Archive | Entrees

Dad’s Famous Cannolicchi with Roasted Red Pepper Cream Sauce

From ‘It’s Pasta Friday, it’s Pasta Friday!’
 
By Allison Arevalo | Photos by Denise Woodward

 

When Allison was growing up in New York, her father, Richard Lanzilotta (left), was the household chef.

 

My father, Richard Lanzilotta, was the chef of the house. He grew up on Long Island, right next to JFK airport, and learned to cook by watching his mother and grandmothers prepare meals for their big extended family. Every meal he made, even on weeknights, would have courses: the antipasti with anchovies and sausage, the pasta, the salad.

Dad’s red pepper sauce was one of his specialties. Creamy, sweet, and spicy all at the same time, it was everyone’s favorite. Our friends from the block all wanted to eat over when he was cooking it.

I tinker with his recipe a bit whenever I make it, but it never quite comes out like Dad’s. One difference is that I use Rustichella D’Abruzzo’s cannolicchi—a short, twisted tube pasta named after the razor clam, and there wasn’t anything quite like that at our market, so Dad used penne. In fact, any hollow tube that will hold the sauce can work.

Recently, both my parents flew out from New York for a visit.Read More

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HANIF SADR’s Kuku Sabzi

(Persian Herb Frittata)

Illustration by Maro Rivera-Weiss

 

This is Hanif Sadr’s adaptation of a kuku sabzi recipe by Roza Montazemi. Sometimes called the Julia Child of Iran, Montazemi not only codified the measurements and techniques of traditional Persian recipes, she also included recipes from French and other cuisines in her book, Art of Cooking, first published in 1964. An expanded edition of the book is now in its 50th printing.

Sadr, whose grandmother was close friends with Montazemi says, “Hers was the first Persian cookbook written in the modern era, and continues to be one of Iran’s best-selling books of any genre; often selling 20,000 copies a year.” Montazemi self-published the book and her family has continued that tradition since her death in 2009. Sadr imagines that 60 years ago, no one thought a cookbook, especially by a woman, would ever be so popular.

In Persian, sabzi means herbs and kuku means frittata. Other popular kuku versions feature potato or eggplant. Herbs, both fresh and cooked, are important to Persian cuisine and are eaten at every meal. Sadr suspects that no cuisine anywhere in the world uses herbs to the same extent as they are used in Persian cooking.… Read More

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Eric Tucker’s Grilled Peach and Quinoa Dolmas

From the story  The Peachy Time of Year

 

Sweet, tart, savory, tangy, and spicy, these peach dolmas with their tasty condiments hit all the bases. You could serve the filling as a salad without wrapping in the grape leaves, but consider offering large lettuce leaves that your guests can use as wraps, spooning on the condiments. Choose a firm but ripe high-acidity peach variety such as Summer Zee, O’ Henry, or June Lady.

—Eric Tucker, Millennium Restaurant, Oakland millenniumrestaurant.com

For wrappers
12–16 large fresh fig or grape leaves (substitute brine-packed grape leaves, but omit the blanching process)
2 tablespoons cider vinegar
1 tablespoon salt
3 cups water
For grilled peaches
2 peaches, sliced in thick wedges
1 teaspoon agave nectar
½ teaspoon olive oil

For filling
2 cups cooked quinoa (or other whole grain of choice)
1 tablespoon olive oil
2 teaspoons brown mustard seed
3 tablespoons chopped parsley
3 tablespoons chopped spearmint
½ cup chopped toasted hazelnuts (reserve some for garnish)
Juice of ½ lemon
Salt and pepper to taste
Olive oil and lemon juice as needed

To serve
Charred Peach Serrano Chili Purée
Za’atar Oil

Bring water to a boil with the salt and vinegar. De-stem the leaves and blanch them in boiling water for 8 minutes.… Read More

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Niles Pie’s Asparagus Sweet Pepper Tart

Makes two 8-inch round, two 9 x 4–inch rectangular, or one free-form tart

Photo courtesy of Niles Pie

For the tart dough
2½ cups all-purpose flour
1 teaspoon salt
½ pound (2 sticks) unsalted butter, cut into small pieces
¼ to ½ cup ice water

In a large bowl, whisk together the flour and salt. Toss in the butter, and either with your fingers or with a dough cutter, rub the butter in until the mixture resembles coarse meal and there are no large pieces of butter. Make a well in the center and pour in the water. Mix quickly to form a rough dough, then divide it and form into two flattened balls. Refrigerate for an hour (or overnight).

