Recipe of the Day

Lamb Pot Roast with Oranges and Olives

 

Lamb Pot Roast with Oranges and Olives recipe

yield
Makes 8 servings

This meltingly tender and richly flavored roast has true star appeal. Show off even more by making your own beef stock .

ingredients

  • 1 4–5-pound boneless lamb shoulder
  • Kosher salt, freshly ground pepper
  • 6 garlic cloves, thinly sliced
  • 2 mandarin oranges or tangerines, unpeeled, thinly sliced into rounds
  • 1 cup Taggiasca or other fruity, brine-cured black olives, pitted, coarsely chopped
  • 2 tablespoons chopped fresh savory or rosemary
  • 1 teaspoon crushed red pepper flakes
  • 1 1/2 cups beef stock or low-sodium chicken broth
  • 1 1/2 cups dry red wine
  • 1 cup tomato purée

preparation

Holding knife parallel to work surface, cut lamb lengthwise, following seam where bone was removed and stopping about 1/2″ before you get all the way through. Open lamb like a book and season all over with salt and pepper. Close, wrap tightly in plastic, and chill at least 8 hours.

Preheat oven to 400°F. Open lamb and arrange garlic on bottom half, leaving a 1″ border. Top with orange slices and olives. Sprinkle with savory and red pepper flakes. Close lamb and tie at 1″ intervals with kitchen twine.

Place lamb on a wire rack set inside a large rimmed baking sheet. Roast until nicely browned, 30–40 minutes. Remove lamb from oven.

Reduce oven temperature to 300°F. Carefully transfer lamb to a large heavy ovenproof pot and add stock, wine, and tomato purée. Cover and braise lamb, basting with braising liquid every 30 minutes, until golden brown and fork-tender, 2 1/2–3 hours. Season with salt and pepper, if needed.

Transfer lamb to a cutting board and let rest at least 30 minutes before slicing. Serve with braising liquid.

DO AHEAD: Lamb can be seasoned 1 day ahead; keep chilled. Lamb can be braised 2 days ahead; cover and chill.

Recipe of the Day

Thyme Honey Glazed Ham

 

Thyme Honey Glazed Ham recipe

yield
Makes 12 to 16 servings

active time
20 min

total time
4 hr (includes cooling)

Hams with a thick honey glaze can sometimes be too cloying. This recipe takes a more balanced approach that results in a light sweetness and a beautiful shine.

ingredients

  • 3 tablespoons unsalted butter
  • 2 tablespoons chopped thyme
  • 1 (12-to 14-pounds) boneless or semiboneless fully cooked ham at room temperature 1 hour
  • 1/4 cup cider vinegar
  • 1/2 cup mild honey
  • 1 teaspoon Worcestershire sauce

preparation

Melt butter with thyme and let stand until ready to use.

Preheat oven to 350°F with rack in lower third.

Peel off and discard any rind or skin from ham, leaving 1/4 inch of fat on ham. Score fat on top of ham in a crosshatch pattern without cutting into meat. Put ham on a rack in a large roasting pan. Cover ham with parchment paper, then cover roasting pan with foil. Bake 1 3/4 hours.

Meanwhile, boil vinegar in a small saucepan until reduced to about 1 tablespoon. Remove from heat and whisk in honey, Worcestershire sauce, and thyme butter. Let honey glaze stand until ham has baked 1 3/4 hours.

Discard foil and parchment from ham. If there is no liquid in roasting pan, add 1 cup water (liquid will prevent glaze from burning in pan). Brush ham with half of honey glaze, then bake, uncovered, 30 minutes.

Brush with remaining glaze and bake until glaze is deep golden-brown and ham is heated through, about 30 minutes more.

