EvEryday CElEbrations with
tutti a tavola
Everyday Celebrations with maria loggia
Everyday Celebrations with maria loggia
Everyone is welcome in Maria Loggia’s kitchen. Her home and garden are a gathering place for friends and family, who come to share her easygoing enthusiasm and generosity – and her inspired Italian cuisine. In this, her second book, Loggia celebrates the seasons with 16 sumptuous menus – from a spontaneous al fresco garden party to a slow-simmered midwinter feast and a traditional Sunday family lunch. Maria Loggia is one of Montreal’s best-loved Italian cooking teachers. Her Tavola Mia cooking school (www.tavolamia.com) in the village of Hudson is a warm, inviting place to learn about Italian cuisine. She also appears regularly on television, is featured in newspapers and magazines, and leads culinary tours in Italy.
Everyday celebrations with
8 PRESENTAZIONE
14 MY KITCHEN PHILOSOPHY:
Estate
MARIA’S DOZEN ESSENTIALS
19 SUMMER 20 AL FRESCO 23
Bresaola with Crescenza Cheese 24 Marinated Peppers with Mozzarella di Bufala 27 Octopus and Eggplant Salad 28 Peach Tart
30 PRANZO DI DOMENICA 33
Italian Sausage and Crescenza Crostoni Veal Meatballs with Tomato Porcini Sauce 37 Green Salad with Radishes 38 Ida’s Lemon Ricotta Bundt Cake
34
40 PICNIC AT SANDY BEACH 43
Potato, Onion and Goat Cheese Frittata Chickpea Salad 47 Green Bean, Tomato and Avocado Salad 48 Peaches in Red Wine
44
50 GARDEN PARTY 53 54 57 58 61 62
Autunno
Spinach and Cheese Dumplings Slow-Roasted Pork Pan-Fried Mushroom Ragu Peasant Potatoes Chocolate and Almond Stuffed Figs A Summer Fruit Platter
67 AUTUMN
68 SATURDAY NIGHT POLENTA
71
Tuscan Kale Bruschetta 72 Polenta with Chicken Ragu 75 Chestnut Cake with Maple Icing
76 FUNGHI, FUNGHI, FUNGHI
79
80
Pizza with Mushroom-Truffle Cream and Taleggio Cheese Basic Pizza Dough 83 Mushroom, Chickpea and Sweet Potato Soup 84 Tagliatelle with Mushrooms, Chicken and Mascarpone 87 A Fall Fruit Platter
88 FALL HARVEST
91
Pear and Gorgonzola Salad 92 Braised Quail with Fennel-Orange Sauce 95 Roasted Apples and Celery Root with Sage 96 Plum and Almond Cake
98 PANE E ZUPPA
101
Anise and Bay Leaf Bread Peasant Soup 105 Chocolate Cake with Mascarpone Cream
102
Inverno
109 WINTER 110 HOLIDAY BAKING 113 114 117 118 121 122 125
Bull’s Eyes Wild Blueberry Amaretti Chocolate and Coffee Biscotti Delicate Butter Cookies Fried Sweet Dough Signora De Ceglia’s Peaches Italian Waffle Cookies
126 COMFORT AND JOY 129 130 133 134 137 138
Spinach and Burrata Bruschetta Cream of Broccoli and Cheese Soup Sausage Roll with Red Grapes and Grape Must Broad Bean Purée Winter Salad Ricotta Cheese Tart with Sour Cherry Jam
140 A MIDWINTER’S FEAST 143
Cauliflower and Cannellini Soup with Rosemary Mascarpone Chicken Breasts Stuffed with Grapes and Walnuts 147 Sage-Roasted Carrots 148 Pear and Chocolate Tart 144
150 WARMING UP 153
Baked Tortellini with Sausage, Fennel and Mushrooms Spinach Meat Loaf with Parsley Sauce 157 Endive Salad 158 Orange Cardamom Ice Cream 154
Primavera
163 SPRING 164 MENU DI PRIMAVERA 167
Cream of Pea Soup Rabbit with Lemon and Green Olives 171 Spring Risotto 172 Chicken Broth 175 Strawberry Bavarian Cream
168
176 GNOCCHI CON AMICI 179
Asparagus Crostini with Truffle Mayonnaise and Prosciutto Lamb Stew with Artichokes and Gnocchi 183 Potato Gnocchi 184 Maple Walnut Ice Cream
180
186 FRIDAY LUNCH WITH FRIENDS 189
Devilled Cornish Hens 190 Carrot and Lemon Salad 193 Baked Scented Rice 194 Chocolate Cream
196 A TASTE OF SPRING 199
Bruschetta with Fresh-Ricotta Cream Crispy Calamari and Artichokes with Mâche and Lemon Sauce 203 Smoked Salmon and Asparagus Tart 203 Pâte Brisée 204 Panna Cotta
200
206 INDEX
Presentazione It’s a lazy Sunday morning. My husband Gino and I are in the kitchen having our first espresso of the day. “What do you want to eat?” I ask him as I always do, thinking ahead to lunch or dinner. “A nice bowl of pasta,” he replies. And with that, lunch is decided. Yesterday I picked up fennel sausage from my butcher, Pino, in Little Italy. Gino wants to simmer a few pork ribs in the sauce as well. We take a walk and stop in at the local grocery store for a rack of baby ribs and a package of minced veal. Back home, Gino browns the meat and puts the sauce on the stove to simmer. Our daughter, Ilana, has baked a batch of chocolate cookies. That will be our dessert. Out in the garden, I trim some of the radicchio da taglio that we planted just a few weeks ago and soak them in a bowl of cold water. Pretty soon the boys, Michael and Luca, are up and the family is assembled in the kitchen, dressing the radicchio salad, setting the table, helping out or hanging around. Gino opens a bottle of deep red Amarone to let it breathe. By 12:30 the family is sitting around the long harvest table on our back porch, everybody helping themselves to pasta and sauce, digging into fall-off-the-bone ribs and sausage. We linger, catching up, enjoying the early-summer sunshine, dipping slices of peaches into the last of the wine. We finish off with Ilana’s cookies and caffe corretto, short shots of espresso laced with sambuca liqueur. Dolce far niente, Italians call this. “The sweetness of doing nothing.” And then everyone pitches in to do the dishes. That’s Sunday lunch at my house. A time to gather, to eat, share a few laughs, enjoy each other’s company. That’s also the mood I aim to create any time I invite friends or family for celebrations big or small, casual or elegant, pre-planned or entirely spontaneous. Every meal has to be special. Whether it’s a romantic summer picnic for two, an elaborate gathering for a large group or an impromptu Friday-night dinner with friends, I want it to be a celebration. For me, cooking is synonymous with sharing. A party requires nothing more than good food, good wine and good friends. And since I only ever invite people I like, the mood is always upbeat and relaxed. Entertaining isn’t so much about being a brilliant cook or serving exquisite dishes as it is about being a generous host, making my guests feel welcome and special and at home in our house. “Why go through the trouble?” I’ve been asked, when it’s so easy to go out for dinner. But cooking for people I love isn’t trouble at all. There is pleasure in spending the day in the kitchen with the music on, cooking
8
Menu
Al Fresco Summer is here and the living is easy.
20
ESTATE
Bresaola con Crescenza Bresaola with Crescenza Cheese Peperoni Marinati con Mozzarella di Bufala Marinated Peppers with Mozzarella di Bufala Insalata di Polpo con Melanzane Octopus and Eggplant Salad Crostata di Pesche Peach Tart
21
ESTATE
Menu
Comfort and Joy A generous feast for family and friends.
126 INVERNO
Bruschetta con Spinaci e Burrata Spinach and Burrata Bruschetta Crema di Broccoli con Formaggio Cream of Broccoli and Cheese Soup Salsicce in Crosta con Salsa di Uva e Mosto Cotto Sausage Roll with Red Grapes and Grape Must Purea di Fava Broad Bean PurĂŠe Insalata Invernale Winter Salad Crostata di Ricotta e Marmellata di Amarene Ricotta Cheese Tart with Sour Cherry Jam
127 INVERNO
All over Italy, at trattorias and beachside tables, a favourite way to end a summer meal is with peaches soaked in red wine. It’s an excuse, really, to linger at the table, sipping wine and dipping into the bottom of the glass for the peach slices.
Pesche con Vino Rosso Peaches in Red Wine INGREDIENTI
PREPARAZIONE
2 ripe peaches 2 strips orange zest Your favourite red wine 2 cinnamon sticks, to stir
Cut peaches into thin slices and divide between 2 glasses. Add a strip of orange zest to each glass and fill with red wine. Garnish with a stick of cinnamon and let soak for at least 10 minutes. SERVES 2
CONSIGLI DI CUCINA
Select the sweetest peaches you can find for this drink. (Nectarines or apricots work nicely, too.) A nice bottle of red wine is also a must. I like a full-bodied Langhe Rosso or a Dolcetto d’Alba, both from Piedmont.
