This lovely first course has the texture of risotto without the constant stirring. What to drink: Arneis or Soave.
Makes 6 servings.
INGREDIENTS
- 4quarts water
- 2cups arborio rice or medium-grain rice (12 to 13 ounces)
- 1cup chopped onion1/2cup chopped fresh parsley
- 6tablespoons (3/4 stick) butter, cut into small pieces, room temperature
- 1/4cup chopped fresh basil
- 1tablespoon fresh lemon juice
- 1teaspoon grated lemon peel
- 1cup (packed) plus 2 tablespoons grated parmesan cheese (about3 ounces)
- fresh basil sprigs
DIRECTIONS Bring 4 quarts water to boil in large pot over high heat. Add rice and onion. Boil until rice is just tender, about 16 minutes. Drain, reserving 1/2 cup cooking liquid.
Mix parsley, butter, basil, lemon juice, and lemon peel in large bowl. Add hot rice mixture; stir to melt butter. Add reserved 1/2 cup cooking liquid and 1 cup cheese; stir. Season with salt and pepper. Sprinkle with 2 tablespoons cheese. Garnish with basil sprigs and serve.
Makes 4 servings.
INGREDIENTS
- vegetable stew
- 1tablespoon olive oil
- 1cup chopped onion
- 2garlic cloves, minced
- 1 1/2teaspoons grated orange peel
- 1teaspoon ground cumin
- 1/4teaspoon dried crushed red pepper
- 12ounces 1/2-inch cubes zucchini
- 128-ounce can diced tomatoes
- 115 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
- 12kalamata olives, pitted, chopped
potato pancakes
- 2pounds russet potatoes, peeled, coarsely grated, squeezed dry in towel
- 1/3cup grated onion
- 2tablespoons all purpose flour
- nonstick vegetable oil spray
- 4teaspoons olive oil
DIRECTIONS For vegetable stew:
Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until tender, about 5 minutes. Add next 4 ingredients; stir 1 minute. Add zucchini and tomatoes with juices; bring to boil. Reduce heat and simmer until zucchini is tender, stirring occasionally, about 10 minutes. Add garbanzos and olives; simmer 3 minutes.
For potato pancakes:
Preheat oven to 300°F. Mix first 3 ingredients in bowl. Season with salt and pepper. Working in batches, spray large nonstick skillet with nonstick spray; add 1 teaspoon oil. Heat over medium-high heat. Add potato mixture by 1/3 cupfuls, spreading each to 3-inch round. Cook until pancakes are brown, about 5 minutes per side. Transfer to baking sheet; keep warm in oven.
Place 3 pancakes on each of 4 plates. Spoon stew over and serve.
These buns make amazing beef or chicken sandwiches. Lots of great flavor that will compliment almost any filling (you might not want to make a peanut butter and jelly with it). Forge ahead with egg salad, ham, tuna or whatever pleases you at the moment. Oh yes, they make outstanding burgers too.
MAKES: 8
INGREDIENTS:
- 1 cup warm water
- 1 tablespoon Dijon mustard with whole seeds in it
- 1 tablespoon butter or margarine
- 1 teaspoon sea salt
- 2 1/4 cups flour
- 3/4 cup whole wheat flour
- 3 tablespoons nonfat dry milk powder
- 1 tablespoon packed brown sugar
- 1 teaspoon Italian herbs
- 2 teaspoons instant yeast
DIRECTIONS:
- Place ingredients, as given,into the pan of your bread machine.
- Select the “Dough” cycle.
- When the cycle is complete remove the dough to a lightly floured board or counter top.
- Turn your oven on to warm for just about 3 mins and turn it off again.
- Shape into an even round ball and flatten about half way.
- With a sharp knife cut the flattened ball into eight equal pieces, make each piece into a small ball and flatten into a disk shape of about 1/2 inch thick.
- Place the dough disk’s on a a standard baking sheet that is lined with either parchment paper or a silicone mat.
- Put the sheet in the warm over and close the door, set the timer for 25 mins for rising time.
- The buns should be ready to bake now so just leave them where they are and set the temp to 350 F, turn the oven on again.
- Bake for 20-30 mins. They should be nicely colored and sound hollow when lightly tapped.
- Remove from oven and cool on a cooling rack.at
An elegant main course from Xaviar’s restaurant in Garrison. Ask the butcher to bone the lamb for you.
Makes 4 servings.