For the filling
1 bunch pencil-thin asparagus, trimmed and briefly steamed
2 red bell peppers, roasted, peeled, and thinly sliced
4 eggs
1 cup whole milk
1 cup heavy cream
¼ teaspoon salt and a few grinds of black pepper
Whole nutmeg for grating
½ cup cheese of your choice (shredded cheddar or mozzarella or crumbled feta; more, less, or none to taste)
Fresh dill, tarragon, or chives, some chopped and some left whole for garnish

For 8-inch round tarts, roll out dough disks to 9-inch rounds and carefully tuck into the pans.… Read More

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JBC Classic Chicken Curry

Read our story with an excerpt from The Juhu Beach Club Cookbook by Preeti Mistry with Sarah Henry.

 

Recipes on this page are from The Juhu Beach Club Cookbook © 2017 by Preeti Mistry with Sarah Henry, Running Press. Reprinted with permission.

Serves 4

4 whole chicken legs or 1 whole chicken

For the marinade:
2 cloves garlic, minced
2 tablespoons ginger, minced
2 inches of fresh turmeric root, minced (or substitute 1 teaspoon powdered turmeric)
2 serrano chiles, minced
1 bunch cilantro (including stems), roughly chopped
1 tablespoon Mustard Fenugreek Masala (recipe follows)
1 tablespoon salt

For the sauce:
3 tablespoons neutral oil
½ yellow onion, julienned
1 tablespoon ginger, minced
½ tablespoon serrano chile, minced
2 cups green cabbage, julienned
1 tablespoon Dhanna Jeeru Masala (recipe follows)
2 cups canned diced tomatoes

To marinate the chicken:

Remove the skin from the chicken legs.

Place the garlic, ginger, turmeric, chile, cilantro, masala, and salt in a blender with ½ cup water. Purée the mixture until fully incorporated; it should be the consistency of pesto.

Pour the marinade over the chicken legs, mix to ensure the chicken is fully coated, and let it sit for at least 6 hours, or ideally overnight.… Read More

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Spring Asparagus Frittata with Spring Onions and Green Garlic

 

Recipe by Barbara Kobsar
Illustrations by Caroline Gould

Serves 4

1 tablespoon butter
2 tablespoons olive oil
1 spring onion, trimmed and chopped
1 green garlic, trimmed and chopped
½ pound fresh asparagus, trimmed, cleaned, and cut into
1-inch pieces
6 eggs
1 tablespoon water
¼ cup freshly grated Parmesan cheese

Preheat oven to 325°. 

Melt butter and olive oil in an oven-safe 8-inch skillet over medium heat. Add onion, garlic, and asparagus. Cook and toss occasionally for about 5 minutes. 

In a medium bowl, whisk together eggs and water. Pour into skillet, reduce heat to low, cover, and cook 5 minutes. Transfer skillet to oven. Bake 10 to 15 minutes until eggs are set. Top with Parmesan cheese and place under broiler until cheese is lightly browned. 

Garlic goes through a lot of changes as it grows from a small green sprout into the fat, papery-white bulb we bring home to our pantries. Immature “green garlic” might show up at your farmers’ market when farmers are thinning the rows, and that’s when they also bring the young onions called “spring onions.” The two can look a lot alike, but bring the bunch up to your nose and you’ll know which is the garlic by the familiar aroma.Read More

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Edible East Bay’s SPINACH AND RICE TORTA

From Skip the Utensils by Rachel Trachten

As we were learning about Thrive Dining, we started thinking about the myriad times in life when having easy-to-eat food can make all the difference: Think traveling, hiking, feeding tots, and of course, parties! We created this recipe for a recent holiday gathering, where it was a hit with people trying to balance plates and drinks while standing around in a crowded room. It works for vegetarians, and you can leave out the breadcrumbs if you want it to be gluten free.

