The Epicurious Cookbook (55 page)
Read The Epicurious Cookbook Online
Authors: Tanya Steel
2.
Stir in the beer, tomatoes and their liquid, beans, bell pepper, and jalapeño and bring to a boil, stirring occasionally. Reduce the heat to low, cover, and simmer until the tomatoes are broken down and the chili is thick, about 1 hour.
Stir in the beer, tomatoes and their liquid, beans, bell pepper, and jalapeño and bring to a boil, stirring occasionally. Reduce the heat to low, cover, and simmer until the tomatoes are broken down and the chili is thick, about 1 hour.
3.
Just before serving, stir in the corn, and simmer until heated through, 1 to 2 minutes. Season with salt and pepper and serve in bowls, along with the garnish.
Just before serving, stir in the corn, and simmer until heated through, 1 to 2 minutes. Season with salt and pepper and serve in bowls, along with the garnish.
vegetarian cassoulet
In this protein-packed vegetarian version of the French bistro classic, tangy leeks and a garlic-herb bread-crumb topping mean that you won’t miss the sausage and duck that you’d find in a traditional cassoulet. Best of all, this one-pot wonder takes considerably less time to assemble and cook than a meat-lover’s cassoulet. For an easy flavor boost, substitute vegetable broth for the water, and add a can of fire-roasted tomatoes.
YIELD: MAKES 4 TO 6 SERVINGS
FOR CASSOULET
3 medium leeks (white and pale green parts only)
4 medium carrots, halved lengthwise and cut into 1-inch pieces
3 celery ribs, cut into 1-inch pieces
4 garlic cloves, chopped
¼ cup olive oil
4 sprigs fresh thyme
2 sprigs fresh parsley
1 Turkish or ½ California bay leaf
⅛ teaspoon ground cloves
½ teaspoon salt
½ teaspoon pepper
3 (19-ounce) cans cannellini or great northern beans, rinsed and drained
1 quart water
FOR GARLIC CRUMBS
4 cups coarse fresh bread crumbs from a baguette
⅓ cup olive oil
1 tablespoon chopped garlic
¼ teaspoon salt
¼ teaspoon pepper
¼ cup chopped fresh parsley
MAKE CASSOULET
1.
Halve the leeks lengthwise and cut crosswise into ½-inch pieces, then wash well and pat dry.
Halve the leeks lengthwise and cut crosswise into ½-inch pieces, then wash well and pat dry.
2.
Cook the leeks, carrots, celery, and garlic in the oil with the herb sprigs, bay leaf, cloves, and salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in the beans, then the water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
Cook the leeks, carrots, celery, and garlic in the oil with the herb sprigs, bay leaf, cloves, and salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in the beans, then the water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
MAKE GARLIC CRUMBS
1.
Preheat the oven to 350°F, with the rack in the middle.
Preheat the oven to 350°F, with the rack in the middle.
2.
Toss the bread crumbs with the oil, garlic, and salt and pepper in a bowl until well coated. Spread in a baking pan and toast in the oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
Toss the bread crumbs with the oil, garlic, and salt and pepper in a bowl until well coated. Spread in a baking pan and toast in the oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
3.
Cool the crumbs in the pan, then transfer to a bowl and stir in the parsley.
Cool the crumbs in the pan, then transfer to a bowl and stir in the parsley.
SERVE CASSOULET
Discard the herb sprigs and bay leaf, and mash some of the beans in the pot with a potato masher or back of a spoon to thicken the broth. Season with salt and pepper. Sprinkle with garlic crumbs and serve.
“Even better as leftovers for lunch. I made big chunky croutons rather than bread crumbs. They were like big cassoulet sponges, which, frankly, were delicious.”
Quinoa with Moroccan Winter Squash and Carrot Stew
quinoa
with moroccan winter squash and carrot stew
with moroccan winter squash and carrot stew
Remember the scene in
The Wizard of Oz
where Dorothy steps out of her house and everything turns Technicolor? This gorgeous, colorful vegetarian supper from chefs Bruce Aidells and Nancy Oakes has the same effect on a winter day. Butternut squash absorbs the laundry list of zingy spices, but if you’re sensitive to spices, feel free to cut the cayenne by half. Add chickpeas for a hearty, nutty dose of protein, and top with a cooling dollop of Greek yogurt.
