From Essentials of Classic Italian Cooking by Marcella Hazen
for 6-8 servings
1 head romaine lettuce (or mixed greens)
5 Tb olive oil
1 Tb red wine vinegar
Salt
Black Pepper
1/4 lb. imported gorgonzola cheese, brought to room temp (or warmed)
1/2 cup shelled walnuts chopped coarse (or candied)
1. Pull off and discard any of the romaine's blemished outer leaves. Detach the rest from the core adn tear them by hand into bite-sized pieces. Soak in several changes of cold water, then spin-dry or shake dry in a towel.
2. Put olive oil, vinegar, salt and several grindings of pepper into a serving bowl. Beat them with a fork until the seasonings are evenly blended.
3. Add half the gorgonzola and mash it thoroughly with a fork. Add half the walnuts, all teh lettuce, and toss to distribute the dressing uniformly. Taste and correct for seasoning.
4. Top with the remaining gorgonzola, breaking it up over the salad, and the remaining chopped walnuts and serve.
Monday, June 28, 2010
Cauliflower Sauce with Garlic, Oil and Chili Pepper
From Essentials of Classic Italian Cooking by Marcella Hazen
serves 4-6
1 head cauliflower, about 1 1/2 lbs.
1/2 c olive oil
2 large garlic cloves, peeled and chopped
6 flat anchovy fillets chopped fine
red chili pepper to taste
salt
2 Tb parsley chopped
1 lb penne
1. Strip the cauliflower of all its leaves except for a few of the very tender inner ones. Rinse it in cold water and cut it in two.
2. Bring 4-5 quarts of water to boil, put in the cauliflower, and cook it until it is tender, but not mushy, about 25-30 minutes. Prod it with a fork to test doneness. When cooked, drain and set aside.
3. Put water in a saucepan, and bring it to a lively simmer.
4. Put the oil and garlic in a medium saute pan, turn on the heat to medium, and cook until the garlic becomes colored a light, golden brown. Remove the pan from the burner, place it over the saucepan of simmering water, and add to it the chopped anchovies. Cook, stirring and mashing the anchovies with the back of a wooden spoon against the sides of the pan to dissolve them as much as possible into a paste. Return the saute pan to the burner over medium heat and cook for another half minute, stirring frequently.
5. Add the drained, boiled cauliflower, breaking it up quickly with a fork into pieces not bigger than a small nut. Turn it thoroughly in the oil to coat it well, mashing some of it to a pulp with the back of the spoon.
6. Add the chopped chili pepper and salt. Turn up the heat, and cook for a few minutes more, stirring frequently.
7. Toss with cooked drained pasta. Add the chopped parsley, toss once or twice again, then serve immediately.
serves 4-6
1 head cauliflower, about 1 1/2 lbs.
1/2 c olive oil
2 large garlic cloves, peeled and chopped
6 flat anchovy fillets chopped fine
red chili pepper to taste
salt
2 Tb parsley chopped
1 lb penne
1. Strip the cauliflower of all its leaves except for a few of the very tender inner ones. Rinse it in cold water and cut it in two.
2. Bring 4-5 quarts of water to boil, put in the cauliflower, and cook it until it is tender, but not mushy, about 25-30 minutes. Prod it with a fork to test doneness. When cooked, drain and set aside.
3. Put water in a saucepan, and bring it to a lively simmer.
4. Put the oil and garlic in a medium saute pan, turn on the heat to medium, and cook until the garlic becomes colored a light, golden brown. Remove the pan from the burner, place it over the saucepan of simmering water, and add to it the chopped anchovies. Cook, stirring and mashing the anchovies with the back of a wooden spoon against the sides of the pan to dissolve them as much as possible into a paste. Return the saute pan to the burner over medium heat and cook for another half minute, stirring frequently.
5. Add the drained, boiled cauliflower, breaking it up quickly with a fork into pieces not bigger than a small nut. Turn it thoroughly in the oil to coat it well, mashing some of it to a pulp with the back of the spoon.