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ESTATE
Mushrooms, mushrooms and more mushrooms. This velvety pasta dish boasts a variety of funghi, each with its own flavour, texture and colour. Choose chanterelles, shiitake, oyster mushrooms, enoki and cremini for a feast that is both beautiful and delectable.
Tagliatelle con Funghi, Pollo e Mascarpone Tagliatelle with Mushrooms, Chicken and Mascarpone INGREDIENTI
PREPARAZIONE
¹⁄ ³ cup (80 ml) extra-virgin olive oil 2 shallots, thinly sliced 1 lb (450 g) mixed mushrooms, caps only, thinly sliced 1 red pepper, thinly sliced ¼ cup (60 ml) chicken broth 1 lb (450 g) boneless, skinless chicken breast, thinly sliced ¼ cup (60 ml) dry white wine 1 lb (450 g) dried egg tagliatelle Salt and freshly ground black pepper, to taste
In a large skillet, heat half the oil. Sauté shallots and mushrooms over medium-high heat until mushrooms are cooked through and liquid has evaporated. Stir in red pepper and sauté 2 minutes. Add broth and deglaze the pan, bringing to a boil and scraping up any brown bits until liquid is evaporated. Season with salt and pepper and set aside.
FOR MASCARPONE CREAM
3 tbsp (45 ml) extra-virgin olive oil 2 garlic cloves, minced 1 tbsp (15 ml) finely chopped fresh rosemary leaves Salt, to taste ½ cup (125 ml) Italian mascarpone or crème fraîche TO ASSEMBLE
1 tbsp (15 ml) finely chopped fresh parsley ½ cup (125 ml) freshly grated ParmigianoReggiano cheese
In a skillet large enough to hold the chicken pieces in a single layer, heat remaining oil over medium heat. Add chicken and sauté until golden on both sides. Season with salt and pepper. Raise the heat and deglaze with wine, scraping up the bits from the bottom and sides of the pan and cooking until wine is evaporated. Transfer chicken to pan with mushroom mixture. Meanwhile, prepare mascarpone cream: In a small pan, combine oil, garlic, rosemary and salt. Stir to combine and gently simmer on low heat for about 2 minutes, being careful not to burn the garlic. Set aside to cool. When cool, add mascarpone to the pan and stir. Mix mascarpone cream into mushroom-chicken sauce. Meanwhile, in a large stockpot bring 6 quarts (6.25 l) of water to a boil, add 3 tbsp (45 ml) coarse salt and stir in pasta. Cover partially until water returns to a full boil. Uncover and cook until pasta is al dente, stirring occasionally. Reserve 1 cup (250 ml) of cooking water and drain pasta. Return pasta to stockpot and stir in sauce, tossing well. If pasta seems a little dry, add reserved cooking water ¼ cup (60 ml) at a time. Stir in parsley. Serve immediately in warm shallow pasta dishes. Sprinkle with Parmigiano cheese. SERVES 6
CHE COS’È?
Mascarpone is a rich, creamy cow’s-milk creation that is somewhere between butter and cream cheese in both texture and flavour. It is softer than cream cheese, but thicker and firmer than butter. Best known as the key ingredient in the popular dessert tiramisu, mascarpone is also used in savoury dishes in Italy, especially to thicken and enrich sauces.
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AUTUNNO
THE HEALTH COLLECTION
The Very Best HEALING Spices Boost Your Health and Fight Diseases Céline Trégan
Table of Contents A Pharmacy at Our Fingertips................................. 7 Herbs and Spices: Therapeutic Properties and Uses............................................... 15 Garlic............................................................. 16 Dill................................................................. 18 Aniseed......................................................... 20 Star Anise..................................................... 22 Basil.............................................................. 24 Cinnamon..................................................... 26 Cardamom................................................... 28 Curry............................................................. 30 Caraway........................................................ 32 Celery Seeds................................................ 34 Chervil........................................................... 36 Chives........................................................... 38 Cloves........................................................... 40 Coriander...................................................... 42 White Cumin................................................. 44 Black Cumin ................................................ 46 Turmeric....................................................... 48 Curry Leaves . .............................................. 52 Tarragon....................................................... 54 Fenugreek..................................................... 56 Juniper Berries............................................. 58 Ginger 60...................................................... 60 Laurel or Bay Leaves.................................... 64 Peppermint................................................... 66 Mustard........................................................ 68 Nutmeg and Mace....................................... 70 Oregano........................................................ 72 Parsley.......................................................... 74 Chili Peppers . .............................................. 76 Allspice......................................................... 78 Pepper.......................................................... 80 Pink Pepper.................................................. 83 Licorice......................................................... 84 Rosemary..................................................... 86 Saffron.......................................................... 88 Savory........................................................... 90 Sage.............................................................. 92 Thyme........................................................... 96
Herbs and Spices in the Kitchen................................. 100 Spice Mixes Baharat..................................................... 101 Berbere..................................................... 101 Chat Masala.............................................. 102 Classic Curry ........................................... 102 Singapore Curry ...................................... 103 Chinese Five-Spice .................................. 103 Antillean Colombo.................................... 104 Cajun Seasoning...................................... 104 Thai Red Curry Paste............................... 105 Sambal Olek . ........................................... 105 Recipes Garlic......................................................... 106 Dill............................................................. 108 Aniseed..................................................... 110 Star Anise . ............................................... 112 Basil........................................................... 114 Cinnamon................................................. 116 Cardamom............................................... 120 Curry......................................................... 122 Caraway.................................................... 124 Celery Seeds............................................ 126 Chervil....................................................... 128 Chives....................................................... 130 Cloves........................................................ 132 Coriander.................................................. 134 White Cumin ............................................ 136 Black Cumin ............................................ 138 Turmeric ................................................... 140 Curry Leaves ............................................ 142 Tarragon.................................................... 148 Fenugreek................................................. 150 Juniper Berries......................................... 152 Ginger....................................................... 154 Laurel or Bay Leaves................................ 158 Peppermint............................................... 160 Mustard..................................................... 162 Nutmeg..................................................... 164 Oregano.................................................... 166 Paprika...................................................... 1 68 Parsley...................................................... 170 Chili Peppers............................................. 172 Allspice...................................................... 176 Pepper....................................................... 178 Licorice..................................................... 182 Rosemary................................................. 184 Saffron...................................................... 186 Savory....................................................... 188 Sage.......................................................... 190 Thyme....................................................... 194
Garlic
Cinnamon
Dill
Cardamom
Aniseed
Curry
Star Anise
Caraway
Basil
Celery
Chervil
Chives
Cloves
Coriander
White Cumin
Black Cumin
Turmeric
Curry Leaves
Tarragon
Fenugreek
Ginger
Bay Leaves
Peppermint
Mustard
Juniper Berries
Nutmeg
Oregano
Paprika
Parsley
Chili Peppers
Allspice
Pepper
Pink Pepper
Licorice
Rosemary
Saffron
Savory
Sage
Thyme
Cinnamon South East Asia produces the majority of the world’s cinnamon.
Therapeutic Properties
The word cinnamon comes from
Cancer and Heart Disease
the Latin word canna and first
In a recent study published in the American Journal of Clinical Nutrition, it was shown that ground cinnamon is ranked fourth out of the 50 foods highest in antioxidants per 3 ½-ounce portion. Cinnamon also contains the highest level of proanthocyanidins per 3 ½-ounce portion after cocoa beans, 20 times higher than cranberries. Proanthocyanidins function as an antioxidant by protecting blood cells and lipids from oxidative stress. Cinnamon is high in fiber and contains iron and magnesium, a mineral that helps protect the body from damage caused by free radicals often associated with heart disease and cancer.
appeared in the 12 century, but th
the history of cinnamon goes back to remote antiquity. The spice is harvested by scraping off the outer bark of the cinnamon tree and removing the inner bark, which is then dried and cut for sale; the leaves of the cinnamon tree are used for essential oil. Ceylon and Chinese cinnamon are the most popular varieties: Ceylon cinna-
Arthritis
mon’s light brown bark has a fine
to form two small spirals. In the
A recent study conducted by the University of Copenhagen found that out of two hundred patients who took a mixture of honey and ground cinnamon (1 tablespoon of each) every day before breakfast, seventy-three reported being completely pain-free after one week. After one month, almost every patient unable to walk due to arthritis had started to walk again without pain.
United States, Chinese cinnamon
Diabetes
texture, a mildly sweet flavor, and dries into a single tightly spiraled roll, while thicker Chinese cinnamon bark is dark brown, slightly bitter, and curls up on both ends
is the most commonly used variety, but it is generally considered to be of lower quality than Ceylon cinnamon.
