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Summer Skillet with Clams, Sausage & Corn | Recipes
Serves 4 | Level: Beginner Good olive oil1½ cups small-diced yellow onion (1 large)¾ pound sweet Italian sausage, casings removed3 cups fresh corn kernels, cut off the cob (4 to 5 ears)1 pound vine-ripened tomatoes, ½-inch diced½ teaspoon crushed red pepper flakesKosher salt and freshly ground black pepper½ cup dry white wine, such as Pinot Grigio2 tablespoons (¼ stick) unsalted butter, large-diced32 fresh littleneck clams, scrubbed (see note)3 tablespoons julienned fresh basil leavesFrench bread, for serving Good olive oil 1½ cups small-diced yellow onion (1 large) ¾ pound sweet Italian sausage, casings removed 3 cups fresh corn kernels, cut off the cob (4 to 5 ears) 1 pound vine-ripened tomatoes, ½-inch diced ½ teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper ½ cup dry white wine, such as Pinot Grigio 2 tablespoons (¼ stick) unsalted butter, large-diced 32 fresh littleneck clams, scrubbed (see note) 3 tablespoons julienned fresh basil leaves French bread, for serving In a large (12-inch) cast iron skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and sauté over medium-low for 4 to 5 minutes, stirring occasionally, until tender. Add the sausage, breaking it into bite-size pieces, and cook for 6 to 8 minutes, stirring occasionally, until the sausage is no longer pink. Add the corn, tomatoes, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper to the skillet and sauté for 3 minutes. Pour in the wine and scatter the butter on top. Nestle the clams into the vegetable-and-sausage mixture, hinged sides down, in tight concentric circles. Bring to a boil, cover the skillet, lower the heat, and simmer for 8 to 12 minutes, just until the clams open. Ladle into shallow bowls, sprinkle with the basil, and serve hot with the French bread. To clean clams, soak them in a bowl of cool water for 15 minutes. EASY Copyright 2022, Go-To Dinners, Clarkson Potter/Publishers, All Rights Reserved Share This
Pork Posole | Recipes
Serves 6 to 8 | Level: Beginner Photo: Quentin Bacon Good olive oil1½ pounds lean, boneless pork loin, ½-inch diced2 cups chopped yellow onion (2 onions)¹⁄3 cup small-diced poblano pepper2 Holland yellow or orange bell peppers, seeded and ¾-inch diced1 tablespoon minced garlic (3 cloves)1 teaspoon chili powder½ teaspoon dried oregano6 cups good chicken stock, preferably homemade (page 259), simmering1 (12-ounce) jar medium salsa verde2 (15-ounce) cans white hominy, rinsed and drained1 (15.5-ounce) can black beans, rinsed and drained3 cups yellow corn tortilla chips, plus extra for servingKosher salt and freshly ground black pepperLime wedges, sliced or diced avocado, sliced scallions, sliced radishes, grated Cheddar, and sour cream, for serving Good olive oil 1½ pounds lean, boneless pork loin, ½-inch diced 2 cups chopped yellow onion (2 onions) ¹⁄3 cup small-diced poblano pepper 2 Holland yellow or orange bell peppers, seeded and ¾-inch diced 1 tablespoon minced garlic (3 cloves) 1 teaspoon chili powder ½ teaspoon dried oregano 6 cups good chicken stock, preferably homemade (page 259), simmering 1 (12-ounce) jar medium salsa verde 2 (15-ounce) cans white hominy, rinsed and drained 1 (15.5-ounce) can black beans, rinsed and drained 3 cups yellow corn tortilla chips, plus extra for serving Kosher salt and freshly ground black pepper Lime wedges, sliced or diced avocado, sliced scallions, sliced radishes, grated Cheddar, and sour cream, for serving Heat 3 tablespoons olive oil in a medium (11-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the pork and sauté for 5 to 10 minutes, until lightly browned on all sides. Transfer the pork and any liquid to a bowl and set aside. Heat 2 tablespoons oil in the pot, add the onions, and sauté over medium heat for 5 minutes, stirring occasionally. Add the poblano