August 8 Recipes:
Lobster, Corn, and Potato Salad with Tarragon
Roasted Lobster with Basil-Mint Pesto
Green Gazpacho Shots
Chicken Stew with Okra
Pear Cobbler with Dried Blueberries and Stone-Ground Corn Biscuits
August 15 Recipes:
Zucchini and Rosemary Soup
Balsamic Zucchini
Cucumber and Pomegranate Salad
Cherry Tomato and Fava Bean Salad
Grilled Cherry Tomatoes with Marinated Feta
Coconut Shrimp with Lime
Lobster, Corn, and Potato Salad with Tarragon
Gourmet | June 2000
4 (1 1/2-lb) live lobsters or 1 1/2 lb cooked fresh lobster meat
1 lb small red potatoes
3 ears corn
2 1/2 tablespoons fresh lemon juice
1 1/2 to 2 tablespoons chopped fresh tarragon
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
2 cups grape or cherry tomatoes, halved
1 cup coarsely chopped frisée (French curly endive)
1/3 cup sliced scallion
Prepare lobster, potatoes, and corn:
Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Cover and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool. Return water to a boil and cook remaining 2 lobsters in same manner. Leave water boiling in pot.
Simmer potatoes in lobster cooking water until just tender, 15 to 20 minutes. Transfer with a slotted spoon to a colander, reserving boiling water in pot.
Boil corn in same water until crisp-tender, about 3 minutes, then drain.
When lobsters are cool, remove meat from claws, joints, and tails, reserving shells for another use.
Cut meat into 1-inch pieces. Cut potatoes into 3/4-inch pieces, and cut corn from cobs.
Make vinaigrette:
Whisk together lemon juice, tarragon, mustard, and salt until combined, then add oil in a thin stream, whisking.
Assemble salad:
Just before serving, toss together lobster meat, potatoes, corn, vinaigrette, tomatoes, frisée, and scallion in a large bowl and season with salt and pepper.
Roasted Lobster with Basil-Mint Pesto
Bon Appétit | January 2003
2 cups (packed) fresh basil leaves
1/3 cup (packed) fresh mint leaves
4 garlic cloves
1/3 cup olive oil
3 tablespoons pine nuts, lightly toasted
4 1 3/4-pound live lobsters
2 tablespoons extra-virgin olive oil
1/3 cup freshly grated Parmesan cheese
2 tablespoons whipping cream
2 cups panko (Japanese breadcrumbs)
1 teaspoon grated lemon peel
Preheat oven to 450°F. Blanch basil and mint leaves in large saucepan of boiling water 5 seconds. Drain. Transfer leaves to large bowl of ice water to cool. Drain. Squeeze leaves to remove excess liquid.
Mince garlic in processor. Add basil and mint leaves, 1/3 cup olive oil, and pine nuts. Puree until pesto is smooth.
Drop 1 lobster headfirst into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to work surface. Return water to boil. Repeat with remaining lobsters, 1 at a time. Place 1 lobster, shell side down, on work surface. Place tip of large knife in center of lobster. Cut lobster lengthwise in half from center to end of head (knife might not cut through shell), then cut in half from center to end of tail (use poultry shears to cut through shell if necessary). Crack claws. Repeat with remaining lobsters.
Arrange lobster halves, cut side up, on 2 heavy large baking sheets. Discard head sac and long thin intestinal tract that runs alongside lobster tail meat. Transfer pale green tomalley (liver) from body cavity to pesto in processor. Brush lobster meat with extra-virgin olive oil. Sprinkle meat with salt and pepper.
Blend tomalley into pesto. Transfer to medium bowl. Stir in Parmesan cheese and cream, then panko and lemon peel. Season pesto mixture with salt and pepper; divide among lobster halves, filling cavities and covering meat completely.
Roast lobsters until meat is just cooked through and topping is golden, about 14 minutes. Serve with lemon.
