slices with onion, herbs, and red pepper flakes. Drizzle with the olive oil and vinegar. Season with salt and pepper.
3. Let sit at room temperature for about 30 minutes. Serve with sliced bread.
roasted cauliflower and manchego hand pies
MAKES 8
1 small head cauliflower, florets separated and thinly sliced (about 4 cups)
7 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2/3 cup hazelnuts, toasted, skins removed
1 garlic clove
1 teaspoon finely grated lemon zest
2 teaspoons finely chopped fresh rosemary
All-purpose flour, for work surface
Cheese Short Crust, made with Manchego cheese (Sandwiches and Savory Pies)
5 ounces Manchego cheese, thinly sliced
1 tablespoon heavy cream
1 large egg yolk
1. Preheat the oven to 375°F. Toss the cauliflower with 3 tablespoons of the oil in a medium bowl; season with salt and pepper. Spread on a rimmed baking sheet. Roast until golden brown, about 7 minutes. Flip the cauliflower; roast 5 minutes more. Let cool.
2. Put the nuts and garlic in a food processor. With the machine running, slowly add the remaining 4 tablespoons oil until the mixture is finely chopped. Add the lemon zest and 1 teaspoon of the rosemary; season with salt and pepper. Process until combined.
3. Roll out half of the dough on a lightly floured surface to a ¼-inch thickness. Cut out 8 4-inch rounds. Transfer to a rimmed baking sheet lined with parchment. Spread 2 teaspoons hazelnut mixture onto each round, leaving a ¼-inch border. Divide the cauliflower among the rounds. Top with cheese and the remaining teaspoon rosemary, dividing evenly; sprinkle with pepper. Whisk the cream and egg yolk in a small bowl. Brush the edges of the dough with egg wash. Set aside.
4. Roll out the remaining dough on a lightly floured surface to a ¼-inch thickness. Cut out 8 4-inch rounds. Cut out 8 flowers from scraps with a small flower-shaped cookie cutter. Place a dough round on top of each pie; gently press the edges with a fork to seal. Brush the crusts with egg wash; place a flower on each pie. Brush the flowers with egg wash. Refrigerate until cold, about 20 minutes. Bake until the crust is golden brown, 30 to 32 minutes. Serve warm or at room temperature.
almond-crusted curry chicken salad tea sandwiches
MAKES 2 DOZEN
1 cup sliced blanched almonds
1 whole skinless and boneless chicken breast (about 10 ounces)
1 teaspoon coarse salt
1 small onion, unpeeled and quartered
4 whole black peppercorns
5 cups water
1½ cups mayonnaise
2 teaspoons curry powder
2 tablespoons mango chutney
¾ teaspoon white-wine vinegar
3 tablespoons unsweetened shredded coconut, toasted
½ cup (1 stick) unsalted butter, room temperature
24 thin slices white bread
1. Preheat the oven to 350°F. Spread the almonds on a baking sheet, and toast until fragrant and golden, 5 to 7 minutes. Transfer to a bowl to cool, and gently crush. Set aside.
2. In a medium saucepan, combine the chicken, salt, onion, peppercorns, and water. Bring to a boil over medium-high heat; reduce heat, and simmer until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate to cool; reserve the stock for another use.
3. When the chicken is cool enough to handle, shred the meat and chop it into small pieces. Return to the plate; cover, and place in refrigerator until ready to use.
4. In a small bowl, combine the mayonnaise, curry powder, chutney, vinegar, and toasted coconut; stir to combine. Reserve ½ cup curry mayonnaise, and stir the remaining mayonnaise into the chicken. Thinly spread butter on 2 slices bread; cover 1 slice with a thin layer of chicken salad, and top with the other bread slice. Set aside. Repeat with the remaining ingredients.
5. Stack several sandwiches; use a serrated knife to trim the crusts and cut into 2 rectangles. Arrange the sandwiches in a single row on the serving tray; they should rest on one long edge with the short ends standing upright. Spread a dab of reserved curry mayonnaise on the short ends, and gently pat on the almonds. Serve immediately. (Do not cover with damp paper towels, or the almonds will become soft.)
bacon and egg salad tea sandwiches
MAKES 3 DOZEN
6 large hard-boiled eggs, peeled and finely chopped
½ cup mayonnaise
2½ teaspoons Dijon mustard
¼ teaspoon cayenne pepper
6 slices bacon (about 5 ounces), cooked and coarsely chopped
½ teaspoon hot pepper sauce, such as Tabasco
Coarse salt and freshly ground black pepper
5 tablespoons unsalted butter, room temperature
18 thin slices white bread
¼ cup finely chopped chives
1. Place the chopped eggs in a medium bowl. Add the mayonnaise, mustard, cayenne, and bacon; stir to combine. Add the hot pepper sauce, and season with salt and pepper.
2. Thinly spread butter on 2 slices of bread; cover 1 slice with egg salad, and top with the other slice. Use a serrated knife to trim the crusts and cut into 4 squares. Dip one edge of each square in the chopped chives. Repeat with the remaining ingredients. Cover the sandwiches with damp paper towels until ready to serve.
mozzarella, prosciutto, and pesto butter tea sandwiches
MAKES 2 DOZEN
To make perfectly round sandwiches, cut each of the layers separately with the same biscuit cutter. Ask your butcher to slice the prosciutto more thickly than usual so it can be cut easily without tearing; you will need 1 round for each sandwich.
6 tablespoons (¾ stick) unsalted butter, room temperature
¾ cup fresh basil, packed (about 2 ounces), rinsed well, and dried
½ garlic clove
3 tablespoons finely grated Parmesan cheese
1 tablespoon pine nuts
8 ounces sliced prosciutto
1 pound fresh mozzarella cheese
2 loaves rustic bread (about 2 pounds), cut into 48 ¼-inch slices
1. Make the pesto butter: Combine the butter, basil, garlic, Parmesan, and pine nuts in the bowl of a food processor fitted with the metal blade; process until blended. Set aside. Lay the prosciutto slices flat on a piece of plastic wrap, and cover with another piece. Place in freezer 10 minutes.
2. Remove the prosciutto from the freezer; use a 2¼-inch round cutter to cut into rounds. Slice the mozzarella 1/8 inch thick, and cut into rounds. Cut the bread using the same cutter, being sure to remove all the crust.
3. Spread a thin layer of pesto butter on 2 bread rounds. Layer 1 round with a round each of mozzarella and prosciutto; top with the other bread round. Repeat with the remaining ingredients. Cover with damp paper towels until ready to serve.
roquefort butter and red pear tea sandwiches
MAKES 2 DOZEN
The red skins of the pears are a colorful accent to these simple tea sandwiches. Use the Roquefort butter in other combinations, such as with watercress or thinly sliced tomato.
Juice of 1 lemon
2 tablespoons water
1 red pear, cored and very thinly sliced
4 ounces Roquefort cheese, crumbled
½ cup (1 stick) unsalted butter, room temperature
1/8 teaspoon freshly ground pepper
16 thin slices white bread or brioche
1. Combine the lemon juice and the water in a small bowl; immerse the sliced pears until ready to use to prevent discoloration. Blot dry with paper towels before using.
2. In a medium bowl, gently stir the Roquefort into the butter, leaving small bits of cheese. Be careful not to overmix, or the butter will turn blue. Add the pepper.
3. Spread a thin layer of Roquefort butter on 2 slices of bread. Line 1 slice with pears, overlapping slightly, and top with the other bread slice. Use a serrated knife to trim the crusts and cut into 3 rectangles (about 1 × 3 inches). Repeat with the remaining ingredients. Cover with damp paper towels until ready to serve.
smoked duck and chutney butter tea sandwiches
MAKES 2 DOZEN
1 cup (2 sticks) unsalted butter, room temperature
6 tablespoons peach or apricot chutney
24 thin slices black or pumpernickel bread
1 pound smoked duck breasts, trimmed of fat, very thinly sliced
1 bunch watercress, cleaned and trimmed
1. In the bowl of a food processor fitted with the plastic blade, combine the butter and chutney; pulse until well combined.
2. Thinly spread chutney butter on 2 bread slices. Cover 1 slice with thin layers of duck and watercress; top with the other bread slice. Use a serrated knife to trim the crusts and cut into 2 triangles. Repeat with the remaining ingredients. Cover with damp paper towels until ready to serve.
stuffed marinated hot red cherry peppers
MAKES 14; SERVES 7 AS A FIRST COURSE
14 hot red cherry peppers, cored and seeded, tops reserved
4 ounces young pecorino or provolone cheese, cut into ¼-inch cubes
14 small sprigs fresh marjoram
¼ cup extra-virgin olive oil
2 tablespoons red-wine vinegar
1 garlic clove, minced
2 teaspoons coarse salt
¼ teaspoon freshly ground black pepper
Crusty bread, for serving
1. Stuff each pepper with cheese and a sprig of marjoram. Transfer the stuffed peppers and pepper tops to a glass loaf pan.
2. Whisk the oil, vinegar, garlic, salt, and pepper in a small bowl. Pour over the peppers. Let marinate at room temperature 1 hour.
3. Preheat the oven to 400°F. Place the tops on the peppers. Cook until the cheese has melted and the peppers are tender, 12 to 15 minutes. Let cool slightly. Serve with bread.
dijon baby lamb chops
SERVES 6 TO 8
½ cup Dijon mustard
3 tablespoons packed light-brown sugar
Coarse salt and freshly ground pepper
2 racks baby lamb chops (8 ribs and about 1¼ pounds each), frenched
Mint sprigs, for garnish
Red Currant–Mint Dipping Sauce (recipe follows)
1. Stir the mustard, brown sugar, ½ teaspoon salt, and ¼ teaspoon pepper in a bowl. Brush the mixture all over the lamb. Transfer to a large resealable plastic bag; refrigerate for at least 6 hours (up to overnight).
2. Preheat the oven to 450°F. Bring the lamb to room temperature. Transfer to a rimmed baking sheet. Roast until golden brown and an instant-read thermometer inserted into the thickest part registers 125° to 130°F, 15 to 20 minutes. Remove from the oven, and tent with foil. Let rest 10 minutes. Just before serving, cut the lamb racks into individual chops. Garnish with mint sprigs. Serve with dipping sauce.
red currant–mint dipping sauce
MAKES ABOUT 1½ CUPS
1½ cups red currant jelly
1 tablespoon red-wine vinegar
1 cup coarsely chopped mint leaves
Whisk the jelly, vinegar, and 1 tablespoon water in a medium bowl until smooth. Fold in the mint. The sauce can be refrigerated in an airtight container up to 6 hours.
easy pea ravioli with mint
SERVES 4 AS A FIRST COURSE
3 tablespoons olive oil
1 shallot, finely chopped (about ¼ cup)
1 garlic clove, minced
2¼ cups shelled fresh or thawed frozen peas
¼ cup plus 2 tablespoons dry white wine
Coarse salt and freshly ground pepper
40 wonton wrappers (3½ inches each)
1 large egg, lightly beaten
¼ cup (½ stick) unsalted butter
4 fresh mint leaves, thinly sliced
1. Heat the oil in a medium skillet over medium heat. Add the shallot; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add the garlic; cook until soft, 2 to 3 minutes. Add the peas, wine, 1 cup water, and 1½ teaspoons salt; season with pepper. Simmer until the liquid has almost evaporated and the peas are tender, 12 to 15 minutes. Let cool slightly.
2. Puree the pea mixture in a food processor. Brush the edges of 10 wrappers with egg. Place 1 tablespoon puree in centers. Top with a dry wrapper; seal edges. Trim using a 3-inch round cutter. Repeat with the remaining wrappers and purée.
3. Working in batches, cook the ravioli in salted simmering water until they are soft and rise to the surface, about 2 minutes. Meanwhile, melt the butter in a medium skillet over medium heat; add the ravioli to the skillet, and cook until the butter is frothy and the ravioli is coated, 2 to 3 minutes. Sprinkle with mint. Serve immediately.
radishes with herbed ricotta dip, sweet butter, and fleur de sel
SERVES 12
We used a combination of French breakfast, white icicle, and pink beauty radishes, but you can use any variety you’d like. When the weather is hot, sprinkle radishes with crushed ice before serving to keep them crisp.
1 pound low-fat fresh ricotta cheese
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh basil
Coarse salt and freshly ground pepper
4 bunches radishes, trimmed if desired
¼ cup (½ stick) sweet unsalted butter, softened, for serving
Fleur de sel, for serving
1. Make the dip: Stir the ricotta, parsley, dill, and basil in a medium bowl. Season with salt and pepper. The dip can be refrigerated in an airtight container up to 2 days.
2. Serve the radishes with bowls of dip, butter, and fleur de sel.
fried anchovies and sage
SERVES 6
Whole milk, for soaking
18 best-quality anchovy fillets
36 small to medium, narrow, fresh sage leaves
1 to 2 tablespoons instant flour (such as Wondra)
1 large egg, lightly beaten
Extra-virgin olive oil, for frying
1. Put the milk into a shallow dish. Add the anchovy fillets; soak 10 minutes. Drain on paper towels, and pat dry. Cut the fillets to be the same length as the sage leaves. Lay each sage leaf face up on a large cutting board. Place an anchovy fillet on half of the sage leaves; crush with fork tines, being careful not to tear leaves. Sandwich with another leaf, face down. Press with the back of a spoon to seal.
2. Preheat the oven to 200°F. Put the flour into a bowl and the egg into another. Heat ¼ inch oil in a medium skillet over medium-high heat. Coat 6 of the anchovy-sage sandwiches with flour, shaking off any excess, then with egg, allowing excess to drip off. Fry, turning once, until golden, 45 seconds to 1 minute per side. Drain on paper towels. Transfer to the oven to keep warm. Repeat with the remaining anchovies. Serve immediately.
whole-grain bread with cheese and candied shallots
SERVES 8
3 tablespoons extra-virgin olive oil
1 pound shallots, thinly sliced
Coarse salt
1 tablespoon pure maple syrup
½ teaspoon balsamic vinegar
Freshly ground pepper
Soft, mild cheese, such as farmer cheese or goat cheese, for serving
Sliced whole-grain bread, for serving
Thyme leaves, for garnish
1. Heat the oil in a medium skillet over medium-high heat. Add the shallots and a pinch of salt. Cook, stirring often, until the shallots have softened and browned, about 20 minutes.
2. Reduce the heat to medium-low, and stir in the maple syrup and vinegar. Cook 2 minutes, then season with salt and pepper. Candied shallots can be refrigerated in an airtight container up to 1 week; bring to room temperature before serving. To serve, spread cheese onto bread slices; top with the candied shallots, and garnish with thyme leaves.
croquettes with serrano ham and manchego cheese
SERVES 8 TO 12 AS A TAPA; MAKES ABOUT 16
2 tablespoons unsalted butter
2 tablespoons olive oil
¼ cup finely chopped onion
Coarse salt and freshly ground pepper
7 tablespoons all-purpose flour, plus more for shaping
¾ cup whole milk
6 tablespoons finely chopped serrano ham
1/3 cup plus ¼ cup grated Manchego cheese (about 1¾ ounces)
3 large eggs
1½ cups fresh bread crumbs
Vegetable oil, for frying
Fresh flat-leaf parsley sprigs, for garnish
1. Heat the butter and oil in a medium saucepan over medium heat until the butter has melted. Add the onion; season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the flour; cook, stirring, 1 minute. Whisk in the milk, and cook, whisking, 3 minutes. Whisk in the ham and 1/3 cup cheese. Season with salt and pepper as desired. Spread the mixture onto a baking sheet, and let cool completely. The mixture can be refrigerated in an airtight container up to 2 days.
2. Whisk together the eggs in a shallow dish. Stir together the bread crumbs and remaining ¼ cup cheese in another shallow dish. Scoop tablespoons of the cooled mixture, and shape with floured hands into 2-inch ovals. Working with 1 oval at a time, coat in the beaten egg, then in the bread crumb mixture. Transfer to a parchment-lined baking sheet.
3. Heat 2½ inches oil in a large, heavy stockpot until it registers 375°F on a deep-fry thermometer. Working in batches to avoid crowding, fry the croquettes, flipping once, until dark golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust the heat between batches as needed to keep oil at a steady temperature.) Serve warm, garnished with parsley sprigs.
fried herbed almonds
MAKES 2 CUPS
These crunchy thyme-flecked nuts are delicious served with sherry and slices of Manchego cheese.
3 tablespoons extra-virgin olive oil
2 cups whole blanched almonds
2 tablespoons fresh thyme leaves
Coarse salt and freshly ground pepper
1. Heat the oil in a large skillet over medium heat. Add the almonds, and cook, stirring occasionally, until lightly golden and fragrant, 10 to 12 minutes.
2. Stir in the thyme leaves. Remove from the heat. Season with salt and pepper. Spread out on a rimmed baking sheet, and let cool completely. The almonds can be stored in an airtight container at room temperature up to 2 weeks.
tamari and maple roasted almonds
MAKES 2 CUPS
These tangy glazed nuts go perfectly with a glass of sherry.
10 ounces whole shelled almonds (2 cups)
¼ cup reduced-sodium tamari
3 tablespoons pure maple syrup
Nonstick cooking spray
1. Preheat the oven to 350°F. Spread the almonds in a single layer on a rimmed baking sheet, and bake until lightly toasted and fragrant, 7 to 8 minutes.
2. In a medium bowl, combine the tamari and maple syrup. Add the almonds, and toss until thoroughly coated. Lightly cover the baking sheet with cooking spray, and spread the almonds evenly on the sheet.
3. Roast in the oven until deep brown, stirring once, 15 to 17 minutes. Immediately transfer to a clean baking sheet and spread out the almonds, separating them so the nuts don’t touch. Let cool before serving.
FIT TO EAT RECIPE PER SERVING: 306 CALORIES, 24 G FAT, 0 MG CHOLESTEROL, 17 G CARBOHYDRATE, 401 MG SODIUM, 11 G PROTEIN, 6 G FIBER
smoky cashews
MAKES 2 CUPS
2 cups unsalted cashews (about 9 ounces)
2 tablespoons finely chopped fresh rosemary
1 teaspoon smoked hot paprika
2 tablespoons light brown sugar
2 teaspoons coarse salt
1 tablespoon unsalted butter, melted
Preheat the oven to 350°F. Spread the cashews in a single layer on a rimmed baking sheet. Toast in the oven, stirring once or twice, until golden, 10 to 12 minutes. Toss with the remaining ingredients. Serve warm or at room temperature.
soups
AND
stews
beef shin and carrot stew
SERVES 6
6 beef shins (10 to 12 ounces each)
Coarse salt and freshly ground pepper
All-purpose flour, for dredging
3 sprigs fresh parsley
3 sprigs fresh thyme
7 whole allspice
10 whole black peppercorns
¼ cup plus 2 tablespoons extra-virgin olive oil
4 leeks, white and pale-green parts only, coarsely chopped and rinsed well
3 celery stalks, cut into ½-inch cubes
4 garlic cloves, crushed
1 can (14.9 ounces) stout, such as Guinness
1½ cups homemade or low-sodium store-bought beef stock
1 strip (2 inches long) orange zest
1½ pounds small boiling potatoes, peeled, if desired
1 pound Thumbelina carrots, scrubbed (or other carrots, peeled and cut into 1½-inch pieces)
Coarsely chopped fresh curly-leaf parsley, for garnish
1. Preheat the oven to 375°F. Generously season the beef with salt and pepper. Dredge the beef in the flour; shake off excess.
2. Wrap the parsley, thyme, allspice, and peppercorns in cheesecloth, and tie with kitchen twine to form a bouquet garni.
3. Heat 3 tablespoons of the oil in a Dutch oven or large ovenproof saucepan over medium-high heat. Working in batches, brown the beef, 3 to 4 minutes per side, adding more oil (up to 2 tablespoons) as needed. Transfer the beef to a bowl.
4. Add 1 tablespoon oil to the fat in the pot. Stir in the leeks, celery, and garlic; cook, stirring occasionally, until softened, about 7 minutes. Add the stout; cook, scraping up the browned bits from the bottom of the pot.
5. Return the beef to the pot. Add the stock, bouquet garni, zest, and enough water to cover. Season with salt and pepper. Bring to a boil over medium-high heat. Cover the pot; transfer it to the oven. Braise the beef 2 hours.
6. Add the potatoes and carrots. Cover the pot; braise 1 hour more. Discard the bouquet garni. Garnish the stew with parsley.
curried apple soup
SERVES 4
1 tablespoon unsalted butter
2 shallots, minced
2 teaspoons freshly grated ginger
1½ tablespoons curry powder
2 Granny Smith apples, peeled, cored, and cut into 1-inch pieces
1 small russet potato, peeled and cut into 1-inch pieces
1 teaspoon coarse salt, plus more for seasoning
3¾ cups homemade or low-sodium canned chicken stock
½ cup heavy cream or milk
Freshly ground pepper
Sour cream, for garnish
1. Melt the butter in a medium saucepan over medium heat. Add the shallots; cook until soft and translucent, about 2 minutes. Add the ginger and curry powder; cook, stirring, 1 minute. Add the apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until the potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
2. Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return the soup to the pan; stir in the cream, and season with salt and pepper. Place over medium heat until just heated through; do not let the soup boil. Divide among serving bowls, and garnish with sour cream.
elwood’s ham chowder
MAKES ABOUT 5 QUARTS
This recipe is courtesy of Donald Barickman; it was created with and named for his father, Elwood.
1 tablespoon vegetable oil
1 pound Virginia ham, cut into ½-inch pieces
2 large onions, cut into ½-inch pieces (about 3 cups)
4 garlic cloves, thinly sliced
2 bunches collard greens (about 1 pound), stems discarded, washed, and roughly chopped
1 28-ounce can whole tomatoes with juice, roughly chopped
7 cups homemade or low-sodium canned chicken stock
2 cups homemade or low-sodium canned beef stock
8 medium red potatoes, cut into ½-inch cubes (about 6 cups)
1½ tablespoons chopped fresh thyme leaves
1½ tablespoons chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
Hot pepper sauce, such as Tabasco (optional)
1. Heat the oil in a large stockpot over medium-low heat. Add the ham, and cook until it starts to release juices, about 2 minutes; do not brown. Add the onions and garlic; cook, stirring occasionally, until soft, about 10 minutes.
2. Working in batches, if necessary, so as not to overcrowd the pot, cook the collard greens, tossing frequently with tongs, until thoroughly wilted. Add the tomatoes and juice, chicken and beef stocks, potatoes, thyme, and parsley. Bring to a boil, and reduce heat to a gentle simmer; cook, stirring and skimming any foam from the surface occasionally, until the potatoes are easily pierced with a paring knife, 30 to 40 minutes. Remove from heat; season with salt, black pepper, and hot pepper sauce, as desired. Serve hot.
miso soup with tofu, spinach, and carrots
SERVES 4
Be sure to purchase firm or extra-firm tofu for this soup, as it will hold up better in hot liquid than softer varieties. Because the flavor and healthful qualities of miso are affected when boiled or with prolonged exposure to high temperatures, it should be added only at the end of cooking. Whisk it with a bit of liquid first so it is quickly and evenly distributed. We used white miso, which is lower in sodium, but you can use darker types for a stronger, more pronounced flavor.
3 cups homemade or low-sodium canned vegetable or chicken stock, skimmed of fat
2 cups water
2 carrots, cut into matchsticks (about 1 cup)
1/3 pound spinach, stems removed, cut into 1-inch strips
6 ounces extra-firm tofu, cut into ¾-inch cubes
2 tablespoons white miso
1 scallion, sliced crosswise into 1-inch strips
1. In a medium saucepan, bring the stock and the water to a boil over high heat. Reduce heat to medium-low, and add the carrots. Cook until the carrots are crisp-tender, about 2 minutes.
2. Add the spinach and tofu, and stir to combine. Continue cooking just until the spinach is wilted and the tofu is heated through, about 1 minute more.
3. Meanwhile, place the miso in a small bowl, and stir in ¼ cup cooking liquid until the miso is dissolved. Add the mixture to the saucepan, stirring to combine. Do not let the soup boil once miso has been added.
4. Remove from heat. Ladle the soup into 4 serving bowls. Sprinkle with scallions. Serve immediately.
garden and snap pea soup with vidalia onions
SERVES 8
We like this soup best when served hot, but it is also delightfully refreshing well chilled.
2 tablespoons unsalted butter
2 medium Vidalia or other sweet onions, roughly chopped
Coarse salt and freshly ground pepper
6 cups homemade or low-sodium store-bought chicken stock, plus more for thinning
1¼ pounds sugar snap peas, ends trimmed and string removed (about 1¼ cups)
1¾ pounds garden peas, shelled (1¾ cups)
½ cup heavy cream
1. Prepare an ice-water bath, and set aside. Melt the butter in a medium saucepan over medium-low heat. Add the onions, and season with salt and pepper. Cook, stirring frequently, until the onions are translucent, about 8 minutes.
2. Add the stock; bring to a boil. Reserve about ¼ cup each snap and garden peas. Add the remaining snap peas to the saucepan, and return the stock to a boil. Add the remaining garden peas; cook until all the peas are tender, about 4 minutes. Transfer the pan to the ice-water bath. Stir until the mixture is cool.
3. Working in batches, transfer the mixture to the jar of a blender; process until it is smooth. Return to the saucepan, and set over medium heat. Stir in the cream, and adjust the consistency with more stock, if needed. Season with salt and pepper.
4. Meanwhile, prepare a small ice-water bath, and bring a small saucepan of water to a boil. Add the reserved snap peas and garden peas. Blanch until they are just tender, 2 to 3 minutes. Using a slotted spoon, transfer the peas to the ice-water bath; drain in a colander. Cut the snap peas into small pieces.
5. To serve, divide the soup among soup bowls, and garnish each serving with blanched mixed peas.
chilled fennel and leek soup
MAKES 4½ QUARTS
This soup must be served very cold, so for best results, prepare it a day ahead and let it chill overnight in the refrigerator.
6 medium leeks (about 1¼ pounds), white and light green parts only, thinly sliced
½ cup (1 stick) unsalted butter
1 large yellow onion, diced
1 teaspoon fennel seeds
½ teaspoon coarse salt, plus more for seasoning
1/8 teaspoon freshly ground pepper, plus more for seasoning
2 garlic cloves, minced
3 medium fennel bulbs (about 2 pounds), trimmed and roughly chopped
8 cups homemade or low-sodium canned chicken stock
4 cups cold water
2 tablespoons Pernod (optional)
Chervil sprigs, for garnish
1. Place the leeks in a large bowl of cold water; stir, and let stand 5 minutes to let dirt and sand settle to the bottom. You may need to repeat this several times, changing the water each time. Once they are clean, let drain on paper towels.
2. Melt the butter in a large saucepan over medium-low heat. Add the onion and fennel seeds along with the salt and pepper. Cook, stirring occasionally, until the onion is softened and translucent, about 10 minutes. Add the garlic; cook until fragrant but not brown, about 2 minutes.
3. Add the leeks and fennel to the pan, and cook until the vegetables are tender, about 10 minutes. Add the chicken stock and the water, and bring to a boil; reduce heat, and simmer 20 minutes more.
4. Remove from heat, and let cool slightly. Working in several batches, transfer the soup to the jar of a blender, being careful not to fill more than halfway and to cover the lid with a kitchen towel, as hot liquid expands when blended. Puree until smooth. Transfer to an airtight container, and place in refrigerator to chill completely, at least 4 hours or overnight.
5. To serve, stir in the Pernod, if using, and season with salt and pepper. Ladle into soup bowls, and garnish with chervil.
mexican fiesta soup with roasted tomatillo and cilantro pesto
SERVES 4
Cilantro’s pungent fragrance partners well with fruity tomatillos in a lively pesto. The mixture offsets the spiciness of the cumin and jalapeño in this delectable soup.
4 tomatillos, peeled and rinsed
2/3 cup fresh cilantro leaves, packed, rinsed well
2 garlic cloves, minced
2 tablespoons freshly squeezed lime juice
1 small white onion, diced
1 jalapeño pepper, diced, plus more sliced for garnish (optional)
½ teaspoon ground cumin
1 28-ounce can whole peeled tomatoes (about 8 tomatoes), drained and crushed
3 ears corn, quartered
4 cups homemade or low-sodium store-bought chicken stock, skimmed of fat
Freshly ground pepper
½ ripe avocado, pitted, cut into ¼-inch-thick slices
Nonstick cooking spray
1. Preheat the oven to 375°F. Place the tomatillos on a small rimmed baking sheet. Roast in the oven, turning once midway through, until they are softened and slightly charred, about 25 minutes. Remove from the oven, and let cool slightly. Transfer to the bowl of a food processor; add the cilantro, 1 garlic clove, and lime juice. Process until smooth and combined; set aside.
2. Lightly coat the bottom of a large nonstick saucepan with cooking spray. Add the onion, remaining garlic clove, and diced jalapeño; cook, stirring occasionally, over medium heat until the onion is softened, about 7 minutes. Add the cumin, tomatoes, corn, and chicken stock. Bring the liquid to a boil; reduce heat, and simmer until the vegetables are tender, 12 to 15 minutes.
3. Remove from heat; stir in 3 tablespoons reserved tomatillo mixture, and season with pepper. Add the sliced avocado. Ladle into serving bowls; garnish with jalapeño slices, if desired. Serve with the remaining tomatillo pesto.
FIT TO EAT RECIPE PER SERVING: 230 CALORIES, 6 G FAT, 3 MG CHOLESTEROL, 41 G CARBOHYDRATE, 717 MG SODIUM, 9 G PROTEIN, 7 G FIBER
pea bisque with shrimp and tarragon
SERVES 6
½ pound green split peas, picked over and rinsed
2 8-ounce bottles clam juice
6 cups water
1 medium onion, chopped
1 10-ounce box frozen baby peas, thawed
1 pound medium shrimp, peeled and halved lengthwise
3 garlic cloves, minced
1½ tablespoons lemon zest, finely grated
1 teaspoon hot paprika
¼ teaspoon coarse salt
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
1 tablespoon fresh tarragon, finely chopped
1. Place the split peas in a large bowl with enough water to cover by 2 inches; let stand for 6 hours or overnight.
2. Drain the split peas, and transfer them to a large stockpot. Add the clam juice, water, and onion; bring to a boil, reduce heat, and simmer, stirring occasionally, until the peas soften, 35 to 40 minutes.
3. Stir in the baby peas, and simmer for 5 minutes. Let the soup cool slightly. Place in the bowl of a food processor, working in batches, if necessary; puree until smooth. Press through a fine sieve into a large saucepan, and keep warm over low heat.
4. In a large bowl, stir together the shrimp, garlic, lemon zest, paprika, and salt. Melt the butter in a nonstick medium skillet over medium-high heat. Add the shrimp, and cook, stirring, until they begin to turn pink and opaque. Add the lemon juice, and stir for 1 minute more. Remove from heat, and stir in the tarragon.
5. Ladle the bisque into 6 shallow soup plates, and place a mound of shrimp in the center of each.
chili con carne
SERVES 12
You can control the heat of this chili by increasing or decreasing the number of chiles; be sure to have good ventilation over the stove when pan-roasting them. If you have two large cast-iron skillets, save time by using both at once. If you like, serve the chili with other traditional garnishes, such as shredded Cheddar and Monterey Jack cheese, sour cream, and chopped cilantro.
1 pound dried pinto beans, soaked according to package directions
¼ cup plus 3 tablespoons corn oil
3½ pounds plum tomatoes (about 18)
2½ pounds medium yellow onions (about 7), stem ends trimmed, quartered lengthwise with skins left on
10 garlic cloves (skins left on)
4 mulato chiles
3 ancho chiles
1 14½-ounce can low-sodium beef broth
1 cup water
5 pounds ground round or ground chuck
1 tablespoon coarse salt
2 ounces Mexican chocolate or semisweet chocolate, chopped
½ teaspoon freshly ground black pepper
Lumpy Guacamole (recipe follows)
1. Drain and rinse the soaked beans, and place them in a large saucepan with water to cover by 2 inches. Bring to a boil, reduce heat, cover, and simmer gently until the beans are tender, about 1½ hours. (You can prepare the beans 1 or 2 days ahead; let cool, cover, and refrigerate in their liquid.)
2. Heat 2 tablespoons of the oil in a 12-inch cast-iron skillet over medium heat; add the tomatoes, and cook, turning occasionally, until skins begin to char, about 5 minutes. Cover the pan, reduce heat to medium-low, and continue to cook, turning, until the tomatoes have softened, 7 to 8 minutes more. Transfer to a large bowl. When cool enough to handle, peel and core the tomatoes. Place the tomato flesh in a clean bowl, and reserve.
3. While the tomatoes cool, place two-thirds of the onion quarters in the same skillet with 2 tablespoons of the oil. Cover, and cook over medium heat, turning occasionally, until nicely charred and softened, 12 to 15 minutes. Transfer to a bowl to cool. Repeat with the garlic cloves, remaining onion, and another tablespoon oil. When cool enough to handle, peel the garlic and onion, cutting off and discarding roots and peels and adding the flesh to the bowl with the tomato. Transfer the vegetables and any juices to a blender in batches (fill no more than halfway), and puree until nearly smooth. Set aside in a large bowl.
4. Tear the chiles in half, and discard the stems and seeds. In the same skillet over medium heat, toast the chiles in the remaining 2 tablespoons oil, turning with tongs, until smoky, about 3 minutes. Transfer to the blender. Bring the broth and water to a boil, pour over the chiles, and let stand until the chiles are pliable, about 5 minutes. Puree the chiles and broth, and stir into the tomato mixture.
5. In a 7-quart Dutch oven over medium heat, cook one-third of the meat, breaking it up with a spoon and stirring occasionally, until nicely browned, about 8 minutes. While the meat is cooking, brown another third of the meat in the skillet. Then add that batch to the first in the Dutch oven. Stir the tomato mixture into the meat in the Dutch oven. Brown the remaining beef in the same skillet; add to the Dutch oven. Drain the cooked beans; add them to pot with the salt.
6. Bring the chili to a boil, reduce heat, cover, and simmer gently, stirring, until the meat is tender and the sauce is thick, about 1½ hours. Stir in the chocolate; season with pepper. Serve with the guacamole.
lumpy guacamole
MAKES 6 CUPS
This lively guacamole can also be served as a dip with tortilla chips. If you want to make it a day ahead, be sure to press plastic wrap directly on the surface of the guacamole to prevent browning.
6 ripe Hass avocados
¼ cup fresh lime juice
¼ cup fresh lemon juice
4 plum tomatoes, finely diced
1 medium onion, finely diced
1 jalapeño pepper, minced (with seeds, if desired)
3 garlic cloves, minced
1¼ teaspoons coarse salt
½ teaspoon freshly ground pepper, or to taste
Halve the avocados, and remove the pits. Score the flesh into cubes with a small, sharp knife, and scrape them into a bowl. Stir in the lime juice, lemon juice, tomatoes, onion, chile, and garlic. Season with salt and pepper.
winter vegetable chicken stew
SERVES 6
12 ounces boneless, skinless chicken thighs (about 4 pieces)
1 pound boneless, skinless chicken breast halves (about 3 pieces)
½ teaspoon coarse salt, plus more for cooking water
1/8 teaspoon freshly ground pepper
4 slender carrots, peeled
3 large celery ribs
2 medium parsnips (6 ounces), peeled
4 small onions, peeled and quartered lengthwise, with roots attached
3 cups water
1 14½-ounce can low-sodium chicken broth, skimmed of fat
1 tablespoon fresh rosemary leaves or 1 teaspoon dried
½ pound wide egg noodles
¼ cup finely chopped fresh flat-leaf parsley
1 tablespoon unsalted butter
4 garlic cloves, thinly sliced
1 bunch (1½ pounds) Swiss chard, coarsely chopped, with stems
2 ounces shaved Parmesan cheese
1. Cut the chicken into 1-inch pieces; season with salt and pepper. Heat a 6-quart Dutch oven over medium heat until hot. Add half of the chicken to the pot; cook, turning occasionally, until nicely browned, about 7 minutes. Transfer to a large bowl. Repeat.
2. Meanwhile, cut the carrots, celery, and parsnips into ¾-inch pieces. Place the vegetables, onions, browned chicken, water, broth, and rosemary in the Dutch oven; scrape the browned bits from the bottom. Cover; bring to a simmer over low heat. Cook, stirring occasionally, until the vegetables are barely tender, about 10 minutes.
3. Cook the noodles in a pot of boiling salted water until al dente; drain and return to pot. Stir in parsley, chicken, and any collected juices in the bowl. Cook on low until the chicken is heated through, 1 to 2 minutes. Remove from heat; keep warm.
4. Meanwhile, melt the butter in a large nonstick skillet over medium-high heat. Add the garlic; stir until golden, about 1 minute. Add the chard; cook, turning occasionally, until tender, about 5 minutes. Divide the chard among 6 bowls. Ladle the soup on top; serve with shaved Parmesan cheese.
FIT TO EAT RECIPE PER SERVING: 481 CALORIES, 11 G FAT, 142 MG CHOLESTEROL, 55 G CARBOHYDRATE, 724 MG SODIUM, 41 G PROTEIN, 6 G FIBER
chicken tortilla soup
SERVES 6
Steps 1 and 2 can be done up to 1 day ahead; refrigerate until ready to serve.
1¼ pounds boneless, skinless chicken breast halves (3 to 4 pieces)
2 cups cilantro stems and sprigs plus 2 tablespoons finely chopped cilantro
2 14½-ounce cans low-sodium chicken broth, skimmed of fat
3 cups water
1½ tablespoons corn oil
4 plum tomatoes
2 small onions, halved lengthwise (unpeeled)
4 garlic cloves (unpeeled)
½ teaspoon coarse salt
1¼ cups fresh or frozen corn kernels
¾ cup rinsed, drained canned chickpeas
5 fresh corn tortillas (5½-inch diameter), cut in ¼-inch-wide strips
½ small avocado
2 tablespoons fresh lime juice
1 tablespoon minced jalapeño pepper
3 tablespoons reduced-fat sour cream
1. In a large saucepan, combine the chicken, 2 cups cilantro, broth, and water. Bring to a boil, reduce heat, and simmer gently until the chicken is just cooked through, about 10 minutes. Transfer the chicken to a plate; let cool. Cut into ½-inch dice. Strain the broth through a fine strainer lined with several layers of cheesecloth; reserve. Wipe out the pot.
2. Heat ½ tablespoon of the oil in a cast-iron skillet over medium-high heat until hot. Add 3 of the tomatoes and the onions and garlic; cover and cook, turning the vegetables occasionally, until the skins are nicely charred, about 10 minutes. Remove from heat. When the vegetables are cool enough to handle, remove the skins, stems, and cores; discard. Place the tomatoes, onions, and garlic in a blender with ½ cup reserved broth; blend until smooth. Scrape the mixture into the saucepan; cook, stirring, over medium heat until thickened and darker, about 6 minutes. Stir in the remaining broth, ¼ teaspoon salt, corn, chickpeas, and chicken. Remove from heat.
3. Preheat the oven to 375°F. Place the tortilla strips on a rimmed baking sheet; toss with the remaining tablespoon oil and 1/8 teaspoon salt. Bake until golden and crisp, about 12 minutes, turning once or twice. Cool.
4. Finely dice the avocado; gently rinse with cold water. Place in a bowl. Finely dice the remaining tomato, and add to the avocado with the lime juice, jalapeño, chopped cilantro, and remaining 1/8 teaspoon salt. Rewarm the soup; ladle into bowls. Garnish with the avocado mixture, sour cream, and tortilla strips.
braised lamb stew
SERVES 8 TO 10
The stew can be made without dried limes or lime powder; just use the ½ cup lime juice called for as a substitute for the powder.
6 tablespoons extra-virgin olive oil
4 pounds boneless leg of lamb, cut into 1-inch cubes
4 medium onions, peeled and thinly sliced (about 1½ pounds)
4 cloves garlic, thinly sliced
1 tablespoon coarse salt
2 teaspoons freshly ground pepper
2 teaspoons ground turmeric
½ teaspoon ground saffron, dissolved in 1 tablespoon hot water
6 whole dried Persian limes, pierced
1 cup dried kidney beans
4 cups water
6 cups finely chopped fresh flat-leaf parsley
2 cups finely chopped garlic chives or scallions
2 cups finely chopped fresh cilantro
1 teaspoon ground fenugreek
4 tablespoons dried Persian lime powder or ½ cup fresh lime juice
1. Heat 4 tablespoons of the olive oil in a medium stockpot over medium heat. Add the lamb, onions, and garlic, and cook, stirring occasionally, until the meat is no longer pink and the onions are softened, about 20 minutes. Add the salt, pepper, turmeric, saffron water, whole dried Persian limes, and kidney beans; cook a few minutes more. Add the water. Bring to a boil, cover, and simmer over low heat, stirring occasionally.
