Happy Thanksgiving! Today's recipe is from the Southern Living collection 1001 Ways to Cook Southern (Oxmoor House), a book full of "fail-proof, detailed instructions" for practical and delicious dishes. "Practical" can definitely describe this recipe—make it for a tasty way to get rid of those leftovers!
1 (15-ounce) bottle roasted-garlic dressing
1/2 cup buttermilk
1 head romaine lettuce, shredded
1 1/2 cups chopped smoked turkey (about 1/2 pound)
8 ounces crumbled feta cheese
1 (12-ounce) jar roasted red bell peppers, drained and chopped
2 cups cornbread, crumbled
8 bacon slices, cooked and crumbled
5 green onions, chopped
Stir together dressing and buttermilk, blending well.
Layer a 3-quart glass bowl with half each of lettuce and next 6 ingredients; top with half of dressing. Repeat layers with remaining ingredients and dressing. Cover and chill 2 hours.
For testing purposes only, we used T. Marzetti's Roasted Garlic Dressing.
Recipe reprinted with permission from 1001 Ways to Cook Southern (Oxmoor House), copyright 2009. All rights reserved. Read our review of the cookbook here.
If you're looking for some new sides to put on the Thanksgiving table this year, check out these stuffing and chutney recipes from our cookbook of the month, David Tanis' Heart of the Artichoke. They're definitely out of the common way and will wow your guests.
3 cups fresh cranberries
3/4 cup sugar
One 2-inch piece ginger, peeled and finely slivered
Grated zest of 1/2 orange
1/2 teaspoon salt
1/2 teaspoon cayenne
1 jalapeño, seeded and finely diced
Put the cranberries and sugar in a shallow saucepan or a wide skillet over medium heat, stirring well to dissolve the sugar. Simmer for a few minutes, then add the ginger, orange zest, salt, and cayenne. Continue cooking until the mixture thickens slightly, about 10 minutes.
Stir in the jalapeño. Transfer to a serving bowl and let it cool and jell in the refrigerator before serving.
8 tablespoons (1 stick) butter
2 large onions, finely diced
4 celery stalks, finely diced
Salt and pepper
4 tart apples, peeled, cored, and coarsely chopped
1/2 pound turkey or chicken livers, chopped
1 tablespoon chopped sage
2 teaspoons chopped thyme
10 cups cubed day-old bread (crusts removed), in 3/4-inch pieces
1 cup turkey broth
1/2 cup heavy cream
Preheat the oven to 350°F. Melt the butter in a large skillet. Add the onions and cook until softened. Add the celery and let it soften, then season with salt and pepper. Add the apples and cook for a minute, then stir in the livers. Add the sage and thyme and turn off the heat.
Put the bread cubes in a large mixing bowl and add the contents of the skillet. Stir together well. Pour in the turkey broth and cream and mix well to moisten the bread.
Taste and adjust the seasonings; it should be highly seasoned.
Beat the eggs, and stir them in well. Transfer the stuffing to a buttered shallow baking dish. Bake for about 40 minutes, until golden.
Today's recipe comes from Nigella Kitchen (Hyperion), the latest collection of recipes for "homey holiday cooking" from the British domestic goddess Nigella Lawson. Try this traditional English dessert as the comforting finale to a cozy fall meal.
Now, this is a beauty. I don’t mean flash or fancy—rather the opposite; there is something austerely handsome about its appearance, and yet gorgeously warming about its taste. But then, this laid-back Sunday-lunch pudding is what kitchen food is all about. I’m happy to leave the picture-perfect plate-decoration dessert to the professional chef and patissier. When I want to eat one, I’ll go to a restaurant. That way, everyone’s happy.
I don’t want to be too prescriptive about this marmalade pudding cake—which has the surprisingly light texture of a steamed sponge—as it doesn’t seem in the spirit of things. I love the bitter edge of a thick-shred, dark marmalade and so tend to go for a proper, glamorously auburn, tawny one here; if this is too full-on for you, choose a fine-shred marmalade, instead.
