Read The Epicurious Cookbook Online
Authors: Tanya Steel
The Epicurious Cookbook (42 page)
YIELD: MAKES 2 SERVINGS
FOR SPICE MIXTURE
1 tablespoon paprika
2 teaspoons ground black pepper
1½ teaspoons salt
1 teaspoon garlic powder
1 teaspoon cayenne
½ teaspoon dried oregano
½ teaspoon dried thyme
FOR SALAD
¼ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
6 cups (packed) mixed baby greens
½ green bell pepper, thinly sliced
½ cup thinly sliced red onion
2 (5- to 6-ounce) beef tenderloin steaks, each about ½ inch thick
3 tablespoons unsalted butter, melted
6 tablespoons crumbled blue cheese (about 3 ounces)
1 medium tomato, quartered
1.
Mix all the ingredients for the spice mixture in a small bowl.
Mix all the ingredients for the spice mixture in a small bowl.
2.
Whisk the oil, vinegar, and mustard in a large bowl to blend. Season with salt and pepper. Add the greens, bell pepper, and onion and toss to coat. Divide the salad between 2 plates.
Whisk the oil, vinegar, and mustard in a large bowl to blend. Season with salt and pepper. Add the greens, bell pepper, and onion and toss to coat. Divide the salad between 2 plates.
3.
Spread the spice mixture on a plate. Coat both sides of the steaks with the mixture. Dip both sides of the steaks into melted butter. Heat a heavy large skillet over high heat until very hot. Add the steaks and cook to desired doneness, about 2 minutes per side for medium-rare.
Spread the spice mixture on a plate. Coat both sides of the steaks with the mixture. Dip both sides of the steaks into melted butter. Heat a heavy large skillet over high heat until very hot. Add the steaks and cook to desired doneness, about 2 minutes per side for medium-rare.
4.
Transfer steaks to a cutting board; let stand 2 minutes. Thinly slice the steaks crosswise. Arrange the slices atop the salads. Sprinkle with cheese. Garnish with tomato and serve.
Transfer steaks to a cutting board; let stand 2 minutes. Thinly slice the steaks crosswise. Arrange the slices atop the salads. Sprinkle with cheese. Garnish with tomato and serve.
“I brushed a bit of the dressing on some portobello mushrooms and sprinkled with some of the rub. Grilled them along with the steak and sliced onto the salad. Added cucumber and extra blue cheese.”
A cook, Kirkland, Washington
do ahead:
The
SPICE MIXTURE
can be made 1 week ahead. Store airtight at room temperature.
skillet steak and onion
on sourdough toast
on sourdough toast
These open-faced steak sandwiches are equal parts hearty and elegant. Onions cooked in beer (ales are best) partner well with meaty rib eye, and thick toasted slices of sourdough soak up the yummy juices of both. We love this speedy skillet supper with a cup of tomato soup and a light green salad served alongside. And don’t be afraid to add a sprinkle of freshly grated aged Parmesan; a hit of salty cheese will only improve what’s already a knockout dish.
YIELD: MAKES 2 SERVINGS
2 (4 by 6-inch) slices sourdough bread, each about ½ inch thick
1 teaspoon coarsely cracked pepper
2 (¾-inch-thick) rib-eye steaks
2 tablespoons (¼ stick) butter
1 large onion, thinly sliced
½ cup beer
2 tablespoons chopped fresh thyme, or 2 teaspoons dried
1.
Toast the bread; arrange on plates. Pat ¼ teaspoon pepper onto each side of each steak; sprinkle the steaks lightly with salt. Melt 1 tablespoon butter in a heavy medium skillet over medium-high heat. Add the steaks and sauté to desired doneness, about 4 minutes per side for medium-rare. Place one steak on each toast; pour any pan juices over.
Toast the bread; arrange on plates. Pat ¼ teaspoon pepper onto each side of each steak; sprinkle the steaks lightly with salt. Melt 1 tablespoon butter in a heavy medium skillet over medium-high heat. Add the steaks and sauté to desired doneness, about 4 minutes per side for medium-rare. Place one steak on each toast; pour any pan juices over.
