Dayrecipe Food Community

We found that half a chicken breast (about 1/3 lb) per person was plenty when served with the rest of this menu, but you could increase the portion to a whole breast per person.

Active time: 20 min Start to finish: 35 min

Makes 8 servings.

INGREDIENTS

Active time: 20 min Start to finish: 40 min

Makes 6 servings.

INGREDIENTS

• 3tablespoons olive oil
• 1medium onion, quartered, then thinly sliced crosswise
• 2garlic cloves, thinly sliced
• 1(14- to 15-oz) can diced tomatoes
• 2tablespoons bottled capers, rinsed and drained
• 1/4teaspoon salt
• 1/4teaspoon black pepper
• 3medium zucchini, halved lengthwise, then cut crosswise into 1/3-inch-thick slices
• 1/4cup finely chopped fresh mint

DIRECTIONS Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden and softened, 8 to 10 minutes. Add garlic and cook, stirring, 1 minute. 3Stir in tomatoes with juice, capers, salt, and pepper and bring to a boil. Add zucchini and cook, covered, over moderate heat, stirring occasionally, until zucchini is just tender, about 15 minutes. Remove lid, then boil, stirring occasionally, until most of liquid is evaporated, about 5 minutes. Remove from heat and stir in mint.

Serve with crusty bread to sop up the juices.

Makes 4 to 6 servings.

INGREDIENTS

• 1cucumber, quartered lengthwise, thinly sliced crosswise
• 1 1/4pounds tomatoes, seeded, diced
• 1/2medium onion, cut into thin rings
• 1/2cup chopped fresh italian parsley
• 1/2cup coarsely chopped arugula
• 2tablespoons chopped fresh mint
• 8oil-packed sardines, drained, diced1/3cup extra-virgin olive oil
• 2tablespoons fresh lemon juice
• 2teaspoons grated lemon peel

DIRECTIONS Combine cucumber, tomatoes, onion, parsley, arugula, mint, and all but 2 pieces sardines in large bowl; toss to combine.

Place reserved sardines in medium bowl; mash with fork until smooth. Whisk in oil and lemon juice. Season dressing with salt and pepper; mix intosalad. Transfer to serving bowl; sprinkle with lemon peel.

Active time: 20 min Start to finish: 3 3/4 hr

Makes about 3 cups.

INGREDIENTS

• 3/4cup sugar
• 1/2cup water
• 1/3cup dried apricots, chopped
• 1 1/4lb firm-ripe apricots (7 large)
• 2tablespoons fresh lemon juice
• 1/8teaspoon almond extractspecial equipment:an ice cream maker

DIRECTIONS Preheat oven to 350°F.

Bring sugar, water, and dried apricots to a boil in a 3-quart heavy saucepan over moderate heat, stirring, until sugar is dissolved. Remove from heat and let stand until apricots are softened, about 1 hour.

While dried apricots are standing, roast whole fresh apricots in a small roasting pan in middle of oven until soft, about 1 hour. Cool in pan, then peel and pit when cool enough to handle.

Purée dried apricot mixture, roasted apricots, lemon juice, and almond extract in a blender until very smooth, 1 1/2 to 2 minutes. Force purée through a fine sieve into a bowl, pressing hard on solids and then discarding them. Chill purée, covered, until cold, at least 2 hours.

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.

Cook’s notes:
° Purée can be chilled up to 8 hours.
° Sorbet keeps 1 week.

Jeera Aloo

This is one of the most popular everyday techniques for cooking vegetables in North India. It’s so simple: cooked vegetables are pan-seared in a spice-infused oil. Any seasonal vegetable will work although starchy vegetables like potatoes, sweet potatoes, taro root, and plantains are preferred. The potatoes are great at breakfast or with grilled meats. For a vegetarian meal, roll them in a flatbread or stuff them in pita pockets with lettuce and tomato slices.

Makes 4 servings.

INGREDIENTS

• 1 1/2 pounds small waxy or new potatoes
• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon tumeric
• coarse salt to taste
• 2 tablespoons minced fresh coriander (cilantro) leaves and tender stems

DIRECTIONS 1. Boil the potatoes in their jackets until tender but not cracked open. Drain. When cool enough to handle, quarter the potatoes. Leave the skin on.

2. Heat the oil in a large heavynonstick sauté pan over medium-high heat. Add the cumin seeds and sauté until they turn several shades darker, about 1 minute. Add the tumeric and potatoes and sauté, tossing frequently, until the potatoes are nicely browned., about 10 minutes.

3. Sprinkle with fresh coriander and serve hot, at room temperature, or cold.