Makes 6 appetizer servings.
INGREDIENTS
- shrimp
- 2tablespoons olive oil
- 3garlic cloves, minced
- 30uncooked large shrimp, peeled, deveinedsauce
- 2tablespoons (1/4 stick) butter, room temperature
- 2tablespoons all purpose flour
- 18-ounce bottle clam juice
- 1/4cup worcestershire sauce
- 2tablespoons fresh lemon juice
- 1tablespoon tomato paste
- 4garlic cloves, minced
- 3/4teaspoon hot pepper sauce
- 1/2teaspoon cayenne pepper
- 1/2teaspoon sugar
- 1/4teaspoon paprika
- 2tablespoons (about) water
DIRECTIONS For shrimp: Heat oil in large skillet over medium-high heat. Add garlic and stir 30 seconds. Sprinkle shrimp with salt and pepper. Add shrimp to skillet; sauté just until opaque in center, about 3 minutes. Remove skillet from heat.
For sauce: Mix butter and flour in small bowl to blend. Combine clam juice and all remaining ingredients except water in medium saucepan. Simmer 5 minutes to blend flavors. Add butter-flour mixture and whisk until sauce thickens and is smooth, thinning with water by tablespoonfuls if desired, about 2 minutes. Season with salt and pepper. Add sauce to shrimp in skillet; simmer until heated through, about 2 minutes.
Active time: 30 min Start to finish: 1 hr
Makes 4 servings.
INGREDIENTS
- 1medium leek (white and pale green parts only), chopped (1/2 cup)
- 6cups chopped celery (about 12 ribs)
- 1medium onion, chopped (1 cup)
- 1tablespoon olive oil
- 1small boiling potato, peeled and chopped (1/2 cup)
- 2cups water
- 1 3/4teaspoons salt
- pinch of cayenne
DIRECTIONS Wash leek well in a bowl of cold water, then lift out and drain.
Cook celery, onion, and leek in oil in a 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes.
Add remaining ingredients (vegetables may not be fully submerged) and simmer, covered, until celery and potatoes are tender, about 10 minutes.
Purée in batches in a blender until smooth (use caution when blending hot liquids), then force through a fine-mesh sieve into a bowl, pressing hard on solids, then discarding them. Set bowl in a larger bowl of ice and cold water. Let stand, stirring occasionally, until cold. Season with salt. Serve chilled or at room temperature.
Using the risotto method with long-grain rice yields rich flavor and light texture.
Makes 6 servings.
INGREDIENTS
- 5tablespoons butter
- 1 1/2cups chopped red bell peppers
- 3/4cup chopped onion
- 1 1/2cups basmati rice or other long-grain white rice
- 3cups (or more) low-salt chicken broth
- 3/4teaspoon salt
- 1/4teaspoon (generous) crushed saffron threads
- 6tablespoons freshly grated parmesan cheese
- 3tablespoons chopped fresh chives
- parmesan cheese shavings
DIRECTIONS Melt butter in heavy large saucepan over medium heat. Add peppers and onion. Sauté until soft, stirring often, about 5 minutes. Add rice; stir 1 minute. Mix in 3 cups broth, 3/4 teaspoon salt, and saffron. Bring to simmer. Reduce heat to low, cover, and cook until liquid is absorbed, about 18 minutes. Remove from heat; stir in 6 tablespoons grated cheese. Season with salt and pepper. (Pilaf can be made 30 minutes ahead. Keep covered. Rewarm over low heat, adding more broth by tablespoonfuls to moisten if necessary.) Stir 1 1/2 tablespoons chives into pilaf. Mound in serving bowl. Top with cheese shavings and remaining 1 1/2 tablespoons chives.
Makes about 2 cups.
INGREDIENTS
- 115-ounce can cream of coconut (such as coco lòpez)*
- 1cup ice-cold water
- 1/4teaspoon rum extract
DIRECTIONS Whisk all ingredients in medium bowl. Transfer to 11x7x2-inch glass baking dish. Freeze until frozen, stirring every 30 minutes, about 3 hours. (Can be made 2 days ahead. Cover and keep frozen.)
*Available in the liquor department of most supermarkets nationwide.
Serve with pan-fried potatoes. What to drink: A crisp Sauvignon Blanc from California or New Zealand, or a French Sancerre.
Makes 8 servings.
INGREDIENTS
- 110-ounce bag fresh spinach leaves
- 1/2cup cream cheese (about 4 ounces), room temperature
- 1/2cup mascarpone cheese,* room temperature
- pinch of ground nutmeg
- 86- to 8-ounce salmon fillets with skin (each about 1 inch thick)olive oil
- 2 2/3cups fresh breadcrumbs from french bread with crust
- 1/2cup (1 stick) butter, melted
- 1/2cup freshly grated parmesan cheese
DIRECTIONS Cook spinach in large pot of boiling water just until wilted, about 30 seconds. Drain; rinse with cold water. Squeeze spinach dry, then finely chop. Place in small bowl. Mix in cream cheese, mascarpone, and ground nutmeg. Season to taste with salt and pepper. Cut one 3/4-inch-deep, 2 1/2-inch-long slit down center of top side of each salmon fillet, forming pocket for spinach mixture. Fill each slit with spinach mixture, dividing equally among salmon fillets. (Can be made 4 hours ahead. Cover and chill.)
