The Epicurious Cookbook (5 page)
Read The Epicurious Cookbook Online
Authors: Tanya Steel
MAKE DRESSING
In a small bowl or glass jar with a tight-fitting lid, whisk together the vinegar, soy sauce, sugar or honey, chile garlic sauce, sesame oil, garlic, and chiles. Slowly whisk in the vegetable oil or, if using a jar, add the vegetable oil, seal the jar, and shake vigorously.
MAKE SALAD
In a large salad bowl, toss together the cabbage, carrots, cucumber, and red bell pepper. Shake or whisk the dressing thoroughly, then pour it over the salad and toss to coat the vegetables. Add the onions and cilantro and toss again. Sprinkle the salad with peanuts and serve.
I threw this together for a potluck and it’s been a mainstay ever since.
—Sooz Wolhuter
do ahead:
The
DRESSING
can be made ahead and refrigerated, in the glass jar or another airtight container, up to 1 week. Whisk or shake before using.
indian spiced carrot soup
with ginger
with ginger
If you’re one of those folks with serious misgivings about cooked carrots (too soft, too bland, too … orange), this spicy South Asian starter will likely change your mind. Puréeing the carrot with broth and an aromatic mixture of spices produces an exceptionally rich, velvety texture. Like a little more heat? Kick it up a notch by increasing the amount of ginger, curry powder, or coriander while the pot is simmering. But be sure to remember the garnish: creamy yogurt will actually enhance the layers of flavor in the soup. This healthy option is great as a first course at a dinner party or makes a simple lunch for the kids.
YIELD: MAKES 6 TO 8 SERVINGS
1 teaspoon coriander seeds
½ teaspoon yellow mustard seeds
3 tablespoons peanut oil
½ teaspoon curry powder (preferably Madras)
1 tablespoon minced peeled fresh ginger
2 cups chopped onions
1½ pounds carrots, peeled, thinly sliced into rounds (about 4 cups)
1½ teaspoons finely grated lime peel
5 cups (or more) low-salt chicken broth or vegetable broth
2 teaspoons fresh lime juice
Plain yogurt, for garnish
1.
Grind coriander and mustard seeds in a spice mill to a fine powder. Heat oil in a heavy large pot over medium-high heat. Add the ground seeds and curry powder; stir 1 minute. Add the ginger; stir 1 minute. Add the next 3 ingredients. Sprinkle with salt and pepper; sauté until the onions begin to soften, about 3 minutes. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until the carrots are tender, about 30 minutes. Cool slightly.
Grind coriander and mustard seeds in a spice mill to a fine powder. Heat oil in a heavy large pot over medium-high heat. Add the ground seeds and curry powder; stir 1 minute. Add the ginger; stir 1 minute. Add the next 3 ingredients. Sprinkle with salt and pepper; sauté until the onions begin to soften, about 3 minutes. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until the carrots are tender, about 30 minutes. Cool slightly.
2.
Working in batches, purée in a blender until smooth. Return the soup to the pot. Add more broth by ¼ cupfuls if too thick. Stir in the lime juice; season with salt and pepper.
Working in batches, purée in a blender until smooth. Return the soup to the pot. Add more broth by ¼ cupfuls if too thick. Stir in the lime juice; season with salt and pepper.
3.
Ladle soup into bowls. Garnish with yogurt and serve.
Ladle soup into bowls. Garnish with yogurt and serve.
“Delicioso! I had way too many carrots, and this recipe was a fantastic solution to my problem. I used the coconut milk and doubled the spices. Then I garnished it with a dollop of sour cream and lime zest. Loved sooo much, I bought more carrots.”
Princekuyper, California
do ahead:
The
SOUP
can be made 1 day ahead through step 2. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Reheat before serving.
belgian leek tart
with aged goat cheese
with aged goat cheese
A savory tart with a flaky crust by Molly Wizenberg of
Orangette.com
fame is perfect for a party or potluck because it can be served (and devoured) at room temperature and also can be made a day ahead. The recipe calls for making a leek confit, whose recipe yields a bit more than you’ll need for this tart. Serve any extra confit over a hearty fish like salmon.
