Salmon Roasted in Butter

Be sure to preheat the butter or oil, along with a little bit of the herb, in a roasting pan in a hot oven. This preheating causes the fish to sizzle the instant it's set into the pan, so that it browns before it overcooks. If you start the fillet in a cold pan, it will simply turn a dull pink and will not brown until it is as dry as chalk.

• 4 tablespoons (1/2 stick) butter
  
• 4 tablespoons minced chervil, parsley or dill
  
• 1 salmon fillet, 1 1/2 to 2 pounds
  
• Salt and freshly ground black pepper to taste
  
• Lemon wedges
  

1. Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.

2. Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.

3. Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

Variations: The basic recipe can easily be varied. An equal quantity of extra virgin olive oil can be substituted for the butter, and 2 teaspoons basil or thyme leaves or 2 tablespoons marjoram leaves for the dill, chervil or parsley. Or peanut oil can be substituted for the butter (with a teaspoon of dark sesame oil for flavor if you like) and cilantro or mint for the dill, chervil or parsley; with this version, use lime instead of lemon.

Time 15 minutes

Makes Yield 4 to 6 servings

From The Minimalist (Mark Bittman) in NY Times

Menu: Week of Aug 23

provisions needed: corn, romaine, spinach, shallot, zucchini, feta, mozz, unsliced bread

• shrimp with orzo, white beans, lemon, tomato; zucchini with parmesan
• grill beef/turkey burgers + bread salad + corn
• steak salad with spinach, blue cheese, blueberries, shallot, feta/oven fries
• meatball calzone + salad
• Kielbasa grilled with bell peppers and bread over salad

LUNCH

• Grain salad with sausage, mushrooms, chard, walnuts
• White chicken chili

on hand: grapes, mushrooms, green beans

Roasted Shrimp and Orzo

The Barefoot Contessa's version calls for a lot of fresh dill and parsley; I used a smaller amount of fresh oregano and rosemary instead. Feta on the side.

• Kosher salt and freshly ground black pepper
  
• Good olive oil
  
• 1/2 pound orzo or mini farfalle
  
• 6 tablespoons freshly squeezed lemon juice (2 lemons)
  
• 1.5 pounds (16 to 18 count) shrimp, peeled and deveined
  
• 3/4 cup minced scallions, white and green parts
  
• 1 tablespoon chopped fresh oregano
  
• 1 tablespoon chopped fresh rosemary
  
• 1 small cucumber, unpeeled, seeded, and medium-diced
  
• 1/4 cup small-diced red onion
  
• Grated Parmesan and/or feta cheese, large diced
  

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Makes 4 servings plus leftovers

Adapted from Ina Garten, Barefoot Contessa at Home, via Food Network

Kefta-Style Meatballs with Grilled Grapes and Yogurt Sauce

AMANDA & MERRILL'S NOTES: You will fall in love with this recipe as you're mixing the meatball mixture, which sends up wafts of cinnamon, mint and garlic. After browning the meatballs, you sandwich them between a grilled (seared, really) grape -- we used red, and loved how their skins blistered and charred -- and a garlicky, lemon yogurt sauce. For parties, you can make everything ahead of time, and assemble the skewers and sauce just before guests arrive. - A&M

This recipe is a combination of a few different restaurant dishes that I have enjoyed over the years. I've gone through a handful of versions, but this one has stuck around. I usually make them with ground beef, but lamb is great too. Also instead of serving as an appetizer, skip the toothpicks and pile it all into a warm pita. I know the grilled grapes sound a little odd, but they really work...trust me. - roseinparis

Meatballs

• 1.5 pounds ground beef
  
• 1 egg
  
• 1 small red onion, grated
  
• 1/2 cup chopped mint
  
• 1/4 cup chopped parsley
  
• 2 minced garlic cloves
  
• 1 teaspoon ground cinnamon
  
• 1 teaspoon salt
  
• 1/2 teaspoon ground black pepper
  
• 1 bunch small seedless grapes, red or green
  

Yogurt Sauce

• 1 cup plain yogurt
  
• 1/4 cup chopped mint
  
• 2 tablespoons grated lemon zest
  
• 1 minced garlic clove
  
• salt and pepper to taste
  

For the yogurt sauce: Mix all ingredients. It's best when made at least 30 minutes ahead of time, to allow flavors to meld.

In a large bowl combine the first 9 ingredients in the meatball list. Don’t over-mix.

Heat a frying pan with some vegetable oil and toss the grapes, lightly browning on all sides, remove and set aside.

