The Epicurious Cookbook (60 page)
Read The Epicurious Cookbook Online
Authors: Tanya Steel
2.
Toss the potatoes with the oil and ½ teaspoon of the salt and the pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes. Stir in the sliced garlic and roast 10 minutes more. Sprinkle with the cheese and roast until the cheese is melted and golden in spots, about 5 minutes more.
Toss the potatoes with the oil and ½ teaspoon of the salt and the pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes. Stir in the sliced garlic and roast 10 minutes more. Sprinkle with the cheese and roast until the cheese is melted and golden in spots, about 5 minutes more.
3.
Purée the tahini, water, lemon juice, minced garlic, and remaining ½ teaspoon salt in a blender until smooth, about 1 minute. (Add a bit more water if sauce is too thick.)
Purée the tahini, water, lemon juice, minced garlic, and remaining ½ teaspoon salt in a blender until smooth, about 1 minute. (Add a bit more water if sauce is too thick.)
4.
Toss the kale with the hot potatoes (to wilt the leaves) and any garlic and oil remaining in pan, then toss with tahini sauce and salt and pepper to taste.
Toss the kale with the hot potatoes (to wilt the leaves) and any garlic and oil remaining in pan, then toss with tahini sauce and salt and pepper to taste.
“I find it’s easier to make the potatoes and the kale separately. I cook the potatoes ahead of time and reheat them in the oven just before serving. I wilt the kale in the microwave for about 15 or 20 seconds. Then I mix them together with the sauce.”
CountryFoodie
kale
and potato purée
and potato purée
With just three ingredients, this sophisticated take on creamed spinach is extremely easy to make. In a pinch, use an immersion blender to mix the sauce, or try ricing the potatoes to make this winter side a tad thicker.
YIELD: MAKES 8 SERVINGS
2 pounds kale, stems and center ribs discarded and leaves chopped
1½ pounds large boiling potatoes
2 cups heavy cream
½ teaspoon salt
¼ teaspoon pepper
1.
Cook the kale in a pot of boiling salted water (1½ tablespoons salt for 4 quarts water), uncovered, until tender, about 7 minutes. Drain, then immediately transfer the kale to an ice bath to stop the cooking. When kale is cool, drain but do not squeeze.
Cook the kale in a pot of boiling salted water (1½ tablespoons salt for 4 quarts water), uncovered, until tender, about 7 minutes. Drain, then immediately transfer the kale to an ice bath to stop the cooking. When kale is cool, drain but do not squeeze.
2.
While kale cooks, peel the potatoes and cut into ½-inch pieces. Simmer in the cream, salt, and pepper in a heavy medium saucepan, covered, stirring occasionally, until tender, 15 to 20 minutes.
While kale cooks, peel the potatoes and cut into ½-inch pieces. Simmer in the cream, salt, and pepper in a heavy medium saucepan, covered, stirring occasionally, until tender, 15 to 20 minutes.
3.
Purée the potato mixture with the kale in 2 batches in a food processor until just smooth (use caution when blending hot liquids). Transfer to a 4- to 5-quart heavy saucepan and cook over low heat, stirring frequently, until heated through. Season with salt and pepper.
Purée the potato mixture with the kale in 2 batches in a food processor until just smooth (use caution when blending hot liquids). Transfer to a 4- to 5-quart heavy saucepan and cook over low heat, stirring frequently, until heated through. Season with salt and pepper.
“I puréed the greens separately and added them to the coarsely mashed potatoes. Finally, I added some butter and cheese to add a bit more flavor. It tastes like mashed potatoes, but with the added nutrients from the greens.”
Megp47, Scottsdale, Arizona
do ahead:
The
PURÉE
can be made 1 day ahead and chilled. Reheat over low heat, stirring frequently.
roasted sweet-potato rounds
with garlic oil and fried sage
with garlic oil and fried sage
Had your fill of sweet potatoes made even sweeter with brown sugar? These quick-baked sweet potato “chips” flip the script with garlic and melt-in-the-mouth fried sage. Serve as colorful hors d’oeuvres at a cocktail party; as a crisp side course for barbecued pork, roasted turkey, or a holiday ham or tenderloin; or as a stand-in for movie popcorn on the couch with a beer on a chilly Friday night. Not bad for a recipe that only takes 25 minutes and four ingredients.
YIELD: MAKES 8 SERVINGS
FOR SWEET POTATOES
3 large garlic cloves
¼ cup olive oil
¾ teaspoon salt
2½ pounds sweet potatoes, peeled and sliced into ½-inch-thick rounds
FOR FRIED SAGE
⅓ cup olive oil
24 fresh sage leaves
ROAST SWEET POTATOES
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.
2.
Purée the garlic with the oil and salt in a blender until smooth. Toss the sweet potatoes with the garlic oil in a large bowl, then spread in a single layer in a 15 by 10-inch shallow baking pan. Bake until golden in patches and cooked through, 20 to 30 minutes.