2. Meanwhile, heat a large nonstick skillet over medium-low heat. Add the chopped parsley, chives, cilantro, and fenugreek. Cook, stirring frequently, until they are wilted, about 10 minutes. Add the remaining 2 tablespoons oil, and cook, stirring constantly, until the herbs are very fragrant, about 10 minutes more.
3. Add the sautéed herbs and lime powder to the lamb mixture. Cover; simmer until the meat and beans are tender, about 2½ hours. Uncover the stew, and cook until the beans are very tender and stew has thickened slightly. Adjust the seasoning, if necessary, and serve hot.
cream of belgian endive soup
SERVES 8 TO 10
2 medium leeks, white and light-green parts only
8 heads Belgian endive, plus more for garnish
2 medium russet potatoes
3 tablespoons unsalted butter
½ cup dry white wine
5 cups homemade or low-sodium canned chicken or vegetable stock
1 cup heavy cream
1½ teaspoons coarse salt
¼ teaspoon freshly ground white pepper
Generous pinch of freshly grated nutmeg
1. Cut the leeks in half lengthwise. Rinse well under cold running water to remove any grit. Thinly slice crosswise; set aside.
2. Cut the endives in half lengthwise, and cut out the cores. Thinly slice crosswise; set aside.
3. Peel the potatoes, and cut into ½-inch pieces. Set aside in a bowl of cold water.
4. Heat the butter in a saucepan over medium heat. Add the leeks; cook until they start to soften, about 3 minutes. Drain the potatoes well; add to the pot along with the sliced endive. Cook until the vegetables begin to soften, about 10 minutes; do not let brown.
5. Add the wine and stock, and bring to a gentle simmer. Cook until the vegetables are very tender, about 1 hour. Cool slightly.
6. Transfer the soup in batches to a blender (fill no more than halfway), or pass it through a food mill. Return the soup to a clean saucepan; stir in the cream. Bring to a simmer; remove from heat. Season with the salt, pepper, and nutmeg. Garnish with the endive.
cioppino
SERVES 6
¼ cup extra-virgin olive oil
1 medium onion, thinly sliced
4 garlic cloves, minced
1 dried bay leaf
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh flat-leaf parsley
½ teaspoon crushed red pepper flakes
2 cups dry white wine
2 cups fish stock
½ cup clam juice
1 28-ounce can crushed tomatoes, with juice
1 15-ounce can plum tomatoes, drained, chopped
6 cherrystone clams, scrubbed
6 mussels, scrubbed, debearded
6 sea scallops, muscles removed
8 ounces cod or other white fish, cut into 1-inch pieces
8 ounces cleaned squid, bodies cut into rings
6 large shrimp, peeled, tails intact, deveined
1. Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and bay leaf. Cook until the onion is translucent, about 5 minutes. Add the oregano, parsley, and red pepper flakes. Cook 1 minute. Add the wine, stock, clam juice, and tomatoes. Reduce heat; simmer gently 30 minutes. (You can make the soup to this point up to 2 days ahead, and chill. Reheat; add seafood.)
2. Add the clams; cook, covered, for 10 minutes. Add the mussels; cook, covered, checking often and using tongs to transfer open clams and mussels to a bowl. Discard any that do not open. Add the scallops, cod, squid, and shrimp to the pan; simmer gently until the seafood is cooked through, about 5 minutes. Gently stir in the cooked clams and mussels; ladle into bowls, and serve.
chilled asian chicken soup
MAKES 1 QUART
You can use the mushroom broth from this recipe in other soups and dishes as well; it is particularly good in risottos. For a heartier version, add cooked and drained soba or udon noodles, or serve brown rice on the side. This soup can be prepared through step 2 up to 3 days in advance; for best results, store the broth separately from all other items. Proceed with step 3 the day the soup will be served.
6 cups water
½ cup mixed dried mushrooms, such as porcini, shiitake, oyster, or wood ear
1 whole chicken breast (about 10 ounces)
1 carrot, roughly chopped
1 tablespoon roughly chopped jalapeño pepper
1½ tablespoons roughly chopped fresh ginger
3 garlic cloves, crushed
1 teaspoon whole black peppercorns
1 tablespoon sugar
½ cup firm tofu, cut into ¼-inch dice
Juice of 1 lime (about 3 tablespoons)
1½ tablespoons roughly chopped fresh mint
1½ tablespoons roughly chopped fresh basil
1½ tablespoons roughly chopped fresh cilantro
1 teaspoon soy sauce
1. Bring the water to a boil in a medium saucepan. Remove from heat, and add the mushrooms; let sit until softened, at least 30 minutes. Strain the mushrooms through a cheesecloth-lined sieve to remove any sandy grit; discard the mushrooms.
2. Return the mushroom broth to a clean medium saucepan, and add the chicken, carrot, jalapeño, ginger, garlic, and peppercorns. Bring just to a boil; reduce heat, and simmer over medium heat 20 minutes, or until the broth is reduced to about 4 cups. Strain through a fine sieve back into the saucepan, reserving the broth and discarding everything but the chicken.
3. Remove the chicken meat from the bones, and shred the meat. Return the chicken meat to the mushroom broth; add the sugar, tofu, lime juice, herbs, and soy sauce, and stir to combine. Transfer to a covered container; refrigerate until well chilled, at least 2 hours or overnight before serving.
FIT TO EAT RECIPE PER SERVING: 149 CALORIES, 6 G FAT, 32 MG CHOLESTEROL, 11 G CARBOHYDRATE, 188 MG SODIUM, 14 G PROTEIN, 1 G FIBER
cold curried buttermilk soup with corn and poblano chile
MAKES 1 QUART
This soup can be made up to 1 day ahead and stored, covered, in the refrigerator; stir it again before serving, as it may separate while it sits. Poblano chiles vary in heat from mild to hot; you may need more or less to taste. If you like, garnish each serving with more cooked corn.
1 teaspoon vegetable oil
½ yellow onion, finely chopped (about 1 cup)
½ poblano chile, seeded and finely chopped (about ½ cup)
1 large garlic clove, minced
1 teaspoon ground coriander
½ teaspoon ground cumin
1/8 teaspoon ground turmeric
2¼ cups corn kernels (about 4 ears)
3 cups nonfat buttermilk
¾ teaspoon coarse salt
1. Heat the oil in a medium saucepan over medium heat. Add the onion, poblano chile, and garlic; sauté until the onion is soft and translucent and the chile and garlic are tender and fragrant, about 5 minutes.
2. Add the coriander, cumin, and turmeric, and cook until they are toasted and fragrant, about 2 minutes. Add the corn, and sauté until the kernels are lightly browned, about 5 minutes. Remove from heat, and let cool slightly.
3. Transfer 1½ cups of the corn mixture to the bowl of a food processor fitted with the metal blade, and add the buttermilk and salt; puree until the mixture is smooth. Transfer to a large bowl or plastic storage container; stir in the remaining corn mixture. Cover with plastic wrap, and place in the refrigerator until the soup is well chilled, at least 2 to 3 hours before serving.
FIT TO EAT RECIPE PER SERVING: 177 CALORIES, 4 G FAT, 7 MG CHOLESTEROL, 27 G CARBOHYDRATE, 643 MG SODIUM, 9 G PROTEIN, 5 G FIBER
cucumber coconut soup
SERVES 6
2 cups homemade or low-sodium store-bought chicken stock
1 whole skinless, boneless chicken breast
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 large garlic clove, minced
1 jalapeño pepper, seeded and minced
2 pounds cucumbers, peeled, seeded, and cut into ½-inch pieces
1 13½-ounce can unsweetened coconut milk
½ cup lightly packed fresh cilantro leaves
¼ cup fresh lime juice
Coarse salt and freshly ground pepper
1. Bring the chicken stock to a boil in a small saucepan. Add the chicken; return to a simmer, and reduce heat. Cook, covered, until the chicken is cooked through, about 12 minutes. Transfer the chicken to a plate, reserving the stock, and let cool.
2. Heat the olive oil in a medium sauté pan over medium heat. Add the onion; cook until soft and translucent, about 4 minutes. Add the garlic, jalapeño, and cucumbers; cook 1 minute more. Add the reserved chicken stock, and bring to a simmer; cook until the cucumbers are tender, about 5 minutes. Remove from heat; let cool slightly.
3. Working in batches, transfer the cucumber mixture to a blender or food processor, and puree until smooth. Add the coconut milk and cilantro to the last batch, pureeing until cilantro is very finely chopped. Transfer to a large bowl, and cover with plastic wrap; refrigerate until completely cool. Stir in the lime juice, and season with salt and pepper.
4. To serve, shred the chicken into bite-size pieces. Ladle the soup into bowls; top each with chicken, and garnish with some cilantro leaves.
creamy caramelized onion soup
MAKES 8 CUPS; SERVES 6 TO 8
6 tablespoons unsalted butter
1¼ pounds leeks (3 to 4), white and pale-green parts only, rinsed well and coarsely chopped
5 garlic cloves, thinly sliced
7 large shallots (about 14 ounces), thinly sliced
2 large Vidalia onions (about 20 ounces each), cut into ¼-inch-thick slices
¾ cup dry white vermouth
4 cups homemade or low-sodium store-bought chicken stock
Coarse salt
1 cup heavy cream
1. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the leeks, garlic, shallots, and half of the onions. Cook, stirring occasionally, until the vegetables are very soft and translucent, about 10 minutes. Reduce heat to medium-low, and cook, stirring occasionally, until the vegetables are deep golden brown, about 25 minutes.
2. Add the vermouth, stock, and 1 teaspoon salt. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 15 minutes. Let cool. Puree the onion mixture in batches in a blender until smooth, about 3 minutes per batch. Set aside.
3. Meanwhile, melt the remaining 2 tablespoons butter in a medium skillet over medium-low heat. Add the remaining onion. Cook, stirring occasionally, until the onion is very soft and golden brown, about 45 minutes. Cover, and set aside.
4. Return the onion puree to the saucepan. Stir in the cream. Reheat over medium heat, stirring, until heated through but not boiling. Season with salt, if desired. Serve, topped with caramelized onions.
chilled yogurt-spinach soup with shrimp
MAKES 5 CUPS; SERVES 4
1½ cucumbers (about 1 pound), peeled, seeded, and cut into 1-inch pieces
2 7-ounce containers plain low-fat (2 percent) Greek yogurt
1¾ cups low-sodium store-bought chicken broth
2 scallions, white and pale-green parts cut crosswise into ½-inch pieces, dark-green parts julienned
Coarse salt and freshly ground pepper
1 tablespoon olive oil
2 garlic cloves, minced
5 ounces baby spinach
1 tablespoon plus 1 teaspoon finely chopped red onion
1 tablespoon plus 1 teaspoon fresh lemon juice
1 pound rock shrimp, rinsed well
1. Stir together the cucumbers, half the yogurt, ¾ cup of the broth, the pieces of scallions, and 1 teaspoon salt; season with pepper. Heat the oil in a large skillet over medium heat until hot but not smoking. Add the garlic; cook until just golden, about 1 minute. Add the spinach; cook, stirring, until wilted, about 3 minutes. Stir into the yogurt mixture.
2. Working in batches, puree the mixture in a food processor. Transfer to a large bowl, and stir in the remaining yogurt, the onion, and the lemon juice. Refrigerate, covered, until cold, about 1 hour.
3. Meanwhile, put the remaining 1 cup broth, ¾ cup water, and ½ teaspoon salt in a medium saucepan; season with pepper. Bring to a boil. Add the shrimp; cook until pink and cooked through, 2 to 3 minutes. Drain. Refrigerate the shrimp, covered, until cold, about 1 hour. Divide the soup and shrimp among 4 bowls. Garnish with julienned scallions.
zucchini-mint soup
SERVES 4
You can also serve this soup cold or at room temperature. Puree it in batches to prevent overflow (particularly because you do so while it’s hot), if needed. You can stir in a small amount of water to thin the soup after pureeing it, if you like.
2 tablespoons extra-virgin olive oil
1 medium white onion, finely chopped (about 1¼ cups)
1 small garlic clove, crushed with the flat side of a large knife
Coarse salt
3 medium zucchini (about 1½ pounds), thinly sliced crosswise
1¼ cups homemade or low-sodium store-bought chicken stock
2 tablespoons thinly sliced fresh mint leaves
1. Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, and ¾ teaspoon salt. Cook, stirring often, until the onion is translucent, about 2 minutes. Add the zucchini; cook, stirring occasionally, until the skins turn bright green, about 3 minutes. Add the stock and 1 cup water; bring to a boil. Reduce heat to medium-low. Simmer, partially covered, until the zucchini is tender, about 12 minutes. Let cool slightly.
2. Puree the zucchini mixture in a food processor. Return to the pan. Stir in 1 tablespoon of the mint. Season with salt, if desired. Sprinkle with the remaining tablespoon mint. Serve immediately. Keep warm on stove over medium-low heat, if necessary.
herbed tomato soup
MAKES ABOUT 8 CUPS
¼ cup plus 2 tablespoons olive oil
2 medium onions, coarsely chopped
12 large garlic cloves
2 celery stalks, coarsely chopped
¼ cup chopped fresh flat-leaf parsley
2 tablespoons coarsely chopped fresh lovage or celery leaves
1 tablespoon plus 1 teaspoon coarse salt
6 pounds tomatoes, chopped
1 to 1½ cups homemade or low-sodium store-bought chicken stock
½ cup thinly sliced fresh basil leaves
Crostini, for serving (recipe follows)
1. Heat the oil in a large pot over medium heat. Add the onions, garlic, celery, parsley, lovage, and salt. Cook, stirring, until the onions are translucent, about 5 minutes. Stir in the tomatoes and stock; bring to a boil. Reduce heat; simmer until the tomatoes are soft and mixture is slightly reduced, 15 to 20 minutes. Stir in the basil; cook until fragrant, about 5 minutes.
2. Pass the soup through the medium plate of a food mill set over a large bowl; discard the solids. Reheat; serve with crostini.
crostini
MAKES 10
10 1/3-inch-thick slices rustic Italian bread
10 tablespoons extra-virgin olive oil
1 tablespoon coarse salt
Preheat the oven to 400°F. Arrange the bread in a single layer on a rimmed baking sheet. Brush with the oil; sprinkle with the salt. Bake until the edges are golden, 5 to 8 minutes.
spring vegetable soup with pesto
SERVES 6
1 cup dried navy or white beans, rinsed
1 bay leaf
1 teaspoon fresh thyme, finely chopped
2 medium leeks, diced and rinsed well
2 medium carrots, diced
8 ounces Red Bliss or Yukon Gold potatoes, peeled and cubed
1 pound plum tomatoes, cubed
2 cups low-sodium vegetable broth
2 small garlic cloves
2 cups loosely packed fresh basil leaves
¼ cup finely grated Parmesan cheese
2 tablespoons extra-virgin olive oil
4 ounces green beans, cut into ½-inch pieces
1 small zucchini, cubed
1 cup fresh shelled or thawed frozen peas
1 teaspoon coarse salt
Freshly ground pepper
1. Cover the beans with 6 cups cold water in a large pot. Bring to a boil; remove from heat. Let stand, covered, 1 hour.
2. Drain the beans; return to the pot. Cover with 3 quarts cold water. Add the bay leaf and thyme; bring to a boil. Reduce heat to medium; simmer, partially covered, until the beans are barely tender, about 2 hours.
3. Add the leeks, carrots, potatoes, tomatoes, broth, and 2 cups water. Simmer, partially covered, until the beans are tender, about 30 minutes to 1 hour.
4. Make the pesto: Finely chop the garlic in a food processor. Add the basil; process. Add the cheese and oil; process until combined.
5. Add the green beans and zucchini to the pot. Cook, uncovered, 20 minutes. Add the peas; cook until soft, 5 to 10 minutes. Season with salt and pepper. Divide among bowls; top each with 1 heaping teaspoon pesto.
vietnamese beef noodle soup with ginger
SERVES 4
The stock must be refrigerated at least 6 hours; make it 1 day ahead.
8 whole star anise
1 whole cinnamon stick
6 whole cloves
1 piece (4 inches) peeled fresh ginger
2 medium onions, halved
4 pounds oxtail, rinsed thoroughly
6 scallions, white and pale-green parts only, cut into 2-inch pieces, plus 4 scallions, thinly sliced on the diagonal
1 teaspoon whole black peppercorns
1 teaspoon coarse salt
8 ounces eye of round or sirloin of beef
8 ounces thin rice noodles (rice sticks)
2 shallots, thinly sliced
¾ cup fresh bean sprouts
¾ cup fresh cilantro sprigs
¾ cup fresh basil leaves
1 lime, quartered
1. Make the stock: Heat the star anise, cinnamon, and cloves in a small, dry skillet over medium-high heat until fragrant, about 2 minutes. Transfer to a 6-quart stockpot.
2. Preheat the broiler. Broil the ginger and onions, flipping once, until blackened, about 5 minutes per side. Transfer to the pot. Add the oxtail, 2-inch scallion pieces, and peppercorns. Add 5 quarts water; bring to a boil. Skim foam. Add the salt. Reduce heat. Simmer, skimming occasionally, 2½ hours.
3. Pour the stock through a large sieve into a large bowl; discard the solids. Let cool 20 minutes. Pour through a cheesecloth-lined sieve into a large bowl. Refrigerate, covered, 6 hours or overnight.
FIT TO EAT RECIPE PER SERVING: 414 CALORIES, 6 G FAT, 24 MG CHOLESTEROL, 63 G CARBOHYDRATE, 312 MG SODIUM, 24 G PROTEIN, 4 G FIBER
4. Make the soup: Chill the beef in the freezer until firm, about 2 hours. Cover the noodles with cold water. Let stand until the noodles are softened, about 30 minutes; drain.
5. Cut the beef in half. Place each half flat side down, and cut the beef against the grain as thinly as possible. Allow the beef to warm to room temperature.
6. Skim the fat from the stock; discard. Transfer the stock to a pot; add the shallots, and bring to a boil. Reduce heat, and simmer until the shallots are soft, about 15 minutes.
7. In a medium pot of boiling water, cook the noodles until just tender, about 10 seconds; drain.
8. Divide the noodles, beef, and sprouts among 4 bowls. Add the simmering stock (it will cook the beef gently). Top with thinly sliced scallions and herbs; serve each bowl with a lime wedge.
matzo ball soup with duck meatballs
SERVES 10
1 fresh duck (about 7 pounds), cut into 8 pieces
Coarse salt and freshly ground pepper
6 carrots, cut into 2-inch pieces
6 celery stalks, cut into 2-inch pieces
6 medium onions, quartered (do not peel)
6 sprigs fresh flat-leaf parsley and ¼ cup chopped leaves, plus leaves for garnish
6 fresh thyme sprigs and ¼ cup chopped leaves
14 ounces shiitake mushrooms, stemmed
6 large eggs plus 1 large egg white
2 cups matzo meal
1. Preheat the oven to 400°F. Season the duck with salt and pepper. Transfer to a roasting pan. Add the carrots, celery, and onions; season with salt and pepper. Roast the duck and vegetables, turning occasionally, until the duck is browned, about 1½ hours.
2. Transfer the duck and vegetables to a 12-quart stockpot, reserving the fat. Pour the fat through a fine sieve into a bowl; cover and refrigerate. Add 8 quarts cold water and the herb sprigs to the pot. Bring to a boil; continue to boil for 10 minutes. Reduce heat to low; simmer 1½ hours.
3. Pour the stock through a sieve into another large pot; reserve the meat, and discard the vegetables. Season the stock with salt and pepper. Let cool. Skim off any fat, and add to the reserved fat in refrigerator.
4. Remove the meat from the bones; discard the skin and bones. Process the meat, mushrooms, 2 eggs, the egg white, 1 cup matzo meal, the chopped herbs, ¼ cup reserved fat, 1 tablespoon salt, and ½ teaspoon pepper in a food processor until a paste forms. Shape into 60 1¼-inch meatballs. Refrigerate, covered, until ready to use.
5. Melt ¼ cup reserved duck fat in a small saucepan over low heat. Lightly beat the remaining 4 eggs in a bowl. Whisk in the melted fat, ¼ cup water, and 1 teaspoon salt; season with pepper. Stir in the remaining cup matzo meal. Refrigerate, covered, until slightly firm, 30 minutes to 1 hour.
6. Bring the stock to a boil. Scoop out 26 1¼-inch balls of the matzo mixture, and add to the stock. Reduce heat; simmer 10 minutes. Add the meatballs; simmer 10 minutes. Garnish with parsley.
chicken soup with parsley dumplings
SERVES 6
4 boneless, skinless chicken breast halves (about 1¼ pounds total), each cut into 3 pieces
6 boneless, skinless chicken thighs (about 1¼ pounds total)
4 medium carrots (about ¾ pound), cut on the diagonal into ¼-inch rounds
1 medium onion, thinly sliced into half-moons
2 celery stalks, cut into ¼-inch pieces
1 garlic clove, thinly sliced
1 bay leaf
1½ cups homemade or low-sodium store-bought chicken stock
Coarse salt
1 teaspoon coarsely chopped fresh thyme
¼ cup plus 2 tablespoons yellow cornmeal
¾ cup all-purpose flour
1 teaspoon baking powder
2 tablespoons finely chopped shallot
1 tablespoon freshly grated lemon zest
¾ cup finely chopped fresh flat-leaf parsley
2 tablespoons finely grated Parmesan cheese
1½ tablespoons cold unsalted butter, cut into small pieces
½ cup low-fat (1 percent) milk
1. Bring 2 quarts water and the chicken, carrots, onion, celery, garlic, bay leaf, stock, and 1/8 teaspoon salt to a boil in a medium pot; skim froth. Reduce heat to medium-low; gently simmer 20 minutes. Add the thyme.
2. Meanwhile, whisk together the cornmeal, flour, baking powder, ½ teaspoon salt, shallot, zest, parsley, and cheese in a medium bowl. Add the butter, and blend it in with your fingertips until the mixture resembles coarse meal. Add the milk, and stir with a fork just until a dough forms.
3. Roll the dough into 1-inch balls; add all at once to the simmering broth. Cover; simmer, undisturbed, until the dumplings are cooked through, about 20 minutes. Divide the soup among 6 bowls.
beet soup with indian spices
SERVES 6
Buying beets with the greens attached—as required for this recipe—is a sure way to know they’re fresh. Beets are often cooked before they’re peeled or cut to keep nutrients intact. Here, the prep work is done first without sacrifice: The juices that result make up the nutritious broth and give the soup its deep flavor and color.
5 or 6 medium red beets with greens (about 2½ pounds with greens), stems and greens cut off and reserved
2 teaspoons canola oil
1 medium onion, halved lengthwise and cut into thin half-moons
1 tablespoon minced garlic
1½ teaspoons ground cumin
1 teaspoon ground coriander
Pinch of cayenne pepper, or to taste
1/8 teaspoon freshly ground pepper
3 plum tomatoes, seeded and cut into ¼-inch dice (about 1¼ cups)
¾ teaspoon coarse salt
1¾ cups homemade or low-sodium store-bought chicken stock
1/3 cup plain low-fat yogurt
1. Cut the beet greens into thin strips and the stems into ¼-inch pieces; set both aside. Peel the beets with a vegetable peeler; cut into ¼-inch-thick matchsticks. Set aside.
2. Heat the oil in a large saucepan over medium heat until hot but not smoking. Add the onion; cook, stirring occasionally, until softened and just browned, about 7 minutes. Add the garlic; cook until fragrant, about 1 minute. Add the cumin, coriander, cayenne, and pepper; cook, stirring, until fragrant, about 1 minute.
3. Add the tomatoes and salt; cook, scraping up any browned bits from the bottom of the pan, until the juices are released, about 2 minutes. Add the stock and 4½ cups water (for a thinner consistency, add up to 5 cups water); bring to a boil. Add the beets and stems. Reduce heat; simmer until the beets are tender, about 35 minutes.
4. Add the greens; cook until just tender, about 5 minutes. Divide the soup among 6 bowls; divide the yogurt among the servings.
southwestern corn chowder
SERVES 4 TO 6
4 ounces bacon (5 or 6 slices), cut into ½-inch pieces
1 medium onion, cut into ½-inch cubes
1 large carrot, cut into ½-inch cubes
2 celery stalks, cut into ½-inch cubes
1 fresh small poblano chile, seeded and cut into ¼-inch dice
Coarse salt
½ teaspoon ground cumin
Freshly ground pepper
Pinch of cayenne pepper
1 cup dry white wine
1 pound Yukon Gold potatoes, peeled and cut into ½-inch cubes
5 cups homemade or low-sodium store-bought chicken or vegetable stock
3 cups fresh corn kernels (about 6 ears)
1 cup heavy cream
¼ cup chopped fresh cilantro, plus more for garnish
Hot sauce, such as Tabasco (optional)
1. Heat a large, dry pot over medium heat. Add the bacon pieces, and cook, stirring occasionally, until crisp, about 5 minutes. Transfer with a spatula or slotted spoon to paper towels to drain.
2. Add the onion to the pot; cook until just softened, about 4 minutes. Add the carrot, celery, and poblano; cook until the vegetables are just tender, about 5 minutes. Stir in 1 teaspoon salt, the cumin, ¼ teaspoon pepper, and the cayenne. Raise heat to high; add the wine. Cook until most liquid has evaporated, 2 to 3 minutes. Add the potatoes and stock; bring to a boil. Reduce heat to medium-low; gently simmer until all the vegetables are tender, about 20 minutes.
3. Stir in the corn and cream; cook until the corn is tender (do not let cream boil), about 5 minutes more. Stir in the ¼ cup cilantro. Season with salt and pepper. Garnish with cilantro and reserved bacon pieces; add hot sauce, if desired.
mushroom soup with poached eggs and parmesan cheese
SERVES 4
½ ounce dried mushrooms, such as porcini (about ½ cup)
2 cups boiling water
1½ tablespoons extra-virgin olive oil
1 medium onion, halved and thinly sliced into half-moons
3 garlic cloves, minced
1 celery stalk, finely chopped (about ½ cup)
1 pound cremini or white mushrooms, caps and stems thinly sliced lengthwise (about 6 cups)
½ teaspoon coarse salt
½ cup dry white wine
2 cups homemade or low-sodium store-bought chicken or vegetable stock
1 tablespoon finely chopped fresh tarragon, plus 4 sprigs for garnish
4 large eggs
1 ounce Parmesan cheese, thinly shaved with a vegetable peeler
Freshly ground pepper
1. Soak the dried mushrooms in boiling water, covered, until soft, about 20 minutes. Lift out the mushrooms; squeeze over the liquid. Finely chop; set aside. Pour the liquid through a fine sieve into a bowl; reserve.
2. Heat the oil in a medium saucepan over medium heat until hot but not smoking. Add the onion, garlic, and celery; cook, stirring occasionally, until soft, about 8 minutes. Add the fresh mushrooms and salt; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are soft, about 12 minutes. Raise heat to high. Add the wine, reserved mushrooms and liquid, stock, and 1½ cups water; bring to a simmer. Reduce heat to medium-low; cook 30 minutes. Add the chopped tarragon.
3. Fill another medium saucepan three-quarters full with water; bring to a bare simmer over medium heat. Crack the eggs into the pan; cook until the whites are set but the yolks are slightly runny, 3 to 4 minutes.
4. Divide the soup among 4 bowls. Transfer 1 egg to each bowl; divide the cheese among the eggs. Season each serving with pepper, and garnish with a tarragon sprig.
roasted carrot soup
SERVES 2
You can make this soup through step 2 the day before your dinner; refrigerate, covered, until you’re ready to finish.
1 small onion
1 bunch carrots (about 1 pound), peeled and cut into 2-inch chunks
1 small Belgian endive, quartered lengthwise
2 tablespoons olive oil
¼ teaspoon coarse salt, plus more for seasoning
Pinch of freshly ground pepper, plus more for seasoning
1 bay leaf
2 cups homemade or low-sodium store-bought chicken stock, plus more for thinning
1/3 cup heavy cream or milk
¼ teaspoon grated peeled fresh ginger, or to taste
Crème fraîche, for garnish (optional)
1. Preheat the oven to 450°F. Cut the onion into 8 wedges (keep the root end intact to hold the layers together). Toss the onion, carrots, endive, oil, salt, and pepper in a medium bowl. Transfer to a rimmed baking sheet, and spread in a single layer. Roast the vegetables, turning occasionally, until the edges are deep golden brown, about 30 minutes.
2. Cut off the root end from the onion. Transfer all vegetables to a large saucepan, and add the bay leaf. Add enough stock to just cover (about 2 cups). Bring to a simmer, and cook until the carrots are very soft, about 30 minutes. Let cool slightly, and discard the bay leaf. Puree the vegetables and stock in a blender until smooth (work in batches, if necessary, to avoid filling blender more than halfway).
3. Transfer the puree to a clean pan; place over low heat. Stir in the cream; add stock to thin the soup to desired consistency. Season with salt and pepper; stir in the ginger. If desired, pipe crème fraîche onto each serving, or place a dollop on top.
broccoli soup with cheddar toasts
SERVES 8
This soup derives its body and rich flavor from pureed broccoli stems and florets.
1½ tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, coarsely chopped
2 bunches broccoli (about 3¼ pounds), stems and florets chopped separately into ½-inch pieces
7 cups homemade or low-sodium store-bought chicken stock
1 teaspoon coarse salt
1 cup skim milk
1/8 teaspoon cayenne pepper
2 ounces extra-sharp Cheddar cheese, grated or crumbled (about ½ cup)
8 thin slices crusty baguette
1. Heat the oil in a large pot over medium heat until hot but not smoking. Add the onion, garlic, and broccoli stems; cover, and cook, stirring occasionally, until the vegetables are soft, about 15 minutes. Add the stock and salt; cover, raise heat to medium-high, and bring to a boil. Add the broccoli florets; reduce heat, and simmer, uncovered, until the florets are just tender, about 10 minutes.
2. Remove the soup from heat, and let cool, about 10 minutes. Fill a blender no more than halfway to puree the soup in batches until smooth. Return the soup to the pot; stir in the milk and cayenne. Cook over medium heat until heated through (do not boil).
3. Heat the broiler. Divide the cheese among the bread slices; toast under the broiler until melted and golden brown, 45 to 60 seconds. Divide the soup among bowls. Top each bowl with a cheese toast, and serve.
cauliflower soup with toasted pumpkinseeds
SERVES 8 TO 10
White pepper is used because of its color, but black pepper will also work.
1 fresh or dried bay leaf
4 whole cloves
1¾ cups homemade or low-sodium store-bought chicken stock
1 head cauliflower, trimmed and cut into 1-inch florets
1 russet potato, peeled and quartered
1 bulb fennel, trimmed and chopped into 2-inch pieces
1 large white onion, coarsely chopped
½ cup milk
Pinch of freshly grated nutmeg
Coarse salt and freshly ground white pepper
Toasted Pumpkinseeds (recipe follows)
¼ cup pumpkinseed oil (optional)
1. Wrap the bay leaf and cloves in cheesecloth; tie with kitchen twine. Place in a large saucepan; add the stock, cauliflower, potato, fennel, onion, and 5½ cups water. Bring to a boil; reduce heat, and simmer until the vegetables are very tender, about 25 minutes. Discard the clove bundle.
2. Working in batches and filling the blender no more than halfway, puree the soup until smooth. Return the soup to the saucepan; stir in the milk. Place over medium heat until just heated through (do not boil). Add the nutmeg, and season with salt and pepper.
3. Sprinkle the soup with pumpkinseeds, and drizzle with pumpkinseed oil, if desired. Serve hot or at room temperature.
toasted pumpkinseeds
MAKES 1 CUP
1 cup raw pumpkinseeds or pepitas, hulled
1 tablespoon olive oil
Coarse salt
Preheat the oven to 375°F. Combine the seeds and oil on a parchment-lined rimmed baking sheet. Season with salt; toss to combine. Spread in a single layer. Toast until crisp, stirring occasionally, about 10 minutes.
four-onion ginger soup with goat cheese toasts
SERVES 6
You will need to make the stock at least 1 day before you make the soup.
12 thin slices bacon (about ½ pound)
1½ pounds each white, yellow, and red onions, thinly sliced lengthwise
1 piece (1 ounce) fresh ginger, peeled and finely julienned (1/3 cup)
1½ pounds shallots, thinly sliced
2 tablespoons very thinly sliced fresh sage leaves, plus leaves for garnish
2 quarts Dark Chicken Stock (recipe follows)
Coarse salt and freshly ground pepper
½ baguette, halved lengthwise
Olive oil, for brushing
3 ounces fresh goat cheese
1. In a large high-sided skillet, cook the bacon over medium heat, turning occasionally, until crisp, about 10 minutes. Transfer the bacon to a paper-towel–lined plate to drain. Pour off all but 1½ tablespoons fat; reserve for another use.
2. Add the onions and ginger to the skillet; cook over medium heat, stirring occasionally, 30 minutes. Add the shallots and sage. Continue cooking, stirring occasionally as onions reduce, until they are very soft and caramelized, about 1 hour. (Add a few tablespoons stock or water if the onions start to stick to the skillet.)
3. Preheat the oven to 350°F. Pour the stock into the skillet, and bring it to a boil. Reduce heat to a simmer, and cook 15 minutes more. Season with salt and pepper.
4. Meanwhile, cut each bread half diagonally into 6 ½-inch-thick pieces. Brush with oil; season with salt and pepper. Arrange on a baking sheet, and toast in the oven until golden, about 20 minutes.
5. Spread the toasts with goat cheese; top each with a bacon slice. Divide the soup among 6 bowls; garnish with sage leaves, and serve each with 2 toasts on the side.
dark chicken stock
MAKES 2 QUARTS
3 pounds chicken thighs
3 pounds chicken wings
2 large Spanish onions, quartered
1 bunch carrots, trimmed and cut into 2-inch pieces
7 stalks celery, cut into 2-inch pieces
1 garlic head, halved crosswise
2 fresh or dried bay leaves
1 tablespoon whole black peppercorns
½ bunch fresh flat-leaf parsley
1. Preheat the oven to 450°F. Arrange the chicken pieces in a single layer in a large roasting pan. Roast, turning once halfway through, until skins are golden brown and crisp, about 1½ hours. Add the onions, carrots, celery, and garlic; roast 30 minutes more. Transfer to a large stockpot; set aside.
2. Pour 1 cup water into the roasting pan; bring to a boil over high heat. Deglaze the pan, scraping up the browned bits from the bottom with a wooden spoon; pour the liquid into the pot. Add the bay leaves, peppercorns, parsley, and 3½ quarts water; bring to a boil over high heat, skimming foam from surface. Reduce heat; simmer 3 hours.
3. Remove the solids from the stock; discard. Strain the stock through a fine sieve into a large bowl. Let cool completely. Cover with plastic wrap; refrigerate until the fat has risen to surface. Skim off fat before using.
pureed spinach-potato soup
SERVES 4
2 tablespoons unsalted butter
1 onion, cut into ½-inch pieces
3 garlic cloves, minced
1½ pounds (about 5 small) Yukon Gold potatoes, peeled and cut into ½-inch pieces
¼ cup dry sherry or white wine
1 quart homemade or low-sodium store-bought chicken broth
2 bunches (about 1¼ pounds) spinach, tough stems removed, leaves rinsed well and dried
Coarse salt and freshly ground pepper
1. Melt the butter in a large saucepan over medium heat. Add the onion, garlic, and potatoes; stir to coat. Cook, stirring, 2 minutes.
2. Pour the sherry, broth, and 2 cups water into the pan; stir to combine. Bring to a boil. Reduce heat to medium-low; cover, and simmer until the potatoes are very tender, about 15 minutes.
3. Stir the spinach into the pan, and cook until wilted and bright green, about 3 minutes. Remove from heat. Puree the soup with an immersion blender until smooth. (Alternatively, use a regular blender, working in batches so as not to fill the jar more than halfway. Return the mixture to the saucepan.) Season with salt and pepper, and serve.
stracciatella
SERVES 4 TO 6
6 cups homemade or low-sodium store-bought chicken stock
4 large eggs, lightly beaten
2 tablespoons fresh flat-leaf parsley, roughly chopped, plus more for garnish
2 tablespoons freshly grated Parmesan cheese, plus more for garnish
Coarse salt and freshly ground pepper
1. In a large saucepan, bring the stock to a boil over medium-high heat. Reduce heat to low; keep at a gentle simmer.
2. In a medium bowl, whisk together the eggs and parsley. Using a fork, stir the stock in a quick circular motion, creating a whirlpool; pour in the egg mixture in a steady stream. Sprinkle in the cheese; season with salt and pepper. Ladle into bowls; garnish with parsley and cheese.
buttermilk vichyssoise with watercress
SERVES 6
This chilled soup is traditionally garnished with fresh chives. We added the peppery snap of watercress and the tang of buttermilk to give it bite.
3 tablespoons unsalted butter
4 leeks, white and light green parts only, halved lengthwise and then thinly sliced into half-moons, washed well and drained
3 large white potatoes, peeled and cut into 1-inch pieces
4½ cups homemade or low-sodium store-bought chicken stock
3 cups cleaned watercress leaves, loosely packed
Coarse salt and freshly ground white pepper
1 cup half-and-half
1 cup buttermilk
1. Melt the butter in a stockpot over medium-low heat. Add the leeks, and cook, covered, until tender, about 15 minutes.
2. Add the potatoes, stock, and 2 cups water. Bring to a boil; simmer until the potatoes are tender, about 20 minutes. Cool completely; stir in 2 cups of the watercress.
3. Working in batches, puree the soup in a blender until smooth. Transfer the pureed soup to a large bowl. Season with salt and white pepper. Stir in the half-and-half; chill at least 1 hour. Add the buttermilk just before serving. Adjust seasoning; if necessary, thin the soup with a bit more chicken stock or water to achieve the desired consistency. Garnish with the remaining cup watercress leaves.
french lentil soup
SERVES 8 TO 10
You can easily double this recipe and refrigerate leftovers in airtight containers for up to 3 days. The soup can also be frozen for up to 3 months. We used French lentils, but other types of lentils may also be used.
2 tablespoons olive oil
1 small onion, finely chopped
2 carrots, finely chopped
1 stalk celery, finely chopped
1 small red bell pepper, seeds and ribs removed, finely chopped
1 teaspoon dried oregano
½ cup French green lentils, rinsed and drained
3 tablespoons bulghur wheat
1½ quarts Wild Mushroom Stock (recipe follows)
Coarse salt and freshly ground black pepper
1. Place a large saucepan over medium heat, and add the oil. Add the onion, and cook until translucent, about 5 minutes, stirring occasionally. Stir in the carrots, celery, bell pepper, and oregano until combined. Stir in the lentils and bulghur wheat.
2. Add the stock to the pot; cover, and simmer over low heat just until the lentils are tender, about 45 minutes. Remove from heat; season with salt and pepper. Serve hot.
wild mushroom stock
MAKES 3 QUARTS
4 cups plus 3½ quarts water
4 ounces dried porcini mushrooms
2 tablespoons unsalted butter
2 tablespoons olive oil
1 large onion, coarsely chopped
2 large carrots, coarsely chopped
2 parsnips, coarsely chopped
2 stalks celery, coarsely chopped
1 bunch (about 1½ pounds) red or green Swiss chard, cut into 1-inch pieces
1 dried bay leaf
Several sprigs thyme
Several sprigs flat-leaf parsley
1. Bring 4 cups water to a boil. Place the dried mushrooms in a medium heatproof bowl; pour the boiling water over the mushrooms. Let stand until softened, about 20 minutes. Strain through a fine sieve into another bowl, reserving the liquid and mushrooms separately. Set aside.
2. In a medium stockpot, heat the butter and oil over medium heat. Add the onion, and cook until caramelized, about 20 minutes, stirring occasionally. Add the reserved mushrooms along with the carrots, parsnips, and celery; cook, stirring often, until the vegetables are softened and fragrant, about 20 minutes.
3. Stir the Swiss chard into the vegetable mixture in the pot. Add 3½ quarts cold water, reserved mushroom liquid (being careful to leave behind any sediment), bay leaf, thyme, and parsley. Cover the pot, and bring to a boil; reduce heat, and simmer, uncovered, about 1 hour.
4. Remove the pot from the heat, and strain the mixture through a fine sieve or cheesecloth-lined colander into a large heatproof bowl or saucepan, pressing down on the vegetables with the back of a wooden spoon to extract as much liquid as possible. Discard the solids. Store the stock in airtight containers in the refrigerator up to 3 days or in the freezer up to 6 months.
hearty beef stew
SERVES 10
This recipe uses the shredded meat and tomato pieces left over from making the beef stock (recipe follows). Serve over egg noodles or rice.
Basic Beef Stock (recipe follows)
1 pound pearl onions, peeled
5 medium carrots, cut into matchsticks
½ small bunch fresh dill, roughly chopped
Coarse salt and freshly ground pepper
1 10-ounce package frozen green peas, thawed
1. In a stockpot, combine the stock and reserved beef and tomato pieces. Cover; bring to a simmer over medium-high heat. Add the onions, carrots, and dill. Cook, uncovered, until the onions are soft, about 30 minutes. Season with salt and pepper.
