Read The Epicurious Cookbook Online
Authors: Tanya Steel
The Epicurious Cookbook (54 page)
Shaved Brussels Sprout Salad with Fresh Walnuts and Pecorino
shaved brussels sprout salad
with fresh walnuts and pecorino
with fresh walnuts and pecorino
Adapted from a recipe by Chez Panisse alum and
Top Chef Masters
veteran Jonathan Waxman, this delicate, fuss-free dish proves that Brussels sprouts can be just as tasty raw as they are roasted. Use a food processor or mandoline to shave the sprouts, unless you’re really confident with your knife skills. The slaw also makes an incredible pizza topping; just wait to add the walnuts until the dough is out of the oven and the pecorino has melted.
Top Chef Masters
veteran Jonathan Waxman, this delicate, fuss-free dish proves that Brussels sprouts can be just as tasty raw as they are roasted. Use a food processor or mandoline to shave the sprouts, unless you’re really confident with your knife skills. The slaw also makes an incredible pizza topping; just wait to add the walnuts until the dough is out of the oven and the pecorino has melted.
YIELD: MAKES 6 SERVINGS
1½ pounds Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stem ends left intact
1 cup walnuts, lightly toasted (3½ ounces)
2 tablespoons finely grated pecorino romano, or to taste
¼ cup olive oil
3 tablespoons fresh lemon juice
Special equipment: Adjustable-blade slicer (mandoline)
1.
Holding each Brussels sprout by its stem end, cut into very thin slices; discard the stem ends. Toss in a bowl to separate the layers.
Holding each Brussels sprout by its stem end, cut into very thin slices; discard the stem ends. Toss in a bowl to separate the layers.
2.
Lightly crush the walnuts with your hands and add to the sprouts along with the cheese, oil, and lemon juice, then toss to combine. Season with pepper.
Lightly crush the walnuts with your hands and add to the sprouts along with the cheese, oil, and lemon juice, then toss to combine. Season with pepper.
“Using a food processor is definitely the way to go—fast, safe, and creates very thin slices. I added more lemon juice, a touch more oil (I used half olive, half walnut oil).”
KateCinOH
do ahead:
The
WALNUTS
can be toasted 1 day ahead and kept in an airtight container at room temperature.
The
BRUSSELS SPROUTS
can be sliced 3 hours ahead and chilled, covered. Toss with remaining ingredients just before serving.
Pear, Arugula, and Pancetta Salad
pear,
arugula, and pancetta salad
arugula, and pancetta salad
Let’s be clear: If you’re hosting the dinner party to end all dinner parties—Grandma’s good china is out of storage, the napkins have been
ironed,
and you’re polishing the silver—this is the ultimate first course. At first glance it may resemble a basic pear-and-arugula salad, but look closer and you’ll find that everything about it is just a little bit special, from the Champagne vinaigrette, to the creamy, salty ricotta salata, to the rich and savory pancetta. The ingredients do cost a little more, but it’s worth it.
ironed,
and you’re polishing the silver—this is the ultimate first course. At first glance it may resemble a basic pear-and-arugula salad, but look closer and you’ll find that everything about it is just a little bit special, from the Champagne vinaigrette, to the creamy, salty ricotta salata, to the rich and savory pancetta. The ingredients do cost a little more, but it’s worth it.
YIELD: MAKES 4 SERVINGS
FOR VINAIGRETTE
1 tablespoon Champagne vinegar
1 tablespoon mild honey
½ tablespoon fresh lemon juice
⅛ teaspoon salt
⅛ teaspoon coarsely ground black pepper
3 tablespoons olive oil
FOR SALAD
2 ounces thinly sliced pancetta (4 to 5 slices)
1 tablespoon olive oil
2 firm-ripe pears
4 cups baby arugula or torn larger arugula (1¼ pounds)
3 ounces ricotta salata, thinly shaved with a vegetable peeler
MAKE VINAIGRETTE
Whisk together the vinegar, honey, lemon juice, salt, and pepper in a salad bowl. Add the oil in a slow stream, whisking until combined well.
MAKE SALAD
1.
Cook the pancetta in the oil in a 10-inch heavy skillet over moderate heat, turning frequently, until just crisp, about 5 minutes. Transfer to paper towels to drain (pancetta will crisp as it cools). Tear into bite-size pieces.
