For a savory and simple dinner, serve this trout with some roasted potatoes and a green salad tossed with pears and crumbled blue cheese.
Makes 2 servings.
INGREDIENTS
1/2 cup hazelnuts
2 (10- to 12-oz) brook trout, cleaned
1 large egg
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh flat-leaf parsley
DIRECTIONS
Pulse nuts in a food processor until finely ground. Rinse trout and pat dry. Season with salt inside and out.
Beat egg in a pie plate. Spread ground nuts on a dinner plate. Dip both sides of trout first in egg and then nuts. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking and cook trout, shaking skillet to prevent sticking and turning once with a metal spatula, until browned on both sides and just cooked through, about 12 minutes total.
While trout is cooking, melt butter in a small saucepan and stir in lemon juice. Season with salt and pepper and keep warm. Pour over trout and sprinkle fish with parsley.
Franklin serves this dish like a green salad, but it’s also
Makes 4 servings.
INGREDIENTS
- 2teaspoons balsamic vinegar
- 2teaspoons fresh lemon juice
- 1teaspoon sugar
- 1/2teaspoon salt
- 1/4teaspoon black pepper
- 3tablespoons extra-virgin olive oil
- 1(1-lb) firm-ripe mango, peeled and cut into 1/2-inch cubes
- 1large tomato, cut into 1/2-inch cubes
- 1small red onion, halved lengthwise and thinly sliced crosswise
- 1/3cup fresh cilantro leaves
DIRECTIONS Whisk together vinegar, lemon juice, sugar, salt, and pepper until sugar is dissolved, then add oil, whisking until emulsified. Add remaining ingredients and toss until coated.
INGREDIENTS
- ingredients
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2 1/2 cups (287 g) all-purpose flour
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1 1/4 cups (285 g) granulated sugar
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3/4 cup (170 g) dark brown sugar, packed
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1 cup (110 g) dutch processed cocoa powder
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2 1/4 tsp baking soda
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1 1/2 tsp salt
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2 1/4 cups (18 fl oz or 540 ml) buttermilk
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1 cup (230 g) unsalted butter, room temperature
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2 large eggs
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1 1/2 tsp pure vanilla extract
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6 oz (168 g) melted semisweet fine quality chocolate
DIRECTIONS 1. Heat oven to 350°F (175°C). Butter and parchment line two 8×2-inch (20×5-cm) baking pans.
2. Measure all ingredients (except the chocolate) into a large mixer bowl.
3. Blend for 30 seconds on LOW speed, scraping bowl constantly.
4. Blend in the melted chocolate and beat 3 minutes on HIGH speed, scraping the bowl.
5. Spoon into the pans and level them well with an offset spatula.
6. Bake layers for 45 to 50 minutes or until a toothpick inserted comes out clean.
Storage: Double wrap the cake in plastic wrap.It will keep in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
Yield: two 8-inch (20-cm) cakes
Active time: 15 min Start to finish: 15 min
Makes about 3/4 cup (serving 4).
INGREDIENTS
- 1 1/2cups fresh mint
- 1/4cup finely chopped red onion
- 3tablespoons water
- 2tablespoons fresh lime juice
- 1tablespoon fresh orange juice
- 1teaspoon finely grated fresh orange zest
- 1tablespoon sugar
- 1/4teaspoon kosher salt
- 1fresh mildly hot red chile such as red jalapeño, finely chopped
DIRECTIONS Pulse all ingredients in a food processor until mint is coarsely chopped.
Cooks’ notes:
• The red jalapeño adds nice color, but if you can’t find red, a seeded green one is fine.
• Don’t make chutney ahead, because mint will discolor.
Active time: 1 hr Start to finish: 1 hr
Makes 12 tacos, serving 4 to 6
INGREDIENTS
6 cups plus 6 tablespoons canola or vegetable oil
12 taco shells
1 tablespoon fresh lime juice
4 skinless, boneless red snapper fillets (2 lb), cut into 1-inch pieces
6 scallions, chopped
2 canned chipotle chiles in adobo, finely chopped
3 cups arugula or watercress, torn into bite-size pieces
3 cups avocado and tropical-fruit salsa
DIRECTIONS
Heat 6 cups oil in a deep large saucepan over moderately high heat until a deep-fat thermometer registers 375°F, then fry taco shells, 2 at a time, turning occasionally, until a shade darker, about 1 minute. Transfer to paper towels to drain and season with salt.
Whisk together lime juice, 3 tablespoons oil, and salt and pepper to taste for dressing.