and bell peppers and cook for 5 minutes, stirring occasionally. Add the garlic, chili powder, and oregano and cook for one minute. Return the pork and its juices to the pot. Add the chicken stock and salsa verde and bring to a simmer. Stir in the hominy, black beans, corn chips, 1 tablespoon salt, and 1½ teaspoons black pepper and simmer, partially covered, for 30 minutes, stirring occasionally. Add 1 teaspoon salt, depending on the saltiness of the chicken stock and the chips. To serve, ladle the posole into large soup bowls. Garnish with a squeeze of lime and top with avocado, scallions, radishes, tortilla chips, Cheddar, and sour cream. Serve hot. Make Ahead Reheat this (and all soups) slowly, adding extra chicken stock or water, until it is the desired thickness. Used In This Recipe Copyright 2018, Cook Like a Pro, Clarkson Potter/Publishers, All Rights Reserved Share This
Panko-Crusted Rack of Lamb | Recipes
Preheat the oven to 450 degrees. Line a sheet pan with aluminum foil. In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel, and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate. Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees for rare or 125 degrees for medium rare. (Insert an instant-read thermometer horizontally through the meat.) Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot. Note: “Frenched” lamb chops look more elegant. When you ask your butcher to french the lamb, he will trim the excess fat from the bones.
Potato Galette | Recipes
Serves 4 | Level: Beginner Photo: Quentin Bacon 1¼ pounds russet baking potatoes (2 large)Kosher salt and freshly ground black pepperCanola oil1½ tablespoons unsalted butter, at room temperatureMinced chives, for servingFleur de sel, for serving 1¼ pounds russet baking potatoes (2 large) Kosher salt and freshly ground black pepper Canola oil 1½ tablespoons unsalted butter, at room temperature Minced chives, for serving Fleur de sel, for serving Peel the potatoes and drop them in a bowl of cold water to keep them from turning brown. Using the small julienne blade of a mandoline, cut the potatoes lengthwise in long matchsticks. Place the potatoes on a clean kitchen towel and squeeze the towel to dry the potatoes without breaking them up. Place the potatoes in a bowl and toss them with 1 teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil in a small (8-inch) sauté pan with sloped sides over medium heat. Add all the potatoes to the pan and arrange them so they lie flat (the pan will be very full!). Press them lightly with a metal spatula. Allow the potatoes to cook undisturbed for 5 minutes. Drizzle 1 tablespoon oil down the sides of the pan around the galette and cook for another 5 minutes. When the galette is nicely browned on the bottom, loosen it carefully around the edge with a large, narrow, flexible metal spatula and flip it over with a large flat spatula. (Be careful! The oil in the pan is very hot!) Cook the galette for 2 minutes. With the tip of a knife, run the pat of butter around the edges of the galette, allowing it to melt down the sides. Continue to cook for 4 to 5 minutes, until nicely browned on the second side. With the large flat spatula, transfer the galette to a paper towel and allow it to sit for 30 seconds. Transfer to a board and cut in quarters with a large chef’s knife. Transfer to a plate, sprinkle with chives and fleur de sel, and serve hot. Prepare up to an hour ahead and reheat the galette in a 400-degree oven for 5 minutes. A mandoline makes short work of slicing long matchsticks. Copyright 2018, Cook Like a Pro, Clarkson Potter/Publishers, All Rights Reserved Share This
Potato Salad à la Julia Child | Recipes