Green Gazpacho Shots
Epicurious | June 2009 by Abigail Kirsch and Susan M. Greenberg
1 tablespoon fresh lime juice
2 tablespoons rice vinegar
1/4 cup extra virgin olive oil
2 tablespoons fresh cilantro
1 teaspoon ground cumin
1 small zucchini, trimmed and coarsely chopped
2 tomatillos, husks removed, quartered
1 medium green bell pepper, cored, seeded, and coarsely chopped
1 medium cucumber, peeled, seeded, and coarsely chopped
1 small red onion, coarsely chopped
2 medium-ripe green tomatoes, coarsely chopped
1/4 to 1/2 cup vegetable broth
Tabasco sauce
Salt
1/3 cup sour cream
1 bunch fresh cilantro, washed and trimmed
1. Blend the lime juice, vinegar, oil, cilantro leaves, and cumin in the small bowl with a wooden spoon.
2. Place the zucchini, tomatillos, bell pepper, cucumber, onion, and green tomatoes in batches in the bowl of the food processor fitted with the steel blade. Process, adding the lime juice mixture, 2 tablespoons at a time, to prevent the blade from being clogged with the vegetables. The soup should have a crunchy texture; do not puree the vegetables. Pour the soup into the large bowl as each batch is processed.
3. When all the vegetables have been processed, add just enough vegetable broth to give the gazpacho a smoother consistency. Season the soup with the Tabasco sauce and salt to taste.
4. Refrigerate, covered, for 2 1/2 to 3 hours before serving.
To Serve:
Fill the shot glasses three-quarters full with the gazpacho. Top each glass with a dollop of sour cream. Arrange the glasses on a large tray, with the bunch of cilantro in the center. Guests can help themselves.
Chicken Stew with Okra
Gourmet | October 2005
This dish, typical of West Africa, is traditionally accompanied by foo-foo (a porridgelike side dish made from corn, sweet potato, plantain, or cassava meal). We strongly recommend serving the stew with rice to sop up the delicious sauce.
1 (3- to 3 1/2-lb) chicken, cut into 10 serving pieces
1 teaspoon salt
1 (14- to 15-oz) can whole tomatoes in juice
1/4 cup water
2 tablespoons tomato paste
1/4 cup peanut or palm oil
1 medium onion, chopped
4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1 1/4 teaspoons cayenne
1/2 cup smooth peanut butter at room temperature
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 lb sweet potato
1 (10-oz) box frozen small okra, thawed
Accompaniment: rice
Arrange chicken in 1 layer on a tray, then sprinkle with salt and let stand at room temperature 30 minutes.
While chicken stands, pulse tomatoes with their juice in a food processor until finely chopped.
Stir water into tomato paste in a small bowl until smooth.
Pat chicken dry. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, without crowding, in 3 or 4 batches, turning over occasionally, until golden, about 6 minutes per batch. Transfer with tongs as browned to a 6- to 7-quart heavy pot. Pour off all but 2 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until edges are golden, 2 to 3 minutes.
Add onion, chopped tomatoes, tomato paste mixture, garlic paste, and cayenne to chicken in pot.
Whisk together peanut butter and 1 cup broth in a bowl until smooth, then add to chicken along with remaining 3/4 cup broth, stirring to combine well (chicken will not be completely covered with liquid). Bring to a boil, uncovered, then reduce heat and simmer, covered, stirring occasionally (to prevent sticking), until chicken is very tender, 25 to 30 minutes.
Peel sweet potato and cut into 1-inch chunks. Stir into stew along with okra, then simmer, covered, until potato is tender but not falling apart, 10 to 12 minutes.
Pear Cobbler with Dried Blueberries and Stone-Ground Corn Biscuits
Bon Appétit | November 2008 by Nancy Oakes and Pamela Mazzola
1 cup all purpose flour
2/3 cup stone-ground cornmeal (medium grind)
1/4 cup plus 3 tablespoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon coarse kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 3 tablespoons unsalted butter, melted
2/3 cup chilled heavy whipping cream
6 pounds firm but ripe Seckel pears, Taylor Gold pears, or Bosc pears, peeled, cored, cut into 1/2- to 3/4-inch pieces (about 12 cups)
1 cup apple juice
1/4 cup fresh lemon juice
3 tablespoons cornstarch
1 teaspoon (scant) coarse kosher salt
1/2 teaspoon freshly grated nutmeg
2 tablespoons (1/4 stick) chilled unsalted butter, diced
1 1/2 cups dried wild blueberries (9 ounces)
Vanilla ice cream
Whisk flour, cornmeal, 1/4 cup sugar, baking powder, and 1/2 teaspoon coarse salt in large bowl. Add chilled butter; rub in with fingertips until mixture resembles coarse meal. Add cream; stir just until moistened. Gather dough together; form into 8-inch-long log. Cut log crosswise into eight 1-inch-thick rounds. Spread 3 tablespoons sugar on plate. Dip 1 cut side of each biscuit into melted butter, then dip buttered side in sugar. Place biscuits, sugared side up, on platter; sprinkle any remaining sugar over top. Cover and chill.
