Entrée Recipes
BARLEY SOUP WITH DUCK CONFIT AND ROOT VEGETABLES
Makes 6 entrée servings.
| Ingredients |
| - 1/2 cup pearl barley |
| - 7 cups water |
| - 2 confit duck legs* |
| - 2 medium carrots, peeled, quartered lengthwise, and cut crosswise into 1/4 inch (0.6cm) thick pieces (1 cup) |
| - 2 medium parsnips, peeled, quartered lengthwise, and cut crosswise into 1/4 inch (0.6cm) thick pieces (1 3/4 cups) |
| - 1 garlic clove, finely chopped |
| - 3 cups reduced-sodium chicken broth |
| - 3/4 teaspoon salt |
| - 1/4 teaspoon black pepper |
| - 1 teaspoon chopped fresh thyme |
Method
Simmer barley in 4 cups water, uncovered, in a 5- to 6-quart heavy pot, until almost tender, 20 to 40 minutes. Drain in a sieve.
Remove skin and any fat from duck legs. Cook skin and fat in a 1- to 1 1/2-quart heavy saucepan over low heat, stirring occasionally, until fat is rendered, about 8 minutes, then strain through a fine-mesh sieve into a small bowl, discarding skin. Reserve fat.
While fat is rendering, remove duck meat from bones, reserving bones, and shred meat into small pieces.
Heat 1 tablespoon duck fat (reserving any remainder for another use) in cleaned 5- to 6-quart pot over moderately high heat until hot but not smoking, then sauté carrots and parsnips, stirring frequently, until just golden, about 8 minutes. Add garlic and cook, stirring, 1 minute.
Stir in broth, parboiled barley, salt, pepper, duck bones, and remaining 3 cups of water and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables and barley are tender, 15 to 20 minutes. Discard bones and stir in shredded duck meat. Skim any excess fat from top of soup, then stir in thyme. Season with salt and pepper.
Cooks' note: Soup can be made 4 days ahead. Cool to room temperature, uncovered, then chill, covered (excess fat will be easier to remove when soup is cold). Reheat before serving.
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ARUGULA, FENNEL, APPLE, MANDARIN ORANGE, AND POMEGRANATE SALAD
Makes 6 servings.
| Ingredients |
| - 1/2 cup extra-virgin olive oil |
| - 1/4 cup fresh lemon juice |
| - 1 shallot, minced |
| - 1/2 teaspoon (packed) grated lemon peel |
| - 1 large fresh fennel bulb, trimmed, halved, very thinly sliced |
| - 1 8-ounce (226g) Fuji apple, halved, cored, cut into matchstick-size strips |
| - 6 cups trimmed arugula leaves |
| - 2 mandarin oranges or tangerines, peeled, each cut crosswise into 3 slices |
| - Pomegranate seeds |
Method
Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. Combine fennel and apple in medium bowl; mix in 3 tablespoons dressing.
Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste. Divide salad among 6 plates. Garnish each with 1 mandarin orange slice and sprinkle with pomegranate seeds.
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ROASTED BUTTERNUT SQUASH AND SPINACH SALAD WITH TOASTED ALMOND DRESSING
Makes 6 entrée servings.
| Ingredients |
| - 1 (2 to 2 1/4-lb) (1kg) butternut squash, peeled, seeded and cut into 1/2 inch (1.27cm) cubes (4 cups) |
| - 5 1/2 tablespoons extra-virgin olive oil |
| - 3/4 cup whole almonds with skins (3 1/2 oz) (99g), very coarsely chopped |
| - 2 teaspoons fresh lemon juice |
| - 1/2 lb (226g) spinach, coarse stems discarded (10 cups) |
Method
Preheat oven to 450°F (230°C).
Toss squash with 1 1/2 tablespoons oil in a shallow baking tray and spread cubes in 1 layer. Season with salt and pepper and roast in the middle of the oven, stirring once halfway through roasting, until squash is just tender and pale golden, about 30 minutes total. Cool on tray, until warm, about 15 minutes.
