make it tonight - finecooking · book. rub the spices all over. put the chicken in a ightly oiled...

MENU for the Week of NOVEMBER 26, 2018

Monday Spicy Chicken with Black Bean,

Cranberry, and Sweet Potato Salsa

Tuesday Escarole, Apple, and Bacon Salad

with Aged Gouda

Wednesday Spicy Red Lentil and Chickpea Stew

Thursday Whole-Grain Farfalle with Spicy Shrimp

and Roasted Peppers

Friday Pan-Seared Steak with

Caper-Anchovy Butter, paired with Edna Valley Pinot Noir

Make It TonightEasy Dinner Download

Sponsored by

Make it Tonight Easy Dinner Downloadwww.FineCooking.com

Monday : Spicy Chicken with Black Bean, Cranberry, and Sweet Potato Salsa

Tuesday : Escarole, Apple, and Bacon Salad with Aged Gouda

Wednesday : Spicy Red Lentil and Chickpea Stew

Thursday : Whole-Grain Farfalle with Spicy Shrimp and Roasted Peppers

Friday : Pan-Seared Steak with Caper-Anchovy Butter

S H O P P I N G L I S T

FRESH PRODUCE

1 large crisp apple 2 lemon 3 lime 1 small head escarole 2 medium sweet potatoes 3 red bell peppers or a mixture of

red and yellow

2 Fresno or other small fresh red chiles

1 medium yellow onion 1 small red or Vidalia onion 10 cloves garlic 1 small bunch fresh flat-leaf parsley

1 small bunch fresh chives 1 small bunch fresh cilantro

MEAT AND DAIRY ITEMS

Two 6- to 8-oz. tri-tip steaks 4 boneless, skinless chicken breast

halves

1 lb. extra-large shrimp (26 to 30 per lb.), preferably wild-caught

4 slices (4 to 5 oz.) thick-cut smoked bacon

1 anchovy fillet 4 oz. mild feta, preferably sheep’s

milk

3 oz. extra-aged Gouda 1 to 11/2 oz. Parmigiano-Reggiano

1/2 cup plain Greek yogurt 3 Tbs. unsalted butter

OTHER GROCERIES

4 cups vegetable broth 12 oz. whole-grain farfalle One 15-oz. can chickpeas One 15-oz. can black beans 1 cup red lentils 1/4 cup dried cranberries 1/2 tsp. capers

PANTRY STAPLES

3/4 cup plus 1 Tbs. extra-virgin olive oil

7 Tbs. canola oil M 2 Tbs. sherry vinegar 1 Tbs. balsamic vinegar 1 Tbs. pure maple syrup 1 Tbs. Dijon mustard 21/4 tsp. ground cumin 2 tsp. crumbled dried oregano 2 tsp. Aleppo pepper 1 tsp. chili powder 1 tsp. crushed red pepper flakes 1/8 tsp. cayenne Fine sea salt Kosher salt Black peppercorns

Side-dish ingredients are not included in the shopping list.


mondaySpicy Chicken with Black Bean, Cranberry, and Sweet Potato Salsa

Active/total time: 30 minutesServes 4

This colorful meal is full of bold Southwestern flavors, thanks to cumin, chili powder, and cayenne.

4 Tbs. canola oil; more for the broiler pan

2 medium sweet potatoes, peeled and cut into 1/2-inch dice

1/4 cup finely diced red or Vidalia onion

Kosher salt

1 tsp. chili powder

1/2 tsp. ground cumin

1/8 tsp. cayenne

4 boneless, skinless chicken breast halves

1 large clove garlic, mashed to a paste

1 tsp. finely grated lime zest

21/2 Tbs. fresh lime juice

One 15-oz. can black beans, rinsed

1/4 cup dried cranberries

1/4 cup chopped fresh cilantro

Freshly ground black pepper

Position a rack about 6 inches from the broiler and heat the broiler on high.

Heat 2 Tbs. of the oil in a 12-inch skillet over medium heat. Add the sweet potatoes and cook, stirring occasionally, until almost tender, about 10 minutes. Stir in the onion, 1/2 tsp. salt, and 1/4 cup water. Cover and cook for 1 minute. Uncover and cook, stirring, until the onion and sweet potatoes are tender and the water has evaporated, about 3 minutes. Keep warm.

Meanwhile, combine 1 tsp. salt with the chili powder, cumin, and cayenne in a small bowl.

Butterfly each chicken breast by slicing it horizontally almost in half so you can open it like a book. Rub the spices all over.

Put the chicken in a ightly oiled broiler pan and broil, flipping once, until just cooked through, 5 to 6 minutes total.

In a medium bowl, combine the garlic, lime zest, juice, and the remaining canola oil. Add the potatoes and onions, black beans, cranberries, and cilantro and toss gently to combine. Season to taste with salt and pepper and serve with the chicken.

