Smithtown Restaurants - Recipes

Roasted Venison

epicurious.com — Sat, 20 Oct 2007 16:44:04 GMT

A gentle seasoning and overnight marination lets venison's lean, clean mouth-filling meatiness shine.

Ingredients

3 pound Denver roast of venison, cut into 6- by 3-inch pieces
2 heads garlic, cloves separated and smashed
1/2 cup savory or thyme leaves, lightly crushed
1/2 cup dry red wine
1/4 teaspoon ground allspice
1/2 teaspoon black peppercorns, slightly cracked
1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil, divided
1 tablespoon kosher salt

Preparation

Toss venison with garlic, savory, wine, allspice, peppercorns, and 1/4 cup oil in a sealable bag. Marinate, chilled, turning bag occasionally, at least 8 hours.

Bring venison to room temperature, about 1 hour.

Preheat oven to 450°F with rack in middle.

Discard marinade and pat meat dry. Sprinkle on all sides with 1 tablespoon kosher salt, then 1/2 teaspoon ground pepper. Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown meat on all sides in 2 or 3 batches, 3 to 4 minutes per batch. Transfer to a shallow baking pan.

Roast until venison registers 125°F on an instant-read thermometer (inserted 2 inches horizontally into meat) for rare, 5 to 8 minutes (depending on thickness of meat). Let stand on a cutting board 10 minutes before slicing across the grain.

Cook's Note:

Venison can be marinated up to 24 hours.
You can substitute a 3-pound trimmed and tied center-cut beef tenderloin roast for the venison (do not cut into pieces). Follow recipe above, roasting until beef registers 120°F, 25 to 30 minutes for medium-rare.

Makes 6 servings.

Original recipe from epicurious.com

Prosciutto-wrapped Grissini

epicurious.com — Sat, 20 Oct 2007 16:44:03 GMT

This classic appetizer showcases prosciutto's buttery texture and oaky sweetness. Simply wrapping it, unadorned, around thin, crisp grissini allows you to focus your attention on nuances you might otherwise miss. Its success will depend on your prosciutto, so look for imported Parma such as prosciutto di Rotondo or San Daniele or an excellent domestic brand such as La Quercia.

Ingredients

12 thin slices prosciutto di Parma
12 grissini
- 1 teaspoon active dry yeast (from a 1/4-ounce package)
- 1 1/2 cups warm water (105-115°F), divided
- 1/2 tablespoon sugar
- 1 1/4 cups semolina flour
- 1 1/2 cups Italian "00" flour
- 2 teaspoons salt
- 1/3 cup extra-virgin olive oil

Preparation

Wrap a slice of prosciutto around upper portion of each breadstick at an angle, slightly overlapping.

Grissini

Stir together yeast, 1/4 cup warm water, and sugar in bowl of mixer and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)

Add semolina flour, "00" flour, and salt to yeast mixture along with oil and remaining 1 1/4 cups warm water and mix at low speed until a very soft dough forms. If necessary, mix in just enough "00" flour (up to 1/4 cup) to prevent dough from sticking to side of bowl. Increase speed to medium and beat, scraping down side of bowl occasionally, until smooth and elastic, about 5 minutes (dough will be soft). Scrape dough into center of bowl and dust with 2 tablespoons additional "00" flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 1/2 hours.

Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.

Punch down dough and turn out onto a floured surface (do not knead), then cut dough in half. Keeping 1 half covered with plastic wrap, cut other half into 16 equal pieces and roll each into a 15- to 16-inch rope (1/8 to 1/4 inch thick), lightly dusting your hands if dough is sticky. Arrange ropes 1/2 inch apart on 1 baking sheet, then make more ropes with remaining dough and arrange on second baking sheet.

Bake, switching position of sheets halfway through baking, until grissini are pale golden and crisp, 30 to 35 minutes total. Transfer to racks to cool.

Cook's Note:

Grissini can be wrapped 30 minutes ahead and kept, loosely covered, at room temperature.

Makes 6 servings.

Original recipe from epicurious.com

Pasta Alla Norma

epicurious.com — Sat, 20 Oct 2007 16:44:02 GMT

Ingredients

2 large, firm eggplants
extra-virgin olive oil
1 tablespoon dried oregano
optional: 1 dried red chili, crumbled
4 cloves of garlic, peeled and finely sliced
a large bunch of fresh basil, stems finely chopped, leaves reserved
1 teaspoon good herb or white wine vinegar
2 14-ounce cans of good-quality chopped plum tomatoes, or 2 cups passata sea salt and freshly ground black pepper
1 pound dried spaghetti
6 ounces salted ricotta, pecorino, or Parmesan cheese, grated

Preparation

First of all, get your nice firm eggplants and cut them into quarters lengthwise. If they've got seedy, fluffy centers, remove them and chuck them away. Then cut the eggplants across the length, into finger-sized pieces. Get a large nonstick pan nice and hot and add a little oil. Fry the eggplants in two batches, adding a little extra oil if you need to. Give the eggplants a toss so the oil coats every single piece and then sprinkle with some of the dried oregano - this will make them taste fantastic. Using a pair of tongs, turn the pieces of eggplant until golden on all sides. Remove to a plate and do the same with the second batch.

