The Epicurious Cookbook (59 page)
Read The Epicurious Cookbook Online
Authors: Tanya Steel
6.
Rewarm the brisket, covered, in a 350°F oven for 30 minutes. Sprinkle the brisket with parsley; serve.
Rewarm the brisket, covered, in a 350°F oven for 30 minutes. Sprinkle the brisket with parsley; serve.
do ahead:
The
BRISKET
can be braised 2 days ahead. Cover with foil and chill. Bring just to a simmer over 2 burners before continuing.
The
BRISKET
can be made 1 day ahead (through step 5). Cover; chill.
sweet ’n’ smoky meatloaf
“This recipe will prove all meatloaf doubters wrong!” says Epicurious member
Jamie Monahan
, of Martinez, California. She has perfected it over the years and it combines sweet and smoky flavors harmoniously. Serve with mashed potatoes and roasted carrots—and if you have leftovers, slice onto crusty bread for a stick-to-your-ribs sandwich.
Jamie Monahan
, of Martinez, California. She has perfected it over the years and it combines sweet and smoky flavors harmoniously. Serve with mashed potatoes and roasted carrots—and if you have leftovers, slice onto crusty bread for a stick-to-your-ribs sandwich.
YIELD: MAKES 6 SERVINGS
2 pounds ground beef chuck
1 cup finely grated Parmesan cheese
¾ cup plain dry bread crumbs
½ cup ketchup, plus more for serving
½ medium onion, coarsely grated using the large holes on a box grater
1 garlic clove, minced
2 large eggs, beaten
2 tablespoons light brown sugar
½ teaspoon salt
½ teaspoon freshly ground black pepper
5 to 7 thin slices bacon (optional)
Special equipment: 1 (9 by 13-inch) baking dish
1.
Position a rack in the middle of the oven and preheat the oven to 400°F.
Position a rack in the middle of the oven and preheat the oven to 400°F.
2.
In a large bowl, crumble the ground beef. Add the cheese, bread crumbs, ketchup, onions, garlic, eggs, brown sugar, salt, and pepper. Using your hands, gently mix to combine.
In a large bowl, crumble the ground beef. Add the cheese, bread crumbs, ketchup, onions, garlic, eggs, brown sugar, salt, and pepper. Using your hands, gently mix to combine.
3.
Transfer the meat mixture to a 9 by 13-inch baking dish and form it into a roughly 5 by 12-inch loaf. Drape the bacon slices diagonally over the top and sides of the meatloaf and bake until the bacon is browned and the meatloaf gives slightly when pressed in the center, about 45 minutes. Let the meatloaf stand about 10 minutes before slicing and serving.
Transfer the meat mixture to a 9 by 13-inch baking dish and form it into a roughly 5 by 12-inch loaf. Drape the bacon slices diagonally over the top and sides of the meatloaf and bake until the bacon is browned and the meatloaf gives slightly when pressed in the center, about 45 minutes. Let the meatloaf stand about 10 minutes before slicing and serving.
When I’m mixing in all of the ingredients, I always stop and smell the meat mixture. I try to pick up the scent of every ingredient. If I don’t smell something, I toss a little bit more of it in! This method may be pretty unconventional, but it has always worked for me.
—Jamie Monahan
cook’s note:
The
COOKED MEATLOAF
can be covered and refrigerated, up to 3 days.
persian rice
salad
salad
This unassuming rice salad from Mustard Seed Market & Café in Akron, Ohio, is so unusual it’s likely to shift everyone’s attention from the main course. Dates and cinnamon, two Middle Eastern staples, are paired with cashews, green onions, and cilantro and are punched up with freshly squeezed lemon juice. Use a cast-iron pot to get what Persian-style rice is best known for—the crispy toasted bits. Topped with a fried egg, it’s a casual supper; paired with simple roasted fish, it’s a proper formal meal.