2.
Melt the remaining 1 tablespoon butter in another medium skillet over medium-high heat. Add the onion and sauté until soft and golden, about 8 minutes. Add the beer and half of the thyme. Boil until the liquid thickens, about 2 minutes. Season with salt and pepper.
Melt the remaining 1 tablespoon butter in another medium skillet over medium-high heat. Add the onion and sauté until soft and golden, about 8 minutes. Add the beer and half of the thyme. Boil until the liquid thickens, about 2 minutes. Season with salt and pepper.
3.
Spoon the onion mixture over the steaks. Sprinkle with the remaining thyme.
Spoon the onion mixture over the steaks. Sprinkle with the remaining thyme.
“I substituted sourdough with rye bread the second time I made it, and it was received with rave reviews at a lunch party.”
A cook, Rancho Cucamonga, California
Sausage and Broccoli Rabe Torta
sausage
and broccoli rabe torta
and broccoli rabe torta
Equal parts comfort and sophistication, this torta toes the line between hearty main and delicate appetizer. Flaky crespelle pastry with a rich besciamella sauce and sweet Italian sausage produce a dish worthy of every minute of effort.
YIELD: MAKES 4 SERVINGS
FOR CRESPELLE
2 large eggs
⅔ cup whole milk
½ cup all-purpose flour
¼ teaspoon salt
3 tablespoons unsalted butter, melted
FOR FILLING
¾ pound broccoli rabe
4 garlic cloves, finely chopped
½ teaspoon dried red pepper flakes
3 tablespoons olive oil
¾ pound sweet Italian sausage, casings removed
FOR BESCIAMELLA SAUCE
½ stick (¼ cup) unsalted butter
¼ cup all-purpose flour
1 ¾ cups whole milk
¼ teaspoon salt
¼ teaspoon black pepper
1 ounce finely grated Parmigiano-Reggiano cheese (½ cup)
FOR ASSEMBLY
1 tablespoon unsalted butter, melted
¼ cup dry bread crumbs
¼ pound chilled Italian fontina, coarsely grated (1 cup)
1 ounce finely grated Parmigiano-Reggiano cheese (½ cup)
Special equipment: 8-inch round springform pan
MAKE CRESPELLE
1.
Blend together the eggs, milk, flour, and salt in a blender until smooth. Transfer to a bowl.
Blend together the eggs, milk, flour, and salt in a blender until smooth. Transfer to a bowl.
2.
Lightly brush a 10-inch nonstick skillet with melted butter and heat over moderate heat until hot but not smoking. Ladle about ¼ cup batter into the skillet, tilting and rotating the skillet to coat the bottom, then pour any excess batter back into the bowl. (If batter sets before skillet is coated, reduce heat slightly for next crespella.) Cook until just set and underside is lightly browned, about 30 seconds, then invert the crespella onto a clean kitchen towel to cool completely. (It will be cooked on one side only.)
Lightly brush a 10-inch nonstick skillet with melted butter and heat over moderate heat until hot but not smoking. Ladle about ¼ cup batter into the skillet, tilting and rotating the skillet to coat the bottom, then pour any excess batter back into the bowl. (If batter sets before skillet is coated, reduce heat slightly for next crespella.) Cook until just set and underside is lightly browned, about 30 seconds, then invert the crespella onto a clean kitchen towel to cool completely. (It will be cooked on one side only.)
3.
Make 5 more crespelle with remaining batter in same manner, brushing skillet with melted butter as needed.
Make 5 more crespelle with remaining batter in same manner, brushing skillet with melted butter as needed.
MAKE FILLING
1.
Cut off and discard 1 inch from stem ends of broccoli rabe, then coarsely chop remainder.
Cut off and discard 1 inch from stem ends of broccoli rabe, then coarsely chop remainder.
2.