When the eggplants are all cooked, add the first batch back to the pan - at this point I sometimes add a sneaky dried red chili. Turn the heat down to medium and add a little oil, the garlic, and the basil stems. Stir so everything gets evenly cooked, then add a swig of herb vinegar and the cans of tomatoes, which you can chop or whiz up. Simmer for 10 to 15 minutes, then taste and correct the seasoning. Tear up half the basil leaves, add to the sauce, and toss around.

Get your spaghetti into a pan of salted boiling water and cook according to the package instructions. When it's al dente, drain it in a colander, reserving a little of the cooking water, and put it back into the pan. Add the Norma sauce and a little of the reserved cooking water and toss together back on the heat. Taste, and adjust the seasoning, then divide between your plates by twizzling the pasta into a ladle for each portion. Any sauce left in the pan can be spooned over the top. Sprinkle with the remaining basil, grated cheese, and oil.

Makes 4 servings.

Original recipe from epicurious.com

Clay-pot Miso Chicken

epicurious.com — Sat, 20 Oct 2007 16:44:00 GMT

Though this rich, intense, homey stew has the depth of a recipe handed down through generations, it's actually a modern interpretation, by Momofuku partner Joaquin Baca, of a Mexican stew he grew up eating, made with Japanese ingredients. And it's the best kind of comfort food: The dark greens, mushrooms, and burdock, braised with silky chicken in a savory broth, make this single dish feel like a satisfying, well-balanced meal.

Ingredients

16 chicken thighs with skin and bone (5 pounds)
1/2 cup dried wood ear mushrooms
10 cups water, divided
About 4 cups chicken stock or reduced-sodium chicken broth (32 fluid ounces)
2 (9-inch) stalks burdock root (sometimes called gobo) or salsify (optional)
1 teaspoon distilled white vinegar or fresh lemon juice
3 tablespoons canola oil
2 large onions, coarsely chopped
1 lb fresh shiitake mushrooms, stems discarded, large caps quartered
3 tablespoons finely chopped peeled ginger
3 tablespoons finely chopped garlic
1 cup mirin (Japanese sweet rice wine)
1 cup white miso (also called shiro miso)
1/2 cup soy sauce
1 lb mustard greens, tough stems and ribs discarded and leaves coarsely chopped (16 cups)

Accompaniment: Steamed Asian white rice

Garnish: Chopped scallions

Preparation

Preheat oven to 500°F with rack in middle.

Pat chicken dry, then roast, skin side up, in 1 layer in a 17- by 12-inch shallow baking pan until skin is golden brown, 35 to 40 minutes.

While chicken roasts, soak wood ear mushrooms in 4 cups water until softened, about 15 minutes. Drain in a sieve, then rinse well and discard any hard pieces. Drain well, squeezing out excess water.

Transfer roasted chicken to a bowl and pour pan juices through a fine-mesh sieve into a 1-quart glass measure. Let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. Add enough stock to bring total to 4 cups liquid.

Reduce oven to 300°F and move rack to lower third.

Peel burdock root, and, if more than 1-inch-thick, halve lengthwise. Cut crosswise into 1-inch pieces. Transfer burdock root to a bowl, then add vinegar and 2 cups water.

Heat oil in a 7- to 8-quart heavy pot over medium-high heat until it shimmers, then sauté onions until softened and beginning to brown. Add shiitakes, ginger, and garlic and sauté until garlic is golden, 3 to 5 minutes.

Add mirin and boil, stirring and scraping up any brown bits, 1 minute. Stir in miso and soy sauce, then stir in chicken, wood ear mushrooms, burdock (drained), stock mixture, and remaining 4 cups water. Bring to a boil, skimming off any froth.

Cover pot and braise in oven until chicken is tender, about 1 hour.

Stir in mustard greens and continue to braise, covered, 5 minutes. Serve in shallow bowls.

Cooks' Note:

Clay-pot miso chicken, without mustard greens, improves in flavor if made 1 to 2 days ahead. Chill, uncovered, until cool, then cover. To reheat, bring to a simmer over medium heat, gently stirring occasionally, then stir in mustard greens and simmer, covered, until greens are tender, about 5 minutes.

Makes 8 generous (main course) servings.

Original recipe from epicurious.com

Caramel-hazelnut Mini Tartlets

epicurious.com — Sat, 20 Oct 2007 16:43:59 GMT

Leftover caramel will keep for a week in the fridge; rewarm it and serve over ice cream. Silicone mini muffin pans, which make the tartlets really easy to remove, are available at surlatable.com.

