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Artichokes Stuffed with Duxelles Many Americans grew up eating artichokes as a Friday meat substitution, and as a mainstay during the Lenten season. You don't have to give up anything for Lent to enjoy this dish. Makes 4 servings 4 large artichokes, cooked a la Grecque, cooking liquid reserved 1 pound white mushrooms, quartered 1 tablespoon butter 3 large shallots, minced 2 teaspoons fresh thyme or 1 teaspoon dried Kosher salt to taste Freshly ground black pepper to taste Olive oil cooking spray 1. Chop the cooked artichoke stems and put them in a mixing bowl. 2. Remove the center cone and fibrous chokes from the center of each artichoke by pulling back the center leaves and scooping out the inedible portion with a teaspoon. Set artichokes aside. 3. Preheat oven to 400°F. 4. Put mushrooms in a food processor and pulse until finely chopped, but not mushyóor chop by hand. 5. In a large skillet or wok, melt butter over medium-high heat. 6. When foam subsides, add shallots and cook until just soft but not browned, about 2 minutes. 7. Add mushrooms, increase heat to high, and cook, stirring. 8. Continue to cook until virtually all the moisture has evaporated from the mushrooms, about 10 minutes. Add thyme and salt and pepper to taste. 9. Cool slightly, then mix with chopped artichoke stems. 10. Stuff the center of each artichoke with the duxelle mixture. Open some of the outer leaves and put some stuffing in between the leaves as well. 11. Put in a shallow baking pan with about 1/2 cup of reserved cooking liquid. 12. Spray top with olive oil cooking spray and cook, uncovered, 15 minutes. Cooking Tip Duxelles (pronounced dook-SEHL), the finely chopped mixture of mushrooms, shallots, and herbs cooked in butter, is a common flavor enhancement in many French dishes from soups to stews and sauces. It's also delicious in omelets and scrambled eggs. Artichokes Stuffed With Herbed Bread Crumbs You can vary this stuffing with plumped raisins or toasted pine nuts. Makes 4 servings 1 tablespoon olive oil 2 shallots, minced 2 cups bread crumbs (preferably home-made from quality Italian or French bread) 1/4 cup fresh mint, chopped 1/4 cup fresh Italian parsley, chopped Pinch of cayenne pepper or hot pepper flakes Olive oil cooking spray Kosher salt and freshly ground black pepper to taste 2 tablespoons freshly grated Parmesan cheese 4 large artichokes cooked and prepared as in Step 1 of Artichokes Stuffed with Duxelles with cooking liquid reserved 1. Heat oil in a large skillet or wok. 2. Cook shallots over medium heat, stirring occasionally, until soft. 3. Add bread crumbs and cook, stirring, until bread crumbs are lightly toasted, about 5 minutes. 4. Put in a mixing bowl with the chopped artichoke stems, mint, parsley, hot pepper, salt, and pepper to taste. 5. Stuff artichokes as in Step 10 of Artichokes Stuffed with Duxelles. 6. Spray with olive oil cooking spray and bake as in previous recipe. Baked Artichokes with Garlic This preparation gives the artichokes a rustic flavor. Makes 4 servings 4 medium to large artichokes 1/2 lemon 4 large cloves garlic, chopped 3 tablespoons olive oil Kosher salt and freshly ground black pepper to taste 1/2 Chicken Stock 1/2 cup white wine 1. Remove the artichoke stems and save for another recipe. 2. Trim the artichoke top and leaves as directed in preparation , rubbing the cut surface with the lemon to prevent discoloration. 3. Scoop out the center choke and inedible purple tinged leaves. Preheat oven to 350F. 4. Mix garlic with olive oil, salt, and pepper. 5. Spread artichoke leaves and with a teaspoon, put some of the mixture in between the leaves of each artichoke as well as in the scooped out center. 