Read The Epicurious Cookbook Online
Authors: Tanya Steel
The Epicurious Cookbook (4 page)
Salmon Cakes with Lemon Yogurt Sauce
salmon cakes
with lemon yogurt sauce
with lemon yogurt sauce
Love crab cakes but want a change? These salmon cakes take fewer than 30 minutes to prepare. The recipe calls for pita pieces as a filler, but many Epicurious members subbed ¾ cup panko flakes for a lighter cake. The salmon cakes also make a clever fish taco when crumbled and served with jalapeños, corn, and the yogurt sauce.
YIELD: MAKES 4 SERVINGS
1 pound skinless salmon fillet, cut into ½-inch pieces
2 (6-inch) pita rounds, or 3 slices firm white sandwich bread, torn into small pieces
¼ cup mayonnaise
1 large egg, lightly beaten
½ teaspoon ground coriander
¼ teaspoon cayenne
2 tablespoons chopped fresh chives
1½ teaspoons grated lemon zest
¾ teaspoon salt
2 tablespoons olive oil
¾ cup plain whole-milk yogurt
1 teaspoon fresh lemon juice
Lemon wedges, for serving
1.
Mix the salmon, pita, mayonnaise, egg, coriander, cayenne, 1 tablespoon chives, 1 teaspoon lemon zest, and ½ teaspoon salt. Season with black pepper and form into 4 cakes about 4 inches in diameter.
Mix the salmon, pita, mayonnaise, egg, coriander, cayenne, 1 tablespoon chives, 1 teaspoon lemon zest, and ½ teaspoon salt. Season with black pepper and form into 4 cakes about 4 inches in diameter.
2.
Heat the oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers. Cook the salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total.
Heat the oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers. Cook the salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total.
3.
Stir together the yogurt, lemon juice, remaining ¼ teaspoon salt, 1 tablespoon chives, and ½ teaspoon lemon zest. Serve the salmon cakes with the sauce.
Stir together the yogurt, lemon juice, remaining ¼ teaspoon salt, 1 tablespoon chives, and ½ teaspoon lemon zest. Serve the salmon cakes with the sauce.
“I was worried about [the cakes] holding together, so I put half of the allotted salmon in the food processor, combined it with the chunked salmon, and formed the cakes. Also put them in the fridge for an hour beforehand. Would recommend adding spicy mustard, dill, and a little hot sauce to the yogurt for kicks.”
Chaffism
Sweet, Tart, and Spicy Shrimp and Cucumber Salad
sweet, tart, and spicy shrimp and cucumber salad
This healthy sprightly salad has a distinctly Asian kick to it. One of the best things about it is you can add just about any veggies you have—just be sure to cut them up into bite-size pieces. The dressing also makes a terrific marinade for fish or chicken.
YIELD: MAKES 6 TO 8 SERVINGS
FOR DRESSING
¼ cup fresh lime juice
3 tablespoons light brown sugar
2 tablespoons Asian fish sauce, such as nam pla or nuoc mam
2 tablespoons vegetable oil
1 tablespoon finely grated lime peel
1 teaspoon hot chile paste, such as sambal oelek
1 teaspoon grated peeled fresh ginger
FOR SALAD
2 pounds (about 8) Persian or Japanese cucumbers
1½ teaspoons salt
1 tablespoon vegetable oil
¾ cup lightly salted roasted peanuts
1 pound cooked deveined peeled medium shrimp
4 cups thinly sliced napa cabbage
1 large red bell pepper, seeded and cut into matchsticks
3 green onions, cut into matchsticks
½ cup fresh cilantro leaves
½ cup torn fresh Thai or regular basil leaves
2 teaspoons black sesame seeds, toasted
MAKE DRESSING
Whisk together all dressing ingredients in a small bowl; let the dressing stand while preparing the salad.
MAKE SALAD
1.
Peel half of the cucumbers; cut in half lengthwise and scoop out seeds with a small spoon. Cut into ¼-inch cubes (about 2 cups) and place in a large strainer set over a bowl.
Peel half of the cucumbers; cut in half lengthwise and scoop out seeds with a small spoon. Cut into ¼-inch cubes (about 2 cups) and place in a large strainer set over a bowl.
