Food & Wine Recipe of the Day
Copyright: Copyright 2008 American Express Publishing
Bubbling Cauldron Cocktails (Fri, 31 Oct 2008 00:00:00 EST)
In the ghoulish Halloween spirit, the two pear balls garnishing each drink are studded with currants so they resemble eyeballs. 1. Fill a medium bowl with water and squeeze the lemon half into it. Peel the pears and add them to the lemon water. Using a small melon baller, scoop out balls from each pear; return the balls to the lemon water. You will need 16 pear balls. Using a toothpick, make a small hole in each pear ball and tuck a currant into each hole. 2. Pour 1 tablespoon of the pear …
Shrimp in Garlic Sauce (Thu, 30 Oct 2008 00:00:00 EST)
1. In a large frying pan, heat the oil over moderate heat. Add the garlic, bay leaf, and red-pepper flakes and cook for 3 minutes, stirring occasionally. 2. Add the shrimp, salt, and black pepper to the pan and stir to combine. Cook, stirring occasionally, until the shrimp are just done, 4 to 5 minutes. Stir in the sherry, lemon juice, and parsley.
Roasted Tomato and Shallot Salad with Goat Cheese (Wed, 29 Oct 2008 00:00:00 EST)
Roasting shallots and tomatoes gives them a really sweet flavor that pairs perfectly with tangy goat cheese. Plus: F&W’s Cheese Guide Preheat the oven to 350°. In a medium baking dish, toss the shallots with the tomatoes and 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 45 minutes, until tender and lightly browned. Let cool. Meanwhile, spread the pumpernickel cubes in a pie plate and toast for about 10 minutes, until crisp. Let cool. In a small …
Cheesy Tomato-Bread Strata (Tue, 28 Oct 2008 00:00:00 EST)
This strata is a little like a pizza casserole. Grace Parisi mixes tomatoes, basil and garlic with chunks of toasted sourdough bread and shredded cheese, then bakes the dish until it’s moist in the center and wonderfully crispy on top. Plus: Delicious Ideas for Cooking with Bread Preheat the oven to 425°. In a medium bowl, toss the bread with 2 tablespoons of the olive oil. Spread the bread on a baking sheet and bake for 10 minutes, just until lightly crisp. In the same bowl, toss …
Whole-Wheat Spaghetti with Sausage and Peppers (Mon, 27 Oct 2008 00:00:00 EST)
Use mild or hot Italian sausage, according to your preference, in this updated classic. We call for red bell peppers but you can use green or one of each color. Plain spaghetti can replace the whole-wheat, too. 1. In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, turning, until browned and cooked through, about 8 minutes. Remove. When the sausage is cool enough to handle, cut it into 1/2-inch slices. 2. Add the onion, peppers, and 3/4 teaspoon of the salt to …
Couscous-Stuffed Cornish Hens (Fri, 24 Oct 2008 00:00:00 EST)
1. Heat the oven to 350°. Toast the nuts in the oven until golden brown, 5 to 10 minutes. Remove. Raise the heat to 425°. 2. In a small saucepan, bring the broth, the apricots, and 1/4 teaspoon salt to a simmer over moderately high heat. Remove from the heat and stir in the couscous. Cover and let sit for 5 minutes. Fluff with a fork. Add the almonds, 1/2 tablespoon of the butter, 1 1/2 teaspoons of the honey, the cinnamon, and 1/8 teaspoon each salt and pepper. 3. Fill the cavities of the …
Classic Spaghetti and Meatballs (Thu, 23 Oct 2008 00:00:00 EST)
Spaghetti and meatballs is a crowd-pleasing classic Italian-American dish. The mixture of beef, veal and pork makes the meatballs really flavorful. Plus: Fast, Weekday Pastas In a small bowl, soak the bread in the milk until the milk is absorbed, about 5 minutes. In a large bowl, gently mix the ground meats with the soaked bread, 2 tablespoons Parmigiano-Reggiano, 1/2 tablespoon of the garlic, 2 teaspoons salt, 1/4 teaspoon pepper, 1 tablespoon of the chopped basil and the oregano. …
Herbed Goat Cheese Spread with Radishes and Toasts (Wed, 22 Oct 2008 00:00:00 EST)
Serve this easy and elegant hors d’oeuvre with cocktails. Plus: Classic Cocktails In a medium bowl, mix the goat cheese with the cream cheese, 3 tablespoons of olive oil, basil, chives and mint. Season with salt and pepper. To serve, spread onto toasts and top with radish slices and a drizzle of olive oil.
Pan-Seared Salmon with Warm Tomato, Basil and Arugula Salad (Tue, 21 Oct 2008 00:00:00 EST)
The lemony dressing on this slightly wilted salad is the perfect foil for the rich, crisp salmon . In a small bowl, whisk 2 tablespoons of the olive oil with the lemon juice and mustard and season with salt and pepper. In a large nonstick skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper. Cook the salmon skin side down over moderately high heat until the skin is very crisp and golden, about 5 minutes. Flip the fillets and cook until opaque in the center, …
Moroccan Chicken-and-Couscous Soup (Mon, 20 Oct 2008 00:00:00 EST)
1. In a large pot, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. 2. Increase the heat to moderately high. Add the chicken, cayenne, cumin, salt, and pepper to the pot. Cook, stirring occasionally, for 2 minutes. 3. Stir in the sweet potato, zucchini, tomato puree, water, and broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes. 4. Add the couscous to …