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Watermelon Mojitos | Recipes
Makes 6 Drinks | Level: Beginner Photo: Quentin Bacon 30 large fresh mint leaves, coarsely torn by hand 3 to 4 thick slices fresh watermelon 12 ounces light rum, such as Bacardi 1/2 cup simple syrup 6 tablespoons freshly squeezed lime juice (3 limes) Sprigs of mint and spears of watermelon, for serving 30 large fresh mint leaves, coarsely torn by hand 3 to 4 thick slices fresh watermelon 12 ounces light rum, such as Bacardi 1/2 cup simple syrup 6 tablespoons freshly squeezed lime juice (3 limes) Sprigs of mint and spears of watermelon, for serving Use a mortar and pestle to mash the mint leaves. Remove and discard the rind and seeds of the watermelon. Put the fruit into a food processor fitted with the steel blade and purée. Put the mashed mint into a large pitcher with 2 cups of puréed watermelon, the rum, simple syrup, and lime juice and stir to combine. Pour the mixture into a pitcher for serving. Place ice cubes in 6 glasses and pour the mojito mixture into the glasses. Garnish with sprigs of fresh mint and spears of watermelon. Serve ice cold. Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Fig & Goat Cheese Toasts | Recipes
Serves 6 to 8 | Level: Beginner 1 (1-pound) loaf country bread, halved, and sliced crosswise 3/8 inch thick1 (8.5-ounce) jar good fig spread, such as Dalmatia (see note)8 ounces plain creamy cheese, such as goat cheese or cream cheeseKosher salt and freshly ground black pepper2 ripe fresh figs, halved and thinly sliced lenghtwiseMicrogreensSyrupy balsamic vinegar 1 (1-pound) loaf country bread, halved, and sliced crosswise 3/8 inch thick 1 (8.5-ounce) jar good fig spread, such as Dalmatia (see note) 8 ounces plain creamy cheese, such as goat cheese or cream cheese Kosher salt and freshly ground black pepper 2 ripe fresh figs, halved and thinly sliced lenghtwise Microgreens Syrupy balsamic vinegar Toast the bread in a toaster and while still warm, spread the fig spread on each slice to cover it entirely. Place the cheese in a bowl and heat in the microwave for 30 to 45 seconds, until it's creamy and spreadable, leaving the edges of the fig spread visible. Sprinkle lightly with salt and pepper. Cut each toast crosswise to make appetizers that will be easy to eat. Place a fig slice on each piece, top with a few microgreens, and drizzle lightly with the balsamic vinegar. Serve at room temperature. Note: I prefer fig spread, which has less sugar than fig jam or fig preserves, but of course you can use either. Choose a fig spread that is quite thick or it will be hard to spread the cheese on top. Copyright 2020, Modern Comfort Food, Clarkson Potter/Publishers, All Rights Reserved. Share This
Classic Daiquiris, Updated | Recipes
Makes 6 drinks | Level: Beginner 1 cup sugar, plus extra for dipping the glasses1 lime, cut in half1 1/3 cups freshly squeezed lime juice (9 limes)1 1/3 cups Bacardi Gold dark rumVery thin whole slices of lime, for serving 1 cup sugar, plus extra for dipping the glasses 1 lime, cut in half 1 1/3 cups freshly squeezed lime juice (9 limes) 1 1/3 cups Bacardi Gold dark rum Very thin whole slices of lime, for serving Combine the sugar with 1 cup water in a small saucepan and heat until the sugar dissolves completely. Set aside to cool or refrigerate for up to 2 weeks. When ready to make the cocktails, rub the cut lime on the rims of 6 glasses and lightly dip the rims in a plate of sugar. Turn the glasses upright and set aside to dry. Combine the lime juice, 1 cup of the sugar syrup, and the rum in a pitcher. Fill a cocktail shaker ¾ full with ice, pour in enough cocktail mixture to cover the ice, place the lid on the shaker, and shake for a full 30 seconds, until very cold. (Time it; it’s longer than you think!) Fill the prepared glasses ¾ full with ice and strain the daiquiris into the glasses, garnish with the lime slices, and serve ice cold. Repeat until you’ve used all of the cocktail mixture. Copyright 2018, Cook Like a Pro, Clarkson Potter/Publishers, All Rights Reserved Share This
Guacamole | Recipes
Makes 3 Cups | Level: Beginner 4 ripe Haas avocados 3 tablespoons freshly squeezed lemon juice (1 lemon) 8 dashes Tabasco sauce 1/2 cup small-diced red onion (1 small onion) 1 large garlic clove, minced 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 medium tomato, seeded, and small-diced 4 ripe Haas avocados 3 tablespoons freshly squeezed lemon juice (1 lemon) 8 dashes Tabasco sauce 1/2 cup small-diced red onion (1 small onion) 1 large garlic clove, minced 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 medium tomato, seeded, and small-diced Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, Tabasco, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper. Copyright 1999, The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags appetizers, Entertaining, Weeknight, Make Ahead , Easy, Light, Gluten Free, Vegetarian, kids, no-cook, avocado Share This
Peach Sherbet | Recipes
Makes 2 quarts | Level: Beginner 2 quarts ripe peaches, (about 8 peaches)2 cups sugar1 packet unflavored gelatine, such as Knox 2 quarts ripe peaches, (about 8 peaches) 2 cups sugar 1 packet unflavored gelatine, such as Knox Cut the peaches in half and discard the pits. Cut the fruit in wedges and place in a medium bowl with the sugar and stir well. Cover with plastic wrap and refrigerate overnight. Sprinkle the gelatine over ½ cup of cold water and stir to combine, setting it aside for 5 minutes. Stir in ½ cup boiling water and stir to combine. With a wooden spoon and a sieve set over a bowl, press the pulp through the sieve, scraping the fruit to remove the skins and pulp and pressing to extract as much liquid as possible. Discard the pulp. Stir in the gelatine mixture and 2 cups of ice water. Transfer to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to a container, cover, and freeze for about 4 hours, or until the sherbet is firm. Scoop and serve frozen. Adapted from a recipe by Mrs. D.P. Washburn, Copyright 1886, The Woman Suffrage Cookbook, Published by Mrs. Hattie A. Burr. Share This
Salmorejo | Recipes
Serves 4 - 6 | Level: Beginner 2 pounds large ripe tomatoes, cored and roughly chopped (see note)1 heaping cup diced country white bread, crusts removed1 Holland red bell pepper, cored, seeded, and large-diced1/2 cup chopped red onion3 large garlic cloves1/2 cup tomato purée, such as passata di pomodoro2 tablespoons good sherry vinegarKosher salt and freshly ground black pepper3/4 cup good olive oil, plus extra for servingToasted Croutons, for serving (recipe follows)Cherry tomatoes, halved, for servingJulienned fresh basil, for servingFlaked sea salt, such as Maldon, for serving 2 pounds large ripe tomatoes, cored and roughly chopped (see note) 1 heaping cup diced country white bread, crusts removed 1 Holland red bell pepper, cored, seeded, and large-diced 1/2 cup chopped red onion 3 large garlic cloves 1/2 cup tomato purée, such as passata di pomodoro 2 tablespoons good sherry vinegar Kosher salt and freshly ground black pepper 3/4 cup good olive oil, plus extra for serving Toasted Croutons, for serving (recipe follows) Cherry tomatoes, halved, for serving Julienned fresh basil, for serving Flaked sea salt, such as Maldon, for serving Place the chopped fresh tomatoes, bread, bell peppers, onion, and garlic in the bowl of a food processor fitted with the steel blade or in the jar of a blender and purée until you can only see tiny bits of tomato skins. Transfer the mixture to a large bowl and whisk in the tomato purée, vinegar, 2 teaspoons salt, and 1 teaspoon black pepper. Slowly whisk in the olive oil. Cover and refrigerate the soup for just 2 hours to allow the flavors to blend. If you refrigerate the soup for more than 2 hours, the olive oil will congeal so if you want to prepare the soup ahead, make it without the olive oil, refrigerate, and whisk in the oil just before serving. Serve cold in large, shallow bowls and top with the croutons, cherry tomatoes, basil leaves, flaked sea salt, and a drizzle of olive oil. Toasted Croutons (Makes 1 cup croutons) Good olive oi, such as Olio Santo2 1/2 ounces country white bread, crusts removed and 1/2-inch dicedKosher salt and freshly ground black pepper Good olive oi, such as Olio Santo 2 1/2 ounces country white bread, crusts removed and 1/2-inch diced Kosher salt and freshly ground black pepper Pour 2 tablespoons of olive oil in a small (8-inch) sauté pan and heat over medium-high heat until hot but not smoking. Add the bread and sauté, tossing occasionally, for 4 to 5 minutes, until evenly browned. Sprinkle generously with salt and pepper. Note: As tomatoes are the main ingredient, try to use summer or farm stand tomatoes. Copyright 2020, Modern Comfort Food, Clarkson Potter/Publishers, All Rights Reserved. Share This
Grilled New York Strip Steaks | Recipes
Serves 6 | Level: Intermediate Photo: Quentin Bacon This method of cooking steaks on the grill is pure genius and I learned it from a master – Mark Lobel. Lobel’s of New York is a fifth generation butcher shop on Madison Avenue and it’s one of the top butchers in the country. I seasoned these steaks with a rub that Mark taught me but the real secret is in his grilling method. Perfect steak every time! Kosher salt and freshly ground black pepper2 teaspoons light brown sugar2 teaspoons ground coffee (regular or decaf)1 teaspoon (dried) granulated garlic1 teaspoon chipotle chile powder1 teaspoon crushed red pepper flakes3 (1½-inch-thick) New York strip steaks or “club steaks”1½ tablespoons good olive oil Kosher salt and freshly ground black pepper 2 teaspoons light brown sugar 2 teaspoons ground coffee (regular or decaf) 1 teaspoon (dried) granulated garlic 1 teaspoon chipotle chile powder 1 teaspoon crushed red pepper flakes 3 (1½-inch-thick) New York strip steaks or “club steaks” 1½ tablespoons good olive oil In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes. Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Sprinkle the steaks all over with the spice mix, using it all. Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat. When ready to cook, heat enough charcoal to cover half of the grill (I fill a charcoal chimney ¾ full). Pour a layer of hot coals on one side of the grill, leaving the other side empty. Cook the steaks on the hot side of the grill for exactly 2 minutes on one side, turn them over, and cook for exactly 2 minutes on the other side. (Be sure your timer is accurate.) Move the steaks to the cool side of the grill, put the lid on, check to be sure the vents are open, and cook for 8 to10 minutes, until a meat thermometer inserted sideways into the middle of the steak registers between 115 degrees for rare, and 120 degrees for medium-rare, and 125 degrees for medium. Transfer the steaks to a plate, cover the plate tightly with aluminum foil, and allow to rest for 15 minutes. Remove the foil after 15 minutes or the steaks will continue to cook! Slice the steaks, sprinkle with salt, and serve hot or warm. Note: With a gas grill, cook the steaks for 2 minutes on each side, then turn off 1 or 2 burners and place the steaks on the cool side of the grill to cook for 10 to 12 minutes. Copyright 2014, Make It Ahead, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Crusty Baked Potatoes with Whipped Feta Sides Intermediate Garlic Sautéed Spinach Sides Beginner Beatty's Chocolate Cake Dessert Intermediate
Vegetable Tian | Recipes
Serves 4 to 6 | Level: Intermediate Photos: Quentin Bacon Good olive oil2 large yellow onions, cut in half and sliced2 garlic cloves, minced1 pound medium round potatoes, unpeeled3/4 pound zucchini1-1/4 pounds medium tomatoes1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1 tablespoon fresh thyme leaves, plus extra sprigs2 ounces Gruyère cheese, grated Good olive oil 2 large yellow onions, cut in half and sliced 2 garlic cloves, minced 1 pound medium round potatoes, unpeeled 3/4 pound zucchini 1-1/4 pounds medium tomatoes 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon fresh thyme leaves, plus extra sprigs 2 ounces Gruyère cheese, grated Preheat the oven to 375 ­degrees. Brush a 9 x 13 x 2­-­inch baking dish with olive oil. In a medium sauté pan, heat 2 tablespoons of olive oil and cook the onions over medium­-­low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking ­dish. Slice the potatoes, zucchini, and tomatoes in 1/4-inch-thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only one layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes, or until browned. Serve ­warm. Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags sides , vegetables, summer, Entertaining, Weeknight, Make Ahead, Light, Gluten Free, Vegetarian, kids, zucchini, tomato Share This
Roast Chicken with Spring Vegetables | Recipes
Serves 3 to 4 | Level: Beginner 1 (4-pound) whole chickenKosher salt and freshly ground black pepper1 lemon, quartered6 sprigs fresh thyme, divided6 sprigs fresh rosemary, divided3 tablespoons unsalted butter, melted1/4 pound heirloom baby carrots, scrubbed (12 - 14)1 pound Yukon Gold potatoes, scrubbed, 1-inch diced1 large onion, cut into 8 wedges through the stem8 garlic cloves, unpeeledGood olive oil12 to 14 asparagus, woody ends removed, cut diagonally in 2-inch pieces 1 (4-pound) whole chicken Kosher salt and freshly ground black pepper 1 lemon, quartered 6 sprigs fresh thyme, divided 6 sprigs fresh rosemary, divided 3 tablespoons unsalted butter, melted 1/4 pound heirloom baby carrots, scrubbed (12 - 14) 1 pound Yukon Gold potatoes, scrubbed, 1-inch diced 1 large onion, cut into 8 wedges through the stem 8 garlic cloves, unpeeled Good olive oil 12 to 14 asparagus, woody ends removed, cut diagonally in 2-inch pieces Preheat the oven to 425 degrees. Pat the chicken dry with paper towels and place it in a large (13 x 16-inch) roasting pan. Sprinkle the cavity generously with salt and place the lemon, 2 sprigs of thyme, and 2 sprigs of rosemary in the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Brush the outside with the butter and sprinkle generously with salt and pepper. In a large bowl, combine the carrots, potatoes, onion, garlic, ⅓ cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Transfer the vegetables to the pan with the chicken and place the remaining sprigs of thyme and rosemary on the vegetables. Roast for 20 minutes, then reduce the heat to 350 degrees and roast for 40 to 50 minutes, tossing the vegetables in the pan juices from time to time. Roast until an instant-read thermometer registers 165 degrees in the breast and 175 degrees in the thigh. Leaving the oven on, transfer the chicken to a carving board, cover it loosely with aluminum foil, and allow to rest for 12 to 15 minutes. Meanwhile, add the asparagus to the pan, tossing them with the other vegetables. Roast for 10 to 12 minutes, until the asparagus are crisp-tender. Discard the herb branches, carve the chicken, and serve with the vegetables and pan juices. Copyright 2022, Go-To Dinners, Clarkson Potter/Publishers, All Rights Reserved Share This
Saffron Risotto with Butternut Squash | Recipes
Serves 4 to 6 | Level: Intermediate 1 butternut squash (2 pounds)2 tablespoons olive oilKosher saltFreshly ground black pepper6 cups chicken stock, preferably homemade6 tablespoons (3/4 stick) unsalted butter2 ounces pancetta, diced1/2 cup minced shallots (2 large)1-1/2 cups Arborio rice (10 ounces)1/2 cup dry white wine1 teaspoon saffron threads1 cup freshly grated Parmesan cheese 1 butternut squash (2 pounds) 2 tablespoons olive oil Kosher salt Freshly ground black pepper 6 cups chicken stock, preferably homemade 6 tablespoons (3/4 stick) unsalted butter 2 ounces pancetta, diced 1/2 cup minced shallots (2 large) 1-1/2 cups Arborio rice (10 ounces) 1/2 cup dry white wine 1 teaspoon saffron threads 1 cup freshly grated Parmesan cheese Preheat the oven to 400 degrees. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer. In a heavy-bottomed pot or Dutch oven, melt the butter and sauté the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve. Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Duke's Cosmopolitan Cocktails Beginner Arugula with Parmesan Starters Beginner Old-Fashioned Apple Crisp Dessert Intermediate
Lemon Chicken Breasts | Recipes
Serves 4 | Level: Beginner Photo: Quentin Bacon 1/4 cup good olive oil3 tablespoons minced garlic (9 cloves)1/3 cup dry white wine1 tablespoon grated lemon zest (2 lemons)2 tablespoons freshly squeezed lemon juice1½ teaspoons dried oregano1 teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper4 boneless chicken breasts, skin on (6 to 8 ounces each)1 lemon 1/4 cup good olive oil 3 tablespoons minced garlic (9 cloves) 1/3 cup dry white wine 1 tablespoon grated lemon zest (2 lemons) 2 tablespoons freshly squeezed lemon juice 1½ teaspoons dried oregano 1 teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper 4 boneless chicken breasts, skin on (6 to 8 ounces each) 1 lemon Preheat the oven to 400 degrees. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 × 12-inch baking dish. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices. Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Garlic & Herb Tomatoes Sides Beginner Roasted Cauliflower Snowflakes Sides Beginner Raspberry Crumble Bars Dessert Intermediate
Weeknight Bolognese | Recipes
Serves 4 to 5 | Level: Beginner Photo: Quentin Bacon 2 tablespoons good olive oil, plus extra to cook the pasta1 pound lean ground sirloin4 teaspoons minced garlic (4 cloves)1 tablespoon dried oregano¼ teaspoon crushed red pepper flakes1¼ cups dry red wine, divided1 (28-ounce) can crushed tomatoes, preferably San Marzano2 tablespoons tomato pasteKosher salt and freshly ground black pepper¾ pound dried pasta, such as orecchiette or small shells¼ teaspoon ground nutmeg¼ cup chopped fresh basil leaves, lightly packed¼ cup heavy cream½ cup freshly grated Parmesan cheese, plus extra for serving 2 tablespoons good olive oil, plus extra to cook the pasta 1 pound lean ground sirloin 4 teaspoons minced garlic (4 cloves) 1 tablespoon dried oregano ¼ teaspoon crushed red pepper flakes 1¼ cups dry red wine, divided 1 (28-ounce) can crushed tomatoes, preferably San Marzano 2 tablespoons tomato paste Kosher salt and freshly ground black pepper ¾ pound dried pasta, such as orecchiette or small shells ¼ teaspoon ground nutmeg ¼ cup chopped fresh basil leaves, lightly packed ¼ cup heavy cream ½ cup freshly grated Parmesan cheese, plus extra for serving Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes. Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box. While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side. A Tip From Ina If you don’t have ground sirloin, substitute any ground meat such as chuck, turkey, or pork. You can even substitute chopped mushrooms for a vegetarian dinner! If you don’t have cream or basil, you can leave it out! Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Chipotle and Rosemary Roasted Nuts Cocktails Beginner Roasted Tomato Caprese Salad Sides Beginner Salty Oatmeal Chocolate Chunk Cookies Dessert Intermediate