Food & Wine : Weeknight Gourmet

Posts Tagged ‘Food & Wine’

Healthy Grilling: Salmon with Sweet Onions & Red Bell Peppers

May 24 2009 | Leave a Comment

After a glutenous rib dinner, I decided we needed something a bit healthier for dinner last night. I saw this salmon recipe in Food & Wine and loved its simplicity and the fact that there was very little prep work!

We used wild sockeye salmon which has a deeper color and firmer texture than farm-raised or Atlantic salmon. I also think it has a better flavor.

We didn’t make any modifications to the recipe and it was quite tasty. The marinade subtly flavored the salmon and the grilled onions and peppers had a wonderful sweetness!

A great healthy meal for the grill!

Grilled Salmon with Sweet Onions and Red Bell Peppers
Food & Wine

1/4 cup soy sauce
1/4 cup light brown sugar
2 tablespoons extra-virgin olive oil, plus more for drizzling
Four 6-ounce salmon fillets, with skin
2 small sweet onions, halved crosswise but not peeled
2 red bell peppers—stemmed, cored and quartered lengthwise
1 teaspoon balsamic vinegar
Salt and freshly ground pepper
1 teaspoon chopped thyme
1 tablespoon chopped marjoram

In a large, shallow dish, combine the soy sauce and brown sugar with the 2 tablespoons of oil; add the salmon and coat well. Cover and refrigerate for 1 hour.

Light a grill. Drizzle the cut sides of the onions with oil and grill over moderately high heat, cut side down, until nicely charred and starting to soften, about 15 minutes. Turn the onions and cook until tender, about 15 minutes longer.

Push the onions to the side of the grill. Oil the peppers and grill them, skin side down, away from the hottest part of the grill until lightly charred, about 5 minutes. Turn and grill for 5 minutes. Push them over to the onions. Remove the salmon from the marinade and grill, skin side down, for 8 minutes. Turn and grill until the salmon is just cooked through, 4 minutes longer.

Drizzle the onions with oil and the balsamic vinegar. Season with salt and pepper and sprinkle with the thyme. Transfer the salmon, peppers and onions to plates, sprinkle with the marjoram and serve.

1 Comment

Categories : Barbecue, Fish

Perfect Barbecue Side Dishes: Cheese-Stuffed Grilled Peppers

May 23 2009 | Leave a Comment

We made this dish — a more sophisticated jalapeno popper — for the first time last night and it appeared to be a hit!

I made the cheese filling and stuffed the peppers before our guests arrived and just kept the stuffed peppers in the fridge. I used Cubanelle and Poblano peppers but I am sure the filling will be delicious with any type of pepper.

Tim tells me it was a challenge to keep the tops on the peppers as they were grilling and the cheese oozes a bit but I think the mess was worth the flavor!

I will definitely be making this dish again this summer.

Cheese-Stuffed Grilled Peppers
Food & Wine

1 cup ricotta cheese (8 ounces)
1 cup cream cheese, at room temperature
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
4 Anaheim or Cubanelle peppers
4 baby bell peppers
4 small poblano chiles
Extra-virgin olive oil, for rubbing

In a medium bowl, blend the ricotta with the cream cheese and Parmigiano-Reggiano. Season with salt and pepper.

Light a grill or heat a grill pan. Using a small, sharp knife, remove the stems from the peppers and reserve. Cut around inside the peppers to detach the membranes and remove the seeds. Using a butter knife, fill the peppers with the cheese mixture and reattach the tops. Rub the peppers with olive oil.

Grill the peppers over moderately high heat, turning occasionally, until blistered all over and the cheese filling is piping hot, about 7 minutes.

Transfer the peppers to plates and serve.

Make Ahead: The cheese-filled peppers can be refrigerated overnight. Bring to room temperature before grilling.

2 Comments

Categories : Appetizers, Barbecue, Side dishes - vegetables

Perfect Barbecue Side Dishes: Farfalle with Salsa Verde & Grilled Ricotta Salata

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Chances are if you’ve been to my house in the summer, you’ve had this dish. I first had it our close family friend Judy’s house and have made it countless times since.

I take a shortcut and don’t actually make the salsa verde as shown below. I simply buy a jar of salsa verde. I boil water for the farfalle (bowtie pasta), lightly brush the ricotta salata with olive oil, and open the jar of salsa. It’s that simple!

Tim usually throws the cheese on the grill for the final few minutes of whatever else he is grilling. In addition to its wonderful saltiness, ricotta salata has a high melting point so it just gets a little softer on the grill.

