The Epicurious Cookbook (11 page)
Read The Epicurious Cookbook Online
Authors: Tanya Steel
1.
Position a rack in the middle of the oven and preheat the oven to 425°F.
Position a rack in the middle of the oven and preheat the oven to 425°F.
2.
On a large rimmed baking sheet, toss the potatoes and the olive oil. Season with salt and pepper and roast until just fork-tender, about 30 minutes. Set aside to cool completely.
On a large rimmed baking sheet, toss the potatoes and the olive oil. Season with salt and pepper and roast until just fork-tender, about 30 minutes. Set aside to cool completely.
3.
In a large bowl, whisk together the mayonnaise, mustard, lemon juice, and parsley. Add the potatoes, eggs, bacon, and onion and toss to combine. Season with salt and pepper, cover, and refrigerate for at least 2 hours and up to 24 hours before serving.
In a large bowl, whisk together the mayonnaise, mustard, lemon juice, and parsley. Add the potatoes, eggs, bacon, and onion and toss to combine. Season with salt and pepper, cover, and refrigerate for at least 2 hours and up to 24 hours before serving.
parmesan creamed corn
Add some Parmesan cheese to creamed corn and what you get is something worthy of your best special-occasion roast, courtesy of Epicurious member
Judym1us.
Judym1us.
YIELD: MAKES 6 TO 8 SERVINGS
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 cup half-and-half
½ teaspoon salt
⅛ teaspoon cayenne
20 ounces frozen corn kernels, thawed
¾ cup finely grated Parmigiano-Reggiano cheese
1.
Position a rack in the middle of the oven and preheat the oven to 425°F. Butter a shallow 1½- to 2-quart baking dish.
Position a rack in the middle of the oven and preheat the oven to 425°F. Butter a shallow 1½- to 2-quart baking dish.
2.
In a medium saucepan over moderate heat, melt the butter. Whisk in the flour and cook, whisking constantly, for 1 minute. Whisk in the half-and-half, salt, and cayenne, then reduce the heat and simmer, stirring occasionally, until thickened, about 3 minutes. Stir in the corn and ¼ cup of the cheese. Transfer to the prepared baking dish, top with the remaining ½ cup cheese, and bake until browned and bubbly, about 15 minutes.
In a medium saucepan over moderate heat, melt the butter. Whisk in the flour and cook, whisking constantly, for 1 minute. Whisk in the half-and-half, salt, and cayenne, then reduce the heat and simmer, stirring occasionally, until thickened, about 3 minutes. Stir in the corn and ¼ cup of the cheese. Transfer to the prepared baking dish, top with the remaining ½ cup cheese, and bake until browned and bubbly, about 15 minutes.
mashed potatoes
with prosciutto and parmesan cheese
with prosciutto and parmesan cheese
Methods of mashed potato preparation are constantly reimagined, and this incarnation of the beloved dish stands with the best of them. The recipe, a perfect side for pork chops, draws on traditional Italian ingredients: aged Parmesan for pungency, thinly sliced and chopped prosciutto for texture, and fresh rosemary as the finishing touch.
YIELD: MAKES 8 SERVINGS
3¼ pounds russet potatoes, peeled, cut into 1-inch pieces
4 large garlic cloves, peeled
½ cup (1 stick) butter
3½ ounces thinly sliced prosciutto, finely chopped
¾ teaspoon minced fresh rosemary, plus additional for garnish
¾ cup whole milk, or more as needed
1 cup freshly grated Parmesan cheese (about 3 ounces)
1.
Cook potatoes and garlic in a large pot of boiling salted water until the potatoes are very tender, about 15 minutes. Drain; return the potatoes and garlic to the same pot.
Cook potatoes and garlic in a large pot of boiling salted water until the potatoes are very tender, about 15 minutes. Drain; return the potatoes and garlic to the same pot.
2.
Meanwhile, melt the butter in a heavy small saucepan over medium heat. Add the prosciutto and ¾ teaspoon minced rosemary and sauté until fragrant, about 2 minutes.
Meanwhile, melt the butter in a heavy small saucepan over medium heat. Add the prosciutto and ¾ teaspoon minced rosemary and sauté until fragrant, about 2 minutes.
3.
Add the prosciutto mixture and the milk to the potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in ¾ cup cheese. Season with salt and pepper.
Add the prosciutto mixture and the milk to the potatoes and garlic. Mash well, adding more milk by tablespoonfuls if potatoes are dry. Mix in ¾ cup cheese. Season with salt and pepper.
4.
Transfer the potatoes to a bowl. Sprinkle with the remaining ¼ cup cheese; garnish with fresh rosemary and serve.