Ingredients

Crusts

1 1/2 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) chilled whipping cream
1 teaspoon vanilla extract
1 cup (about) hazelnuts, toasted, husked (about 5 ounces)

Caramel Filling

1 1/3 cups (packed) golden brown sugar
7 tablespoons unsalted butter
6 tablespoons light corn syrup
2 tablespoons water
1/2 teaspoon salt
6 tablespoons whipping cream
3 ounces bittersweet or semisweet chocolate, chopped

Preparation

For Crusts:

Butter 30 metal or silicone mini muffin cups (1- to 1 1/2- tablespoon capacity). Blend flour, sugar, and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse crumbs. Add 5 tablespoons cream and vanilla and blend, using on/off turns, just until mixture begins to clump together, adding more cream by teaspoonfuls if dough is dry. Press 2 teaspoonfuls dough evenly onto bottom and up sides of each prepared mini muffin cup. Pierce tartlet crusts all over with fork. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

Preheat oven to 350°F. Freeze crusts 30 minutes before baking. Bake frozen crusts until golden and baked through, about 25 minutes. Transfer to rack and cool crusts in muffin cups 10 minutes. Carefully loosen crusts from muffin cups. Transfer crusts to rimmed baking sheet and cool completely. Place 2 to 3 hazelnuts in each crust.

For Caramel Filling:

Combine brown sugar, butter, corn syrup, 2 tablespoons water, and salt in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring mixture to boil, then boil 2 minutes without stirring (mixture will bubble up and thicken slightly). Remove pan from heat. Add cream (mixture will bubble vigorously); stir until smooth. Pour caramel into 2-cup measuring cup; cool 10 minutes. Spoon caramel over hazelnuts in crusts, filling crusts almost to top. Refrigerate until caramel begins to firm up slightly, about 1 hour.

Stir chocolate in top of double boiler set over simmering water until melted and smooth. Drizzle melted chocolate over top of tartlets. Chill until chocolate is set, about 30 minutes. DO AHEAD: Mini tartlets can be made 1 day ahead. Keep refrigerated. Let tartlets stand at room temperature 1 hour before serving.

Good To Know:

Freezing the tartlet crusts before baking reduces buckling and helps them hold their shape while they bake.

Makes 30

Original recipe from epicurious.com

Blackberry-pear Cobbler

epicurious.com — Sat, 20 Oct 2007 16:43:59 GMT

Ingredients

3 cups frozen blackberries (about 15 ounces; do not thaw)
1 1/2 large pears, halved, cored, thinly sliced (about 2 cups)
2/3 cup plus 3/4 cup sugar
3 tablespoons dry red wine
2 teaspoons finely grated tangerine peel or orange peel
1/2 teaspoon ground cinnamon plus additional for sprinkling
1 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup whole milk
1/2 cup (1 stick) unsalted butter, melted
1/2 teaspoon almond extract
Powdered sugar
Vanilla ice cream (optional)

Preparation

Preheat oven to 350°F. Butter 2 1/2- quart baking dish with 2-inch-high sides. Gently toss berries, pears, 2/3 cup sugar, wine, peel, and 1/2 teaspoon cinnamon in medium bowl.

Whisk flour, baking powder, salt, and remaining 3/4 cup sugar in another medium bowl. Add milk, melted butter, and almond extract; whisk until blended. Spread batter in prepared dish. Place berry-pear mixture atop batter (do not stir). Sprinkle with additional cinnamon.

Bake cobbler until crust is set in center and brown at edges, about 1 hour. Cool 30 minutes. Dust with powdered sugar; serve warm with ice cream, if desired.

Good To Know:

Why not stir the fruit into the batter? Left undisturbed, the batter puffs up around the fruit during baking, forming a crusty edge

Makes 6 servings.

Original recipe from epicurious.com

Arctic Char With Pistachio Orange Vinaigrette

epicurious.com — Sat, 20 Oct 2007 16:43:58 GMT

Ingredients

4 (6-ounce) pieces arctic char fillet with skin
3 tablespoons pistachio or pecan oil, divided
1 navel orange
1 tablespoon fresh lemon juice, or to taste
1 scallion, thinly sliced
2 tablespoons chopped pistachios or pecans

Preparation

Preheat broiler.

Put fish, skin side down, on foil-lined rack of a broiler pan. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper (total), then brush with 1 tablespoon nut oil.

Broil 4 to 5 inches from heat until just cooked through, 6 to 8 minutes.

Meanwhile, grate zest from orange with a Microplane and squeeze 1/4 cup juice.

Whisk together zest, orange juice, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add remaining 2 tablespoons nut oil in a slow stream, whisking. Stir in scallion.

Transfer fillets (without skin; it will be stuck to foil) with a metal spatula to plates, then drizzle with some of vinaigrette and sprinkle with nuts. Serve remaining vinaigrette on the side.

Makes 4 servings.

Original recipe from epicurious.com

Pork and Hominy Stew

epicurious.com — Thu, 20 Sep 2007 16:44:03 GMT

Pozole rojo is a hearty stew made with pork or chicken in a red-chile broth and studded with hominy (big, chewy kernels of dried corn, also called pozole, which are soaked in slaked lime to remove their hull and germ). The stew's base is made using the traditional method-first, two kinds of dried chiles are toasted, and then the chile paste is sautéed in oil to coax out the complex flavors.