This is a wonderful alternative to a more traditional pasta salad!
Farfalle with Salsa Verde and Grilled Ricotta Salata
Food & Wine

3/4 pound tomatillos—husked, rinsed and halved
4 garlic cloves, thinly sliced
2 jalapeños, seeded and sliced
1 anchovy fillet, chopped
1/4 cup chopped basil
1/4 cup chopped flat-leaf parsley
1/4 cup snipped chives
1 cup extra-virgin olive oil, plus more for drizzling
1 teaspoon fresh lime juice
Salt and freshly ground black pepper
1 1/2 pounds farfalle pasta
One 1/2-pound piece of ricotta salata
1/2 cup coarsely chopped celery leaves

Light a grill. In a medium saucepan of boiling water, cook the tomatillos for 1 minute. Drain and let cool. In a food processor, pulse the tomatillos with the garlic, jalapeños, anchovy, basil, parsley and chives until mixed. Slowly pour in 1 cup of the olive oil, pulsing until blended but still slightly chunky. Stir in the lime juice and season the salsa with salt and freshly ground black pepper.

In a large pot of boiling, salted water, cook the farfalle until al dente.

Meanwhile, drizzle the olive oil over the ricotta salata and grill over a hot fire until lightly charred, about 2 minutes per side.

Drain the farfalle and return it to the pot. Stir in the salsa verde and the celery leaves. Grate half of the ricotta salata over the pasta and toss well. Season with salt and pepper. Transfer the pasta to a large serving bowl.

Grate the remaining ricotta salata over the farfalle and serve.

1 Comment

Categories : Barbecue, Pasta, Salads

Mmm…Bucatini with Pancetta, Pecorino and Pepper

May 14 2009 | Leave a Comment

Sometimes the simplest dishes are the most delicious! This recipe only requires 3 ingredients that might not be already in your pantry/fridge — bucatini, pancetta, and Pecorino Romano.

Just a couple of caveats…

Don’t forget to reserve the pasta water. It’s key to the sauce coming together. And, given the paucity of ingredients, using high quality pancetta and Pecorino Romano is critical.

Tim and I both loved the meal! We had a wonderful red wine with dinner and a great Thursday night!
Bucatini with Pancetta, Pecorino and Pepper
Food & Wine

1 pound bucatini, perciatelli or thick spaghetti
2 tablespoons extra-virgin olive oil
5 ounces pancetta, sliced 1/2 inch thick and cut into 1-inch-long pieces (1 cup)
1 1/4 cups freshly grated Pecorino Romano, plus more for serving
1 teaspoon freshly ground pepper
Salt

In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water.

Meanwhile, heat the oil in a large, deep skillet. Add the pancetta pieces and cook over moderately high heat, stirring, until the meat is lightly browned and most of the fat is rendered, 4 to 5 minutes.

Add the bucatini to the skillet and toss over moderate heat to coat with the fat and pancetta. Add 3/4 cup of the reserved cooking water, the 1 1/4 cups of Pecorino cheese and the pepper and season with salt. Toss the pasta until the sauce becomes very thick and creamy, 2 to 3 minutes; add more of the cooking water if necessary.

Serve immediately, passing additional cheese at the table.

Serve 4

1 Comment

Categories : Pasta

Magic Mushrooms: Jess's Mushroom & Gruyere Quiche

April 14 2009 | Leave a Comment

I saw an amazing mushroom quiche recipe by Thomas Keller in Food & Wine but it was way more quiche than we’d needed for three people and I wasn’t in the mood to make my own pastry.

I ended up making a variation combining elements of the Keller recipe and the Mediterranean Quiche recipe I had previously posted.

Below is the recipe I concocted. I served it with a simple green salad. Everyone thought it was delicious!

One note to ease your cleanup, place the quiche on a foil-lined, rimmed baking sheet. Inevitably, some of the filling spills and it’s hard to clean up as the egg mixture bakes.

Mushroom & Gruyere Quiche

2 tablespoons unsalted butter
2 shallots, chopped
1 clove garlic, chopped
1 1/2 pound assorted mushrooms, wiped clean and sliced
1/2 cup diced tomatoes
3 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large eggs
1 1/4 cups half-and-half
1 cup grated Gruyere
1/2 teaspoon crushed red pepper
Store bought pie crust

Preheat the oven to 375 degrees F.

