Dayrecipe Food Community

INGREDIENTS

• special equipment: a chestnut knife and protective gloves

DIRECTIONS Preheat oven to 350°F.

Make a large X with a chestnut knifeor sharp paring knife on flat side of each chestnut through the shell but not the meat. Soak chestnuts in a bowl of warm water to cover by 2 inches for 15 minutes, then drain well. Roast in 1 layer in a shallow baking pan in middle of oven until shell curls away at X mark, about 15 minutes. Wearing protective gloves, peel away shells from chestnuts while still hot. Blanch chestnuts in boiling water 2 minutes and drain.Rub in a kitchen towel to remove skins.

Active time: 30 min Start to finish: 3 1/2 hr

Makes about 3 1/2 cups

INGREDIENTS

Makes about 6 servings.

INGREDIENTS

• 3 pita bread rounds
• salt, cumin, and chili powder, to taste
• salt and madras curry powder, to taste

DIRECTIONS Preheat oven to 350°F. Split 3 whole pita breads into 6 rounds. Stack and cut into 6 wedges. Spread wedges in single layer on baking sheet. Bake until golden, about 10 minutes. Season chips with salt and Madras curry powder.

Involtini di Manzo

Active time: 45 min Start to finish: 45 min

Makes 4 servings.

INGREDIENTS

• 1 1/2lb fresh plum tomatoes, coarsely chopped
• 2large garlic cloves, smashed and peeled
• 1/4teaspoon salt
• 1/4teaspoon black pepper
• 4 1/2tablespoons olive oil
• 1/3cup pitted green olives, chopped
• 1tablespoon drained bottled capers, chopped
• 4tablespoons pine nuts
• 1/4cup fresh bread crumbs from an italian loaf
• 2/3oz finely grated parmigiano-reggiano (1/3 cup)4tablespoons finely chopped fresh flat-leaf parsley
• 2(1/2-lb) pieces boneless beef top round (1/4 inch thick)special equipment: kitchen string

DIRECTIONS Make tomato sauce:
Cook tomatoes with garlic, salt, and 1/8 teaspoon pepper in 2 tablespoons oil in a 2-quart heavy saucepan over moderately high heat, stirring occasionally, until tomatoes have broken down and sauce is thickened, 8 to 12 minutes.

Make filling:
While tomatoes are cooking, pulse olives, capers, and 2 tablespoons pine nuts in a food processor until coarsely chopped and transfer to a bowl. Stir in bread crumbs, cheese, 2 tablespoons parsley, 1 tablespoon oil, and remaining 1/8 teaspoon pepper.

Pulse tomato sauce in cleaned processor until coarsely puréed, then return to saucepan and keep warm.

Make beef rolls:
Pound meat between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until 1/8 inch thick, then cut each piece in half crosswise. Sprinkle 1 piece of beef evenly with one fourth of filling. Starting with a long side, roll up beef, then tie in 3 places with kitchen string. Season beef roll well with salt and pepper. Make 3 more rolls with remaining beef and filling. Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until just beginning to smoke, then cook beef rolls, turning, until well browned on outside, 3 to 4 minutes for medium-rare. Let beef stand 5 minutes. Cut off kitchen string and halve each roll diagonally.

Spoon sauce onto 4 plates, then top with beef and sprinkle with remaining 2 tablespoons each of pine nuts and parsley.

Wild striped bass is an incredible delicacy on the order of wild king salmon. To complement its robust flavor and steak-like texture, we serve it with a beautiful and aggressive squid vinaigrette. This is not a dish for people who are on the fence about eating fish.

Makes 4 servings.

INGREDIENTS

• 1 pound cleaned calamari tentacles or cuttlefish tentacles
• 4 large leeks, whites only, cleaned and cut into 5-inch lengths
• 9 tablespoons extra-virgin olive oil
• kosher salt and freshly ground black pepper
• 4 6-ounce wild striped bass fillets, skinned
• 1/4 cup dry white wine
• juice and zest of 1 lemon
• 2 packets (2 tablespoons) of squid ink
• 1 teaspoon dijon mustard

DIRECTIONS 1. Bring 3 quarts of water to a boil and set up an ice bath nearby. Plunge the calamari into the boiling water and cook for 30 seconds. Remove the calamari with a slotted spoon or strainer and immediately plunge it into the ice bath. Allow it to cool for 1 minute, then drain and set aside. Blanch the leeks in the same water for 8 to 9 minutes, until just tender. Refresh in the ice bath, then cut in half lengthwise.

2. Preheat the grill or broiler. Brush the leek halves with 2 tablespoons of the olive oil and season with salt and pepper. Grill or broil the leeks, cut side toward the heat, until charred, 8 to 10 minutes. Resist the temptation to move them more than once.

3. In a 12- to 14-inch sauté pan, heat 3 tablespoons of the oil over high heat until smoking. Season the fish fillets with salt and pepper and cook, skin side down, for 5 to 7 minutes, or until the flesh is crispy and moves easily without tearing.

4. While the fish cooks, combine the wine, lemon juice, and squid ink in another sauté pan and bring to a boil. Turn off the heat and whisk in the mustard, then the remaining 4 tablespoons of olive oil. Season with salt and pepper and add the calamari. Keep warm.

5. Turn the fish over and add the leeks to the pan. Cook the fish on the other side for 2 to 3 minutes and heat the leeks through. Place two leeks in the center of each of four warmed plates. Place one fillet atop each bed of leeks, flesh side up. Drizzle each fillet with some of the squid vinaigrette and garnish with the tentacles and lemon zest. Serve immediately.