INGREDIENTS
- 2 pounds halved small waxy potatoes
- 1/4 cup olive oil
- 1/2 chopped onion
- 1/4 cup apple cider vinegar
- 4 sliced scallions
- 2 tablespoons chopped fresh dill
- 1 teaspoon toasted caraway seeds and toss
- Salt
- Pepper
DIRECTIONS
- Cover 2 pounds halved small waxy potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl.
- Meanwhile, heat 1/4 cup olive oil in a medium skillet over medium-high heat. Add 1/2 chopped onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.
- Remove from heat and mix in 1/4 cup apple cider vinegar. Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.
INGREDIENTS
FOR THE CRUST:
- 1 (11-ounce) box vanilla wafers
- 2 tablespoons granulated sugar
- 8 tablespoons/115 grams unsalted butter, melted
FOR THE FILLING:
- 1 ¾ cup/420 milliliters condensed milk (1 14-ounce can plus 1/2 cup)
- 5 large egg yolks
- ¾ cup/180 milliliters Key lime or conventional lime juice
- 1 teaspoon lime zest
FOR THE TOPPING:
- 1 cup/240 milliliters cold heavy cream
- 1 tablespoon confectioners’ sugar
DIRECTIONS
Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, combine vanilla wafers and sugar, and pulse until you have fine crumbs. Add butter and process until evenly moistened. Transfer mixture to prepared pan and press it down into an even layer. Bake until fragrant and a shade darker, 15 to 17 minutes.
Meanwhile, prepare the filling: In a medium bowl, whisk together condensed milk, egg yolks, lime juice and lime zest.
Pour filling over crust (it’s O.K. if it’s still warm) and bake until the filling is set, about 15 minutes. Transfer to a rack to cool completely, then cover and refrigerate for at least 4 hours.
Use a sharp knife to release edges. Using the parchment overhang, carefully lift and transfer the bar to a cutting board. Just before serving, whip heavy cream and confectioners’ sugar until soft peaks form. Top bars with whipped cream and cut into 16 squares to serve.
Ingredients
- For the salmon:
- 1 1/2 pounds skinless salmon fillet
- 2 teaspoons finely grated lemon zest
- 1 teaspoon finely chopped oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 4 ounces roasted bell peppers from a jar, thinly sliced
- For the salad:
- 1/2 pound small new potatoes, halved
- 1 bunch asparagus (about 1 pound), trimmed
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup finely chopped dill, plus sprigs for serving
- 1/2 head of escarole, coarsely chopped (about 8 cups)
- 3 ounces feta, crumbled
Directions
- Preheat oven to 300°F. Place salmon in a baking dish and rub with lemon zest, oregano, salt, and pepper on all sides, then coat with oil. Arrange peppers around salmon. Bake until salmon is firm but still pink in the center, about 20 minutes (if you prefer salmon more well done, cook an additional 5 minutes).
- Set a steamer basket in a large pot filled with 2″ water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until tender, 10–12 minutes. Add asparagus to potatoes, cover, and steam until crisp-tender, 3–5 minutes.
- Meanwhile, whisk oil, lemon juice, honey, salt, pepper, and 1/4 cup dill in a small bowl or measuring cup. Toss escarole with half of the dressing in a large bowl, then transfer to a serving platter.
- Toss potatoes and asparagus with remaining dressing in same bowl, then arrange over escarole. Flake salmon into large pieces and arrange on platter. Top with feta, peppers, and dill sprigs.
INGREDIENTS
- 4 medium russet potatoes (about 2½ lb.), peeled, cut into 2″ pieces
- 1 large or 2 medium carrots (about 8 oz.), peeled, cut into 1″ pieces
- 3 Tbsp. vegetable oil
- 3 Tbsp. Pickle Brine Spice Rub
- 1½ tsp. kosher salt, divided
- ½ small red onion, thinly sliced
- 4 celery stalks, thinly sliced on a diagonal
- 2 tsp. white wine vinegar
- 3 Tbsp. extra-virgin olive oil
- 3 Tbsp. mayonnaise
- 1 tsp. Dijon mustard
- 3 cups shredded rotisserie or leftover cooked chicken
- 4 kosher dill pickle spears, sliced ¼” thick
- ¾ cup parsley leaves with tender stems
DIRECTIONS
- Preheat oven to 400°F. Toss potatoes and carrots with vegetable oil on a rimmed baking sheet to coat. Sprinkle evenly with spice rub and ½ tsp. salt. Roast until vegetables are deeply browned, tender, and crisp on the exterior, about 30 minutes.
- Meanwhile, toss onion, celery, vinegar, and remaining 1 tsp. salt in a large bowl to combine. Let sit 10 minutes
- Meanwhile, whisk olive oil, mayonnaise, and mustard in a small bowl to combine. Mix in chicken; set aside.
