Vegetables

Green Beans With Crispy Pancetta

By Susie Middleton   |   Tuesday, December 20, 2011
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butternut squash stew
 

Everyone knows the onion-topped green bean casserole that’s a Thanksgiving mainstay, but this recipe for Green Beans with Crispy Pancetta, Mushrooms, and Shallots is a bit more elegant and a lot more flavorful.

Serves: 8

Tip: The beans can be boiled and refrigerated up to 6 hours ahead

Ingredients

Kosher salt
1-1/2 lb. green beans, trimmed
2-1/2 oz. thinly sliced pancetta (five or six 1/16- to 1/8-inch-thick slices)
3 Tbs. extra-virgin olive oil
6 medium cremini mushrooms, trimmed, halved if large, and very thinly sliced
2 medium-large shallots, halved lengthwise and very thinly sliced
1/4 cup very thinly sliced fresh sage leaves
1 Tbs. sherry vinegar
1/2 tsp. Dijon mustard
2 tsp. fresh lemon juice

Directions
Fill a large mixing bowl with ice cubes and water and set aside. Fill a 6- or 7-quart pot two-thirds full of well-salted water. Bring the water to a boil and boil the beans uncovered until tender to the bite, 4 to 6 minutes. Drain, transfer to the bowl of ice water, and let sit until cooled, about 2 minutes. Drain and pat dry.

Put the pancetta in a 12-inch nonstick skillet and cook over medium-low heat until crisp and browned, 10 to 12 minutes. Transfer to a paper-towel-lined plate and coarsely crumble. Remove the pan from the heat and let it cool slightly.

Add 2 Tbs. of the olive oil to the pan and return it to medium-high heat. Add the mushrooms, shallots, and 1/4 tsp. salt and cook, stirring frequently, until both are nicely browned and shrunken, about 5 minutes. Add the sage and cook, stirring, until fragrant, about 30 seconds. Take the pan off the heat and add the vinegar, mustard, and the remaining 1 Tbs. oil. Stir to combine.

Return the pan to medium heat, add the green beans and toss to combine and heat through, 2 to 3 minutes. Season to taste with salt. Transfer to a warm serving platter and garnish with the pancetta.

Nutrition information (per serving):
Calories (kcal): 110; Fat (g): 8; Fat Calories (kcal): 70; Saturated Fat (g): 1.5; Protein (g): 3; Monounsaturated Fat (g): 5; Carbohydrates (g): 8; Polyunsaturated Fat (g): 1; Sodium (mg): 410; Cholesterol (mg): 5; Fiber (g): 3;
 

susie middleton

Susie Middleton is editor at large for Fine Cooking magazine.


Fennel And Rosemary Beef Tenderloin

By Susie Middleton   |   Monday, December 19, 2011
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butternut squash stew
 

Nothing says Christmas like beef tenderloin, and this recipe could be the easiest beef tenderloin you will ever make! It requires minimal amount of time and toil to put together, and then the oven concentrates the flavors.

Serves: 6-8

Tip: The roast can be seasoned and refrigerated up to 4 hours before roasting

Ingredients

1 Tbs. extra-virgin olive oil
1 Tbs. finely chopped fresh rosemary
1-1/2 tsp. ground fennel seed
1 tsp. kosher salt; more to taste
1/2 tsp. freshly cracked black pepper
2-1/2- to 3-lb. beef tenderloin roast, excess fat trimmed
1/2 cup crème fraîche
2 Tbs. Dijon mustard
2 tsp. fresh lemon juice

Directions
Position a rack in the center of the oven and heat the oven to 375°F.

In a small bowl, combine the olive oil, rosemary, fennel seed, salt, and pepper. Stir to make a paste. Pat the beef dry with paper towels and rub the paste all over the surface of the meat. If necessary, tie the roast at 1-1/2-inch intervals.

Put the roast on a rack on a small, rimmed baking sheet or in a shallow roasting pan. Roast until an instant-read thermometer inserted in the center reads 120°F for rare, 125° to 130°F for medium rare, or 135°F for medium, 40 to 50 minutes.

Meanwhile, in a small bowl, whisk together the crème fraîche, mustard, and lemon juice. Season lightly with salt to taste.

Transfer the roast to a carving board (preferably with a well for collecting juices) and let it rest, uncovered, for 10 to 15 minutes before carving it into 1/3- to 1/2-inch-thick slices. Serve the beef, passing the mustard sauce at the table.

Nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 310; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 8; Protein (g): 30; Monounsaturated Fat (g): 8; Carbohydrates (g): 2; Polyunsaturated Fat (g): 1; Sodium (mg): 300; Cholesterol (mg): 100; Fiber (g): 0;
 

susie middleton

Susie Middleton is editor at large for Fine Cooking magazine.