Serves 6 | Level: Beginner Photo: Quentin Bacon 2 pounds large Yukon Gold potatoes, peeled and sliced ½-inch thickKosher salt and freshly ground black pepper2 tablespoons good Champagne or white wine vinegar3/4 cup medium-diced celery (2 to 3 ribs)1/2 cup medium-diced shallots (2 large)1/4 cup drained, chopped cornichons1/4 cup chopped fresh chives1/4 cup chopped fresh dill, plus extra for serving2/3 cup good mayonnaise, such as Hellmann’s or Best1/3 cup sour cream2 hard-boiled eggs, cooled and large-diced 2 pounds large Yukon Gold potatoes, peeled and sliced ½-inch thick Kosher salt and freshly ground black pepper 2 tablespoons good Champagne or white wine vinegar 3/4 cup medium-diced celery (2 to 3 ribs) 1/2 cup medium-diced shallots (2 large) 1/4 cup drained, chopped cornichons 1/4 cup chopped fresh chives 1/4 cup chopped fresh dill, plus extra for serving 2/3 cup good mayonnaise, such as Hellmann’s or Best 1/3 cup sour cream 2 hard-boiled eggs, cooled and large-diced Place the potatoes in a large saucepan with water to cover by 2 inches. Add 2 tablespoons salt and bring to a boil. Lower the heat and simmer for 10 to 12 minutes, until just barely tender when pierced with a fork. Set aside ⅓ cup of the cooking liquid, then drain the potatoes and place them in a large bowl. Drizzle the potatoes with the vinegar and reserved cooking liquid and let them stand for 10 minutes, tossing occasionally. Meanwhile, in a medium bowl, combine the celery, shallots, cornichons, chives, and dill and set aside. In a small bowl, whisk together the mayonnaise, sour cream, 1 teaspoon salt, and ½ teaspoon pepper. Add three quarters of the vegetable-and-herb mixture to the potatoes, reserving the rest. Stir in the mayonnaise dressing, incorporating any liquid in the bowl, and cool to room temperature. Cover and refrigerate for at least 2 hours for the flavors to blend. When ready to serve, add the reserved vegetable mixture and the eggs to the salad and sprinkle with extra dill, salt, and pepper. Stir gently to combine. Taste for seasonings and serve cold or at room temperature. A Tip From Ina For perfectly cooked hard-boiled eggs, bring a pot of water to a boil and carefully lower the eggs into the water. Reduce the heat and simmer (the shells will crack if they bang against each other) for exactly 10 minutes. Remove the eggs, run under cool water, and peel. Copyright 2022, Go-to Dinners, Clarkson Potter/Publishers, All Rights Reserved Share This
Glazed Sweet Potatoes | Recipes
Serves 4 | Level: Beginner Photo: Quentin Bacon 1½ pounds sweet potatoes, peeled and ½ to ¾-inch diced (4 small)Good olive oil2 tablespoons (¼ stick) unsalted butterKosher salt and freshly ground black pepper2 tablespoons pure maple syrupAged balsamic vinegar, such as Villa ManodoriSea salt or fleur de sel 1½ pounds sweet potatoes, peeled and ½ to ¾-inch diced (4 small) Good olive oil 2 tablespoons (¼ stick) unsalted butter Kosher salt and freshly ground black pepper 2 tablespoons pure maple syrup Aged balsamic vinegar, such as Villa Manodori Sea salt or fleur de sel Place the sweet potatoes, 2 tablespoons water, and 3 tablespoons olive oil in a large (12-inch) sauté pan. Cover and cook over medium heat for 5 minutes. Remove the lid, add 2 more tablespoons olive oil, the butter, 2 teaspoons kosher salt, and ½ teaspoon pepper and toss with the potatoes, spreading out in one layer. Sauté the potatoes uncovered over medium heat for 12 to 15 minutes, until tender, raising the heat at the end to reduce the liquid and tossing occasionally with a metal spatula. Off the heat, drizzle the potatoes with the maple syrup and 2 teaspoons balsamic vinegar and toss well. Sprinkle with sea salt, taste for seasonings, and serve hot. Copyright 2022, Go-To Dinners, Clarkson Potter/Publishers, All Rights Reserved Share This
Orzo with Roasted Vegetables | Recipes
