Dayrecipe Food Community

Active time: 20 min Start to finish: 25 min

Makes 2 (main course) servings.

INGREDIENTS

• 1 1/2lb medium asparagus, trimmed and, if desired, peeled
• 2 1/2tablespoons unsalted butter
• 2/3cup freshly grated parmigiano-reggiano (2 oz)
• 4large eggs

DIRECTIONS Set oven rack in upper third of oven, then preheat oven to 425°F.

Cook asparagus in a large deep skillet of boiling salted water until crisp-tender, about 4 minutes. Transfer with tongs to paper towels to drain.

Generously butter gratin dishes using 1/2 tablespoon butter total, then divide asparagus between them. Season with salt and pepper, then sprinkle with half of cheese.

Heat remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then fry eggs, seasoningwith salt and pepper, until whites are barely set, about 2 minutes.

Carefully transfer 2 eggs to each gratin dish with a slotted spatula, placing on top of asparagus. Sprinkle eggs with remaining cheese and drizzle with any butter remainingin skillet.

Bake in upper third of oven until cheese is melted and eggs arecooked as desired, 4 to 5 minutesfor runny yolks.

Cooks’ note:

• If eggs are served with runny yolks,they will not be fully cooked, whichmay be of concern if there is a problem with salmonella in your area.

Makes 6 servings.

INGREDIENTS

• 24uncooked jumbo shrimp (about 1 1/2 pounds), peeled, deveined, tails left intact
• 1/3cup cornstarch
• 3/4teaspoon salt
• 1/2teaspoon cayenne pepper
• 2cups sweetened shredded coconut
• 3large egg whites
• vegetable oil (for deep-frying)
• pineapple-apricot salsa

DIRECTIONS Using small sharp knife and starting at top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two). Open each shrimp (as for book) and press slightly to flatten. Mix cornstarch, salt and cayenne in medium bowl. Place coconut in pie dish. Beat egg whites in another medium bowl until frothy. Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp over and press into coconut again to coat both sides.
Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350°F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter. Serve with Pineapple-Apricot Salsa for dipping.

These delicate, crisp capers make a flavorful garnish.

Active time: 15 min Start to finish: 1 1/2 hr

Makes 1/4 cup.

INGREDIENTS

• 1/4cup large capers, preferably packed in salt*
• 1 1/2cups vegetable oilspecial equipment:a deep-fat thermometer

DIRECTIONS Rinse capers in a sieve and transfer to a small bowl. Add enough water to cover capers by 2 inches, then soak 30 minutes. Repeat soaking method.

Drain and rinse capers, then pat very dry between paper towels.

Heat oil in a 1-quart heavy saucepan over moderately high heat until it registers 375°F on thermometer. Fry capers in 2 batches until golden, 30 to 45 seconds per batch. Transfer with a slotted spoon to paper towels to drain and return oil to 375°F between batches.

*Available at specialty foods shops and Dean & Deluca (800-999-0306).

Makes 4 servings.

INGREDIENTS

• 8ounces dried chow mein udon noodles (asian-style spaghetti)*
• 3tablespoons vegetable oil, divided
• 2tablespoons dry sherry
• 1teaspoon cornstarch
• 2tablespoons soy sauce
• 1tablespoon mild-flavored (light) molasses
• 2tablespoons canned unsweetened coconut milk*
• 2teaspoons curry powder
• 1teaspoon chili-garlic sauce*3tablespoons finely chopped peeled fresh ginger
• 2large garlic cloves, minced
• 2green onions, cut into 1-inch pieces
• 2jalapeño chiles, seeded, chopped
• 8ounces leg of lamb meat, cut into 1×1/2×1/4-inch strips
• 2cups thinly sliced napa cabbage
• 3/4cup matchstick-size strips red bell pepper
• 3/4cup matchstick-size strips green bell pepper
• 4tablespoons finely chopped fresh cilantro, divided

DIRECTIONS Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot and mix in 1 tablespoon oil. Stir Sherry and cornstarch in small bowl to blend. Mix in next 5 ingredients.

Heat 2 tablespoons oil in large nonstick skillet over high heat. Add ginger, garlic, green onions, and chiles. Sauté until fragrant, about 1 minute. Add lamb, cabbage, and all bell peppers. Stir-fry until lamb is just cooked through, about 2 minutes. Stir Sherry seasoning mixture and add; simmer until sauce thickens, stirring often, about 2 minutes. Add lamb sauce to noodles in pot. Toss over medium-high heat until noodles are heated and coated with sauce, about 2 minutes. Mix in 2 tablespoons cilantro. Transfer to bowl. Sprinkle with 2 tablespoons cilantro.

*Available at Asian markets and in the Asian foods section of most supermarkets nationwide.

The myzithra cheese often used to stuff zucchini blossoms in Greece comes in two forms: soft (like fresh ricotta) and dried salted (similar to ricotta salata). We wanted to combine the soft and the salted in this recipe, but because the soft variety turned out to be especially difficult to find, we substituted fresh ricotta with very good results. We’ve also given ricotta salata as an alternative for the salted myzithra.

Active time: 25 min Start to finish: 35 min

Makes 4 servings (as part of mezedes).

INGREDIENTS

• 12baby zucchini with blossoms attached
• 2/3cup whole-milk ricotta (preferably fresh)
• 2oz coarsely grated salted myzithra cheese or ricotta salata (2/3 cup)
• 1large egg yolk
• 1/2teaspoon dried oregano, crumbled
• about 1 cup extra-virgin olive oilspecial equipment:a deep-fat thermometer

DIRECTIONS Keeping blossoms attached to zucchini, carefully open blossoms and remove pistil from each. Trim stem ends of zucchini, then, beginning 1/4 inch from blossom end, cut a 2-inch slit lengthwise through center of each zucchini, ending 1/4 inch from stem end (slits will help zucchini cook evenly).

Stir together cheeses, yolk, and oregano in a small bowl until combined well, then season with pepper. Gently open each blossom and fill with 1 to 2 rounded teaspoons of cheese mixture (depending on size of blossoms), then gently twist end of blossom to enclose filling. (You may have leftover filling, depending on size of blossoms.)

Heat 1/3 inch oil in a 10-inch heavy skillet until it registers 360°F on thermometer (see cooks’ note, below), then fry zucchini (with blossoms attached) in 2 batches, turning once, until golden, 1 to 2 minutes per batch. Transfer with tongs to paper towels to drain. (Return oil to 360°F between batches.) Serve zucchini warm or at room temperature.

Cooks’ note:
• To take the temperature of a shallow amount of oil, put bulb in skillet and turn thermometer facedown, resting end against edge of skillet. Check temperature frequently.