Day Recipe Food Community

June 17, 2009

Tagliatelle with Shredded Beets, Sour Cream, and Parsley Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 3:12 pm

Sour cream and beets are inseparable in Eastern European cooking. Here’s a fresh new way to enjoy them together.

Makes 6 first-course or 4 main-course servings.

INGREDIENTS

  • 1tablespoon butter
  • 2tablespoons olive oil
  • 2garlic cloves, minced
  • 3cups (packed) coarsely grated peeled uncooked beets (about3 large)
  • 1/2teaspoon cayenne pepper
  • 2tablespoons fresh lemon juice12ounces tagliatelle or fettuccine
  • 18-ounce container sour cream
  • 6tablespoons chopped fresh italian parsley, divided

DIRECTIONS Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

Test-kitchen tip: Surgical gloves (sold at drugstores) are ideal for protecting hands from staining when working with beets. Regular kitchen gloves work well, too, but they are a little more cumbersome.

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May 30, 2009

Tuna, Red Onion, and Parsley Salad Recipe

Filed under: Recipes — Tags: , , , — Anna @ 12:28 pm

Save time by using vacuum-sealed pouches of tuna, which don’t need to be drained.

Makes 4 servings.

INGREDIENTS

  • 1/3cup light mayonnaise
  • 1tablespoon fresh lemon juice
  • 1teaspoon grated lemon peel
  • 2/3cup finely chopped celery
  • 2/3cup finely chopped red onion
  • 3tablespoons chopped fresh italian parsley
  • 27.06-ounce pouches water-packed chunk light tuna20belgian endive leaves (from about 2 heads)
  • fresh italian parsley sprigs

DIRECTIONS
Whisk first 3 ingredients in medium bowl to blend. Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Spoon salad onto endive; place on platter. Garnish with parsley and serve.

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May 20, 2009

Lamb with Sausage-Mint Couscous and Parsley Jus Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 6:15 pm

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.

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Parsley Soup Recipe

Filed under: Recipes — Tags: , , — Anna @ 9:40 am

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.

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May 13, 2009

Parsley Garlic Butter Recipe

Filed under: Recipes — Tags: , , , — Anna @ 8:52 pm

A spoonful of this classic compound butter, known as maître d’hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken to steamed vegetables. It can also be stirred into soups and stews.

Active time: 15 min Start to finish: 15 min

Makes about 1/2 cup.

INGREDIENTS

  • 1stick (1/2 cup) unsalted butter, softened
  • 1/2cup finely chopped fresh flat-leaf parsley
  • 2tablespoons minced shallot
  • 2tablespoons fresh lemon juice
  • 1/2teaspoon minced garlic
  • 1teaspoon salt
  • 1/4teaspoon black pepper

DIRECTIONS Purée all ingredients in a food processor until smooth.

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March 29, 2009

Parsley Mashed Potatoes Recipe

Filed under: Recipes — Tags: , , , — Anna @ 5:22 pm

Parsley puree and green onions give this dish its vibrant — and appropriate — color.

Makes 6 servings.

INGREDIENTS

  • 1large bunch fresh italian parsley, stems removed
  • 1/3cup cold water
  • large pinch of salt1 1/2cups (or more) whole milk
  • 4large green onions, minced
  • 2 1/2pounds yukon gold potatoes, scrubbed
  • 1/2cup (1 stick) butter

DIRECTIONS Cook parsley leaves in medium saucepan of boiling salted water 1 minute. Drain. Immediately transfer parsley leaves to blender. Add 1/3 cup cold water and large pinch of salt. Blend until very smooth.

Combine 1 1/2 cups milk and onions in medium saucepan. Bring to boil. Reduce heat to medium; simmer until onions are tender, about 5 minutes.

Place potatoes in large pot of salted water. Bring water to boil over high heat. Reduce heat to medium. Cover and cook until potatoes are tender, about 35 minutes. Drain. Return potatoes to pot. Add butter, parsley puree, and hot milk mixture. Mash potatoes with skin until smooth. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Stir over medium heat until heated through, adding more milk if necessary.)

