Sauteed Chicken Over Wilted Spinach with Kumquat Sauce

Servings: 4
Prep Time: 45 min
Source: Gourmet
December 1998
Gourmet’s Quick Kitchen

Ingredients
6 kumquats
2 large shallots
1 chicken, split in half
2 tablespoon unsalted butter
4 tablespoons sugar
2/3 cup water
6 tablespoons white-wine vinegar
1/4 teaspoon dried hot red pepper flakes
2 tablespoon chopped fresh parsley leaves
8 cups packed spinach leaves (from about 2 bunchs)

Directions
Separately cut kumquats and shallot crosswise into thin slices, discarding any kumquat seeds. Season chicken with salt and pepper. Place large rack on large rimmed baking sheet. Arrange chicken, skin side down, on rack. Preheat broiler. Broil chicken halves on rack on baking sheet until beginning to brown, about 5 minutes. Turn chicken over and broil until skin is charred, about 5 minutes, or broil chicken parts 1 minute, then turn and broil until skin is charred, about 5 minutes. Remove from broiler.
Set oven temperature at 450°F. Roast chicken on rack on same sheet until cooked through, about 25 minutes for halves and 14 minutes for parts.
While chicken is roasting, saute shallot in 1Tbs butter in skillet and cook, stirring frequently, 1 minute. Sprinkle sugar over shallot and cook, undisturbed, until sugar is melted and golden. Immediately stir in kumquats, water, vinegar, and red pepper flakes and simmer, stirring, until sugar is dissolved. Stir in parsley and salt to taste and, if sauce is too liquid, simmer until thickened to desired consistency, about 1 minute.
Transfer two thirds sauce to a small bowl and to remainder add spinach and salt to taste, turning with tongs until just wilted.
When chicken is done, transfer halves to board. Cut each into 4 pieces, or cut each chicken breast in half and leave thighs intact. Arrange chicken on platter and keep warm, covered. Divide spinach between 2 plates and top with chicken. Spoon sauce over chicken.

Sautéed Chicken Breasts with Gremolata

Servings: 4
Source: Fine Cooking 12/2001 pg 61
A simple mixture of parsley, lemon zest, and garlic, gremolata is the vibrantly flavored garnish traditionally sprinkled over braised veal shanks in the Italian dish called osso buco. Here, it’s stirred into a pan sauce, which gives the chicken a wonderful lift.

Ingredients
1/3 cup packed finely chopped fresh flat-leaf parsley
1 tsp. finely grated lemon zest
1 large clove garlic, minced
4 boneless, skinless chicken breast halves (about 6 oz. each) or
8 boneless, skinless thighs
Salt and freshly ground black pepper
Flour for coating the chicken
2 Tbs. canola oil
1/2 cup homemade or low-salt canned chicken broth
1 Tbs. fresh lemon juice

Directions
In a small bowl, combine the parsley, lemon zest, and garlic; set aside. Sprinkle the chicken with salt and pepper and coat both sides with flour. In a large, heavy skillet, heat the oil over medium-high heat. When it’s very hot, add the chicken and brown on both sides, 3 to 4 min. per side. Transfer the chicken to a plate. Pour the broth and lemon juice into the skillet and boil for 1 min., stirring with a wooden spoon to scrape up all the browned bits. Return the chicken to the pan, lower the heat to medium, cover, and simmer until the chicken is cooked through, 3 to 5 min. (Total cooking time will depend on the thickness of the breasts; cut into one to see if it’s done.) Transfer the chicken to a serving plate. . Spoon the sauce over the chicken and serve at once.

Can be made in advance without adding the gremolata mixture into the sause. Reheat, then stir the gremolata into the pan sauce

Even better served over sauted spinach.

Salt-And-Pepper Edamame

Servings: 20
Prep Time: 35 min
Inactive Prep Time: 10 min
Source: Gourmet 12/99 pg 176
Edamame are fun to eat – the slightly fuzzy bright-green pods tickle your lips as you gently suck the beans into your mouth. Provide bowls for the empty pods.

Ingredients
½ cup kosher salt
2 tablespoons Sichuan peppercorns
2 tablespoons pink peppercorns
4 (1-1b) bags frozen edamame

Directions
Toast salt in a dry, small, heavy skillet over moderate heat, stirring, until salt turns light tan, about 7 minutes. Transfer salt to a bowl. Toast Sichuan peppercorns in skillet over moderate heat, stirring, until fragrant, about 2 minutes. Transfer toasted peppercorns to a sheet of wax paper to cool. Using paper as a funnel, pour toasted peppercorns into an electric coffee/spice grinder or a mortar. Add pink peppercorns and pulse or pound with a pestle until finely ground. Pour through a coarse sieve into bowl of salt and stir together.