2. When ready to serve, add the peas, and cook just until tender and heated through, about 3 minutes. Serve hot.
basic beef stock
MAKES 3½ QUARTS
Reserve the shredded beef and tomato pieces to make Hearty Beef Stew (recipe above). Refrigerate the stock in airtight containers for up to 30 days or freeze for up to 6 months.
6 pounds beef short ribs, trimmed of excess fat
Coarse salt and freshly ground pepper
3 quarts plus 1 cup water
1 28-ounce can peeled whole tomatoes, roughly chopped, juice reserved
2 dried bay leaves
10 whole black peppercorns
½ small bunch fresh dill, roughly chopped
1. Preheat the oven to 450°F. Arrange the ribs in a large roasting pan; sprinkle generously with salt and pepper. Roast 1½ hours, turning the ribs halfway through.
2. Combine 3 quarts water and the tomatoes and their juice in a stockpot. Bundle the bay leaves, peppercorns, and dill in a small piece of cheesecloth; tie with kitchen twine, and add to the pot.
3. Transfer the roasted ribs to the pot. Pour off and discard the fat from the roasting pan. Pour the remaining cup water into the pan, and place over medium-high heat. Bring to a boil, stirring with a wooden spoon to scrape up any browned bits from the bottom, until the liquid is reduced by half. Transfer the liquid and bits to the stockpot.
4. Cover the pot; bring the mixture to a simmer over high heat, but do not boil. Reduce heat to a gentle simmer, and place a smaller pot lid directly on surface of stock to keep ingredients submerged; cook until the meat is very tender and pulls away from the bone, about 1½ hours. Skim the surface with a spoon as needed.
5. Prepare an ice-water bath. Remove the herb bundle from the pot, squeezing out the liquid into the pot, and discard. Strain the stock through a sieve into a large heatproof bowl set in the ice-water bath. Stir frequently until the stock is room temperature.
6. Transfer the ribs and tomato pieces to another bowl. When cool enough to handle, pull the rib meat from the bones, and shred it with your fingers. Discard the bones. Store the meat and tomato pieces in an airtight container in the refrigerator, up to 3 days.
7. Transfer the cooled stock to airtight containers; refrigerate at least 6 hours or overnight. With a large metal spoon, skim off and discard fat layer that has collected on the top. If storing, leave fat layer intact (it helps seal in flavor).
shredded chicken and soba noodle soup
SERVES 10
Look for soba noodles in the Asian section of your supermarket.
2½ quarts Basic Chicken Stock (recipe follows)
2 whole skinless chicken breasts, halved
Coarse salt
½ pound soba noodles
1 pound firm or extra-firm tofu, cut into ¼-inch dice
Freshly ground pepper
2 small carrots, julienned
2 red radishes, trimmed and julienned
½ bunch watercress, tough stems removed, for garnish
1. In a medium stockpot, bring the chicken stock to a simmer over medium heat. Add the chicken breasts; return to a simmer. Reduce heat; simmer until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate, and set aside until cool enough to handle. Cover, and keep the stock at a low simmer.
2. Meanwhile, bring a medium saucepan of water to a boil over high heat. Add salt, and stir in the soba noodles. Cook until the soba is al dente, according to package instructions. Drain; set aside.
3. Remove the chicken meat from the bones, and shred it into bite-size pieces. Add the tofu to the simmering stock just until heated through. Season with salt and pepper.
4. To serve, ladle the stock and tofu into soup bowls. Add shredded chicken to each bowl, and mound soba noodles in the center. Sprinkle with the carrots and radishes; garnish with watercress.
basic chicken stock
MAKES ABOUT 5 QUARTS
Refrigerate the stock in airtight containers for up to 3 days or freeze for up to 6 months. We added canned broth to fortify the stock’s flavor, but you can replace it with water, if you prefer.
3 carrots, cut into thirds
2 stalks celery, cut into thirds
1 bulb fennel, cut into large chunks
3 tablespoons fennel seeds, toasted
1 teaspoon whole black peppercorns
1 whole chicken (4 to 6 pounds)
2 pounds chicken wings, necks, and backs
3 quarts homemade or low-sodium store-bought chicken broth
2 quarts cold water
1. In a large stockpot, combine all the ingredients. Cover, and bring to a boil over medium-high heat; reduce heat to a very gentle simmer. Cook, uncovered, 1 hour, checking occasionally to make sure the liquid is barely bubbling, and skim the surface with a large metal spoon as needed.
2. Transfer the whole chicken to a cutting board. Let cool slightly, and pull the meat from the sides. (Reserve the meat for another use; store in the refrigerator up to 3 days, covered well with plastic wrap.)
3. Return the chicken bones to the pot. Place a smaller pot lid on the surface of the stock to keep the solids submerged. Simmer until the bones fall apart when poked, 2½ to 4 hours. Skim the surface as needed.
4. Prepare a large ice-water bath. Strain the stock through a fine sieve into a large heatproof bowl, discarding the solids. Set the bowl in the ice-water bath, and let the stock cool to room temperature, stirring frequently.
5. Transfer the stock to airtight containers. Refrigerate at least 8 hours or overnight. With a large metal spoon, skim off and discard the fat layer that has collected on the top. If storing, leave the fat layer intact (it helps to seal in flavor).
coconut fish chowder
SERVES 6
1 tablespoon unsalted butter
1 small onion, cut into very thin wedges
2 garlic cloves, finely chopped
4 fresh or frozen kaffir lime leaves
2 cups homemade or frozen fish stock
6 ounces baby potatoes, cut into ½-inch chunks
2 stalks celery, thinly sliced on the bias
¼ pound green beans, stem ends trimmed, cut into 1½-inch lengths
1 1-inch piece fresh ginger, peeled and finely julienned (about 2 tablespoons)
3 cups unsweetened coconut milk
1 pound cod fillets, cut into large chunks
Coarse salt and freshly ground pepper
½ bunch fresh chives, cut into 1½-inch lengths, for garnish
6 tablespoons freshly grated or desiccated coconut, for garnish
1. Heat the butter in a large saucepan or small stockpot over medium heat. Add the onion, and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add the garlic and lime leaves; cook 1 minute. Add the fish stock, potatoes, celery, green beans, and ginger; bring to a simmer over medium heat. Cook 7 to 9 minutes.
2. Reduce heat to low. Add the coconut milk, and bring almost to a simmer. Add the fish; without stirring, simmer until the fish is opaque and the vegetables are tender, about 5 minutes. Season with salt and pepper. Ladle the soup into bowls; garnish with chives and coconut. Serve immediately.
spiced red lentil soup with crispy fried ginger
SERVES 6
After it has finished cooking, this soup will continue to thicken; thin it with hot chicken stock or water, if desired.
for the red lentil soup
1 tablespoon olive oil
1 Spanish onion, cut into ½-inch dice
4 garlic cloves, minced
3 tablespoons minced fresh ginger (3-inch piece)
1 teaspoon ground cumin
½ teaspoon curry powder
2 plum tomatoes, cut into ½-inch dice
2 cups red lentils, picked over and rinsed
4 cups homemade or low-sodium store-bought chicken stock
4 cups water
1 dried bay leaf
1 teaspoon coarse salt
Freshly ground pepper
½ cup plain low-fat yogurt, for serving
for the crispy fried ginger
2 teaspoons canola or peanut oil
1 piece (about 5 inches) fresh ginger, peeled and cut into very thin strips (about 2 inches long)
1. In a large, heavy-bottomed pot, heat the oil over medium-high heat. Add the onion, garlic, ginger, cumin, and curry powder; cook, scraping any browned bits from the bottom of pot with a wooden spoon, until the onion is soft and light golden, about 10 minutes. Reduce heat to medium, and add the tomatoes. Cook about 5 minutes.
2. Stir the lentils, chicken stock, water, and bay leaf into the pot; raise heat to medium-high, and bring to a simmer. Reduce heat to low; cook, stirring occasionally, until the lentils are tender, about 30 minutes. Add the salt; season with pepper. Remove from heat. Let stand about 10 minutes.
3. Meanwhile, make the fried ginger: In a medium sauté pan, heat the oil over medium heat. Add the ginger in a single layer; cook, stirring constantly, until the strips begin to turn crisp and deep golden, about 4 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain. Keep warm until ready to serve.
4. Remove the bay leaf from the pot, and discard. Using an immersion or regular blender (working in batches so as not to fill the jar more than halfway), puree the soup until completely smooth. Return the soup to low heat until warmed through. Divide the soup among 6 serving bowls; top each bowl with about 1 tablespoon yogurt. Garnish with fried ginger; serve.
udon noodles with shiitake mushrooms in ginger broth
SERVES 4
This recipe will serve four as a first course or light lunch. To serve the noodles as a meal, add a few cups of diced firm tofu or cooked chicken breast to the simmering broth in step 3.
8 ounces Japanese udon or soba noodles
2 teaspoons sesame oil
2 teaspoons vegetable oil
1½ tablespoons minced fresh ginger (1½-inch piece)
2 shallots, very thinly sliced
¼ pound (about 12) shiitake mushrooms, stemmed, caps wiped clean and quartered
2 cups homemade or low-sodium store-bought chicken stock
1 teaspoon rice-wine vinegar
2 teaspoons low-sodium soy sauce
3 cups (about 3 ounces) spinach, tough stems discarded, rinsed well, drained, and cut into 2-inch-wide strips
4 scallions, thinly sliced diagonally into 2-inch pieces
1. Bring a large pot of water to a boil. Add the noodles, and cook until al dente, according to package instructions, about 8 minutes. Drain in a colander, toss with the sesame oil, and return to the pot. Keep warm.
2. Meanwhile, in a medium sauté pan, heat the vegetable oil over medium heat. Add the ginger, shallots, and mushrooms; cook, stirring constantly, until the mixture begins to soften and turn golden brown, about 2 minutes.
3. Stir the chicken stock, vinegar, and soy sauce into the pan, and bring to a simmer. Cook until the mushrooms are very tender, about 5 minutes. Add the spinach and scallions, and stir to combine.
4. To serve, divide the noodles among 4 shallow bowls; ladle the soup over the noodles.
clam and corn chowder
SERVES 8 TO 10
6 ears corn, shucked
2 Spanish onions
1 large carrot, cut into large pieces
3 stalks celery, cut into large pieces
1 teaspoon whole black peppercorns
1 dried bay leaf
4 sprigs thyme
Coarse salt and freshly ground pepper
1 cup dry white wine
4 pounds littleneck clams, scrubbed
2 tablespoons unsalted butter
1¼ pounds small red potatoes, cut into chunks
¾ cup heavy cream
2 tablespoons chopped fresh chives
1 tablespoon chopped and seeded jalapeño pepper
1. Make the stock: Cut the corn kernels from the cobs; set aside. Slice 1 of the onions, unpeeled, into 8 wedges. In a stockpot, combine the cobs, onion wedges, carrot, celery, peppercorns, bay leaf, and thyme. Add 2 quarts water; bring to a boil. Reduce heat to a simmer, and cook 1 hour. Season with salt and pepper. Strain; discard the solids. The stock can be refrigerated up to 1 week.
2. In a large, wide saucepan, bring the wine to a simmer. Add the clams. Cover; steam until the clams open, 5 to 7 minutes. Discard any unopened clams. Drain in a sieve set over a bowl; reserve and chill the liquid. Shuck the clams; halve large ones. Refrigerate, submerged in a bit of reserved liquid.
3. Finely dice the remaining onion. In a large stockpot set over medium heat, melt the butter. Add the diced onion; cook, stirring, until translucent, about 6 minutes. Add the potatoes and reserved corn kernels; cook 3 to 4 minutes.
4. Add 3½ cups reserved stock and 1 cup reserved clam liquid to the pot, leaving behind any sediment. Bring to a boil; reduce to a simmer. Cook until the potatoes are tender, about 25 minutes. Stir in the cream, and remove from heat. Puree 2 cups; return to the pot, and stir. (Cooled chowder can be refrigerated, covered, overnight.)
5. Add the chives, jalapeño, and reserved clams to the pot. Adjust the seasoning; serve.
roasted vegetable soup
SERVES 8 TO 10
2 medium eggplants (about 2 pounds)
2 red onions, each cut into 8 wedges
2 tablespoons olive oil
Coarse salt and freshly ground black pepper
2½ pounds ripe plum tomatoes
6 large garlic cloves
3 large red bell peppers (about 2 pounds)
1 quart homemade or low-sodium store-bought chicken stock
2 cups lightly packed fresh basil leaves (about 1 large bunch), plus more for garnish
1 sprig marjoram
1 large piece (3 by 4 inches) Parmesan rind (from a 3-ounce piece), plus grated Parmesan for garnish
1 15-ounce can chickpeas, drained and rinsed
1. Preheat the oven to 425°F. Prick the eggplants, and place them in a baking pan with the onions; toss with the oil. Season with salt and pepper. Roast in the upper third of the oven, turning once, until the eggplants are soft and the onions browned, about 1¼ hours. Let cool.
2. Meanwhile, season the tomatoes with salt and pepper; place in a baking pan with the garlic. Roast on the lower rack of the oven until the tomatoes are soft and juicy, about 30 minutes. Let cool.
3. Roast the peppers over a gas burner or on a baking sheet under the broiler until blackened, turning as each side chars. Transfer to a bowl; cover with plastic wrap. Let steam 20 minutes. Using paper towels, rub off the skins; remove the stems and seeds.
4. Remove the stems and skins from the eggplants. Coarsely chop the flesh; place in a stockpot. Add the roasted vegetables and any accumulated juices from the baking sheets. Add the stock, 1½ cups basil, marjoram, cheese rind, and chickpeas; bring to a boil over medium-high heat. Reduce heat; simmer, partially covered, until the vegetables are very tender, about 1½ hours.
5. Discard the rind; pass the soup through a food mill, discarding the solids. Thin with water if needed. Finely chop the remaining ½ cup basil; stir into the soup. Season with salt and pepper. Garnish with cheese and basil.
mushroom and wild rice soup
SERVES 8 TO 10
1 ounce dried porcini mushrooms
½ teaspoon coarse salt, plus more for seasoning
½ cup wild rice
1 tablespoon olive oil
1¼ pounds assorted mushrooms, such as button, cremini, shiitake (stems removed), and chanterelle, sliced into bite-size pieces
Freshly ground pepper
1 tablespoon unsalted butter
3 leeks (white and pale-green parts only), quartered lengthwise and thinly sliced
½ cup sherry or Madeira
3 tablespoons soy sauce
6 cups homemade or low-sodium store-bought chicken stock
2 tablespoons heavy cream
1 tablespoon finely chopped fresh flat-leaf parsley
1. In a spice mill or coffee grinder, pulse the porcini to a fine powder. Set aside.
2. In a small saucepan, bring 1 cup water to a boil. Add the salt and wild rice. Cover; reduce heat to medium-low. Cook until tender, 45 to 50 minutes. Drain; set aside.
3. In a large saucepan, heat half the oil over medium-high heat. Add half the mushrooms; season with salt and pepper. Cook until browned and tender, about 7 minutes; transfer to a bowl. Repeat with the remaining oil and mushrooms.
4. Reduce heat to medium-low. Melt the butter; add the leeks. Cook, stirring, until softened, about 5 minutes. Stir in the mushroom powder; cook 1 minute. Add the sherry and soy sauce; cook 1 minute more.
5. Add the stock to the pot; bring to a boil over medium-high heat. Add the mushrooms; return to a boil. Reduce heat to medium; cook 20 minutes. Stir in the wild rice, cream, and parsley; adjust seasoning, and serve.
porcini and white bean stew
SERVES 4
1¾ cups homemade or low-sodium store-bought chicken stock
¾ ounce dried porcini mushrooms
1 tablespoon olive oil
1 small onion, thinly sliced
2 garlic cloves, thinly sliced
½ teaspoon coarse salt
¼ teaspoon freshly ground pepper
4 ounces fresh white mushrooms, quartered
3 small tomatoes (about 1 pound), coarsely chopped
1 small sprig fresh rosemary, plus more for garnish
1 19-ounce can white beans, drained and rinsed
1. Bring the stock and ½ cup water to a boil in a small pan. Add the porcini. Let stand until soft, about 20 minutes. Remove the porcini with a slotted spoon; coarsely chop. Set aside. Strain the soaking liquid through cheesecloth; set aside.
2. Heat the oil in a medium pan over medium-high heat. Add the onion, garlic, salt, and pepper. Cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the white mushrooms; cook, stirring occasionally, until tender, about 5 minutes. Stir in the porcini, tomatoes, rosemary, soaking liquid, and beans. Bring to a boil. Reduce heat to medium; simmer until cooked through, about 15 minutes. Remove the cooked rosemary; discard. Garnish with fresh rosemary sprigs.
FIT TO EAT RECIPE PER SERVING: 251 CALORIES, 5 G FAT, 0 MG CHOLESTEROL, 40 G CARBOHYDRATE, 352 MG SODIUM, 13 G PROTEIN, 8 G FIBER
white bean chili with herbed yogurt cheese
SERVES 6
3 cups dried navy or other white beans
2 small poblano chiles
1 tablespoon unsalted butter
4 cloves garlic, minced
1 onion, cut into ¼-inch dice
1 large carrot, cut into ¼-inch dice
2 stalks celery, cut into ¼-inch dice
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional)
30 ounces homemade or low-sodium store-bought chicken stock, skimmed of fat
8 cups water
1½ teaspoons coarse salt
¼ teaspoon freshly ground black pepper
4 radishes, grated
Cilantro sprigs, for garnish
Herbed Yogurt Cheese (recipe follows)
1. Pick over the dried beans, discarding any stones or broken beans; rinse. Place in a large saucepan, cover with cold water by 2 inches, and bring to a strong boil over high heat. Cover, and remove from heat; let stand 1 hour. Drain the beans; set aside.
2. Meanwhile, place the peppers directly on a gas burner over high heat or on a grill. As they turn black, turn with tongs. (Alternatively, place the peppers on a baking pan; broil in the oven, turning as the peppers become charred.) Transfer the charred peppers to a medium bowl; cover with plastic wrap. Let the peppers rest 15 minutes. Transfer to a work surface (do not rinse). Peel off the blackened skin; discard. Halve the peppers; remove the seeds and ribs and discard. Cut the peppers into ¼-inch pieces; set aside.
3. Heat the butter in a large saucepan over medium heat. Add the garlic, onion, carrot, and celery. Cover; cook, stirring occasionally, until softened and slightly browned, about 15 minutes. Add the cumin, coriander, paprika, and cayenne, if using; stir to combine. Stir in the stock, water, beans, and half the roasted poblano chiles. Cover; cook until the beans are soft, about 1½ hours. Uncover; simmer gently until the beans begin to fall apart, about 30 minutes more. Season with salt and pepper. Serve the chili garnished with the remaining poblano chiles, radish, cilantro, and yogurt cheese, if desired.
FIT TO EAT RECIPE PER CHILI SERVING: 369 CALORIES, 169 MG CALCIUM, 4 G FAT, 6 MG CHOLESTEROL, 572 MG SODIUM, 22 G PROTEIN, 11 G FIBER
herbed yogurt cheese
MAKES ABOUT 1 CUP
1 8-ounce container plain fat-free yogurt
2 teaspoons fresh lime juice
¼ cup chopped fresh cilantro
¼ cup chopped fresh flat-leaf parsley
¼ teaspoon coarse salt
Pinch of freshly ground pepper
Line a colander or strainer with several thicknesses of cheesecloth; set over a bowl. Add the yogurt; drain for 1 hour. Transfer the yogurt to bowl of food processor; add the lime juice, cilantro, parsley, salt, and pepper. Purée until well combined. Chill until ready to use, up to 1 week.
FIT TO EAT RECIPE PER SERVING: 8 CALORIES, 29 MG CALCIUM, 0 G FAT, 0 MG CHOLESTEROL, 29 MG SODIUM, 1 G PROTEIN, 0 G FIBER
cock-a-leekie
SERVES 6
This traditional Scottish soup is made with chicken stock, leeks, and potatoes. If you make this soup ahead, you may need to add a bit of water or stock when reheating it.
1¼ pounds skinless chicken thighs (on the bone; 4 pieces)
1¼ pounds skinless chicken breast halves (on the bone; 3 pieces)
4 14½-ounce cans low-sodium chicken broth, skimmed of fat
2 cups white wine or water
2 large celery ribs, halved crosswise
1 large carrot, peeled
2 large garlic cloves, peeled
6 leeks, white and light-green parts only, halved lengthwise, thinly sliced crosswise
12 pitted prunes, quartered (2/3 cup packed)
½ cup barley
½ cup finely chopped fresh flat-leaf parsley
1. Heat a 6-quart Dutch oven on medium-high until hot. Add the thighs; cook until browned, turning once, about 8 minutes. Transfer to a bowl. Repeat with the breasts.
2. Add the broth, wine, celery, carrot, and garlic to the Dutch oven. Bring to a boil; scrape any browned bits from the pot. Return the chicken to the pot, reduce heat, and simmer, skimming as necessary, for 1 hour. Transfer the chicken to a plate; let cool. Transfer the vegetables to another plate; reserve.
3. Add the leeks, prunes, and barley to the broth. Bring to a boil, reduce heat, and simmer until thick, about 40 minutes more. Once the chicken has cooled, shred the meat. Finely dice the carrot and celery. Stir the chicken, carrot, celery, and parsley into the soup, heat through, and serve.
FIT TO EAT RECIPE PER SERVING: 416 CALORIES, 5 G FAT, 132 MG CHOLESTEROL, 32 G CARBOHYDRATE, 754 MG SODIUM, 43 G PROTEIN, 5 G FIBER
lamb stew with jerusalem artichokes
SERVES 6
3 tablespoons extra-virgin olive oil
1½ pounds boneless lamb shoulder, cut into 1½-inch cubes
Coarse salt and freshly ground black pepper
1½ pounds Jerusalem artichokes (about 15 small), peeled, cut into ¾-inch cubes, and reserved in cold water (drain and pat dry before using)
2 cups coarsely chopped onion (about 1 large)
2 garlic cloves, minced (about 1 tablespoon)
1 tablespoon freshly grated ginger (1-inch piece)
1 whole cinnamon stick
2 whole cloves
2 green cardamom pods, lightly crushed
½ teaspoon crushed red pepper flakes
1 35-ounce can whole peeled plum tomatoes with juice
1 cup homemade or low-sodium store-bought chicken stock
1/8 teaspoon crumbled saffron threads
1 10-ounce jar small caperberries, drained
¼ cup finely chopped fresh cilantro
1. Heat 2 tablespoons of the oil in a large, heavy pot over medium-high heat. Season the lamb with salt and black pepper; brown the meat (in batches, if necessary) on all sides, about 8 minutes. Transfer to a bowl.
2. Cook the artichokes in the remaining tablespoon oil in the same pot over medium-high heat, stirring occasionally, until well browned on all sides, about 7 minutes. Using a slotted spoon, transfer the artichokes to a separate bowl.
3. Add the onion, garlic, and ginger to the remaining oil in the pot; sauté over medium-high heat, stirring occasionally, until the onion is translucent, about 4 minutes. Add the cinnamon, cloves, cardamom, and red pepper flakes; cook, stirring constantly, 2 minutes.
4. Stir in the tomatoes and juice, stock, saffron, and 1 teaspoon salt. Using the side of a wooden spoon, break up the tomatoes. Add the reserved lamb; bring the mixture to a boil. Reduce heat to low; cover, and simmer until the meat is tender, about 1 hour.
5. Return the reserved artichokes to the pot. Continue to simmer until the artichokes are tender, about 25 minutes; add the caperberries during the final 5 minutes of cooking. Season with salt and black pepper; stir in the cilantro. Discard the cinnamon, cloves, and cardamom before serving.
cilantro gazpacho
MAKES 2 QUARTS; SERVES 12
Martha served this gazpacho over tomato aspic in a glass as a portable first course, but the gazpacho can also be served on its own.
5 pounds ripe tomatoes, seeds removed
2½ pounds cucumber, peeled, seeds removed
2 red bell peppers, seeds removed
1 jalapeño pepper, seeds removed
4 scallions, white and light-green parts only
1 large garlic clove, peeled
½ cup extra-virgin olive oil
¾ cup fresh cilantro, roughly chopped
Juice of 2 limes (5 tablespoons)
Coarse salt and freshly ground pepper
Hot pepper sauce
Tomato Aspic (recipe follows)
Big Croutons (recipe follows)
1. Roughly chop the tomatoes, cucumber, red and jalapeño peppers, scallions, and garlic. Place in a large bowl; toss with ¼ cup olive oil, ½ cup cilantro, and the lime juice. In a food processor or blender, puree half the vegetables until smooth. With the motor running, slowly add the remaining olive oil to the puree in a steady stream until the mixture emulsifies. Pass the puree through a fine-mesh strainer into a medium bowl, and set aside. Discard the pulp in the strainer.
2. In a food processor or blender, pulse the remaining vegetables in batches, letting them remain chunky. Alternatively, chop the vegetables by hand. Combine the mixture with the reserved puree; mix well. Stir in the remaining cilantro. Season with salt, pepper, and hot pepper sauce to taste.
3. Pour ¼ cup aspic into 12 6-ounce glasses; chill until set, at least 1 hour. Ladle ½ cup gazpacho into each glass, and serve garnished with a big crouton.
tomato aspic
MAKES 3 CUPS
4 pounds ripe tomatoes, seeds removed
1 jalapeño pepper, seeds removed
1½ teaspoons coarse salt
½ cup water
6 packets powdered gelatin (¼ cup plus 2 teaspoons)
1. In a food processor or blender, puree the tomatoes and jalapeño until smooth. Line a large bowl with a double layer of cheesecloth. Transfer the puree to the prepared bowl. With kitchen twine, tie the cheesecloth to enclose the tomato puree; tie the bundle to a large wooden spoon. Rest the spoon across the top of a stockpot or deep jar, letting the juices drip into the pot for about 3 hours. Pour the tomato water through a fine chinois or sieve into a bowl. Add salt; stir to combine.
2. Place ½ cup cold water in a small heatproof bowl. Sprinkle the gelatin evenly over the water; set aside 5 minutes to soften. Bring a small saucepan of water to a simmer; place the bowl of gelatin over it. Stir until the gelatin is dissolved; remove the bowl from heat. Stir in some of the tomato water to reduce the temperature, then stir all of the gelatin mixture into the remaining tomato water.
big croutons
MAKES 12
These can be made a day ahead and stored in an airtight container after cooling.
¼ cup extra-virgin olive oil
4 tablespoons unsalted butter
¼ cup chopped fresh flat-leaf parsley
1 baguette, cut into ¼-inch-thick slices
Combine the olive oil and butter in a small saucepan; heat over medium heat until the butter is melted. Stir in the parsley. Spread over the bread; grill until crisp, 1 to 2 minutes on each side. Alternatively, toast the croutons in a 350°F oven until golden brown, 10 to 15 minutes.
chestnut mushroom soup
SERVES 4 TO 6
For a velvety smooth texture, pass the soup through a fine strainer after the mixture has been processed and before adding the cream.
1 pound fresh chestnuts
6 ounces cremini mushrooms
2 ounces shiitake mushrooms, stems removed
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1 small onion, chopped
1 clove garlic, halved
8 sprigs fresh thyme, plus leaves for garnish
6 cups homemade or low-sodium store-bought chicken stock
2 cups water
½ cup heavy cream
1. Preheat the oven to 350°F. Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference. Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes. Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time. Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot. Remove and discard the shells and inner skin; set aside.
2. Roughly chop all but 2 cremini and 2 shiitake mushrooms. Heat 1 tablespoon of the butter with the olive oil in a small stockpot over medium-high heat. Add the chopped mushrooms, and season with salt and pepper. Cook the mushrooms, stirring occasionally, until they start to brown, about 5 minutes. Add the onion, garlic, and thyme sprigs. Reduce heat to medium-low, and cook until the onions are translucent, about 8 minutes. Add all but 4 chestnuts, and cook until golden, about 5 minutes. Add the chicken stock and water, raise heat to high, and bring to a boil. Reduce heat, and simmer until the chestnuts are falling-apart tender, about 1 hour. Remove and discard the thyme sprigs, and let stand about 10 minutes.
3. Let the soup cool slightly. Pass the soup through a sieve, and transfer the solids, reserving the liquid, to a food processor or blender. Puree, in batches, until very smooth. Add the reserved liquid, and process for 1 minute. Adjust the seasoning with salt and pepper, if necessary. Transfer to the stockpot, stir in the cream, and place over low heat until hot.
4. Cut the 4 reserved chestnuts and the 4 reserved mushrooms into ¼-inch-thick slices. Melt the remaining tablespoon butter in a small skillet over medium-high heat. Add the chestnuts and mushrooms, and cook until crisp and golden brown, 3 to 4 minutes. Divide the soup among soup bowls, and garnish with sautéed chestnuts, mushrooms, and thyme leaves.
poached salmon, leek, and fennel soup
SERVES 6
3 leeks, white and light-green parts only
1 tablespoon extra-virgin olive oil
3 carrots, peeled and cut into ¼-inch-thick slices
1 small fennel bulb, trimmed and cut into wedges, fronds reserved for garnish
2 celery stalks, cut crosswise into ¼-inch slices
4 sprigs fresh flat-leaf parsley
4 sprigs fresh thyme
1 14½-ounce can fat-free vegetable stock
2 teaspoons coarse salt
½ teaspoon freshly ground pepper
1 1-pound salmon fillet, skin removed, cut into 1-inch cubes
1 bunch (about 3 ounces) spinach, washed and cut into 1½-inch-wide strips
1. Slice the leeks crosswise into ¼-inch coins. Place in a bowl of cold water; move the leeks with your fingers so the sand falls to the bottom. Lift the leeks from the water with your fingers or a slotted spoon, and drain; set aside.
2. Heat the oil in a saucepan over medium heat. Add the leeks, carrots, fennel, and celery. Cook until softened, about 5 minutes. Add the parsley, thyme, stock, salt, pepper, and 5 cups water. Bring to a boil; reduce to a simmer. Cook 30 minutes. Turn off heat; add the salmon and spinach. Poach until just cooked through, about 3 minutes. Garnish with fennel fronds; serve.
FIT TO EAT RECIPE PER SERVING: 177 CALORIES, 8 G FAT, 42 MG CHOLESTEROL, 10 G CARBOHYDRATE, 202 MG SODIUM, 17 G PROTEIN, 3 G FIBER
summer vegetable pot au feu
SERVES 4
2 teaspoons extra-virgin olive oil
2 ounces pearl onions, peeled
3 garlic cloves, peeled
¼ cup dry white wine
4 ounces round baby orange and yellow carrots, thinly sliced
1 small bay leaf
2 sprigs fresh thyme
2 sprigs fresh flat-leaf parsley
¾ cup homemade or low-sodium store-bought chicken stock
4 ounces baby new potatoes
9 ounces assorted baby summer squashes, cut in half
1 ounce young sugar snap peas, stem ends trimmed
1 ounce fresh or frozen lima beans, shelled
1. Heat the oil in a large skillet over medium-high heat. Add the onions and garlic; cook until golden. Add the white wine; cook until most of it has evaporated, about 3 minutes. Add the carrots, bay leaf, thyme, parsley, stock, and ¾ cup water; simmer 5 minutes. Add the potatoes; simmer 7 minutes. Add the squash; cook until just tender, about 5 minutes. Add the peas and lima beans, and cook 2 minutes.
2. Remove the skillet from heat; remove and discard the herb sprigs. Divide the vegetables and broth among 4 shallow bowls, and serve.
chicken stew with carrots, chickpeas, and raisins
SERVES 6
1 tablespoon all-purpose flour
2 pounds skinless, bone-in chicken thighs
½ teaspoon coarse salt
1 can (14 ounces) low-sodium chicken broth
1 cup drained canned chickpeas, rinsed
3 carrots, peeled and coarsely chopped
½ cup raisins
1 small onion, chopped
2 garlic cloves, minced
2 tablespoons finely chopped peeled fresh ginger
4 to 5 sprigs fresh thyme
1 tablespoon Dijon mustard
1 teaspoon finely grated lemon zest
1 box (5.8 ounces) couscous
1. Preheat the oven to 350°F. Place the flour in an ovenproof bag; shake to coat inside. Place bag in a small roasting pan.
2. Season chicken with the salt, and place in bag. Add broth, chickpeas, carrots, raisins, onion, garlic, ginger, thyme, mustard, and zest to bag; tie bag closed, and shake to combine. Set in pan, and make four ½-inch slits in bag near opening. Bake chicken mixture in bag in the roasting pan until chicken is very tender, 1 hour 30 minutes.
3. While the chicken cooks, prepare the couscous according to package instructions, omitting any fat. Serve chicken and sauce over couscous.
FIT TO EAT RECIPE PER SERVING: 381 CALORIES, 10 G FAT, 76 MG CHOLESTEROL, 46 G CARBOHYDRATE, 473 MG SODIUM, 28 G PROTEIN, 5 G FIBER
spring vegetable stew with sweet-potato dumplings
SERVES 6
for the dumplings
1 medium sweet potato (about 12 ounces), peeled and cut into large chunks
Coarse salt
1¼ cups all-purpose flour
½ teaspoon baking powder
Freshly ground pepper
2 large eggs, lightly beaten
2 tablespoons finely chopped fresh flat-leaf parsley
for the stew
2 lemons, halved
4 medium artichokes (10 ounces each)
3 tablespoons unsalted butter
10 ounces red pearl onions, blanched and peeled
1 rind Parmesan cheese (about 5 inches long; or substitute 5-inch piece cheese)
2½ cups homemade or low-sodium store-bought vegetable stock (not roasted)
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
12 orange or yellow baby carrots, peeled, or 3 medium carrots, peeled, halved lengthwise, and cut into 3-inch pieces
2 tablespoons finely chopped fresh tarragon
6 ounces asparagus, trimmed and cut into 3-inch pieces (about 1¼ cups)
1. Make the dumplings: Place the sweet potato in a saucepan; cover with water by 1 inch. Bring to a boil; add a large pinch of salt. Reduce the heat; simmer until tender, about 15 minutes. Meanwhile, whisk the flour, baking powder, 1½ teaspoons salt, and a pinch of pepper in a bowl; set aside.
2. Drain the sweet potato. Pass it through a ricer onto a baking sheet. Spread out; let cool 15 minutes. Transfer to a bowl. Stir in the eggs and parsley. Add the flour mixture; stir just until a sticky dough forms.
3. Meanwhile, make the stew: Fill a medium bowl with cold water. Squeeze the juice of 1½ lemons into the water; add the rinds. Remove and discard the tough outer leaves from 1 artichoke. Cut off the top third; peel the stem. Halve the artichoke lengthwise; remove the fuzzy choke, and discard. Cut into 1-inch-thick wedges, and place in the lemon water. Repeat with the remaining artichokes.
4. Melt the butter in a medium stockpot over medium heat. Add the onions; cook, stirring occasionally, 3 minutes. Add the Parmesan rind. Drain the artichokes; add to pot. Stir in the stock and 4½ cups water; add salt and pepper. Bring to a boil. Add the carrots. Reduce the heat; simmer, partially covered, 10 minutes. Squeeze the remaining ½ lemon into pot; stir in tarragon.
5. Using 2 spoons, form 18 dumplings, dropping into the stew as you work. Cover; cook 7 minutes. Add the asparagus. Cook, covered, until the dumplings are cooked through and the vegetables are tender, about 3 minutes. Remove the rind before serving.
potato soup with baby artichokes
SERVES 8
You can substitute eight small artichokes for the baby artichokes: Prepare them as directed below, removing all but the tender inner leaves and scooping out the choke. Adjust the cooking time accordingly. Fan leaves of artichoke hearts, and place one in each bowl.
2 lemons, halved crosswise
24 baby artichokes
6 cups homemade or low-sodium store-bought chicken stock
4 tablespoons unsalted butter
2 small onions, finely chopped
Coarse salt
Freshly ground white pepper
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
Fresh chives, cut into 1-inch pieces, for garnish
1. Fill a large bowl with cold water, and squeeze the juice of 3 lemon halves into the water; add the rinds. Working with 1 artichoke at a time, remove the tough outer leaves (reserve about 8 cups leaves, and discard remaining). Trim the tops so the artichokes are 1 inch long. Peel the stems to remove tough, dark-green parts, and cut the stems flat so that the artichokes can stand upright. Rub the artichokes with juice from the remaining lemon half; place the artichokes in the lemon water. Cover with damp paper towels. The artichokes can be refrigerated in lemon water overnight; cook just before serving.
2. Put the reserved artichoke leaves and the stock into a large stockpot. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour through a fine sieve into a large bowl, and discard the leaves (you should have about 4 cups liquid). Set aside.
3. Melt the butter in a medium stockpot over medium-high heat. Add the onions, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the onions are translucent, about 4 minutes. Add the potatoes and reserved artichoke broth. Bring to a boil over medium-high heat. Reduce heat to medium-low. Simmer, partially covered, until the potatoes are tender when pierced with the tip of a knife, 10 to 15 minutes. Let cool slightly.
4. Meanwhile, fill a clean large stockpot with 2 inches of water. Insert a steamer basket, and bring water to a boil. Add the artichoke hearts to steamer basket. Cover, and steam until artichoke hearts are tender but not falling apart, 15 to 20 minutes (begin checking after 15 minutes). Season with salt. Transfer the artichoke hearts to a platter, and cover to keep warm.
5. Working in batches, coarsely purée the soup in a food processor (do not overprocess). Pass through a medium-mesh sieve into another pot. Season with salt and pepper. The soup can be refrigerated in an airtight container overnight; reheat over medium-low heat before serving.
6. Ladle the soup into bowls. Fan leaves of artichoke hearts, if desired; place 3 hearts in each bowl. Garnish soup with chives.
cavolo nero and cannellini bean soup
SERVES 4
1½ pounds cavolo nero (also called Tuscan kale), stemmed and coarsely chopped
2 tablespoons extra-virgin olive oil
1/3 cup finely chopped red onion
3 garlic cloves, thinly sliced
1 dried red chile, crumbled
½ teaspoon fennel seeds
4 cups homemade or low-sodium store-bought chicken stock
8 ounces dried cannellini beans, soaked according to package instructions
1 medium tomato, seeded and finely chopped (about ¾ cup)
¼ teaspoon coarse salt
Freshly ground pepper
¼ loaf Tuscan bread (about 6 ounces), cut into ½-inch-thick slices and toasted
1. Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add the kale; cook until just tender, 3 to 5 minutes. Drain, reserving ¼ cup cooking liquid. Plunge the kale into the ice bath. Drain.
2. Heat the oil in a large saucepan over medium heat. Add the onion; cook, stirring occasionally, until tender, about 5 minutes. Add the garlic, chile, and fennel seeds; cook, stirring occasionally, 2 minutes.
3. Stir in the stock, beans, and tomato. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until beans are tender, 30 to 40 minutes.
4. Add the kale and reserved cooking liquid. Season with salt and pepper. Cook, stirring, until the kale is tender, about 5 minutes. Divide the bread and soup among 4 bowls.
FIT TO EAT RECIPE PER SERVING: 290 CALORIES, 7 G FAT, 1 MG CHOLESTEROL, 47 G CARBOHYDRATE, 687 MG SODIUM, 13 G PROTEIN, 4 G FIBER
thai hot-and-sour chicken soup with wide rice sticks
SERVES 6
Some varieties of noodles suggest soaking them in boiling water instead of cooking them; check your package instructions before preparing them.
7 ounces wide rice sticks
6 cups homemade or low-sodium store-bought chicken stock
2 lemongrass stalks, bottom 8 inches only, trimmed and crushed
16 slices (¼ inch thick each) jarred or canned bamboo shoots
1 piece (1½ inches) peeled fresh galangal or ginger, thickly sliced
8 fresh or frozen kaffir lime leaves, plus more thinly sliced for garnish
3 tablespoons Asian fish sauce
Juice of 2 limes
1 tablespoon palm or granulated sugar
4 fresh Thai chiles, thinly sliced
2 boneless, skinless chicken breast halves (6 ounces each), cut into ½-inch-thick, 2-inch-long strips
3 ounces snow peas, trimmed
3 ounces oyster mushrooms
½ cup chopped (½-inch pieces) Chinese yard-long or green beans
¼ cup chopped garlic chives or scallions, plus more for garnish
1. Bring a large pot of water to a boil. Add the noodles; cook according to package instructions, 6 to 8 minutes. Drain; rinse under cold running water. Set aside.
2. Bring the stock, lemongrass, bamboo shoots, galangal, and 4 lime leaves to a boil in a large pot. Reduce the heat; simmer 8 minutes. Stir in half of the fish sauce, half of the lime juice, half of the sugar, and half of the chiles; cook 4 minutes.
