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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
Style Romesco grilled pork
yield: 4 servings
period: 10 min
total time: 35 minInstead of mashed together, they are traditionally, the best parts of the classic Catalan sauce are left intact here - producing the same comfort flavor with a great assortment of textures. If (Epi.text.truncatedVersion) {Epi.text.truncatedVersion ("recipeIntroText", "instead of mashed together, as the \r\nthey are traditionally the best parts of the classic Catalan sauce are left intact the same here?yielding...")} »);} Another {jQuery (function () {Epi.text.truncatedVersion ("recipeIntroText", "instead of mashed together, as the \r\nthey are traditionally the best parts of the classic Catalan sauce are left intact the same here?yielding...")})} »);});} Prepare a gas direct-heat Grill, cooking over medium-high; see the procedure for grilling. .
Meanwhile, lightly rub pork with some olive oil, 1 teaspoon salt and pepper 1/2 teaspoon.Grill square of oil, then grilled pork, covered, turning occasionally, until a thermometer reading instant inserted diagonally in Centre registers 150 ° F, 20 to 25 minutes in total. Transfer the pork to a Board to cut out and let sit 10 minutes (temperature will rise 5 to 10 degrees).
While monte the meat of pork, Greens and Peppers on a plateau.Cook almonds and garlic in oil in a small heavy pan over medium heat, stirring often, until the only Golden, about 2 minutes. Transfer with a spoon slotted to paper towels to drain.
Add the paprika, cayenne and salt 1/2 teaspoon of oil in the skillet and Cook, stirring, 30 seconds. Pour the vinegar and boil, stirring from time to time, one minute.Drizzle warm dressing over Greens and peppers and mix. Back to the top with pork sliced and sprinkle with toasted almonds and garlic.
Cooks Note: pork can be cooked in a large oiled hot stove (2 burners) ridged grill to medium or medium-hot charcoal fire.Add your own note
Per serving: 445 calories, 27 g fat (4 g saturated), 109 mg cholesterol, 941 mg sodium, carbohydrate 13 g, fiber 5 g, 39 g protein
Nutritional analysis provided by Nutrition dataSee this recipe › Nutrition data analysis
Black Bean and Tomato Quinoa
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yield: Makes 4 (side dish) servingsactive time: 20 minutes total time: 45 minutes Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato. Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time. Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste. add your own note
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yield: Makes 4 (side dish) servingsactive time: 20 minutes total time: 45 minutes Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato. Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl. Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time. Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste. add your own note
Wild Mushroom pasta
performance: 6 (First course) or 4 portions (main dish)
time: 40 min
total time: 40 minDelicious when served hot, this pasta dish is for the creative culinarily - feel free to use your favorite for a recipe mushrooms all your own. Soak the dried mushrooms in water boiling-hot in a bowl until softened, about 20 minutes. Drain in a sieve lined paper-towel on a bowl and reserve soaking liquid, and then rinse Soak mushrooms. Pat dry and chop finely.
Heat 3 tablespoons of butter in a heavy skillet from 12 inches to moderately high heat until foam disappears, then Sauté fresh mushrooms with garlic, salt and pepper, stirring occasionally, until the liquid that fungi emerge is evaporated and mushrooms are golden, 5 to 7 minutes. Incorporate the chopped mushrooms soaked and reserved mushroom soaking liquid and simmer for 1 minute, then remove from heat.Cook pasta in a saucepan of 6 to 8 litres of boiling salted water until al dente, about 5 minutes. Ladle and reserve the pulp 1/4 cup cooking water. Drain the pasta in a colander, and then add it to the mushrooms in a pan. Add the remaining butter 2 tablespoons and bake in moderately high heat, launch and adding a few minutes 1 liquid if necessary to slightly coat pasta-cooking. Add the chives, parsley, lemon zest and juice, and stir well. Serve immediately with cheese and pepper to taste.