Recipe of the Day

Skirt Steak Fajitas with Grilled Cabbage and Scallions

 
Skirt Steak Fajitas with Grilled Cabbage and Scallions recipe

yield
Makes 8 servings

active time
40 minutes

total time
5 hours (includes marinating time)

The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.

ingredients

Steak:

  • 4 garlic cloves, peeled
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 3 tablespoons hot smoked Spanish paprika
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 2 pounds skirt steak, cut into 4 equal pieces

Vegetables and assembly:

  • 1/2 medium head green cabbage, cut into 2 wedges, core intact
  • 1 large white onion, halved with some root end attached
  • 1 bunch scallions, trimmed
  • 6 tablespoons olive oil, divided
  • Kosher salt, freshly ground pepper
  • 1/4 small red onion, finely chopped
  • 3 tablespoons fresh lime juice
  • 1 tablespoon chopped fresh cilantro
  • Warm flour tortillas (for serving)
  • Dried Chile Salsa

preparation

For steak: 
Purée garlic, lime juice, oil, paprika, cilantro, cumin, salt, and onion powder in a blender until smooth. Transfer marinade to a resealable plastic bag and add steak. Seal bag and turn to coat; chill at least 4 hours.

DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.

For vegetables and assembly: 
Prepare grill for medium-high heat. (Alternatively, heat a grill pan over medium-high heat.) Drizzle cabbage, white onion, and scallions with 4 tablespoons oil; season with salt and pepper. Grill, turning occasionally, until vegetables are charred and softened, about 4 minutes for scallions, 10–12 minutes for cabbage and onion. Let vegetables cool slightly.

Core cabbage and cut into bite-size pieces along with scallions and onion. Toss chopped vegetables in a large bowl with red onion, lime juice, cilantro, and remaining 2 tablespoons oil; season with salt and pepper.

Remove steak from marinade, scraping off excess; season with salt and pepper. Grill steak until medium-rare, about 3 minutes per side. Transfer to a cutting board and let rest 5–10 minutes before slicing. Serve steak with vegetables, tortillas, and Dried Chile Salsa.

 

Recipe of the Day

Crispy Salt and Pepper Chicken with Caramelized Fennel and Shallots

 

Crispy Salt and Pepper Chicken with Caramelized Fennel and Shallots recipe

yield
4 servings

time
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes

Kosher Status: Poultry

Cooking doesn’t have to be difficult or complicated, and it doesn’t need to use lots of ingredients to be perfect. The better cook you are, the quicker you learn that. Here’s one recipe that proves it.

ingredients

  • Cooking spray
  • One 3 1/2-pound chicken, cut into 8 pieces
  • 1/4 cup potato starch
  • 2 large fennel bulbs, trimmed and cut into 1 1/2-inch slices
  • 4 shallots, halved if large
  • 4 garlic cloves, smashed
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3/4 teaspoon ground white pepper
  • 2 tablespoons chopped fresh parsley

preparation

1. Preheat the oven to 400°F. Spray a baking sheet with cooking spray.

2. Place the chicken pieces and flour in a large resealable plastic bag and toss to coat evenly. Shake off any excess flour. Place the chicken, fennel, shallots, and garlic in a single layer on the prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt and black and white peppers. Bake until the chicken is cooked through and the skin is crispy, 40 to 45 minutes. Sprinkle with the parsley before serving.

DRESS IT DOWN:

Salt and Pepper Chicken Wings

Toss 2 pounds chicken wings and/or drumettes in 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon each black and white pepper. Place in a single layer on a baking sheet and roast at 450°F for 30 minutes, flipping halfway through. Serve with your favorite dip.

PAIR IT: Barons Edmondet Benjamin de Rothschild Haut-Medoc

A licorice flavor is sometimes detected in French Bordeaux. The anise in this recipe makes this one a great choice.

Recipe of the Day

Tagliatelle with Fresh Corn Pesto

 

Tagliatelle with Fresh Corn Pesto recipe

yield
Makes 6 first-course servings

active time
45 minutes

total time
55 minutes

Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of the basil. The finished dish has a creamy richness that’s reminiscent of carbonara.

ingredients

  • 4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces
  • 4 cups fresh corn kernels (cut from about 6 large ears)
  • 1 large garlic clove, minced
  • 1 1/4 teaspoons coarse kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 cup freshly grated Parmesan cheese plus additional for serving
  • 1/3 cup pine nuts, toasted
  • 1/3 cup extra-virgin olive oil
  • 8 ounces tagliatelle or fettuccine
  • 3/4 cup coarsely torn fresh basil leaves, divided

preparation

Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

Recipe of the Day

Twice-Baked Sweet Potatoes with Bacon-Sesame Brittle

 

