Sage
Chicken with Sage and Prosciut
Very little effort is needed to prepare this dish, and it is an easy recipe to double for a large group. The pleasant mustiness of the sage permeates the chicken hot from the oven. Any leftovers are delicious served cold the next day, when the distinctive flavor of the prosciutto predominates.
Ingredients:
6 chicken breast halves, each about 6 oz.
6 chicken drumsticks, each about 4 oz.
6 chicken thighs, each about 5 oz.
18 thin slices prosciutto
18 fresh sage leaves, plus sage sprigs for garnish
1 1/2 to 2 Tbs. olive oil
Coarse salt and freshly ground pepper, to taste
Directions:
Preheat an oven to 400°F.
Rinse the chicken pieces and pat dry with paper towels. Trim the excess fat from the prosciutto, then cut the slices to the dimensions of the chicken pieces.
Carefully slide your fingers under the skin on each chicken piece, separating it from the meat but leaving it attached on one side. Place a slice of prosciutto directly on the meat and top it with a sage leaf. Carefully pull the skin back in place and press gently with your palm to secure it.
Arrange the chicken pieces in 1 or 2 shallow baking dishes or in a roasting pan large enough to hold them in a single layer. Brush the skin with the olive oil, and season with salt and pepper.
Roast until the skin is brown and crispy, and the juices run clear when a thigh is pierced at the thickest part with a fork, about 55 minutes. Remove from the oven and let rest for 10 minutes before serving.
Transfer the chicken pieces to a warmed platter and garnish with sage sprigs. Serve immediately.
Serves 10 to 12.
Tagliatelle with Cilantro Pesto and Chicken
This recipe for cilantro pesto, developed by food writer Rosa Ross, puts a spin on the classic combination of ribbon noodles tossed with basil pesto. The floral and citrus flavors of cilantro are brightened by an ample dose of lime juice, while the sauce is still anchored by familiar pine nuts.
Ingredients:
1 lb. egg pasta (see related recipe at left)
For the cilantro pesto:
2 cups loosely packed fresh cilantro leaves
2 garlic cloves, coarsely chopped
1/4 cup pine nuts, lightly toasted
3 Tbs. extra-virgin olive oil
1 Tbs. fresh lime juice
1/2 tsp. fine sea salt
Freshly ground pepper, to taste
1 lb. boneless, skinless, chicken breasts
Fine sea salt and freshly ground pepper, to taste
3 Tbs. extra-virgin olive oil
1 lime quarter
2 Tbs. kosher salt
Directions:
Roll out the pasta dough and cut into tagliatelle. Let dry for 30 minutes or up to 3 hours.
To make the pesto, in a food processor, combine the cilantro, garlic, pine nuts, olive oil, lime juice, the 1/2 tsp. sea salt and a few grinds of pepper and process to a paste, stopping occasionally to scrape down the sides of the work bowl. Be careful not to overprocess; the consistency of the pesto should be thick and fluid and have a slightly grainy texture. Transfer the pesto to a large serving bowl.
Pat the chicken breasts dry with paper towels, then season on both sides with sea salt and pepper. In a large nonstick fry pan over medium-high heat, warm the olive oil until very hot but not smoking. Working in batches if needed to avoid crowding the pan, add the chicken and cook, turning once, until golden on both sides and just opaque in the center when cut into with a knife, about 2 minutes per side. Transfer to a plate, cover loosely with aluminum foil and set aside in a warm place. Just before you add the pasta to the boiling water, using a sharp chef’s knife, cut each breast in half lengthwise, then cut the halves crosswise into thin slices. Squeeze the lime quarter over the chicken and re-cover the chicken.
Mint
Chilled Lobster with Mango and Mint
You can cook the lobster and remove the meat up to a day in advance. Place the meat in an airtight container and refrigerate. The lobster-mango molds can be prepared 30 minutes in advance; refrigerate until ready to serve.
Ingredients:
1 live lobster, about 1 1/2 lb.
1 ripe mango
2 Tbs. extra-virgin olive oil
2 tsp. fresh lemon juice
2 tsp. minced green onion
1 Tbs. finely slivered mint leaves
Salt and freshly ground pepper, to taste
Directions:
Bring a large pot three-fourths full of salted water to a boil over high heat. Add the lobster, headfirst. Cover and cook until the lobster is red, about 7 minutes. Transfer the lobster to a large bowl filled with ice water and let cool completely. Remove the meat from the claws, knuckles and tail, and discard the shells. Cut the tail meat in half lengthwise, then cut each piece crosswise on the diagonal into slices about 1/4 inch thick.
Peel and seed the mango. Slice the mango into strips about 1/4 inch thick but no more than 2 inches long.
In a bowl, combine the sliced lobster tail meat and knuckle meat, all but a pinch of the mango, the olive oil, lemon juice, green onion, half of the mint, salt and pepper. Toss gently until just combined.
