The Epicurious Cookbook (58 page)
Read The Epicurious Cookbook Online
Authors: Tanya Steel
1.
Mix the cumin, coriander, salt, fennel seeds, cayenne, and pepper in a large bowl. Add the lamb and toss to coat. Heat 2 tablespoons oil in a heavy large skillet over medium-high heat. Working in batches, add the lamb to the skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer the lamb to another large bowl after each batch.
Mix the cumin, coriander, salt, fennel seeds, cayenne, and pepper in a large bowl. Add the lamb and toss to coat. Heat 2 tablespoons oil in a heavy large skillet over medium-high heat. Working in batches, add the lamb to the skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer the lamb to another large bowl after each batch.
2.
Add the onion and tomato paste to the drippings in the skillet. Reduce the heat to medium; sauté until onion is soft, about 5 minutes. Add the broth, beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return the lamb to the skillet and bring to a boil. Reduce the heat to low, cover, and simmer until the lamb is just tender, about 1 hour. Uncover and simmer until the sauce thickens enough to coat a spoon, about 20 minutes. Season with salt and pepper.
Add the onion and tomato paste to the drippings in the skillet. Reduce the heat to medium; sauté until onion is soft, about 5 minutes. Add the broth, beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return the lamb to the skillet and bring to a boil. Reduce the heat to low, cover, and simmer until the lamb is just tender, about 1 hour. Uncover and simmer until the sauce thickens enough to coat a spoon, about 20 minutes. Season with salt and pepper.
3.
Transfer the lamb and sauce to a bowl. Sprinkle with cilantro and serve.
Transfer the lamb and sauce to a bowl. Sprinkle with cilantro and serve.
“I have often made this with ground lamb—lamb stew meat is very hard for me to find. I made it with ground chicken for our ‘no red meat’ daughter, and it was wonderful.”
Fancycooks, Bayside, Wisconsin
do ahead:
The
STEW
can be prepared 1 day ahead through step 2. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.
rosemary lamb chops
with swiss chard and balsamic syrup
with swiss chard and balsamic syrup
Rosemary and garlic are often used to season lamb, but rarely are they part of such a complex taste arrangement as this recipe produces. The powerful duo is sprinkled on lamb chops that are quickly broiled. Garlic also flavors a hearty side of sautéed chard, while additional rosemary is simmered in balsamic vinegar, creating a beautiful, aromatic syrup to drizzle over the chops and greens. With only 35 minutes of prep time, this recipe is perfect any night of the week.
YIELD: MAKES 4 SERVINGS
FOR BALSAMIC SYRUP
¾ cup balsamic vinegar
¼ teaspoon minced fresh rosemary
⅛ teaspoon black peppercorns
FOR CHARD
1 bunch Swiss chard (1 pound)
¼ cup chopped red onion
1 teaspoon finely chopped garlic
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon water
FOR LAMB CHOPS
8 rib lamb chops (1¼ pounds total), trimmed of all fat
1 teaspoon finely chopped garlic
½ teaspoon salt
½ teaspoon finely chopped fresh rosemary leaves
¼ teaspoon black pepper
MAKE SYRUP
Simmer the syrup ingredients in a 1½-quart nonreactive saucepan over moderate heat until just syrupy and reduced to about ¼ cup, about 8 minutes. Pour through a sieve into a small bowl, discarding rosemary and peppercorns.
MAKE CHARD
1.
Cut the stems and center ribs from the chard, discarding any tough portions, then cut the stems and ribs crosswise into ¼-inch-thick slices. Stack the chard leaves and roll into cylinders; cut the cylinders crosswise to make 1-inch-wide strips.
Cut the stems and center ribs from the chard, discarding any tough portions, then cut the stems and ribs crosswise into ¼-inch-thick slices. Stack the chard leaves and roll into cylinders; cut the cylinders crosswise to make 1-inch-wide strips.
2.
Cook the onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until the onion begins to soften, about 4 minutes. Add the chard stems and ribs, the salt, and pepper and cook, stirring occasionally, until stems are just tender, about 6 minutes. Stir in the chard leaves and water and cook, stirring occasionally, until tender, about 8 minutes.
