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WEEKEND MENUS
conlinued from page
95
6 orrnces
dried pitted prunes
(l cup)
6 dried figs, sliced
,3
ounces dried apricots (2/:
cup)
y3
cup water
r/z
cup apple juice
Juice
of Vzlerrron
2 to 3 cinnamon
sticks
7z teaspoon ground
cloves
2 medr-um pears, peeled,
cored and
sliced
2 medium oranges, peeled,
seeded
and sectioned
I cup seedless graDes
Plain yogurt"
Combine
apples, prunes,
figs, apricots,
warer,
apple and lemon
l"ices ani
spices in large saucep^.,
".,d
b;i";^;;
slmmer
over medium heat. Let sim?re.
5 minures.
Add_ pears
""d
.";;;;;;
cooKlng;ust
until f ruir is tender, abouc
5, m i n utes. (C an b e pre par
rd
";-
;; r1;;;
anead,
rc this.point.
Let cool, coier and ie-
Jrtgerate until ready to use.)
Jusr before serving,
relurn mixture
to
slmmer.
Stir in orange sections
and
grapes
and cook 2 minuces.
Remove
cinnamon.
Serve warm wirh y;;;;;.
'''
MIDNIGHT
DELIGHTS
using 3-inch round
cucrer.
Gentlv
press
into prepared
muffin cups. Reo"r't
wrrh remaining
dough.
Chill.
For
filling:
Preheat
oven ro 350oF. Com-
orne chocolace,
sugar,
butter, milk and
corree llqueur in medium
bowl and
blend.well.
Add eggs ,"d b*;';;ii
smoorh,.
Srir in chopped walnuts.
place
l rolnded
reaspoon
of 6lling into each
murrln-cup.
bake unril filline is set.
about l0 to 25 minures.
Ler
"cool
i"
pans l5 minuces.
Tiansfer
,o *ir. ,".f.1
and ler cool complerely.
Y:l::rh:
Dlights canbe prepared
ahepd,
wrapped tightly and
froqen.
These bite-size
morsels pack
a double
dose of chocolare:
iniri.l"a
il;;.
r ney are a perfecr
carry-along
dessert.
Makes
4 dozen
Cnrst
A
?)
l3/+ cups all purpose
flour
Y)
,"p unsweetened
cocoa powder
74 cup sugar
Pinch of salt
3/+
cup (l Vz sticks) butter, chilled
. .
and cut into small pieces
Vt to
r,/z
cup strong.o'ff.",
.t in"a
Filling
12 o_unces semisweet
chocolate
chips, melted
24
cup sugar
2 tablespoons (V+
stick) butter,
melted
2 tablespoons
milk
2 teaspoons
coffee liqueur
-
2 eggs,_room
temperature
t/2
cup finely chopped
toasted
walnuts
Fo,r crust:. Sift,flour,
cocoa, sugar and
salr lnto large borvl of elecrric mixer o.
proce,ssor
work bowl. Add burrer and
blend until consisrency
.f ..".r. L.li.
Gradually
mix- in coffee. K".;Jl;u;h
Dnetly, rhen form into log. Wrap ln
plasrrc
or aluminum
foil and refrieer.
ate several hours or overnight.
-o-^
Lighrly grease tiny mufin pans (diame-
te-r of cop of each cup should bi about
1% inc}.es).
Cur rhe d;;h l;;."
4
pieces..\ilorking
with rZ+
of
joush-ar
a
trme, (keep remainder
refrigeiated),
l:u
d,gugh our inro circle slighrly leij
than VB inch chick and l4 to I5 inches
in diameter.
Cur dough t;;;;;;i;;
SATURDAY
LUNCH
FOR SIX
AUTUMN
SOUP WITH SAUCE \II]RTE
ITALIAN
PEPPER BREAD
CREEN SAI.AD
FRESH ORANGI]S
WITH
ORANCE ZABAGI-IONE
CINGER COIN COOKIES
AUTUMN
SOUP
CHEESE
SPOON
BREAD
SUND. AY BRUNCH ("toA;;f"o;
boe
tom right). A blend of eolden rum limo
",
This soup, which includes
a bounriful
array of aurumn u.g",rbl.r,
-.rk"i"ii.
rnsplratlon
trom the soups of Iralv.
