The Epicurious Cookbook (19 page)
Read The Epicurious Cookbook Online
Authors: Tanya Steel
4.
Make 3 more rolls in same manner. Serve rolls halved on the diagonal.
Make 3 more rolls in same manner. Serve rolls halved on the diagonal.
“Love the rolls and the sauce (minus the tomato paste). I use the sauce for lots of other things—over a cold veggie-noodle-almond salad is great.”
A cook, Carbondale, Colorado
do ahead:
The
SUMMER ROLLS
may be made 6 hours ahead and chilled, wrapped in dampened paper towels and kept in a sealed plastic bag. Bring the rolls to room temperature before halving and serving.
zucchini patties
with feta
with feta
After tasting this Mediterranean and Middle Eastern delight, even avowed zucchini haters will sing the vegetable’s praises. If you don’t have—or you dislike—dill, use other herbs such as basil, chives, and mint, and try French or Bulgarian feta for a milder and less salty alternative to the Greek cheese. Serve these zucchini patties with traditional meze dishes such as tzatziki, labaneh, tabbouleh, fattoush, olives, dolma, hummus, and kibbeh, for an array of appetizers.
YIELD: MAKES ABOUT 18 PATTIES
2½ cups coarsely grated zucchini (from about 3 medium)
1 teaspoon salt
1 large egg and 1 large egg yolk
½ cup all-purpose flour, or more as needed
½ cup crumbled feta cheese
1 cup chopped fresh flat-leaf parsley leaves
½ cup chopped green onions
1½ tablespoons chopped fresh dill
½ cup olive oil, or as needed
½ cup corn oil, or as needed
Plain Greek yogurt, for serving
1.
Toss the zucchini and ½ teaspoon salt in a large bowl. Let stand 5 minutes, then transfer to a sieve. Press out the excess liquid.
Toss the zucchini and ½ teaspoon salt in a large bowl. Let stand 5 minutes, then transfer to a sieve. Press out the excess liquid.
2.
Place the zucchini in a dry bowl. Mix in the egg, yolk, ½ cup flour, the cheese, and remaining ½ teaspoon salt. Mix in the parsley, onions, and dill. If the batter is very wet, add more flour by spoonfuls until it is stiffer.
Place the zucchini in a dry bowl. Mix in the egg, yolk, ½ cup flour, the cheese, and remaining ½ teaspoon salt. Mix in the parsley, onions, and dill. If the batter is very wet, add more flour by spoonfuls until it is stiffer.
3.
Heat 2 tablespoons olive oil and 2 tablespoons corn oil in a large skillet over medium heat. Working in batches, drop the batter by rounded tablespoonfuls into the skillet. Fry the patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels to drain. Serve with yogurt.
Heat 2 tablespoons olive oil and 2 tablespoons corn oil in a large skillet over medium heat. Working in batches, drop the batter by rounded tablespoonfuls into the skillet. Fry the patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels to drain. Serve with yogurt.
“These are so good! I served them with tzatziki, and they were out of this world!”
Antigone66, Virginia
do ahead:
The
ZUCCHINI PATTIES
can be made 1 day ahead. Place on a baking sheet, cover, and chill. Rewarm, uncovered, in a 350°F oven 12 minutes.
spicy adobo shrimp cocktail
Fiery adobo sauce is the secret ingredient in this classic first course. Chopped cucumber, crunchy celery, and silky avocado help round out the spicy sauce, making it hearty enough for a quick and easy light lunch and perfect for a hot summer afternoon.
YIELD: MAKES 4 SERVINGS
¾ pound peeled and deveined medium shrimp
1 celery rib, sliced
1 firm ripe 6- to 8-ounces avocado, chopped
1 Kirby cucumber, peeled and chopped
1 plum tomato, seeded and chopped
3 tablespoons finely chopped white onion
1 small garlic clove, minced
2 tablespoons chopped fresh cilantro
¼ cup ketchup
3 tablespoons fresh lime juice
1 teaspoon adobo sauce from canned chipotles in adobo
2 tablespoons water
½ teaspoon salt
1.
Cook the shrimp in lightly salted boiling water until just cooked through, 2 to 3 minutes, then drain. Chill until cold, about 10 minutes.
Cook the shrimp in lightly salted boiling water until just cooked through, 2 to 3 minutes, then drain. Chill until cold, about 10 minutes.
2.
Gently stir together the remaining ingredients, then stir in the shrimp. Serve in bowls or festive glasses.
