The Epicurious Cookbook (22 page)

Authors: Tanya Steel

BOOK: The Epicurious Cookbook

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MAKE DRESSING

Whisk together the vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add the oil in a slow stream, whisking until emulsified. Whisk in the thyme, basil, and salt and pepper to taste.

MAKE SALAD

1.
Cook the beans in a 4- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop the cooking. Add the potatoes to the boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve the potatoes while still warm (peel, if desired) and toss with 2 tablespoons dressing in a bowl, then cool.

2.
Prepare grill for cooking. If using a charcoal grill, open the vents on the bottom of the grill, then light the charcoal. The charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat to high, covered, 10 minutes, then reduce the heat to moderately high.

3.
Brush the tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let the tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer the tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.

4.
Transfer the potatoes to the platter with the tuna, reserving the bowl. Drain the beans and pat dry. Toss the beans in the bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to the platter. Toss the lettuce in the bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to the platter. Toss the tomatoes in the bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to the platter.

5.
Arrange the olives and eggs on the platter and sprinkle the salad with parsley and/or basil. Serve the salad with the remaining dressing on the side.

“I used salmon instead of tuna, since my local grocery store didn’t have tuna. The dressing and capers still went very well. I also added a fresh sliced radish for crunch.”

Tara305

cook’s note:

The
TUNA
can also be cooked in a hot, lightly oiled ridged grill pan over moderately high heat.

garlic bruschetta

YIELD: MAKES 8 SERVINGS

8 (¾-inch-thick) slices crusty peasant bread, preferably from a large round loaf

3 garlic cloves, halved crosswise

6 tablespoons olive oil, preferably extra-virgin

On a baking sheet, toast the bread slices in batches under a preheated broiler about 3 inches from the heat for about 1 minute on each side, or until they are golden, transferring them as they are toasted to a work surface. Rub one side of each toast slice with the cut side of a garlic clove, brush it with some of the oil, and season it with salt.

Grilled Scallops and Nectarines with Corn and Tomato Salad

grilled scallops and
nectarines
with corn and tomato salad

Grilled nectarines add an unexpected sweetness to this summer dish. The smoky, buttery scallops and caramelized fruit give farmers’ market corn and tomatoes a new way to shine. And it gets a kick from
piment d’Espelette,
a French hot red chile ground into a powder, and available at specialty foods stores; but chili powder is a fine alternative.

YIELD: MAKES 6 SERVINGS

FOR DRESSING

3 tablespoons fresh lime juice

1½ teaspoons finely grated lime peel

⅛ teaspoon (generous) piment d’Espelette or chili powder

3 tablespoons extra-virgin olive oil

Fleur de sel

FOR BASIL PURÉE

¾ cup (loosely packed) fresh basil leaves

¼ cup extra-virgin olive oil

Fleur de sel

FOR SALAD

24 large sea scallops, side muscles removed, patted dry

3 firm but ripe nectarines (white or yellow), each cut into 6 wedges

Olive oil, for brushing

1½ cups fresh corn kernels, cut from 2 large ears of corn

24 grape or cherry tomatoes, halved

⅓ cup thinly sliced fresh basil leaves

Fleur de sel

Special equipment: Gas or charcoal grill

MAKE DRESSING

Whisk the lime juice, lime peel, and piment d’Espelette in a small bowl. Gradually whisk in the oil. Season with fleur de sel and pepper.

MAKE BASIL PURÉE

Blanch the basil in a small pot of boiling salted water 30 seconds; drain. Squeeze to remove as much water as possible, then coarsely chop. Purée the basil and oil in a blender until smooth. Transfer to a small bowl. Season to taste with fleur de sel.

MAKE SALAD

1.
Prepare a grill to medium-high heat. Brush the scallops and nectarines with oil; sprinkle with salt and pepper. Grill the scallops until slightly charred and cooked through, about 2 minutes per side. Grill the nectarines until slightly charred, about 1½ minutes per side. Transfer the scallops and nectarines to a plate.

2.
Arrange 4 scallops on each of 6 plates. Toss the corn and 2 tablespoons dressing in a medium bowl. Toss the tomatoes with 1 tablespoon dressing in another bowl; season to taste with salt and pepper.

3.
Spoon corn around scallops. Scatter tomatoes over corn. Arrange nectarine wedges decoratively on plates. Drizzle some dressing over scallops, then spoon some basil purée over. Sprinkle the sliced basil and fleur de sel over the corn and tomatoes and serve.

“We love this salad. I often serve it with mixed greens or arugula. I’ve done it with peaches when I couldn’t get nectarines and with shrimp and chicken when I couldn’t get scallops.”