Cooks Note: new pool-des-bois, beech (also called shimeji) or any other wild mushrooms can be replaced with mixed fresh wild mushrooms. Nutrition informationAdd your own note
Three Way Garlic Pasta with Beans and Peppers
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yield: Makes 6 servingsactive time: 45 minutes total time: 1 hour This is a satisfying vegetarian main course that takes full advantage of the flavor possibilities of garlic, here cooked until soft for sweetness and body, sautéed until golden for depth, and added raw for brightness. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "This is a satisfying vegetarian main course that takes full advantage of the flavor possibilities of garlic, here cooked until soft for sweetness and..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "This is a satisfying vegetarian main course that takes full advantage of the flavor possibilities of garlic, here cooked until soft for sweetness and..."); }); } Reserve 6 large garlic cloves. Put remaining cloves in 2 cups cold water, then simmer in a small saucepan, covered, until garlic is very soft, about 30 minutes. Reserve 1/2 cup garlic cooking liquid, then drain garlic in a sieve. Purée cooked garlic with reserved cooking liquid and 1 teaspoon salt in a blender until smooth. While garlic simmers, roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes (or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes). Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes. Peel peppers, discarding stems and seeds, and cut into 3/4-inch pieces. Mince 2 reserved garlic cloves with thyme and remaining teaspoon salt using a large knife. Transfer along with spinach to a large serving bowl. Cook pasta in a large pot of boiling salted water until al dente. Make sauce while pasta is cooking:
Finely chop remaining 4 garlic cloves and cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until pale golden, 3 to 5 minutes. Add peppers and cook, stirring, 3 minutes. Add beans and garlic purée to skillet and bring to a simmer over moderately low heat, stirring occasionally. Season with salt and pepper. Reserve 1 cup cooking water, then drain pasta. Add pasta, sauce, vinegar, and cheese to spinach and garlic in serving bowl and toss to combine. (Add some of reserved cooking water if mixture is dry.) Serve immediately. add your own note
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yield: Makes 6 servingsactive time: 45 minutes total time: 1 hour This is a satisfying vegetarian main course that takes full advantage of the flavor possibilities of garlic, here cooked until soft for sweetness and body, sautéed until golden for depth, and added raw for brightness. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "This is a satisfying vegetarian main course that takes full advantage of the flavor possibilities of garlic, here cooked until soft for sweetness and..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "This is a satisfying vegetarian main course that takes full advantage of the flavor possibilities of garlic, here cooked until soft for sweetness and..."); }); } Reserve 6 large garlic cloves. Put remaining cloves in 2 cups cold water, then simmer in a small saucepan, covered, until garlic is very soft, about 30 minutes. Reserve 1/2 cup garlic cooking liquid, then drain garlic in a sieve. Purée cooked garlic with reserved cooking liquid and 1 teaspoon salt in a blender until smooth. While garlic simmers, roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes (or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes). Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes. Peel peppers, discarding stems and seeds, and cut into 3/4-inch pieces. Mince 2 reserved garlic cloves with thyme and remaining teaspoon salt using a large knife. Transfer along with spinach to a large serving bowl. Cook pasta in a large pot of boiling salted water until al dente. Make sauce while pasta is cooking:
Finely chop remaining 4 garlic cloves and cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until pale golden, 3 to 5 minutes. Add peppers and cook, stirring, 3 minutes. Add beans and garlic purée to skillet and bring to a simmer over moderately low heat, stirring occasionally. Season with salt and pepper. Reserve 1 cup cooking water, then drain pasta. Add pasta, sauce, vinegar, and cheese to spinach and garlic in serving bowl and toss to combine. (Add some of reserved cooking water if mixture is dry.) Serve immediately. add your own note
Réfrigéré de poivron rouge et soupe de Habanero
yield: 6 Portions
period: 30 min
total time: 1 1/2 hrWe love this soup plays games with our senses: first, its tips color fiery your brain into thinking it is hot, but when you take a SIP, your language makes the soup is cold. Then the spices of the habaneros sweeps in and delightfully complicates matters. Be alarmed by the number of chiles called for - warmth of the habaneros is complex and floral and joins perfectly with the sweetness of red peppers. If (Epi.text.truncatedVersion) {Epi.text.truncatedVersion ("recipeIntroText", "we love this soup plays games with our senses: all first, its tips color fiery your brain into thinking it is hot, but when you take a SIP, your...")} ");} Another {jQuery (function () {Epi.text.truncatedVersion ("recipeIntroText", "we love this soup plays games with our senses: all first, its tips color fiery your brain into thinking it is hot, but when you take a SIP, your...")})} ");});} Peppers roasted on high heat gas burners supports (or on a broiler pan about 2 inches from broiler), turning with tongs, until the skin is blackened, 10 to 12 minutes. Transfer to a bowl and cover with plastic wrap. Let stand 20 minutes. Peel, then cut half lengthwise, discard the stems and seeds.