10 to i2 servings
r/+
cup olive oil
2 onions, choooed
3 leeks(white'iart
only), cleaned
and thinly sliced
2 garlic
cloves, minced
4 celery stalks, chopped
2 small turnips, peiled
and
chopped
recipe continued on page
9g
6 servings
ZVz cups milk
I cup yellow cornmeal
2 tablespoons (V+ stick) butrer,
melted
I teaspoon
baking powder
I teaspoon
salt
4 orrnces grated
sharp cheddar
cheese (l cup)
4 eggs, separated
74 teaspoon
cream of tartar
Pinch of salt
Prehear-oven
to 375"F. Grease Z-quart
soufl6 dish. Warm milk in l;;;.,;;;;:
pan over medium.low
heat u-ntil hor:
do. not boiL. Gradually
add cornmeal.
srlrnng.consranrly.
Blend in melred
butrer,
baking powder
and salr and
cook until mixture is smooch and verv
thrck. Stir in cheese. Bear yolks
in me'-
dium bowl until light. c;J;;ll";i.
rnto cornmeal
mixture.
Beat whites
wirh. cream of rartar
""a
oji-i" i"re.
bowl until sriff bur
".,
d;; f;id';;;
c.ornm_eal.
Turn mixrur. i.,io pr.pri.J
dish. Bake unril p_uffJ,"a-t-L*"]
abour
4U minutes. Serve immediarely.
19- "tglt):
A blend of,golden rum, lime and
ffi:1?"#::";fl?",1t;i:ff '::;:tXT-
sauce ca.n be, served before oi after the
entree.,A rolled soufflti filled with
".rr"i.d
iiii:"shil{#H;":.":r":ff.tLT"***n
orpped ln chutney are a savory side dish.
Friday Dinner
Up to One Month Ahead
Bake Midnight
Delighrs;
and treeze.
TwoDay
Ahead
\ilash and crisp spinach for salad,
Make croutons for salad.
Mix Lemon-Mustard
bressing.
Braise pork
for main course.
Simmer fruir for compoce.
Saturday
Lunch
UptoOrcMonth
Ahead
Make,lralian
Pepper Bread; \r,rap righr_
ly and free:e.
!i,i1,
Cine,er Coin
Cookies; wrap
ughrlv and f reeze.
TuoDay
Ahead
Prepare
Aurumn Soup up ro point
nored in recipe.
DO-AHEAD
HINTS
Mix Sauce Verte accompaniment
for
soup.
wrap righrlv
Saturday
Dinner
Two Da,ys Ahead.
Marinaie
lamb for main course.
Tiim, cook and chill green
beans for
fritters.
Broil and peel peppers
for salad; cut
lnto strlps.
Prepare
Cold Amarecto
Souffl6.
Sunday
Brunch
Two Dats Ahead
Make
Raspberry-Lime
Sauce f or
papaya.
Mix lling for rolled
souftl6.
I],gprT.
Fresh Mint Churney.
Sllce bacon and mince chutnev fo,
IJacon-wrapped
Chutney
Bananas.
-
BoN APPETIT/NOVE[,,lBER
i982 97
R. S.V. P. / r eader s'
fao
orite restaurant recip es
DEAR BON APPETIT, WHILE TRAVELING IN
IROVENCE,
I HAD THE BEST MADELEINES AT
HOTEL D'EUROPE IN AVIGNON. IS THERE ANY
CHANCE YOU CAN GET THE RECIPE?
KIM HEININGER, Woolwich, Nl
Dear Bon Appdtit,
I work near loAN's oN THIBD and
whenever I have the chance.
added a great short rib
menu. I'd love to make it at
WHITNEYALLAGASH
@
GRILLED CHEESE AND
SHORT RIB SANDWICH
WITH PICKLED CARAM
ONIONS AND ARUGULA
MAKES I lf you prefer, serve the
for dinner with polenta, then use
to make a few sandwiches,
SHORT RIBS
pounds bef short dbs
cup (% stick) butter
celery stalks, chopped
large carrots, peeled,
chopped
medium onion, chopped
cups dry red wine
cup low-salt beef broth
cup medium-dry Sherry
garlic cloves-Beeled
bay leaves
large fresh thyme sprig
1 tablespoonbutter
5
t/t
3
2
at
THE
I
ll/t
1/z
1/-
2
2
1
MADELEINES WITH
LAVENDER HONEY
MAKES ABOUT 24 These cake-like cookies
are perfect with a cup of tea. Madeleine pans
are available at cookware stores.
Using electric mixer, beat egg whites,
sugar, all purpose flour, and almond
flour in medium bowl until mixture is
blended and smooth. Place honey in small
microwave-safe bowl. Heat
just
to warm,
5 to 10 seconds. Beat honey into batter.
