Moroccan-Rubbed Grilled Steak & Sweet Potatoes
From Eating Well
1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 pound strip steak, trimmed of visible fat and cut into 4 portions
2 medium sweet potatoes (about 1 pound total), peeled and very thinly sliced
1 medium red onion, halved and very thinly sliced
4 teaspoons canola oil
1 teaspoon freshly grated orange zest
- Preheat grill to high.
- Combine allspice, cumin, ginger, salt, cinnamon, coriander and cayenne
in a small bowl.
- Sprinkle steaks with 4 1/2 teaspoons of the spice mixture.
- Toss sweet potatoes and onion with canola oil, orange zest and the remaining spice mixture.
- To make a packet, lay 2 24-inch sheets of foil on top of each other (the double layers will help protect the ingredients from burning); generously coat the top piece with cooking spray. Spread half of the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet.
- Repeat with two more sheets of foil and the remaining sweet potato mixture.
- Place the packets on the hottest part of the grill and cook, switching the packets' positions on the grill halfway through cooking, 5 minutes per side.
- Place the steaks in the front or back and cook, turning once, about 3 to 4 minutes per side for medium-rare.
- Transfer the steaks to plates and let rest while the packets finish cooking. Open the packets (be careful of steam) and serve alongside the steaks.
NUTRITION INFORMATION: Per serving: 337 calories; 18 g fat (6 g sat, 8 g mono); 69 mg cholesterol; 20 g carbohydrate; 22 g protein; 3 g fiber; 347 mg sodium; 480 mg potassium. Nutrition bonus: Vitamin A (220% daily value), Zinc (26% dv), Vitamin C (20% dv). 1 Carbohydrate Serving Exchanges: 1 starch, 3 medium-fat meats, 1 fat
Chicken Roll-Ups With Goat Cheese And Arugula
From Everyday Food magazine
8 chicken breast cutlets (about 1 1/2 pounds)
Coarse salt and ground pepper
1 large bunch arugula (about 4 ounces), stems trimmed
3 ounces soft goat cheese, broken into small pieces
2 teaspoons olive oil
- Preheat oven to 425°.
- Season chicken with salt and pepper. On a clean work surface, lay cutlets flat (smooth sides down).
- Fill and roll (right): Layer each cutlet with arugula; crumble goat cheese in the center. Starting with the narrow end, roll up chicken tightly; seal with a toothpick.
- In a large nonstick ovenproof skillet, heat oil over medium-high heat; swirl to coat bottom of pan.
- Cook, seam side down, until golden brown, 1 to 2 minutes. Turn chicken.
- Transfer skillet to oven. Cook until chicken is opaque throughout, 10 to 12 minutes.
- Remove toothpicks, and slice chicken crosswise before serving, if desired.
Per serving: 271 calories; 9 grams fat; 43.9 grams protein; 1.2 grams carbohydrates; 0.5 gram fiber
Garlic Roast Potatoes
From Nigella Lawson
3 pounds maincrop potatoes
1/3 cup regular olive oil
1 head garlic
- Preheat the oven to 425 degrees F.
- Wash and dry the potatoes, but don't bother to peel them, and cut them into about 3/4-inch dice.
- Toss in a large oven tray and pour over the oil, smulching around with your hands to mix well.
- Separate the head of garlic into cloves adding them to the tray, and roast for about 1 hour, turning once or twice during that time, until crispy and golden but still soft on the inside.
- When they're done, remove to a large plate and sprinkle with salt.
From Cucina Testa Rossa
2 1/2 cups risotto rice (such as arborio)
3 shallots, chopped (or 1 onion, but I prefer shallots)
3 cloves garlic, chopped
4-5 cups chicken stock/chicken broth (or water in a pinch)
2 cups champagne
½ cup crème fraîche (or heavy cream) – optional
- Sauté shallots in olive oil until translucent.
- Add garlic and rice and sauté for 1-2 minutes.
- Add 1 cup of champagne and stir until almost all absorbed.
- Continue adding stock/broth in 1-cup amounts. Continue stirring and cook until almost done.
- Add champagne as last liquid and cook til done.
- Take off heat and stir in crème fraîche.
6 ounces champagne
1/2 ounce crème de cassis or chambord
Pour the champagne and cassis into a champagne flute. Stir. Garnish with lemon twist.
Coeur a la Creme with Raspberries
From Sara Moulton
Coeur a la creme:
4 ounces cream cheese, softened
1/3 cup sour cream
1 tablespoon confectioners' sugar, or to taste
1/8 teaspoon vanilla
1/8 teaspoon fresh lemon juice
1/3 cup frozen raspberries, thawed
1 teaspoon granulated sugar
1/4 teaspoon fresh lemon juice
Special equipment: 2 (1/3 cup) ceramic coeur a la creme molds and cheesecloth
- To make coeurs: Beat together cream cheese, sour cream, confectioners' sugar, vanilla, lemon juice, and a pinch of salt with a hand-held beater electric mixer until smooth.
- Force mixture through a fine sieve into a bowl to remove any fine lumps.