Gently stir together the remaining ingredients, then stir in the shrimp. Serve in bowls or festive glasses.
“We had a dinner party for eight, and everyone loved this. I put the celery in, and the crunch was what made it so unusual with the creaminess of the avocado (which I doubled). I used halved grape tomatoes.”
Mnikolaisen, St. Louis, Missouri
savory summer tarts
These versatile small tartlets can take top billing for a light lunch or play appetizer to a lazy weekend brunch. A creamy custard forms the backdrop for three fillings: goat cheese and tomato; crab and tarragon; and pea, onion, and pancetta. The empty pastry shells can be baked up to a day in advance, then filled and finished when you’re ready to eat. Pack them for a picnic—they’ll easily travel!
YIELD: MAKES 12 (4-INCH) TARTS
FOR PASTRY DOUGH
2½ cups all-purpose flour
1 cup (2 sticks) cold unsalted butter, cut into ½-inch pieces
½ teaspoon salt
5 to 8 tablespoons ice water
FOR GOAT CHEESE AND TOMATO FILLING
8 haricots verts, trimmed and cut into 1½-inch pieces
8 grape or cherry tomatoes, halved
4 (¼-inch-thick) rounds soft mild goat cheese (from a small log)
2 teaspoons finely chopped fresh chives
FOR CRAB AND TARRAGON FILLING
2 tablespoons finely chopped shallot
1½ tablespoons extra-virgin olive oil
½ cup (½-inch) bread cubes
½ cup jumbo lump crab meat, picked over (2 ounces)
1½ teaspoons finely chopped fresh tarragon leaves
¼ teaspoon grated lemon zest
2 pinches cayenne
FOR PEA, ONION, AND PANCETTA FILLING
2 green onions, thinly sliced
½ tablespoon extra-virgin olive oil
¼ cup thawed frozen baby peas
4 thin slices pancetta
FOR CUSTARD
¾ cup whole milk
¾ cup heavy cream
3 large eggs and 1 large egg yolk
¾ teaspoon salt
½ teaspoon black pepper
Special equipment: 12 (4-inch) flan rings
MAKE PASTRY DOUGH
1.
Blend together the flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 5 tablespoons ice water evenly over the mixture and gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough: if dough doesn’t hold together, add more ice water, ½ tablespoon at a time, stirring until incorporated. Do not overwork dough, or pastry will be tough.
Blend together the flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 5 tablespoons ice water evenly over the mixture and gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough: if dough doesn’t hold together, add more ice water, ½ tablespoon at a time, stirring until incorporated. Do not overwork dough, or pastry will be tough.
2.
Turn out the dough onto a work surface and divide into 4 portions. With the heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together, with a pastry scraper if you have one, and form into 2 (5-inch) squares. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
Turn out the dough onto a work surface and divide into 4 portions. With the heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together, with a pastry scraper if you have one, and form into 2 (5-inch) squares. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
MAKE TART SHELLS
1.
Arrange 12 (4-inch) flan rings, tart rings, or ramekins on 2 parchment-lined baking sheets. Roll out one portion of dough on a lightly floured surface with a lightly floured rolling pin into a 16 by 10-inch rectangle. Cut into 6 rough squares.
Arrange 12 (4-inch) flan rings, tart rings, or ramekins on 2 parchment-lined baking sheets. Roll out one portion of dough on a lightly floured surface with a lightly floured rolling pin into a 16 by 10-inch rectangle. Cut into 6 rough squares.
2.
Gently fit each square into a ring (do not stretch dough). Trim the excess dough flush with the rim. Lightly prick each shell several times with a fork and chill until firm, about 30 minutes. Repeat with remaining dough and rings.
Gently fit each square into a ring (do not stretch dough). Trim the excess dough flush with the rim. Lightly prick each shell several times with a fork and chill until firm, about 30 minutes. Repeat with remaining dough and rings.
3.
Preheat the oven to 375°F with racks in upper and lower thirds.
Preheat the oven to 375°F with racks in upper and lower thirds.
4.
Line the shells with foil (not heavy-duty) and fill with pie weights. Bake until the sides are set, about 20 minutes. Carefully remove the weights and foil and bake the shells until golden brown all over, 5 to 8 minutes. Cool completely on baking sheets on racks, then remove the flan rings.
Line the shells with foil (not heavy-duty) and fill with pie weights. Bake until the sides are set, about 20 minutes. Carefully remove the weights and foil and bake the shells until golden brown all over, 5 to 8 minutes. Cool completely on baking sheets on racks, then remove the flan rings.