INGREDIENTS
- 1large bunch parsley, stems trimmed
- 8tablespoons olive oil
- 6tablespoons ice water
- 1tablespoon fresh lemon juice22-pound racks of lamb, boned, trimmed
- 1 1/2teaspoons ground cumin7ounces smoked andouille sausage orhot links, coarsely chopped
- 1 1/2cups chicken stock or canned
- low-salt chicken broth
- 1/2teaspoon curry powder
- 1cup couscous
- 3tablespoons chopped fresh mint
-
DIRECTIONS Blanch parsley in large pot of boiling salted water for 30 seconds. Drain. Transfer to bowl of ice water and cool. Drain well. Place parsley, 6 tablespoons oil and 6 tablespoons ice water in blender; purée until well blended. Strain into small bowl, pressing on solids to extract as much liquid as possible. Mix in lemon juice. Season with salt and pepper. (Parsley jus can be made 1 day ahead. Cover; chill. Let stand 1 hour at room temperature before serving.)
Preheat oven to 400°F. Sprinkle lamb with cumin, salt and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over high heat. Add lamb; cook until brown on all sides, about 3 minutes. Transfer skillet to oven; cook lamb to desired doneness, about 10 minutes for medium-rare. Transfer lamb to cutting board. Tent with foil to keep warm. Let stand 5 minutes.
Meanwhile, sauté sausage in heavy medium skillet over medium-high heat until brown, about 4 minutes. Bring stock and curry powder to boil in medium saucepan. Mix in couscous. Cover; remove from heat. Let stand 10 minutes. Fluff couscous with fork. Add sausage and mint; toss to blend. Season couscous to taste with salt and pepper.
Slice lamb. Spoon couscous onto plates. Surround with sliced lamb. Spoon parsley jus around lamb and serve.
Active time: 30 min Start to finish: 30 min
Makes 8 to 10 servings.
INGREDIENTS
- 3/4cup hickory nut halves or coarsely chopped pecans (3 oz)
- 1/2stick (1/4 cup) unsalted butter
- 1tablespoon pure maple syrup
- 1teaspoon salt
- 2lb brussels sprouts, any discolored leaves discarded and stem ends left intact
- 1/4teaspoon black pepper
- 1tablespoon cider vinegarspecial equipment:a japanese benriner or other adjustable-blade slicer
DIRECTIONS Put oven rack in middle position and preheat oven to 350°F.
Toast nuts in a small shallow baking pan until fragrant and a few shades darker, about 10 minutes. While nuts toast, melt 1 tablespoon butter and stir together with syrup and 1/2 teaspoon salt. Add maple glaze to hot nuts and toss to coat.
Holding each Brussels sprout by stem end, cut into very thin slices with slicer. Toss slices in a bowl to separate layers.
Heat remaining 3 tablespoons butter in a 12- to 13-inch nonstick skillet over moderately high heat until foam subsides, then sauté shredded sprouts with pepper and remaining 1/2 teaspoon salt, stirring, until sprouts are wilted but crisp-tender, 3 to 5 minutes. Add vinegar and sauté, stirring, 1 minute. Add hickory nuts and any glaze in baking pan and sauté, stirring, 1 minute.
Cooks’ notes:
• Nuts can be glazed 1 day ahead and cooled, then kept, covered, at room temperature.
• Brussels sprouts can be sliced 1 day ahead and chilled in a sealed plastic bag lined with paper towels.
Active time: 30 min Start to finish: 50 min
Makes 2 to 4 servings (about 3 cups).
INGREDIENTS
- 1medium leek (white and pale green parts only)
- 1large bunch fresh flat-leaf parsley (1/4 lb), leaves separated from stems and stems coarsely chopped
- 2tablespoons olive oil
- 1medium zucchini (1/2 lb), peeled and cut into 1/2-inch cubes
- 1teaspoon salt
- 1/4cup dry white wine
- 2cups water
DIRECTIONS Chop leek and wash in a bowl of cold water, agitating it, then lift out and pat dry.
Cook parsley stems and leek in oil in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add zucchini and salt and cook, stirring, 1 minute. Add wine and water and simmer, covered, until zucchini is very tender, about 10 minutes.
Purée mixture in a blender with parsley leaves until smooth (use caution when blending hot liquids). Season with salt and pepper. If desired, pour through a fine-mesh sieve into cleaned saucepan, pressing hard on solids, then discarding them. Reheat if necessary.
“My husband and I have a favorite local restaurant, Paci,” says Michelle Jaffee of Fairchild, Connecticut. “Its menu changes seasonally and is always exciting. However, it just may be Paci’s phenomenal coconut cake that has made us regulars. The pastry chef tells us that the recipe is a closely guarded secret. If you could persuade the restaurant to part with the recipe, I’m sure my family — and your readers — would be most grateful.”
At Paci, the chef serves this dessert with a chocolate espresso sauce. But we loved the buttery cake topped with fresh fruit — try nectarines or mangoes. It’s perfect for summertime.
Active time: 20 min Start to finish: 2 1/2 hr (includes cooling)
Makes 10 servings.