3 tablespoons fine, dry breadcrumbs
1 cup vegetable or chicken stock (or salted water)
1 cup Arborio rice
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 bunch fresh spinach, chopped, or 4 cups baby spinach, washed and chopped as necessary
12 large eggs
½–1 tablespoon chopped fresh herbs such as rosemary or dillweed
1 cup freshly grated Parmesan
1½ cups grated cheese of your choice such as cheddar or jack

Preheat oven to 325°. Lightly oil a 13 x 9–inch baking pan and sprinkle evenly with the breadcrumbs.

Heat the vegetable or chicken stock to boiling. (Note: The stock will provide saltiness to the dish, so if you are using unsalted stock or water, you’ll want to add salt at this time.)

Place rice in an oven-safe baking dish.… Read More

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Spicy Roasted Vegetables with Leeks and Beets

Roasting brings out the natural sweetness of vegetables, and the flavors gain even more depth as vegetables
begin to caramelize.

Serves 4 to 6

2 medium leeks cut into 1-inch pieces (including greens)
2 large or 3 medium beets thinly sliced, no more than 1/4-inch thick
5 to 6 cups of any combination of 1-inch cubed winter squash, potatoes, and sweet potatoes
¼ cup melted coconut oil or olive oil (plus more if needed)
½  teaspoon ground ancho or Aleppo pepper 
½ teaspoon smoked paprika
¼ teaspoon ground black pepper (or to taste)
½ teaspoon salt (or to taste)

Preheat oven to 400°. Oil or line a baking sheet or roasting pan with parchment paper or spray with nonstick spray.

Wash and cut vegetables.

Place vegetables in a large bowl and add oil, tossing to coat. Add more oil if needed. Sprinkle seasonings over vegetables and toss until seasonings are evenly distributed. Spread mixture in prepared pan.

Bake for 50 to 60 minutes, stirring once after 20 minutes. Vegetables are done when they are browned
and fork-tender.

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Chef Colleen’s Harvest-Stuffed Acorn Squash

From the story A Vegan Holiday Feast, Illustration by Julia Cost

 

Serves 8

4 acorn squash, halved lengthwise and seeds removed
1 tablespoon olive oil (may substitute 2 tablespoons water for sautéing)
2 medium onions, chopped
4 stalks celery, diced
1½ cups cooked brown rice
1 cup cooked wild rice
1 cup raw or toasted pecans, coarsely chopped (or walnuts, almonds, or chestnuts)
½ cup diced dried apricots and/or raisins
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground cloves
Freshly ground pepper, to taste
½ teaspoon salt, or to taste
Maple syrup (optional)

Preheat oven to 375°. 

Place the squash halves, cut-side down, onto nonstick baking sheets. There is no need to oil the squash. Bake for 30 minutes. The squash may not be fully fork-tender, but it will eventually be returned to the oven to cook all the way through.  

Meanwhile, in a sauté pan, cook the chopped onions in olive oil (or water) until transparent. Add the celery and sauté a couple of minutes. Remove from heat, and add to a large mixing bowl, along with the cooked rice, pecans, apricots, and/or raisins, ginger, cinnamon, cardamom, cloves, pepper, and salt.… Read More

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Homemade Turkey Soup

From Holiday Leftover Tips by StopFoodWaste


3 cups cooked turkey meat, chopped
Leftover bones from a 10–12 pound turkey
1 gallon (16 cups) water or broth
1 large onion, chopped
4 carrots and 1 stalk of celery, chopped
4 cloves peeled garlic, minced
1 tablespoon salt
1 teaspoon black pepper
1 pound of fresh spinach or kale, chopped

Place turkey bones in a 2-gallon stockpot, add water or broth. Bring to a boil, then reduce heat and simmer for 2 hours. Remove bones. Sauté onions, carrots, and celery until tender. Add garlic and cook for 2 minutes. Add to stockpot along with salt and pepper. Cook for 20 minutes. Add the fresh greens. Bring soup back to a boil, reduce heat, and simmer for 20 minutes. Add chopped turkey meat, simmer until warm, serve.

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