1/2 lb. small elbow macaroni (about 2 C)
2 Tbs. (1/4 stock) butter
2 1/2 C (packed) grated extra-sharp cheddar cheese (10 oz.)
2-5oz. Cans evaporated milk
3 large eggs
1 Tbs. prepared mustard
1 tsp. Worcestershire sauce
1/8 tsp cayenne pepper
Preheat oven to 350 F. Butter 8 x 8x 2" glass baking dish. Cook macaroni in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain macaroni and place in large bowl. Add butter and toss until melted. Mix in 2 C cheddar cheese. Beat milk, eggs, mustard, Worcestershire sauce and cayenne pepper in medium bowl in blend. Stir egg mixture into macaroni. Transfer to prepared dish, sprinkle remaining 1/2 C cheddar cheese over.
Bake macaroni until golden on top and set in center, about 1 hour.
THREE-CHEESE FONDUE WITH CHAMPAGNE
2/01 Bon Appetit
4 tsp. cornstarch
1 Tbs. fresh lemon juice
1 1/4C dry (brut) Champagne
1 large shallot, chopped
2 C coarsely grated Gruyere cheese (about 7 oz.)
1 1/2 C coarsely grated Emmenthal cheese (about 5 oz)
1/2 C diced rindless Brie or Camembert cheese (about 3 oz)
Generous pinch of ground nutmeg
Inch of ground white pepper
1 French-bread baguette, crust left on, bread cut into 1" cubes
Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. Remove pot from heat. Add all cheese and stir to combine. Stir in cornstarch mixture. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. Season fondue with nutmeg and white pepper. Place over candle or canned heat burner to keep warm. Serve with bread cubes.
BRAISED MEATBALLS IN RED-WINE GRAVY
2/01 Bon Appetit
1 6oz. Piece day-old French bread, crust left on, bread cut into 8 pieces
1 C whole milk
1 3/4 lb. ground beef
2 large eggs
1 medium onion, finely choped
1/2 C plus 1 Tbs. chopped fresh Italian parsley
2 tsp. salt
1 tsp. ground black pepper
1 tsp. dried summer savory
All purpose flour
2 Tbs. (1/4 stick) butter
1 1/2 tsp. olive oil
2 C dry red wine
1/4 C tomato paste
3 C canned beef broth
Preheat oven to 350 F. Combine bread pieces and whole milk in medium bowl, pressing on bread to submerge; let stand until milk is absorbed, about 10 minutes. Squeeze out most of milk from bread; discard milk. Place bread in large bowl. Add ground beef, eggs, finely chopped onion, 1/2 C chopped Italian parsley, salt, pepper, and dried summer savory, and mix well. Transfer meat mixture to processor. Process until well blended and mixture looks pasty. Form mixture into 1 1/4" diameter meatballs (about 30). Divide meatballs between two 13x 9 x 2" glass baking dishes. Bake meatballs 30 minutes. Set aside.
Dust meatballs with flour; shake off excess. Melt butter with oil in heavy large skillet over medium-high heat. Working in batches, add meatballs to skillet and saute until brown on all sides, about 3 minutes. Return all meatballs to skillet. Whisk wine and tomato paste in small bowl to blend. Add wine mixture to meatballs and bring to boil. Continue boiling until wine thickens slightly, stirring frequently, about 5 minutes. Add broth, reduce heat to medium and simmer until flavors blend and gravy thickens, stirring frequently, about 15 minutes. Season to taste with salt and pepper. Transfer meatballs and gravy to bowl. Sprinkle with remaining 1 Tbs. parsley and serve.
MASHED POTATOES WITH SPINACH AND CHEESE
2/01 Bon Appetit
4-6 oz. Bags fresh baby spinach
4 lb. white-skinned potatoes, peeled, cut into 2" pieces
1/2 C (1 stick) butter
1 1/4C (or more) warm whole milk
3 C grated Gruyere cheese (about 12 oz.)
Bring large pot of salted water to boil. Add baby spinach and cook 1 minute. Drain well. Squeeze out as much water as possible from spinach. Set spinach aside.
