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yield: Makes 6 (main course) or 8 to 10 (with pilaf ) servingsactive time: 35 min total time: 8 3/4 hr Soaking the chicken overnight in a yogurt marinade results in pillow-tender chunks faintly flavored with garlic. Turmeric adds a spark of Middle Eastern flavor and a happy orange hue. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Soaking the chicken overnight in a yogurt marinade results in pillow-tender chunks faintly flavored with garlic. Turmeric adds a spark of Middle..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "Soaking the chicken overnight in a yogurt marinade results in pillow-tender chunks faintly flavored with garlic. Turmeric adds a spark of Middle..."); }); } Whisk together yogurt, lemon juice, garlic, turmeric, and 1 teaspoon salt in a large bowl, then add chicken, stirring to coat. Marinate, covered and chilled, at least 8 hours. If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white and you can hold your hand 5 inches above grill rack for 3 to 4 seconds, grill is ready (medium-hot). If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to medium-high. While grill heats, drain chicken, discarding marinade, and thread chicken pieces about 1/4 inch apart onto skewers. Lightly oil hot grill rack, then grill kebabs, covered only if using a gas grill, turning occasionally, until chicken is just cooked through, 4 to 6 minutes. Cooks' notes: • Chicken can be marinated up to 16 hours.
• If you aren't able to grill outdoors, kebabs can be cooked in batches in a lightly oiled large (2-burner) ridged grill pan over medium-high heat, turning occasionally, 5 to 7 minutes. add your own note
Friday, September 7, 2012
Sauteed Dandelion Greens
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yield: Makes 8 servingsactive time: 30 min total time: 40 min Cicoria is a standard cooked green on menus all over Italy—it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly, it's hard to find that kind of chicory in America, but dandelion greens make a nice substitute. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Cicoria is a standard cooked green on menus all over Italy?it has a pleasing bitterness that's offset by the richness of the oil it's \r\nsautéed in...."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "Cicoria is a standard cooked green on menus all over Italy?it has a pleasing bitterness that's offset by the richness of the oil it's \r\nsautéed in...."); }); } Cook greens in a 10-to 12-quart pot of boiling salted water (3 tablespoons salt for 8 quarts water), uncovered, until ribs are tender, about 10 minutes. Drain in a colander, then rinse under cold water to stop cooking and drain well, gently pressing out excess water. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic and red-pepper flakes, stirring, until pale golden, about 45 seconds. Increase heat to medium-high, then add greens and sea salt and sauté until coated with oil and heated through, about 4 minutes. Cooks' note: Dandelion greens can be boiled 3 days ahead. Chill, wrapped in paper towels, in a sealed bag. add your own note
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yield: Makes 8 servingsactive time: 30 min total time: 40 min Cicoria is a standard cooked green on menus all over Italy—it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly, it's hard to find that kind of chicory in America, but dandelion greens make a nice substitute. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Cicoria is a standard cooked green on menus all over Italy?it has a pleasing bitterness that's offset by the richness of the oil it's \r\nsautéed in...."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "Cicoria is a standard cooked green on menus all over Italy?it has a pleasing bitterness that's offset by the richness of the oil it's \r\nsautéed in...."); }); } Cook greens in a 10-to 12-quart pot of boiling salted water (3 tablespoons salt for 8 quarts water), uncovered, until ribs are tender, about 10 minutes. Drain in a colander, then rinse under cold water to stop cooking and drain well, gently pressing out excess water. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic and red-pepper flakes, stirring, until pale golden, about 45 seconds. Increase heat to medium-high, then add greens and sea salt and sauté until coated with oil and heated through, about 4 minutes. Cooks' note: Dandelion greens can be boiled 3 days ahead. Chill, wrapped in paper towels, in a sealed bag. add your own note
Greek Salad with Orzo pasta and Black-Eyed Peas
yield: 4 servings
period: 30 min
total time: 45 minThis vegetarian satisfactory drop-down list box - black eyed pea salad with tomatoes; Orzo pasta launched with olives and red onion, cucumber; and salty feta cheese - crumbles sings the Sun of Aegean Sea. If (Epi.text.truncatedVersion) {Epi.text.truncatedVersion ("recipeIntroText", "this satisfactory combo?a vegetarian black eyed pea salad with tomatoes;")} Orzo pasta launched with olives and red onion, cucumber; and crumbled feta sale... ») ; } else {jQuery (function () {Epi.text.truncatedVersion ("recipeIntroText", "this satisfactory combo?a vegetarian black eyed pea salad with tomatoes;")})} Orzo pasta launched with olives and red onion, cucumber; and crumbled feta sale... ») ; }); } Cook Orzo pasta according to the package instructions. Drain in a colander and rinse with cold water until cool. Drain well.
Jet Black-Eyed peas, tomato and parsley with vinegar, 1 tablespoon oil, 1/2 tsp salt and pepper 1/4 tsp. Marinate, stirring occasionally 15 minutes.Meanwhile, mix together Orzo pasta, remaining v. soup oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 tsp. salt and 1/4 teaspoon pepper in a large bowl.