The Wizard of Oz
where Dorothy steps out of her house and everything turns Technicolor? This gorgeous, colorful vegetarian supper from chefs Bruce Aidells and Nancy Oakes has the same effect on a winter day. Butternut squash absorbs the laundry list of zingy spices, but if you’re sensitive to spices, feel free to cut the cayenne by half. Add chickpeas for a hearty, nutty dose of protein, and top with a cooling dollop of Greek yogurt.
YIELD: 4 TO 6 SERVINGS
FOR STEW
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon ground ginger
½ teaspoon cayenne pepper
Pinch of saffron
1 cup water
1 (14½-ounce) can diced tomatoes, drained
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled butternut squash (from 1½-pound squash)
2 cups ¾-inch cubes peeled carrots
FOR QUINOA
1 cup quinoa
1 tablespoon butter
1 tablespoon olive oil
½ cup finely chopped onion
¼ cup finely chopped peeled carrot
2 garlic cloves, minced
½ teaspoon salt
½ teaspoon turmeric
2 cups water
½ cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided
FOR STEW
Heat the oil in a large saucepan over medium heat. Add the onion; sauté until soft, stirring often, about 5 minutes. Add the garlic; stir 1 minute. Mix in the paprika and the next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add the squash and carrots. Cover and simmer over medium-low heat until the vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper.
FOR QUINOA
1.
Rinse quinoa; drain. Melt the butter with oil in a large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add the garlic, salt, and turmeric; sauté 1 minute. Add the quinoa; stir 1 minute. Add 2 cups water. Bring to a boil; reduce heat to medium-low. Cover; simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes.
Rinse quinoa; drain. Melt the butter with oil in a large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add the garlic, salt, and turmeric; sauté 1 minute. Add the quinoa; stir 1 minute. Add 2 cups water. Bring to a boil; reduce heat to medium-low. Cover; simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes.
2.
Rewarm the stew. Stir in half of the cilantro and half of the mint. Spoon the quinoa onto a platter, forming a well in center. Spoon the stew into the well. Sprinkle with the remaining herbs.
Rewarm the stew. Stir in half of the cilantro and half of the mint. Spoon the quinoa onto a platter, forming a well in center. Spoon the stew into the well. Sprinkle with the remaining herbs.
“I didn’t think this could get any better until I subbed one preserved lemon, diced, for the lemon juice. It was exquisite. The prep can be a little time-consuming, what with all the chopping, but it is impossible to screw this up, and the actual cooking is practically a one-pot, one-shot deal.”
Veruka2
Spaghetti with Turkey-Pesto Meatballs
spaghetti
with turkey-pesto meatballs
with turkey-pesto meatballs
In addition to being packed with meaty flavor, turkey is a healthy alternative to beef, rendering this a great dinner option for the whole family; to really save on fat and calories, stick to lean ground turkey. Pair this dish with a green salad and red wine, then finish off the meal with bowls of your favorite ice cream.
YIELD: MAKES 2 SERVINGS (CAN BE DOUBLED)
2 cups favorite chunky tomato pasta sauce
½ pound ground turkey
¾ cup fresh bread crumbs made from crustless Italian bread
2¾ tablespoons favorite pesto
1 large egg white
¼ teaspoon salt
8 ounces spaghetti
1.
Spread 1 cup of pasta sauce over the bottom of a heavy medium skillet. Mix the turkey, bread crumbs, pesto, egg white, and salt in a medium bowl. Using moistened hands, form mixture into 8 meatballs. Place the meatballs in a single layer in the sauce. Spoon the remaining sauce over and bring to a simmer. Cover, reduce the heat to medium-low, and simmer until the meatballs are cooked through, stirring occasionally, about 20 minutes.
Spread 1 cup of pasta sauce over the bottom of a heavy medium skillet. Mix the turkey, bread crumbs, pesto, egg white, and salt in a medium bowl. Using moistened hands, form mixture into 8 meatballs. Place the meatballs in a single layer in the sauce. Spoon the remaining sauce over and bring to a simmer. Cover, reduce the heat to medium-low, and simmer until the meatballs are cooked through, stirring occasionally, about 20 minutes.
2.
Cook the pasta in a large pot of boiling salted water until just tender but still firm to the bite. Drain pasta; divide between bowls. Top with meatballs and sauce.
Cook the pasta in a large pot of boiling salted water until just tender but still firm to the bite. Drain pasta; divide between bowls. Top with meatballs and sauce.
“Leftover meatballs make great snacks by themselves and are awesome in a meatball sub with roasted red peppers, Provolone, and pesto mayo.”
