20070322
20070321
20070319
grilled potato salad
grilled potato salad
2 white potatoes
1 green onion, sliced thin
2 garlic cloves, roasted
a few sprigs parsley
parmesan cheese, freshly grated
olive oil
salt
pepper
lemon zest
preheat grill.
using mandolin, or with a very steady hand, slice potatoes into 3/8" slices. place into sealable bag with a bit of olive oil, a pinch of kosher salt and some freshly ground black pepper, making sure that the oil lightly covers all potato slices.
once grill is hot, place potatoes in a pan, shaking often. check that both sides are caramelized.
while potatoes are cooking, combine green onion, garlic and parsley in large bowl.
as potatoes finish cooking (they look brown and almost crispy on both sides), place into the bowl and stir to coat the potatoes with the herbs. also drizzle olive oil, add salt, pepper, grated parmesan and zest from 1/2 lemon onto the potatoes while they're still warm and they'll soak up the flavors.
2 white potatoes
1 green onion, sliced thin
2 garlic cloves, roasted
a few sprigs parsley
parmesan cheese, freshly grated
olive oil
salt
pepper
lemon zest
preheat grill.
using mandolin, or with a very steady hand, slice potatoes into 3/8" slices. place into sealable bag with a bit of olive oil, a pinch of kosher salt and some freshly ground black pepper, making sure that the oil lightly covers all potato slices.
once grill is hot, place potatoes in a pan, shaking often. check that both sides are caramelized.
while potatoes are cooking, combine green onion, garlic and parsley in large bowl.
as potatoes finish cooking (they look brown and almost crispy on both sides), place into the bowl and stir to coat the potatoes with the herbs. also drizzle olive oil, add salt, pepper, grated parmesan and zest from 1/2 lemon onto the potatoes while they're still warm and they'll soak up the flavors.
20070318
blue & black martiniberry
blue & black martiniberry
1/4 cup blueberry-infused vodka (recommended : stoli bluberi)
1/4 cup blackberry liqueur (recommended : marie brizzard)
juice from 1/2 lime
combing all ingredients in shaker with several ice cubes. shake 30 seconds minimum. strain (or keep ice) into chilled glass and serve.
1/4 cup blueberry-infused vodka (recommended : stoli bluberi)
1/4 cup blackberry liqueur (recommended : marie brizzard)
juice from 1/2 lime
combing all ingredients in shaker with several ice cubes. shake 30 seconds minimum. strain (or keep ice) into chilled glass and serve.
20070317
black & blue martini
originally sampled at cha cha cha
1/4 cup blueberry-infused vodka (preferred : stoli blueberi)
1/4 cup blackberry liqueur (preferred : marie brizzard)
juice from 1/2 lime, freshly squeezed
combing all ingredients in shaker with several ice cubes. shake 30 seconds minimum. strain (or keep ice) into chilled glass and serve.
1/4 cup blueberry-infused vodka (preferred : stoli blueberi)
1/4 cup blackberry liqueur (preferred : marie brizzard)
juice from 1/2 lime, freshly squeezed
combing all ingredients in shaker with several ice cubes. shake 30 seconds minimum. strain (or keep ice) into chilled glass and serve.
baba ghanouj • eggplant & tahini spread
baba ghanouj • eggplant & tahini spread
active time: 30 min start to finish: 1 1/2 hr
2 large eggplants (2 1/2 lb total)
1/4 cup well-stirred tahini (middle eastern sesame paste)
3 garlic cloves, pan-roasted, chopped and mashed to a paste with 1/2 teaspoon salt
1 garlic clove, raw, added in with paste above
3 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1 teaspoon salt
2 tablespoons extra-virgin olive oil + extra for drizzling on prepared dish
1 tablespoon fresh parsley, minced
accompaniment: toasted pita wedges
prepare grill for cooking. poke fork into each eggplant several times.
grill eggplants on a rack, turning approximately every 5 minutes, until charred all over and very soft, 15 to 20 minutes. (or broil in a shallow baking pan about 6 inches from heat, turning occasionally.) cool eggplants.