- Line molds with a single layer of dampened cheesecloth and divide cheese mixture among molds, smoothing tops. Fold overhanging cheesecloth over tops, pressing it lightly. Refrigerate molds in a shallow pan or dish (to catch drips) at least 4 hours or overnight.
- To make topping: Mash half of the raspberries with granulated sugar. Stir in remaining whole berries and lemon juice, then macerate, stirring occasionally, 20 minutes.
- Unmold coeurs and carefully peel off cheesecloth. Let coeurs stand at room temperature 20 minutes before serving.
- Spoon topping over coeurs.
Make Ahead: Coeurs may be chilled in molds up to 2 days, covered.
Horseradish Mashed Potatoes
From Everyday Food magazine
2 pounds new potatoes, scrubbed and quartered
3/4 cup milk
4 tablespoons butter, cut into small pieces
2 tablespoons prepared horseradish
- In a 5-quart saucepan, cover potatoes with salted water. Bring to a boil; reduce to a simmer. Cook until tender when pierced with the tip of a paring knife, 20 to 25 minutes.
- Drain; return to pan. Cook over medium-high, stirring, until dry, 1 to 2 minutes.
- In a small saucepan, bring milk to a simmer. Mash potatoes with butter, horseradish, hot milk, and 1 teaspoon salt.
- If too thin, cook over medium heat, stirring, until thickened.
Petite Filet with Gorgonzola and Porcini Mushroom Sauce
From Giada De Laurentiis
2 (4 to 6-ounce) petite filet of beef
Pinch freshly ground black pepper
6 tablespoons olive oil
Gorgonzola and Porcini Mushroom Sauce:
6 tablespoons olive oil
1/2-pound (about 2 cup) dried porcini mushrooms, soaked and strained
2 shallot, sliced (about 4 tablespoons)
2 teaspoon chopped fresh thyme leaves
1/2 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces (about 6 tablespoons) Gorgonzola
1 cup mayonnaise
2 teaspoon Dijon mustard
- For the beef: Preheat the oven to 350 degrees F.
- Sprinkle both sides of the beef with salt and pepper. Heat the olive oil in an oven-safe medium skillet over high heat. When the oil is hot, carefully place the filet in the pan. Cook until browned on both sides, about 3 to 4 minutes a side. Transfer the steak to the oven and bake until a meat thermometer reads 130 degrees F. for medium-rare, about 5 to 6 minutes. Remove the beef from the oven and let rest for 5 minutes.
- For the sauce: Heat the olive oil in a medium skillet over medium heat.
- Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes.
- Add the thyme, white wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes.
- Meanwhile, put the Gorgonzola, mayonnaise, and mustard in a food processor and combine until smooth.
- Transfer the Gorgonzola mixture to the skillet with mushrooms and shallots.
- Gently stir the cheese mixture into the mushroom mixture.
- Slice the beef and serve topped with a dollop of the cheese sauce. Reserve leftover sauce for another use.
Leafy Green Salad
From Daniel Orr
2 tablespoons fresh lemon juice
1 1/2 tablespoons sherry vinegar
1/2 teaspoon dry mustard
Pinch of five-spice powder
1 1/2 tablespoons minced shallot
1 small garlic clove, minced
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 pound mixed baby greens
1/4 cup cilantro leaves
1/4 cup celery leaves
1/4 cup flat-leaf parsley leaves
1/4 cup chives (in 1-inch pieces)
- In a large bowl, whisk the lemon juice with the vinegar, mustard, five-spice powder, shallot and garlic.
- Slowly whisk in the olive oil and season with salt and pepper.
- Add the baby greens, cilantro, celery leaves, parsley and chives and toss to coat.
- Season with salt and pepper and toss again.
From Food Network Kitchens
3 slices bacon (about 2 ounces)
1/4 cup unsalted butter, softened
2 tablespoons minced shallots
2 large garlic cloves, minced
2 teaspoons minced fresh flat-leaf parsley leaves
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon kosher salt
Pinch cayenne pepper
36 little neck or cherrystone clams, scrubbed
1/2 cup sourdough breadcrumbs
- Cook the bacon in a medium skillet over medium heat until crisp. Drain and chop fine. Set aside.
- In a small bowl, stir together the butter, shallots, garlic, parsley, lemon juice, salt, and cayenne until combined. Set aside.
- Arrange the clams in a single layer in a large skillet pan, cover, and steam over high heat until their shells just begin to open, about 5 to 8 minutes. (Do this in batches if needed.) Set aside.
- When cool enough to handle, remove the top shells and discard. Slide a knife under each clam to loosen it in the shell.
- Crumple a large piece of aluminum foil and spread it out on a baking sheet. (The creases in the foil help keep the clams from tipping over.) Spread about a 1/4 teaspoon of the seasoned butter on top of each clam, top with some of the bacon, and about 1/2 teaspoon of the crumbs. Evenly space the clams on the prepared baking sheet. (The clams can be prepared to this point, covered, and refrigerated, up to 4 hours before serving.)
- Place a rack about 4 inches from the broiler element and preheat. Broil the clams until the crumbs are toasted and the butter is sizzling, about 3 to 4 minutes. Serve warm.