Cook potatoes in large pot of boiling salted water until very tender, about 30 minutes. Drain well. Return potatoes to pot and mash until almost smooth. Set pot over low heat. Add butter and stir until melted. Gradually add 1 1/4 C milk, mashing until smooth. Add cheese and reserved spinach and stir until cheese melts. Thin with more milk, if desired. Season to taste with salt and pepper. Transfer to bowl and serve.
SPICY PEPPER DIP
Bon Appetit 3-01
1 Tbs. Vegetable oil
1 large shallot, chopped
1 Tbs. Minced fresh ginger
2 garlic cloves, minced
1 tsp. Curry powder
1/8 tsp. Dried crushed red pepper
1 C (or more) canned low-salt chicken broth
½ C creamy peanut butter (NOT old-fashioned or fresh ground)
4 tsp. Fresh lime juice
1 Tbs. Soy sauce
1 tsp. (packed) brown sugar
Heat oil in nonstick skillet over medium heat. Add shallot, ginger and garlic; sauté until shallot is ender, about 3 minutes. Add curry powder and crushed red pepper. Stir until aromatic, about 15 seconds. Stir in 1 C broth, peanut butter, lime juice, soy sauce and brown sugar; whisk to blend. Simmer until mixture thickens, whisking constantly, about 3 minutes. Season with salt and pepper. Transfer to bowl and cool, whisking occasionally. Cover and refrigerate 2 hours (Can be made 2 days ahead. Keep refrigerated).
Thin dip with more broth by tablespoonfuls if needed. Serve chilled or at room temp.
DOUBLE SALMON DIP
Bon Appetit 3-01
2 8-oz. Containers WHIPPED cream cheese (MUST be whipped)
3 Tbs. Whole milk
4 oz. Thinly sliced smoked salmon, cut into ½" pieces
2 tbs. Chopped fresh chives
1 2-oz. Jar red salmon caviar
Using rubber spatula, mash whipped cream cheese and milk in medium bowl to blend. Fold in salmon and 1 Tbs. Chives. Season with pepper to taste. Gently fold in caviar. Cover and refrigerate 2 hours to blend flavors. (Can be made 1 day ahead. Keep refrigerated). Sprinkle dip with remaining 1 tbs. Chives. Serve dip chilled.
BLUE CHEESE AND CARAMELIZED SHALLOT DIP
Bon Appetit 3-01
1 Tbs. Vegetable oil
1 ¼ C thinly sliced shallots (about 4 oz)
¾ C mayonnaise
¾ C sour cream
4 oz. Blue cheese, room temperature
Cover and cook until shallots are keep golden brown, stirring occasionally about 20 minutes. Cool.
Whisk together mayonnaise and sour cream in medium bowl to blend. Add blue cheese. Using rubber spatula, mash mixture until smooth. Stir in caramelized shallots. Season dip to taste with salt and pepper. Cover dip and refrigerate until flavors blend, about 2 hours (can be made 2 days ahead and refrigerated). Serve dip chilled or at room temp.
MACARONI AND CHEESE WITH PROSCUITTO
Bon Appetit 3-01
8 oz. Elbow macaroni (2 c)
1 ½ C (packed) grated Gruyere cheese (about 6 oz)
1 C whipping cream
1 C whole milk
3 oz. Thinly sliced proscuitto, coarsely chopped
3 tbs. Grated parmesan cheese
1/8 tsp. Ground nutmeg
Position rack in bottom third of oven; preheat to 400 degrees. Butter 11 x 7" glass baking dish. Cook macaroni in large pot of boiling salted water until tender but still firm to bite. Drain well.
Whisk ½ C Gruyere, cream, milk, proscuitto, parmesan and nutmeg in large bowl to blend. Add macaroni and toss to coat. Season with salt and pepper. Transfer to prepared baking dish. Sprinkle remaining 1 C Gruyere over. Bake until cheese melts and macaroni and cheese sets, about 20 minutes. Serve warm.
RISA'S CHICKEN STEW WITH ROSEMARY
1 package boneless, skinless chicken breasts
1 large can Italian whole tomatoes
thyme
3-5 sprigs fresh rosemary
¼ to ½ C red wine (to taste)
refrigerated polenta (in a roll)
Pound chicken breasts until they are very thin. Place in baking dish and bake at 350 for about 30 minutes, until cooked through. Remove from oven and slice up into small bite-size pieces.