Shape meat mixture into small meatballs, fry in the pan, adding more oil if needed to make sure they don’t stick. The heat should be fairly high to ensure a good sear. Toss or turn to make sure all sides brown. Drain on some paper towel, allowing to rest for a few minutes.

Assemble on large cocktail toothpicks: grape first, then meatball on the bottom. Serve with yogurt sauce for dipping.

Makes 6 servings

by roseinparis, from Food 52

Pumpkin and Tomato Soup with Cheese

• 1 tablespoon extra-virgin olive oil
  
• 1 medium onion, chopped
  
• ½ cup chopped celery
  
• 1 garlic clove, grated
  
• 2 teaspoons ground cumin
  
• 2 pounds ripe juicy tomatoes, cored and coarsely chopped
  
• 1 can (15 ounces) pureed pumpkin
  
• 1 tablespoon tomato paste
  
• Coarse salt and black pepper
  
• 1 tablespoon fresh lime or lemon juice
  
• ½ cup coarsely shredded Comte, Pecorino Romano, or sharp cheddar, plain yogurt or crème fraîche
  

1. In a soup pot, combine the oil, onion and celery and cook, stirring occasionally, over medium to medium-low heat, until the onions are golden, about 10 minutes. Add the garlic and cumin and cook, stirring, 1 minute.

2. Add tomatoes, pumpkin, 1 1/4 cups water, tomato paste and about 1/2 teaspoon salt. Heat to a boil and cook, covered, over medium-low heat, 10 minute. Uncover and cool slightly. Puree the soup with an immersion blender. If you don't have an immersion blender, carefully transfer the soup, in batches, to a blender or food processor and process until pureed. Return the soup to the pot. Add additional water to thin soup to desired consistency, if necessary.

3. Cover and simmer about 15 minutes. Stir in the lime juice. Taste and add additional salt and a generous grinding of black pepper. Ladle into bowls and mound about 2 tablespoons of cheese in the center of each serving, or if preferred add a swirl of yogurt or crème fraîche. Serve at once.

Makes 3-4 servings

Adapted from Fresh & Fast Vegetarian

Cold Tomato-Thyme Soup

• 5 tablespoons olive oil (preferably extra-virgin)
  
• 2 cups finely chopped onions
  
• 3/4 cup finely chopped peeled carrots
  
• 2 1/2 teaspoons finely chopped garlic
  
• 1 bay leaf
  
• 3 pounds ripe tomatoes, halved, seeded, chopped (about 5 cups)
  
• 3 cups canned low-salt chicken broth
  
• 3 tablespoons finely chopped fresh thyme or 1 tablespoon dried
  
• 1 cup hickory smoke chips, soaked in water 30 minutes, drained
  
• 3 3/4-inch-thick slices sourdough bread
  
• 1 garlic clove, halved
  
• Fresh thyme sprigs (optional)
  

Heat 4 tablespoons oil in heavy large pot over medium heat. Add onions, carrots, finely chopped garlic and bay leaf. Cover; cook until carrots are tender, stirring occasionally, about 10 minutes. Add tomatoes. Cover; cook until tomatoes release juices, about 10 minutes. Uncover; cook until juices evaporate, stirring often, about 20 minutes. Add broth and chopped thyme. Partially cover pot and simmer until mixture is reduced to 6 cups, stirring occasionally, about 10 minutes longer.

Cool soup slightly. Discard bay leaf. Puree half of soup in blender. Stir into soup in pot. Season with salt and pepper. Chill uncovered until cold, then cover. (Can be made 1 day ahead. Keep chilled.)

Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Brush 1 tablespoon oil over both sides of bread slices. Grill bread until lightly browned, about 2 minutes per side. Rub garlic clove halves over bread. Cut bread into 3/4-inch cubes.

Divide cold soup among bowls. Top with croutons. Garnish with thyme.

Makes 6 servings

From Bon Appétit | July 1997

Sesame Dressing

• 2 tablespoons Chinese sesame-seed paste or tahini
• 2 tablespoons plus 2 teaspoons light soy sauce
• 2 tablespoons rice-wine vinegar
• 2 tablespoons finely diced ginger
• 4 cloves garlic, crushed
• 2 tablespoons superfine sugar or 1 tablespoon honey
• 1/2 cup Asian sesame oil

In a bowl mix the sesame paste and soy sauce together. Add the vinegar and, while stirring, add the ginger, garlic and sugar. Stir until the sugar dissolves, add the sesame oil, and allow to stand for 30 minutes to let the flavors mingle.

Makes about 1 cup

Adapted from Neil Perry, Rockpool via Epicurious