The Epicurious Cookbook (56 page)
Read The Epicurious Cookbook Online
Authors: Tanya Steel
3.
Melt the butter with the remaining 2 tablespoons oil in a heavy large skillet over medium-high heat. Add the halibut and cook until golden brown, about 2 minutes per side (fish will not be cooked through). Transfer the halibut to a plate.
Melt the butter with the remaining 2 tablespoons oil in a heavy large skillet over medium-high heat. Add the halibut and cook until golden brown, about 2 minutes per side (fish will not be cooked through). Transfer the halibut to a plate.
4.
Add the broth to the same skillet and bring to a boil; stir in the romesco sauce. Add the halibut. Reduce the heat to medium-low, cover, and simmer until the halibut is opaque in center, about 2 minutes. Transfer the halibut to plates. Place the steamed potatoes alongside and spoon romesco sauce over. Sprinkle with parsley, if desired, and serve.
Add the broth to the same skillet and bring to a boil; stir in the romesco sauce. Add the halibut. Reduce the heat to medium-low, cover, and simmer until the halibut is opaque in center, about 2 minutes. Transfer the halibut to plates. Place the steamed potatoes alongside and spoon romesco sauce over. Sprinkle with parsley, if desired, and serve.
“I substituted cod, since halibut was not available. Canned fire-roasted tomatoes, drained, are a time-saver for roasting your own tomatoes.”
A cook, USA
cook’s note:
The
SMOKED PAPRIKA
is sometimes labeled pimentón dulce or pimentón de la vera dulce. It is available at some supermarkets and at specialty food stores.
do ahead:
The
ROMESCO SAUCE
can be made 1 day ahead. Cover and refrigerate.
crispy skate
with cauliflower, bacon, capers, and croutons
with cauliflower, bacon, capers, and croutons
This lightly fried, fleshy white fish paired with crisp bacon and cauliflower is surprisingly hearty. Cream of Wheat gives the rice-flour crust an airy texture that won’t drown the fish, and the bacon drippings infuse the cauliflower with a smoky flavor. To cut the fat, drain the drippings and sauté the vegetables in olive oil instead. Dover sole is a suitable flat-fish substitute.
YIELD: MAKES 2 SERVINGS
FOR CAULIFLOWER
4 slices thick-cut bacon, cut into 1-inch pieces
2 cups small (¾-inch) cauliflower florets
10 cherry tomatoes, halved
1½ tablespoons fresh lemon juice
1 tablespoon drained capers
¼ teaspoon chopped fresh thyme
FOR SKATE
¼ cup rice flour (see Note)
¼ cup Cream of Wheat
¼ teaspoon chopped fresh tarragon
¼ teaspoon chopped fresh thyme
2 (7-ounce) pieces boned skate wing (or Dover sole fillets)
¼ cup canola oil
2 tablespoons coarsely chopped purchased plain croutons
MAKE CAULIFLOWER
1.
Sauté the bacon in a heavy large skillet over medium heat until browned and crisp. Using a slotted spoon, transfer the bacon to paper towels to drain. Add the cauliflower to the drippings and sauté until crisp-tender and beginning to brown, about 5 minutes.
Sauté the bacon in a heavy large skillet over medium heat until browned and crisp. Using a slotted spoon, transfer the bacon to paper towels to drain. Add the cauliflower to the drippings and sauté until crisp-tender and beginning to brown, about 5 minutes.
2.
Add the tomatoes, lemon juice, capers, and thyme; simmer 1 minute to blend flavors. Remove from heat.
Add the tomatoes, lemon juice, capers, and thyme; simmer 1 minute to blend flavors. Remove from heat.
MAKE SKATE AND SERVE
1.
Whisk the rice flour, Cream of Wheat, and herbs in a large shallow bowl to blend. Sprinkle the fish with salt and pepper, then coat fish on both sides with the flour mixture. Heat the oil in a heavy large skillet over medium-high heat. Add the fish and sauté until browned and just opaque in the center, about 3 minutes per side.
Whisk the rice flour, Cream of Wheat, and herbs in a large shallow bowl to blend. Sprinkle the fish with salt and pepper, then coat fish on both sides with the flour mixture. Heat the oil in a heavy large skillet over medium-high heat. Add the fish and sauté until browned and just opaque in the center, about 3 minutes per side.
2.
Rewarm the cauliflower mixture over medium heat. Mix in the reserved bacon and the croutons. Season to taste with salt and pepper. Spoon the cauliflower mixture into the center of 2 plates; top with the fish.
Rewarm the cauliflower mixture over medium heat. Mix in the reserved bacon and the croutons. Season to taste with salt and pepper. Spoon the cauliflower mixture into the center of 2 plates; top with the fish.
“Wondra flour is a good substitute for the rice flour. Wondra fries up lighter and crispier than all-purpose flour. Fast, easy, delicious.”
