The Epicurious Cookbook (39 page)
Read The Epicurious Cookbook Online
Authors: Tanya Steel
do ahead:
The
MUSHROOM FILLING
may be made 1 day ahead and chilled, covered.
The
SAUCE
may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before proceeding.
The
LASAGNE
may be baked 1 day ahead and chilled, covered. Bring lasagne to room temperature and reheat before serving.
vietnamese chicken
This unbelievable stir-fry is a cut way above your average one-wok wonder. Epicurious member
Thomas Spears
of Worcester, Massachusetts, puts his own spin on a classic combination of Southeast Asian flavors—lemongrass, turmeric, and fish sauce—with the richness of caramelized sugar. Feel free to temper the heat by using fewer Thai chiles. The quality of the fish sauce makes all the difference here. Spears notes, “I prefer the brand Thanh Ha Chanh Hieu Phu Quoc nuoc mam, based on its lower salt content and what I believe to have great flavor.” Another tip: when slicing the lemongrass, flatten it with the back of your knife to release some extra flavor.
Thomas Spears
of Worcester, Massachusetts, puts his own spin on a classic combination of Southeast Asian flavors—lemongrass, turmeric, and fish sauce—with the richness of caramelized sugar. Feel free to temper the heat by using fewer Thai chiles. The quality of the fish sauce makes all the difference here. Spears notes, “I prefer the brand Thanh Ha Chanh Hieu Phu Quoc nuoc mam, based on its lower salt content and what I believe to have great flavor.” Another tip: when slicing the lemongrass, flatten it with the back of your knife to release some extra flavor.
YIELD: MAKES 4 SERVINGS
2 (4- to 6-ounce) boneless skinless chicken breasts, cut into 1-inch cubes
5 tablespoons Asian fish sauce, such as nam pla or nuoc mam
3 tablespoons freshly ground black pepper
2 tablespoons sugar
2 tablespoons vegetable or sunflower oil
1 medium red onion, diced
2 stalks lemongrass, tough outer skin removed, minced
3 Thai chiles, seeds and ribs removed, minced
1 tablespoon turmeric
Steamed white rice or couscous, for serving
1 green onion (white and light green parts only), thinly sliced on a diagonal (optional)
1.
In a large bowl, combine the chicken, fish sauce, pepper, and 1 tablespoon sugar. Toss to combine and set aside.
In a large bowl, combine the chicken, fish sauce, pepper, and 1 tablespoon sugar. Toss to combine and set aside.
2.
In small pot over moderately low heat, combine the oil and the remaining 1 tablespoon sugar. Cook until the sugar turns a deep golden caramel, about 90 seconds—the sugar cooks quickly so be careful not to burn it. Add the red onion and cook, stirring, until starting to soften, about 20 seconds. Remove from the heat.
In small pot over moderately low heat, combine the oil and the remaining 1 tablespoon sugar. Cook until the sugar turns a deep golden caramel, about 90 seconds—the sugar cooks quickly so be careful not to burn it. Add the red onion and cook, stirring, until starting to soften, about 20 seconds. Remove from the heat.
3.
Heat a wok or large shallow-sided skillet over high heat. Add both the onion mixture and chicken, and stir-fry until the chicken begins to turn golden brown, about 4 minutes. Add the lemongrass, chiles, and turmeric, and continue stir-frying until the chicken is cooked through, 2 to 4 minutes more. Serve the chicken over rice or couscous, garnishing with green onion, if desired.
Heat a wok or large shallow-sided skillet over high heat. Add both the onion mixture and chicken, and stir-fry until the chicken begins to turn golden brown, about 4 minutes. Add the lemongrass, chiles, and turmeric, and continue stir-frying until the chicken is cooked through, 2 to 4 minutes more. Serve the chicken over rice or couscous, garnishing with green onion, if desired.
I was having a few friends over for dinner and cocktails one winter night and I was going to make a big pot of tom kha gai (chicken galangal soup), but then wanted to do something else with the same ingredients. I was trying to think of holiday flavors, and for some reason caramel came to mind. I figured that the caramel would add a darker, earthier sweetness to a stir-fry. The sauce also kept the meat super-tender; I’ve made this so many times since then, and it’s always been a winner!