Purée the garlic with the oil and salt in a blender until smooth. Toss the sweet potatoes with the garlic oil in a large bowl, then spread in a single layer in a 15 by 10-inch shallow baking pan. Bake until golden in patches and cooked through, 20 to 30 minutes.
FRY SAGE LEAVES AND SERVE
1.
Heat the oil in a small heavy skillet over medium-high heat until it shimmers, then fry the sage leaves in 2 batches, stirring, until crisp, 30 seconds to 1 minute per batch. Transfer with a slotted spoon to paper towels to drain.
Heat the oil in a small heavy skillet over medium-high heat until it shimmers, then fry the sage leaves in 2 batches, stirring, until crisp, 30 seconds to 1 minute per batch. Transfer with a slotted spoon to paper towels to drain.
2.
Serve the sweet potatoes with sage leaves scattered on top.
Serve the sweet potatoes with sage leaves scattered on top.
“I couldn’t find sage leaves anywhere, so I just chopped up a combination of fresh basil, parsley, dill, and cilantro that I had at home and sprinkled over just before serving. It was so lovely. I can say that of all the herbs, the parsley complemented the best.”
Kathrynlynn, USA
do ahead:
The
SWEET POTATOES
can be cut and tossed with garlic oil 4 hours ahead and chilled in a sealable bag. Sage leaves can be fried 4 hours ahead and kept at room temperature.
sweet potato
soufflé
soufflé
Here’s a sweet Southern dish from the heart of Texas; the recipe originated from the Dallas-based mother of a friend of Epicurious member
Tina Jones.
The spuds are baked with a blend of milk, vanilla, sugar, and butter, and topped with a crunchy walnut topping. This goes with almost any roasted meat.
Tina Jones.
The spuds are baked with a blend of milk, vanilla, sugar, and butter, and topped with a crunchy walnut topping. This goes with almost any roasted meat.
YIELD: MAKES 6 TO 8 SERVINGS
3½ pounds sweet potatoes (about 5 medium)
½ cup whole milk
2 large eggs
11 tablespoons unsalted butter, melted
1 tablespoon pure vanilla extract
¾ cup sugar
1 teaspoon kosher salt
1 cup chopped walnuts
⅓ cup all-purpose flour
¾ cup (packed) light brown sugar
1.
Position a rack in the middle of the oven and preheat the oven to 375°F. Arrange the sweet potatoes on a baking sheet and bake until very tender, 60 to 90 minutes, depending on the thickness of the potato.
Position a rack in the middle of the oven and preheat the oven to 375°F. Arrange the sweet potatoes on a baking sheet and bake until very tender, 60 to 90 minutes, depending on the thickness of the potato.
2.
Once the potatoes are cool enough to handle, scoop out the flesh and transfer to the bowl of a stand mixer fitted with a paddle attachment. Beat the potatoes until smooth, about 1 minute. Add the milk, eggs, half the melted butter, the vanilla, sugar, and salt and stir to combine; the mixture will be somewhat thin. Transfer to a 2-quart baking dish and set aside.
Once the potatoes are cool enough to handle, scoop out the flesh and transfer to the bowl of a stand mixer fitted with a paddle attachment. Beat the potatoes until smooth, about 1 minute. Add the milk, eggs, half the melted butter, the vanilla, sugar, and salt and stir to combine; the mixture will be somewhat thin. Transfer to a 2-quart baking dish and set aside.
3.
In a small bowl, stir together the walnuts, flour, and brown sugar, then drizzle with the remaining melted butter and stir to combine. Sprinkle the mixture evenly over the sweet potato mash. Bake until the topping is golden brown and the sweet potato mixture is slightly puffed, about 30 minutes. Serve immediately.
In a small bowl, stir together the walnuts, flour, and brown sugar, then drizzle with the remaining melted butter and stir to combine. Sprinkle the mixture evenly over the sweet potato mash. Bake until the topping is golden brown and the sweet potato mixture is slightly puffed, about 30 minutes. Serve immediately.
Roasted Acorn Squash with Chile Vinaigrette
roasted acorn squash
with chile vinaigrette
with chile vinaigrette
The chile vinaigrette here will perk up an otherwise ho-hum dish with some heat and tang. For a tasty variation, use sweet potatoes instead of acorn squash.
YIELD: MAKES 4 SERVINGS
2 (1½-pound) acorn squash
½ teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil
1 garlic clove
1½ tablespoons fresh lime juice, or to taste
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
2 tablespoons chopped fresh cilantro
1.
Put the oven racks in the upper and lower thirds of the oven and preheat the oven to 450°F.
Put the oven racks in the upper and lower thirds of the oven and preheat the oven to 450°F.
2.
