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Southwestern Grilled Chicken Salad with Tomato and Black Bean Salsa

Fri, 20 Apr 2012 13:51 PM +0000

Looking for a quick dinner that's heavy on the veggies and light on the meat? The spicy salsa makes this salad so filling, you won’t even notice the smaller portion of chicken. In this mix, it's just right.

Serves six

Ingredients.

1 boneless skinless chicken breast half (6 to 7 oz.), trimmed
1/2 Tbs. chili powder
1 tsp. light or dark brown sugar
1/2 tsp. ground coriander
1/2 tsp. ground cumin
Kosher salt
6 Tbs. extra-virgin olive oil; more for the grill
2 Tbs. plus 2 tsp. fresh lime juice
1 Tbs. plus 2 tsp. chopped fresh cilantro, plus leaves for garnish
2 tsp. honey
Freshly ground black pepper
Green Tabasco (optional)
1 cup canned black beans, rinsed and drained
4 oz. small cherry or grape tomatoes, quartered or halved (about 3/4 cup)
1 large scallion, thinly sliced
2 small heads Bibb lettuce, torn into bite-size pieces (about 9 cups)
1 medium firm-ripe avocado
1/4 cup toasted pine nuts or pepitas

Directions:

Prepare a medium-high gas or charcoal grill fire.

Trim and then butterfly the chicken breast by slicing it horizontally almost but not entirely in half so you can open it like a book.

Combine the chili powder, brown sugar, coriander, cumin, and 3/4 tsp. salt in a small bowl. Rub some of the spice mix over both sides of the butterflied chicken breast (you won’t need it all) and let sit while the grill heats.

Clean and oil the grill grate. Grill the breast until the edges of the top side are white, about 3 minutes. Flip and cook until just done, 1 to 2 minutes more. Let the chicken rest for 5 to 10 minutes.

In a small bowl or a glass jar with a tight lid, combine the olive oil, lime juice, 1?Tbs. of the cilantro, the honey, 1/2 tsp. salt, a few grinds of pepper, and a few shakes of green Tabasco (if using). Whisk or shake well to combine.

Combine the black beans, tomatoes, scallion, the remaining 2 tsp. cilantro, and a pinch of salt in a small bowl. Add 2 Tbs. of the dressing and toss gently.

Put the lettuce in a bowl, season with a little salt, and toss with just enough of the dressing to lightly coat. (Reserve a little to drizzle on the chicken.) Arrange the lettuce on a platter or four dinner plates. Slice the chicken breast very thinly. Pit and slice the avocado. Arrange the chicken, avocado, and salsa on the lettuce. Drizzle a little of the remaining dressing over the chicken and avocado. Garnish with the pine nuts or pepitas and the cilantro leaves.

Nutrition information (per serving):

Calories (kcal): 470; Fat (g): 33; Fat Calories (kcal): 290; Saturated Fat (g): 5; Protein (g): 18; Monounsaturated Fat (g): 21; Carbohydrates (g): 28; Polyunsaturated Fat (g): 5; Sodium (mg): 510; Cholesterol (mg): 25; Fiber (g): 9;

Susie Middleton is editor at large for Fine Cooking magazine.

Roast Chicken with Rosemary-Lemon Salt

Fri, 30 Mar 2012 11:12 AM +0000

For a very flavorful roast chicken, I like to liven up plain old kosher salt by mixing it with some fresh rosemary and lemon zest. Pulsing it in the food processor helps release the flavorful oils from the zest and the rosemary. This recipe is for two chickens, which will give you leftover meat to use in salads, wraps, or this quick stir-fry. One whole chicken serves four for dinner; the second yields enough to make two additional meals.

One whole chicken serves four for dinner; the second yields enough to make two additional meals.

Ingredients

2 medium lemons
2 Tbs. plus 1 tsp. kosher salt
2 Tbs. chopped fresh rosemary
1 tsp. freshly ground black pepper
2 4-lb. chickens, giblets and excess fat discarded
1/4 cup unsalted butter, melted

Tip: Salting seasons the bird, of course, but if you can do it a day, or even a few hours, ahead, you'll get more flavorful meat and crisper skin.

Directions

Finely grate the zest from the lemons. In a food processor or mini chopper, combine the zest with the 2 Tbs. salt, the rosemary, and black pepper. Pulse several times to combine.

Sprinle each chicken with this salt mixture both inside and outside the cavity and between the skin and the breast meat (use your fingers to gently open up a pocket between the two). Cut 1 of the lemons in half and stuff a half in the cavity of each bird. Reserve the remaining lemon for another use. Set the chickens on a wire rack atop a rimmed baking sheet, and refrigerate uncovered for at least 4 hours and up to 24 hours.

About 30 minutes before you're ready to roast the chickens, set an oven rack in the middle position and heat the oven to 425°F. Take the chickens out of the refrigerator and brush the butter uniformly over the skin. Sprinkle each chicken with 1/2 tsp. salt. Set each chicken, breast side up, on 1 or 2 racks (preferably a nonadjustable V-rack) in a large roasting pan. Let the chickens rest at room temperature while the oven heats.

Roast the chickens until the breasts are nicely browned and crisp, about 40 minutes. Gently flip each chicken (I like using tongs to clutch the inside ofthe cavity and the side of the bird) and roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F to 170°F, about 20 minutes more. Let rest for 5 minutes before carving one of the chickens into pieces.