For pear filling:
Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Place pears in large bowl. Add next 5 ingredients; toss. Let stand 10 minutes, tossing occasionally.
Transfer pear filling to prepared dish. Dot with diced butter. Cover dish with foil. Bake until pears are almost tender, about 50 minutes. Remove dish from oven; stir dried blueberries into pear filling. Place biscuits atop filling. Continue to bake uncovered until filling is bubbling thickly, biscuits are pale golden, and tester inserted into biscuits comes out clean, about 35 minutes longer (biscuits may look cracked). Cool 30 minutes. Serve warm with ice cream.
Zucchini and Rosemary Soup
Bon Appétit | June 1995 The Inn at Perry Cabin, St. Michaels MD
1/4 stick butter
1 tablespoon vegetable oil
1 large onion, chopped
2 garlic cloves, sliced
2 teaspoons minced fresh rosemary
6 cups chicken stock or canned low-salt broth
1 russet potato, peeled, sliced
3 medium zucchini, thinly sliced
1 zucchini, cut into 1/2-inch cubes
Croutons
Chopped green onions
Melt butter with oil in heavy large saucepan over medium-high heat. Add onion; sauté until translucent, about 5 minutes. Mix in garlic and rosemary. Add stock and potato; bring to boil. Reduce heat and simmer 10 minutes. Add sliced zucchini; simmer until tender about 15 minutes. Working in batches, puree in blender. Season with salt and pepper.
Cook cubed zucchini in saucepan of boiling salted water for 30 seconds. Drain. Rewarm soup over medium heat. Ladle into bowls. Top with zucchini and croutons. Sprinkle with green onions.
Balsamic Zucchini
Gourmet | July 2004
4 lb medium zucchini, cut diagonally into 3/4-inch-thick slices
1/4 cup extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup balsamic vinegar
1 1/2 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/3 cup pine nuts (1 oz), toasted and finely chopped
Preheat broiler.
Toss zucchini with oil, salt, and pepper in a large bowl. Arrange zucchini in 1 layer in 2 shallow baking pans (1 inch deep). Broil 1 pan of zucchini 3 to 5 inches from heat, without turning, until browned in spots and beginning to soften, 4 to 6 minutes. Drizzle 2 tablespoons vinegar over broiled zucchini and shake pan a few times, then continue to broil until most of vinegar is evaporated, about 2 minutes. Sprinkle 1/4 cup cheese over broiled zucchini and broil until cheese is melted, about 1 minute more. Cook remaining pan of zucchini in same manner. Cool to room temperature and serve sprinkled with pine nuts.
Cooks’ note: Balsamic zucchini (without pine nuts) can be made 3 hours ahead and kept at room temperature or chilled, covered. Sprinkle with pine nuts just before serving.
Cucumber and Pomegranate Salad
Epicurious | June 2010
by Louisa Shafia Lucid Food: Cooking For An Eco-Conscious Life
2 cucumbers, peeled, halved, and seeds removed
Seeds of 1 pomegranate
1/4 cup thinly sliced scallions, green parts only
1/2 cup fresh cilantro leaves
Juice of 1 lime
3 tablespoons olive oil
Salt and freshly ground black pepper
1/2 cup crumbled feta cheese
Cut the cucumbers into slices 1/4 inch thick. Put the cucumber slices in a bowl with all but 4 tablespoons of the pomegranate seeds. Add the scallions, cilantro, lime juice, and olive oil. Toss and season with salt.
To serve, divide the salad among bowls and top with the crumbled feta, a tablespoon of pomegranate seeds, and a few grinds of pepper.
Cherry Tomato and Fava Bean Salad
n this brightly colored first-course salad, fava beans are combined with pecorino romano, an Italian sheep’s-milk cheese, and plump cherry tomatoes. Accompany with ready-made cheese crisps: thin toasted bread slices topped with cheese, available at specialty-food stores.
4 lb. fava beans
2 cups cherry tomatoes in mixed colors and
shapes, stemmed and halved
1 celery stalk, thinly sliced
12 fresh mint leaves, finely slivered
1/4 cup extra-virgin olive oil
2 Tbs. fresh lemon juice
Coarse salt and freshly ground pepper, to taste
2-oz. wedge pecorino romano cheese
12 store-bought cheese crisps (optional)
Remove the fava beans from their pods and discard the pods. (The beans can be shelled up to 8 hours in advance. Refrigerate until ready to use.)