6. Put in a baking dish, add stock and wine to the bottom, and cover securely with foil. 7. Bake about 1 hour. Serve warm, or at room temperature. Cooking Tip You can bend many a teaspoon trying to scoop out the inner choke of an artichoke. Use a melon baller instead, one of those miniature versions of an ice-cream scoop. Baked Figs with Honey and Whiskey Any whiskey will do in this dish, although Scotch seems to lose some of its flavor under intense heat. Makes 4 servings 1/4 cup hazelnuts Butter-flavor cooking spray 1/4 cup honey Mint spring for garnish (optional) 1/4 cup whiskey 8 large or small Black Mission figs, stemmed 1. Toast hazelnuts in a preheated 350°F oven for 10 minutes. Put them in a tea towel and rub them against each other to remove skins. Chop and set aside. Raise oven temperature to 500°F. 2. Combine honey and whiskey in a small saucepan and bring to a boil, stirring. Turn off heat. 3. Meanwhile, cut figs in half lengthwise. Spray a gratin dish large enough to hold all the figs in 1 layer with butter-flavored spray. Put in figs, cut side up. Drizzle with honey-whiskey mixture. Sprinkle with hazelnuts. 4. Bake 7 to 10 minutes, depending on size, or just until figs soften but are not falling apart. Cool to warm and put 4 to 6 halves on each of 4 serving plates. Spoon pan juices over figs. If desired, put a mint in the middle of each. Broiled Grapefruit Halves Grapefruit halves are as traditional for breakfast as "cornflakes," and just as boring. Here are a few ways to perk up this standby. Try not to fight with your spouse overthe breakfast table to see who gets which one. Makes 2 servings 1 grapefruit, halved and sectioned 2 teaspoons minced candied ginger 1 tablespoon Grand Marnier or other orange liqueur 1 tablespoon rum 1 tablespoon brown sugar 1. Preheat broiler. If necessary, cut a small slice from the bottom of each grapefruit half to make sure it sits evenly. 2. Put halves in oven-proof dish. Mix Grand Marnier with ginger in a small bowl and spoon over one of the grapefruit halves. Mix rum and brown sugar in another small bowl and spoon over the other half. 3. Run halves under the broiler for about 5 minutes, until they brown lightly. Spoon any excess liquid over the halves, and serve. Cooking Tip Also try a combination of bourbon and maple syrup. Caponata This is one of the signature dishes of Sicily. It is most often served as an appetizer, sometimes topped with albacore tuna. However, I think this fresher and more intensely flavored version is best used as a condiment with roasted meats (hot or cold), or as an hors d' oeuvre spread on rustic bread-plain, toasted, or grilled. Makes 6 servings 2 medium eggplants (unpeeled), cut into 1/2-inch slices Kosher salt 1 medium onion 3 inner ribs celery 6 fresh plum tomatoes or 8 canned 1 tablespoon olive oil 1 anchovy fillet, rinsed and minced 3 tablespoons capers (one 3-ounce jar), rinsed 1/2 cup pitted green olives, whole if small, halved or quartered if large 2/3 cup quality red wine vinegar or balsamic vinegar 1 tablespoon sugar Olive oil cooking spray 1/4 cup toasted pine nuts garnish 1. In a large bowl, sprinkle eggplant with 1 tablespoon of salt, then line the slices in a colander. 2. Set aside for 30 minutes for moisture to be drawn out. 3. Line a sheet pan with paper towels, line eggplant on sheet pan, cover with more paper towels, then press down with a cutting board to squeeze out any more moisture, and pat slices dry. 4. Preheat oven to 500F. 5. Meanwhile, chop onion, cut celery into very thin crescents, and trim and dice tomatoes. 6. Put oil in a large skillet over medium heat. 7. Add onion and celery and cook just until onion softens, 3 or 4 minutes. 8. Add tomatoes and cook about 10 minutes. 9. Add anchovy, capers, olives, vinegar, and sugar. 10. Simmer 10 minutes. 11. Spray a baking sheet with olive oil cooking spray and layer eggplant slices in the sheet. 12. Spray with olive oil cooking spray and bake 20 minutes (turning slices over once) or until soft and browned but not falling apart. 13. Remove, cut into 1/2-inch dice, and add to onion/celery/tomato mixture. 14. Simmer 15 minutes, stirring occasionally and adding a little water if necessary. 15. Adjust seasonings-it should be pleasantly sweet and sour and quite thick. 