- Add pickles, parsley, and hot roasted potatoes and carrots to bowl with onion mixture and toss to combine. Gently mix in reserved dressed chicken just to distribute.
from Epicurious.com
INGREDIENTS
- 4 Tbsp. coriander seeds
- 6 Tbsp. vinegar powder
- 4 Tbsp. dried dill
- 2 Tbsp. kosher salt
- 4 tsp. celery seeds
- 1 tsp. mustard powder
DIRECTIONS
Toast coriander seeds in a small skillet over medium-high heat, tossing occasionally, until fragrant and slightly darkened in color, about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool; coarsely grind. Transfer to an airtight container and mix in vinegar powder, dried dill, salt, celery seeds, and mustard powder; cover.
From Epicurious.com
Salsa Verde Chicken
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 1 ½ cups jarred salsa verde
- 1 (4-ounce) can chopped mild green chiles
- 8 garlic cloves, finely chopped
- 1 jalapeño, stemmed, seeded and diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 3 scallions (green and white parts), thinly sliced
- 1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)
- Kosher salt, to taste
- Fresh lime juice, to taste
- Any combination of rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, for serving
Directions
- Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don’t add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
- Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.
from Cooking.NYTimes.com
Baked Rigatoni with Chicken and Leek Puree
Ingredients
- 1 chicken thigh
- 1 LB. of rigatoni pasta
- 1 LB. of leeks, trimmed
- 1 C. of cow’s milk ricotta cheese
- 5.5 OZ. of fava beans, boiled and shelled
- Grated cheese
- Dry white wine
- Vegetable broth
- Butter
- Extra virgin olive oil
- Pepper
- Salt
Directions
Boil the chicken thigh in vegetable broth for about 1 hour. Drain, saving the chicken stock. Let the chicken cool and shred the meat.
Cut the leeks in half lengthwise, then slice them but not too thinly. Sauté them in a saucepan with a bit of oil and a pat of butter for 2-3 minutes. Then add 1/2 cup of wine and two ladlefuls of the chicken stock and continue cooking for at least for 10-12 minutes.
Turn off the heat and add salt if needed. Set aside a generous tablespoon of the sautéed leeks. Blend the rest of the leeks with 1/2 cup of ricotta, salt and pepper. Boil the rigatoni and strain once al dente. Drizzle with olive oil and mix with the leek puree.
Place the rigatoni in a baking dish, then add the shredded chicken, the remaining ricotta, the fava beans, the sautéed leeks set aside, a few pats of butter, and some grated cheese. Stir gently, then bake at 400°F for 10-15 minutes. Remove the baked rigatoni from the oven and top with freshly ground pepper and thin slices of sautéed leek to taste. Serve immediately.
TOMATOES IN CARROZZA
Ingredients
- 4 round tomatoes
- 4 slices of cooked prosciutto (about 4 oz.)
- 1 small mozzarella
- 3 eggs
- Flour
- Breadcrumbs
- Oil for frying
- Salt
from Lacucinaitaliana.com
Directions
Cut each tomato into 4 round slices. Make 8 “sandwiches” using 2 circles of prosciutto and 1 circle of mozzarella between 2 slices of tomato. Dip the sandwiches in flour, then in the beaten eggs, the bread crumbs, then again in the eggs and bread crumbs (double breading). Fry them in plenty of hot oil. Cut them in half, sprinkle with salt and serve immediately.
INGREDIENTS
4 sprigs oregano
2 (15.5-oz.) cans cannellini (white kidney) beans, rinsed
1/2 cup Castelvetrano olives, pitted, torn
Kosher salt
1 1/2 lb. whole skinless whitefish fillet (such as cod, haddock, or halibut)
2 small shallots, thinly sliced into rings
1 Fresno chile, very thinly sliced into rings
2 lemons, divided
5 Tbsp. extra-virgin olive oil
DIRECTIONS
Preheat oven to 300°F. Combine oregano, beans, olives, and 1/2 cup water in a shallow 3-qt. baking dish; season lightly with salt. Place fish on top and nestle into beans; season fish generously with salt. Scatter shallots and chile over fish and beans. Very thinly slice 1 lemon and wriggle out seeds. Arrange slices, slightly overlapping, over surface of fish. Drizzle everything with oil and roast until fish is opaque throughout and flesh in the center flakes when gently pressed, 25–35 minutes, depending on the type and thickness of the fish. Let rest, occasionally pressing beans down into the liquid so they don’t dry out, 5–10 minutes.
Cut remaining lemon into wedges and serve alongside fish and beans for squeezing over.
from Bon Appetit
from NY Times Cooking
INGREDIENTS
- 1 (15-ounce) can cannellini beans, rinsed
- 3 cups chicken or vegetable stock
- ¼ cup white wine
- ¼ cup white wine vinegar
- 1 shallot or small white onion, finely chopped
- 3 tablespoons unsalted butter
- 1 cup small pasta, like shells
- Kosher salt and black pepper
- Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish
DIRECTIONS
- Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
- While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
- Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.