The polyphenols found in cinnamon, when taken in small amounts, are known to improve the body’s sensitivity to insulin, and the spice also helps lower blood sugar levels in people with diabetes. One Swedish study has shown that people who drink rice milk with cinnamon two hours after meals have a significantly lower blood sugar level than people who drink plain rice milk. In fact, as little as 1/2 tsp of cinnamon can lower blood sugar by 30%.
High Cholesterol Cinnamon lowers cholesterol and triglyceride levels due to the fact that these levels are partially controlled by insulin. In one study, scientists were looking at the effects of common foods on blood sugar and discovered, much to their surprise, that apple pie actually lowered blood sugar levels instead of raising them. They concluded that the regulating property was, in fact, cinnamon.
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Antiviral and Antiflu Taken in tea form, cinnamon’s antiviral benefits become significant in preventing the common cold and flu while also protecting against chills. Its invigorating properties are helpful to those who are convalescing or suffering from fatigue or loss of appetite, which is why it is recommended notably in cases of asthenia after a bout of flu. Cinnamon’s anesthetic, antibacterial and antifungal qualities are owed to the essential oil eugenol, which may act as a pain reliever when cinnamon is applied to some wounds in powder form. It also stimulates the uterus, the heart muscle and the respiratory system.
Therapeutic Uses
Antiflu Infusion Serves 1 1 cup (250 ml) hot water 1 tsp honey 1 tsp ground cinnamon • Boil water and pour into a cup. • Add honey and cinnamon.
Digestive Pain Not only is cinnamon high in polyphenols and antioxidants, its fiber content accounts for over half its weight: 1 teaspoon of cinnamon contains ½ an ounce of fiber. Its bark bears fortifying properties that stimulate the salivary glands and gastric mucus, aid digestion and the evacuation of gases, appease stomach pain, and increase gastric juice secretion, all while stimulating the digestive system as a whole.
Advice for Diabetics People who suffer from diabetes are advised to integrate cinnamon into their diet little by little, such as by sprinkling it on toast at breakfast.
Delicious Recipes
Chocolate Cinnamon Spice Cake
See page 118
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Oregano Oregano is a perennial plant in the mint family (Lamiaceae) Its oval petioled leaves are arranged in a cross, lightly serrated, and scattered with glandular spots. This plant thrives in a warm climate, where its buds bloom into violet, pink, and sometimes white flowers. Oregano exudes an aroma resembling that of thyme. Its extracted essential oil is camphorated, sweet, warm, and slightly spicy, and contains carvacrol and thymol, both phenols with antibacterial, antifungal, anti-infective, antispasmodic, and energizing properties. Oregano is used fresh or dried. This plant is native to North Europe. Origanum vulgare grows on the European continent, whereas Origanum heracleoticum grows in Italy. Marjoram, or Origanum majorana, is a close cousin to the vulgare species and is native to North Africa and Southwest Asia; it goes by the name sweet marjoram or knotted marjoram. These two species differ in odor given that oregano’s scent comes from the thymol it contains (as does thyme’s) and its carvacrol, whereas marjoram does not contain these phenols. In its wild state, oregano can be found in sunny areas, in bushes, coniferous and oak forests, and along the edge of rivers.
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Therapeutic Properties The red elixir obtained by infusing oregano’s flowers and leaves is known to relieve coughs, flu, indigestion, and painful menstrual cramps. When inhaled, oregano treats bronchitis and asthma. Used as a compress or as an essential oil, it soothes the pain of cramps and arthritis. Plants in the Lamiaceae family boast notable antioxidant activity due to the essential oils’ phenols. Oregano’s principle active ingredient is rosmarinic acid, but other phenolic compounds such as apigenin, luteolin, and carnosic acid could also be responsible for the herb’s antioxidant effect. Oregano also contains quinic acid and kaempferol, other renowned antioxidants that slow down the biochemical deterioration of human cells. Fresh oregano provides antioxidant activity forty times more potent than that of apples, twelve times that of oranges, and four times that of blueberries.
Cancer The phenols thymol and carvacrol have the ability to protect the system and cells against the devastating effects of stress that cause aging, degenerative diseases, and cancers.
Diabetes Thanks to its antioxidant property, oregano’s rosmarinic acid is thought to contribute in part to inhibiting an enzyme that increases blood sugar levels.
Antiseptic Oregano is a good antiseptic for the respiratory tract. Its various components (thymol, terpene, linalol, ocimene) endow it with various healing properties. Like other medicinal plants, oregano is a primary ingredient in the fabrication of numerous pharmaceutical remedies. Thanks to its expectorant and antispasmodic properties, it is a common component of cough suppressing teas. It effectively stimulates the appetite and relieves gastric and biliary troubles. Infusing one teaspoon per cup of water helps alleviate nervous fatigue, overall weakness, and sexual disorders. Oregano is also used to treat rheumatism, against chills, fever, and in some cases of gastrointestinal ailments.
Antifungal Numerous studies have shown that oil of oregano and its most active components, carvacrol and thymol, destroy a vast array of bacteria and fungi. Carvacrol is used as a disinfectant and antimycotic, whereas thymol is known as an antimicrobial substance and is used in disinfectants, analgesic products, and mouthwashes.
Blood Sugar Reduction Tea
Note Do not infuse the herb longer than 5 minutes. The dosage of 1 tablespoon of dried leaves per ¼ gallon of water should be respected. A higher concentration could provoke an adverse stimulating effect, particularly in the digestive system.
Delicious Recipes Tomato Oregano Pizza
See page 166
Ingredients for 4 cups 1 tbsp dried oregano leaves 4 cups (¼ gallon) boiling water • Pour boiling water over dried leaves. Infuse for 5 minutes and strain.
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Coriander in the Kitchen Coriander leaves and seeds are used abundantly in traditional Middle Eastern and Asian cuisines, while the leaves alone are an extremely common ingredient in Mexican dishes.
Carrot Coriander Soup In addition to combining both coriander leaves and seeds, this savory soup brings together ginger and turmeric, reknowned for their anticancer properties.
Ingredients for 4 2 tbsp olive oil 4 medium carrots, peeled and chopped
Buying and Storing
2 medium zucchini, peeled and chopped
Dried coriander leaves, yellowish, lightly ribbed and about the size of a peppercorn, are available whole or powdered in bottles on the shelves of many fine grocers. Fresh coriander, also known as cilantro, is sold in bunches in fruit markets, grocery stores, and supermarkets. Avoid yellow-tinged leaves. Cilantro keeps for two to three weeks in a small glass of water to keep the stalks moist. Cover the glass with a plastic bag and seal with an elastic. They can also be kept in a plastic bag or wrapped in a paper towel in the refrigerator’s vegetable drawer. Separate into smaller bunches and loosely wrap in damp paper towels and then in a plastic bag. Fresh leaves can be frozen, snipped with scissors into an ice cube tray and then covered with water, or even frozen in a sealed container or plastic bag.
1 small clove garlic, minced 1 tbsp fresh ginger, minced 1 tsp turmeric ¼ tsp ground black pepper ½ tsp ground coriander 3 cups (750 ml) chicken stock Salt and pepper to taste 2 tbsp fresh cilantro leavees, minced (for garnish)
Preparation • In a saucepan, heat oil and sauté carrots and zucchini. After about 2 or 3 minutes, add the garlic, ginger, turmeric and ground coriander, and mix well. • Moisten with the stock, season with salt and pepper, and cover. Bring to a boil and then reduce the heat and leave to simmer, covered, for about 20 minutes. • Season to taste, blend with a hand mixer and reheat. • Garnish with cilantro leaves and serve.
Caution Coriander or cilantro leaves (fresh or dried) are very rich in vitamin K, which the body needs to form blood clots. People who take anticoagulant medicines should carefully watch their daily intake of vitamin K, and because coriander is so high in vitamin K, it should be used as a seasoning only and not as a side dish or meal (such as, for example, a salad with a cilantro leaf base).
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Ginger in the Kitchen Ginger’s spicy bite and unique freshness make it one of the most versatile foods there is. It adds kick to soups, fish and poultry as well as to salads and desserts. Ginger is a longtime favorite of Asian cuisine, and in North America both the fresh and dried spice are quickly becoming refrigerator and pantry staples.
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Ginger Orange Salmon Is there a better duo than ginger and fish? Here’s a simple recipe that lets us truly appreciate this simple pairing.