3. Stir in the chicken, and cook until the chicken is cooked through, about 3 minutes. Taste, and add more fish sauce, sugar, or chiles as desired. Discard the lemongrass and lime leaves. Stir in the snow peas, mushrooms, beans, chives, and remaining 4 lime leaves. Remove from heat, and stir in remaining lime juice. Divide the soup and noodles among 6 serving bowls; garnish with lime leaves and chives.
japanese salmon ramen with chile-ginger dressing and wheat noodles
SERVES 6
for the salmon
1½ pounds salmon fillet, skinned
Coarse salt and freshly ground pepper
5 tablespoons store-bought teriyaki marinade
Vegetable oil, for rubbing
for the dressing
2 tablespoons black or red-wine vinegar
¼ cup sweet chili sauce
6 tablespoons Asian fish sauce
1 piece (2 inches) peeled fresh ginger, finely grated
for serving
1 pound thin wheat noodles or soba noodles
1 tablespoon plus ¼ teaspoon instant dashi stock powder
3 scallions, white parts cut into 1-inch pieces, green parts thinly sliced
1½ cups tatsoi or baby spinach
1 tablespoon toasted sesame seeds
1. Season the salmon with salt and pepper. Transfer to a resealable bag. Add the teriyaki marinade; gently toss to coat. Refrigerate at least 1 hour (up to 4 hours).
2. Make the dressing: Whisk together the vinegar, chili sauce, fish sauce, and ginger in a small bowl; set aside.
3. Bring a large pot of water to a boil. Add the noodles, and cook according to package instructions, 3 to 5 minutes. Drain, and rinse under cold running water to stop the cooking. Set aside.
4. Remove the salmon from the marinade, and rub with oil; reserve marinade. Heat a large nonstick skillet over medium-high heat until hot. Add the salmon; cook, flipping once, until dark brown, about 3 minutes per side for medium-rare. Add about half of the reserved marinade during last minute of cooking, and flip salmon to coat. Transfer to a plate. Let stand 5 minutes. Flake into large chunks.
5. Bring 6 cups water to a boil in a large pot. Stir in the dashi powder and white part of scallion. Reduce to a simmer, and cook 3 minutes. Set aside.
6. To serve, divide the noodles among 6 serving bowls; ladle some dashi broth over noodles. Divide the salmon and tatsoi among bowls. Drizzle with dressing; sprinkle with sesame seeds and green part of scallions. Serve immediately.
pear and autumn-vegetable soup
SERVES 6
2 medium Bartlett pears (8 to 10 ounces each) and 4 small Bartlett pears (about 6 ounces each)
1 sugar pumpkin or butternut squash (about 1 pound), peeled and cut into 2-inch pieces
1 turnip (about 3 ounces), trimmed, peeled, and cut into 1-inch pieces
1 sprig fresh sage
1½ teaspoons coarse salt
¼ cup heavy cream
½ teaspoon freshly ground white pepper
1. Preheat the oven to 200°F. Using a mandoline or a very sharp knife, cut 2 medium pears lengthwise into paper-thin slices. Arrange the slices in a single layer on a rimmed baking sheet. Bake until pears are dry, about 1 hour. Let cool completely on sheet on a wire rack.
2. Meanwhile, peel the remaining 4 pears; halve lengthwise, and core. Place the pears, pumpkin, turnip, sage, and 1 teaspoon salt in a 4-quart stockpot. Cover with water (at least 4 cups). Bring to a boil. Reduce the heat, and simmer until vegetables are tender, about 20 minutes.
3. Pour the mixture through a sieve into a medium bowl, reserving the broth and discarding the sage. Puree the solids in a food processor or blender, adding up to ½ cup reserved broth as needed.
4. Return the puree to the pot. Stir in 3 to 4 cups reserved broth to achieve desired consistency. Bring the soup to a simmer over medium-low heat. Whisk in cream, remaining ½ teaspoon salt, and the pepper. Serve garnished with dried pears.
roasted pumpkin and mushroom soup
SERVES 8
1 sugar pumpkin (about 2 pounds), cut into 8 wedges (do not remove seeds)
6 ounces shiitake mushrooms
4 medium leeks, trimmed and cut crosswise into 1½-inch pieces, rinsed well
3 tablespoons extra-virgin olive oil
Coarse salt
12 large sprigs fresh thyme
10 large fresh sage leaves
6 garlic cloves (do not peel)
2 shallots, thinly sliced
6 large sprigs fresh flat-leaf parsley
1 bay leaf
Freshly ground pepper
1. Preheat the oven to 375°F. Place 7 pumpkin wedges on a heavy rimmed baking sheet. Peel and seed the remaining wedge, and cut into ½-inch cubes; set the cubes aside and add peel and seeds to baking sheet. Remove the stems from 2 mushrooms; thinly slice the caps, and set the sliced caps aside with reserved pumpkin cubes. Add the stems and remaining mushrooms to the baking sheet. Julienne 2 white pieces of leek, and set aside with the reserved pumpkin and mushroom; set aside remaining leeks.
2. Drizzle the pumpkin and mushrooms on baking sheet with the oil, and sprinkle with ½ teaspoon salt; toss to coat. Add the thyme, sage, and garlic to sheet, and toss to combine; spread out in a single layer. Bake until the pumpkin is lightly browned and garlic is soft, 40 to 45 minutes.
3. Transfer the roasted vegetables to a large stockpot. Place the hot baking sheet on a stove burner over medium heat, and add 1 cup water, scraping browned bits with a wooden spoon. Add the deglazed liquid to pot. Add the leeks, shallots, parsley, bay leaf, and 12 cups water. Bring to a boil. Reduce heat to medium-low; simmer, partially covered, 45 minutes. Uncover, and raise heat to medium. Cook 15 minutes more. Pour through a fine sieve into a medium saucepan; discard solids.
4. Add the reserved julienned leek, pumpkin, and mushrooms to the saucepan, and season with salt. Bring to a simmer over medium heat; cook until the vegetables are tender, about 10 minutes. Season with salt and pepper, and serve.
salads
STARTER SALADS
arugula and cannellini salad with olive vinaigrette
SERVES 4
This colorful salad can also be served family style in a large bowl; toss the arugula in the vinaigrette along with the beans and tomatoes, and let everyone help himself. Niçoise olives have an appealing nuttiness that complements the peppery arugula.
½ cup pitted oil-cured olives, such as Niçoise (about 36)
¼ cup water
1 garlic clove
½ cup packed fresh basil leaves
2 teaspoons sherry vinegar
½ teaspoon ground cumin
1 15½-ounce can white beans, rinsed and drained
1½ cups pear, grape, or cherry tomatoes, halved
½ red onion, thinly sliced
1 bunch arugula (about 6 ounces), trimmed and washed
1. Make the vinaigrette: Combine the olives and the water in the bowl of a food processor fitted with the metal blade. Process until the olives are finely chopped. Add the garlic, basil, vinegar, and cumin; process until the mixture is smooth and combined, stopping to scrape the sides of the bowl with a rubber spatula as needed.
2. In a medium bowl, combine the beans, tomatoes, and red onion, and gently toss. Pour the vinaigrette over the bean mixture, and toss well to coat. To serve, divide the arugula leaves among 4 plates, and mound the bean mixture on top.
FIT TO EAT RECIPE PER SERVING: 210 CALORIES, 13 G FAT, 0 MG CHOLESTEROL, 18 G CARBOHYDRATE, 442 MG SODIUM, 5 G PROTEIN, 5 G FIBER
autumn greens with apples, radishes, and cheddar frico
SERVES 10 TO 12
Look for pumpkinseed oil in gourmet shops or health-food stores.
2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
¼ cup pumpkinseed oil
6 tablespoons extra-virgin olive oil
2 Granny Smith apples
6 radishes, scrubbed and trimmed
9 cups mixed greens (about ¾ pound), washed and dried
Cheddar Frico (recipe follows)
1. Make the vinaigrette: In a small bowl, whisk together the vinegar and mustard; season with salt and pepper. Whisking constantly, slowly add the pumpkinseed oil and then the olive oil in a steady stream until thick and emulsified.
2. Slice the apples and radishes on the thinnest setting of a mandoline or with a sharp knife. Place in a serving bowl; add the mixed greens, and toss to combine.
3. Drizzle the vinaigrette over the salad mixture, and toss well to coat evenly. Serve immediately with Cheddar Frico.
cheddar frico
MAKES 26
Frico, or “little trifles” in Italian, are very thin and crisp. When sprinkling the cheese mixture in the skillet, don’t worry if there are spaces; the cheese will melt into a lacy whole. In Italy, frico are traditionally made with Montasio cheese, but other cheeses, such as Cheddar, Asiago, and Parmesan, produce excellent results.
10 ounces sharp white Cheddar cheese, grated (about 5 cups)
1 tablespoon all-purpose flour
1. In a medium bowl, toss together the cheese and flour. Heat a large nonstick skillet over medium-low heat. Sprinkle about 1½ tablespoons of the cheese mixture into the skillet to form a 4-inch round.
2. Cook until the cheese is starting to melt and become firm, 1½ to 2 minutes. Using a small offset spatula, turn; continue cooking until it is firm and slightly golden, 15 to 30 seconds more.
3. Immediately drape the frico over a rolling pin, and let cool slightly to set the shape. Repeat with the remaining cheese mixture. If the skillet gets too hot and the frico begin to color too quickly, remove from heat for several minutes before proceeding.
warm goat cheese with wasabi pea crust, peas, and greens
SERVES 6 AS AN APPETIZER
Wasabi peas are a popular cocktail snack. In this recipe, they are ground and used to encrust goat cheese buttons, providing an innovative alternative to bread crumbs. For best results, slice the goat cheese with a piece of thread.
2 cups wasabi peas
1 12-ounce log firm fresh goat cheese
¾ cup extra-virgin olive oil
½ tablespoon wasabi paste
3 tablespoons rice-wine vinegar
1 tablespoon mayonnaise
Pinch of sugar
Coarse salt
5 ounces sugar snap peas, ends trimmed and string removed (about 1½ cups)
5 ounces snow peas, trimmed (about 1½ cups)
6 ounces pea shoots
1. Place 1½ cups wasabi peas in the bowl of a food processor fitted with the metal blade. Process until a coarse powder forms; transfer to a large plate.
2. Slice the goat cheese log into 6 1-inch-thick disks. Pour ½ cup olive oil on a small plate. Place the disks, one at a time, in the oil, turning to completely coat. Dredge in the wasabi powder, turning to coat all sides, and shake off excess. Transfer to a baking sheet; cover with plastic wrap. Refrigerate 1 hour.
3. Preheat the oven to 425°F. Prepare an ice-water bath, and set aside. In a small bowl, whisk together the wasabi paste and vinegar. Whisk in the mayonnaise, sugar, and remaining ¼ cup oil until mixture is smooth. Season with salt; set aside.
4. Bring a medium saucepan of water to a boil, and generously add salt. Add the sugar snap and snow peas; blanch until they are tender and bright green, about 2 minutes. Drain in a colander; transfer the peas to the ice-water bath to stop cooking and preserve their color. Drain; pat dry with paper towels.
5. Remove the coated goat cheese disks from the refrigerator. Bake until soft and hot in the center, about 7 minutes. Remove from the oven.
6. Combine the blanched peas, pea shoots, and remaining ½ cup wasabi peas in a large bowl. Season with salt, and drizzle with wasabi paste dressing. Toss well to lightly coat, and divide among 6 salad plates. Place 1 goat cheese disk on each plate, and serve immediately.
garden tomato salad
SERVES 20 TO 25
To prevent bruising, snip the basil with sharp kitchen scissors rather than cutting it with a knife. You may use any combination of tomatoes; cut cherry tomatoes in half.
11 pounds (about 33) ripe medium tomatoes, cut into 1-inch pieces
2 medium red onions, halved lengthwise and thinly sliced into half-moons
1 cup extra-virgin olive oil
1 tablespoon coarse salt
2 teaspoons freshly ground pepper
1 bunch fresh basil leaves, washed well
Combine the tomatoes and onions in a large serving bowl. Drizzle with the olive oil, and sprinkle with the salt and pepper. Cover with plastic wrap; let stand at room temperature at least 1 hour to allow flavors to develop. Snip the basil, and toss it into the salad just before serving.
caesar salad
SERVES 4
2 garlic cloves
1/8 teaspoon coarse salt
¼ pound rustic bread (half a small loaf), crusts removed, cut into ¼-inch cubes
1 anchovy fillet (optional)
1 tablespoon fresh lemon juice
½ teaspoon Worcestershire sauce
¼ teaspoon Dijon mustard
½ teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
2 heads romaine lettuce (about 10 ounces each), outer leaves discarded, inner leaves cut into 1-inch-wide strips
½ ounce Parmesan cheese, shaved
1. Preheat the oven to 350°F. In a medium bowl, mash 1 garlic clove with the salt to form a smooth paste. Add the bread cubes, and toss to combine. Spread the cubes in a single layer on a rimmed baking sheet. Bake until crisp and golden brown, about 20 minutes, turning once.
2. Make the vinaigrette: In a small bowl, mince the remaining garlic clove with the anchovy, if using, to form a smooth paste. Whisk in the lemon juice, Worcestershire sauce, mustard, and pepper. Slowly whisk in the oil.
3. In a large serving bowl, toss the lettuce with the vinaigrette and reserved croutons. Serve immediately, garnished with shaved Parmesan.
FIT TO EAT RECIPE PER SERVING: 186 CALORIES, 10 G FAT, 4 MG CHOLESTEROL, 19 G CARBOHYDRATE, 338 MG SODIUM, 7 G PROTEIN, 3 G FIBER
jícama and orange salad with citrus-cumin vinaigrette
SERVES 4
Oranges are an excellent source of vitamin C. For maximum health benefits, cut or juice them just before serving. Vitamins A and C and iron are also provided by baby spinach.
2 oranges
1 jícama (about 1½ pounds), peeled and julienned
3 ounces baby spinach, rinsed
Citrus-Cumin Vinaigrette (recipe follows)
Cut both ends off the oranges, and remove the peel and pith. Slice the fruit crosswise into ¼-inch rounds, and remove seeds. Transfer the slices to a large bowl, and combine with the jícama and spinach. Toss with the vinaigrette, and serve.
FIT TO EAT RECIPE PER SERVING: 144 CALORIES, 4 G FAT, 0 MG CHOLESTEROL, 27 G CARBOHYDRATE, 55 MG SODIUM, 3 G PROTEIN, 7 G FIBER
citrus-cumin vinaigrette
MAKES ¾ CUP
Cumin seeds contain vitamin E as well as flavonoids, both powerful antioxidants.
1 teaspoon cumin seeds
½ cup fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
Freshly ground pepper
Pinch of coarse salt
1. Toast the cumin seeds in a small skillet over medium-high heat until fragrant, about 2 minutes. Remove from heat; cool slightly. Finely grind in a spice grinder.
2. Blend all the ingredients until smooth. Refrigerate, covered, up to 3 days.
FIT TO EAT RECIPE PER SERVING: 66 CALORIES, 4 G FAT, 0 MG CHOLESTEROL, 9 G CARBOHYDRATE, 34 MG SODIUM, 1 G PROTEIN, 0 G FIBER
spinach salad with fennel and blood oranges
SERVES 4
If fresh is unavailable, look for packages of prewashed baby spinach. Blood oranges are named for their vivid red-streaked flesh.
3 blood oranges
Juice of 1 lemon
2 tablespoons sherry vinegar
½ teaspoon coarse salt
Freshly ground pepper
3 slices bacon
1 bulb fennel, very thinly sliced
16 cremini mushrooms, very thinly sliced
1 red onion, very thinly sliced
6 ounces baby spinach
1. Make the vinaigrette: Using a sharp paring knife, peel 2 oranges, following the curve of the fruit; cut between the membranes to remove whole segments. Place in a small bowl; set aside. Juice the remaining orange into a separate small bowl or large glass measuring cup; whisk in the lemon juice, vinegar, and salt. Season with pepper; set aside.
2. In a small skillet, cook the bacon over medium heat until crisp and browned on both sides, about 4 minutes per side. Transfer to drain on paper towels; let cool, and finely crumble.
3. In a large serving bowl, combine the fennel, mushrooms, onion, and spinach. Add the reserved orange segments and vinaigrette, and toss to combine. Divide among serving plates, and sprinkle each with crumbled bacon.
FIT TO EAT RECIPE PER SERVING: 142 CALORIES, 3 G FAT, 4 MG CHOLESTEROL, 26 G CARBOHYDRATE, 468 MG SODIUM, 7 G PROTEIN, 7 G FIBER
green salad with toasted walnuts, walnut oil, and green beans
SERVES 4
Walnut oil can be found at most gourmet markets. Because it is more delicate than other oils, walnut oil should be refrigerated after it has been opened to keep it from going rancid.
6 ounces green beans, ends trimmed, halved crosswise
¼ teaspoon coarse salt
½ teaspoon plus 1 tablespoon walnut oil
2 ounces walnut halves (about ½ cup), toasted and roughly chopped
½ shallot, minced (about 1 tablespoon)
2 teaspoons white-wine vinegar
4 ounces mixed salad greens
Freshly ground pepper
1. Bring a medium saucepan of water to a boil. Add the beans, and cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon or tongs, transfer to a medium serving bowl. Immediately toss with the salt and ½ teaspoon walnut oil. Add the walnuts, and transfer to a plate to cool, reserving the bowl.
2. Make the vinaigrette: In a small bowl, combine the shallot with the vinegar. Whisk in the remaining tablespoon walnut oil.
3. Place the salad greens in the reserved bowl, and add the dressing. Toss well to combine, and season with pepper. Divide among 4 plates, and pile the green beans and walnuts on top. Serve immediately.
FIT TO EAT RECIPE PER SERVING: 141 CALORIES, 6 G FAT, 0 MG CHOLESTEROL, 6 G CARBOHYDRATE, 123 MG SODIUM, 5 G PROTEIN, 3 G FIBER
roasted parsnip, celery heart, and apple salad
SERVES 6
Celery hearts are the tender, pale-green inner stalks in a celery bunch.
1½ pounds parsnips (12 to 16), peeled, trimmed, and halved lengthwise (quartered, if large)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 bunch celery hearts, cut diagonally into 1/8-inch-thick slices
½ cup celery leaves
1 green apple, such as Granny Smith, cored, halved, and cut into 1/8-inch-thick wedges
Hazelnut Vinaigrette (recipe follows)
1. Preheat the oven to 375°F. Toss the parsnips with the oil; season with salt and pepper. Spread the parsnips in a single layer on a rimmed baking sheet. Roast until golden brown and tender, about 30 minutes. Let cool slightly on the sheet on a wire rack.
2. Divide the parsnips among 6 serving plates. Put the celery hearts and leaves, apple, and ¼ cup vinaigrette in a nonreactive bowl; season with salt and pepper. Toss well, and arrange on top of the parsnips.
hazelnut vinaigrette
MAKES ABOUT ¾ CUP
1/3 cup hazelnuts (about 1 ounce)
¼ cup extra-virgin olive oil
1 shallot, finely chopped
1 tablespoon plus 1 teaspoon sherry vinegar
2 teaspoons fresh lemon juice
Coarse salt
¼ cup hazelnut oil or light vegetable oil, such as canola
Freshly ground pepper
1. Preheat the oven to 375°F. Spread the hazelnuts in a single layer on a rimmed baking sheet. Toast in the oven until the skins split and the flesh turns deep golden brown, 10 to 12 minutes. While they are still hot, rub the hazelnuts in a clean kitchen towel to remove skins (some will remain). Coarsely chop.
2. Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until the shallot softens, about 2 minutes. Let cool slightly.
3. Stir together the vinegar, lemon juice, and ¾ teaspoon salt in a medium bowl. Whisking constantly, pour in the hazelnut oil and then the hazelnut mixture in a slow, steady stream; whisk until emulsified. Season with salt and pepper.
crisp romaine salad
SERVES 8
2 heads romaine lettuce, leaves separated
3 carrots, thinly peeled
8 ounces radishes, thinly sliced
1 small red onion, thinly sliced
2 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
Put the lettuce, carrots, radishes, and onion in a salad bowl. Just before serving, lightly drizzle with the oil. Add the vinegar, salt, and pepper, and toss to combine.
organic lettuces with fig vinaigrette
SERVES 10
Reserved poaching liquid from Oven-Poached Figs (recipe follows)
1½ tablespoons red wine vinegar
1 teaspoon balsamic vinegar
2 teaspoons finely chopped shallot
Coarse salt and freshly ground pepper
½ cup extra-virgin olive oil
12 cups salad greens
Oven-Poached Figs (recipe follows), for serving
Soft ripened cheeses (such as Camembert or goat cheese), for serving
1. Cook the reserved poaching liquid in a small saucepan over medium heat until reduced to the consistency of syrup (about 2 tablespoons). Let cool completely.
2. Whisk the reduced liquid, vinegars, and shallot in a small bowl. Season with ½ teaspoon salt and ¼ teaspoon pepper. Slowly whisk in the oil until emulsified. Season with more salt and pepper, if desired. Toss the greens with vinaigrette to taste. Serve immediately with figs and wedges of cheese.
oven-poached figs
MAKES 12
12 fresh figs
¼ cup tawny port
¼ cup full-bodied red wine, such as Pinot Noir
3 tablespoons honey
1 strip orange zest (3 inches), plus ¼ cup fresh orange juice
1 cinnamon stick (3 inches)
1 vanilla bean, seeds scraped
2 whole green cardamom pods, split open
2 whole cloves
½ teaspoon whole black peppercorns
1. Preheat the oven to 325°F. Put the figs in an 8-inch-square ceramic or glass baking dish. Pour the port, wine, honey, and orange juice over the figs. Submerge the remaining ingredients in the liquid around the figs. Cover the dish with foil, and bake 1 hour.
2. Remove the foil; continue to bake 45 minutes more, basting 2 or 3 times with the accumulated juices. Let cool completely, turning the figs occasionally to keep them moist.
3. Transfer the figs to a plate. Pour the liquid through a fine sieve into a bowl; reserve for the fig vinaigrette (recipe above). Discard the solids. The figs can be refrigerated in an airtight container up to 3 days.
white wine–poached scallop and herb salad
SERVES 4 TO 6
The scallops and vegetables can be poached and refrigerated up to 1 day ahead. Avoid using an oaky Chardonnay, which may add bitterness.
2½ cups dry white wine
Coarse salt
1 bay leaf
1 to 2 celery stalks, cut into ¼-inch half-moons (about 1½ cups), plus ¼ cup pale green leaves, very coarsely chopped
1 small fennel bulb, halved lengthwise, core removed, cut crosswise into ¼-inch half-moons (about 1½ cups), plus ¼ cup fronds, very coarsely chopped
20 large sea scallops (about 1 pound), tough muscles removed
2 tablespoons fresh lemon juice, plus wedges for garnish
2 tablespoons extra-virgin olive oil, plus more for drizzling
Freshly ground pepper
½ cup fresh flat-leaf parsley, very coarsely chopped
1/3 cup fresh chives, cut into ¾-inch pieces
1. Bring the wine, a pinch of salt, and the bay leaf, celery, and fennel to a boil in a medium saucepan. Reduce to a simmer; cook until the vegetables are just tender, about 8 minutes. Transfer the vegetables to a medium bowl; discard the bay leaf. Set aside. Add the scallops to the pan; simmer until just cooked through, about 3 minutes. Transfer the scallops to the bowl of vegetables; refrigerate until cold, about 30 minutes. Reserve ¼ cup poaching liquid. Refrigerate until cold, about 20 minutes.
2. Stir the lemon juice into the poaching liquid. Add the oil in a slow, steady stream, whisking until emulsified. Slice the scallops in half horizontally; toss with the dressing and vegetables. Season with salt and pepper. Toss the herbs, celery leaves, and fennel fronds in a small bowl, then divide among 4 serving plates. Top each with scallops and vegetables, dividing evenly. Drizzle with oil and dressing from the bowl. Garnish each salad with a lemon wedge.
asparagus and string bean salad with basil
SERVES 4 TO 6
Coarse salt
8 ounces green beans, trimmed
8 ounces yellow wax beans, trimmed
1 pound asparagus, trimmed
1 small shallot, thinly sliced
¼ cup small fresh basil leaves, plus more for garnish
1 tablespoon plus 1 teaspoon sherry vinegar
¼ cup finely grated Pecorino Romano cheese (¾ ounce)
¼ teaspoon sugar
3 tablespoons extra-virgin olive oil
Freshly ground pepper
1. Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook the green beans and wax beans until crisp-tender, about 1 minute. Using a slotted spoon, transfer the beans to the ice-water bath. Drain; transfer to a large bowl.
2. Cook the asparagus in boiling water until crisp-tender, about 1 minute. Transfer the asparagus to the ice-water bath. Drain; cut into 3-inch pieces. Add to the beans. Add the shallot and basil.
3. Make the vinaigrette: Whisk together the vinegar, cheese, sugar, ¼ teaspoon salt, and the oil in a medium bowl until sugar has dissolved. Season with pepper.
4. Add the vinaigrette to the vegetable mixture; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 2 hours. Garnish with basil.
fig, feta, and mint salad
SERVES 4
French feta is creamier, milder, and less salty than the Greek version. Arrange this salad on a platter, and let your guests serve themselves.
1 block (8 ounces) French feta cheese
8 ounces fresh figs, halved lengthwise, if desired
2 to 3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
½ cup fresh mint leaves
Put the feta on a serving platter. Arrange the figs over and around the feta. Drizzle the figs and cheese with the oil; season with salt and pepper. Sprinkle with the mint.
mushroom and celery salad with parmesan cheese
SERVES 12
12 ounces fresh white or cremini mushrooms, thinly sliced
6 ounces fresh chanterelle, porcini, oyster, or yellow oyster mushrooms, thinly sliced
6 celery stalks
7 tablespoons fresh lemon juice (2 to 3 lemons)
3 tablespoons finely chopped shallot
6 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
8 ounces mixed baby lettuces, such as mâche and mesclun
6 ounces Parmigiano-Reggiano cheese
1. Lay the mushrooms on sheets of paper towel; cover with clean, damp kitchen towels. Thinly slice the celery, and transfer it to a bowl; cover with plastic. Refrigerate.
2. Stir together the lemon juice and shallot. Let stand at least 15 minutes or up to 2 hours. Whisk in the oil until emulsified, and season with salt and pepper. Toss the mushrooms and celery with the dressing; let stand 10 minutes. Divide the lettuce among plates, and top with the mushroom mixture. Shave the cheese with a vegetable peeler over tops.
parsley-leaf salad with pine nuts, olives, and orange dressing
SERVES 6
The raw onions in this recipe become milder the longer they stay in the orange juice and vinegar mixture. For a strong onion flavor, let them soak for about 10 minutes; to make them more mellow, marinate for up to 4 hours.
¼ cup pine nuts
1 navel orange
½ teaspoon sherry vinegar or red wine vinegar
¼ medium red onion, very thinly sliced into half-moons
Pinch of coarse salt
1 tablespoon capers, rinsed and drained
¼ cup brine-cured black olives such as kalamata or Gaeta, pitted and halved
3 cups loosely packed fresh flat-leaf parsley leaves (about 2 medium bunches)
Freshly ground pepper
1 tablespoon extra-virgin olive oil
1. Preheat the oven to 375°F. Spread the pine nuts on a rimmed baking sheet; toast in the oven, shaking once, until golden and fragrant, 10 minutes. Transfer to a plate to cool.
2. With a vegetable peeler, peel 8 long pieces of zest from the orange; cut lengthwise into very thin strips. Halve the orange; squeeze 2 tablespoons juice into a medium bowl (reserve unused portion for another use). Add the vinegar, onion, and salt; let stand 10 minutes. Add the capers, olives, parsley, pine nuts, and zest to bowl. Season with pepper; toss thoroughly with oil. Divide among 6 plates.
FIT TO EAT RECIPE PER SERVING: 82 CALORIES, 6 G FAT, 0 MG CHOLESTEROL, 6 G CARBOHYDRATE, 128 MG SODIUM, 3 G PROTEIN, 2 G FIBER
watercress and green bean salad
SERVES 4
To keep watercress fresh, wrap it in damp paper towels and place it in a resealable plastic bag. Stored this way, it can be refrigerated for up to 4 days. Just before making the salad, “crisp” the watercress by soaking it in a bowl of ice water for a few minutes, then gently pat dry.
½ teaspoon coarse salt, plus more for seasoning
8 ounces green beans, trimmed and cut into 1-inch pieces
2 tablespoons finely chopped shallot
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
1 Kirby cucumber, peeled, halved lengthwise, and thinly sliced
1 bunch watercress, thick stems discarded
¼ cup packed mint leaves, large leaves torn in half
1. Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch the green beans until crisp-tender, 4 to 5 minutes. Immediately transfer with a slotted spoon to the ice-water bath to stop the cooking. Drain, and set aside.
2. Whisk together the shallot, lemon juice, and ½ teaspoon salt in a large serving bowl; season with pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified.
3. Add the cucumber and reserved green beans to the bowl; toss to coat. Add the watercress and mint; gently toss. Season with salt and pepper.
beet and mâche salad with aged goat cheese
SERVES 4 TO 6
2 pounds mixed beets, such as red and Chioggia
Orange Vinaigrette (recipe follows)
¼ cup fresh chervil leaves
3 ounces mâche or other tender lettuce
Coarse salt and freshly ground pepper
6 ounces Bûcheron or other aged goat cheese, room temperature, for serving
Crackers, for serving
1. Cover the beets with cold water by 2 inches in a large saucepan. Bring to a boil; reduce heat to medium. Simmer until tender, about 30 minutes. Let cool; peel, and halve (quarter if large). Toss with the vinaigrette. Let stand 30 minutes.
2. Toss together the chervil and mâche. Top with the beets and 2 tablespoons vinaigrette from the the bowl. Season with salt and pepper. Serve with goat cheese and crackers.
orange vinaigrette
MAKES 1 1/3 CUPS
1 tablespoon orange zest
¾ cup fresh orange juice
2 tablespoons sherry vinegar
½ teaspoon coarse salt
½ cup extra-virgin olive oil
Freshly ground pepper
Stir together the orange zest, orange juice, vinegar, and salt in a small bowl. Pour in the olive oil in a slow, steady stream, whisking until emulsified. Season with freshly ground pepper.
arugula and radicchio with parmesan shavings
SERVES 6
9 ounces fresh arugula (about 8 cups), stemmed
4 ounces radicchio, halved crosswise and cut into thin strips (about 1½ cups)
8 ounces Parmesan cheese, shaved with a vegetable peeler (½ cup)
1½ tablespoons balsamic vinegar
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1. Put the arugula, radicchio, and Parmesan in a serving bowl, and set aside.
2. Whisk the vinegar with salt and pepper to taste in a medium bowl. Whisking constantly, pour in the oil in a slow, steady stream, and whisk until emulsified. Toss the salad with just enough vinaigrette to coat.
shaved cucumber, fennel, and watermelon salad
SERVES 6
Ricotta salata is a firmer version of fresh ricotta; it is perfect for shaving over salads.
4 cucumbers
1 fennel bulb, trimmed, plus 1 tablespoon chopped fronds
3½ pounds watermelon, cut into 1-inch cubes
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Coarse salt and freshly ground pepper
4 ounces ricotta salata
Using a mandoline, slice the cucumbers lengthwise into paper-thin slices; slice the fennel bulb crosswise into paper-thin slices. Combine the cucumbers and fennel in a large serving bowl. Add the watermelon, fennel fronds, lemon juice, and oil. Season with salt and pepper; toss to combine. Using a vegetable peeler, shave the ricotta salata over the salad, and serve.
mixed green salad with date-walnut vinaigrette
SERVES 6 TO 8
1 cup walnut halves (about 4 ounces)
5 ounces dates, pitted
1 teaspoon Dijon mustard
½ cup cider vinegar
½ cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 head green-leaf lettuce
1 head red Bibb lettuce
3 heads Belgian endive (about 12 ounces)
4 ounces baby spinach
1. Preheat the oven to 350°F. Spread the walnuts in a single layer on a rimmed baking sheet, and toast in the oven until golden and fragrant, 10 to 12 minutes. Let cool.
2. In a food processor, pulse 5 dates and the mustard and vinegar until pureed. With the machine running, slowly pour the oil through the feed tube. Season with salt and pepper.
3. Quarter the remaining dates lengthwise. Into a large bowl, tear the lettuce and endive into bite-size pieces; add the spinach, dates, and walnuts. Drizzle with the vinaigrette, and toss to combine. Serve immediately.
red and green salad with cranberry vinaigrette
SERVES 8
1 head frisée (about 5 ounces)
1 head red-leaf lettuce (about 10 ounces)
4 ounces baby spinach
½ cup fresh or frozen (thawed) cranberries
1 tablespoon raspberry vinegar
2 teaspoons fresh lime juice
1 teaspoon sugar
½ teaspoon coarse salt
¼ cup extra-virgin olive oil
¾ cup dried cranberries
1½ ounces Manchego cheese
1. Tear the frisée and red-leaf lettuce into bite-size pieces; combine with the spinach in a large bowl. Set aside.
2. In a blender, combine the cranberries, vinegar, lime juice, sugar, salt, and oil; puree until the mixture is smooth.
3. Sprinkle the dried cranberries over the salad greens in a bowl; toss to combine. Divide the salad among serving plates. Using a vegetable peeler to shave thin slices, divide the cheese among individual salads. Serve with cranberry vinaigrette on the side.
FIT TO EAT RECIPE PER SERVING: 140 CALORIES, 9 G FAT, 5 MG CHOLESTEROL, 15 G CARBOHYDRATE, 192 MG SODIUM, 3 G PROTEIN, 2 G FIBER
mixed baby lettuces with anchovy vinaigrette
SERVES 6
1 teaspoon Dijon mustard
6 anchovy fillets, rinsed and mashed
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1 tablespoon finely chopped fresh flat-leaf parsley
Freshly ground pepper
Mixed baby lettuces, for serving
In a food processor, combine the mustard, anchovies, and lemon juice. Process until smooth. With the machine running, add the oil in a steady stream until smooth and emulsified. Stir in the parsley; season with pepper. Serve in small bowls, with lettuces on the side for dipping.
iceberg lettuce with blue cheese dressing and toasted almonds
SERVES 4
2 ounces whole shelled almonds
4½ ounces blue cheese, crumbled
1½ tablespoons fresh lemon juice
1/3 cup buttermilk
1½ tablespoons olive oil
Freshly ground pepper
1 head iceberg lettuce, cut into 4 wedges
1 Granny Smith apple, cored and cut into ½-inch cubes
1. Preheat the oven to 350°F. Spread the almonds on a rimmed baking sheet, and bake until lightly toasted, 7 to 8 minutes. Let cool, then coarsely chop.
2. In a medium bowl, whisk together the cheese, lemon juice, buttermilk, and oil until smooth, and season with pepper.
3. Break each lettuce wedge in half. Divide among 4 plates; top with apple cubes. Spoon dressing over each serving. Garnish with almonds, and serve.
FIT TO EAT RECIPE PER SERVING: 290 CALORIES, 22 G FAT, 25 MG CHOLESTEROL, 14 G CARBOHYDRATE, 478 MG SODIUM, 12 G PROTEIN, 5 G FIBER
asian pear salad
SERVES 4
4 cups mixed frisée, baby arugula, and other small greens (about 11 ounces)
8 dates, pitted and quartered lengthwise
8 slices prosciutto (about 4 ounces), sliced into ¼-inch-wide strips
8 sprigs mint, leaves picked from stems (about 1 cup)
1 Asian pear, cored and sliced into ½-inch wedges
2 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
In a large bowl, toss together the greens, dates, prosciutto, mint, and pear. In a small bowl, whisk together the lemon juice and oil; season with salt and pepper. Pour the mixture over the salad. Toss to combine well, and serve immediately.
hearts of lettuce with russian dressing
SERVES 8 TO 10
3 small heads lettuce
1½ cups mayonnaise
½ cup ketchup or chili sauce
½ cup sour cream
½ cup finely chopped cornichon or sweet pickle relish
2 tablespoons chopped fresh dill
4 teaspoons chopped drained capers
2 shallots, finely chopped
Cut the lettuce in wedges; arrange in a bowl. Whisk together the remaining ingredients. Pour over the lettuce; serve. The dressing can be stored, refrigerated, up to 1 week.
farmstand raw vegetable salad
SERVES 6
Chioggia beets are pink on the outside and striped on the inside. Because they are not cooked in this recipe, choose tender baby beets. You can use red or golden beets if Chioggia beets are unavailable. After your grill becomes hot, grill the lemon halves, cut side down, until lightly charred. Remove, let cool slightly, and squeeze their warm juice over the vegetables.
6 ounces sugar snap peas, sliced diagonally into 1-inch lengths
2 Kirby cucumbers, sliced
2 ears fresh corn, kernels cut off cobs
12 baby Chioggia beets, scrubbed and halved lengthwise
1 lemon, halved
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
In a large bowl, combine the peas, cucumbers, corn, and beets. Squeeze the lemon juice over the vegetables, and drizzle with the oil. Season with salt and pepper. Toss to combine, and serve at room temperature.
haricots verts and goat cheese salad with almonds
SERVES 6
2 ounces whole almonds (about ½ cup)
Coarse salt
1½ pounds haricots verts, ends trimmed
1½ teaspoons sherry vinegar
1 tablespoon extra-virgin olive oil
Freshly ground pepper
2½ ounces fresh goat cheese, crumbled
1. Preheat the oven to 350°F. Spread the almonds on a rimmed baking sheet, and place in the oven. Toast until they are fragrant and golden, about 10 minutes. Remove from the oven; let cool. Roughly chop; set aside.
2. Meanwhile, bring a stockpot of water to a boil, and add salt and the haricots verts; cook until their color brightens and the beans are crisp-tender, about 4 minutes. Drain, and transfer to a baking sheet; let cool, about 5 minutes.
3. While still warm, toss the beans in a serving bowl with the vinegar and olive oil; season with salt and pepper. Add the goat cheese, and stir to melt slightly and coat the beans. Sprinkle with the almonds, and serve.
romaine salad with prosciutto crisps
SERVES 4
The small inner leaves of romaine lettuce are tender and crisp, perfect for this salad. Use a vegetable peeler to shave the Pecorino Romano.
2 tablespoons extra-virgin olive oil, plus more for the pan
4 slices prosciutto (about 2 ounces)
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme leaves, roughly chopped
Coarse salt and freshly ground pepper
6 ounces hearts of romaine, leaves torn in half
1 ounce Pecorino Romano shavings
1. Preheat the oven to 400°F. Lightly brush a baking sheet with olive oil, and arrange the prosciutto in a single layer. Place in the oven, and bake until crisp, 5 to 10 minutes. Remove from the oven, and let cool on a wire rack.
2. Combine the olive oil, balsamic vinegar, and thyme; season with salt and pepper, and whisk to combine. Add the romaine and shaved Pecorino Romano, and toss to combine. Serve topped with prosciutto crisps.
green gazpacho salad
SERVES 6
½ cup slivered almonds
4 ounces baguette or other French bread, cut into ½-inch cubes (1½ cups)
1 yellow tomato, seeded, cut into ½-inch dice
1 green bell pepper, seeded, cut into ½-inch dice
1 cucumber, peeled, seeded, and cut into ½-inch dice
2 stalks celery, cut into ½-inch dice
1 small red onion, cut into ½-inch dice
2 scallions, thinly sliced
1 cup (about 6 ounces) green seedless grapes, cut in half
¼ cup finely chopped flat-leaf parsley
2 tablespoons finely chopped tarragon
¼ cup extra-virgin olive oil
2 tablespoons sherry or white-wine vinegar
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
1 head Boston or butter lettuce, torn into bite-size pieces
1. Preheat the oven to 350°F. Place the nuts on a rimmed baking sheet and the bread cubes on a baking sheet; toast until the nuts are aromatic and the bread is dried and barely golden, about 8 to 10 minutes; set aside.
2. In a large bowl, combine the tomato, pepper, cucumber, celery, red onion, scallions, grapes, parsley, tarragon, half the almonds, and the bread cubes. Drizzle with the olive oil and vinegar. Add the salt and pepper. Toss well to combine. Let sit for 30 minutes for flavors to blend. Serve over the lettuce, garnished with the remaining almonds.
wilted brussels sprouts salad with warm apple cider dressing
SERVES 6
1 pound Brussels sprouts, trimmed
4 ounces spinach (about 3 cups lightly packed leaves), washed, stems removed
1 small head radicchio
1 garlic clove, finely chopped
1/3 cup apple cider vinegar
2 tablespoons honey mustard
1½ tablespoons sugar
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
½ cup extra-virgin olive oil
Goat cheese, for garnish
Toasted caraway seeds, for garnish
1. Thinly slice the Brussels sprouts crosswise into strips. Repeat with the spinach leaves and radicchio. Place the Brussels sprouts, spinach, and radicchio in a large bowl, and toss to combine; set aside.