Cook the pancetta in the oil in a 10-inch heavy skillet over moderate heat, turning frequently, until just crisp, about 5 minutes. Transfer to paper towels to drain (pancetta will crisp as it cools). Tear into bite-size pieces.
2.
Halve the pears lengthwise, core, and cut lengthwise into ¼-inch-thick slices.
Halve the pears lengthwise, core, and cut lengthwise into ¼-inch-thick slices.
3.
Add the pears to the dressing along with arugula, cheese, and pancetta, tossing to coat.
Add the pears to the dressing along with arugula, cheese, and pancetta, tossing to coat.
“Instead of mixing everything together with the dressing, I arranged the components on top of the greens and drizzled the dressing on top, on individual plates. It was a nice presentation, and I could make sure that each person got all the components. The dressing is yummy—can definitely be used on any salad.”
A cook, Dresher, Pennsylvania
avocado,
asparagus, and hearts of palm salad
asparagus, and hearts of palm salad
Crisp, tender asparagus spears get friendly with hearts of palm, cherry tomatoes, scallions, and avocado in this lovely starter salad from Epicurious member
Theonike
. A simple mustard-and-garlic-infused vinaigrette serves as dressing, while a sprinkle of toasted pine nuts gives this dish some crunch. Use soft, ripe avocados but wait to peel and dice them until just before serving so they retain their beautiful pale green hue.
Theonike
. A simple mustard-and-garlic-infused vinaigrette serves as dressing, while a sprinkle of toasted pine nuts gives this dish some crunch. Use soft, ripe avocados but wait to peel and dice them until just before serving so they retain their beautiful pale green hue.
YIELD: MAKES 6 TO 8 SERVINGS
1 pound asparagus, trimmed and cut into 1-inch pieces
1 (14-ounce) can hearts of palm, drained, rinsed, and cut into ½-inch pieces
About 12 cherry tomatoes, halved
2 green onions (white and light green parts only), thinly sliced
3 tablespoons red-wine vinegar
2 tablespoons lemon juice
1½ tablespoons Dijon mustard
1 garlic clove, minced
½ teaspoon freshly ground black pepper
¼ teaspoon sugar
½ cup extra-virgin olive oil
2 avocados, halved, peeled, pitted, and diced
¼ cup pine nuts, toasted
1.
In a medium skillet over high heat, bring 1 inch of salted water to a boil. Add the asparagus and cook, uncovered, until crisp-tender, about 3 minutes. Drain and rinse with cold water to stop the cooking. Pat dry and transfer to a large salad bowl.
In a medium skillet over high heat, bring 1 inch of salted water to a boil. Add the asparagus and cook, uncovered, until crisp-tender, about 3 minutes. Drain and rinse with cold water to stop the cooking. Pat dry and transfer to a large salad bowl.
2.
Add the hearts of palm, cherry tomatoes, and onions to the salad bowl.
Add the hearts of palm, cherry tomatoes, and onions to the salad bowl.
3.
In a small bowl, whisk together the vinegar, lemon juice, mustard, garlic, pepper, and sugar. Gradually whisk in the oil, then pour over the salad and toss to coat the vegetables. Add the diced avocado, season with salt and pepper, and toss gently. Sprinkle the salad with toasted pine nuts and serve immediately.
In a small bowl, whisk together the vinegar, lemon juice, mustard, garlic, pepper, and sugar. Gradually whisk in the oil, then pour over the salad and toss to coat the vegetables. Add the diced avocado, season with salt and pepper, and toss gently. Sprinkle the salad with toasted pine nuts and serve immediately.
spiced lentil tacos
“Vegetarian taco” is typically code for a taco with a black or pinto bean filling. But you can use heart-healthy lentils instead. Standard brown lentils are easy to find, but if you opt for French green lentils, they will take a bit more time to cook. If you’re craving lentil burritos—just add rice and tortillas.