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March 11, 2009

Parsley, Radicchio, and Napa Cabbage Salad with Lemon Vinaigrette Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 10:12 am

In a traditional Seder meal, bitter herbs — sometimes including parsley — represent the bitter experience of slavery.

Active time: 15 min Start to finish: 15 min

Makes 8 servings.

INGREDIENTS

  • 1 1/2tablespoons fresh lemon juice
  • 1teaspoon finely grated fresh lemon zest
  • 1/4teaspoon sugar
  • 1/4teaspoon salt
  • 1/4teaspoon black pepper
  • 1/3cup plus 1 tablespoon olive oil
  • 6cups thinly sliced napa cabbage (1/2 lb; from 1 head)
  • 4 1/2cups loosely packed fresh flat-leaf parsley leaves (3 large bunches)
  • 2cups thinly sliced radicchio (1/4 lb)

DIRECTIONS Whisk together lemon juice, zest, sugar, salt, and pepper until sugar is dissolved, then add oil in a slow stream, whisking until emulsified.

Just before serving, toss cabbage, parsley, and radicchio in a large bowl with just enough dressing to coat, then season with salt and pepper.

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March 4, 2009

Beet and Parsley Salad Recipe

Filed under: Recipes — Tags: , , , — Anna @ 10:50 am

Active time: 25 min Start to finish: 25 min

Makes 4 servings.

INGREDIENTS

  • 2medium beets without greens
  • 1cup packed fresh flat-leaf parsley leaves
  • 1/4teaspoon salt, or to taste
  • 1/4teaspoon sugar, or to taste
  • 1/8teaspoon black pepper
  • 2teaspoons extra-virgin olive oil
  • 2teaspoons balsamic vinegar special equipment:a japanese benriner* or other adjustable-blade slicer

DIRECTIONS Trim and peel raw beets, then cut into very thin slices (1/16 inch thick) with slicer. Make small stacks of slices and cut each stack with a sharp knife into very thin strips (1/16 inch thick).

Toss beets with parsley, salt, sugar, and pepper in a serving bowl until sugar is dissolved. Add oil and toss to coat. Sprinkle vinegar on salad and toss again. Serve immediately.

Cooks’ note:
• Beets can be cut and parsley leaves removed from stems 8 hours ahead and chilled, separately, wrapped in dampened paper towels in a sealed plastic bag.

*Available at Asian markets, some cookware shops, and Uwajimaya (800-889-8801).

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February 21, 2009

Creamy Turnip Puree with Walnuts, Anchovies, and Parsley Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 4:23 am

The salty nut topping provides a nice contrast to the sweet mashed turnips.

Makes 12 servings.

INGREDIENTS

  • 6pounds medium turnips, peeled, quartered
  • 3garlic cloves, peeled
  • 1 1/2cups (or more) whipping cream
  • 1/4cup (1/2 stick) butter1/4cup olive oil
  • 6anchovy fillets
  • 1cup walnuts, coarsely chopped
  • 1/2cup finely chopped fresh italian parsley

DIRECTIONS Cook turnips and garlic in large pot of boiling salted water until turnips are very tender, about 30 minutes. Drain. Return turnips and garlic to pot; stir over medium-high heat until dry, about 2 minutes. Working in batches, puree turnips, garlic, 1 1/2 cups cream, and butter in processor until smooth. Return puree to pot. Season to taste with salt and pepper. Add more cream if necessary to reach desired consistency. (Can be made 1 day ahead. Cover and refrigerate.)

Heat olive oil in heavy medium skillet over medium-low heat. Add anchovies and cook, mashing with back of wooden spoon until dissolved, about 1 minute. Add walnuts and cook until slightly crisp, about 5 minutes. Stir in parsley. Rewarm turnip puree over medium heat, stirring frequently. Transfer to serving bowl. Spoon walnut mixture over.

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February 8, 2009

Eggplant Lasagne with Parsley Pesto Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 1:14 pm

There will be about 3/4 cup of parsley pesto left over after making this lasagne.

