Recipe from Bon Appetite magazine
It’s not about the number of steps or ingredients in a dish. If you shop smart, buying peak-season produce and quality protein, you don’t have to do much at all (like with this easy salad recipe).
8 oz fresh mozzarella or burrata cheese
8 oz sweet, ripe fresh figs, cut into quarters
Torn basil leaves (for serving)
Coarsely ground black pepper
Flaky sea salt
Olive oil (for drizzling)
Tear mozzarella into medium pieces and arrange on a platter.
Tuck figs around cheese and scatter basil over top.
Season with pepper and lots of salt.
Drizzle generously with a good quality olive oil.
This is a riff on a Middle Eastern dish. Sole, cod, sea bass or snapper would work well too. Serve with warm pita bread and a nice chopped summer salad.
This is also great for a buffet.
Serves 6
2lbs halibut fillets
1/2 tsp sea salt
1/2 tsp pepper
pinch of cayenne
2 tbsp lemon juice
3 tbsp olive oil
2 onions, thinly sliced into half-moons
1/2 cup tahini
2 cloves garlic, crushed to a paste with 1/2 tsp salt
1/2 cup lemon juice
1/2 cup old water
2 tbsp pine nuts
1 tbsp fresh parsley, coarsely chopped
Cut the fish into 2-inch chunks and toss with the salt, pepper, cayenne and 2 tbsp lemon juice. Cover and refrigerate for 1 hour.
In a large non-stick frying pan, heat the olive oil over medium-low heat. Add the onion and cook until soft and a deep golden brown, about 20 mins. Remove from the heat and set aside to drain on paper towels.
Place the tahini in a bowl. Slowly whisk in the garlic paste, lemon juice and water until smooth and creamy.
Set aside.
Preheat the oven to 375F
Lightly oil a baking dish that will hold the fish in one layer. Place the fish in the dish, cover tightly with aluminum foil and bake for 10 minutes. Remove the foil and bake for 5-10 mins longer until the fish is just cooked through.
Spread the tahini sauce over the fish.
Sprinkle with the onion, pine nuts and parsley.
Serve warm or at room temperature
This is a wonderfully simple and highly flavorful dish to make, especially if you want to impress!
Serves 6
4 pork tenderloins, approx 2lbs in total
Salt and pepper to taste
Vegetable oil, for the frying pan
1/2 cup (120ml) dry white wine
3/4 cup (180ml) whipping cream
1/4 lb (113g) gorgonzola cheese, at room temp
1/2 cup unsalted butter, at room temp
Freshly ground black pepper to taste
1 tbsp minced chives
Preheat the oven to 350F
Season the pork all over with salt and pepper.
Oil a heavy cast iron frying pan lightly with vegetable oil and heat over high heat.
Add the pork and brown on all sides. Remove from the pan to a baking sheet and bake for 10-15 mins until cooked through but still a bit pink
In a small saucepan, reduce the wine over moderate heat to 1 tbsp (15 mls)
Add the cream and reduce by half.
Remove from the heat and whisk the gorgonzola and butter into the sauce, whisking constantly until incorporated. Season to taste and add the chives.
To serve
Slice the tenderloin into 1-inch (2.5cm) slices and place on heated plates.
Surround with the sauce and serve immediately with some crusty bread to mop up the sauce.
Quickly wash the strawberries and dry by setting them on paper towels. Hull and cut the berries into quarters. Transfer to a bowl and add the port and sugar. Stir gently to combine and let sit at room temperature for 1/2 hour.
Whisk the mascarpone with the honey until smooth and fold in the whipped cream.
Spoon the berries into four wine glasses and garnish with the mascarpone crea
This recipe stands well on it’s own with an interesting salad, or as an accompaniment to grilled meat. Serve warm or at room temperature
Serves 6
1 1/2lbs (680g) small red potatoes
4 tbsp (60 ml) unsalted butter, at room temp
1/4lb (113g) soft goat cheese, crumbled
1/2 cup (120 ml) sour cream
2 large eggs
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp fresh Italian parsley, finely chopped
1 tbsp fresh rosemary, finely chopped
Put the potatoes in a large pot, cover with cold water by 2 inches, bring to the boil and cook until the potatoes are barely tender. They should be very firm and barely cooked in the center. Drain and cool.