YIELD: MAKES 8 TO 10 SERVINGS
2 (14-ounce) cans vegetable broth
2 cups long-grain brown rice
1½ cups roasted salted cashews, coarsely chopped
1½ cups pitted dates, sliced (about 7 ounces)
4 green onions, thinly sliced
½ cup olive oil
¼ cup fresh lemon juice
¼ cup chopped fresh cilantro
¼ teaspoon ground cinnamon
1.
Bring the broth to a boil in a large saucepan over medium-high heat. Mix in the rice. Return to a boil, reduce the heat to low, cover, and cook without stirring until the rice is tender, about 40 minutes. Spread out the rice in a large baking pan and cool.
Bring the broth to a boil in a large saucepan over medium-high heat. Mix in the rice. Return to a boil, reduce the heat to low, cover, and cook without stirring until the rice is tender, about 40 minutes. Spread out the rice in a large baking pan and cool.
2.
Transfer the rice to a large bowl. Add the cashews, dates, and green onions; toss to blend.
Transfer the rice to a large bowl. Add the cashews, dates, and green onions; toss to blend.
3.
Whisk the olive oil, lemon juice, cilantro, and cinnamon in a small bowl. Add to the rice and toss to coat. Season the salad to taste with salt and pepper.
Whisk the olive oil, lemon juice, cilantro, and cinnamon in a small bowl. Add to the rice and toss to coat. Season the salad to taste with salt and pepper.
“I substituted golden raisins for dates and used chicken broth instead of veggie broth for the rice.”
Dpatrice, Bay Area, California
do ahead:
The
SALAD
can be made 2 hours ahead. Let stand at room temperature.
wild rice
with pecans, raisins, and orange essence
with pecans, raisins, and orange essence
Bright orange, cooling mint, sweet raisins, and earthy pecans—yep, this wild rice salad by Epicurious member
Jruz
has pretty much nothing in common with the salty kitchen-sink rice salad from the school cafeteria. Try this alongside pork tenderloin or roasted poultry for a welcome change from starchy mashed potatoes.
Jruz
has pretty much nothing in common with the salty kitchen-sink rice salad from the school cafeteria. Try this alongside pork tenderloin or roasted poultry for a welcome change from starchy mashed potatoes.
YIELD: MAKES 4 TO 6 SERVINGS
3 cups water
½ cup long-grain wild rice
½ cup long-grain white rice
1 cup pecans, toasted and coarsely chopped
1 cup golden raisins
4 green onions (white and light green parts only), thinly sliced on a diagonal
¼ cup (loosely packed) fresh mint leaves, finely chopped
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Zest and juice of 1 large orange
1.
In a medium pot over high heat, bring 2 cups of water to a boil. Add the wild rice, cover, and reduce the heat to low. Simmer until the rice grains are tender, about 1 hour. Drain the cooked rice and transfer to a bowl to cool.
In a medium pot over high heat, bring 2 cups of water to a boil. Add the wild rice, cover, and reduce the heat to low. Simmer until the rice grains are tender, about 1 hour. Drain the cooked rice and transfer to a bowl to cool.
2.
Meanwhile, in a second medium pot over high heat, bring remaining 1 cup of water and the white rice to a boil. Cover, reduce the heat to low, and simmer until the rice is tender and all the water is absorbed, about 15 minutes. Remove from the heat and let the rice rest in the pot for 5 minutes. Transfer to a bowl to cool.
Meanwhile, in a second medium pot over high heat, bring remaining 1 cup of water and the white rice to a boil. Cover, reduce the heat to low, and simmer until the rice is tender and all the water is absorbed, about 15 minutes. Remove from the heat and let the rice rest in the pot for 5 minutes. Transfer to a bowl to cool.
3.
Combine the wild and white rice, then add the pecans, raisins, onions, and mint and toss to combine.
Combine the wild and white rice, then add the pecans, raisins, onions, and mint and toss to combine.
4.