Halve the squash lengthwise, then cut off and discard the stem ends. Scoop out the seeds and cut the squash lengthwise into ¾-inch-wide wedges. Toss with the pepper, ¾ teaspoon salt, and 2 tablespoons oil in a bowl. Arrange cut side down in 2 large shallow baking pans.
Halve the squash lengthwise, then cut off and discard the stem ends. Scoop out the seeds and cut the squash lengthwise into ¾-inch-wide wedges. Toss with the pepper, ¾ teaspoon salt, and 2 tablespoons oil in a bowl. Arrange cut side down in 2 large shallow baking pans.
3.
Roast the squash, switching position of pans halfway through roasting, until tender and undersides of wedges are golden brown, 25 to 35 minutes.
Roast the squash, switching position of pans halfway through roasting, until tender and undersides of wedges are golden brown, 25 to 35 minutes.
4.
While squash roasts, mince the garlic and mash to a paste with the remaining ¼ teaspoon salt. Transfer the paste to a small bowl and whisk in the lime juice, chile to taste, cilantro, and remaining ¼ cup oil until combined.
While squash roasts, mince the garlic and mash to a paste with the remaining ¼ teaspoon salt. Transfer the paste to a small bowl and whisk in the lime juice, chile to taste, cilantro, and remaining ¼ cup oil until combined.
5.
Transfer the squash, browned sides up, to a platter and drizzle with vinaigrette.
Transfer the squash, browned sides up, to a platter and drizzle with vinaigrette.
“I added the squash seeds to the roasting pan after tossing them in the leftover oil. It added a great crunch to the dish.”
JKealey, Ottawa, Canada
stir-fried chinese broccoli
Thai cuisine is known for its flavor combinations of sweet, salty, sour, bitter, and hot, and this dish encapsulates them all. Find Thai yellow bean sauce (or paste) at your local Asian market, or substitute miso paste or black bean sauce. If Chinese broccoli isn’t available, use broccoli rabe or broccolini. A heavy sauté pan or cast-iron skillet can replace a wok.
YIELD: MAKES 8 SERVINGS
3 tablespoons vegetable oil
4 garlic cloves, smashed
2 pounds Chinese broccoli (sometimes known as Chinese kale), ends of stems trimmed and broccoli cut into 1-inch pieces
½ cup
Thai Chicken Stock (recipe follows) or canned chicken broth
Thai Chicken Stock (recipe follows) or canned chicken broth
2 tablespoons Thai yellow bean sauce
2 tablespoons oyster sauce
2 teaspoons sugar
Special equipment: Wok (optional)
Heat the oil in a wok over high heat until hot but not smoking, then stir-fry the garlic until pale golden, 10 to 15 seconds. Add the broccoli and stock, and stir-fry 2 minutes. Add the bean sauce, oyster sauce, and sugar, and stir-fry until broccoli is crisp-tender, 4 to 5 minutes.
“The trick is to not overcook the broccoli, so make sure everything else is finished (rice, whatever else you’re making) and cook the broccoli just before serving for three to four minutes max.”
Caniolhav4, Berlin, Germany
thai chicken stock
YIELD: MAKES ABOUT 10 CUPS
6 pounds chicken wings, halved at joint
4 quarts cold water
½ cup coarsely chopped fresh cilantro stems
3 garlic cloves, smashed
3 (¼-inch-thick) fresh ginger slices, smashed
1½ teaspoons salt
1.
Crack the chicken bones in several places with the back of a cleaver or a large knife on a cutting board. Bring all the ingredients to a boil in an 8-quart pot, skimming the froth as necessary, then reduce the heat and gently simmer, partially covered, 2½ hours. Remove the pot from the heat and cool stock to room temperature, about 1 hour.
Crack the chicken bones in several places with the back of a cleaver or a large knife on a cutting board. Bring all the ingredients to a boil in an 8-quart pot, skimming the froth as necessary, then reduce the heat and gently simmer, partially covered, 2½ hours. Remove the pot from the heat and cool stock to room temperature, about 1 hour.
2.
Pour the stock through a large fine-mesh sieve lined with a triple thickness of cheesecloth into a large bowl and discard the solids. Measure the stock: if there is more than 10 cups, boil in a cleaned pot until reduced; if there is less, add water.
Pour the stock through a large fine-mesh sieve lined with a triple thickness of cheesecloth into a large bowl and discard the solids. Measure the stock: if there is more than 10 cups, boil in a cleaned pot until reduced; if there is less, add water.
3.
If using stock right away, skim off and discard the fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.
If using stock right away, skim off and discard the fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.
do ahead:
The
STOCK
can be chilled 3 days or frozen 1 month.
gnocchi
alla romana
alla romana
A departure from the more common potato gnocchi, these light, pillowy rounds feature semolina and are baked instead of boiled. Parmesan cheese and a glaze of butter make them quite rich and delicious. They go well with meat or poultry but you can also top the gnocchi with your favorite tomato sauce or pesto.
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