Broccolini and Balsamic Vinaigrette

• kosher salt
• 2 bunches broccolini (3/4 pounds)
• 2 T good olive oil
• 2 t balsamic vinegar
• 1/4 teaspoon Dijon mustard
• 1/2 teaspoon minced garlic
• 1/4 teaspoon freshly ground black pepper
• 1/2 lemon

In a large pot, bring 4 cups of water and 1 tablespoon salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.

Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 3/4 teaspoon salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.

adapted from Barefoot Contessa (Food Network)

Almond Cake with Strawberry-Rhubarb Compote (Gâteau aux Amandes)

For the compote

• 1 pound strawberries, rinsed and hulled
• 1 pound rhubarb, trimmed
• 1 lemon
• 3/4 cup granulated sugar

For the almond cake

• Butter and flour for the pan(s)
• 7 ounces almond paste
• 1/4 cup granulated sugar
• 4 ounces unsalted butter, cut into small pieces and chilled
• 2 tablespoons honey
• 3 large eggs
• 2 tablespoons amaretto, plus additional for brushing
• 1/3 cup all-purpose flour, sifted
• Kosher salt
• 1/3 to 1/2 cup sliced almonds, toasted
• Confectioners’ sugar
• 3/4 cup creme fraiche, whipped to soft peaks

Make the compote

1. Select about 4 ounces of the smallest strawberries and cut lengthwise into quarters. These will be added raw to the cooked compote; set aside.

2. Cut the remaining larger berries in halves or quarters so that the pieces are about the same size. (You should have about 2 1/2 cups.) Place them in a medium saucepan.

3. With a paring knife, pull away and discard the strings that run the length of the rhubarb stalks. Cut the stalks into 3/4-inch pieces (you should have about 3 cups) and add to the saucepan.

4. Use a fine grater or a Microplane to zest the lemon. Add 1 teaspoon of the zest to the pan. Squeeze 1 tablespoon of juice and add it to the pan. Add the sugar and stir to coat the fruit.

5. Place the pan over medium-high heat and cook, stirring often to dissolve the sugar. By the time the sugar has dissolved, the fruit will have released a lot of juice. Boil for about 4 minutes to reduce the liquid somewhat, then reduce the heat and simmer for another 2 minutes, or until the rhubarb is soft. Don’t worry if some of the rhubarb falls apart.

6. Take pan off the stove and stir in reserved strawberries. Cool to room temperature, then refrigerate in a covered container until cold. (This makes about 4 cups of compote, but the extra will keep for a couple of weeks and is delicious for breakfast, especially with crème fraîche.)

Make the cake

1. Preheat the oven to 350°F (175°C). Butter and flour four 4-by-1 3/4-inch-high miniature springform pans or butter and flour the bottom and sides of an 8-inch round cake pan. If using the 8-inch pan, line its bottom with a circle of parchment paper; this isn’t necessary with the small pans.

2. Place the almond paste and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment, or in another large bowl if using a handheld mixer. Begin to cream the mixture on low speed to break up the almond paste, then increase the speed to medium for about 2 minutes, or until the paste is broken into fine particles.

3. Add the butter and mix for 4 to 5 minutes, or until the mixture is light in color and airy; stop the machine and scrape down the sides as necessary. It is important to mix long enough or the cake will have a dense texture.

4. Mix in the honey, then add the eggs one at a time, beating until each one is fully incorporated before adding the next. Add the amaretto, flour, and a pinch of salt and mix just to combine.

5. Scrape the batter into the prepared pan(s) and smooth the top. Bake the small cakes for about 15 minutes, the large one for about 25 minutes, or until the cake is golden and springs back when pressed. Transfer to a rack to cool.

6. Unmold the small cakes or invert the large cake onto the rack, remove the parchment paper, and invert the cake again so that the top is once again facing upward. Brush the top of the cake(s) with amaretto and sprinkle with the toasted almonds. Dust with confectioners’ sugar. (The large and small cakes can be stored, well wrapped, at room temperature for up to 2 days.) To serve, cut the small cakes in half or the large cake into wedges. Serve with a dollop of whipped creme fraiche and the strawberry-rhubarb compote.

from Smitten Kitchen, adapted from Thomas Keller’s Bouchon (via Leite’s Culinaria)

Cauliflower, Bean and Feta Salad

• 1/3 cup + 3 tablespoons olive oil
• 1 teaspoon minced fresh rosemary
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
• 1 (15-ounce) can kidney beans, drained
• 2 large heads of Belgian endive, trimmed, halved lengthwise, then thinly sliced crosswise
• 1 tablespoon chopped fresh chives
• 2 teaspoons chopped fresh parsley
• 1/2 cup crumbled feta cheese (about 3 ounces)
• 1 cup coarsely chopped walnuts, toasted

Preheat oven to 400°F. Toss cauliflower florets with 3 tablespoons olive oil and season well with salt and pepper. Spread on a baking sheet and roast until edges are dark and caramelized, about 20 to 25 minutes, stirring once or twice.