Active time: 1 3/4 hr Start to finish: 2 3/4 hr

Makes 8 servings.

INGREDIENTS

  • for béchamel
  • 1garlic clove, minced
  • 3tablespoons unsalted butter
  • 5tablespoons all-purpose flour
  • 5cups whole milk
  • 1turkish or 1/2 california bay leaf
  • 1teaspoon salt
  • 1/8teaspoon white pepperfor pesto and ricotta mixture
  • 1 1/3cups hazelnuts (5 1/2 oz), toasted and loose skins rubbed off in a kitchen towel
  • 4cups loosely packed fresh flat-leaf parsley leaves (from 3/4 lb)
  • 3oz finely grated parmigiano-reggiano (1 1/2 cups)
  • 2/3cup plus 1/4 cup olive oil
  • 2garlic cloves, finely chopped
  • 2teaspoons salt
  • 1 1/4teaspoons black pepper
  • 1large egg
  • 1(15-oz) container whole-milk ricottafor lasagne
  • 4lb medium eggplants (4), cut crosswise into 1/3-inch-thick slices
  • 6tablespoons olive oil
  • 1teaspoon salt
  • 3/4teaspoon black pepper
  • 9(7- by 3 1/2-inch) oven-ready lasagne noodles (sometimes called “no-boil”; 6 oz)
  • 1 1/2oz finely grated parmigiano-reggiano

DIRECTIONS Make béchamel:
Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil over moderately high heat, whisking constantly, then reduce heat and simmer, whisking occasionally, until liquid is reduced to about 4 cups, about 10 minutes. Whisk in salt and white pepper, then remove from heat and discard bay leaf. Cover surface of sauce with wax paper until ready to use.

Make pesto and ricotta mixture:
Coarsely chop 1/3 cup hazelnuts and reserve for sprinkling over lasagne.

Purée parsley, Parmigiano-Reggiano, 2/3 cup oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, and remaining cup hazelnuts in a food processor until pesto is smooth, about 1 minute.

Whisk egg in a bowl, then stir in ricotta, 1 cup parsley pesto, remaining teaspoon salt, and remaining 1/4 teaspoon pepper until combined well.

Stir together 1/4 cup pesto and remaining 1/4 cup oil in a small bowl for drizzling over lasagne.

Roast eggplant for lasagne:
Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Oil 2 large baking sheets.

Brush eggplant with oil on both sides, then arrange in 1 layer on baking sheets and sprinkle with salt and pepper. Bake eggplant, switching position of sheets halfway through baking and turning slices over once, until tender, 20 to 25 minutes total.

Assemble lasagne:
Put oven rack in middle position and reduce oven temperature to 425°F. Lightly oil a 13- by 9- by 2-inch glass or ceramic baking dish (3 quart) and line a larger shallow baking pan with foil.

Spread 1 cup béchamel in baking dish and cover with 3 pasta sheets, leaving spaces between sheets. Drop 1 cup ricotta mixture by spoonfuls over pasta, spreading evenly (layer will be thin), then top with 1 layer of eggplant, cutting rounds to fit if necessary. Make 1 more layer each of béchamel, pasta, ricotta, and eggplant. Spread with 1 cup béchamel and cover with remaining 3 pasta sheets. Spread remaining cup ricotta mixture over pasta, then spread ricotta with remaining cup béchamel and top with remaining eggplant in 1 layer (you may have a few slices left over). Sprinkle Parmigiano-Reggiano over eggplant and scatter with reserved chopped hazelnuts.

Tightly cover baking dish with oiled foil (oiled side down), then set dish in foil-lined pan (to catch drips) and bake lasagne 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.

Serve lasagne drizzled with pesto.

Cooks’ notes:
• Lasagne can be assembled 2 hours ahead and chilled, covered. Bring to room temperature before baking.
• Lasagne can be baked 1 day ahead and cooled completely, then chilled, covered.Let stand at room temperature 1 hour, then heat in a preheated 350°F oven, covered, until hot, 30 to 40 minutes.

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