2. In a small saucepan, whisk together the garlic, apple cider vinegar, honey mustard, sugar, salt, and pepper over medium heat. Slowly drizzle in the olive oil while whisking constantly. Bring to a simmer, and cook until the mixture thickens slightly, about 3 minutes. Pour over the Brussels sprouts mixture, and toss to combine. Serve the salad warm, garnished with goat cheese and caraway seeds, or store in refrigerator up to 2 days, and serve cold.
new classic panzanella
SERVES 6
You can intensify the garlic flavor by rubbing an additional clove on one side of the toasted bread before tearing it into chunks.
1 garlic clove, peeled
2 pounds ripe beefsteak tomatoes, cored and cut into large chunks
1 medium red onion, peeled and thinly sliced
5 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
5 1-inch-thick slices day-old Tuscan-style bread
4 Kirby cucumbers (about 12 ounces), peeled and sliced
1 cup packed fresh basil leaves
1. Place the garlic on a cutting board; hit it with the side of a large knife to break it open a bit. Place the tomatoes, onion, and garlic in a large nonreactive bowl. Drizzle the oil and vinegar over the vegetable mixture; season with salt and pepper. Toss; let stand, covered, in a cool place, about 1 hour.
2. Place the bread on a hot grill or under a heated broiler; toast until both sides are slightly charred, 2 to 3 minutes. Remove from heat, rub lightly with garlic, if desired; tear the bread into bite-size chunks. When ready to serve, add the cucumbers, basil, and bread to the tomatoes.
3. Toss to coat the bread thoroughly with the marinating liquid. Adjust the seasoning with salt and pepper, and remove the garlic clove.
VARIATION[S]: To either version of this salad, try adding cubed fresh mozzarella or bocconcini, roasted bell peppers, sliced fresh fennel, or capers. Experiment using other in-season vegetables.
endive and treviso radicchio salad with anchovy dressing
SERVES 4
Soaking the anchovies in red-wine vinegar gives them a wonderful pickled flavor.
6 anchovy fillets
¼ cup plus 1 tablespoon red-wine vinegar
1 garlic clove, smashed and peeled
½ teaspoon coarse salt
3 tablespoons extra-virgin olive oil
¼ teaspoon freshly ground pepper
4 endives, sliced ¼ inch lengthwise
1 head Treviso radicchio, leaves separated
1. In a small bowl, submerge the anchovies in ¼ cup red-wine vinegar. Let soak for 30 minutes; drain, and discard the liquid.
2. Place the anchovies and garlic on a cutting board. Sprinkle with salt, and mince into a paste; place in a medium bowl. Whisk in the remaining tablespoon vinegar, the olive oil, and the pepper. Set aside.
3. Arrange the sliced endives and Treviso radicchio leaves on 4 salad plates. Drizzle the anchovy mixture over each. Serve immediately.
hearty bacon and lemon chicory salad
SERVES 4
8 slices bacon
1 medium red onion, sliced thinly lengthwise
1 small head chicory, roughly chopped
1 small head frisée, roughly chopped
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
1 teaspoon coarse salt
½ teaspoon freshly ground pepper
1. Place the bacon in a large skillet over medium heat. Cook until it is golden and crisp. Drain on paper towels. Break into 1- to 1½-inch pieces; set aside. Drain all but 1½ tablespoons bacon fat from the pan. Add the onion. Cook over medium heat until soft and golden, about 5 minutes. Remove from heat.
2. Place the chicory, frisée, bacon, and onion in a large bowl. In another bowl, whisk the lemon juice, olive oil, salt, and pepper. Drizzle over the salad, and toss. Serve the salad immediately.
chopped beet salad with feta and pecans
SERVES 12 TO 14
We used several varieties of beets, including Golden Globe and Chioggia, for a colorful salad, but you may use any variety you like.
½ cup pecans
4 bunches small beets (16 to 20 beets)
3 tablespoons cider vinegar
3 tablespoons olive oil
4 ounces feta cheese, crumbled
2 tablespoons freshly chopped flat-leaf parsley, plus sprigs for garnish
Coarse salt and freshly ground pepper
1. Preheat the oven to 350°F. Place the pecans on a baking sheet, and toast until fragrant, about 10 minutes. Transfer to a bowl to cool. Coarsely chop, and set aside. Raise oven temperature to 450°F.
2. Trim the greens and long roots from the beets. Wrap in 2 to 3 aluminum foil packets, dividing the beets according to size. Place in the oven, and roast until tender, 45 to 60 minutes, depending on the size of the beets. Using paper towels to protect your hands, wipe the skins from the beets. Cut them into wedges, and transfer to a serving bowl.
3. Drizzle the vinegar and olive oil over the beets; toss to coat (beets can be made ahead). When ready to serve, add the feta, parsley, pecans, and salt and pepper to taste; toss to combine. Garnish with the parsley sprigs.
avocado filled with mixed herb and shallot vinaigrette
SERVES 6
3 tablespoons champagne vinegar
1 tablespoon fresh lemon juice
1½ teaspoons Dijon mustard
6 tablespoons canola oil
½ teaspoon salt
1/8 teaspoon freshly ground pepper
1 small shallot, finely chopped
¼ cup loosely packed fresh herbs, such as dill, chervil, parsley, and tarragon, coarsely chopped
3 ripe avocados, such as Hass or bacon
1. Combine the vinegar, lemon juice, and mustard in the jar of a blender. Slowly add the oil in a steady stream, blending until incorporated. Add the salt and pepper. Stir in the chopped shallot and herbs.
2. Slice the avocados lengthwise, rotating the knife around the pit. Twist the two halves of the avocado in opposite directions to separate. Embed the knife in the pit, and twist to separate the pit from the avocado. Fill each avocado half with a spoonful of the vinaigrette, and serve immediately.
RIPENING AVOCADOS
When they are perfectly ripe, avocados will yield slightly when pressed. To speed ripening, place avocados in a paper bag with an apple or a banana, and store at room temperature for a few days. To keep them from becoming too soft, store ripened avocados in the refrigerator for up to 2 days.
warm leeks vinaigrette
SERVES 6
4 teaspoons sherry vinegar
4 teaspoons Dijon mustard
1 tablespoon honey
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
4 teaspoons extra-virgin olive oil
3 bunches leeks (about 15 leeks)
1. Whisk together the vinegar, mustard, honey, salt, and pepper in a large bowl. Slowly drizzle in the olive oil, whisking constantly, until well combined; set aside.
2. Trim the leeks to about 6 inches, leaving only the white and light green parts. Trim the roots, and cut the leeks in half lengthwise. Wash well under cold running water to remove any dirt; set aside.
3. Place a metal steamer basket in a large saucepan. Fill with water to the bottom of the basket, and bring to a simmer. Add the leeks, cover, and steam until tender, about 10 minutes. Remove the leeks, and drain on paper towels to remove any water. Place the leeks in the bowl with the vinaigrette, and toss to combine. Serve hot or at room temperature.
FIT TO EAT RECIPE PER SERVING: 121 CALORIES, 4 G FAT, 0 MG CHOLESTEROL, 22 G CARBOHYDRATE, 255 MG SODIUM, 2 G PROTEIN, 3 G FIBER
summer-squash salad with herbs and pecorino fresco
SERVES 6
If you can find it, use Zephyr squash, which is yellow with a pale-green tip. You can also use a mix of young green and yellow squashes.
1 pound small, young summer squashes (about 8), cut into ¼-inch-thick rounds (halved if large)
2 tablespoons fresh oregano or thyme leaves
1 tablespoon extra-virgin olive oil
Freshly ground pepper
6 ounces pecorino fresco, crumbled (about 1½ cups)
Toss together squashes, herbs, and oil in a large bowl; season with pepper. Add cheese; toss. Let stand at room temperature 15 minutes before serving.
shaved beet and dandelion salad
SERVES 8
2 teaspoons finely chopped shallot
1 teaspoon Dijon mustard
2 anchovy fillets, finely chopped
2 tablespoons sherry vinegar
Coarse salt and freshly ground pepper
¼ cup plus 2 tablespoons extra-virgin olive oil
1 small red or yellow beet, peeled and shaved into very thin pieces
2 bunches dandelion or arugula, or a combination (about 20 ounces total), trimmed to bottom of leaf, torn if large
In a large bowl, whisk together shallot, mustard, anchovies, and vinegar; season with salt and pepper. Whisk in oil in a slow, steady stream. Add beet and dandelion. Toss to coat.
cucumber, string bean, and olive salad
SERVES 4
To pit the olives, place them on a cutting board, and press firmly with your thumb. The olives will split, and the pits can be easily removed.
Coarse salt
½ pound string beans
2 cucumbers (1¼ pounds)
¼ pound oil-cured black olives, pitted, torn in half
¼ cup fresh flat-leaf parsley leaves
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
Freshly ground pepper
2 tablespoons extra-virgin olive oil
1. Fill a large bowl with ice and water; set aside. Bring a pot of water to a boil. Salt the water; add the string beans, and cook until bright green and just tender, 3 to 4 minutes. Drain, and transfer to the ice-water bath until cool. Drain, and cut in half lengthwise.
2. Peel the cucumbers, and split them lengthwise. Remove the seeds using a melon baller or a spoon. Cut into ½-inch-thick slices on the diagonal. Combine with string beans, olives, and parsley leaves in a medium serving bowl.
3. Whisk together the mustard, red-wine vinegar, and salt and pepper to taste in a small bowl. Slowly add the olive oil, whisking constantly. Toss with the salad just before serving.
chilled shrimp and chopped tomato salad with crisp garlic croutons
SERVES 8 TO 10
We recommend serving this juicy salad as a first course, either alone or accompanied by mixed greens. We used beefsteak tomatoes, but any fresh, ripe tomatoes would be equally delicious.
3 quarts water
2 tablespoons coarse salt, plus more for seasoning
¼ teaspoon whole peppercorns
1 teaspoon paprika
2 dried bay leaves
2 tablespoons fresh lemon juice
2 pounds large shrimp, peeled and deveined
5 garlic cloves
2 red bell peppers, seeds and ribs removed
4 ripe beefsteak tomatoes (about 1¾ pounds)
1 medium cucumber, peeled, seeded, and cut into ¼-inch dice
1 green bell pepper, seeds and ribs removed, cut into ¼-inch dice
½ small red onion, finely diced (about ¾ cup)
2 tablespoons roughly chopped fresh marjoram or oregano
2 tablespoons plus 1 teaspoon red-wine vinegar
½ cup extra-virgin olive oil, plus more for drizzling, if desired
6 slices rustic bread, crusts removed, cut into ½-inch cubes (about 2½ cups)
Freshly ground black pepper
1. Prepare an ice-water bath; set aside. In a 5-quart stockpot, combine the water with 2 tablespoons salt, the peppercorns, paprika, bay leaves, and lemon juice; bring to a boil. Reduce heat to medium; simmer 5 minutes. Add the shrimp; stir once. Cook until the shrimp are pink and opaque, about 1½ minutes. With a large sieve, transfer the shrimp to the ice bath. Chill thoroughly, at least 2 minutes, and drain in the sieve. Cut each shrimp in half crosswise. Place in a bowl, cover with plastic wrap, and refrigerate until ready to use.
2. In a food processor fitted with the metal blade, chop the garlic. Remove 2 teaspoons; set aside. Quarter 1 red pepper and 1 tomato; add to the remaining garlic in the processor. Pulse until a coarse puree forms. Pour into a large mixing bowl.
3. Cut the remaining red pepper and 3 tomatoes into ¼-inch dice, and add to the bowl along with the cucumber, green pepper, red onion, marjoram, vinegar, and ¼ cup olive oil; stir to combine.
4. Meanwhile, in a large sauté pan, heat 2 tablespoons olive oil over medium heat, and fry half the bread cubes until they just begin to turn crisp and golden brown, about 3 minutes. Add half the reserved chopped garlic and a pinch of salt; cook, stirring frequently, until the garlic is fragrant and the bread cubes are golden brown, about 1 minute more. Transfer to a large plate, and repeat the process with the remaining garlic and bread cubes. Just before serving, toss the shrimp and half the croutons into the salad mixture, season with salt and pepper, and drizzle with more olive oil, if desired. Serve the remaining croutons on the side or on top of each portion.
warm eggplant salad
SERVES 4
12 ounces small round white eggplants, sliced ¼ inch thick
Salt
½ cup extra-virgin olive oil
Freshly ground pepper
1 small red onion, peeled, thinly sliced
2 ounces French feta cheese, crumbled
1/3 cup oil-cured black olives, pitted, quartered lengthwise
2 teaspoons fresh oregano leaves
1. Sprinkle the eggplant slices with salt on both sides. Place in a colander over a bowl, and let stand 1 hour to drain. Discard the liquid, and rinse under cold running water. Place the eggplant slices on several layers of paper towel; press out the water.
2. Transfer the eggplant to a nonreactive surface. Generously brush both sides with oil; sprinkle with pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add slices of eggplant (without crowding); cook until golden brown on both sides, about 6 minutes. Drain on paper towels. Repeat the process with the remaining slices.
3. Place the eggplant, onion, feta, olives, and oregano in a large bowl. Drizzle with the remaining olive oil, and season with salt and pepper, if necessary. Gently toss the mixture to combine, and serve warm or at room temperature.
watercress, pink grapefruit, and walnut salad
SERVES 4
for the dressing
2¼ tablespoons minced ginger
¼ teaspoon minced garlic
1 tablespoon fresh lime juice
1½ teaspoons rice-wine vinegar
¼ teaspoon Asian sesame oil
1/8 teaspoon sugar
3 tablespoons extra-virgin olive oil
for the salad
1 pink grapefruit
8 ounces watercress (about 2 bunches), thick stems removed
½ cup walnuts, coarsely chopped
1/8 teaspoon coarse salt
Freshly ground pepper
1. Make the dressing: Whisk together ginger, garlic, lime juice, vinegar, sesame oil, and sugar in a small bowl. Gradually add olive oil, whisking constantly until fully combined. Set aside.
2. Remove peel and pith from grapefruit. Holding over a medium bowl, carve out flesh between the membranes, letting segments drop into the bowl (you should have about ¾ cup segments). Add watercress. Pour dressing over watercress and grapefruit; toss to coat. Sprinkle with walnuts. Season with salt and pepper.
FIT TO EAT RECIPE PER SERVING: 216 CALORIES, 20 G FAT, 0 MG CHOLESTEROL, 8 G CARBOHYDRATE, 59 MG SODIUM, 4 G PROTEIN, 2 G FIBER
mâche with fennel, carrot, and orange
SERVES 4
Mâche, or lamb’s lettuce, is a tender, nutty green. If it’s unavailable, try watercress as a delicious substitute.
2 tablespoons plus 1 teaspoon fresh lemon juice
1 tablespoon champagne vinegar
½ teaspoon coarse salt
Pinch of sugar
Freshly ground pepper
¼ cup extra-virgin olive oil
¼ pound baby or halved regular carrots, peeled into ribbons (about 2½ cups)
½ medium fennel bulb (about 10 ounces), trimmed, halved lengthwise, and thinly sliced crosswise
1 medium shallot, halved lengthwise and thinly sliced
3 small oranges, peel and pith removed, carved into segments using a sharp knife (about 1¼ cups)
4 cups mâche
1. Make the dressing: Whisk together lemon juice, vinegar, salt, and sugar in a medium bowl; season with pepper. Add oil in a slow, steady stream, whisking constantly until emulsified.
2. Make the salad: Toss carrots and fennel in a bowl with dressing to coat. Let stand until softened, about 15 minutes. Using a slotted spoon, transfer carrot-fennel mixture to a large bowl; discard excess dressing. Add shallot, orange segments, and mâche; toss to combine. Divide salad among 4 serving plates.
SIDE SALADS
white bean salad with carrots and tomatoes
SERVES 4 TO 6
1 cup dried white beans, such as navy
2 medium carrots, peeled and cut into ¼-inch dice
1 small red onion, finely chopped
1 cup grape tomatoes, halved lengthwise
1 tablespoon finely chopped fresh flat-leaf parsley
¼ cup red-wine vinegar
1 tablespoon fresh thyme, chopped
½ teaspoon sugar
3 tablespoons olive oil
Coarse salt and freshly ground pepper
1. Put the beans into a large bowl; cover with water by 2 inches. Cover with plastic wrap. Let soak at room temperature 6 hours (or overnight). Drain; rinse.
2. Transfer the beans to a medium saucepan; cover with cold water by 1½ inches. Bring to a simmer. Cook, covered, until tender, about 25 minutes. Drain. Rinse with cold water, and let cool completely. Transfer to a bowl; cover with plastic wrap. Refrigerate 15 minutes.
3. Add the carrots, onion, tomatoes, and parsley to beans; toss well. Whisk together the vinegar, thyme, sugar, oil, and ½ teaspoon salt in a bowl until sugar has dissolved; season with pepper. Toss the vinaigrette with the bean mixture. Season with salt and pepper. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 4 hours.
roasted carrot and beet salad
SERVES 4
For a complete meal, serve this salad with pita bread, feta cheese, and hummus. If you are on a low-sodium diet, substitute a less salty cheese for the feta.
4 medium red beets (about 1 pound without greens), ½ inch of stems left intact
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 pound carrots (about 8 medium), cut on the diagonal into 1-inch pieces
½ teaspoon coarse salt
2 tablespoons fresh lemon juice
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
Freshly ground pepper
1. Preheat the oven to 375°F. Toss the beets with 1 teaspoon oil on a rimmed baking sheet. Cover the sheet with foil. Roast the beets until tender, 45 to 55 minutes. Let cool. Trim and peel the beets; cut into ½-inch cubes.
2. Meanwhile, toss the carrots, 1 teaspoon oil, and ¼ teaspoon salt on another rimmed baking sheet. Roast the carrots until browned and tender, about 40 minutes. Let cool to room temperature.
3. Stir the lemon juice, remaining ¼ teaspoon salt, and the parsley and thyme in a small bowl. Whisk in the remaining 2 tablespoons oil until emulsified. Season with pepper. Toss the beets and carrots with the dressing in a medium bowl. The salad can be refrigerated in an airtight container up to 3 days.
FIT TO EAT RECIPE PER SERVING: 405 CALORIES, 22 G FAT, 25 MG CHOLESTEROL, 44 G CARBOHYDRATE, 892 MG SODIUM, 12 G PROTEIN, 10 G FIBER
three-bean salad with honey-mustard vinaigrette
SERVES 4
Juice of 2 limes
1½ tablespoons finely chopped fresh tarragon leaves
1½ tablespoons finely chopped fresh chives
1 tablespoon honey
1½ teaspoons Dijon mustard
¼ teaspoon coarse salt
¼ pound haricots verts or green beans, trimmed and cut into thirds
1 cup canned kidney beans, drained and rinsed
1 cup canned cannellini beans, drained and rinsed
1 ounce mâche or watercress, trimmed, rinsed, and spun dry
Freshly ground pepper
1. Make the vinaigrette: In a small bowl, whisk together the lime juice, tarragon, chives, honey, mustard, and salt until combined. Set aside.
2. Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add the haricots verts or green beans; simmer until bright green but still crisp, about 2 minutes. Using a slotted spoon, transfer the haricots verts to the ice bath, and let cool completely. Drain in a colander, and pat dry with paper towels. Place in a large serving bowl. Add the kidney beans and cannellini, and drizzle with vinaigrette. Toss to coat. Gently toss in the mâche or watercress; season with pepper. Serve.
FIT TO EAT RECIPE PER SERVING: 105 CALORIES, 0 G FAT, 0 MG CHOLESTEROL, 21 G CARBOHYDRATE, 164 MG SODIUM, 6 G PROTEIN, 6 G FIBER
corn-mango salad
SERVES 6 TO 8
6 cups fresh corn kernels (from 6 cooked ears of corn)
1 large mango, peeled and cut into ¼-inch dice (2 cups)
10 scallions, white and pale-green parts only, cut into very thin matchsticks
¼ cup thinly sliced fresh red chile (1 to 2 chiles)
1 cup fresh lime juice (about 7 limes)
1¼ teaspoons coarse salt
Toss the corn, mango, scallions, chile, lime juice, and salt in a large bowl. Refrigerate, covered, 30 minutes, or up to 2 days. Serve cold or at room temperature.
mixed mushroom salad
SERVES 6 TO 8
¼ cup fresh lemon juice (about 2 lemons)
1 tablespoon coarsely chopped fresh oregano
1 tablespoon coarsely chopped fresh flat-leaf parsley
1 tablespoon coarsely chopped fresh marjoram
1 teaspoon coarse salt
Freshly ground pepper
¾ cup extra-virgin olive oil, plus more for drizzling
6 cups thinly sliced mixed fresh mushrooms, such as cremini, shiitake, oyster, and button (about 1 pound)
2 bunches arugula (about 1 pound)
½ small head radicchio (about 8 ounces), thinly sliced
3 ounces Parmesan cheese, shaved with a vegetable peeler into 1-inch-thick strips
1. In a large bowl, whisk together the lemon juice, herbs, salt, and ½ teaspoon pepper. Whisk in the oil. Reserve 1 tablespoon dressing; set aside. Add the mushrooms to the remaining dressing, and toss to combine. Set aside.
2. Toss together the arugula, radicchio, and reserved dressing. Arrange on a large platter. Top with the mushroom mixture. Sprinkle with the Parmesan cheese, and drizzle with oil. Season with pepper.
cucumber salad with radish and dill
SERVES 4 TO 6
This salad tastes best up to 1 hour after making it. To make ahead store the salad components separately (up to 3 hours), and toss before serving.
1 English cucumber or 3 Kirby cucumbers, halved lengthwise, seeded, and thinly sliced
4 large radishes (about 6 ounces), thinly sliced
Zest of 1 lemon, plus 2 tablespoons fresh lemon juice (1 lemon total)
6 ounces feta cheese, coarsely crumbled (about 1½ cups)
2 tablespoons white-wine vinegar
1 tablespoon finely chopped fresh dill, plus more, torn, for garnish
½ teaspoon sugar
1 garlic clove, crushed with the flat side of a large knife
Coarse salt and freshly ground pepper
¼ cup plus 1 tablespoon olive oil
1. Put the cucumber, radishes, and lemon zest in a medium bowl. Add the cheese.
2. Make the vinaigrette: Whisk together the lemon juice, vinegar, dill, sugar, and garlic in another medium bowl; season with salt and pepper. Whisk until the sugar has dissolved. Whisk in the oil in a slow, steady stream until emulsified.
3. Add the vinaigrette to the cucumber mixture; toss well. Garnish with the dill. Discard the garlic clove before serving. Refrigerate the salad in an airtight container up to 1 hour.
quinoa and apple salad with curry dressing
SERVES 4
¼ cup raw whole almonds
1 cup white quinoa
1 teaspoon honey
1 tablespoon finely chopped shallot
1 teaspoon curry powder
¼ teaspoon coarse salt
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons dried currants
1 small McIntosh apple, cut into 1/8-inch-thick wedges
¼ cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish
1. Preheat the oven to 375°F. Spread the almonds on a rimmed baking sheet; toast in the oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop the nuts.
2. Rinse the quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add the quinoa; return to a boil. Stir the quinoa, cover, and reduce heat. Simmer until the quinoa is tender but still chewy, about 15 minutes. Fluff the quinoa with a fork; let cool.
3. Whisk together the honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until the dressing is emulsified. Add the quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.
FIT TO EAT RECIPE PER SERVING: 304 CALORIES, 14 G FAT, 0 MG CHOLESTEROL, 38 G CARBOHYDRATE, 154 MG SODIUM, 8 G PROTEIN, 5 G FIBER
QUINOA
Although only recently becoming popular in the United States, quinoa (pronounced KEEN-wah) has been grown and enjoyed in South America for centuries. There are plenty of good reasons to incorporate quinoa into your own diet. For one thing, it is incredibly healthful. Quinoa is an excellent source of protein that provides all the essential amino acids usually found only in animal proteins; it also offers iron, calcium, B vitamins, and vitamin E. Preparing quinoa is quick and easy. It takes less time to cook than long-grain rice, and is almost as versatile in its uses.
Quinoa, which is actually the seed of the quinoa plant, is available in white and red varieties. Both are equally nutritious, but the red seeds have a slightly nuttier flavor (and are a bit harder to find). The seeds are tiny, but the kernels become light and fluffy during cooking, expanding to four times their original size. You will notice a curled wisp emerging from each tiny kernel as you cook. This is the external germ, a healthful and crunchy part of the seed. Soups, salads, pilafs, stuffings, and baked goods are all excellent ways to use quinoa, which is delicious hot or cold.
classic creamy coleslaw
SERVES 6 TO 8
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon sugar
1 teaspoon coarse salt
½ cup mayonnaise
¼ cup sour cream
1 small green cabbage (about 1¾ pounds), finely shredded
2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
½ small onion, coarsely grated (optional)
1. Whisk together the mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate the dressing, covered, until ready to use, or up to 2 days.
2. Put the cabbage, carrots, and onion (if desired) in a large bowl. Pour in the dressing, and toss thoroughly. Refrigerate, covered, until the slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss the coleslaw again.
italian potato salad
SERVES 10
8 large eggs
3 pounds small red potatoes
Coarse salt
2 to 3 tablespoons muscatel wine vinegar or white balsamic vinegar
1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped
1 medium red onion, coarsely chopped
(about ¾ cup)
¼ cup best-quality extra-virgin olive oil
Freshly ground pepper
1. Prepare an ice-water bath; set aside. Cover the eggs with water in a medium saucepan; bring to a full boil. After 1 minute, cover; turn off heat. Let stand 8 minutes. Rinse; transfer to ice-water bath.
2. Cover the potatoes with water by 1 inch in a large saucepan. Bring to a boil; add salt. Simmer until just tender, about 15 minutes (do not overcook). Drain the potatoes; let cool slightly. Halve lengthwise.
3. Transfer the potatoes to a medium bowl. Add vinegar to taste; gently toss. Stir in the parsley and onion. Gently tossing, pour in the oil in a slow, steady stream; toss until incorporated. Season with salt and pepper.
4. Just before serving, peel and quarter the eggs, and arrange them on top of the salad.
red and green cabbage slaw with bacon
SERVES 6 TO 8
This slaw can be made up to 1 day ahead and refrigerated. Refrigerate the cooked bacon separately, wrapped in paper towels, in a resealable plastic bag; reheat it on a baking sheet in a 325°F oven until it’s warm and crisp.
½ medium red cabbage (about 1 pound), finely shredded
¼ medium green cabbage (about ½ pound), finely shredded
½ pound smoked bacon (about 8 strips), cut into ¼-inch pieces
1 teaspoon caraway seeds (optional)
3 tablespoons olive oil
1 garlic clove, minced
¼ cup plus 3 tablespoons cider vinegar
2 teaspoons sugar
2½ teaspoons coarse salt
Freshly ground pepper
1 Granny Smith apple (optional)
1. Toss the cabbages together in a large bowl; set aside. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain; set aside. Pour off all but about 1 tablespoon fat from the skillet.
2. Add the caraway seeds to the skillet, if desired; cook over medium heat, shaking the skillet often, until the seeds begin to pop, about 1 minute. Add the oil and garlic; cook, stirring, 10 seconds (do not let the garlic brown). Remove from heat; pour in the vinegar. Add the sugar and salt; stir until dissolved. Pour the dressing over the cabbage. Season with pepper. Toss thoroughly. Let stand at least 1 hour, or refrigerate, covered, overnight.
3. Just before serving, cut the apple into ¼-inch-thick wedges or matchsticks. Add to the dressed cabbage along with the bacon, and toss again.
fingerling potato salad with sugar snap peas
SERVES 4 TO 6
1½ pounds fingerling or other small potatoes, cut into ½-inch-thick rounds
Coarse salt
8 ounces sugar snap peas, plus more, split, for garnish (optional)
½ small red onion, thinly sliced
Creamy Tarragon Vinaigrette (recipe follows)
Freshly ground pepper
Fresh tarragon and tarragon flowers, for garnish (optional)
1. Cover the potatoes with cold water by 2 inches in a medium saucepan. Bring to a boil; add 3 tablespoons salt. Reduce heat to medium-high; simmer the potatoes until tender, about 8 minutes. Transfer to paper towels to drain.
2. Bring another medium saucepan of water to a boil; add 2 tablespoons salt. Blanch the snap peas until just tender, 1 to 2 minutes. Let cool in an ice-water bath. Drain, and pat dry.
3. Toss the potatoes, snap peas, onion, and vinaigrette in a bowl. Season with salt and pepper. Garnish with the split snap peas, tarragon, and tarragon flowers, if desired.
creamy tarragon vinaigrette
MAKES ABOUT 1 CUP
2 teaspoons tarragon vinegar
¾ teaspoon Dijon mustard coarse salt and freshly ground pepper
½ cup extra-virgin olive oil
½ cup sour cream
2 tablespoons finely chopped fresh tarragon
Stir together vinegar and mustard; season with salt and pepper. Pour in olive oil in a slow, steady stream, whisking until emulsified. Stir in sour cream and tarragon.
wheatberry salad
SERVES 8
Wheatberries are a nutty grain often used in salads and breads. Look for hard red winter wheatberries—summer wheatberries become too soft after they’re cooked.
2 cups hard red winter wheatberries (about 13 ounces)
2 tablespoons plus ½ cup extra-virgin olive oil
1 cup diced red onion (1 small onion)
½ cup balsamic vinegar
½ cup sliced scallions, cut diagonally into ¼-inch slices (about 6 scallions)
1 small red bell pepper, seeded and cut into ¼-inch dice (1 cup)
1 small yellow bell pepper, seeded and cut into ¼-inch dice (1 cup)
1 cup diced carrots (2 carrots)
½ teaspoon salt
½ teaspoon freshly ground black pepper
1. Bring a medium saucepan of water to a boil. Add the wheatberries; cook until tender, 30 to 40 minutes. Drain; set aside.
2. Heat 2 tablespoons olive oil in a large sauté pan over low heat. Cook the onion until translucent, stirring occasionally, about 10 minutes. Remove the pan from heat; add remaining ½ cup olive oil and balsamic vinegar.
3. In a large bowl, combine the wheatberries, onion mixture, scallions, peppers, carrots, salt, and pepper. Allow to sit for at least 1 hour at room temperature so the wheatberries absorb the flavors. Serve at room temperature.
black-eyed pea and jalapeño salad
SERVES 4
Piquant jalapeño chiles complement the earthy flavor of black-eyed peas in this fiber-rich side salad; they also add crunch, along with the diced red onion.
2 cans (15 ounces each) black-eyed peas, drained, rinsed, and excess water shaken out
2 fresh jalapeño peppers, seeds and ribs discarded, flesh cut into ¼-inch dice
1 small red onion, cut into ¼-inch dice
¾ cup sprouts, such as sunflower or alfalfa
¼ cup extra-virgin olive oil
2 tablespoons red-wine vinegar
Coarse salt and freshly ground black pepper
Put the black-eyed peas, jalapeños, onion, and sprouts in a large bowl. Add the oil and vinegar, and toss well. Season with salt and pepper.
vidalia onion slaw
SERVES 10 TO 12
2 tablespoons plus 1½ teaspoons coarse salt
4 Vidalia or other sweet onions, cut into ¼-inch dice
1½ cups mayonnaise
¼ cup apple cider vinegar
1 tablespoon sugar
1 teaspoon ground celery seed
½ teaspoon freshly ground pepper
1. Prepare a large ice-water bath; set aside. Bring a stockpot of water to a boil; add 2 tablespoons salt and the onions; simmer until the onions are translucent but still crisp, about 4 minutes. Transfer to the ice bath to cool. Drain; pat dry with paper towels.
2. Transfer to a large bowl, and mix with the mayonnaise, vinegar, sugar, celery seed, remaining 1½ teaspoons salt, and pepper. Serve, or store, covered with plastic wrap, in the refrigerator up to 2 days.
crunchy jícama, apple, and carrot slaw with creamy orange dressing
SERVES 8
1 cup mayonnaise
½ cup sour cream
¼ cup fresh orange juice
2 tablespoons cider vinegar
1 tablespoon minced fresh basil
Coarse salt and freshly ground pepper
2 Granny Smith apples
1 jícama (about 1 pound), peeled
2 carrots
½ small head green cabbage, finely shredded
1. In a small bowl, whisk together the mayonnaise, sour cream, orange juice, vinegar, and basil; season with salt and pepper. Refrigerate, covered, until ready to use.
2. Slice the apples, jícama, and carrots on the thinnest setting of a mandoline or with a sharp knife; then cut the slices into julienne, about 2 inches long.
3. In a large bowl, toss the julienned apples, jícama, carrots, and cabbage with the mayonnaise mixture. Cover with plastic wrap, and refrigerate until ready to serve.
beet, cabbage, and carrot slaw with caraway seeds
SERVES 6
1 teaspoon caraway seeds
2 tablespoons fresh lemon juice
1 tablespoon white or yellow miso paste
1 small shallot, halved lengthwise and thinly sliced into half-moons
2 tablespoons extra-virgin olive oil
Freshly ground pepper
2½ cups julienned or grated beets (about 2)
2 cups finely shredded red cabbage (¼ medium)
1½ cups julienned or grated carrots (about 3)
1. Make the dressing: In a small bowl, combine the caraway, lemon juice, miso, and shallot. Slowly whisk in the oil until emulsified. Season with pepper. Set aside.
2. In a large bowl, combine the beets, cabbage, and carrots. Drizzle dressing over the vegetables, and toss until combined. Serve chilled or at room temperature.
FIT TO EAT RECIPE PER SERVING: 79 CALORIES, 5 G FAT, 0 MG CHOLESTEROL, 8 G CARBOHYDRATE, 172 MG SODIUM, 2 G PROTEIN, 3 G FIBER
broccoli and white bean salad
SERVES 4
1 large bunch broccoli (about 1 pound)
Coarse salt
1 can (15½ ounces) cannellini beans, drained and rinsed
½ small red onion, halved and thinly sliced into half-moons
1 tablespoon freshly squeezed lemon juice, plus 1 tablespoon finely grated lemon zest (about 1 lemon)
2 tablespoons extra-virgin olive oil
¼ teaspoon crushed red pepper flakes
Freshly ground black pepper
¾ cup shaved Pecorino Romano or Parmesan cheese (about 2 ounces)
1. Cut the tops off each head of broccoli, and trim into 1-inch florets; set aside. Peel each stem to remove the tough outer layer. Slice the peeled stems on the bias into ¼-inch pieces; set aside.
2. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt and the broccoli florets. Cook over high heat until the florets are tender when pierced with the tip of a paring knife, about 4 minutes. Using a slotted spoon, transfer to the ice bath. Add the stems to the boiling water; cook until tender when pierced with the tip of a paring knife, about 3 minutes. Transfer to the ice bath. Let the florets and stems cool completely, and drain.
3. In a large mixing bowl, combine the broccoli, beans, onion, lemon juice and zest, oil, and red pepper flakes. Stir to combine; season with salt and pepper. Top with cheese; serve immediately.
warm bean, snap pea, and tomato salad
SERVES 4
Cannellini are white Italian kidney beans. Try substituting cranberry, pinto, or other dried beans in this salad. To save time, use canned beans in place of dried.
4 ounces wax beans, trimmed and cut into 1-inch pieces (about 1 cup)
4 ounces sugar snap peas, trimmed and cut in half (about 1 cup)
1 tablespoon extra-virgin olive oil
4 scallions, sliced into ¼-inch rounds
3 garlic cloves, minced
1½ cups cooked cannellini beans, drained
2 beefsteak tomatoes, cut into ½-inch dice, juice and seeds reserved
½ teaspoon coarse salt
Freshly ground black pepper
1 cup loosely packed fresh basil leaves
1. Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil over high heat. Add the wax beans, and cook until crisp-tender and bright, about 2½ minutes. Remove the beans with a slotted spoon, and immediately plunge into the ice bath. Drain, and set aside. Repeat with the snap peas, blanching them about 1 minute.
2. Heat the oil in a large sauté pan over medium heat. Add the scallions and garlic; cook, stirring occasionally, until soft but not browned, about 3 minutes. Add the cannellini beans, and cook until just heated through, about 2 minutes more.
3. Transfer the mixture to a large bowl. Add the wax beans, snap peas, tomatoes and reserved juice and seeds, and salt. Season with pepper. Using a sharp knife, cut the basil into very thin strips; add to the bean mixture. Toss to combine; serve warm.
FIT TO EAT RECIPE PER SERVING: 177 CALORIES, 4 GFAT, 0 MG CHOLESTEROL, 28 G CARBOHYDRATE, 255 MG SODIUM, 9 G PROTEIN, 11 G FIBER
corn and couscous salad
SERVES 4
1 teaspoon curry powder
2 teaspoons grainy mustard
1 tablespoon white-wine or sherry vinegar
Coarse salt and freshly ground pepper
4 tablespoons extra-virgin olive oil
¾ cup couscous
1 Vidalia or other sweet onion, diced
3 garlic cloves, minced
1 red chile, minced (optional)
3 cups fresh corn kernels (about 4 cobs)
¼ cup finely chopped fresh cilantro
1. In a medium bowl, whisk together the curry powder, mustard, and vinegar. Season with salt and pepper. While whisking, slowly drizzle in 3 tablespoons oil; whisk until emulsified. Set aside.
2. Place the couscous in a large bowl. Bring 1 cup water to a boil; pour over the couscous; stir to combine. Cover with a plate; let steam until the water is absorbed, about 5 minutes. Fluff with a fork; set aside.
3. Heat the remaining tablespoon oil in a large skillet over medium heat. Add the onion, and cook, stirring, until softened, about 4 minutes. Stir in the garlic and chile; cook, stirring, until softened, about 2 minutes. Add the corn, and cook until bright yellow and just tender, about 2 minutes. Stir the corn mixture into the couscous. Add the curry vinaigrette and cilantro; toss to combine. Serve warm or at room temperature.
lentils with tarragon, shallots, and beets
SERVES 8 TO 10
To prevent the lentils from becoming too soft as they cool, spread them on a baking sheet.
3½ pounds beets, trimmed
2 tablespoons plus ¼ cup extra-virgin olive oil
3½ teaspoons coarse salt, plus more for seasoning
¼ cup water, plus more for cooking lentils
1 pound French green lentils, picked over
2 garlic cloves
2 dried bay leaves
1 shallot, minced
1 teaspoon Dijon mustard
2 tablespoons plus 1 teaspoon balsamic vinegar
1 tablespoon chopped fresh tarragon
Freshly ground pepper
1. Preheat the oven to 350°F. In a medium bowl, toss the beets with 2 tablespoons oil and 1½ teaspoons salt. Arrange on a rimmed baking sheet; pour ¼ cup water into the pan. Cover with foil; roast until the beets are easily pierced with the tip of a knife, 45 to 60 minutes. Remove from the oven; let cool. Peel and cut into ½-inch cubes.
2. Meanwhile, combine the lentils, garlic, and bay leaves in a 6-quart saucepan; add enough cold water to cover by about 3 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, stirring occasionally, until the lentils are tender but not mushy, 10 to 20 minutes. Stir in the remaining 2 teaspoons salt, and cook about 5 minutes more. Drain in a colander; let cool.
3. In a small bowl, combine the shallot, mustard, and vinegar; let stand 15 minutes. Slowly whisk in the remaining ¼ cup oil in a steady stream.
4. Transfer the lentils to a large serving bowl. Add the vinaigrette and the tarragon; toss well to combine. Toss in the beets. Season with salt and pepper. Serve, or cover and refrigerate up to 4 hours; bring to room temperature before serving.
french potato salad with white wine and celery leaves
SERVES 6
2½ pounds Yukon Gold potatoes
Coarse salt
3 tablespoons roughly chopped shallots
2 tablespoons white wine
2 tablespoons white-wine vinegar
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1/3 cup loosely packed celery leaves from inner stalks, torn in half
1. Place the potatoes in a stockpot, and add enough cold water to cover by 4 inches. Bring to a boil over high heat, and add salt; reduce heat, and cook until the potatoes are easily pierced with a fork, about 20 minutes. Drain; let cool slightly. Peel the potatoes, and cut into quarters or eighths.
2. Meanwhile, in a large serving bowl, combine the shallots with the wine and vinegar. While still warm, add the potatoes to the bowl; season with salt and pepper. Drizzle in the oil; toss to coat. Sprinkle with the celery leaves, and serve immediately.
multicolored pepper and bean salad with ricotta salata and herbs
SERVES 10 TO 12
You can prepare the vegetables up to 2 hours before serving and keep them covered in the refrigerator. If desired, include some poblano or other chiles along with the peppers. You can substitute feta cheese for the ricotta salata.
