TERIYAKI SAUCE

beef-teriyaki.jpg

Ingredients:

1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder or a couple minced garlic cloves
5 tablespoons packed brown sugar
1-2 tablespoons honey
2 tablespoons cornstarch
1/4 cup cold water

Preparation:

Mix all but cornstarch and 1/4 cup water in a saucepan and begin heating. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan. Heat until sauce thickens to desired thickness. Add water to thin if you over-thicken it.

from Recipezaar.com

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Photography by avlxyz

BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE

BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE

Ingredients:

3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 cups)
3 tablespoons vegetable oil
4 cups milk
2 tablespoons dried rosemary, crumbled
1 tablespoon minced garlic
1/2 stick (1/4 cup) unsalted butter
4 tablespoons all-purpose flour
nine 7- by 3 1/2-inch sheets dry no-boil lasagne pasta
1 1/3 cups freshly grated Parmesan (about 5 ounces)
1 cup heavy cream
1/2 teaspoon salt
Garnish: fresh rosemary sprigs

Preparation:
Preheat oven to 450°F. and oil 2 large shallow baking pans.
In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.

While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.

In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste.
Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.

Reduce temperature to 375°F. and butter a baking dish, 13 by 9 by 2 inches.
Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagne sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in same manner, beginning and ending with pasta.

In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes.

Garnish each serving with rosemary.

Makes 6 main-course or 12 side-dish servings.

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From Gourmet December 1995

Photography by africankelli

ANGEL HAIR with SUN-DRIED TOMATOES and GOAT CHEESE

angel-hair-pasta.jpg

Ingredients:

1 (10-ounce) jar sun-dried tomatoes packed in oil, chopped (oil reserved)
1 small onion, chopped
4 garlic cloves, minced
1/4 cup tomato paste
2/3 cup dry white wine
8 ounces angel hair pasta
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese, coarsely crumbled
2 tablespoons chopped fresh Italian parsley leaves

Preparation:

Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain, reserving 1/2 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle with the goat cheese and parsley and stir. Mound the pasta into bowls and serve.

Serves 4 to 6 servings

From Giada De Laurentiis, Everyday Italian

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Photography by ninjapoodles

WILD BOAR RAGU

wild-boar-pappardelle.jpg

Ingredients:

1 large Spanish onion (chopped)
2 tablespoons olive oil
2 pounds boneless wild boar meat (cut for stew)
1 can chopped tomatoes
3 bay leaves
1 cup red wine
5 cloves garlic, crushed
3 dried chili peppers (crushed)
1 cinnamon stick
5 cloves
3 sun-dried tomatoes
3 anchovies or 1 teaspoon anchovy paste
Fresh or dried oregano, basil, and sage
1 tablespoon red wine vinegar
Salt and black pepper to taste
Pasta (pappardelle or fettuccine)
Grated pecorino cheese (Parmigiano is an acceptable substitute, but pecorino, being sheep cheese, complements game)

Preparation:

In a large cast-iron pot, sauté the onion in olive oil until translucent. Add the boar meat and brown. (That is, cook the meat over high heat, turning frequently, just until it’s cooked on the outside.)

Add the canned tomatoes, the bay leaves and the wine.

Gradually add the garlic, dried chili, cinnamon stick, cloves, sun-dried tomatoes, anchovies (or anchovy paste), oregano, basil, sage, red wine vinegar, and salt and black pepper to taste.

Simmer on low on the stovetop with the lid of the pot slightly ajar, and stir occasionally for at least two hours — or longer if possible. The longer you simmer this, the more tender the meat will become. The ragù is ready to eat when the meat has totally fallen apart and most of the liquid has been absorbed by the meat. Take out the cinnamon stick and bay leaves before serving.

Serve over the pasta and top with grated cheese. Accompany with some crusty peasant bread and a good red wine, preferably a strong Italian, like Amarone or Barolo.

from I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands

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Photography by Roboppy

PAPPARDELLE alla LEPRE

pappardelle-lepre.jpg

Ingredients:

1 onion, chopped
1 rib celery, chopped
1 clove garlic, chopped
1 small bunch parsley leaves, chopped
3 tablespoons extra virgin olive oil
2 ounces pancetta, cubed
Boned leg meat of 1 rabbit cut into strips
Leaves of 2 sprigs fresh thyme
1 tablespoon flour
1/2 cup red wine
1 cup hot chicken stock
Salt and freshly ground pepper
1 1/4 pounds pappardelle
1 cup Parmigiano-Reggiano, grated

Preparation:

Melt the chopped onion, celery, garlic, and parsley in the olive oil, add the pancetta, and cook for a few minutes. Add the rabbit pieces and the thyme and cook until the rabbit is browned on all sides.

Sprinkle the flour over the rabbit, mix well, cook for another minute, and add the wine, mixing well. Allow the wine to evaporate and add the chicken stock.