Ingredients for 2 1 tbsp canola oil 4 green onions, chopped 1 tsp sesame oil 1 tbsp tamari soy sauce
Buying and Storing
1 tbsp fresh ginger, minced
Ginger is sold fresh, dried or pickled and can also be ground or candied. Young ginger root is very fragrant and juicy. Look for a bulb that is firm, mold-free and not withered. Fresh ginger keeps in the refrigerateur for two to three weeks, but store it on a shelf instead of in the vegetable drawer, which is too humid and may cause it to rot more quickly. It can also be kept fresh in the pantry, like onions and potatoes, but do not peel it until ready to use. Freeze the root whole in a freezer bag and simply cut off pieces as needed and grate while the ginger is still frozen, as thawed ginger is more difficult to grate. Make marinated ginger by placing the unpeeled roots in a jar of brandy or sherry. It will keep indefinitely if it is stored, tightly sealed, in the refrigerator. Store ground ginger in a sealed container and keep in a cool, dark, dry place. Powdered or ground ginger goes stale quickly and is easily contaminated. Candied ginger will keep indefinitely. Pickled ginger should be refrigerated after opening.
1 tsp honey 2 tbsp orange juice (or clementine juice) 2 salmon fillets Pepper to taste
Preparation • Place the canola oil and green onions on a microwave-safe plate and microwave on high for 1 minute. • On the same plate, combine cooked onions with the sesame oil, tamari sauce, ginger, honey and orange juice. Coat fish with the mixture and cover with wax paper or plastic wrap without tightening or sealing it. • Cook for 2 minutes on medium-high heat. • Flip the fillets and cook for 1 minute more. • Test for doneness and continue cooking on medium-high if necessary. • Remove from the microwave, season with pepper and taste, and let rest for 3 minutes. Strain sauce, ladle over fish, and serve.
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THE TIRAMISU SERVES 6 PREP TIME: 45 MINUTES
INGREDIENTS 3 eggs 1/3 cup (65 g) sugar Seeds from 1 vanilla bean 2 cups (475 g) mascarpone cheese, brought to room temperature 1 cup (250 ml) espresso or strong coffee 24 ladyfinger cookies Cocoa (for garnish)
PREPARATION Using a hand or stand mixer, beat together eggs, sugar, and vanilla bean seeds for 5 minutes. Add mascarpone cheese and beat for 2 to 3 minutes longer, until mixture is completely smooth. Pour coffee into a bowl. Soak a few cookies at a time in the coffee and arrange at the bottom of a serving dish. Evenly spread a layer of mascarpone cream over soaked cookies and sprinkle with cocoa. Continue layering until you run out of ingredients and then finish with a dusting of cocoa. Refrigerate until ready to serve.
TASTY TIP Add 1 oz of the liqueur or alcohol of your choice (Tia Maria, Marsala, rum, etc.) to the coffee. Serve tiramisu in individual glasses or ramekins, or make it a family-style dessert by layering the ingredients in a large dish. Because it doesn’t need to be cooked, you can present it whichever way you prefer!
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THE WORLD’S 60 BEST DESSERTS
41
KEY LIME PIE
FOR GRAHAM CRACKER CRUST 1-1/2 cups (133 g) graham cracker crumbs 1/4 cup (50 g) sugar 1/2 cup (115 g) unsalted butter, melted
FOR KEY LIME FILLING
SERVES 8 PREP TIME: 1 HOUR AND 15 MINUTES
4 egg yolks 1 can (14 oz) sweetened condensed milk 3/5 cup (150 ml) lime juice 1 tsp (5 g) lime zest Whipped cream
PREPARATION Preheat oven to 350°F (175°C). For graham cracker crust: In a bowl, combine all graham cracker crust ingredients and press firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 5 minutes. For key lime filling: Whisk together egg yolks and sweetened condensed milk. Add lime juice and zest. Pour into prepared crust and bake for 15 minutes. Let cool and then refrigerate. Right before serving, top each slice with a generous dollop of whipped cream.
DID YOU KNOW? Lime was used by British sailors to prevent scurvy, a potentially fatal disease caused by vitamin C deficiency. This is how the British came to be known as “limeys”!
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THE WORLD’S 60 BEST DESSERTS
14
THE LEMON MERINGUE PIE SERVES 8 PREP TIME: 45 MINUTES
REST TIME: 3 HOURS
1 sweet pastry crust, prebaked (see recipe on page 027)
FOR LEMON FILLING 1/2 cup (120 g) unsalted butter 2/5 cup plus 4 tsp (120 ml) lemon juice 4 eggs 1 cup (200 g) sugar
FOR MERINGUE 3 egg whites 1-1/2 cups (190 g) icing sugar
PREPARATION Preheat oven to 350°F (175°C). For lemon filling: In a pot, melt butter with lemon juice over low heat. Meanwhile, whisk together eggs and sugar. As soon as butter is melted, add egg and sugar mixture. Cook over medium heat, whisking constantly. As soon as the mixture starts to bubble, remove from heat and pour into pie crust. Bake for 15 minutes. Let cool to room temperature and then chill in the refrigerator for at least 3 hours. For meringue: In a bain-marie, heat egg yolks with icing sugar, whisking constantly, until the temperature reaches 120°F (50°C). Transfer to a bowl and, using a hand or stand mixer, whip at medium speed until stiff peaks form.
TASTY TIP Don’t worry if you don’t have a kitchen torch—the broiler also does a fine job! Just make sure to keep a close eye on your pie, as meringue browns very quickly.
DID YOU KNOW? Meringue can also be baked at a very low temperature into small, very crisp biscuits.
062
THE WORLD’S 60 BEST DESSERTS
Top pie with meringue and, using a kitchen torch, lightly toast topping until golden brown. Serve.
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GLOSSARY 1. SIFT
7. CREAM
To put flour, sugar, or another dry ingredient through a sieve to remove lumps.
To beat butter by hand, or using an electric mixer, until it becomes light and airy.
2. PEEL AND SEGMENT
8. CARAMELIZE WITH A KITCHEN TORCH
To remove the peel, pith, and inner membranes of a citrus fruit, leaving only the pulp. The easiest way to peel and segment citrus fruit is to cut off both ends, place it on a flat work surface, and peel downwards, underneath the white pith, around the entire fruit.
To turn sugar into a caramel by heating it using a kitchen torch or a small blowtorch. Caramelizing turns meringue and sugar a beautiful golden brown color, and creates a crunchy layer on the top of crème brûlée. Be sure to keep the flame very low to prevent burning.
3. FLOUR
9. FOLD
To sprinkle a flat work surface or a baking pan with flour to prevent a dessert from sticking and make it easier to turn the item out of the pan.
To incorporate a delicate preparation into another by passing a spatula down through a mixture in a bowl, passing it across the bottom, and coming back up over top. This process is repeated until the ingredients are combined.
4. WHIP
10. CHOP
To vigorously beat a liquid, or a combination of liquids, until smooth. Whipping also incorporates air into a mixture (like whipped cream or meringue), making it light and fluffy.
To cut into small pieces with a sharp instrument (knife or food processor).
5. ROLL OUT
11. BAIN-MARIE
To spread and flatten pastry or dough using a rolling pin. Lightly flour the work surface before rolling out your dough to prevent it from sticking.
A water bath for melting or cooking food very slowly to prevent it from burning. Typically, a container holding the preparation is placed in another container holding the water bath.
6. ZEST To remove the zest, or outer skin, of citrus fruits with a zester, grater, or peeling knife.
12. PREBAKE To bake an empty pie crust before filling it, which prevents pastry from getting soggy when the pie has a liquid or creamy filling. This step is also necessary when the filling doesn’t need to be cooked.
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1
THE MARGHERITA & BASIC PIZZA DOUGH
INGREDIENTS FOR 3 CLASSIC PIZZA CRUSTS Dough prep time: 2 hours Makes 3 portions, or three 12-inch pizzas 2 tsp instant yeast 1-3/4 cups (430 ml) warm water 2 tsp salt 1 tbsp olive oil 3-1/2 cups (875 ml) all-purpose flour
INGREDIENTS FOR 1 MARGHERITA PIZZA 2 tbsp olive oil 2 cloves garlic, chopped 1 tsp fresh thyme, chopped 3 tomatoes, sliced into rounds Sea salt Freshly ground pepper 1/2 ball fresh mozzarella cheese, sliced A few leaves fresh basil
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PREPARATION For basic pizza dough: In a large bowl, proof yeast in warm water for 10 minutes. Add salt, oil, and flour. Using a spoon, mix dough gently until a ball of dough forms. Transfer to a work surface. Knead quickly until smooth and pliable. Place in a bowl, cover with a damp cloth, and let rest at room temperature for 30 minutes. Knead dough again, folding it over approximately 30 times to incorporate air into the dough. Divide into 3 balls and place in separate bowls. Cover and let rest for at least 1 hour. To make your pizza crust, lightly flour your work surface. Flatten 1 ball of dough but do not knead. Shape into a disc by stretching out the edges, rotating and gently pulling the disc with your hands, and then use a rolling pin to roll out the dough to the desired size, or toss in the air to let it stretch naturally. For margherita pizza: Roll out 1 ball of dough into a 12-inch circular crust. In a small bowl, combine oil, garlic, and thyme. Arrange tomatoes over dough, drizzle with garlic and thyme oil, and season with salt and pepper. Finally, arrange mozzarella slices over all. Cook in a 500°F (250°C) oven on the bottom rack for 9 minutes. Garnish with basil right before serving.