Nutrition information (per serving):

Size : based on eight servings; Calories (kcal): 570; Fat (g): 35; Fat Calories (kcal): 310; Saturated Fat (g): 12; Protein (g): 59; Monounsaturated Fat (g): 13; Carbohydrates (g): 0; Polyunsaturated Fat (g): 7; Sodium (mg): 1160; Cholesterol (mg): 205; Fiber (g): 0;
Susie Middleton is editor at large for Fine Cooking magazine.

Pork Chops Stuffed With Pine Nuts And Herbs

Tue, 20 Dec 2011 14:39 PM +0000

Pork chops make for great weeknight eating, but they’re even better when you stuff them with a quick, sweet-and-savory riff on pesto. It comes together in seconds in the food processor, and the finished dish is on your table in less than 30 minutes.

Serves: 6

Ingredients

6 center-cut, bone-in pork loin chops (1-1/4 inches to 1-1/2 inches thick)
1/2 cup fresh mint
1/2 cup fresh parsley
1/3 cup fresh tarragon
1/3 cup finely grated Pecorino Romano (1/4 oz.)
5 Tbs. extra-virgin olive oil
3 medium cloves garlic, peeled
1 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
3/4 cup pine nuts, toasted
1/3 cup golden raisins
1 Tbs. unsalted butter, cut into 6 pieces

Ingredients

Position a rack in the center of the oven and heat the oven to 400°F.

With a sharp knife, make a horizontal slit in each pork chop to create a 3-1/2-inch-long pocket.

In a food processor, combine the mint, parsley, tarragon, pecorino, 3 Tbs. of the oil, the garlic, lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper. Pulse until finely chopped. Add 1/2 cup of the pine nuts and pulse until the nuts are roughly chopped. Stir in the remaining 1/4 cup pine nuts and the raisins. Season the insides of the pockets with salt and pepper and stuff with the filling. Secure the pockets with toothpicks. Season the outside of the meat generously with salt and pepper.

Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until shimmering hot. Sear 3 of the pork chops on both sides until well browned, about 6 minutes total; transfer to a large rimmed baking sheet. Repeat with the remaining 1 Tbs. oil and the remaining pork chops. Top each chop with a piece of butter and roast in the oven until an instant-read thermometer inserted into the thickest part of the pork chops registers 145°F, 10 to 12 minutes. Discard the toothpicks and serve drizzled with the pan juice.

Nutrition information (per serving):
Calories (kcal): 440; Fat (g): 33; Fat Calories (kcal): 300; Saturated Fat (g): 7; Protein (g): 25; Monounsaturated Fat (g): 15; Carbohydrates (g): 11; Polyunsaturated Fat (g): 8; Sodium (mg): 230; Cholesterol (mg): 65; Fiber (g): 1;

Susie Middleton is editor at large for Fine Cooking magazine.

Texas Beef Chili With Poblanos And Beer

Thu, 01 Dec 2011 13:01 PM +0000

Just say the name of this incredible recipe -- Texas Beef Chili with Poblanos and Beer – and you know that it’s going to be good. This is a classic Texas-style chili because contains meat and chiles, but no beans (although they do make a tasty garnish, if you like). It’s got a great spicy kick, and its flavor gets even better if you make it a day or two before, so plan ahead. We promise it'll be worth it!

Tip: Try it with chipotle and New Mexico chile powders, available from McCormick in your grocery store.

Serves: 8

Ingredients
3 Tbs. olive oil; more as needed
2 large sweet onions, diced (about 4 cups)
2 large fresh poblano peppers (or green bell peppers), stemmed, seeded, and diced (about 1-1/2 cups)
5 cloves garlic, minced
1 tsp. kosher salt; more to taste
4-1/2 lb. boneless beef chuck, cut into 1-inch cubes
2 bay leaves
2 cinnamon sticks, 3 to 4 inches long
3 Tbs. New Mexico chile powder (or 2 tablespoons ancho chile powder)
1 Tbs. chipotle chile powder
1 Tbs. ground cumin
1/8 tsp. ground cloves
12-oz. bottle amber ale, such as Shiner Bock (made in Shiner, Texas), Dos Equis Amber, or Anchor Steam Liberty Ale
1-1/2 qt. homemade or low-salt beef broth

For the Garnish
2 14-oz. cans kidney beans, rinsed and drained
1 medium red onion, chopped
3 medium tomatoes, cored, seeded, and chopped
1/3 cup coarsely chopped fresh cilantro
12 oz. sour cream or whole-milk plain yogurt

Directions

In a 12-inch skillet, heat 2 Tbs. of the oil over medium-high heat. Add the onions and sauté until softened, translucent, and starting to brown, 8 to 10 min. Add the poblanos, reduce the heat to medium, and cook, stirring occasionally, until the poblanos soften, another 8 to 10 min. If the pan seems dry, add a little more olive oil. Add the garlic and 1 tsp. salt and sauté for another 5 min. Set aside.

Meanwhile, heat the remaining 1 Tbs. olive oil in an 8-quart or larger Dutch oven (preferably enameled cast iron) over medium-high heat. Sear the beef cubes until browned and crusty on two sides, working in batches to avoid crowding the pan. With tongs or a slotted spoon, transfer the browned beef to a bowl. During searing, it’s fine if the pan bottom gets quite dark, but if it smells like it’s burning, reduce the heat a bit. If the pan ever gets dry, add a little more oil.

Once all the beef is seared and set aside, add the onions and peppers to the pan, along with the bay leaves, cinnamon sticks, chile powders, cumin, and cloves and cook, stirring, until the spices coat the vegetables and are fragrant, 15 to 30 seconds. Slowly add the beer while scraping the pan bottom with a wooden spoon to dissolve the coating of spices. Simmer until the beer is reduced by about half and the mixture has thickened slightly, 5 to 7 min. Add the beef, along with any accumulated juices, and the beef broth. Bring to a simmer and then reduce the heat to medium low. Simmer, partially covered, for 3 hours, stirring occasionally. Test a cube of meat—you should be able to cut it with a spoon. Discard the cinnamon sticks and bay leaves.