Transfer the potatoes to a bowl. Sprinkle with the remaining ¼ cup cheese; garnish with fresh rosemary and serve.
“Awesome spuds! I made them in the morning, adding a little extra warm milk to keep them from drying out in the oven later, and then before dinner, I rewarmed them for about 40 minutes at 325° in a convection oven. Great do-ahead dish.”
A cook, Walnut Creek, California
do ahead:
The
MASHED POTATOES
(through step 3) can be prepared 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more milk by tablespoonfuls, if desired.
serrano ham and poblano corn pudding
Mexican chef Roberto Santibañez invented this dish. Fresh corn adds a bright note to the buttery pudding, which pairs well with ribs, chicken, or salmon. Not a meat eater? Omit the ham without missing out on the bold variety of flavors. The pudding calls for instant corn masa mix, sometimes called masa harina, which can be found in the international aisle of the grocery store. This recipe easily doubles or triples for larger gatherings.
YIELD: MAKES 12 SERVINGS
2 large poblano chiles
2 cups fresh corn kernels (2 large ears), or 2 cups frozen, thawed kernels
2 large eggs
½ cup (1 stick) butter, melted, slightly cooled
1 teaspoon salt
Large pinch of baking powder
1 cup sour cream
½ cup instant corn masa mix
4 ounces ¼-inch-thick slices Serrano ham or prosciutto, cut into ¼-inch cubes (about 1 cup)
1 cup coarsely grated Manchego cheese (about 4½ ounces)
1.
Char the chiles over a gas flame or in a broiler until blackened on all sides. Enclose in a paper bag for 15 minutes. Peel and seed the chiles, then cut lengthwise into ¼-inch-wide strips.
Char the chiles over a gas flame or in a broiler until blackened on all sides. Enclose in a paper bag for 15 minutes. Peel and seed the chiles, then cut lengthwise into ¼-inch-wide strips.
2.
Preheat the oven to 350°F. Generously butter a 13 by 9-inch glass baking dish. Combine 1½ cups of corn, the eggs, butter, salt, and baking powder in a blender. Blend until almost smooth. Transfer the mixture to a large bowl. Add the sour cream and masa; stir until blended. Stir in the ham, cheese, chiles, and remaining ½ cup corn. Transfer the mixture to the prepared baking dish. Bake until the corn pudding is puffed and golden brown in spots on top, about 40 minutes.
Preheat the oven to 350°F. Generously butter a 13 by 9-inch glass baking dish. Combine 1½ cups of corn, the eggs, butter, salt, and baking powder in a blender. Blend until almost smooth. Transfer the mixture to a large bowl. Add the sour cream and masa; stir until blended. Stir in the ham, cheese, chiles, and remaining ½ cup corn. Transfer the mixture to the prepared baking dish. Bake until the corn pudding is puffed and golden brown in spots on top, about 40 minutes.
“I made a double batch, then froze it for a quick microwave meal.”
A cook, Los Angeles, California
spring vegetables
with shallots and lemon
with shallots and lemon
Fava beans, asparagus, and sugar snap peas are the essence of the season in this vibrant spring dish with a citrus twist; the caramelized shallots are a sweet counterpoint to the zesty zing of the fresh lemon. While this makes a terrific side dish for roasted meats like ham, turkey, or chicken, you can also toss it with pasta or rice for a main-course meal.
YIELD: MAKES 6 SERVINGS
2 tablespoons olive oil
1 tablespoon unsalted butter
4 shallots, cut crosswise into thin slices
1 pound sugar snap peas, trimmed
1 pound asparagus, trimmed and cut diagonally into ½-inch slices
3 pounds fresh fava beans, shelled, blanched in boiling water 1 minute, and outer skins removed; or 1 pound frozen Fordhook lima beans, blanched and, if desired, skinned
2 (3-inch) strips lemon zest removed with a vegetable peeler and cut crosswise into julienne strips
2 teaspoons fresh lemon juice
1.
In a large skillet, heat 1 tablespoon oil and ½ tablespoon butter over moderately high heat until foam subsides. Sauté the shallots, stirring, until tender, about 2 minutes. With a slotted spoon, transfer the shallots to a bowl.
In a large skillet, heat 1 tablespoon oil and ½ tablespoon butter over moderately high heat until foam subsides. Sauté the shallots, stirring, until tender, about 2 minutes. With a slotted spoon, transfer the shallots to a bowl.
2.
In fat remaining in skillet, sauté the snap peas with salt to taste, stirring occasionally, until crisp-tender. Add to shallots in bowl.