16. Cool and serve at room temperature topped with pine nuts. It's just as good or better the next day. Cooking Tip If you don't use anchovies often, try buying anchovy paste in a tube. Just squeeze out what you need, reseal, and refrigerate. One anchovy fillet equals 1/2 teaspoon of paste. An opened can of fillets will last at least two months under refrigeration when tightly covered. Crostine with Cranberry Bean Purée Makes 6 servings 1 pound cranberry beans 1 tablespoon olive oil 1 small onion, chopped (about 1/2 cup) 3 cloves garlic, minced 1/4 teaspoon hot pepper flakes 1/4 teaspoon freshly ground black pepper 1 cup Chicken Stock Kosher salt and freshly ground black pepper to taste 1 French baguette, 12 to 14 inches long Olive oil cooking spray 30 Italian parsley leaves, approximately 1. Pry apart the bean pods with your fingers to expose the cranberry beans. If difficult, cut off a piece from the stem end of each bean pod with a paring knife. Pull down on the string, opening the pod. Discard any beans that are discolored. You should have about 1 cup. 2. Put oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring until onion is soft, about 5 minutes. Add beans, hot and black peppers, and 7/8 cup of the Chicken Stock. Bring to a boil, reduce to a simmer, and cook covered until beans are very tender, about 30 minutes. Season with salt and pepper. 3. Meanwhile, preheat oven to 400° F. Cut bread into 1/4 inch slices (25 to 30 slices.) Spray a cookie sheet or baking pan with olive oil cooking spray. Arrange slices on sheet and spray tops. Bake until browned on both sides, about 10 minutes, turning slices over about halfway through. 4. Purée bean mixture in a food processor, but not too smooth. Add a little more Chicken Stock if too thick to spread. Check seasonings and add more hot pepper flakes if desired. 5. Spread a few teaspoons of purée on each crostini and top each with a parsley leaf. Cooking Tip In a pinch you can make a quick version of this with canned beans (cannellini beans would be my choice.) Just make sure to rinse the beans thoroughly first. Eggplant Caviar This dish is so-called because you can mound it on pita bread (or crackers or bread) the way you would mound real caviar on toast points.. Makes about 3 cups, 8 to 10 servings 2 small to medium eggplants, 11/2 to 2 pounds 1 small onion 1 clove garlic 1 small tomato, seeded, juiced, and diced 1 tablespoon sesame oil 1 tablespoon fresh lemon juice 3 tablespoons flat Italian parsley, minced Kosher salt and freshly ground black pepper to taste 1. Make a few slits in the eggplants and bake in a 450°F oven about 30 minutes or until they collapse and become soft. (This can also be done on a charcoal or gas grill.) 2. Cool. 3. Mince onion and garlic by hand or puree in a food processor. 4. Scrape out flesh from eggplant into a mixing bowl with onion and garlic, discarding skins. 5. Mash with a fork or puree in a food processor along with remaining ingredients. 6. Use as is for a dip. 7. To use as a sandwich spread (delicious on a baguette, sprinkled with creamy feta cheese), drain in a sieve for 15 minutes to remove excess moisture. Cooking Tip Unlike most versions of eggplant caviar or baba ganooj (as it's called in the Middle East) that use a fair amount of olive oil or tahini (sesame paste), this version uses sesame oil, which is so intensely flavored you can use a small amount. Eggplant Parmesan This version is light and fresh, unlike the heavy and fat-laden versions Serve it at room temperature as part of an antipasto or serve it by itself as a first course for dinner or a light lunch entrée. 6 to 8 Servings as a First Course 1 tablespoon extra-virgin olive oil 1 medium onion, minced 1 clove garlic, minced One 28-ounce can tomatoes, seeded and chopped with their juice 11/2 tablespoons tomato paste 1/8 teaspoon hot pepper flakes Kosher salt and freshly ground black pepper to taste 3 tablespoons fresh basil, chopped 2 medium eggplants, about 2 pounds Olive oil cooking spray 1/4 to 1/3 grated Parmesan cheese 2 to 4 basil sprigs 1. Heat oil in a saucepan over moderate heat. Add onion and cook a few minutes. Add garlic and cook until onion is soft but not browned. Add tomatoes, tomato paste, hot pepper flakes, salt, and pepper. Stir, bring to a boil, and simmer 20 to 25 minutes. Remove from heat, add basil and let cool at room temperature. Check for seasonings. 