Pasta With Roasted Cauliflower, Arugula, And Prosciutto

By Susie Middleton   |   Wednesday, December 7, 2011
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butternut squash stew
 

Pasta night just got a bit more interesting, and delicious, thanks to this recipe for pasta with roasted cauliflower, arugula, and prosciutto. It’s a dish that loads your plate with color and flavor.

Serves: 4

Ingredients
Kosher salt
One-half medium head cauliflower, cored and cut into 3/4-inch florets (3-1/2 cups)
1 pint grape tomatoes
3 Tbs. extra-virgin olive oil
Freshly ground black pepper
9 large fresh sage leaves
4 large cloves garlic, peeled
6 thin slices prosciutto (about 4 oz.)
12 oz. dried orecchiette
5 oz. baby arugula (5 lightly packed cups)
3/4 cup grated Parmigiano-Reggiano

Directions

Position a rack in the lower third of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil.

Toss the cauliflower, tomatoes, oil, 3/4 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet; spread in a single layer. Roast, stirring once or twice, until the cauliflower begins to turn golden and tender, about 15 minutes.

Meanwhile, pulse the sage and garlic in a food processor until minced. Add the prosciutto and pulse until coarsely chopped. Once the cauliflower is golden, toss the herb mixture into the vegetables and continue to roast until fragrant and the cauliflower is golden brown, 5 to 7 minutes.

Boil the orecchiette until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water. Drain the pasta and return it to the pot. Stir in the roasted cauliflower mixture, arugula, cheese, and enough pasta water to moisten. Season to taste with salt and pepper.

Nutrition information (per serving):
Calories (kcal): 300; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 3; Protein (g): 34; Monounsaturated Fat (g): 8; Carbohydrates (g): 4; Polyunsaturated Fat (g): 3; Sodium (mg): 650; Cholesterol (mg): 55; Fiber (g): 1;

 

susie middleton

Susie Middleton is editor at large for Fine Cooking magazine.


Pan-Seared Tuna Steaks With Warm Tomato, Basil, Olive Salad

By Susie Middleton   |   Tuesday, December 6, 2011
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butternut squash stew
 

For a healthy, delicious weeknight dinner, look no further than quickly seared fresh tuna steaks. Fresh tuna is so good for you – it’s chock full of heart-healthy omega 3s – and its dense, meaty texture and flavor taste great, too. The steaks take less than 5 minutes to cook, and a zesty tomato-olive salad to go with them takes only a few minutes more.

Serves: 4

Ingredients
4 5-oz. boneless, skinless tuna steaks
Kosher salt and freshly ground black pepper
2 Tbs. extra-virgin olive oil
1 medium shallot, finely chopped
2 cups mixed yellow and red grape or cherry tomatoes, halved
1/3 cup sliced pitted green olives, such as picholine or Cerignola
2 Tbs. finely chopped fresh basil
1/2 Tbs. fresh lemon juice

Directions

Season the tuna with 1 tsp. salt and 1/4 tsp. pepper. Heat the oil in a 12-inch skillet over medium-high heat. Arrange the tuna in the skillet in a single layer and cook, turning once, until done to your liking (3 to 4 minutes for medium rare). Transfer the tuna to a large plate.

Reduce the heat to medium and add the shallot to the skillet. Cook, stirring, until golden-brown, about 1 minute. Add the tomatoes, olives, basil, 1/2 tsp. salt, and a few grinds of pepper; cook until warmed through and the tomatoes are just softened, about 2 minutes more. Remove the skillet from the heat and gently stir in the lemon juice.

Transfer the tuna to plates, top with the tomato salad, and serve.

Nutrition information (per serving):
Calories (kcal): 300; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 3; Protein (g): 34; Monounsaturated Fat (g): 8; Carbohydrates (g): 4; Polyunsaturated Fat (g): 3; Sodium (mg): 650; Cholesterol (mg): 55; Fiber (g): 1;
 

 

susie middleton

Susie Middleton is editor at large for Fine Cooking magazine.


Beef, Barley, And Butternut Squash Stew With Blue Cheese Croutons

By Susie Middleton   |   Wednesday, November 23, 2011
1 Comments   1 comments.

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butternut squash stew

Cool nights call for a warming, satisfying stew. Top this one with the salty blue cheese and walnut croutons, breaking them up into the stew as you eat.

Everyone loves beef stew, and the classic version is, of course, soul-warming and delicious. But this recipe for Beef, Barley, and Butternut Squash Stew with Blue Cheese Croutons is really something special, and we know you’re going to love it.

