The Epicurious Cookbook (53 page)
Read The Epicurious Cookbook Online
Authors: Tanya Steel
do ahead:
The
SOUP
can be made 1 day ahead. Chill. Rewarm over medium heat before serving.
sweet potato
and basil cream soup
and basil cream soup
A homemade chicken stock spiced with a Scotch bonnet or habanero chile lays the foundation for this tropical dish. Coconut powder and sweet potatoes add to the island feel. “It’s a sweet soup and is more appropriate as an appetizer than an entrée, though I have to admit I’ve indulged in several bowls for dinner,” Epicurious member
JTucci
says. Although Tucci calls it a soup, the coconut chicken broth will be scant—just enough to cover the chicken and cabbage at the bottom of the bowl.
JTucci
says. Although Tucci calls it a soup, the coconut chicken broth will be scant—just enough to cover the chicken and cabbage at the bottom of the bowl.
YIELD: MAKES 4 SERVINGS
1 tablespoon vegetable oil
1 boneless skinless chicken breast
2 to 4 skin-on chicken wings
1 teaspoon dried thyme
1 bay leaf
1 (2-inch) cinnamon stick
1 habanero chile (optional)
1 large sweet potato, peeled, quartered, and cut into ¼-inch dice
½ large head green cabbage, very thinly sliced
¼ cup unsweetened coconut milk
1 banana, peeled, halved lengthwise, and cut into ¼-inch-thick slices
4 large basil leaves, thinly sliced
1.
In a heavy large pot over moderate heat, heat the oil until hot but not smoking. Add the chicken breast and wings and brown on all sides, about 4 minutes total. Transfer the chicken breast to a plate and set aside.
In a heavy large pot over moderate heat, heat the oil until hot but not smoking. Add the chicken breast and wings and brown on all sides, about 4 minutes total. Transfer the chicken breast to a plate and set aside.
2.
Add enough water to the pot to cover the chicken wings by 1 inch. Add the thyme, bay leaf, cinnamon stick, and the chile, if using. Season with salt and pepper and bring to a simmer. Continue simmering, scraping up any browned bits sticking to the bottom of the pot and skimming the fat as necessary, until reduced by half, about 15 minutes.
Add enough water to the pot to cover the chicken wings by 1 inch. Add the thyme, bay leaf, cinnamon stick, and the chile, if using. Season with salt and pepper and bring to a simmer. Continue simmering, scraping up any browned bits sticking to the bottom of the pot and skimming the fat as necessary, until reduced by half, about 15 minutes.
3.
Pour the stock through a fine-mesh strainer, discarding the solids. Return the stock to the large pot and bring to a simmer. Add the sweet potato and simmer until barely tender, about 10 minutes. Coarsely chop the reserved chicken breast and add it to the soup, along with the shredded cabbage and the coconut milk. Simmer gently until the chicken is heated through, about 5 minutes.
Pour the stock through a fine-mesh strainer, discarding the solids. Return the stock to the large pot and bring to a simmer. Add the sweet potato and simmer until barely tender, about 10 minutes. Coarsely chop the reserved chicken breast and add it to the soup, along with the shredded cabbage and the coconut milk. Simmer gently until the chicken is heated through, about 5 minutes.
4.
Divide the banana slices among 4 bowls, then pour some soup into each bowl, making sure to evenly distribute the chicken and the cabbage. Garnish with basil and serve immediately.
Divide the banana slices among 4 bowls, then pour some soup into each bowl, making sure to evenly distribute the chicken and the cabbage. Garnish with basil and serve immediately.
salmon
chowder
chowder
Forty-five minutes is all the time you’ll need to make this hearty, creamy chowder with bacon, salmon, and corn. A family-pleasing favorite for a winter night, the recipe also holds up to health-conscious variations. Sub in turkey bacon and low-fat milk, or swap in yams for the red potatoes for an extra dose of beta-carotene.