Cut a shallow x in the bottom of each tomato, then Blanch tomatoes to simmer water 20 seconds and transfer to an ice bath. Peel and chop coarsely, reserve juice.Cook onions, garlic, chiles, 1 spoon coffee salt and 1/4 tsp. pepper in oil 2 spoons soup in a pot heavy 3-4 litres over medium heat, stirring occasionally, until they are softened and gold light, about 8 minutes. Add the tomatoes with the juice, peppers, broth, and 1/4 teaspoon salt and simmer, covered, until the peppers are tender, about 5 minutes.
Soup of puree in batches of 2 or 3 in a blender (use caution when blending hot liquids), spread the remaining 1/4 cup oil in first lot with engine running. Access quick-chill soup in a bowl of defined metal in an ice bath, stirring frequently, 10 to 15 minutes. Season with salt.Cooks Note: soup can be made 3 days in advance and refrigerated.
Add your own noteRaita spicy curry chicken salad
yield: 4 servings
Mix the yogurt, cucumber, mint, and 1/2 tsp salt.
•Assembled pots can be refrigerated up to 6 hours. Serve at room temperature.
period: 1 1/4 hr
total time: 1 1/4 hrOf course, you can always take a chicken supplied simple for a picnic, but this Indian spin medium is more fun. We love so that we make it even when there is no layer of chickpea planned picnic. If (Epi.text.truncatedVersion) {Epi.text.truncatedVersion ("recipeIntroText", "of course, you can always take a chicken supplied simple for a picnic, but the Indian spin medium is more fun.")} We \r\nlove the chick... ») ; } else {jQuery (function () {Epi.text.truncatedVersion ("recipeIntroText", "of course, you can always take a chicken supplied simple for a picnic, but the Indian spin medium is more fun.")})} We \r\nlove the chick... ») ; }); } Do chicken curry salad:
Cook the onion, garlic and ginger in the oil in a frying pan heavy 10-inch fire medium-low, stirring occasionally, until softened, about 5 minutes. Add the curry, cumin and 1 1/2 tsp. salt and Cook, stirring, for 2 minutes.
Do chick peas:
Heat the oil in a cleaned stove over medium-high until it sparkles, and the chickpeas Cook, stirring, 1 minute. Add the cumin, turmeric, cayenne and 1/4 teaspoon salt and Cook, stirring to coat, until the Pan is dry, about 2 minutes. Let cool to room temperature.
Mix the yogurt, cucumber, mint, and 1/2 tsp salt.
Assemble jars:
Divide grapes among the pots and chicken curry, raita, chick peas and almonds on top of the layer.
•Assembled pots can be refrigerated up to 6 hours. Serve at room temperature.
Add your own note
Grilled Shiitakes with Ginger and Scallions
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yield: Makes 4 side-dish servingsactive time: 30 min total time: 30 min If your mushrooms are dirty, allow time for wiping them clean with slightly dampened paper towels before lighting the charcoal. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.) While coals are lighting, stir together Sherry, soy sauce, ginger, vinegar, sugar, and 1/2 tablespoon oil in a large bowl until sugar is dissolved. Toss mushrooms with salt, pepper, and remaining 2 tablespoons oil, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 4 to 6 minutes total. Transfer mushrooms with tongs to bowl with sauce, then add scallions and toss until combined. Cooks' notes: • If you aren't able to grill outdoors, mushrooms can be grilled in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.