2. Meanwhile, trim (but don't peel) eggplants. Cut into ¼ inch thick slices. Spray a nonstick skillet with olive oil cooking spray and cook slices over medium high-heat in batches until nicely browned, 3 to 4 minutes on each side. (Add more spray to skillet-off the heat-or eggplant slices, as needed.) As eggplant slices are done, put them on a serving platter, slightly overlapping each other. Season slices with salt and pepper. 3. Pour tomato sauce over eggplant, sprinkle with cheese and garnish with basil sprigs. Cooking Tip As the Italians have long since found out with their sumptuous antipasto tables, many room-temperature foods taste as good or better than foods that are hot or cold. That's because, the flavors aren't masked by extreme temperatures at either end of the spectrum. Figs Stuffed with Tapenade These are two Provencal favorites, though they're not necessarily served together. The tangy quality of the tapenade nicely balances the sweet unctuousness of the figs. Makes 4 servings 15 oil-cured black olives, pitted 2 teaspoons olive oil 2 teaspoons capers 12 ripe, small Black Mission figs 1 anchovy fillet 1 teaspoon fresh thyme or 1/4 teaspoon dried 1. Puree olives, capers, anchovy, thyme, and olive oil together in a food processor or chop by hand. 2. Make a slit in the side of each fig and spoon about 1/2 teaspoon of tapenade into the fig. Pinch opening closed. Grapefruit Ambrosia This is a double twist on the standard ambrosia, which is usually made only with oranges or mandarins, and never broiled. Makes 4 to 6 servings 2 grapefruit 3 egg whites 1 navel orange 1/8 teaspoon Kosher salt 2 tablespoons Marsala or sweet sherry 1/4 cup shredded coconut 1/3 cup plus 2 tablespoons sugar 1. Peel grapefruit and orange and cut into sections as in Drunken Oranges. Halve the sections crosswise, put in a shallow bowl, and toss with Marsala or sherry and 2 tablespoons of sugar. Set aside for 30 minutes. 2. Turn on broiler. To make meringue, beat egg whites with salt and remaining 1/3cup sugar until peaks form. Drain fruit, put into a 9-inch pie plate in one layer, and toss with half the coconut. Spread meringue over fruit and sprinkle with remaining coconut. 3. Put pie plate under the broiler as far away from the heat source as possible. Broil 1 to 2 minutes or until lightly browned. Turn if necessary to brown evenly. Risotto with Asparagus and Clams The hot pepper and lemon offer a good contrast to each other in this dish. Notice the absence of cheese. Makes 4 to 6 servings as a main course, 6 to 8 servings as an appetizer 30 littleneck clams, scrubbed 3 cups water mixed with 3 cup Chicken Stock 1/2 cup finely chopped onion 3 teaspoons minced garlic 1 jalapeno pepper, seeded and minced 2 cups arborio rice 2/3 cup dry white wine 2 cups asparagus spears, trimmed of tough bottom ends and cut into 1-inch sections (10 to 12 medium spears) 1 tablespoon butter 2 tablespoons fresh parsley, chopped 1/2 teaspoon grated lemon rind Kosher salt and freshly ground white pepper to taste 1. Put clams in a large covered skillet over medium-high heat, shaking a few times. Remove clams from heat as soon as they open. 2. As soon as they are cool enough to handle, remove clams from shells, halve (unless very small), and reserve any liquid. 3. Strain clam liquid through cheesecloth and into large saucepan with Chicken Stock and water. Bring to a boil and reduce to a simmer. 4. Put butter in a heavy-bottomed saucepan over medium-low heat. 5. Add onion, garlic, and jalapeno pepper. 6. Cover and cook gently until soft, about 3 minutes. 7. Add rice and stir to coat. 8. Add wine, increase heat to medium, and bring to a boil. 9. Begin adding stock, a cup or so at a time, stirring occasionally while risotto is at a simmer. After the second cup, add the asparagus. 10. Continue adding stock as the rice absorbs the previous amount of liquid. 