Divide the mixture of black eyed peas (with juice) between the jars and layer Orzo pasta, Roman salad feta on top. Add 1 or 2 peperoncini in each pot.Cooks Note: pots of assemblies can be refrigerated up to 6 hours. Serve at room temperature.
Add your own notePortobello Buffalo Burgers with Celery Apple Slaw
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yield: Makes 4 servingsactive time: 20 min total time: 1 hr More and more people are cooking with ground buffalo meat because it's lower in fat than beef chuck. That very asset can turn into a liability if the meat is cooked too long, so here, sautéed chopped portobello mushrooms contribute additional moistness and flavor. Don't reach for the ketchup: A crisp slaw of celery and apples in a mustardy dressing is a piquant surprise. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "More and more people are cooking with ground buffalo meat because it's lower in fat than beef chuck. That very asset can turn into a liability if the..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "More and more people are cooking with ground buffalo meat because it's lower in fat than beef chuck. That very asset can turn into a liability if the..."); }); } Cook vegetables for burgers:
Pulse onion and mushrooms in a food processor until finely chopped. Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat until it shimmers. Add mushroom mixture, 3/4 teaspoon salt, and rounded 1/4 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown and liquid has evaporated, 8 to 10 minutes. Transfer to a bowl and cool to warm, stirring occasionally, about 15 minutes. Meanwhile, make slaw:
Cut celery and apple into 2-inch-long thin julienne with slicer. Whisk together mayonnaise, vinegar, oil, mustard, sugar, rounded 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add celery and apple, tossing to coat. Let stand 15 minutes to develop flavors. Finish and cook burgers:
Mix buffalo into cooled mushroom mixture with your hands until well combined. Form into 4 (4-inch) patties. Heat remaining 2 teaspoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers, turning once, about 8 minutes total for medium-rare. Serve burgers, topped with slaw, on buns. add your own note
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yield: Makes 4 servingsactive time: 20 min total time: 1 hr More and more people are cooking with ground buffalo meat because it's lower in fat than beef chuck. That very asset can turn into a liability if the meat is cooked too long, so here, sautéed chopped portobello mushrooms contribute additional moistness and flavor. Don't reach for the ketchup: A crisp slaw of celery and apples in a mustardy dressing is a piquant surprise. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "More and more people are cooking with ground buffalo meat because it's lower in fat than beef chuck. That very asset can turn into a liability if the..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "More and more people are cooking with ground buffalo meat because it's lower in fat than beef chuck. That very asset can turn into a liability if the..."); }); } Cook vegetables for burgers:
Pulse onion and mushrooms in a food processor until finely chopped. Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat until it shimmers. Add mushroom mixture, 3/4 teaspoon salt, and rounded 1/4 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown and liquid has evaporated, 8 to 10 minutes. Transfer to a bowl and cool to warm, stirring occasionally, about 15 minutes. Meanwhile, make slaw:
Cut celery and apple into 2-inch-long thin julienne with slicer. Whisk together mayonnaise, vinegar, oil, mustard, sugar, rounded 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add celery and apple, tossing to coat. Let stand 15 minutes to develop flavors. Finish and cook burgers:
Mix buffalo into cooled mushroom mixture with your hands until well combined. Form into 4 (4-inch) patties. Heat remaining 2 teaspoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers, turning once, about 8 minutes total for medium-rare. Serve burgers, topped with slaw, on buns. add your own note
Grilled Glazed Steak and Asparagus
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yield: Makes 4 to 6 servingsactive time: 20 min total time: 40 min The glaze, which goes on the asparagus as well as the steak, has a rich sweetness that is transformed into something wonderfully complex once it hits the heat of the grill. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "The glaze, which goes on the asparagus as well as the steak, has a rich sweetness that is transformed into something wonderfully complex once it hits..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "The glaze, which goes on the asparagus as well as the steak, has a rich sweetness that is transformed into something wonderfully complex once it hits..."); }); } Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Stir together oyster sauce, vinegar, mustard, and red-pepper flakes in a large bowl. Thread about half of asparagus crosswise onto 2 parallel skewers, leaving space between. Repeat with remaining asparagus and skewers. Brush asparagus with some of glaze, then brush steak all over with remaining glaze and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Oil grill rack, then grill steak and asparagus, covered only if using a gas grill, turning steak once and asparagus occasionally, until asparagus is tender and well browned in spots, 6 to 8 minutes, and steak is medium-rare, about 10 minutes. Let steak stand on a cutting board 15 minutes; put asparagus on a platter and cover. Thinly slice steak across the grain. Cooks' note: • Steak and asparagus can be cooked in a hot lightly oiled large (2-burner) ridged grill pan over medium-high heat, 8 to 12 minutes. add your own note