Meanwhile, place tomatoes in large saucepan or Dutch oven and break up tomatoes so they are in pieces. Add wine, a dash of thyme, and 3-5 springs of rosemary, with the rosemary leaves removed from the stems.
When chicken is done, add to tomatoes and wine, and cook over low fire until flavors are well integrated, about an hour. This could also cook in a crock pot over low heat to really incorporate the flavors.
For the polenta: Using a refrigerated polenta roll, slice polenta into ¼" slices and sauté in olive oil in a non-stick skillet until crispy brown on both sides.
To serve: Place 2 to 3 slices of polenta on each plate and spoon chicken stew over the top. Serve with crusty bread and salad.
SALMON HASH
Bon Appétit 10-98
Serve the hash topped with poached eggs and crème fraîche.
6 ounces smoked salmon, cut into strips
1/2 cup finely chopped red onion
3 tablespoons drained capers
3 tablespoons sour cream
2 tablespoons prepared horseradish
1 tablespoon whole grain Dijon mustard
2 tablespoons (1/4 stick) butter
1 tablespoon vegetable oil
1 pound frozen hash brown potatoes
Additional sour cream
Mix salmon, onion, capers, 3 tablespoons sour cream, horseradish and mustard in medium bowl. Season with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add potatoes and cook until golden brown, breaking up with spatula, about 12 minutes. Stir in salmon mixture and cook just until heated through, about 2 minutes. Season hash to taste with salt and pepper. Divide among 4 plates. Garnish with additional sour cream.
Serves 4.
POPOVER PUDDING WITH IRISH BACON
Gourmet 12-98
Also called English dish toad in the hole.
If desired, you may substitute Canadian bacon for the Irish bacon called for. You will need to sauté the Canadian bacon in 1/4 cup additional vegetable oil because it does not contain the same amount of fat as Irish bacon.
2 cups whole milk
4 large eggs
1 3/4 cups all-purpose flour
1 1/4 teaspoons salt
1 large bunch fresh chives
1 pound sliced Irish bacon*
about 1/2 cup vegetable oil
*available at many supermarkets
In a blender blend milk, eggs, flour, and salt until just smooth. Transfer batter to a bowl. Finely chop enough chives to measure 1/2 cup and whisk into batter. Chill batter, covered, at least 1 hour and up to 1 day.
Preheat oven to 400°F.
Trim fat from bacon. In a large nonstick skillet cook fat over low heat, stirring occasionally, until most of fat is rendered and solids are golden brown. Discard solids and increase heat to moderately high. Heat rendered fat until hot but not smoking and sauté bacon in batches until just golden, about 1 minute on each side. Transfer bacon as cooked to paper towels to drain. Pour rendered fat into a measuring cup and add enough oil to measure 1/2 cup total.
In a 12- by 2-inch enameled cast-iron casserole (3 1/2-quart) or a 13- by 9- by 2-inch glass baking dish heat oil mixture in middle of oven 5 minutes. Quickly arrange bacon evenly in casserole or baking dish and pour batter over it. Bake pudding in middle of oven until puffed and golden brown, about 50 minutes.
Serves 8.
CHEDDAR-CHIVE SCONES
Gourmet 7-00
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
2 teaspoons salt
1/2 cup finely chopped fresh chives
5 oz extra-sharp Cheddar, coarsely grated (1 1/2 cups)
2 cups heavy cream plus additional for brushing
Accompaniments: sliced prosciutto and honeydew melon
Preheat oven to 400°F.
Whisk together flour, baking powder, sugar, and salt. Add chives and ceddar, tossing to combine. Stir in cream with a fork until a sticky dough forms.
Turn dough out onto a lightly floured surface and knead 8 times with floured hands. Halve dough and form each half into a 7-inch round. Brush tops of rounds with additional cream and cut each into 8 wedges.
Arrange wedges about ‚ inch apart on an ungreased large baking sheet and bake in middle of oven until golden brown, about 20 minutes. Cool on a rack.
Makes 16 scones.