11. When the last cup of stock has been added, stir in reserved clams, parsley, lemon rind, and salt and pepper to taste. 12. When risotto is tender, but still firm, remove from heat. (You may not need to use up all the liquid.) 13. Keep tasting to see when the risotto is just right. It should take about 25 to 30 minutes. Cooking Tip Though any dry white wine can be used in this dish, it's always a nice touch to use one that fits the ethnic makeup of the dish and especially one you can drink with it. In this case, I'd recommend an Italian white such as a Pinot Grigio or Verdicchio. Roasted Artichokes To get an extra dimension of flavor, you can also cook the artichokes on a charcoal grill over a low flame. Makes 2 servings as part of a light luncheon; 4 servings when used as a first course or part of an antipasto plate 2 large artichokes, prepared a la Grecque 1/4 cup olive oil 2 cloves garlic, chopped Kosher salt and freshly ground black pepper to taste 1. While the artichokes cook, heat the oil and garlic in a microwave oven for 2 minutes on high, or gently steep in a small saucepan on the stove over low heat, about 10 minutes. Set aside. 2. Preheat oven to 500F. 3. Remove stems from artichokes for another use. 4. Halve the artichokes lengthwise, and remove choke and inedible inner core. 5. Put artichoke halves in a small roasting pan, making sure they are not crowded together. 6. Brush with flavored olive oil. 7. Season with salt and pepper. 8. Roast 17 to 20 minutes, turning once and basting as you do. When done, artichokes should be nicely browned around the edges. Stuffed Avocado with Ceviche Please feel free to substitute your favorite crab or shrimp salad recipe for the ceviche. Makes 4 servings as a first course Butterhead or garden lettuce leaves, cleaned 2 ripe but firm avocados Double recipe for Ceviche about 2 cups 1. Line 4 plates with lettuce leaves. 2. Halve avocados lengthwise and remove pits. Cut a small slice from the bottom of each halve to make it stable. Put a half on each plate cut side up and fill each with 1/4 of the ceviche.
Tzatziki Serve this as an appetizer with toasted pita triangles, as part of a Middle Eastern meze (appetizer) stuffed grape leaves and hummus, or as an accompaniment to roasted leg of lamb kebabs. Makes 4 to 6 servings 31/2 cups nonfat yogurt 1 English cucumber, peeled and grated Kosher salt 1 large clove garlic, minced 1 tablespoon chopped fresh dill 1 tablespoon chopped mint 1 tablespoon extra-virgin olive oil 2 tablespoons Glykadi or other quality red wine vinegar Freshly ground black pepper to taste 1. Line a strainer with a double thickness of cheesecloth and put strainer over a bowl. 2. Put yogurt into cheesecloth and refrigerate for at least 8 hours. 3. Put the strained yogurt (you should have about 2 cups) into a mixing bowl. Discard the water. 4. Meanwhile, put cucumber in a colander and sprinkle with a tablespoon of salt. 5. Toss well, and leave at least an hour. 6. Squeeze out as much moisture as you can and pat with paper towels. 7. Add to yogurt. 8. Add remaining ingredients and taste for salt. Wild Mushroom Crostini This is a terrific hors d' oeuvre that can be made ahead if needed. Serve warm or at room temperature. Makes 6 to 8 servings as an hors d' oeuvre 1 tablespoon extra-virgin olive oil 1 pound mushrooms, any mixture of wild and cultivated, thinly sliced 1 small onion, minced 1 clove garlic, minced 1/4 cup dry white wine, Chicken Stock or mushroom liquid from soaking dried mushrooms 2 tablespoons chopped fresh parsley 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 French baguette, cut into 1/4 -inch slices and toasted 1. Heat the oil in a large skillet (a wok is ideal for this) over medium-high heat. 2. Just before it smokes, add mushrooms, onion, and garlic. 3. Cook, stirring, until mushrooms wilt and begin to brown, about 5 minutes. 4. Add wine, parsley, salt, and pepper and cook until the liquid evaporates. 5. Remove to a cutting board and chop finely. 6. Spread on toasted bread. |
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