INGREDIENTS
2cups all-purpose flour
1teaspoon baking powder
1/2teaspoon salt
2sticks (1 cup) unsaltedbutter, softened
1 1/3cups sugar
1teaspoon vanilla
3large eggs at room temperature
1cup whole milk at room temperature
1 1/2 cups unsweetened desiccated coconut DIRECTIONS Preheat oven to 350°F. Grease a 10- by 2-inch round cake pan and line bottom with a round of wax paperor parchment. Grease paper and dust pan with flour, knocking out excess.
Sift together flour, baking powder, and salt.
Beat butter with an electric mixer until creamy. Gradually beat in sugar on medium speed until pale and fluffy. Add vanilla, then beat in eggs, 1 at a time. (Mixture may look curdled.)
Alternately beat in flour mixture and milk in 3 batches on low speed. Increase speed to medium and beat batter 1 1/2 minutes, or until smooth. Fold in coconut.
Spoon batter into cake pan and spread evenly.
Bake cake in middle of oven until golden brown and a tester comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 1 hour, then invert onto rack. Remove paper and reinvert onto another rack to cool completely.
Cooks’ note:
• Cake keeps, well wrapped, at room temperature 2 days.
Makes 4 servings.
INGREDIENTS
- 5tablespoons butter
- 2tablespoons olive oil
- 1large sweet onion (such as vidalia or maui), halved, thickly sliced crosswise
- 4garlic cloves, minced
- 242-inch-long asparagus tips
- 4ounces sugar snap peas, strings removed
- 6fresh thyme sprigs
- 1/3cup canned vegetable broth
- 1tablespoon fresh lemon juice
- 1heart of romaine lettuce, sliced crosswise into 1-inch strips
- 1cup frozen peas, thawed20sea scallops, side muscles trimmed
- 4lemon wedges
DIRECTIONS Melt 2 tablespoons butter with oil in heavy large pot over medium-low heat. Add onion and sauté until beginning to soften, about 6 minutes. Add garlic and sauté about 30 seconds. Increase heat to medium-high; add asparagus tips, sugar snap peas and thyme sprigs and sauté 2 minutes. Sprinkle with salt and pepper. Add vegetable broth and lemon juice, then lettuce and peas. Cover and cook until lettuce is wilted, stirring frequently, about 2 minutes. Whisk 1 tablespoon butter into ragout. Remove from heat.
Sprinkle scallops with salt and pepper. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, add scallops to skillet and sear until brown and just opaque in center, about 2 minutes per side. Divide ragout among 4 bowls. Top with scallops, dividing equally. Garnish each with 1 lemon wedge.
Active time: 30 min Start to finish: 1 1/2 hr
Makes 6 servings.
INGREDIENTS
- 1cup sugar
- 1/2cup all-purpose flour
- 1/2cup granola without dried fruit
- 1/2teaspoon cinnamon
- 1/2teaspoon freshly grated nutmeg
- 1/8teaspoon salt
- 1/2stick (1/4 cup) unsalted butter, softened
- 3lb peaches, peeled and sliced 3/4 inch thick (see cooks’ note for mountain jam, page 122)
- 1/4cup fresh orange juiceaccompaniment: vanilla-bean ice cream
DIRECTIONS Preheat oven to 375°F.
Stir together sugar, flour, granola, spices, and salt in a bowl, then work in butter with a pastry blender or your fingertips until mixture forms small clumps.
Spread peaches in a lightly buttered 13- by 9-inch (2 1/2- to 3-quart) baking dish. Toss peaches with juice and top with crumb mixture.
Bake in middle of oven until topping is golden and peaches are tender, 35 to 40 minutes. Cool slightly and serve warm.
Cooks’ note:
• To peel fresh peaches, cut and X in the end opposite the stem and immerse in boiling water 10 seconds.
Makes 6 servings.
INGREDIENTS
- 1 1/2 cups rolled oats
-
3/4 cup cake flour
-
generous pinch salt
-
1 1/4 cups dark brown sugar, lightly packed
-
10 tablespoons unsalted butter
-
5 large tart apples, cored, peeled and cut into thin slices
-
1/2 cup vanilla sugar
-
DIRECTIONS 1.Preheat the oven to 400 degrees F.
2.Place the oats, the flour, the salt and the brown sugar in a food
processor and process to blend the mixture. Add the butter and process
until the ingredients are coarsely mixed.
3. Place the apples in an oval, 8 1/2 by 12-inch oven proof
baking dish.Mix the cinnamon with the vanilla sugar and sprinkle it over
the apples. Mound the oat mixture atop the apples, covering them as evenly
as possible.
4.Bake in the oven until the topping is golden and the apples are baked
through, 45 minutes to 1 hour.Remove from the oven and let cool to room
temperature before eating.