Orangette.com
fame is perfect for a party or potluck because it can be served (and devoured) at room temperature and also can be made a day ahead. The recipe calls for making a leek confit, whose recipe yields a bit more than you’ll need for this tart. Serve any extra confit over a hearty fish like salmon.
YIELD: MAKES 6 TO 8 SERVINGS
FOR CRUST
About 4 tablespoons ice water
¾ teaspoon apple cider vinegar
1½ cups unbleached all-purpose flour
¾ teaspoon salt
½ cup (1 stick) plus 1 tablespoon chilled unsalted butter
FOR FILLING
½ cup whole milk
½ cup heavy whipping cream
1 large egg
1 large egg yolk
¼ teaspoon salt
½ cup crumbled aged goat cheese (such as Bûcheron), rind trimmed
1½ cups Leek Confit (recipe follows)
Special equipment: 1 (9-inch) round tart pan with removable bottom
MAKE CRUST
1.
Combine the ice water and vinegar in a small bowl. Blend the flour and salt in a food processor. Cut in the butter using on/off turns until the mixture resembles coarse meal. With the machine running, slowly add the water-vinegar mixture, processing until moist clumps form. If dough seems dry, add additional ice water by teaspoonfuls.
Combine the ice water and vinegar in a small bowl. Blend the flour and salt in a food processor. Cut in the butter using on/off turns until the mixture resembles coarse meal. With the machine running, slowly add the water-vinegar mixture, processing until moist clumps form. If dough seems dry, add additional ice water by teaspoonfuls.
2.
Gather the dough into a ball; flatten into a disk. Wrap in plastic and refrigerate at least 2 hours.
Gather the dough into a ball; flatten into a disk. Wrap in plastic and refrigerate at least 2 hours.
3.
Position a rack in the center of the oven and preheat the oven to 375°F. Roll the dough out on a lightly floured work surface to a 12-inch round. Transfer to a 9-inch tart pan with a removable bottom. Press the dough onto the bottom and up the sides. Fold in the overhang and press to extend the dough ½ inch above the sides of the pan. Line the pan with foil and dried beans or pie weights. Bake until the dough looks dry and set, about 30 minutes. Remove the foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer. Remove from the oven and cool while preparing the filling.
Position a rack in the center of the oven and preheat the oven to 375°F. Roll the dough out on a lightly floured work surface to a 12-inch round. Transfer to a 9-inch tart pan with a removable bottom. Press the dough onto the bottom and up the sides. Fold in the overhang and press to extend the dough ½ inch above the sides of the pan. Line the pan with foil and dried beans or pie weights. Bake until the dough looks dry and set, about 30 minutes. Remove the foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer. Remove from the oven and cool while preparing the filling.
MAKE FILLING AND BAKE TART
Whisk the milk, cream, egg, egg yolk, and salt in a medium bowl to blend. Sprinkle ¼ cup of the cheese over the bottom of the crust; spread the leek confit over and sprinkle with the remaining cheese. Pour the milk mixture over. Bake until the filling has puffed, is golden in spots, and the center looks set, 35 to 40 minutes. Transfer to a rack; cool slightly. Remove the pan sides. Serve warm or at room temperature.
do ahead:
The
DOUGH
can be made 3 days ahead. Keep refrigerated. Allow dough to soften slightly at room temperature before rolling out.
leek confit
YIELD: MAKES 2 CUPS CONFIT
¼ cup (½ stick) unsalted butter
4 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into ¼-inch-thick slices (about 5 cups)
2 tablespoons water
½ teaspoon salt
Melt the butter in a large pot over medium-low heat. Add the leeks; stir to coat. Stir in the water and salt. Cover the pot; reduce heat to low. Cook until the leeks are tender, stirring often, about 25 minutes. Uncover and cook to evaporate excess water, 2 to 3 minutes. Serve warm.
“This has to be one of the most delicious and simple appetizers I’ve ever made! The leek confit is out of this world and is so versatile to serve with eggs and even on a slice of bread.”
