Wednesday, March 31, 2010


Recipe graciously provided by Cellar Door Executive Chef Charlie Parker

Prep time: 20 minutes
Cook time: 20 minutes

5 lbs. of mussels, clean and de-bearded
1 head of fennel, diced
1 Meyer lemon, juiced
6 slices of bacon, diced
4 cloves of garlic, whole and peeled
6 sprigs of thyme
1 cup of 2007 Bonny Doon Vineyard Le Cigare Blanc
1/4 lb. of butter
2 Tbsp. chopped parsley
Salt to taste

In a large pan, render down the bacon until crispy. Add fennel and cook until tender. Add garlic, thyme, and de-bearded mussels. Season with salt and add the wine. Cover and cook until the mussels open. Add the butter, parsley, and lemon juice. Serve with crusty bread or pasta.

Note on de-bearding:
Since the vast majority of mussels are farm-raised and held in tanks to flush out grit and impurities, it's not necessary to soak mussels in water at home. If you're unsure, ask the fishmonger when you buy your mussels.

Pinch the beard between your thumb and first finger. Use a side to side motion and firmly tug the beard out. This can feel a bit like a game of tug-of-war between you and the mussel!

As you clean and de-beard the mussels, check to make sure their shells are tightly closed. Discard mussels with cracked shells. If any mussels are open, tap them gently against the counter and discard any mussels that don't close up within a few minutes.
Scrub each mussel individually, trying to remove as much of the stringy bits clinging to outside as possible.

Salsa Verden and Guacamole

Salsa verde

Makes about 2 cups
15 large tomatillos, husks removed and washed
2-3 serrano chilies or 1 jalapeño (see note)
5 cloves garlic, unpeeled
1/2 small white onion, unpeeled
1 teaspoon salt, or to taste
10 sprigs cilantro
Pierce chilie(s) with a fork. Cook tomatillos, chilie(s), garlic and onion on a griddle over medium-high heat, turning them until softened and somewhat blackened in spots - about 8 minutes for garlic and chilies and 12 minutes for tomatillos and onion.

Remove from heat. Let cool, then peel garlic, onion and chiles.

In a blender, combine the onion, garlic, cilantro, chilies, tomatillos and salt. Blend until smooth. Note: If a milder salsa is desired, add fewer chilies.

- Agustin Gaytan,

Guacamole en molcajete

Makes 4-6 servings

For the guacamole:
2 serrano chiles
3 large tomatillos, husks removed and washed
3 garlic cloves, unpeeled
1/4 small white onion, peeled
4 sprigs cilantro, chopped
2 Hass avocados, mashed
1/2 teaspoon fine sea salt, or to taste
12 fresh corn tortillas

Special equipment needed:
Molcajete, or another large mortar and pestle (see note)
Pierce chiles with a fork. Cook tomatillos, chiles, garlic and onion on a griddle over medium-high heat, turning them until softened and somewhat blackened in spots - about 8 minutes for garlic and chiles and 12 minutes for tomatillos and onion.

Remove from heat. Let cool, then peel garlic and chiles. Remove and discard outermost layer of onion. Slice off the onion's tip. Finely chop onion.

Place garlic, chiles, onion and cilantro in the mortar. Mash with the pestle.

Lamb Chops with Guajillo Chili Sauce and Charro Beans

Lamb Chops With Guajillo Chili Sauce and Charro Beans
Time: 1 1/2 hours, plus overnight marinating

5 thyme sprigs
5 oregano sprigs
10 parsley sprigs
10 cilantro sprigs
4 garlic cloves
1 cup dry white wine
1/4 cup extra virgin olive oil
12 double-cut (2 ribs) baby lamb rib chops (about 10 ounces per serving)
Salt and pepper
For the sauce:
5 guajillo chilies
3 garlic cloves
1/4 cup chopped onion
1 whole plum tomato
4 cups beef or vegetable stock
1 tablespoon olive oil
Salt and freshly ground black pepper
For the beans:
2 tablespoons olive oil
1/2 cup finely diced red onion
1 clove garlic, finely diced
1 small jalapeño, stemmed, seeded, and finely diced
2 15- to 16-ounce cans cannellini beans, rinsed and drained
Salt and freshly ground black pepper.
1. For the lamb: In a food processor, pulse thyme, oregano, parsley, cilantro and garlic cloves until finely chopped. Transfer to a large bowl, and whisk in wine and olive oil. Add chops and turn until thoroughly coated. Cover and refrigerate overnight.

2. For the sauce: Place a cast-iron or nonstick skillet over medium-high heat. Place chilies in pan and turn until they are puffed and toasted; do not allow to burn or they will be bitter. Transfer to a medium saucepan. Toss 3 garlic cloves in skillet until lightly charred on all sides, then add to saucepan. Add onion to skillet, again toss until lightly charred, then add to saucepan. Add whole tomato to skillet, char until skin blisters and add to saucepan, along with stock. Bring to a boil, simmer for 5 minutes and allow to cool for 20 minutes. Pour sauce through a fine-mesh strainer into a bowl, reserving solids.

3. Remove chilies from strainer and discard any stems and seeds they contain. Place peppers in a food processor or blender with the rest of the reserved solids. Purée, adding just enough liquid to make a thick paste. In a small saucepan, heat 1 tablespoon olive oil until sizzling, then add chili paste. Stir for 1 minute, then gradually add reserved liquid (watch out for spattering) until it forms a thin sauce. Simmer 5 minutes. Season with salt and pepper to taste.

4. For the beans: In a large skillet over medium heat, heat olive oil until shimmering. Add red onion, garlic and jalapeño, and sauté until lightly browned. Add beans and toss until heated through. Season with salt and pepper to taste. Cover and keep warm.

5. To finish and serve: Prepare a grill or place a large skillet over medium-high heat. Remove chops from marinade, season with salt and pepper to taste, and cook on each side until medium-rare. Spoon sauce in a large circle on each of four plates, top with a serving of beans and arrange chops around the beans.

Yield: 4 servings.

