The Epicurious Cookbook (7 page)
Read The Epicurious Cookbook Online
Authors: Tanya Steel
cioppino
Shrimp, scallops, crab, clams, and red snapper make up this 60-minute fish stew, a dish that sounds Old World Italian but most likely originated in the Italian-Portuguese neighborhood of San Francisco known as North Beach. Although the recipe may seem overwhelming at first, the ingredient list is in fact just made up of kitchen pantry staples and seafood. To cut costs, double up on the least expensive wild seafood and omit the priciest. Serve with a toasted baguette.
YIELD: MAKES 6 SERVINGS
4 large garlic cloves, minced
2 medium onions, finely chopped
1 Turkish bay leaf or ½ California bay leaf
1 teaspoon dried oregano, crumbled
1 teaspoon dried red pepper flakes
1½ teaspoons salt
½ teaspoon black pepper
¼ cup olive oil
1 green bell pepper, seeded and cut into ¼-inch dice
2 tablespoons tomato paste
1½ cups dry red wine
1 (28- to 32-ounce) can whole plum tomatoes, drained, reserving juice, chopped
1 cup bottled clam juice
1 cup chicken broth
1 (1-pound) king crab leg, thawed if frozen
18 small (2-inch) hard-shelled clams (1½ pounds), such as littlenecks, scrubbed
1 pound skinless red snapper or halibut fillets, cut into 1½-inch pieces
1 pound large shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined
¾ pound sea scallops, tough muscle removed from side of each if necessary
¼ cup finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh basil
Shredded fresh basil leaves and small whole leaves, for garnish
Focaccia or sourdough bread, for serving
1.
In an 8-quart heavy pot over moderate heat, cook the garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in the oil, stirring, until onions are softened, about 5 minutes. Stir in the bell pepper and tomato paste and cook, stirring, 1 minute more. Add the wine and boil until reduced by about half, 5 to 6 minutes. Then add the tomatoes with their juice, the clam juice, and chicken broth and simmer, covered, 30 minutes. Season with salt and pepper. (Can be made 1 day ahead; refrigerate.)
In an 8-quart heavy pot over moderate heat, cook the garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in the oil, stirring, until onions are softened, about 5 minutes. Stir in the bell pepper and tomato paste and cook, stirring, 1 minute more. Add the wine and boil until reduced by about half, 5 to 6 minutes. Then add the tomatoes with their juice, the clam juice, and chicken broth and simmer, covered, 30 minutes. Season with salt and pepper. (Can be made 1 day ahead; refrigerate.)
2.
While stew is simmering, hack the crab leg through the shell into 2- to 3-inch pieces with a large heavy knife. Add the crab pieces and clams to the stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.)
While stew is simmering, hack the crab leg through the shell into 2- to 3-inch pieces with a large heavy knife. Add the crab pieces and clams to the stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.)
3.
Lightly season the fish fillets, shrimp, and scallops with salt and add to the stew, then simmer, covered, until just cooked through, about 5 minutes. Discard the bay leaf, then return the clams to the pot and gently stir in the parsley and basil.
Lightly season the fish fillets, shrimp, and scallops with salt and add to the stew, then simmer, covered, until just cooked through, about 5 minutes. Discard the bay leaf, then return the clams to the pot and gently stir in the parsley and basil.
4.
Serve the cioppino immediately in large soup bowls, garnishing with basil.
Serve the cioppino immediately in large soup bowls, garnishing with basil.
“I used mussels, halibut, squid, scallops, and shrimp. My family loved it. I make a batch of the basic broth to portion and freeze. It will make a superfast and easy meal just by adding some fresh seafood.”
A cook, Seattle, Washington
spicy sesame noodles
with chopped peanuts and thai basil
with chopped peanuts and thai basil
This Thai-inspired noodle dish dovetails four essential flavors: sweet, sour, salty, and bitter. Seek out Thai basil, which imparts clean, crisp notes of anise and mint.
YIELD: MAKES 4 TO 6 SERVINGS
1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1½ tablespoons sugar
1 tablespoon hot chili oil, or to taste
1½ teaspoons salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced
½ cup coarsely chopped roasted peanuts
¼ cup thinly sliced fresh Thai basil leaves
1.
Heat the peanut oil in a small skillet over medium heat. Add the ginger and garlic; sauté 1 minute. Transfer to a large bowl. Add the sesame oil, soy sauce, vinegar, sugar, chili oil, and salt; whisk to blend.
Heat the peanut oil in a small skillet over medium heat. Add the ginger and garlic; sauté 1 minute. Transfer to a large bowl. Add the sesame oil, soy sauce, vinegar, sugar, chili oil, and salt; whisk to blend.
2.
Place the noodles in a sieve over the sink. Separate the noodles with your fingers and shake to remove excess starch. Cook in a large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly. Transfer the noodles to the bowl with the sauce. Add the green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.
