The Epicurious Cookbook (10 page)

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Authors: Tanya Steel

BOOK: The Epicurious Cookbook

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YIELD: MAKES 4 TO 6 SERVINGS

2 (2-inch-thick) grass-fed boneless rib-eye steaks (about 3 pounds total)

½ cup soy sauce

¼ ounce dried porcini mushrooms

1 tablespoon finely chopped fresh rosemary

2 teaspoons coarsely ground black pepper

1 tablespoon olive oil

1.
Place the steaks and soy sauce in a large resealable plastic bag. Seal the bag, releasing excess air; turn to coat. Let the steaks marinate at room temperature 2 hours, turning occasionally.

2.
Process the porcini mushrooms in a spice mill to a fine powder. Mix 1½ tablespoons mushroom powder, the rosemary, and pepper in a small bowl (reserve any remaining powder for another use).

3.
Drain the steaks; pat dry. Sprinkle the mushroom-rosemary rub generously over both sides of the steaks, pressing to adhere.

4.
Heat the oil in a heavy large skillet (preferably cast iron) over medium-high heat. Fry the steaks until browned and cooked to desired doneness, about 8 minutes per side for rare, adjusting heat to medium if browning too quickly.

5.
Transfer the steaks to a plate; tent with foil to keep warm. Let rest 10 minutes. Cut into ½-inch-thick slices and serve.

“Great recipe, the crust was delicious. I added minced oregano. I seared it and then finished it in a 375 oven till medium rare. Served with sesame asparagus and baked sweet potato fries. YUMMY.”

Chefmugs, Venice, Florida

steak
with parmesan butter, balsamic glaze, and arugula

The bold pairing of sharp, salty Parmesan with a sweet vinegar and brown-sugar glaze transcends any steak lover’s expectations. Both the butter and the glaze boost the juiciness of the meat, while peppery arugula sets a light and refreshing backdrop. Feel free to substitute your preferred cut of meat, and finish the plate with a baked sweet potato.

YIELD: MAKES 2 SERVINGS

2 tablespoons grated Parmesan cheese, plus Parmesan cheese shavings

1½ tablespoons butter, at room temperature

1 (12-ounce) rib-eye steak

1 teaspoon olive oil

¼ cup balsamic vinegar

¼ cup finely chopped shallots

½ teaspoon (packed) dark brown sugar

4 cups (lightly packed) arugula

2 large lemon wedges

1.
Mix the grated cheese and butter in a small bowl. Season generously with salt and pepper; set aside.

2.
Sprinkle the steak generously with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Add the steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to a plate.

3.
Add the vinegar, shallots, and brown sugar to the skillet; boil until reduced to a glaze, stirring constantly, about 1 minute.

4.
Divide the arugula and Parmesan shavings between 2 plates. Squeeze the lemon over. Slice the steak; place slices atop the arugula. Top the steak with Parmesan butter and drizzle lightly with the glaze.

“Definitely need good ingredients—when there’s so few. Bust out fresh Parmesan, and the bite of the arugula is the perfect balance. I used sirloin instead of rib eye for a less fatty cut.”

A cook, Hampton, Connecticut

Roasted Lamb Chops with Charmoula and Skillet Asparagus

roasted lamb chops
with charmoula and skillet asparagus

Charmoula, an aromatic Middle Eastern herb and garlic sauce, combines mint, parsley, sweet smoked paprika, cilantro, and cumin. It comes together in minutes in the food processor, and the lamb can marinate all day.

YIELD: MAKES 4 SERVINGS

FOR CHARMOULA

1 tablespoon cumin seeds

1½ cups (lightly packed) fresh flat-leaf parsley leaves

½ cup (lightly packed) fresh mint leaves

½ cup (lightly packed) fresh cilantro leaves

2 large garlic cloves

1 tablespoon sweet smoked paprika (pimentón dulce) or Hungarian sweet paprika

1 teaspoon kosher or other coarse salt

¼ teaspoon cayenne

6 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

FOR LAMB

8 (1¼- to 1½-inch-thick) lamb loin chops (about 2⅔ pounds)

1 tablespoon butter

1 tablespoon extra-virgin olive oil

1½ pounds thin asparagus, trimmed, peeled, tops cut into 3-inch-long pieces, stalks cut into ½-inch pieces

3 tablespoons chopped shallots

1 teaspoon finely grated lemon peel

MAKE CHARMOULA

Heat a small skillet over medium heat. Add the cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes. Transfer to a food processor. Add the parsley, mint, cilantro, garlic, paprika, salt, and cayenne to processor. Using on/off turns, process until a coarse paste forms. With the machine running, gradually add 4 tablespoons of olive oil. Transfer 2 tablespoons charmoula to a small bowl; whisk in the lemon juice and remaining 2 tablespoons oil. Cover and chill sauce to serve with lamb.