Cook edamame in 4 batches in salted boiling water until tender, about 4 minutes, and immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water to a boil between batches. Drain in a colander and pat dry.

Toss edamame with some peppered salt to taste and serve with remainder on the side.

Cooks’ notes:
· Peppered salt may be made 1 week ahead and kept in an airtight container at cool room temperature.
· Edamame may be cooked 1 day ahead and chilled, covered. Bring to room temperature before tossing with peppered salt.

Salmon in Crisp Rice Paper with Sweet & Spicy Sake Essence

Servings: 4
Source: Fine cooking 4,5/2003 pg 42

Ingredients
FOR THE SAKE ESSENCE:
1 cup plus 2 Tbsp sake
1 cup mirin
1 Tbsp rice vinegar
2 Tbsp minced fresh ginger
2 lg cloves garlic, minced
½ tsp seeded and minced fresh serrano chile
1 Tbsp vegetable oil
2 Tbsp finely diced red bell pepper
2 Tbsp finely diced yellow bell pepper
2 Tbsp finely diced zucchini (skin side only)
2 Tbsp finely diced carrot
1 tsp soy sauce
2 tsp chopped fresh cilantro; more sprigs for garnish

FOR THE SALMON:
4 skinless salmon fillets (ab 6 oz each)
Kosher salt and freshly ground black pepper
1/4 cup canola oil
4 rounds rice paper (8 to 10 inches)

Directions
To sear the salmon without the rice paper, follow the same directions for sautéing. Mirin (sweet Japanese rice wine) is available in the Asian food section of grocery stores. To make the sake essence: In a heavy, 2-quart saucepan, combine the sake, mirin, rice vinegar, ginger, garlic, and serrano, bring to a boil over high heat, and reduce to about ½ cup, 10 to 15 minutes. Meanwhile, heat the oil in a skillet over medium-high heat. Sauté the peppers, zucchini, and carrot until crisp-tender, about 2 minutes. Add the soy sauce and vegetables to the sake essence; set aside and keep warm.

To prepare the salmon: Sprinkle both sides of each salmon fillet with salt and pepper and drizzle with a little of the vegetable oil, using 1 tablespoon total for the four fillets. Wrap each fillet in rice paper, following the discussion below.

Heat the remaining 3 tablespoons oil in a heavy, 12-inch skillet over medium to medium high heat until it’s hot and shimmering but not smoking. Put the wrapped fillets in the skillet without touching and sauté, turning to brown top and bottom, until the rice paper is golden brown, 2 to 3 minutes per side; don’t overcooks (If the fillets are very thick, you can also brown the sides for 1 minute each, but most fillets will be cooked through just barely opaque-if just the top and bottom are seared.) Transfer to paper towels and let drain.

Stir the chopped cilantro into the sake essence and spoon some onto each of four warm dinner plates. Put a salmon fillet in the center of each plate, top with a cilantro sprig, and serve at once.

How to Wrap fish in rice paper

·Completely immerse one round of rice paper in a bowl of warm water for a few seconds. Transfer to a work surface and let stand until pliable, about 30 seconds.

·Set a salmon fillet in the center of the softened rice paper. Fold the paper over one long side of the fillet, and then fold the paper in over the two short sides.

·Roll the fillet over until it’s completely enclosed by the rice paper. Set it aside with the seam side down. Repeat with the remaining fillets.

Make-ahead tips:

·The sake essence can be made several hours ahead and kept covered at room temperature. Wait to sauté and add the vegetables until just before serving.

·The fillets can be wrapped in rice paper up to two hours ahead. Put them on a plate in a single layer without touching. Drape with a damp paper towel, wrap in plastic, and refrigerate until ready to cook.

Saffron Risotto with Wild Mushrooms and Arugula

Servings: 4
Arugula is a peppery green that is stirred into this risotto at the last minute to add extra color and texture. Use a variety of wild or cultivated wild mushrooms, such as porcini or cipes, oyster mushrooms, and shiitake.

Ingredients

Ingredients

2 cups Vegetable Stock (page 45)
Pinch of saffron, strands
4 tablespoons of butter
1 small onion, finely chopped
1 clove garlic, crushed
1 1/4 cups Arborio rice
½ cup dry white wine
2 tablespoons olive oil
1 cup (6 ounces) fresh wild mushrooms
1 cup (4 ounces) tightly packed arugula
I/2 cup freshly grated Parmesan or pecorino cheese
Salt and freshly ground black pepper

Directions
Heat the stock in a small saucepan, add the saffron, and let infuse for 10 minutes.

