Pasta With Asparagus

Pasta With Asparagus



By Jonathan Waxman

INGREDIENTS:

    * 1 pound orecchiette or fusilli pasta
    * 3 Tablespoons olive oil
    * 3 cloves garlic, minced
    * 1 pound cherry tomatoes, halved
    * 1 pound pencil-thin asparagus, trimmed and cut into ½-inch pieces
    * Kosher salt and freshly ground black pepper
    * ½ cup fresh bread crumbs
    * 2 Tablespoons unsalted butter
    * 20 basil leaves, thinly sliced
    * 1 cup grated Italian Fontina cheese (about 4 ounces)



METHOD:

Heat oven to 350°F. Cook pasta in salted boiling water until al dente, then drain, reserving 1 cup of the cooking water.

Heat oil in a large skillet over medium heat. Add the garlic and saute for 2 minutes. Add the tomatoes and asparagus and cook, stirring occasionally, until the asparagus is tender, about 8 to 10 minutes. Season with salt and 1 Tablespoon pepper. Remove from heat and cover to keep warm.

Spread the bread crumbs on a small baking sheet and toast in the oven, stirring occasionally, for 8 to 10 minutes, or until golden. Set aside.

Reheat the asparagus over low heat. Add the butter and toss with the pasta. Add some of the reserved cooking water if needed. Add the basil and toss quickly, then add the cheese. When the cheese has just melted, sprinkle with the bread crumbs.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 15 minutes

Cook time: 15 minutes

Round Out the Meal:
With a tossed green salad.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Sauvignon Blanc.

From A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs by Jonathan Waxman, published by Houghton Mifflin.

Israeli Couscous Salad w/ Asparagus and Feta

My initial plan was to make this salad using farro, but I couldn't get my hands on any so I turned to the cupboard for a convenient alternative.

I wanted to use a heartier grain or rice and thought Israeli couscous would do the job.  Couscous is really just another form of pasta (it's like really little pasta balls).  The only difference between Israeli couscous and regular couscous is the size. Israeli couscous is bigger and the size makes for a great texture (just be sure to cook your couscous like you would your pasta...al dente!).

This recipe is from one of my bootcamp students (have I ever told you guys that I teach bootcamp?). I was so excited to see that one of the ingredients was asparagus since it is the Food Focus this month!  She made the salad with the farro and loved it, so if you can manage to get your hands on some farro definetly try it!

Another thing I really liked about this recipe is the vinegar.  Sherry vinegar brings a whole new layer of flavor to this salad and I really don't think it would as delicious without it.

*On another note, I decided to a modified cleanse this week.  Basically I'm cutting out caffeine, sugar, meat, dairy, alcohol, and all processed foods.  I think I'll journal the week in food for thought:)!

Ingredients
2 ½ cups cooked Israeli couscous, cooked (barley or farro would work too)
2 bunches of asparagus, trimmed, cut into 1 1/2 –inch pieces
1 pint of cherry tomatoes, halved
1 small red onion, chopped
2 cloves of garlic, minced
¼ cup of dill, chopped
3 tbsp of extra virgin olive oil
¼ cup of Sherry wine vinegar
½ cup of reduced fat feta cheese, crumbled

Serves 6.
Directions
Cook couscous according to package.

Meanwhile, steam asparagus for about 4 minutes or until just tender.  Combine couscous, asparagus, tomatoes, onion, and garlic.

In a small bowl whisk together oil and vinegar and season with salt and pepper.  Add dressing over salad and combine.

Finish by stirring in feta and dill…Enjoy!

Broiled Fish With Herb Butter

Broiled Fish With Herb Butter

By Rick Moonen

INGREDIENTS:

2 Tablespoons minced parsley
1 Tablespoon minced dill
1/3 cup minced chives
8 Tablespoons unsalted butter, melted
4 6-ounce fish fillets such as flounder, sole, rainbow trout, tilapia, or dorade
Coarse salt and freshly ground white pepper
4 teaspoons fresh bread crumbs
8 lemon wedges

METHOD:

Set an oven rack in the top position, slide in a cast-iron griddle, and turn on the broiler. Let the griddle heat for 15 minutes. In a small bowl, combine the parsley, dill, and chives to make the herb mix.

