Recipe of the Day

TUSCAN LASAGNA

Tuscan Lasagna  recipe

YIELD: Makes 6 servings

INGREDIENTS

  • 1 pound 85-percent-lean ground beef
  • 1 cup sliced cremini mushrooms
  • 1/2 cup minced white onion
  • 2 garlic cloves, crushed
  • 4 tablespoons chopped fresh parsley
  • 1 tablespoons salt
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup lowfat ricotta
  • 1 package (8 ounces) whole-grain lasagna noodles
  • Vegetable oil cooking spray
  • 16 ounces low-sodium marinara sauce, divided
  • 1/2 cup part-skim fresh mozzarella, divided
  • 2 cups thawed frozen spinach
  • 1/3 cup grated Parmesan

PREPARATION

Heat oven to 375°F. In a large pan over medium heat, cook beef, mushrooms, onion, garlic, parsley, salt, basil, Italian seasoning, fennel seeds and pepper until beef is browned, 12 minutes; transfer to a bowl and stir in ricotta. Cook noodles as directed on package; drain and rinse with cold water. In an 8″ x 11″ baking dish coated with cooking spray, place a layer of noodles. Top with 1/3 of the meat mixture, 1/3 of the marinara and 1/3 of the mozzarella. Repeat to create two more layers with remaining noodles, meat, marinara and mozzarella; before last layer, scatter spinach. Top with Parmesan. Cover with foil. Bake 30 minutes; remove foil and bake 20 minutes more. Cool 10 minutes before serving.

Recipe of the Day

CARAMELIZED-HONEY BRÛLÉE

Caramelized-Honey Brûlée recipe

 YIELD: 8 Servings

INGREDIENTS

  • 3/4 cup honey
  • 1 vanilla bean, split lengthwise
  • 3 cups heavy cream
  • 1 cup whole milk
  • 3/4 teaspoons kosher salt
  • 8 large egg yolks
  • 3 tablespoons sugar

Special equipment:

  • Eight 6 ounce ramekins; a kitchen torch

PREPARATION

Preheat oven to 300°. Place 3/4 cup honey in a medium saucepan and scrape in vanilla seeds; save pod for another use. Cook over medium-high, swirling pan occasionally, until honey darkens and smells almost burnt (don’t worry, this is what you’re going for!) and bubbling begins to slow, 5-8 minutes. Gradually add cream, then milk, to caramelized honey, stirring constantly until combined.

Whisk salt into egg yolks in a medium bowl, then stream in honey-caramel mixture, whisking constantly. Strain through a fine-mesh sieve into a large measuring cup. Divide among ramekins.

Place ramekins in a large baking dish lined with a dish towel (it will keep them from sliding around) and pour in boiling water around ramekins so it comes halfway up sides.

Bake until edges of custards are set but centers still jiggle slightly, 65-75 minutes. Remove ramekins from water bath and let custards cool, about 1 hour. Chill until firm, at least 2 hours.

Just before serving, sprinkle custards evenly with sugar and heat with torch until sugar is melted and caramelized to a deep amber color. Your goal is to make a thin, smooth, brittle crust that shatters when broken.

Do ahead: Custards can be made 5 days ahead. Cover and keep chilled.

Recipe of the Day

JERUSALEM ARTICHOKE AND ARTICHOKE HEART LINGUINE

Jerusalem Artichoke and Artichoke Heart Linguine recipe

YIELD: Serves 4 to 6

INGREDIENTS

  • 1 tbsp kosher or fine sea salt, plus 1 tsp
  • 1 lb/455 g dried linguine
  • 3 tbsp extra-virgin olive oil
  • 1 lb/455 g Jerusalem artichokes, cut on the diagonal into slices 1/4 in/6 mm thick
  • 1/4 tsp freshly ground pepper
  • 1/8 tsp red pepper flakes
  • 1 small red onion, thinly sliced
  • One 14-oz/400-g can quartered artichoke hearts in water, drained and patted dry
  • 6 large garlic cloves, thinly sliced
  • 1 tsp fresh lemon juice
  • 1/4 cup/15 g thinly sliced fresh mint
  • Freshly grated Pecorino Romano cheese for garnish

PREPARATION

1 Fill a large pot two-thirds full of water, add the 1 tbsp salt, and bring to a boil over high heat. Add the pasta and stir. Cook the pasta until al dente (cooked through but still slightly chewy), 7 to 8 minutes.