Ingredients

1 bunch mint (1 ounce)
1 bunch cilantro (1 ounce)
4 pound country-style pork ribs (not lean)
10 cups water
26 garlic cloves (about 1 1/2 heads), peeled, divided
1 (1/2-pound) white onion, quartered, plus 1/2 cup, chopped
1 teaspoon dried oregano (preferably Mexican)
5 whole black peppercorns
2 ounces dried guajillo or New Mexico chiles (6 to 9), wiped clean
1 1/2 ounces dried ancho chiles (2 to 4), wiped clean
1 whole clove
2 tablespoons vegetable oil
3 (15-ounce) cans hominy (also called pozole), rinsed and drained

Accompaniments

Tie together mint and cilantro with kitchen string.

Bring pork and water to a boil in a large pot, skimming froth, then reduce heat to a simmer. Add tied herbs, 20 garlic cloves, quartered onion, oregano, peppercorns, and 2 teaspoons salt and gently simmer, uncovered, until pork is very tender, about 2 hours. Strain broth through a large sieve into a large heatproof bowl. Return broth to pot. Discard mint and cilantro. Transfer cooked onion and garlic to a blender with 1 1/2 cups broth and purée until smooth (use caution when blending hot liquids). Add purée to broth. Discard bones and coarsely shred pork into broth.

Meanwhile, slit chiles lengthwise, then stem and seed. Heat a large cast-iron skillet over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and pour 2 1/2 cups boiling water over chiles. Soak, covered, until softened, about 30 minutes.

Purée chiles with 1 1/2 cups soaking liquid, chopped onion, remaining 6 garlic cloves, clove, and 3/4 teaspoon salt in cleaned blender until a smooth paste forms, about 2 minutes.

Heat oil in cast-iron skillet over medium heat until it shimmers, then add chile paste (it will spatter) and cook, stirring occasionally, until slightly thickened, 5 minutes.

Add chile paste and hominy and simmer 5 minutes. Season with salt.

Cook's Note:

Pozole can be made 3 days ahead. Chill, uncovered, to cool, then cover.

Makes 8 to 10 servings.

Original recipe from epicurious.com

Grilled Skirt Steak with Parsley Oregano Sauce

epicurious.com — Thu, 20 Sep 2007 16:44:01 GMT

Skirt steak is delicious served plain, but since you can get such fantastic South American flavor out of these basic pantry items, why not embellish it?

Ingredients

1 (1/2-pound) skirt steak, cut crosswise into 4 pieces
1 cup coarsely chopped flat-leaf parsley
2 large garlic cloves
2 teaspoons dried oregano
1/2 teaspoon dried hot red-pepper flakes
1/4 cup fresh lime juice
2/3 cup olive oil

Equipment: a large (2-burner) ridged grill pan (preferably cast-iron)

Preparation

Heat grill pan over medium-high heat until hot, then lightly oil. 3Pat steaks dry and sprinkle all over with 1 teaspoon salt and 1/4 teaspoon black pepper (total).

Grill steaks, turning over occasionally, 2 to 8 minutes total for medium-rare (depending on thickness of meat). Transfer to a platter and let stand 5 minutes.

While steaks are grilling, purée remaining ingredients with 3/4 teaspoon salt in a blender until smooth.

Serve steaks with sauce.

Yields 4 servings.

Original recipe from epicurious.com

Pasta with Roasted Tomatoes

RachaelRayShow.com — Tue, 28 Aug 2007 04:00:00 GMT

Let the kids help with dinner tonight!

Ingredients

1 pound pasta cavatappi or orecchiette
Salt
2 pints grape tomatoes
2 cloves garlic, grated
A few drizzles of extra-virgin olive oil (EVOO)
Freshly ground black pepper
20 leaves fresh basil, roughly chopped or torn
1 cup grated Parmigiano Reggiano

Preparation

Preheat oven 425°F.

Place a large pot filled with water over high heat and bring up to a boil to cook the pasta. Once boiling, add some salt and the pasta, and cook until al dente according to package directions. Reserve about a 1/2 cup of the cooking liquid before draining the pasta.

While the water is coming up to a boil to cook the pasta, place the tomatoes on a cookie and grate the garlic over them.

Drizzle with some EVOO and season with some salt and pepper. Transfer cookie sheet to the oven and roast tomatoes for 8-10 minutes or until the tomatoes start to burst. Remove from the oven, discard the garlic cloves and transfer roasted tomatoes to a large serving bowl. Add the reserved pasta water and, with a potato masher or a fork, lightly smash the tomatoes. This is a great job for a K.H. (kid helper)!

Add basil, drained pasta and Parmigiano cheese and toss to coat.

Yields 4 servings.

Original recipe from RachaelRayShow.com

Clam and Corn Chowder

Shelly Wiseman, epicurious.com — Mon, 20 Aug 2007 16:44:00 GMT

Full of sweet corn, smoky bacon, and delightfully briny clams, this light summer chowder is like having a whole New England clambake in a bowl.