Oil a 9-inch square baking dish and line with parchment paper or well buttered heavy duty aluminum foil, allowing the ends to hang over the side for easy removal later.
Preheat the oven to 375F (190C)
In a large bowl, cream the butter and goat cheese together. Beat in the sour cream, eggs, salt, pepper, parsley and rosemary. Slice the cooled potatoes into 1/4″ slices.Gently stir the potatoes into the goat cheese mixture. Transfer to the baking pan and gently smooth the top.
Bake for 35 – 45 mins, until the potatoes are tender when pierced with a knife. Place on a rack to cool. Lift the potato cake out of the pan and cut into pieces, discarding the foil or parchment paper.
This is a wonderful Southeast Asian take on dirty rice adding shrimp paste, lemongrass and kaffir lime leaves. Although less common in supermarkets, shrimp paste is paramount in developing a complex, funky and savory aroma/taste that makes Southeast Asian dishes so robust and relentlessly addictive. (It’s available on Amazon)
Serves 2-4
4 oz (110 grams) of chicken liver
2 stalks (60 grams) of lemongrass (white parts only), diced
3 cups (450 grams) of cooked rice (preferably jasmine rice), cooled or 1 day-old
1 cup (175 grams) of peeled and deveined shrimps
2 large eggs
1 tbsp of fish sauce, divided in half
1 tbsp of soy sauce
1 tsp of old bay seasoning and dried chili flakes
2 ~ 3 thin scallions, finely diced or cut into thin strips
Trim off any unwanted fat-tissues attached, then soak the chicken liver in milk for a few hours to overnight, to draw out excess blood. Drain off the milk and add the liver to a blender, along with diced lemongrass, Asian shallots, garlic, ginger, kaffir lime leaves (the soft leaf-parts only), soy sauce, shrimp paste and ground white pepper. Blend until smooth and pureed (the livers and vegetables should emit enough liquid to blend). Heat up 3 tbsp of oil in a skillet over high heat, then cook the paste until slightly browned, approx 3 min. The paste should lose most of the liquid. Set aside (can be made the day ahead).
Mix 1/2 tbsp of fish sauce together with soy sauce, then set aside. Mix the remaining 1/2 tbsp of fish sauce with shrimps with a bit of cracked black pepper, set aside. Beat the eggs only slightly, and have all the rest of the components ready on the side.
Heat 1 tbsp of oil in a skillet over high heat, and cook the shrimps until just cooked through, then remove from the skillet. Add another 1 tbsp of oil and add the slightly beaten eggs. Scramble with a spatula until 1/2 of the eggs are cooked with the other 1/2 still runny. Add the rice right now soit can be partially coated with the runny eggs.
Once the rice is added, add another 2 tbsp of oil and the fish sauce/soy sauce mixture, then quickly but gently break up the rice with wooden spatula, fold and cook over high heat until some of the eggs are slightly browned. The faster you fry the rice, the shinier and prettier it will remain (so the higher the heat, the better). Now add the liver paste, cooked shrimp, old bay seasoning and dried chili fakes, and scallions. Fold and cook only for a min until fragrant, and evenly incorporated.
Though this may look like regular old chicken, don’t be fooled: It’s buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger — or whatever seasonings you choose — from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.
Recipe from the New York Times Food section
1 ½ to 2pounds boneless, skinless chicken thighs or breasts
Kosher salt and black pepper
⅓cup mayonnaise
1tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
1tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)
Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
Serve chicken with lime wedges, for squeezing on top.
Donal Skehan’s incredible one-pan vegetable lasagne ticks all the right boxes and can be made in a pan, instead of in the oven, in just 30 minutes.