Add browned butter; beat to blend. Spoon
1 tablespoon batter into each prepared
madeleine mold.
Bake madeleines until tops are
just
dry
and tester inserted into center comes out
clean, about 12 minutes. Cool 5 minutes.
Gently tap madeleines out of molds. Place
on rack to cool slightly.
To prepare additiona-l madeleines,
wash pan and cool completely. Butter and
flour molds and fill as directed a-bove. Serve
madeleines warm.
*Sometimes
labeled "gnound almonds";
available at specialty foods stoles and
natural foods stores.
**A
honey made from lavender nectar;
available at specialty foods stores.
large red onions, halved,
sliced crosswise (about 6
tablespoons red wine
teaspoons sugar
ASSE M BLY
Butter,,room temperature
slices country-style crwty
ounces Petit Basque or
Jack cheese, sliced
cups baby arugula
2
4Yz
7t/z
I
4
71/s
6
r/c
I
16
72
4
tablospoons (1 stick plug
1 tablespoon) unsalted butter
large egg whites, room temperature
cups powdered sugar
tablespoons all purpose flour
cup almond flour or almond meal*
tablespoon lavender honeyt*
SPECIAL E IPMENT
Madeleine pan
Preheat oven to 350'F. Butter each
madeleine mold in pan and dust with flour,
tapping out excess. Melt I tablespoons
unsalted butter in medium skillet over
medium heat. Cook untii butter turns
golden brown, stirring often, 3 to 4 minutes.
Set browned butter aside.
18/ soNeppurrr.coM/ FEBRUARy 2010
SHORT RIBS Sprinklebeef with
pepper. Melt butter in large wide
medium-high heat. Working in 2
cook beef until brourned, about 6
per batch. Transfer to large rimmed
sheet. Add celery, carrots, and onion
_--_
#'ai,mz,
lVant hel
and saut6 until beginning to soften
R
CONTRIBUTORS
/
20/ ronMoRE DETATLs, sEE souRcEBoox
lO/ .Butlarro
This rnonth in BO/f
AaeETIT,
we celebrate
delicious
food that
also provides
a sense
of well-being.
So we
asked the coitributors
to this issue:'What
is
.
-
yolrr all-tirne
favorite
?q
feel-good
food?
ADAM SACHS/Writer
It's hard to pick just
one favorite, but on
my way to Kyoto for this story, I had a
chance to relive one of my favorite meals:
I
a long sobo
runch,
includ.ng freshly rnade
'
warm sobo_gokt
fbucrwheat dumplings]
i
1t
Shrmahei restaurant in Tokyo. Ifoti,i
TofuObsession,
page
96
ANNA THOMAS/Recipe
developer
I love grains and I love soup, so my
number one feel_good food is a delicious
bowl of homemade
barley and vegetable
_ soup, Except if it's eight in the morning on
a cold winter day; in that case, l,li take a
steaming bowl of oatmeal.Vegetable
Soups
for
the Soul, page 86
STEPHEN
LEWIS/
photographer
lYy all-trme favorite feel_good food has got
to be dark chocolate,
jfthat,s
not healthy
enough, then give me a big bowl of linguine
with littleneck clams. lyy favorite healthy
side dish
js
White Russian kale pr"pu."j
a
la Alice Waters's Chez
ponisse yegetabies
cookbook.
Vegetoble Soups
for
the Soul,
page 86
LISA HUBBARD/phorographer
A friend took me to Kyo
ya
in the East
Village recently_w
e had chowonmushi
(custard
with ginkgo nuts, whitefish, and
shiitake mushrooms)
and fish nlrsuke
(black cod simmered in sweet soy sauce).
It was all absoiutely delicious and makes
me happy still, just
thinking of it, The fish
was perfectly
cooked and beautifully
presented, yum.FastEagt
FresA, page
{,g
ROCHELLE pALERMO/Recipe
developer
Hello, good chocolate! I don,t believe
there is another food on the planet
that
elrcits the same sat;sfaction
and comfort
that chocolate does. Got Mitk Chocolate?,
page 8o r
Using tongs, tum ribs over in pot.
Cover
and simmer until ribs are tender ald sauce
is very thick, occasionaliy
rearranging ribs
in pot
to prevent
sticking, about 1Zz hours
longer. Uncover and cool 30 minutes.
Transfer ribs to work surface. Discard
bay leaves and thyme spdg. Spoon off
fat from sauce in pot.