Lhourin, Gulf Coast, Mississippi
turkey
jambalaya
jambalaya
A satisfying budget-friendly Southern supper with leftovers that pack up easily for lunch the next day—what else could you ask for? This one-pot feast is packed with turkey, rice, and peppers, plus a little cayenne for spice. If you don’t like turkey, use chicken instead and add a dash of smoked paprika or lean bacon for a warm, earthy effect.
YIELD: MAKES 6 SERVINGS
2¾ pounds smoked turkey drumsticks
2 tablespoons vegetable oil
1 medium onion, chopped
1 small green bell pepper, chopped
1 large celery rib, chopped
1 large garlic clove, finely chopped
1 (14- to 16-ounce) can diced tomatoes in juice, drained
1¾ cups reduced-sodium chicken broth
1¼ cups water
½ teaspoon salt
½ teaspoon cayenne
2 cups long-grain white rice
½ cup chopped tops of green onions
1.
Cut the turkey meat off the bone with a paring knife, then cut (or pull off) and discard the tendons and skin. Cut the turkey into 1-inch pieces.
Cut the turkey meat off the bone with a paring knife, then cut (or pull off) and discard the tendons and skin. Cut the turkey into 1-inch pieces.
2.
Heat the oil in a 6-quart wide heavy pot over moderately high heat until hot but not smoking. Cook the onion, bell pepper, and celery, stirring frequently, until the onion begins to brown, about 5 minutes.
Heat the oil in a 6-quart wide heavy pot over moderately high heat until hot but not smoking. Cook the onion, bell pepper, and celery, stirring frequently, until the onion begins to brown, about 5 minutes.
3.
Add the garlic and cook, stirring, 30 seconds. Add the turkey, the tomatoes, broth, water, salt, and cayenne and bring to a boil, covered, over high heat. Stir in the rice and bring to a full rolling boil. Cover the pot, then cook over low heat until the rice is tender and the liquid is absorbed, about 20 minutes. Let stand off the heat, covered, 5 minutes. Stir in the onion greens.
Add the garlic and cook, stirring, 30 seconds. Add the turkey, the tomatoes, broth, water, salt, and cayenne and bring to a boil, covered, over high heat. Stir in the rice and bring to a full rolling boil. Cover the pot, then cook over low heat until the rice is tender and the liquid is absorbed, about 20 minutes. Let stand off the heat, covered, 5 minutes. Stir in the onion greens.
“I used smoked chipotle chicken sausage for a super-easy turkey substitute. Also, I added a can of black beans, drained. It makes a really easy and healthy comfort meal.”
A cook, San Diego, California
halibut in hazelnut romesco
with potatoes
with potatoes
A traditional Spanish romesco sauce calls for almonds, but in this recipe hazelnuts spruce up simple halibut fillets. The sauce freezes well and also partners with chicken, steak, or pasta. For a more budget-friendly dish, substitute tilapia. You can also swap roasted red peppers for the piquillos and use whatever nuts you happen to have in the pantry.
YIELD: MAKES 4 SERVINGS
1 large tomato
½ cup husked toasted hazelnuts (about 2½ ounces)
½ cup coarsely chopped drained piquillo chiles from jar or can
4 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
1½ teaspoons smoked paprika (see Note)
1 teaspoon Sherry vinegar or red-wine vinegar
½ teaspoon salt
¼ teaspoon cayenne
1 tablespoon unsalted butter
4 (6-ounce) halibut fillets
½ cup low-sodium chicken broth
12 small Yukon Gold potatoes, halved, steamed until tender
Chopped fresh parsley, for serving
1.
Preheat the broiler. Place the tomato on a rimmed baking sheet and broil until the skin is blistered and slipping off, turning once with tongs, about 3 minutes. When cool enough to handle, peel the tomato, then cut in half and squeeze out the seeds.
Preheat the broiler. Place the tomato on a rimmed baking sheet and broil until the skin is blistered and slipping off, turning once with tongs, about 3 minutes. When cool enough to handle, peel the tomato, then cut in half and squeeze out the seeds.
2.
Chop the nuts in a food processor; add the tomato, chiles, 2 tablespoons olive oil, the garlic, paprika, vinegar, salt, and cayenne, then purée. Transfer the romesco sauce to a bowl.
Chop the nuts in a food processor; add the tomato, chiles, 2 tablespoons olive oil, the garlic, paprika, vinegar, salt, and cayenne, then purée. Transfer the romesco sauce to a bowl.
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