GUINNESS STOUT ICE CREAM
Gourmet 8-93
1 cup water
2 tablespoons cornstarch
1/2 cup sweetened condensed milk
1 1/2 cups evaporated milk
1/4 teaspoon salt
1/2 cup sugar
1/2 cup Guinness stout
In a heavy saucepan whisk together the water and the cornstarch and simmer the mixture over moderate heat, whisking, for 2 minutes. Add the milks, the salt, and the sugar, heat the mixture over moderately low heat, whisking, for 1 to 2 minutes, or until the sugar is dissolved, and remove the pan from the heat. Let the mixture cool completely, stir in the Guinness, and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 quart.
Serves 12.
3 Tbs. Vegetable oil
3 lbs. Russet potatoes, peeled, cut into 1" cubes
1 lb. Onions, peeled, cut into 1 " cubes
1/3 C matzoh meal
¼ C chopped chives
3 eggs
2 tsp. Salt
1 ½ tsp. Pepper
1 12 oz. Golden Delicious apple, peeled, cored, grated
Preheat oven to 425. coat 13 x 9 x 2" metal baking pan with 2 Tbs. Oil. Heat baking pan in oven 15 minutes.
Meanwhile place half of potatoes and onions in processor and blend until coarse puree forms. Transfer puree to towel-lined strainer; squeeze out excess liquid. Place puree in large bowl. Repeat with remaining potatoes and onions. Mix matzoh meal, chives, eggs, salt and pepper into potato puree. Stir in apple.
Remove baking pan from oven; add potato mixture. Smooth top; brush with 1 Tbs. Oil. Bake until golden on top, about 50 minutes. Cool slightly; serve.
ROASTED ASPARAGUS WITH GOAT CHEESE AND BACON
6 bacon slices
2 lbs. Medium asparagus, tough ends trimmed
2 Tbs. Plus 2 tsp. Olive oil
1 3 ½ to 4 oz. Log soft fresh goat cheese, crumbled
2 tsp. Fresh lemon juice
1 tsp. Grated lemon peel
Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon; set aside.
Position rack in center of oven and preheat to 500 degrees. Arrange asparagus on large rimmed baking sheet. Drizzle with 2 Tbs. Oil and turn asparagus to coat well. Sprinkle generously with salt and pepper. Roast asparagus until crisp-tender when pierced with knife, about 7 minutes. Arrange asparagus in single layer on platter. Sprinkle with goat cheese, then bacon. Drizzle with lemon juice and remaining 2 tsp. Oil. Sprinkle grated lemon peel over. (can be prepared 1 hour ahead. Cover with plastic wrap. Let stand at room temperature).
PESTO PIZZA WITH CRABMEAT AND ARTICHOKE HEARTS
1 10oz. Purchased fully baked thin pizza crust*
2/3 C purchased pesto*
8 oz. Crabmeat
1 6 to 6.5 oz. Jar marinated artichoke hearts, drained, sliced
½ C Kalamata olives or other brine-cured black olives, halved, pitted
1/8 to ¼ tsp. Dried crushed red pepper
1 Tbs. Olive oil
1 large red bell pepper, thinly sliced
1/5 C grated mozzarella cheese
Preheat oven to 450. Place crust on baking sheet. Spread with pesto, leaving ½" plain border. Top evenly with crabmeat, artichokes, olives and crushed red pepper. Heat oil in heavy medium skillet over medium .high heat. Add bell pepper and sauté until just tender about 5 minutes; arrange pepper slices on pizza. Sprinkle cheese over.
Bake pizza until crush is brown and crisp on bottom and topping is heated through, about 15 minutes. Transfer pizza to work surface; cut into wedges.
* I would use pizza dough from an Italian bakery or restaurant. They sell
it frozen and it's really as good as home-make.
* I would make my own pesto. A simple recipe:
2 cups loosely packed fresh basil
1/2 cup (about 2 ounces) grated Parmesan
1/2 cup toasted pine nuts or walnuts
2 garlic cloves
1/2 cup olive oil
Finely chop first 4 ingredients in processor. With machine running, gradually add 1/2 cup olive oil. Continue processing until pesto is almost smooth. Season to taste with salt and pepper. (Pesto can be prepared up to 1 week ahead. Cover tightly and refrigerate.)