Pour the butter into a soup dish. Dip the fish into the butter, to coat it on both sides. Lay the fish, skin side down, on a work surface and season with salt and pepper. Divide the herb mix among the 4 fillets, sprinkling evenly. Sprinkle each fillet with a teaspoon bread crumbs, and pat the coating onto the fish. Drizzle each fillet with a little butter. Set on the griddle, skin-side down, and broil for about 3 minutes, until the bread crumbs are toasty and caramelized. Serve with the lemon wedges.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 15 minutes

Cook time: 5 minutes

Round Out the Meal:
With steamed asparagus.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Sauvignon Blanc such as the 2005 Craggy Range from New Zealand or a 2003 Sancerre from Domaine Vacheron in the Loire Valley.

Chicken-Sausage and Asparagus Sauté over Cheese Grits

Chicken-Sausage and Asparagus Sauté over Cheese Grits (ADapted from Everyday Food)

1 tablespoon olive oil
2 cooked chicken sausages, thinly sliced on the diagonal
2/3 cup chopped or thinly sliced red onion
1 bunch asparagus, tough ends removed, cut into 1" pieces
2 teaspoons fresh thyme
1/4 cup water
2 teaspoons fresh lemon juice
salt and fresh ground black pepper
2 cups chicken broth
1/2 cup quick-cooking grits
1/4 cup crumbled fresh goat cheese

In a large skillet, heat oil over medium high. Add sausages and cook, tossing occasionally, until browned, about 2 to 3 minutes. Use a slotted spoon to transfer to a plate.

Reduce heat to medium - stir in onions and cook until softened, about 5 minutes. Stir in asparagus, thyme and water - cover and steam until asparagus is jut crisp-tender and water has evaporated, about 4 to 6 minutes. Stir in sausage and lemon juice. Season to taste with salt and pepper. Remove from heat.

Meanwhile, in a small saucepan, bring broth to a boil. Gradually whisk in grits - reduce heat to low and cook, stirring frequently, until thickened, about 6 to 8 minutes. Remove from the heat and stir in cheese. Season with salt and pepper. Divide the grits between two plates and evenly divide the asparagus mixture over each plate.

Makes 2 servings.

Chicken Tikka Masala

Published: September 1, 2007

Serves 4 to 6

This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.

INGREDIENTS

Chicken Tikka
1/2	teaspoon  ground cumin
1/2	teaspoon  ground coriander
1/4	teaspoon  cayenne pepper
1	teaspoon  table salt
2	pounds  boneless, skinless chicken breasts , trimmed of fat
1	cup  plain whole-milk yogurt (see note above)
2	tablespoons  vegetable oil
2	medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1	tablespoon  grated fresh ginger
Masala Sauce
3	tablespoons  vegetable oil
1	medium onion , diced fine (about 1 1/4 cups)
2	medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2	teaspoons  grated fresh ginger
1	fresh serrano chile , ribs and seeds removed, flesh minced (see note above)
1	tablespoon  tomato paste
1	tablespoon  garam masala (see note above)
1	(28-ounce) can crushed tomatoes
2	teaspoons  sugar
1/2	teaspoon  table salt
2/3	cup  heavy cream
1/4	cup  chopped fresh cilantro leaves

See Illustrations Below: Chicken Tikka Masala

1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.


STEP BY STEP: Chicken Tikka Masala

1. RUB: Coat chicken in salt and spice mixture and refrigerate.	2. MAKE SAUCE: Prepare creamy tomato-masala sauce.
3. DIP: Dunk chicken in protective coating of yogurt and oil.	4. BROIL: Broil chicken, then allow to rest.
5. COMBINE: Cut chicken into chunks and add to sauce.