If not serving immediately, chill overnight. The next day, skim any fat from the top, if necessary, before reheating.

To serve, heat the chili gently. Using a slotted spoon, transfer about 2 cups of the beef cubes to a plate. Shred the meat with a fork and return it to pot. (The shredded meat will help create a thicker texture.) Taste and add more salt if needed. Heat the beans in a medium bowl covered with plastic in the microwave (or heat them gently in a saucepan). Arrange the beans, chopped red onion, tomatoes, cilantro, and sour cream in small bowls to serve as garnishes with the chili.

Nutrition information (per serving):
Calories (kcal): 590; Fat (g): 29; Fat Calories (kcal): 260; Saturated Fat (g): 11; Protein (g): 58; Monounsaturated Fat (g): 13; Carbohydrates (g): 20; Polyunsaturated Fat (g): 2; Sodium (mg): 900; Cholesterol (mg): 175; Fiber (g): 6.

Susie Middleton is editor at large for Fine Cooking magazine.

Beef Rib Roast With A Dry Rub of Cumin, Mint, Oregano And Chile By Annie Copps

Mon, 11 Apr 2011 18:17 PM +0000

Yield: 8 servings

A rib roast is everything you want in a cut of beef: It is impressively sized and naturally flavorful, and easy… once you season it and pop it in the oven, it pretty much takes care of itself (leaving plenty of time for side dishes). Perfect for a dinner party.

Quick overview
Hop out of your comfort zone when it comes to making a big roast and try rubbing the outside of it with a sort of North African inspired spice mix. In a small bowl, combine cumin, dried mint, oregano, chile, sugar, and salt. Rub the roast all over with oil, then coat the meat on all sides with spice mix, pressing to help it all stick to the meat. Place the roast in a hot oven and let it go for a good 20 minutes to brown the outside, then lower the heat to 350 and cook another 1 ½ hours or so, until a meat thermometer hits 130 degrees for medium rare. Transfer the roast to a platter and let it rest at least 20 minutes before slicing.

Ingredients
1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds), at room temperature
1 hour, trimmed of all but a thin layer of fat
3 tablespoons cumin
1 tablespoon dried mint
1 tablespoon dried oregano
2 teaspoons dried chile (arbol works well)
1 tablespoon sugar
1 tablespoon kosher or sea salt
2 tablespoons extra-virgin olive oil

Directions
Preheat oven to 450°F with rack in middle.

In a small bowl, combine cumin, mint, oregano, chile, sugar, and salt. Rub roast all over with oil. Coat meat on all sides with spice mix, pressing to help them adhere.

Roast on a rack in a roasting pan 20 minutes.

Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more.

Transfer to platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).

(Courtesy: Yankee Magazine)
___________________________________________________________
Annie 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.

Classic Beef Brisket By Annie Copps

Thu, 03 Mar 2011 13:07 PM +0000

In Texas, a brisket would go on the grill. In Ireland it would get corned (that means a weeklong bath in herbs and salt), then boiled. And in a Jewish family, a brisket is the center of the holiday table.

Nobody will makes this better than Bubbe, but us mortals can make something pretty delicious, if we start with about 6 pounds of "point-cut" or "deckle" beef brisket—it will have more fat in it and that will make for a more delicious and moist brisket. Heat your oven to 350 and pat dry the beef—this is crucial to good sear.

Season it well on all sides with salt and pepper then brown the daylights out of it on all sides—deep brown, people. Remove it to a plate and let's really build some flavors.

To the pan, add onions, carrots, celery, garlic, wine, thyme, bay leaves, tomato, worstershire sauce, and chicken stock.

Put them brisket and any juices back in the pan. Cover and put it in the oven for 3 hours or until very tender. It's good to go for dinner or reheat the next day. Or slice and make the most delicious sandwich with grainy mustard and caramelized onions.

Yield: Serves 8

Ingredients
1 5 to 6 pound point-cut beef brisket
Kosher or sea salt
freshly ground black pepper
3 tablespoons olive oil
1 cup chopped onion
2 cups roughly chopped carrot
1 cup roughly chopped celery
2 tablespoons chopped garlic
1 bottle dry red wine
8 large fresh thyme sprigs
2 bay leaves
3 tablespoons tomato paste
1 tablespoon Worstershire sauce
4 cups chicken stock
4 cups pearl onions, frozen are fine

Directions
Heat oven to 350°F.

Season brisket with salt and pepper.

In a Dutch oven over medium-high heat, heat olive oil and brown brisket, on both sides; about 5 minutes per side. Remove to a plate.

Add onion, carrot, celery to the pan and sauté about 5 minutes.

Add garlic and sauté about 5 minutes more.

Add wine, thyme, and bay leaves; bring to a boil and cook until liquid is reduced to by half, about 10 minutes.

Stir in tomato paste, Worstershire sauce, and stock and bring to a boil.

Add brisket (and any juices that have accumulated) back to the pan. And nestle into the vegetables and liquid.

Cover about place in oven for about 3 hours or until very tender, turning and the brisket over every 45 minutes or so.

Transfer meat to platter and let rest 20 minutes. Strain pan juices and discard solids. Let the pan juices sit until the fat separates. Skim off and discard the fat, add pearl onions, then bring the sauce to a boil and reduce by half.

Thinly slice meat across grain and place on a serving platter. Spoon sauce over the top and serve remaining sauce in a gravy boat.