Serving Size

Makes 4-6 servings

Ingredients

3 bacon slices, cut crosswise into thin strips
1 bunch scallions (5 or 6)
2 tablespoons unsalted butter, divided
2 cups corn (from about 4 ears)
1 pound boiling potatoes, peeled and cut into ½-inch cubes
2 (8-ounce) bottles clam juice
½ cup water
2 pounds small hard-shelled clams, well scrubbed
1 cup whole milk
½ cup heavy cream

Preparation

Cook bacon in a 4- to 5-quart heavy pot over medium heat, stirring, until slightly browned but not crisp. Chop white and pale green parts of scallions (reserve greens) and add to bacon along with 1 tablespoon butter. Cook, stirring, 2 minutes. Stir in corn, potatoes, clam juice, water, and 1/2 teaspoon pepper and bring to a rolling boil, uncovered.Add clams and return to a boil, then simmer, uncovered, stirring occasionally, until clams are just opened wide, 5 to 8 minutes (discard any clams that remain unopened after 8 minutes).

Chop ½ cup scallion greens and add to chowder along with milk, cream, and remaining tablespoon butter. Cook, stirring, until heated through (do not let boil). Season with salt and pepper.

Original recipe from epicurious.com

Creole Crab Burgers

epicurious.com — Mon, 20 Aug 2007 16:44:00 GMT

Food lovers on America's coasts have long known that crab cakes make wonderful sandwiches. Here, tender lumps of sweet crab are seasoned (in the manner of traditional Louisiana deviled crabs) and lightly bound with egg and bread crumbs, then panfried until the cakes have a golden crust. A thin layer of tangy tartar sauce and crisp lettuce is all the accompaniment they need.

Servings: Makes 4 Servings

Ingredients

1 pound lump crabmeat, picked over
1/4 cup mayonnaise
3 scallions, thinly sliced
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1/2 teaspoon cayenne
1 3/4 cups fine dry bread crumbs, divided
3/4 cup vegetable oil
4 kaiser rolls or hamburger buns, split and toasted
Accompaniments: tartar sauce; iceberg lettuce

Preparation

Stir together crabmeat, mayonnaise, scallions, egg, Worcestershire sauce, mustard, cayenne, 1/4 teaspoon salt, and 3/4 cup bread crumbs in a bowl until just combined. Form into 4 (1-inch-thick) patties (3 1/2 inches in diameter; patties will be soft but will firm up when fried). Spread remaining cup bread crumbs on a plate, then dredge patties in crumbs, knocking off excess, and transfer to a platter.

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry patties, turning over once, until golden, 5 to 6 minutes total. Transfer to paper towels to drain.

Assemble burgers with buns and accompaniments.

Cooks' note: Patties can be formed, without bread-crumb coating, 12 hours ahead and chilled, covered. Dredge in bread crumbs just before frying.

Original recipe from epicurious.com

Mediterranean Pasta with California Pistachios

cooksrecipes.com — Tue, 24 Jul 2007 04:00:00 GMT

An elegant meatless pasta entree boasting a white wine sauce embellished with sun-dried tomatoes, copious amounts of garlic, Italian herbs, fresh Parmesan cheese and crunchy pistachios. Serve as a light main dish or as a side dish to a main entree

Serving Size

Makes 4 servings

Ingredients

2 cups onion, cut into narrow wedges
2 tablespoons olive oil (can use oil drained from tomatoes)
2 tablespoons minced garlic
1 tablespoon all-purpose flour
1 1/2 cups dry white wine
1 cup natural California pistachios
1 cup sun-dried tomatoes, packed in olive oil
1 tablespoon dry basil
1 tablespoon dry oregano
1/2 cup minced fresh parsley (optional)
1 cup freshly grated Parmesan cheese
8 ounces angel hair pasta (capellini), broken up

Preparation

In 12-inch skillet, sauté onions in oil for 5 to 10 minutes or until cooked through. Add garlic and sauté 1 minute more. Stir flour into onions and garlic; add wine and cook, stirring until mixture comes to a boil and thickens slightly. Add pistachios, tomatoes, basil, oregano and parsley to pan and heat through. Keep warm.

Cook pasta in boiling water 3 to 5 minutes or just until tender (note package directions). Drain.

Combine pasta and sauce; sprinkle with cheese and toss lightly. Offer additional cheese as garnish, if desired.

Original recipe from cooksrecipe.com

Lemon Meringue Blueberry Pie

epicurious.com — Fri, 20 Jul 2007 16:44:02 GMT

Begin making this at least one day ahead.

Watch The How-To Video Here

Ingredients

Lemon curd and mousse

1 1/2 cups sugar
2 1/4 teaspoons cornstarch
3/4 cup fresh lemon juice
9 large egg yolks
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
1/2 cup chilled heavy whipping cream

Blueberry compote

1 1/2 cups fresh blueberries (from two 1/2-pint containers), divided
3 tablespoons sugar
1/2 teaspoon fresh lemon juice
1/4 teaspoon finely grated lemon peel
Pinch of salt
Pinch of ground cinnamon
teaspoon all purpose flour

Crust

1 Tender Pie Crust dough disk

Meringue

3 large egg whites
1/2 cup sugar

Preparation

For lemon curd and mousse:

Whisk sugar and cornstarch in heavy medium saucepan to blend. Gradually add lemon juice, whisking until cornstarch dissolves. Whisk in yolks. Add butter. Cook over medium heat until curd thickens and boils, whisking constantly, about 8 minutes. Transfer curd to medium bowl. Press plastic wrap directly onto surface of curd. Refrigerate at least 1 day. (Can be prepared 5 days ahead. Keep chilled.)

Using electric mixer, beat whipping cream in medium bowl until peaks form. Fold 3/4 cup lemon curd into whipped cream 1/4 cup at a time. Chill lemon mousse at least 2 hours and up to 6 hours. Keep remaining curd chilled.

For blueberry compote:

Combine 3/4 cup blueberries, sugar, lemon juice, grated lemon peel, salt, and cinnamon in small saucepan. Stir over medium heat until sugar dissolves, about 4 minutes. Whisk in flour; cook 1 minute. Remove from heat. Stir in remaining 3/4 cup blueberries. Transfer compote to small bowl. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep compote refrigerated.)

For crust:

Position rack in center of oven and preheat to 375°F. Roll out pie crust disk on lightly floured surface to 13 1/2-inch round. Transfer crust to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively; chill 30 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans from crust. Bake crust until golden and cooked through, piercing with fork if crust bubbles, about 20 minutes longer. Transfer crust to rack and cool completely.

Spread 1 1/2 cups of remaining lemon curd over bottom of crust. Using slotted spoon and leaving most of juices behind, spoon 3/4 cup blueberry compote evenly over curd. Drop lemon mousse in dollops over blueberries; spread to cover berries completely. Using slotted spoon, spoon remaining blueberries over mousse. Chill pie while preparing meringue.

For meringue:

Whisk egg whites and sugar in large metal bowl to blend. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water); whisk constantly until sugar dissolves and mixture is very warm to touch, about 1 1/2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until thick and fluffy peaks form, about 5 minutes. Spoon meringue into pastry bag fitted with large (about 3/4-inch) plain tip. Pipe meringue decoratively over top of pie, leaving 1-inch plain border to expose some of mousse and blueberries. Using pastry torch, singe meringue until golden. (Can be prepared 6 hours ahead. Cover with cake dome and refrigerate.)

Test-kitchen tip: Meringue

To make the dramatic meringue peaks pictured, be sure to use a large pastry tip to pipe the rosettes, then sweep them upward using an offset spatula or butter knife. Even easier: Just spoon dollops of fluffy meringue atop the pie.

Original recipe from epicurious.com

Deviled Eggs With Horseradish and Black Pepper

epicurious.com — Fri, 20 Jul 2007 16:44:01 GMT

Ingredients

1 dozen large eggs
6 tablespoons mayonnaise
3 tablespoons (or more) prepared horseradish
2 tablespoons sweet pickle juice from jar of sweet pickles
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
24 fresh parsley leaves

Accompaniments

Place eggs in large saucepan. Add enough cold water to cover by 1 inch. Cover pan; bring to boil. Remove pan from heat and let stand covered for 10 minutes. Drain. Let eggs stand in cold water until cold, about 30 minutes.

Peel eggs; halve lengthwise. Transfer yolks to processor. Trim small slice off bottom of egg white halves; place on tray, cavity side up. Process yolks until smooth. Add mayonnaise, 3 tablespoons horseradish, pickle juice, pepper, and salt to yolks; process until smooth. Adjust seasonings, adding more horseradish if desired. DO AHEAD Can be made 1 day ahead. Cover whites and filling separately and chill. Transfer filling to pastry bag fitted with 1/4-inch plain tip. Pipe filling into cavities of egg whites. Garnish with parsley.

Makes 24 Eggs.

Original recipe from epicurious.com

Grilled Zucchini and Bell Pepper Fattoush

epicurious.com — Fri, 20 Jul 2007 16:44:01 GMT

Fattoush is a Middle Eastern take on panzanella, Italian bread salad. In fact, rustic Italian bread is a good alternative to the pita.

Serving Size

Makes 4-6 servings

Ingredients

On the grill

3 medium orange or red bell peppers (about 1 pound), stemmed, seeded, quartered
4 to 5 slender zucchini (about 1 pound), trimmed, cut lengthwise in half
2 (5- to 6-inch) pita breads, each cut horizontally into 2 disks, or two 6x4x1/2-inch slices country white bread
Olive oil (for grilling)

For the dish

1 (8-ounce) cucumber, peeled, halved, seeded, cut into 1/2-inch cubes
12 cherry tomatoes, each halved
3 green onions, thinly sliced
1 cup (scant) pitted Kalamata olives, halved
1/2 cup (packed) fresh mint leaves
1/3 cup chopped fresh cilantro
1/2 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon ground cumin
1 4-ounce piece feta cheese, cut into 1/2-inch cubes (scant 1 cup)
Ground sumac* (optional)

*A fruity, tangy seasoning powder made from ground dried sumac berries; available at Middle Eastern markets and from adrianascaravan.com.

Preparation

Prepare barbecue (medium heat). Brush peppers, zucchini, and bread on both sides with oil. Sprinkle lightly with salt and pepper. Grill peppers and zucchini until slightly charred and just tender, turning often, about 6 minutes. Transfer vegetables to foil-lined baking sheet. Grill bread until lightly charred and just crisp, turning often, about 3 minutes. Transfer to sheet with vegetables and cool. Tear bread into 1-inch pieces. Do Ahead: Vegetables and bread can be made 2 hours ahead. Let stand at room temperature.