2 While the pasta water is heating and pasta is cooking, in a large sauté pan, heat the oil over medium-high heat and swirl to coat the pan bottom. Add the Jerusalem artichokes, the remaining 1 tsp salt, the pepper, and red pepper flakes and sauté until the Jerusalem artichokes begin to brown on the edges, about 5 minutes. Add the onion and sauté until translucent, about 5 minutes more. Add the artichoke hearts and garlic and continue sautéing until the artichoke hearts are heated through and the garlic is soft but not brown, about 3 minutes. Add the lemon juice and toss to coat.

3 When the pasta is ready, drain it in a colander, reserving 1 cup/240 ml of the cooking water. Add the pasta and the mint to the sauté pan and toss to combine with the Jerusalem artichoke mixture. Add just enough of the reserved pasta water, a little at a time, as needed to moisten. Taste and adjust the seasoning. Divide the pasta among warmed individual bowls and shower with the cheese. Serve immediately.

 

Recipe of the Day

CRISPY ZA’ATAR FISH WITH ISRAELI COUSCOUS, SWISS CHARD, AND FETA

Crispy Za'atar Fish with Israeli Couscous, Swiss Chard, and Feta recipe

ACTIVE TIME: 17 minutes

TOTAL TIME: 20 minutes

INGREDIENTS

  • 1 cup Israeli or pearl couscous
  • 1 3/4 teaspoons kosher salt
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • Four 6-ounce arctic char or striped bass fillets, preferably skin on (about 3/4-inch thick)
  • 3/4 teaspoon freshly ground black pepper
  • 8 teaspoons za’atar seasoning
  • 1 pound Swiss chard, stems cut into 1/2-inch slices, leaves roughly chopped
  • 1/4 cup dry white wine
  • 1/4 cup pomegranate seeds
  • 1/4 cup pitted Kalamata olives, halved lengthwise
  • 1/2 cup crumbled feta
  • 1/2 lemon

PREPARATION

In a small saucepan, cook couscous according to package directions, seasoning it with 1/2 teaspoon salt. Once cooked, drain the couscous and transfer to a medium bowl.

While the couscous is cooking, drizzle 1 tablespoon oil over both sides of fish fillets and season with 1 teaspoon salt and 1/2 teaspoon pepper. Rub each side of each fillet with 1 teaspoon za’atar.

Heat a large non-stick skillet over medium-high heat, and add 1 tablespoon oil. Once the oil is hot, add fish to skillet, skin-side down, and sear until skin is golden brown and crispy, 4 to 6 minutes. Flip fish and cook until fish is opaque and flakes easily with a fork, 1 to 2 minutes more. Transfer fish to a rimmed baking sheet or plate.

Add chard stems and wine to pan; cook for 30 seconds. Stir in chard leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper to skillet. Cover and cook until chard leaves are wilted, 2 to 3 minutes more.

Add chard mixture to bowl with couscous. Fold in pomegranate seeds, olives, feta, and remaining 1/2 tablespoon oil. Squeeze lemon half over the mixture and toss to combine; taste and adjust seasoning.

Divide couscous mixture among four plates and top with fish fillets, skin-side up.

Recipe of the Day

BUFFALO-STYLE QUINOA CHILI

Buffalo-Style Quinoa Chili  recipe

YIELD: Serves 2 to 4

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 white onion, diced
  • 3 stalks celery, diced
  • One 8-ounce can tomato sauce
  • One 14-ounce can diced tomatoes
  • 1 cup vegetable broth
  • 1 cup cooked black beans
  • One 14-ounce can hominy
  • 1 cup cooked quinoa
  • 1/2 cup Frank’s red hot sauce, or to taste
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons cumin
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Blue cheese, for topping

PREPARATION

Heat the olive oil over medium in a saucepan and, once hot, add the diced onion and celery to the pan. Cook until soft, about 5 minutes.