1 x 8-inch square Pyrex or other ovenproof dish
Preheat the oven to 350°F, and butter the ovenproof dish.
Put the 1/3 cup marmalade and juice of ½ orange into a small saucepan and set aside to make a glaze later.
Put all the other ingredients for the cake batter into a food processor, process them, and then pour and scrape the batter into the buttered dish, smoothing the top. If you’re not using a processor, cream the butter and both sugars by hand or in a freestanding mixer, beat in the marmalade followed by the dry ingredients, then the eggs, and finally the orange zest and juice.
Put in the oven and bake for about 40 minutes – though give a first check after 30 minutes – by which time the cake mixture will have risen and a cake tester will come out cleanish. Remove from the oven and leave in the dish.
Warm the glaze mixture in the saucepan until melted together, then paint the top of the cake, letting the chunks or slivers of peel be your sole, unglinting decoration on top of the mutely gleaming pudding-cake. Know that this cake will keep its orange-scented warmth for quite a while once out of the oven, so you could make it before you sit down for the main course.
Use a large spoon or cake slice (or both) to serve, and put a pitcher of cream or crème anglaise on the table to eat with.
I urge you to try to keep some of this cake back and, once it’s cold, wrap it well and keep it in the freezer (in an airtight container for up to 1 month) until you need something effortless for a casual dinner party. All you need do (and see p.171 for exact measurements and step-by-simple-step guide) is to thaw for 3–4 hours at room temperature, arrange some slices on a plate, douse with orange juice and liqueur, and top with blackberries strewn with orange zest [and you have an orange-blackberry trifle].
But I admit it’s hard to override the temptation to keep (for up to 2 days in the refrigerator, covered with plastic wrap) whatever pudding-cake may be left from its first outing and heat up the odd bowlful, or just eat it cold straight from the dish.
From Nigella Kitchen by Nigella Lawson. Photographs by Lis Parsons. Copyright (C) 2010 Nigella Lawson. Photographs copyright (C) 2010 Lis Parsons. Published by Hyperion. Available wherever books are sold. All Rights Reserved.
This week's recipe comes from our cookbook of the month, David Tanis' Heart of the Artichoke (Artisan Books). Tanis is a chef with "true simplicity at his core and an understated approach to the seasonal," says cookbook columnist Sybil Pratt, and this easy, delicious dessert is sure to please.
8 slightly underripe small Comice or Anjou pears
1 (750-ml) bottle medium-bodied red wine, such as Côtes du Rhone
1 1/2 cups sugar
1 bay leaf
1 teaspoon fennel seeds
2 whole cloves
A wide strip each of lemon and orange peel
Peel the pears top to bottom with a sharp vegetable peeler, leaving them whole, with stems attached and the core intact.
Put the pears in a large wide nonreactive pot (enameled or stainless steel) in one layer. Stir the wine and sugar together in a bowl to dissolve the sugar, pour over the pears, and add the aromatics. Cover and bring to a boil, then reduce the heat to a gentle simmer. Poach the pears for about 30 minutes, or until a skewer inserted encounters no resistance. Remove from the heat and let cool, in the poaching liquid, overnight.
The next day, with a slotted spoon, transfer the pears to a platter. Heat the poaching liquid over high and boil down until it is reduced by half. Strain this syrup into a bowl and let cool.
Use a paring knife to cut a small slice off the bottom of each pear, allowing them to stand up straight. Stand the pears in a deep rectangular glass or plastic container large enough to contain them in one layer.
Pour the cooled syrup over the pears. Refrigerate for up to several days. Serve chilled, putting each pear in a soup plate and spooning over a little syrup.
The final recipe this month is another one from Around My French Table, our October cookbook of the month. One of the best things about this book is the way Dorie Greenspan makes even the most complicated recipes seem doable, with complete, thorough instructions. Try this one and impress your family this winter!