Monday, March 29, 2010

Sweet Pea Soup

Frozen peas allow you to enjoy the sweet, fresh flavor of this soup all year round. When fresh are available, there’s nothing better. Chopped frozen onions, now sold in supermarkets, are handy if you’re in a hurry. Keeping a jar of minced garlic in your refrigerator is also a good idea. I use double the amount I would if using fresh garlic since the purchased minced garlic is less intense.
• 2 tsp vegetable oil
• 1 cup chopped onion
• 1 ½ tsp minced fresh garlic
• 4 cups frozen green peas
• 3 cups chicken or vegetable stock
• 1 cup peeled diced potatoes
• pinch salt and freshly ground black pepper
• 2 Tbsp low-fat sour cream
• ¼ cup chopped fresh mint or parsley
Spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium heat. Sauté the onion and garlic for 5 minutes or until the onion is soft and lightly browned.
Stir in the peas, stock, potatoes, salt and pepper. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes.
Transfer the soup to a blender or food processor and purée until smooth, working in batches if necessary.
Ladle into individual bowls and garnish with a dollop of sour cream and a sprinkle of mint.

Nutritional Analysis per Serving: Calories 146; Protein 7 .7 g; Fat 3.2 g; Saturated Fat 0.9 g; Carbohydrates 21.5 g; Cholesterol 4 mg; Sodium 215 mg; Fiber 5.4 g
Prep Time: 10 minutes


This salad is perfect for entertaining with all its vibrant colors, flavors and textures. The combination of spinach, spiced nuts, strawberries and goat cheese gives it loads of character. Prepare the almonds in larger quantities and keep in an airtight container for up to 2 weeks.
Cinnamon Almonds
• 1/4 cup whole almonds
• 1/3 cup packed brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 4 tsp ground ginger

• 8 cups baby spinach
• 1 cup thinly sliced red bell pepper
• 1 cup sliced strawberries
• 1/2 cup crumbled goat cheese (about 2 oz)

• 1 1/2 Tbsp apple cider vinegar
• 1 Tbsp olive oil
• 1 Tbsp apple juice concentrate
• 1 tsp brown sugar
• 2 tsp chopped garlic
• 1/2 tsp Dijon mustard
• 6 oz grilled sliced chicken or shrimp (optional)
Preheat the oven to 350°F. Line a baking sheet with foil and lightly coat with cooking spray.
Rinse the almonds with cold water. Drain but do not let them dry. Place them in a bowl and add the brown sugar, cinnamon, nutmeg and ground ginger. Toss to coat. Spread out on the prepared baking sheet and bake for 15 minutes, tossing once. Let cool, then remove from the baking sheet and chop coarsely.
Place the baby spinach, red pepper, strawberries and goat cheese in a large serving bowl.
Prepare the dressing by whisking together the apple cider vinegar, olive oil, apple juice concentrate, brown sugar, garlic and mustard in a small bowl. Pour the dressing over the salad and toss. Top with the chopped almonds. Serve topped with grilled chicken or shrimp, if desired.

Nutritional Analysis per Serving (without meat): Calories 104 • Protein 3.2 g • Carbohydrates 11 g • Fiber 2.3 g • Total fat 5.6 g • Saturated fat 1.3 g • Cholesterol 3 mg • Sodium 120 mg
Prep time: 15 minutes
Bake time: 15 minutes
Make Ahead: Prepare the salad early in the day but dress just before serving


Use swordfish or tuna instead of salmon, if you like, or substitute other varieties of beans. If you’d like to cook your own beans instead of using the canned ones, 1 cup of dried beans yields 3 cups cooked.
• 1 cup canned black beans, drained and rinsed
• 1 cup canned white kidney or navy beans, drained and rinsed
• ¾ cup chopped tomatoes
• ½ cup chopped green bell pepper
• ¼ cup chopped red onion
• ¹/³ cup chopped fresh cilantro or basil
• 2 Tbsp white or red balsamic vinegar
• 2 Tbsp freshly squeezed lemon juice
• 1 Tbsp olive oil
• 1 ½ tsp minced fresh garlic
• 1 tsp hot chili paste, or to taste
• 1 lb salmon fillets
• 3 Tbsp chopped cilantro or basil
Preheat the barbecue to high, or set the oven to 425°F and line a baking sheet with foil sprayed with cooking oil.
To make the salsa, combine the black beans, white beans, tomatoes, green pepper, onion and cilantro. Whisk the vinegar, lemon juice, olive oil, garlic and chili paste together. Pour over the bean mixture and toss to combine.
Barbecue the fish, or bake uncovered in the center of the oven, for approximately 10 minutes for each inch of thickness, or until the fish flakes when pierced with a fork.
To serve, spoon the bean salsa on a plate or platter and place the fish overtop.

Nutritional Analysis per Serving: Calories 319; Protein 32 g; Fat 9 g; Saturated Fat 2 g; Carbohydrates 29 g; Cholesterol 56 mg; Sodium 313 mg; Fiber 9 g
Prep Time: 10 minutes
Cook Time: 10 minutes
Make Ahead: Prepare the bean mixture earlier in the day and refrigerate. Bring to room temperature before serving.
Serves 4

Green beans with dried apricots and almonds

Green beans are a staple in most homes because they're so affordable and versatile. But instead of just steaming them, try this unique recipe.
• 1 lb green beans, trimmed and cut in half
• 2 tsp olive oil
• 1/2 tsp finely chopped garlic
• 1/2 tsp finely chopped ginger
• 1/4 cup finely chopped dried apricots
• 3 Tbsp toasted slivered almonds
• 1 tsp orange zest
1. Steam or boil the green beans for 2 minutes or until bright green but still crisp. Drain well and place in a large skillet over medium heat.
2. Add the olive oil, garlic and ginger, and sauté over medium heat for 1 minute. Add the apricots, almonds and orange zest. Toss well and serve.

per serving Calories 121 • Protein 3 g • Carbohydrates 15 g • Fiber 4.8 g • Total fat 5 g • Saturated fat 0.6 g • Cholesterol 0 mg • Sodium 7 mg • prep time 5 minutes • cook time 3 minutes • nutrition watch Green beans are a good source of calcium.

Alice Water's Garlic Vinaigrette

Alice Waters’s Garlic Vinaigrette

1 small garlic clove
2 tbs. red-wine vinegar
Freshly ground black pepper
3 to 4 tbs. extra-virgin olive oil
(1) Wash the greens and dry them well, first in a salad spinner and then by rolling them up in a towel. Refrigerate until used. (2) Put a peeled garlic clove and 2 big pinches of salt in a mortar and pound into a purée, with no chunks remaining. Add the wine vinegar, grind in some black pepper, and taste for the balance of salt and vinegar. Allow to macerate for a few minutes, and (3) whisk in olive oil. Taste the dressing with a leaf of lettuce. It should taste bright and lively without being too acidic or oily; adjust the salt, vinegar, or oil as needed. To dress the salad, put several generous handfuls of greens in a large bowl. Toss with about three quarters of the vinaigrette, and taste. The greens should be lightly coated but not overdressed; add more dressing as needed. Adapted from In the Green Kitchen by Alice Waters (Clarkson Potter; $28).