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THE WORLD’S 60 BEST PIZZAS
4
THE FLAMMEKUECHE
INGREDIENTS FOR 1 FLAMMEKUECHE PIZZA CRUST Dough prep time: 15 minutes 3-1/2 cups (875 ml) all-purpose flour 1 tsp salt 1/2 tsp baking soda 3 tbsp olive oil 1/4 cup (60 ml) beer 3/4 cup (180 ml) water
FOR 1 FLAMMEKUECHE 1 tbsp butter 10 slices bacon, cut into small strips 2 onions, thinly sliced 1/4 cup (60 ml) white wine 1/4 cup (60 ml) 35% cream 1/4 tsp nutmeg 4 slices raclette cheese Freshly ground pepper
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PREPARATION For flammekueche dough: In a bowl, combine flour, salt, and baking soda. Form a small hollow in the center and pour in oil, beer, and water. Mix well to form a dough. Using your hands, knead dough 15 to 20 times. In a pan, melt butter and sauté bacon for 1 minute. Add onions and cook for another 5 minutes. Add white wine and reduce until liquid has evaporated. Roll out dough into a 12-inch circular crust. In a small bowl, combine cream and nutmeg. Pour over onions and bacon and stir. Spread mixture over dough and top with raclette slices.
DID YOU KNOW? This dish originated in Alsace, a region in France that was once a part of Germany. In Alsatian, a German dialect, it is called flammekueche; in German, flammekuchen, which means “flame cake;” and in French, tarte flambée.
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THE WORLD’S 60 BEST PIZZAS
Cook in a 500°F (250°C) oven on the bottom rack for 9 minutes. Serve.
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BRUNCH PIZZAS
MAKES 10 MINI PIZZAS
1 portion basic pizza dough (see recipe on page 032)
TOPPINGS 1/4 cup (60 ml) basil pesto (see recipe on page 040) 10 slices pancetta 1/3 lb Brie cheese, cut into 10 thin slices 10 green asparagus stalks, cut into 4 pieces (about 2 inches each) 10 quail eggs
PREPARATION Roll out dough into a 16-inch circle and, using a cookie cutter, cut out 10 mini pizzas, about 3 inches each in diameter.
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Place mini pizzas on a baking sheet lined with parchment paper. Brush each mini pizza with pesto and top with a slice of pancetta and a slice of Brie. Arrange 4 asparagus pieces in a square over cheese. Cook in a 500°F (250°C) oven for 6 minutes. Remove from oven and break a quail egg inside the asparagus square on each mini pizza. Put back into the oven, cook for another 5 minutes, and serve.
DID YOU KNOW? Quail eggs are considered a delicacy in western Europe and North America, but in other countries like Vietnam and the Philippines, they are a popular street food!
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THE WORLD’S 60 BEST PIZZAS
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THE RAMEN
FOR DASHI BROTH 6 cups water 1 cup (250 ml) dried bonito flakes (katsuobushi) 2 sheets dried seaweed (kombu), cut into 4 2 tbsp soy sauce
FOR PORK
SERVES 4
2 tbsp sugar 1 tbsp salt 1-1/2 lbs pork shoulder 1 tbsp vegetable oil
FOR SOFT-BOILED EGGS
180
Water 1 tbsp white vinegar 4 eggs
FOR SOUP 4 portions instant ramen noodles 1/4 cup (60 ml) bamboo shoots, rinsed and thinly sliced 2 green onions, thinly sliced 1 cup (250 ml) corn
PREPARATION For dashi broth: In a pot, combine water, bonito flakes, and seaweed. Let simmer for 30 minutes over low heat. After 30 minutes, strain broth and discard bonito and seaweed. Add soy sauce to broth. For pork: Combine sugar and salt and rub pork with the mixture. Drizzle with oil and cook for 2 hours and 30 minutes in a 325°F (160°C) oven. Slice and set aside.
DID YOU KNOW? Homemade dashi is rare nowadays, even in Japan. Most Japanese use liquid or powdered instant dashi.
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THE WORLD’S 60 BEST SOUPS
For soft-boiled eggs: Bring eggs to room temperature. Bring a small pot of water and the vinegar to a boil. Carefully place eggs in the boiling water and cook for 7 minutes. After 7 minutes, remove eggs from boiling water and plunge immediately in cold water. Peel and set aside. For soup: Add noodles to the very hot broth and let sit for 5 minutes. Serve in large bowls with sliced pork, eggs, bamboo shoots, green onions, and corn.
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CHILLED CUCUMBER & MINT SERVES 4
FOR SOUP 1 English cucumber, peeled and cut into pieces 2-1/2 oz goat cheese 1/4 cup (60 ml) olive oil 2 tbsp sherry vinegar 1/2 cup (125 ml) plain yogurt 1/4 cup (60 ml) fresh mint 1 cup (250 ml) chicken stock Salt and freshly ground pepper
FOR GARNISH 4 slices smoked salmon, cut into 1/4-inch squares 1 shallot, finely chopped 8 fresh mint leaves, thinly sliced 1 tsp olive oil 1/2 tsp ground Espelette pepper 4 ice cubes
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PREPARATION For soup: In a blender, or with a hand blender, purée all ingredients until smooth. Season with salt and pepper. For garnish: In a small bowl, combine all garnish ingredients, except ice cubes. Top each bowl with an ice cube and a small spoonful of garnish.
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BRUNCH SOUP
SERVES 4
45
FOR SOUP 1 tbsp butter 2 shallots, thinly sliced 4 slices prosciutto, thinly sliced 4 cups beef stock 2 Yukon Gold potatoes, peeled and grated 1/4 tsp crushed red pepper flakes 1/4 cup (60 ml) 35% cream 8 asparagus stalks, very thinly sliced on an angle Salt and freshly ground pepper Fresh Parmasan cheese shavings
FOR POACHED EGGS 4 eggs 2 tbsp white vinegar
PREPARATION In a large pot, melt butter and sauté shallots and prosciutto for 3 to 4 minutes. Add beef stock, potatoes, and crushed red pepper flakes. Cover and let simmer for 30 minutes over low heat. For poached eggs: In a medium pot, bring water to a boil. Add vinegar and, using a spoon, gently stir the water in a circle to create a whirlpool. Crack eggs into the swirling water, one by one, and let simmer for 4 minutes over low heat. With a slotted spoon, remove eggs and transfer to a bowl of cold water. Set aside. Add cream and asparagus to soup, season with salt and pepper, and let simmer for 2 minutes. Garnish each bowl with a poached egg and fresh Parmesan shavings and serve.
DID YOU KNOW? What’s the science behind poached eggs? Vinegar causes the egg white to harden more quickly, and breaking the egg into a whirlpool allows it to cook in an attractive oval shape.
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8
BUTTER CHICKEN
SERVES 4
INGREDIENTS 2 chicken breasts, cut into 1-inch pieces 1/2 tsp cayenne pepper 1 tbsp garam masala 1 small container (6 oz) plain yogurt 4 cloves garlic 1 onion, roughly chopped 2 inches ginger, peeled and chopped 2 tbsp vegetable oil 1 tbsp tomato paste 1 tsp turmeric 3/4 cup (180 ml) chicken stock 1/4 cup (60 ml) 35% cream Salt and freshly ground pepper 2 tbsp butter
PREPARATION In a bowl, combine chicken, cayenne pepper, garam masala, and yogurt. Let marinate in the refrigerator for at least 2 hours. In a food processor, purée garlic, onion, and ginger. In a large pot, heat oil and sauté garlic, onion and ginger purée for 2 to 3 minutes. Add tomato paste and turmeric and continue cooking for 2 minutes. Add the chicken and marinade, and the chicken stock. Cover and let simmer for 20 minutes over low heat. Pour in cream and continue cooking for 10 minutes. Season with salt and pepper, and finish by removing from heat and adding butter, whisking constantly until sauce is creamy. Serve with naan bread.
DID YOU KNOW? This decadent dish was actually invented in the 1950s by a resourceful Indian chef who, one evening, had a special request for a chicken dish from a very important customer, but only had chicken, butter, tomatoes, and garam masala on hand. The ever-popular butter chicken, or murgh makhani, was born!