Cook the onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until the onion begins to soften, about 4 minutes. Add the chard stems and ribs, the salt, and pepper and cook, stirring occasionally, until stems are just tender, about 6 minutes. Stir in the chard leaves and water and cook, stirring occasionally, until tender, about 8 minutes.
MAKE CHOPS
Preheat the broiler. Sprinkle the chops with the garlic, salt, rosemary, and pepper, then broil on a lightly oiled broiler pan, 4 to 5 inches from heat, turning over once, until medium-rare, 6 to 7 minutes total. Serve the chops and chard drizzled with the balsamic syrup.
“The balsamic reduction was wonderful, and I now make it with many other meats (duck, steak).”
A cook, France
Beef Short Ribs Tagine with Honey-Glazed Butternut Squash
beef short ribs tagine
with honey-glazed butternut squash
with honey-glazed butternut squash
This thick Moroccan stew gets its name from the conical earthenware pot traditionally used by North African cooks and known for producing moist, tender meats and vegetables. Here you can accomplish the same effect by slow-roasting beef short ribs in a pot at 325°F. The best part is that the short ribs can be prepped up to two days ahead of time.
YIELD: MAKES 8 SERVINGS
5 tablespoons olive oil
1 pound onions, chopped
16 (3- to 4-inch) pieces meaty beef short ribs, any tough membranes trimmed
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1½ cups dry red wine
1 cup prune juice
1 tablespoon tomato paste
½ teaspoon ground cumin
½ teaspoon ground allspice
½ teaspoon ground ginger
½ teaspoon ground cinnamon
2 ounces pitted dates, diced
2 ounces dried pears, diced
1 tablespoon honey
Honey-Glazed Butternut Squash (recipe follows)
Fresh parsley, for garnish
1.
Preheat the oven to 325°F. Heat 3 tablespoons oil in a heavy large Dutch oven or flameproof casserole over medium-high heat. Add the onions and sauté until browned, about 20 minutes. Using a slotted spoon, transfer the onions to a large bowl. Season the short ribs with salt and pepper. Add 1 tablespoon oil to the pot and add half the short ribs. Brown on all sides, about 10 minutes, then transfer ribs to the bowl with the onions. Add the remaining 1 tablespoon oil to the pot, then the remaining ribs and brown on all sides, about 10 minutes. Transfer to same bowl.
Preheat the oven to 325°F. Heat 3 tablespoons oil in a heavy large Dutch oven or flameproof casserole over medium-high heat. Add the onions and sauté until browned, about 20 minutes. Using a slotted spoon, transfer the onions to a large bowl. Season the short ribs with salt and pepper. Add 1 tablespoon oil to the pot and add half the short ribs. Brown on all sides, about 10 minutes, then transfer ribs to the bowl with the onions. Add the remaining 1 tablespoon oil to the pot, then the remaining ribs and brown on all sides, about 10 minutes. Transfer to same bowl.
2.
Whisk the flour into the drippings in the pot. Whisk in 2 cups broth, and bring to a boil, scraping up browned bits. Mix in the remaining 2 cups broth, the wine, prune juice, tomato paste, and spices. Return the ribs to the pot, arranging close together on their sides in a single layer if possible. Add the dates and pears; add the onions and any juices. Bring the liquid to a boil. Cover the pot and place in oven. Bake until the ribs are tender, about 1 hour 45 minutes.
Whisk the flour into the drippings in the pot. Whisk in 2 cups broth, and bring to a boil, scraping up browned bits. Mix in the remaining 2 cups broth, the wine, prune juice, tomato paste, and spices. Return the ribs to the pot, arranging close together on their sides in a single layer if possible. Add the dates and pears; add the onions and any juices. Bring the liquid to a boil. Cover the pot and place in oven. Bake until the ribs are tender, about 1 hour 45 minutes.
3.