Twice-Baked Sweet Potatoes with Bacon-Sesame Brittle recipe

yield
Makes 8 servings

Serve these sweet and savory potatoes as a side dish for pork or duck, or as a main course with a salad on the side.

ingredients

  • 4 slices bacon, cut into 1/2″-wide pieces
  • 1/3 cup sugar
  • 1 tablespoon sesame seeds
  • 6 medium sweet potatoes (6-8 ounces each)
  • 2 large eggs
  • 3 tablespoons unsalted butter, room temperature
  • 2 tablespoons white miso (fermented soybean paste)
  • 1 2/3″ piece ginger, peeled, finely grated (about 2 teaspoons)
  • 2 1″ pieces scallion (dark-green parts only), thinly sliced lengthwise
  • Ingredient info:White miso, also called shiro miso, can be found at Asian markets and amazon.com.

preparation

Line a rimmed baking sheet with a silicone baking mat or parchment paper.

Cook bacon in a medium nonstick skillet over medium heat until most of the fat is rendered and bacon is starting to crisp. Transfer bacon to a sieve set over a small bowl; reserve drippings.

Return bacon, 1 tablespoon drippings, sugar, and sesame seeds to same skillet. Cook over medium heat, stirring frequently, until sugar turns the color of milk chocolate, about 5 minutes. Transfer mixture to prepared baking sheet and use a spatula to spread out evenly; let cool. Break brittle into shards. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Preheat oven to 400°F. Place sweet potatoes on a foil-lined baking sheet. Roast until tender, 45-55 minutes. Let sit until cool enough to handle.

Slice potatoes in half lengthwise. Working over a large bowl, scoop out flesh from 8 halves, leaving a 1/2″-thick layer inside skins. Place potato halves on same foil-lined baking sheet. Scoop flesh from remaining 4 halves; discard skins. Mash flesh with a whisk; add eggs, butter, miso, and ginger and stir until mixture is smooth. Spoon or pipe filling into reserved skins. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

Bake potatoes until the tops are lightly puffed and golden brown, 30-35 minutes (potatoes will take longer if they’ve been chilled). Top potatoes with bacon-sesame brittle and scallions.

Recipe of the Day

Spinach and Matzoh Pie

 

Spinach and Matzoh Pie recipe

yield
Makes 8 (main course) servings

active time
30 min

total time
1 1/2 hr

On a weeknight, when you don’t have the time to work with paper-thin sheets of phyllo, try matzo. Although different from phyllo, it makes an easy framework for a spanakopita-like pie. This pie’s dill- and nutmeg-seasoned spinach is made tangy with cottage cheese (which is smooth once blended) and gets a salty hit from feta.

ingredients

  • 1 medium onion, finely chopped
  • 3 tablespoons olive oil
  • 2 (10-ounce) packages frozen chopped spinach, thawed
  • 1/3 cup plus 2 tablespoons chopped dill, divided
  • 1 (16-ounce) container cottage cheese
  • 2 cups whole milk
  • 3 large eggs
  • 1/4 teaspoon grated nutmeg
  • 6 ounces feta, crumbled (1 1/2 cups), divided
  • 6 matzos (about 6 inches square)

preparation

Preheat oven to 400°F with rack in middle.

Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes.

Meanwhile, put spinach in a sieve and press out as much liquid as possible. Add spinach to onion and cook, stirring occasionally, 5 minutes. Remove from heat and stir in 1/3 cup dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper.

Purée cottage cheese in a blender with milk, eggs, nutmeg, and 1/2 teaspoon each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta.

Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften.

Arrange 2 soaked matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart shallow) baking dish. Pour in half of spinach filling. Cover with 2 more matzos, then pour in remaining filling. Put remaining 2 matzos on top and pour any remaining cottage-cheese mixture over them. Sprinkle with remaining 1/2 cup feta.

Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.

Recipe of the Day

Chicken Breast with Orange and Gaeta Olives (Pollo con Olive ed Aranci)

 

Chicken Breast with Orange and Gaeta Olives (<em>Pollo con Olive ed Aranci</em>) recipe

yield
Serves 6

Just about everyone loves chicken breast. It is one of the most Googled terms in recipe searches. I also love this recipe when it’s done with drumsticks. If you decide to do that, make sure to double the wine and increase the cooking time until the chicken is done.

ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 pounds thinly sliced chicken cutlets
  • 1 teaspoon kosher salt
  • All-purpose flour, for dredging
  • 2 tablespoons unsalted butter
  • 1 large red onion, sliced
  • 1 cup pitted Gaeta or Kalamata olives, whole or halved
  • Juice and grated zest of 1 orange
  • 1/2 cup white wine
  • 1 teaspoon fennel powder
  • 2 tablespoons chopped fresh Italian Parsley

preparation

In a large skillet, over medium heat, heat the olive oil. Season the chicken with 1/2 teaspoon of salt, and lightly dredge it in flour. Lightly brown the chicken in the skillet (you want the chicken to end up with a blond-colored crust) on both sides, about 2 minutes per side. Cook the chicken in batches if necessary, depending on the size of your skillet. Remove pieces to a plate as they color.

Once the chicken is colored, add the butter and onion and cook until softened, about 3 to 4 minutes. Add the olives, orange juice and zest, white wine, and fennel powder. Put chicken back in the skillet, and simmer until the chicken is just cooked through and the sauce coats the chicken, about 3 to 4 minutes. Season with remaining salt, sprinkle with the parsley, and serve.

Recipe of the Day

Grilled Steak and Radishes with Black Pepper Butter

 

Grilled Steak and Radishes with Black Pepper Butter recipe

yield
Makes 6 servings

active time
20 minutes

total time
25 minutes

Double the peppery butter and keep it refrigerated for the next time you’re making steak—we guarantee you’ll want it.

ingredients

  • 1 tablespoon vegetable oil plus more for grill
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon coarsely ground black pepper plus more
  • 1/2 teaspoon kosher salt plus more
  • 1 1/2 pounds hanger, flank, or skirt steak
  • 1 bunch radishes with greens, halved
  • Flaky sea salt (such as Maldon)
  • Lemon wedges (for serving)

preparation

Prepare grill for medium-high heat; lightly oil grill grate. Mix butter, 1 teaspoon pepper, and 1/2 teaspoon kosher salt in a small bowl; set aside.

Season steak with kosher salt and pepper. Grill, turning occasionally, 7-10 minutes for medium-rare. Let rest 5 minutes, then top with pepper butter.

Meanwhile, combine radishes and remaining 1 tablespoon oil in a medium bowl; season with kosher salt and pepper and toss to coat. Grill radishes until crisp tender, about 2 minutes per side.

Season steak with sea salt, slice, and serve with radishes and lemon wedges.

Recipe of the Day

Thai Turkey Burgers with Crispy Kale

 

Thai Turkey Burgers with Crispy Kale recipe

yield
Serves 4

time
Preparation time: 20 minutes
Cooking time: 20 minutes

These flavorsome burgers are ideal for relaxed family meals and offer a good hit of mood-lifting tryptophan.

ingredients

  • 1 lb ground turkey thigh meat
  • 4 scallions, finely chopped
  • 1/2 inch piece of fresh ginger root, peeled and grated
  • 1 garlic clove, crushed
  • 1 lemongrass stalk, outer leaves removed and core finely chopped
  • 1/2 red chile, seeded and finely chopped
  • 2 tablespoons finely chopped fresh cilantro
  • 1 egg, lightly beaten
  • 4 whole-wheat buns, warmed
  • sea salt and black pepper

Crispy kale

  • 4 1/2 cups bite-size kale pieces
  • finely grated zest of 1 lemon
  • 1 tablespoon olive oil
  • sesame seeds, for sprinkling (optional)

preparation

To make the crispy kale, put the kale into a large bowl and toss with the lemon zest, olive oil, and a little sea salt. Arrange in a single layer on 1 or 2 baking sheets.

Place in a preheated oven, at 400°F, for 15–20 minutes, turning halfway through cooking time, until crunchy and crisp. Sprinkle with a little more salt or some sesame seeds, if desired.

Meanwhile, put the turkey into a large bowl with the onions, ginger, garlic, lemongrass, chile, and cilantro. Mix well, then season to taste and stir in the egg.

Use your hands to shape the mixture into 4 large balls, then press them firmly into patty shapes. Place under a preheated hot broiler and cook for 5 minutes on each side, or until golden and cooked through. Serve in warm whole-wheat buns with crispy kale on the side.

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