(Can be made 1 day ahead. Cover meat and sauce separately; chill. Arrange meat in baking dish. Cover with foil; re-warm in 350°F oven about 40 minutes. Or terrific as a sandwich with mustard and pickles.)

(Courtesy: Yankee Magazine)

___________________________________________________________

Annie 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.

Tapenade-Stuffed Lamb Roasted With Carrots And Shallots By Annie Copps

Tue, 01 Mar 2011 13:45 PM +0000

I love the slightly sweet and herbaceous flavor of lamb and as we move into late winter, a roasted lamb makes me think about the coming warm weather of springtime. This recipe is for a boneless leg of lamb with a Mediterranean stuffing of garlicky olives called tapenade.

You can make your own tapenade by pulsing olives, capers, garlic and shhhhh a bit of anchovy in your food processor or give yourself a break and buy some. Also, I have every confidence that you can de-bone a leg of lamb yourself, but your butcher will do it for you and likely do a much, better job.

Lay the lamb out on a flat surface and smear tapenade all over the top. Roll it and tie it. Then poke holes into the roast and stick slivers of garlic and small clips of rosemary into the holes. Place thelamb into a roasting pan with carrots and shallots and scatter any leftover rosemary around. Drizzle the whole business with olive oil and roast until a meat thermometer hits 130 for medium rare.

Once the lamb is cooked to your desired doneness, it is very forgiving and will wait for you, on a cutting board with a tent of foil to stay warm until you begin slicing—it's still good if it comes back to room temperature.

Yield: Serves 6 to 8

Ingredients
1 boneless leg of lamb (about 4 pounds)
1 cup store bought olive tapenade
3 garlic cloves, cut into slivers
2 leafy sprigs of rosemary, torn into small sprigs
Coarse salt and freshly ground black pepper
10 to 12 small shallots, peeled
4 large carrots, peeled and cut into chunks the size of the shallots
Extra-virgin olive oil

Directions
If the lamb is rolled or tied, remove any string or netting and lay it out flat on a cutting board. Trim away any excess fat that the butcher may have left, taking care not to cut any large holes in it.

Arrange the lamb so that it is bone-side up and fat-side down. Spread the surface with the tapenade and roll the lamb up into a cylinder. Don't worry of some of the tapenade spill out of the roll.

Using butcher twine, secure the roll by tying loops of twine at 1 1/2 inch intervals along its length. Fishing by weaving a long loop of twine lengthwise though the loops. Collect any tapenade that may have squeezed out and rub it over the surface of the lamb. Using the point of a sharp paring knife, make incisions all over the roast and stuff each one with a garlic sliver and small rosemary sprig.

The lamb may be prepared several hours ahead up to this point. Refrigerate the lamb if you plan to wait more than 1 hour before roasting.

Preheat the oven to 350 degrees.

If the lamb has been refrigerated, let it sit at room temperature for about 30 minutes. Lightly oil a roasting pan. Place the lamb in the pan, and arrange the shallots and carrots around it.

Season the meat and vegetables with salt and pepper and drizzle with olive oi. Scatter any leftover rosemary over the vegetables, and toss to coat.

Roast in the lower third of the oven, stirring the vegetables once or twice, until the meat reaches 130 degrees on an instant-read thermometer (for medium), 1 1/2 to 2 hours. Cover loosely with foil and let rest for 20 minutes.

Remove the strings and carve into 1/2-inch thick slices for serving.

(Courtesy: Yankee Magazine)

___________________________________________________________
Annie 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.

Gratin Of White Beans With Pancetta And Tomatoes By Annie Copps

Mon, 28 Feb 2011 14:24 PM +0000

Bacon, beans and tomatoes—baked. Hello? That's gotta be good tasting and good for you.

A gratin of beans, pancetta and tomatoes is a pretty quick dish as far as baking goes and it's the perfect accompaniment for a big roast or a simple piece of fish. Find your gratin or casserole dish and lather it up some olive oil. Then in a saute pan get some chopped up pancetta going—that's an Italian style un-smoked bacon, you can use regular bacon, but I'd stay away from hickory or maple flavored varieties. Add onion and garlic to the pan, then cannellini beans—you know the small white ones—a bit of water, rosemary, and bay leaf and get those flavors going.

After a while fish out the rosemary sprig and bay leaf and stir in chopped tomatoes. Pour this lovely mixture into the gratin dish and cover with a blanket of bread crumbs and parmesan cheese—bake it for about 30 minutes then put it under the broiler for a really crunchy topping. How good is that?

Ingredients
1 1/2 cups canned white beans, preferably cannellini, drained and rinsed
1 tablespoon extra-virgin olive oil, more for drizzling
2 ounces pancetta or slab bacon, cut into 1/2-inch dice (about 1/2 cup)
1 medium onion, coarsely chopped
3 garlic cloves, peeled and smashed
2 leafy sprigs fresh rosemary
1 bay leaf
1 cup of water, or as needed
Coarse salt and freshly ground black pepper
Extra-virgin olive oil
1 14.5 ounce can of tomatoes, coarsely chopped with juice
1/4 cup dried bread crumbs
1/3 cup freshly grated Parmesan cheese

Directions
Preheat the oven to 350 degrees and coat a large gratin or baking dish with olive oil.

In a heavy saucepan, combine 1 tablespoon of oil and the pancetta or bacon over medium heat. Cook, stirring frequently, until the pancetta or bacon begins to render its fat, about 5 minutes.

Add the onion and garlic, stir to coat, and sauté for about 5 minutes.