Using tongs, transfer the ribs to a large bowl. Strain the cooking liquid into a medium bowl, pressing on the contents of the strainer. Freeze the liquid until the fat rises to the top, about 30 minutes. Spoon off the fat and return liquid to the pot. Add the honey and boil until the sauce is thick enough to coat a spoon and is reduced to 3 cups, about 12 minutes. Season with salt and pepper. Return the ribs to the pot, spooning the sauce over to coat.
Using tongs, transfer the ribs to a large bowl. Strain the cooking liquid into a medium bowl, pressing on the contents of the strainer. Freeze the liquid until the fat rises to the top, about 30 minutes. Spoon off the fat and return liquid to the pot. Add the honey and boil until the sauce is thick enough to coat a spoon and is reduced to 3 cups, about 12 minutes. Season with salt and pepper. Return the ribs to the pot, spooning the sauce over to coat.
4.
Rewarm the ribs over medium-low heat, stirring occasionally. Mound the ribs on a platter. Top with the squash; garnish with parsley.
Rewarm the ribs over medium-low heat, stirring occasionally. Mound the ribs on a platter. Top with the squash; garnish with parsley.
“Ran out of allspice, so I used garam masala instead. Added red pepper flakes and about 1 tablespoon chipotle with the honey for some kick.”
A cook, Boston, Massachusetts
do ahead:
The
SHORT RIBS
can be made 2 days ahead. Refrigerate until cold; then cover and keep chilled.
honey-glazed
butternut squash
butternut squash
YIELD: MAKES 8 SERVINGS
¼ cup olive oil
2 medium butternut squash, peeled and cut into ¾-inch cubes (about 6 cups)
¼ cup honey
Heat the oil in a heavy large nonstick skillet over medium heat. Add the squash, cover, and cook until just tender and beginning to color, stirring occasionally, about 12 minutes. Add the honey and toss until squash is glazed. Season with salt and pepper.
filet mignon
with gorgonzola sauce
with gorgonzola sauce
Filet mignon gets a Southwestern twist from Cucina Rustica restaurant in Sedona, Arizona, with smoky chipotle chiles amping up the creamy Gorgonzola and shiitake mushroom sauce. Any leftover steak and sauce makes a delicious sandwich on crusty bread with peppery arugula.
YIELD: MAKES 8 SERVINGS
3 tablespoons olive oil
½ pound fresh shiitake mushrooms, stemmed and sliced
3 garlic cloves, minced
1½ cups heavy whipping cream
1 cup crumbled Gorgonzola cheese (about 4 ounces)
2 teaspoons minced canned chipotle chiles (from canned chipotles in adobo)
8 (6-ounce) filet mignon steaks
1.
Heat 2 tablespoons olive oil in a heavy large skillet over medium heat. Add the shiitake mushrooms and sauté until soft, about 4 minutes. Add the garlic and stir 1 minute. Add the cream and bring to a boil. Reduce the heat to medium and simmer the sauce until thickened, about 4 minutes. Stir in the cheese and chipotles. Season the sauce to taste with salt and pepper.
Heat 2 tablespoons olive oil in a heavy large skillet over medium heat. Add the shiitake mushrooms and sauté until soft, about 4 minutes. Add the garlic and stir 1 minute. Add the cream and bring to a boil. Reduce the heat to medium and simmer the sauce until thickened, about 4 minutes. Stir in the cheese and chipotles. Season the sauce to taste with salt and pepper.
2.
Sprinkle the steaks with salt and freshly ground black pepper. Heat the remaining 1 tablespoon olive oil in another heavy large skillet. Cook the steaks in the skillet until browned on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare.
Sprinkle the steaks with salt and freshly ground black pepper. Heat the remaining 1 tablespoon olive oil in another heavy large skillet. Cook the steaks in the skillet until browned on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare.
3.
Rewarm the sauce. Transfer a steak to each of 8 plates. Pour the sauce over the steaks and serve.
Rewarm the sauce. Transfer a steak to each of 8 plates. Pour the sauce over the steaks and serve.
“I love the creamy Gorgonzola sauce, and I used the leftover sauce to toss with some penne pasta. I use different mushrooms, depending on what I have. Portobellos always work great.”