While squash is roasting, cook almonds in remaining 4 tablespoons oil in a 10 inch (25cm) skillet over moderately low heat, stirring constantly, until golden, about 3 minutes, then season with salt and pepper. Pour almonds and oil into a fine-mesh sieve set over a large bowl and cool until warm, about 10 minutes.
When almonds and oil have cooled, whisk lemon juice into oil in bowl until combined well, then season with salt and pepper. Add squash, spinach, and half of almonds to dressing and toss gently to coat.
Divide salad among 6 salad plates and sprinkle with remaining almonds.
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MELON AND PROSCIUTTO WITH BALSAMIC VINEGAR AND MINT
Serves 4 as an entrée course.
| Ingredients |
| - 2 tablespoons balsamic vinegar |
| - 2 tablespoons minced fresh mint leaves plus mint sprigs for garnish |
| - 1 tablespoon sugar |
| - twelve 1/4 inch (0.6cm) thick wedges of seeded and peeled honeydew melon or cantaloupe |
| - 4 thin slices of prosciutto (about 2 ounces) (56g) |
Method
In a small bowl stir together the vinegar, the minced mint, and the sugar, let the mixture stand for 30 minutes, and force it through a fine sieve set over a bowl, pressing hard on the solids. Arrange 3 wedges of the melon on each of 4 chilled plates and drizzle each serving with some of the vinegar mixture. Drape each serving of melon with a slice of the prosciutto and garnish the plates with the mint sprigs.
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SMOKED SALMON AND BASIL ROLLS WITH CREME FRAICHE
Makes 8 entrée servings.
| Ingredients |
| - 12 (4x2) 1/2 inch (1.2cm) slices smoked salmon |
| - 3/4 cup crème fraîche or sour cream |
| - 3/4 cup chopped fresh basil |
| - 12 large fresh basil leaves |
Method
Place 1 salmon slice on work surface. Spread 2 teaspoons crème fraîche over salmon. Sprinkle with 2 teaspoons chopped basil. Sprinkle with pepper. Starting at 1 short end, roll up salmon slice, enclosing filling. Spread 1 teaspoon crème fraîche over top of roll; sprinkle with 1 teaspoon chopped basil. Cut roll crosswise into 5 slices (keep sliced roll together). Repeat with remaining salmon, crème fraîche, and chopped basil. Can be made 6 hours ahead. Transfer salmon rolls to plate; cover and chill.
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WHITE BEAN AND VEGETABLE SALAD
Serves 8 as an entrée course.
| Ingredients |
| - 2 cups dried large lima beans, picked over, soaked in enough cold water to cover them by 2 inches (5cm) overnight, and drained |
| - 1 onion, chopped fine |
| - 2 carrots, chopped fine |
| - 1 large garlic clove, minced |
| - 1/2 cup extra-virgin olive oil |
| - 1/2 cup minced red bell pepper |
| - 1/2 cup minced fresh flat-leafed parsley leaves |
| - 2 tablespoons fresh lemon juice |
| - pita loaves, cut into wedges, as an accompaniment |
Method
In a large heavy saucepan combine the soaked beans with enough cold water to cover them by 1 inch (2.5cm) and simmer, uncovered, for 15 minutes, or until they are tender but not falling apart. While the beans are cooking, in a heavy fry pan cook the onion, the carrots, and the garlic in
2 tablespoons of the oil over moderately low heat, stirring, until the carrots are softened and stir in the bell pepper. Reserve 1/2 cup of the cooking liquid, drain the beans, and in a bowl combine them with the vegetable mixture, the reserved cooking liquid, the remaining 6 tablespoons of oil, the parsley, the lemon juice, and salt and pepper to taste. Let the salad stand, cover and chill, for 3 hours to allow the flavors to develop. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad at room temperature with the pita wedges.