Dressing:
1 C. Hellmann's mayonnaise
1/2 C sugar
2 Tbs. vinegar (white)
1 tsp. prepared mustard
1 tsp. paprika
1 small can drained mandarin oranges
Salad:
2 bunches broccoli florets
shredded carrots
1 C chopped purple onion
1 C raisins
1 C of sliced fresh mushrooms
1/2 C cashew pieces
8 slices fried bacon, crumbled
Mix dressing ingredients until smooth. cover and refrigerate overnight. Just before serving, pour over salad. (serves 8-12)
Note: I put 3 Tbs. of the juice from the oranges to give it more flavor but that is up to the individual. Enjoy!
Be sure to use the whipped cream cheese sold in tubs-it will give this dip a smooth, light texture-and not the regular cream cheese in blocks. If the dip seems a little salty, just serve it with unsalted chips.
2 8-oz. containers whipped cream cheese
3 Tbs. whole milk
4 oz. thinly sliced smoked salmon, cut into 1/2-inch pieces
2 Tbs. chopped fresh chives
1 2-oz. jar red salmon caviar
Using rubber spatula, mash whipped cream cheese and milk in medium bowl to blend. Fold in salmon and 1 tablespoon chives. Season with pepper to taste. Gently fold in caviar. Cover and refrigerate 2 hours to blend flavors. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle dip with remaining 1 tablespoon chives. Serve dip chilled.
SPAGHETTI SQUASH A LA BERNSTEIN
1 medium spaghetti squash, halved, seeds scooped out
finely minced garlic
olive oil
salt and pepper
Cover open part of squash with saran wrap, place ½ squash in microwave, and nuke for 7-10 minutes, depending on how powerful the oven is. When squash is tender, scoop out insides and discard skin. Saute squash in a skillet in olive oil over medium high heat until it gets lightly golden. How long you choose to saute it is up to the individual - I like mine very golden. Just before squash is done, add garlic to saute pan and toss to lightly coat it, then cook until garlic is lightly golden. Be careful not to let garlic burn. Season with salt and pepper. Can also add fresh ground nutmeg for a different flavor. Serves 2.
2 filets of flounder or sole
2 eggs
salt and pepper
about 2 tsp. Finely chopped fresh chives
Beat the two eggs, then add salt and pepper and finely chopped chives. Dip fish and coat evenly. Saute in butter in a relatively hot non-stick pan, 1-2 minutes per side.
NOTE: The use of eggs in this recipe, along with the absence of flour or breadcrumbs, makes the fish poof up like a souffle. It is really delicious.
APRICOT BELLINI
Bon Appetit 7-01
1 750 ml. Bottle of chilled brut champagne
2 1/3 C chilled apricot nectar
3 Tbs. Grand Marnier or other orange liqueur
Mix chilled Champagne, chilled apricot nectar and Grand Marnier in tall pitcher. Pour into Champagne flutes and serve.
TROPICAL RUM PUNCH
Bon Appetit 7-01
1 1/3 C gold rum
1 1/3 C frozen passion-fruit juice cocktail concentrate, thawed
1 C mango nectar
1 C guava nectar
2 Tbs. (ore more) fresh lime juice
4 C ice cubes
6 fresh pineapple wedges (optional)
Mix rum, passion fruit concentrate, mango nectar, guava nectar and 2 Tbs. Lime juice in pitcher. Taste, adding more lime juice, if desired. Add ice cubes and stir well to blend. Pour punch into 6 glasses. Garnish with pineapple wedges.
PEEKY TOE CRAB NAPOLEON
Food and Wine 7-01
2 Tbs. Crème fraiche
2 Tbs. Finely diced red pepper
1 ½ tsp. Dijon mustard
1 tsp. Finely grated lime zest
salt and freshly ground pepper
10 oz. Lump crabmeat, picked over
1 medium Hass avocado, diced
2 tsp. Extra-virgin olive oil, plus more for drizzling
1 tsp. Fresh lemon juice
12 whole plain bagel chips
½ small European cucumber, halved and thinly sliced
12 grape tomatoes, halved
1 tsp. Aged balsamic vinegar
4 chervil sprigs, for garnish
1. In a medium bowl, combine the crème fraiche with the red pepper, mustard and lime zest. Season with salt and pepper, then gently fold in the crabmeat. In a small bowl, toss the avocado with the olive oil and lemon juice.
