- Roasted Cauliflower Soup
- Tuscan Baby Back Ribs
Source: Food and Wine, June 2004
Active: 30 minutes Total: 3 hours, plus overnight brining
2 quarts water
1/4 cup plus 3 tablespoons kosher salt
1/3 cup sugar
2 tablespoons cracked black peppercorns
2 tablespoons ground fennel
1 tablespoon coriander seeds
2 teaspoons juniper berries, crushed
2 teaspoons dried marjoram, crumbled
4 bay leaves
1 head of garlic, halved horizontally, plus 2 teaspoons minced garlic
Two 2-pound racks of pork baby back ribs
4 large anchovy fillets, mashed
6 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil, plus more for brushing
2 tablespoons chopped parsley
In a medium saucepan, combine 2 cups of the water with the salt, sugar, peppercorns, fennel, coriander seeds, juniper berries, marjoram, bay leaves, and the halved head of garlic. Bring the brine to a simmer, stirring, until the sugar dissolves. Arrange the racks of pork ribs in a single layer in a roasting pan just large enough to hold them. Add the brine and the remaining 6 cups of water. Cover and refrigerate for at least 8 hours and for up to 12 hours.
Preheat the oven to 325 degrees. Drain and rinse the ribs and pat dry. Set the racks on a large rimmed baking sheet in a single layer and cover with foil. Roast for about 2 hours, or until very tender.
In a large bowl, mash the anchovies and the remaining 2 teaspoons of minced garlic; then stir in the lemon juice. Add the 1/2 cup of olive oil and the parsley.
Light a grill. Brush the grate with oil and grill the racks over a medium-hot fire for 5 minutes, turning occasionally until crisp and browned. Transfer the racks to a cutting board and cut in between the ribs. Toss the ribs in the dressing and pile on a platter. Serve hot, warm, or at room temperature.
NOTE: The ribs can be grilled 4 hours ahead; keep at room temperature.
BEER: The dark malt of Deschutes Black Butte Porter will complement the complex spicing of the ribs. Or, opt for smoky Samuel Adams Cream Stout.
- Grilled Potatoes with Garlic Aioli
Source: Food and Wine, June 2004
Active 20 minutes; Total: 1 hour, 20 minutes
3 pounds medium red potatoes
2 tablespoons mayonnaise
1 and 1/2 tablespoons fresh lemon juice
2 large garlic cloves, smashed
1/2 tablespoon Dijon mustard
3/4 cup extra-virgin olive oil
1/4 cup vegetable oil
Salt and freshly ground pepper
1 tablespoon thyme leaves
In a large saucepan, cover the potatoes with cold water and bring to a boil. Cook over moderate heat until tender for 30 minutes. Drain and let cool for 20 minutes. Cut the potatoes in half.
Meanwhile, in a food processor, process the mayonnaise, lemon juice, garlic, and mustard. With the machine on, add 1/2 cup of the olive oil and the vegetable oil in a thin stream and blend until emulsified. Season with salt and pepper, and refrigerate until chilled.
Light a grill. Toss the potatoes with the thyme and the remaining 1/4 cup of olive oil and season with salt and pepper. Grill over a hot fire for about 10 minutes, turning occasionally, until browned and sizzling. Transfer the potatoes to a platter and serve with the aioli.
MAKE AHEAD: The aioli can be refrigerated for 3 days. The potatoes can be boiled 6 hours ahead; grill before serving.
- Corn and Ricotta Pie
- Green Bean Casserole
- Squash Casserole
- Sweet Potato Souffle
Serving Size: 6 Preparation Time :2:30
6 large sweet potatoes
1 cup butter -- softened
juice of two oranges
zest of one orange
4 whole eggs
1/2 - 1 cup light brown sugar
3 tablespoons Grand Marnier
1 cup chopped pecans
dash ground cinnamon
dash ground cloves
1 can crushed pineapple in juice -- small
2 tablespoons butter
1 cup brown sugar
2 tablespoons all-purpose flour
1 cup chopped pecans
Cook sweet potatoes with skins on until very tender but not watery or mushy (you'll just have to keep pricking them with a fork for doneness - generally takes 45 minutes). Drain potatoes and allow them to cool fully.
Break pecans into pieces and set aside. Drain the can of crushed pineapple and reserve the juice. Peel potatoes, then use hand masher to mash with the butter (not margarine). When mashed, add cinnamon, cloves, nutmeg, pineapple, orange juice, zest, sugar, and eggs (add eggs last - may use eggs and Egg Beaters in combination). Taste for sweetness, then mix a little of the pineapple juice in if needed. Fluff together with hand mixer. Stir in chopped pecans.
Put in casserole dish, cover with topping (listed below).Bake at 350 degrees for approximately 30 minutes.
Break pecans into pieces. Combine butter (not margarine), sugar and flour. Cook over low heat in double boiler until sugar melts. Add the cup of pecans, stir, then dot on casserole.
NOTES : This recipe has been served at Thanksgiving for as long as I can remember and for as long as my mother can remember. Their housekeeper, Alberta, used to hand-rice the potatoes. Anyway, I want to keep passing it down -- it's too good to lose.
* Figure 3/4 potato per person.
- Ultimate Macaroni and Cheese
Recipe By :Erik Blauberg
Serving Size: 8
olive oil spray -- for sauteeing onions (may use 1 tablespoon canola instead)
4 tablespoons minced onions
2 tablespoons liquid margarine
4 tablespoons flour
11 ounces skim milk
3 ounces white wine
1/2 teaspoon Hungarian paprika
6 ounces sharp cheddar cheese
3 ounces gruyere cheese
dash freshly ground nutmeg -- to taste
dash salt -- to taste
dash white pepper -- freshly ground, to taste
3/4 pound cooked macaroni -- (= 1/2 lb dry, or two heaping cups dry)
3 tablespoons grated parmesan cheese
1 tablespoonbread crumbs
In a saucepan over low heat, add oil then the onions. Cook them until just translucent.
Add the margarine. When melted, stir in the flour and keep stirring until smooth.
Meanwhile, in a separate bowl, combine the milk and wine and heat the mixture until it boils.
Remove from the heat, stir in the paprika, cheese, season to taste with nutmeg, white pepper, and salt. Mix in cooked macaroni and serve immediately.
NOTES : If you'd like to turn this dish into a casserole, preheat the oven to 350 degrees, place the macaroni and cheese into a casserole dish, sprinkle 3 tablespoons of grated parmesan cheese on top, and then sprinkle 1 tablespoon of dried bread crumbs on top of the cheese. Cook for approximately 25 - 30 minutes or until lightly browned.
* original recipe called for 1 tablespoon of vegetable oil instead of the olive oil spray, and 4 tablespoons of butter instead of the 2 tablespoons of liquid margarine. I found the recipe to be a little greasy, so I changed the butter to margarine and reduced the amount.
- Holiday Cranberry Sauce
Serving Size: 8
21 ounces cranberries -- 2 packages worth, typically
1 1/4 cups sugar
1 cup water -- plus a few splashes
1/2 teaspoon ground cloves
1 teaspoon cinnamon
Wash the cranberries, and make sure no stem is on them.
Place the cranberries in the pot, then add the rest of the ingredients.
Boil about 5 minutes (you will hear the cranberries popping). Cook until it gets thick, cool, cover, place in refrigerator and chill overnight. Ready to serve the next day.
- Apple Pie
We also had two wonderful wines. The white was a delicious Meursault, and the red was an Anderson-Peninou Cabernet Sauvignon from the Oakville area of the Napa Valley. The latter was the best cab I've ever tasted.