Saturday, March 27, 2010

Marinated Skirt Steak

Thomas Keller's Great Garlic Dish
(CBS) Thomas Keller is a famed Napa Valley chef and restaurant owner. And the author of the recent New York Times bestseller "Ad Hoc at Home."

From April 8-11, he'll take part in California's Pebble Beach Food and Wine Festival. Keller has participated in this festival for a number of years, and in it, the crème de la crème of the culinary world assemble to give culinary demonstrations and to taste wine while playing some great golf.

"Early Show" Recipes Galore

When Keller goes to Pebble Beach, he likes to emphasize local ingredients, and one of the real specialties of the area is garlic. Garlic, Keller says, has many uses, from roasted garlic to garlic confit, and works in a variety of dishes, from pastas to salads.

Marinated Skirt Steak

6 thyme sprigs
Two 8-inch rosemary sprigs
4 small bay leaves
1 tablespoon black peppercorns
5 garlic cloves, smashed, skin left on
2 cups extra virgin olive oil
Six 8-ounce trimmed outer skirt steaks
Kosher salt and freshly ground black pepper
Canola oil
2 tablespoons (1 ounce) unsalted butter
4 thyme sprigs
2 garlic cloves, smashed, skin left on
Skirt steak, part of the diaphragm, is a very flavorful cut. There are two sections of the skirt, an outside muscle and an inside muscle. The inside muscle is smaller, a little more uneven, and a little tougher than the outer skirt, which we prefer. The outer skirt is still a tough cut of meat and, because it's served medium-rare, not tenderized through long cooking, you need to slice it across the grain, straight down (thereby shortening the long muscle fibers that otherwise make it tough), to ensure that it's tender. The marinade we use here, with abundant herbs and garlic, is excellent for all cuts of beef.

Combine the thyme, rosemary, bay leaves, peppercorns, garlic, and oil in a medium saucepan and bring to a simmer over medium heat. Remove from the heat and let the marinade cool to room temperature. Pull away the excess fat from the skirt steak and discard. If necessary, trim the steak of any silverskin. Cut crosswise into 6 equal pieces. Put in a dish or a resealable plastic bag, add the marinade, and cover the dish or seal the bag, squeezing out excess air. Marinate for at least 4 hours, or for up to a day, in the refrigerator.

Remove the meat from the marinade and let sit at room temperature for about 30 minutes before cooking; discard the marinade. Dry the meat with paper towels. Season with salt and pepper. Preheat the oven to 350°F. Set a roasting rack in a roasting pan. Heat some canola oil in a large frying pan over high heat. When it shimmers, add half the meat and quickly brown the first side. Turn the meat and, working quickly, add 1 tablespoon of the butter, 2 thyme sprigs, and 1 garlic clove and brown the meat on the second side, basting constantly; the entire cooking process should take only about 11/2 minutes. Transfer the meat to the rack and spoon the butter, garlic, and thyme over the top. Wipe the pan and repeat with the remaining steaks.

Transfer the baking sheet to the oven and cook for 8 to 10 minutes, or until the center of the meat registers about 125°F. Remove from the oven and let the meat rest on the rack in a warm place for about 10 minutes for medium-rare.

Arrange the steak on a serving platter, or slice each piece against the grain, cutting straight down, and arrange on the platter. Garnish with the garlic and thyme.


Marinated Cucumbers

6 small cucumbers (5 to 6 ounces each) or 2 pounds medium cucumbers
3/4 cup champagne vinegar
1 1/2 cups extra virgin olive oil
1/2 teaspoon red pepper flakes
2 teaspoons granulated sugar
Kosher salt and freshly ground black pepper
Cut off the ends of the cucumbers and peel them. Seed the cucumbers if desired: cut the cucumbers lengthwise in half and use a small spoon to scrape out the seeds. Cut the cucumbers into half rounds, or into rounds (if you didn't seed them), batons, wedges, or any shape you like. Combine the vinegar, oil, red pepper, and sugar in a small bowl, stirring to dissolve the sugar. Season to taste with salt and pepper. Put the cucumbers in a canning jar or other storage container and pour the liquid over the top. Refrigerate for at least 1 day, or for up to 2 weeks. Before serving, remove any solidified oil from the top of the liquid and discard. Serve cold.


Thursday, March 25, 2010

Pasta with edamame, garlic and olive oil

Pasta with edamame, garlic and olive oil
This is a quick pasta to throw together if you have frozen shelled edamame or peas in your freezer, and it’s a dish that I find irresistible. You can find frozen edamame at most supermarkets; the green soybeans are a terrific source of protein and isoflavones. Seek out organic edamame.
The pasta company Barilla is now making a mixed semolina and whole grain pasta called Barilla Plus that combines a grain and legume flour blend with the traditional semolina. It’s a little more expensive than regular pasta, but you’ll get more nutrition for your buck. The other ingredients here are not at all pricey. If you can’t find the whole grain pasta, this is still an easy, inexpensive and nutritious dish.
1 large garlic clove, finely minced (more to taste)

Leaves from 1 bunch parsley

2 tablespoons extra virgin olive oil

1 1/3 cups frozen shelled edamame, preferably organic, or frozen peas

3/4 pound whole grain spaghetti if available, or regular spaghetti

1/4 cup freshly grated Parmesan (optional)
1. Begin heating a large pot of water for the pasta. Meanwhile, turn on a food processor fitted with the steel blade, and drop in the garlic. When it’s chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl with a spatula. Add the parsley to the bowl, and process until finely chopped. With the machine running, drizzle in the olive oil. Transfer the mixture to a large pasta bowl. (You can also use a mini-chop for this task.)

2. When the water in the pot comes to a boil, salt generously, add the edamame or peas and cook five minutes. Remove from the pot with a strainer or a slotted spoon, and place in the bowl with the parsley.

3. Add the spaghetti to the boiling water, and cook al dente following the timing instructions on the package. Checking for doneness about a minute before the stated cooking time. When the pasta is cooked, remove 1/2 cup of the cooking water and add to the bowl with the herbs and edamame or peas. Drain the pasta, and toss with the mixture in the bowl. Add Parmesan if desired, and serve.

Yield: Serves four.

Advance preparation: This isn’t a dish to do in advance, but the whole thing can be made while you’re waiting for the water to boil.