Place half of the mixture in a lightly oiled 4-oz. ramekin, or pack half of it in a 2-inch-wide ring mold set on a chilled salad plate. If using the ramekin, invert the filled ramekin onto a chilled salad plate. Remove the ramekin or ring mold, repeat with the remaining lobster-mango mixture and top each salad with meat from a lobster claw. Add the remaining mango and mint to the bowl, mix with your fingers and garnish each serving with a little mango-mint mixture.
Parsley
Halibut with Grapefruit, Parsley and Fennel
Halibut, which grows very large, is a great fish to cook because it’s firm and stays nice and juicy when panfried or roasted. Fennel is a natural choice for fish and when paired with citrus, gets even better.
Ingredients:
4 pink or Ruby grapefruits
1 cup fresh flat-leaf parsley leaves
1 fennel bulb
4 halibut fillets, each 1/2 lb., skin and pin bones removed
Sea salt and freshly ground pepper, to taste
1 Tbs. extra-virgin olive oil, plus more for drizzling
Directions:
Peel and segment the grapefruits, letting the segments and any juices fall into a bowl. Add the parsley and stir gently.
Trim the fennel, peeling away any woody, fibrous outer layers and reserving the fronds. Using a mandoline, cut the fennel bulb into paper-thin slices. Add the fennel slices and fronds to the bowl with the grapefruit-parsley mixture.
Season the halibut fillets with salt and pepper. In a heavy fry pan over medium-high heat, warm the 1 Tbs. olive oil. Add the halibut and cook until browned underneath, 3 to 4 minutes. Turn the halibut over and cook until opaque around the edges, about 3 minutes more.
Transfer the halibut to individual plates. Spoon the grapefruit-fennel mixture on top and drizzle with a little olive oil. Serve immediately. Serves 4.
Oregano
A staple in Liguria, Italy, frittatas are often made with fresh vegetables, aromatic herbs and goat cheese (goats commonly graze on the steep coastal hillsides).
Frittata with Zucchini & Goat Cheese
Ingredients:
10 eggs
1 tsp. salt
1 1/2 Tbs. unsalted butter
2 to 3 small zucchini, sliced 1/8 inch thick
2 Tbs. fresh oregano leaves
2 tsp. chopped fresh flat-leaf parsley, plus more
for garnish
4 oz. goat cheese, crumbled
Arugula salad for serving (see related recipe at
left)
Directions:
In a bowl, whisk together the eggs and 1/2 tsp. of the salt. Set aside.
In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. When it foams, add the zucchini and sprinkle with the remaining 1/2 tsp. salt. Sauté for 30 seconds. Add the oregano and the 2 tsp. parsley and cook for 30 seconds.
Add the eggs and, using a rubber spatula, quickly and lightly stir the eggs in a small circular motion to combine them with the zucchini. Using the spatula, gently lift the cooked edges to allow the uncooked eggs to flow underneath. Sprinkle the cheese on the frittata; do not stir. Reduce the heat to low and cook, without stirring, 4 to 5 minutes more.
Meanwhile, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Reduce the heat to low and cook, covered, for 3 minutes. Remove the top pan and continue cooking until the eggs are set, about 5 minutes more.
Using the spatula, loosen the edges of the frittata and gently slide it onto a plate. Garnish the frittata with parsley. Serve with the arugula salad. Serves 8 to 10.
Thyme
Created by Chef Michael Voltaggio, this recipe relies on the cooking technique known as sous vide, a French term meaning “under vacuum.” Here, chicken thighs are placed in a vacuum-sealed pouch along with garlic, thyme and butter, then slowly cooked at a low temperature in a circulating water bath. This process seals in the flavors and nutrients, yielding tender, delicious results. Just before serving, the chicken is seared in a fry pan until golden brown and crispy.
Michael Voltaggio’s Crispy Chicken Thighs
Ingredients:
6 boneless, skin-on chicken thighs
Salt and freshly ground pepper, to taste
2 garlic cloves, lightly smashed with a knife
2 or 3 fresh thyme sprigs
2 Tbs. unsalted butter
2 Tbs. canola oil, plus more as needed
Directions:
Prepare a sous vide immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 150°F, 30 minutes to 1 hour.
Season the underside of the chicken thighs with salt and pepper. Place the thighs, skin side down, into a vacuum-sealable bag, making sure they lie flat. Add the garlic, thyme and butter to the bag. Using a vacuum sealer, vacuum and seal the bag tight according to the manufacturer’s instructions; be sure you have a smooth, airtight seal. Carefully place the bag into the circulating water and cook for 1 to 1 1/2 hours.
Have ready a large bowl of ice water. Remove the thighs from the circulating water and place the bag into the ice water for 20 minutes. If serving the chicken that day, place the bag on a baking sheet and refrigerate until ready to sear the thighs. If serving the chicken the next day, place the bag, with the thighs skin side down, on a baking sheet. Place another baking sheet on top and weight it down with a heavy fry pan. Refrigerate overnight.