—Katherine Eastman Seeley, Fine Cooking #131

nutrition information (per serving): Calories 480; Calories from Fat 180; Protein 34g; Carbohydrates 43g; Fat 20g; Saturated Fat 2g; Monounsaturated Fat 11g; Polyunsaturated Fat 5g; Sodium 640mg; Cholesterol 75mg; Fiber 8g

ON THE SIDE: ROASTED CABBAGE WEDGES

Cut red or green cabbage into wedges, leaving the cores attached so the leaves remain intact. Brush the wedges with olive oil and place on a foil-lined baking sheet. Sprinkle with salt, freshly ground pepper, and whole cumin seeds. Roast in a 450°F oven, turning once, until tender and browned at the edges, about 30 minutes.


tuesdayEscarole, Apple, and Bacon Salad with Aged Gouda


Hot apples right out of the skillet soften the escarole in this warm salad. The nutty extra-aged Gouda and smoky bacon pair well with the bitter greens and sweet maple vinaigrette.

1 small head escarole, cored and sliced crosswise 1/2 inch thick (about 8 cups)

2 Tbs. extra-virgin olive oil

2 Tbs. sherry vinegar

1 Tbs. pure maple syrup

1 Tbs. Dijon mustard

4 slices (4 to 5 oz.) thick-cut smoked bacon, each slice cut into 8 pieces

1 large crisp apple, quartered and cored, each quarter sliced into 4 wedges

3 oz. extra-aged Gouda, coarsely grated (about 1 cup)

Kosher salt and freshly ground black pepper

Put the escarole in a large bowl.

In a small bowl, whisk the oil, vinegar, maple syrup, and mustard.

Cook the bacon in a 12-inch nonstick skillet over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Transfer the bacon to a paper-towel-lined plate. Pour off the bacon fat, leaving a film in the skillet. Add the apple, cover the skillet, and cook, undisturbed, until browned, about 3 minutes. Flip each slice, cover, and cook until browned, another 3 minutes. Uncover and add the vinaigrette. Cook, gently swirling the pan to coat the apples, until hot.

Scrape the apples over the escarole. Add the bacon and cheese, and toss. Season to taste with salt and pepper, and serve immediately.

—Jessica Bard, Fine Cooking #144

nutrition information (per serving): Calories 250; Calories from Fat 150; Protein 10g; Carbohydrates 16g; Fat 17g; Saturated Fat 6g; Monounsaturated Fat 8g; Polyunsaturated Fat 1.5g; Sodium 730mg; Cholesterol 35mg; Fiber 5g

ON THE SIDE: GARLIC BREAD

In a small skillet, cook some minced garlic with salt and pepper in olive oil over medium heat until it softens and become fragrant but not brown. Put 1/4 lb. diced, cold unsalted butter in a small bowl and pour the oil and garlic over it. Blend until smooth enough to spread evenly. Make diagonal slices in a loaf of Italian bread at 3/4-inch intervals, stopping short of the bottom crust. Slather some of the garlic butter into each cut. Slip the loaf back into the paper bag that it came in (or wrap it in parchment). Wet the entire bag with a spray bottle or a very fast pass under the faucet. Bake the entire package at 400°F until it smells of popcorn and the crust is crisp, 10 to 15 minutes.


wednesdaySpicy Red Lentil and Chickpea Stew


The humble look of this stew belies its complex flavor: a mix of spicy heat and earthy legumes, topped with a cooling, creamy lemon-flecked yogurt.

2 Tbs. extra-virgin olive oil

1 tsp. ground cumin

1/2 tsp. crushed red pepper flakes

1 medium yellow onion, chopped

2 medium cloves garlic, minced

One 15-oz. can chickpeas, drained and rinsed

1 cup red lentils, rinsed

4 cups vegetable broth

Kosher salt and freshly ground black pepper

1/2 cup plain Greek yogurt

1/2 tsp. finely grated lemon zest

2 Tbs. fresh lemon juice

Chopped fresh flat-leaf parsley or cilantro, for garnish

Heat the oil in a 4-quart saucepan over medium-high heat. Add the cumin and pepper flakes and cook, stirring, until frangrant, about 1 minute. Add the onion and garlic, and cook, stirring often, until starting to soften, about 3 minutes. Add the chickpeas and lentils, and stir to coat. Add the broth, bring to a boil, reduce to a simmer, and cook until the lentils are tender and falling apart, 10 to 15 minutes. Season to taste with salt and pepper.

Meanwhile, combine the yogurt and lemon zest and juice in a small bowl. Season to taste with salt and pepper.

Serve the stew topped with a dollop of the yogurt and garnished with the parsley or cilantro.

—Erica Clark, Fine Cooking #144

nutrition information (per serving): Calories 490; Calories from Fat 120; Protein 24g; Carbohydrates 70g; Fat 14g; Saturated Fat 3.5g; Monounsaturated Fat 6g; Polyunsaturated Fat 2.5g; Sodium 840mg; Cholesterol 5mg; Fiber 14g

ON THE SIDE: WARM NAAN AND RICE

I


thursdayWhole-Grain Farfalle with Spicy Shrimp and Roasted Peppers

Active/total time: 30 minutesServes 4 to 6

Here, rustic whole-grain pasta is enhanced with the mild sweetness of roasted peppers and shrimp, and the kick of a spicy garlic marinade. You can use jarred roasted peppers, if you like, but roasting your own will make the pasta tastier, especially if you make them a day ahead.