6. Add the chopped chili pepper and salt. Turn up the heat, and cook for a few minutes more, stirring frequently.
7. Toss with cooked drained pasta. Add the chopped parsley, toss once or twice again, then serve immediately.
Tuesday, April 20, 2010
Pan Fried Smashed Potatoes
From epicurious.com
•8 medium red potatoes (about 2 inches long; 1 3/4 pounds)
•1/2 cup extra-virgin olive oil
•1/2 cup grated Parmigiano-Reggiano
Generously cover potatoes with cold water in a 3-to 4-quart pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about 3/4 inch thick with a potato masher, keeping potatoes intact as much as possible.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once, until golden brown, about 20 minutes total. Serve sprinkled with cheese. Season generously with pepper.
•8 medium red potatoes (about 2 inches long; 1 3/4 pounds)
•1/2 cup extra-virgin olive oil
•1/2 cup grated Parmigiano-Reggiano
Generously cover potatoes with cold water in a 3-to 4-quart pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about 3/4 inch thick with a potato masher, keeping potatoes intact as much as possible.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once, until golden brown, about 20 minutes total. Serve sprinkled with cheese. Season generously with pepper.
Bouillabaisse
From epicurious.com
For croutons
12 to 16 (1/2-inch-thick) baguette slices
3 tablespoons extra-virgin olive oil
1 garlic clove, halved
For soup
1 (1- to 1 1/4 -lb) live lobster
2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
1/2 cup extra-virgin olive oil
1 lb boiling potatoes
1/3 cup finely chopped fennel fronds (sometimes called anise)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon crumbled saffron threads
1 1/2 tablespoons coarse sea salt
1/2 teaspoon black pepper
9 cups white fish stock (or store-bought)
3 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces
1/2 pound cockles or small hard-shelled clams, scrubbed
1/2 pound cultivated mussels, scrubbed and any beards removed
1/2 pound large shrimp in shells
Rouille
Make croutons:
Put oven rack in middle position and preheat oven to 250°F.
Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
Make soup:
Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.
Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.
Stir 3 tablespoons broth from soup into rouille until blended.
Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
Top each serving with 1 teaspoon rouille and serve remainder on the side.
Rouille
•3 tablespoons water
•3/4 cup coarse fresh bread crumbs (preferably from a baguette, crust removed)
•3 garlic cloves
•1/2 teaspoon coarse sea salt
•1/2 teaspoon cayenne
•3 tablespoons extra-virgin olive oil
Pour water over bread crumbs in a bowl. Mash garlic to a paste with sea salt and cayenne using a mortar and pestle. Add moistened bread crumbs and mash into garlic paste.
Add oil in a slow stream, mashing and stirring vigorously with pestle until combined well.
For croutons
12 to 16 (1/2-inch-thick) baguette slices
3 tablespoons extra-virgin olive oil
1 garlic clove, halved
For soup
1 (1- to 1 1/4 -lb) live lobster
2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
1/2 cup extra-virgin olive oil
1 lb boiling potatoes
1/3 cup finely chopped fennel fronds (sometimes called anise)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon crumbled saffron threads
1 1/2 tablespoons coarse sea salt
1/2 teaspoon black pepper
9 cups white fish stock (or store-bought)
3 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces
1/2 pound cockles or small hard-shelled clams, scrubbed
1/2 pound cultivated mussels, scrubbed and any beards removed
1/2 pound large shrimp in shells
Rouille
Make croutons:
Put oven rack in middle position and preheat oven to 250°F.
Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
Make soup:
Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.
Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.
Stir 3 tablespoons broth from soup into rouille until blended.
Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
Top each serving with 1 teaspoon rouille and serve remainder on the side.
Rouille
•3 tablespoons water
•3/4 cup coarse fresh bread crumbs (preferably from a baguette, crust removed)
•3 garlic cloves
•1/2 teaspoon coarse sea salt
•1/2 teaspoon cayenne
•3 tablespoons extra-virgin olive oil
Pour water over bread crumbs in a bowl. Mash garlic to a paste with sea salt and cayenne using a mortar and pestle. Add moistened bread crumbs and mash into garlic paste.
Add oil in a slow stream, mashing and stirring vigorously with pestle until combined well.
Tuesday, March 9, 2010
Crispy Ginger-Lime Chicken Thighs with Couscous
From Everyday Food March 2008
serves 4
For chicken:
1 Tb finely grated peeled fresh ginger
1 Tb fresh lime juice
2 tea curry powder
4 scallions, minced
course salt and ground pepper
8 bone-in, skin-on chicken thighs
For couscous:
2 cups couscous
2 carrots, grated
1 c cilantro leaves, chopped
2 Tb olive oil
1. Heat oven to 400. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, combine ginger, lime juice, curry powder, scallions, 1 tea salt and 1/4 tea pepper.