Place the noodles in a sieve over the sink. Separate the noodles with your fingers and shake to remove excess starch. Cook in a large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly. Transfer the noodles to the bowl with the sauce. Add the green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.
3.
Stir in the peanuts and Thai basil; toss again. Season noodles to taste with salt and pepper. Serve at room temperature.
Stir in the peanuts and Thai basil; toss again. Season noodles to taste with salt and pepper. Serve at room temperature.
“Tasty dish, easy to take to other houses for BBQs, and it goes wonderfully with grilled salmon or chicken, or on its own for lunch the next day.”
JoeyLGH, Amherst, Massachusetts
indo-chinese lettuce wraps
Epicurious member
Neel N. Patel
of Chicago was inspired to make this when a friend asked for lettuce wraps for a party. The resulting marriage of cuisines incorporates Asian aromatics and Indian spices and a Mexican staple in a fragrant dish with garam masala, cumin, coriander, garlic, and ginger. If spicy is how you like to roll, include some of the jalapeño seeds. And while romaine lettuce leaves are sturdy and flavorful, butterhead varieties such as Boston or Bibb are more pliable and lend a more tender bite.
Neel N. Patel
of Chicago was inspired to make this when a friend asked for lettuce wraps for a party. The resulting marriage of cuisines incorporates Asian aromatics and Indian spices and a Mexican staple in a fragrant dish with garam masala, cumin, coriander, garlic, and ginger. If spicy is how you like to roll, include some of the jalapeño seeds. And while romaine lettuce leaves are sturdy and flavorful, butterhead varieties such as Boston or Bibb are more pliable and lend a more tender bite.
YIELD: MAKES 4 SERVINGS
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon cayenne
3 tablespoons vegetable oil
½ large yellow onion, cut into medium dice
1 large fresh jalapeño chile, seeded and minced
3 garlic cloves, minced
1 (1-inch) piece fresh ginger, peeled and coarsely grated
1 pound ground chicken
1 teaspoon salt
2 tablespoons ketchup
½ cup plus 1 tablespoon chopped fresh cilantro leaves
2 romaine hearts, leaves separated
1.
In a small bowl, whisk together the garam masala, cumin, coriander, and cayenne.
In a small bowl, whisk together the garam masala, cumin, coriander, and cayenne.
2.
In a large sauté pan over moderate heat, heat the oil until hot but not smoking. Add the onion and sauté, stirring occasionally, until translucent, about 3 minutes. Add the jalapeño, garlic, and ginger and sauté, stirring occasionally, 2 minutes.
In a large sauté pan over moderate heat, heat the oil until hot but not smoking. Add the onion and sauté, stirring occasionally, until translucent, about 3 minutes. Add the jalapeño, garlic, and ginger and sauté, stirring occasionally, 2 minutes.
3.
Add the chicken and sauté, breaking up any lumps with a wooden spoon, until no longer pink, about 3 minutes. Stir in the spice mixture, along with the salt and ketchup, and sauté 1 minute.
Add the chicken and sauté, breaking up any lumps with a wooden spoon, until no longer pink, about 3 minutes. Stir in the spice mixture, along with the salt and ketchup, and sauté 1 minute.
4.
Stir in ¼ cup water and sauté, stirring occasionally, until the chicken is cooked through, about 6 minutes. Stir in 1 tablespoon cilantro, then transfer to a medium bowl.
Stir in ¼ cup water and sauté, stirring occasionally, until the chicken is cooked through, about 6 minutes. Stir in 1 tablespoon cilantro, then transfer to a medium bowl.
5.
Serve the chicken alongside the lettuce leaves and the remaining ½ cup chopped cilantro. To eat, pile chicken onto a lettuce leaf and top with cilantro.
Serve the chicken alongside the lettuce leaves and the remaining ½ cup chopped cilantro. To eat, pile chicken onto a lettuce leaf and top with cilantro.
I love making shareable, small dishes as it facilitates conversation. Besides, why have one tasty dish when you can have five?
I like to serve this family style, with the filling in a large bowl and lettuce cups and lime wedges piled next to it.
—Neel N. Patel
wild mushroom pizzas
with caramelized onions, fontina, and rosemary
with caramelized onions, fontina, and rosemary
You may want to offer silent thanks to the unnamed genius who invented personal-size pizzas, as you won’t want to share even one bite of this luscious blend of flavors. Atlanta’s Woodfire Grill came up with a mix of earthy wild mushrooms with sweet caramelized onions and rich fontina. Watching pennies? Choose common button mushrooms or rehydrate a dried-mushroom mix.
YIELD: MAKES 6 INDIVIDUAL PIZZAS
7 tablespoons butter
2 tablespoons plus 1 teaspoon grapeseed oil
3 medium onions, halved lengthwise, thinly sliced crosswise (about 6 cups)
2 pounds assorted wild mushrooms, such as cremini, oyster, chanterelle, stemmed shiitake, cut into bite-size pieces
6 garlic cloves, minced
2 tablespoons minced shallot
2 cups dry white wine
1 tablespoon minced fresh rosemary
Pizza Dough (recipe follows)
Cornmeal, for dusting
Garlic oil
3 cups grated fontina cheese (about 10 ounces)
1.