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THE WORLD’S 60 BEST STEWS
1
IRISH BEEF STEW
FOR IRISH STEW 1 tbsp vegetable oil 1-1/2 lbs stewing beef 1 onion, finely chopped 2 carrots, cut into 1/2-inch rounds 2 cloves garlic, chopped 3 tbsp flour 1 bottle or can (12 oz) dark beer 2 bay leaves 2 sprigs fresh thyme Salt and freshly ground pepper 1 tbsp Worcestershire sauce
SERVES 4
FOR COLCANNON 1 tbsp olive oil 3 slices bacon (1 oz), cut into thin strips (lardons) 2 cups (500 ml) green cabbage, thinly sliced 2 Yukon Gold potatoes, peeled and cut into 1-inch cubes 1/2 cup (125 ml) milk 2 tbsp butter 2 tbsp fresh parsley, chopped Salt and freshly ground pepper
PREPARATION For Irish stew: In a Dutch oven, or in a heavy-bottomed pot, heat oil and sear beef until browned. Add onion, carrots, and garlic and cook for 2 to 3 minutes longer. Stir in flour, cook for 1 to 2 minutes, and then pour in beer. Mix well and add bay leaf and thyme. Season with salt and pepper and cook in a 300°F (150°C) oven for 2 hours and 30 minutes. After 2 hours and 30 minutes, return to stovetop and simmer gently until the sauce is thick enough to coat the back of a spoon. For colcannon: In a pot, heat olive oil and cook bacon for 2 to 3 minutes. Add cabbage and cook for another 5 to 6 minutes. Pour in milk, add potatoes, cover, and cook for 15 minutes over low heat.
DID YOU KNOW? Colcannon is a popular Irish dish, traditionally served on Hallowe’en with a ring and a thimble, and often a coin, hidden inside.
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THE WORLD’S 60 BEST STEWS
Remove from heat and mash with butter. Add parsley and season with salt and pepper. Serve with Irish stew.
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LIMED-UP SWEET POTATOES
INGREDIENTS 1 large onion, quartered 2 tbsp fresh ginger, peeled and roughly chopped 2 cloves garlic, chopped 1 hot pepper (such as Thai chili), halved and seeded 1 tbsp butter 1/2 tsp curry powder 1/2 cup (125 ml) coconut milk Juice of 2 limes 1 large sweet potato, peeled and cut into 1-1/2-inch cubes Salt and freshly ground pepper 1/4 cup (60 ml) fresh cilantro, chopped
SERVES 4
PREPARATION In a food processor, purée onion, ginger, garlic, and hot pepper. In a Dutch oven, or in a heavy-bottomed oven-safe pot, heat butter and cook onion purée for 2 to 3 minutes. Stir in curry powder and then pour in coconut milk and lime juice. Add sweet potato and mix well to thoroughly coat in sauce. Season with salt and pepper and cook in a 350°F (175°C) oven for 20 minutes. After 20 minutes, remove from oven, top with fresh cilantro, and serve as a spicy side dish.
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THE WORLD’S 60 BEST STEWS
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SUNNY PESTO
FOR SUNDRIED TOMATO PESTO 6 sundried tomatoes in oil Zest of 1/2 orange 2 tbsp water 1/4 cup (60 ml) pine nuts, toasted 1/3 cup (80 ml) old cheddar cheese, grated 1/3 cup (80 ml) olive oil 2 tbsp chives, chopped
FOR SHRIMP SERVES 4
1 tbsp olive oil 12 large shrimp, peeled 2 cloves garlic, minced Salt and freshly ground pepper
PREPARATION In a food processor, combine sundried tomatoes, orange zest, water, pine nuts, and cheddar cheese. Purée until smooth. Add olive oil in a slow, steady stream for a creamier pesto. Stir in chives at the end. In a pan, heat olive oil and cook shrimp. Add garlic and cook for 2 to 3 minutes. Season with salt and pepper. Toss with pesto and serve over your choice of pasta.
DID YOU KNOW? Pesto is often confused with pistou. Pistou is a Provençal cold sauce, which, like pesto, is made with basil, garlic, and olive oil; the key difference is that pistou doesn’t contain pine nuts or cheese.
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THE WORLD’S 60 BEST PASTA SAUCES
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CHORIZO & ROASTED RED PEPPERS SERVES 4
INGREDIENTS 2 red peppers 8 sundried tomatoes 1/4 cup (60 ml) water 1 tbsp olive oil 1 onion, finely chopped 1 cup (250 ml) chorizo sausage, sliced into rounds 2 cloves garlic, minced Salt and freshly ground pepper 1/4 cup (60 ml) fresh parsley, chopped
PREPARATION
For roasted red peppers: Brush red peppers with olive oil and place on a baking sheet. Broil for 5 minutes on each side or until skin is charred and easy to remove. Cool in a covered bowl. Peel and seed cooled peppers, and then cut lengthwise into thin strips. Set aside. In a food processor, purée roasted peppers, sundried tomatoes and water. Set aside. In a pot, heat oil and sauté onions and chorizo for 2 minutes. Add garlic and stir. Add puréed peppers and tomatoes and season with salt and pepper. Simmer for 2 to 3 minutes. Add parsley and spoon over cheese ravioli.
TASTY TIP To save time, use jarred roasted red peppers.
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THE WORLD’S 60 BEST PASTA SAUCES
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THE PIEDMONTESE
SERVES 4
INGREDIENTS 2 tbsp butter 1 shallot, minced 2 cups (500 ml) wild mushrooms of your choice (oyster mushrooms, chanterelles, blue foot mushrooms, etc.) 1 cup (250 ml) store-bought demi-glace 1/2 tsp nutmeg 1/4 cup (60 ml) truffle paste (optional) 1/4 cup (60 ml) fresh Parmesan cheese, grated Salt and freshly ground pepper
PREPARATION In a pan, sauté shallots and mushrooms in butter. Add demi-glace, nutmeg, and truffle paste. Reduce until sauce is velvety and coats the back of a spoon. Season with salt and pepper. Stir in Parmesan cheese and serve over long egg noodles.
DID YOU KNOW? The rare white truffle, often called “the diamond of the kitchen,” comes from the Piedmont region of northern Italy and is the most valuable food in the world. In 2005, a truffle weighing 3.3 pounds was sold for US$330,000! It is also considered an aphrodisiac.
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THE WORLD’S 60 BEST PASTA SAUCES
HOW-TO GUIDE THE SECRET TO PERFECTLY COOKED PASTA Use 2 teaspoons of salt for every 4 cups of water. Don’t add oil to the pasta cooking water—the oil will coat the pasta and your delicious sauce won’t stick. Fresh pasta cooks much faster than dry pasta. Cooking time depends on the shape and thickness of the pasta. Check package directions for exact cooking times. Never rinse pasta after cooking. Rinsing washes away the important surface starch that helps the sauce cling to the pasta. If you’re cooking your pasta ahead of time, cool it first by spreading the noodles over a baking sheet and placing it in the fridge. Hot pasta continues to cook even after draining, and this technique will prevent it from cooking unevenly and sticking together. Add a few spoonfuls of the pasta’s cooking water to pasta dishes with oil- or butter-based sauces— the starch in the water will bind and thicken the sauce naturally. Another method is to drain the pasta halfway through cooking and then transfer it to a pan along with the sauce of your choice. Add a bit of pasta cooking water to prevent the sauce from over-reducing. The pasta will pull in the flavors of the sauce and cook to perfection.
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33
THE ORIGINAL ROASTED CHICKEN SERVES 4
Marinating time: 8 hours Prep time: 25 minutes Cook time: 1 hour and 15 minutes
FOR CHICKEN BRINE 8 cups water 1/2 cup (125 ml) coarse salt 1/3 cup (80 ml) sugar 2 bay leaves 1 tbsp coriander seeds 1 tbsp whole peppercorns 1 tbsp mustard seeds
INGREDIENTS 1 whole chicken 2 onions, quartered 4 cloves garlic 4 sprigs fresh thyme 1 tsp mild paprika 1 tbsp olive oil 1/2 tsp salt 2 carrots, peeled and cut into medium rounds 4 stalks celery, cut into pieces 8 new potatoes, halved Salt and freshly ground pepper 1/4 cup (60 ml) water
PREPARATION
TASTY TIP The best way to get extra crispy skin is to slide your fingers carefully under the bird’s breast and leg skin to loosen the meat. It works every time! Brining your turkey beforehand isn’t absolutely necessary, but if you do have the time to do it, this extra step will make the bird incredibly juicy and tender.