STEP BY STEP: Key Ingredients for Chicken Tikka Masala

All of the ingredients for Chicken Tikka Masala are available at the supermarket. Here are notes on what to buy.
Chicken Breasts: Lean white meat pairs well with the rich tomato-cream sauce. The test kitchen prefers Bell and Evans.	Garam Masala: This combination of warm spices seasons the masala sauce. McCormick won a recent test kitchen tasting.
Plain Yogurt: Whole-milk yogurt forms a protective barrier on the chicken. Brown Cow is our favorite brand.	Crushed Tomatoes: Crushed tomatoes form the base of the masala sauce. Muir Glen was highly rated in a recent tasting

Slow Roasted Wild Salmon With Caramelized Belgian Endive and Almond Garlic Piccata

Slow Roasted Wild Salmon With Caramelized Belgian Endive and Almond
Garlic Piccata

By Barton Seaver

INGREDIENTS:

* 4 (6-ounce) wild salmon fillets, skin on and pin bones removed
* 3 Tablespoons extra virgin olive oil
* Sea salt and pepper
* 4 heads white Belgian endive, sliced in half from top to bottom
* ½ cup blanched almonds, toasted golden brown
* 2 cloves garlic, finely minced
* 2 Tablespoons finely chopped parsley

METHOD:

Preheat oven to 250°F. Brush the salmon with oil and season with salt
and pepper. Place salmon, skin side down, on a baking dish and slowly
roast in the oven for about 25 minutes for medium. Cook for additional
time for well-done.

Heat 1 Tablespoon oil in a cast iron pan over high heat. Add the
endive, cut side down, and cook until lightly golden brown. Add 1/2
cup water and reduce heat to low. Season with salt and cook until the
liquid has evaporated, about 10 minutes.

To make the piccata, crush the almonds and garlic until they are in
small pieces about the size of grains of rice. (Chef Seaver recommends
using a mortar and pestle.) Stir in the remaining 1 Tablespoon oil and
parsley. Season with salt.

To serve, flip the salmon over and peel off the skin. Place 2 pieces
of caramelized endive on each plate. Top with a salmon fillet and
drizzle with the piccata.

Adapted by StarChefs.com

Yield: 4 Servings

Round Out the Meal:
With an arugula salad dressed with shallots, balsamic and extra virgin
olive oil.

Kid Friendly:
Serve the piccata on the side and serve with French fries.

Wine Pairing:
A Fiano di Avellino or Greco di Tufo from the Feudi di Sangregorio producer.

Mango Chicken Curry

Mango Chicken Curry
Serves 4

3 Tbsp (or more) of vegetable oil
1 large onion, chopped (1 1/2 to 2 cups)
1/2 red bell pepper, chopped
2 garlic cloves, minced
2 Tbsp fresh minced ginger
2 Tbsp yellow curry powder
1/2 teaspoon ground cumin
2 mangos, peeled and diced
2 Tbsp cider vinegar or white vinegar
1 1/4 cup water
1 1/4 pounds skinless boneless chicken thighs or breasts, cut into 1-inch pieces
1/3 cup golden raisins
1/2 cup heavy cream
Salt and pepper
Cilantro for garnish

Method

1 Heat 2 Tbsp oil in a large sauté pan over medium heat. Add onions
and cook, stirring occasionally, until soft, about 5 minutes. Add the
red bell pepper and another tablespoon of oil, cook for a couple more
minutes. Add the curry powder and cumin, cook for a few more minutes.
The spices will absorb some of the oil, so if anything begins to stick
too much to the bottom of the pan, add a little more oil to the pan.
Add the ginger and garlic, cook for one minute more.

2 Add the vinegar, water, and a 1/2 of the chopped mango to the pan.
Increase the heat and bring to a boil, then lower the heat to maintain
a low simmer for about 15 minutes, stirring occasionally. Remove pan
from heat. Scoop the sauce into a blender. Purée the sauce, pulsing
until smooth. Return the sauce to the pan.

