The Epicurious Cookbook (37 page)
Read The Epicurious Cookbook Online
Authors: Tanya Steel
MAKE EGGPLANT
Preheat the oven to 450°F. Line a baking sheet with foil. Poke holes in the eggplants with a fork. Roast until they collapse, 35 to 40 minutes. Cool slightly. Cut the eggplants open, scoop out flesh into a bowl, and discard skins. Mix the flesh with 4 tablespoons of the lemon juice. Let sit 10 minutes. Place the flesh in a fine-mesh strainer and press gently with a large spoon, squeezing out moisture. Chop the eggplant. Mix in the peppers, tomatoes, garlic, parsley, chives, basil, oil, and remaining 2 tablespoons lemon juice. Add salt and pepper.
MAKE YOGURT SAUCE
Mix ingredients in a bowl.
MAKE PITA CHIPS AND SERVE
Preheat the oven to 350°F. Coat one side of each pita wedge with cooking spray. Sprinkle each sprayed side with the Parmesan, seeds, and black pepper. Bake on foil until crisp, 6 to 7 minutes. Serve the eggplant salad with pita chips and yogurt sauce on the side.
“We make it often with mixed greens as a salad main dish (with hummus and tapenade on the side in addition to the yogurt). We add feta and olives to sort of ‘meat it up’ and it’s tasty, hearty, and perfect for when vegetarian friends come to visit.”
A cook, Madison, Wisconsin
Roasted Yellow Pepper Soup and Roasted Tomato Soup with Serrano Cream
roasted yellow pepper soup and roasted tomato soup
with serrano cream
with serrano cream
This roasted vegetable duo represents an unconventional combination of vibrant colors, rich aromatics, and sensual tastes. The soups are served as equal partners in one bowl—try each one separately, but be sure to stir them together to get the full experience.
YIELD: MAKES 6 SERVINGS
FOR PEPPER SOUP
3 tablespoons finely chopped shallots
½ teaspoon dried thyme, crumbled
1 tablespoon unsalted butter
6 yellow bell peppers, roasted (see Note) and coarsely chopped (about 6 cups)
1½ cups low-sodium chicken broth, plus more as needed
¼ cup heavy cream
Fresh lemon juice
FOR TOMATO SOUP
3 pounds plum tomatoes, quartered lengthwise
3 large garlic cloves, unpeeled
3 tablespoons finely chopped shallots
½ teaspoon dried oregano, crumbled
1 tablespoon unsalted butter
1½ cups low-sodium chicken broth, plus more as needed
¼ cup heavy cream
Fresh lemon juice
FOR SERRANO CREAM
3 serrano chiles or jalapeños, seeded and finely chopped (wear rubber gloves)
1 large garlic clove, minced and mashed to a paste with ½ teaspoon salt
½ cup crème fraîche or sour cream
MAKE PEPPER SOUP
1.
In a heavy saucepan, cook the shallots, thyme, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallots are soft. Add the bell peppers and 1½ cups of the broth, and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft.
In a heavy saucepan, cook the shallots, thyme, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallots are soft. Add the bell peppers and 1½ cups of the broth, and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft.
2.
In a blender, purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream and enough additional broth to reach the desired consistency. Add the lemon juice and salt and pepper to taste.
In a blender, purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream and enough additional broth to reach the desired consistency. Add the lemon juice and salt and pepper to taste.
MAKE TOMATO SOUP
1.
Preheat the oven to 350°F. Spread the tomatoes, skin side down, in one layer in 2 foil-lined jelly-roll pans. Add the garlic to one of the pans, and bake the tomatoes and garlic for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and garlic cool in the pans on racks.
Preheat the oven to 350°F. Spread the tomatoes, skin side down, in one layer in 2 foil-lined jelly-roll pans. Add the garlic to one of the pans, and bake the tomatoes and garlic for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and garlic cool in the pans on racks.
2.
In a heavy saucepan, cook the shallots, oregano, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallots are soft. Add the tomatoes, garlic (skins discarded), and 1½ cups of the broth, and simmer the mixture, covered, for 15 minutes.
In a heavy saucepan, cook the shallots, oregano, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallots are soft. Add the tomatoes, garlic (skins discarded), and 1½ cups of the broth, and simmer the mixture, covered, for 15 minutes.
3.
In a blender, purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream and additional broth if necessary (both soups should have the same consistency). Add the lemon juice and salt and pepper to taste.
In a blender, purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream and additional broth if necessary (both soups should have the same consistency). Add the lemon juice and salt and pepper to taste.
MAKE SERRANO CREAM
In a blender, blend the chiles, garlic paste, and crème fraîche until the mixture is combined well. (Be careful not to overblend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl.
SERVE SOUP
For each serving, ladle ½ cup of each soup into 2 glass measuring cups, then pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl. Drizzle some of the serrano cream over each serving.
“I make the pepper and tomato soups, freeze them without the cream, thaw them the day I plan to serve them, add the cream, and heat ’em.”