Wednesday, March 24, 2010

Buttermilk Garlic Slaw with Smoky Paprika

Recipe: Buttermilk-Garlic Slaw With Smoky Paprika
Makes 6 to 8 servingsButtermilk-Garlic Dressing with Smoky Paprika: 2 generous teaspoons smoked mild Spanish paprika, or ground Ancho chile...

Makes 6 to 8 servingsButtermilk-Garlic Dressing with Smoky Paprika:
2 generous teaspoons smoked mild Spanish paprika, or ground Ancho chile

2 tablespoons good-tasting extra-virgin olive oil

Juice of 2 large limes

4 large garlic cloves, peeled

2/3 cup mayonnaise (do not use low-fat)

1-1/3 cups buttermilk

Salt and freshly ground black pepper to taste


1 green cabbage (about 2 ¼ pounds)

1 medium red onion, peeled and halved

1/3 cup fresh coriander or parsley leaves

1. Open up the flavor of the paprika or Ancho chile by briefly warming it in the olive oil. Use a small skillet, medium heat, and cook only long enough to have some fragrance — 30 seconds to 1 minute. Set aside.

2. Make the dressing: Fit a food processor with the flat steel blade and turn it on. Pour in the lime juice and drop in the garlic. Process 3 seconds. Turn off machine, scrape down the side of the bowl and add the mayonnaise, buttermilk and the warmed olive oil with the paprika or chile. Process another 2 seconds. Taste for seasoning, adding salt and pepper as needed.

3. Remove the flat blade and add thin-slicing blade. Slice the cabbage and onion into the dressing. Scrape everything into a serving bowl and serve or put slaw in a storage container and refrigerate overnight if desired.

4. To serve, if storing the coleslaw in the refrigerator overnight, drain off any excess liquid, turn the coleslaw into a bowl, taste for seasoning and scatter with the coriander or parsley leaves. Serve cool, but not ice-cold.

Monday, March 22, 2010

Lamb with Roasted Garlic Parsley Crust

1 tbsp. Vegetable or Olive Oil
1 each Lamb Rack-patted dry, seasoned with salt and pepper
2 tbsp. Dijon Mustard
1 cup Bread Crumbs
2 tbsp. Extra-Virgin Olive Oil
2 tbsp. Butter-melted
3 tbsp. Fresh Flat Leaf Italian Parsley-chopped
1 tbsp. Garlic-minced
1 tsp. Fresh Rosemary-chopped fine
1 tsp. Fresh Thyme-chopped fine
Salt and Black Pepper to Taste
Heat sauté pan on high heat, add vegetable oil and place in lamb rack. Brown on all sides very well. Transfer to sheet pan. Brush on the Dijon mustard all over the meat.
To prepare crust. combine all remaining ingredients in bowl, mixing well to combine. The mixture should just hold together when squeezed with hands, if not, drizzle in a little more melted butter or olive oil. Season to taste with salt and pepper. Press the crust mixture over the entire top of the lamb rack.
Roast lamb rack in 400°f oven so the top crust browns and cook to your desired internal doneness. Using an instant read thermometer, check for your desired doneness. 120°f for rare, 125°f for medium rare, 130°f for medium, 135°f for medium well, and 140 °f for well done. When desired temperature is reached, let meat rest for a 5 minutes out of oven to continue cooking and let juices settle before slicing and serving. Carve into 4 equal double chop portions, serve with your favorite potatoes, seasonal vegetables.

Saturday, March 20, 2010

Spicy Garlicky Meatloaf

Spicy, Garlicky Meatloaf

3 large eggs, lightly beaten
5 garlic cloves, minced
3 scallions, white and light green parts, finely chopped
1 medium jalapeño pepper, seeded and finely chopped
1 tablespoon chopped fresh sage
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup dried bread crumbs
3 tablespoons chicken stock, heavy cream or milk
1 pound ground pork
1 pound ground beef
1 tablespoon tomato paste
1/2 tablespoon extra-virgin olive oil
2 tablespoons pine nuts (optional).
1. Heat oven to 350 degrees. In a large bowl, whisk eggs, garlic, scallions, jalapeño, sage, salt and black pepper.

2. In a separate bowl, stir together bread crumbs and stock, cream or milk. Let stand five minutes.

3. Add pork, beef and soaked bread crumbs to egg mixture. Knead ingredients together until just combined. Press mixture evenly into an eight- or nine-inch loaf pan. Bake for 55 minutes.

4. Meanwhile, whisk together the tomato paste and olive oil. After meatloaf has finished baking, brush top with glaze; sprinkle with pine nuts. Bake 15 minutes more (the glaze will be thick and a meat thermometer should read 160 degrees). Let meatloaf rest for 10 minutes before slicing and serving.

Yields: 6 to 8 servings.

Wednesday, March 17, 2010

Salsa Verde

Salsa Verde

2 pounds tomatillos, papery husks removed, cut in half

8 to 12 serrano chilies (depending on heat tolerance)

1/2 onion, peeled

1 garlic clove

6 whole sprigs cilantro, stems included

Lime juice

1. In a wide skillet, heat oil until shimmering but not smoking. Add tomatillos, chilies, onion (cut side down) and garlic. Cook over medium-high heat, turning often, until vegetables are browned, turning to black, and seared on all sides.

2. Add cilantro and purée with blender until smooth and creamy, adding a little water if needed to loosen. Season to taste with salt and lime juice. The sauce should be tart and spicy but rounded in flavor.

Yield: About 2 cups.

Note: This salsa is good on fish and particularly good with tongue.

Chanterelle Ravioli in a Sweet Corn Saffron Broth

Chanterelle Ravioli in a Sweet Corn Saffron Broth
Makes 6-8 appetizer portions
Pasta Dough
1 cup all-purpose flour
1 teaspoon kosher salt
3 egg yolks
Cold water
1 teaspoon olive oil
½ cup yellow onion, minced
3 cloves garlic, peeled and cut in half
1 small pinch saffron
2½ cups fresh corn kernels
3 cups cold water
Ravioli filling
1 teaspoon olive oil
1 tablespoon unsalted butter
½ pound chanterelles, cleaned and sliced
1 large shallot, minced
1 teaspoon garlic, minced
Salt to taste
1 teaspoon rosemary, finely chopped
½ ounce provolone, grated
¼ cup heavy cream
1. Combine all the dough ingredients in the bowl of a food processor. Process until a smooth ball of dough forms, adding a teaspoon of water at a time if it seems too dry.
2. Meanwhile, place a saucepan over medium heat. Pour in olive oil. Add the garlic and onion and saute, stirring occasionally, until light golden brown. Add saffron, corn and water. Bring to a boil, reduce heat and simmer for about an hour. Strain mixture.
3. For the filling, heat a saute pan over high heat. When very hot, add the oil, butter and chanterelles. Saute, stirring

frequently, until well browned. Add shallots and garlic, reduce heat to low, and add some salt. Cover and let cook, checking occasionally to make sure mushrooms aren't burning, 10 to 15 minutes. Remove from heat and let cool.
4. Chop the chanterelles finely, place in a mixing bowl, and stir in rosemary, provolone and cream. Mix well and add salt and pepper to taste.
5. To assemble, roll pasta dough into very thin sheets. Place some filling about an inch apart on one sheet. Lightly brush with water, then place another sheet on top; press to seal. Cut ravioli out with cookie cutter. Cook ravioli in salted boiling water until tender.
6. Meanwhile, reheat the corn broth. Adjust seasoning with salt and pepper. Drain ravioli well and place in pasta bowls. Ladle broth over top.