3 Add chicken pieces and raisins to the pan. Return to a low simmer.
Cover the pan and let cook for 8-10 minutes. Chicken should be just
cooked through. Use a knife to cut open the largest piece to check.

4 Add remaining mango pieces to the pan. Stir in the cream. Let cook
at a very low temperature for another minute or two, uncovered. Do not
let boil! Or the cream may curdle. Adjust seasonings. If a little too
sweet, add a little more vinegar. If not sweet enough, you can add a
dash of sugar. Add salt and pepper to taste.

Serve over rice. Garnish with cilantro. Serves 4.

Arugula salad with lemon vinaigrette

Arugula salad with lemon vinaigrette

Serves 6

   
1     large bunch fresh arugula, rinsed and stemmed
    Juice of 1 lemon
    Salt and pepper, to taste
1/4     cup olive oil
1/2     shallot, finely chopped
    Small wedge of Parmesan

1. In a salad bowl, place the arugula leaves.

2. In a small bowl, stir together the lemon, salt, and pepper. Slowly whisk in the olive oil until the mixture is blended. Stir in the shallots.

3. Toss the arugula with the dressing. Divide among 6 salad plates. Sprinkle with a pinch of salt and pepper. With a rotary vegetable peeler, shave pieces of Parmesan onto the greens. Christine Merlo

Blanquette de Veau

Blanquette de Veau
Serves 6

2½ pounds veal shoulder, in 2-inch cubes
2 quarts veal or chicken broth, warm
1 large carrot, peeled, in 3-inch chunks
3 leeks, cleaned, trimmed to 4 inches with 2 outer layers removed
1 stalk celery, in 2-inch pieces
18 medium-size white mushrooms, trimmed
1 bouquet garni (bay leaf, thyme branch, 10 sprigs flat-leaf parsley)
1 cup heavy cream
1 10-oz bag small pearl onions, blanched and peeled
2 large egg yolks
1½ cups basmati or jasmine rice, steamed
1½ tbsp lemon juice
Salt
Freshly ground white pepper
Flat-leaf parsley leaves for garnish


Place veal in a 4-quart casserole. Add broth and bring to a boil. Skim all scum from surface. Reduce heat to low. Add carrot, leeks, celery, and bouquet garni. Season with salt. Simmer 1 hour on very low heat. Add mushrooms and onions. Simmer 30 minutes more. Remove from heat and let rest for 30 minutes.

Remove meat and vegetables to a large bowl, draining well, discarding leeks and bouquet garni. Cover with plastic wrap. Strain cooking liquid into a separate bowl and clean pan. Return liquid to pan and reduce by half, about 5 minutes. Stir in cream. Simmer for 10 minutes, until slightly thickened. Beat egg yolks in a bowl and slowly beat in about half a cup sauce to warm yolks. Slowly whisk egg yolk mixture into pan, remove from heat, and keep whisking until sauce has a creamy consistency. Add lemon juice and season with salt and pepper.

Return meat, celery, mushrooms, and onions to pan. Slice carrots ½-inch thick and add. Bring barely to a simmer, stirring, until ingredients are just warmed through. Do not allow sauce to boil or egg yolks will curdle. Check seasonings, garnish with parsley, and serve with rice

Recipe of the week: French cuisine makes a comeback

The obituaries for classic French cuisine in America were premature, said Florence Fabricant in The New York Times. In 2004, three New York temples of high-end French culinary tradition—La Côte Basque, Lutèce, and La Caravelle—closed. It was only a matter of time before dishes such as lobster thermidor, escargots, and cassoulet became obsolete. "Or so it seemed." Now a new generation of chefs, including such superstars as Alain Ducasse, Daniel Boulud, and Keith McNally, is bringing traditional French cuisine "back in style." One new restaurant that features classic French dishes is Brasserie Cognac in midtown. Chef Florian Hugo, a great-great-great-grandson of the novelist Victor Hugo, avoids shortcuts when preparing his blanquette de veau. This adapted version takes three hours, plus 30 minutes' resting.