Cover and cook over a low flame for about an hour, until the meat is cooked throughout, and the sauce is a nice thick consistency. Add salt and lots of freshly ground pepper.

Cook the pappardelle in a big pan of boiling salted water. Drain, pour the sauce over the pasta and mix in half of the Parmesan. Serve with the remaining cheese at the table.

Serves 6.

From La Taverna Del Pittore, Bolgheri

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Photography by stu spivack

SALMON with AGRODOLCE SAUCE

salmon-agrodolce.jpg

Ingredients:

3 tablespoons olive oil
divided 4 (6-ounce) salmon fillets (1 inch thick) with skin
2 medium red onions (about 1 pound total), each cut into 8 wedges
2/3 cup balsamic vinegar
1 teaspoon sugar
1 tablespoon unsalted butter

Preparation

Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat until hot. Pat salmon dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, then cook, skin side up, until undersides form a golden crust, 12 to 15 minutes. Turn fish over and cook until just cooked through, about 3 minutes more.

Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then sauté onions until golden brown and crisp-tender, 6 to 8 minutes. Stir in vinegar, sugar, and 1/2 teaspoon salt and cook until sauce is syrupy, about 2 minutes. Remove from heat and stir in butter.

Spoon onions with sauce onto plates and top with salmon, skin side down.

From Gourmet | April 2008

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Photography by thebittenword.com

ROASTED BUTTERNUT SQUASH LASAGNE

BUTTERNUT SQUASH, ROSEMARY, AND GARLIC LASAGNE

Ingredients:

  • 3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 cups)
  • 3 tablespoons vegetable oil
  • 4 cups milk
  • 2 tablespoons dried rosemary, crumbled
  • 1 tablespoon minced garlic
  • 1/2 stick (1/4 cup) unsalted butter
  • 4 tablespoons all-purpose flour
  • nine 7- by 3 1/2-inch sheets dry no-boil lasagne pasta
  • 1 1/3 cups freshly grated Parmesan (about 5 ounces)
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • Garnish: fresh rosemary sprigs

Preparation:

Preheat oven to 450°F. and oil 2 large shallow baking pans.

In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.

While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.

In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.

Reduce temperature to 375°F. and butter a baking dish, 13 by 9 by 2 inches.

Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagne sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in same manner, beginning and ending with pasta.

In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes.

Garnish each serving with rosemary.

Makes 6 main-course or 12 side-dish servings.

BUTTERNUT SQUASH and BLUE CHEESE RISOTTO

risotto butternut squash

Ingredients:
  • 7 cups (or more) low-salt chicken broth
  • 3 tablespoons butter
  • 1 1/4 cups finely chopped onion
  • 1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch dice (about 3 cups)
  • 2 teaspoons chopped fresh rosemary, divided
  • 2 cups arborio rice (about 13 1/2 ounces)
  • 1/2 cup dry white wine
  • 4 cups (packed) baby spinach leaves (about 4 ounces)
  • 1/2 cup whipping cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup crumbled blue cheese (about 1 1/2 ounces)

Preparation:

Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.

Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter.

Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes.

Stir in spinach, cream, and Parmesan cheese. Season to taste with salt and pepper.

Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.

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Photography by thebittenworld.com

GRILLED HALIBUT with LEMON-BASIL VINAIGRETTE

halibut basil

Ingredients:

  • 2 1/2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil (preferably extra-virgin)
  • 2 garlic cloves, crushed
  • 1/2 teaspoon grated lemon peel
  • 3 tablespoons thinly sliced fresh basil or 3 teaspoons dried
  • 2 teaspoons drained capers
  • 4.5 to 6 ounce halibut steaks (about 3/4 inch thick)

Preparation:

Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)

Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.

Serves 4.

Per serving: calories, 224: fat, 10 g; cholesterol, 45 mg; sodium, 125 mg.

From Bon Appétit July 1995

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Photography by Schmish

CRAB CAKES

crab-cakes.jpg

Ingredients:
  • 1/2 stick (1/4 cup) unsalted butter, melted and cooled
  • 4 large eggs, beaten lightly
  • 6 tablespoons sour cream
  • 1/4 cup minced fresh parsley leaves
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon cayenne, or to taste
  • 2 pounds lump crab meat, picked over
  • 2 cups fine fresh bread crumbs
  • 1/3 cup cornmeal
  • 1/2 cup vegetable oil

Preparation:

In a bowl whisk together the butter, the eggs, the sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne and stir in the crab meat and the bread crumbs gently. Form 1/2-cup measures of the mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill them, covered with plastic wrap, for at least 1 hour or overnight.

In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain. Keep the crab cakes warm on another baking sheet in a 200°F. oven. Serve the crab cakes with the tarragon tartar sauce and the lemon wedges.

Makes about 12 crab cakes, serving 6.

From Gourmet August 1993

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Photography by paper or plastic?