2. Place 1 bagel chip on each of 4 plates. Spoon half of the crab onto the chips. Top each with another chip, the remaining crab and a final chip. Arrange the cucumber slices, avocado and grape tomatoes on the top. Drizzle olive oil and the balsamic vinegar on the plates, top with a chervil sprig and serve. Serves 4.
CINNAMON-CURED SMOKED CHICKEN BREASTS WITH CHERRY BARBEQUE SAUCE
Bon Appetit 7-01
4 C water
¼ C coarse salt
¼ C (packed) dark brown sugar
4 skinless boneless chicken breasts halves (1.5 lbs. Total)
1 small onion, thinly sliced
2 thin lemon slices
2 cinnamon sticks, broken in half
2 C wood chips (preferably cherry or apple) soaked 1 hour in water to
cover, drained
Cherry Barbeque sauce (see below)
Whisk 4 C water, coarse salt and sugar in a bowl until sugar dissolves. Add chicken breasts, sliced onion, lemon slices and broken cinnamon sticks. Cover bowl with plastic wrap and refrigerate 1 hour.
Prepare barbecue (medium-high heat). Place wood chips in 8 x 6" foil packet left open at top; set packet on top coals 5 minutes before grilling chicken. Remove chicken from marinade; discard marinade. Grill chicken until just cooked through, about 8 minutes per side. Transfer chicken to platter. Serve, passing bbq sauce separately.
Makes 1.5 Cups
1 C canned low-salt chicken broth
1/3 C cherry preserves
1/3 C orange juice
¼ C fresh lemon juice
½ tsp. Grated lemon peel
½ tsp. Ground cinnamon
¼ tsp. Ground cloves
½ C ruby Port
2 tsp. Cornstarch
1/4C orange marmalade
1 Tbs. Ketchup
generous pinch of cayenne pepper
Combine chicken broth, cherry preserves, orange juice, lemon juice, lemon peel, cinnamon and cloves in heavy medium saucepan. Boil over medium-high heat until broth mixture is reduced to 1.5 C, about 6 minutes.
Whisk Port and cornstarch in small bowl to blend. Whisk Port-cornstarch mixture, orange marmalade and ketchup into reduced broth mixture. Bring to simmer over medium heat, whisking constantly. Simmer until flavors blend and sauce thickens slightly, whisking frequently, about 5 minutes. Season sauce to taste with salt, pepper and cayenne. Serve warm or at room temperature. (Can be made 1 day ahead and refrigerated. Bring to room temp. or rewarm over low heat).
APPLE AND POPPY SEED SLAW
Bon Appetit 7-01
8 C shredded green cabbage (about 1 small head)
3 medium carrots, peeled, coarsely grated (about 2.5 C)
3 medium Granny Smith apples, peeled, cored, coarsely grated
4 green onions, thinly sliced
2 Tbs. Apple cider vinegar
2/3 C sour cream
½ C mayonnaise
¼ C frozen apple juice concentrate, thawed
2 Tbs. Poppy seeds
Mix cabbage, carrots, apples and green onions in large bowl. Add vinegar and toss to coat.
Whisk sour cream, mayonnaise, apple juice concentrate and poppy seeds in medium bowl to blend. Add to cabbage mixture and toss to blend. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour. (Can be made 1 day ahead. Refrigerate and toss to blend before serving).
SHRIMP, AVOCADO AND MANGO SALAD
Food and Wine 7-01
3 ½ Tbs. Fresh lemon juice
1/3 C extra-virgin olive oil
salt and freshly ground pepper
¾ lb. Shelled and deveined large shrimp
2 ruby red grapefruits
1 Hass avocado, cut into ¼" dice
½ mango, cut into ¼" dice (3/4 C)
2 Tbs. Chopped tarragon
2 Tbs. Chopped cilantro
4 C packed mesclun (2 oz).
1. In a medium bowl, whisk 2 Tbs. Of lemon juice with the olive oil, 1 tsp. Of salt and ¼ tsp pepper.
2. In a medium saucepan of boiling salted water, cook the shrimp until opaque, about 3 minutes. Drain and refresh under cold water. Drain well and pat dry, then halve lengthwise.