A cook, Toronto, Canada
do ahead:
The
SOUP
may be made 1 day in advance, kept covered and chilled, and reheated.
do ahead:
The
SERRANO CREAM
may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.
cook’s note:
Use a long-handled fork to char the
PEPPERS
over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat. Turn them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end; cut off the tops and discard the seeds and ribs.
shrimp
and penne rigate alfredo
and penne rigate alfredo
After many rounds of tweaking and perfecting, Epicurious member
Robert Belden
landed on a quick and easy formula for creamy and comforting Alfredo sauce. Although bathing fresh shrimp in a velvety blanket of cream and butter is a pairing that Belden says “is tough to beat,” he admits to occasionally substituting seared scallops or grilled chicken for the shrimp. Alongside crisp homemade garlic bread, this pasta dish makes a satisfying dinner to share with a friend or keep all to yourself.
Robert Belden
landed on a quick and easy formula for creamy and comforting Alfredo sauce. Although bathing fresh shrimp in a velvety blanket of cream and butter is a pairing that Belden says “is tough to beat,” he admits to occasionally substituting seared scallops or grilled chicken for the shrimp. Alongside crisp homemade garlic bread, this pasta dish makes a satisfying dinner to share with a friend or keep all to yourself.
YIELD: MAKES 2 SERVINGS
1 cup penne rigate
1 tablespoon unsalted butter
1 small garlic clove, minced
1 cup heavy cream
½ pound (8 ounces) medium shrimp, peeled and deveined
½ cup small broccoli florets
1 cup freshly grated Asiago cheese
1.
In a large pot of boiling salted water, cook the pasta until tender. Drain well and set aside.
In a large pot of boiling salted water, cook the pasta until tender. Drain well and set aside.
2.
In a 12-inch skillet over moderate heat, melt the butter. Add the garlic and sauté, stirring occasionally, until translucent, about 1 minute. Add the cream, shrimp, and broccoli and bring to a simmer. Continue cooking, stirring occasionally, until the shrimp is firm and the broccoli is crisp-tender, about 3 minutes. Add the pasta and stir to coat in the sauce. Sprinkle the cheese over the pasta, toss again, and season to taste with salt and pepper. Serve in warm, shallow bowls.
In a 12-inch skillet over moderate heat, melt the butter. Add the garlic and sauté, stirring occasionally, until translucent, about 1 minute. Add the cream, shrimp, and broccoli and bring to a simmer. Continue cooking, stirring occasionally, until the shrimp is firm and the broccoli is crisp-tender, about 3 minutes. Add the pasta and stir to coat in the sauce. Sprinkle the cheese over the pasta, toss again, and season to taste with salt and pepper. Serve in warm, shallow bowls.
After having several somewhat disappointing versions of pasta Alfredo over the years, I wanted to create my own, with a rich and silky sauce. You can vary by using pecorino romano cheese, or crumbled Gorgonzola dolce for a little more sharp flavor to the sauce.
—Robert Belden
spicy mac and cheese
with pancetta
with pancetta
Epicurious member
Tess Ellis
of Washington, D.C, drew inspiration from the ingredients she had on hand to create this eclectic take on a classic comfort food. The savory ingredients add dimension to the creamy dish, while the red pepper flakes add a touch of heat. To achieve a delicious crusty top, she suggests that you “put it under the broiler for a few minutes to give it a nice brown coating.”
Tess Ellis
of Washington, D.C, drew inspiration from the ingredients she had on hand to create this eclectic take on a classic comfort food. The savory ingredients add dimension to the creamy dish, while the red pepper flakes add a touch of heat. To achieve a delicious crusty top, she suggests that you “put it under the broiler for a few minutes to give it a nice brown coating.”
YIELD: MAKES 6 SERVINGS
1½ tablespoons extra-virgin olive oil
½ pound sliced pancetta, finely chopped
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon dried red pepper flakes
4 ounces assorted mushrooms, quartered if large
1 (14-ounce) can diced fire-roasted tomatoes
½ pound elbow macaroni
1 cup heavy cream
5 ounces fresh mozzarella cheese, cut into ¼-inch dice
1 tablespoon unsalted butter, room temperature
6 tablespoons plain dry bread crumbs
2 tablespoons freshly grated Parmigiano-Reggiano cheese
2 tablespoons freshly grated Asiago cheese
Special equipment: 2½-quart oval or rectangular baking dish
1.
In a large, deep skillet over moderate heat, heat the oil. Add the pancetta and cook, stirring occasionally, for 3 minutes. Add the onion and sauté, stirring occasionally, until softened, about 5 minutes. Add the garlic, red pepper flakes, and mushrooms and sauté, stirring occasionally, until the mushrooms are tender, about 5 minutes. Add the tomatoes and their juices and bring to a boil. Reduce the heat to low, partially cover, and simmer, stirring occasionally, until thickened, about 15 minutes.
In a large, deep skillet over moderate heat, heat the oil. Add the pancetta and cook, stirring occasionally, for 3 minutes. Add the onion and sauté, stirring occasionally, until softened, about 5 minutes. Add the garlic, red pepper flakes, and mushrooms and sauté, stirring occasionally, until the mushrooms are tender, about 5 minutes. Add the tomatoes and their juices and bring to a boil. Reduce the heat to low, partially cover, and simmer, stirring occasionally, until thickened, about 15 minutes.
2.
Position a rack in the middle of the oven and preheat the oven to 400°F. Butter the bottom and sides of a 2½-quart baking dish.
Position a rack in the middle of the oven and preheat the oven to 400°F. Butter the bottom and sides of a 2½-quart baking dish.
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