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RED ONION, PARSLEY, AND PRESERVED LEMON SALAD
Serves 6 as an entrée course.
| Ingredients |
| - 3 cups thinly sliced red onions |
| - 1/2 cup coarsely fresh flat-leafed parsley leaves |
| - 2 tablespoons olive oil |
| - peel of 1/8 preserved lemon cut into julienne strips, plus 1/3 cup preserved lemon juice or fresh lemon juice to taste |
| - 1 large garlic clove, minced |
| - 1/4 teaspoon ground coriander |
| - a pinch cayenne, or to taste |
| - coarse salt to taste |
| |
| Preserved Lemons |
| -
4 large (about 6 ounces each) (170g) lemons (preferably thin-skinned), scrubbed |
| -
2/3 cup coarse salt |
| -
1 cup fresh lemon juice (from about 5 large lemons) |
| -
olive oil |
Method
To prepare salad: In a bowl cover onions with cold water and soak for 30 minutes. Drain onions well and pat dry between layers of paper towels. In a bowl stir together onions with remaining ingredients and let stand, stirring occasionally for 15 minutes.
Preserved Lemons: Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature for 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months.
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SPINACH SALAD WITH STRAWBERRY CHAMPAGNE VINAIGRETTE
Makes 4 servings.
| Ingredients |
|
| For marinated apples |
Apple Cider Vinaigrette |
| - 1 cup sliced apple (1 small apple) |
- 2 cups apple cider |
| - 1/2 cup Apple Cider Vinaigrette |
- 1/4 cup cider vinegar |
| |
- 1/4 cup honey |
| For strawberry Champagne vinaigrette |
- 1 cinnamon stick |
| - 1/2 cup sliced hulled strawberries |
- 1 teaspoon salt |
| - 2 tablespoons Champagne vinegar |
* In a jar with tight fitting lid, combine |
| - 1 tablespoon sugar |
all ingredients. Cover and refrigerate |
| - Pinch salt |
overnight. Remove cinnamon stick. Can |
| |
be stored in refrigerator for several weeks. |
| For serving |
|
| - 4 cups organic spinach leaves (4 oz) (113g) |
|
| - 4 tablespoons crumbled plain goat cheese (2 oz) (56g) |
|
| - 4 tablespoons dried cranberries |
|
| - 4 teaspoons chopped toasted walnuts |
|
Method
Make marinated apples: In small bowl, combine apple slices and apple cider vinaigrette. Cover and marinate in refrigerator for at least 2 to 6 hours.
Make strawberry Champagne vinaigrette: In blender, purée all ingredients until smooth.
To serve: In a medium bowl, toss spinach and strawberry Champagne vinaigrette. Mound 1 cup dressed spinach on each plate. With fork or slotted spoon, lift apples from marinade and scatter 1/4 cup over each salad. Top each salad with 1 tablespoon cheese, 1 tablespoon dried cranberries, and 1 teaspoon walnuts.
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LEMONY CRAB SALAD WITH BABY GREENS
Makes 4 servings.
| Ingredients |
| - 1 pound (453g) fresh crabmeat, picked over |
| - 3 tablespoons fresh lemon juice |
| - 3 tablespoons extra-virgin olive oil |
| - 1 1/2 tablespoons minced fresh Italian parsley |
| |
| - 1 (5 oz) (141g) package mixed baby greens (about 8 cups) |
| - 1/4 cup extra-virgin olive oil |
Method
In a large non-metallic bowl, toss first 4 ingredients to combine. Season to taste with salt and pepper. Toss greens with 1/4 cup olive oil in large bowl; season to taste with salt. Divide among 4 plates. Mound crab on greens and serve.
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LOBSTER, AVOCADO, AND GRAPEFRUIT SALAD
If you don't want to cook a live lobster for this recipe, buy 2/3 pound (302g) cooked lobster meat from your seafood shop.
Makes 2 first-course servings.
| Ingredients |
| - 1 (1 1/4- to 1 1/2-lb) (680g max) live lobster |
| - 2 teaspoons finely chopped shallot |
| - 1 tablespoon fresh lemon juice |
| - 1/4 teaspoon table salt |
| - 2 tablespoons extra-virgin olive oil |
| - 1 pink or ruby-red grapefruit |
| - 1 firm-ripe California avocado |
| - 1 oz (28g) baby arugula (2 cups) |
| - Coarse sea salt to taste (optional) |
Method
Plunge lobster headfirst into an 8-quart pot of boiling salted water. Cook, covered, over high heat 6 minutes (for 1 1/4-lb lobster)(566g) or 7 minutes (for 1 1/2-lb lobster)(680g) from time it enters water. Transfer with tongs to sink to drain.
When lobster is cool enough to handle, remove meat from tail and claws, keeping meat intact. Discard tomalley, any roe, and shells. Chill lobster, covered, until cold, at least 1 hour.
While lobster chills, stir together shallot, lemon juice, and table salt in a small bowl and let stand at room temperature for 30 minutes. Add oil in a stream, whisking.
Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments free from membranes and transfer segments to paper towels to drain.
Halve avocado lengthwise, discarding pit. (Save half and wrapped tightly in plastic wrap, for another use.) Halve remaining avocado half lengthwise and peel, then cut crosswise into 1/3 inch (0.84cm) thick slices.
Cut lobster tail meat crosswise into 1/2 inch (1.27cm) thick slices. Divide avocado and all of lobster meat between 2 salad plates and arrange grapefruit around them. Top with arugula and drizzle with dressing. Sprinkle lightly with sea salt (if using) and serve immediately.
Chefs' notes:
. Lobster can be cooked 1 day ahead and chilled, covered. Slice tail meat just before assembling salad.
. Dressing can be made 1 day ahead and chilled, covered. Whisk well just before drizzling.
. Grapefruit segments can be cut 2 hours ahead and chilled in 1 layer on a paper-towel-lined plate, covered with plastic wrap.
. Avocado can be cut 1 hour ahead and chilled, its surface covered with plastic wrap, on a plate.
. If your sea salt is very coarse, crush it lightly using a mortar and pestle.
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MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING
Makes 4 servings.
| Ingredients |
|
| Salad |
Honey-Lime Dressing |
| - 2 1/2 cups chopped romaine lettuce |
- 1/4 cup fresh lime juice |
| - 1 can (15.5 oz) (439g) black beans, rinsed and well drained |
- 1/4 cup olive oil |
| - 3/4 cup chopped seeded tomato |
- 2 tbsp honey |
| - 3/4 cup chopped peeled jicama |
- 2 tbsp finely chopped fresh cilantro (or more to taste) |
| - 3/4 cup fresh corn kernels, uncooked (or frozen or canned) |
- 1 garlic clove, peeled and minced |
| - 3/4 cup thinly sliced radishes |
- 1 tsp chopped jalapeño pepper (use canned for less heat) |
| - Half a ripe avocado, diced |
|
| - 1 red bell pepper, chopped |
|
| - 1/4 cup crumbled reduced-fat feta cheese |
|
Method
Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.
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MUSSELS WITH PARSLEY AND GARLIC
Serves 4 as an entrée course or as 2 main courses.
| Ingredients |
| - 2 lb (907g) mussels (preferably cultivated), cleaned and beards removed |
| - 3 garlic cloves, coarsely chopped |
| - 1 cup fresh flat-leaf parsley |
| - 1/2 stick unsalted butter, cut into pieces |
| - 1/4 teaspoon salt |
| - 1/4 teaspoon freshly ground black pepper |
Method
Preheat oven to 450°F (230°C).
Spread mussels in a 13-by 9-inch (33cm X 22cm) baking dish. Blend all remaining ingredients to a paste in a food processor. Spoon mixture over mussels. Cover tightly with foil and bake in middle of oven until all mussels are open, 12 to 15 minutes. (Discard any unopened mussels.)
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