2.
Cut off the ends from the remaining cucumbers and cut in half lengthwise. Scoop out the seeds. Cut the halves crosswise into ¼-inch-thick slices (about 2½ to 3 cups); add to the strainer. Sprinkle with the salt; let drain 30 minutes.
Cut off the ends from the remaining cucumbers and cut in half lengthwise. Scoop out the seeds. Cut the halves crosswise into ¼-inch-thick slices (about 2½ to 3 cups); add to the strainer. Sprinkle with the salt; let drain 30 minutes.
3.
Heat the oil in a heavy medium skillet over medium-high heat. Add the peanuts; sauté until golden. Using a slotted spoon, transfer the peanuts to paper towels to drain.
Heat the oil in a heavy medium skillet over medium-high heat. Add the peanuts; sauté until golden. Using a slotted spoon, transfer the peanuts to paper towels to drain.
4.
Combine the shrimp, cabbage, bell pepper, green onions, cilantro, and basil in a large bowl.
Combine the shrimp, cabbage, bell pepper, green onions, cilantro, and basil in a large bowl.
5.
Pat the cucumber pieces dry and add to the salad. Toss with the dressing; sprinkle with peanuts and black sesame seeds, and serve.
Pat the cucumber pieces dry and add to the salad. Toss with the dressing; sprinkle with peanuts and black sesame seeds, and serve.
“I’ve made this twice and will be making it again for a dinner party. If you are going to skip the salting and draining the cucumbers step, keep in mind that you will want to serve it ASAP, otherwise you are going to have a very watered down, mushy salad.”
Masshomechef, Portland, Maine
oysters
with champagne-vinegar mignonette
with champagne-vinegar mignonette
This traditional take on broiled oysters is an elegant way to begin a dinner party—just multiply the servings by the number of guests. The French mignonette sauce offers an acidic complement to the briny shellfish, while Champagne grapes lend fruity sweetness. If Champagne grapes are unavailable, use seedless red table grapes instead. If you feel unsure about how to shuck an oyster, just purchase them on the half shell.
YIELD: MAKES 2 SERVINGS
FOR MIGNONETTE
2 teaspoons Champagne vinegar
1½ teaspoons finely chopped shallot
Pinch of coarsely ground black pepper
Pinch of sugar
1 teaspoon finely chopped fresh flat-leaf parsley leaves
FOR OYSTERS
1½ cups kosher or other coarse salt
½ dozen small oysters, such as Kumamoto or Prince Edward Island, shells scrubbed well, shucked, and oysters left on the half shell, their liquor reserved; oysters picked over for shell fragments
½ tablespoon unsalted butter, cut into 6 pieces
1 small cluster Champagne grapes, or 2 finely diced seedless red grapes
Special equipment: Shallow flameproof baking dish
MAKE MIGNONETTE
Stir together the vinegar, shallot, pepper, and sugar and let stand 30 minutes.
MAKE OYSTERS
1.
Preheat the broiler. Spread ¾ cup kosher salt in an 8- to 10-inch shallow flameproof baking dish or pan. Arrange the oysters in their shells atop the salt, then top each with a piece of butter.
Preheat the broiler. Spread ¾ cup kosher salt in an 8- to 10-inch shallow flameproof baking dish or pan. Arrange the oysters in their shells atop the salt, then top each with a piece of butter.
2.
Broil 4 to 6 inches from the heat until the butter is melted and sizzling and the edges of the oysters are beginning to curl, 1 to 2 minutes.
Broil 4 to 6 inches from the heat until the butter is melted and sizzling and the edges of the oysters are beginning to curl, 1 to 2 minutes.
3.
Stir the parsley into the mignonette. Divide the remaining ¾ cup kosher salt between two plates and arrange 3 oysters on each. Spoon ¼ teaspoon mignonette over each oyster and sprinkle oysters with grapes. Serve warm.
Stir the parsley into the mignonette. Divide the remaining ¾ cup kosher salt between two plates and arrange 3 oysters on each. Spoon ¼ teaspoon mignonette over each oyster and sprinkle oysters with grapes. Serve warm.