In a large skillet melt the butter over medium-high heat. Add the mushroom, cook, stirring, until liquid is rendered. Add shallots and garlic. Cook for a few minutes.

Add the tomatoes, basil, and thyme and season lightly with salt and pepper. Cook, stirring, for 1 minute. Remove from the heat and let cool.

In a bowl, beat the eggs and half-and-half together. Add the salt, pepper, grated Gruyere, and crushed red pepper.

Spoon the vegetable mixture into the prepared piecrust, pour in the egg mixture. Bake for 25 to 30 minutes until set. Remove from the oven and let cool for 30 minutes before serving.

1 Comment

Categories : Brunch, Eggs, Vegetarian entree

A Food & Wine Inspired Easter Dinner: Grilled Leg of Lamb, Pancetta-Wrapped Asparagus, and Cannellini & Green Bean Salad

April 12 2009 | Leave a Comment

My mom visited us in the Berkshires for Easter. I decided to turn to Food & Wine for culinary inspiration! We had a grilled leg of lamb, pancetta-wrapped asparagus cooked on the grill, and a cannellini & green bean salad.

Typically when we grill leg of lamb I have the butcher butterfly it but this recipe had you grill the whole leg. The lamb was simply — but deliciously — seasoned with garlic, rosemary, olive oil and salt & pepper. Thanks to Tim’s barbecue skills, the lamb turned out perfectly!

I’ve made this asparagus dish before and loved it so decided to make it again. You wrap the asparagus in pancetta and cook either on a grill or grill pan. The pancetta gets crispy, providing a great texture and smokey flavor.

Lastly, we had a cannellini and green bean salad. I used canned white beans, avoiding the extra prep time that dried beans would have required. I used haricot vert rather than typical string beans. I also cooked some of the extra asparagus I had on hand along with the haricot vert. The dressing, comprised of kalamata olives, lemon juice, olive oil, and cilantro, provided a wonderful freshness to the salad. I really enjoyed this dish and think it will become a staple side dish for summer barbecues.

Overall, a delicious Easter meal!

Grilled Leg of Lamb with Garlic and Rosemary
Food & Wine

One 4- to 5-pound boneless leg of lamb, not butterflied
1/4 cup extra-virgin olive oil
8 large garlic cloves, smashed and coarsely chopped
2 tablespoons minced rosemary
Salt and freshly ground pepper

Spread the lamb on a work surface. With a boning or paring knife, cut between the muscles and separate them using your fingers. Trim away any excess fat and gristle.

In a large, shallow dish, combine the olive oil, garlic and rosemary. Add the lamb and turn to coat. Let marinate at room temperature for 4 hours, turning a few times.

Light a grill. Season the lamb with salt and pepper; do not scrape off the garlic or rosemary. Grill the lamb over a hot fire, turning often, until an instant-read thermometer inserted in each piece registers 125° to 130° for medium-rare. The times will vary according to the size and shape of the lamb leg, anywhere from 8 minutes for a 6-ounce piece to 20 minutes for a 1 1/2-pound piece. Transfer the lamb to a carving board as each one is done, cover loosely with foil and let rest for 15 minutes.

Thinly slice the lamb and serve.

Serves 6 to 8.

Pancetta-Wrapped Asparagus with Citronette
Food & Wine

2 pounds medium asparagus
1/2 pound very thinly sliced pancetta
Finely grated zest and juice of 1 orange
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
2 teaspoons chopped thyme

Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.

Light a grill or preheat a grill pan. In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper. Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total. Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with the thyme and serve.

Make Ahead: The uncooked pancetta-wrapped asparagus can be covered and refrigerated overnight.

Cannellini-and-Green Bean Salad
Adapted from Food & Wine

1 14 oz. can cannellini beans (drained and rinsed)
3/4 pound green beans
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
1/4 cup chopped cilantro
1/2 cup pitted kalamata olives (2 1/2 ounces), chopped
Salt and freshly ground pepper

Meanwhile, in a medium saucepan of boiling salted water, cook the green beans until they are crisp-tender, about 3 minutes. Drain well and spread out on a baking sheet to cool. Pat the beans dry with paper towels. Cut the beans on the diagonal into 1-inch lengths.

In a large bowl, combine the olive oil, lemon juice, cilantro and olives and season with salt and pepper. Fold in the cannellini beans and green beans and season with salt and pepper.