5 medium cloves garlic, peeled and crushed

2 Fresno or other small fresh red chiles, cut into a few pieces (remove seeds and ribs for less heat)

1/2 cup extra-virgin olive oil; more as needed

2 tsp. crumbled dried oregano

2 tsp. Aleppo pepper or 1/2 tsp. red pepper flakes; more to taste

3/4 tsp. ground cumin

Fine sea salt

3 red bell peppers or a mixture of red and yellow, roasted, peeled, seeded, and cut into 1-inch pieces

1 Tbs. balsamic vinegar

1 lb. extra-large shrimp (26 to 30 per lb.), preferably wild-caught, peeled and deveined

12 oz. whole-grain farfalle

4 oz. (1 cup) crumbled mild feta, preferably sheep’s milk

1/2 cup lightly packed chopped fresh flat-leaf parsley

1 to 11/2 oz. (1 to 11/2 cups) finely grated Parmigiano-Reggiano

In a food processor, pulse the garlic and chiles until finely chopped. Transfer to a medium bowl, and add the oil, oregano, Aleppo, cumin, and 1/2 tsp. salt; stir well with a fork to combine. Transfer half of the mixture to another medium bowl and stir in the roasted peppers and vinegar. Add the shrimp to the remaining marinade, gently toss to coat, and set aside to marinate for 15 minutes.

Meanwhile, position a rack 4 inches from the broiler element, and heat the broiler on high. Bring a large pot of well-salted water to a boil, and cook the pasta according to package directions until al dente.

While the pasta cooks, lightly grease a large rimmed baking sheet with olive oil. Remove the shrimp from the marinade, gently pat dry with paper towels, and place on the baking sheet. Broil, flipping once, until opaque throughout, 3 to 4 minutes total.

Reserve 1/2 cup of the pasta cooking water. Drain the pasta and transfer to a large heated serving bowl. Add the peppers with the marinade, feta, parsley, and 1/4 cup of the pasta water. Gently toss with a large serving spoon for 1 minute to warm the feta, adding a bit more pasta water as needed to loosen the sauce. Season to taste with salt.

Divide the pasta among heated shallow bowls. Sprinkle generously with the Parmigiano, and place 4 to 5 shrimp on top of each serving. Serve, passing more cheese at the table.

—Maria Speck



fridayPan-Seared Steak with Caper-Anchovy Butter


Some grocers mistakenly label tri-tip steak as sirloin tips, so feel free to ask if there's any question. Tri-tip steak should be thick and nicely marbled. Of course, if you can’t find tri-tip, this butter is great with any cut of steak. It elevates the dish from ordinary to elegant.

2 anchovy fillets, rinsed and chopped

1/2 tsp. chopped garlic

Kosher salt

6 Tbs. unsalted butter, cut into 6 pieces

4 tsp. finely chopped fresh parsley

1 tsp. capers, rinsed and finely chopped

1/2 tsp. finely grated lemon zest

Freshly ground black pepper

2 Tbs. canola oil

Four 6- to 8-oz. tri-tip steaks

Mash the anchovy fillets into a paste on a cutting board with the side of a chef’s knife. Sprinkle the garlic with a pinch of kosher salt and mash it into a paste.

Put the butter in a small microwave-safe bowl and microwave it on high in 10-second bursts until it just begins to melt. Mash the butter with a fork and stir in the anchovy, garlic, parsley, capers, lemon zest, and a few grinds of black pepper.

Heat the oil in a 10-inch skillet (preferably cast iron) over high heat. Season the steaks generously with salt and pepper. Sear the steaks (working in batches of 2) on all sides until a meat thermometer reads 120°F for rare or 125°F for medium rare, 8 to 10 minutes total. Serve each steak topped with a dollop of the butter.

— Allison Ehri Kreitler, Fine Cooking #95


ON THE SIDE: GREEN BEANS WITH TOMATOES AND BALSAMIC

Boil trimmed green beans in salted water until just tender, then shock in ice water to cool. Heat some olive oil in a large skillet, then cook minced garlic until fragrant. Add chopped plum tomatoes, a bit of balsamic vinegar, and salt and pepper, and cook for two minutes. Add the cooled green beans to the pan and cook until warmed. Season with salt and pepper, and garnish with shavings of Parmigiano-Reggiano.

Weekly Wine PairingRich and flavorful, hearty tri-tip steaks pair beautifully with Edna Valley Pinot Noir—the capers and anchovies in the topping will work with Pinot’s earthier notes.

make it tonight - finecooking · book. rub the spices all over. put the chicken in a ightly oiled...

Documents