Jessicafolliett, Fort Lauderdale, Florida
do ahead:
The
SAUCE
can be made 2 hours ahead. Let stand at room temperature.
beef
brisket
with merlot and prunes
brisket
with merlot and prunes
Need a festive centerpiece for a holiday dinner? Choose this recipe, which calls for a tender cut of inexpensive meat. Although the instructions seem complex, preparation time and effort can be considerably reduced with some advance planning so that the day of serving, all you need to do is reheat.
YIELD: MAKES 8 SERVINGS
1 (4- to 4½-pound) flat-cut (also called first-cut) beef brisket, trimmed of most fat
2 tablespoons olive oil
1 (14½-ounce) can diced tomatoes in juice, preferably fire-roasted
1 cup merlot or other dry red wine
2 pounds onions, sliced
4 medium carrots, peeled and thinly sliced
16 garlic cloves, peeled
1½ cups pitted large prunes (about 8 ounces)
1 tablespoon finely chopped fresh thyme
½ cup plus 1 tablespoon prune juice
3 tablespoons plus 1 teaspoon balsamic vinegar
2 tablespoons chopped fresh flat-leaf parsley
1.
Position a rack in the bottom third of the oven and preheat the oven to 325°F. Pat the brisket dry; sprinkle all over with salt and pepper. Heat the oil in a heavy extra-large skillet over high heat. Add the brisket and cook until deep brown, about 7 minutes per side.
Position a rack in the bottom third of the oven and preheat the oven to 325°F. Pat the brisket dry; sprinkle all over with salt and pepper. Heat the oil in a heavy extra-large skillet over high heat. Add the brisket and cook until deep brown, about 7 minutes per side.
2.
Transfer the brisket, fat side up, to a large flameproof roasting pan. Add the tomatoes with their juice and the wine to the skillet. Remove from heat, scrape up any browned bits from the skillet, and pour mixture over the brisket. Distribute the onions, carrots, and garlic around the brisket. Add the prunes and thyme; drizzle with ½ cup prune juice and 3 tablespoons vinegar. Sprinkle lightly with salt and pepper. Place the pan over 2 burners and bring to a boil. Cover with heavy-duty foil; place in the oven.
Transfer the brisket, fat side up, to a large flameproof roasting pan. Add the tomatoes with their juice and the wine to the skillet. Remove from heat, scrape up any browned bits from the skillet, and pour mixture over the brisket. Distribute the onions, carrots, and garlic around the brisket. Add the prunes and thyme; drizzle with ½ cup prune juice and 3 tablespoons vinegar. Sprinkle lightly with salt and pepper. Place the pan over 2 burners and bring to a boil. Cover with heavy-duty foil; place in the oven.
3.
Braise the brisket until tender, about 3 hours 15 minutes. Uncover and cool 1 hour at room temperature.
Braise the brisket until tender, about 3 hours 15 minutes. Uncover and cool 1 hour at room temperature.
4.
Remove the brisket from the roasting pan, scraping off juices, and let rest. Place on a work surface; cut across the grain into ¼-inch-thick slices. Spoon off the fat from the top of the pan juices. Place 1 cup vegetables (no prunes) and 1 cup braising liquid from the pan into a food processor and purée. Return purée to pan and add remaining 1 tablespoon prune juice and 1 teaspoon vinegar. Heat the sauce; season with salt and pepper.
Remove the brisket from the roasting pan, scraping off juices, and let rest. Place on a work surface; cut across the grain into ¼-inch-thick slices. Spoon off the fat from the top of the pan juices. Place 1 cup vegetables (no prunes) and 1 cup braising liquid from the pan into a food processor and purée. Return purée to pan and add remaining 1 tablespoon prune juice and 1 teaspoon vinegar. Heat the sauce; season with salt and pepper.
5.
Overlap the brisket slices in a 13 by 9-inch glass baking dish. Pour the sauce over the brisket, separating the slices to allow some sauce to flow between.
Overlap the brisket slices in a 13 by 9-inch glass baking dish. Pour the sauce over the brisket, separating the slices to allow some sauce to flow between.
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