discard charred skins and tough stem ends and purée eggplants in a blender with tahini, garlic paste, lemon juice, cumin, and salt until combined well. season with more salt if necessary.
transfer to a plate or bowl, then drizzle with oil and sprinkle with parsley.
makes about 3 cups.
gourmet
september 2000
epicurious.com © condénet, inc. all rights reserved.
active time: 30 min start to finish: 1 1/2 hr
2 large eggplants (2 1/2 lb total)
1/4 cup well-stirred tahini (middle eastern sesame paste)
3 garlic cloves, pan-roasted, chopped and mashed to a paste with 1/2 teaspoon salt
1 garlic clove, raw, added in with paste above
3 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1 teaspoon salt
2 tablespoons extra-virgin olive oil + extra for drizzling on prepared dish
1 tablespoon fresh parsley, minced
accompaniment: toasted pita wedges
prepare grill for cooking. poke fork into each eggplant several times.
grill eggplants on a rack, turning approximately every 5 minutes, until charred all over and very soft, 15 to 20 minutes. (or broil in a shallow baking pan about 6 inches from heat, turning occasionally.) cool eggplants.
discard charred skins and tough stem ends and purée eggplants in a blender with tahini, garlic paste, lemon juice, cumin, and salt until combined well. season with more salt if necessary.
transfer to a plate or bowl, then drizzle with oil and sprinkle with parsley.
makes about 3 cups.
gourmet
september 2000
epicurious.com © condénet, inc. all rights reserved.
peanut sesame noodles
peanut sesame noodles
active time: 30 min start to finish: 30 min
for peanut dressing
1/3 cup smooth peanut butter
1/4 cup reduced-sodium soy sauce
2 tablespoons fresh ginger, pushed through microplane
1 medium garlic clove, minced
2 tablespoons rice wine vinegar
1 1/2 tablespoons asian sesame oil
1/3 cup honey
1 teaspoon dried red pepper flakes
for noodle salad
1 lb dried linguine
2 scallions, thinly sliced
1 red bell pepper, diced
1 cucumber, seeded & diced
1 carrot, grated
2 tablespoons cilantro, chopped
make dressing:
purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl. if mixture is too thick, add water or chicken broth (reduced sodium) until desired consistency.
make salad:
cook pasta in a 6- to 8-quart pot of boiling salted water until tender. drain in a colander, then rinse well under cold water.
while pasta is cooking, prepare vegetables. if pasta is done before vegetables, put into bag, add just a drop of sesame oil to the bag and store in the refrigerator.
once the vegetables are prepared, add pasta and dressing, tossing to combine, and serve immediately.
makes 6 side-dish or 4 vegetarian main-course servings.
gourmet
june 2002
epicurious.com © condénet, inc. all rights reserved.
active time: 30 min start to finish: 30 min
for peanut dressing
1/3 cup smooth peanut butter
1/4 cup reduced-sodium soy sauce
2 tablespoons fresh ginger, pushed through microplane
1 medium garlic clove, minced
2 tablespoons rice wine vinegar
1 1/2 tablespoons asian sesame oil
1/3 cup honey
1 teaspoon dried red pepper flakes
for noodle salad
1 lb dried linguine
2 scallions, thinly sliced
1 red bell pepper, diced
1 cucumber, seeded & diced
1 carrot, grated
2 tablespoons cilantro, chopped
make dressing:
purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl. if mixture is too thick, add water or chicken broth (reduced sodium) until desired consistency.
make salad:
cook pasta in a 6- to 8-quart pot of boiling salted water until tender. drain in a colander, then rinse well under cold water.
while pasta is cooking, prepare vegetables. if pasta is done before vegetables, put into bag, add just a drop of sesame oil to the bag and store in the refrigerator.
once the vegetables are prepared, add pasta and dressing, tossing to combine, and serve immediately.
makes 6 side-dish or 4 vegetarian main-course servings.
gourmet
june 2002
epicurious.com © condénet, inc. all rights reserved.
