Can be prepared in 45 minutes or less.
Serves 2.
In a bowl whisk together oil, sour cream, lemon juice, parsley, and salt and pepper to taste until smooth. Add radishes and mushrooms and toss gently to coat with dressing. Nestle 1 lettuce leaf inside another, rib sides down, and arrange on plate to form a cup. Repeat with remaining lettuce and divide salad between lettuce cups.
Can be prepared in 45 minutes or less.
Serves 2 generously.
Prepare grill if using.
Cut steak into large pieces to fit on a grill or in a ridged grill pan.
In a small bowl stir together chili powder, cumin, garlic paste, Worcestershire sauce, sugar, pepper, allspice, and oil and rub all over meat. Marinate meat in a resealable plastic bag, chilled, 20 minutes.
Grill steak on a well-oiled rack set about 4 inches over glowing coals or in hot well-seasoned ridged grill pan over moderately high heat 3 to 5 minutes on each side, or until just springy to touch, for medium-rare meat. Let steak stand on a cutting board 5 minutes and cut across grain on the diagonal into thin slices.
Serve steak with tortillas.
Can be prepared in 45 minutes or less.
Serves 2.
In a small bowl stir together oil, soy sauce, vinegar, sugar, salt, and red pepper flakes until sugar and salt are dissolved.
In a large saucepan of salted boiling water cook capellini until tender and drain in a colander. Rinse noodles under cold water until cool and drain well.
In a large bowl toss noodles with sauce, cucumber, and scallion or coriander until combined well and divide between 2 plates. Sprinkle noodles with sesame seeds.
We use this dressing with our Onion-Crusted Fried Chicken Salad, but it’s great, too, as a dip with pieces of fried chicken, vegetables, or best of all, with fried frogs’ legs. It’s a real thick dressing that gets even thicker when chilled.
Makes 2 1/3 cups
INGREDIENTS
DIRECTIONS Place half the cheese, the chopped onion, salt, pepper, vinegar, lemon juice, hot sauce, and Worcestershire in the workbowl of a food processor. Purée until well blended and liquified. Slowly drizzle the olive oil into the mixture, then turn off the machine. Crumble the remaining cheese, and pulse until well blended. There should be lots of small cheese chunks remaining in
the dressing. Adjust seasoning. Refrigerate for up to two weeks.
Chef Jamie’s Tips:
Use a high-quality, aged blue cheese, but remember that the cheese may be salty, so be careful with added salt. But pepper’s another story. Add lots of freshly ground pepper.
Can be prepared in 45 minutes or less.
Serves 2 as a first course.
for sauce
Peel potato and cut it, carrot, and zucchini into 3- by 1/2-inch sticks. Prick large end of egg with a pin and in a saucepan combine egg, potato, and carrot with cold water to cover by 2 inches. Bring water to a simmer and add salt to taste. Simmer mixture 10 minutes, or until vegetables are just tender, and with a slotted spoon transfer egg and vegetables to a bowl of ice and cold water. Add zucchini to pan and simmer 3 minutes, or until just tender. Remove zucchini with slotted spoon and add to egg and vegetables.
Makes sauce:
In a blender or small food processor purée parsley, garlic, shallot, olives, lemon juice, capers, and anchovy paste until smooth. With motor running, add oil in a stream, blending until emulsified.
Drain vegetables and egg and pat vegetables dry with paper towels. Peel egg and quarter lengthwise. Divide egg and vegetables between 2 plates and spoon sauce over them.
Can be prepared in 45 minutes or less.
Serves 2.
Prepare grill.
Cut swordfish into 1-inch pieces and in a shallow dish toss with garlic, lemon juice, and oil to coat. Marinate swordfish, covered and chilled, 20 minutes.
In a skillet cook bacon over moderate heat until pale golden but still soft and transfer to paper towels to drain, reserving fat.
Thread swordfish, bacon, and tomatoes onto four 10-inch skewers. Brush kebabs with some of reserved fat and grill on an oiled rack set about 6 inches over glowing coals 3 to 4 minutes. Turn kebabs and grill 3 to 4 minutes more, or until swordfish is just cooked through.
Serve kebabs with lemon wedges.
Can be prepared in 45 minutes or less.
Serves 2.
In a saucepan cook onion in oil over moderate heat, stirring, until softened, about 10 minutes. Stir in romaine and cook, stirring, until wilted. Stir in 1 1/2 cups broth, peas, sugar, marjoram, nutmeg, and salt and pepper to taste and simmer soup 10 minutes.
In a blender purée soup in batches until smooth, adding additional broth to thin to desired consistency. If serving soup hot, return it to pan whisk in sour cream. Heat soup, stirring, until just heated through, but do not let it boil. If serving soup cold, transfer it to a bowl and whisk in sour cream. Set bowl in a larger bowl of ice and cold water and chill soup, stirring occasionally, 15 minutes, or until cool.
Can be prepared in 45 minutes or less.
Serves 2.
Discard coarse stems of spinach. Wash spinach thoroughly and drain. Working in batches, stack leaves on top of one another and cut into 1/2-inch-wide strips.
In a large heavy skillet cook shallots in oil over moderate heat, stirring, until softened. Add spinach and salt and pepper to taste and sauté over moderately high heat, stirring, until wilted and tender, about 3 minutes.
Can be prepared in 45 minutes or less.
Makes about 1 cup.
In a bowl whisk together all ingredients until honey is dissolved. Dressing keeps, covered and chilled, 1 week. Serve dressing tossed with fruit salad.
Makes about 1 cup.
Preheat oven to 450°F.
In a shallow baking pan arrange tomatoes in one layer, cut sides up, and season with salt and pepper. Roast tomatoes in middle of oven about 35 minutes, or until very soft and skin is dark brown, and cool to room temperature.
In a blender purée tomatoes with vinegar, honey, zest, water, and salt and pepper to taste. Dressing keeps, covered and chilled, 1 week. Serve dressing with crisp lettuce or steamed vegetables.
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