3. Peel the grapefruits; remove all the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Drain the juice; reserve for another use. Add the shrimp, avocado, mango and herbs to the sections; toss gently with 1/4C dressing and the remaining lemon juice. Season with salt and pepper. Toss the mesclun with the remaining dressing and mound on plates. Spoon the shrimp salad on top and serve.
GNOCCHI WITH SWEET PEAS, TOMATOES AND SAGE BROWN BUTTER
Food and Wine 7-01
4 Tbs. Unsalted butter
12 large sage leaves
2 Tbs. Chopped flat-leaf parsley
finely grated zest of 1 lemon
1 C fresh or thawed frozen baby peas, blanched if fresh
1 pt. Yellow cherry tomatoes, halved lengthwise
freshly ground black pepper
½ C freshly grated parmesan
1 lb. Fresh gnocchi (or enough for 4 servings)
1. Bring a large saucepan of salted water to a boil. Add the gnocchi and cover. When the water returns to a boil, uncover, stir gently, and boil for about 1 minute till tender. Using a slotted spoon, lift the gnocchi into a strainer to drain.
2. Melt butter in a large, deep skillet. Add the sage and parsley and cook over moderately high heat until the sage is crisp and the butter starts to brown, about 3 minutes. Add the gnocchi and lemon zest and toss well. Add the peas, tomatoes and a generous pinch of salt and pepper and cook, tossing, until heated through, about 2 minutes. Add the parmesan and toss to combine. Transfer gnocchis to a bowl and serve.
MILK CHOCOLATE BANANA PIE
Food and Wine 7-01
Serves 8-10.
Crust:
¼ C hazelnuts
1 stick unsalted butter, softened
1/3 C sugar
1 large egg yolk
½ tsp. Pure vanilla extract
1 C plus 3 Tbs. All-purpose flour
Pinch of salt
Filling:
1 C heavy cream
3 large egg yolks
¾ lb. Milk chocolate, chopped
2 Tbs. Unsalted butter
1 tsp. Pure vanilla extract
2 large bananas, sliced ¼" thick
1 Tbs. Sugar
1 Tbs. Dark rum
1. For the crust: Preheat the oven to 350. Spread the hazelnuts in a pie plate and toast for 12 minutes, or until fragrant and blistered. Rub the nuts in a kitchen towel to remove the skins. Finely grind the nuts in a food processor.
2. Wipe out the processor. Add the butter and sugar and process until fluffy. Add the egg yolk and vanilla and process until just blended. Add the flour, salt and ground hazelnuts and pulse until a crumbly dough forms. 3. Scrape the dough into a large disk, then press the dough into a 9" fluted tart pan with a removable bottom. Line the dough with plastic wrap and press evenly into the pan. Freeze until firm, about 10 minutes.
4. Discard the plastic and press a piece of well-buttered foil directly onto the dough. Fill the foil with pie weights of dried beans (or something equally weighty and oven-proof) and bake for 30 minutes, or until the shell is golden around the edge. Remove the foil and weights and bake for 15 minutes longer or until golden all over. Let cool on a wire rack.
5. For the filling: In a medium saucepan, bring the cream to a boil. Remove from the heat. In a medium bowl, whisk half of the warm cream with the egg yolks. Return the cream to the saucepan and whisk constantly over moderately low heat, until an instant-read thermometer registers 160 degrees. Remove from the heat and immediately stir in the chocolate, butter and vanilla and whisk until smooth. Let the filling cool to room temperature.
6. In a medium bowl, toss the bananas with the sugar and rum. Arrange the bananas in a single overlapping layer in the tart shell and spoon the chocolate cream on top. Smooth the surface with a warmed offset spatula. Chill the tart until firm before serving.
