The Epicurious Cookbook (61 page)

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Authors: Tanya Steel

BOOK: The Epicurious Cookbook

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YIELD: MAKES 6 SERVINGS

3 cups whole milk

¾ cup semolina

1 teaspoon salt

6 tablespoons unsalted butter, melted

3 ounces finely grated Parmigiano-Reggiano cheese (1½ cups, divided)

1 large egg

1.
Whisk together the milk, semolina, and salt in a 2-quart heavy saucepan and bring to a boil over moderate heat, whisking. Simmer, stirring constantly with a wooden spoon, until very stiff, 5 to 8 minutes. Remove from the heat and stir in 2 tablespoons butter and ¾ cup cheese. Beat in the egg.

2.
Spread the gnocchi mixture ½ inch thick on an oiled baking sheet and chill, uncovered, until very firm, about 1 hour.

3.
Preheat the oven to 425°F. Cut out rounds from the gnocchi mixture with a 2-inch round cookie cutter (push scraps into remaining mixture as you go) and arrange, slightly overlapping, in a well-buttered 13 by 9-inch baking dish. Make a small second layer in the center of the dish with any remaining rounds. Brush the gnocchi with the remaining 4 tablespoons melted butter and sprinkle with the remaining ¾ cup cheese.

4.
Bake in the middle of the oven until the gnocchi are beginning to brown, 15 to 20 minutes. Let stand 5 minutes before serving.

“Ethereal, not only for their lightness but also their marriage of butter and Parmigiano-Reggiano.”

Clementine651, St. Paul, Minnesota

roasted cauliflower
with kalamata vinaigrette

This dish calls for just five commonly used ingredients, making it a last-minute cinch. Roasting the cauliflower in either slices or mini-florets tenderizes it, and the olive vinaigrette adds tanginess to the already nutty base, pumping up the dish with the perfect sharp flavor note. Serve this alongside any cut of lamb or beef.

YIELD: MAKES 4 SERVINGS

1 (2½- to 3-pound) head cauliflower

¼ cup extra-virgin olive oil

¾ teaspoon salt

1 teaspoon pepper

1 small garlic clove

1 to 2 tablespoons fresh lemon juice

¼ cup pitted kalamata olives, finely chopped

1.
Preheat the oven to 450°F, with the rack in the lower third.

2.
Cut the cauliflower lengthwise into ¾-inch-thick slices. Put in a large baking pan and toss with 2 tablespoons oil and ½ teaspoon each of salt and pepper. Roast, turning once or twice, until golden and just tender, about 25 minutes.

3.
While cauliflower roasts, mince and mash the garlic to a paste with a pinch of salt, then whisk together with the lemon juice, remaining 2 tablespoons oil, the olives, remaining ⅛ teaspoon salt, and remaining ½ teaspoon pepper. Serve the cauliflower drizzled with kalamata vinaigrette.

roasted broccoli
with asiago

Consider roasting broccoli over steaming it—doing so allows it to caramelize under the high heat. Add some slightly nutty and mildly tangy Asiago, and your taste buds will tell you this cruciferous vegetable deserves its place in the pantheon of vegetables. Be sure not to cut the broccoli into tiny pieces, as those will burn.

YIELD: MAKES 4 SERVINGS

1½ pounds (about 1 large bunch) broccoli, stalks trimmed to 2 inches below crowns

3 tablespoons olive oil

1 cup grated Asiago cheese

Preheat the oven to 450°F. Cut each crown of broccoli lengthwise into 4 spears. Place the broccoli in a large bowl; toss with the olive oil and sprinkle with salt and pepper. Transfer the broccoli to a large rimmed baking sheet. Add the grated cheese to the large bowl. Roast the broccoli until crisp-tender and the stalks begin to brown, about 25 minutes. Return the broccoli to the bowl with the cheese. Using tongs, toss to coat.

roasted brussels sprouts

New York’s Momofuku Ssäm Bar is certainly worth a visit at least once, but you’re sure to make these Brussels sprouts from chef David Chang at least twice—in the same week. While this signature dish is deep-fried at Ssäm Bar, the secret to Chang’s home preparation is roasting the mini cabbages at 450°F, maximizing their sweet, nutty flavor and crisping their beautiful green leaves. The recipe is written for slightly charred results; if you prefer your vegetables more green than golden brown, check them after 20 minutes or so.

YIELD: MAKES 8 SERVINGS

FOR BRUSSELS SPROUTS

2 pounds Brussels sprouts, trimmed and halved lengthwise

3 tablespoons canola oil

2 tablespoons unsalted butter

FOR DRESSING

¼ cup Asian fish sauce, preferably Tiparos brand

¼ cup water

¼ cup sugar

3 tablespoons finely chopped fresh mint

2 tablespoons finely chopped cilantro stems

1 garlic clove, minced

1 (1½-inch) fresh red Thai chile, thinly sliced crosswise, including seeds

FOR PUFFED RICE

½ cup crisp rice cereal, such as Rice Krispies

¼ teaspoon canola oil

¼ teaspoon shichimi togarashi (Japanese seven-spice blend)

Cilantro sprigs, torn mint leaves, chopped scallions, for garnish

MAKE BRUSSELS SPROUTS

1.
Preheat the oven to 450°F, with a rack in the upper third.

2.
Toss the Brussels sprouts with the oil, then arrange cut side down in a 17 by 12-inch shallow baking pan. Roast, without turning, until the outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.

