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In this faster version of a steak salad, charred tomatoes add warm, tangy juices to an arugula salad served alongside quick- grilled veal scaloppine.

2 tbsp extra virgin olive oil

2 tbsp sherry vinegar

1 small shallot, minced

1 tsp Dijon mustard

Kosher salt and pepper

1 pint cherry tomatoes

Four 4-oz veal cutlets

4 cups baby arugula (4 oz.)

1/2 cup shaved Parmigiano-Reggiano cheese (1  1/2 oz.)

  1. Light a grill. In a large bowl, whisk the olive oil with the vinegar, shallot and mustard. Season with salt and pepper.
  2. Heat a medium cast-iron skillet on the grill. Add the tomatoes and cook over high heat, shaking the pan a few times, until the tomatoes are charred and the skins begin to split, 4 minutes. Add the tomatoes to the vinaigrette and lightly smash them to release some of their juices.
  3. Season the veal cutlets with salt and pepper. Lightly oil the grill grate. Grill the veal, turning once, until just cooked through, about 2 minutes. Transfer the veal to plates
  4. Add the arugula and the cheese shavings to the tomatoes and toss well. Place the salad alongside the veal and serve.

WINE-Light, fragrant red, such as Gamay.

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TOTAL 45 min; SERVES 4

This modern take on eggplant parm is quicker and much lighter than the traditional fried kind- but just as satisfying.

 

1 large eggplant ( 1  1/2 lbs.), peeled and sliced crosswise 1/4 inch thick

4 large plum tomatoes, sliced crosswise 1/4 inch thick

Extra virgin olive oil, for brushing

Kosher salt

1/3 cup chopped green olives

1 to 2 tbsp chopped oil packed Calabrian chiles or other hot chiles

1/4 cup finely shredded basil, plus whole leaves for garnish

6  oz. Fontina cheese, thinly sliced

Crusty bread , for serving

  1. Preheat the oven to 450* and heat a grill pan. Brush the eggplant and tomato slices with olive oil and season lightly with salt. Grill the eggplant in batches over moderately high heat, turning once, until softened and lightly charred, about 4 minutes. Grill the tomatoes, turning once, until lightly chared but still intact, about 2 minutes.
  2. In a small bowl, combine the olives, chiles and shredded basil. Line a large rimmed baking sheet with parchment paper. In the center, arrange half of the eggplant in a  9-inch square, overlapping the slices slightly. Top with half of the grilled tomatoes, olive mixture and fontina cheese. Repeat with the remaining ingredients ending with the cheese.
  3. Bake the eggplant in the center of the oven for about 15 minutes, until bubbling and golden. Let stand for 10 minutes. Garnish with basil leaves and serve with crusty bread.

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ACTIVE 25 min; TOTAL 50 min SERVES 4

1/2 cup green or golden raisins

1/4 cup extra virgin olive oil

2 fennel bulbs- halved, cored and cut into 1/2 inch dice

4 cipollini onions, peeled and quartered

1 garlic clove, minced

Kosher salt and pepper

1/2 tsp finely chopped chopped oregano

1 tbsp white balsamic vinegar

2 tbsp finely chopped mint

Four 6 oz. skin on black bass fillets

  1. In a small bowl, cover the raisins with water and let stand until they are plumped, about 30 minutes. Drain the raisins, reserving 2 tbsp of the soaking  liquid.
  2. Meanwhile, in a medium saucepan, heat 2 tbsp  of the oil until shimerring. Add the fennel, onions, garlic and a generous pinch each of salt and pepper. Cook over moderately low heat, stirring occasionally, until the vegetables are very tender, about 20 minutes. Add the raisins and oregano and cook for 30 seconds. Add the vinegar and cook until evaporated, 2 minutes. Stir in the mint and the reserved raisin soaking liquid and season the relish  with salt and pepper.
  3. In a large nonstick skillet, heat the remaining 2 tbsp of olive oil until shimmering. Pat the fish dry and season with salt and pepper.Add the fillets to the skillet, skin side down and cook over high heat for 30 seconds, pressing the fish flat with a spatula. Reduce the heat to moderate and cook until the skin is well browned, about 5 minutes. Turn the fish and cook until just white throughout, about 3 minutes longer. Transfer the fish to plates, skin side up, top with the relish and serve.