Heat the butter in a medium skillet and saute the onion and garlic for 5 minutes, or until soft. Add the rice and stir over medium heat for 2 to 3 minutes, or until rice is opaque. Pour in the wine and simmer rapidly until most of the liquid has evaporated. Add a third of the stock, stir once, and sinnner gently over a low heat until the liquid is absorbed. Repeat this twice with the remaining stock, until the rice is tender, about 25 minutes.

Just before the rice is cooked, heat the oil in a small skillet and stir-fry the mushrooms over high heat until golden. Reduce the heat, add the arugula, and stir-fry for a few seconds, until just wilted.

Stir the mushrooms and arugula into the rice, along with the Parmesan, salt, and plenty of pepper.

Serve immediately.

Rugelach (Lee Shapiro)

Servings: —
Preheat: 375°
Source: From Lee Shapiro in Ames, Iowa

Ingredients
1 c. butter
1/2# cream cheese
1/4t. salt
2 c. flour
2T. sugar

Filling:
1/2 c. sugar
1 t. cinnamon
chopped nuts, plumped raisins

Directions
Cream butter and cream cheese. Add dry ingredients and mix until dough is formed. It will be sticky. Divide into 14 portions and form into balls. Chill overnight.

Roll each ball into a circle and divide into fourths, making 4 triangles. Take 1 triangle and put about 1 t. of the cinnamon sugar, some nuts, and raisins (4/6) at the wide end of the triangle. Fold each side over the filling and roll from the wide end to the point. Shape into a crescent.

Bake at 375 for 12-15 minutes (or until lightly browned) on an ungreased cookie sheet.

Root Vegetable Cobbler with Chive Biscuit Topping

Servings: 6
Source: Bon Appétit
January 2001

Ingredients
Filling

3 tablespoons butter
1 large onion, chopped
1 1/2 pounds white-skinned potatoes, peeled, cut into 1/2-inch pieces (about 3 2/3 cups)
1 8- to 9-ounce turnip, peeled, cut into 1/2-inch pieces
1 large carrot, peeled, cut into 1/2-inch pieces
1 1/2-ounce package dried porcini mushrooms*
1 1/2 teaspoons dried thyme
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 141/2-ounce can vegetable broth
1 cup water
1 cup whipping cream
8 ounces fresh shiitake mushrooms, stemmed, caps diced
1 cup frozen peas
1/4 cup chopped fresh chives
1 tablespoon all purpose flour

Biscuit topping

2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup chopped fresh chives
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
2 large eggs
1/2 cup whole milk

Directions
For filling:
Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onion and sauté until deep golden, about 7 minutes. Add next 7 ingredients and stir 1 minute. Add broth and 1 cup water; bring to boil. Reduce heat, cover and simmer until vegetables are almost tender, about 10 minutes. Stir in cream, shiitake mushrooms, peas and chives. Season to taste with salt. Bring mixture to simmer. Mix remaining 1 tablespoon butter and flour in small bowl to blend. Stir into vegetable mixture; simmer until mixture thickens slightly, about 5 minutes. Divide vegetable mixture among six 2-cup soufflé or baking dishes; set aside. (Can be prepared 1 1/2 hours ahead. Let stand at room temperature.)

For biscuit topping:
Preheat oven to 425°F. Sift flour, baking powder and salt into bowl. Stir in chives. Add butter; rub in with fingertips until mixture resembles coarse meal. Add eggs and milk and stir until soft moist dough forms.
Turn dough out onto generously floured surface. Knead gently just to combine. Divide dough into 6 equal pieces; pat out each piece to 31/2-inch round. Place 1 dough round atop vegetable filling in each dish (some filling will show around edges). Place dishes on large baking sheet. Bake until topping is golden and vegetable mixture is heated through, about 18 minutes. Let stand 5 minutes. Serve hot.

Romesco Sauce

Servings: —
Source: Fine Cooking August/September 2001 pg 38
From A Casual Menu from Northeast Spain
Recipe by Bill Devin
This garlicky sauce, which originated in the city of Tarragona, has tons of variations and many uses — it’s served with grilled vegetables, meat, chicken, or fish, or stirred into fish stews. Try it tossed with pasta or as a sandwich spread. It keeps in the refrigerator for at least a week.
Yields 2-1/2 cups.

