Recipe by Mark Bittman in The Minimalist Entertains
1 large head cauliflower, at least 2 pounds, trimmed of green parts and cut or broken into florets
6 tablespoons extra virgin olive oil
5 to 10 anchovy fillets, to taste, chopped
1 tablespoon minced garlic
1 teaspoon crushed red pepper flakes, or to taste, optional
Minced fresh parsley leaves
Place the cauliflower in a steamer above an inch or two of boiling salted water. Cover and cook until it is just tender, about 10 minutes, then plunge into a bowl of ice water to stop the cooking.
Combine the oil, anchovies, garlic, and crushed red pepper, if you are using it, in a large, deep skillet and turn the heat to medium-low. Cook, stirring occasionally, until the anchovies begin to break up and the garlic begins to color, about 5 minutes.
Add the cauliflower and raise the heat to medium-high. Continue to cook, stirring, for about 5 minutes more, until the cauliflower is coated with the oil and heated through. Garnish with the parsley and serve hot or at room temperature.
Showing posts with label Mark Bittman. Show all posts
Showing posts with label Mark Bittman. Show all posts
Wednesday, December 22, 2010
Rack of Lamb With Pimentón, Garlic and Olive Oil
Recipe by Mark Bittman for The New York Times
1 rack of lamb (about 2 pounds)
1/4 cup extra virgin olive oil
2 garlic cloves
1 tablespoon pimentón (smoked paprika)
Salt and freshly ground black pepper
1 medium slice rye bread, broken into pieces.
Heat the oven to 450 degrees. Trim the lamb of excess fat, but leave a layer of fat over the meat. Cut about halfway down the bones between the chops; this allows the meat between them to become crisp.
Put the oil, garlic, paprika and a sprinkle of salt and pepper in a food processor and purée; add the bread and pulse a few times to make rough crumbs. Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper. Put it in a roasting pan and into the oven; roast for 18 to 20 minutes. Insert an instant-read meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove and let sit for 5 minutes. Serve, separating the ribs by cutting down straight through them.
Yield: 4 servings.
1 rack of lamb (about 2 pounds)
1/4 cup extra virgin olive oil
2 garlic cloves
1 tablespoon pimentón (smoked paprika)
Salt and freshly ground black pepper
1 medium slice rye bread, broken into pieces.
Heat the oven to 450 degrees. Trim the lamb of excess fat, but leave a layer of fat over the meat. Cut about halfway down the bones between the chops; this allows the meat between them to become crisp.
Put the oil, garlic, paprika and a sprinkle of salt and pepper in a food processor and purée; add the bread and pulse a few times to make rough crumbs. Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper. Put it in a roasting pan and into the oven; roast for 18 to 20 minutes. Insert an instant-read meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove and let sit for 5 minutes. Serve, separating the ribs by cutting down straight through them.
Yield: 4 servings.
Roasted Asparagus with Parmesan
Recipe by Mark Bittman in The Minimalist Entertains
1 thick slice good bread
1 small chunk Parmigiano-Reggiano, about 1 ounce
1 1/2 pounds thin asparagus, more or less
3 tablespoons butter, extra virgin olive oil, or a combination
Salt and freshly ground black pepper
Heat oven to 500 degrees; while it heats, put bread in, and check frequently until it is lightly toasted and dry. Coarsely grind or grate bread and cheese together (a small food processor is best), and keep crumbs larger than commercial bread crumbs.
Rinse asparagus, and break off woody bottoms. Lay stalks in a baking dish that will hold them in two or three layers. Toss with bits of butter or the oil, sprinkle with salt and pepper, and place in oven.
Roast 5 minutes, then shake dish to redistribute butter or oil. Roast 5 minutes more, then test for doneness by piercing a spear with point of a sharp knife; it should slide in but meet a little resistance. (Up to this point, the recipe can be made as much as two hours before serving; just leave asparagus at room temperature).