Add the beans, rosemary, and bay and enough water to cover by about 1 inch. Partially cover and bring to a simmer.

Season with salt and pepper.

Remove the rosemary stem (the leaves may have fallen off) and the bay leaf from the beans.

Stir in the tomatoes. Taste for salt and pepper.

Spread the beans into the dish. Sprinkle the top with the bread crumbs and cheese.

Drizzle generously with olive oil.

Bake until heated through and beginning to brown on top, about 30 minutes.

For a crunchy topping, run the gratin under the broiler for a few minutes just before serving.

Serve hot or warm.

(Courtesy: Yankee Magazine)

___________________________________________________________

Annie 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.

Molly's French Onion Soup By Annie Copps

Mon, 21 Feb 2011 19:04 PM +0000

Ooh la la have I got a winter warmer that will beckon you in from the cold: French Onion Soup! A classic bowl of oniony goodness that will fill you up, warm you up, and delight you.

Forewarned is fore-armed... you are going to have to slice 3 pounds of onions. If just the thought makes you want to cry, you can use a food processor to get through the pile you'll be using. That being said, it may seem that you have far too many onions, but don't worry they'll cook down to about one-quarter of their original volume.

So, in a wide soup pot, melt butter and slowly cook down Mount Onion until they become soft and start to turn deep blonde in color&151;it's important that they not brown.

Stir in some flour and cook that for a bit, then add some wine, then beef (or chicken) stock, a sprig each of thyme and parsley and a bay leaf and simmer away for about a half hour.

Now, let's get serious. Ladle into bowls, lay toasted bread slices on top then grate some Gruyere cheese and until the cheese gets all melty, gooey, and glorious.

Yield: 6 servings

Ingredients
4 tablespoons unsalted butter
3 to 3 1/2 pounds of yellow onions (about 6 large; larger onions means less peeling), thinly sliced
kosher or sea salt and freshly ground black pepper
2 teaspoons flour
1 cup dry white wine
8 cups homemade beef or chicken stock or low-sodium store bought
1 sprig parsley
1 sprig thyme
1 bay leaf tied together in a bundle
1 baguette, cut into ½[[[.5]]-inch rounds 1 ½ cups (about 6 ounces)
Shredded Gruyere cheese

Directions
In a large, wide soup pot, melt butter over medium heat. Add onions and season with salt and pepper. Cook the onions gently, stirring frequently, until they are very soft and have begun to turn a deep blonde, about 40 minutes (it is important they do not brown or cook too long).

Stir in flour and cook 3 to 4 minutes, stirring frequently.

Pour in wine and increase heat to medium-high, stirring and scraping the bottom of the pot to loosen any caramelized juices.

Cook until liquid is almost completely reduced. Add broth.

Tie herbs together with string or inside a piece of cheesecloth. Add herb bundle and bring to a simmer.

Season lightly with salt and pepper and simmer for 20 to 30 minutes, the onions should be soft but not falling apart.

The soup may be made ahead up until this point and held for several hours or even a few days before serving.

To serve
Heat oven to 350 degrees. Put baguette slices on an oven rack, and toast lightly, 7 to10 minutes. Set aside.

Increase oven temperature to 450 degrees.

Set six ovenproof soup crocks on a heavy baking sheet, and ladle hot soup into crocks. Float the toasts on the soup and top each with a handful (about 1/4 cup) of Gruyere.

Bake until the cheese is melted, bubbly and just barely golden, 10 to 12 minutes.

Serve immediately when the cheese is gooey and the crock is very hot.

(Courtesy: Yankee Magazine)

___________________________________________________________

Annie 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.

My Mom's Meatloaf
By Annie Copps

Mon, 24 Jan 2011 07:38 AM +0000

For some people, meatloaf is the food they ate when there was nothing left in the house. For me, the meatloaf was so good, I had to beg my mother to make it. My Mom, also a terrific cook, had a "thing" about meatloaf, I think she thinks of it as a little de classe. Occasionally she would succumb, but she couldn’t understand why we liked it so much. Now she confesses to making and enjoying it—no wonder, wait until you try this recipe, it is more dense than most meatloaves and it tastes great the next day in a sandwich with sautéed onions and ketchup.

Preparation Time: 30 minutes
Start to Finish Time: 90 minutes
Yield: about 9 pieces

Ingredients
3 slices white bread, crust removed
1 cup milk
1 pound ground beef
1/2 pound ground pork
1/2 pound raw chorizo sausage, casing removed
1 cup finely chopped onion
3 large eggs, lightly beaten
1 teaspoon kosher or sea salt (approximately)
1/4 cup chopped fresh parsley
1 tablespoon dried sage
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon freshly grated nutmeg
1/2 cup ketchup
3 bacon strips, uncooked

Directions
Heat oven to 350 degrees. Place bread in a small bowl. Pour milk over it and let the bread soak up as much liquid as it will hold.

In a large bowl, knead together beef, pork, and chorizo. Add bread, any milk left in the bowl, onion, eggs, salt, herbs, nutmeg, and ketchup. With super-clean hands, knead until ingredients are uniformly distributed.

Line a rimmed baking sheet with aluminum foil. On the lined sheet, mold the meat into a loaf shape, about 9 inches long. Lay bacon strips lengthwise on top. Bake 1 hour. Remove and let rest 20 minutes on a cooling rack. Transfer to a cutting board; slice and serve.

(Courtesy: Yankee Magazine)

___________________________________________________________
Annie 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.

Panko Eggplant with Chile-Yogurt Salsa By Ming Tsai

Tue, 18 Jan 2011 16:59 PM +0000

Panko is a Japanese breadcrumb that is becoming more and more popular because it has a crisper, airier texture than most types of bradcrumbs, and I adore using it on this vegetarian appetizer that's perfect for any gathering.