5.
Reduce the oven temperature to 350°F.
Reduce the oven temperature to 350°F.
ASSEMBLE GOAT CHEESE AND TOMATO TARTS
Cook the haricots verts in salted boiling water until crisp-tender, about 3 minutes. Drain and divide among 4 tart shells along with the tomatoes, then top with a round of cheese. Reserve chives.
ASSEMBLE CRAB AND TARRAGON TARTS
Cook the shallot in ½ tablespoon oil in a small skillet over medium heat until softened, about 1 minute. Transfer to a small bowl. Heat the remaining tablespoon oil in a skillet over medium heat, then cook the bread, stirring, until golden. Toss the croutons with the shallot and divide among 4 tart shells. Toss the crab with the tarragon, zest, and cayenne and add to the same shells.
ASSEMBLE PEA, ONION, AND PANCETTA TARTS
Cook the onions in the oil in a clean small skillet over medium heat until softened, about 1 minute. Stir in the peas and warm through, then divide mixture among remaining 4 tart shells. Add the pancetta to the skillet and cook, turning once, until just crisp. Reserve pancetta.
MAKE CUSTARD AND BAKE TARTS
1.
Whisk together the custard ingredients and divide among the shells. Sprinkle the chives over the goat cheese tarts and top the pea tarts with the pancetta.
Whisk together the custard ingredients and divide among the shells. Sprinkle the chives over the goat cheese tarts and top the pea tarts with the pancetta.
2.
Bake the tarts on baking sheets until the custard is just set, about 20 minutes. Cool slightly.
Bake the tarts on baking sheets until the custard is just set, about 20 minutes. Cool slightly.
“I also made one giant tart, which impressed my guests to no end.” [see Cook’s Note that follows]
A cook, New York City
do ahead:
The
TART SHELLS
can be baked 1 day ahead and kept on trays at room temperature, wrapped tightly in plastic wrap. Filled baked tarts can be kept at cool room temperature 2 hours.
cook’s note:
To make 1 large (11-inch)
TART
, prepare a half recipe of dough, and when fitting it into the tart pan, cut off the excess dough, leaving a ½-inch overhang, and fold overhang inward. Press the dough against the side of the pan, pushing dough ¼ inch above rim. Choose a filling and triple the ingredients (for a large pea tart, you’ll need only 5 slices pancetta); use the entire custard recipe. Bake the shell as above, then bake the filled tart 30 to 35 minutes.
mango salad
with grilled shrimp
with grilled shrimp
This tropical dish, adapted from the Mnemba Island Lodge off the coast of Zanzibar, pairs chile-spiced mangos with freshly grilled shrimp. Complex in flavor and easy in execution, this sweet, spicy, and creamy entrée makes a balanced and beautiful meal that Epicurious members make again and again.
YIELD: MAKES 4 SERVINGS
FOR MANGO SALAD
2 tablespoons dark brown sugar
2 tablespoons fresh lime juice
1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
1 medium shallot, thinly sliced
¼ cup chopped fresh cilantro leaves
2 tablespoons chopped fresh mint leaves
2 firm-ripe mangos, peeled, pitted, and thinly sliced
FOR SHRIMP
16 jumbo shrimp (1¼ pounds), shelled, leaving tail and adjoining first segment attached, and deveined
2 tablespoons vegetable oil
1 fresh jalapeño chile, minced, including seeds
2 teaspoons ground cumin
½ teaspoon salt
Lime wedges
Special equipment: 16 (8-inch) wooden skewers (optional); gas or charcoal grill
MAKE MANGO SALAD
Whisk together the brown sugar and lime juice in a large bowl until sugar is dissolved. Whisk in chile, shallot, cilantro, and mint. Add the mangos, tossing gently.
MAKE SHRIMP AND FINISH SALAD
1.
Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
2.
Prepare the grill.
Prepare the grill.
3.
Whisk together the oil, jalapeño, cumin, and salt, then brush on the skewered shrimp until well coated. Grill the shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
Whisk together the oil, jalapeño, cumin, and salt, then brush on the skewered shrimp until well coated. Grill the shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
4.
Toss the mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.
Toss the mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.
“I made the mango salad and skewered shrimp (with marinade poured on top) in advance and refrigerated while I went to a graduation ceremony. When we returned, I simply grilled some rustic bread with olive oil, layered each plate with greens, grilled shrimp, and served—beautiful, delicious, a real (healthy) winner.”
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