MAKE DRESSING AND PUFFED RICE

1.
Stir together all dressing ingredients until sugar has dissolved.

2.
Cook the cereal, oil, and seasoning in a small skillet over medium heat, shaking the skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.

FINISH AND SERVE

Put the Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with the puffed rice and serve the remaining dressing on the side.

“I confess that I didn’t make the dressing or the puffed rice—I just used this method to roast the Brussels sprouts. To those looking for a terrific veggie dish—roast the sprouts as directed, salt well, add pine nuts and a squeeze of lemon. Terrific.”

Tew11, Sydney, Australia

brown-butter creamed winter greens

From Southern food aficionado John T. Edge, this recipe calls for bitters such as collards, mustard greens, and kale and then amps up the flavor with red pepper flakes, garlic, and crunchy bacon. Homemade béchamel sauce sends it over the top. Serve this as a savory addition to any winter feast in place of the usual creamed spinach; it’s a spectacular pledge-of-undying-love-to-the-chef kind of dish.

YIELD: MAKES 6 SERVINGS

¾ stick (6 tablespoons) unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk

2 tablespoons minced shallot

1 Turkish or ½ California bay leaf

6 black peppercorns

3½ pounds mixed winter greens, such as collards, mustard greens, and kale

6 ounces slab bacon, rind discarded, bacon cut into ¼-inch-thick slices, then cut crosswise into ¼-inch sticks

1 cup finely chopped onion

½ cup heavy cream

2 garlic cloves, minced

1 teaspoon dried red pepper flakes

¾ teaspoon salt

½ teaspoon pepper

1 tablespoon cider vinegar, or to taste

1.
Melt 2 tablespoons butter in a heavy medium saucepan over medium heat, then add the flour and cook, stirring, 1 minute.

2.
Add the milk in a stream, whisking, then add the shallot, bay leaf, and peppercorns. Bring to a boil, whisking, then simmer, whisking occasionally, 5 minutes. Strain the béchamel sauce through a fine-mesh sieve into a bowl, discarding solids, and cover the surface with parchment.

3.
Discard the stems and center ribs from the greens, then coarsely chop the leaves.

4.
Cook the bacon in a wide 8-quart heavy pot over medium heat, stirring occasionally, until golden brown but not crisp, about 8 minutes. Transfer to paper towels to drain, then pour off the fat from the pot and wipe clean.

5.
Heat the remaining 4 tablespoons butter in the pot over medium-low heat until browned and fragrant, about 2 minutes, then cook the onion, stirring, until softened, about 3 minutes.

6.
Increase the heat to medium-high, then stir in the greens, 1 handful at a time, letting each handful wilt before adding the next. Add the béchamel, cream, garlic, red pepper flakes, salt, and pepper and boil, uncovered, stirring, until the sauce coats the greens and the greens are tender, about 10 minutes.

7.
Stir in the bacon, vinegar, and salt and pepper to taste.

do ahead:

The
BÉCHAMEL SAUCE
can be made 1 day ahead and chilled, its surface covered with parchment; stir before using. The greens can be chopped 1 day ahead and chilled in a large sealed bag.

sesame noodles

A modern version of a Cantonese classic, this noodle dish got a reworking in Epicurious member
Roni Jordan
’s Massachusetts kitchen and has been a family staple for more than twenty-five years. These sesame- and soy-sauced noodles will easily become a favorite whether you enjoy them warm, at room temperature, or straight out of the fridge three days later. Toss in your favorite veggies for a multifaceted vegetarian meal or serve it alongside grilled chicken or flank steak.

YIELD: MAKES 4 SERVINGS

¼ cup light soy sauce

¼ cup Asian sesame oil

1 tablespoon peanut or vegetable oil

1 tablespoon honey

½ tablespoon chili garlic sauce

¼ cup white sesame seeds, lightly toasted, or black sesame seeds, untoasted

⅓ cup green onions (white and light green parts only), thinly sliced on a diagonal

1 garlic clove, minced

1 (1-inch) piece fresh ginger, peeled and minced

Optional extras: thinly sliced mushrooms such as black, shiitake, or cremini; blanched and slivered pea pods; thinly sliced red bell peppers; julienned carrots

1 pound fresh Chinese egg noodles, cooked and drained

In a large bowl, whisk together the soy sauce, sesame oil, peanut oil, honey, chili garlic sauce, sesame seeds, onions, garlic, and ginger along with any garnishes you may want to use. Add the noodles and toss to coat evenly.

We were fortunate to have a large Asian population in Boston and a huge Asian market. I enjoy lo mein, and when I first saw refrigerated packages of thin Chinese egg noodles at the market, I was inspired to develop my own take on this dish.

—Roni Jordan

do ahead:

The
NOODLES
may be prepared ahead and refrigerated, covered, up to 24 hours. Toss well before serving.