Preheat oven to 450°F. Brush rimmed baking sheet with olive oil. Sprinkle salmon fillets with salt and pepper. Mix breadcrumbs, melted butter, and Parmesan cheese in medium bowl. Top each salmon fillet with breadcrumb mixture, pressing to adhere. Place salmon fillets, skin side down, on prepared baking sheet. Bake salmon until opaque in center, about 12 minutes. Transfer to plates and serve.
* Italian cream cheese sold at Italian markets and also at many supermarkets.
Serve with: Steaks, burgers, sausages, pork, duck, or salmon. Combine with: Sautéed greens (such as escarole).
Use as: A topping for thin-crust pizza sprinkled with Gorgonzola.
Makes about 2 1/3 cups.
INGREDIENTS
- 4tablespoons olive oil
- 6cups thinly sliced red onions (about 4 medium)
- 1teaspoon salt
- 1cup tawny port
- 1/4cup chopped pitted prunes (dried plums)
- 2tablespoons red wine vinegar
- 2teaspoons chopped fresh thyme12peeled roasted chestnuts from jar,* halved
DIRECTIONS Heat 3 tablespoons oil in large deep nonstick skillet over high heat. Add onions and 1 teaspoon salt. Sprinkle with pepper. Sauté until onions are beginning to brown, about 5 minutes. Reduce heat to medium-low; cover and cook until onions are soft, stirring occasionally, about 15 minutes. Increase heat to high; uncover and sauté until onions are brown, about 5 minutes. Add Port, prunes, and vinegar; stir until liquid evaporates and onions darken, about 3 minutes. Add thyme; stir 1 minute. Remove from heat.
Heat 1 tablespoon oil in small skillet over medium-high heat. Add chestnuts and sauté until coated with oil, about 1 minute. Add to onion mixture. Season onion marmalade with more salt and pepper, if desired. Transfer to bowl; cool. (Can be prepared 5 days ahead. Cover and chill. Bring to room temperature before serving.)
*Available at specialty foods stores and some supermarkets.
Active time: 20 min Start to finish: 4 hr
Makes about 5 cups.
INGREDIENTS
- 4garlic cloves, smashed
- 1red bell pepper,cut into thin strips
- 1onion, cut into thin rounds
- 1tablespoon vegetable oil
- 2cups white-wine vinegar
- 1/2cup canned unsweetened pineapple juice
- 1cup water
- 3/4cup sugar
- 1tablespoon salt
- 1tablespoon coriander seeds, crushed
- 5whole cloves
- 2to 3 canned whole chipotle chiles in adobo
- 4teaspoons dijon mustard
- 6ears corn, cut into1/2-inch-thick rounds
DIRECTIONS Cook garlic, bell pepper, and onion in oil, covered, in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until slightly softened but not browned, about10 minutes. Reserve vegetables.
While vegetables are cooking, bring remaining ingredients except corn to a boil in a 4- to 6-quart nonreactive pot, stirring occasionally. Add corn and return to a boil, then simmer, uncovered, 5 minutes. Add reserved vegetables and bring to a simmer. Remove from heat and cool.
Transfer mixture to wide-mouthed glass jars and chill, covered, at least 2 hours and up to 2 weeks
Small, slender green beans can stand in for the haricots verts, a petite French variety, in this easy classic.
Makes 6 servings.
INGREDIENTS
- 1 1/4pounds haricots verts, trimmed3tablespoons olive oil
- 1/3cup slivered almonds, toasted
DIRECTIONS Cook beans in medium pot of boiling salted water until just crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool quickly. Pat beans dry. (Can be made 1 day ahead. Cover with plastic wrap and chill.)
Heat oil in large skillet over medium-high heat. Add green beans and half of almonds and toss until heated through, about 3 minutes. Season beans with salt and pepper. Transfer beans to platter. Sprinkle with remaining almonds.
Laurie likes to use 1/3 cup each of white cheddar and orange cheddar.
Makes about 24.
INGREDIENTS
2tablespoons plus 1/2 cup yellow cornmeal
3cups all purpose flour
4teaspoons baking powder
1/3teaspoon cream of tartar
3/4teaspoon salt
3/4cup plus 2 tablespoons (1‟ sticks) chilled unsalted butter, cut into 1/2-inch pieces
2/3cup (packed) coarsely shredded sharp cheddar cheese (about 3 ounces)
1cup plus 4 tablespoons (about) chilled whole milk
1/4cup purchased pesto
1large egg
DIRECTIONS
Preheat oven to 375°F. Sprinkle each of 2 baking sheets with 1 tablespoon cornmeal. Combine remaining 1/2 cup cornmeal and next 4 ingredients in processor; blend 5 seconds. Add butter and process, using on/off turns, until coarse meal forms. Add cheese and mix in, using 3 on/off turns. Transfer flour mixture to large bowl. Whisk 1 cup plus 2 tablespoons milk, pesto and egg in small bowl to blend. Gradually add milk mixture to flour mixture, stirring until dough just comes together and adding more milk by tablespoonfuls if dough is dry.
Turn dough out onto lightly floured work surface. Knead gently until smooth, about 5 turns. Pat out dough to 1-inch thickness. Using floured 2-inch-diameter cutter, cut out scones. Gather dough scraps; pat out to 1-inch thickness. Cut out additional scones. Repeat if more dough remains. Transfer scones to prepared sheets, spacing 2 inches apart.
Bake scones until pale golden and tester inserted into center comes out clean, about 20 minutes. Place scones in basket and serve warm.