Serves 4

Ingredients
3 Japanese eggplant, halved lengthwise and scored diagonally
1 tablespoon sesame oil
3 tablespoons canola oil
2 tablespoons Sriracha
1 cup panko
1 cup non-fat Greek yogurt
3 scallions sliced thinly
1 large tomato, 1/2-inch dice
8 leaves Thai basil, fine ribbons
1 tablespoon sriracha

Directions
Pre-heat oven to low broil.

Lay out eggplant and season.

Mix together the oils and sriracha.

Brush mixture onto sliced side of eggplant and dip into panko, place on baking dish.

Moisten breadcrumbs on top with a drizzle of olive oil.

Place tray on middle shelf. Cook until golden, brown and delicious, about 15-20 minutes.

Meanwhile, in a bowl, combine Greek yogurt, scallions, tomato, basil and Sriracha, season and store salsa in fridge.

To serve, plate with a few tablespoons salsa spooned over hot eggplant.

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Ming Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.

Vermont-Style Baked Beans By Annie Copps

Mon, 03 Jan 2011 15:24 PM +0000

Baked beans are a New England favorite and while there are many excellent options for canned baked beans, you'll find making them from scratch is easy and far more satisfying.

Scouring through the Yankee archives, we found literally hundreds of recipes for baked beans. We couldn't test all of them, but these maple-laced, slow-cooked beans ranked high among our favorites. We loved the cob-smoked bacon which really makes these beans special--be sure to use a brand that is not too smoky or that will overpower the rest of the party in the pan.Yellow-eye beans are traditional and grown in Maine, but navy beans are a good substitute (although they don't hold their shape as well).

Soak the beans overnight in plenty of water. Then line a heavy-bottomed bean pot or cast iron pan with strips of bacon. Combine the beans with an onion, more bacon, mustard and maple syrup and then arrange more bacon strips on top. Cook that in a 350 oven for 3 to 4 hours and you will have what legends are made of without a lot of effort.

Yield: 6 to 8 servings

Ingredients
1 pound yellow-eye beans
1/2 teaspoon baking soda
1 medium onion, peeled
1 bay leaf
1 clove
1/2 pound cob-smoked bacon, cut into ½-inch pieces (leave 6 strips whole)
1/4 teaspoon freshly ground black pepper
1 tablespoon dry mustard
1/4 cup maple syrup, or to taste
2 to 3 tablespoons sweet mustard
1 to 2 tablespoons cider vinegar, or to taste

Directions
Pick over beans, discard debris or anything that isn't a bean. Soak them overnight in fresh water to cover. Change the water, cover with fresh water and bring beans to a rapid boil for about 20 minutes or until tender. Add baking soda and stir well. Drain beans, reserving the liquid.

Heat oven to 350 degrees.

Peel the onion and pin bay leaf to it with the clove. Line the bottom of a 3-quart bean pot (or Dutch oven) 3 bacon strips. In a medium bowl, combine beans, bacon pieces, pepper, dry mustard, maple syrup, and 1 teaspoon salt. Spoon mixture into pot, nestling the onion in the center. Arrange the remaining bacon strips on top. Add enough of reserved bean liquid to cover the beans, and place the lid on top.

Cook beans 4 to 5 hours or until the beans are tender and flavorful. If the beans start to dry out, add additional liquid. Leave the pot uncovered the last half hour or so to allow the beans to brown. Just before serving, mix the sweet mustard and vinegar together and stir them into the beans. Adjust the seasoning, adding salt, maple syrup, mustard, or vinegar to taste: The beans should be a little sweet, a little spicy, and well-seasoned.

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Annie 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.

Ginger Tapioca Brulee By Ming Tsai

Wed, 22 Dec 2010 14:43 PM +0000

For this dish, we're going to take one of my favorite ingredients of all time, you guessed it, ginger, and use it in this classic french dessert that combines beautifully with the creaminess of tapioca to make a special, sweet finish to any meal.

Ingredients
1/2 cup small tapioca pearls
1 1/2 cups milk
1 cup coconut milk
1 cup cream
1/4 cup sugar, plus extra for bruleeing
1 vanilla bean, halved, seeds scraped (reserve halves for another use -- make vanilla sugar!)
1 tablespoon minced ginger

Directions
Soak the tapioca pearls in 1 cup of milk for 1 hour.

In a medium saucepot over medium-low heat, combine the tapioca (with milk) and the remaining 1/2 cup milk, coconut milk, cream, sugar, seeds from vanilla bean and ginger.

Bring to a simmer and cook until a line can hold its shape on the back of a spoon, about 15 minutes.

Transfer to individual baking or brulee dishes and chill in fridge until set.

Sprinkle with sugar and brulee with a torch.

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Ming Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.

Swordfish-Bacon Kebabs with Cilantro Gremolata
By Ming Tsai

Wed, 22 Dec 2010 12:09 PM +0000

Ingredients
1 cup chopped cilantro
3 lemons, zested and juiced
1 tablespoon minced garlic
2 stalks lemongrass, white part only, finely minced
1/2 cup extra virgin olive oil
12 slices of bacon
1 pint cherry tomatoes
1 1/2 pounds center-cut swordfish, cut into 1x1-inch cubes
4-8 long satay skewers, soaked in water
Kosher salt and freshly ground black pepper to taste
Cooking spray

Directions
Prepare a hot grill, sprayed slick.

In a bowl, combine the cilantro, lemon zest and juice, garlic, lemongrass and extra virgin olive oil. Season with kosher salt and freshly ground black pepper to taste.

