Recipe Roundup: May 15, 2013
After a long winter here on the East coast, it finally feels safe to put away the soup pot and the braising pan and start eyeing the spring produce that's begun to appear at our local farmers' markets. Here are some of the recipes we'll be making to celebrate the better-late-than-never arrival of spring:
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Pan-Seared Scallops with Spring Pea and Grana Padano Purée [JBF]
Impressive enough for a dinner party, but so easy it works as a weeknight standby, this simple scallop dish comes together in less than 20 minutes.
Ramp Pizza [Smitten Kitchen]
Deb Perelman's adaptation of Motorino's signature spring pizza is all about... Read more >
Recipe: Ricotta, Sugar Snap Pea, and Pine Nut Granola Crostini
In this recipe from Il Buco Alimentari & Vineria's Justin Smillie, granola trades in its Birkenstocks for a pair of Ferragamos. After toasting his maple and orange juice–sweetened granola in the oven, Smillie sprinkes it on top of baguette slices topped with creamy ricotta, verdant sugar snaps, and fresh mint. Be sure to use a high-quality cheese.
Recipe Roundup: Multicourse Cheese Menu
There's no rule that says cheese can only be served at the beginning or end of a meal: this cheese lovers' menu showcases a different type in every dish.
Truffle-Ricotta Panna Cotta with Lamb's Lettuce
Use the highest quality ricotta you can find to make this stunning, savory panna cotta.
Soufflé Crêpes Filled with Wild Mushrooms and Bellwether Farms Crescenza Cheese
If Crescenza isn't available, substitute a mild, creamy cow's milk cheese like... Read more >
Recipe Roundup: Mediterranean Seafood Supper
Perfect for a weeknight dinner party, this four-course, fish-focused dinner is impressive and surprisingly easy to pull off.
Basque-Style Steamed Clams with Chorizo
Serve this fragrant bowl of brothy clams with a hunk of crusty bread for dipping.
Braised Octopus Salad with Capers and Preserved Lemon
The secret to preparing perfectly tender octopus? Many cooks believe adding a wine cork (or four) to the braising liquid does the trick.
... Read more >
Recipe: Braised Lamb with Cannellini Beans and Lavender–Mint Gremolata
As this week's forecast confirms, spring is still in its fickle phase. Like it or not, we're probably facing several more nights of sweaters-under-jackets weather, which is why our dinnertime docket now includes this well-timed recipe from chef Adam Mali of San Francisco's Brasserie S&P. Though the dish has the hearty soul of a braise, lavender gives it a springtime lilt: Mali uses the leaves as a braising aromatic, and he also combines them with mint and parsley to make a vibrant, Italian gremolata.
Recipe: Bucatini with Ramps and Pancetta
Ramps, the petite, wild leeks that peek out of the earth in early spring, may be the food lover's biggest morale booster. When the first harvest appears at the markets, it signals that the rest of the season's bounty will soon be within reach.
Here, ramp leaves and bulbs are sautéed with pancetta to make a racy sauce for bucatini—a round, spaghetti-thick pasta with a hole threaded through its center.
Recipe Roundup: Asparagus
Snow? What snow? Though it may still feel like winter throughout much of the country, the first sightings of fresh asparagus in the markets are a sure sign that spring has indeed arrived. Here are a few of our favorite ways to prepare the seasonal stalk.
Bresaola with Radishes, White Asparagus, and Baby Greens
Tender white asparagus is blanched in a water and Champagne vinegar bath before being puréed with a touch of horseradish and spooned over paper-thin slices of bresaola in this stunning starter.
A super-simple, show-stopping appetizer that can be made on the grill or in the oven.
... Read more >
Recipe Roundup: Leafy Greens
When the lack of new offerings at the farmers' market gets us down this time of year, we turn to leafy greens. The trick is to move beyond a simple sauté: try greens puréed into creamy soups, tossed into a lemony salad, or braised and stuffed into a hearty Italian tart.
Kale Salad with Pecorino and Hazelnuts
Kale, you may have gone mainstream, but we're still not over you. We could eat this nutty, crunchy, kale-y salad every day.
This super-simple recipe from cookbook author James Peterson... Read more >
Recipe Roundup: March 7, 2013
What are your weekend cooking plans? Here are the recipes we're eyeing to cure a case of the winter-that-just-won't-quit blues.
Blood Orange Margaritas [Smitten Kitchen]
This brilliantly hued, sweet-tart cocktail is an enticing alternative to hiding under the covers until spring.
Bulgur Maple Porridge [NYT]
There's only so much oatmeal a person can eat. A warm, nutty porridge of lightly sweetened bulgur topped with nuts and dried fruit is a welcome substitute.
Irish Lamb Stew [Simply Recipes]
For a slightly simpler preparation and meltingly tender results, ask your butcher to de-bone a leg of lamb and chop it into... Read more >
Recipe Roundup: Pasta
Reinvent pasta night with a bowl of one of these impressive but easy-to-make carb-laden entrées.
Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley
Dungeness crabmeat and a squeeze of Meyer lemon juice give the classic carbonara company-worthy panache.
Pappardelle with Duck and Juniper Ragù
Red wine, brandy, and citrus zest intensify this rich, hearty winter dish.
Rao's Cappelletti con Prosciutto e Radicchio
Cappelletti is similar to a freshly made mini tortellini. You can substitute store-bought cheese tortellini or ravioli.
... Read more >
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