Laduque66, San Diego, California
do ahead:
The
LEEK CONFIT
can be made 1 week ahead. Keep chilled. Rewarm before using.
Lemon Gnocchi with Spinach and Peas
lemon gnocchi
with spinach and peas
with spinach and peas
Lemon lovers adore this simple and satisfying pasta. Lemon zest and juice brighten the peas and spinach while lightening the creamy Parmesan sauce. You can also use penne, orecchiette, or another small pasta. To cut back on calories, use whole milk or half-and-half in place of some or all of the heavy cream.
YIELD: MAKES 4 SERVINGS
1 cup frozen baby peas (not thawed)
½ cup heavy cream
¼ teaspoon dried red pepper flakes
1 garlic clove, smashed
¼ teaspoon salt
3 cups (packed) baby spinach (3 ounces)
1 teaspoon grated lemon zest
1½ teaspoons fresh lemon juice
1 pound dried gnocchi
¼ cup grated Parmesan cheese
1.
Simmer the peas with the cream, red pepper flakes, garlic, and salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.
Simmer the peas with the cream, red pepper flakes, garlic, and salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.
2.
Add the spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from the heat and stir in the lemon zest and juice.
Add the spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from the heat and stir in the lemon zest and juice.
3.
Meanwhile, cook the gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve ½ cup pasta-cooking water, then drain the gnocchi.
Meanwhile, cook the gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve ½ cup pasta-cooking water, then drain the gnocchi.
4.
Add the gnocchi to the sauce along with the cheese and some of the reserved cooking water and stir to coat. Thin with additional cooking water, if necessary.
Add the gnocchi to the sauce along with the cheese and some of the reserved cooking water and stir to coat. Thin with additional cooking water, if necessary.
“This recipe is delicious; it has become one of my favorites. It’s also one of my emergency meals, since I always have gnocchi around and peas and spinach in the freezer. Easy and versatile! You can throw in whatever you happen to have on hand … mushrooms, bacon, asparagus, chicken … just don’t omit the lemon! The lemon is what makes this dish special.”
Ma_licious, Berlin, Germany
lobster pasta
in a roasted corn and sweet bacon cream
in a roasted corn and sweet bacon cream
Here’s a restaurant-quality sauce that is rich and luxurious but easy enough to make at home. Professional cook and Epicurious member
Thomas Campbell
of New London, Connecticut, invented it, and his favorite part of the recipe is the bacon-flavored liquid; it adds a slightly sweet but smoky flavor to the sauce, and tastes even better after the flavors have time to mingle.
Thomas Campbell
of New London, Connecticut, invented it, and his favorite part of the recipe is the bacon-flavored liquid; it adds a slightly sweet but smoky flavor to the sauce, and tastes even better after the flavors have time to mingle.
YIELD: MAKES 6 SERVINGS
3 ears of corn, shucked
4 tablespoons olive oil
1 tablespoon brown sugar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
8 ounces thick-cut bacon, coarsely chopped
2 shallots, minced
2 garlic cloves, minced
¼ cup dry white wine
1 quart heavy cream
1 pound short-cut pasta, such as penne or rigatoni
1 pound cooked lobster meat, coarsely chopped
2 tablespoons minced fresh oregano leaves
¼ cup (loosely packed) fresh basil, cut into chiffonade
1.
Position a rack in the middle of the oven and preheat the oven to 375ºF. Cut the corn kernels off the cobs, reserving the cobs. Spread the kernels, in a single layer, on a large baking sheet. Add 2 tablespoons of the olive oil, the brown sugar, salt, and pepper and toss to coat. Roast until the kernels are tender and light golden brown, about 20 minutes.
Position a rack in the middle of the oven and preheat the oven to 375ºF. Cut the corn kernels off the cobs, reserving the cobs. Spread the kernels, in a single layer, on a large baking sheet. Add 2 tablespoons of the olive oil, the brown sugar, salt, and pepper and toss to coat. Roast until the kernels are tender and light golden brown, about 20 minutes.
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