• If you aren't able to find large shiitakes, you can use smaller ones but will need to grill them on a lightly oiled perforated grill sheet to prevent them from falling through the grill rack. add your own note
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yield: Makes 4 side-dish servingsactive time: 30 min total time: 30 min If your mushrooms are dirty, allow time for wiping them clean with slightly dampened paper towels before lighting the charcoal. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.) While coals are lighting, stir together Sherry, soy sauce, ginger, vinegar, sugar, and 1/2 tablespoon oil in a large bowl until sugar is dissolved. Toss mushrooms with salt, pepper, and remaining 2 tablespoons oil, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 4 to 6 minutes total. Transfer mushrooms with tongs to bowl with sauce, then add scallions and toss until combined. Cooks' notes: • If you aren't able to grill outdoors, mushrooms can be grilled in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.
• If you aren't able to find large shiitakes, you can use smaller ones but will need to grill them on a lightly oiled perforated grill sheet to prevent them from falling through the grill rack. add your own note
Summer vegetable Curry
yield: 8 servings
This curry or cooks quickly, so that the vegetables are just tender. A flourish of mint adds the final spark. 1. Heat oil in a large saucepan over medium heat. Add the onion and cook until this that faded, 8 to 10 minutes, stirring from time to time. Add the garlic and Cook, stirring, for 2 to 3 minutes more. Sprinkle with curry powder and cook over medium heat, stirring constantly to soften the taste, 1 to 2 minutes.
2. Add Zucchini, yellow squash, potatoes, carrots, broth, honey and cinnamon stick. Bring to a boil, reduce to simmer and Cook, partially covered, until vegetables are tender, about 20 minutes.3. Stir in tomatoes and corn; Cook 5 minutes more. Serve on top of couscous in shallow bowls. Garnish each with a tablespoon of recycling Raita and chopped Mint.
Add your own noteQuick Beef with Broccoli
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yield: Makes 4 servingsactive time: 10 min total time: 10 min Who needs takeout? You can make tender sirloin beef tips and broccoli in a velvety soy glaze just as fast yourself. Toss together cornstarch, salt, pepper, and beef in a bowl until meat is coated. Heat 2 tablespoons oil in wok over moderately high heat until hot but not smoking, then stir-fry beef until just cooked through, about 1 minute. Transfer with a slotted spoon to another bowl and keep warm, loosely covered with foil. Add remaining tablespoon oil to wok along with broccoli and garlic and stir-fry over moderately high heat until broccoli is just tender and garlic is pale golden, about 2 minutes. Add soy sauce and water and bring to a boil. Return meat to skillet and cook, stirring, until sauce is thickened, about 2 minutes. Cooks' note: Thaw broccoli, covered, in a microwave-safe container in a microwave oven 2 to 3 minutes. add your own note
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yield: Makes 4 servingsactive time: 10 min total time: 10 min Who needs takeout? You can make tender sirloin beef tips and broccoli in a velvety soy glaze just as fast yourself. Toss together cornstarch, salt, pepper, and beef in a bowl until meat is coated. Heat 2 tablespoons oil in wok over moderately high heat until hot but not smoking, then stir-fry beef until just cooked through, about 1 minute. Transfer with a slotted spoon to another bowl and keep warm, loosely covered with foil. Add remaining tablespoon oil to wok along with broccoli and garlic and stir-fry over moderately high heat until broccoli is just tender and garlic is pale golden, about 2 minutes. Add soy sauce and water and bring to a boil. Return meat to skillet and cook, stirring, until sauce is thickened, about 2 minutes. Cooks' note: Thaw broccoli, covered, in a microwave-safe container in a microwave oven 2 to 3 minutes. add your own note
Beef and Napa cabbage stir-fry
You do not have a supply without end of the ingredients to create a sautéed vegetables rich flavor. Here, the Flank Steak fresh cabbage Napa are together without fuss, with a Chinese sauce that needs little work. If (Epi.text.truncatedVersion) {Epi.text.truncatedVersion ("recipeIntroText", "you haven't a supply without end of the ingredients to create a sautéed vegetables rich flavor.")} Here, the Flank Steak fresh cabbage Napa meet without... ») ; } else {jQuery (function () {Epi.text.truncatedVersion ("recipeIntroText", "you haven't a supply without end of the ingredients to create a sautéed vegetables rich flavor.")})} Here, the Flank Steak fresh cabbage Napa meet without... ») ; }); } Mix soy, vinegar, cornstarch and oyster sauce sauce.