20070314
20070313
hummus
hummus
5 garlic cloves
1/2 teaspoon salt
one can garbanzo beans, drained (keep liquid from beans)
1/3 cup well stirred tahini
1 1/2 lemons, juiced
1/4 cup olive oil, or to taste
1 cup yogurt (drain overnight until cheese-consistency is met. you will not end up with 1 cup, more like 1/2 cup yogurt cheese.)
1 tablespoon pine nuts, toasted lightly
1 tablespoon cumin
pan roast 4 of the garlic cloves and pine nuts until warm and soft (garlic) and toasty brown (pine nuts).
on a cutting board mince and mash the roasted garlic and non-roasted garlic to a paste with the salt. in a food processor purée the chick-peas with the garlic paste, the tahini, the lemon juice, the olive oil, scraping down the sides, until the hummus is smooth. add salt to taste. add liquid from beans, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. the hummus may be made 3 days in advance and kept covered and chilled. divide the hummus between shallow serving dishes and smooth the tops. serve the hummus with the pita at room temperature.
makes about 1 cup.
gourmet
october 1988
epicurious.com © condénet, inc. all rights reserved.
5 garlic cloves
1/2 teaspoon salt
one can garbanzo beans, drained (keep liquid from beans)
1/3 cup well stirred tahini
1 1/2 lemons, juiced
1/4 cup olive oil, or to taste
1 cup yogurt (drain overnight until cheese-consistency is met. you will not end up with 1 cup, more like 1/2 cup yogurt cheese.)
1 tablespoon pine nuts, toasted lightly
1 tablespoon cumin
pan roast 4 of the garlic cloves and pine nuts until warm and soft (garlic) and toasty brown (pine nuts).
on a cutting board mince and mash the roasted garlic and non-roasted garlic to a paste with the salt. in a food processor purée the chick-peas with the garlic paste, the tahini, the lemon juice, the olive oil, scraping down the sides, until the hummus is smooth. add salt to taste. add liquid from beans, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. the hummus may be made 3 days in advance and kept covered and chilled. divide the hummus between shallow serving dishes and smooth the tops. serve the hummus with the pita at room temperature.
makes about 1 cup.
gourmet
october 1988
epicurious.com © condénet, inc. all rights reserved.
20070312
cranberry apple iced tea
cranberry apple iced tea
herbal iced tea
recipe courtesy barefoot contessa
4 celestial seasonings cranberry apple tea bags
2 cups pure apple juice
steep the 4 tea bags in 2 cups of boiling water for about 10 minutes. discard the tea bags. combine the tea with the apple juice and refrigerate until cold. serve over lots of ice.
herbal iced tea
recipe courtesy barefoot contessa
4 celestial seasonings cranberry apple tea bags
2 cups pure apple juice
steep the 4 tea bags in 2 cups of boiling water for about 10 minutes. discard the tea bags. combine the tea with the apple juice and refrigerate until cold. serve over lots of ice.
20070311
quick pizza sauce
quick pizza sauce
if you don’t have time to cook this sauce, simply mix these ingredients together and let them stand while you stretch the dough. if you’re using crushed tomatoes or canned tomatoes packed in juice, you may want to drain off some of the liquid if you’re not cooking the sauce.
makes about 3 cups
2 large cloves garlic, minced
2 tablespoons olive oil
1 tablespoon italian blend seasoning
1 can (28 ounces) diced tomatoes
table salt and ground black pepper
heat garlic with oil in saucepan over medium heat. when garlic starts to sizzle, add italian blend seasoning and heat until fragrant. add tomatoes. simmer, uncovered, until sauce is thick enough to mound on spoon, about 15 minutes. season to taste with salt and pepper.
if you don’t have time to cook this sauce, simply mix these ingredients together and let them stand while you stretch the dough. if you’re using crushed tomatoes or canned tomatoes packed in juice, you may want to drain off some of the liquid if you’re not cooking the sauce.
makes about 3 cups
2 large cloves garlic, minced
2 tablespoons olive oil
1 tablespoon italian blend seasoning
1 can (28 ounces) diced tomatoes
table salt and ground black pepper
heat garlic with oil in saucepan over medium heat. when garlic starts to sizzle, add italian blend seasoning and heat until fragrant. add tomatoes. simmer, uncovered, until sauce is thick enough to mound on spoon, about 15 minutes. season to taste with salt and pepper.