Melt 3 tablespoons butter with 2 tablespoons grapeseed oil in a heavy large skillet over medium heat. Add the onions and sauté until golden, about 45 minutes. Season with salt and pepper.
Melt 3 tablespoons butter with 2 tablespoons grapeseed oil in a heavy large skillet over medium heat. Add the onions and sauté until golden, about 45 minutes. Season with salt and pepper.
2.
Melt the remaining 4 tablespoons butter with 1 teaspoon grapeseed oil in another heavy large skillet over medium-high heat. Add the mushrooms, garlic, and shallot; sauté 4 minutes. Add the wine and simmer until almost all the liquid is absorbed, stirring frequently, about 13 minutes. Add the rosemary; season with salt and pepper.
Melt the remaining 4 tablespoons butter with 1 teaspoon grapeseed oil in another heavy large skillet over medium-high heat. Add the mushrooms, garlic, and shallot; sauté 4 minutes. Add the wine and simmer until almost all the liquid is absorbed, stirring frequently, about 13 minutes. Add the rosemary; season with salt and pepper.
3.
Position the rack in the bottom third of the oven. Place heavy 17-by-11-inch baking sheet on the rack (invert if rimmed). Preheat the oven to 500°F at least 30 minutes before baking. Roll out 2 dough disks on a lightly floured surface to 8-inch rounds, allowing the dough to rest a few minutes if it springs back. Sprinkle another baking sheet (invert if rimmed) with cornmeal. Transfer one dough round to the second baking sheet. Lightly brush the dough with garlic oil. Sprinkle with ½ cup cheese. Scatter 2½ tablespoons of the onions over the cheese. Scatter ½ cup of the mushrooms over the onions. Sprinkle with salt.
Position the rack in the bottom third of the oven. Place heavy 17-by-11-inch baking sheet on the rack (invert if rimmed). Preheat the oven to 500°F at least 30 minutes before baking. Roll out 2 dough disks on a lightly floured surface to 8-inch rounds, allowing the dough to rest a few minutes if it springs back. Sprinkle another baking sheet (invert if rimmed) with cornmeal. Transfer one dough round to the second baking sheet. Lightly brush the dough with garlic oil. Sprinkle with ½ cup cheese. Scatter 2½ tablespoons of the onions over the cheese. Scatter ½ cup of the mushrooms over the onions. Sprinkle with salt.
4.
Position the baking sheet with the pizza at the far edge of one side of the hot baking sheet. Tilt the sheet and pull it back slowly, allowing the pizza to slide onto the hot sheet. Repeat with the second dough disk, repeating the garlic oil, cheese, onions, mushrooms, and salt, and slide the second pizza onto the other half of the hot baking sheet. Bake pizzas 6 minutes. Rotate the pizzas half a turn, then bake until crust is deep brown, about 6 minutes
longer. Using a large spatula, carefully transfer the pizzas to the cutting board. Let rest 1 minute. Slice into wedges and serve.
Position the baking sheet with the pizza at the far edge of one side of the hot baking sheet. Tilt the sheet and pull it back slowly, allowing the pizza to slide onto the hot sheet. Repeat with the second dough disk, repeating the garlic oil, cheese, onions, mushrooms, and salt, and slide the second pizza onto the other half of the hot baking sheet. Bake pizzas 6 minutes. Rotate the pizzas half a turn, then bake until crust is deep brown, about 6 minutes
longer. Using a large spatula, carefully transfer the pizzas to the cutting board. Let rest 1 minute. Slice into wedges and serve.
5.
Repeat with remaining ingredients to make 4 more pizzas.
Repeat with remaining ingredients to make 4 more pizzas.
“Spread oil on the pizza crust and tossed a little with uncooked shiitakes. Topped pizza with caramelized onions, roasted garlic cloves, more rosemary, the mushrooms, Parmesan, and some fresh-cracked-pepper goat cheese from the farmers’ market. Delicious!”
A cook, Somerville, Massachusetts
pizza dough
YIELD: ENOUGH TO MAKE 6 INDIVIDUAL PIZZAS
1½ cups warm water (110°–115°F)
1½ tablespoons sugar
3 teaspoons active dry yeast (about 1½ envelopes)
4½ cups all-purpose flour
4½ tablespoons olive oil
2¼ teaspoons salt
Cornmeal, for dusting
Nonstick vegetable-oil spray
1.
Brush a large bowl with oil. Mix the warm water and sugar in a food processor. Sprinkle the yeast over; stir to dissolve. Let stand until the mixture bubbles, about 10 minutes. Add the flour, oil, and salt. Process 1 minute.
Brush a large bowl with oil. Mix the warm water and sugar in a food processor. Sprinkle the yeast over; stir to dissolve. Let stand until the mixture bubbles, about 10 minutes. Add the flour, oil, and salt. Process 1 minute.
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