Sunday, March 14, 2010

Herb Chicken Sliders with Raspberry Mustard

Herb Chicken Sliders with Raspberry Mustard
1 egg 1 teaspoon water 1 (11-ounce) can Pillsbury Refrigerated Crusty French Loaf 1/2 cup Smucker's Seedless Red Raspberry Jam 2 tablespoons dijon mustard 2 teaspoons whole-grain dijon mustard, if desired 1 1/4 lb ground chicken or turkey 4 medium green onions, chopped ( 1/4 cup) 2 tablespoons chopped fresh Italian (flat-leaf) parsley 1 teaspoon dried tarragon leaves 1/2 teaspoon granulated garlic or garlic powder 1 tablespoon canola oil 1 bag (5 oz) mixed baby salad greens 1 medium tomato, thinly sliced
Heat oven to 350 degrees. Spray 10 regular-size muffin cups with non-stick cooking spray. In a small bowl, beat egg and water until well blended. Cut loaf of dough crosswise into 10 slices for buns. Place each slice, cut side up, in muffin cup; brush with egg mixture. Bake 16 to 22 minutes or until tops are golden brown. Remove from pan to cooling rack; cool 5 minutes. Meanwhile, in a small bowl, beat jam and mustards with fork or wire whisk until smooth; set aside.

In medium bowl, mix chicken, green onions, parsley, tarragon and garlic. Shape mixture into 10 patties, about 1/2 inch thick. In 12-inch nonstick skillet, heat oil over medium-high heat. Add patties; cook 3 to 5 minutes on each side, turning once, until thermometer inserted in center reads 165 degrees.

Cut each bun in half horizontally. Spoon 1 teaspoon raspberry mustard on cut sides of each bun. Place bottoms of buns on large serving platter; top each with burger, small amount of salad greens and top of bun. Garnish platter with salad greens and tomato slices. Serve with remaining raspberry mustard.

Friday, March 12, 2010

General Taos Tofu with Garlic

Chef Wendell: General Tao's Tofu
Updated: Thursday, 11 Mar 2010, 12:31 PM EST
Published : Thursday, 11 Mar 2010, 12:31 PM EST

Yields: 4 servings


1 box of firm tofu, drained
1 egg, scrambled
3/4 cup cornstarch
Vegetable oil for frying (cold processed)
3 chopped green onions
1 tbs. minced ginger
1 tbs. minced garlic
2/3 cup vegetable stock
2 tbs. soy sauce
4 tbs. stevia or maple syrup
Red pepper to taste, chopped into ½ inch pieces
1 tbs. sherry (optional)
1 tbs. white vinegar
Steamed broccoli as garnish

Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary.
Mix the egg and 1 tsp. water. Dip tofu in egg/water mixture and coat completely. Toss very gently or sprinkle 3/4 cup cornstarch over tofu to coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.
Heat oil in pan and fry tofu pieces until golden. Drain oil.
Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic.
Add vegetable stock, soy sauce, sugar, red pepper and vinegar.
Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu at the end and coat evenly.
Serve immediately with steamed broccoli over your choice of rice.

Thursday, March 11, 2010

Green Shamrock Soup

Green shamrock soup is a great way to celebrate St. Patrick's Day

On a day when we celebrate everything green, why not make dinner green too? Broccoli and potatoes make a bright, perfectly smooth and delicious soup that's easy to prepare. The shamrock-shaped cheese croutons add fun, crunch and flavour.
Shamrock Soup
1 large bunch broccoli
15 ml (1 tbsp) butter
3 cloves garlic, minced
1 onion, chopped
Salt and pepper
2 potatoes, peeled and chopped
1 l (4 cups) reduced-sodium vegetable or chicken broth or stock
500 ml (2 cups) milk
125 ml ( 1/2 cup) shredded havarti, cheddar or mozzarella cheese
Shamrock Croutons
4 to 6 slices whole-grain bread
Sour cream or plain yogurt (optional)
Cut broccoli tops from stalks. Peel stalks and chop coarsely. Cut tops into small florets and set aside separately.
In a large pot, melt butter over medium heat; saute garlic, onion and 1 ml ( 1/4 tsp) each salt and pepper for about 5 minutes until garlic and onion are softened. Add broccoli stalks and potatoes and saute for 1 minute.
Add broth and bring to a boil over high heat. Reduce heat, cover and boil gently for about 10 minutes or until potatoes are almost tender.
Add broccoli florets and boil gently, uncovered, for about 5 minutes or until florets are tender.
Meanwhile, make Shamrock Croutons: Using a shamrock cookie cutter or a sharp paring knife, cut shamrock shapes from bread and place on a baking sheet. Preheat broiler.
In a blender, in batches, or with an immersion blender, puree soup until smooth. Return to pot if necessary. Stir in milk; heat over medium-low heat, stirring often, just until steaming (do not let boil). Remove from heat; stir in cheese until melted. Season to taste with salt and pepper.
Just before serving, broil croutons on each side until toasted. Ladle soup into bowls, top with a spoonful of sour cream, if using, and float croutons on top.
Makes 6 servings.
Nutritional information per serving: 227 calories; 10 g protein; 31 g carbohydrates; 8 g fat; 4.5 g fibre; 508 mg sodium.
Cooking tip: If you want to use frozen broccoli, use 1.5 l (6 cups) or 500 g (1 lb) and add it frozen where it specifies to add the florets.