Coarse salt
½ pound green beans, ends trimmed
½ pound yellow wax beans, ends trimmed
3 shallots, peeled and thinly sliced into half-moons (about ¾ cup)
¼ cup capers, rinsed and drained (optional)
3 tablespoons sherry vinegar
5 tablespoons extra-virgin olive oil
3 pounds assorted bell peppers, quartered, seeds and ribs removed
Freshly ground black pepper
½ cup loosely packed fresh basil leaves
½ cup loosely packed fresh mint leaves
6 to 7 ounces fresh ricotta salata cheese
1. Prepare a large ice-water bath; set aside. Fill a stockpot with water; bring to a boil, and add a generous amount of salt. Add the green beans and wax beans to the boiling water, and cook just until they are crisp-tender and their color brightens, 3 to 4 minutes. Transfer the beans to the ice bath to stop the cooking and to preserve the color. Drain, and pat dry with paper towels. Slice the larger beans in half lengthwise. Set aside in a large bowl.
2. Make the vinaigrette: In a small bowl, combine the shallots, capers (if using), vinegar, and a pinch of salt; let stand 15 minutes. Whisking constantly, slowly add the olive oil.
3. Meanwhile, slice the peppers as thinly as possible using a sharp knife or mandoline. Add to the bowl with the beans. Drizzle with the vinaigrette, and toss to combine; season with salt and black pepper. Just before serving, tear the basil and mint leaves into small pieces, and crumble the ricotta salata. Stir the herbs and cheese into the salad.
orzo salad with roasted carrots and dill
SERVES 8 TO 10
3 pounds carrots (about 4 bunches)
4 garlic cloves, unpeeled
¼ cup extra-virgin olive oil
Coarse salt
1 pound orzo
Grated zest and juice of 2 lemons
4 scallions, white and light-green parts, roughly chopped
½ cup loosely packed fresh dill, roughly chopped
Freshly ground pepper
1. Preheat the oven to 450°F with a rack in the lower shelf. Cut the carrots diagonally into 2-inch pieces. On a rimmed baking sheet, toss the carrots and garlic with 2 tablespoons oil and a pinch of salt. Roast until the carrots are tender and browned, about 15 minutes. Transfer the sheet to a wire rack to cool. Squeeze the garlic cloves from their skins; mince to form a coarse paste. Set aside.
2. Bring a large saucepan of water to a boil; add salt. Stir in the orzo; cook until al dente, according to package instructions, about 7 minutes. Drain; while still hot, transfer the orzo to a large bowl, and toss with the remaining 2 tablespoons oil. Let cool slightly, and add the roasted carrots.
3. Meanwhile, in a small bowl, mix together the lemon zest, lemon juice, scallions, and roasted garlic. Add the dill, and pour the mixture over the orzo mixture. Stir to combine; season with salt and pepper. Serve, or store, covered with plastic wrap, in the refrigerator up to 1 day; bring to room temperature before serving.
spicy asian slaw
SERVES 6 TO 8
for the dressing
1 cup mayonnaise
2 tablespoons toasted sesame oil
2 tablespoons mirin or rice wine vinegar
¼ cup chili sauce
3 tablespoons fresh lime juice
1 tablespoon grated ginger
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
2 teaspoons sesame seeds
for the slaw
½ small head red cabbage (about 1 pound)
½ head napa cabbage (about 1 pound)
1 turnip, peeled (about 9 ounces)
1 small daikon, peeled (about 8 ounces)
1 large carrot, peeled
4 scallions, thinly sliced on the diagonal
1 red bell pepper, seeded and thinly sliced
¼ cup finely chopped fresh mint leaves
¼ cup finely chopped fresh cilantro
1. Make the dressing: In a medium bowl, whisk together the mayonnaise, sesame oil, vinegar, chili sauce, lime juice, ginger, salt, pepper, and sesame seeds; set the dressing aside.
2. Make the slaw: Core the red and napa cabbages, quarter, and slice very thinly. Transfer to a large bowl. Fill the bowl with cold water to cover the cabbage. Swish the cabbage around with your hands so any dirt settles to the bottom of the bowl. Lift the cabbage, and transfer to a colander to drain. Place in a large bowl; set aside.
3. Using the large holes of a box grater, grate the turnip, daikon, and carrot. Add to the bowl of cabbage along with the scallions, red bell pepper, mint, and cilantro. Add the reserved dressing, and toss to combine. Cover with plastic wrap, and let sit at least 2 hours in the refrigerator, but preferably overnight. Serve chilled. The slaw will keep in refrigerator for up to 4 days.
tomato and corn tabbouleh salad
SERVES 8
1 cup bulghur wheat
3 cups boiling water
6 ears corn
½ cup extra-virgin olive oil
2 teaspoons coarse salt, or to taste
¼ teaspoon freshly ground pepper, or to taste
2 garlic cloves, or to taste, minced
Juice of 4 limes
4 large ripe tomatoes, diced
½ cup loosely packed fresh mint, finely chopped
½ cup loosely packed fresh flat-leaf parsley, finely chopped
¼ cup fresh chives, cut into small pieces
1. In a bowl, cover the bulghur with the boiling water. Let stand 45 minutes. Drain well; return to a bowl. Set aside.
2. Place the corn on a cutting board, and, using a sharp knife, carefully cut the kernels from the cob, taking care the corn does not roll as you work. Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add one-third of the corn, season with salt and pepper, and cook, stirring, until the corn is caramelized and golden, about 7 minutes. One minute before the corn is done, add one-third of the minced garlic, and mix with the corn. Transfer the corn to a baking pan to cool. When the corn is finished, deglaze the pan with a little lime juice; stir, using a wooden spoon, to loosen any browned bits on the bottom of the pan. Add to the corn. Repeat with the remaining corn 2 more times. Set aside for the corn to cool.
3. Combine the bulghur with the remaining 2 tablespoons oil, tomatoes, remaining lime juice, mint, parsley, and chives. Add the corn; mix well. Chill 30 minutes before serving. Adjust the seasoning with salt and pepper.
celery root rémoulade (celeri rémoulade)
SERVES 6
Traditional rémoulade is made with mayonnaise. We have lightened this traditional side dish with a lemony yogurt dressing.
1 medium celery root, about 12 ounces
1 Granny Smith apple
Juice of 1 lemon, about 2 tablespoons
½ cup nonfat plain yogurt
2 tablespoons heavy cream
4 teaspoons Dijon mustard
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
1. Peel the celery root; core the apple. Grate both on the large holes of a box grater. Place in a medium bowl, and toss with the lemon juice.
2. In another bowl, whisk together the yogurt, cream, Dijon, salt, and pepper. Add to the grated celery root and apple, and toss to combine. Refrigerate until ready to serve.
FIT TO EAT RECIPE PER SERVING: 61 CALORIES, 2 G FAT, 7 MG CHOLESTEROL, 9 G CARBOHYDRATE, 454 MG SODIUM, 2 G PROTEIN, 3 G FIBER
green papaya salad
SERVES 8
If you can’t find Vietnamese coriander, you can use fresh cilantro.
for the dressing
1 fresh red Thai chile, finely chopped
2 tablespoons Asian fish sauce
2 tablespoons sugar
Juice of 1 lime
for the salad
2 pounds green (unripe) papaya, peeled and seeded
12 sprigs fresh Vietnamese coriander, leaves and stems separated and stems coarsely chopped, plus 1 sprig for garnish
1. Make the dressing: Stir together chile, fish sauce, sugar, lime juice, and 3 tablespoons water in a medium bowl.
2. Make the salad: Thickly shred papaya with a mandoline or box grater. Transfer to a large bowl. Stir in coriander leaves and chopped stems. To serve, drizzle salad with dressing, and toss to combine. Garnish with a sprig of coriander.
radicchio-cabbage slaw with honey
SERVES 4
3 tablespoons honey
3 tablespoons sherry vinegar
1 teaspoon coarse salt
1/3 cup extra-virgin olive oil
Freshly ground pepper
1 medium head napa cabbage (about 1 pound), halved lengthwise, then cut crosswise into ¼-inch-thick strips
2 small heads radicchio (about 8 ounces), halved lengthwise, then cut crosswise into ¼-inch-thick strips
1. Whisk together honey, vinegar, and salt in a small bowl. Add oil in a slow, steady stream, whisking until well blended. Season with pepper.
2. Toss together cabbage and radicchio in a large bowl. Add dressing; toss to combine. Cover, and refrigerate at least 5 minutes. Just before serving, toss again. The slaw can be refrigerated in an airtight container up to 1 day.
MAIN COURSE SALADS
asian steak salad with spicy vinaigrette
SERVES 4
In this nutritious salad, papaya, red bell pepper, and cabbage provide vitamins A and C, while carrots contribute large amounts of beta carotene. Cilantro and mint supply flavonoids, and peanuts add vitamin E and selenium, all potent antioxidants.
for the marinade
Juice and grated zest of 1 lime
1 tablespoon grated fresh ginger
1 garlic clove, minced
1 scallion, white and light-green parts only, sliced into ¼-inch rounds
for the salad
12 ounces flank steak
Freshly ground black pepper
1 red bell pepper, stem and seeds removed, julienned
2 carrots, peeled and julienned
1 head napa cabbage, tough outer leaves removed, julienned
1 papaya, peeled, seeds removed, cut into 2-inch pieces
¼ cup fresh cilantro leaves, packed
¼ cup fresh mint leaves, packed
1 cup bean sprouts (optional)
Spicy Vinaigrette (recipe follows)
2 tablespoons chopped toasted peanuts, for garnish
1. Prepare the marinade: Place the lime juice, zest, ginger, garlic, and scallion in a small bowl, and whisk to combine. Place the steak in a shallow dish; cover with the marinade, turning to completely coat. Transfer to the refrigerator, and marinate 1 hour.
2. Remove the steak from the refrigerator 30 minutes before cooking; let sit at room temperature. Heat a grill or grill pan over medium-high heat. Remove the steak from the marinade, and season with black pepper. Sear the steak until browned on the outside and cooked to desired doneness inside, 5 to 6 minutes on each side for medium-rare. Transfer to a cutting board; let cool slightly, and thinly slice on the bias.
3. In a large bowl, combine the red bell pepper, carrots, cabbage, papaya, cilantro, mint, and bean sprouts, if using. Drizzle with the vinaigrette, and toss well to combine. Arrange the vegetables and steak on 4 serving plates. Garnish each serving with 1½ teaspoons chopped peanuts.
FIT TO EAT RECIPE PER SERVING: 323 CALORIES, 19 G FAT, 44 MG CHOLESTEROL, 20 G CARBOHYDRATE, 245 MG SODIUM, 21 G PROTEIN, 5 G FIBER
spicy vinaigrette
MAKES ½ CUP
Sesame oil is a good source of vitamin E.
Juice and grated zest of 2 limes
2 tablespoons sesame oil
2 tablespoons water
2 tablespoons rice-wine vinegar
1½ tablespoons grated fresh ginger
1 garlic clove, minced
1 teaspoon crumbled dried chile pepper or red pepper flakes
¼ teaspoon coarse salt
Combine all the ingredients in a small bowl, and whisk to combine.
FIT TO EAT RECIPE PER SERVING: 68 CALORIES, 7 G FAT, 0 MG CHOLESTEROL, 2 G CARBOHYDRATE, 121 MG SODIUM, 0 G PROTEIN, 0 G FIBER
chicken salad with mango and mint on flatbread
SERVES 6
¼ cup fresh lime juice (2 to 3 limes)
¼ cup fresh lemon juice (about 2 lemons)
3 tablespoons canola oil
2 tablespoons soy sauce
1 tablespoon honey
12 mint leaves, roughly chopped
1 piece (1 inch) peeled fresh ginger, finely grated
2 whole boneless, skinless chicken breasts
Coarse salt
6 ounces sugar snap peas, trimmed
4 cups arugula, trimmed (about 4½ ounces)
4 ounces pea shoots
Freshly ground pepper
1 small mango, peeled, pitted, and cut into matchsticks
1 small jícama, peeled and cut into matchsticks
6 soft lavash (or other soft flatbread)
1. Make the dressing: Blend the lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger in a blender until smooth. Set aside.
2. Put the chicken in a medium stockpot, and cover with water by 1 inch. Bring to a boil. Reduce heat. Simmer the chicken until cooked through, 10 to 12 minutes.
3. Transfer the chicken to a bowl. Let cool slightly. Shred the chicken with your fingers; transfer to a bowl. Reserve 2 tablespoons dressing; add the remaining dressing to the chicken. Toss well.
4. Prepare an ice-water bath. Bring a medium saucepan of water to a boil; add salt. Cook the sugar snap peas until crisp-tender, about 30 seconds. Transfer to the ice-water bath to stop the cooking. Drain.
5. Put the sugar snap peas, arugula, and pea shoots into a medium bowl. Add remaining 2 tablespoons dressing; toss. Season with salt and pepper.
6. Add the mango and jícama to the chicken; toss well. Season with salt and pepper.
7. Arrange the arugula mixture over each lavash, dividing evenly. Top with the chicken salad. Roll up the lavash to enclose the filling. Cut in half diagonally, and serve.
shrimp salad with peas and chervil vinaigrette
SERVES 4 TO 6
You can use tarragon in place of chervil.
3 tablespoons fresh chervil leaves, coarsely chopped, plus more for garnish
1 garlic clove, finely grated
Finely grated zest of 1 lemon, plus 3 tablespoons fresh lemon juice (1 lemon total)
3 tablespoons extra-virgin olive oil
¼ teaspoon coarse salt
Freshly ground pepper
18 medium shrimp, peeled and deveined, tails left intact
1 cup frozen petit peas, thawed
8 ounces snow peas, trimmed and cut lengthwise diagonally into thin strips
1. Preheat the broiler. Make the vinaigrette: Whisk together the chervil, garlic, lemon zest, lemon juice, oil, and salt in a small bowl; season with pepper.
2. Toss the shrimp with 1 tablespoon vinaigrette. Place the shrimp on a rimmed baking sheet lined with foil; broil until cooked through, 3 to 4 minutes. Let cool completely. Refrigerate in an airtight container until ready to use, up to 2 hours.
3. Combine the peas, snow peas, shrimp, and remaining vinaigrette; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 3 hours. Toss before serving.
minestrone salad
SERVES 4
1 teaspoon coarse salt, plus more for seasoning
8 ounces gemelli or other pasta, such as penne or rotini
4 tablespoons extra-virgin olive oil
1 small onion, cut into ¼-inch dice
2 garlic cloves, minced
1 carrot, peeled and cut into ½-inch dice
1 zucchini (about 6 ounces), cut into ½-inch dice
4 ounces green beans, cut into 1-inch pieces
1¼ cups corn kernels, cut from 1 ear, or frozen
Freshly ground pepper
2 tablespoons balsamic vinegar
1 15-ounce can cannellini beans, rinsed and drained
1 pound assorted tomatoes, roughly chopped
1. Bring a medium saucepan of water to a boil. Add 1 teaspoon salt to the boiling water. Add the gemelli, and cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water; set aside.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until they begin to soften, about 2 minutes. Add the carrot, and cook until it softens, about 4 minutes. Add the zucchini, green beans, and corn. Cook until the vegetables are tender, stirring occasionally, 10 to 15 minutes more. Season with salt and pepper. Transfer to a medium bowl to cool. Stir in the remaining 2 tablespoons olive oil, vinegar, beans, tomatoes, and reserved pasta. Season to taste with more salt and pepper, if desired. Serve chilled or at room temperature.
thai beef salad
SERVES 6
6 tablespoons fresh lime juice (about 3 limes)
2½ tablespoons Thai fish sauce (nam pla)
1 fresh Thai or serrano chile, seeded and finely chopped (about 1 tablespoon)
1 teaspoon sugar
2 teaspoons finely chopped fresh cilantro
2 teaspoons finely chopped fresh mint
4 scallions, white and pale-green parts only, thinly sliced on the diagonal
3 shallots, thinly sliced into rings
3 Kirby cucumbers, peeled, halved lengthwise, and cut into ¼-inch-thick half-moons
12 ounces baby arugula (about 5 cups)
2 tablespoons olive oil
1 boneless sirloin steak (1½ pounds)
½ teaspoon coarse salt
Freshly ground pepper
½ cup unsalted peanuts, coarsely chopped (about 2½ ounces)
1. Preheat the oven to 400°F. Make the dressing: Whisk together the lime juice, fish sauce, chile, and sugar in a small bowl until the sugar is dissolved. Stir in the cilantro and mint. Set aside. Toss together the scallions, shallots, cucumbers, and arugula in a large bowl; set aside.
2. Heat the oil in a large ovenproof skillet over high heat until hot but not smoking. Sprinkle the steak all over with salt; season with pepper. Brown the steak, turning once, about 2 minutes per side. Transfer the skillet to the oven; cook the steak to desired doneness, about 6 minutes for medium-rare.
3. Transfer the steak to a cutting board, and let stand at least 5 minutes. Cut the steak across the grain into ¼-inch-thick slices.
4. Add the steak to the salad. Drizzle with dressing, and toss. Sprinkle with peanuts.
FIT TO EAT RECIPE PER SERVING: 382 CALORIES, 26 G FAT, 63 MG CHOLESTEROL, 12 G CARBOHYDRATE, 712 MG SODIUM, 26 G PROTEIN, 3 G FIBER
niçoise salad
SERVES 6
1 pound red fingerling or other small potatoes
Coarse salt
Garlic Vinaigrette (recipe follows)
Freshly ground pepper
4 large eggs
½ pound green beans, halved crosswise
1 head Boston lettuce
1 red or green bell pepper, cut into ¼-inch-thick rings
½ pound cherry tomatoes, halved
½ English cucumber, peeled and sliced
½ fennel bulb, trimmed, halved lengthwise, and very thinly sliced
2 cans (6 ounces each) tuna, preferably Italian oil-packed, flaked
¾ cup Niçoise or oil-cured black olives
1 scallion, chopped
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 tablespoon drained capers (optional)
1. Bring the potatoes to a boil in a large saucepan of water. Add salt; reduce heat, and simmer until tender, 10 to 15 minutes. Drain; let cool slightly.
2. Cut the potatoes into bite-size pieces; peel any loose skins. Dress with enough vinaigrette to coat lightly (reserve remainder). Season with salt and pepper. Set aside.
3. Prepare an ice-water bath; set aside. Cover the eggs with water in a small saucepan; bring to a full boil. After 1 minute, cover and turn off heat. Let stand 6 minutes. Rinse; transfer to the ice-water bath.
4. Prepare another ice-water bath; set aside. Bring a medium saucepan of water to a boil; add salt. Blanch the green beans until crisp-tender, 1 to 2 minutes. Drain; rinse with cold water. Let stand in the ice-water bath until cool. Drain; pat dry.
5. Peel the eggs, and halve lengthwise. Arrange the lettuce and then the potatoes, green beans, bell pepper, tomatoes, cucumber, fennel, tuna, eggs, and olives on a platter.
6. Sprinkle with scallion and parsley, and with capers if desired. Drizzle with vinaigrette, and serve with the remainder.
garlic vinaigrette
MAKES ABOUT 1 CUP
1 garlic clove, lightly crushed with the flat side of a knife
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
2 tablespoons fresh lemon juice
Coarse salt and freshly ground pepper
¾ cup olive oil
Put the garlic, mustard, vinegar, and lemon juice in a small bowl; season with salt and pepper; whisk until blended. Whisking constantly, pour in the oil in a slow, steady stream until emulsified. Let stand at least 30 minutes; discard the garlic.
red romaine salad with walnuts and eggs
SERVES 4 TO 6
6 large eggs
1 head red-leaf romaine, torn into pieces
1 cup walnut halves, toasted
Basic Vinaigrette (Salsas, Sauces, Dips, and More)
Coarse salt and freshly ground pepper
1. Put the eggs in a medium saucepan of water; bring to a boil. After 2 minutes, cover; turn off heat. Let stand 6 minutes. Let cool in an ice-water bath.
2. Drizzle the lettuce and walnuts in a bowl with 5 tablespoons vinaigrette (or to taste); toss. Peel the eggs; halve. Serve on top of the salad. Season with salt and pepper.
spicy chicken salad in lettuce cups
SERVES 4 TO 6
Ground, toasted rice adds crunch and a slight nuttiness to this salad. Thai basil, available at gourmet and farmers’ markets, has a licorice flavor, but you can use regular basil instead.
1 tablespoon jasmine rice or another long-grain rice
Coarse salt
1 pound ground chicken
Lime-Chile Dressing (recipe follows)
¼ cup chopped fresh Thai basil, plus more for garnish
¼ cup chopped fresh cilantro, plus more for garnish
Freshly ground pepper
1 head Boston lettuce, leaves separated
1 carrot, peeled and cut into matchsticks
½ daikon radish, peeled and cut into matchsticks
3 tablespoons salted, roasted peanuts, chopped
1. Toast the rice in a dry nonstick skillet over medium-high heat until deep golden, 1 to 2 minutes. Coarsely grind with a mortar and pestle or in a food processor.
2. Bring a medium pot of water to a boil; add 1 tablespoon salt. Boil the chicken, separating it into pieces with a spoon, until cooked through, 3 to 4 minutes.
3. Transfer the chicken to a medium bowl with a slotted spoon; reserve ¼ cup cooking liquid. Add the dressing, rice, herbs, and cooking liquid; toss. Season with salt and pepper.
4. For each serving, put about ¼ cup chicken in a lettuce leaf. Garnish with carrot, daikon, basil, cilantro, and nuts.
lime-chile dressing
MAKES ABOUT ½ CUP
5 tablespoons fresh lime juice
3 tablespoons Asian fish sauce
2 tablespoons rice-wine vinegar
1 tablespoon sugar
2 fresh red hot chiles, finely chopped
2 garlic cloves, minced
2 shallots, thinly sliced
2 tablespoons finely chopped fresh cilantro
Stir together all ingredients except the cilantro, and let stand at least 15 minutes (and up to a day in the refrigerator). When ready to serve, stir in the cilantro.
rice salad with rock shrimp and asparagus
SERVES 4
Rock shrimp are small and a bit sweet. You can also use small regular shrimp.
Coarse salt
1 bunch asparagus (about 1 pound), trimmed
1 cup jasmine rice
1½ teaspoons toasted sesame chile oil
2 teaspoons olive oil
1 pound rock shrimp, peeled
2 tablespoons plus 1 teaspoon fresh lemon juice
Freshly ground pepper
½ cup sliced almonds, toasted
1 tablespoon freshly grated lemon zest
1. Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add a large pinch of salt. Blanch the asparagus until bright green and tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath to stop the cooking. Drain well; pat dry. Cut the spears on the diagonal into thin pieces; set aside.
2. Bring the rice and 1½ cups water to a boil in a medium saucepan. Cover, and reduce heat to medium-low. Simmer until the liquid is absorbed and the rice is tender, about 10 minutes; set aside.
3. Heat the sesame and olive oils in a large skillet over medium-high heat until hot but not smoking. Add the shrimp; stir to coat. Stir in the lemon juice, and season with salt and pepper; cook until the shrimp are pink and cooked through, about 3 minutes. Stir the shrimp, rice, asparagus, and almonds in a large bowl. Garnish with lemon zest.
smoked mackerel, cucumber, and potato salad with mustard dressing
SERVES 4
Although fresh mackerel can be hard to find, smoked mackerel is often sold in the refrigerated section of supermarkets; it is also available from mail-order sources. We used the peppered variety, but any type will do.
¾ pound small waxy potatoes, such as fingerling or new potatoes
1 small shallot, very thinly sliced
4 teaspoons white-wine vinegar
2 teaspoons Dijon mustard
4 teaspoons olive oil
2 tablespoons roughly chopped fresh dill
½ cucumber, peeled, halved lengthwise, and sliced into ½-inch half-moons
Freshly ground pepper
12 ounces smoked mackerel, broken into bite-size pieces
Handful of tender salad greens, such as arugula, watercress, or tatsoi
1. Place the potatoes in a small saucepan, and cover with cold water. Bring to a boil; reduce heat, and simmer until tender when pierced with a fork, about 12 minutes. Drain in a colander; let cool slightly. Slip off the skins; discard. Cut the potatoes into halves or quarters, if desired.
2. Meanwhile, make the dressing: In a medium bowl, combine the shallot, vinegar, and mustard. Whisk in the oil until emulsified. Sprinkle the dill into the bowl.
3. Add the cucumber and cooked potatoes to the dressing in the bowl; season with pepper. Toss to coat evenly. Divide the salad among 4 plates; arrange the mackerel on each. Serve, garnished with greens.
FIT TO EAT RECIPE PER SERVING: 234 CALORIES, 15 G FAT, 15 MG CHOLESTEROL, 7 G CARBOHYDRATE, 800 MG SODIUM, 20 G PROTEIN, 3 G FIBER
frisée with lardons and poached eggs
SERVES 4 AS AN APPETIZER
2 tablespoons distilled white vinegar
4 large eggs
1 large head frisée (about 5 ounces), washed and spun dry
6 ounces (about 4 slices) thick-cut bacon, cut into ¼-inch-thick strips
3 tablespoons finely chopped shallot
¼ cup red-wine vinegar
Coarse salt and freshly ground pepper
1. Bring a large, deep skillet of water to a boil. Reduce to a simmer; add the white vinegar. Fill a saucepan with warm water; set aside. Break an egg into a small bowl; holding the bowl just over the vinegar water, gently slide the egg into the water. Repeat with the remaining eggs. Poach about 2 minutes (longer for firm yolks). Use a slotted spoon to transfer the eggs to the pan of warm water.
2. Place the frisée in a large bowl; set aside. Cook the bacon, stirring occasionally, in a medium sauté pan over medium-high heat until golden brown, about 3 minutes. Add the shallot; cook 1 minute. Add the red-wine vinegar; bring to a boil, swirling to combine. Pour over the frisée. Season with salt and pepper; toss to coat evenly.
3. Divide among 4 plates. Drain the eggs, and top each salad with one. Sprinkle the eggs with salt and pepper. Serve immediately.
roasted chicken salad
SERVES 6
Use a store-bought roasted chicken to save time. To take this salad on a picnic, pack it in an airtight container and keep it fresh in a cooler.
1 cup pecan halves (about 3 ounces), broken in half lengthwise
1 whole roasted chicken (about 3 pounds), skin removed
8 scallions, white and light-green parts only, trimmed and thinly sliced
2 stalks celery, strings removed and thinly sliced
8 ounces lady apples (about 4), or Fuji apples (about 2 medium), cored and sliced into bite-size pieces
5 tablespoons golden or dark raisins
1 tablespoon coarsely chopped fresh oregano leaves
Coarse salt and freshly ground pepper
Sour Cream Dressing (recipe follows)
1. Preheat the oven to 350°F. Spread the pecans in a single layer on a rimmed baking sheet. Toast in the oven until fragrant, stirring occasionally, about 10 minutes. Remove pecans from the pan, and let cool completely.
2. Pull the chicken from the bone; discard the bones, and cut the meat into ¾-inch pieces. Transfer to a medium bowl; add the scallions, celery, apples, raisins, and oregano. Season with salt and pepper. Add the dressing; toss to combine. Chill, covered, until ready to serve.
sour cream dressing
MAKES ABOUT 1 CUP
½ cup mayonnaise
2 tablespoons sour cream
¼ cup cider vinegar
Coarse salt and freshly ground pepper
In a small bowl, whisk together the mayonnaise, sour cream, and vinegar; season with salt and pepper. Refrigerate, covered, until ready to use, up to 4 days.
salmon and golden beet salad with crisp bacon
SERVES 4
8 small golden beets (about 10 ounces)
3 tablespoons extra-virgin olive oil
¼ teaspoon coarse salt
4 slices turkey bacon (about 2¼ ounces), sliced crosswise into thin strips
½ lemon, sliced into 4 rounds
4 salmon fillets (6 ounces each)
1 shallot, finely chopped
1½ tablespoons white-wine vinegar
1 pound baby spinach
Freshly ground pepper
1. Preheat the oven to 350°F. On a piece of aluminum foil, toss the beets with 1 tablespoon oil and the salt; wrap the beets in foil to make a packet. Cook until the beets are easily pierced with a fork, about 35 minutes. Let cool; peel the beets, and slice them into ¼-inch-thick rounds.
2. Cook the bacon on another baking sheet until crisp, about 10 minutes. Transfer to a paper-towel–lined plate; let drain.
3. Place the lemon slices and 6 cups water in a large saucepan; bring to a boil. Reduce heat; add the salmon, and cook at a bare simmer until flaky, about 12 minutes. Transfer the fish to a plate; let cool.
4. Make the dressing: In a small bowl, whisk together the shallot, vinegar, and remaining 2 tablespoons oil until emulsified.
5. Place the spinach and beets in a bowl. Add the dressing and some bacon; season with pepper. Toss to combine. Divide among plates; top each with a salmon fillet. Garnish with the remaining bacon.
FIT TO EAT RECIPE PER SERVING: 465 CALORIES, 26 G FAT, 122 MG CHOLESTEROL, 12 G CARBOHYDRATE, 537 MG SODIUM, 46 G PROTEIN, 5 G FIBER
chicken and shredded cabbage salad with noodles and peanut sauce
SERVES 12
The broth left over from poaching chicken breasts makes a delicious soup base. Refrigerate it in an airtight container up to 3 days or freeze up to 2 weeks; bring to a boil before using.
3 quarts water
2 stalks celery, cut in half lengthwise
1 2-inch piece fresh ginger, thinly sliced
2 garlic cloves
8 sprigs cilantro, including stems, roughly chopped (about ¾ cup), plus ½ cup loosely packed leaves for garnish
2 tablespoons toasted sesame oil
Coarse salt
3 boneless, skinless chicken breasts (about 3 pounds)
1 pound somen or vermicelli noodles
½ head green cabbage
1 bunch carrots, peeled (about 6 carrots)
2 serrano or jalapeño peppers, seeds and ribs removed
½ cup loosely packed fresh mint leaves, chopped
1 cup Peanut Sauce (recipe follows)
½ cup roasted unsalted peanuts
1. In a large saucepan, combine the water with the celery, ginger, garlic, chopped cilantro, 1 tablespoon sesame oil, and a pinch of salt; bring to a boil over high heat. Add the chicken breasts, and reduce heat to medium. Simmer until the chicken is cooked through, about 12 minutes. Remove from heat, and let stand until the chicken is cool enough to handle, about 10 minutes. Transfer the chicken to a cutting board, and cut it into ¼-inch strips, or shred as finely as possible with your fingers. Place in a medium bowl, and set aside.
2. Bring a large pot of water to a boil; add salt. Cook the noodles until they are al dente, according to package instructions, about 3 minutes. Transfer to a colander, let drain, and rinse under cold water until they are cool. Place in a medium bowl, and toss with the remaining tablespoon sesame oil; set aside.
3. Cut the cabbage in half, and remove the core. Slice the cabbage and carrots as thinly as possible with a mandoline or sharp knife. Place in a large bowl. Cut the serrano chiles into very thin strips, and add to the bowl along with the shredded chicken and mint. Just before serving, pour the peanut sauce over the mixture, and toss to coat. Place the noodles on a large serving platter, and pile the chicken mixture on top. Sprinkle with peanuts and cilantro leaves.
peanut sauce
MAKES 2 ½ CUPS
This recipe makes more than you will need for the salad; serve extra sauce on the side so guests can help themselves. Unused sauce can be stored, covered, in the refrigerator up to 4 days.
1 5-inch piece fresh ginger, minced or grated (about 3 tablespoons)
2 shallots, minced (about 1/3 cup)
¼ cup Asian fish sauce
½ cup low-sodium soy sauce
¾ cup fresh lime juice
1 cup smooth peanut butter
¼ cup toasted sesame oil
In a large bowl, combine the ginger, shallots, fish sauce, soy sauce, and lime juice. Whisk in the peanut butter; whisk in the sesame oil.
cucumber, corn, and crab salad
SERVES 4 TO 6
We serve this salad on whole-grain toast as an open-face sandwich, but it is also delicious mounded on a bed of crisp salad greens.
1½ cucumbers, peeled, seeded, and cut into ¼-inch dice
Coarse salt
1 pound jumbo lump crabmeat, picked over and rinsed
2 ears corn, kernels cut from cobs
½ small red onion, finely diced
1 avocado, peeled, pitted, and cut into ¼-inch dice
Cucumber Vinaigrette (recipe follows)
Freshly ground pepper
1. Sprinkle the cucumber lightly with salt, and place in a fine sieve set over a medium bowl. Cover with plastic wrap, and place in the refrigerator 30 minutes. Rinse and drain well; discard the liquid.
2. Combine the crabmeat, corn, onion, avocado, cucumber, and ½ cup cucumber vinaigrette in a large bowl, and stir to combine. Season with salt and pepper. Store in an airtight container in the refrigerator until ready to serve.
cucumber vinaigrette
MAKES ABOUT 1 CUP
½ cucumber, peeled and seeded
2 tablespoons sherry vinegar
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
½ cup grapeseed oil
Coarse salt and freshly ground pepper
Place the cucumber, vinegar, mustard, and tarragon in a food processor, and process until smooth. With the machine running, drizzle in the grapeseed oil; process until emulsified. Season with salt and pepper. Refrigerate, covered, up to 2 days.
arugula salad with french lentils, smoked chicken, and roasted peppers
SERVES 6
The lentils can be made up to a day in advance and the salad assembled at the last minute. Poached or grilled chicken breast would produce equally appetizing results.
½ pound French green lentils, picked over and rinsed
1 14½-ounce can low-sodium chicken broth, or homemade, skimmed of fat
1 cup water
4 sprigs thyme, plus ½ tablespoon fresh thyme leaves
2 red bell peppers
2½ tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
1 tablespoon balsamic vinegar
½ teaspoon coarse salt, plus more for seasoning
6 ounces baby arugula (about 6 cups)
6 ounces smoked skinless, boneless chicken breast, cut into matchsticks
Freshly ground pepper
1. In a medium saucepan, combine the lentils, broth, water, and thyme sprigs. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, until the lentils are tender, about 20 minutes. Drain and set aside in a bowl to cool.
2. While the lentils are cooking, roast the red peppers over a gas flame or under the broiler, turning occasionally, until blackened. Place in a heatproof bowl, cover with plastic wrap, and let stand until cool. Peel and seed the peppers, and cut into ½-inch slices. Place the strips in a small saucepan with 1 ½ tablespoon oil; cover, and cook gently over low heat, stirring occasionally, until meltingly tender, about 10 minutes. Set aside, and let cool.
3. In a large bowl, whisk together the vinegars, salt, thyme leaves, and remaining 2 tablespoons oil until blended. Add half of the dressing to the lentils, and toss to coat. Add the arugula, chicken, and cooled pepper strips to the remaining dressing, and toss. Season both salads with salt and pepper. Arrange the lentils into mounds on each of 6 salad plates, form a well in the center of each, and fill with the arugula mixture.
FIT TO EAT RECIPE PER SERVING: 250 CALORIES, 9 G FAT, 15 MG CHOLESTEROL, 26 G CARBOHYDRATE, 560 MG SODIUM, 17 G PROTEIN, 3 G FIBER
taco salad
SERVES 6
To reduce the fat, we eliminated the cheese and toasted the corn tortillas in the oven rather than frying them in oil.
2 ears corn, husks and silk removed
3 corn tortillas, cut into 16 wedges each
¾ cup nonfat plain yogurt
2 limes
1/3 cup fresh cilantro leaves
1½ tablespoons finely chopped and seeded jalapeño pepper
½ teaspoon coarse salt
1 pound ground turkey
1 teaspoon chili powder
1 teaspoon ground cumin
½ pound iceberg lettuce, torn into 2-inch pieces (about 3 cups)
1 cup canned black beans, drained and rinsed
2 plum tomatoes, cut into ½-inch-thick wedges (about 1 cup)
½ red onion, peeled and cut into ¼-inch-thick wedges (about 1 cup)
1 small mango, peeled, seeded, and cut into ¼-inch-thick wedges (1½ cups)
1. Bring a large saucepan of water to a boil over high heat. Add the corn, and reduce heat to medium; simmer until the kernels are tender, 5 to 10 minutes. Transfer the corn to a plate; let cool. Slice the kernels off the cobs; place in a small bowl, and set aside (you should have about 1¼ cups).
2. Preheat the oven to 350°F. Spread the tortilla wedges in a single layer on a rimmed baking sheet; bake until crisp, turning once, about 10 minutes. Remove from the oven; let cool, and set aside.
3. Make the dressing: In a medium bowl, whisk together the yogurt, juice from 1 lime, cilantro, jalapeño, and salt. Set aside.
4. In a medium nonstick skillet, brown the turkey over medium heat, stirring frequently, until no longer pink, about 7 minutes. Stir in the chili powder, cumin, and juice from remaining lime.
5. Transfer the mixture to a large serving bowl. Add the lettuce, beans, tomatoes, onion, mango, and reserved corn and tortillas. Toss to combine well. Drizzle with yogurt dressing; serve immediately.
FIT TO EAT RECIPE PER SERVING: 233 CALORIES, 2 G FAT, 37 MG CHOLESTEROL, 32 G CARBOHYDRATE, 207 MG SODIUM, 25 G PROTEIN, 6 G FIBER
southwestern cobb salad
SERVES 6 TO 8 AS A MAIN DISH
¼ cup freshly squeezed lime juice, plus juice of 2 limes
¼ cup plus 2 tablespoons extra-virgin olive oil
¼ cup soy sauce
1 teaspoon ground cumin
1 teaspoon crushed red pepper flakes
4 boneless, skinless chicken breast halves
4 large eggs
½ pound thick-sliced bacon
1 yellow bell pepper
1 poblano chile
1 tomato, seeded and cut in ½-inch pieces
½ cup roughly chopped pitted black olives (2½ ounces)
1 sweet onion, cut into ¼-inch pieces
Coarse salt and freshly ground black pepper
2 ripe but firm Hass avocados, peeled and cut into ½-inch pieces
½ cup chopped fresh cilantro
1/8 teaspoon cayenne pepper (optional)
1 15-ounce can black beans, rinsed and drained
1 small head romaine lettuce, torn in 1-inch pieces
Green Goddess Dressing (recipe follows)
1. Combine the ¼ cup lime juice, ¼ cup oil, soy sauce, ½ teaspoon cumin, and red pepper flakes in a small bowl. Place the chicken breasts in a large resealable plastic bag. Pour the marinade into the bag, and refrigerate at least 1 hour or overnight.
2. Heat a grill or grill pan over medium-high heat. Lift the chicken from the bag, allowing the excess marinade to drain off. Cook until grill marks appear and the chicken is cooked through, about 5 minutes per side. Cool the chicken completely, and cut into ½-inch pieces; set aside.
3. Place the eggs in a saucepan with cold water to cover. Bring to a boil. Cover; remove from heat. Let sit 11 minutes. Drain; rinse under cold running water until cooled. Peel and roughly chop the eggs.
4. Heat a skillet over medium heat. Cook the bacon until crisp, and drain on paper towels. Crumble when cool; set aside.
5. Place the yellow and poblano peppers directly on the trivet of a gas burner over high heat or on the grill or grill pan used for the chicken. Turn the peppers with tongs as they char. (Alternatively, place the peppers on a baking pan; broil in the oven, turning as each side becomes charred.) Transfer to a large bowl; cover immediately with plastic wrap. Let the peppers sweat until cool enough to handle. Peel off the blackened skin and discard. Remove the seeds; chop the yellow pepper into ½-inch pieces and the poblano into ¼-inch pieces; set aside separately.
6. In a bowl, combine the yellow pepper, tomato, olives, and half the chopped onion. Sprinkle with salt and pepper; set aside. In another bowl, combine the poblano with the avocados, ¼ cup cilantro, juice of 2 limes, cayenne pepper (if using), and remaining ½ teaspoon cumin; season with salt and pepper; set aside.
7. Combine the black beans with the remaining ¼ cup cilantro and chopped onion. Drizzle with the remaining 2 tablespoons olive oil, and season with salt and pepper; set aside.
8. Arrange the romaine on a platter. Arrange the chicken, eggs, bacon, tomato, avocado, and bean mixture in sections across the romaine. Drizzle with dressing; serve.
green goddess dressing
MAKES 1½ CUPS
Let dressing sit overnight to meld flavors.
