from the los angeles times
Grilled halibut with cilantro-lime sauce in banana leaves
Total time: 50 minutes
Servings: 4
Note: Serve with rice.
Ingredients
8 small banana leaves, or 8 (10-by-12-inch) sections of larger leaves, thick ribs removed
2 jalapeos, stemmed (seeded, if desired, for less heat)
2 garlic cloves
2 cups parsley leaves
2 cups cilantro leaves
Finely grated zest and juice of 2 limes
1/2 tsp. sea salt
1/2 cup best-quality olive oil
4 (6-ounce) fillets of Pacific halibut, skin off
1. Blanch the banana leaves, a few at a time, in boiling water for 2 to 3 minutes until slightly softened. Remove to a bowl of cold water, then drain, pat dry and set aside.
2. In the bowl of a food processor, combine the chiles, garlic, parsley, cilantro, lime juice and zest, and salt. Process until blended. Add the olive oil in a slow stream and process until combined; you'll have about 1 cup of sauce.
3. Place a leaf or leaf section on the work surface, rib side up. Center one halibut fillet on the leaf.
4. Add 1 Tbsp. of sauce to the top of the fish and turn to coat the fillet. Wrap the leaf around the fish, turn the packet over, and use a second leaf to wrap the fish again. Repeat with the remaining fillets.
5. Grill the packets over medium heat, turning once, until the leaves are crisp and brown but not burned through, about 20 minutes. If you're in doubt, open one packet to test that the fish is flaky and cooked through. Serve immediately, with rice and the remaining sauce passed at the table.
Each serving: 449 calories; 37 grams protein; 5 grams carbohydrates; 2 grams fiber; 31 grams fat; 4 grams saturated fat; 54 mg. cholesterol; 402 mg. sodium.
Raita
Total time: 15 minutes, plus sitting time
Servings: Makes 3 cups
Ingredients
1 large English cucumber or 4 Persian cucumbers
1/2 tsp. sea salt
2 cups full-fat plain yogurt
1 large clove garlic, finely minced
1/4 tsp. freshly ground black pepper
1/2 cup finely chopped fresh mint
1. Peel and grate the cucumber(s) into a medium bowl. Stir in the salt, cover and allow to sit for 30 minutes.
2. Drain the cucumbers, squeezing out as much liquid as you can. Add the yogurt, garlic, pepper and mint and stir to combine.
Each quarter cup serving: 30 calories; 2 grams protein; 3 grams carbohydrates; 0 fiber; 1 gram fat; 1 gram saturated fat; 5 mg. cholesterol; 68 mg. sodium.
Slow-scrambled eggs with prosciutto
Total time: 20 to 30 minutes
Servings: 4
Ingredients
4 slices rustic bread, about 1/2 inch thick
1 Tbsp. clarified butter or olive oil
1 clove garlic, cut in half
6 eggs, at room temperature
2 Tbsps. butter, divided
1/4 tsp. salt
Pinch of white pepper
4 slices prosciutto di Parma
1. Brush the bread slices with clarified butter or olive oil. Toast the bread in a large skillet over medium-high heat until browned on both sides, 5 to 6 minutes. Rub each slice with the cut garlic clove and set aside.
2. Whisk together the eggs, 1 Tbsp. butter cut into small pieces, the salt and white pepper.
3. Melt the remaining 1 Tbsp. butter in a 9-inch nonstick skillet over low heat. Add the eggs and cook, stirring occasionally, until they begin to set on the bottom, about 2 minutes.
4. Continue to cook, stirring almost constantly, until the eggs become creamy, with a texture resembling small-curd cottage cheese. Continue cooking and stirring until they begin to thicken and become less glossy but are not quite done, 8 to 15 minutes.
5. Remove the eggs from the heat and stir for about a minute to finish the cooking. They should be very creamy, with very small curds.
6. Divide the eggs onto the toasted bread and spread over each slice. Top each serving with a slice of prosciutto.
Each serving: 273 calories; 15 grams protein; 11 grams carbohydrates; 1 gram fiber; 19 grams fat; 9 grams saturated fat; 353 mg. cholesterol; 640 mg. sodium.
from the chicago tribune
Summer lunch caesar salad
Serves four
Ingredients
2 eggs
2 lemons
1 clove garlic, mashed
1 tsp. Dijon mustard
1 can anchovies, drained and chopped
3 Tbsps. grated parmesan cheese
1/2 cup olive oil
Freshly ground black pepper
2 heads romaine lettuce
1 loaf Italian or peasant bread
1. Boil: Settle eggs in a small saucepan. Cover with cold water. Bring to a boil. Pull pan off heat, cover and let rest 7 minutes. Run eggs under cool water. Peel and halve. Roll yolks into a small mixing bowl. Snack on whites.
2. Mix: Zest and squeeze lemons. Add zest and 5 Tbsps. juice to the egg yolks along with garlic, mustard, anchovies and 2 Tbsps. cheese. Whisk together. Drizzle in oil, whisking constantly. Season with pepper.
