April 23rd
Zucchini “Pasta” with Mint Pesto
Baked Chicken Parmesan
Pecan Catfish with Banana Pepper Sauce
Fish Tacos with Strawberry Salsa
Kale and White Bean Soup
Spring Greens with Soppressata and Grapefruit
Zucchini “Pasta” with Mint Pesto
1 cup firmly packed fresh mint leaves
1/3 cup vegetable stock or canned broth
3 Tbs. grated asiago cheese, plus extra for
garnish (optional)
2 large garlic cloves, cut up
2 tsp. olive oil
3 yellow summer squashes, about 3/4 lb. total
3 zucchini, about 3/4 lb. total
1/4 cup chopped shallot
1 1/2 tsp. dried thyme
Salt and freshly ground pepper, to taste
In a blender or food processor, combine the mint, stock, 2 Tbs. of the cheese, the garlic and olive oil. Process until smooth. Set the pesto aside.
Using a mandoline or a vegetable peeler, cut the yellow squashes and zucchini into long, narrow ribbons.
Heat a large nonstick fry pan over medium heat. Coat the pan with nonstick cooking spray. Add the shallot and sauté until softened, about 3 minutes. Add the yellow squashes, zucchini and thyme and season generously with salt and pepper. Sauté until the squashes are just tender, about 8 minutes more.
Stir in the mint pesto and heat for 1 minute. Remove from the heat and stir in the remaining 1 Tbs. cheese.
Transfer to a warmed serving dish and toss with extra cheese. Serve hot.
Serves 4 to 6.
Adapted from Williams-Sonoma Lifestyles Series, Fresh & Light, by Lane Crowther (Time-Life Books, 1998).
1 cup firmly packed fresh mint leaves
1/3 cup vegetable stock or canned broth
3 Tbs. grated asiago cheese, plus extra for
garnish (optional)
2 large garlic cloves, cut up
2 tsp. olive oil
3 yellow summer squashes, about 3/4 lb. total
3 zucchini, about 3/4 lb. total
1/4 cup chopped shallot
1 1/2 tsp. dried thyme
Salt and freshly ground pepper, to taste
In a blender or food processor, combine the mint, stock, 2 Tbs. of the cheese, the garlic and olive oil. Process until smooth. Set the pesto aside.
Using a mandoline or a vegetable peeler, cut the yellow squashes and zucchini into long, narrow ribbons.
Heat a large nonstick fry pan over medium heat. Coat the pan with nonstick cooking spray. Add the shallot and sauté until softened, about 3 minutes. Add the yellow squashes, zucchini and thyme and season generously with salt and pepper. Sauté until the squashes are just tender, about 8 minutes more.
Stir in the mint pesto and heat for 1 minute. Remove from the heat and stir in the remaining 1 Tbs. cheese.
Transfer to a warmed serving dish and toss with extra cheese. Serve hot.
Serves 4 to 6.
Adapted from Williams-Sonoma Lifestyles Series, Fresh & Light, by Lane Crowther (Time-Life Books, 1998).
Baked Chicken Parmesan
4 boneless, skinless chicken breast halves, about 1 1/2 lb. total
Salt and freshly ground pepper, to taste
2 Tbs. olive oil
1 bunch kale, leaves stripped from stems and torn into large pieces
2 cups marinara sauce, homemade or purchased, warmed
8 slices fresh mozzarella cheese, each 1/4 inch thick
1/2 cup grated Parmigiano-Reggiano cheese
Brown the chicken
Preheat an oven to 400ºF.
Season the chicken generously with salt and pepper. In a large fry pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once, until golden brown, about 7 minutes total. Transfer to a plate.
Bake the chicken
Add the kale to the fry pan and sauté over medium-high heat until wilted, about 1 minute. Arrange the chicken and kale in a baking dish and pour the marinara sauce over the chicken. Place 2 mozzarella slices on each chicken breast. Sprinkle evenly with the Parmigiano-Reggiano. Bake until the cheese is golden and the chicken is opaque throughout, about 20 minutes. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).
4 boneless, skinless chicken breast halves, about 1 1/2 lb. total
Salt and freshly ground pepper, to taste
2 Tbs. olive oil
1 bunch kale, leaves stripped from stems and torn into large pieces
2 cups marinara sauce, homemade or purchased, warmed
8 slices fresh mozzarella cheese, each 1/4 inch thick
1/2 cup grated Parmigiano-Reggiano cheese
Brown the chicken
Preheat an oven to 400ºF.
Season the chicken generously with salt and pepper. In a large fry pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once, until golden brown, about 7 minutes total. Transfer to a plate.
Bake the chicken
Add the kale to the fry pan and sauté over medium-high heat until wilted, about 1 minute. Arrange the chicken and kale in a baking dish and pour the marinara sauce over the chicken. Place 2 mozzarella slices on each chicken breast. Sprinkle evenly with the Parmigiano-Reggiano. Bake until the cheese is golden and the chicken is opaque throughout, about 20 minutes. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).
