Dayrecipe Food Community

Roasting is probably the easiest way to prepare salmon for a crowd; it requires minimal attention and ensures an effortlessly elegant presentation. What to drink: More Champagne or a fruity red, such as a young Rioja or a Sangiovese.

Makes 10 servings.

INGREDIENTS

• 2tablespoons plus 2 teaspoons coriander seedsrelish
• 4red bell peppers4tablespoons extra-virgin olive oil
• 4cups fresh corn kernels (from about 4 ears)
• 4green onions, thinly sliced
• 3garlic cloves, minced
• 2tablespoons chopped fresh thyme
• 1/4cup dry white wine
• 2tablespoons fresh lemon juice
• 1tablespoon honey
• 1/4cup chopped fresh italian parsleysalmon
• 1/4cup extra-virgin olive oil
• 1/4cup fresh lemon juice
• 2tablespoons honey
• 2tablespoons paprika
• 2teaspoons salt
• 105- to 6-ounce skinless salmon fillets (each about 1 3/4 inches thick)

DIRECTIONS Toast coriander seeds in small skillet over medium heat until aromatic, stirring frequently, about 2 minutes. Cool slightly. Crush in mortar with pestle.

For relish: Char bell peppers over gas flame or under broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers; cut into 1/2-inch pieces. Set aside.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add corn and green onions and sauté until corn begins to brown in spots, about 5 minutes. Add garlic and thyme; sauté 2 minutes. Add wine and stir until liquid evaporates, about 1 minute. Remove from heat. Stir in bell peppers, lemon juice, honey, and remaining 2 tablespoons olive oil. Add 1 1/2 teaspoons crushed coriander seeds. (Relish can be made 8 hours ahead. Cover and refrigerate. Stir over medium heat until heated through before serving.) Stir parsley into relish. Season to taste with salt and pepper.

For salmon: Preheat oven to 400°F. Line large baking sheet with foil. Mix first 5 ingredients and remaining crushed coriander seeds in medium bowl. Brush salmon all over with mixture. Transfer to prepared baking sheet. Roast salmon until opaque in center, about 10 minutes. Transfer to platter. Spoon relish over salmon and serve.

Grilled lamb (how special!) is best when marinated overnight. For a less salty flavor, use light soy sauce.

Makes 8 servings.

INGREDIENTS

• 3/4 cup each dry red wine and soy sauce
• 4 large cloves of garlic, crushed
• 1 tablespoon coarsely ground black pepper
• 10 tablespoons coarsely chopped flat-leaf parsley
• 1 butterflied leg of lamb (about 4 to 5 pounds)

DIRECTIONS 1. Combine the wine, soy sauce, garlic, pepper and 8 tablespoons parsley. Pour over lamb in a shallow dish. Refrigerate, covered, 6 hours or overnight, turning the lamb frequently. Remove lamb; reserve marinade.

2. Grill lamb 4 inches above hot coals, about 20 minutes on each side, basting frequently. Check for doneness frequently after 30 minutes of grilling. Cut into thin slices on the diagonal, arrange on a platter and serve immediately, sprinkled with the remaining parsley.

At the end of the century, vegetarian cooking gained wide acceptance-and became sophisticated. Wraps (basically burritos) were a hot fast food; everything from Thai chicken to ahi tuna got “wrapped” in flour tortillas or flatbread. The two trends pair up in this terrific dish. To make these even more like burritos, add one 15- to 16-ounce can of drained black beans to the filling.

Makes 6 servings.

INGREDIENTS

La Famille gives these sweet petits fours new personality by adding cumin. To make them, we started with Faye Levy’s recipe, from our October 1990 issue.

Active time: 20 min Start to finish: 1 1/4 hr

Makes 24 cookies.