Springhop, USA
cook’s note:
The
RICE FLOUR
is available at some supermarkets, specialty food stores, and natural food stores.
fish
and chips
and chips
We owe the Brits big time for this classic pub dish. The beer batter highlights the freshness of the fish while also creating a light and crispy coating. Serve these with the accompanying homemade “chips” and watch as adults and children alike flock for seconds, thirds, and fourths.
YIELD: MAKES 4 SERVINGS
4 large boiling potatoes (2¼ pounds)
3 quarts vegetable oil, for frying
2 cups all-purpose flour
1 (12-ounce) bottle cold beer, preferably ale
1 teaspoon salt
1½ pounds haddock or cod fillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips
¼ teaspoon pepper
Malt vinegar, for serving
Special equipment: Deep-fry thermometer
1.
Peel the potatoes and halve lengthwise, then cut lengthwise into ½-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill 30 minutes.
Peel the potatoes and halve lengthwise, then cut lengthwise into ½-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill 30 minutes.
2.
Heat the oil in a deep 6-quart heavy pot or deep-fat fryer over moderately high heat until it registers 325°F on a deep-fry thermometer. Meanwhile, drain the potatoes and dry thoroughly with paper towels. Fry one-third of the potatoes, stirring gently, until the edges are just golden, about 4 minutes. Transfer with a slotted spoon to fresh paper towels to drain. Fry the remaining potatoes in 2 batches, returning the oil to 325°F between batches. Remove the oil from the heat and reserve. Cool the potatoes, about 25 minutes.
Heat the oil in a deep 6-quart heavy pot or deep-fat fryer over moderately high heat until it registers 325°F on a deep-fry thermometer. Meanwhile, drain the potatoes and dry thoroughly with paper towels. Fry one-third of the potatoes, stirring gently, until the edges are just golden, about 4 minutes. Transfer with a slotted spoon to fresh paper towels to drain. Fry the remaining potatoes in 2 batches, returning the oil to 325°F between batches. Remove the oil from the heat and reserve. Cool the potatoes, about 25 minutes.
3.
Reheat the oil over moderately high heat until it registers 350°F. Put the oven racks in the upper and lower thirds of the oven and preheat the oven to 250°F.
Reheat the oil over moderately high heat until it registers 350°F. Put the oven racks in the upper and lower thirds of the oven and preheat the oven to 250°F.
4.
Fry the potatoes again, in 3 batches, until deep golden brown and crisp, about 5 minutes per batch. Return the oil to 350°F between batches. Transfer the potatoes with a slotted spoon to fresh paper towels as fried and drain briefly. Arrange in a shallow baking pan and keep warm in the oven. Increase the oil temperature to 375°F. Sift 1½ cups of flour into a bowl, then whisk in the beer gently until just combined. Stir in ¼ teaspoon salt.
Fry the potatoes again, in 3 batches, until deep golden brown and crisp, about 5 minutes per batch. Return the oil to 350°F between batches. Transfer the potatoes with a slotted spoon to fresh paper towels as fried and drain briefly. Arrange in a shallow baking pan and keep warm in the oven. Increase the oil temperature to 375°F. Sift 1½ cups of flour into a bowl, then whisk in the beer gently until just combined. Stir in ¼ teaspoon salt.
5.
Pat the fish dry, then sprinkle on both sides with the remaining ¾ teaspoon salt and the pepper. Dredge in the remaining ½ cup flour, shaking off any excess. Coat 4 pieces of fish in the batter, 1 at a time, and slide into the oil as coated. Fry, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel–lined baking sheet and keep warm in the oven. Fry remaining fish in batches of 4, returning the oil to 375°F between batches. Season with salt and malt vinegar and serve.
Pat the fish dry, then sprinkle on both sides with the remaining ¾ teaspoon salt and the pepper. Dredge in the remaining ½ cup flour, shaking off any excess. Coat 4 pieces of fish in the batter, 1 at a time, and slide into the oil as coated. Fry, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel–lined baking sheet and keep warm in the oven. Fry remaining fish in batches of 4, returning the oil to 375°F between batches. Season with salt and malt vinegar and serve.
do ahead:
The
CHIPS
can be fried for the first time 3 hours ahead and kept, uncovered, at room temperature until refrying.
spicy orange tilapia
Looking for a fast, inexpensive, and tempting weeknight meal? Epicurious member
Leah Hook
of Reading, Massachusetts, has a fish dish that’s just the ticket. The breaded tilapia fillets are quickly seared in a hot pan, and then drenched in a sauce made from orange juice and sriracha sauce and served over brown rice. “Don’t stress about whether the flour sticks evenly to the tilapia,” Hook says. “The idea is that some flour will stick on some parts of the fillet, and those parts will soak up the tasty sauce.”
Leah Hook
of Reading, Massachusetts, has a fish dish that’s just the ticket. The breaded tilapia fillets are quickly seared in a hot pan, and then drenched in a sauce made from orange juice and sriracha sauce and served over brown rice. “Don’t stress about whether the flour sticks evenly to the tilapia,” Hook says. “The idea is that some flour will stick on some parts of the fillet, and those parts will soak up the tasty sauce.”
