Read The Epicurious Cookbook Online
Authors: Tanya Steel
The Epicurious Cookbook (36 page)
4.
Ladle the soup into bowls. Pass the cilantro, green onions, and feta cheese separately.
Ladle the soup into bowls. Pass the cilantro, green onions, and feta cheese separately.
“I used dried black beans, which I cooked the night before. The soup turned out wonderfully. I served it with a dollop of plain yogurt, and plain nacho chips on the side. Next time I might add some fresh corn as well.”
Ldubravcic, Vancouver, Canada
cheese
fondue
fondue
Fondue may have been trendy in the 1960s and 1970s, but cheesy goodness has never really gone out of style. This recipe is straight from the Alps, and calls for the classic combination of Gruyère and Emmental. Melt them in a cast-iron fondue pot with the simmering wine before transferring the mix to your fondue stand. Of course, you can serve this with cut-up veggies and fruit, but bread is the true classic partner. Just know that if you lose your bread in the cheese, you’ll need to kiss your neighbor. That’s Swiss tradition.
YIELD: MAKES 6 SERVINGS
1 garlic clove, halved crosswise
1½ cups dry white wine
1 tablespoon cornstarch
2 teaspoons kirsch (optional)
½ pound Emmental cheese, coarsely grated (2 cups)
½ pound Gruyère cheese, coarsely grated (2 cups)
French bread cubes
Apples and pears, cored and cubed
Roasted potatoes, julienned
Pieces of bell pepper
Blanched broccoli florets
1.
Rub the inside of a 4-quart heavy pot with the cut sides of the garlic, then discard the garlic. Add the wine to the pot and bring just to a simmer over moderate heat.
Rub the inside of a 4-quart heavy pot with the cut sides of the garlic, then discard the garlic. Add the wine to the pot and bring just to a simmer over moderate heat.
2.
Stir together the cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.
Stir together the cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.
3.
Gradually add the cheese to the pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent the cheese from balling up, until the cheese is just melted and creamy (do not let boil). Stir the cornstarch mixture again and stir into the fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
Gradually add the cheese to the pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent the cheese from balling up, until the cheese is just melted and creamy (do not let boil). Stir the cornstarch mixture again and stir into the fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
4.
Transfer the mixture to a fondue pot set over a flame. Dip pieces of bread, apple and pear, potatoes, bell pepper, and broccoli.
Transfer the mixture to a fondue pot set over a flame. Dip pieces of bread, apple and pear, potatoes, bell pepper, and broccoli.
“We serve it with lots of pickled veggies on the side and dip things like broccoli, apples, bread, of course, pears, and whatever else we have in the house that sounds good with cheese!”
Mllejess, Boulder, Colorado
golden and crimson beet salad
with oranges, fennel, and feta
with oranges, fennel, and feta
Oranges, fennel, and toasted hazelnuts perk up red and yellow beets in this versatile salad from Chef Alfred Portale of the long-beloved Gotham Bar and Grill in New York City. Equal parts rustic and refined, with an eye-catching mix of colors and sophisticated blend of ingredients, this salad is perfect as a dinner-party starter or main-course accompaniment. Try grilling the beets, instead of roasting, to add yet another layer of flavor.
YIELD: MAKES 6 SERVINGS
2 large (3-inch) red beets, all but 1 inch of tops trimmed
2 large (3-inch) golden beets, all but 1 inch of tops trimmed
5 tablespoons extra-virgin olive oil
4 oranges
1 small fresh fennel bulb, trimmed, quartered, cored, and cut into paper-thin strips
¼ cup finely chopped fresh mint leaves
¼ cup finely chopped fresh flat-leaf parsley
¼ cup hazelnuts, toasted, husked, and halved
1 small shallot, finely chopped
1 tablespoon balsamic vinegar
Kosher or other coarse salt
Freshly ground white pepper
1½ cups coarsely crumbled feta cheese
1.
Preheat the oven to 400°F. Place all the beets in a 9-inch square metal pan. Drizzle 3 tablespoons of oil over, sprinkle with salt and pepper, and toss to coat. Cover the pan with foil and roast the beets until tender, about 1½ hours. Uncover and cool completely.
Preheat the oven to 400°F. Place all the beets in a 9-inch square metal pan. Drizzle 3 tablespoons of oil over, sprinkle with salt and pepper, and toss to coat. Cover the pan with foil and roast the beets until tender, about 1½ hours. Uncover and cool completely.
2.
Peel the beets, cut into ½-inch cubes, and place in a large bowl, each color on opposite side; sprinkle with salt and pepper.