—Thomas Spears
pasta
fagiola
fagiola
This hearty meal-in-a-bowl was recreated by Epicurious member
Alisa Guralnick
, from Encinitas, California, after trying a version of the divine soup at a restaurant in New York City. This recipe features sausage, white beans, spinach, pasta, and other veggies, making this a customizable recipe perfect for extra produce from community gardens, co-ops, or your own garden.
Alisa Guralnick
, from Encinitas, California, after trying a version of the divine soup at a restaurant in New York City. This recipe features sausage, white beans, spinach, pasta, and other veggies, making this a customizable recipe perfect for extra produce from community gardens, co-ops, or your own garden.
YIELD: MAKES 6 TO 8 SERVINGS
1 tablespoon extra-virgin olive oil
1 pound mild Italian pork or turkey sausage, casings removed
2 large onions, chopped
4 garlic cloves, minced
2 (15-ounce) cans low-sodium chicken broth
1 (28-ounce) can diced tomatoes, drained
2 (15-ounce) cans cannellini beans, with their liquid
2 cups water
1½ cups small dried pasta, such as shells or elbow macaroni
10 ounces frozen spinach, thawed, squeezed to remove liquid, and chopped
2 tablespoons chopped fresh basil or flat-leaf parsley
Freshly grated Parmigiano-Reggiano cheese, for serving
1.
In a heavy large pot or Dutch oven over moderate heat, heat the olive oil until hot but not smoking. Add the sausage and cook, breaking up the meat with a spoon, until lightly browned. Add the onions and garlic and cook, stirring frequently, until tender, about 10 minutes.
In a heavy large pot or Dutch oven over moderate heat, heat the olive oil until hot but not smoking. Add the sausage and cook, breaking up the meat with a spoon, until lightly browned. Add the onions and garlic and cook, stirring frequently, until tender, about 10 minutes.
2.
Add the chicken broth, tomatoes, beans and their liquid, and water and bring to a simmer. Continue simmering, stirring occasionally, for 15 minutes. Add the pasta and cook at a gentle boil, raising the heat if necessary and stirring frequently, until tender, about 10 minutes. Add the spinach and cook, stirring occasionally, 3 more minutes. Season with salt and pepper. Divide the soup among bowls, garnish with the basil or parsley, and serve with freshly grated cheese.
Add the chicken broth, tomatoes, beans and their liquid, and water and bring to a simmer. Continue simmering, stirring occasionally, for 15 minutes. Add the pasta and cook at a gentle boil, raising the heat if necessary and stirring frequently, until tender, about 10 minutes. Add the spinach and cook, stirring occasionally, 3 more minutes. Season with salt and pepper. Divide the soup among bowls, garnish with the basil or parsley, and serve with freshly grated cheese.
You can make this from things you have on hand in the pantry and the freezer, or make it for a crowd by adding some extra vegetables, pasta, sausages. It is really easy and is better the second day, so maybe make it the day before and let it sit in the refrigerator. Then, serve it in big soup bowls with good, warm, crusty Italian bread and olive oil for dipping.
—Alisa Guralnick
Risotto with Leeks, Shiitake Mushrooms, and Truffles
risotto
with leeks, shiitake mushrooms, and truffles
with leeks, shiitake mushrooms, and truffles
This dish is as good as the time and ingredients you put into it, so use quality ingredients and patience to get the flavors to harmonize. A teaspoon of white truffle oil can substitute for the black truffles.
YIELD: MAKES 4 TO 6 SERVINGS
FOR LEEKS
2 large leeks (white and pale green parts only), halved and thinly sliced crosswise (about 2 cups)
¾ cup heavy whipping cream
FOR MUSHROOMS
1 pound shiitake mushrooms, stemmed and cut into ¼- to ⅓-inch-thick slices
1 large onion, halved and thinly sliced lengthwise
¼ cup (½ stick) butter, melted
1 tablespoon white truffle oil
1 teaspoon minced fresh thyme leaves
FOR RISOTTO
4 tablespoons (½ stick) butter
1 large onion, chopped
1½ cups arborio rice or medium-grain white rice
½ cup dry white wine
5 cups hot vegetable broth, or more as needed
½ cup grated Parmesan cheese
2 teaspoons shaved or chopped black truffle (optional)
Chopped fresh parsley leaves
MAKE LEEKS
Bring the leeks and cream to a boil in a heavy medium saucepan. Reduce the heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper.