YIELD: MAKES 4 SERVINGS
1 tablespoon olive oil
1 cup finely chopped onion
1 garlic clove, chopped
½ teaspoon salt
1 cup brown lentils, rinsed
1 (2.25-ounce) package taco seasoning
2½ cups vegetable broth
½ cup fat-free sour cream
1 chipotle chile in adobo sauce, finely chopped (use half for less heat), and 2 teaspoons adobo sauce
8 taco shells
1¼ cups shredded lettuce
1 cup chopped ripe tomato
½ cup shredded reduced-fat (2 percent) Cheddar cheese
1.
Heat the oil in a large skillet over medium-high heat. Cook the onion, garlic, and salt until the onion begins to soften, 3 to 4 minutes. Add the lentils and taco seasoning. Cook until the spices are fragrant and lentils are dry, about 1 minute. Add the broth. Bring to a boil, reduce the heat, cover, and simmer until the lentils are tender, 25 to 30 minutes.
Heat the oil in a large skillet over medium-high heat. Cook the onion, garlic, and salt until the onion begins to soften, 3 to 4 minutes. Add the lentils and taco seasoning. Cook until the spices are fragrant and lentils are dry, about 1 minute. Add the broth. Bring to a boil, reduce the heat, cover, and simmer until the lentils are tender, 25 to 30 minutes.
2.
Mix the sour cream, chile, and adobo sauce in a bowl. Uncover the lentils and cook until mixture thickens, 6 to 8 minutes, then mash with a rubber spatula.
Mix the sour cream, chile, and adobo sauce in a bowl. Uncover the lentils and cook until mixture thickens, 6 to 8 minutes, then mash with a rubber spatula.
3.
Spoon ¼ cup lentil mixture into each taco shell. Top with 2 heaping teaspoons sour cream mixture, the lettuce, tomato, and cheese.
Spoon ¼ cup lentil mixture into each taco shell. Top with 2 heaping teaspoons sour cream mixture, the lettuce, tomato, and cheese.
“I used Middle Eastern labaneh yogurt instead of sour cream, chipotle Tabasco instead of the chile in adobo, and shredded red cabbage instead of lettuce, to increase the nutritional value.”
Kaikaikido, California
three-bean veggie chili
Epicurious member
Benjamin Tevelow
of Woodside, New York, offers this easy and delicious vegetarian chili, which will satisfy even those who live for bacon. To simplify the recipe, throw this hearty chili in a slow-cooker. Simply sauté the onion, garlic, and spices in a pot, transfer that plus the other ingredients to the cooker, and cook for four hours on medium heat. Green onions, cilantro, sour cream, and grated Cheddar cheese combine for a tasty garnish.
Benjamin Tevelow
of Woodside, New York, offers this easy and delicious vegetarian chili, which will satisfy even those who live for bacon. To simplify the recipe, throw this hearty chili in a slow-cooker. Simply sauté the onion, garlic, and spices in a pot, transfer that plus the other ingredients to the cooker, and cook for four hours on medium heat. Green onions, cilantro, sour cream, and grated Cheddar cheese combine for a tasty garnish.
YIELD: MAKES 8 SERVINGS
¼ cup olive oil
1 large onion, chopped
8 ounces button mushrooms, thinly sliced
4 garlic cloves, minced
1 tablespoon plus 1 teaspoon chili powder
1½ teaspoons ground cumin
⅛ teaspoon ground cinnamon
1 bottle dark beer, such as brown ale
1 (28-ounce) can diced tomatoes with their liquid
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can white beans, such as cannellini, navy, or great northern, drained and rinsed
1 red bell pepper, seeded and finely diced
1 jalapeño chile, seeded and minced
2 cups frozen corn kernels, thawed
Thinly sliced green onions (white and light green parts only), chopped fresh cilantro, sour cream, coarsely grated Cheddar cheese, lime wedges, and tortilla chips, for garnish
1.
In a 6-quart heavy pot over moderate heat, warm the olive oil. Add the onion and mushrooms and sauté, stirring occasionally, until the onion is translucent, 6 to 7 minutes. Add the garlic, chili powder, cumin, and cinnamon, and sauté, stirring occasionally, for an additional 2 minutes.
In a 6-quart heavy pot over moderate heat, warm the olive oil. Add the onion and mushrooms and sauté, stirring occasionally, until the onion is translucent, 6 to 7 minutes. Add the garlic, chili powder, cumin, and cinnamon, and sauté, stirring occasionally, for an additional 2 minutes.
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