I call this dish a daube, which means it’s a stew cooked in wine and also means that it’s made in a daubière, or a deep casserole, in my case, an enamel-coated cast-iron Dutch oven. However, a French friend took issue with the name and claimed that what I make, while très delicieuse, is not a daube, but boeuf aux carrottes, or beef and carrots. She’s not wrong, but I’m stubbornly sticking with daube because it gives me the leeway to play around (see Bonne Idée) and permission to toss in orange zest, a typically Provençal addition, without having to clear it with the terminology police.
My first-choice cut for this stew is chuck, which I buy whole and cut into 2- to 3-inch cubes myself. Since the meat is going to cook leisurely and soften, it’s good to have larger pieces — larger than the chunks that are usually cut for stews — that hold their shape better. (If you’ve got a butcher, you can ask to have the meat cut at the shop.) My favorite go-alongs are mashed potatoes, celery root puree, or, spaetzle.
If you’re serving a crowd, you can certainly double the recipe, but if the crowd is larger than a dozen, I’d suggest you divide the daube between two pots or put it in a large roasting pan and stir it a few times while it’s in the oven.
Be prepared: See Storing for how to make the daube ahead — a good idea.
4 slices thick-cut bacon, cut crosswise into 1-inch-wide pieces
1 3½-pound beef chuck roast, fat and any sinews removed, cut into 2- to 3-inch cubes
2 tablespoons mild oil (such as grapeseed or canola)
Salt and freshly ground pepper
2 yellow onions or 1 Spanish onion, quartered and thinly sliced
6 shallots, thinly sliced
1 garlic head, halved, horizonally, only loose papery peel removed
1½ pounds carrots, trimmed, peeled, halved crosswise, and halved or quartered lengthwise, depending on thickness
½ pound parsnips, trimmed, peeled, halved crosswise, and quartered lengthwise (optional)
¼ cup Cognac or other brandy
1 bottle fruity red wine (I know this sound sacrilegious, but a Central Coast Syrah is great here)
A bouquet garni — 2 thyme sprigs, 2 parsley sprigs, 1 rosemary sprig, and the leaves from 1 celery stalk, tied together in a piece of cheesecloth
Center a rack in the oven and preheat the oven to 350 degrees F.
Put a Dutch oven over medium heat and toss in the bacon. Cook, stirring, just until the bacon browns, then transfer to a bowl.
Dry the beef between sheets of paper towels. Add 1 tablespoon of the oil to the bacon fat in the pot and warm it over medium-high heat, then brown the beef, in batches, on all sides. Don’t crowd the pot — if you try to cook too many pieces at once, you’ll steam the meat rather than brown it — and make sure that each piece gets good color. Transfer the browned meat to the bowl with the bacon and season lightly with salt and pepper.
Pour off the oil in the pot (don’t remove any browned bits stuck to the bottom), add the remaining tablespoon of oil, and warm it over medium heat. Add the onions and shallots, season lightly with salt and pepper, and cook, stirring, until the onions soften, about 8 minutes. Toss in the garlic, carrots, and parsnips, if you’re using them, and give everything a few good turns to cover all the ingredients with a little oil. Pour in the brandy, turn up the heat, and stir well so that the brandy loosens whatever may be clinging to the bottom of the pot. Let the brandy boil for a minute, then return the beef and bacon to the pot, pour in the wine, and toss in the bouquet garni. Once again, give everything a good stir.
When the wine comes to a boil, cover the pot tightly with a piece of aluminum foil and the lid. Slide the daube into the oven and allow it to braise undisturbed for 1 hour.
Pull the pot out of the oven, remove the lid and foil, and stir everything up once. If it looks as if the liquid is reducing by a great deal (unlikely), add just enough water to cover the ingredients. Recover the pot with the foil and lid, slip it back into the oven, and cook for another 1½ hours (total time is 2½ hours). At this point the meat should be fork-tender — if it’s not, give it another 30 minutes or so in the oven.