From the wonderful Delicious Magazine
2 tbsp olive oil
2 small onions, finely chopped
3 garlic cloves, crushed
3 zucchini, chopped
8oz baby mushrooms, sliced
15 oz (400g) tin chopped tomatoes
8oz baby leaf spinach
1lb (400g) fresh lasagne sheets, sliced into strips
Handful fresh basil leaves, torn
4oz parmesan, grated
2 x 5oz (125g) mozzarella balls, sliced
You’ll also need…
Large shallow hob-safe casserole or ovenproof sauté pan
Heat the oil in the pan. Add the onions and fry over a medium heat for 5-10 minutes, then add the garlic and cook for 1 minute more.
Add the zucchini and mushrooms, increase the heat and fry for 5 minutes or until lightly browned.
Add the tomatoes and 14 fl oz (400ml) boiling water or broth, then season. Bring to a simmer and cook for 10 minutes over a medium heat.
Heat the grill to high.
Stir the spinach and pasta into the pan in batches. Once the spinach has wilted, stir in the basil, most of the parmesan and half the mozzarella. Scatter over the rest of the cheese, then grill for 3-5 minutes until melty and bubbling. Leave for a few minutes before serving.
Recipe from “Rachel Ray in season”
Although it’s summer, I love a Thai curry in the evening and this one from Rachel Ray is so simple and full of flavor
From start to Finish: 25 minutes
Servings: 4
Ingredients
2 tbsp. coconut oil or vegetable oil
2 tbsp. Thai red curry paste
2-inch piece of fresh ginger, peeled and grated
2 cloves garlic, grated
1 tsp. ground turmeric
2 cans (about 14 oz. each) unsweetened coconut milk, shaken well
2 limes—1 juiced (about 2 tbsp.), 1 cut into wedges
3 cups chicken stock
2 tsp. sambal oelek, plus more for serving
1/2 cooked chicken, skin removed and meat shredded
1 package (8 to 9 oz.) rice vermicelli noodles, cooked according to the package directions
1 1/2 cups bean sprouts
Fresh herbs (such as mint, basil, or cilantro), for serving
In a medium pot, heat the oil over medium. Whisk in the curry paste, ginger, garlic, and turmeric. Whisk until the paste is fragrant and begins to incorporate into the oil, 2 to 3 minutes. (Do not let it brown.)
Gradually whisk in 1 can of coconut milk.
Add the lime juice. Reduce heat to low.
Whisk in the remaining can of coconut milk, the stock, and 2 tsp. sambal oelek.
Stir the chicken into the soup.
2. Divide the noodles among 4 bowls. Top with the sprouts, then the soup. Garnish with the herbs, lime wedges, and a spoonful of sambal oelek.
Turmeric, chili, coconut and chewy-nutty cooked grains balance the sweetness of fresh corn in this vegan “riff” on creamed corn.
2 ears of corn, husked
1 Tbsp. extra-virgin olive oil
½ serrano chile or jalapeño, thinly sliced
1 ½” piece fresh ginger, peeled, sliced into matchsticks
2 garlic cloves, thinly sliced
1 scallion, thinly sliced, plus more for serving
¼ tsp. ground turmeric
½ cup cooked grains, such as freekeh, farro, or quinoa
½ cup unsweetened coconut milk, plus more for serving
Kosher salt
2 Tbsp. store-bought crispy onions, such as Lars Own, French’s, or Maesri
Lime wedges (for serving)
Cut kernels from corn; set aside.
Heat oil in a large nonstick skillet over medium until shimmering.
Cook chili, ginger, garlic, and 1 sliced scallion, tossing, until softened and fragrant, 1–2 minutes.
Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds.
Add reserved corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 3 minutes.
Add grains and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes.
Add ½ cup coconut milk; season with salt. Bring to a simmer and cook, adding 1–2 tbsp water if needed to loosen, until flavors have melded, about 3 minutes.
Transfer corn mixture to a plate. Drizzle with more coconut milk, then top with crispy onions and sliced scallions.
Serve with lime wedges alongside for squeezing over.