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THE WORLD’S 60 BEST ROAST DISHES
In a large pot, combine all chicken brine ingredients. Bring to a boil and remove from heat. Let cool to room temperature before adding chicken. Immerse chicken completely in brine and refrigerate for at least 8 hours. After soaking for at least 8 hours, take chicken out of brine and remove excess brine by patting chicken dry. Place onions, garlic, and thyme in the chicken cavity. In a small bowl, combine paprika, olive oil, and salt. Rub entire surface of chicken with this mixture. Place carrots, celery, and potatoes in a roasting pan. Season with salt and pepper, add water, and place chicken in the middle of the pan. Cover and cook in a in a 350°F (175°C) oven for 30 minutes. After 30 minutes, remove cover and continue cooking for 45 minutes, basting the bird with its cooking juices every 15 minutes. Cut into pieces, or carve, and serve.
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RACK OF LAMB & PERSILLADE SERVES 4
Prep time: 15 minutes Cook time: 25 minutes
FOR LAMB 2 racks of lamb 2 tbsp vegetable oil Salt and freshly ground pepper 2 tbsp Dijon mustard
FOR PERSILLADE 1/4 cup (60 ml) fresh parsley, finely chopped 2 tbsp fresh thyme, finely chopped 2 tbsp fresh Parmesan cheese, grated 1/4 cup (60 ml) breadcrumbs Salt and freshly ground pepper 2 cloves garlic, finely chopped 2 tbsp olive oil
PREPARATION To start, and for a beautiful presentation, use a small knife to trim the excess fat and meat from the exposed bones, scraping in between each bone and removing the sinew and the nerve at the top of each piece. In a large pan, heat oil over high heat. Season lamb with salt and pepper and place in the oil, fleshy side down. Use tongs to turn lamb, but only once the bottom is nicely browned.
TASTY TIP Finely chop a few sundried tomatoes and add to your persillade for a summery kick!
DID YOU KNOW? The Ancient Greeks sacrificed black lambs to the “destructive winds” in return for favorable winds during long sea voyages.
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THE WORLD’S 60 BEST ROAST DISHES
Transfer to a baking dish and roast in a 400°F (200°C) oven for 8 minutes. In a bowl, combine all persillade ingredients. After 8 minutes, remove lamb from oven, brush with Dijon mustard, and firmly press a thick layer of persillade onto the top of the meat, making sure it sticks. Return to oven and cook for 10 minutes. Let rest for 5 minutes before serving.
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ROASTED SQUASH & HUMMUS
Prep time: 10 minutes Cook time: 20 minutes
SERVES 4
FOR HUMMUS
FOR SQUASH 1 butternut squash, peeled and seeded 2 tbsp butter, melted 1 tbsp honey 2 tbsp za’atar Salt and freshly ground pepper
3 cloves garlic, crushed 1 can (19 oz) chickpeas, drained and rinsed 2 tbsp tahini 1/2 cup (125 ml) olive oil Juice of 1 lemon Salt and freshly ground pepper
PREPARATION For squash: Cut squash into 2-inch x 1-inch pieces. In a small bowl, melt butter and honey together in the microwave for about 20 seconds. In a large bowl, toss squash in butter and honey mixture. Add za’atar, season with salt and pepper, and mix well. Arrange on a baking sheet lined with parchment paper. Roast in a 400°F (200°C) oven for 15 minutes. Serve with homemade or store-bought hummus. For hummus: In a pan, heat 2 tbsp of the olive oil and sauté garlic for 2 to 3 minutes over low heat. In a deep bowl, combine all ingredients and purée with a hand blender. Season with salt and pepper.
DID YOU KNOW? Tahini is also served as a dessert, with molasses, honey, or date syrup, and is used as the base for halva, a dense, sweet Middle Eastern dessert.
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THE WORLD’S 60 BEST ROAST DISHES
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CHICKEN CORDON BLEU SERVES 4
4 chicken breasts 1 tbsp olive oil
FOR STUFFING Salt and freshly ground pepper 4 slices Emmental cheese 8 slices Black Forest ham
FOR BREADING 1 cup (250 ml) breadcrumbs 1/4 cup (60 ml) fresh Parmesan cheese, grated 1 tsp paprika 2 tbsp fresh parsley, chopped Salt and freshly ground pepper 1/4 cup (60 ml) flour 2 eggs, beaten
35
PREPARATION Butterfly chicken by carefully slicing along the side of each breast horizontally, without separating it completely. Cover with plastic wrap and flatten with a mallet or a jar. Season each chicken breast with salt and pepper and top with a slice of Emmental and two slices of ham. Roll up chicken breasts as tightly as possible. In a bowl, combine breadcrumbs, Parmesan cheese, paprika, parsley, and salt and pepper. Coat chicken breasts in flour, shake off excess, dip in eggs, and then coat with breadcrumbs. Gently press in breadcrumbs to make sure they stick.
DID YOU KNOW? Although the dish has a French name, Chicken Cordon Bleu is actually a relatively recent American creation.
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THE WORLD’S 60 BEST STUFFED DISHES
Heat olive oil in a pan and sear chicken until golden brown, about 3 to 4 minutes. Finish cooking in a 400°F (200°C) oven for 15 minutes. Serve as is, or with a creamy sauce and a slice of lemon.
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ALL-IN-ONE CHRISTMAS DINNER SERVES 4
1 turkey breast (about 2 to 3 lbs)
FOR SPICE RUB 1 tsp mild paprika 1 tsp salt 1 tbsp brown sugar 1/2 tsp cinnamon 1/2 tsp freshly ground pepper 1/4 tsp ground cloves Zest of 1 orange 1 tbsp vegetable oil
FOR STUFFING 2 tbsp butter 1 onion, finely chopped 1 clove garlic, chopped 1/4 cup (60 ml) hazelnuts, chopped 1 mild herb sausage 5 fresh sage leaves, chopped 1/4 cup (60 ml) whole cranberries in sauce 1 tbsp apple cider vinegar Salt and freshly ground pepper
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PREPARATION In a small bowl, combine all spice rub ingredients. In a pan, heat butter and sauté onion for 1 to 2 minutes. Add garlic and hazelnuts and cook for 1 minute longer. Using a small knife, make a cut down the length of the sausage and remove meat. Discard casing. In a bowl, combine onion mixture, sausage meat, and remaining stuffing ingredients. Butterfly turkey by carefully slicing along the side horizontally, without separating it completely. Open like a book to form a large rectangle. Cover with plastic wrap and, using a mallet or a jar, flatten the thickest parts of the turkey breast. Place turkey breast on a work surface, spread out stuffing in the center, roll up as tightly as possible to make sure stuffing doesn’t spill out, and tie securely. Rub turkey breast with spice rub and then refrigerate for at least 30 minutes. Place chilled turkey breast, seam side down, in an oven-safe dish. Cook in a 500°F (250°C) oven for 15 minutes and then lower the temperature to 350°F (175°C) and continue cooking for 30 minutes, basting turkey 2 or 3 times during cooking with the liquid at the bottom of the pan. Remove string, slice turkey breast, and serve with a bit of sauce.
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FRUITY STUFFED FRENCH TOAST
4 slices plain brioche bread 1/4 cup (60 ml) whipped cream cheese 8 strawberries, hulled and thinly sliced
FOR FRENCH TOAST BATTER 1/2 cup (125 ml) milk 1/4 cup (60 ml) brown sugar 3 eggs 1/4 tsp vanilla extract 1/4 tsp cinnamon 2 tbsp butter
SERVES 2
PREPARATION
15
In a bowl, whisk together milk, brown sugar, eggs, vanilla extract, and cinnamon. Set aside. Spread 1 tbsp cream cheese over each brioche slice. Top 2 slices with strawberries and then close. Dip sandwiches in batter. Allow the sandwich to soak up the liquid and ensure that they are fully coated. In a non-stick pan, heat 1 tbsp butter per sandwich. Carefully place sandwich(es) in the pan, cook for 1 to 2 minutes, and then gently flip and cook for 2 to 3 minutes longer. Gently flatten the sandwiches slightly. Remove from pan, cut in half, and serve.
TASTY TIP For an extra sweet treat, drizzle with real maple syrup before serving.
DID YOU KNOW? In France, French toast is called pain perdu, meaning “lost” (or “wasted”) bread, as it was traditionally made to use up bread that had gone stale.
