Can be prepared in 45 minutes or less.
Serves 8 generously.
garnish: fresh dill sprigs and lemon wedges
With a mortar and pestle or in an electric spice grinder grind caraway seeds fine and in a small bowl stir together with mayonnaise, sour cream, dill, and Cognac.
Arrange salmon on a cutting board or platter and garnish with dill sprigs and lemon wedges. Serve salmon, sliced thin, with mayonnaise and French bread.
Makes about 8 cups, serving 4.
garnish: chopped scallion greens
In a 4-quart saucepan simmer beans, garlic, bay leaf, allspice, broth, and 5 1/2 cups water, partially covered, until beans are tender, about 50 minutes. Discard bay leaf. In a blender purée 1 cup beans with 1 cup cooking liquid and return to pan.
In a small bowl stir together tomato paste and remaining tablespoon water and stir into beans with sausage and Worcestershire sauce. Simmer soup, covered, 15 minutes. Soup may be prepared up to this point 3 days ahead, cooled, uncovered, and chilled, covered.
While soup is simmering, peel sweet potatoes and cut into 1/2-inch pieces. In a steamer set over boiling water steam potatoes, covered, until tender, about 10 minutes. Stir potatoes, scallions, and salt and pepper to taste into soup.
Serve soup garnished with scallion greens.
Can be prepared in 45 minutes or less.
Makes about 8 cups, serving 4.
Peel potatoes and cut into 1-inch pieces. In a 4-quart saucepan boil potatoes, garlic, and water, skimming froth, until potatoes, are very tender, about 15 minutes.
Set broiler rack about 1 inch from heat and preheat broiler.
While potatoes are boiling, in a bowl sprinkle bread with oil and salt to taste and toss. On a baking sheet arrange bread in one layer as close together as possible and sprinkle with half of Parmesan. Broil bread until Parmesan is melted, about 1 minute.
Transfer potatoes with a slotted spoon to a bowl, reserving cooking liquid in pan, and with a potato masher mash coarse. Stir potatoes and broccoli into reserved cooking liquid and simmer, partially covered, stirring occasionally, until broccoli is tender, about 5 minutes. Stir in remaining Parmesan and salt and pepper to taste.
Serve soup with croutons.
Can be prepared in 45 minutes or less.
Makes about 8 cups, serving 4.
In a 4-quart heavy saucepan cook onion and caraway seeds in oil over moderately low heat, stirring, until onion is softened. Add broth and water and bring to a boil. Stir in cauliflower and orzo and simmer, stirring occasionally, 7 minutes. Stir in chicken and Swiss chard and simmer until chicken is cooked through, about 3 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead, cooled, uncovered, and chilled, covered.
I first created this recipe at Routh Street Cafe in 1984. I’ve since had it on menus at five different restaurants in some form or another. It’s also delicious when spread with a mixture of one part jalapeño jelly and three parts cream cheese whipped together. It’s also best served warm.
Serves 8.
INGREDIENTS
DIRECTIONS Preheat the oven to 400°F.
Place a well-seasoned cast-iron skillet in the oven to warm for at least 5 minutes.
Gently melt the butter and shortening in a small saucepan over low heat. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs, lightly in a medium bowl. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs lightly in a medium bowl. Add the serrano mixture and stir in the milk. Pour the liquid ingredients into the dry ingredients; beat just until smooth. Add the cilantro.
Remove the cast-iron skillet from the oven and brush generously with the oil. Reheat the skillet for about 2 minutes, then fill with batter.
Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.
Can be prepared in 45 minutes or less.
Serves 2.
for meatballs
1 garlic clove, minced and mashed to a paste with 1/8 teaspoon salt
Make soup:
In a large heavy saucepan cook onion and rosemary in oil over moderate heat, stirring, until onion is softened. Add escarole, stirring to coat with oil, and cook, covered, 1 minute. Add broth and orzo and simmer, partially covered, stirring occasionally, 10 minutes.
Make meatballs while soup simmers:
In a bowl combine well all meatball ingredients except oil and season with salt and pepper. Form mixture into meatballs about 1 inch in diameter. In a heavy 9-inch skillet heat oil over moderately high heat until hot but not smoking and brown meatballs about 3 minutes (meatballs will not be cooked through).
Add meatballs to soup and simmer, partially covered, 5 minutes. Stir in garlic paste, lemon juice, and salt and pepper to taste.
Mole, a classic Mexican chili sauce, gets streamlined here. Chipotle chilies (available canned at Latin American markets and many supermarkets) add heat, while unsweetened chocolate provides subtle sweetness. Serve the stew in shallow bowls with steamed rice. Add an arugula, orange, and red onion salad and a basket of warm corn tortillas. For dessert, offer cinnamon-spiked hot chocolate and wafer cookies.
Makes 4 servings.
INGREDIENTS
DIRECTIONS Coat chicken on all sides with cumin. Sprinkle with salt and pepper.
Heat oil in heavy large pot over medium-high heat. Add chicken; sauté until browned on all sides, about 5 minutes. Add onion and sauté until beginning to brown, about 3 minutes. Add tomatoes with juice, broth, chipotle chilies, adobo sauce, and chocolate and bring to simmer. Reduce heat to medium-low and simmer until chicken is cooked through and sauce thickens slightly, about 20 minutes. Season with salt and pepper; serve.
Active time: 15 min Start to finish: 1 hr
Makes about 2 cups.
INGREDIENTS
DIRECTIONS Scrape vanilla seeds from pod into a 2-quart heavy saucepan. Add pod and remaining ingredients and bring to a boil, stirring occasionally. Reduce heat and simmer, stirring occasionally,until thick, about 20 minutes (jam will continue to thicken as it cools).
Purée jam in food mill set over a bowl, discarding skins and pod.Cool, stirring occasionally.
Cooks’ note:
• Jam can be made 4 days ahead of assembling trifle and chilled, covered.
Can be prepared in 45 minutes or less.
Makes about 8 cups, serving 4.
garnish: fresh coriander sprigs
*available at natural foods stores and specialty foods shops
In a 4-quart saucepan bring lentils and water to a boil and skim froth. Stir in onion, garlic, ground coriander, cumin, and turmeric and simmer, partially covered, 15 minutes. Stir in carrots and bell pepper and simmer until carrots are tender, about 10 minutes. Soup may be prepared up to this point 3 days ahead, cooled, uncovered, and chilled, covered.
Stir in coriander, scallion greens, cayenne, and salt and pepper to taste.
Serve soup garnished with coriander sprigs.
Can be prepared in 45 minutes or less. To accompany Oyster Spinach Bisque with Corn Bread Croutons.
Makes about 1 cup.
In a skillet (preferably non-stick) heat oil over moderately high heat until hot but not smoking and toast corn bread until golden brown and crisp. Season croutons with salt and pepper. Croutons may be made 1 day ahead and kept in a sealable plastic bag at room temperature.
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