Stir in the diced tomatoes, tomato sauce, and vegetable broth. Bring to a boil then reduce to a simmer cook for 15 minutes. Add in black beans, hominy, quinoa, Frank’s, smoked paprika, cumin, salt, and pepper. Continue to cook 15 more minutes, until the flavors have melded.

To serve, ladle chili into broiler-safe bowls. Top with blue cheese and place under broiler until cheese melts, 3 to 5 minutes.

Recipe of the Day

BAKED EGGS WITH SMOKED SALMON, ARUGULA AND MANCHEGO

Baked Eggs with Smoked Salmon, Arugula and Manchego recipe

YIELD: Serves 4

INGREDIENTS

  • 8 large eggs
  • 1.5 cups diced leeks, white and pale green parts only
  • 1.5 cups chopped arugula, plus a little extra for garnish
  • 4 ounces smoked salmon, cut into small cubes
  • 2/3 cup grated Manchego cheese, plus more for garnish
  • 1 tablespoon olive oil or butter
  • salt and freshly ground pepper to taste

Special equipment needed:

  • 4 8-ounce ramekins or oven-safe bowls

PREPARATION

Preheat oven to 400 degrees.

Warm a saute pan over medium-low heat. Add the oil or butter. When hot, add the leeks and saute until just soft, about 4 or 5 minutes.

Turn heat off, but keep the leeks in the pan. Add the arugula and stir, allowing the greens to wilt.

Grease the four ramekins. Divide the leek/arugula mixture evenly between them.

Do the same with the salmon, adding about one ounce to each container in a thin layer over the greens.

Next, divide the manchego amongst the four, also in a thin layer, over the salmon.

Carefully crack two eggs into each ramekin, taking care to not break the yolk.

Atop the eggs, sprinkle a touch more Manchego and finish with a few twists of the pepper mill.

Place the ramekins on a shallow baking sheet and bake until the whites have set, about 12-15 minutes.

When they are ready, let them rest for a couple minutes- they’ll be too hot to eat immediately!

Garnish with a little more chopped arugula and serve.

Recipe of the Day

MASSAMAN CHICKEN

Massaman Chicken recipe

YIELD: Makes 8 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 2 hours 45 minutes

INGREDIENTS

  • 1 tablespoon vegetable oil
  • 1 4–4 1/2-pound chicken, cut into 10 pieces
  • Kosher salt
  • 4 medium Yukon Gold potatoes (about 1 1/2 pounds), quartered
  • 2 medium red onions, cut into wedges
  • 3/4 cup prepared massaman curry paste
  • 12 ounces Belgian-style wheat beer
  • 4 13.5-ounce cans unsweetened coconut milk
  • 2 cups low-sodium chicken broth
  • 1/2 cup fish sauce
  • 1/4 cup fresh lime juice
  • 1 tablespoon palm or light brown sugar
  • 1 teaspoon red chile powder
  • Freshly ground black pepper
  • Cilantro sprigs, fried shallots, and cooked rice (for serving)

PREPARATION

Heat oil in a large heavy pot over medium-high heat. Season chicken with salt and cook in batches, skin side down, until golden brown (do not turn), 8–10 minutes; transfer to a plate.

Cook potatoes in same pot, turning occasionally, until brown, 8–10 minutes; transfer to another plate. Cook onions in pot, stirring occasionally, until golden brown, 5–8 minutes; transfer to plate with potatoes.

Add curry paste to pot and cook, stirring, until fragrant, about 4 minutes. Add beer. Bring to a boil, reduce heat, and simmer until reduced by half, 5–7 minutes. Add chicken, coconut milk, and broth. Bring to a boil, reduce heat, and simmer until chicken is very tender, 1–1 1/2 hours.

Return potatoes and onions to pot and cook until potatoes are soft, about 30 minutes. Remove from heat and mix in fish sauce, lime juice, palm sugar, and chile powder; season with salt and pepper. Top with cilantro and shallots. Serve with rice.

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