In a small bowl, whisk together the olive oil, vinegar, orange zest, and juice, then pour it over the rice salad and toss to coat. Cover the salad and let it sit at room temperate for 2 hours. Season with salt and pepper and serve at room temperature.
In a small bowl, whisk together the olive oil, vinegar, orange zest, and juice, then pour it over the rice salad and toss to coat. Cover the salad and let it sit at room temperate for 2 hours. Season with salt and pepper and serve at room temperature.
do ahead:
The
RICE SALAD
can be prepared ahead and refrigerated, covered, overnight. Bring to room temperature before serving.
bacon
smashed potatoes
smashed potatoes
Perfect with roast chicken on a casual Monday night with family, this seven-ingredient dish is great to throw together at the last minute. Steam the potatoes instead of boiling—this will keep them fluffy and light. Then, taking inspiration from German-style potato salad, smash them with a hot and smoky bacon dressing and toss with fresh dill, cider vinegar, and sugar. Planning an elegant winter spread? Serve this hearty side with pork chops.
YIELD: MAKES 8 SERVINGS
3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
½ pound bacon, cut into ½-inch pieces
2 to 3 tablespoons cider vinegar
1 teaspoon sugar
¾ teaspoon salt
¾ teaspoon pepper
2 tablespoons chopped fresh dill
1.
Steam the potatoes in a large steamer rack set over boiling water, covered, until very tender, 20 to 25 minutes.
Steam the potatoes in a large steamer rack set over boiling water, covered, until very tender, 20 to 25 minutes.
2.
Meanwhile, cook the bacon in a 12-inch heavy skillet over medium heat until crisp. Transfer the bacon with a slotted spoon to paper towels to drain, reserving the fat in the skillet. Add 2 tablespoons vinegar, the sugar, and the salt and pepper to the hot bacon fat, scraping up the browned bits.
Meanwhile, cook the bacon in a 12-inch heavy skillet over medium heat until crisp. Transfer the bacon with a slotted spoon to paper towels to drain, reserving the fat in the skillet. Add 2 tablespoons vinegar, the sugar, and the salt and pepper to the hot bacon fat, scraping up the browned bits.
3.
Transfer the potatoes to a large bowl, reserving ½ cup steaming water. Add the vinegar mixture to the potatoes and smash with a potato masher to desired texture, adding the reserved water if desired. Stir in the dill and bacon.
Transfer the potatoes to a large bowl, reserving ½ cup steaming water. Add the vinegar mixture to the potatoes and smash with a potato masher to desired texture, adding the reserved water if desired. Stir in the dill and bacon.
“I used small chunks of pancetta instead of bacon, and fresh thyme instead of dill.”
Gmcinto, Toronto, Canada
do ahead:
The
POTATOES
can be made 3 hours ahead and kept at room temperature. Reheat, covered, in a microwave or in a 300°F oven.
wilted kale and roasted-potato winter salad
For those who’ve not already jumped on board, it’s time to embrace kale! It stars in this hearty potato salad, versatile enough for a stand-alone meal or an accompaniment to pork tenderloin. Strip the kale quickly by turning the leaf upside down, grasping the top of the stem with one hand, and wrapping the other hand around the stem just below. Pull the leaf down with your lower hand; it will easily peel away. Then, save time by preparing the tahini dressing as the seasoned potatoes roast in the oven.
YIELD: MAKES 6 SERVINGS
2 pounds Yukon Gold potatoes, cut into 1-inch pieces
⅓ cup olive oil
1 teaspoon salt
½ teaspoon pepper
4 garlic cloves, 3 thinly sliced and 1 minced
⅓ cup grated Parmigiano-Reggiano cheese
¼ cup well-stirred tahini
2 tablespoons water
3 tablespoons fresh lemon juice
¾ pound kale, stems and center ribs discarded and leaves very thinly sliced crosswise
Lemon wedges, for serving
1.
Preheat the oven to 450°F, with the rack in the upper third.
Preheat the oven to 450°F, with the rack in the upper third.
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