Just before serving, remove the thighs from the bag and pat dry with paper towels. In a large fry pan over medium heat, warm 1 to 2 Tbs. oil. Working in batches, place the thighs, skin side down, in the pan and cook until golden brown and crispy, 8 to 10 minutes. Turn the thighs over and cook until warmed through, about 2 minutes more. Transfer the thighs to a plate and cover loosely with aluminum foil. Repeat with the remaining thighs, adding more oil to the pan as needed. Serve immediately. Serves 4 to 6.
Pesto
Ingredients:
3 to 4 Tbs. pine nuts
2 garlic cloves
2 to 3 cups firmly packed fresh basil leaves
10 to 15 fresh flat-leaf parsley sprigs
1⁄2 cup extra-virgin olive oil, plus more as
needed
1⁄2 cup grated Parmigiano-Reggiano cheese
1⁄4 cup grated pecorino cheese
Salt and freshly ground pepper, to taste
Directions:
In a blender or food processor, combine the pine nuts and garlic. Process to chop coarsely. Add about half of the basil and process to chop coarsely. Add the remaining basil, the parsley and olive oil and process until a thick green sauce forms. If the sauce is too thin, add more basil or parsley; if it is too thick, add more olive oil.
Add the cheeses and season with salt and pepper. Process briefly. Pour into a glass jar or other container and top with a thin layer of olive oil to prevent the surface from discoloring. Cover tightly and refrigerate for up to 2 weeks.
Makes about 1 1⁄2 cups.
Basil
Seared Salmon with Basil
Before cooking the salmon, quickly check for errant bones by running your fingers lightly over each fillet. If you detect any bones, remove them with needle-nosed pliers or a paring knife, pulling them straight out to avoid tearing the fish.
Ingredients:
3 Tbs. water
2 garlic cloves, coarsely chopped
1 green jalapeño chili, coarsely chopped
3 green onions, chopped
3 Tbs. chopped fresh cilantro
1/4 cup chopped fresh basil, preferably Thai
2 Tbs. Asian fish sauce
Juice of 1/2 lime
1 tsp. sugar
3 Tbs. corn or peanut oil
4 salmon fillets, about 1 1/2 lb. total
Salt and freshly ground pepper, to taste
Steamed rice for serving
Directions:
Make the chili-garlic paste
In a blender, combine 1 Tbs. of the water, the garlic, chili, green onions and cilantro. Add the basil and process until a paste forms.
Make the sauce
In a small bowl, combine the remaining 2 Tbs. water, the fish sauce, lime juice and sugar and stir to dissolve the sugar. Warm a small fry pan over medium heat until hot and add 2 Tbs. of the oil. Add the chili-garlic paste and sauté until very fragrant, 1 to 2 minutes. Stir in the fish sauce mixture and simmer for 2 minutes to blend the flavors. Keep warm.
Sear the salmon
Season the salmon fillets with salt and pepper. Warm a large fry pan over high heat until very hot and add the remaining 1 Tbs. oil. Add the fillets and sear, turning once, until golden brown on the outside and still slightly rare in the center, about 2 minutes on each side.
Transfer the salmon to a platter or dinner plates and drizzle with the warm sauce. Serve immediately with steamed rice. Serves 4.
Penne with Basil and Pine
Nuts
Pesto
Cantaloupe-Basil Granita
Rosemary
Rosemary and Parmesan Madeleines
Rosemary Popovers
Pan-Roasted Beef Tenderloin with Rosemary and Garlic
Balsamic-Rosemary
Marinade
As this recipe demonstrates, the feather-light French cakes known as madeleines can be savory as well as sweet. After baking, they're sprinkled with Parmigiano-Reggiano cheese and fleur de sel, one of the most prized sea salts in the world. This grayish-ivory salt from Brittany, France, highlights the natural flavors of foods and adds a pleasing crunch.
Ingredients:
8 Tbs. (1 stick) unsalted butter, melted
1 cup cake flour
3 tsp. finely minced fresh rosemary
1 tsp. fleur de sel, plus more for sprinkling*
1/4 tsp. freshly ground pepper
4 eggs
1/4 tsp. cream of tartar
2 Tbs. sugar
1 cup grated Parmigiano-Reggiano cheese, plus
more for sprinkling
Directions:
Position a rack in the lower third of an oven and preheat to 375°F.
Brush the molds of two 12-well madeleine pans with 2 Tbs. of the butter and dust with all-purpose flour; tap out the excess.
Sift the cake flour into a bowl and gently stir in the rosemary, the 1 tsp. fleur de sel and the pepper. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until yellow and fluffy, about 3 minutes. Add the cream of tartar and sugar and beat until the mixture drops from the whisk in ribbons, about 3 minutes. Using a rubber spatula, gently fold in the flour mixture and the 1 cup cheese, then fold in the remaining 6 Tbs. butter.
Spoon the batter into the prepared molds so the batter is even with the rims. Bake until the madeleines spring back when pressed lightly, about 12 minutes. Immediately remove them from the pan and let cool on a wire rack. Sprinkle with a pinch of fleur de sel and cheese and serve. Makes 18 madeleines.