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TURKEY

1   (12- to 14- pound)  turkey, neck and giblets discarded

1 tbsp minced fresh thyme

1 tbsp minced fresh rosemary

2 tbsp dried sage

1  1/2 tsp salt

1 tsp pepper

1 tsp garlic powder

1 tsp paprika

1/2 cup mayonaise

3 tbsp olive oil

2 tbsp cider vinegar

2 cups water

GRAVY

4 tbsp unsalted butter

1 onion, chopped

1 carrot, peeled and chopped

1 celery rib, chopped

6 tbsp all- purpose flour

3  1/2 cups water

1 bay leaf

1/2 tsp minced fresh thyme

salt and pepper

  1.  FOR THE TURKEY:   Set wire rack in rimmed baking sheet. Pat turkey dry, inside and out, with paper towels. Tuck wings under turkey and transfer to prepared rack. Pull legs upward and slide 12-inch metal skewer under bone of fattest part of drumstick across to other drumstick so skewer connects both and legs cover small point of breast.
  2. Combine thyme, rosemary, sage ,salt, pepper, garlic powder, and paprika in bowl. Rub 2 tbsp spice mixture evenly over surface of turkey and let sit at room temperature for 1 hour. Add mayonnaise, oil, and vinegar to remaining spice mixture and whisk to combine. Divide mayonnaise mixture in half.
  3. Adjust oven rack to lowest position and heat oven to 325* degrees. Brush half of mayonnaise mixture evenly over surface of turkey. Place 18-inch square sheet of heavy-duty aluminum foil diagonally over breast, tucking point of foil inside cavity and over tops of legs. Transfer turkey to oven and pour water into bottom of baking sheet. Roast until drumsticks/thighs register 165 * degrees, 2  1/2 to 3 hours. Carefully remove turkey from oven and increase oven temperature to 450* degrees.
  4. FOR THE GRAVY:  While turkey cooks, melt butter in large saucepan over medium heat. Add onion, carrot, and celery and cook until well browned, 7 to 9 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 2 cups water, broth, bay leaf, and thyme. Bring to simmer, reduce heat to low, and cook, covered, stirring occasionally, until mixture has thickened, about 20 minutes (gravy will be very thick) . Remove from heat and set aside.
  5. Once oven has come to temperature, remove foil and brush remaining mayonnaise mixture evenly over turkey. Return turkey to oven and roast until breast registers 160* degrees and drumstick/ thighs registers 175 degrees, 25 to 35 minutes.Tip juices from turkey cavity into baking sheet and transfer turkey to carving board. Let rest, uncovered, for 30 minutes.
  6. Remove rack from sheet. Pour remaining 1  1/2 cups water into sheet and scrape up any browned bits. Carefully pour pan juices into fat separator and let sit for 5 minutes. Pour deffated pan juices into gravy and bring to simmer over medium heat. Simmer until gravy is thickened and reduced to 3 cups, 15 to 20 minutes. Strain gravy through fne-mesh strainer into clean saucepan; discard solids. Rewarm gravy gently over medium low heat. Season with salt and pepper to taste. Carve turkey and serve with gravy.

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PREP: 15 MIN. COOK: 20 MIN. MAKES: 4 SERVINGS

  • 1  3/4 cups all-purpose flour
  • 1 tbsp dried thyme
  • 2 tbsp paprika
  • 2 tsp salt
  • 2 tsp garlic powder
  • 1 tsp pepper
  • 1 large egg
  • 1/3 cup whole milk
  • 2 tbsp lemon juice
  • 1 broiler/ fryer chicken ( 3 to 4 lbs.), cut up
  • Oil for deep-fat frying
  1. In a shallow bowl,  mix the first six ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture.
  2. In an electric skillet or deep fryer, heat oil to 375*. Fry chicken, a few pieces at a time, 6-10 minutes  on each side or until golden brown and chicken juices run clear. Drain on paper towels.

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You can make your takeout favorites at home. Prep this easy stew in the morning and come home to dinner. Finish the dish with a spritz of lime juice, and a dash of Sriracha if you like heat.

PREP: 30 MIN. COOK: 8 3/4 hours MAKES: 10 SERVINGS

  • 1 boneless beef chuck roast ( 3 lbs.), halved
  • 1 tsp salt
  • 1 tsp pepper
  • 1 large sweet red pepper, sliced
  • 1 can (13.66 oz.) coconut milk
  • 3/4 cup beef stock
  • 1/2 cup creamy peanut butter
  • 1/4 cup red curry paste
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 2 tsp minced fresh gingerroot
  • 1/2 lb. fresh sugar snap peas, trimmed
  • 1/4 cup minced fresh cilantro

Hot cooked brown or white rice

Optional toppings; thinly sliced green onions,

chopped peanuts, hot sauce and lime wedges

  1. Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5 qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender.
  2. Remove beef; cool slightly. Skim fat from the reserved juices. Shred beef with two forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low until peas are crisp-tender, 45-60 minutes. Stir in the cilantro. Serve with rice and, if desired, toppings of your choice.

 

 

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