Assemble the kebabs by first skewering one end of the bacon and following with swordfish cube.

Weave the bacon in between the swordfish and tomato as you thread each onto the skewer.

Lay the kebabs in a dish and take 1/3 of the gremolata and rub all over kebabs. Let marinate for at least 20 minutes.

Season the kebabs with salt and pepper and grill until bacon is cooked through, about 8 minutes.

Plate using a satay plate and serve with remaining gremolata in dipping bowl.

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Ming Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.

Lasagna Roll-ups By Annie Copps

Tue, 21 Dec 2010 12:41 PM +0000

Here's a fun and delicious twist on lasagna that you'll be happy to serve for dinner any time or whip up for a large buffet.

Lasagna rollups are made of the same ingredients as traditional layered lasagnas (and can handle all the variations of fillings and sauces). But this way, everyone gets their own, individual serving and it feels just a little more special, with no extra effort.

Let's start with the pasta. Cook off lasagna noodles until they are soft and flexible, but still al dente. Combine the usual lasagna suspects of ricotta cheese, egg, a few scrapes of fresh nutmeg, mozzarella cheese, parmesan and for texture, some chopped walnuts. Spoon a few tablespoons of the mixture onto one end of a cooked noodle, then gently roll to the end.

Place the rolled bundle into a baking dish and repeat with remaining pasta and filling. Top the whole party with your favorite sauce.

Cover and bake about 20minutes.

Ta Da—lasgana roll ups!

Filling:
3/4 pound lasagna noodles
1 cup ricotta cheese
1 egg yolk
1/2 teaspoon nutmeg
Salt to taste
2 drops Tabasco sauce, or cayenne pepper to taste
1/2 cup whole-milk mozzarella cheese, grated
1/3 cup grated Parmesan cheese
1/4 cup ground walnuts

Directions
In a large pot of salted water, cook noodles until barely done.

In a medium bowl, combine remaining ingredients.

Pesto Sauce:
2 tablespoons dried basil
1/3 cup ground walnuts
1/3 cup plus 1 tablespoon chopped fresh Italian parsley
1 tablespoon minced green onion
2 garlic cloves
Kosher or sea salt
1 cup olive oil
1/3 cup plus 1 tablespoon grated Parmesan cheese

Directions
In a blender or food processor, combine ingredients and blend until smooth.

Heat oven to 300 degrees. Spread 1 to 2 tablespoons of filling over each lasagna noodle. Roll up the lasagna end to end (jelly-roll style) and cut each roll-up in half, keeping jelly-roll style. Place cut-side down in a greased baking dish. Spoon 1 to 2 teaspoons of pesto sauce over each roll-up. Cover tightly with buttered foil and bake 20 minutes.

___________________________________________________________
Annie 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.

Dijon Meatloaf By Ming Tsai

Tue, 21 Dec 2010 09:47 AM +0000

Meatloaf. Not as easy as you think. When I first tried to make it as a kid, it came out of the oven like a brick. Here's a recipe to ensure that never happens to yours.

Ingredients
1/4 cup plus 1 tablespoon sambal
4 tablespoons Dijon mustard, divided
1 1/2 pounds ground turkey
1 pound ground pork
2 large onions, cut into 1/4-inch dice
2 tablespoons minced garlic
2 tablespoons Wanjashan organic soy sauce
2 eggs, lightly beaten
1/4 cup Wanjashan organic Worcestershire sauce
1 cup panko
Kosher salt and freshly ground black pepper to taste
Canola oil/cooking spray

Directions
Preheat the oven to 350°F. Oil a 1 1/2-quart loaf pan and line the bottom with parchment paper or use a meatloaf pan.

In a small bowl, combine 2 tablespoons Dijon and 1 tablespoon of sambal and set aside.

In a large nonreactive bowl, combine the ground turkey and pork. Add the onions, garlic, the remaining 1/4 cup of sambal, soy sauce, eggs, Worcestershire sauce and panko. Season with salt and pepper and, using your hand, mix well.

Fill the pan with the mixture, and bake until cooked through, about 1hour and 15 minutes.

Unmold, slice, and serve with the sambal mixture on the side as a condiment.

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Chef Ming Tsai is a local restaurateur and host of Simply Ming.

Grilled Marinated Flank Steak By Annie Copps

Mon, 13 Dec 2010 15:39 PM +0000

If you are a coupon clipper or circular reader, flank steak goes on sale quite often. It's a little tougher than some cuts, but we love the flavor and its forgiving nature when it comes to rare or well-done.

We keep our grill going all year, but you can use your broiler indoors to whip up this fast and flavorful steak dish.

Into a large zip-top bag, place a 2-pound flank steak, some red wine, a chopped onion, a few cloves of garlic, a few sprigs of thyme and a bit of sugar. Mix well to coat the steak and pop in the fridge for a few hours—you can do this before you head out to work in the morning or up to 3 days. Sometimes I buy this on sale, mix it in the bag, label and freeze for a few weeks. But if you are ready to cook it now, fire up the grill or broiler and cook the steak 3 to 4 minutes per side. Let it rest, then you are ready to slice into a flavorful steak.

Yield: 6 servings

Ingredients
1 2-pound flank or skirt steak, trimmed
1/2 cup dry white or red wine
1/2 red or yellow onion, sliced
4 to 5 sprigs fresh thyme
3 tablespoons olive oil
2 to 3 cloves garlic, roughly chopped
1 tablespoon sugar
Kosher or sea salt and freshly ground black pepper

Directions
Place all ingredients through sugar in a large zip-top plastic bag. Toss to coat well. Refrigerate two hours or up to 3 days if you prefer.