Remove meat from
bones; discard bones. Cut meat into
3/4-
to
l-inch pieces,
trimming any fat. Return
meat to pot. Do AITEAD can be made 2 days
ahead. Chill until cold; cover and keep chilied.
Rewarm just
until lukewarm before usrrg.
PICKLED CARAMELIZED
ONIONS
Melt butter in large skillet over medium_
high heat. Add onions, sprinkle with salt,
and saut6 until beginning to brown, stirring
frequently, about 10 minutes. Add vinegar
and sugar and cook until almost a_il vinegar
is absorbed, about 1 minute. Season with
salt and pepper.
Transfer to microwave_safe
bowl; cool. Do AHEAD Can be made 2 days
ahead. Cover; chill. Microwave in 1b_second
intervals until lukewarm
before using.
ASSEMBLy Line 2 large rimmed baking
sheets with waxed paper.
Butter
g
bread
slices; place
4 slices, buttered side down,
on each prepared
sheet. Divide short rib
mixture among bread slices, about % cup
for each. Divide cheese among sandwiches.
Spoon about 74 cup onions over each
sandwich. Place large handful of arugula
atop onions. Top with remaining g
bread
slices. Spread bread with butter. Do AHEAD
Can be prepared
t hour ahead. Cover with
plastic
wrap and store at room temperature.
Heat griddle
or 2 large skijlets over
medium heat. Working in batches, cook
sandwiches
until bread is golden
brown
and cheese melts, about 3 minutes per side.
Transfer to work surface. Cut each in half
on diagonal. Transfer to plates
and serve.
D
fi:,i:,T
''""".
;;;;
';;
b o n a p p e t it. c o m,/ g o / n u triti o n
R. S.V. P. / readers'faaorite
restaurant
recipes
brown, stirring often, about
g
minil;ss.
Add wine, broth, Sherry garlic, bay leaves.
and thyme sprig; bring to boil. sclaphg up
browned bits. Season with salt and pepper.
Retum ribs to pot, propping
up on sides and
arranging in single iayer. Cover, reduce heai
to mediumlow,
and simmer t hour.
Dear Bon App6tit,
ilr'hile dining at my favorite spot in
Brooklyn, HENRy,s END RESTAuRANT, I had
the tasty black cod dish seasoned with
hoisin sauce. Do you
think the chef would
share the recipe?
ARDEN WEINSTEIN. Bosfon
ALASKAN
BLACK COD WITH
HOISIN AND GINGER SAUCES
.I
SERVINGS
Yz cup soy sauce
7r cup u:rseasoned rice vinegar
1% tablespoons minssd psgtgfl
tesh gringer
1% tablespooEs chopped green
onions
1 tablespoonhoney
1 large garlic
clove, minced
Vr cup hoisin sauce*
2% teaspooDs hot chili paste (such
as
samhal olek)i
1 tablespoon vegetable oil
4 7-ounce Alaskan black cod fillets
Steamed rice
Whisk first 6 ingnedjents
in small bowl.
Do AHEAD Can be made 1 day ahead. Cover
and chjll. Bring ginger
sauce to room
temperature
before serving.
Preheat oven to 450.F. Stir hoisin and
chili paste
in another sma-il bowl. Heat
oil in heavy large ovenproof skillet over
medium-high
heat. Add cod, skin side up.
Cook 2 minutes. then tum cod over. Spoon
hoisin mrxture over fillets, dividing equally.
Transfer to oven arld bake untii fish is just
opaque in center about b minutes.
place
1 fillet ia each of 4 shallow soup bowis.
Spoon ginger sauce around fish and serve
with steemed rice.
*Available
rn the Asian foods section of
many supennarkets
and at Asian markets.
-Compiled
by Zinzi Edmundson and
Janet Taylor Mccncken
We relcome commenr and will make an effort to obtain
previously
unpublished resEuranr recipes on request.
5uDmrssions should include rhe writer! name, address.
and dayime phone number and be sent by e_mail ro
lr."fp,.lgiqne"1i._."m
or by mait to R.S.Vp, Bon Appdtit,
6Jq) \ r'itshire Boulevard, Los Angeles, CA 9004g.
plLase
rnctude the complete address of the resaurant as well
as your home address, Submissions may be edited for
length and clariry and may be published
or used in anv
medium.All submissions become the p.operty of Boi
Appetit and will not be returned. Becauie of the volume
ol mart received, we are unable to answer all inquiries.
j/
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