Cut peppers lengthwise into 1/2-inch-wide strips, then crosswise into 1/2-inch pieces. Cut zucchini lengthwise in half, then crosswise into 1/2-inch pieces. Place in large bowl. Add cucumber, tomatoes, green onions, olives, mint, and cilantro and toss to combine. Add bread pieces. Whisk 1/2 cup oil, lemon juice, and cumin in small bowl to blend. Season dressing to taste with salt and pepper. Add dressing to salad; toss to coat. Add feta and gently mix into salad.

Transfer salad to large bowl. Serve, passing ground sumac for sprinkling over, if desired.

Original recipe from epicurious.com

Herb Roasted Oven Fries

RachaelRayShow.com — Mon, 16 Jul 2007 04:00:00 GMT

Ingredients

2 to 2 1/2 pounds baking potatoes
4 cloves garlic, smashed
3 tablespoons extra-virgin olive oil (EVOO)
2 rosemary sprigs, leaves removed and finely chopped
Salt and freshly ground black pepper

Preparation

Preheat the oven to 425°F.

Cut the potatoes in half lengthwise then cut each half into 4-5 long wedges depending on how big the potatoes are. Place the wedges and garlic on a cookie sheet, drizzle with about 3 tablespoons of EVOO and toss to coat. Season the potatoes with the rosemary, salt and pepper, and roast them for about 25 minutes, until potatoes are brown and tender. Flip the potatoes then continue to roast for about 10 minutes, or until cooked through.

Yields 4 servings.

Original recipe from RachaelRayShow.com

Beer Batter Fish and Spicy Chips with Lemon-Habanero Tartar Sauce and Serrano Vinegar

foodnetwork.com — Thu, 29 Mar 2007 04:00:00 GMT

Serving Size

Makes 4 servings

Ingredients

Spicy Chips:

2 tablespoons kosher salt
1 tablespoon ancho chili powder
1 teaspoon chili de arbol powder
4 large baking potatoes, like russets, about 3 pounds
Canola oil, for frying
Chopped cilantro leaves

Fried Fish:

Canola or Peanut oil
2 cups all-purpose flour, plus 1 cup for dredging
Salt and freshly ground black pepper
2 cups beer
3 large egg whites, beaten to stiff peaks
3 pounds cod or haddock, cut into 6-ounce pieces

Lemon-Habanero Tartar Sauce:

3 cups lemon juice
1 1/2 cups prepared mayonnaise
2 anchovy fillets, chopped
1/2 habanero, chopped
6 cornichon, finely diced
2 tablespoons capers
Salt and freshly ground black pepper

Serrano Vinegar:

2 cups white wine vinegar
8 serrano chiles, pricked with a fork
1 tablespoon salt

Preparation

Spicy Chips:
Whisk together the salt, ancho and chili de arbol powders in a bowl. Set aside.

Cut potatoes into 1/4-inch thick slices then cut each slice into 1/4-inch thick fries. Place fries in a large bowl of cold water.

Heat oil in a large, straight sided skillet to 325° F. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until a pale blonde color forms and remove to a sheet pan lined with paper towels.

Just before serving, increase the heat of the oil to 375 degrees F and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season with the spices and chopped cilantro.

Fried Fish:
Preheat a deep-fryer or a deep pot filled halfway with oil to 360 degrees F. Whisk together the flour, 1 teaspoon salt, 1/2 teaspoon pepper and beer in a large bowl. Set aside for 10 minutes. Fold in the egg whites.

Preheat oven to 300° F. Season the fish with salt and pepper, dredge in flour, tap off excess then dip the fish in the batter and fry in batches until golden brown on both sides. Remove with a slotted spoon to a plate lined with paper towels. Transfer to a baking sheet and keep warm in the oven. Serve with, Chips, Lemon-Habanero Tartar Sauce and Serrano Vinegar.

Lemon-Habanero Tartar Sauce:
Bring the lemon juice to a boil over high heat in a small saucepan and cook until reduced to 1/2 cup. Let cool.

Combine cooled lemon juice, mayonnaise, anchovy and habanero in a food processor and process until combined. Scrape the mixture into a medium bowl and fold in the cornichon and capers and season with salt and pepper. Cover and refrigerate for at least 1 hour before serving.

Serrano Vinegar:
Bring vinegar to a simmer in small saucepan. Add the chiles and salt, remove from the heat and transfer to a glass bottle or jar. Let sit at room temperature for at least 8 hours.

Original recipe from foodnetwork.com

15-Minute Surf & Turf

RachaelRayShow.com — Thu, 22 Mar 2007 04:00:00 GMT

This super-simple supper salad is perfect for warm spring and summer nights.

Ingredients

2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
16 scallops, muscles removed
Salt and black pepper
1/2 pound prosciutto
2 portabello mushrooms, gills scraped out with a spoon, caps thinly sliced
5-6 cups arugula
2 ribs celery including leafy greens, thinly sliced
1/4 red onion, thinly sliced
Juice of 1 lemon

Preparation

Heat a large stainless steel skillet with 2 turns of the pan of EVOO, about 2 tablespoons, until it's smoking hot. Season the scallops with salt and pepper, and add them to the hot skillet one by one. Make sure you don't overcrowd the pan.