Wednesday, March 10, 2010

Roast chicken with artichokes and carmelized lemon

"Roast" Chicken With Artichokes & Caramelized Lemon

Serves 4-6

French Laundry chef de cuisine Timothy Hollingsworth gives chicken a one-two punch by first browning it in a skillet, then steam-roasting it over broth and vegetables to keep it moist. Hollingsworth says the chicken's short brining time is enough to impart flavor but still retain texture.

2 leeks, white part only, cut into 2-inch pieces
1 cup salt
1 bay leaf
-- Juice of 1 lemon
5 peppercorns
5 sprigs thyme
5 sprigs parsley
4- to 4 1/2-pound chicken, cleaned and trussed
4 medium globe artichokes, trimmed down to their hearts, quartered and cleaned of their inner furry chokes, stems left on and peeled; reserve in water with a squeeze of lemon juice
6 fingerling potatoes
-- Kosher salt as needed
3 tablespoons olive oil
1/3 pound smoked bacon, cut into 1/4-inch thick pieces
1 head of garlic, papery skin removed, head halved crosswise
1 large yellow onion, cut into eighths
1 lemon, halved
6 baby fennel bulbs (about 1- by 3-inches) trimmed of stalks or 1 large bulb cut into small wedges
5 baby carrots, peeled
3 thyme sprigs
4 cups low-sodium chicken stock reduced to 1 cup
-- Juice from 1 lemon wedge
Instructions: In a large bowl, combine leeks, salt, bay leaf, juice from 1 lemon, peppercorns, thyme and parsley with 1 gallon of cool water. Stir until salt is dissolved. Let brine steep for 30 minutes, then submerge chicken in the brine for no more than 12 minutes. Remove and pat dry.

Briefly cook artichoke hearts in boiling, salted water until a knife pierces artichokes with resistance, about 3 minutes; they should still be quite firm. Drain and cool with a dunk in cold water. Place potatoes in a small sauce pan, add water to cover and salt to taste, and bring to a boil. Remove pan from heat once it boils; drain the potatoes and set aside.

Preheat the oven to 400°. Pour the olive oil into a large skillet over medium-high heat. Season the chicken with salt, place in the pan and brown well on all sides. Remove the chicken and set aside.

Add the bacon to the same skillet, and cook until crisp. Remove the bacon and set aside. Pour the bacon fat along with any browned bits that are in the skillet into a large, heavy Dutch oven or stockpot (about 8 quart size). Place the Dutch oven over medium-high heat; add the garlic halves, cut sides down, and cook to a light brown; remove and set aside. Add the onions to the pot and cook, stirring to color all surfaces; remove and set aside. Add the lemon halves, cut side down, and cook until browned.

Return the potatoes, artichokes, bacon, garlic, onion, fennel, carrots and thyme to the pot, making sure that the cut sides of the lemon halves remain in contact with the bottom of the pot. Place the chicken on top of the vegetables, cover with the lid and bake - rotating the pot once - until a thermometer reads 165° when inserted into the meatiest part of the thigh, about 45 minutes. Remove the chicken from the pot and set aside so the meat can rest for at least 10-15 minutes before carving. Remove and set aside the garlic and lemon.

Spoon off any excess fat from the juices and vegetables in the pot. Place the pot on the stove over medium heat, pour in the 1 cup reduced chicken stock and bring to a boil, scraping up any browned bits on the bottom of the pan. Squeeze the roasted garlic cloves, the juice from the roasted lemon and juice from a fresh lemon wedge into the pan; stir to combine. Taste and adjust seasoning.

Arrange the vegetables on a platter with the carved chicken meat. Add any juices from the chicken back into the pot, stir, then spoon the pan sauce over the chicken.

Per serving: 523 calories, 38 g protein, 27 g carbohydrate, 30 g fat (8 g saturated), 93 mg cholesterol, 441 mg sodium, 6 g fiber. The nutrients absorbed from brines vary and are difficult to estimate - variables include the type of food, brining time and surface area. Therefore, the brine is not included in this analysis.

Read more:

Wexlers shrinp and grits and pickled fresno chiles

Wexler's Shrimp & Grits

Serves 6-8

This recipe from Charlie Kleinman, Wexler's executive chef, is a dialed-down version of what's served at the restaurant. You can make the rouille and pickle the chiles ahead.

1 large pinch saffron
1 1/2 tablespoons Champagne or white wine vinegar, to taste
1 large egg yolk
1 large clove garlic
1 teaspoon Dijon mustard
I small Yukon gold potato (about 2-3 ounces) boiled and peeled
1/2 cup vegetable oil
-- Kosher salt to taste
Shrimp, broth and grits
2 pounds large shrimp, shell on and head on if possible (see Note)
3 tablespoons olive oil
1 yellow medium onion, roughly chopped
1 carrot, peeled and roughly chopped
1 head garlic, loose papery covering removed and cloves pulled apart
2 cups dry white wine
2 cups low-sodium chicken stock
-- Juice of 1 lemon
-- Kosher salt and fresh ground pepper to taste
4 large artichokes, trimmed down to their hearts, cleaned of their inner furry chokes, stems left on and peeled - reserve in acidulated water
1 cup quick-cooking grits
3 tablespoons unsalted butter
1 shallot, minced
1 clove garlic, peeled and sliced
1 cup drained, Pickled Fresno Chiles (see recipe at top of page) or pickled jalapeno slices, or to taste
For the rouille: Combine the saffron and vinegar in a small dish; let stand until saffron begins to release its color into the vinegar, about 5-10 minutes. Puree the saffron-vinegar mixture, the egg yolk, garlic and Dijon mustard in a food processor until smooth and emulsified.

Chop the cooled potato; add to the processor and puree until smooth. With the machine running, slowly drizzle in the oil until fully blended and mixture has a mayonnaise-like consistency. (If it becomes runny and grainy, it has "broken;" discard and make again.) Season with salt to taste. Refrigerate until ready to use. Makes about 3/4 cup. Any extra will keep a few days for another use.

For the rest of the dish: Peel and devein the shrimp; rinse the shells and set aside. Cover and refrigerate shrimp until ready to use.

Heat 2 tablespoons olive oil in a nonreactive sauce pan over medium-high heat. Add the onion, carrot and whole garlic cloves; cook, stirring frequently, until the vegetables are softened, about 5-7 minutes.

Add the reserved shrimp shells and continue to stir until the shells are pink and fragrant, about 30 seconds more. Add the white wine; bring to a boil and cook until liquid is reduced by half. Add chicken stock and lemon juice, bring to a simmer and simmer for 10 minutes. Season to taste with salt and pepper.