Cook the broccoli rabe in an 8-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Transfer with a slotted spoon to a large bowl of ice and cold water to stop the cooking. Drain well in a colander and pat dry.
Cook the broccoli rabe in an 8-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Transfer with a slotted spoon to a large bowl of ice and cold water to stop the cooking. Drain well in a colander and pat dry.
3.
Cook the garlic with the red pepper flakes in the oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden, about 8 minutes. Add the sausage and cook, breaking up sausage with the back of a wooden spoon, until no longer pink inside, about 5 minutes. Stir in the broccoli rabe and cook, tossing to coat with sausage, until heated through, about 3 minutes. Remove from heat.
Cook the garlic with the red pepper flakes in the oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden, about 8 minutes. Add the sausage and cook, breaking up sausage with the back of a wooden spoon, until no longer pink inside, about 5 minutes. Stir in the broccoli rabe and cook, tossing to coat with sausage, until heated through, about 3 minutes. Remove from heat.
MAKE BESCIAMELLA SAUCE
Heat the butter in a 3-quart heavy saucepan over moderately low heat until the foam subsides, then add the flour and cook, whisking, 3 minutes. Add the milk in a slow stream, whisking, and bring to a boil, whisking. Reduce the heat and simmer, whisking occasionally, 5 minutes. Stir in the salt, pepper, and cheese, then remove from the heat.
ASSEMBLE TORTA
1.
Put the oven rack in the middle position and preheat the oven to 425°F. Invert the bottom of an 8-inch springform pan (torta will be easier to slide off bottom when serving), then lock. Wrap the outside of the entire bottom of the pan with a double layer of foil. Generously brush the inside bottom and side of the pan with butter, then sprinkle the bottom with bread crumbs.
Put the oven rack in the middle position and preheat the oven to 425°F. Invert the bottom of an 8-inch springform pan (torta will be easier to slide off bottom when serving), then lock. Wrap the outside of the entire bottom of the pan with a double layer of foil. Generously brush the inside bottom and side of the pan with butter, then sprinkle the bottom with bread crumbs.
2.
Stir together the cheese in a bowl. Put one crespella in the bottom of the pan, then sprinkle with one-sixth of the filling and drizzle with ⅓ cup sauce. Make 5 more layers each of crespella, filling, and sauce (end with a layer of sauce). Sprinkle cheese mixture evenly over the top.
Stir together the cheese in a bowl. Put one crespella in the bottom of the pan, then sprinkle with one-sixth of the filling and drizzle with ⅓ cup sauce. Make 5 more layers each of crespella, filling, and sauce (end with a layer of sauce). Sprinkle cheese mixture evenly over the top.
3.
Bake, uncovered, until the top is bubbling and golden, about 25 minutes. Cool in the pan on a rack 15 minutes. Remove the side of the pan and carefully slide the torta off the bottom of the pan onto a plate. Cut torta into wedges.
Bake, uncovered, until the top is bubbling and golden, about 25 minutes. Cool in the pan on a rack 15 minutes. Remove the side of the pan and carefully slide the torta off the bottom of the pan onto a plate. Cut torta into wedges.
“Mellow, delicate, even subtle. I did not have Asiago, so used Reggiano and grated Cheddar for the top. And what a lovely presentation, to boot!”
A cook, Scranton, Pennsylvania
do ahead:
The
BROCCOLI RABE
can be cooked and drained 1 day ahead and chilled in an airtight container. Bring to room temperature before using.
The
SAUCE
can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
The
CRESPELLE
can be made 3 days ahead and chilled, wrapped tightly in plastic wrap.