Pecan Catfish with Banana Pepper Sauce
1 cup pecan halves, plus more for garnish
1 cup mayonnaise
1 shallot, chopped
1 banana chili, seeded and finely chopped
2 Tbs. chopped sweet pickle relish
2 Tbs. chopped fresh dill
Juice of 1 lemon
Salt and freshly ground pepper, to taste
6 catfish fillets, each about 6 oz.
1 cup buttermilk
2 eggs
1 tsp. Tabasco or other hot-pepper sauce
1/2 cup all-purpose flour
1 cup yellow cornmeal
Salt and freshly ground pepper, to taste
Peanut oil for deep-frying
Lemon wedges for garnish
To make the sauce, preheat an oven to 400°F. Spread all the pecans on a baking sheet and toast, stirring occasionally, until lightly browned and aromatic, about 8 minutes. Transfer to a plate and let cool.
In a food processor, pulse 1 cup of the cooled pecans just until they resemble coarse meal. Do not overprocess. Remove all but 1/4 cup of the pecan meal and set aside. Add the mayonnaise, shallot, banana chili, pickle relish, dill, lemon juice, salt and pepper to the food processor. Pulse until well blended but still somewhat chunky. Transfer to a serving bowl, cover and refrigerate until ready to serve.
Line a baking sheet with parchment paper. Rinse the fish fillets and pat dry with paper towels. In a shallow bowl, whisk together the buttermilk, eggs and Tabasco. In another shallow bowl, stir together the flour, cornmeal, reserved pecan meal, salt and pepper. Dip each fillet into the buttermilk mixture, then coat evenly with the flour mixture, shaking off any excess. Place on the prepared baking sheet.
In a large, heavy fry pan or deep fryer, pour in oil to a depth of 1 inch and heat to 360°F on a deep-frying thermometer. Working in batches if necessary, fry the fillets, turning once, until golden brown and opaque throughout, about 3 minutes per side. Using a slotted spatula, transfer to paper towels to drain. Keep warm until all the fillets are cooked. Transfer the fillets to warmed individual plates. Garnish with lemon wedges and pecan halves. Pass the chilled sauce at the table.
Serves 6.
Adapted from Williams-Sonoma New American Cooking Series, The South, by Roy Overton (Time-Life Books, 2000).
1 cup pecan halves, plus more for garnish
1 cup mayonnaise
1 shallot, chopped
1 banana chili, seeded and finely chopped
2 Tbs. chopped sweet pickle relish
2 Tbs. chopped fresh dill
Juice of 1 lemon
Salt and freshly ground pepper, to taste
6 catfish fillets, each about 6 oz.
1 cup buttermilk
2 eggs
1 tsp. Tabasco or other hot-pepper sauce
1/2 cup all-purpose flour
1 cup yellow cornmeal
Salt and freshly ground pepper, to taste
Peanut oil for deep-frying
Lemon wedges for garnish
To make the sauce, preheat an oven to 400°F. Spread all the pecans on a baking sheet and toast, stirring occasionally, until lightly browned and aromatic, about 8 minutes. Transfer to a plate and let cool.
In a food processor, pulse 1 cup of the cooled pecans just until they resemble coarse meal. Do not overprocess. Remove all but 1/4 cup of the pecan meal and set aside. Add the mayonnaise, shallot, banana chili, pickle relish, dill, lemon juice, salt and pepper to the food processor. Pulse until well blended but still somewhat chunky. Transfer to a serving bowl, cover and refrigerate until ready to serve.
Line a baking sheet with parchment paper. Rinse the fish fillets and pat dry with paper towels. In a shallow bowl, whisk together the buttermilk, eggs and Tabasco. In another shallow bowl, stir together the flour, cornmeal, reserved pecan meal, salt and pepper. Dip each fillet into the buttermilk mixture, then coat evenly with the flour mixture, shaking off any excess. Place on the prepared baking sheet.
In a large, heavy fry pan or deep fryer, pour in oil to a depth of 1 inch and heat to 360°F on a deep-frying thermometer. Working in batches if necessary, fry the fillets, turning once, until golden brown and opaque throughout, about 3 minutes per side. Using a slotted spatula, transfer to paper towels to drain. Keep warm until all the fillets are cooked. Transfer the fillets to warmed individual plates. Garnish with lemon wedges and pecan halves. Pass the chilled sauce at the table.
Serves 6.
Adapted from Williams-Sonoma New American Cooking Series, The South, by Roy Overton (Time-Life Books, 2000).
