The Epicurious Cookbook (20 page)
Read The Epicurious Cookbook Online
Authors: Tanya Steel
shrimp
bisque
bisque
When developing this recipe, Epicurious member
Joan Higgins
of Pearl River, New York, decided to use extra shrimp to make sure that her diners had a piece of shrimp with each spoonful. The bisque’s base is indulgent, too—half-and-half infused with earthy nutmeg and enlivened with paprika. Even with its deep flavor and silky texture, Higgins says the best thing about this recipe is that it’s foolproof.
Joan Higgins
of Pearl River, New York, decided to use extra shrimp to make sure that her diners had a piece of shrimp with each spoonful. The bisque’s base is indulgent, too—half-and-half infused with earthy nutmeg and enlivened with paprika. Even with its deep flavor and silky texture, Higgins says the best thing about this recipe is that it’s foolproof.
YIELD: MAKES 4 SERVINGS
5 tablespoons unsalted butter
¾ pound large shrimp, peeled and deveined, shells reserved
1 bay leaf
4 cups water
½ medium onion, finely diced
1 celery rib, finely diced
⅛ teaspoon dried thyme, crumbled
½ cup dry Sherry
2 tablespoons all-purpose flour
1½ cups half-and-half, heated until hot
3 tablespoons tomato paste
2 teaspoons sweet paprika
⅛ teaspoon freshly ground nutmeg
1.
In a large, heavy saucepan over moderately high heat, melt 1 tablespoon of butter. Add the shrimp shells and sauté, stirring frequently, until golden, about 5 minutes. Add the bay leaf and water, and bring to a boil. Reduce the heat to moderately low and simmer, uncovered, 25 minutes. Strain the stock through a fine-mesh sieve into a medium bowl. Set aside.
In a large, heavy saucepan over moderately high heat, melt 1 tablespoon of butter. Add the shrimp shells and sauté, stirring frequently, until golden, about 5 minutes. Add the bay leaf and water, and bring to a boil. Reduce the heat to moderately low and simmer, uncovered, 25 minutes. Strain the stock through a fine-mesh sieve into a medium bowl. Set aside.
2.
In a large sauté pan over moderately high heat, melt 1 tablespoon of the butter. Add the shrimp and sauté, stirring frequently, until pink, 2 to 3 minutes. Transfer to a medium bowl and let cool. Reserve 4 shrimp for garnish and coarsely chop the rest.
In a large sauté pan over moderately high heat, melt 1 tablespoon of the butter. Add the shrimp and sauté, stirring frequently, until pink, 2 to 3 minutes. Transfer to a medium bowl and let cool. Reserve 4 shrimp for garnish and coarsely chop the rest.
3.
In the same pan over moderately high heat, melt 2 table-spoons of butter. Add the onion and celery and sauté, stirring occasionally, until soft, about 8 minutes. Add the thyme and Sherry, and bring to a simmer. Continue simmering, scraping up any browned bits on the bottom of the pan, until liquid is absorbed, about 2 minutes. Transfer to a blender, add the reserved shrimp stock, and purée until smooth. Set aside.
In the same pan over moderately high heat, melt 2 table-spoons of butter. Add the onion and celery and sauté, stirring occasionally, until soft, about 8 minutes. Add the thyme and Sherry, and bring to a simmer. Continue simmering, scraping up any browned bits on the bottom of the pan, until liquid is absorbed, about 2 minutes. Transfer to a blender, add the reserved shrimp stock, and purée until smooth. Set aside.
4.
In a medium saucepan over low heat, melt the remaining tablespoon butter. Whisk in the flour and cook, whisking constantly, until the mixture bubbles, about 3 minutes. Whisk in the hot half-and-half in a steady stream. Add the puréed shrimp stock mixture, tomato paste, paprika, and nutmeg, and chopped shrimp. Season with salt and pepper and stir to combine. Cook over moderate heat until heated through, about 2 minutes.
In a medium saucepan over low heat, melt the remaining tablespoon butter. Whisk in the flour and cook, whisking constantly, until the mixture bubbles, about 3 minutes. Whisk in the hot half-and-half in a steady stream. Add the puréed shrimp stock mixture, tomato paste, paprika, and nutmeg, and chopped shrimp. Season with salt and pepper and stir to combine. Cook over moderate heat until heated through, about 2 minutes.
5.
Divide the soup among 4 bowls and garnish each with the reserved shrimp. Serve immediately.
Divide the soup among 4 bowls and garnish each with the reserved shrimp. Serve immediately.
Be sure to use fresh, high-quality ingredients; never use frozen shrimp; and make sure you cook your roux long enough so you don’t get a floury taste.
—Joan Higgins
do ahead:
The
SHRIMP STOCK
can be made ahead and refrigerated, covered, up to 3 days.
Tomato and Watermelon Salad with Feta and Toasted Almonds
tomato and
watermelon salad
with feta and toasted almonds
watermelon salad
with feta and toasted almonds
Watermelon and heirloom tomatoes work together to create a juicy and flavorful arrangement that is sweet and tangy. Use different-colored watermelon with tomatoes for a stunning presentation. Heaping the salad over a crunchy base of fresh arugula keeps the various flavors in check.
YIELD: MAKES 6 TO 8 SERVINGS
8 cups (1¼-inch) chunked seedless watermelon (from about 6-pound melon)
3 pounds ripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1¼-inch chunks (about 6 cups)
1 teaspoon fleur de sel or kosher salt, or more as needed
5 tablespoons extra-virgin olive oil
1½ tablespoons red-wine vinegar
3 tablespoons chopped assorted fresh herbs (such as dill, basil, and mint)
6 cups fresh arugula leaves or small watercress sprigs
1 cup crumbled feta cheese (about 5 ounces)
½ cup sliced almonds, lightly toasted
1.