While cauliflower is roasting, combine remaining 1/3 cup olive oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.

Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.

Combine roasted, still warm cauliflower, beans, endive, chives, parsley, walnuts and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.

Makes 6 servings

from Smitten Kitchen, adapted very loosely from Bon Appetit, January 2007

Carne Asada

Carne asada shown wrapped up in a flour tortilla with pico de gallo and avocado

Carne asada is the thinly sliced, grilled beef served so often in tacos and burritos. It is also commonly served as is, with rice and beans on the side. Although almost any cut of beef can be butterflied into thin sheets for the carne asada, typically it is made from flank steak or skirt steak. It can be grilled just with salt and pepper for flavorings, or it can be marinated. The following is a recipe for marinated carne asada.

• 2 pounds flank or skirt steak
• Olive oil
• Kosher salt and freshly ground black pepper

Marinade:

• 4 garlic cloves, minced
• 1 jalapeño chile pepper, seeded and minced
• 1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
• 1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
• Kosher salt and freshly ground black pepper
• 2 limes, juiced
• 2 tablespoons white vinegar
• 1/2 teaspoon sugar
• 1/2 cup olive oil

1. Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.

2. Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

(Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.

(Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados.

Serves 4-6.

from Simply Recipes (see original for step-by-step photos)

Pork Chile Verde

Walk into almost any taqueria in this country and you will find chile verde on the menu. The chile will likely be made with chunks of pork shoulder, slow cooked in a green chile sauce of jalapeno chiles, garlic, and tomatillos. It's a favorite filling for burritos and tacos, and wonderful just on its own with a bit of rice and tortillas. Many recipes call for puréeing raw tomatillos and adding them to the pork to cook. In this recipe we roast the tomatillos first, browning their skins, to bring out more flavor.

• 1 1/2 pounds tomatillos
• 5 garlic cloves, not peeled
• 2 jalapenos, seeds and ribs removed, chopped
• 2 Anaheim or Poblano chiles (optional)
• 1 bunch cilantro leaves, cleaned and chopped
• 3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
• Salt
• Freshly ground black pepper
• Olive oil
• 2 yellow onions
• 3 garlic cloves, peeled and finely chopped
• 2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
• 2 1/2 cups chicken stock
• Pinch of ground cloves

1. Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.

If you want the additional flavor of chiles other than jalapenos, you can add a couple Anaheim or poblano chiles. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem.

2. Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.

3. Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.

4. Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes. If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)

5. Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.

Adjust the seasoning to taste with salt and pepper. Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas.

Serves 8.

from Simply Recipes (see original for step-by-step photos)

Orecchiette with Chicken Sausage and Spinach

Notes: Look for high-quality fresh sausage; the casings will be easier to remove. Ricotta salata is available at specialty food stores and some well-stocked supermarkets; if you can't find it, substitute 2 ounces crumbled feta cheese.

• 12 ounces dried orecchiette pasta
• 3 tablespoons butter
• 1 onion (8 oz.), peeled and chopped
• 2 large cloves garlic, peeled and minced
• 1/4 teaspoon hot chili flakes
• 8 ounces chicken sausages, removed from casings and crumbled (see notes)
• 1 pound ripe tomatoes, rinsed, cored, and chopped
• 8 ounces baby spinach leaves (about 3 packed cups), rinsed
• 4 ounces ricotta salata cheese, thinly sliced or crumbled (see notes)

1. In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 12 to 15 minutes. Drain.

2. Meanwhile, in a 12-inch frying pan or a 4- to 5-quart pan over medium-high heat, melt butter. Add onion and stir often until lightly browned around the edges, 8 to 10 minutes.

3. Lower heat to medium and add garlic, chili flakes, and crumbled chicken sausages. Stir with a wooden spoon, breaking up sausage if necessary, until meat is beginning to brown, 5 to 10 minutes; if garlic begins to scorch, lower heat.

4. Add tomatoes and spinach; stir until spinach is wilted, about 2 minutes.

5. In a large bowl, mix pasta and sauce to coat; top with ricotta salata.

Yield: 4 to 6 servings

Nutritional Information: CALORIES 442(35% from fat); FAT 17g (sat 8.3g); PROTEIN 18g; CHOLESTEROL 66mg; SODIUM 726mg; FIBER 5g; CARBOHYDRATE 55g

from Sunset magazine [user rating 4 stars]

Farfalle with Sausage, Cannellini Beans, and Kale

• 8 ounces uncooked farfalle (bow tie pasta)
• 1/4 cup oil-packed sun-dried tomatoes
• 1 1/2 cups chopped onion
• 8 ounces hot turkey Italian sausage
• 6 garlic cloves, minced
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon crushed red pepper
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 (16-ounce) package fresh kale (can substitute chard, spinach, escarole, etc.)
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 ounce shaved fresh Parmesan cheese (about 1/4 cup)

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid; keep warm.