YIELD: MAKES 6 SERVINGS
½ pound red potatoes
½ pound sliced bacon, cut crosswise into ¼-inch-wide strips
2 cups chopped green onions (from 2 bunches)
1 cup fresh or frozen corn kernels
1 tablespoon finely chopped garlic (3 cloves)
1 teaspoon finely chopped fresh thyme
1 Turkish or ½ California bay leaf
⅛ teaspoon dried red pepper flakes
3 cups whole milk
⅔ cup heavy cream
1 (1½-pound) piece salmon fillet (preferably wild), skin discarded and fish cut into 1-inch pieces
½ teaspoon salt
¼ teaspoon black pepper
2 teaspoons fresh lemon juice
Chopped fresh chives, for garnish
1.
Cut the potatoes into ½-inch cubes, then cook in a 1½-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.
Cut the potatoes into ½-inch cubes, then cook in a 1½-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.
2.
Cook the bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain.
Cook the bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain.
3.
Pour off all but 2 tablespoons of fat from the pot, then cook the onions, corn, garlic, thyme, bay leaf, and red pepper flakes over moderately low heat, stirring occasionally, until onions are tender, about 5 minutes.
Pour off all but 2 tablespoons of fat from the pot, then cook the onions, corn, garlic, thyme, bay leaf, and red pepper flakes over moderately low heat, stirring occasionally, until onions are tender, about 5 minutes.
4.
Add the milk and cream and bring just to a boil. Reduce the heat to moderately low, then add the potatoes, the salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Stir in the lemon juice and salt and pepper to taste. Discard the bay leaf and sprinkle with chives before serving.
Add the milk and cream and bring just to a boil. Reduce the heat to moderately low, then add the potatoes, the salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Stir in the lemon juice and salt and pepper to taste. Discard the bay leaf and sprinkle with chives before serving.
“This would also be great if you quartered a habanero pepper to steep in the soup and pulled it out before serving. Nice heat without the burn.”
Ragde, Seattle, Washington
Roasted Squash, Chestnut, and Chicory Salad with Cranberry Vinaigrette
roasted squash, chestnut, and chicory salad
with cranberry vinaigrette
with cranberry vinaigrette
With tender acorn squash, salty pancetta, a pungent and tart vinaigrette, and bitter chicory, this hearty salad is layered in flavor and texture. It will take you through all of winter, and would fit perfectly on most holiday buffets. You can use other winter squashes, including butternut, and bacon or prosciutto can easily stand in for the pancetta.
YIELD: MAKES 6 SERVINGS
1 (2-pound) acorn squash
2 tablespoons extra-virgin olive oil, plus additional for greasing pan
1 teaspoon salt
½ teaspoon black pepper
1 cup peeled whole chestnuts, cut into thirds (from a 7- to 8-ounce jar)
4 (¼-inch-thick) slices pancetta, cut into ¼-inch dice (6 ounces total)
¼ cup fresh cranberries, finely chopped
1 tablespoon dark brown sugar
¼ cup water
2 tablespoons whole-grain mustard
¾ pound chicory (curly endive), trimmed and torn into 2-inch pieces (10 cups)
1.
Put the oven rack in the middle position and preheat the oven to 450°F. Line a large shallow baking pan with foil and coat generously with olive oil.
Put the oven rack in the middle position and preheat the oven to 450°F. Line a large shallow baking pan with foil and coat generously with olive oil.
2.
Cut off the stem end of the squash, then put cut side down and halve lengthwise. Discard the seeds, then cut the squash into ½-inch-thick slices. Peel if desired with a paring knife and transfer the slices to a bowl. Add 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper and gently toss to coat. Arrange in a single layer in the lined baking pan and roast until golden, about 15 minutes. Remove from the oven and turn the squash over with a spatula. Add the chestnuts to the pan in an even layer, and continue to roast until squash is golden and tender, 10 to 15 minutes. Keep warm, covered with foil.
