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Roasted Salmon with Shiitake, Leek & Arugula Salad

0 comments Posted by Cooking Recipes at 3/11/2009

by Jessica Bard

1/2 lb. shiitake mushrooms, stemmed and sliced 1/4 inch thick

1 medium leek, white and light-green parts only, halved lengthwise, rinsed well, and sliced 1/8 inch thick

3 Tbs. extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 medium lemon

4 skinless salmon fillets, 6 to 8 oz. each

3 lightly packed cups (3 oz.) baby arugula

Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed baking sheet with parchment.

In a medium bowl, toss the mushrooms, leek, oil, 1/2 tsp. salt, and 1/4 tsp. pepper.

Finely grate the lemon zest. In a small bowl, mix the zest with 1 tsp. salt and 1/4 tsp. pepper.

Arrange the salmon on the baking sheet, rub the lemon zest mixture on the tops and sides of the fillets, and scatter the mushrooms and leeks around the fish in a single layer.

Roast until the vegetables are tender and the fish is opaque in the center, about 15 minutes. If the fish finishes cooking before the vegetables, transfer it to a plate and continue to roast the vegetables until tender, 3 to 5 minutes more.

Combine the arugula and roasted vegetables in a large bowl. Squeeze about 1 Tbs. juice from the lemon onto the vegetables and toss to combine. Season to taste with salt, pepper, and more lemon juice. Divide the mixture among four serving plates. Top each salad with a piece of the fish and serve.

photo: Scott Phillips

From Fine Cooking 95, pp. back cover

September 1, 2008

Tuscan Peasant Soup with Rosemary & Pancetta

0 comments Posted by Cooking Recipes at 3/11/2009

by Fine Cooking editors

5 Tbs. extra-virgin olive oil

1-1/4 cups small-diced pancetta (about 6 oz. or 6 thick slices)

4 cups large-diced Savoy cabbage (about ½ small head)

2 cups medium-diced onion (10 to 12 oz. or 2 small)

1-1/2 cups medium-diced carrot (about 4 medium carrots)

1/2 tsp. kosher salt; more as needed

2 Tbs. minced garlic

1 Tbs. plus 1 tsp. minced fresh rosemary

1 tsp. ground coriander

1 28-oz. can diced tomatoes, drained

7 cups homemade or low-salt canned chicken broth

2 15-1/2-oz. cans small white beans, rinsed and drained (about 2-1/2 cups, drained)

1 to 2 tsp. fresh lemon juice

Freshly ground black pepper

1 cup fresh breadcrumbs, toasted

1 cup grated Parmigiano-Reggiano

Heat 2 Tbs. of the olive oil in a 4- to 5-qt. Dutch oven over medium heat. When hot, add the pancetta and cook, stirring frequently, until quite shrunken, golden brown, and crisp (the oil will also be golden brown), about 6 minutes. Remove the pan from the heat and with a slotted spoon or strainer carefully transfer the pancetta to a paper-towel-lined plate. Pour off and discard all but 2 Tbs. of the fat from the pan.

Return the pot to medium-high heat and add the chopped cabbage. Cook the cabbage, stirring occasionally, until limp and browned around the edges, about 3 minutes. Remove the pot from the heat again and transfer the cabbage to another plate.

Put the pot back over medium heat and add 2 Tbs. more of the olive oil. When the oil is hot, add the onions, carrots, and salt. Cook, stirring occasionally, until the onions are softened and the vegetables are browned around the edges and beginning to stick to the bottom of the pan, 8 to 9 minutes. Add the last 1 Tbs. of olive oil, the garlic, 1 Tbs. of the fresh rosemary, and the ground coriander and cook, stirring, until the garlic is fragrant, about 1 minute. Add the tomatoes, stir together, and cook the mixture 2 to 3 more minutes.

Return the cabbage to the pan and add the chicken broth. Stir well, bring to a boil, and reduce to a simmer. Cook for 10 to 15 minutes to infuse the broth with the flavor of the vegetables. Add the beans, bring back to a simmer, and cook for a minute or two. Remove the pan from the heat, stir in the remaining 1 tsp. fresh rosemary, and let rest a few minutes.

Taste the soup and add lemon juice to brighten it—you’ll want at least 1 tsp. Season with more salt if necessary and a few grinds of fresh pepper. Serve the soup hot, garnished with the reserved pancetta crisps, the toasted breadcrumbs, and the grated Parmigiano.

photo: Scott Phillips

From Fine Cooking 83, pp. 10

January 1, 2007

Spinach & Ricotta Lasagne

0 comments Posted by Cooking Recipes at 3/11/2009

by Joyce Goldstein

For the filling:

1-1/2 lb. (about 3 cups) whole milk ricotta

2 lb. fresh spinach, or 2 10-oz. packages frozen chopped spinach, thawed

2 oz. (1/4 cup) unsalted butter

1/2 medium yellow onion, finely chopped (about 1/2 cup)

3 medium cloves garlic, minced

1/2 cup freshly grated Parmigiano-Reggiano

2 large eggs, lightly beaten

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Pinch freshly grated nutmeg

Tip: If time is short and you can't find fresh pasta sheets in your local stores, substitute 1 lb. of good-quality dried lasagne noodles for the fresh noodles. Skip the cooking instructions below and cook them according to the package directions.