Combine the melon and tomatoes in a large bowl. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, the vinegar, and herbs to the melon mixture. Season to taste with pepper and more salt, if desired.
Combine the melon and tomatoes in a large bowl. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, the vinegar, and herbs to the melon mixture. Season to taste with pepper and more salt, if desired.
2.
Toss the arugula in a medium bowl with the remaining 1 tablespoon oil. Divide the arugula among plates. Top with the melon salad; sprinkle with feta cheese and toasted almonds, and serve.
Toss the arugula in a medium bowl with the remaining 1 tablespoon oil. Divide the arugula among plates. Top with the melon salad; sprinkle with feta cheese and toasted almonds, and serve.
“This salad is surprising and amazing. Definitely drain the watermelon and tomatoes before tossing; they will sweat a lot and the salad can quickly turn into soup. Also be sparing with the almonds … they are a nice surprise when you don’t let them overtake the combination of flavors.”
Vintagesoul, Los Angeles, California
grilled caesar salad
With just 2 minutes on the grill, crisp romaine develops a smoky, charred flavor without wilting. Add a garlicky anchovy dressing, freshly grated Parmigiano-Reggiano, and grill-toasted croutons, and you have a whole new way to enjoy classic Caesar salad. The salad pairs with all your barbecue favorites, but a hearty steak is its perfect match. Prep the dressing in advance—store it in the refrigerator and give it a good shake before using—and grill the romaine while your meat rests.
YIELD: MAKES 6 SERVINGS
2 flat anchovy fillets, drained and chopped
1 small garlic clove, chopped
½ cup extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon black pepper
12 (½-inch-thick) slices baguette
1 large egg
2 tablespoons fresh lemon juice, or to taste
3 hearts of romaine (18 ounces)
½ cup finely grated Parmigiano-Reggiano cheese (about 1 ounce)
Special equipment: Gas or charcoal grill
1.
Purée the anchovies, garlic, oil, salt, and pepper in a blender until smooth.
Purée the anchovies, garlic, oil, salt, and pepper in a blender until smooth.
2.
Prepare a grill for direct-heat cooking over medium-hot charcoal (moderate heat for gas).
Prepare a grill for direct-heat cooking over medium-hot charcoal (moderate heat for gas).
3.
Brush both sides of the baguette slices with some of the anchovy dressing, then grill the bread, turning over occasionally, until toasted, 1 to 2 minutes. Add the egg and lemon juice to the dressing in the blender and blend until emulsified, 1 to 2 minutes. Season with salt.
Brush both sides of the baguette slices with some of the anchovy dressing, then grill the bread, turning over occasionally, until toasted, 1 to 2 minutes. Add the egg and lemon juice to the dressing in the blender and blend until emulsified, 1 to 2 minutes. Season with salt.
4.
Cut the romaine hearts in half lengthwise, then grill, cut sides down, covered only if using a gas grill, until grill marks just appear, about 2 minutes. Cut the romaine crosswise into 2-inch-wide strips and transfer to a bowl.
Cut the romaine hearts in half lengthwise, then grill, cut sides down, covered only if using a gas grill, until grill marks just appear, about 2 minutes. Cut the romaine crosswise into 2-inch-wide strips and transfer to a bowl.
5.
Halve or quarter the toasts and add to the romaine along with the cheese.
Halve or quarter the toasts and add to the romaine along with the cheese.
6.
Toss the salad with just enough dressing to coat and serve immediately.
Toss the salad with just enough dressing to coat and serve immediately.
“This is a fantastic summer salad, and incredibly quick and easy. I used 1 teaspoon anchovy paste (total) for the two fillets. We will be having this often with grilled chicken or steak.”
TacomaFoodie, Washington
faux arrabbiata
with penne
with penne
Arrabbiata (Italian for “angry”) sauce is a heated-up version of your classic marinara, made from garlic, tomatoes, red chiles, and olive oil. What makes this a “faux” arrabbiata is the ever-so-slightly unorthodox addition of basil, lemon, and balsamic vinegar, which add sweetness to the sauce. Cookbook author and Epicurious member
Serena Bass
notes, “Mince the lemon with a sharp knife rather than grate, as it is nice to get little pieces of zest to bite on. And don’t be tempted to cook this for longer than 10 minutes, as it will lose its fresh TKO punch. I like this sauce with penne or spaghettini.”
Serena Bass
notes, “Mince the lemon with a sharp knife rather than grate, as it is nice to get little pieces of zest to bite on. And don’t be tempted to cook this for longer than 10 minutes, as it will lose its fresh TKO punch. I like this sauce with penne or spaghettini.”
YIELD: MAKES 4 SERVINGS
2 tablespoons olive oil
1 tablespoon unsalted butter
5 large garlic cloves, minced
1 teaspoon dried red pepper flakes
1 (28-ounce) can crushed tomatoes
Zest of 1 lemon, minced
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 pound penne, spaghettini, or other pasta
1 tablespoon balsamic vinegar
¼ cup chopped fresh basil leaves
1.
In a medium saucepan over moderate heat, heat the oil and butter. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic is fragrant and lightly golden, 1 to 2 minutes. Add the tomatoes, lemon zest, salt, and pepper and bring to a boil. Reduce the heat to low and simmer, partially covered, until slightly reduced, about 15 minutes.
In a medium saucepan over moderate heat, heat the oil and butter. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic is fragrant and lightly golden, 1 to 2 minutes. Add the tomatoes, lemon zest, salt, and pepper and bring to a boil. Reduce the heat to low and simmer, partially covered, until slightly reduced, about 15 minutes.
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