2. Arrange chicken on baking sheet; season with salt and pepper. Gently loosen skin from each piece of chicken. Dividing evenly, rub ginger mixture under skin.
3. Turn thighs, skin side down, on baking sheet. Cook for 15 minutes. Flip thighs, skin side up, and continue tobroil until skin is crisp and an instant-read thermometer registers 180, about 15 minutes more.
4. In the meantime, boil 3 cups water, stir in 1 tea salt, couscous, and carrot. Cover pan and remove from heat. Let stand 5 minutes. Fluff couscous with a fork and gently stir in cilantro and oil. Season with salt and pepper.
serves 4
For chicken:
1 Tb finely grated peeled fresh ginger
1 Tb fresh lime juice
2 tea curry powder
4 scallions, minced
course salt and ground pepper
8 bone-in, skin-on chicken thighs
For couscous:
2 cups couscous
2 carrots, grated
1 c cilantro leaves, chopped
2 Tb olive oil
1. Heat oven to 400. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, combine ginger, lime juice, curry powder, scallions, 1 tea salt and 1/4 tea pepper.
2. Arrange chicken on baking sheet; season with salt and pepper. Gently loosen skin from each piece of chicken. Dividing evenly, rub ginger mixture under skin.
3. Turn thighs, skin side down, on baking sheet. Cook for 15 minutes. Flip thighs, skin side up, and continue tobroil until skin is crisp and an instant-read thermometer registers 180, about 15 minutes more.
4. In the meantime, boil 3 cups water, stir in 1 tea salt, couscous, and carrot. Cover pan and remove from heat. Let stand 5 minutes. Fluff couscous with a fork and gently stir in cilantro and oil. Season with salt and pepper.
Thursday, January 7, 2010
Sticky Chinese-Style Spareribs
From Hungry Monkey by Matthew Amster-Burton
serves 4
1 rack pork spareribs (about 3 1/2 lbs), trimmed and cut into individual ribs
1 bunch scallions, cut into 2 inch lengths
4 cloves garlic, smashed and peeled
2 star anise
1/4 c rock sugar or 2 Tb granulated sugar
1/2 c soy sauce
1 1/2 c low-sodium chicken broth
2 Tb hoisin sauce
2 Tb rice vinegar
Place all ingredients in a slow cooker and cook on low heat 7-8 hours or until the meat is very tender.
serves 4
1 rack pork spareribs (about 3 1/2 lbs), trimmed and cut into individual ribs
1 bunch scallions, cut into 2 inch lengths
4 cloves garlic, smashed and peeled
2 star anise
1/4 c rock sugar or 2 Tb granulated sugar
1/2 c soy sauce
1 1/2 c low-sodium chicken broth
2 Tb hoisin sauce
2 Tb rice vinegar
Place all ingredients in a slow cooker and cook on low heat 7-8 hours or until the meat is very tender.
Stir-fried Honey Ginger Chicken with Veggies
From Everyday Food Jan/Feb 2010
serves 4
1/4 c honey
2 T rice vinegar
2 T soy sauce
1 lb boneless, skinless chicken breasts or thighs, sliced inot 1/4 inch strips
1/4 c minced peeled fresh ginger
2 garlic cloves, minced
any veggie, such as broccoli, green beans, sweet peppers
cooked rice
fresh cilantro
In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high heat until hot. Add 1 Tb oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate. Add 1 Tb oil, ginger and garlic to skillet and stir until fragrant, 30 seconds. Add veggies and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice topped with cilantro.
serves 4
1/4 c honey
2 T rice vinegar
2 T soy sauce
1 lb boneless, skinless chicken breasts or thighs, sliced inot 1/4 inch strips
1/4 c minced peeled fresh ginger
2 garlic cloves, minced
any veggie, such as broccoli, green beans, sweet peppers
cooked rice
fresh cilantro
In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high heat until hot. Add 1 Tb oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate. Add 1 Tb oil, ginger and garlic to skillet and stir until fragrant, 30 seconds. Add veggies and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice topped with cilantro.
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