To assemble:
3/4 lb. fresh lasagne noodles (store-bought or homemade)
1 recipe Quick Tomato Sauce
1 recipe Basic Cream Sauce
1 cup freshly grated Parmigiano-Reggiano
1/2 oz. (1 Tbs.) unsalted butter, cut into small cubes

Make the filling:

Drain the ricotta in a fine sieve set over a bowl for 1 hour, or longer if the ricotta is very wet.

If using fresh spinach, stem and rinse it well; don’t dry the leaves. In a 12-inch skillet over medium-high heat, cook the spinach until wilted, 3 to 5 minutes. Drain well, squeeze out the excess moisture, and chop finely. If using thawed frozen spinach, squeeze it dry.

Melt the butter in a 10- or 12-inch skillet over medium-low heat and add the onion. Cook until the onion is soft and translucent, 5 to 8 minutes. Add the garlic and cook for about 1 minute. Add the spinach and toss it for 1 or 2 minutes to coat it with the butter. Transfer the spinach mixture to a bowl and let it cool to room temperature. Add the ricotta, Parmigiano, eggs, salt, pepper, and nutmeg. Mix well. You should have about 4-1/2 cups.

Cook the noodles:

Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Slip the noodles, two or three at a time, into the boiling water and cook them until they're tender and pale, 3 to 5 minutes (thinner noodles will cook more quickly). To make sure they're done, taste a small piece. If it's still tough, it needs a little more cooking (fresh pasta should not be cooked al dente like dried pasta).

Carefully scoop the noodles out of the pot with a large wire skimmer and slide them into the ice water to stop the cooking. When they're cool, layer them between clean dish towels until you're ready to assemble the lasagne (The noodles will keep this way for up to 2 hours).

Assemble the lasagne:

Position a rack in the center of the oven and heat the oven to 350°F. Choose a baking dish that’s about 9x12 inches and 3 inches deep, or about 10x14 inches and 2 inches deep. Spread 1/2 cup of the tomato sauce in a sparse layer on the bottom of the baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill the gaps. With a spatula, spread one-third of the spinach and ricotta filling (about 1-1/2 cups) over the first layer of noodles. Then spread one-third of the remaining tomato sauce (about 1-1/3 cups) and one-third (1/2 cup) of the cream sauce over the filling. Sprinkle 1/3 cup of the Parmigiano on top. Add a new layer of noodles, overlapping them slightly, and repeat the layers as instructed above, using all of the filling and ending with the Parmigiano, to make a total of three layers (you may not need all the pasta). Dot the top with the butter cubes.

Put the baking dish on a baking sheet and bake until heated through and bubbling at the edges, 45 to 50 minutes. Remove from the oven and let rest for 10 to 15 minutes before serving.

make ahead tips

You can make the spinach and ricotta filling up to 4 hours ahead and store it in the refrigerator in an airtight container. The assembled, unbaked lasagne will keep for at least a day in the refrigerator. Alternatively, you can freeze it for up to four months (make sure you wrap the dish tightly with plastic). Thaw the lasagne in the fridge and bring it to room temperature before baking.

photo: Scott Phillips

From Fine Cooking 82, pp. 70-71

December 1, 2006

Sweet Wine & Honey Roasted Pears

0 comments Posted by Cooking Recipes at 3/11/2009

by Ruth Lively

4 firm-ripe pears (any variety)

1 Tbs. unsalted butter, softened

2 Tbs. plus 2 tsp. honey

1/2 cup sweet dessert wine, such as a late-harvest Muscat or a Viognier like Bonny Doon’s Viognier Doux

1/3 to 1/2 cup heavy cream, at room temperature, for serving

Tip: A melon baller does a neat job of coring pears. Or use the smallest paring knife you have (I use a 2-1/2-inch blade), cutting with only the tip of the blade.

Position a rack in the center of the oven and heat the oven to 375°F. Peel, halve, and core the pears. Smear the butter over the bottom of a 9x13-inch baking dish or small roasting pan. Set the pear halves cut side down in the dish.

Drizzle 1 tsp. of honey over each pear half. Pour in the sweet wine. Roast for 40 min. Remove the dish from the oven and, using pot holders, tilt the dish so the juices pool in one corner. With a spoon, baste each pear with some of the juices. Continue to roast until the juices cook down to a glazy consistency and the pears are very tender and take on a light toasted color, another 15 to 20 min. Lift up the cut side of a pear; it should look nicely caramelized. Turn off the oven and leave the pears in the oven to keep warm until serving time (the liquid will continue to thicken and the pears will brown a bit more).

If the juices have completely evaporated at serving time, add a Tbs. or two of hot water to the pan and swirl to recreate a syrupy glaze. Drizzle the glaze over each pear. Serve warm and pass a pitcher of heavy cream to pour over. Leftovers are good eaten at room temperature or warmed gently.

photo: Scott Phillips

From Fine Cooking 76, pp. 18

January 1, 2006