Taste the sauce. If you’d like it a little more concentrated (usually I think it’s just fine as is), pour the sauce into a saucepan, put it over high heat, and boil it down until it’s just the way you like it. When the sauce meets your approval, taste it for salt and pepper. (If you’re going to reduce the sauce, make certain not to salt it until it’s reduced.) Fish out the bouquet garni and using a large serving spoon, skim off the surface fat.
Serve the beef and carrots moistened with sauce.
I like to use shallow soup plates for this stew. If I had enough small enameled cast-iron cocottes, I’d spoon the daube out into the little casseroles and let each guest dig into one. Alas, I’ve got only a few.
Like all stews, this can be kept in the refrigerator for about 3 days or frozen for up to 2 months. If you are preparing the daube ahead, don’t reduce the sauce, just cool the daube and chill it. Then, at serving time, lift off the fat (an easy job when the daube’s been chilled), reduce the sauce, and season it one last time.
Recipe reprinted from Around My French Table by Dorie Greenspan (Houghton Mifflin Harcourt), with permission from the publishers. Copyright 2010, all rights reserved.
This week's recipe is an Asian-inspired appetizer or side-dish from Mark Bittman's latest, the Food Matters Cookbook (Simon & Schuster). Bittman is an oft-used resource for the BookPage staff; his French toast recipe is a sentimental favorite of our nonfiction editor, Kate Pritchard, who made it the morning she got engaged. Cooking columnist Sybil Pratt is also a fan: she deems his new book "a super source of 500 'less-meatarian' recipes that invite you to consider grains, veggies and legumes as the core of your daily meals" in her October column.
A noodle cake makes a fantastic side dish, snack, or base for a stir-fry, where it soaks up all of the savory juices. You don’t need much else to call this a meal, though a beer alongside wouldn’t hurt.
1 1?2 pounds bok choy, gai lan (Chinese broccoli), tatsoi, or other Asian green
8 ounces any rice, buckwheat (soba), or wheat noodle, preferably whole grain
3 tablespoons soy sauce, plus more to taste
2 teaspoons sesame oil
4 tablespoons vegetable oil, plus more as needed
1 tablespoon minced ginger
1 tablespoon minced garlic
1 fresh hot chile (like jalapeno or Thai), seeded and minced, or to taste
8 ounces shrimp, peeled (see page 22)
1?2 cup chopped scallions
1?2 cup chopped peanuts, optional
1. Cut the leaves from the stems of the bok choy. Trim the stems and cut them into 1-inch pieces; cut the leaves into bite-size pieces or ribbons. Rinse everything well.
2. Bring a large pot of water to a boil and salt it. Cook the noodles until tender but not mushy. Check them frequently: The time will vary from a minute or 2 for thin rice noodles, to 5 minutes for soba, or up to 12 minutes for wide brown rice noodles. Drain them and rinse with cold water. Toss the noodles with 1 tablespoon of the soy sauce and 1 teaspoon of the sesame oil.
3. Put 3 tablespoons of the vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. When it’s hot, add the noodles and press down a bit. Cook, pressing down occasionally, until brown and crisp on the bottom (adjust the heat so the noodles brown but do not burn). Carefully put a large dish over the skillet and flip it to turn out the cake. Add a little more oil to the pan, swirl it around, and gently slide the cake off the plate and back into the skillet, uncooked side down, all in one piece. Brown the other side, then slide it onto a platter. (At this point you can cut the cake into 4 wedges, or wait and roughly break it apart after topping.)
4. Add the remaining 1 tablespoon oil to the skillet. Add the ginger, garlic, and chile and cook, stirring, until fragrant, about 1 minute. Add the bok choy stems, sprinkle with salt and pepper, and cook, stirring occasionally, until the stems just lose their crunch, about 3 minutes.
5. Add the shrimp to the pan along with the bok choy leaves, scallions, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and 1?2 cup water. Cook, stirring occasionally, until most of the liquid evaporates and the stems are very tender, about 5 minutes. Taste and adjust the seasoning, adding more soy sauce if necessary. Serve the stir-fry over the noodle cake, topped with peanuts if you like.