Peel the beets, cut into ½-inch cubes, and place in a large bowl, each color on opposite side; sprinkle with salt and pepper.
3.
Cut all peel and pith off the oranges. Working over a medium bowl to catch the juice, cut between the membranes, releasing the segments. Add 1 cup of orange segments and the fennel, mint, parsley, hazelnuts, and shallot to the bowl with the beets.
Cut all peel and pith off the oranges. Working over a medium bowl to catch the juice, cut between the membranes, releasing the segments. Add 1 cup of orange segments and the fennel, mint, parsley, hazelnuts, and shallot to the bowl with the beets.
4.
Transfer 2 teaspoons of orange juice to a small bowl; whisk in the vinegar and remaining 2 tablespoons olive oil. Season the dressing to taste with salt and white pepper. Stir into the beet mixture.
Transfer 2 teaspoons of orange juice to a small bowl; whisk in the vinegar and remaining 2 tablespoons olive oil. Season the dressing to taste with salt and white pepper. Stir into the beet mixture.
5.
Mound the salad on a large platter. Drain the remaining orange segments; arrange on salad. Sprinkle with cheese.
Mound the salad on a large platter. Drain the remaining orange segments; arrange on salad. Sprinkle with cheese.
“I serve it with a piece of grilled chicken for a nice light summer meal. I used pear-infused white balsamic vinegar and fresh basil (instead of mint). Substituted pine nuts for the hazelnuts. Fresh juicy oranges are a must for this to be right.”
Hkohl, Coral Springs, Florida
do ahead:
The
BEETS
can be roasted 1 day ahead. Cover and chill. Bring to room temperature before using.
Lacinato Kale and Ricotta Salata Salad
lacinato kale and ricotta salata salad
These dark leafy greens never tasted better. Be sure to seek out lacinato kale (also sold as Tuscan kale, black kale, dinosaur kale, or cavolo nero), a variety that is noticeably more tender and mild than the common curly kale, also known as Scotch kale. Take the time to massage the leaves in oil with your hands; the result will be kale that seems to melt in your mouth. If ricotta salata isn’t readily available at your market, try pecorino romano, another Italian cheese that’s easy to grate and has a similar salty flavor.
YIELD: MAKES 6 SERVINGS
¾ to 1 pound lacinato kale or tender regular kale, stems and center ribs discarded
2 tablespoons finely chopped shallot
1½ tablespoons fresh lemon juice
¼ teaspoon salt
¼ teaspoon black pepper
4½ tablespoons extra-virgin olive oil
1 cup coarsely grated ricotta salata (2 ounces)
1.
Working in batches, cut the kale crosswise into very thin slices.
Working in batches, cut the kale crosswise into very thin slices.
2.
Whisk together the shallot, lemon juice, salt, and pepper in a small bowl, then add the oil in a slow stream, whisking until combined well.
Whisk together the shallot, lemon juice, salt, and pepper in a small bowl, then add the oil in a slow stream, whisking until combined well.
3.
Toss the kale and cheese in a large bowl with enough dressing to coat well, then season with salt and pepper.
Toss the kale and cheese in a large bowl with enough dressing to coat well, then season with salt and pepper.
“I only used a couple tablespoons of olive oil—it didn’t seem like it needed as much as the recipe indicated. And I didn’t add any salt since my ricotta salata was already quite salty. This is the dish for anyone who doesn’t like kale!”
A cook, Wisconsin
clementine jícama salad
In this unique and lively salad, juicy clementines combine with crunchy jícama, salty pumpkin seeds, and creamy queso fresco to create a vibrant yet harmonious medley of textures and flavor notes. The garlicky vinaigrette is versatile enough to use on almost any salad. For a healthy, quick dinner, top the salad with a piece of grilled mahimahi, or pair it with a piece of avocado toast and call it lunch.
YIELD: MAKES 8 SERVINGS
½ teaspoon chopped garlic
½ teaspoon salt
¼ cup fresh lime juice
6 tablespoons olive oil
½ teaspoon sugar
½ teaspoon black pepper
8 clementines, peeled and cut crosswise into ¼-inch-thick slices (1¾ pounds)
1 pound jícama, peeled and cut into ¼-inch-thick matchsticks (3 cups)
1 small red onion, thinly sliced
¾ cup (packed) cilantro sprigs
½ cup crumbled queso fresco or mild feta
⅓ cup raw green (hulled) pumpkin seeds (pepitas), toasted
1.
Mince and mash the garlic to a paste with the salt, then whisk together with the lime juice, oil, sugar, and pepper in a large bowl.
Mince and mash the garlic to a paste with the salt, then whisk together with the lime juice, oil, sugar, and pepper in a large bowl.