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Categories : Barbecue, Lamb, Salads, Side dishes - vegetables

First BBQ of the Year: Grilled Herbed Baby Lamb Chops with Asparagus Salad

April 5 2009 | Leave a Comment

Taste: ****
Difficult: Easy
Cleanup: Quick

Tim and I are in the Berkshires for the first time since March 1st! We typically don’t go this long without coming up to our house but there’s been a lot going on with AdBuyer.com and we just haven’t had the long Friday night drive in us. Plus, mud season isn’t the most beautiful of times in Becket, MA.

But, this weekend, we’ve seen some early signs of spring — daffodils and tulips are breaking through the ground and soon our lawn will be full of Siberian squill. For the first time since early December, there’s no sign of snow and our grill is no longer encased in ice on the deck, so this seemed like the perfect weekend to have our first barbecue!

When I think of early spring barbecue, I think of lamb so I decided to look for a good lamb recipe for the grill. I found this Mario Batali baby lamb chop recipe, inspired by the Ribera del Duero wine region in Spain. I had already spotted the perfect side in Food & Wine, a delicious roasted asparagus salad.

The lamb is coated in olive oil, a touch of red wine vinegar, kosher salt, pepper, sugar, chopped fresh rosemary, and dried lavender buds. I had never used (or seen) dried lavender in a store before, but Guido’s, my local gourmet grocery store in Pittsfield, had them in their bulk spice section. The chops with the herb mixture spread on them smelled like a whiff of Provence on an otherwise dreary day in Western Massachusetts!

The asparagus salad was super simple to prepare. I misread the recipe and used triple the amount of zest which actually added a nice flavor! Definitely use good Parmigiano-Reggiano for this recipe. You can make beautiful cheese curls using your vegetable peeler! I bought a bag of spring mix so the salad was super quick to assemble.

The asparagus only took 8 minutes to roast at 450 and the chops took the same amount of time for medium. Overall, this delicious, and elegant-looking meal, took less than 20 minutes from start to finish!

Food & Wine suggested that a nice Rioja would complement the lamb but we didn’t have any on hand. Instead, we opened a bottle of Barolo that we’ve been aging. The 2001 Stefano Farina Barolo was a wonderful accompaniment to our spring celebration!

Grilled Herbed Baby Lamb Chops
Food & Wine

Twelve 4-ounce baby lamb rib chops
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon sugar
2 teaspoons minced fresh rosemary
2 teaspoons chopped dried lavender buds
Coarse salt and freshly ground pepper

Light a grill. Rub the lamb all over with the olive oil and drizzle with the vinegar. In a small bowl, combine the sugar, rosemary and lavender and season with salt and pepper. Rub the herb mixture over the lamb and grill over high heat, turning occasionally, about 8 minutes for medium-rare meat. Transfer to a platter, season with salt and pepper and serve.

Spring Lettuce Salad with Roasted Asparagus
Food & Wine

1 pound medium asparagus
1/3 cup plus 1 tablespoon extra-virgin olive oil
1/2 teaspoon finely grated lemon zest # Kosher salt and freshly ground pepper
1 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
10 ounces mixed spring lettuces
One 1 1/2-ounce piece of Parmigiano-Reggiano cheese, shaved into curls with a vegetable peeler

Preheat the oven to 450°. On a rimmed baking sheet, toss the asparagus with 1 tablespoon of the oil and the lemon zest and season with salt and pepper. Roast the asparagus for about 8 minutes, until just tender and the tips begin to turn brown.

In a small bowl, whisk the lemon juice with the mustard and the remaining 1/3 cup of olive oil. Season with salt and pepper.

In a large bowl, toss the lettuces with all but 2 tablespoons of the dressing. Arrange the salad on plates and top with the roasted asparagus and cheese curls. Drizzle the remaining dressing over the asparagus and serve.

2 Comments

Categories : Barbecue, Lamb, Salads

The Other White Meat: Pork with Arugula, Proscuitto & Tomatoes

March 31 2009 | Leave a Comment

Taste: ****
Difficulty: Easy
Cleanup: Quick

I had some extra baby arugula from last night’s meal and was trying to work it into tonight’s meal when I saw this recipe on Food & Wine’s website. Since I love every ingredient in this recipe – pork tenderloin, prosciutto, garlic and tomatoes – I decided this was the perfect use of my extra arugula. The recipe was incredibly flavorful, very easy, and only required one pot!

I made one modification to the recipe. I didn’t have as much arugula as the recipe required. But I did have some fava beans so I add those to the pan when I was cooking the tomatoes. The beans added a nice flavor and a different texture to the dish.

