November 6, 2015
Maybe this year's load of Paleo-titled cookbooks is too close to my desk, but when I saw this recipe in The New Cast-Iron Cookbook , I thought it could be served without its accompanying pasta, making it almost paleo, save for the butter. (A "paleo" diet is free of processed foods, grains, and dairy.) Shrimp and Avocado in Tequila-Tomato Sauce 4 servings 3 tablespoons cold unsalted butter 1 medium bulb fennel 11/4 pounds peeled and deveined large shrimp 1/2 cup tequila 2 ripe avocados One 28-ounce can no-salt-added whole tomatoes, preferably fire-roasted 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon crushed red pepper flakes 1/2 bunch cilantro 2 limes 1. Melt half of the butter in a large skillet over medium heat.
October 23, 2015
TOMATO, CUCUMBER AND BASIL SALAD 2 tablespoons red wine vinegar 2 tablespoons water 1/2 teaspoon kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper, plus more as needed 1/4 cup extra-virgin olive oil 2 large beefsteak tomatoes, each cut into 8 wedges 1/2 seedless (English) cucumber, cut into 1/4-inch rounds 1 small yellow or red onion, cut into thin half-moons 3 tablespoons coarsely chopped fresh basil, plus a basil sprig, for garnish Using a fork, whisk the vinegar and water together in large bowl.
August 14, 2015
Fresh fish on the grill is one of summer's simple pleasures: season with salt and pepper, cook, and finish with a touch of lemon. But with just the tiniest extra effort, you can turn that basic fillet into a spectacular dish. Here, two easy steps make it so: add a smear of sun-dried tomato tapenade and wrap it in a leaf of Swiss chard. Chard-Wrapped Cod With Sun-Dried Tomato Tapenade 4 servings For the tapenade 12 sun-dried tomatoes (not oil-packed; 1.4 ounces total)
December 5, 2014
MEAT and potatoes offer a hearty entry into the big-eating, rib-sticking world of chef Ben Ford. STANDING RIB ROAST For the roast: One 7-bone standing prime rib roast (16 to 18 pounds), trimmed and tied 10 garlic cloves, thinly sliced 4 tablespoons unsalted butter, softened Kosher salt and fresh coarsely ground black pepper For the jus: 2 cups red wine 10 fresh thyme sprigs 2 fresh rosemary sprigs 2 cups veal or beef stock 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper To prepare the roast, remove it from the refrigerator 30 minutes prior to cooking time and preheat the oven to 450°F.
July 26, 2013
IF YOU haven't wet your whistle with local wine, these three pours from Paris Wine Bar will make you a believer. * White: Dry vidal blanc, from Pinnacle Ridge, in Kutztown. Crisp and dry, with light floral aromas. If you like pinot grigio, try this! * Red: Syrah, from Manatawny Winery, in Douglassville. A food-friendly wine made from grapes grown in Berks County, this Syrah has notes of black pepper, spice and black fruit. * Pink: Prelude Rosé, from Allegro Winery, in Brogue, York County.
April 18, 2013
Makes 8 servings 4 cups thinly sliced fennel bulb 3 tablespoons olive oil, divided 3/4 teaspoon freshly ground black pepper, divided 1/2 teaspoon salt, divided 1/4 teaspoon ground red pepper 2 garlic cloves, minced Cooking spray 3 tablespoons grated fresh Parmigiano Reggiano cheese 2 (15.8-ounce) cans Great Northern beans, rinsed and drained 4 cups baby spinach 1. Preheat oven to 450 degrees.
March 15, 2013 |
Classic stuffed flounder is reimagined with a meatier fish, cod, and served with a salad of crab, corn, scallions, and pineapple. Cod With Corn, Crab, and Pineapple Salad 4 servings For the salad: 5 ounces chopped, cored pineapple 2 tablespoons finely chopped parsley 1 tablespoon white wine vinegar 2 tablespoons olive oil 1 teaspoon sugar Salt Fresh black...
January 17, 2013 |
This one-pan meal is bright, intense and satisfying. Using skin-on fish helps keep the delicate chunks from breaking up during cooking. Serve with something green on the side. Moroccan Fish Stew 4 servings 1 large onion 1-inch piece ginger root 1 large clove garlic 1 1/4 pounds firm, skin-on white-fleshed fish fillets 1/4 cup sliced skin-on almonds 4 teaspoons olive oil 1 teaspoon ground cumin 1 teaspoon ground turmeric One 3-inch cinnamon stick Pinch cayenne pepper 14 ounces canned, no-salt- added diced tomatoes 1 cup water Sea salt 14 ounces canned, no-salt-added chickpeas 2 teaspoons honey Fresh black pepper Flat-leaf parsley, for garnish (may sub cilantro)
January 10, 2013 |
If you think you've done nearly everything a cook can do with boneless, skinless chicken breasts, it's time to talk turkey. Turkey tenderloin turns out to be a convenient, delicious, and healthful alternative. Chopped Smoky Turkey Burgers With Manchego Makes 4 servings 1 large egg 1/2 teaspoon garlic powder 1/2 teaspoon mustard powder 1/2 teaspoon smoked paprika 1/2 teaspoon ground black pepper Pinch kosher salt 11/4 pounds turkey tenderloin, cut into large chunks 2 ounces prosciutto 4 hamburger buns 4 ounces manchego cheese 1. Heat a grill to medium.
October 4, 2012 |
It may seem odd to turn on the oven when making soup, but roasting really is what makes this soup so spectacular. Roasting the vegetables caramelizes them and brings out nutty flavors that enhance all the other ingredients. Feel free to throw in just about any other vegetables you have lurking in your crisper drawer. Roasted Vegetable Soup Makes 6 servings 2 large yellow onions, cut into wedges 2 medium zucchini, diced 2 medium summer squash, diced 4 large carrots, peeled and diced 2 medium potatoes, peeled and diced 2 tablespoons vegeta- ble or canola oil Salt and ground black pepper 1/2 teaspoon ground cumin 1 quart low-sodium chicken or vegeta- ble broth Sour cream or yogurt, to serve Chopped fresh cilant- ro or parsley, to serve 1. Heat the oven to 400 F. 2. In a large bowl, combine the onions, zucchini, summer squash, carrots, and potatoes.