Serves 6 | Level: Beginner Photo: James Merrell 1 small eggplant, peeled and 3/4-inch diced 1 red bell pepper, 1-inch diced 1 yellow bell pepper, 1-inch diced 1 red onion, peeled and 1-inch diced 2 garlic cloves, minced 1/3 cup good olive oil 1-1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 pound orzo 1 small eggplant, peeled and 3/4-inch diced 1 red bell pepper, 1-inch diced 1 yellow bell pepper, 1-inch diced 1 red onion, peeled and 1-inch diced 2 garlic cloves, minced 1/3 cup good olive oil 1-1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 pound orzo For the Dressing: 1/3 cup freshly squeezed lemon juice (2 lemons) 1/3 cup good olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper For the Dressing: 1/3 cup freshly squeezed lemon juice (2 lemons) 1/3 cup good olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper To Assemble: 4 scallions, minced (white and green parts) 1/4 cup pignolis, toasted3/4 pound good feta, 1/2-inch diced (not crumbled) 15 fresh basil leaves, cut into chiffonade To Assemble: 4 scallions, minced (white and green parts) 1/4 cup pignolis, toasted 3/4 pound good feta, 1/2-inch diced (not crumbled) 15 fresh basil leaves, cut into chiffonade Preheat the oven to 425 degrees. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature. Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Perfect Potato Pancakes | Recipes
Place the Yukon Gold potatoes in a large pot of boiling salted water and simmer for 15 to 20 minutes, until very tender when tested with a knife. Drain and pass through a ricer or the coarsest blade of a food mill into a large bowl and set aside. Grate the Idaho potatoes lengthwise in long shreds, either by hand or in a food processor fitted with the coarsest grating disk. Place the potatoes on a kitchen towel, squeeze out most of the liquid, and transfer to the bowl with the cooked potatoes. (Don’t worry—they’ll turn pink.) Grate the onion either by hand or in the food processor and stir into the potatoes along with the eggs, panko, chives, 2 teaspoons salt, and 1 teaspoon pepper. Heat 2 tablespoons of butter with 1 tablespoon of olive oil in a large (12-inch) sauté pan over medium-high heat, until sizzling. Drop heaping tablespoons of the potato mixture into the skillet (you want them to be messy). Flatten the pancakes lightly with a metal spatula and cook for 2 to 3 minutes on each side, until browned. Continue adding butter and oil, as needed, to fry the remaining batter. Serve hot with sour cream and chives. MAKE AHEAD Prepare the mixture and refrigerate for several hours. Fry just before serving or up to 30 minutes ahead. Place on a sheet pan, and reheat at 400 degrees for 5 to 10 minutes. Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved
Twice-Baked Sweet Potatoes | Recipes
Serves 6 | Level: Intermediate Photo: Quentin Bacon 3 medium sweet potatoes, scrubbed (12 to 14 ounces each)5½ tablespoons unsalted butter, at room temperature, divided½ cup minced shallots (2 shallots)1 teaspoon minced fresh thyme leaves, plus 6 sprigs for garnishKosher salt and freshly ground black pepper1 extra-large egg, lightly beaten4 ounces Taleggio cheese, small-diced (6 ounces with the rind) 3 medium sweet potatoes, scrubbed (12 to 14 ounces each) 5½ tablespoons unsalted butter, at room temperature, divided ½ cup minced shallots (2 shallots) 1 teaspoon minced fresh thyme leaves, plus 6 sprigs for garnish Kosher salt and freshly ground black pepper 1 extra-large egg, lightly beaten 4 ounces Taleggio cheese, small-diced (6 ounces with the rind) Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil. Place the potatoes on the prepared sheet pan and cut a few slits in each potato to allow steam to escape. Bake the potatoes for 50 minutes to 1 hour, until very tender when tested with a skewer. Set aside for 10 minutes, until cool enough to handle. Meanwhile, heat 1½ tablespoons of the butter in a small skillet over medium heat. Add the shallots and sauté for 4 to 5 minutes, until tender. Add the thyme and cook for 1 minute. Set aside. Cut the potatoes in half lengthwise and carefully scoop out some of the warm potato into a medium bowl with a teaspoon, leaving a ½-inch-thick shell of sweet potato. The potatoes should look like little canoes. Sprinkle the potato shells generously with salt and pepper. Add the remaining 4 tablespoons of butter to the scooped-out potato flesh and mash it with a fork. Add the egg, shallots, Taleggio, ¾ teaspoon salt, and ¼ teaspoon pepper and stir until combined. Spoon the mixture into the sweet potato shells and top each with a sprig of fresh thyme. Bake for 20 to 30 minutes, until puffed and lightly browned. Serve hot. Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Green Beans Gremolata | Recipes
Serves 4 to 6 | Level: Beginner Photo: Quentin Bacon 1 pound French green beans, trimmed2 teaspoons minced garlic (2 cloves)1 tablespoon grated lemon zest (2 lemons)3 tablespoons minced fresh flat-leaf parsley3 tablespoons freshly grated Parmesan cheese2 tablespoons toasted pine nuts2½ tablespoons good olive oil Kosher salt and freshly ground black pepper 1 pound French green beans, trimmed 2 teaspoons minced garlic (2 cloves) 1 tablespoon grated lemon zest (2 lemons) 3 tablespoons minced fresh flat-leaf parsley 3 tablespoons freshly grated Parmesan cheese 2 tablespoons toasted pine nuts 2½ tablespoons good olive oil Kosher salt and freshly ground black pepper Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color. For the gremolata, toss the garlic, lemon zest, parsley, Parmesan, and pine nuts in a small bowl and set aside. When ready to serve, heat the olive oil in a large sauté pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and sauté, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot. Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags sides , vegetables , holiday , Thanksgiving, Entertaining, Make Ahead , Easy, Light, Gluten Free, Vegetarian, green beans Share This
Mushroom & Leek Bread Pudding | Recipes
Serves 8 to 10 | Level: Intermediate Photo: Quentin Bacon 6 cups (½-inch-diced) bread cubes from a rustic country loaf, crusts removed2 tablespoons good olive oil1 tablespoon unsalted butter2 ounces pancetta, small-diced4 cups sliced leeks, white and light green parts (4 leeks)1½ pounds cremini mushrooms, stems trimmed and ¼-inch-sliced1 tablespoon chopped fresh tarragon leaves1/4 cup medium or dry sherry Kosher salt and freshly ground black pepper1/3 cup minced fresh flat-leaf parsley4 extra-large eggs1½ cups heavy cream1 cup chicken stock, preferably homemade1½ cups grated Gruyère cheese (6 ounces), divided 6 cups (½-inch-diced) bread cubes from a rustic country loaf, crusts removed 2 tablespoons good olive oil 1 tablespoon unsalted butter 2 ounces pancetta, small-diced 4 cups sliced leeks, white and light green parts (4 leeks) 1½ pounds cremini mushrooms, stems trimmed and ¼-inch-sliced 1 tablespoon chopped fresh tarragon leaves 1/4 cup medium or dry sherry Kosher salt and freshly ground black pepper 1/3 cup minced fresh flat-leaf parsley 4 extra-large eggs 1½ cups heavy cream 1 cup chicken stock, preferably homemade 1½ cups grated Gruyère cheese (6 ounces), divided Preheat the oven to 350 degrees. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside. Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt, and 1½ teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley. In a large mixing bowl, whisk together the eggs, cream, chicken stock, and 1 cup of the Gruyère. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2½ to 3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining ½ cup of Gruyère and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot. A Tip From Ina Assemble this in advance and bake it before dinner. Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Rugelach | Recipes
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes. Preheat the oven to 350 degrees. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool. Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved