Our Favourite Recipes: April 2005

GARLIC PARMESAN POPOVERS

2 large eggs
3/4 cup milk
1/4 cup water
1 cup minus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1 large garlic clove
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)

Directions
Preheat oven to 375°.F. Generously grease six 2/3-cup popover tins or nine 1/2-cup muffin tins. In a bowl whisk together eggs, milk, and water. Add flour and whisk mixture until combined well but still slightly lumpy. Mince garlic and mash with salt. Whisk garlic paste into batter and divide half of batter among tins. Sprinkle 1/4 cup Parmesan over batter in tins and divide remaining batter among tins. Sprinkle remaining 1/4 cup Parmesan over popovers and bake in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more. (Popovers will not rise much because of Parmesan). Serves Makes 6 large or 9 medium popovers.

ONION, CHEESE, AND BACON TART

Crust
1 cup unbleached all purpose flour
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes
2 tablespoons (or more) ice water

Filling
3 thick-cut bacon slices, chopped
1 large onion, thinly sliced
Pinch of sugar
1 cup whipping cream
1 large egg
1 large egg yolk
1/4 teaspoon ground black pepper
Generous pinch of salt
Generous pinch of ground nutmeg
1/2 cup (packed) coarsely grated Gruyère cheese

Directions

For crust
Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
Preheat oven to 400°F. Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.

For filling
Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.
Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.

Serves 6

JAMAICAN JERK CHICKEN

3 fresh Scotch bonnet or habanero chiles
6 scallions, coarsely chopped
1/4 lb shallots (3 meduim), quartered
3 garlic cloves, smashed
1 (1-inch) piece fresh ginger, peeled and chopped
3 tablespoons fresh thyme leaves
2 teaspoons ground allspice
1 1/2 teaspoons black pepper
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/4 cup vegetable oil
8 whole chicken legs (4 1/2 lb), thighs and drumsticks separated

Directions
Discard stems, seeds, and ribs from 2 chiles and coarsely chop. Coarsely chop remaining chile including seeds (for a less spicy dish, seed half of chile before chopping).
Blend chiles with remaining ingredients except chicken in a food processor until a paste forms. Cut several 1-inch-long slits in each piece of chicken, then rub paste all over chicken, rubbing it into slits. Marinate, covered and chilled, at least 2 hours.

To cook chicken using indirect heat on a 22 1/2-inch charcoal kettle grill:
Open vents on bottom of grill and on lid. Light a rounded chimney full of charcoal briquettes (about 100) and divide between 2 sides of grill, leaving a space down middle.
When charcoal turns grayish white (15 to 20 minutes from lighting) and you can hold your hand 5 inches about top rack for 3 to 4 seconds, grill chicken, skin sides down first, on portion of lightly oiled grill rack with no coals underneath, turning occasionally, until cooked through, 20 to 30 minutes.

To cook chicken using indirect heat on gas grill:
Preheat all burners on high (until thermostat registers 500°F). Turn off 1 burner and reduce heat on other burner (or burners) to medium. (Thermostat should register 350 to 375°F.) Grill chicken, skin sides down first, on portion of lightly oiled grill rack over unlit burner, covered, turning occasionally, until cooked through, 20 to 30 minutes.

Serves 8
Cooks notes:
» ? Chicken can marinate up to 1 day.» ? If you aren't able to grill, you can roast jerk chicken, skin sides up, in 2 large shallow flameproof baking pans (1 inch deep) in upper and lower thirds of a preheated 450°F oven, switching position of pans halfway through roasting, until cooked through, 25 to 30 minutes. Then turn on broiler and broil chicken, about 4 inches from heat, until skin is browned and crisp, 2 to 3 minutes.

Active time: 45 minutes Start to finish: 2 3/4 hours

FENNEL, WATERCRESS, AND ENDIVE SALAD WITH TOASTED PINE NUTS

1 cup balsamic vinegar
7 medium heads Belgian endive, halved, cut lengthwise into strips
2 large fennel bulbs (about 20 ounces total), trimmed, bulbs halved lengthwise, cored, cut lengthwise into thin strips
2 bunches watercress, thick ends trimmed (about 5 1/2 cups packed)
1 Granny Smith apple, cored, quartered, sliced 1/4 inch thick
3 tablespoons extra-virgin olive oil
1/2 cup pine nuts, toasted
Parmesan cheese shavings

Directions
Boil balsamic vinegar in small skillet over medium-high heat until reduced to 1/2 cup, about 5 minutes.
Combine endive, fennel, watercress and apple in large bowl. Add olive oil and toss to coat. Season to taste with salt and pepper. Divide salad among 8 plates. Drizzle with reduced balsamic vinegar, dividing equally. Sprinkle with pine nuts. Garnish with Parmesan shavings.

Serves 8

ORZO, PINE NUT, AND FETA SALAD

1 lb orzo
3 tablespoons fresh lemon juice
1/2 cup olive oil
1/2 cup pine nuts, toasted
1 1/4 cups feta (6 oz), crumbled
1 cup thinly sliced scallion greens

Directions
Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper.

Serves 8
Cooks notes:
» Toast pine nuts in a shallow baking pan in a 350°F oven until golden, 5 to 10 minutes.

Active time: 15 minutes Start to finish: 30 minutes

SUGAR SNAP PEA, RADISH, AND CUCUMBER SALAD

1/2 lb sugar snap peas, trimmed and, if large, halved diagonally
1 English cucumber, halved lengthwise and seeded
1 bunch radishes (1 lb)
1/4 cup sesame seeds, toasted
1 tablespoon seasoned rice vinegar
1 teaspoon cider vinegar

Directions
Cook peas in a saucepan of boiling salted water just until they turn a brighter shade of green, about 30 seconds. Drain in a colander and rinse under cold water to stop cooking.
Cut halved cucumber and radishes crosswise into 1/4-inch-thick slices.
Toss peas, cucumber, radishes, and sesame seeds with vinegars and season with salt and pepper.

Serves 6 side dish servings
Cooks notes:
» If you don't have seasoned rice vinegar in your cupboard, you can substitute unseasoned and add 1/4 teaspoon salt and 1 1/2 teaspoons sugar.

Active time: 20 minutes Start to finish: 20 minutes

CROWN ROAST OF LAMB WITH ROSEMARY AND OREGANO

Crown roasts are often done with pork, but lamb also makes for a festive Presentation—and it's a delicious change of pace. Request the roasts from the butcher ahead of time, since they are usually prepared to order. Pour a Syrah with dinner if you've chosen this main course.

1/4 cup chopped fresh rosemary
12 garlic cloves, minced
2 tablespoons chopped fresh oregano
1 tablespoon salt
2 teaspoons ground black pepper
2 crown roasts of lamb, each consisting of 14 chops (which are two 7-rib racks of lamb tied together)
Olive oil

Directions
Preheat oven to 450ºF. Mix chopped rosemary, minced garlic, chopped oregano, salt and black pepper in small bowl. Place crown roasts of lamb, spaced apart, on large baking sheet. Brush lamb all over with olive oil. Rub herb mixture all over lamb. Cover bones loosely with sheet of foil. Roast lamb until instant-read thermometer inserted into thickest part of lamb registers 125ºF to 130ºF for rare, about 20 minutes (or 130ºF to 135ºF for medium-rare, about 30 minutes; or 135ºF to 140ºF for medium, about 35 minutes). Transfer lamb to platter; let stand 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve.

Serves Makes 10 servings.

CLAM AND OYSTER CHOWDER

Serve it with dark beer and crusty bread or oyster crackers.

3 medium leeks (white and pale green parts only), quartered lengthwise and cut crosswise into 1/3-inch-thick slices
1 cup water
40 small (2-inch) hard-shelled clams (4 lb) such as littlenecks, scrubbed well
30 medium or large oysters, shucked and liquor reserved
3 bacon slices, cut crosswise into 1/2-inch-wide strips
2 tablespoons unsalted butter
1 large onion, chopped
5 celery ribs, cut into 1/3-inch dice
1 Turkish or 1/2 California bay leaf
2 lb russet (baking) potatoes (4 medium)
1/2 cup dry white wine
2 1/2 cups bottled clam juice or water
1 cup heavy cream
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Old Bay seasoning
1/8 teaspoon cayenne, or to taste
1/2 cup chopped fresh parsley

Directions
Wash leeks well in a bowl of cold water, then lift out and drain well.
Bring 1 cup fresh water to a boil in a 5-quart heavy pot, then add clams and cook over moderately high heat, covered, until clams are fully open, checking every minute after 5 minutes and transferring clams with a slotted spoon to a bowl as they fully open. (Discard any clams that have not opened after 8 minutes.) Pour cooking liquid through a fine-mesh sieve into another bowl.
Remove cooked clams from shells, discarding shells. Coarsely chop clams and transfer to a bowl, then coarsely chop raw oysters and transfer to another bowl. Pour reserved oyster liquor through sieve into bowl with clam cooking liquid.
Cook bacon in cleaned pot over moderate heat, stirring, until crisp, about 6 minutes, then transfer bacon with a slotted spoon to paper towels to drain. Add butter to pot and when foam subsides, cook onion, leeks, celery, and bay leaf, stirring occasionally, until vegetables are softened, 12 to 15 minutes.
While vegetables are cooking, peel potatoes and cut into 1/2-inch cubes. Add wine to softened vegetables and boil until reduced by half, 1 to 2 minutes. Add potatoes, clam cooking liquid, and bottled clam juice. (If potatoes aren't fully covered with liquid, add more clam juice or water.) Simmer, covered, until potatoes are tender, 20 to 25 minutes.
Purée 2 cups soup in a blender until very smooth (use caution when blending hot liquids) and return to pot. Add cream, salt, pepper, Old Bay, and cayenne and cook at a bare simmer, stirring, until soup is heated through (do not let boil). Add clams and oysters and cook, stirring, just until oyster pieces begin to curl, 1 to 2 minutes. Remove from heat and discard bay leaf, then stir in parsley. Serve topped with crumbled bacon.

Serves 8 to 10Active time: 40 minutes Start to finish: 1 3/4 hours

SUCCOTASH

American culinary tradition takes on new texture, flavor and distinction in this inventive new recipe. Succulent beans, crispy bacon and sweet corn combine with flavorful onions and peppers, and cool, refreshing fennel and basil for a unique medley of taste sensations.

Ingredients/Shopping List:
2 1/2 pounds fresh fava beans or 1 10-ounce package frozen lima beans
2 tablespoons plus 1 teaspoon kosher salt
4 slices bacon (4 oz.)
1 medium onion, cut into 1-4-inch slices (1 cup)
1 red bell pepper, seeds and ribs removed; cut in 1/4-inch strips (1 cup)
1 fennel bulb, trimmed; halved lengthwise, and cut into 1/4-inch-strips
3 ears yellow corn, shucked and kernels cut off (1 1/3 cups) or 1 - 10-ounce package frozen corn
1/3 cup chicken broth
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh basil
Occra!

How-To:
1. If using fresh favas, bring 2 quarts of water and 2 tablespoons salt to a boil in a large pot. Remove the fava beans from the shells. Place beans in the boiling water for 1 minute. Drain in a colander and rinse under cold water until cool. Peel off thin outer skin from beans; set beans aside.
2. In a large skillet, cook the bacon over medium-low heat until browned, 10 minutes. With a slotted spoon, transfer to paper towels to drain. Crumble, and set aside.
3. Discard all but 2 tablespoons of the bacon fat from the skillet.
4. Add the onion, occra, bell pepper, and fennel; cook over medium heat, stirring often, until golden and tender, 12-15 minutes.
5. Stir in the corn, frozen lima beans (if not using fresh fava beans), broth, pepper; and remaining teaspoon salt.
6. Bring to a boil over high heat; reduce heat, and simmer, covered, for 5 minutes. Stir in reserved fava beans, if using, basil, and crumbled bacon. Serve hot.

Serves 6.

ITALIAN STYLE BARLEY TABBOULEH

Inspired by the classic Middle Eastern dish traditionally made with parsley and mint, this inventive new recipe features one the tastiest staples of Italian cooking—delicious, aromatic basil. In this refreshing salad, pearls of tender barley meet cool, crunchy cucumbers, sweet, tender tomatoes and mild scallions dressed in a tasty blend of chicken stock, lemon, and olive oil.

Ingredients/Shopping List:
3 cups chicken broth
1 cup pearl barley
2 teaspoons coarse salt
1 small seedless cucumber (8 ounces), peeled, finely diced
10 cherry tomatoes, quartered
3 scallions, light green and white parts, thinly sliced
1/2 teaspoon cracked black pepper
1 large bunch fresh flat-leaf parsley, large stems removed (about 4 cups leaves and small stems)
1 large bunch fresh basil, large stems removed (about 4 cups leaves and small stems)
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil

How-To:
1. Cover and bring the broth to a boil in a medium saucepan. Add the barley and 1 teaspoon of the salt. Reduce the heat to medium low, cook until tender, about 35 minutes.
2. Drain the barley, rinse with cool water, and set aside to cool at room temperature.
3. Combine the cucumber, tomatoes, scallions, remaining teaspoon salt and the pepper in a medium bowl.
4. On a large cutting board, combine the parsley and basil and chop until very fine. Transfer the mixture to the bowl with the vegetables. Toss in the lemon juice and olive oil. Toss in the cooled barley.
5. Taste again for salt and pepper. Salad may be made up to six hours ahead and refrigerated, covered with plastic wrap.

WILD MUSHROOM SOUP

4 Hungry friends
1 Bottle, Turning Leaf Sauvignon Blanc
1 oz. Dried wild mushrooms (porcini, morel, chanterelle)
1 lb. Fresh mushrooms (shitake, cremini, and brown mushrooms), cleaned and sliced
3/4 c Cream sherry
6 Shallots finely chopped
4T Unsalted butter
3T Flour
6C Vegetable stock
1/2 t Pepper
1C Crème fraiche
Salt and ground pepper to taste

Rinse the dried mushrooms very well, then soak in sherry for one hour.
Drain the mushrooms and set aside, reserve the sherry in a separate bowl.
Melt butter in an 8-quart pot over medium heat.
Add the flour, cook and stir for two minutes, then add shallots, fresh and dried mushrooms.

Add the stock and sherry, raise heat, and bring the soup to a boil, stirring occasionally.
Lower the heat, cover partially, and simmer for one hour, until dried mushrooms are very tender.
Remove from heat. Add salt and pepper to taste.
Stir in the crème fraiche and serve.

Serves 4

SCALLOPS & BROCCOLINI

Ingredients
1 Beautiful day on the water
1 Bottle, Turning Leaf Pinot Grigio
3T Truffle oil
16 Sea scallops
1lb. Broccolini
20 Green beans
1/2 C Fresh torn basil leaves
1 Lemon, cut into 4 wedges
1/2 t Red pepper flakes
Sea salt to taste
Broccolini and Beans

Blanch broccolini and beans in boiling salted water for four minutes, then drain and cool. Slice beans lengthwise into very thin strips. Heat 1 tablespoon oil in a large sauté pan, then cook vegetables for 1 minute, seasoning with a pinch of salt. Transfer to serving plate. Add a squeeze of lemon wedge and garnish with half the fresh basil.

Scallops
Add remaining oil to the same pan on medium-high heat. Season scallops with salt and red pepper flakes.
When the oil is hot, add scallops one by one, turning the heat to high. Add a squeeze of lemon wedge and the rest of the basil. Brown scallops on each side (about 2 minutes) and remove from heat.
Transfer to serving plate, set atop the vegetables, and serve.

Serves 4

HERB & LEMON CHICKEN

For the chicken:
1 T. minced fresh rosemary
1 T. minced fresh thyme
2 1/4 tsp. minced fresh marjoram
3/4 tsp. minced fresh sage
2 T. kosher salt
1 1/2 tsp. freshly cracked black
peppercorns
1 1/2 tsp. minced shallots
1 T. minced garlic
4 boneless chicken breast halves
(about 1 1/2 lbs.), pounded to an
even thickness
About 1/2 T. extra virgin olive oil

For the lemon-garlic vinaigrette:
2 cloves garlic
2 T. freshly squeezed lemon juice
1 T. Champagne or white wine vinegar
2 T. minced fresh herbs, such as parsley, thyme, tarragon,
and basil
Salt and freshly ground black pepper to taste
8 T. extra-virgin olive oil

For the chicken: Preheat the oven to 450°. In a small bowl, combine the herbs, salt, peppercorns, shallots and garlic, and mix well. Rub the mixture evenly over chicken. Set aside. (May cover and refrigerate for up to 12 hours.) In a large, ovenproof skillet over medium-high heat, heat the extra virgin olive oil. Add the chicken and cook, turning once, until crisp and browned on both sides but not cooked through, 6 to 10 minutes total. Turn the chicken again. Place an ovenproof skillet or a brick wrapped in foil directly on top of the meat and transfer to 450° oven. Roast until the juices run clear and no traces of pink remain, about 6 to 10 minutes.
For the vinaigrette: Meanwhile, in a food processor or blender, puree the garlic and lemon juice until smooth. Transfer to a bowl and add the vinegar, herbs and salt and pepper to taste. Whisking constantly, slowly add the olive oil and whisk until fully emulsified. To serve: Place chicken on individual plates and drizzle with vinaigrette.

Makes 4 servings.

GREEN OLIVE & PARSLEY RICE

2 teaspoons extra-virgin olive oil
1 shallot, minced (1/4 cup)
1 cup Carolina or other long-grain white rice
2 cups chicken stock
1/4 cup finely chopped fresh parsley
1/2 cup pitted green olives, sliced into thin slivers
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon ground black pepper, plus more for seasoning

How To:
1. In a 3-quart saucepan over medium-high heat, heat the olive oil. Add shallots, and sauté until golden, stirring occasionally, about 2 minutes.

2. Stir the rice into the shallot mixture, coating grains with oil. Cook, stirring, until rice is translucent, about 1 minute.

3. Add the stock, half of the parsley, the olives, salt, and pepper to rice. Bring to a boil, and reduce heat to low. Cook covered, until rice is tender and has absorbed all the liquid, 15 to 17 minutes.

4. Remove from heat; let stand 5 minutes, then fluff with a fork. Add the remaining parsley, and season with additional salt and pepper, as desired.

5. Serve on a platter with the Cornish game hens.

Serves 4

CORNISH GAME HENS

2 small oranges
1 lime
1/4 cup molasses
1/2 teaspoon ground black pepper
1 tablespoon unsalted butter, chilled
1 tablespoon chopped fresh parsley
2 Cornish game hens (1 1/2pounds each)
2 teaspoons kosher salt

How To:
1. With a zester or a vegetable peeler, remove the zest from 1 of the oranges and the lime, and finely chop. Halve all of the fruit, and use a citrus reamer or juicer to extract juice (to yield 1 cup).

2. Combine the zest and juice in a small saucepan over medium-high heat; stir in the molasses and pepper. Bring to a boil, then reduce heat and simmer until liquid is reduced to 1/2 cup, about 16 minutes, stirring occasionally. Remove from heat, and stir in the butter and parsley. Set aside to cool.

3. Preheat oven to 375 degrees. Remove giblets and neck from the hens. Using poultry shears or a sharp knife, cut the hens in half lengthwise. Rinse under cool running water, and pat dry with paper towels. Place the hens in a shallow baking pan, skin sides up. Sprinkle with the salt.

4. Roast the hens for 15 minutes, then brush with half the glaze. Roast glazed hens for another 15 minutes, then brush with remaining glaze. Continue roasting until cooked through, 10 to 20 minutes more. The juices should run clear when thickest part of the thigh is pierced with the tip of a knife. If the hens begin to brown too much before they are done, tent with foil. Serve on top of Green-Olive and Parsley Rice.

Serves 4.

SAUTEED SPINICH WITH GARLIC & PINE NUTS

1/4 cup pine nuts
4 tablespoons, plus 1 teaspoon extra-virgin olive oil
1-1/2 pounds baby spinach, rinsed, washed and dried
2 large garlic cloves, minced
2 tablespoons fresh lemon juice

1. Place the pine nuts in a large sauté pan over medium low heat with a teaspoon olive oil. Stir frequently to ensure they don't burn. Toast until golden brown all over.
2. Remove from heat onto a paper towel, and set aside.
3. Raise the heat to medium, and add 2 tablespoons olive oil to the same pan. Heat for 30 seconds.
4. Add the garlic, and stir for 15 seconds.
5. Add the spinach, and reduce the heat to low, making sure the spinach is dry or it may splatter. Carefully turn the spinach several times.
6. When just wilted, add the lemon juice, and cook for 1 to 2 more minutes.
7. Season with desired salt and pepper, and place spinach on warm platter.
8. Top with the prepared pine nuts, and serve hot.

POTATO & CHIVE CRUSTED SALMON

1 3/4-pound large russet or baking potato, peeled
4 tablespoons extra-virgin olive oil
Salt and pepper
1/4 cup chopped chives or green onions
4 6-ounce salmon fillets, skinless

1. Preheat oven to 450 degrees.
2. Slice the potatoes paper thin. Toss with 1 tablespoon olive oil, and season with salt and pepper as desired.
3. Pat the fish dry with a paper towel. Sprinkle with additional salt and pepper.
4. Place 1 tablespoon chives on top of each fillet and press firmly. Layer the sliced potatoes on top of the chives, overlapping slightly; cover the entire top of the fish.
5. In a nonstick 9x13 inch pan, heat the remaining 3 tablespoons olive oil for 5 minutes in the oven.
6. Remove, and carefully place the salmon fillets, potato side up, in the pan.
7. Bake salmon until opaque and just done, 18 to 23 minutes. Serve at once.

HERB BAKED COD

6 six-ounce cod fillets
1-1/2 sticks melted unsalted butter (3/4 cup)
Salt and pepper
1/2 cup mixed fresh herbs (parsley, thyme, dill, mint, chervil, or basil)
1/2 cup grainy French mustard

1. Preheat oven to 400 degrees.
2. Place the cod fillets in a 9-by-13-inch baking dish.
3. Pour the butter over the fish, and season with salt and pepper.
4. Sprinkle all but 2 tablespoons of the herbs on top of the fish.
5. Bake, uncovered, for 20 minutes or until just flaky tender.
6. Remove from oven, and place the fish on a serving platter.
7. Place mustard in a medium bowl, and slowly whisk in the herbed butter from the pan.
8. Add the remaining 2 tablespoons fresh herbs, and pour over fish.
9. Serve at once.

SEA SCALLOPS WITH CILANTRO GREMOLATA AND GINGER LIME BEURRE BLANC

For gremolata
1 1/2 tablespoons finely chopped fresh cilantro
1 small garlic clove, minced
Finely grated zest of 1 small lime (3/4 teaspoon)

For beurre blanc
2 tablespoons minced shallot
1 tablespoon finely grated peeled fresh ginger
3 tablespoons fresh lime juice
1/4 cup dry white wine
1 stick (1/2 cup) cold unsalted butter, cut into tablespoon pieces
White pepper

For scallops
24 sea scallops (1 1/2 lb), tough muscle removed from side of each if necessary
1 tablespoon olive oil

Directions

Make gremolata
Stir together cilantro, garlic, and zest in a small bowl.

Make beurre blanc
Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tablespoons.
Whisk in butter 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or it will separate.) Pour sauce through a fine sieve into a bowl (discard solids), then return to cleaned pan. Season with salt and white pepper and keep warm while cooking scallops.

Sauté scallops
Pat scallops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden and just cooked through, 4 to 5 minutes total.
Sprinkle scallops with gremolata and serve with sauce.

Serves 4
Active time: 30 minutes Start to finish: 30 minutes

SPINACH SALAD WITH MANGO AND CANDIED PECANS

Nonstick vegetable oil spray
1/4 cup (packed) golden brown sugar
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 cup pecan halves
1 6-ounce bag baby spinach leaves
1 large mango, peeled, pitted, cut into thin wedges

Directions
Spray sheet of foil with nonstick spray. Stir sugar, 1 tablespoon oil and 1 tablespoon vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely (coating will harden).
Combine spinach, mango and cooled pecans in large bowl. Whisk remaining 5 tablespoons oil and 2 tablespoons vinegar in small bowl to blend. Season dressing with salt and pepper. Toss salad with enough dressing to coat.

Serves 4

COUSCOUS WITH HERBS AND LEMON

1 medium onion, finely chopped
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
3/4 cup water
1 1/4 cups low-sodium chicken broth (10 fl oz)
1 (10-oz) box couscous (1 1/2 cups)
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh basil
1/3 cup finely chopped fresh mint
1 tablespoon fresh lemon juice, or to taste

Directions
Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic and cook, stirring, 30 seconds. Add water and broth and bring to a boil.
Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste.

Serves 6 side dish servings
Active time: 15 minutes Start to finish: 20 minutes

Our Favourite Recipes

Monday, April 04, 2005