Cook the scallops until golden in color, about 3-4 minutes on each side, depending on how big of a skillet you have. You might need to cook them in 2 batches.

While the scallops are cooking, lay the prosciutto on a serving platter, completely covering the surface from edge to edge. In a large mixing bowl, combine the sliced portabellos, arugula, celery, onion, lemon juice, salt and pepper and a good drizzle of EVOO.

Toss to coat and arrange on center of the prosciutto-covered platter. Remove the cooked scallops from the skillet, arrange on top of the salad, eat and enjoy.

Yields 4 servings.

Original recipe from RachaelRayShow.com

Caramel Pumpkin Pie

epicurious.com — Mon, 20 Nov 2006 17:44:00 GMT

Caramelized sugar laces this classic with a sensuous richness, extraordinary in the context of this unbelievably light and delicately spiced pie. And since it's cooked in a deep quiche pan, a single pie will serve 12 guests.

Ingredients

For Pastry

1 1/2 cups all-purpose flour
1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into 1/2-inch cubes 1/4 teaspoon salt
4 to 5 tablespoons ice water

For Filling

1 cup sugar
1/3 cup water
2 cups heavy cream
1 (15-oz) can solid-pack pumpkin (not pie filling; a scant 2 cups)
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
Scant 1/2 teaspoon salt
4 large eggs, lightly beaten

Special equipment: a pastry or bench scraper; a 10-inch fluted metal quiche pan (2 inches deep) with a removable bottom; pie weights or raw rice

Accompaniment: lightly sweetened whipped cream

Preparation

Make Dough:

Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.

Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork dough or pastry will be tough.)

Turn mixture out onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.

Put oven rack in middle position and preheat oven to 375°F.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then fit into quiche pan and trim excess dough flush with rim of pan. Chill until firm, about 30 minutes.

Bake Pie Shell:

Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Put quiche pan on a baking sheet and bake pie shell until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove weights and foil and bake shell until bottom is golden, about 10 minutes more. Cool completely in pan on a rack, about 30 minutes.

Make Filling While Shell Cools:

Bring sugar and water to a boil in a 3- to 3 1/2-quart heavy saucepan, stirring until sugar is dissolved. Boil syrup, washing down side of pan occasionally with a pastry brush dipped in cold water and gently swirling pan (do not stir), until mixture is a deep golden caramel, about 10 minutes.

Reduce heat to moderate and carefully add 1 cup cream (mixture will bubble vigorously), stirring until caramel is dissolved. Stir in remaining cup cream and bring just to a simmer.

Whisk together pumpkin purée, spices, and salt in a large bowl. Whisk in hot cream mixture, then add eggs, whisking until combined well. Pour filling into cooled crust and bake until puffed 1 1/2 inches from edge and center is just set, 55 to 60 minutes. Cool in pan on a rack, about 2 hours. (Pie will continue to set as it cools.) Remove side of pan before serving.

Cook's Notes:

Dough can be chilled up to 1 day or frozen, wrapped well in foil, 1 month.

Pie shell can be baked 1 day ahead and kept, wrapped in plastic wrap, at room temperature.

Pie is best eaten the same day but can be baked 1 day ahead and cooled completely, then chilled, covered. Bring to room temperature before serving.

Yields 12 servings.

Original recipe from epicurious.com

Ragin' Cajun Chili

RachaelRayShow.com — Thu, 12 Oct 2006 04:00:00 GMT

Ingredients

3 tablespoons extra-virgin olive oil (EVOO)
1/2 pound andouille sausage, chopped
1 1/2 pounds ground chicken
1 1/2 pounds ground pork
3 ribs celery, chopped
1 large onion, chopped
1 green bell pepper, chopped
4 cloves garlic, chopped
4 tablespoons hot sauce (like Red Hot or Tabasco)
2 sprigs thyme
2 tablespoons chili powder
2 tablespoons cumin
2 tablespoon paprika
1 tablespoon cayenne pepper
3 cups chicken stock
1 28-ounce can crushed tomatoes
1 15-ounce can tomato sauce
Salt and freshly ground black pepper
2 bunches scallions, chopped
1 large bag plain Fritos

Preparation

Heat EVOO in a large Dutch oven pot and cook the andouille sausage for about 2 minutes. Add the ground chicken and pork in an even layer; do not overcrowd the pot. Break up the meat with the back of a wooden spoon and scrape up the bits at the bottom. Continue to cook until all the meat is super-duper brown. To the pot, add the celery, onion, green bell pepper and garlic, and cook for 3-4 minutes.

Add the hot sauce, thyme, chili powder, cumin, paprika and cayenne, and continue cooking for another minute. Pour in the stock, crushed tomatoes and tomato sauce, bring to a bubble and turn down to a simmer. Let cook for another 20 minutes or until reduced.

Season the chili with salt and freshly ground black pepper. Serve with some crushed fritos and chopped scallions on top.

Yields 8 servings.

Original recipe from RachaelRayShow.com