Prepare grill or broiler to medium-high. Remove steak from marinade and shake off excess. Place on grill or under broiler about 4 minutes per side (for medium rare). Remove from heat and season with salt and pepper. Let rest 5 minutes before slicing.

Bacon-Cilantro Fried Rice
By Ming Tsai

Tue, 07 Dec 2010 18:48 PM +0000

This great East-West combination is my favorite: Bacon-cilantro fried rice. There are two keys to a great fried rice: Dried rice (left over from the day before and super fluffy eggs. The secret to fluffy eggs? Hot oil. Here's the dish.

Ingredients
4 eggs
8 slices of bacon, cut into 1/2-inch dice
1 tablespoon minced garlic
1 tablespoon minced ginger
1 bunch scallions sliced thinly, separate white and green
8 cups cooked jasmin rice, day old
1 tablespoon naturally brewed soy sauce
2 tablespoon chopped cilantro
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking

Directions
In a medium bowl, whisk eggs together until well-combined. In a large sauté pan over high heat coated with 1/4-inch of oil, gently lower the eggs in and season. Eggs will puff up and cook through very quickly; transfer eggs and oil to a paper towel-lined plate.

In the same pan, cook the bacon. When bacon is almost fully cooked, add the garlic, ginger and scallion whites and stir-fry for 1 minute, until softened and fragrant.

Add the rice, naturally brewed soy sauce and eggs and stir to heat through and break up the eggs. Check for flavor and season if necessary.

Toss in the cilantro and scallions greens and serve.

Rice & Lentils by Lidia Bastianich

Tue, 07 Dec 2010 18:42 PM +0000

Riso e Lenticchie

Serves 8 or more as a first course or soup

Ingredients
2 ounces pancetta or bacon, cut in pieces
1 cup onion cut in 1-inch chunks
1 cup carrot cut in 1-inch chunks
1 cup celery cut in 1-inch chunks
6 fresh sage leaves
2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
½ cup dry white wine
8 to 10 cups hot water
1 tablespoon kosher salt
1 ½ cups lentils, rinsed and picked over
1 ½ cups Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano
1 cup chopped scallions
½ cup grated Grana Padano or Parmigiano-Reggiano, plus more for passing

Directions
Drop the pancetta or bacon pieces into the food-processor bowl, and pulse several times, to chop the meat into small bits. Scrape all the chopped pancetta right into the heavy saucepan. Put the onion, carrot, and celery chunks and the sage leaves into the empty food-processor bowl, and mince together into a fine-textured pestata.

Put the butter and olive oil into the saucepan with the minced pancetta, and set over medium-high heat. Cook, stirring, as the butter melts and the fat starts to render. When the pancetta is sizzling, scrape in the vegetable pestata, and stir it around the pan until it has dried and begins to stick, 4 minutes or so. Clear a space on the pan bottom, and drop in the tomato paste, toast it in the hot spot for a minute, then stir together with the pestata.

Raise the heat, pour in the white wine, and cook, stirring, until the wine has almost completely evaporated. Pour in 8 cups of hot water and the tablespoon salt, stir well, and heat to the boil. (Add all 10 cups of hot water if you want to serve the rice and lentils as a thick soup rather than a denser riso.)

Cover the pan, and reduce the heat slightly, to keep the water at a moderate boil, and let it bubble for 20 minutes or so, to develop the flavors.

Stir in the lentils, return to a gentle boil, and cook, partially covered, stirring occasionally, until the lentils just start to soften, 10 to 15 minutes. Stir in the rice, return to a bubbling simmer, and cook, cover ajar, until the rice is al dente, 13 minutes or so. If the dish is thickening more than you like, lower the heat and cover the pan completely. If it seems too thin and wet, remove the cover and cook at a faster boil. When the rice and lentils are fully cooked, turn off the heat. Stir in the scallions and grated cheese.

Serve in warm bowls, passing more cheese at the table.

Shucked Oysters With Two Sauces By Annie Copps

Tue, 07 Dec 2010 18:00 PM +0000

Few ingredients express their hometown quite like an oyster. And the majority of oysters growing in New England are all the same species: Crassostrea virginica.

The size, shape, flavor, and texture of an oyster are not from the type of oyster they are, but rather where they come from—the salinity of the water, the temperature of the water, what the oysters feed on, and the force of the tides and speed of the currents—that's what makes an oyster from a coastal island in Maine taste completely different from the same species grown in Duxbury or Cotuit or Wellfleet. Just a squeeze of lemon or dab of cocktail sauce does a raw oyster well, but I hope you'll try these sauces to enhance their briny attributes.

A classic mignonette sauce is a simple combination of finely chopped shallots, vinegar and cracked pepper, while a remoulade involves a bit of mayonnaise mixed with a salty combo of chopped cornichons and capers and fresh herbs—either way, get yourself to a freshly shucked New England oyster.

Mignonette Sauce
1/4 cup finely chopped shallots
1 cup red wine vinegar
2 teaspoons freshly ground white or black pepper

Directions
In a small bowl combine ingredients. Refrigerate one hour before serving.

Remoulade Sauce
1 1/2 cups mayonnaise
2 tablespoons Dijon mustard
1 teaspoon anchovy paste
1/4 cup chopped cornichon pickles
1 tablespoon capers, rinsed
1/4 cup minced fresh parsley
1/4 cup fresh chervil

Directions
In a small bowl combine ingredients. Refrigerate one hour before serving.

___________________________________________________________
Annie 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.

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By Annie Copps

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By Ming Tsai

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By Ming Tsai