Pat dry steak, then halve lengthwise and cut sideways into 1/4-inch-thick slices. Mix with 1/2 c. with the salt and pepper, 1 teaspoon.
Wok from the heat over high until a drop of water that evaporates immediately. Add 2 tablespoons of oil plant, swirling to coat, then sautéed with garlic and Ginger until this that golden and fragrant, about 30 seconds. Add the beef, quickly spread the pieces in 1 layer on the bottom and the sides of the wok. Cook, not disrupted, 2 minutes, then jumped up until the meat is just browned but still rose Centre, about 1 minute. Transfer to a bowl.Wipe wok then stir in oil soup spoon remaining and sautéed cabbage firearms shoots high until crisp-tender, about 2 minutes. Add the leaves of cabbage and meat beef with fruit juice, and then incorporate the soy mixture and Add. Sauté until the sauce is simmering and slightly thickened, 1 to 2 minutes. Discard the ginger if you want; Season with salt.
Add your own notePoached Scrod with Herbed Vinaigrette
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yield: Serves 2Can be prepared in 45 minutes or less. In a small saucepan combine the vinegar, the oil, the shallot, and salt and pepper to taste. In a small bowl combine well the mint, the basil, and the parsley and on each of 2 plates mound one fourth of the herb mixture. In a deep skillet bring 1 inch of salted water to a boil, add the scrod, skinned sides down, and poach it, covered, at a bare simmer for 8 minutes, or until it just flakes. Transfer each fillet with a slotted spatula, blotting it with paper towels and reserving the cooking liquid, to a bed of herbs and top the scrod with the remaining herb mixture. Add 1 tablespoon of the reserved cooking liquid to the vinegar mixture, bring the mixture to a boil, and spoon it over the scrod. add your own note
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yield: Serves 2Can be prepared in 45 minutes or less. In a small saucepan combine the vinegar, the oil, the shallot, and salt and pepper to taste. In a small bowl combine well the mint, the basil, and the parsley and on each of 2 plates mound one fourth of the herb mixture. In a deep skillet bring 1 inch of salted water to a boil, add the scrod, skinned sides down, and poach it, covered, at a bare simmer for 8 minutes, or until it just flakes. Transfer each fillet with a slotted spatula, blotting it with paper towels and reserving the cooking liquid, to a bed of herbs and top the scrod with the remaining herb mixture. Add 1 tablespoon of the reserved cooking liquid to the vinegar mixture, bring the mixture to a boil, and spoon it over the scrod. add your own note
Per serving: 318 calories, 15g fat (2g saturated), 83mg cholesterol, 166mg sodium, 3g carbohydrates, 1g fiber, 41g protein (nutritional analysis provided by Nutrition Data)
Nutritional analysis provided by GourmetSee Nutrition Data's analysis of this recipe ›
Steamed Chicken with Black Mushrooms and Bok Choy
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active time: 30 min total time: 1 3/4 hr Inspired by Eat Drink Man Woman
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active time: 30 min total time: 1 3/4 hr Inspired by Eat Drink Man Woman
A retired master chef in contemporary Taiwan makes elaborate Sunday dinners for his three increasingly uninterested daughters in this 1994 film. While the women carry on their busy lives, the chef discovers he is losing his sense of taste and finds solace in a new love.
if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Inspired by Eat Drink Man WomanA retired master chef in contemporary Taiwan makes elaborate Sunday dinners for his three increasingly uninterested...
"); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "Inspired by Eat Drink Man WomanA retired master chef in contemporary Taiwan makes elaborate Sunday dinners for his three increasingly uninterested...
"); }); } Soak shiitakes in boiling-hot water in a bowl until softened, about 30 minutes. Cut out and discard stems, then squeeze excess liquid from caps and discard soaking liquid. Hack each chicken thigh crosswise through bone into thirds with cleaver. Stir together soy sauce, rice wine, cornstarch, sesame oil, and salt in a large bowl until smooth, then add chicken, mushroom caps, scallions, and ginger and toss well to coat. Marinate at room temperature, stirring occasionally, 30 minutes. Put rack into wok and add enough water to reach just below it. (If using a steamer insert, use approximately 4 inches of water.) Cover wok (or skillet) and bring water to a boil. Transfer chicken mixture to pie plate and put in wok (or skillet), then steam, covered, stirring once, until chicken is just cooked through, about 25 minutes. While chicken is steaming, cook bok choy, uncovered, in a 4- to 6-quart pot of (unsalted) boiling water until just tender, 7 to 9 minutes, then drain in a colander. Carefully remove pie plate from wok. Arrange bok choy around edge of a large deep platter and spoon chicken and sauce in center. *Available at Asian markets, many supermarkets, and Uwajimaya (800-889-1928). add your own noteGrilled Asian Flank Steak with Sweet Slaw
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1/4 cup soy sauce5 tablespoons vegetable oil5 teaspoons minced peeled fresh ginger, divided1 garlic clove, pressed1 1 1/2-pound flank steak3 tablespoons sugar3 tablespoons seasoned rice vinegar2 red jalapeños, thinly sliced into rounds5 cups thinly sliced Napa cabbage (about 9 ounces)3/4 cup chopped green onions, dividedprint a shopping list for this recipe view wine pairings Prepare barbecue (medium heat). Mix soy sauce, oil, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes, turning occasionally. Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage and 1/2 cup green onions in medium bowl. Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally. Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup green onions over slaw. add your own note
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1/4 cup soy sauce5 tablespoons vegetable oil5 teaspoons minced peeled fresh ginger, divided1 garlic clove, pressed1 1 1/2-pound flank steak3 tablespoons sugar3 tablespoons seasoned rice vinegar2 red jalapeños, thinly sliced into rounds5 cups thinly sliced Napa cabbage (about 9 ounces)3/4 cup chopped green onions, dividedprint a shopping list for this recipe view wine pairings Prepare barbecue (medium heat). Mix soy sauce, oil, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes, turning occasionally. Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage and 1/2 cup green onions in medium bowl. Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally. Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup green onions over slaw. add your own note
Ginger, Sugar Snap Pea and corn sautéed shrimp
yield: 4 servings
Serve the rice steamed, mixed with fresh cilantro next to this spicy dish of Chinese inspiration. Mix shrimp, 1 tablespoon oil, 1 1/2 tsp. ginger, half the garlic, 1/2 tsp salt and red pepper crushed in a medium bowl. Let stand 1 hour.
