Recipes
October 5, 2009	Volume 2
	Stuffed Zucchini and Red Bell Peppers Ingredients 2 tablespoons olive oil 1 small onion, grated 1/4 cup chopped fresh Italian parsley leaves 1 large egg 3 tablespoons ketchup 3 garlic cloves, minced 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/3 cup grated Pecorino Romano 1/4 cup dried plain bread crumbs 1 pound ground turkey, preferably dark meat 2 zucchini, ends removed, halved lengthwise and crosswise 3 Bell Peppers (any color) halved and seeded 1 1/2 cups marinara sauce Directions Preheat the oven to 400 degrees F. Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture. Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables. Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve. Grilled New Potato Salad with Peppers and Onions Ingredients nocoupons 2 pounds new potatoes, boiled until just tender Canola oil Salt and freshly ground black pepper 1/4 cup sherry vinegar 1 to 2 tablespoons Dijon mustard 2/3 cup olive oil 2 red bell peppers, grilled, peeled and seeded 2 cubano peppers, grilled, peeled and seeded 2 red onions, with skin, sliced 1/4-inch thick and grilled 1/2 cup roughly chopped flat-leaf parsley Directions Preheat grill over high heat. Brush potatoes with oil, season with salt and pepper and grill until slightly charred. Whisk the vinegar and mustard in a bowl, then slowly whisk in the olive oil. Whisk in salt and pepper, to taste. Add the potatoes to the vinaigrette, then add the peppers, onions and the parsley, and toss to combine. Leek Rings Ingredients 3 quarts oil (peanut, vegetable, or canola) 12 ounces leeks, cleaned and trimmed of dark green parts 1 1/2 cups milk 1 large egg 2 cups all-purpose flour 2 teaspoons kosher salt, plus additional for seasoning Directions Preheat the oil in a heavy 5-quart pot over medium-high heat to 375 degrees F. Slice the leeks into 1/2-inch wide rings, separating them 2 layers at a time. In a medium mixing bowl, whisk together the milk and the egg. In another medium mixing bowl, combine the flour and salt. Divide the flour into 2 separate, shallow dishes and place the milk and egg mixture in a third. Going 1 small handful at a time, dip the rings first into the first flour mixture, then into the milk and egg, and then into the second flour mixture. Working in batches, fry the rings for 1 to 1 1/2 minutes, or until golden brown. Remove the rings to a cooling rack set inside a half sheet pan and allow to drain for 2 to 3 minutes before serving. Season with additional salt, if desired. Chicken with Leeks, Watercress and Radish Ingredients 3 tablespoons vegetable oil 4 bone-in chicken breast halves, with skin (about 2 1/2 to 3 pounds) 1/2 teaspoon kosher salt, plus additional for seasoning Freshly ground black pepper 4 tablespoons unsalted butter 2 leeks (white and light green parts), halved lengthwise, sliced crosswise, and rinsed 4 radishes, thinly sliced into rounds 1/4 cup dry white vermouth 1/3 cup heavy cream 1 bunch watercress, stems trimmed (reserve a few sprigs for garnish), roughly chopped Directions Game Plan: Slice and clean the leeks while pan-searing the chicken. Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat; add the oil. Pat the chicken dry and season with some salt and pepper to taste. Lay the chicken skin side down in the skillet and cook undisturbed until the skin is golden and crispy, about 4 minutes. Add a nut-size bit of the butter to the skillet, and when the butter smells fragrant, turn the chicken and cook until opaque, about 4 minutes more. Put the chicken in a baking dish or roasting pan and bake just until firm to the touch, 10 to 12 minutes. Pour all but 1 tablespoon fat from the skillet and return pan to the heat. Add the leeks and radishes and cook, tossing, until wilted, about 4 minutes. Season with the 1/2 teaspoon salt and pepper to taste. Add the vermouth, bring to a boil, and reduce until syrupy. Stir in the cream and bring to a boil. Remove the skillet from the heat, add the watercress, and toss just until it is wilted. Add the remaining butter and swirl the skillet until it melts. Stir in any chicken juices that have collected in the roasting pan. Spoon the leek mixture onto 4 plates and arrange the chicken breasts on top. Garnish with the reserved watercress sprigs and serve. Know-How: Quick-clean leeks by slicing in half lengthwise, then cutting crosswise. Place in a colander set into a big bowl of cool water. Swish sand and dirt free and lift out. Spinach Sauteed with Garlic, Figs, and Honey Ingredients 2 tablespoons olive oil 2 tablespoons thinly sliced garlic 1/4 cup sliced dried figs 1/4 cup chicken stock 1 pound baby spinach 1/2 teaspoon salt 1/4 teaspoon pepper 2 teaspoons honey Directions In a medium skillet over medium-high heat, add the olive oil and, when hot, add the garlic and cook until lightly toasted, about 30 seconds. Add the figs and chicken stock and cook until stock is nearly completely reduced, about 2 minutes. Add the spinach and cook, stirring, until wilted, about 2 minutes. Season with the salt and pepper and drizzle with the honey just before serving. Spinach and Cannellini Bean Dip Ingredients 2 tablespoons extra-virgin olive oil 2 cloves garlic, minced 2 (6-ounce) bags baby spinach 1 (15-ounce) can cannelloni beans, drained and rinsed 1 tablespoon fresh lemon juice 1 tablespoon balsamic vinegar 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Directions In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes. Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor. Blend until the mixture is smooth. Transfer to a small serving bowl. Serve with endive spears, crostini or pita chips. Wilted Bok Choy with Soy Sauce and Cashews Ingredients 1 tablespoon sesame oil 1 bunch bok choy, sliced crosswise into 1/2-inch thick slices 1 tablespoon reduced-sodium soy sauce 1 teaspoon crushed red pepper flakes Salt and ground black pepper 1/2 cup cashews Directions Heat oil in a large skillet over medium heat. Add bok choy and saute 3 minutes. Add soy sauce and red pepper flakes and cook 2 more minutes, until bok choy stalks are tender-crisp and leaves are wilted. Season, to taste, with salt and black pepper. Arrange bok choy on plates and top with cashews just before serving. Caramelized Salmon with Bok Choy and Asian Citrus Sauce Ingredients 2 (6-ounce) salmon fillets Salt Black pepper 1 cup sugar 2 tablespoons vegetable oil 1 red bell pepper, thinly sliced 1 clove garlic, minced 1 small onion, chopped 1 teaspoon red pepper flakes 1 cup green cabbage, thinly sliced 1 cup red cabbage, thinly sliced 1 cup bok choy, thinly sliced 1 cup match-stick carrot strips 1/2 cup chicken stock 2 tablespoons rice vinegar 1 teaspoon sugar 2 teaspoons sesame oil Asian Citrus Sauce, recipe follows Directions Season the salmon with salt and pepper. Dredge the salmon in the sugar, coating well. Heat a small saute pan, over medium heat. When the pan is hot, add the salmon, and sear for 2 to 3 minutes on each side, until the salmon is caramelized on both sides. Remove from the pan Heat oil in a large skillet over medium high heat and stir in sliced red peppers, garlic, onion and red pepper flakes. Stir and cook for 2 minutes. Stir in cabbage, bok choy and carrots and cook for 1 minute. Add stock, vinegar, and sugar and season with sesame oil. Plate salmon with stir-fried vegetables. Drizzle with citrus sauce. Asian Citrus Sauce: 1 orange, juiced 1 lime, juiced 2 tablespoons rice wine vinegar 1 teaspoon sugar 2 teaspoons sesame oil 2 teaspoons, red pepper flakes 2 tablespoons chopped fresh cilantro leaves Whisk all ingredients together. Let stand for 30 minutes to blend. Bitter Greens with Poached Egg and Prosciutto Bits Ingredients Dressing: · 1 tablespoon chopped fresh tarragon leaves · 1/4 cup Dijon mustard · 1/2 teaspoon sea salt, preferably gray salt · 2 tablespoons sherry vinegar · 1/2 cup extra-virgin olive oil Salad: · 1/2 pound of mizuna · 4 quarts water · 1/4 cup white wine vinegar or Champagne vinegar · 1 tablespoon sea salt, preferably gray salt · 4 eggs · 1/2 cup Prosciutto Bits, recipe follows · Freshly ground black pepper Directions To begin the dressing, placed minced tarragon in a bowl, and add Dijon mustard. Add a pinch of grey salt, sherry vinegar, and olive oil. Whisk mixture together thoroughly. In a large bowl, toss the greens with enough of the dressing to coat them lightly. Taste and adjust the seasoning. Set aside. For eggs, make sure that upon starting they are room temperature. Bring the water to a boil in a deep saucepan. Add the wine vinegar and salt. Adjust the heat so the water barely bubbles. One at a time, break the eggs into a custard cups or small bowl, then slide gently into the water. Allow eggs to cook for about 1 1/2 minutes, then, with a slotted spoon, gently lift and shape the whites around the yolks. Continue to cook until the whites are just set and the yolks are glazed but still liquid about 2 1/2 minutes longer. Transfer the poached eggs with a slotted spoon to a clean dish towel or paper towels to drain. Place poached eggs on top of coated greens in large bowl, add a pinch of salt, to taste, and top with about 3 tablespoons or more of the prosciutto bits. Note: Eggs poach best when the water is relatively deep, so use a deep saucepan. Adding vinegar to the water helps to set the whites. Prosciutto Bits: 1 pound prosciutto (preferably from the shank), very finely minced or ground with the medium blade of a meat grinder 2 tablespoons olive oil TIP: The best way to make these bits is with the shanks of prosciutto. Ask your local butcher to save those shanks, and grind them on the medium grind if you want to save some chopping, or dice it finely yourself. Shank should cost about half of sliced prosciutto, as the store probably has no use for it. Note: Whether you are chopping the prosciutto by hand or putting it through a meat grinder, you'll have an easier time if the prosciutto is partially frozen. Place prosciutto in heated pan. Drizzle bits with olive oil, and cook, stirring. The prosciutto will give off steam for about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium and cook, stirring occasionally, until the prosciutto bits are crisp, about 30 minutes. Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain. The bits will crisp even more as they cool. Use immediately or freeze the bits for up to 6 months and warm in a skillet as needed.