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yield: Makes 4 to 6 servingsactive time: 20 min total time: 40 min The glaze, which goes on the asparagus as well as the steak, has a rich sweetness that is transformed into something wonderfully complex once it hits the heat of the grill. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "The glaze, which goes on the asparagus as well as the steak, has a rich sweetness that is transformed into something wonderfully complex once it hits..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "The glaze, which goes on the asparagus as well as the steak, has a rich sweetness that is transformed into something wonderfully complex once it hits..."); }); } Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Stir together oyster sauce, vinegar, mustard, and red-pepper flakes in a large bowl. Thread about half of asparagus crosswise onto 2 parallel skewers, leaving space between. Repeat with remaining asparagus and skewers. Brush asparagus with some of glaze, then brush steak all over with remaining glaze and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Oil grill rack, then grill steak and asparagus, covered only if using a gas grill, turning steak once and asparagus occasionally, until asparagus is tender and well browned in spots, 6 to 8 minutes, and steak is medium-rare, about 10 minutes. Let steak stand on a cutting board 15 minutes; put asparagus on a platter and cover. Thinly slice steak across the grain. Cooks' note: • Steak and asparagus can be cooked in a hot lightly oiled large (2-burner) ridged grill pan over medium-high heat, 8 to 12 minutes. add your own note
Per serving: 222 calories, 8g fat (3g saturated), 44mg cholesterol, 495mg sodium, 6g carbohydrates, 2g fiber, 31g protein (nutritional analysis provided by Nutrition Data)
See Nutrition Data's complete analysis of this recipe ›
Nutritional analysis provided by GourmetMussels with Sherry, Saffron, and Paprika
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yield: Makes 4 first-course or 2 main-course servingsactive time: 30 minutes total time: 30 minutes Serve with toasted country bread. Heat oil in large pot over medium heat. Add shallots and garlic; sauté until tender, about 5 minutes. Add Sherry, tomatoes with juice, paprika, and saffron; sprinkle with salt and generous amount of pepper. Bring to boil. Reduce heat to medium; boil gently 3 minutes to blend flavors. Add mussels and half of parsley; cover and cook until mussels open, about 3 minutes (discard any mussels that do not open). Stir in remaining parsley. Divide mussels and juices among bowls and serve. add your own note
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yield: Makes 4 first-course or 2 main-course servingsactive time: 30 minutes total time: 30 minutes Serve with toasted country bread. Heat oil in large pot over medium heat. Add shallots and garlic; sauté until tender, about 5 minutes. Add Sherry, tomatoes with juice, paprika, and saffron; sprinkle with salt and generous amount of pepper. Bring to boil. Reduce heat to medium; boil gently 3 minutes to blend flavors. Add mussels and half of parsley; cover and cook until mussels open, about 3 minutes (discard any mussels that do not open). Stir in remaining parsley. Divide mussels and juices among bowls and serve. add your own note
Halibut with Summer Vegetable Sauce
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1 tablespoon olive oil2 1/2 cups coarsely chopped red onion1 1/2 pounds plum tomatoes, cut into 1-inch pieces6 ounces zucchini, cut into 1/2-inch pieces2/3 cup fresh corn kernels or frozen, thawed5 tablespoons thinly sliced fresh basil3 tablespoons chopped fresh parsley
4 6-ounce halibut fillets1 tablespoon fresh lime juiceprint a shopping list for this recipe view wine pairings Heat oil in large nonstick skillet over medium heat. Add onion; saut? 5 minutes. Add tomatoes; saut? 3 minutes. Stir in zucchini, corn, 3 tablespoons basil and parsley. Cover and simmer until zucchini is crisp-tender, about 3 minutes. Add halibut fillets to sauce in skillet. Sprinkle fish and sauce generously with salt and pepper. Cover; simmer until fish is opaque in center, about 5 minutes. Remove from heat. Drizzle lime juice over. Using spatula, transfer fish to plates. Spoon sauce over. Sprinkle with remaining 2 tablespoons basil and serve. add your own note
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1 tablespoon olive oil2 1/2 cups coarsely chopped red onion1 1/2 pounds plum tomatoes, cut into 1-inch pieces6 ounces zucchini, cut into 1/2-inch pieces2/3 cup fresh corn kernels or frozen, thawed5 tablespoons thinly sliced fresh basil3 tablespoons chopped fresh parsley
4 6-ounce halibut fillets1 tablespoon fresh lime juiceprint a shopping list for this recipe view wine pairings Heat oil in large nonstick skillet over medium heat. Add onion; saut? 5 minutes. Add tomatoes; saut? 3 minutes. Stir in zucchini, corn, 3 tablespoons basil and parsley. Cover and simmer until zucchini is crisp-tender, about 3 minutes. Add halibut fillets to sauce in skillet. Sprinkle fish and sauce generously with salt and pepper. Cover; simmer until fish is opaque in center, about 5 minutes. Remove from heat. Drizzle lime juice over. Using spatula, transfer fish to plates. Spoon sauce over. Sprinkle with remaining 2 tablespoons basil and serve. add your own note
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