Tom Colicchio’s Herb-Butter Turkey
New England Sausage, Apple, and Dried Cranberry Stuffing
Brussels Sprout Hash with Caramelized Shallots
tom colicchio’s
herb-butter turkey
herb-butter turkey
Basic but brilliant is an apt description for this never-fail Thanksgiving turkey from acclaimed restaurant-owner and
Top Chef
judge Tom Colicchio. His secret is to use a moisture-ensuring butter that is rubbed under the turkey skin; Tom’s is speckled with rosemary, sage, tarragon, and thyme, but use herbs of your choosing to put a personal stamp on this dynamite bird. With its simple and traditional flavor notes, this turkey can be paired with a variety of stuffings, though we’re partial to our
New England Sausage, Apple, and Dried Cranberry Stuffing
.
Top Chef
judge Tom Colicchio. His secret is to use a moisture-ensuring butter that is rubbed under the turkey skin; Tom’s is speckled with rosemary, sage, tarragon, and thyme, but use herbs of your choosing to put a personal stamp on this dynamite bird. With its simple and traditional flavor notes, this turkey can be paired with a variety of stuffings, though we’re partial to our
New England Sausage, Apple, and Dried Cranberry Stuffing
.
YIELD: MAKES 8 SERVINGS
FOR GRAVY BASE
2 tablespoons unsalted butter
2 pounds turkey necks and/or wings
2 cups diced onions
1 cup diced peeled carrots
1 cup diced celery
6 cups low-sodium chicken broth, or more as needed
FOR TURKEY
1 cup (2 sticks) butter, at room temperature
2 teaspoons minced fresh thyme, plus 15 fresh thyme sprigs
2 teaspoons minced fresh tarragon, plus 5 large fresh tarragon sprigs
2 teaspoons minced fresh rosemary, plus 5 fresh rosemary sprigs
2 teaspoons minced fresh sage, plus 5 fresh sage sprigs
1 (14- to 16-pound) turkey
4 cups low-sodium chicken broth
¼ cup all purpose flour
MAKE GRAVY BASE
1.
Melt the butter in a heavy large deep skillet over high heat. Add the turkey necks and/or wings and sauté until deep brown, about 15 minutes. Add the onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes. Add the 6 cups chicken broth and bring to boil. Reduce the heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.
Melt the butter in a heavy large deep skillet over high heat. Add the turkey necks and/or wings and sauté until deep brown, about 15 minutes. Add the onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes. Add the 6 cups chicken broth and bring to boil. Reduce the heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.
2.
Pour the gravy base through a strainer set over a 4-cup measuring cup, pressing on the solids to extract liquid. If necessary, add enough more chicken broth to gravy base to measure 4 cups.
Pour the gravy base through a strainer set over a 4-cup measuring cup, pressing on the solids to extract liquid. If necessary, add enough more chicken broth to gravy base to measure 4 cups.
MAKE TURKEY
1.
Mix ½ cup butter and all the minced herbs in a small bowl; season the herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.
Mix ½ cup butter and all the minced herbs in a small bowl; season the herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.
2.
Set a rack at lowest position in the oven and preheat the oven to 425°F. Rinse the turkey inside and out; pat dry. Starting at the neck end, slide your hand between the skin and the breast meat to loosen the skin. Rub 4 tablespoons of herb butter over the breast meat under the skin. Place the turkey on a rack set into a large roasting pan. Sprinkle the main cavity generously with salt and pepper. Place 4 tablespoons of plain butter and all the herb sprigs in the main cavity. Tuck the wing tips under. Tie the legs together loosely. Rub the 2 tablespoons remaining herb
butter over the outside of the turkey. Sprinkle the turkey generously with salt and pepper.
Set a rack at lowest position in the oven and preheat the oven to 425°F. Rinse the turkey inside and out; pat dry. Starting at the neck end, slide your hand between the skin and the breast meat to loosen the skin. Rub 4 tablespoons of herb butter over the breast meat under the skin. Place the turkey on a rack set into a large roasting pan. Sprinkle the main cavity generously with salt and pepper. Place 4 tablespoons of plain butter and all the herb sprigs in the main cavity. Tuck the wing tips under. Tie the legs together loosely. Rub the 2 tablespoons remaining herb
butter over the outside of the turkey. Sprinkle the turkey generously with salt and pepper.
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