Proceed with the recipe.
Recipe reprinted from Mark Bittman's The Food Matters Cookbook (Simon & Schuster), copyright 2010, with permission from the publisher. All rights reserved.
Today's recipe of the week comes from Dorie Greenspan's Around My French Table (HMH)—October's Cookbook of the Month. A cook whose "culinary talents are limitless," according to our own Sybil Pratt, Greenspan has amassed a delicious collection of recipes providing her take on French classics, like this week's quiche.
When you see the word maraîchère, you know market-fresh produce is in the mix. Here it’s in a quiche packed to the brim with celery, leeks, carrots, and little squares of red pepper. It’s an unusual quiche in that it’s got lots more vegetables than custard and the cheese is on top of it, not inside.
1 tablespoon unsalted butter
2 celery stalks, trimmed and cut into small dice
2 slender leeks, white and light green parts only, quartered lengthwise, washed, and thinly sliced
2 slender carrots, trimmed, peeled, and finely diced
1 medium red bell pepper, cored, seeded, and finely diced
Salt and freshly ground pepper
1 9- to 9½-inch tart shell made from Tart Dough, partially baked and cooled
2/3 cup heavy cream
1 large egg
1 large egg yolk
2/3 cup grated cheese, preferably Gruyère (cheddar is good too)
Melt the butter in a large skillet over medium-low heat. Toss in the vegetables and cook, stirring, for about 10 minutes, or until they are tender. Season with salt and pepper, then scrape the vegetables into a bowl and let cool.
Center a rack in the oven and preheat the oven to 400 degrees F. Put the crust on a baking sheet lined with a silicone baking mat or parchment paper.
Spoon the vegetables into the tart shell and spread them out — they will just about fill the crust. Whisk the cream, egg, and egg yolk together, season with salt and pepper, and carefully pour over the vegetables. Depending on how your crust baked, you may have too much custard — don’t push it. Pour in as much custard as you can without it overflowing and wait a few minutes until it’s settled into the crannies, then, if you think it will take it, pour in a little more. Very carefully slide the baking sheet into the oven. (If it’s easier for you, put the quiche into the oven without the custard, then pour it in.)
Bake the quiche for 20 minutes. Sprinkle the cheese over the top and bake for another 5 to 10 minutes, or until the cheese is golden and, most important, the filling is uniformly puffed (wait for the center to puff ), browned, and set. Transfer the quiche to a rack, remove the sides of the pan, and cool until it’s only just warm or until it reaches room temperature before serving.
If you’re serving the quiche for lunch or as a starter to a light dinner, accompany it with a salad. If it’s going to be a nibble with drinks, cut it into wedges that can be eaten as finger food.
Because this quiche is so good at room temperature, you can make it a few hours ahead and leave it out on the counter. Leftover quiche can be wrapped, refrigerated, and eaten the next day — either warm it briefly in the oven or let it come to room temperature.
Recipe reprinted from Around My French Table by Dorie Greenspan (Houghton Mifflin Harcourt), with permission from the publishers. Copyright 2010, all rights reserved.
The new cookbook from Bobby Flay is taken from his popular TV show: The author/chef goes to the best of the best in their field and tries his own recipe for a particular dish against the time-tested creation of his competitor. Only one can be the winner. Our cookbook columnist says Bobby Flay's Throwdown! holds "a trove of winning recipes," and though a victor is declared in each case, readers at home can make their own decision after making both versions.
Today we're giving you two recipes for Muffuletta. A note about the winner is at the bottom, but we won't give it away here if you want to have your own challenge at home. Ready, set—cook!
1. To make the dressing, combine the mayonnaise, mustard, vinegar, olives, peppers, garlic, anchovies, onion, oregano, and parsley in a food processor and pulse until almost smooth (it should be a little chunky); season with salt and pepper.