MAKE LAMB

1.
Transfer the remaining charmoula to a large resealable plastic bag. Add the lamb chops; seal the bag and turn to coat well. Chill at least 4 hours and up to 24 hours.

2.
Let the lamb and charmoula sauce stand in a bowl at room temperature for 1 hour.

3.
Preheat the oven to 500°F. Line a rimmed baking sheet with foil and place a rack on the prepared baking sheet. Place the lamb on the rack and sprinkle with salt and pepper. Roast until a thermometer inserted into the center registers 130°F for medium-rare, about 13 minutes. Transfer the lamb to a platter. Tent with foil and let rest 5 minutes.

4.
Melt the butter with oil in a heavy large skillet over high heat. Add the asparagus and sauté until tender, stirring often, about 3 minutes. Add the shallots and lemon peel; sauté 1 minute. Season to taste with salt and pepper.

5.
Place 2 lamb chops on each of 4 plates. Divide the asparagus among the plates. Drizzle the lamb and asparagus with charmoula sauce, passing any remaining sauce alongside.

“This is a glamorous dish that is easy to prepare. I added extra lemon juice for some spunk and served it with roasted baby potatoes and French green beans with garlic.”

Delspina, Purdys, New York

chili con carne
with chili cheddar shortcakes

Few comfort foods hit the spot like a good chili. Don’t forget the Cheddar shortcakes; the light, fluffy consistency of the dough pairs perfectly with this Tex-Mex staple.

YIELD: MAKES 6 SERVINGS

FOR SHORTCAKE BISCUITS

1½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 tablespoons cold unsalted butter, cut into bits

¼ pound sharp Cheddar cheese, coarsely grated (about 1½ cups)

4 (2-inch) pickled jalapeño chiles, seeded and minced (wear rubber gloves)

1 cup sour cream

FOR CHILI CON CARNE

2 large onions, chopped (about 3 cups)

¼ cup vegetable oil

1 tablespoon minced garlic

2 carrots, thinly sliced

3 pounds boneless beef chuck, coarsely ground in batches in a food processor or by butcher

¼ cup chili powder

1 tablespoon ground cumin

2 tablespoons paprika

1 tablespoon crumbled dried oregano

1 tablespoon dried red pepper flakes, or to taste

2 (8-ounce) cans tomato sauce

1¼ cups beef broth

3 tablespoons cider vinegar

1 (19-ounce) can kidney beans, rinsed and drained

2 green bell peppers, seeded and chopped

MAKE THE SHORTCAKE BISCUITS

Preheat the oven to 425°F. Into a large bowl, sift together the flour, baking powder, baking soda, and salt. Add the butter, and blend the mixture until it resembles coarse meal. Stir in the cheese and chiles, add the sour cream, and stir the mixture until it just forms a soft but not sticky dough. Knead the dough gently 6 times on a lightly floured surface, then roll or pat it out until ½ inch thick. With a 3½-inch cookie cutter, cut out 6 rounds. Lay the rounds on an ungreased baking sheet and bake for 15 to 17 minutes, or until they are golden.

MAKE THE CHILI CON CARNE

1.
In a heavy large Dutch oven, cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened. Add the garlic and carrots, and cook the mixture, stirring, for 1 minute. Add the chuck and cook it over moderate heat, stirring and breaking up any lumps, for 10 minutes, or until it is no longer pink.

2.
Add the chili powder, cumin, paprika, oregano, and red pepper flakes and cook the mixture, stirring, for 1 minute. Add the tomato sauce, broth, and vinegar. Bring the mixture to a boil, and simmer it, covered, stirring occasionally, for 50 minutes to 1 hour, or until the meat is tender.

3.
Add the kidney beans, bell peppers, and salt and black pepper to taste and simmer the mixture, uncovered, for 15 minutes, or until the bell peppers are tender.

4.
Arrange a biscuit, reheated and split, on each of six dinner plates, spoon the chili con carne over the bottom half, and cover it with the top half of the biscuit.

roasted potato salad

This classic potato salad is from the grandmother of Epicurious member
Beatlebaby:
“The flavor of this potato salad always brings back the wonderful memories of all the times we spent together.”

YIELD: MAKES 8 SERVINGS

2 pounds (1½-inch diameter) red-skinned potatoes, quartered lengthwise

2 tablespoons olive oil

½ cup mayonnaise

1½ tablespoons Creole mustard

2 tablespoons lemon juice

2 to 3 tablespoons finely chopped fresh flat-leaf parsley

4 hard-cooked eggs, sliced crosswise

8 ounces bacon, cooked until crisp and crumbled or finely chopped

½ small red onion, thinly sliced