The Wines of Summer
Ingredients
1 pound boneless -- skinless chicken breasts (about 3)
1/3 cup plus 2 1/2 tablespoons olive oil
Salt
Fresh-ground black pepper
1 pound asparagus -- tough ends snapped off and discarded
1 clove garlic
2 tablespoons water
1 1/2 cups loosely packed parsley leaves
1 tablespoon lemon juice
3 heads Bibb lettuce (about 1 1/2 pounds in all) -- torn into bite size pieces
(about 4 1/2 quarts)
Directions
Light the grill or heat the broiler. Coat the chicken breasts with 1 tablespoon
of the oil and sprinkle with 1/4 teaspoon each of salt and pepper. Grill or
broil the chicken for 5 minutes. Turn and cook until just done, about 5 minutes
more. When the chicken breasts are cool enough to handle, cut them into
bite-size pieces.
Toss the asparagus spears with 1 1/2 tablespoons of the oil and 1/8 teaspoon
each of salt and pepper. Grill or broil the asparagus, turning occasionally,
until tender, about 10 minutes, depending on the width of the spears. Cut the
spears into 2-inch lengths.
In a blender, combine the garlic, water, parsley, lemon juice, 1/2 teaspoon
salt, and the remaining 1/3 cup oil. Puree until smooth, scraping down the side
of the blender with a spatula as necessary.
4.In a large glass or stainless-steel bowl, toss the lettuce, chicken, and
asparagus with half the vinaigrette. Put the salad on plates. Drizzle the
remaining vinaigrette over the salads.
Ingredients
12 firm -- very fresh medium zucchini (about 5 1/2 pounds total)
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 large shallots -- finely chopped
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon thyme leaves
1/4 cup freshly grated Parmigiano- Reggiano cheese
Salt and freshly ground pepper
2 eggs -- lightly beaten
PECORINO SAUCE
2 hard-cooked large egg yolks
1/3 cup extra-virgin olive oil
2 1/2 cups finely grated young sheep's milk cheese -- preferably Pecorino
Toscano (3/4 pound)
1/3 cup water -- plus more if needed
Salt
Directions
Cut 8 of the zucchini crosswise into 2-inch pieces. Using a melon baller, hollow
out each piece, leaving a 1/4-inch shell. Mince the scooped-out flesh along with
the 4 remaining zucchini.
In a large, deep skillet, melt the butter in the oil. Add the shallots and cook
over moderate heat until translucent, about 3 minutes. Add the chopped zucchini
and cook, stirring occasionally, until tender and lightly browned, about 25
minutes. Stir in the parsley and thyme.
Transfer the zucchini to a food processor and puree. Scrape the puree into a
bowl, stir in the Parmigiano-Reggiano and season with salt and pepper. Let the
filling cool, then stir in the eggs.
Preheat the oven to 350°. Generously butter a large baking dish. Set the
zucchini cups in the baking dish, hollowed side up. Spoon the filling into the
cups, mounding it slightly. Bake the stuffed zucchini for about 1 hour and 10
minutes, or until tender and lightly browned.
MAKE THE PECORINO SAUCE: In a food processor, pulse the egg yolks with the olive
oil until a smooth paste forms. Add the pecorino and the 1/3 cup of water and
process until the sauce is smooth and has the consistency of heavy cream; add a
little more water if the sauce seems thick. Season with salt.
Spoon the room-temperature pecorino sauce onto serving plates and arrange about
3 warm zucchini cups on top. Serve at once.
Ingredients
DIPPING SAUCE
3 tablespoons sugar
1/3 cup water
1/4 cup fresh lime juice
3 tablespoons Asian fish sauce
2 Thai or serrano chiles -- thinly sliced
1 small garlic clove -- mashed to a paste with a fork
1 1/2 tablespoons finely chopped cilantro
SUMMER ROLLS
18 large shrimp (about 10 ounces)
4 ounces rice vermicelli -- soaked in warm water for 15 minutes and drained
Twelve 8-inch rice-paper wrappers
12 small red leaf lettuce leaves -- ribs removed
3 tablespoons hoisin sauce
2 cups shredded skinless cooked chicken breast meat ( 3/4 pound)
36 large mint leaves
Twelve 6-inch chives
Directions
Preheat the oven to 350°. Put the bread in a medium bowl, pour the milk over it
and let stand until the bread is completely moistened, about 15 minutes.
In a large skillet, heat the oil. Add the onions and cook over high heat for 2
minutes. Reduce the heat to moderately low and cook, stirring occasionally,
until the onions are softened, about 10 minutes. Add the carrot and apple and
cook over moderate heat for 3 minutes. Add the curry powder and cook, stirring,
until fragrant, about 4 minutes. Add the lamb and cook, stirring to break up the
meat, until no pink remains, about 5 minutes. Stir in the raisins, chutney, jam
and vinegar and cook for 1 minute.
Squeeze the milk from the bread cubes and add the bread to the lamb mixture;
reserve the milk. With a fork, mash the bread into the turkey until blended.
Season with salt and pepper. Transfer the lamb mixture to a 9-by-13-inch baking
dish and smooth the surface.
In a medium bowl, whisk the eggs and the reserved milk and pour the mixture
evenly over the lamb. Bake for about 35 minutes, or until the custard is set.
Let rest for 10 minutes before serving.