Drain tomatoes in a small sieve over a bowl, reserving 2 teaspoons oil; slice tomatoes. Heat a large Dutch oven over medium heat. Add sliced tomatoes, reserved 2 teaspoons tomato oil, onion, and sausage to pan; cook 10 minutes or until sausage is browned, stirring to crumble. Add garlic to pan; cook 1 minute. Add seasoning, pepper, and broth to pan. Stir in kale; cover and simmer 5 minutes or until kale is tender. Stir in pasta, reserved 1 cup cooking liquid, and beans.

Yield: 6 servings (serving size: 1 3/4 cups pasta mixture and 2 teaspoons cheese)

Nutritional Information: CALORIES 329(25% from fat); FAT 9g (sat 2.2g,mono 3g,poly 2.3g); PROTEIN 18.7g; CHOLESTEROL 26mg; CALCIUM 204mg; SODIUM 669mg; FIBER 5g; IRON 4mg; CARBOHYDRATE 45.7g

from Cooking Light [user rating: 4 stars]

Italian Wedding Soup

Meatballs:

• 1 small onion, grated
• 1/3 cup chopped fresh Italian parsley
• 1 large egg
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 slice fresh white bread, crust trimmed, bread torn into small pieces
• 1/2 cup grated Parmesan
• 8 ounces ground beef
• 8 ounces ground pork
• Freshly ground black pepper

Soup:

• 12 cups low-sodium chicken broth
• 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
• 2 large eggs
• 2 tablespoon freshly grated Parmesan, plus extra for garnish
• Salt and freshly ground black pepper

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

Variation: add Acini-de-pepe pasta

Yield: 8 servings

from the Food Network (Everyday Italian) [user rating: 5 stars]

Rhubarb Ginger Cooler

To call this bracing pink drink a rhubarb-infused ginger ale doesn’t do it justice; it’s much less syrupy-sweet and more cooling. The slightly tart flavor of rhubarb pairs well with lush picnic dishes.

• 3 1/2 lb fresh rhubarb stalks, cut into 1/2-inch pieces (10 cups)
• 2 1/2 cups cold water
• 1 3/4 cups sugar
• 3 tablespoons coarsely chopped peeled fresh ginger
• About 2 cups sparkling water

Bring rhubarb, cold water, sugar, and ginger to a simmer in a 4- to 5-quart pot over moderate heat, uncovered, stirring once or twice, then simmer 1 minute. Remove from heat and let steep, uncovered, 1 hour.

Pour mixture through a large fine-mesh sieve into a large bowl, gently stirring but not pressing on solids (discard solids; you will have about 6 cups syrup). Chill syrup completely, about 45 minutes.

Serve syrup in glasses over ice with a splash of sparkling water.

Cooks' notes: Syrup can be made 3 days ahead and chilled, covered. Add sparkling water just before serving. Syrup keeps, frozen, 3 months.

Servings: Makes 12 drinks.

from Gourmet

Sausage, Sourdough, and Bell Pepper Spiedini

• 3 tablespoons Sherry wine vinegar
• 1 tablespoon Dijon mustard
• 1 garlic clove, pressed
• 2 teaspoons minced fresh rosemary
• 1/2 cup olive oil
• 12 (2 x 1 1/2-inch) pieces assorted bell peppers (about 2 bell peppers)
• 1 package kielbasa sausage
• 1 medium red onion, cut into 1 1/2-inch-wide wedges, trimmed, layers separated
• 8 (1 1/4-inch) cubes crusty whole wheat sourdough bread
• 4 cups mixed baby greens

Prepare grill (medium-high heat). Whisk first 4 ingredients in small bowl, then whisk in oil. Season dressing with salt and pepper; set aside. On metal skewers, thread bell pepper pieces, onion pieces, and bread cubes. Brush skewers all over with 1 tablespoon dressing each. Grill skewers and kielbasa until lightly charred, turning often, about 12 minutes. Toss greens in large bowl with enough remaining dressing to coat. Top with bread, onion, and peppers.

Serves 2 1/2.

Nutritional analysis per serving: 843.84 Calories (kcal), 67.9% Calories from Fat, 63.63 (g) Fat, 14.05 (g) Saturated Fat, 49.45 (mg) Cholesterol (mg), 43.72 (g) Carbohydrates, 6.41 (g) Dietary Fiber, 7.21 (g) Total Sugars, 37.31 (g) Net Carbs, 25.55 (g) Protein

Black Bean and Mango Salad

• 1 15 oz. can black beans, rinsed and drained
• 2 cups diced mango
• 1 cup diced red bell pepper
• 6 green onions, trimmed and thinly sliced
• 1/4 cup chopped cilantro
• 1/4 cup fresh lime juice
• 1 tbsp. olive oil
• 1 seeded, minced jalapeno chili
• salt to taste
• leaf lettuce and/or tortilla

Combine everything in a bowl, toss and serve on a bed of lettuce or wrapped in a tortilla.