Serves: 6

Ingredients
1-3/4 lb. boneless beef chuck, trimmed and cut into 1-inch cubes
Kosher salt and freshly ground black pepper
5 Tbs. all-purpose flour
4-1/2 Tbs. unsalted butter (1-1/2 Tbs. softened)
1 Tbs. extra-virgin olive oil
2 large leeks (white and light-green parts only), halved and thinly sliced
2 medium carrots, cut into 1-inch pieces
2 medium ribs celery, chopped
1 cup dry white wine, such as Sauvignon Blanc
6 cups lower-salt chicken broth
2/3 cup pearl barley
3 dried bay leaves
1 Tbs. finely chopped fresh sage
1 tsp. freshly grated nutmeg
1 small butternut squash (about 1-1/2 lb.), peeled, seeded, and cut into 1/2-inch cubes (about 3-1/3 cups)
1/4 cup chopped fresh flat-leaf parsley
1/4 cup half-and-half
3 oz. blue cheese, crumbled (about 3/4 cup)
3 Tbs. finely chopped walnuts
18 (1/2-inch-thick) baguette slices

Directions
Position a rack in the center of the oven and heat the oven to 350°F.

Season the beef with 1 tsp. salt and 1/4 tsp. pepper and then toss in a large bowl with 2 Tbs. of the flour. Heat 1 Tbs. of the butter and the oil in a 5-1/2- to 6-quart Dutch oven over medium-high heat. Cook half of the beef until browned on several sides, about 5 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef.

Melt 2 Tbs. of the butter in the pot. Add the leeks, carrots, celery, and a pinch of salt, reduce the heat to medium and cook, stirring occasionally, until softened, about 10 minutes. Add the wine and cook, scraping up any browned bits with a wooden spoon, until evaporated, 7 to 8 minutes. Stir in the remaining 3 Tbs. flour and cook for 1 minute.

Whisk in 5 cups of the broth. Stir in the barley, bay leaves, sage, nutmeg, 1/2 tsp. salt, and the beef along with any accumulated juices. Bring to a boil. Cover the pot snugly with foil and then a tight-fitting lid and braise in the oven until the beef is almost tender, about 1 hour. Stir in the squash and the remaining 1 cup broth. Cover with the foil and lid and continue braising until the beef and squash are very tender, about 30 minutes more. Remove and discard the bay leaves from the stew, and then stir in the parsley and half-and-half. Season to taste with salt and pepper. Keep hot.

In a small bowl, combine the softened 1-1/2 Tbs. butter with the blue cheese, walnuts, and 1/2 tsp. pepper. Spread the mixture evenly onto the baguette slices. Transfer to a baking sheet.

Position a rack about 8 inches from the broiler element and heat the broiler on high. Broil the croutons until deep golden-brown and crisp, 2 to 3 minutes. Serve the stew with the croutons.

Nutrition information (per serving):
Calories (kcal): 690; Fat (g): 36; Fat Calories (kcal): 320; Saturated Fat (g): 16; Protein (g): 34; Monounsaturated Fat (g): 13; Carbohydrates (g): 54; Polyunsaturated Fat (g): 3.5; Sodium (mg): 750; Cholesterol (mg): 95; Fiber (g): 9;



Susie Middleton is editor at large for Fine Cooking magazine.

Parmesan Fricco Salad Baskets By Annie Copps

Tuesday, February 22, 2011
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fricco salad basket with greens

Okay, listen up… you want people to think you are a culinary genius? This super-simple, very beautiful, and delicious twist on salads will have everyone at the table asking, "how'd you do it?"

So the twist here is sort of a Willy Wonka bit of fun in that you can eat the salad bowl you put your greens into. The idea is a traditional Italian cheese preparation called fricco.

All you do is heat a non-stick frying pan and sprinkle cheese into a thin round and cook it for a few minutes—once it melts and begins to brown underneath remove it with a wide spatula and drape the soft cheese over a water glass or muffin tin and let it cool—there you go, you've got a crunchy cheese cup into which you can put just about any salad into.

Oh, and don't splurge on high quality Parmigiano Reggiano for this—bagged, pre-shredded parmesan works best. And like pancakes, you may struggle with the first one, but once you get the hang of it, this unique presentation will become part of your repertoire and I want full credit! Okay, it can be our secret.

Ingredients
8 ounces shredded parmesan cheese, plus extra for garnish
1 tablespoon balsamic vinegar or lemon juice
2 tablespoons extra virgin olive oil
8 ounces mesclun or baby greens
kosher or sea salt and freshly ground black pepper, to taste

Directions
Heat a 10 or 12-inch non-stick frying pan over medium-high heat. Sprinkle cheese into a thin, round (make the outer edge uneven, for a delicate edge) and cook 2 to 3 minutes, or until cheese begins to lightly brown underneath. Remove with a spatula and immediately drape over a water glass and carefully shape into a cup. Let cool.

In a medium bowl, whisk together vinegar and oil. Add greens and toss well to coat. Season with salt and pepper.

Place cheese basket on individual serving plates and fill with greens.

Sprinkle with reserved cheese.

(Courtesy: Yankee Magazine)

___________________________________________________________

annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

About the Author
Susie Middleton Susie Middleton
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue

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