Wok from heat or large Nonstick Skillet to high heat. Add shrimp mixture; Sauté until shrimp are just opaque in Center, about 2 minutes. Transfer shrimp to the bowl. Add 1 tablespoon oil to wok, then add the pea sugar snap, corn, bell peppers, green onions, 1 1/2 tsp ginger and garlic remaining. Sauté until vegetables are crisp-tender, about 3 minutes. Return the prawns and accumulated juices from the bowl to the wok; stir-fry 1 minute more. Season with salt and pepper. Sprinkle with sesame seeds and serve.Add your own note
Curry-Dusted Scallops with Pea Purée
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yield: Makes 4 servingsactive time: 25 min total time: 25 min Golden-brown scallops are gorgeous when framed by a bright pea purée. An infusion of curry and lime juice invigorates this dish. Cook peas on stovetop with water (1/4 cup) according to package directions (do not drain). Pulse in a food processor with cooking water, butter, scallions, lime juice (to taste), and 1/4 teaspoon salt to a coarse purée. Season with salt. Stir together curry powder and 1/2 teaspoon each of salt and pepper on a plate. Pat scallops dry and coat all over with curry mixture. Heat oil in a large nonstick skillet over medium-high heat until hot, then sauté scallops in 2 batches, turning once, until browned and just cooked through, about 4 minutes per batch. Transfer with tongs to a clean plate. Serve scallops over pea purée. add your own note
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yield: Makes 4 servingsactive time: 25 min total time: 25 min Golden-brown scallops are gorgeous when framed by a bright pea purée. An infusion of curry and lime juice invigorates this dish. Cook peas on stovetop with water (1/4 cup) according to package directions (do not drain). Pulse in a food processor with cooking water, butter, scallions, lime juice (to taste), and 1/4 teaspoon salt to a coarse purée. Season with salt. Stir together curry powder and 1/2 teaspoon each of salt and pepper on a plate. Pat scallops dry and coat all over with curry mixture. Heat oil in a large nonstick skillet over medium-high heat until hot, then sauté scallops in 2 batches, turning once, until browned and just cooked through, about 4 minutes per batch. Transfer with tongs to a clean plate. Serve scallops over pea purée. add your own note
Middle Eastern Bison Meatballs with Cilantro-Yogurt Sauce
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yield: Makes 4 to 6 servingsServe with warm flatbread or pita bread. For cilantro-yogurt sauce:
Toast all seeds in small skillet over medium heat until aromatic and slightly darker in color, stirring often, about 2 minutes. Cool. Finely grind seeds in spice mill or coffee grinder. Place cilantro and all remaining ingredients in blender. Add 1 teaspoon ground seeds and process until smooth sauce forms, scraping down sides frequently. Season to taste with salt and pepper. Cover sauce and chill. Reserve remaining ground seeds for meatballs. DO AHEAD: Can be made 1 day ahead. Keep refrigerated. Store remaining ground seeds in airtight container at room temperature. For meatballs:
Heat 1 tablespoon oil in heavy small skillet over medium heat. Add onion and garlic and sauté until soft, stirring frequently, about 7 minutes (do not brown). Cool. Toss breadcrumbs with milk in small bowl to moisten. Place cooled onion mixture, breadcrumb mixture, reserved ground seeds from cilantro-yogurt sauce, jalapeño, and yogurt in processor. Using on/off turns, process until coarse puree forms. Transfer mixture to medium bowl. Add bison, egg, cilantro, sage, 1 teaspoon coarse salt, pepper, and allspice. Using hands or fork, mix until just blended. Using damp hands, form bison mixture into 1 1/4-inch balls. DO AHEAD: Can be made 6 hours ahead. Cover and chill. Preheat oven to 300°F. Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium heat. Working in 2 batches, cook meatballs until browned on all sides, about 8 minutes per batch. Transfer meatballs to rimmed baking sheet. Place in oven to keep warm up to 15 minutes. Serve meatballs with cilantro-yogurt sauce for dipping. *A thick yogurt; sold at some supermarkets, specialty foods stores (such as Trader Joe's and Whole Foods), and Greek markets. If unavailable, place plain whole-milk yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill 4 hours to drain. add your own note
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yield: Makes 4 to 6 servingsServe with warm flatbread or pita bread. For cilantro-yogurt sauce:
Toast all seeds in small skillet over medium heat until aromatic and slightly darker in color, stirring often, about 2 minutes. Cool. Finely grind seeds in spice mill or coffee grinder. Place cilantro and all remaining ingredients in blender. Add 1 teaspoon ground seeds and process until smooth sauce forms, scraping down sides frequently. Season to taste with salt and pepper. Cover sauce and chill. Reserve remaining ground seeds for meatballs. DO AHEAD: Can be made 1 day ahead. Keep refrigerated. Store remaining ground seeds in airtight container at room temperature. For meatballs:
Heat 1 tablespoon oil in heavy small skillet over medium heat. Add onion and garlic and sauté until soft, stirring frequently, about 7 minutes (do not brown). Cool. Toss breadcrumbs with milk in small bowl to moisten. Place cooled onion mixture, breadcrumb mixture, reserved ground seeds from cilantro-yogurt sauce, jalapeño, and yogurt in processor. Using on/off turns, process until coarse puree forms. Transfer mixture to medium bowl. Add bison, egg, cilantro, sage, 1 teaspoon coarse salt, pepper, and allspice. Using hands or fork, mix until just blended. Using damp hands, form bison mixture into 1 1/4-inch balls. DO AHEAD: Can be made 6 hours ahead. Cover and chill. Preheat oven to 300°F. Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium heat. Working in 2 batches, cook meatballs until browned on all sides, about 8 minutes per batch. Transfer meatballs to rimmed baking sheet. Place in oven to keep warm up to 15 minutes. Serve meatballs with cilantro-yogurt sauce for dipping. *A thick yogurt; sold at some supermarkets, specialty foods stores (such as Trader Joe's and Whole Foods), and Greek markets. If unavailable, place plain whole-milk yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill 4 hours to drain. add your own note
Grilled Chicken with Edamame Skordalia
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yield: Makes 4 servingsactive time: 25 minutes total time: 25 minutes Soybeans replace potatoes in this clever take on skordalia (a garlicky Greek dip). It's perfect with the grilled chicken. Cook frozen edamame in large saucepan of boiling salted water until just tender, about 10 minutes. Drain, reserving 1 cup cooking liquid for skordalia. Meanwhile, combine basil, 1/3 cup oil, and garlic in processor; blend until basil and garlic are finely chopped. Transfer 2 tablespoons basil oil to small bowl and reserve. Add edamame, 1/2 cup reserved cooking liquid, Parmesan, and lemon juice to remaining basil oil in processor; puree until mixture is almost smooth, adding more cooking liquid by tablespoonfuls if mixture is dry. Season generously with salt and pepper. Set skordalia aside. Prepare barbecue (medium-high heat). Brush grill with oil. Brush chicken breasts on both sides with reserved basil oil; sprinkle with salt and pepper. Grill until chicken is just cooked through, about 6 minutes per side. Slice chicken breasts crosswise. Spoon warm or room-temperature skordalia onto 4 plates. Top with chicken. add your own note
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yield: Makes 4 servingsactive time: 25 minutes total time: 25 minutes Soybeans replace potatoes in this clever take on skordalia (a garlicky Greek dip). It's perfect with the grilled chicken. Cook frozen edamame in large saucepan of boiling salted water until just tender, about 10 minutes. Drain, reserving 1 cup cooking liquid for skordalia. Meanwhile, combine basil, 1/3 cup oil, and garlic in processor; blend until basil and garlic are finely chopped. Transfer 2 tablespoons basil oil to small bowl and reserve. Add edamame, 1/2 cup reserved cooking liquid, Parmesan, and lemon juice to remaining basil oil in processor; puree until mixture is almost smooth, adding more cooking liquid by tablespoonfuls if mixture is dry. Season generously with salt and pepper. Set skordalia aside. Prepare barbecue (medium-high heat). Brush grill with oil. Brush chicken breasts on both sides with reserved basil oil; sprinkle with salt and pepper. Grill until chicken is just cooked through, about 6 minutes per side. Slice chicken breasts crosswise. Spoon warm or room-temperature skordalia onto 4 plates. Top with chicken. add your own note
Nutritional analysis per serving: Calories (kcal) 651.33; %Calories from Fat 44.7; Fat (g) 32.32; Saturated Fat (g) 5.84; Cholesterol (mg) 152.08; Carbohydrates (g) 15.15; Dietary Fiber (g) 6.21; Total Sugars (g) 0.22; Net Carbs (g) 8.94; Protein (g) 69.70
Nutritional analysis provided by Bon AppétitSee Nutrition Data's analysis of this recipe ›
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