cha cha cha
cha cha cha
the black & blue martini
sangria
fried calamari with lemon garlic aioli
cajun shrimp served in a spicy cream sauce
fried platanos maduros with black beans
sauteed mushrooms in sherry, garlic & olive oil
fried new potatoes with chile pasilla aioli
spanish rice & black beans
ceviche del dia in a spicy lime vinaigrette
20070310
20070307
20070306
20070305
crispy baked potato wedges
crispy baked potato wedges
recipe courtesy michael chiarello
recipe summary
difficulty: easy
prep time: 10 minutes
cook time: 20 minutes
yield: 4 servings
user rating: 3 stars
5 idaho potatoes, peeled and sliced into long wedges
olive oil
bbq spice mixture
salt
preheat oven to 450 degrees f.
place the potato wedges in a saucepan with 2 quarts of cold salted water. bring to a boil and then reduce to a simmer for approximately 5 minutes, or until a knife pierces through easily. drain. in a large bowl, toss the wedges with olive oil. place the bbq spice and salt in a shallow dish and roll the wedges in it. place the wedges on a sheet pan in single layer and roast for 15 to 20 minutes until crispy.
recipe summary
difficulty: easy
prep time: 10 minutes
cook time: 20 minutes
yield: 4 servings
user rating: 3 stars
episode#: mo0409
copyright © 2006 television food network, g.p., all rights reserved
recipe courtesy michael chiarello
recipe summary
difficulty: easy
prep time: 10 minutes
cook time: 20 minutes
yield: 4 servings
user rating: 3 stars
5 idaho potatoes, peeled and sliced into long wedges
olive oil
bbq spice mixture
salt
preheat oven to 450 degrees f.
place the potato wedges in a saucepan with 2 quarts of cold salted water. bring to a boil and then reduce to a simmer for approximately 5 minutes, or until a knife pierces through easily. drain. in a large bowl, toss the wedges with olive oil. place the bbq spice and salt in a shallow dish and roll the wedges in it. place the wedges on a sheet pan in single layer and roast for 15 to 20 minutes until crispy.
recipe summary
difficulty: easy
prep time: 10 minutes
cook time: 20 minutes
yield: 4 servings
user rating: 3 stars
episode#: mo0409
copyright © 2006 television food network, g.p., all rights reserved
20070304
pesto
pesto
7/1996
basil usually darkens in homemade pesto, but you can boost the green color a little by adding the optional parsley. for sharper flavor, substitute one tablespoon finely grated pecorino romano cheese for one tablespoon of the parmesan. this recipe, thinned with two or three tablespoons of pasta cooking water, is sufficient to dress a pound of pasta.
makes 3/4 cup
1/4 cup pine nuts , toasted (or substitute almonds or walnuts)
3 medium cloves garlic , threaded on a skewer
2 cups packed fresh basil leaves , rinsed thoroughly
2 tablespoons fresh parsley leaves , italian (optional)
7 tablespoons extra-virgin olive oil
pinch table salt
1/4 cup finely grated parmesan cheese
toast nuts in small heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes.
meanwhile, bring small saucepan of water to boil. lower skewered garlic into water; boil until garlic is partially blanched, about 45 seconds. immediately run cold water over garlic to stop the cooking. remove from skewer; peel and mince.
place basil and parsley in heavy-duty, quart-size, zipper-lock bag; pound with flat side of meat pounder until all leaves are bruised.
place all ingredients except cheese(s) in bowl of food processor fitted with steel blade; process until smooth, stopping as necessary to scrape down bowl with flexible spatula.
transfer mixture to small bowl, stir in cheese(s), adjust salt, and serve. (can be covered with a sheet of plastic wrap placed directly over the surface or filmed with oil and refrigerated up to 5 days.)