Ingredients
1/4 cup soy sauce
3 tablespoons Asian sesame oil
3 tablespoons sugar
3 tablespoons sake or dry sherry
3 medium garlic cloves -- minced
2 scallions -- chopped
1/2 teaspoon freshly ground pepper
2 1/2 pounds skirt steak -- cut into 4-inch pieces
Vegetable oil
1 head romaine lettuce -- separated into leaves, and kochujang, for serving
Directions
In a large glass baking dish, mix the soy sauce with the sesame oil, sugar,
sake, minced garlic, chopped scallions and pepper. Add the skirt steak and turn
to coat. Cover with plastic wrap and refrigerate for 2 hours.
Light a grill. Lightly oil the grate. Grill the steak over a medium-hot fire for
about 6 minutes for medium-rare meat, turning occasionally.
Transfer the steak to a cutting board and let rest for 10 minutes, then slice
across the grain. Serve the steak with lettuce leaves and chili paste and let
diners wrap their own beef rolls with the scallions and serve.
Ingredients
4 slices smoky bacon -- cut into 1/4-inch pieces
1 small onion -- finely chopped
4 tablespoons unsalted butter -- melted
1/3 cup honey
1/3 cup Dijon mustard
1/4 cup cider vinegar
Salt and freshly ground pepper
1 teaspoon sweet paprika
1 teaspoon dark brown sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon celery seeds
1 1/2 pounds lean ground pork -- at room temperature
1 teaspoon liquid smoke (optional)
Vegetable oil -- for brushing
8 thick-cut slices sandwich bread
1 cup shredded green cabbage
Directions
In a small saucepan, cook half of the bacon and the onion in 1 tablespoon of the
melted butter over moderate heat until the onion is golden, 5 to 6 minutes. Add
the honey, mustard and vinegar and simmer until the sauce is thickened and
slightly reduced, about 8 minutes. Season with salt and pepper.
Meanwhile, in a small skillet, cook the remaining bacon until crisp. Transfer to
paper towels to drain and let cool. In a bowl, combine the paprika, brown sugar,
onion powder, garlic powder and celery seeds with 1 teaspoon each of salt and
pepper.
In a medium bowl, gently knead the pork with the crisp bacon and liquid smoke.
Loosely form the meat into 4 patties about 3/4 inch thick and set them on a
plate lined with plastic wrap. Sprinkle the spice mixture all over the burgers,
patting to help it adhere. Brush the burgers and both sides of the bread with
the remaining 3 tablespoons of butter.
Light a grill. When the fire is medium hot, brush the grate with oil. Grill the
burgers for 12 minutes, turning once, until just cooked through. Move the
burgers away from the heat and grill the bread on both sides until toasted,
about 2 minutes.
Set the burgers on 4 of the toast slices and top with the cabbage and a generous
spoonful of the honey-mustard sauce. Cover with the remaining toasted bread and
serve right away, passing the extra sauce separately.
MAKE AHEAD The honey-mustard sauce can be refrigerated overnight. Rewarm gently
before serving.
Ingredients
SHORTCAKE
Vegetable spray
1/2 cup plus 1 tablespoon sugar
1/4 teaspoon ground cinnamon
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon baking soda
1 stick cold unsalted butter -- (4 ounces) cut into 1/2-inch pieces, plus 1
tablespoon unsalted butter, melted
3/4 cup buttermilk
2 large eggs -- beaten
FILLING
3 tablespoons brandy
1/4 cup golden raisins
3 tablespoons unsalted butter
4 firm -- ripe peaches-halved, pitted and sliced 1/2 inch thick
1/2 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1 cup heavy cream
Directions
MAKE THE SHORTCAKE: Preheat the oven to 375°. Spray a 9-inch cake pan with
vegetable spray. In a small bowl, stir 1 tablespoon of the sugar with the
cinnamon. In a large bowl, whisk the flour with the remaining 1/2 cup of sugar,
the baking powder, nutmeg, salt and baking soda. Using a pastry blender or 2
knives, cut in the cold butter until it is the size of small peas. Make a well
in the center of the flour and butter mixture and add the buttermilk and the
beaten eggs. Stir with a fork, until a dough forms. Scrape the dough into the
prepared cake pan and bake for 35 minutes, until the top is golden. Brush the
top of the hot shortcake with the melted butter and sprinkle all over with the
cinnamon sugar. Transfer the shortcake to a rack to cool for 10 minutes.
MEANWHILE, MAKE THE FILLING: In a small bowl, pour the brandy over the raisins
and let stand for 20 minutes. In a large skillet, melt the butter. Add the
peaches, cover and cook over moderately low heat until just softened, about 6
minutes. Reserve 1 tablespoon of the brandy. Add the remaining brandy, raisins,
brown sugar and cinnamon to the skillet. Cook the peaches over moderate heat,
stirring often, until glazed and crisp-tender, about 8 minutes.
In a medium bowl, whip the cream with the reserved 1 tablespoon of brandy until
soft peaks form. Remove the shortcake from the pan and transfer to a plate.
Using a serrated knife, slice the cake in half horizontally; slide the top of
the cake onto a plate. Spoon the peaches and sauce over the bottom of the
shortcake. Top with the other half. Cut the cake into wedges and serve with a
dollop of brandy whipped cream.
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