2.
Just before serving, add the clementines, jícama, onion, and cilantro and gently toss. Season with salt. Sprinkle with the cheese and pumpkin seeds.
Just before serving, add the clementines, jícama, onion, and cilantro and gently toss. Season with salt. Sprinkle with the cheese and pumpkin seeds.
“I used unsalted pistachio nuts instead of the pumpkin seeds, and it turned out delish. I think that adding avocado would also be an excellent decision.”
A cook, Oslo, Norway
do ahead:
The
VINAIGRETTE
can be made 4 hours ahead and kept at room temperature.
The
CLEMENTINES, JÍCAMA, AND ONION
can be cut 4 hours ahead and chilled.
perfect pear salad
Created by Epicurious member
Kathe Miller
from Chelan, Washington, this beautiful salad has a wonderful presentation as well as a rich taste. Try it as a starter, or as a satisfying lunch. Miller recommends pears that are tender but crisp, giving the salad a divine texture and bite that is at once crunchy and juicy.
Kathe Miller
from Chelan, Washington, this beautiful salad has a wonderful presentation as well as a rich taste. Try it as a starter, or as a satisfying lunch. Miller recommends pears that are tender but crisp, giving the salad a divine texture and bite that is at once crunchy and juicy.
YIELD: MAKES 4 SERVINGS
10 slices thick-cut bacon, cut into large dice
6 tablespoons extra-virgin olive oil
¼ cup balsamic vinegar
¼ teaspoon coarse sea salt
⅛ teaspoon freshly ground black pepper
4 cups (loosely packed) baby spinach leaves
1 Anjou pear, peeled, cored, and cut lengthwise into ¼-inch-thick slices
¾ cup coarsely grated Asiago cheese (about 5 ounces)
½ cup red bell pepper, cut into fine dice
2 tablespoons shallot, minced
1.
In a large skillet over moderately high heat, sauté the bacon, stirring occasionally, until crisp, 10 to 12 minutes. Using a slotted spoon, transfer to a paper-towel–lined plate to drain. Set aside.
In a large skillet over moderately high heat, sauté the bacon, stirring occasionally, until crisp, 10 to 12 minutes. Using a slotted spoon, transfer to a paper-towel–lined plate to drain. Set aside.
2.
In a medium bowl, whisk together the oil, vinegar, salt, and pepper. In a large bowl, toss the spinach with half the dressing.
In a medium bowl, whisk together the oil, vinegar, salt, and pepper. In a large bowl, toss the spinach with half the dressing.
3.
Divide the spinach among 4 plates. Top with the pear slices. Sprinkle the bacon, cheese, red pepper, and shallot over each plate. Drizzle with the remaining dressing and serve immediately.
Divide the spinach among 4 plates. Top with the pear slices. Sprinkle the bacon, cheese, red pepper, and shallot over each plate. Drizzle with the remaining dressing and serve immediately.
Don’t put too much balsamic on the salads—it’s easy to drown them. I like to serve these on pretty salad plates so that each one can be composed in the kitchen!
—Kathe Miller
roasted eggplant salad
with pita chips and yogurt sauce
with pita chips and yogurt sauce
Chef Joe Bonaparte, academic director of culinary arts at the Art Institute of Charlotte, North Carolina, must have had garden parties or afternoon snacks in mind when creating this enticing combination of eggplant, peppers, and tomatoes topped with parsley, basil, and chives.
YIELD: MAKES 8 SERVINGS
FOR SALAD
3 large eggplants (3 pounds total)
6 tablespoons fresh lemon juice
2 green bell peppers, cored, seeded, and finely diced
2 roasted red peppers, peeled, seeded, and diced
2 tomatoes, seeded and diced
15 yellow or red cherry tomatoes, quartered
4 garlic cloves, chopped
½ cup finely chopped flat-leaf parsley
¼ cup finely chopped fresh chives
2 tablespoons finely julienned fresh basil
1 tablespoon extra-virgin olive oil
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
FOR YOGURT SAUCE
2 cups nonfat plain yogurt
½ cup peeled and diced cucumber
1 jalapeño chile, seeded and diced
1 tablespoon chopped fresh mint
2 tablespoons fresh lemon juice
2 teaspoons olive oil
½ teaspoon salt
FOR PITA CHIPS
4 whole-wheat pitas, each cut into 12 wedges
Vegetable oil cooking spray
2 tablespoons grated reduced-fat Parmesan cheese
2 tablespoons poppy seeds
1 tablespoon sesame seeds
¼ teaspoon freshly ground black pepper
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