2. Slice the bread in half horizontally. Remove a little of the inside of the top crust; then slather the bottom and top halves of the bread with the dressing. Layer the meats and cheese on the bottom half of the bread and cover with the top half.
3. Wrap the sandwich tightly in foil and place on a baking sheet. Put a heavy sauté pan on top,and put a few cans inside the pan to weight it down. Refrigerate for at least 4 and up to 24 hours. Serve at room temperature.
Marco Pierre White was the first British chef (and at the time, the youngest chef anywhere in the world) to win three Michelin Stars. In his new cookbook, Wild Food from Land and Sea (Melville House)—which cooking columnist Sybil Pratt deems full of "serious, sophisticated cooking"—the chef shares some recipes for complicated French classics. Today's recipe is for a luscious lemon tart.
A lemon tart cannot be served straightaway, as the middle will still be quite wet and runny. It needs to rest and set for at least an hour; when it will still be warm—the best way to serve it. However, it also tastes good cold a day later.
1. Roll out the pastry to ¼-inch thick, and use to line a 8-inch tart ring on a baking sheet, or a tin with a removable base. The ring or tin should be 1 ½-inchesdeep. Do not cut off excess pastry at the top at this stage.
2. Rest for at least an hour in the fridge to ensure the pastry will not shrink, then bake blind—lined with wax paper or foil and baking beans—in the oven pre-heated to 350°F for about 15 minutes, or until all visible pastry is thoroughly cooked. Remove the foil or paper and beans, leave to settle for a moment or two, then continue cooking for about 5 minutes more, until nice and golden. Keep in the ring. Reduce the oven temperature to 260°F. Check that there are no holes in the pastry shell.
3. Finely grate the zest from four of the lemons, and squeeze the juice from them all. Set aside.
4. Whisk the eggs and sugar together thoroughly in abowl, then add the lemon juice and zest. Stir in thecream.
5. Pour the lemon mixture into the pastry case and cook in the oven preheated to 260°F for 30–40 minutes,until starting to set in the center.
6. Remove from the oven, and trim and rest.
Recipe from Wild Food from Land and Sea by Marco Pierre White reprinted with permission from the publisher, Melville House. All rights reserved. Author photo by Granada Productions; book cover design by Kelly Blair.
We can't get enough of the delicious recipes from our Cookbook of the Month, Melissa Clark's In the Kitchen with a Good Appetite (Hyperion). Clark's family version of this traditional Eastern European dish makes a tasty and comforting addition to any table.
1. Preheat the oven to 400°F.
2. Fit a food processor with a medium grating blade. With the motor running, alternate pushing the potato and onion chunks through the feed tube. Transfer the mixture to a dish towel–lined colander. Wrap the mixture in the towel and squeeze out as much excess liquid as possible.
3. In a large bowl, whisk together the eggs, flour, 1/4 cup oil, salt, pepper, rosemary, and garlic.
4. Heat 1 tablespoon of the remaining oil in a 9-inch, slope-sided skillet. Add the shallots in a single layer over high heat. Let sit several minutes before stirring. Continue to cook, stirring occasionally, until the shallots are crispy and dark brown, about 7 minutes total.
5. Fold the potato mixture and shallots in the egg mixture. Return the skillet to high heat and add the remaining 3 tablespoons oil. Tilt the skillet to grease the bottom and sides of the pan. Carefully press the potato mixture into the pan. Cook over high heat for 3 minutes (this will help sear the bottom crust of the kugel). Transfer the pan to the oven and bake until the potatoes are tender and the top of the kugel is golden brown, 1 to 1 1/4 hours.
6. Place the kugel under the broiler for 1 to 2 minutes to form a crisp crust on top (watch carefully to see that it does not burn). Run an offset spatula around the edges and bottom of the kugel and carefullyinvert it onto a large plate or platter. Sprinkle with salt and serve.
Recipe from IN THE KITCHEN WITH A GOOD APPETITE by Melissa Clark, published September 7, 2010 by Hyperion. Copyright © 2010. All Rights Reserved. Available wherever books are sold.