INGREDIENTS

• 1/2cup plus 3 tablespoons blanched slivered almonds (3 oz)
• 1/2cup plus 2 tablespoons sugar
• 6tablespoons all-purpose flour
• 1/4teaspoon ground cumin
• 1/4teaspoon salt
• 4large egg whites
• 1/8teaspoon almond extract
• 1stick (1/2 cup) unsalted butter, plus additional for buttering barquette tins
• 1/2teaspoon whole cumin seedsspecial equipment:12 (1/8-cup) barquette tins

DIRECTIONS Finely grind almonds with 2 tablespoons sugar in a food processor and transfer to a 2 1/2- to 3-quart heavy saucepan. Whisk in remaining 1/2 cup sugar, then whisk in flour, ground cumin, and salt until combined well. Add whites and almond extract and whisk to combine well.

Put oven rack in middle position and preheat oven to 400°F. Butter barquette tins using a pastry brush and softened butter.

Melt stick of butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then cook until butter is golden brown and has a nutty fragrance, 12 to 15 minutes.Heat almond mixture over moderately low heat, whisking constantly, until just warm to the touch, then remove from heat and add butter in a slow stream, whisking constantly. Let batter stand, uncovered, 5 minutes.

Stir batter, then spoon 2 tablespoons into each buttered tin, filling them three-fourths full. Sprinkle with half of cumin seeds. Put tins on a baking sheet and bake until financiers are firm to the touch and edges are golden, 10 to 15 minutes. Turn out onto racks to cool completely. Stir batter and make 12 more financiers in same manner, sprinkling with remaining cumin seeds before baking.

For this recipe, it’s worth the effort to look for purslane at your local farmers market or specialty produce store. The salad green’s fleshy texture and subtle citrus notes work well with the gentle flavors of Meyer lemon and kaffir lime leaves.

Active time: 45 min Start to finish: 1 1/2 hr

Makes 6 servings.

INGREDIENTS

• for vinaigrette
• 1lemon
• 1stalk fresh lemongrass, 1 or 2 tough outer leaves discarded and root end trimmed
• 3/4cup chicken stock or broth
• 1small (1 1/2- to 2-inch) dried chile (preferably thai)
• 6(2- by 1 1/4-inch) fresh or frozen kaffir lime leaves
• 1/4cup olive oil
• 1 1/2teaspoons cornstarch dissolved in 1 teaspoon water
• 1teaspoon minced fresh oregano
• 1teaspoon minced fresh chervil
• 1teaspoon minced fresh flat-leaf parsleyfor salad
• 1meyer lemon
• 6firm-ripe small seckel pears (3/4 lb total)
• 6radishes, trimmed
• 3/4lb purslane, coarse stems discarded
• 1 1/2tablespoons olive oil
• 1tablespoon fresh lemon juice
• fleur de sel to taste accompaniment: jasmine rice crackers
• special equipment:a japanese benriner or other adjustable-blade slicer

DIRECTIONS Make vinaigrette:
Cut peel, including white pith, from lemon with a small sharp knife. Working over a bowl to catch juices, cut lemon segments free from membranes, letting segments drop into bowl.

Crush lemongrass stalk with side of a heavy knife (to release oils), then thinly slice. Bring stock, lemongrass, and chile to a boil in a 1- to 1 1/2-quart heavy saucepan. Cover pan and remove from heat, then let stand 20 minutes.

Return to a boil and add lemon segments with juice and lime leaves. Cover pan and remove from heat, then let stand 20 minutes more.

Pour mixture through a fine-mesh sieve into a small bowl, discarding solids, then return to saucepan and whisk in oil. Bring vinaigrette to a boil and whisk in cornstarch mixture, then simmer, whisking occasionally, 2 minutes. Cool completely. Whisk in herbs and salt and pepper to taste.

Make salad:
Using slicer, cut Meyer lemon (with skin) crosswise, pears lengthwise (discarding cores), and radishes lengthwise into very thin slices (about 1/16 inch thick) and transfer to a large bowl. Add purslane, oil, lemon juice, and fleur de sel and pepper to taste and toss gently.

Divide salad among 6 plates and spoon vinaigrette over and around each. Serve salads with jasmine crackers on the side.

Cooks’ note:
• Vinaigrette (without herbs) can be made 1 day ahead and chilled, covered. Bring to room temperature, then whisk in herbs just before serving.