½ cup mayonnaise
½ cup sour cream
2 tablespoons buttermilk
1 tablespoon white-wine vinegar
1 teaspoon Worcestershire sauce
1 bunch chives, coarsely chopped (½ cup)
2 green onions, coarsely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon sugar
1 teaspoon coarse salt
½ teaspoon freshly ground black pepper
Pinch of cayenne pepper (optional)
Combine all the ingredients in a blender or food processor; process until smooth. Refrigerate in an airtight container up to 3 days.
fennel crab salad on beefsteak tomatoes
SERVES 6 TO 8
1½ pounds beefsteak tomatoes (about 2), preferably orange or yellow
10 ounces baby fennel bulbs (about 3 or 4)
1 tablespoon freshly squeezed lemon juice
½ pound jumbo lump crabmeat
5 ounces purslane or watercress
2 tablespoons olive oil
Coarse salt and freshly ground pepper
Cut the tomatoes into ½-inch slices; set aside. Remove the outer peel from the fennel if necessary. Using a mandoline, thinly shave the fennel, and toss with the lemon juice; set aside. Remove any shells from the crabmeat, and set aside. Arrange the purslane on a serving dish, and top with the tomatoes, shaved fennel, and crabmeat. Lightly drizzle each tomato with olive oil, and sprinkle with salt and pepper; serve immediately.
lobster salad with grapefruit, avocado, and hearts of palm
SERVES 8 AS AN APPETIZER
4 1¼-pound lobsters
2 ruby red or pink grapefruits
1 tablespoon finely minced shallots
1¼ teaspoons Dijon mustard
2 tablespoons white-wine vinegar
1 tablespoon freshly chopped lemon basil or regular basil, plus leaves for garnish
Coarse salt and freshly ground pepper
¼ cup extra-virgin olive oil
2 avocados, peeled and pitted
4 hearts of palm, cut into ½-inch-thick rounds
1 large head Boston lettuce (8 ounces)
1. Fill a large bowl with ice and water; set aside. Bring a stockpot of water to a boil. Boil the lobsters for 10 minutes; transfer to the ice bath until cool. Break off the claws and tails; use the bodies to make a stock, or discard. Split the tail lengthwise with a sharp knife; remove the meat. Slice the tail into bite-size pieces. Remove the claws from the shells, keeping them whole if possible. Chill the lobster meat.
2. Cut the ends off the grapefruit; remove the peel, pith, and outer membranes. Lift the sections away from the membranes, and reserve. Squeeze ½ cup juice from the membranes into a bowl for dressing.
3. Place the shallots, mustard, vinegar, grapefruit juice, and lemon basil in a bowl; season with salt and pepper. Whisk to combine. Gradually whisk in the olive oil; adjust seasoning.
4. Cut the avocados into ½-inch-thick wedges; coat with a little grapefruit juice to prevent discoloration. Add the lobster, grapefruit, and hearts of palm. Line 8 dishes with 1 lettuce leaf each. Tear the remaining lettuce into bite-size pieces; add to the lobster mixture. Drizzle with dressing; toss. Fill the lettuce leaves with salad; garnish with lemon basil.
chopped lemongrass chicken salad
SERVES 8
4 whole boneless, skinless chicken breasts (4 pounds)
Lemongrass Marinade (recipe follows)
2 teaspoons coarse salt, plus more for seasoning and cooking water
½ teaspoon freshly ground pepper, plus more for seasoning
1 pound sugar snap peas, strings removed
2 shallots, roughly chopped
1 1-inch-piece peeled fresh ginger, roughly chopped
½ cup freshly squeezed lime juice
¾ cup fresh mint leaves
¾ cup fresh cilantro leaves
6 tablespoons canola oil
1 head romaine lettuce, chopped into pieces
2 mangoes, peeled, pitted, and cut into ½-inch dice
3 red bell peppers, cored, seeded, and cut into 1-inch-long matchsticks
1 fennel bulb, trimmed, cored, and cut into ¼-inch dice
6 scallions, white and pale-green parts only, thinly sliced
1. Place the chicken between sheets of plastic wrap; pound to ½-inch thickness. Place in a plastic or glass dish; coat with marinade. Cover; chill 4 hours or overnight.
2. Heat the grill or broiler. Season the chicken with salt and pepper; grill until golden brown and cooked through, 4 to 5 minutes per side. Set aside to cool.
3. Fill a large bowl with ice and water; set aside. Bring a large saucepot of water to a boil; add salt. Add the snap peas; cook until bright green and still crisp, about 2 minutes. Transfer to the ice bath to cool. Drain; cut into ¾-inch pieces.
4. Place the shallots and ginger in a food processor; process until very finely chopped. Add the lime juice, ½ cup mint, ½ cup cilantro, the salt, and pepper; process until herbs are finely chopped. Slowly add oil through feed tube with motor running.
5. Layer the romaine, mangoes, chicken, red pepper, fennel, snap peas, and scallions in a large bowl. Top with the remaining mint and cilantro. Serve with dressing on the side, or add dressing to the bowl.
lemongrass marinade
MAKES 1 2/3 CUPS
This marinade may be made in advance and kept in the refrigerator for 2 days.
4 stalks lemongrass, tough outer leaves removed, cut into pieces
1 1-inch piece peeled fresh ginger, roughly chopped
4 garlic cloves
2 shallots, peeled and roughly chopped
2 tablespoons brown sugar
½ cup mirin
2 tablespoons Asian fish sauce
6 tablespoons canola oil
Add the lemongrass, ginger, garlic, and shallots through the feed tube of a food processor with motor running. Process until very finely chopped. Add the sugar, mirin, and fish sauce; process until pureed, scraping the sides as needed. With the motor running, slowly add the oil; process until incorporated.
warm butter-poached lobster salad with tarragon-citrus dressing
SERVES 2
Coarse salt
2 tablespoons distilled white vinegar
1 live lobster (about 1¼ pounds)
1 tangelo, tangerine, or orange (7 ounces), plus 1 cup juice, strained
½ cup (1 stick) cold unsalted butter, cut into small pieces
1 sprig fresh tarragon, plus 10 leaves
¼ teaspoon freshly ground white pepper
4 leaves Bibb lettuce
1. Bring a large pot of water to a boil; add 2 tablespoons salt and the vinegar. Plunge lobster head first into water; cook 3 minutes (meat will not be fully cooked). Transfer lobster to a cutting board.
2. Using a kitchen towel to protect your hands, twist off tail and claws; discard body. Twist fan off end of tail, and push meat out of shell. Alternatively, use kitchen shears to cut up length of tail, and pull shell away from meat. Cut tail meat in half lengthwise, and transfer to a plate lined with paper towels; set aside. Separate claws from knuckles; twist and pull off pincers, being careful to keep meat intact. With back of knife, crack knuckle end of claw to loosen shell. Gently remove whole piece of meat; set aside with tail. Using your finger or the handle of a spoon, push knuckle meat out of shell. Wipe any white residue off meat. Meat can be refrigerated in an airtight container up to 2 hours ahead; bring to room temperature before poaching.
3. Remove peel and pith from tangelo using a sharp knife. Working over a bowl, carve out flesh between membranes, allowing segments to drop into bowl. Squeeze juice from membranes into bowl. Transfer juice in bowl to a separate bowl; reserve juice for dressing.
4. Put 1/3 cup juice into a small saucepan; bring to a boil. Reduce heat to low, and whisk in butter, 1 piece at a time, until smooth. Add a pinch of salt and the tarragon sprig. Submerge lobster meat in the butter sauce. Poach until opaque and cooked through, 2½ to 3 minutes.
5. Whisk 3 tablespoons warm poaching liquid into 2 tablespoons reserved juice in bowl; whisk in pepper and ½ teaspoon salt. Add lobster to dressing; toss gently to coat. Just before serving, add tangelo segments and tarragon leaves; toss gently to combine. Season with salt.
6. Arrange 2 lettuce leaves on each serving plate. Place lobster and tangelo segments on top. Spoon dressing over top.
basque salad
SERVES 4 TO 6
for the salad
1 pound small Yukon Gold potatoes
1 cup dry sherry
½ teaspoon saffron threads
1 tablespoon extra-virgin olive oil
1 fillet wild striped bass (1 pound), skin on
Coarse salt and freshly ground pepper
3 ounces dried chorizo sausage, cut into ¼-inch-thick slices
4 shallots, thinly sliced into rings
6 littleneck clams, scrubbed well
12 mussels (about 8 ounces), scrubbed well and debearded
2 tablespoons fresh lemon juice
2 pounds medium tomatoes, cut into ¼-inch-thick slices
for the dressing
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh basil
2 tablespoons extra-virgin olive oil
for serving
Saffron Aïoli (recipe follows)
1 baguette, torn into large pieces and lightly toasted
1. Cover the potatoes with cold water in a medium saucepan. Bring to a boil. Reduce to a simmer. Cook until potatoes are tender when pierced with a sharp knife, about 15 minutes. Drain; let cool completely.
2. Preheat the oven to 475°F. Heat sherry in a small saucepan over medium-low heat until warm, 2 to 5 minutes. Add saffron, and stir until it has dissolved. Set aside.
3. Heat oil in a cast-iron skillet in oven 5 minutes. Season fish with salt and pepper; set aside. Remove skillet from oven, and add fish, skin side down. Drizzle with the sherry mixture. Add sausage and shallots. Roast 10 minutes. Remove from oven; brush fish with pan juices. Add clams and mussels. Roast until fish is cooked through and clams and mussels have opened, about 10 minutes (discard any shellfish that remain closed). Transfer skillet to a wire rack. Drizzle with lemon juice. Let cool 15 minutes.
4. Arrange tomato slices on a platter. Cut cooled potatoes into ¼-inch-thick rounds; arrange over tomatoes. Top with seafood mixture; reserve 2 tablespoons pan juices.
5. Make the dressing: Whisk reserved pan juices, lemon juice, parsley, and basil in a medium bowl. Gradually add oil, whisking until emulsified.
6. Drizzle salad with dressing. Serve with saffron aïoli and toasted baguette.
saffron aïoli
MAKES ABOUT 1 CUP
2 large egg yolks
1 garlic clove
½ teaspoon saffron threads
Coarse salt and freshly ground pepper
¾ cup plus 2 tablespoons extra-virgin olive oil
2½ teaspoons fresh lemon juice
Put egg yolks, garlic, and saffron into a food processor; season with salt and pepper. Process until smooth. With processor running, gradually add oil, drop by drop at first, then in a slow, steady stream, until a thick mayonnaise forms. Mix in lemon juice. Transfer to a small dish. Serve at room temperature; do not leave unrefrigerated longer than 1 hour. Aïoli can be refrigerated, covered, up to 2 days.
NOTE The egg yolks in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
french country salad
SERVES 4
for the dressing
1 tablespoon champagne vinegar
1 tablespoon grainy Dijon mustard
Coarse salt and freshly ground pepper
3 to 4 tablespoons extra-virgin olive oil
½ cup walnut halves, toasted and finely chopped
for the salad
8 cipollini onions (about 4 ounces), peeled and halved if desired
½ cup balsamic vinegar
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
1 medium apple (preferably Golden Delicious), cored and cut into ½-inch-thick slices
8 slices French cooked ham or boiled ham
1 head Bibb or Boston lettuce, leaves separated
3 ounces Gruyère cheese, thinly sliced
8 slices rustic bread, for serving
1. Make the dressing: Whisk champagne vinegar, mustard, and ½ teaspoon salt in a medium bowl. Gradually add oil, whisking until emulsified. Stir in walnuts. Season with pepper. Set aside.
2. Stir onions, balsamic vinegar, and ½ teaspoon salt in a skillet; season with pepper. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until onions have absorbed most of the liquid, 8 to 10 minutes. Drain. Let onions cool.
3. Melt butter in a medium skillet over medium-high heat. Add apple; cook, flipping once, until just beginning to brown and soften, 1 to 3 minutes per side. Remove from heat; set aside.
4. To serve, arrange 2 slices of ham on each of 4 plates. Toss lettuce with dressing; divide among plates. Arrange cheese and apple slices on top, evenly dividing among plates. Garnish each plate with 2 onions. Serve with bread.
white bean salad with spicy roasted tomatoes and broccoli
SERVES 4
The ingredients can be prepared the day before and refrigerated.
2 bunches broccoli, trimmed, florets and stems cut into 1-inch pieces (4 cups)
3 large garlic cloves, thinly sliced
5 teaspoons extra-virgin olive oil
½ teaspoon coarse salt
1 pound large cherry tomatoes, halved (about 3 cups)
1 tablespoon coarsely chopped fresh oregano
¼ teaspoon crushed red pepper flakes
1½ teaspoons Dijon mustard
1 tablespoon red-wine vinegar
1 teaspoon fresh lemon juice
Freshly ground pepper
2 cups drained jarred or canned large white beans, such as large lima beans or gigande beans
2 ounces baby spinach (about 2 cups)
1. Preheat the oven to 375°F. Toss together broccoli, half the garlic, 2 teaspoons oil, and ¼ teaspoon salt, and arrange on a rimmed baking sheet. Roast until broccoli is just tender, 15 to 20 minutes. Transfer to a plate; let cool completely.
2. Toss together tomatoes, remaining garlic, the oregano, red pepper flakes, remaining ¼ teaspoon salt, and 1 teaspoon oil. Arrange on baking sheet. Roast until tomatoes have softened and skins begin to wrinkle, 15 to 20 minutes. Transfer to a plate; let cool completely.
3. Whisk mustard, vinegar, and lemon juice in a small bowl. Whisk in remaining 2 teaspoons oil; season with pepper.
4. Just before serving, toss together beans, broccoli, tomatoes, spinach, and dressing. The salad can be refrigerated in an airtight container up to 8 hours.
FIT TO EAT RECIPE PER SERVING: 253 CALORIES, 1 G SATURATED FAT, 5 G UNSATURATED FAT, 0 MG CHOLESTEROL, 38 G CARBOHYDRATE, 700 MG SODIUM, 14 G PROTEIN, 14 G FIBER
sandwiches
AND
savory pies
asian salad wraps
MAKES 18
To julienne the vegetables, cut them into thin matchstick-size pieces using a sharp knife or a mandoline. Refrigerate them in an airtight container until ready to use, up to 3 hours.
¼ cup plus 3 tablespoons hoisin sauce
¼ cup fresh lime juice
3 tablespoons soy sauce
3 tablespoons toasted sesame seeds
2 tablespoons mild Asian chile oil
1 tablespoon Asian fish sauce
1 tablespoon packed light-brown sugar
4 ounces thin, dried rice stick noodles
2 tablespoons fresh cilantro leaves, coarsely chopped
18 round rice-paper wrappers (6 inches in diameter)
1 head green-leaf lettuce, leaves separated, inner stalks of leaves cut out
½ small red bell pepper, julienned
½ small yellow bell pepper, julienned
1 small jícama (about 12 ounces), peeled and julienned
2 medium carrots, peeled and julienned
1 package (3½ ounces) enoki mushrooms
3½ ounces pea shoots (about 2 cups), trimmed
18 fresh chives
1. Whisk together the hoisin sauce, lime juice, soy sauce, toasted sesame seeds, Asian chile oil, fish sauce, and brown sugar in a medium bowl.
2. Cook the noodles according to package instructions; drain. Combine the noodles, hoisin mixture, and cilantro in a large bowl; toss. Let stand at room temperature, tossing occasionally, 15 minutes.
3. Soak 1 rice-paper wrapper in a bowl of hot water until softened, 30 seconds to 1½ minutes. Lay the wrapper flat on a paper towel or a piece of parchment paper. Cover with another paper towel or piece of parchment paper. Repeat with 2 more wrappers. Lay the wrappers flat on a clean work surface.
4. Place 1 lettuce leaf (or part of a leaf) on top of 1 wrapper so the top edge of the leaf extends over the top edge of the wrapper. Top with a mix of bell peppers, jícama, carrots, mushrooms, and pea shoots. Place a small amount of the marinated noodles on top of the vegetables.
5. Fold the bottom two-thirds of the wrapper up over the filling. Fold 1 side over the filling and roll up tightly, being careful not to tear the wrapper. Gently tie a chive around the middle of the wrap to hold it together. Transfer to a large platter; cover with a damp paper towel. Repeat with the remaining wrappers and filling, working 3 at a time.
6. Refrigerate in an airtight container (or store in a chilled cooler) up to 2 hours until ready to serve.
herbed egg salad in pitas
SERVES 4
12 hard-cooked eggs, peeled, cut into ¼-inch dice
½ cup mayonnaise
2 teaspoons finely chopped fresh dill
2 teaspoons finely chopped fresh tarragon leaves
1 teaspoon finely chopped fresh chives
2 scallions, white parts only, finely chopped
Zest of 1 lemon
2 teaspoons drained capers, rinsed
Coarse salt and freshly ground pepper
4 pita breads
1. Gently stir together the eggs, mayonnaise, dill, tarragon, chives, scallions, lemon zest, and capers in a medium bowl using a rubber spatula. Season with salt and pepper.
2. Cut 1 inch from the top of each pita to open the pocket. Fill each with egg salad, dividing evenly. Refrigerate in an airtight container until ready to serve, up to 4 hours.
shrimp and chive rolls
MAKES 12
2 pounds (about 60) small shrimp, peeled and deveined
4 ounces rice vermicelli
¼ cup fresh lime juice (2 limes)
2 tablespoons sesame oil
¼ teaspoon coarse salt
12 8½-inch rice-paper wrappers
½ seedless cucumber, cut into matchsticks
½ pound (about 2 cups) bean sprouts
1 bunch fresh chives, ends trimmed
1 head Boston lettuce, washed
1 bunch fresh mint
1 bunch fresh cilantro
1. Bring a large pot of water to a boil. Reduce to a simmer. Add the cleaned shrimp; poach until pink and cooked through, about 2 minutes. Slice 12 cooked shrimp in half lengthwise. Set aside.
2. Bring a medium pot of water to a boil. Cook the vermicelli until softened, about 2 minutes. Remove from heat; drain. Transfer to a bowl. Add the lime juice, sesame oil, and salt; toss. Set aside.
3. Dip a rice-paper wrapper into a bowl of warm water for 5 seconds; transfer to a clean work surface (the wrapper will still feel hard but will soften as it sits). Lay ¼ cup vermicelli on the bottom third of the rice paper; top with about 4 uncut shrimp and some cucumber and bean sprouts. Roll halfway, tucking in the ends. Place the chives and 2 shrimp halves on the roll; continue to roll so the chives and shrimp are enclosed but still showing through the rice paper.
4. Place the finished roll on a plate; cover with a damp paper towel. Continue filling and rolling rice papers until all ingredients are used. Serve with lettuce, mint, and cilantro on the side.
fried egg–topped sandwiches
MAKES 4
8 slices good-quality white bread
4 ounces fontina, Gruyère, or mozzarella cheese, thinly sliced
2 tablespoons fresh oregano, roughly chopped, plus more for garnish
Coarse salt and freshly ground pepper
2 tablespoons milk
6 large eggs
4 tablespoons extra-virgin olive oil
1. Cut the bread into 8 rounds with a 3¾-inch cookie cutter. Top half with a few slices of cheese; sprinkle with oregano, salt, and pepper. Top with the remaining bread rounds; press gently to adhere.
2. In a small bowl, whisk together the milk and 2 eggs. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Dip the sandwiches, one at a time, into the egg mixture, letting the excess drip back into the bowl; transfer to the skillet. Cook until golden and the cheese has melted, about 2 minutes per side. Transfer to serving plates.
3. Wipe the skillet with a paper towel. Heat the remaining 2 tablespoons oil. Crack the remaining 4 eggs into the skillet, one at a time. Fry until the whites are just set, about 2 minutes. Carefully place an egg on each sandwich. Season with salt and pepper; garnish with oregano, and serve.
croque monsieur
MAKES 4
2 tablespoons unsalted butter, plus more for spreading, room temperature
2 tablespoons all-purpose flour
1 cup milk
½ teaspoon coarse salt
Pinch of freshly ground nutmeg
Pinch of cayenne pepper
Pinch of freshly ground black pepper
8 slices rustic French or firm white sandwich bread
¼ cup Dijon or whole-grain mustard
½ pound cooked ham, thinly sliced
1/3 pound Gruyère cheese, thinly sliced, plus 1 cup freshly grated (about 2 ounces)
1. Melt the butter in a small saucepan over medium heat until just starting to bubble. Add the flour, and cook, whisking constantly, until smooth but not browned, about 3 minutes.
2. Whisking constantly, slowly add the milk; continue cooking while whisking until mixture has thickened, about 3 minutes more. Remove from heat, and add salt, nutmeg, cayenne, and black pepper. Transfer to a bowl; place plastic wrap directly on surface of sauce, and set aside.
3. Heat the broiler. Heat a griddle or large cast-iron skillet over medium-low heat. Smear one side of bread slices with mustard. Top 4 slices with a layer each of ham and cheese; cover with the remaining 4 bread slices, pressing gently to adhere. Generously butter the outer sides, spreading all the way to the edges.
4. Place the sandwiches on the griddle or in the skillet. Cook until the bread is golden brown and cheese has melted, 3 to 4 minutes a side. Transfer to a work surface; divide béchamel sauce evenly over tops, spreading to edges; sprinkle with grated cheese.
5. Transfer to the broiler, and cook until the cheese topping is melted and golden, 2 to 3 minutes. Serve immediately.
fried catfish sandwiches
MAKES 12
Vegetable oil, for frying
4 cups yellow cornmeal
1 teaspoon crushed red pepper flakes
2 tablespoons coarse salt
2 teaspoons freshly ground pepper
1 teaspoon garlic powder
12 catfish fillets (about 8 ounces each), cut in half crosswise
24 slices white bread
Mayonnaise, for serving (optional)
Pickle relish, for serving (optional)
1 Vidalia or other sweet onion, sliced into ¼-inch rounds
1. Fill a deep, heavy-bottomed skillet with about 2½ inches oil. Place over medium heat until the oil registers 365°F on a deep-fry thermometer. Meanwhile, combine the cornmeal, red pepper flakes, 1 tablespoon salt, 1 teaspoon pepper, and garlic powder in a shallow bowl or large plate.
2. Season the catfish fillets on both sides with the remaining tablespoon salt and teaspoon pepper. Dredge the fillets in the cornmeal mixture, turning to coat both sides. Working in batches so as not to overcrowd the pan, carefully submerge the fillets in the oil, and fry until the crust is crisp and golden and the fish is cooked through, about 3 minutes. Transfer to a large plate.
3. To serve, spread the bread slices with mayonnaise and relish, as desired. Place the catfish fillets on half the slices, and top each with a few onion slices and one of the remaining slices of bread.
blackened salmon sandwiches
MAKES 4
The spice rub can be stored in an airtight plastic container for up to 1 month.
1 teaspoon cumin seed
1 teaspoon fennel seed
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoons paprika
½ teaspoon ground cayenne pepper
2 teaspoons coarse salt
½ teaspoon freshly ground black pepper
2 tablespoons prepared horseradish
¼ cup plain low-fat yogurt
1 tablespoon honey
4 4-ounce salmon fillets, skin removed
4 slices crusty bread
1 bunch arugula, stems trimmed
½ small red onion, thinly sliced crosswise
1. Place the cumin seed, fennel seed, oregano, and thyme in a spice grinder. Pulse until finely chopped but not powdery. Transfer to a small bowl; stir in the paprika, cayenne pepper, 1½ teaspoons salt, and ¼ teaspoon black pepper; set aside.
2. In another small bowl, whisk together the horseradish, yogurt, honey, remaining ½ teaspoon salt, and ¼ teaspoon pepper; set aside.
3. Heat a heavy skillet over medium-high heat. Coat each fillet with 2 teaspoons spice blend; pat with your fingers. Place the fillets in the hot skillet. Cook until well browned, about 5 minutes. Flip the fillets; cook through, about 5 minutes more. Transfer to a plate; set aside.
4. To assemble, spread the bread with the horseradish mixture. Top with arugula and onion. Flake the salmon into chunks; place on the sandwiches. Drizzle with the remaining horseradish mixture; serve immediately.
FIT TO EAT RECIPE PER SERVING: 261 CALORIES, 8 G FAT, 63 MG CHOLESTEROL, 21 G CARBOHYDRATE, 772 MG SODIUM, 26 G PROTEIN, 1 G FIBER
lobster rolls
MAKES 8
Top-split buns are the time-honored choice for lobster rolls, but side-split buns can be used instead. Some people like only mayonnaise or melted butter on their lobster meat, but we love the added flavor that fresh herbs provide.
1½ pounds cooked, shelled lobster meat (about 4 1½-pound lobsters), chopped into ½-inch pieces
2 tablespoons mayonnaise
½ teaspoon finely chopped fresh chives (optional)
½ teaspoon finely chopped fresh tarragon or chervil (optional)
1 teaspoon fresh lemon juice (or to taste)
Coarse or sea salt
Freshly ground pepper
8 top-split hot dog buns
1½ tablespoons unsalted butter, melted, for rolls
1. Stir together the lobster and mayonnaise. Stir in the chives and tarragon (if desired) and the lemon juice; season with salt and pepper. Refrigerate, covered, while preparing rolls, or up to 2 hours.
2. Heat a large, heavy skillet or griddle over medium heat until hot. Lightly brush the outside of the buns with butter; transfer to the skillet. Cook, turning once, until buns are golden brown, about 1½ minutes per side.
3. Spoon about ½ cup lobster mixture into each bun. Serve immediately.
lobster clubs
MAKES 4
Remade as a club, the lobster roll trades its usual bun for brioche and takes on the customary bacon, lettuce, and tomato.
1 pound cooked lobster meat, sliced into 1-inch pieces
½ cup plus 2 tablespoons mayonnaise, plus more for spreading
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh parsley
5 teaspoons fresh lemon juice
Pinch of cayenne pepper
Coarse salt and freshly ground pepper
8 slices brioche, toasted
4 leaves Boston lettuce
8 slices bacon, cooked
8 slices tomato
1. In a bowl, toss together the lobster, mayonnaise, herbs, lemon juice, and cayenne; season with salt and pepper.
2. Spread additional mayonnaise on the toasted brioche; top each of 4 slices with a lettuce leaf, some lobster mixture. 2 slices bacon, and 2 slices tomato. Top with remaining toast.
fried green tomato clubs
MAKES 4
4 slices bacon
¾ cup stone-ground yellow cornmeal
1 teaspoon salt
1 teaspoon freshly ground pepper
Pinch of cayenne pepper
Pinch of sugar
2 green tomatoes, thinly sliced
4 biscuits or English muffins, split and toasted
Mayonnaise, for serving
Pickled Red Onions (recipe follows)
4 slices sharp Cheddar cheese
Hot sauce, for serving (optional)
1. Cook the bacon in a skillet until crisp; drain on paper towels and reserve the drippings in the pan.
2. In a shallow dish, mix together the cornmeal, salt, pepper, cayenne, and sugar. Add the tomatoes, and toss to coat.
3. Heat the reserved drippings over medium heat; add the tomatoes, and fry until golden, about 2 minutes per side.
4. Spread the mayonnaise over the cut sides of the biscuits; fill each with 1 to 2 slices fried tomatoes, 1 slice each bacon and cheese, and pickled onions. Sprinkle with hot sauce, if desired.
pickled red onions
MAKES 2 CUPS
You’ll need to make these onions at least 1 week in advance.
4 red onions, cut into ¼-inch-thick slices
1½ teaspoons coarse salt
1½ cups cider vinegar
¾ cup sugar
7 whole black peppercorns
3 whole allspice
2 whole cloves
1 whole cinnamon stick
1 bay leaf
1 small dried red chile
1. Put the onions in a colander set in a large bowl. Toss with the salt; refrigerate 1 hour. Rinse the onions under cold water; drain.
2. Bring the vinegar, sugar, spices, bay leaf, and chile to a boil in a medium saucepan, stirring constantly. Let cool completely.
3. Add the onions to the vinegar mixture in the pan; bring to a boil. Immediately transfer the onions to an airtight container using a slotted spoon. Let the vinegar mixture cool completely; pour over the onions. Refrigerate at least 1 week before serving (onions will keep 2 weeks more).
lemongrass pork burgers
MAKES 6
Thai chiles are small, fresh red or green chiles, and are very hot. For a milder flavor, remove the seeds. You can substitute 1 fresh serrano chile. The flavors of Southeast Asia were the inspiration for these lean burgers, which are wrapped, Vietnamese-style, in lettuce.
3 shallots, thinly sliced
1½ stalks fresh lemongrass, bottom 6 inches only, finely chopped (6 tablespoons)
1 piece (2 inches) peeled fresh ginger, coarsely chopped
1 pound ground pork
1½ teaspoons coarse salt
½ teaspoon freshly ground pepper
Vegetable oil, for brushing
¼ cup plus 2 tablespoons fresh lime juice (about 3 limes)
¼ cup Asian fish sauce
3 to 6 fresh Thai chiles (depending on desired heat), thinly sliced crosswise
2 heads Boston lettuce (6 medium cup-shaped leaves reserved, remaining leaves shredded crosswise)
½ cup fresh cilantro leaves
¼ cup fresh mint leaves
Cucumber wedges, for serving (optional)
1. Process 2 shallots, the lemongrass, and the ginger in a food processor until finely ground. Transfer the shallot mixture to a medium bowl. Using your hands, gently combine the shallot mixture, pork, salt, and pepper (do not overwork the meat). Shape into 6 patties. Refrigerate, covered, until cold, about 1 hour (or overnight).
2. Preheat the grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush the grill and the burgers with oil. Grill the burgers, flipping once, until cooked through, about 5 minutes per side.
3. Make the salad: Stir together the remaining shallot, lime juice, fish sauce, and chiles in a small bowl. Toss together the shredded lettuce, cilantro, and mint in a medium bowl. Add the dressing; toss.
4. To serve, top each burger with some of the salad, then wrap in a Boston lettuce leaf.
grilled hamburgers with goat cheese
MAKES 6
If your grill is large enough, you can cook everything at once. Give the hamburgers about a 2-minute head start so everything is ready to come off the grill at the same time.
3 pounds lean ground chuck
1 tablespoon each finely chopped fresh thyme, oregano, rosemary, and flat-leaf parsley
Coarse salt and freshly ground pepper
3 large tomatoes, thickly sliced
2 large onions, thickly sliced
2 tablespoons extra-virgin olive oil
5 ounces fresh goat cheese, sliced into 6 equal portions
1 head romaine lettuce, chopped
1 head red or white endive, thinly sliced crosswise
1. Heat the grill to medium. In a large bowl, place the ground chuck and herbs. Season with salt and pepper. Using your hands, mix the ingredients together until combined. Form into 6 patties; set aside.
2. Brush the tomato and onion slices with oil, and season with salt and pepper. Grill the tomato and onion slices until slightly charred on both sides (onion should be tender), 4 to 6 minutes for tomatoes and 6 to 8 minutes for onions. Remove from the grill, and keep warm.
3. Grill the hamburger patties, 3 to 5 minutes per side for medium-rare. When they have reached desired doneness, place cheese on top of each patty. Grill until the cheese is slightly melted.
4. To serve, stack slices of onion and tomato on a serving platter with romaine and endive. Place the hamburgers on top.
roasted garlic turkey burgers
MAKES 4
1¼ pounds ground dark-meat turkey
1¼ cups coarsely grated aged provolone cheese (about 5 ounces)
¼ cup Roasted Garlic (recipe follows)
2½ teaspoons finely chopped fresh sage
Coarse salt and freshly ground pepper
Vegetable oil, for brushing
4 small ciabatta rolls, split
1 tablespoon olive oil, plus more for brushing rolls
Juice of ½ lemon
1 small bunch watercress, trimmed
¾ cup Grilled Tomato Sauce (recipe follows)
1. Using your hands, gently combine the turkey, cheese, roasted garlic, sage, and ½ teaspoon each salt and pepper in a medium bowl (do not overwork the meat). Shape into 4 patties (about 5 inches in diameter). Refrigerate, covered, until cold, about 1 hour (or overnight).
2. Preheat the grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush the grill and the burgers with vegetable oil. Grill, flipping once, until cooked through, 3 to 4 minutes per side. Toast the rolls, cut sides down, on grill; brush the cut sides with olive oil.
3. Whisk the lemon juice and 1 tablespoon olive oil in a medium bowl; season with salt and pepper. Add the watercress; toss.
4. Spread grilled tomato sauce on the bottom half of each roll. Top each with a burger, one-quarter of the watercress salad, and the top half of the roll.
roasted garlic
MAKES ABOUT ½ CUP
Use half of this recipe in the burgers and half for the grilled tomato sauce.
4 large garlic bulbs, tops cut off to expose cloves
1 tablespoon olive oil
Preheat the oven to 400°F. Place the garlic, cut sides up, on a large piece of foil. Drizzle with the oil; wrap in foil. Bake until softened, about 1 hour and 15 minutes. Let cool, then squeeze the pulp from the skins into a small bowl.
grilled tomato sauce
MAKES ABOUT 1 1/3 CUPS
2 tablespoons olive oil, plus more for brushing
2 large beefsteak tomatoes, halved crosswise
Coarse salt and freshly ground pepper
¼ cup Roasted Garlic (recipe above)
1. Preheat the grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 1 to 2 seconds). Brush the grill and the tomatoes with oil. Season the tomatoes with salt and pepper.
2. Grill the tomatoes until softened and slightly charred, 3 to 4 minutes per side. Let stand until cool enough to handle. Peel the tomatoes; discard skins.
3. Put the tomatoes, garlic, and oil in a bowl; mash with a fork. Season with salt and pepper. The sauce can be refrigerated in an airtight container for up to 3 days.
shrimp and cod burgers
MAKES 4
12 ounces medium shrimp, peeled, deveined, and cut into chunks
8 ounces cod, cut into chunks
¾ cup fine fresh bread crumbs
¼ cup drained capers, rinsed
2 medium scallions, thinly sliced
3 tablespoons chopped fresh flat-leaf parsley
¼ cup fresh lemon juice (1 to 2 lemons)
1¼ teaspoons coarse salt
¾ teaspoon freshly ground pepper
Vegetable oil, for brushing
4 hamburger buns
Red leaf lettuce, for serving
Tarragon Tartar Sauce, for serving (optional; recipe follows)
Lemon wedges, for serving
1. Process half of the shrimp in a food processor until a paste forms. Add the cod, remaining shrimp, and the bread crumbs, capers, scallions, parsley, lemon juice, salt, and pepper. Pulse until just combined (do not overprocess).
2. Using dampened hands, shape into 4 patties. Refrigerate, covered, until cold and firm, about 1½ hours (or overnight).
3. Preheat the grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand above grill for just 3 to 4 seconds). Brush the grill and the burgers with oil. Grill, flipping once, until cooked through, about 3 minutes per side. Toast the buns on the grill during the last minute of cooking, if desired. Serve the burgers on the buns; top with lettuce. Serve with tartar sauce, if desired, and the lemon wedges.
tarragon tartar sauce
MAKES 1¼ CUPS
1 cup mayonnaise
3 tablespoons sweet relish
1 tablespoon fresh lemon juice
3 tablespoons drained capers, rinsed
1 tablespoon chopped fresh tarragon
1 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
Stir together the mayonnaise, relish, lemon juice, capers, tarragon, salt, and pepper in a medium bowl. The sauce can be refrigerated in an airtight container up to 1 week.
grilled mushroom burgers with white bean puree
MAKES 4
We topped these burgers with smoked Cheddar cheese, but you can use another type of cheese, or omit it entirely. To clean the mushroom caps, wipe them with a damp paper towel; do not rinse or soak them because they will remain soggy even after cooking.
2 large garlic cloves, minced
2 tablespoons chopped fresh thyme
1 cup cooked or canned cannellini beans, drained and rinsed
2 tablespoons extra-virgin olive oil
Freshly ground pepper
8 large portobello mushroom caps (about
1 pound), stems trimmed
4 teaspoons balsamic vinegar
2 large red onions (about 1 pound), peeled and cut into thin rings
Olive oil cooking spray, for onions
4 whole-grain hamburger buns
2 ounces smoked Cheddar cheese, thinly sliced into 4 equal portions
½ small bunch arugula (about 2½ ounces), rinsed well and dried
1. Heat a grill or grill pan over medium heat. Make the bean puree: In a food processor, combine one-quarter of the garlic (about ½ teaspoon), 1 tablespoon thyme, the cannellini beans, and 1 teaspoon oil; process to form a smooth and spreadable paste. If the mixture is too thick, add 1 teaspoon water. Season with pepper, and pulse to combine. Set aside.
2. Combine the remaining garlic, tablespoon thyme, and oil on a plate or in a baking pan. Place the mushroom caps in the garlic mixture, and turn to coat. Season with pepper; drizzle with vinegar.
3. Place the onion slices on a plate, and lightly coat each side with cooking spray. Grill the onions until lightly charred on the first side, about 3 minutes. Flip the onions, and continue grilling until tender and charred on the other side, about 3 minutes more. Transfer to a clean plate; keep warm.
4. Place the mushrooms on the grill, stem side up, working in batches if necessary. Grill until browned on the first side and juices have begun to collect in the centers, about 5 minutes. Flip the mushrooms, and continue cooking until the stem side of each cap is browned and center is tender, about 4 minutes more.
5. Split the hamburger buns in half, and place cut side down on the grill; cook until warm and toasted. Transfer to a work surface. Spread ¼ cup bean puree on the bottom half of each bun, and top with 2 grilled mushroom caps. Layer each with sliced cheese, grilled onions, and a small handful of arugula. Top each with matching roll halves, and serve.
grilled chicken and escarole sandwiches with white-bean spread
MAKES 4
You can make the white-bean spread ahead of time; store it in an airtight container in the refrigerator until ready to use, up to three days. The chicken will need to marinate for at least two hours before being grilled.
1 teaspoon finely chopped fresh oregano
1 teaspoon red-wine vinegar
3 tablespoons extra-virgin olive oil
1 whole boneless, skinless chicken breast (about 12 ounces), split and pounded to ½ inch thick
1 tablespoon minced garlic
1 cup drained jarred or canned white beans (reserve ¼ cup liquid)
1 teaspoon finely chopped fresh rosemary
¾ teaspoon coarse salt
Freshly ground pepper
Vegetable oil cooking spray
8 slices multigrain bread
4 small radishes, thinly sliced
1 cup thinly sliced escarole
1. Whisk together the oregano, vinegar, and 1 tablespoon oil. Brush marinade onto both sides of chicken. Transfer chicken to a nonreactive dish; cover, and refrigerate at least 2 hours or overnight.
2. Put remaining 2 tablespoons oil and the garlic into a large skillet. Cook over medium heat, stirring occasionally, until garlic has softened, about 2 minutes. Add beans and reserved liquid, and rosemary. Cook, mashing beans with the back of a wooden spoon, 5 minutes. Add ¼ teaspoon salt; season with pepper. Transfer to a small bowl. Cover; set aside.
3. Heat a large grill pan over medium-high heat. Coat with cooking spray. Add chicken. Grill, turning once, until cooked through, 3 to 4 minutes per side. Season with remaining ½ teaspoon salt. Transfer to a plate; let cool slightly. Cut chicken into ¼-inch-thick slices; set aside.
4. Toast the bread. Spread each slice with white-bean spread, dividing evenly. Top 4 slices with the chicken, radishes, and escarole, and then the remaining bread.
FIT TO EAT RECIPE PER SERVING: 409 CALORIES, 13 G FAT, 49 MG CHOLESTEROL, 43 G CARBOHYDRATE, 541 MG SODIUM, 29 G PROTEIN, 6 G FIBER
roasted eggplant, zucchini, and chickpea wraps
MAKES 4
1 tablespoon balsamic vinegar
1½ teaspoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon coarsely chopped fresh thyme leaves
1 tablespoon coarsely chopped fresh oregano leaves
Vegetable oil cooking spray
1 large eggplant, cut into 1-inch cubes
1 medium zucchini, cut into 1-inch cubes
1 small onion, peeled, root end left intact, halved lengthwise, cut into 8 wedges
1 cup drained canned chickpeas, rinsed
6 ounces cherry tomatoes (about 11 tomatoes), halved (quartered if large)
½ teaspoon coarse salt
Freshly ground pepper
4 ounces fresh part-skim mozzarella, thinly sliced
4 whole-wheat lavash pieces or whole-wheat wraps (2 ounces and 8 inches each)
1. Preheat the oven to 400°F. Whisk together the vinegar, lemon juice, 1 tablespoon oil, and 1 teaspoon each thyme and oregano in a small bowl; set vinaigrette aside.
2. Lightly coat a large rimmed baking sheet with cooking spray. Toss eggplant, zucchini, onion, and remaining 2 teaspoons each thyme and oregano in a large bowl. Spread in a single layer on prepared baking sheet. Drizzle with remaining 2 tablespoons oil. Roast, tossing occasionally, until golden, 30 to 35 minutes. Let cool slightly.
3. Transfer vegetable mixture to a large bowl. Add chickpeas, tomatoes, and salt; season with pepper. Drizzle with vinaigrette; toss to coat. Arrange mozzarella in center of lavash pieces or wraps. Top each with 1¼ cups vegetable salad. Roll up; cut in half.
FIT TO EAT RECIPE PER SERVING: 371 CALORIES, 18 G FAT, 20 MG CHOLESTEROL, 34 G CARBOHYDRATE, 622 MG SODIUM, 19 G PROTEIN, 9 G FIBER
steak sandwiches
MAKES 4
1 tablespoon whole black peppercorns
1 tablespoon whole white peppercorns
1 tablespoon whole coriander seeds
1 teaspoon brown mustard seeds
1 New York strip steak (about 1 pound; ¾ to 1¼ inches thick)
4 garlic cloves
½ cup plus 2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 Vidalia onion, halved and cut into ¼-inch-thick slices
Coarse salt
4 ciabatta rolls, halved
½ teaspoon fresh lemon juice
1 ounce baby arugula
1. Coarsely grind together the spices in a spice grinder, then rub steak all over with spice mixture. Refrigerate 30 minutes.