Fish Tacos with Strawberry Salsa
SELF | August 2011
by Kerri Conan
Olive oil cooking spray
1 pound halibut fillets or steaks (or other firm white fish such as cod or catfish)
1/2 teaspoon ground cumin
1/2 teaspoon salt (preferably kosher), divided
1/4 teaspoon freshly ground black pepper, divided
8 small (6-inch) corn tortillas
2 pints strawberries, hulled and chopped
1 small green jalapeño chile, seeded and chopped
3 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
2 cups chopped napa cabbage
Heat oven to 450°F. Coat a rimmed baking sheet with cooking spray. Place fish on baking sheet, smooth side down (if fillets); coat with cooking spray; season with cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stack tortillas, sprinkle with a few drops of water, and wrap tightly in foil. Cook fish and tortillas until fish is opaque and flakes easily with a fork but is still moist, and tortillas are hot, 10 to 15 minutes. In a bowl, combine strawberries, jalapeño, chives, lemon juice, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper; stir. Flake fish into big pieces; unwrap tortillas. Divide fish, strawberry salsa and cabbage evenly among tortillas. Fold and serve.
SELF | August 2011
by Kerri Conan
Olive oil cooking spray
1 pound halibut fillets or steaks (or other firm white fish such as cod or catfish)
1/2 teaspoon ground cumin
1/2 teaspoon salt (preferably kosher), divided
1/4 teaspoon freshly ground black pepper, divided
8 small (6-inch) corn tortillas
2 pints strawberries, hulled and chopped
1 small green jalapeño chile, seeded and chopped
3 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
2 cups chopped napa cabbage
Heat oven to 450°F. Coat a rimmed baking sheet with cooking spray. Place fish on baking sheet, smooth side down (if fillets); coat with cooking spray; season with cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stack tortillas, sprinkle with a few drops of water, and wrap tightly in foil. Cook fish and tortillas until fish is opaque and flakes easily with a fork but is still moist, and tortillas are hot, 10 to 15 minutes. In a bowl, combine strawberries, jalapeño, chives, lemon juice, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper; stir. Flake fish into big pieces; unwrap tortillas. Divide fish, strawberry salsa and cabbage evenly among tortillas. Fold and serve.
Kale and White Bean Soup
Gourmet | February 2002
1 lb dried white beans such as Great Northern, cannellini, or navy
2 onions, coarsely chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
5 cups chicken broth
2 qt water
1 (3- by 2-inch) piece Parmigiano-Reggiano rind
2 teaspoons salt
1/2 teaspoon black pepper
1 bay leaf (not California)
1 teaspoon finely chopped fresh rosemary
1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick
8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped
Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.
Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.
While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.
Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.
Gourmet | February 2002
1 lb dried white beans such as Great Northern, cannellini, or navy
2 onions, coarsely chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
5 cups chicken broth
2 qt water
1 (3- by 2-inch) piece Parmigiano-Reggiano rind
2 teaspoons salt
1/2 teaspoon black pepper
1 bay leaf (not California)
1 teaspoon finely chopped fresh rosemary
1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick
8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped
Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.
Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.
While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.
Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.
Spring Greens with Soppressata and Grapefruit
Bon Appétit | April 2001
2 large red grapefruit
1 small shallot, minced
1 tablespoon white wine vinegar
Additional fresh grapefruit juice
1 teaspoon minced fresh tarragon
6 tablespoons walnut oil or olive oil
8 cups (packed) mixed baby greens (about 5 ounces)
4 ounces thinly sliced soppressata or other Italian salami, cut into thin strips
Parmesan cheese shavings
Cut peel and white pith from grapefruit. Holding grapefruit over bowl to catch juices, cut between membranes to release segments.
Combine shallot and vinegar in small bowl. Let stand 15 minutes. Add enough additional grapefruit juice to collected juices to measure 1/4 cup; whisk into vinegar. Add tarragon. Whisk in oil. Season with salt and pepper.
Place greens in large bowl. Drizzle 2/3 of dressing over and toss to coat. Divide salad among 4 plates. Scatter soppressata over each. Top with grapefruit and Parmesan. Drizzle remaining dressing over and serve.
Bon Appétit | April 2001
2 large red grapefruit
1 small shallot, minced
1 tablespoon white wine vinegar
Additional fresh grapefruit juice
1 teaspoon minced fresh tarragon
6 tablespoons walnut oil or olive oil
8 cups (packed) mixed baby greens (about 5 ounces)
4 ounces thinly sliced soppressata or other Italian salami, cut into thin strips
Parmesan cheese shavings
Cut peel and white pith from grapefruit. Holding grapefruit over bowl to catch juices, cut between membranes to release segments.
Combine shallot and vinegar in small bowl. Let stand 15 minutes. Add enough additional grapefruit juice to collected juices to measure 1/4 cup; whisk into vinegar. Add tarragon. Whisk in oil. Season with salt and pepper.
Place greens in large bowl. Drizzle 2/3 of dressing over and toss to coat. Divide salad among 4 plates. Scatter soppressata over each. Top with grapefruit and Parmesan. Drizzle remaining dressing over and serve.
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