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BAKED PEAR & CHOCOLATE SURPRISE
4 small pears Juice of 1/2 lemon 1 square store-bought puff pastry 1 egg yolk, beaten
FOR CHOCOLATE GANACHE 1/2 cup (125 ml) 35% cream 3/4 cup (180 ml) chocolate chips (60% cocoa) 1 tbsp unsalted butter 1 egg
SERVES 4
PREPARATION 75
Using an apple corer, remove pear cores. Cut a thin slice off the bottom of each pear to create stable bases when pears are placed vertically on the tray. On a plate, pour lemon juice over pears to prevent them from browning. In a small pot, bring cream to a boil. Remove from heat and stir in chocolate chips. Whisk until sauce is smooth. Add butter and egg and whisk until fully incorporated. Chill in the refrigerator for 10 minutes. Roll out puff pastry in one direction to form a long, narrow rectangle. Cut into 4 equal strips. At the bottom of each strip, cut out a small circle to cover the pear bases. Place each pear on a pastry circle and carefully pour chocolate ganache into the holes left by the cores, making sure the pears are sitting flat to prevent any ganache from running out the bottoms. Wrap pears in pastry strips, slightly overlapping the pastry, and gently pressing pastry together to create a seal. Brush with egg yolk. Using a spatula, carefully transfer pears to a baking sheet and bake in a 350°F (175°C) oven for 30 minutes. Serve.
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2
3
4
HOW-TO GUIDE CREATING THE PERFECT STUFFED DISHES When stuffing a piece of meat, it’s important to make sure it’s securely fastened or wrapped shut: meat naturally shrinks during cooking, and the filling will spill out if there’s nothing holding it in. Here are a few essential techniques:
CAUL FAT (OR LACE FAT) Caul fat is the lacy, fatty membrane that surrounds the intestines of pigs. This seldom-used part of the pig is inexpensive and can be sourced from a butcher. Caul fat is ideal for wrapping stuffed meat containing filling that might become runny during cooking, as it keeps the meat tightly sealed and actually melts right into the meat as it cooks, resulting in a crispy, flavorful exterior, and a succulently moist interior.
CHARCUTERIE Charcuterie, such as sliced bacon and prosciutto, also works extremely well as a wrapping for stuffed food. The layers of fat it contains melt during cooking, and the meat shrinks to create a tight seal that keeps the filling in place. This technique is generally recommended for smaller preparations.
TOOTHPICKS Toothpicks are the easiest way to keep stuffed food securely fastened, and are particularly effective at holding together thin cuts of meat. However, if the filling contains runny cheese, the food must be cooked quickly, or the cheese will leak out and create an unwanted mess.
KITCHEN TWINE Without a doubt, twine is the most well known method for binding and tightly securing stuffed food. Here’s how to tie up your meat in four easy steps:
1. Place the meat in front of you vertically on a work surface. With a piece of string, wrap a tight
loop around the meat at the far end and tie in a double knot.
2. Make a loop with the string. 3. Slide the loop around and under the meat at the far end. Tightly pull the loop and repeat until the
meat is completely tied, spacing the loops about 1 inch apart.
4. Finish by tying the string in a double knot at the end closest to you.
027
HOW-TO GUIDE People adopt a vegetarian lifestyle or cut down on meat consumption for different reasons. It’s best to adapt your own diet to suit your personal nutritional needs, whether you’re simply eating vegetarian once a week, cutting out red meat, giving up meat completely, excluding meat but eating fish and seafood, or eliminating animal products (including eggs and milk) from your diet entirely. Regardless of what diet you choose to follow, including vegetarian meals in your nutrition plan is undeniably good for your health, the environment, and your wallet, and gives you more options for your day-to-day menus. Here are some healthy meat alternatives that still pack a protein punch.
The recommended daily allowance of meat is 2-1/2 oz, equivalent to:
1/4 CUP (60 ML) NUTS (SHELLED): Chopped walnuts, pistachios, pine nuts, pecans, and almonds, especially when roasted, add flavor and satisfying crunch to your recipes. Nuts also make a great snack on the go, but opt for the unsalted variety and watch out for nut mixes, as they often contain high amounts of sodium.
1/4 CUP (60 ML) SEEDS (SHELLED): Nibble on a handful of sunflower or pumpkin seeds to boost energy, add them to cereal or salads, or make a tasty pesto, pâté, or dip by puréeing them with other ingredients. Chia seeds and flaxseeds are also heart-healthy additions to smoothies, baked goods, and salads.
4 OZ TOFU: Probably the most popular meat alternative for vegetarians, tofu takes on the flavor of whatever seasonings, sauces, and marinades you use. Soft (or silken), medium, firm, and extra-firm varieties are widely available; just be sure to use the type specified in the recipe. Tofu is inexpensive and versatile, and can be used in place of meat in most dishes, including stir-fries and sandwiches, and it even makes a great breakfast scramble!
3/4 CUP (180 ML) COOKED BEANS OR LEGUMES: There are dozens of different kinds of beans and legumes, of all shapes, sizes, and colors. Available dried or canned, they’re truly an all-purpose food, great in salads, soups, stews, pâtés, casseroles, and sauces. Try to use the canned variety for purées and sauces only, as they tend to get mushy in preparations that require long cooking, but they’ll do in a pinch if you haven’t had time to pre-soak dried beans or legumes.
2 EGGS: Scrambled, sunny-side-up, hard-boiled, or poached: any way you cook them, eggs are an easy-toprepare, delicious source of protein, and are rich in vitamins.
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2
HARMONY OF BEET, GOAT CHEESE & ARTICHOKE SERVES 4
50
FOR BEET SALAD 2 medium beets, peeled 1 clove garlic 1/4 cup (60 ml) plain Greek-style yogurt Salt and freshly ground pepper
FOR GARNISH 4 artichoke hearts, rinsed and thinly sliced 1/4 cup (60 ml) hazelnuts, toasted and roughly chopped 1/4 cup (60 ml) goat cheese, crumbled 1 tbsp za’atar 1 tbsp sherry vinegar 2 tbsp olive oil Salt and freshly ground pepper 1 cup (250 ml) baby spinach, thinly sliced Baguette, thinly sliced and toasted
PREPARATION In a large pot, cover beets and garlic with water. Bring to a boil and let simmer gently for 30 minutes, or until beets are tender. Drain. In a food processor, finely chop beets and garlic. Transfer to a bowl and stir in yogurt. Season with salt and pepper. In another bowl, combine artichokes, hazelnuts, and goat cheese. Stir in za’atar, sherry vinegar, and olive oil. Season with salt and pepper. Right before serving, add baby spinach. Top beet salad with garnish and serve with toasted baguette.
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THE WORLD’S 60 BEST VEGETARIAN RECIPES
40
ROSE PASTA CRUDO" "
SERVES 4
25
INGREDIENTS 1/2 onion, thinly sliced 1 medium carrot, peeled and cut into 4 1/2 cup (125 ml) cashews 1/4 lb (4 oz) soft tofu 3 tomatoes, quartered 6 sundried tomatoes 1 stalk celery, cut into 4 2 fresh dates, pitted 2 tbsp olive oil 2 tbsp fresh parsley 2 tbsp fresh oregano Salt and freshly ground pepper Pasta of your choice
PREPARATION In a food processor, chop onion, carrot, and cashews as finely as possible. Add remaining ingredients, except salt and pepper. Purée for several minutes, until very smooth. Transfer to a pot, cover, and heat for 2 to 3 minutes. Season with salt and pepper. If sauce is too thick, add a bit of water. Bring a large pot of salted water to a boil and cook pasta according to package directions. Toss with sauce, season with salt and pepper, and serve.
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THE WORLD’S 60 BEST VEGETARIAN RECIPES
35
SQUASH & GOAT CHEESE PORTOBELLOS SERVES 4
65
4 portobello mushroom caps 2 tbsp olive oil 1 handful arugula
FOR STUFFING 2 cups (500 ml) butternut squash, peeled and cut into 1/2-inch cubes 1 tbsp olive oil Salt and freshly ground pepper 1/4 cup (60 ml) goat cheese, crumbled 2 tbsp slivered almonds 1 egg white 4 fresh sage leaves, chopped 1 tbsp balsamic vinegar 1 shallot, finely chopped 1/4 cup (60 ml) breadcrumbs
PREPARATION Toss cubed squash in olive oil and season with salt and pepper. Spread out evenly on a baking sheet and cook in a 400°F (200°C) oven for 20 minutes. In a bowl, combine cooked squash with remaining stuffing ingredients. Coat portobellos with olive oil and stuff with squash mixture. Cook in a 350°F (175°C) oven for 25 minutes. Garnish with arugula and serve.
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THE WORLD’S 60 BEST VEGETARIAN RECIPES
LEGEND
TIME
COST
RICH
PREPARATION TIME IN MINUTES, INCLUDING COOKING TIME
COST OF INGREDIENTS LOW
MEDIUM
HIGH
MEDIUM
HIGH
CREAMY • BUTTERY • LUSCIOUS LOW
EGG
DAIRY
VEGAN
OVO-VEGETARIAN RECIPE (CONTAINS EGG)
LACTO-VEGETARIAN RECIPE (CONTAINS DAIRY PRODUCTS)
VEGAN RECIPE (MADE WITHOUT DAIRY, EGG, OR HONEY)
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