7/1996
basil usually darkens in homemade pesto, but you can boost the green color a little by adding the optional parsley. for sharper flavor, substitute one tablespoon finely grated pecorino romano cheese for one tablespoon of the parmesan. this recipe, thinned with two or three tablespoons of pasta cooking water, is sufficient to dress a pound of pasta.
makes 3/4 cup
1/4 cup pine nuts , toasted (or substitute almonds or walnuts)
3 medium cloves garlic , threaded on a skewer
2 cups packed fresh basil leaves , rinsed thoroughly
2 tablespoons fresh parsley leaves , italian (optional)
7 tablespoons extra-virgin olive oil
pinch table salt
1/4 cup finely grated parmesan cheese
toast nuts in small heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes.
meanwhile, bring small saucepan of water to boil. lower skewered garlic into water; boil until garlic is partially blanched, about 45 seconds. immediately run cold water over garlic to stop the cooking. remove from skewer; peel and mince.
place basil and parsley in heavy-duty, quart-size, zipper-lock bag; pound with flat side of meat pounder until all leaves are bruised.
place all ingredients except cheese(s) in bowl of food processor fitted with steel blade; process until smooth, stopping as necessary to scrape down bowl with flexible spatula.
transfer mixture to small bowl, stir in cheese(s), adjust salt, and serve. (can be covered with a sheet of plastic wrap placed directly over the surface or filmed with oil and refrigerated up to 5 days.)
better than kfc coleslaw
original recipe courtesy copykat, 1999
1 head of cabbage
1/2 medium to large carrot
1/2 green pepper
1 cup miracle whip
1/4 cup sugar
1/8 cup apple cider vinegar
1/8 cup canola oil
shred or thinly slice cabbage, green pepper and carrot. (alternatively you can use 2 bags of prepared, shredded cole slaw and add thinly sliced/diced green pepper.)
mix miracle whip, vinegar, and oil, sugar. mix smooth. taste should be sweet with just a hint of vinegar. amount of slaw dressing may be increased or decreased according to the amount of slaw you are making.
add half of the vinaigrette mixture to dry slaw and mix well. let stand at minimum one hour to let flavors mix and for the sauce to soften/wilt the cabbage and carrots a bit. if necessary, add additional vinaigrette, keeping in mind that as the slaw chills, the cabbage will continue to wilt.
1 head of cabbage
1/2 medium to large carrot
1/2 green pepper
1 cup miracle whip
1/4 cup sugar
1/8 cup apple cider vinegar
1/8 cup canola oil
shred or thinly slice cabbage, green pepper and carrot. (alternatively you can use 2 bags of prepared, shredded cole slaw and add thinly sliced/diced green pepper.)
mix miracle whip, vinegar, and oil, sugar. mix smooth. taste should be sweet with just a hint of vinegar. amount of slaw dressing may be increased or decreased according to the amount of slaw you are making.
add half of the vinaigrette mixture to dry slaw and mix well. let stand at minimum one hour to let flavors mix and for the sauce to soften/wilt the cabbage and carrots a bit. if necessary, add additional vinaigrette, keeping in mind that as the slaw chills, the cabbage will continue to wilt.
20070303
sangria
original recipe courtesy gourmet, 1983
makes 12 cups
2 bottles chilled dry red wine (preferred : zinfandel)
1 cup brandy
1/2 cup triple sec
1/3 cup simple syrup
1 orange, sliced thin
1 lime, sliced thin
1 lemon, sliced thin
2 cups chilled seltzer or club soda
in a very tall pitcher, combine wine, brandy, triple sec and simple syrup. stir in the fruit slices and chill for at least 1 hour.
when ready to serve, stir in seltzer, and add a block of ice or ice cubes.
makes 12 cups
2 bottles chilled dry red wine (preferred : zinfandel)
1 cup brandy
1/2 cup triple sec
1/3 cup simple syrup
1 orange, sliced thin
1 lime, sliced thin
1 lemon, sliced thin
2 cups chilled seltzer or club soda
in a very tall pitcher, combine wine, brandy, triple sec and simple syrup. stir in the fruit slices and chill for at least 1 hour.
when ready to serve, stir in seltzer, and add a block of ice or ice cubes.
20070301
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