MAKE MUSHROOMS
Preheat the oven to 400°F. Toss all the ingredients on a rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes.
MAKE RISOTTO
1.
Melt 2 tablespoons butter in a heavy large saucepan over medium heat. Add the onion and cook until beginning to soften, about 5 minutes. Add the rice; stir 1 minute. Add the wine and stir until almost all the liquid is absorbed, about 1 minute.
Melt 2 tablespoons butter in a heavy large saucepan over medium heat. Add the onion and cook until beginning to soften, about 5 minutes. Add the rice; stir 1 minute. Add the wine and stir until almost all the liquid is absorbed, about 1 minute.
2.
Add 1 cup of hot broth. Simmer until the broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until the rice is tender and mixture is creamy, about 20 minutes longer.
Add 1 cup of hot broth. Simmer until the broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until the rice is tender and mixture is creamy, about 20 minutes longer.
3.
Stir in the leek mixture, mushroom mixture, remaining 2 tablespoons butter, the cheese, and truffle. Transfer to a large bowl, sprinkle with parsley, and serve.
Stir in the leek mixture, mushroom mixture, remaining 2 tablespoons butter, the cheese, and truffle. Transfer to a large bowl, sprinkle with parsley, and serve.
“It’s really worth every second spent preparing it; the lavish flavors—creamy leeks, truffles, and shiitakes—work together magically.”
8ounces
do ahead:
The
LEEKS
can be made 1 day ahead. Cover and chill. Rewarm before continuing. The
MUSHROOMS
can be made 2 hours ahead.
seared scallops
with tarragon-butter sauce
with tarragon-butter sauce
At the end of a long day, this quick seafood dish and a glass of Chardonnay will get you on your merry way toward a relaxing evening. A quick sear is all that meaty sea scallops require, and cooking them in butter creates a nutty, slightly toasted crust. Beurre blanc may be classically French, but it’s also undeniably easy. This tarragon-infused version makes a luscious, slightly anise-flavored blanket for the scallops, which would be cozy atop a bed of sautéed baby spinach.
YIELD: MAKES 4 SERVINGS
1¼ pounds large sea scallops, tough ligament from side of each discarded
¼ teaspoon salt
½ teaspoon pepper
7 tablespoons unsalted butter, cut into tablespoons
2 tablespoons finely chopped shallot
¼ cup dry white wine
¼ cup white-wine vinegar
1 tablespoon finely chopped fresh tarragon
1.
Pat the scallops dry and sprinkle with salt and pepper.
Pat the scallops dry and sprinkle with salt and pepper.
2.
Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until the foam subsides, then sear the scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.
Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until the foam subsides, then sear the scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.
3.
Add the shallot, wine, and vinegar to the skillet and boil, scraping up any brown bits, until reduced to 2 tablespoons. Add the juices from the platter and if necessary boil until the liquid is reduced to about ¼ cup. Reduce the heat to low and add 3 tablespoons butter, stirring until almost melted, then add the remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in the tarragon and salt to taste; pour sauce over scallops.
Add the shallot, wine, and vinegar to the skillet and boil, scraping up any brown bits, until reduced to 2 tablespoons. Add the juices from the platter and if necessary boil until the liquid is reduced to about ¼ cup. Reduce the heat to low and add 3 tablespoons butter, stirring until almost melted, then add the remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in the tarragon and salt to taste; pour sauce over scallops.
“Allow the liquid to reduce slowly, as it will deepen the flavor. I also used a tarragon white wine vinegar, which brought out the flavor even more. I poured about half the sauce over the scallops and saved the remaining to top our homemade popovers.”
DKteachr7, Mapleville, Rhode Island
spicy shrimp
with andouille sausage on grits
with andouille sausage on grits
No trip to South Carolina’s Low-Country is complete without a nibble of the region’s famed shrimp and grits. This recipe, from the Boathouse in Charleston, South Carolina, uses smoked andouille sausage and green hot pepper sauce to provide the essential kick, while a generous cup of whipping cream mellows the heat and smoothes the grits. Serve this for a casual dinner party, or use it to liven up a midweek meal. Epicurious members also serve this with pasta or polenta.
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