3. Trim: Remove and discard tough outer lettuce leaves. Slice each head in half the long way. Trim tough bottom, leaving enough stem to hold the leaves together. Brush cut sides with dressing. Slice 8 thick slices bread and brush both sides of each with dressing.
4. Grill: Light the grill (or set a ridged griddle over medium-high heat). Grill bread golden, 2 minutes per side. Grill lettuce, cut side down, until impressively tattooed, 1 minute. Arrange lettuce and grilled bread on each of 4 plates. Sprinkle lettuce with remaining cheese. Serve with dressing, fork and knife.
Provenance: Dressing adapted frm Sheila Lukins' "All Around the World Cookbook." Construction inspired by Aspen's Pine Creek Cookhouse.
Summer harvest linguine
Preparation time: 20 minutes
Cooking time: 50 minutes
Yield:6 servings
Adapted from "The Moosewood Cookbook," by Mollie Katzen.
Ingredients
2 Tbsps. each: olive oil, butter
4 cloves garlic, crushed
1 medium onion, chopped
1 tsp. salt
1 bay leaf
1 medium eggplant, cut into 1/2-inch cubes
1 pound mushrooms, chopped
4 medium tomatoes chopped
1 large red or yellow bell pepper, seeded, chopped
1/2 cup fresh basil, chopped
1/4 cup tomato paste
4 black oil-cured olives, pitted, finely chopped
1 large zucchini, grated
1 cup red wine
1/2 cup finely chopped parsley
1/2 tsp. freshly ground pepper
1 cup freshly grated Parmesan
1 box (1 pound) linguine, cooked to package directions
1. Heat the olive oil and butter in a large, heavy skillet over medium high heat. Add garlic, onion, 1/2 tsp. of the salt and bay leaf; cook, stirring, until onions become translucent, about 5 minutes. Stir in eggplant and remaining 1/2 tsp. of the salt. Cook, stirring occasionally, until eggplant begins to soften, about 10 minutes. Stir in mushrooms; cook, stirring occasionally, until mushrooms soften, about 10 minutes.
2. Stir in tomatoes, bell pepper, basil and tomato paste, mixing well. Lower heat to a simmer; cover. Cook 10 minutes. Stir in olives, zucchini, wine, parsley and pepper; cover. Cook until flavors come together, about 15 minutes. Stir in the Parmesan cheese. Serve with linguine.
Nutrition information per serving: 474 calories, 27% of calories from fat, 14 g fat, 6 g saturated fat, 22 mg cholesterol, 69 g carbohydrates, 19 g protein, 746 mg sodium, 13 g fiber.
from cookscountry.com
Fresh tomato soup with basil
Serves 4 to 6
5 pounds ripe beefsteak or plum tomatoes, cored and quartered; plus 1 pound, cored and diced medium
2 onions, chopped
8 garlic cloves, peeled and left whole; plus 1 clove, minced
3 tablespoons extra-virgin olive oil
Salt
Sugar
1 cup chopped fresh basil
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Combine quartered tomatoes, onions, whole garlic cloves, oil, 1/2 teaspoon salt, and 1/4 teaspoon sugar in large roasting pan. Roast, stirring once or twice, until tomatoes are brown in spots, about 11/2 hours. Let cool 5 minutes. Working in two batches, process roasted tomato mixture in food processor until smooth. (Pureed mixture can be refrigerated for up to 1 day.)
2. When ready to serve, combine diced tomatoes, minced garlic, basil, and 1/4 teaspoon salt in bowl and marinate for 30 minutes. Transfer to large saucepan, add pureed tomato mixture, and simmer over medium heat until diced tomatoes are slightly softened, about 5 minutes. Season with salt and sugar to taste. Serve.
from cooksillustrated.com
Fresh tomato sauce with fennel and orange
Any short tubular or curly pasta works well with this sauce. If your tomatoes are tart, you may need to add up to 1/2 teaspoon sugar. Makes enough to sauce 1 pound of pasta.
4 tablespoons extra virgin olive oil
1 medium bulb fennel, trimmed of stalks, halved, cored, and cut into 1/4-inch dice (about 1 1/2 cups)
2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
1/2 teaspoon fennel seed, lightly crushed
Pinch saffron, crushed (optional)
1/8 teaspoon hot red pepper flakes
2 strips orange peel (each 3 by 1 inch)
3 tablespoons fresh squeezed orange juice from 1 orange
3 pounds ripe round tomatoes, cored, peeled, seeded, and cut into 1/2-inch pieces (about 3 3/4 cups)
3 tablespoons chopped fresh basil
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
Granulated sugar
1. Heat 2 tablespoons oil in 10-inch skillet over medium-high heat until shimmering. Add fennel and cook, stirring occasionally, until softened and browned around edges, 4 to 6 minutes. Add garlic, fennel seed, saffron (if using), pepper flakes, and orange peel; cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomatoes and cook until tomato pieces lose their shape to form chunky sauce, about 10 minutes.
2. Remove and discard orange peel. Stir in orange juice, basil, salt, pepper, and sugar to taste. Toss sauce and remaining 2 tablespoons oil with pasta and serve.