NATIVE LOBSTER AND POTATO HASH WITH ARTICHOKE CREAM
Recipe from the Inn at Castle Harbor, Newport, RI
4 large white potatoes, diced
1 lb. Cooked, shelled lobster meat, roughly chopped
1 C finely diced scallion
4 cloves garlic, minced
2 Tbs. Chopped fresh tarragon
½ C crème fraiche
½ C dry breadcrumbs
salt, pepper and lemon juice to taste
cornmeal for dredging
cooking oil for frying
6 medium, oil-cured artichoke hearts
1 C sour cream
salt, pepper and lemon juice to taste
Starting in cold, salted water, cook the potatoes at a low simmer until just fork tender. Drain well and place in a large bowl. Cool to room temperature.
Add the lobster, scallion, garlic and tarragon to the potatoes and toss. Add the crème fraiche and breadcrumbs. Mix should be wet, but still hold its shape when formed. Add more breadcrumbs if necessary. Season with salt, pepper and lemon.
For the sauce, cut the artichokes into small chunks and mix into the sour cream. Season with salt, pepper and lemon.
Form lobster mix into a dozen cakes. Dredge each cake in cornmeal. Heat a large sauté pan or skillet on medium high heat. Add ¼" of oil to pan and gently place cakes into oil. Pan-fry to golden brown on each side. Remove from pan, pat off the excess oil and serve immediately with a dollop of the artichoke cream.
GRILLED BLUEPOINT OYSTERS WITH SPICY FIELD TOMATO AND HORSERADISH
Recipe from the Inn at Castle Harbor, Newport, RI
3 doz. Native oysters, cleaned and scrubbed
½ C finely diced white onion
¼ C finely diced celery
¼ C milk olive oil
6 cloves garlic, minced
2 Tbs. Minced jalapeno chilies
4 tomatoes, diced into ¼" pieces, with peel and seeds intact
cooking oil for frying
½ C grated fresh horseradish root
1/8 C fresh lime juice
1/8 C chopped fresh parsley
1/8 C chopped fresh basil
salt, pepper and cayenne pepper to taste
In a sauté pan over medium high heat, cook the onions and celery in olive oil until tender. Add the garlic and jalapeno and cook until aromatic, about 30 to 60 seconds. Remove from the heat and toss in the diced tomato. Let cool to room temperature.
In a small saucepan, heat ½" of cooking oil until very hot. Fry half of the grated horseradish root until golden brown, remove and drain well.
Toss the tomato mixture with the fried horseradish, add lime juice, parsley and basil. Season with salt, pepper and as much cayenne pepper as you prefer. This sauce is best when made a day in advance and will keep well for a week.
Preheat a wood or gas grill. Place oysters in their shells directly on grate and cook until juice starts to bubble out. (Oysters can overcook quickly, and they do not always open the way clams and mussels do when cooked. If the liquid is bubbling out, they're cooked, and will open easily with a knife).
Serve immediately with the tomato mixture. Use lime wedges and extra grated horseradish for garnish. Makes 36 oysters.
PAN FRIED BLUE CRAB AND BANANA CAKES
Recipe from the Inn at Castle Harbor, Newport, RI
¾ lb. Cooked lump crabmeat
2 ripe bananas
4 Tbs. Butter
½ C finely diced white onion
¼ C finely diced carrots
¼ C finely diced celery
6 cloves garlic, minced
2 Tbs. Spice mix (equal parts paprika, chili powder, ground thyme, ground
coriander and celery salt)* (Old Bay)
1/8 C lemon juice
2 C fine dry breadcrumbs
1/8 C chopped fresh parsley
1/8 C chopped fresh basil
salt and pepper to taste
oil for frying
Place the crabmeat in a bowl. Mash the bananas by hand and toss with crabmeat.
Melt the butter in a sauté pan, then cook onions, carrots, celery and garlic until vegetables are tender. Sprinkle spices over veggies and cook until spices become aromatic, about 30 to 60 seconds. Remove from heat and cool to room temp.
Once cooled, place in a bowl with crab and banana. Add lemon juice, ¼ C of breadcrumbs, and parsley and basil. Gently toss together, being careful not to break up crabmeat. Season with salt and pepper.
Form into 16 cakes about ½" thick.
Heat a skillet on medium heat. Coat cakes with remaining breadcrumbs. Add ¼" of cooking oil to skillet and gently place cakes in pan. Fry to dark golden brown on each side, adding more oil as necessary.
Serve immediately with fresh tomato salsa or tartar sauce.