Blackened Striped Bass with Corn Spoon Bread and Greens

• Unsalted butter, for the pan
• 2 cups heavy cream
• 1/2 cup yellow cornmeal
• 1 10-ounce package frozen corn
• 1 bunch scallions, trimmed and thinly sliced
• Kosher salt and pepper
• 2 large eggs, beaten
• 2 tablespoons olive oil
• 4 6-ounce pieces striped bass
• 1 1/2 teaspoons Cajun seasoning or blackened spice mix
• 4 cups mixed greens

Heat oven to 350° F.

Butter an 8-inch square baking dish.

Heat the cream in a saucepan over medium heat. Whisk in the cornmeal and cook, stirring, until thickened, about 2 minutes. Stir in the corn, scallions, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Remove from heat, stir in the eggs, and spread evenly in the prepared baking dish. Bake until set and golden brown around the edges, about 40 minutes.

When the bread has 15 minutes left to bake, heat 1 tablespoon of the oil in a skillet over medium heat. Sprinkle the bass with the Cajun seasoning and cook until opaque and beginning to flake, about 4 minutes per side.

Divide the greens among individual plates and drizzle with the remaining oil. Serve with the bass and spoon bread.

Yield: Makes 4 servings

CALORIES 740(61% from fat); FAT 54g (sat 29g); SUGAR 19g; PROTEIN 42g; CHOLESTEROL 363mg; SODIUM 767mg; FIBER 5g; CARBOHYDRATE 27g

from Real Simple

Crispy Breaded Shrimp with Garlicky Beans

• 1/2 cup bread crumbs
• 2 tablespoons chopped fresh rosemary
• Kosher salt and pepper
• 5 tablespoons olive oil
• 1 pound medium shrimp, peeled and deveined
• 1 clove garlic, chopped
• 1 19-ounce can cannellini beans, rinsed and drained
• 2 bunches arugula, trimmed

Heat oven to 400° F.

Mix the bread crumbs, rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the oil in a large bowl. Add the shrimp and toss to coat. Transfer shrimp and any excess crumbs to a baking sheet. Bake until the shrimp are cooked through and the bread crumbs are crispy, 10 to 12 minutes.

Heat the remaining oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the beans, 1/4 cup water, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, about 2 minutes. Remove from heat, add the arugula, and toss to combine.

Divide the beans among individual plates and serve with the shrimp. Sprinkle any extra bread crumbs from the pan over the top.

Substitution:If fresh rosemary is not available--or not one of your favorite herbs--use sage or thyme instead.

Yield: Makes 4 servings

CALORIES 470(42% from fat); FAT 22g (sat 3g); SUGAR 4g; PROTEIN 35g; CHOLESTEROL 172mg; SODIUM 691mg; FIBER 8g; CARBOHYDRATE 33g

reviewer notes: less rosemary, add red pepper flakes, more beans or less arugula

from Real Simple

Sweet Braised Winter Greens

J'nene Wade makes two versions of this cool-weather side dish - one with Swiss chard, dried sour cherries, and pecans and this one, with collard greens, raisins, and pine nuts.

• 2 pounds collard greens
• 3 tablespoons olive oil
• 1 red onion (about 8 oz.) peeled, halved, and thinly slivered lengthwise
• 2 cloves garlic, peeled and thinly sliced
• 3 tablespoons balsamic vinegar
• 2 tablespoons brown sugar
• 2 tablespoons golden raisins
• 2 tablespoons pine nuts
• Salt and pepper

1. Rinse collard greens and tear leaves from center ribs; discard center ribs and stems.

2. Pour oil into a 12- to 14-inch frying pan over medium-high heat; when hot, add onion and garlic and stir frequently until onion is limp, 5 to 8 minutes. Stir in balsamic vinegar, brown sugar, raisins, pine nuts, and collard greens. Stir frequently until greens are slightly wilted, 3 to 4 minutes. Reduce heat, cover, and cook until greens are very wilted and tender to bite, about 15 minutes. Add salt and pepper to taste; serve at once.

Yield: Makes 6 side-dish servings

Nutritional Information: CALORIES 144(54% from fat); FAT 8.7g (sat 1.2g); PROTEIN 3.5g; CHOLESTEROL 0.0mg; SODIUM 24mg; FIBER 4.2g; CARBOHYDRATE 16g

J'nene Wade, Sandpoint, Idaho , Sunset, NOVEMBER 2002