“Although I usually like fresh oysters plain, this recipe really added a special something. I served the mignonette in a tiny bowl so my guests could spoon it on if they desired … they became addicted to it like I did!”
Dunnkit, Seattle, Washington
do ahead:
The
MIGNONETTE,
without parsley, can be made 1 day ahead and chilled, covered.
Pea Salad with Radishes and Feta Cheese
pea salad
with radishes and feta cheese
with radishes and feta cheese
Crunchy, zesty, and light: what else could one want in a warm-weather salad? Radishes are thinly sliced and mingle with shelled fresh peas, while feta cheese and honey provide a special salty sweetness. Pea sprouts can be found at natural-food stores and Asian markets.
YIELD: MAKES 4 TO 6 SERVINGS
2 teaspoons cumin seeds
2 tablespoons fresh lime juice
2 teaspoons honey
¼ cup extra-virgin olive oil
3 tablespoons chopped fresh dill
4 cups shelled fresh peas (from about 4 pounds peas in pod), or 1 pound frozen petite peas
1 bunch radishes, trimmed, halved, and thinly sliced
1 cup crumbled feta cheese (about 4 ounces)
3 cups fresh pea tendrils, coarsely chopped, or pea sprouts (optional)
1.
Heat a small skillet over medium heat. Add the cumin seeds and toast until aromatic, about 2 minutes. Cool; grind finely in spice mill. Whisk together the lime juice, honey, and cumin in a small bowl. Gradually whisk in the olive oil; stir in the dill. Season with salt and pepper.
Heat a small skillet over medium heat. Add the cumin seeds and toast until aromatic, about 2 minutes. Cool; grind finely in spice mill. Whisk together the lime juice, honey, and cumin in a small bowl. Gradually whisk in the olive oil; stir in the dill. Season with salt and pepper.
2.
Cook the peas in a pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to a large bowl. Add the radishes, feta, and dressing; toss. Season with salt and pepper. If using pea tendrils or sprouts, divide among bowls. Divide salad among bowls. Serve.
Cook the peas in a pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to a large bowl. Add the radishes, feta, and dressing; toss. Season with salt and pepper. If using pea tendrils or sprouts, divide among bowls. Divide salad among bowls. Serve.
“I used edamame in place of the peas (had them in the freezer) and put them on a bed of Boston lettuce and baby spinach to get more greens in.”
Ecf13, Cleveland, Ohio
do ahead:
The
DRESSING
can be made 1 day ahead. Cover and chill. Bring to room temperature.
thai
cabbage salad
cabbage salad
A great recipe is like a strong friendship—it gets better with age. Epicurious member
Sooz Wolhuter
of Laguna Beach, California, crafted this cabbage salad years ago, riffing on a coleslaw recipe. The blend of ribboned cabbage, carrots, cucumbers, peppers, and green onions mixed with spicy soy and chile garlic is perfect for large gatherings. If peanuts aren’t enough protein for you, add some seared Ahi tuna or grilled sliced chicken to bulk it up.
Sooz Wolhuter
of Laguna Beach, California, crafted this cabbage salad years ago, riffing on a coleslaw recipe. The blend of ribboned cabbage, carrots, cucumbers, peppers, and green onions mixed with spicy soy and chile garlic is perfect for large gatherings. If peanuts aren’t enough protein for you, add some seared Ahi tuna or grilled sliced chicken to bulk it up.
YIELD: MAKES 20 SERVINGS
FOR DRESSING
½ cup rice vinegar
¼ cup soy sauce
2 tablespoons sugar or honey
1 tablespoon chile garlic sauce
1 teaspoon sesame oil
4 garlic cloves, minced
1 to 2 fresh serrano chiles, seeds and ribs removed, minced
½ cup vegetable oil
FOR SALAD
1 head green cabbage, quartered, cored, and thinly sliced
3 medium carrots, grated
1 medium cucumber, peeled and finely diced
1 large red bell pepper, finely diced
5 to 6 green onions (white and light green parts only), thinly sliced on a diagonal
½ cup finely chopped fresh cilantro leaves
1 cup unsalted dry-roasted peanuts, coarsely chopped
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