Strain the broth into another nonreactive pot; remove artichokes from acidulated water and add to the broth. Cover and simmer over low heat until artichokes are tender and cooked through, about 15 minutes. Remove artichokes, cut each into eighths then set aside; reserve broth for the sauce.

In a medium sauce pan, bring 4 1/2 cups water to a boil (for richer grits, substitute some milk or cream for the water). Add grits in a steady stream while continuously whisking to prevent lumps. Continue stirring over low heat until grits are tender, about 5-6 minutes, or per package instructions. Stir in 2 tablespoons butter and season with salt and pepper. Cover and set aside. If the grits need to be rewarmed, you may need to whisk in a little liquid for a soft, spoonable consistency.

Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat; add the shallot, garlic and pickled chiles, and cook briefly. Add the shrimp, toss to coat in oil and season with salt and pepper. Add the cut artichokes and 2 cups of the artichoke-shrimp broth (add water if needed to make 2 cups). Cook, turning the shrimp at least once, until shrimp become opaque and curl slightly, about 3-5 minutes, depending on size. Add 1 tablespoon butter, stir to incorporate, then taste the sauce. If you want it more highly flavored, remove the shrimp and reduce the sauce. Just before serving rewarm shrimp in sauce, taste and adjust seasoning.

To serve: Place about 1/2 cup of grits onto each dish and top with a tablespoon-size dollop of rouille. Spoon shrimp mixture and sauce over grits and rouille. Serve immediately.

Note: Kleinman uses large (about 16 shrimp per pound), head-on Louisiana Gulf shrimp that were caught less than 24 hours before, but recommends choosing whatever shrimp is freshest and sustainably caught.

Per serving: 367 calories, 18 g protein, 24 g carbohydrate, 18 g fat (4 g saturated), 160 mg cholesterol, 478 mg sodium, 2 g fiber.

Wine pairing: Owner and general manager Matt Wexler suggests the 2008 Robert Foley Napa Valley Pinot Blanc ($25). Wexler's favorite match is a spiced wheat beer, Belgian-style Allagash White (12-ounce, 4-pack $10.99), which he says is a perfect foil for sweet shrimp and the pickled chiles.

Pickled Fresno Chiles

Makes 1 1/2 cups

4 Fresno chiles
1/2 cup white vinegar
3 tablespoons sugar
1 teaspoon salt
1 clove of garlic, peeled and smashed
Instructions: Thinly slice the chiles and place in a small nonreactive bowl. In a small nonreactive pan, combine the vinegar, sugar, salt, garlic and 1/2 cup water. Bring to a boil then pour over chiles; steep for 20 minutes before using. Chiles can be made ahead and refrigerated for up to 2 weeks.

Asian maarinated Steak over Roasted Garlic Smashed Potatoes

Asian-Marinated Steak Over Roasted Garlic Smashed Potatoes

Serves 4
1 whole head garlic, plus 4 cloves
4 tablespoons olive oil, divided
Kosher salt
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
¼ cup seasoned rice vinegar
1 tablespoon sugar
½ teaspoon hot sauce
2 shallots, minced
1¼ pounds strip steak, trimmed of fat and cut into 4 servings
1 pound red new potatoes
Ground black pepper
1. Heat the oven to 400 degrees. Slice off the top (pointed side) of the head of garlic, then set the head on a square of foil. Drizzle with 1 tablespoon of olive oil and sprinkle with salt. Wrap the foil loosely over the garlic, then roast until very tender, about 20 minutes. Set aside until cool enough to handle. Leave the oven on.
2. Meanwhile, in a large bowl, mix together the soy sauce, sesame oil, rice vinegar, sugar, hot sauce and shallots. Mince the remaining four cloves of garlic and add those. Add the steak, toss well to coat, then set aside for 15 minutes.
3. While the steak marinates, bring a large saucepan of salted water to a boil. Add the potatoes and boil for 15 minutes, or until tender when pierced with a knife. Drain, then arrange the potatoes in four clusters on a baking sheet.
4. Use a potato masher to slightly crush each cluster of potatoes.

Drizzle the potatoes with the remaining 3 tablespoons of olive oil, then sprinkle with salt and pepper. Unwrap the head of roasted garlic and squeeze the cloves onto the potatoes. Roast until the tops of the potatoes are just lightly browned, about 5 to 7 minutes.
5. Heat a grill pan to medium-high. Using tongs, remove the steak from the marinade and sear on the grill pan to desired doneness.
6. Transfer the remaining steak marinade in the bowl to a small saucepan over medium-high. Bring to a boil and cook for four minutes or until reduced and slightly thickened.
7. To serve, place a cluster of the roasted potatoes and garlic on each plate, then top with steak and drizzle with the reduced marinade.
— Associated Press
Per serving: 534 calories, 33 g fat, 9 g saturated, 62 mg cholesterol, 33 g carbohydrate, 28 g protein, 2 g fiber, 1,164 mg sodium.

Pasta Bazzoffia

Pasta bazzoffia

(Roman spring vegetable "ragu" with pasta)

Serves four
3 tablespoons extra-virgin olive oil, plus more as needed

4 green onions, minced

2 spring garlic scapes

1/2 cup coarsely chopped flat-leaf parsley

8 fresh young artichoke hearts, cleaned and cut into eighths

1 cup fresh shelled peas

1 cup fresh young fava beans

1 tablespoon all-purpose flour

1 cup water

Salt and freshly ground black pepper, as needed

1 pound short tubular pasta such as tubettini, small penne, etc.

1 cup freshly grated Pecorino Romano DOP
In an ample skillet, warm the olive oil over low heat. Add the onions, garlic scapes and parsley, and saute until translucent, five minutes. Add the artichoke wedges, peas and fava beans, and let cook until very hot, four minutes. Sprinkle in the flour, and stir to mix it with the vegetables. Add the water, and let simmer over low heat until the artichokes are tender, 20 minutes. (This ragu freezes well and will keep in the freezer for up to two months or more, or you can cool the sauce and transfer to storage containers.)

Bring 5 quarts of water to boil in a large pot. Stir in salt, as needed, and the pasta, and cook over high heat until it is al dente. (Cooking times will vary according to shape; consult the directions on your package.) Drain and transfer it to the skillet, tossing to combine the pasta and sauce well. Let it cook together over medium heat until creamy, four minutes.

Take the skillet off the heat and add more olive oil to taste, the grated cheese, and salt and pepper to taste. Serve at once.

