Read The Epicurious Cookbook Online
Authors: Tanya Steel
The Epicurious Cookbook (12 page)
5.
Add the quinoa to the dressing and toss until the dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
Add the quinoa to the dressing and toss until the dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
“I ‘cheated’ and followed the much simpler directions on the bag of quinoa, which was to simmer it for 15 minutes, and voilà! Done! Added fresh salsa with all the same ingredients, extra cilantro, a dash of rice vinegar, and followed a few other people’s suggestions for avocado. Delicious!”
Sgmoise, Charleston, South Carolina
mediterranean
couscous and lentil salad
couscous and lentil salad
The perfect compromise between a grain and a salad, this refreshing Mediterranean side makes a lovely accompaniment to grilled lamb for a backyard barbecue. Or, highlight its Middle Eastern influences by pairing it with baba ghanoush and a platter of stuffed grape leaves. Add personal touches by substituting your favorite herb for the mint, topping off the salad with a squeeze of lime and a bit of orange zest, or using spinach instead of arugula. However you decide to frame it, you’ll be set up for a nice snack the next day.
YIELD: MAKES 6 SERVINGS
1 cup lentilles du Puy (French green lentils) or brown lentils
3 tablespoons white-wine vinegar
1¼ cups water
1 cup couscous
½ teaspoon salt
¼ cup olive oil, preferably extra-virgin
1 large garlic clove, minced and mashed to a paste with ¼ teaspoon salt
½ cup finely chopped fresh mint leaves
1 bunch arugula, stems discarded and leaves washed well, spun dry, and chopped
2 cups vine-ripened cherry tomatoes, halved
¼ pound feta, crumbled (about 1 cup)
1.
In a small saucepan, simmer the lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes. Drain well. Transfer the hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool the lentils completely, stirring occasionally.
In a small saucepan, simmer the lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes. Drain well. Transfer the hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste. Cool the lentils completely, stirring occasionally.
2.
In a saucepan, bring 1¼ cups water to a boil and add the couscous and ½ teaspoon salt. Remove the pan from the heat and let couscous stand, covered, 5 minutes. Fluff the couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
In a saucepan, bring 1¼ cups water to a boil and add the couscous and ½ teaspoon salt. Remove the pan from the heat and let couscous stand, covered, 5 minutes. Fluff the couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
3.
In a small bowl, whisk together the garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir the lentils and dressing into the couscous.
In a small bowl, whisk together the garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir the lentils and dressing into the couscous.
4.
Just before serving, stir in the herbs, tomatoes, and feta, and season with salt and pepper.
Just before serving, stir in the herbs, tomatoes, and feta, and season with salt and pepper.
“I replaced the couscous with quinoa to add even more protein and fiber (amazing taste and texture). The feta can also be replaced with goat cheese.”
Vaccosni, California
do ahead:
Chill the
SALAD,
covered, at least 3 hours and up to 24 hours.
Haricot Vert and Red Onion Salad with Pistou
haricot vert and red onion salad
with pistou
with pistou
Pistou, the simple combination of fresh basil, garlic, and olive oil, introduces the same savory spirit when tossed with tender, buttery green beans. One of the secrets to this salad is soaking the red onions: a quick water bath moderates their intensity without diminishing their crunch.
YIELD: MAKES 6 SERVINGS
FOR PISTOU
2 cups loosely packed fresh basil leaves
6 garlic cloves, minced (1½ tablespoons)
¼ cup plus 2 tablespoons extra-virgin olive oil
½ teaspoon fine sea salt
FOR SALAD
1 medium red onion, halved lengthwise, then thinly sliced crosswise
1½ pounds haricots verts or other thin green beans, trimmed
MAKE PISTOU
Purée all pistou ingredients in a food processor until basil is finely chopped.
MAKE SALAD
1.
Soak the onion in cold water 15 minutes, then drain in a colander and pat dry.
Soak the onion in cold water 15 minutes, then drain in a colander and pat dry.
2.
Cook the beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes, then drain in a large colander. Transfer to a large bowl of ice and cold water to stop cooking, then drain again and pat dry.
Cook the beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes, then drain in a large colander. Transfer to a large bowl of ice and cold water to stop cooking, then drain again and pat dry.
3.
Toss the beans and onion with the pistou. Season with salt and pepper.
Toss the beans and onion with the pistou. Season with salt and pepper.
“Great recipe. I made it for a family gathering, and it was the first dish to disappear. Garlic lovers will adore it. For a faster version, use prepared pesto. It is a great make-ahead recipe.”
A cook, Lexington, Kentucky
do ahead:
The
PISTOU
can be made 6 hours ahead and transferred to a small bowl, then chilled, covered.
The
BEANS
can be cooked 1 day ahead and chilled in a sealed large plastic bag lined with paper towels.
three-bean salad
Good looking and versatile, this colorful salad features a winning trio of beans—edamame, black-eyed peas, and black beans—bathed in a citrus- and spice-infused dressing that’s all kinds of satisfying. Vary the taste effect by adding crumbled feta or tossing in some garbanzo beans.