In fat remaining in skillet, sauté the snap peas with salt to taste, stirring occasionally, until crisp-tender. Add to shallots in bowl.
3.
In skillet, heat remaining tablespoon oil and ½ tablespoon butter over moderately high heat until foam subsides. Sauté the asparagus with salt to taste, stirring occasionally, until crisp-tender.
In skillet, heat remaining tablespoon oil and ½ tablespoon butter over moderately high heat until foam subsides. Sauté the asparagus with salt to taste, stirring occasionally, until crisp-tender.
4.
Add the fava or lima beans and sauté, stirring occasionally, 2 minutes. Add the zest, lemon juice, snap peas and shallots, and salt and pepper to taste and sauté, stirring, until just heated through.
Add the fava or lima beans and sauté, stirring occasionally, 2 minutes. Add the zest, lemon juice, snap peas and shallots, and salt and pepper to taste and sauté, stirring, until just heated through.
“This is a great side dish to complement any spring menu. I served it with a lemon-thyme roasted chicken, and it got rave reviews. The fava beans were great, but a lot of effort. I used half edamame and half fava.”
A cook, Los Angeles, California
beet
and carrot pancakes
and carrot pancakes
Made with shredded beets and carrots, these pancakes are substantial enough to be a vegetarian main course but mild enough to play second fiddle to roast chicken or pork. Pull out the food processor to shred the carrots and beets in minutes. Or pick up a bag of shredded carrots from your supermarket to save time. Luscious crème fraîche can take the place of the sour cream garnish, if desired, and both can be dressed up with chopped fresh chives or dill.
YIELD: MAKES 8 SERVINGS
1⅓ cups (packed) coarsely shredded peeled beets (2 medium)
1 cup coarsely shredded peeled carrots (2 medium)
1 cup thinly sliced onion
1 large egg
½ teaspoon salt
¼ teaspoon pepper
¼ cup all-purpose flour
3 tablespoons olive oil
Low-fat sour cream, for serving
1.
Preheat the oven to 300°F. Place a baking sheet in the oven. Combine the beets, carrots, and onion in a large bowl. Mix in the egg, salt, and pepper. Add the flour; stir to blend well.
Preheat the oven to 300°F. Place a baking sheet in the oven. Combine the beets, carrots, and onion in a large bowl. Mix in the egg, salt, and pepper. Add the flour; stir to blend well.
2.
Heat 1½ tablespoons of oil in a heavy large skillet over medium heat. Using ⅓ cup beet mixture for each pancake, drop 4 pancakes into the skillet. Flatten each into a 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer the pancakes to the baking sheet in the oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes.
Heat 1½ tablespoons of oil in a heavy large skillet over medium heat. Using ⅓ cup beet mixture for each pancake, drop 4 pancakes into the skillet. Flatten each into a 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer the pancakes to the baking sheet in the oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes.
3.
Serve pancakes with sour cream.
Serve pancakes with sour cream.
“I love it when a very simple dish is so flavorful! And inexpensive! I added a dash of rosemary to the ‘batter’ and improvised a yogurt sauce (with cilantro, lime, garlic powder, salt, and pepper) to use as a garnish. It turned out perfectly.”
Mustardgreen, Portland, Oregon
black bean and tomato quinoa
High in protein, low in price, fast to make, and gluten-free, quinoa is the ultimate grain. With this much-beloved recipe, watch lime juice, black beans, and tomatoes transform a “health food” into a must-make side dish perfect for barbecues or school lunches. The flavors get more concentrated over time, so make it a day ahead for maximum impact. Use olive oil instead of butter to make it vegan.
YIELD: MAKES 4 SERVINGS
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 green onions, chopped
¼ cup chopped fresh cilantro leaves
1.
Whisk together the lime zest and juice, butter, oil, sugar, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
Whisk together the lime zest and juice, butter, oil, sugar, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
2.
Wash the quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Wash the quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
3.
Cook the quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in a sieve, then set the sieve in the same pot with 1 inch of simmering water (the water should not touch the bottom of the sieve).
Cook the quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in a sieve, then set the sieve in the same pot with 1 inch of simmering water (the water should not touch the bottom of the sieve).
4.
Cover the quinoa with a folded kitchen towel, then cover the sieve with a lid (don’t worry if the lid doesn’t fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove the pot from the heat and remove the lid. Let stand, still covered with the towel, 5 minutes.
Cover the quinoa with a folded kitchen towel, then cover the sieve with a lid (don’t worry if the lid doesn’t fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove the pot from the heat and remove the lid. Let stand, still covered with the towel, 5 minutes.
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