Fill a large bowl three-fourths full of ice water and set aside. Bring a saucepan three-fourths full of water to a boil over high heat. Add the fava beans and boil until tender, 3 to 4 minutes. Drain the beans in a colander, then transfer them immediately to the ice-water bath. When they are cool, drain them again in the colander. Using a thumb and forefinger, squeeze each bean from its tough skin into a small bowl, using a paring knife to make a tiny break in the skin at the edge of the bean first if necessary.
In a large bowl, toss together the fava beans, tomatoes, celery and mint. Drizzle the olive oil and lemon juice over the top, season with salt and pepper, and toss again to coat.
Divide the salad evenly among individual plates. Using a vegetable peeler, shave the pecorino cheese evenly over the top. Garnish each serving with 2 cheese crisps and serve immediately. Serves 6.
Adapted from Williams-Sonoma, Entertaining, by George Dolese (Oxmoor House, 2004).
Grilled Cherry Tomatoes with Marinated Feta
Sweet cherry tomatoes, grilled on aromatic rosemary stems until barely warm, combine with marinated cubes of feta cheese in this beautiful side dish. If you like, use a mixture of red, gold and green cherry tomatoes. Rosemary’s piney flavor makes this dish a good accompaniment to Greek or Middle Eastern fare.
12 rosemary stems, each 4 to 5 inches long
1/2 lb. feta cheese, cut into 1-inch cubes
3 Tbs. olive oil
1 Tbs. fresh lemon juice
Freshly ground pepper, to taste
1 lb. cherry tomatoes, stemmed
Salt, to taste
Strip all but the very top leaves from the rosemary stems, reserving the leaves and stems. Mince 1 1/2 tsp. of the leaves.
In a bowl, stir together the cheese, 2 Tbs. of the olive oil, the lemon juice, the minced rosemary and a few grindings of pepper. Set aside.
Prepare a medium fire in a grill and oil the grill rack.
Pierce the cherry tomatoes with a skewer to make a hole. Thread 3 to 6 tomatoes onto each rosemary stem. Brush the tomatoes with the remaining 1 Tbs. olive oil and season lightly with salt and pepper.
Grill until the tomato skins are just beginning to brown and split, about 2 minutes per side. Gently push the warm tomatoes from the rosemary skewers and mix with the marinated cheese. Serve immediately.
Serves 4 to 6. Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).
Coconut Shrimp with Lime
If you lose some of the coating as you skewer the shrimp, simply spoon on more before grilling. The shrimp also make great appetizers, in which case the recipe will serve 6. Accompany with basmati rice and plenty of ice-cold beer.
Ingredients:
3 limes
1/2 cup dried flaked coconut
1/2 cup milk
1/4 cup golden rum
1 Tbs. honey
24 extra-large shrimp, peeled and deveined
1 red onion, cut into 3/4-inch pieces
2 Tbs. olive oil
1/2 tsp. chopped fresh tarragon
Cut 1 lime in half lengthwise, then cut crosswise into thin slices. Set aside. Grate enough zest from the remaining 2 limes to measure 1 tsp., then halve the limes and squeeze the juice from them.
In a food processor, combine the coconut, milk, rum and honey. Process until the coconut is finely chopped but not pureed. Transfer to a large nonaluminum bowl and stir in the lime juice, lime zest and shrimp. Mix well. Cover and refrigerate for 45 minutes. Remove from the refrigerator 15 minutes before grilling. If using wooden skewers, soak 6 to 8 of them in water to cover for 20 to 30 minutes.
Meanwhile, in a bowl, combine the onion, olive oil and tarragon. Mix well, cover and set aside.
Prepare a medium-hot fire in a grill. Position the grill rack 4 to 6 inches above the fire.
Remove the shrimp from the marinade, taking care not to knock off any of the clinging marinade. Bend each shrimp almost in half and insert a skewer just above the tail so it passes through the body twice. Alternate the shrimp with the lime slices and onion pieces.
Place the skewers on the rack. Cook, turning once, until the shrimp are crisp on the outside and opaque throughout, 4 to 5 minutes per side.
To serve, remove the shrimp, lime slices and onion pieces from the skewers and place on a serving platter. Serve hot.Serves 4.
Adapted from Williams-Sonoma Lifestyles Series, Backyard Barbecues, by Phillip Stephen Schulz (Time-Life Books, 1999).
No comments:
Post a Comment