YIELD: MAKES 6 SERVINGS
1½ cups (8 ounces) frozen shelled edamame
¼ cup olive oil
1 teaspoon ground cumin
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can black-eyed peas, drained and rinsed
½ cup chopped red onion
2 cups thinly sliced celery
2 tablespoons fresh lime juice
½ cup chopped fresh cilantro leaves
1 teaspoon finely chopped garlic
1½ teaspoons salt
¼ teaspoon black pepper
1.
Cook the edamame in a 1½- to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop the cooking.
Cook the edamame in a 1½- to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop the cooking.
2.
Heat the oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook the cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
Heat the oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook the cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
3.
Add the edamame, black beans, peas, onion, celery, lime juice, cilantro, garlic, salt, and pepper to the cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.
Add the edamame, black beans, peas, onion, celery, lime juice, cilantro, garlic, salt, and pepper to the cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.
“Have made this many times, both as written and with adjustments. Good both ways. Tonight had no black-eyed peas, but added corn, red pepper, more lime juice, and less oil. Very good!”
Mlfitzgerald
tarragon shallot egg salad sandwiches
With a few simple additions—chopped shallots and tarragon vinegar—basic egg salad is transformed. Because some of these ingredients pack quite a punch, try making this recipe a day in advance to allow the flavors to mellow and blend together.
YIELD: MAKES 6 SANDWICHES
FOR EGG SALAD
8 large eggs
½ cup mayonnaise
3 tablespoons finely chopped shallots
1½ tablespoons finely chopped fresh tarragon leaves, or to taste
2 teaspoons tarragon vinegar or white-wine vinegar
¼ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
FOR SANDWICHES
Mayonnaise for spreading on bread (optional)
12 slices seedless rye bread or 6 kaiser rolls
3 cups (3 ounces) tender pea shoots or shredded lettuce
MAKE EGG SALAD
1.
Cover the eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce the heat to low and cook the eggs, covered completely, 30 seconds. Remove pan from heat and let the eggs stand in hot water, covered, 15 minutes.
Cover the eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce the heat to low and cook the eggs, covered completely, 30 seconds. Remove pan from heat and let the eggs stand in hot water, covered, 15 minutes.
2.
Transfer the eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Peel eggs and finely chop.
Transfer the eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Peel eggs and finely chop.
3.
Stir together the eggs and remaining salad ingredients in a bowl with a fork.
Stir together the eggs and remaining salad ingredients in a bowl with a fork.
MAKE SANDWICHES
Spread some mayonnaise (if using) on the bread and make sandwiches with the egg salad and pea shoots.
“An open-faced sandwich topped with smoked salmon makes this, accompanied by a salad, an elegant lunch.”
Mourmand, Miami Beach, Florida
do ahead:
The
EGG SALAD
can be made 1 day ahead and chilled, covered.
tuscan tuna-and-bean
sandwiches
sandwiches
The classic tuna sandwich gets a healthy makeover with this Italian-style recipe that replaces mayo with a luscious cannellini bean spread. The garlicky mixture, when layered with watercress, gives the flaked tuna an unexpectedly delicious taste. Adjust the lemon juice and garlic that go into the beans to your taste and then spoon onto a crusty piece of rustic Italian bread or a panini roll.
YIELD: MAKES 4 SERVINGS
FOR BEANS
1 (14- to 15-ounce) can cannellini beans, rinsed and drained
2 garlic cloves, finely chopped
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley or basil
¼ teaspoon salt
¼ teaspoon black pepper
FOR TUNA SALAD
2 (6-ounce) cans Italian tuna in oil, drained
2 tablespoons finely chopped fresh basil or flat-leaf parsley
¼ cup pitted kalamata or other brine-cured black olives, finely chopped
1 celery rib, finely chopped
2 tablespoons finely chopped red onion
2 tablespoons olive oil
1 tablespoon fresh lemon juice
¼ teaspoon salt
⅛ teaspoon black pepper
FOR SANDWICHES
8 (⅓-inch-thick) slices rustic Italian bread (from a round crusty loaf); or 4 (4-inch-long) oval panini rolls
1 cup (loosely packed) trimmed watercress sprigs
MAKE BEANS
Coarsely mash the beans with a fork in a bowl, then stir in the garlic, lemon juice, oil, parsley, salt, and pepper.
MAKE TUNA
Flake the tuna in a bowl with a fork, then stir in the basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.
ASSEMBLE SANDWICHES
Spoon one-fourth of the bean mixture on a slice of bread, then top with one-fourth of the tuna salad, some watercress, and a slice of bread. Make 3 more sandwiches in the same manner.
“I tossed the bean and tuna mixture together without mashing the beans. With a nice bread and the watercress on the side, it was a more salady but equally satisfying meal. Regular water-packed tuna works just fine.”
A cook, San Francisco, California
chicken salad tea sandwiches
with smoked almonds
with smoked almonds
Chicken salad sandwiches aren’t always exciting, but with the simple addition of shallot and tarragon, plus a bit of crunch from smoked almonds, this rises above the ordinary. It’s great served over greens and sprinkled with the addictive nuts. For a healthier sandwich use whole-wheat bread and substitute low-fat Greek yogurt for some or all the mayonnaise; with such a flavor-packed base, you won’t miss the fat.
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