Ingredients
4 medium-size ripe tomatoes (1-3/4 lb. total), cored
1 head garlic, sliced in half crosswise
2 Tbs. plus 1/3 cup extra-virgin olive oil
1-1/2 oz. (1/4 cup) blanched almonds
1-1/4 oz. (1/4 cup) peeled hazelnuts
1 dried ancho chile, cored, seeded, slit, and opened so it lies fairly flat
1 tsp. coarse salt or sea salt; more to taste
2 to 3 Tbs. red-wine vinegar
2 Tbs. red wine (dry or fruity, but not oaky), if needed
1 slice stale white bread, torn, if needed

Directions
Heat the oven to 375°F. Put the tomatoes and one half of the garlic head in a baking pan. Drizzle about 1 Tbs. of the olive oil into the cored tomato wells and on top of the garlic half. Roast until the tomatoes and garlic are well caramelized but not burnt, about 90 min. From the remaining half head of garlic, coarsely chop 1 Tbs. garlic and put it in a food processor.

While the tomatoes roast, heat about 1 Tbs. of the olive oil in a small sauté pan over medium heat. Toast the almonds and hazelnuts in the pan, shaking the pan or stirring so they don’t burn, until golden brown, 5 to 6 min. Cool the nuts on a paper towel and then put them in the food processor.

If using a dried chile, sear it in the same small pan over medium-high heat (keep it flat with a spatula or a fork) until a smoke wisp appears, about 10 seconds per side. Soak it in 1 cup hot tap water until soft, about 15 min. Drain and put the chile in the food processor.

When the tomatoes and garlic are caramelized, let them cool. Pinch off the tomato skins (discard them) and squeeze out the garlic pulp. Put the tomatoes and garlic pulp in the processor. Add the salt and start the processor, pouring in the remaining 1/3 cup olive oil in a slow, steady stream, as if making mayonnaise. Add the vinegar, pulse to incorporate, and taste; the sauce should have some zing, so add more if needed. Add salt to taste. Process the romesco until it comes together as a sauce but not so much as to lose its coarse, nutty texture. The sauce should be thick and creamy. If it seems too thick, add 1 or 2 Tbs. red wine. If it’s too thin, add bread, pulsing a few more times.

Roasted Garlic Mashed Potatoes

Servings: 4
Source: Gourmet
March 1997
Can be prepared in 45 minutes or less.
1/4 cup garlic cloves (about 6), unpeeled
Make the following recipe

Ingredients
BASIC MASHED POTATOES

Can be prepared in 45 minutes or less.
2 pounds russet (baking) or red potatoes

3 tablespoons unsalted butter

3/4 to 1 cup milk

Directions
Peel potatoes and cut into 2-inch pieces. (If using red potatoes, it is not necessary to peel them). In a large heavy saucepan
simmer potatoes in salted water to cover by 1 inch 10 minutes, or until tender, and drain in a colander. In pan or bowl
combine potatoes, butter, and 3/4 cup milk. With a potato masher mash potatoes until smooth, adding more milk if
necessary to make creamy. In pan reheat potatoes over moderately low heat, stirring, and season with salt and pepper.

Preheat oven to 400°F.
Arrange garlic in one layer on a double thickness of foil and wrap tightly. Roast garlic in middle of oven 45 minutes, or until
very soft. Unwrap garlic and cool slightly. Peel cloves and with a potato masher mash into potatoes until creamy.

Roasted Butternut Squash and Pear Soup with Crème Fraîche

Servings: —
Preheat: 450°
Source: Savory Pear catering – cooking classes, Sonoma, CA

Ingredients
1½ to 2 lb. buttenut squash
1 lb. bosky or bartlett pears
½ c. red onion, diced finely
6 c. homemade chicken stock
¼ tsp. freshly ground pepper
1 tsp. kosher salt
½ cup heavy cream
2 tbsp. apple cider vinegar
Olive oil
Salt and pepper

½ c. crème fraîche
2 tbsp. heavy cream
1 bunch chives, cut into ¾ inch batons

Directions
Cut the top and bottom off the squash. Working carefully, cut the squash in half lengthwise. Rub with enough olive oil to coat and sprinkle with salt and pepper. Place cut side down up on a baking sheet.
Cut the pears in half lengthwise and scoop out the core with a melon baller. Rub with enough olive oil to coat and sprinkle with salt and pepper. Place cut side down on baking sheet. Roast in oven 45-60 minutes or until a skewer punctures skin easily. Remove from oven and let cool.

Once the squash and pears are cool, scoop the flesh from the skins, discarding the skins when finished. Put in a bowl and set aside.

In a large saucepan or small stockpot, heat olive oil over high heat Add onions and let sauté- for 4 minutes or until translucent, stirring every once and a while. Once onions are tender, add the pears and squash, stirring constantly until the mixture is homogenous, about 2 minutes. Add 1 cup of stock at a time, until fully incorporated into mixture. Turn heat down to medium and let simmer 10 minutes to allow flavors to meld. Puree soup to desired consistency. You may need to add more stock or water. Add heavy cream, sat and pepper and simmer 5 minutes. Add cider vinegar here if the soup needs it (which is the “key to flavor”).