2. Blend garlic and ½ cup oil in a blender until combined. Set garlic oil aside.
3. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add onion, and cook, stirring occasionally, until caramelized, about 25 minutes.
4. Bring steak to room temperature. Preheat grill to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 or 6 seconds). Season steak with salt. Grill, flipping once, until medium-rare, about 8 minutes per side. Let rest 10 minutes.
5. Brush cut sides of rolls with garlic oil to taste. Grill rolls, cut sides down, until slightly charred around edges.
6. Whisk remaining teaspoon olive oil, the lemon juice, and a pinch of salt in a small bowl. Add arugula; toss to combine.
7. Thinly slice steak at an angle. Divide steak, onion, and arugula among rolls.
smoked salmon croque madames
MAKES 4
5 tablespoons unsalted butter, softened
1 tablespoon all-purpose flour
2/3 cup whole milk
Coarse salt and freshly ground pepper
8 slices white Pullman bread or thinly sliced sandwich bread
2 tablespoons Dijon mustard
5 ounces smoked salmon
¼ cup small dill sprigs, plus more for garnish
2 cups grated Comté cheese
4 large eggs
1. Make the béchamel sauce: Melt 1 tablespoon butter in a wide medium saucepan over medium-high heat. Whisk in flour; cook, whisking, 30 seconds. Gradually whisk in milk; cook, whisking, until mixture comes to a boil and has thickened, about 2 minutes. Remove from heat. Season with salt and pepper.
2. Using remaining 4 tablespoons butter, butter 1 side of each piece of bread. Set aside 4 slices. Spread unbuttered sides of remaining 4 slices with mustard; top with salmon. Scatter dill over salmon. Top each with ¼ cup cheese. Sandwich with remaining bread, buttered side up.
3. Preheat broiler. Heat a large nonstick skillet over medium-low heat. Add sandwiches; cook, turning once, until golden brown, about 2 minutes per side. Spread 2 tablespoons reserved béchamel sauce on top of each sandwich; sprinkle each with ¼ cup remaining cheese. Broil until cheese is bubbling and golden brown.
4. Meanwhile, heat a large nonstick skillet over medium heat. Crack eggs into skillet. Cover, and cook until whites are set but yolks are still soft, about 2 minutes. Season with salt and pepper. Place 1 egg on top of each sandwich, and serve.
roast beef sandwiches
MAKES 6
To make slicing easier and more precise, make the beef a day ahead and refrigerate it overnight.
2 tablespoons olive oil
1 tablespoon unsalted butter
1½ pounds beef eye of round
1½ teaspoons coarse salt
½ teaspoon freshly ground pepper
3 firm, ripe avocados
2 medium tomatoes, cut into ¼-inch-thick slices
Lettuce and radicchio, for serving
12 slices rustic bread (½ inch thick each)
Horseradish Cream (recipe follows)
1. Preheat the oven to 425°F. Heat a large ovenproof skillet over medium-high heat until warm. Add oil and butter; heat until oil is hot and butter has melted.
2. Season beef with salt and pepper; place in skillet. Cook until beef is well browned on all sides, about 5 minutes.
3. Transfer skillet to oven. Bake until an instant-read thermometer registers 130°F for medium-rare, 18 to 22 minutes. Transfer beef to a cutting board; let rest at least 20 minutes before slicing.
4. Slice beef very thinly crosswise. Peel and pit avocados; cut into ½-inch-thick slices. Arrange tomatoes, lettuce, radicchio, avocados, and beef over half the bread. Spread horseradish cream onto each remaining bread slice, and place on top of sandwich, spread side down.
horseradish cream
MAKES ABOUT 1 CUP
8 ounces cream cheese, room temperature
¼ cup prepared horseradish, or to taste
½ teaspoon coarse salt
¼ teaspoon freshly ground pepper
Stir together all ingredients in a small bowl until smooth. Spread can be refrigerated, covered, up to 1 week. Bring to room temperature before using.
oyster po’boys
MAKES 4
½ cup (1 stick) unsalted butter
2 tablespoons minced garlic
4 ciabatta rolls, split
2/3 cup whole-wheat flour
½ cup powdered milk
½ teaspoon cayenne pepper
1½ teaspoons coarse salt
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh chives
Freshly ground pepper
32 shucked fresh large oysters, drained
Vegetable oil, for frying
2 ounces arugula
4 anchovy fillets, rinsed
8 lemon segments
1. Preheat the oven to 400°F. Melt butter in a saucepan with garlic. Puree in a food processor; set aside. Remove some of the bread from inside rolls. Place rolls on a baking sheet, cut sides up; set aside.
2. Whisk flour, powdered milk, cayenne, salt, and herbs in a bowl; season with pepper. Dredge oysters in mixture. Heat 1 inch oil in a large skillet over medium-high heat. Meanwhile, spoon 2 teaspoons garlic butter over each roll. Bake until golden brown, about 5 minutes.
3. Fry oysters in batches until golden brown, 30 to 45 seconds per side. Transfer to paper towels. To serve, fill the rolls with the oysters, arugula, anchovies, and lemon.
cheddar sandwiches with quick pickles and honey-mustard spread
MAKES 4
Tangy homemade pickles and onions bring intense flavor and satisfying heft to these sandwiches. However, you can omit step 1 and use jarred pickles; just do keep in mind that these may increase your sodium intake.
1 large Vidalia onion, thinly sliced
1 medium English cucumber, thinly sliced
1 cup cider vinegar
¼ cup honey (preferably raw or cream honey)
2 bay leaves
1½ teaspoons finely chopped peeled fresh ginger
1¼ teaspoons brown mustard seeds
½ teaspoon coarse salt
2 teaspoons grainy mustard
4 small whole-wheat rolls, halved
4 ounces sharp white Cheddar cheese, thinly sliced
1. Put onion and cucumber into a heatproof nonreactive medium bowl; set aside. Bring vinegar, 2 tablespoons honey, bay leaves, ginger, mustard seeds, salt, and ½ cup water to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, 5 minutes. Pour over onion and cucumber. Cover loosely, and let cool completely, stirring occasionally to submerge vegetables. The pickled vegetables can be refrigerated in an airtight container up to 2 weeks.
2. Stir together remaining 2 tablespoons honey and the mustard; spread on bottom of rolls. Divide cheese among rolls; top each with 1/3 cup drained pickled vegetables and top half of roll. The sandwiches can be stored, wrapped in parchment, in a cool place up to 4 hours.
FIT TO EAT RECIPE PER SERVING: 343 CALORIES, 7 G SATURATED FAT, 1 G UNSATURATED FAT, 30 MG CHOLESTEROL, 46 G CARBOHYDRATE, 664 MG SODIUM, 11 G PROTEIN, 5 G FIBER
chicken wraps with mango, basil, and mint
MAKES 4
The chicken and the mango dressing can be made a day ahead and refrigerated separately.
for the chicken
1 garlic clove
½ shallot
¼ cup loosely packed fresh basil leaves
1 teaspoon extra-virgin olive oil
½ teaspoon coarse salt
¼ teaspoon ground cinnamon
Freshly ground pepper
2 boneless, skinless chicken breast halves (about 12 ounces total)
for the dressing
½ shallot
½ mango, peeled and cut into 2-inch pieces
2 teaspoons fresh lime juice
Pinch of cayenne pepper
for assembling
4 lavash breads (3½ ounces each)
½ mango, peeled and cut into ½-inch-thick spears
8 fresh basil leaves
8 fresh mint leaves
1. Preheat the oven to 375°F. Make the chicken: Finely chop garlic and shallot in a food processor. Add basil and oil, and process until mixture forms a coarse paste. Stir in salt and cinnamon, and season with pepper. Make a few shallow ½-inch slits on both sides of chicken; rub all over with the basil mixture. Place on a rimmed baking sheet. Bake chicken until cooked through, 12 to 15 minutes. Let cool completely, then shred chicken into small pieces; set aside.
2. Make the dressing: Finely chop shallot in the clean bowl of the food processor. Add mango, and process until smooth. Add the lime juice and cayenne, and process until combined.
3. Assemble wraps: Spread about ¼ cup mango dressing in center of each lavash. Top with chicken, mango, and herbs. Roll up diagonally to form a cone. Wraps can be refrigerated, wrapped in parchment and plastic, up to 4 hours.
FIT TO EAT RECIPE PER SERVING: 350 CALORIES, 4 G SATURATED FAT, 8 G UNSATURATED FAT, 54 MG CHOLESTEROL, 29 G CARBOHYDRATE, 457 MG SODIUM, 26 G PROTEIN, 1 G FIBER
ham and cheese tartines
MAKES 6
This recipe works equally well with other cheeses: Try a mild fontina or Comté in place of the Gruyère.
½ pound Gruyère cheese, grated on the large holes of a box grater (about 2 cups)
½ pound cream cheese
2 teaspoons fresh thyme leaves
Coarse salt and freshly ground pepper
6 slices (½ inch thick) sourdough bread, cut from an oval loaf
4 ounces cooked ham, cut into 12 slices
3 to 4 red radishes, very thinly sliced
1. Preheat the oven to 400°F. In a food processor, pulse half the Gruyère cheese and all the cream cheese until smooth, about 30 seconds. Transfer the mixture to a small mixing bowl. Fold in the thyme, and season with salt and pepper. Set aside.
2. Place the bread on a baking sheet, and toast in the middle of oven, flipping halfway through, until golden brown on both sides, about 12 minutes.
3. Spread the reserved cheese mixture on each slice of toast, dividing evenly, and sprinkle with the remaining Gruyère. Place 2 slices of ham on each toast. Arrange the radishes on top, and serve.
niçoise tartines with peperonata
MAKES 6
Peperonata is an Italian mixture of stewed sweet peppers, tomatoes, onions, and garlic. In this dish, the peperonata is combined with classic Provençal ingredients to make a flavorful topping for toast.
2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
3 garlic cloves
3 red bell peppers, ribs and seeds removed, julienned
Pinch of hot paprika, plus more to taste
Coarse salt and freshly ground black pepper
6 slices (½ inch thick) sourdough bread, cut from an oval loaf
2 large eggs
1 can (about 6 ounces) tuna packed in oil (preferably Italian), drained
Fleur de sel, or sea salt (optional)
3 teaspoons capers, drained and rinsed
1 lemon, for garnish
1. Preheat the oven to 400°F. Heat the oil in a large nonstick sauté pan. Add the onion and garlic; sauté, stirring frequently, over medium heat until lightly browned, about 8 minutes. Add the bell peppers and paprika; continue cooking until the peppers are soft and juicy, about 30 minutes. Season with salt and black pepper.
2. Meanwhile, place the bread on a baking sheet; toast in the middle of the oven, flipping halfway through, until the bread is golden brown on both sides, about 12 minutes.
3. Prepare an ice-water bath; set aside. Place the eggs in a medium saucepan; add enough water to cover by about 1 inch. Bring to a full boil; cook 1 minute. Turn off heat; cover, and let stand 12 minutes. Transfer the eggs to the ice bath until cool. Peel the eggs; slice each about ¼ inch thick.
4. Spread the red pepper mixture over slices of toast; top with tuna, dividing evenly. Place a few slices of egg on top of the tuna. Season with fleur de sel or sea salt, if using, and black pepper. Garnish with capers, and zest the lemon over the top just before serving.
roasted cherry tomato tartines
MAKES 6
1 pint mixed cherry tomatoes
4 to 6 garlic cloves (unpeeled)
2 tablespoons extra-virgin olive oil
2 or 3 sprigs fresh thyme or rosemary
Coarse salt and freshly ground pepper
6 slices (½ inch thick) sourdough bread, cut from an oval loaf
7 ounces (about ¾ cup) tapenade
8 ounces mild goat cheese
1 cup fresh basil leaves, for garnish
1. Preheat the oven to 450°F. In a medium bowl, toss the tomatoes with the garlic, oil, and herbs; season with salt and pepper.
2. Transfer the tomato mixture to a large (10-inch) cast-iron skillet, spreading it in an even layer. Roast in the oven, stirring occasionally, until the tomatoes are soft and slightly blackened, 25 to 30 minutes. Remove from heat. Let cool completely.
3. Reduce the oven heat to 400°F. Toast the bread on a baking sheet in the middle of the oven, flipping halfway through, until golden brown on both sides, about 12 minutes.
4. Spread 1 to 2 tablespoons tapenade over each toast. Divide the goat cheese evenly among the toasts; spoon some of the tomatoes and their juices on top. Garnish with basil leaves, and serve.
classic panino
MAKES 1
1 ciabatta roll
2 teaspoons extra-virgin olive oil
¼ teaspoon coarse salt
¼ teaspoon freshly ground pepper
2¼ ounces sliced fresh buffalo mozzarella
¾ ounce shaved Parmesan cheese
1 ounce thinly sliced prosciutto
8 fresh basil leaves
Olive oil, for the pan
1. Halve the ciabatta roll. Drizzle the cut sides with the extra-virgin olive oil; sprinkle with salt and pepper. Layer the mozzarella, Parmesan, prosciutto, and basil on the bottom half. Top with the other half.
2. Heat a grill pan over medium heat until almost smoking. Lightly brush the pan with olive oil. Grill the panino until browned and crisp on the bottom, 3 to 4 minutes. Flip with a spatula; grill until browned on the other side. Serve hot.
OTHER PANINI IDEAS
These grilled Italian sandwiches can be filled with other ingredients, some traditional, others more novel. Before starting, lightly brush cut or inner sides of the bread with olive oil, and season with salt and pepper. Then follow the recipe for the Classic Panino.
1. Fontina cheese, fresh buffalo mozzarella, rosemary, and toasted walnuts on a baguette.
2. Sardines, Parmesan cheese, shaved fennel, red onion, and lemon juice on rustic bread.
3. Hot sopressata, Taleggio cheese, and paper-thin lemon slices on ciabatta.
4. Goat cheese, black olives, and radicchio on rustic bread.
5. Bacon, Gorgonzola dolce, and baby spinach on a baguette.
grilled margherita pizzas
MAKES SIX 9-INCH PIZZAS
Pizza Dough (recipe follows)
Extra-virgin olive oil
Pizza Sauce (recipe follows)
1 pound fresh mozzarella, thinly sliced
Coarse salt and freshly ground pepper
Basil leaves, for garnish
1. Heat a grill until medium-hot. Generously brush one side of the pizza dough with oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3 to 5 minutes. Quickly brush the top with oil; flip the crust. Top with thin layers of sauce and cheese. Grill until the cheese is just melted, the sauce is hot, and the crust is cooked through, 3 to 5 minutes more.
2. Slide the pizza with a large spatula onto a cutting board. Season with salt and pepper. Arrange basil on top. Repeat to make more pizzas.
pizza dough
MAKES ENOUGH FOR SIX 9-INCH PIZZAS
The dough is easiest to handle when it’s well chilled—keep it in the refrigerator until right before it hits the grill. Depending on the size of your grill, you can make more than one pizza at a time. (Instead of making six pizzas, another option is to make four large ones; cut the dough into quarters before rolling it out.) If you don’t own a grill, you can make the pizzas on a grill pan.
2 cups warm water (about 110°F)
½ teaspoon sugar
2 envelopes active dry yeast (2 scant tablespoons)
3 tablespoons extra-virgin olive oil, plus more for the bowl
6 to 7 cups all-purpose flour, plus more for dusting
1 tablespoon salt
1. Stir the warm water, sugar, and yeast in a small bowl until the yeast is dissolved. Let stand until foamy, about 5 minutes. Brush a large bowl with oil, and set aside.
2. Stir together 6 cups flour and the salt in a large bowl. Pour in the yeast mixture and the oil; stir mixture until all of the flour is incorporated. Continue to stir until a stiff dough forms. Turn out the dough onto a lightly floured surface, and knead with floured hands, dusting with as little flour as possible if dough seems sticky, just until the ball becomes smooth, 2 to 3 minutes. Reshape the dough into a ball. (Alternatively, put 6 cups flour, the salt, yeast mixture, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until the dough is smooth and slightly sticky to the touch, 2 to 3 minutes. If the dough seems too sticky, add up to 1 cup flour, 2 tablespoons at a time, mixing after each addition. Knead 4 or 5 turns to form a ball.)
3. Place the dough in the oiled bowl, smooth side up. Tightly cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in bulk, about 40 minutes.
4. Remove the plastic wrap; punch down the dough. Fold the dough back onto itself 4 or 5 times; leave the smooth side up. Cover with plastic wrap; let rise again until doubled in bulk, 30 to 40 minutes.
5. Punch down the dough, and transfer it to a clean work surface. Cut the dough with a bench scraper or knife into sixths. Knead each piece 4 or 5 turns to form a ball. Cover all but one with plastic wrap.
6. On a lightly floured work surface, flatten the dough ball into a disk. Loosely cover with plastic wrap; let rest 5 minutes. Using a rolling pin or your fingertips, flatten and push the dough evenly out from the center to form a 9-inch circle (or a 7 × 11-inch rectangle or rough oval).
7. Line a baking sheet with parchment paper, and sprinkle with flour. Place the dough on top. Cover with another sheet of parchment, and sprinkle with flour. Roll out and stack the remaining dough balls.
8. Wrap the baking sheet with plastic wrap; refrigerate the pizza dough until ready to use, up to 1 day, or freeze up to 1 month (thaw in the refrigerator before using).
cornmeal pizza dough
MAKES ENOUGH FOR SIX 9-INCH PIZZAS
Follow the recipe for Pizza Dough (recipe above), reducing the all-purpose flour to 5 cups. Stir in 1 cup yellow cornmeal with the flour. Dust with or mix in additional all-purpose flour as directed.
pizza sauce
MAKES ABOUT 4 CUPS; MAKES ENOUGH FOR SIX 9-INCH PIZZAS
2 cans (28 ounces each) whole peeled plum tomatoes
¼ cup olive oil
3 sprigs oregano
4 teaspoons coarse salt
¼ teaspoon freshly ground pepper
1. Crush the tomatoes with your hands in a large bowl. Heat the oil in a large skillet over medium heat until hot but not smoking. Add the crushed tomatoes, oregano, salt, and pepper, and reduce heat to medium-low. Cook, stirring occasionally, until thickened, 40 to 50 minutes.
2. Pass the sauce through a food mill into a bowl; discard the solids. (Alternatively, process sauce in a food processor until smooth.) If not using immediately, refrigerate the sauce in an airtight container up to 1 week, or freeze up to 1 month.
grilled pizzas with leeks, asparagus, and mushrooms
MAKES SIX 9-INCH PIZZAS
2 tablespoons extra-virgin olive oil, plus more for brushing
2 medium leeks, halved lengthwise, cut into thin half-moons, and rinsed well
8 ounces shiitake mushrooms, stemmed and cut into ¼-inch-thick slices
8 ounces thin asparagus, trimmed and cut into 1½-inch pieces
¼ cup dry white wine
1 tablespoon finely chopped fresh thyme, plus more for garnish
Coarse salt and freshly ground pepper
Pizza Dough (Sandwiches and Savory Pies)
4 ounces Taleggio or other soft cheese (such as Camembert or Brie), sliced
Truffle oil, for drizzling (optional)
1. Heat the olive oil in a large skillet over medium heat until hot but not smoking. Add the leeks; cook, stirring, until beginning to soften, about 5 minutes. Add the mushrooms; cook until tender and juices have evaporated, about 4 minutes. Add the asparagus and wine; cook until the asparagus is bright green and the wine has evaporated, about 2 minutes. Stir in the thyme; season with salt and pepper. Set aside.
2. Heat a grill until medium-hot. Generously brush one side of the pizza dough with olive oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3 to 5 minutes. Quickly brush the top with olive oil; flip the crust. Top with a thin layer of cheese and some of the asparagus mixture. Grill until the cheese is just melted, the topping is hot, and the crust is cooked through, 3 to 5 minutes more.
3. Slide the pizza with a large spatula onto a cutting board. Season with salt and pepper. Sprinkle with more thyme and with a small amount of truffle oil, if desired. Repeat to make more pizzas.
grilled pizzas with plums, prosciutto, goat cheese, and arugula
MAKES SIX 9-INCH PIZZAS
Cornmeal Pizza Dough (Sandwiches and Savory Pies)
Extra-virgin olive oil
8 ounces soft goat cheese, crumbled
4 ounces prosciutto, cut into thin strips
2 large plums or apricots, pitted and cut into thin wedges
2 bunches arugula, trimmed
Coarse salt and freshly ground pepper
1. Heat a grill until medium-hot. Generously brush one side of the pizza dough with oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3 to 5 minutes. Quickly brush the top with oil; flip the crust. Top with some of the cheese, prosciutto, and plums. Grill until the toppings are hot and the crust is cooked through, 3 to 5 minutes more.
2. Slide the pizza with a large spatula onto a cutting board. Drizzle the arugula with oil in a large bowl, and toss. Drizzle the pizza with oil; top with some of the arugula (or serve it on the side). Season with salt and pepper. Repeat to make more pizzas.
grilled pizzas with tomato, avocado, and pepper jack cheese
MAKES SIX 9-INCH PIZZAS
½ medium red onion, finely chopped
1 pint cherry or grape tomatoes, quartered
2 avocados, preferably Hass, pitted and coarsely chopped
2 tablespoons extra-virgin olive oil, plus more for brushing
1/3 cup fresh lime juice (about 3 limes), plus lime wedges for serving (optional)
Coarse salt and freshly ground pepper
Cornmeal Pizza Dough (Sandwiches and Savory Pies)
4 ounces coarsely grated pepper Jack cheese (about 11/3 cups)
Sour cream, for garnish (optional)
1. Toss the onion, tomatoes, and avocados with oil and lime juice in a medium bowl. Season with salt and pepper; set aside.
2. Heat a grill until medium-hot. Generously brush one side of the pizza dough with oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3 to 5 minutes. Quickly brush the top with oil; flip the crust. Top with a layer of cheese. Grill until melted and the crust is cooked through, 3 to 5 minutes more.
3. Slide the pizza with a large spatula onto a cutting board. Season with salt and pepper. Top with avocado mixture. Dot with sour cream and serve with limes, if desired. Repeat to make more pizzas.
grilled quattro formaggi pizzas
MAKES SIX 9-INCH PIZZAS
This Italian classic typically showcases four cheeses (“quattro formaggi”) with different characteristics. For our rendition, we topped the crust with fontina (semifirm), mozzarella (soft and fresh), Gorgonzola (blue-veined), and Pecorino Romano (hard and aged).
Pizza Dough (Sandwiches and Savory Pies)
Extra-virgin olive oil
4 ounces coarsely grated fontina cheese (about 11/3 cups)
1 pound fresh mozzarella, thinly sliced
4 ounces Gorgonzola cheese, crumbled (about 1 cup)
4 ounces Pecorino Romano, thinly shaved
Coarse salt and freshly ground pepper
1. Heat a grill until medium-hot. Generously brush one side of the pizza dough with oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3 to 5 minutes. Quickly brush the top with oil; flip the crust. Top with a thin layer of all four cheeses. Grill until just melted and the crust is cooked through, 3 to 5 minutes more.
2. Slide the pizza with a large spatula onto a cutting board. Season with salt and pepper. Repeat to make more pizzas.
summer squash lattice tart
SERVES 6
All-purpose flour, for work surface
½ recipe Martha’s Perfect Pâte Brisée (Basics)
2 medium green zucchini (about 10 ounces)
2 medium yellow squash (about 10 ounces)
2 tablespoons unsalted butter
2 large leeks (about 12 ounces), white part only, cut into 1/3-inch dice
Salt and freshly ground pepper
½ cup grated Gruyère cheese (1 ounce)
1 large whole egg
1 large egg yolk
¼ cup heavy cream
Olive oil, for brushing
1. Preheat the oven to 375°F. Have ready a 4½ × 14-inch bottomless rectangular tart form or one with a removable bottom on a parchment-lined baking sheet. On a lightly floured surface, roll the dough into a 7 × 16-inch rectangle. Fit the dough into the mold, and trim the sides flush with the top of the mold. Transfer the shell to the freezer to chill for 20 minutes.
2. Remove the shell from the freezer, prick the bottom with a fork, and line with parchment paper cut to fit. Fill with dried beans or metal pie weights. Bake until the crust is just beginning to brown, about 15 minutes. Remove from the oven, and remove the beans or weights. Return the crust to the oven, and bake until golden brown, about 10 minutes more. Remove from the oven, and set aside on a wire rack.
3. Using a mandoline or vegetable peeler, very thinly slice 1 green zucchini and 1 yellow squash lengthwise. Place the slices in a colander in a single layer, and sprinkle lightly with salt. Place the colander in a bowl; let drain for 30 minutes.
4. Cut the remaining zucchini and squash into 1/3-inch dice. Melt the butter in a large skillet over high heat. Add the leeks and squash, and season with salt and pepper. Cook until golden brown but still firm, about 8 minutes. Evenly distribute the cooked vegetables in the crust. Sprinkle the Gruyère on top.
5. Place the salted squash slices in between double layers of paper towels. Gently press down to remove as much liquid as possible. Alternating squash colors, weave a lattice pattern over the top of the cheese and vegetables, covering the entire surface. Trim or tuck in the ends to fit.
6. In a medium bowl, whisk together the egg, egg yolk, and cream, and season with salt and pepper. Lift the edges of the lattice in several places, and pour in the egg mixture. Using a pastry brush, coat the lattice with olive oil. Bake, loosely covered with aluminum foil, until the custard is set, 30 to 35 minutes. Remove the lattice tart from the oven, and place on a wire rack to cool slightly before serving.
red and golden beet cheese tart
MAKES ONE 9 × 13-INCH TART
All-purpose flour, for dusting
1½ disks Martha’s Perfect Pâte Brisée (Basics)
1½ pounds (without greens) red, golden, and Chioggia beets
2 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt
1 pound soft goat cheese, room temperature
4 ounces fresh ricotta cheese (scant ½ cup)
2 teaspoons finely chopped fresh thyme, plus about 1 teaspoon whole leaves
Freshly ground pepper
½ cup grated fontina cheese
1. Preheat the oven to 375°F. On a lightly floured surface, place 1½ disks pâte brisée next to each other; roll out to 1/8 inch thick. Press firmly into a 9 × 13-inch rimmed baking sheet, leaving a 1-inch overhang on all sides. Tuck the edges of dough under to create a double thickness; press firmly against the pan. Prick the dough with a fork. Refrigerate 30 minutes.
2. Line the shell with parchment or foil; fill with pie weights or dried beans. Bake until golden brown, about 30 minutes. Transfer to a wire rack. Remove the weights and parchment. Let the shell cool completely. (Leave oven on.)
3. Trim all but ½ inch of stems from the beets; rinse. Toss with the oil and 1 teaspoon salt. Transfer to a rimmed baking sheet; cover tightly with foil. Roast until the beets are tender, 45 to 60 minutes. When cool enough to handle, peel the beets with a paring knife. Cut into thin rounds.
4. Raise oven temperature to 425°F. Stir together the goat cheese, ricotta, and chopped thyme until well combined; season with pepper. Spread the mixture over the tart shell, filling all the way to edges.
5. Arrange the beets over the cheese mixture, overlapping the slices slightly and alternating colors. Lightly season with salt. Sprinkle the fontina and whole thyme leaves on top. Lightly drizzle with oil, and then season with pepper. Bake until golden brown, about 25 minutes. Serve warm.
pasta, prosciutto, and potato pie
SERVES 6
1¾ pounds russet potatoes (3 to 4 medium)
2 tablespoons unsalted butter, softened
2 scallions, white and light-green parts, finely chopped
Coarse salt and freshly ground pepper
1 cup whole milk
1 cup heavy cream
1 small dried red chile, crumbled
4 large eggs
4 large egg yolks
¼ cup sour cream
1½ cups grated Parmesan cheese
¼ teaspoon freshly grated nutmeg
2 tablespoons extra-virgin olive oil
1 shallot, finely chopped
½ large bunch Swiss chard (14 ounces), stemmed and coarsely chopped
¾ pound penne, cooked according to package instructions
¼ pound prosciutto, thinly sliced into ¼-inch strips
3 tablespoons fresh oregano, coarsely chopped
1. Preheat the oven to 375°F. Bake the potatoes on a rimmed baking sheet until tender, about 45 minutes. Let cool slightly. Peel the potatoes; discard the skin. Mash with a potato masher. Stir the potatoes, butter, and scallions in a medium bowl; season with salt and pepper. Press the potato mixture evenly into the bottom of a 9-inch springform pan. Bake until light golden, 25 to 30 minutes. Let cool on a wire rack.
2. Bring the milk and cream to a boil in a medium saucepan over medium-high heat, stirring occasionally. Remove from heat; stir in the chile. Whisk in the eggs, egg yolks, sour cream, Parmesan, and nutmeg. Season with salt and pepper; set aside.
3. Heat the oil in a large skillet over medium heat. Add the shallot; cook, stirring occasionally, until light golden, about 2 minutes. Add the chard; cook, stirring occasionally, until wilted, 3 to 4 minutes. Season with salt and pepper.
4. Stir the pasta, Parmesan mixture, chard mixture, prosciutto, and oregano in a large bowl. Spread over the crust. Bake until golden brown and set, about 45 minutes. Let cool slightly before serving.
buttermilk-leek galette
MAKES ONE 9-INCH TART
All-purpose flour, for work surface
1 sheet frozen puff pastry from a standard package (17.3 ounces), thawed
2 tablespoons unsalted butter
5 leeks, white and pale-green parts only, washed well, and cut crosswise into ½-inch-thick pieces
¼ cup nonfat buttermilk
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
5 ounces fresh goat cheese, crumbled
1 large egg yolk
1 tablespoon heavy cream or water
1. Line a baking sheet with parchment paper, and set a 9-inch tart ring (about 2 inches deep) on top; set aside. On a lightly floured work surface, roll out the puff pastry to about 1/8 inch thick. Using a sharp paring knife, trim the dough to a 13-inch round, and lay it over tart ring. Fit into the ring, and fold in the edges against the inside of the ring, pressing gently to seal. Refrigerate 20 minutes.
2. Preheat the oven to 400°F. In a large nonstick skillet set over medium heat, melt the butter. Add the leeks; cook, stirring, until soft, about 7 minutes. Add the buttermilk and mustard, and cook until slightly thickened, about 2 minutes. Season with salt and pepper. Remove from heat; set aside.
3. To assemble the tart, layer the goat cheese and the leek mixture on the chilled pastry, ending with goat cheese. In a small bowl, beat together the egg yolk and cream. Brush the pastry with egg wash, and bake until golden, about 35 minutes. Serve warm.
fresh green tart
MAKES ONE 13½ × 4-INCH TART
You can substitute any variety of ripe tomato for the heirlooms called for here.
Almond Tart Dough (recipe follows)
2 teaspoons sherry vinegar
1 teaspoon extra-virgin olive oil
1 green bell pepper, ribs and seeds removed, diced
1 English cucumber, peeled, halved, and seeds removed, cut crosswise into ¼-inch-thick half-moons
2 small green heirloom tomatoes, quartered
2 scallions, white and pale-green parts only, cut diagonally into 1/8-inch pieces
Coarse salt and freshly ground black pepper
Almond-Arugula Pesto (recipe follows)
¼ cup fresh chervil, for garnish
Toasted whole almonds, for garnish
1. Preheat the oven to 375°F. Press the tart dough into a 13½ × 4-inch rectangular tart pan with a removable bottom. Using a fork, lightly prick all over the bottom of the dough. Refrigerate 20 minutes.
2. Remove the tart shell from the refrigerator. Line with parchment paper; fill with pie weights or dried beans. Bake until the edges start to brown, about 15 minutes. Remove the parchment and weights; continue baking until the crust is golden, 8 to 10 minutes more. Transfer to a wire rack, and let cool completely.
3. In a medium bowl, whisk together the vinegar and oil. Add the bell pepper, cucumber, tomato, and scallions; toss together. Season with salt and black pepper.
4. Spread the pesto evenly over the bottom of the tart shell. Arrange the vegetable mixture on top. Garnish with chervil and almonds.
almond tart dough
MAKES ENOUGH FOR ONE 13½ × 4-INCH
1 cup all-purpose flour
3 tablespoons whole almonds, toasted
2 tablespoons sesame seeds, toasted
1¼ teaspoons salt
¼ teaspoon ground coriander
¼ teaspoon ground cumin
6 tablespoons chilled unsalted butter, cut into small pieces
1 large egg yolk
2 tablespoons ice water
1. In a food processor, pulse the flour, almonds, sesame seeds, salt, and spices. Add the butter and process until the mixture resembles coarse meal. With the machine running, add the egg yolk and ice water through the feed tube in a slow, steady stream. Process until the dough just comes together (do not overprocess).
2. Turn out the dough onto a clean work surface. Flatten into a disk. Wrap in plastic; chill at least 1 hour or overnight.
almond-arugula pesto
MAKES ENOUGH FOR ONE 13½ × 4-INCH TART
¼ cup whole almonds, toasted
¾ cup arugula, rinsed well
¼ cup fresh flat-leaf parsley leaves
1 tablespoon crème fraîche
3 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1 garlic clove
Coarse salt and freshly ground pepper
In a food processor, pulse all the ingredients except salt and pepper until smooth. Season with salt and pepper. The pesto can be refrigerated in an airtight container for up to 2 days.
lighter chicken potpie
SERVES 6
1 tablespoon unsalted butter, plus ¼ cup melted butter
2 medium shallots, thinly sliced
1 garlic clove, minced
Coarse salt and freshly ground pepper
1½ cups reserved stock from Poached Chicken (recipe follows)
2 tablespoons all-purpose flour
4 medium carrots, cut on the diagonal into ¼-inch-thick slices
3 medium celery stalks, cut on the diagonal into ¼-inch-thick slices
Poached Chicken (recipe follows)
3 tablespoons coarsely chopped fresh flat-leaf parsley, plus about ½ cup leaves for crust and sprigs for garnish
½ teaspoon finely chopped fresh tarragon
½ cup slightly thawed frozen peas
6 sheets phyllo dough, thawed if frozen
Flaked sea salt, for sprinkling (optional)
1. Preheat the oven to 425°F. Melt 1 tablespoon butter in a medium saucepan over medium heat. Add shallots, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until shallots are translucent, about 3 minutes. Stir in 1 cup stock. Whisk remaining ½ cup stock into the flour in a small bowl. Whisk into shallot mixture. Bring to a boil, whisking constantly. Reduce to a simmer. Cook 5 minutes, whisking occasionally.
2. Add carrots and celery. Bring to a boil. Stir in chicken. Return to a boil. Remove from heat. Stir in chopped parsley and tarragon. Let cool. Stir in peas. Transfer to a 2-quart (8 ½ × 12-inch) baking dish.
3. Brush 1 sheet of phyllo with melted butter. Sprinkle with parsley. Repeat with remaining phyllo, parsley, and butter; do not sprinkle parsley on final layer. (Keep unbuttered phyllo covered with plastic wrap and a damp kitchen towel.) Drape the crust over the cooled filling; tuck in the edges. Cut four 4-inch slits in the crust for vents. Sprinkle with sea salt, if desired.
4. Bake until crust is golden brown and juices are bubbling, about 30 minutes. Remove from oven, and recut vents. Serve immediately in shallow bowls.
poached chicken
MAKES ENOUGH FOR 1 POTPIE
1 whole chicken (about 4 pounds), cut into 8 pieces
2 celery stalks, cut into 4-inch pieces
2 medium carrots, peeled and cut into 4-inch pieces
1 medium onion, quartered
6 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
¼ teaspoon whole black peppercorns
2 cans (14 ounces each) low-sodium store-bought chicken broth
1 teaspoon coarse salt
1. Place chicken in a large stockpot. Add remaining ingredients and enough water to cover chicken. Bring to a boil over high heat. Skim off any foam and discard. Reduce heat to low; simmer until chicken has just cooked through, about 25 minutes.
2. Transfer chicken to a plate, and let cool slightly. Pour stock through a fine sieve into a bowl; discard solids. Set aside 1 ½ cups stock for potpie; reserve remaining stock for another use. Remove meat from skin and bones, and tear into bite-size pieces. (You should have about 4 cups.) Refrigerate, covered, until ready to use, up to 2 days.
alsatian potato pie
SERVES 6
3 Yukon Gold potatoes (about 1½ pounds), peeled and cut into ¼-inch-thick rounds
Coarse salt
1 cup heavy cream
5 garlic cloves, crushed with the flat side of a large knife
½ teaspoon freshly grated nutmeg
Freshly ground pepper
2 tablespoons unsalted butter
1 medium leek, white and light-green parts only, halved lengthwise, thinly sliced crosswise, and washed well
¼ cup chopped fresh flat-leaf parsley
1 large egg yolk
1 package (14 ounces) frozen puff pastry (such as Dufour), thawed
All-purpose flour, for work surface
1½ cups grated Comté or Gruyère cheese
1. Cover the potatoes with water in a medium saucepan. Bring to a boil over high heat. Add a pinch of salt; cook until just tender, 13 to 15 minutes. Drain. Let cool.
2. Bring ¾ cup plus 3 tablespoons cream, the garlic, and the nutmeg to a boil in a small saucepan over medium-high heat. Cook until reduced by half. Season with salt and pepper; set aside.
3. Melt the butter in a skillet over medium heat. Add the leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in the parsley; season with salt and pepper. Set aside.
4. Preheat the oven to 400°F. Whisk the egg yolk and remaining tablespoon cream in a small bowl; set aside. Divide the puff pastry on a lightly floured surface into 2 6 × 13-inch rectangles. Set 1 rectangle on a baking sheet lined with parchment paper. Add half of the potatoes, leaving a ½-inch border all around and overlapping the potatoes slightly. Top with half of the leek mixture and ¾ cup cheese; season with salt and pepper. Repeat the layering with the remaining potatoes, leeks, and cheese.
5. Brush the edges of the dough with egg wash. Cover with the remaining dough rectangle; gently press edges with a fork to seal. Cut 2-inch slits lengthwise in the center of the crust, 2 inches apart. Brush with egg wash. Refrigerate until cold, about 30 minutes.
6. Bake the pie until golden brown and puffy, about 35 minutes. Remove from the oven. Pour the cream mixture into the pie vents with a funnel. Bake 10 minutes more. Let stand 15 minutes before serving.
cherry tomato, bocconcini, and zucchini pie
SERVES 4 TO 6
2 tablespoons extra-virgin olive oil
1 shallot, finely chopped (about ¼ cup)
1 small zucchini (7½ ounces), halved lengthwise and cut crosswise into ½-inch-thick half-moons
1½ pounds cherry tomatoes, plus cherry tomatoes on the vine for garnish
½ cup grated Parmesan cheese
4 ounces bocconcini
3 tablespoons fresh basil, chopped
1 teaspoon finely grated lemon zest
¼ cup plus 2 tablespoons all-purpose flour, plus more for work surface
1 tablespoon sugar
Coarse salt and freshly ground pepper
Cheese Short Crust, made with Parmesan cheese (recipe follows)
1 tablespoon heavy cream
1 large egg yolk
1. Heat 1 tablespoon oil in a medium skillet over medium heat. Add the shallot; cook, stirring occasionally, until softened, about 3 minutes. Add the zucchini; cook, stirring occasionally, until it is light golden and the liquid has been released, about 5 minutes. Transfer to a large bowl; set aside.
2. Halve one-third of the tomatoes. Stir the halved and whole tomatoes, cheeses, basil, lemon zest, flour, and sugar into the shallot-zucchini mixture. Season with salt and pepper. Set aside.
3. Roll out the dough on a lightly floured surface to a 13-inch circle, about ¼ inch thick. Make 7 3-inch-long cuts around the edge of the dough, evenly spaced. Trim to make 7 rounded flaps. Transfer to a 10-inch pie plate. Drizzle the crust with the remaining tablespoon oil. Spread with the filling. Fold in the flaps of crust, slightly overlapping. Put the tomatoes on the vine in the center. Refrigerate until cold, about 20 minutes.
4. Preheat the oven to 375°F. Whisk the cream and egg yolk in a small bowl. Brush the crust with egg wash. Bake the pie on a rimmed baking sheet until the crust is golden brown and the juices are bubbling, about 45 minutes.
cheese short crust
MAKES ENOUGH FOR ONE 10-INCH PIE
2¼ cups all-purpose flour
½ cup grated Manchego or Parmesan cheese
Pinch of sugar
1 teaspoon coarse salt
¾ cup (1½ sticks) cold unsalted butter cut into pieces
1 egg yolk
¼ to ½ cup ice water
Pulse the flour, cheese, sugar, salt, and butter in a food processor until the mixture resembles coarse meal. Add the egg yolk; pulse to combine. With the processor running, drizzle in ¼ cup water until the dough just comes together. (If the dough is still crumbly, add up to ¼ cup more water, 1 tablespoon at a time.) Do not process for more than 20 seconds. Wrap the dough in plastic. Refrigerate until cold, about 30 minutes.