Cut off the stem end of the squash, then put cut side down and halve lengthwise. Discard the seeds, then cut the squash into ½-inch-thick slices. Peel if desired with a paring knife and transfer the slices to a bowl. Add 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper and gently toss to coat. Arrange in a single layer in the lined baking pan and roast until golden, about 15 minutes. Remove from the oven and turn the squash over with a spatula. Add the chestnuts to the pan in an even layer, and continue to roast until squash is golden and tender, 10 to 15 minutes. Keep warm, covered with foil.
3.
Cook the pancetta in a dry 10-inch heavy skillet over high heat until browned, about 4 minutes total. Transfer the pancetta with a slotted spoon to paper towels to drain, reserving the fat in the skillet.
Cook the pancetta in a dry 10-inch heavy skillet over high heat until browned, about 4 minutes total. Transfer the pancetta with a slotted spoon to paper towels to drain, reserving the fat in the skillet.
4.
Reheat the pancetta fat over moderately high heat until hot but not smoking, then add cranberries and brown sugar and stir once to combine. Remove from the heat and add the water, stirring and scraping up browned bits from bottom of skillet.
Reheat the pancetta fat over moderately high heat until hot but not smoking, then add cranberries and brown sugar and stir once to combine. Remove from the heat and add the water, stirring and scraping up browned bits from bottom of skillet.
5.
Transfer the cranberry mixture to a medium bowl and whisk in the mustard, remaining tablespoon olive oil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper.
Transfer the cranberry mixture to a medium bowl and whisk in the mustard, remaining tablespoon olive oil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper.
6.
Toss together the chicory, roasted acorn squash, and chestnuts. Just before serving, toss with dressing and sprinkle with pancetta.
Toss together the chicory, roasted acorn squash, and chestnuts. Just before serving, toss with dressing and sprinkle with pancetta.
“I made the components and then transported it piecemeal to my mother-in-law’s and it was a big success—elegant and not heavy.”
Zfmt, Brooklyn, New York
iceberg wedge salad
with warm bacon and blue cheese dressing
with warm bacon and blue cheese dressing
Iceberg-wedge salads have been a restaurant staple, but this simple starter begs to be made at home. Hot pepper sauce adds zing to the blue cheese dressing, which is easy and delicious enough that you’ll want to save any extra and use as a dip for veggies or toss with cold cooked pasta for lunch. Serve with a grilled fillet of fish or steak, and you’ve got yourself an at-home meal that trumps anything you’d find on a menu.
YIELD: MAKES 6 SERVINGS
1½ cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon coarsely ground black pepper
1 teaspoon hot pepper sauce
1 cup coarsely crumbled blue cheese
Buttermilk (optional)
½ pound thick-cut bacon, cut crosswise into 1-inch pieces
1 large head iceberg lettuce, cut into 6 wedges, each with some core attached
½ red onion, very thinly sliced
1.
Mix the mayonnaise, lemon juice, pepper, and hot sauce in a medium bowl. Add the cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency.
Mix the mayonnaise, lemon juice, pepper, and hot sauce in a medium bowl. Add the cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency.
2.
Cook the bacon in a large skillet over medium heat until golden brown and beginning to crisp.
Cook the bacon in a large skillet over medium heat until golden brown and beginning to crisp.
3.
Arrange the lettuce wedges on plates. Spoon the dressing over. Using a slotted spoon, transfer the warm bacon from the skillet onto the salads, dividing equally. Garnish with red onion.
Arrange the lettuce wedges on plates. Spoon the dressing over. Using a slotted spoon, transfer the warm bacon from the skillet onto the salads, dividing equally. Garnish with red onion.
“I took a cue from the low-cal world and replaced most (but not all) of the mayo with Greek yogurt, and the dressing still tastes rich and tangy.”
SauteLA
do ahead:
The
DRESSING
can be made 1 day ahead. Cover and chill.
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