Tim and I both really enjoyed the meal along with a delightful pinot noir we received in the mail from J Vineyards the other day. A great way to end a long day!

Pork with Arugula, Prosciutto and Tomatoes
Food & Wine

2 tablespoons olive oil
5 ounces thinly sliced prosciutto, finely chopped
2 large garlic cloves, minced
1 1/2 pounds pork tenderloin, cut into 1-inch-thick medallions
Salt and freshly ground pepper
2 tablespoons balsamic vinegar
1 pound arugula, stems discarded and leaves chopped
1 pound plum tomatoes, chopped

In a very large skillet, heat the olive oil. Add the prosciutto and garlic and cook over moderate heat, stirring, until the garlic is golden, about 4 minutes. Transfer to a plate.

Season the pork medallions with salt and pepper, add them to the skillet and cook over moderately high heat until well browned on the outside and medium within, 3 to 4 minutes per side. Transfer the medallions to a plate and keep warm.

Add the balsamic vinegar to the skillet and cook until nearly evaporated, scraping up any browned bits from the bottom of the skillet. Add the arugula and toss until wilted, about 2 minutes. Add the tomatoes and the prosciutto and garlic. Cook over high heat for 2 minutes, stirring occasionally; season with salt and pepper. Transfer the arugula to a platter, top with the pork and serve.

Serves 4.

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Categories : One-pot meal, Pork

Dinner for One: Penne with Triple Tomato Sauce

March 25 2009 | Leave a Comment

Taste: ***
Difficulty: Easy
Cleanup: Quick

It was just me (and Angus) for dinner tonight – Tim had plans with our good friend Jason. It’s hard to motivate to cook for one but I decided that it was the perfect opportunity to try a recipe that Tim wouldn’t be that excited for.

I had spotted this Triple Tomato Sauce recipe on Food & Wine’s website a while ago and have been very eager to make it. There is nothing I like more than a good tomato sauce — I have been known to eat it with a spoon!

The sauce was super quick to put together and quite tasty. The only modification I made was to stir in some parmesan cheese as a final step. I can’t wait to make the sauce this summer using fresh local tomatoes!

Penne with Triple Tomato Sauce
Food & Wine

1 pound penne
2 medium tomatoes (5 ounces each), cut into 1-inch dice
4 oil-packed sun-dried tomatoes, drained
2 tablespoons tomato paste
4 large basil leaves
1 garlic clove
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

In a large pot of boiling salted water, cook the penne until al dente.

Meanwhile, in a blender, combine the diced tomatoes, sun-dried tomatoes, tomato paste, basil, garlic and olive oil. Puree until smooth. Pour the tomato sauce into a large bowl and season with salt and pepper.

Drain the pasta, add it to the sauce and toss well to coat. Serve the pasta piping hot.

Serves 4.

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Categories : Pasta, Vegetarian entree

Spring is in the Kitchen! Penne with Asparagus, Sage and Peas

March 23 2009 | Leave a Comment

Taste: ***
Difficulty: Easy
Cleanup: Quick

Here’s a great springtime pasta dish! Asparagus and peas are early signs of spring and two of my favorite vegetables.

Look for compact tips when selecting asparagus to guarantee freshness. Also, to ensure that your asparagus cooks evenly, select asparagus spears of uniform thickness.

I used frozen peas for the dish. Frozen peas are a nice time saver and are a great substitute for fresh peas.

My only caveat in making this dish is to make sure the stock reduces. I don’t think I cooked the stock down enough and the sauce was a little more watery than I would have liked.

Tim and I both enjoyed the dish and it was a great sign of the season to come.

Penne with Asparagus, Sage and Peas
Food & Wine

1/2 pound penne
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 pound thick asparagus, cut into 1-inch lengths
2 cups chicken stock
2 cups (10 ounces) shelled English peas or frozen baby peas, thawed
1/4 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon chopped fresh sage
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Salt and freshly ground pepper

Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente. Drain.

Meanwhile, in a large skillet, heat the olive oil. Add the garlic and asparagus and cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes. Add the stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes.

Add the peas and cream to the skillet and boil over high heat until the sauce has thickened, 3 minutes. Stir in the penne and cook until heated through.

Remove from the heat and stir in the butter, sage and the 1/2 cup of cheese. Season with salt and pepper. Transfer the pasta to bowls and serve right away, passing additional cheese at the table.

Serves 4.