Turn on broiler and place rack as close as possible to heating element. Top asparagus with cheese-crumb mixture and run under broiler to brown, a minute or two. Serve hot or at room temperature.
This recipe is easily varied. For instance, forget the topping and toss the spears with 1 tablespoon of minced garlic when you add the oil, then roast. Skip the broiler step. For roast asparagus with soy and sesame, use 1 tablespoon peanut oil instead of olive oil or butter. Halfway through roasting, add 1 tablespoon of soy sauce to the asparagus, toss gently and finish roasting. When the spears are cooked, top with about 2 tablespoons of sesame seeds and run under the broiler until they pop, about 1 minute. Finish with a teaspoon or two of soy sauce.
1 thick slice good bread
1 small chunk Parmigiano-Reggiano, about 1 ounce
1 1/2 pounds thin asparagus, more or less
3 tablespoons butter, extra virgin olive oil, or a combination
Salt and freshly ground black pepper
Heat oven to 500 degrees; while it heats, put bread in, and check frequently until it is lightly toasted and dry. Coarsely grind or grate bread and cheese together (a small food processor is best), and keep crumbs larger than commercial bread crumbs.
Rinse asparagus, and break off woody bottoms. Lay stalks in a baking dish that will hold them in two or three layers. Toss with bits of butter or the oil, sprinkle with salt and pepper, and place in oven.
Roast 5 minutes, then shake dish to redistribute butter or oil. Roast 5 minutes more, then test for doneness by piercing a spear with point of a sharp knife; it should slide in but meet a little resistance. (Up to this point, the recipe can be made as much as two hours before serving; just leave asparagus at room temperature).
Turn on broiler and place rack as close as possible to heating element. Top asparagus with cheese-crumb mixture and run under broiler to brown, a minute or two. Serve hot or at room temperature.
This recipe is easily varied. For instance, forget the topping and toss the spears with 1 tablespoon of minced garlic when you add the oil, then roast. Skip the broiler step. For roast asparagus with soy and sesame, use 1 tablespoon peanut oil instead of olive oil or butter. Halfway through roasting, add 1 tablespoon of soy sauce to the asparagus, toss gently and finish roasting. When the spears are cooked, top with about 2 tablespoons of sesame seeds and run under the broiler until they pop, about 1 minute. Finish with a teaspoon or two of soy sauce.
Scallop Ceviche
Recipe by Mark Bittman in The Minimalist Entertains
1 pound perfectly fresh sea scallops, cut into 1/4 inch dice
3 tablespoons peeled and minced bell pepper, preferably a combination of red, yellow, and green
1 teaspoon minced lemon zest
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
Salt
Cayenne to taste
2 tablespoons minced cilantro, optional
Toss together all the ingredients, except the cilantro, and let sit at room temperature for 15 minutes.
Taste, adjust the seasoning, and serve, garnished with the cilantro, if you like.
1 pound perfectly fresh sea scallops, cut into 1/4 inch dice
3 tablespoons peeled and minced bell pepper, preferably a combination of red, yellow, and green
1 teaspoon minced lemon zest
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
Salt
Cayenne to taste
2 tablespoons minced cilantro, optional
Toss together all the ingredients, except the cilantro, and let sit at room temperature for 15 minutes.
Taste, adjust the seasoning, and serve, garnished with the cilantro, if you like.
Monday, December 6, 2010
Spinach Lasagna
Recipe by Mark Bittman for The New York Times
12 to 16 dried or fresh lasagna noodles
3 to 4 cups tomato sauce
2 tablespoons extra virgin olive oil
3 cups cooked spinach, squeezed dry and chopped
1 1/2 cups ricotta
1 1/2 cups coarsely grated mozzarella
2 cups grated Parmesan
Salt and freshly ground black pepper
If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.
Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly) , the mozzarella and the Parmesan. Sprinkle some salt and pepper between the layers of tomato sauce and spinach if desired.
Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
Note: The vegetable lasagna is a wine-killer, so you don't want to drink anything too fancy with it — Chianti, and not a great one, or a rough zinfandel or southern French wine.
12 to 16 dried or fresh lasagna noodles
3 to 4 cups tomato sauce
2 tablespoons extra virgin olive oil
3 cups cooked spinach, squeezed dry and chopped
1 1/2 cups ricotta
1 1/2 cups coarsely grated mozzarella
2 cups grated Parmesan
Salt and freshly ground black pepper
If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.
Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly) , the mozzarella and the Parmesan. Sprinkle some salt and pepper between the layers of tomato sauce and spinach if desired.
Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
Note: The vegetable lasagna is a wine-killer, so you don't want to drink anything too fancy with it — Chianti, and not a great one, or a rough zinfandel or southern French wine.
Saturday, November 13, 2010
Slow-Cooked Leg of Lamb With Fresh Mint Sauce
Recipe from Mark Bittman for The New York Times
The lamb roasts undisturbed for hours at a time; it can be finished in as little as 6 hours or as many as 8 or 10. It can be cooked most of the way and set aside for a few hours (tented with aluminum foil), to be finished just before serving, or held in a very low oven for an hour or even two (again, covered) after it is done.
4 large garlic cloves, peeled
1 tablespoon coarse salt
1 whole leg of lamb, about 6 pounds
Salt and black pepper to taste
1/2 cup sherry vinegar
1/3 cup sugar
2 cups fresh mint
Preheat oven to 250 degrees. Mince garlic and mix with salt. With a small sharp knife, poke holes all over lamb and insert some garlic-salt mixture into each hole. Smear any remaining mixture on lamb skin, then sprinkle with additional salt, if desired, and pepper. Place lamb in roasting pan, cover lightly with aluminum foil and put it in oven.
Cook for 4 hours, then remove foil. Cook for about 2 more hours, or until a sharp, thin-bladed knife can be easily inserted into meat. If lamb skin is not browned, raise heat to 400 degrees for 10 minutes.
To make mint sauce, combine vinegar and sugar in a small saucepan with 1/3 cup water and a pinch of salt. Bring to a boil and cook for about 30 seconds longer. Cool for a few minutes, then place in a blender with mint; blend until smooth. Keep at room temperature until ready to serve (or refrigerate overnight and return to room temperature before serving).
Carve lamb and spoon pan juices over slices. Serve hot, passing sauce at table.
The lamb roasts undisturbed for hours at a time; it can be finished in as little as 6 hours or as many as 8 or 10. It can be cooked most of the way and set aside for a few hours (tented with aluminum foil), to be finished just before serving, or held in a very low oven for an hour or even two (again, covered) after it is done.
4 large garlic cloves, peeled
1 tablespoon coarse salt
1 whole leg of lamb, about 6 pounds
Salt and black pepper to taste
1/2 cup sherry vinegar
1/3 cup sugar
2 cups fresh mint
Preheat oven to 250 degrees. Mince garlic and mix with salt. With a small sharp knife, poke holes all over lamb and insert some garlic-salt mixture into each hole. Smear any remaining mixture on lamb skin, then sprinkle with additional salt, if desired, and pepper. Place lamb in roasting pan, cover lightly with aluminum foil and put it in oven.
Cook for 4 hours, then remove foil. Cook for about 2 more hours, or until a sharp, thin-bladed knife can be easily inserted into meat. If lamb skin is not browned, raise heat to 400 degrees for 10 minutes.
To make mint sauce, combine vinegar and sugar in a small saucepan with 1/3 cup water and a pinch of salt. Bring to a boil and cook for about 30 seconds longer. Cool for a few minutes, then place in a blender with mint; blend until smooth. Keep at room temperature until ready to serve (or refrigerate overnight and return to room temperature before serving).
Carve lamb and spoon pan juices over slices. Serve hot, passing sauce at table.
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