Season fish with salt and pepper. Heat remaining 3 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté scallions, stirring, 1 minute. Add fish and sauté, stirring occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and gently toss fish with chipotles.
Toss arugula with dressing and salt and pepper to taste.
Fill taco shells with arugula, fish mixture, and salsa.
Active time: 15 min Start to finish: 35 min
Makes 8 servings.
INGREDIENTS
- 1 1/2cups basmati rice
- 6cups water
- 2tablespoons kosher salt
- 2tablespoons vegetable oil
- 3/4lb firm-ripe apricots (4 large), cut into 1/2-inch pieces
- 1/3cup shelled pistachios (not dyed red)
- 1/3cup dried cherries or cranberries
- 3tablespoons dried currants
DIRECTIONS Preheat oven to 350°F.
Wash rice in 6 changes of cold water in a large bowl until water is almost clear. Drain in a large sieve.
Bring 6 cups water and salt to a boil in a 4-quart heavy ovenproof pot with a tight-fitting lid, then stir in rice and cook, uncovered, 6 minutes (rice will still be firm). Drain in sieve.
Heat oil in dried pot over moderate heat until hot but not smoking, then add rice, stirring until well coated, and remove from heat. Stir in remaining ingredients.
Bake, tightly covered, in middle of oven until rice is tender, about 18 minutes, then fluff with a fork.
When Archibald makes this recipe, she uses a kind of apple called Yellow Transparent, grown in the Pacific Northwest. We substituted Macouns, Fujis, and Jonagolds (which hold
their shape during baking), all with great success.
Active time: 30 min Start to finish: 1 3/4 hr
Makes 8 to 10 servings.
INGREDIENTS
- for topping
- 2 1/3cups all-purpose flour
- 3/4cup packed dark brown sugar
- 1/4cup granulated sugar
- 3/8teaspoon cinnamon
- 3/8teaspoon salt
- 2sticks (1 cup) unsalted butter, cut into tablespoon pieces and softened
- 1 1/3cups pecans, toasted and chopped for filling
- 1/2cup granulated sugar
- 1/2teaspoon cinnamon
- 5lb macoun, fuji, or jonagold apples
- 2tablespoons fresh lemon juice
- finely grated zest of 1 navel orangeaccompaniment: prune tequila ice cream
DIRECTIONS Make topping:
Blend flour, sugars, cinnamon, and salt in a food processor until combined well. Add butter and blend until mixture forms large clumps. Transfer to a bowl and work in pecans with your fingertips.
Preheat oven to 375°F.
Make filling:
Whisk together sugar and cinnamon in a large bowl. Peel, quarter, and core apples, then slice 1/2 inch thick. Add apples to sugar mixture along with lemon juice and orange zest and toss until combined well.
Bake crisp:
Spread apples in a lightly buttered 3 1/2- to 4-quart shallow baking dish and crumble topping evenly over them. Bake in middle of oven until topping is golden brown, about 1 hour. Cool to warm and serve with ice cream.
This rich, savory dish (pronounced shrimp mah-lih-tone) is pure Cajun comfort food. In Louisiana it’s often served as a side dish; it also works as a first course.
Active time: 1 1/2 hr Start to finish: 1 3/4 hr
Serves 8 to 10
INGREDIENTS
7 mediummirliton(also called chayotes; 5 lb)
2 medium onions, chopped
2 green bell peppers, chopped
1 stick unsalted butter
3 large garlic cloves, minced
24 saltines, finely ground (3/4 cup)
2 lb large shrimp, shelled, deveined, and cut
into 1/2-inch pieces
1/4 teaspoon cayenne, or to taste
2 tablespoons fine dry bread crumbs
DIRECTIONS
Simmer mirlitons in water to cover by 2 inches in an 8-quart pot, partially covered, until very tender, about 1 hour. Drain mirlitons, then halve and peel, discarding pits. Coarsely chop in a food processor.
Preheat oven to 400°F.
Cook onions and bell peppers in 6 tablespoons butter in a 6- to 7-quart wide heavy pot over moderately low heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute. Add mirlitons and cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes. (Do not let vegetables brown.) Stir in cracker crumbs, shrimp, cayenne, and salt and pepper to taste and cook, stirring, 1 minute.
Spoon into a shallow 3-quart baking dish and sprinkle with bread crumbs. Dot with remaining 2 tablespoons butter and bake in upper third of oven until crumbs are just golden, 12 to 15 minutes.