YIELD: MAKES 4 SERVINGS
⅓ cup all-purpose flour
½ teaspoon salt
½ teaspoon freshly ground black pepper
4 (6-ounce) tilapia fillets
¼ cup olive oil
1 medium onion, thinly sliced
½ cup orange or orange-pineapple juice
2 tablespoons lemon juice
2 tablespoons finely grated fresh ginger
1 tablespoon sriracha sauce
2 tablespoons unsalted butter
1.
In a shallow bowl, whisk together the flour, salt, and pepper. Coat the tilapia fillets in the flour mixture, shaking off any excess.
In a shallow bowl, whisk together the flour, salt, and pepper. Coat the tilapia fillets in the flour mixture, shaking off any excess.
2.
In a large skillet over moderately high heat, heat 2 tablespoon of the oil until hot but not smoking. Carefully add the fillets and cook for 3 minutes. Flip the fillets and continue cooking until firm to the touch, about 2 minutes. Transfer to a platter and cover to keep warm.
In a large skillet over moderately high heat, heat 2 tablespoon of the oil until hot but not smoking. Carefully add the fillets and cook for 3 minutes. Flip the fillets and continue cooking until firm to the touch, about 2 minutes. Transfer to a platter and cover to keep warm.
3.
Wipe the pan clean, add the remaining 2 tablespoons oil, and place over moderate heat. Add the onion and sauté, stirring frequently, until tender, 6 to 7 minutes. Add the orange juice, lemon juice, ginger, and sriracha and bring to a simmer. Whisk in the butter, then remove the sauce from the heat, spoon over the tilapia, and serve immediately.
Wipe the pan clean, add the remaining 2 tablespoons oil, and place over moderate heat. Add the onion and sauté, stirring frequently, until tender, 6 to 7 minutes. Add the orange juice, lemon juice, ginger, and sriracha and bring to a simmer. Whisk in the butter, then remove the sauce from the heat, spoon over the tilapia, and serve immediately.
I was a new lawyer with lots of school debt so I set out to create some low-cost, easy dinners that didn’t skimp on flavor, and this was my favorite. I love sweetening curried and peppery dishes with honey or maple syrup, but both can be expensive condiments. I scoured my kitchen for something sweet and cheap—juice! I found the spice in the equally inexpensive sriracha sauce and my canvas was cheap and delicious tilapia fillets.
—Leah Hook
southwestern-style chicken soup
with barley
with barley
Get a full serving of the Southwest with this bowl of beans, barley, and chicken from Epicurious member
Mike Kubin.
This hearty soup is perfect for midweek eating. If you prefer a meatless version, simply omit the chicken and substitute vegetable broth for the chicken stock. You can even bump up the bean count for additional protein—and extra fiber. Store any leftovers in the fridge, and take this soup to work for lunch.
Mike Kubin.
This hearty soup is perfect for midweek eating. If you prefer a meatless version, simply omit the chicken and substitute vegetable broth for the chicken stock. You can even bump up the bean count for additional protein—and extra fiber. Store any leftovers in the fridge, and take this soup to work for lunch.
YIELD: MAKES 8 SERVINGS
3 tablespoons lemon juice
3 tablespoons vegetable oil
2 tablespoons chili powder
1½ teaspoons ground cumin
½ teaspoon garlic powder
4 boneless skinless chicken breast halves
2 medium onions, chopped
4 garlic cloves, minced
½ teaspoon freshly ground black pepper
1 (28-ounce) can diced tomatoes with their liquid
5½ cups chicken stock or low-sodium chicken broth
1 (15-ounce) can black beans, drained and rinsed
½ cup medium pearl barley
1 (4-ounce) can diced mild or hot green chiles
1 tablespoon tomato paste
2 cups frozen corn kernels, thawed
1.
In a small bowl, whisk together the lemon juice, 1 tablespoon vegetable oil, 1 tablespoon chili powder, ½ teaspoon cumin, and the garlic powder. Place the chicken breasts in a large bowl. Add the lemon juice mixture and toss to thoroughly coat the chicken.
In a small bowl, whisk together the lemon juice, 1 tablespoon vegetable oil, 1 tablespoon chili powder, ½ teaspoon cumin, and the garlic powder. Place the chicken breasts in a large bowl. Add the lemon juice mixture and toss to thoroughly coat the chicken.
2.
In an 8-quart Dutch oven over moderate heat, warm 1 tablespoon vegetable oil. Add the chicken and cook, turning once or twice, until browned and cooked through, about 12 minutes total. Transfer the chicken to a plate.
In an 8-quart Dutch oven over moderate heat, warm 1 tablespoon vegetable oil. Add the chicken and cook, turning once or twice, until browned and cooked through, about 12 minutes total. Transfer the chicken to a plate.
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