Spaghetti al vino rosso

(Spaghetti with red wine and pecorino)

Serves 4
1 pound spaghetti

Salt, as needed

1/4 cup extra-virgin olive oil, plus more for drizzling before serving

3 cups good quality light, dry red wine

3/4 cup aged DOP Pecorino Toscan or Parmigiano-Reggiano
Bring 5 quarts of water to a rapid boil. Stir in the pasta and a generous pinch of salt. Cook for six to eight minutes, depending on the thickness of the spaghetti. Drain, reserving some of the cooking water.

In the meantime, in an ample skillet, warm the oil over medium heat. Add the pasta, and toss. Gradually add the wine, 1/2 cup at a time, tossing continually, until the wine is absorbed by the pasta. When the wine is almost entirely absorbed, add the cheese, and combine well. Serve very hot.

Warm Chickpeas and Greens with Vinaigrette

Warm Chickpeas and Greens With Vinaigrette
In the mountainous regions of Provence, frugal farmers make a meal of chickpeas and spinach or chard. They cook the greens in a big pot of water, then use the same water for cooking the chickpeas. While the chickpeas simmer, the farmers make a vinaigrette and use that to season the chickpeas and greens.

1 pound spinach or Swiss chard (1 bunch), stemmed and thoroughly cleaned

1/2 pound (1 1/8 cups) chickpeas, soaked for at least six hours in 2 quarts water

A bouquet garni made with a bay leaf, a couple of sprigs each of parsley and thyme, and a Parmesan rind

Salt and freshly ground pepper

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar or sherry vinegar

1 garlic clove, minced or pureed

1/3 cup extra virgin olive oil

1/4 cup finely chopped flat-leaf parsley

1 small red onion, chopped, soaked in cold water for five minutes and drained (optional)
1. Bring a large pot of water to a boil while you stem and wash the spinach or chard. Fill a bowl with ice water. When the water in the pot comes to a boil, add the greens. Cook spinach no longer than one minute. Cook chard one to two minutes. Remove from the pot with a skimmer, and transfer to the ice water. Do not drain the water. Cool the greens for a couple of minutes in the ice water, and then drain and squeeze out excess water. Chop coarsely and set aside. Allow the pot of water to cool for about 15 minutes.

2. Drain the soaked chickpeas, and add to the pot along with the bouquet garni. Bring to a boil, reduce the heat to low, cover and simmer for one hour. Add salt to taste, and continue to simmer until the beans are tender, 30 minutes to an hour.

3. Drain the chickpeas through a strainer or colander set over a bowl. Return the broth to the pot if you wish to serve it as a light soup. Whisk together the lemon juice, vinegar, minced garlic, salt and pepper to taste, and the olive oil. Combine the cooked chickpeas, greens, parsley and red onion in a bowl, and toss with the dressing. Serve warm.

Variation: If you wish to serve the chickpea broth with the salad, bring to a simmer and season to taste with garlic, salt and pepper. Toast six slices of whole wheat country bread, and rub them with a cut clove of garlic. Place a slice in each bowl, and ladle in some broth. Top with grated Gruyère and serve.

Yield: Serves four.

Advance preparation: You can cook the chickpeas and greens a day or two ahead. Keep in the refrigerator, and reheat on top of the stove. Make the dressing shortly before serving.

Wednesday, March 3, 2010

Iranian style omelet

This is an Iranian-style omelet. Iranian cooks often add saffron and yogurt to their omelets, which they bake or make on top of the stove. The beautiful bright yellow frittata will puff in the oven and then settle as it cools.
2 tablespoons extra virgin olive oil

2 medium to large green bell peppers, seeded and diced

2 garlic cloves, pureed in a mortar with a pinch of salt

Salt to taste

6 large or extra-large eggs

1/4 teaspoon freshly ground pepper

1/8 teaspoon powdered saffron, or a pinch of saffron threads dissolved or soaked in 1 tablespoon hot water

1 teaspoon all-purpose flour

3/4 cup drained yogurt

1/2 cup chopped fresh chives or finely chopped scallion
1. Preheat the oven to 350 degrees. Heat 1 tablespoon of the olive oil in a large, heavy skillet and add the peppers. Cook, stirring often, until tender, about eight minutes. Add the garlic and salt to taste, and cook, stirring until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.

2. Place the remaining tablespoon of oil in a 2-quart casserole or a 9-inch cast iron skillet, brush the sides of the pan with the oil and place it in the oven. Meanwhile, beat the eggs in a large bowl and season with salt. Add the pepper, saffron water, flour and yogurt, and whisk together. Stir in the cooked peppers and the chives or scallions.

3. Remove the hot baking dish from the oven, brush the sides with the hot oil and pour in the egg mixture, scraping every last bit into the pan with a spatula. Bake 30 to 35 minutes until puffed and lightly colored on the top. Remove from the heat, and allow to settle for 10 minutes before serving. Serve hot, warm or at room temperature.

Yield: Serves six to eight.

Advance preparation: You can make this dish several hours before serving.

Hanger Steak with garlic herb sauce

Hanger Steak with garlic herb sauce
Serves 4 with leftovers

You need to butterfly the hanger steak. Hold a long, sharp knife with the blade parallel to the cutting board. Cut the steak in half to within 1 inch of the edge. Open the steak. Remove the center gristle and any fat and sinew. Flatten the steak with the side of the knife. If you use flank or skirt steak, there’s no need to butterfly it. If any of the steaks don’t fit into your largest, heaviest skillet (cast iron works well), cut them in half and cook in two batches.
2 pounds hanger steak, butterflied, center gristle, fat, and sinew trimmed (flank or skirt steak may be substituted, do not butterfly)
Salt and pepper, to taste
5 cloves garlic, peeled
1 can (2 ounces) oil-packed anchovy fillets, rinsed and patted dry
1 cup olive oil
About 2 tablespoons vegetable oil
2 tablespoons chopped fresh sage
1. Season the steak all over with salt and pepper; let it sit at room temperature for 20 minutes.

2. In a food processor, combine the garlic and anchovies until they are completely crushed. Blend in the olive oil.

3. Place a large, heavy skillet over high heat. Add 1 tablespoon of the vegetable oil to the pan. Add the steak and sear it for 3 to 4 minutes on a side or until a meat thermometer inserted into the thickest part of the steak registers 125 to 130 degrees for rare meat.

4. Remove from the skillet (cook the remaining steak in the remaining vegetable oil in the same way). Let the meat rest in a warm place for 5 minutes.

5. Slice the steak thinly against the grain and arrange on a platter. (Set aside half the anchovy sauce for tomorrow’s spaghetti.) Stir the sage into the remaining garlic-anchovy sauce and spoon it over the meat.