Mgoeh, New Mexico

do ahead:

The
DRESSING
and
BASIL PURÉE
can be made 1 day ahead. Cover and chill separately. Bring both to room temperature before using.

tuna kebabs
with ginger-chile marinade

The combination of plump fresh fish, juicy red bell peppers, sweet onion squares, and pungent cilantro makes for an eye-catching presentation. For additional color, thread yellow, orange, and green bell peppers onto the skewers, or you can tame the heat with thick peach slices. And feel free to swap wooden skewers for the metal variety; just be sure to give them the requisite pregrilling soak of about 30 minutes. Serve these lively kebabs with a simple green salad.

YIELD: MAKES 4 SERVINGS

3 tablespoons unseasoned rice vinegar

2 tablespoons finely grated peeled fresh ginger

2 tablespoons peanut oil

2 tablespoons Asian sesame oil

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon chopped fresh cilantro, plus additional to taste

1 serrano chile, seeded and minced

Freshly ground white pepper

1½ pounds (1¼-inch thick) ahi tuna, cut into 1¼-inch cubes

Nonstick vegetable-oil spray

1 large red bell pepper, cut into 1-inch squares

1 large sweet onion (such as Maui or Vidalia), cut into 1-inch squares

Special equipment: 6 (12-inch) metal skewers; gas or charcoal grill

1.
Whisk the vinegar, ginger, oils, soy sauce, honey, cilantro, and chile in a medium bowl to blend; season to taste with white pepper. Transfer 3 tablespoons of the marinade to a small bowl and reserve. Add the tuna to the remaining marinade in a medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.

2.
Spray a grill rack with nonstick spray. Prepare a grill to medium-high heat. Alternate the tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to a platter. Drizzle the reserved marinade over and sprinkle skewers with cilantro, to taste.

“This was superb! Definitely double the sauce. I served it over rice with grilled baby bok choy.”

Phylora, Mill Valley, California

grilled salmon and baby bok choy
with ginger and garlic

Salmon, bok choy, ginger, and garlic are packed in foil and cooked on the grill for an easy dinner from Epicurious member
Maggieingl.
Sake and soy sauce create steam within the foil pack so be cautious when opening them—the steam can be extremely hot right off the grill. Add fluffy jasmine rice for an inventive midweek feast.

YIELD: MAKES 8 SERVINGS

8 baby bok choy (about ¾ pound), bruised outer leaves removed

1 tablespoon Asian sesame oil

2 tablespoons sake or rice wine vinegar

2 tablespoons soy sauce

2 garlic cloves, minced

1 (1-inch) piece fresh ginger, peeled and minced

1 (2-pound) salmon fillet with skin

2 limes, cut into quarters

Special equipment: Gas or charcoal grill

1.
Prepare a gas or charcoal grill to moderately high heat.

2.
Trim ⅛ inch from the bottom of each bok choy, then cut into quarters. Wash the bok choy in several changes of cold water and dry in a colander or salad spinner.

3.
In a small bowl, whisk together the sesame oil, sake, soy sauce, garlic, and ginger.

4.
On a large baking sheet, arrange 2 (12 by 24-inch) pieces of heavy-duty foil, overlapping them in the center to form a cross. Brush the entire surface of the salmon with the sesame oil mixture, then sprinkle with salt and pepper and place skin side down in the center of the foil. Arrange the bok choy on top of the salmon, then fold the foil into a packet, sealing in the salmon and bok choy.

5.
Transfer the foil packet to the grill and cook until the salmon is just opaque in center, about 15 minutes. Transfer to a cutting board, open the foil slightly, and let stand 10 minutes.

6.
Remove the salmon and bok choy from the foil and cut the salmon into 8 servings. Divide the bok choy among 8 plates and top each with a piece of salmon. Garnish plates with lime wedges and serve immediately.

grilled shrimp satay
with peaches and bok choy

Consider this colorful dish a step in the direction of rescuing the true Southeast Asian satay from its overdone-chicken-on-a-stick reputation. Tender shrimp, bright bok choy, and sweet stone fruit, all grilled together, make for a nontraditional but nonetheless scrumptious complement to a sauce that strikes the perfect sweet, spicy balance.

YIELD: MAKES 4 SERVINGS

6 tablespoons smooth natural peanut butter, stirred to combine

⅓ cup (packed) dark brown sugar

3 tablespoons seasoned rice vinegar

2 tablespoons soy sauce

2 to 3 teaspoons hot chile paste, such as sambal oelek

9 tablespoons peach nectar

3 peaches or nectarines, each cut into 6 wedges

16 large shrimp, peeled and deveined

6 heads of baby bok choy, halved lengthwise

Special equipment: Gas or charcoal grill