Easy Paella

 

                    You could also add scallops, chunks of fish, slices of squid, or crab to the rice. Or you could do a chicken and sausage paella with chunks of breast meat and thick slices of Spanish sausage or chorizo. Don't overcrowd the pan. This is a rice dish and you want to make sure that the proportion of rice to proteins is high.

Makes 4 servings

• 30 ml olive oil
• 1 medium onion, chopped
• 1 medium red bell pepper, diced
• 2 large garlic cloves, minced
• 625 ml long grain rice
• 900 ml unsalted chicken or fish broth
• 180 ml white wine
• 10 ml salt
• 12 large shrimp, peeled and deveined
• 12 small clams, thoroughly scrubbed and rinsed
• 12 black mussels, thoroughly scrubbed and rinsed
• 125 ml tender young peas, fresh or frozen
• 30 ml chopped fresh flat-leaf parsley, plus more for garnish
• Generous 2 ml saffron threads (to taste), crushed with your fingers
• Pinch of freshly ground black pepper
• Pinch of cayenne

1. Heat the oil over medium heat in a large, heavy skillet and add the onion and red pepper ; cook, stirring, until the onion begins to look translucent, about 3 minute.
2. Stir in garlic and the rice and continue to stir together for about 1 minute until the rice is coated with oil.
3. Add the broth and wine and bring to a full boil over medium-high heat ; add all the other ingredients, reduce the heat, and simmer 15 to 20 minutes until all the liquid has evaporated and the rice is tender and beginning to stick to the pan.
4. Turn off the heat and allow to sit undisturbed for 10 minutes.
5. Stir the mixture briefly to distribute the ingredients evenly.
6. Serve in shallow serving bowls or plates, garnished with parsley.

BON APPÉTIT

Pan-Fried Trout with Lemon and Caper Sauce

                    You can cook most types of fish this way. Vary the sauce by adding diced tomato or roasted bell pepper, pitted black olives, or different fresh herbs such as dill, chervil, or basil.

Makes 4 servings

• 2 large or 3 small lemons
• 125 gr unsalted butter, divided
• 2 (½-inch-thick) sliced fresh brioche or white bread, crusts trimmed and discarded, cut into ½-inch cubes
• 8 trout fillets
• Salt and freshly ground white pepper
• All-purpose flour for dusting
• 60 ml olive oil
• 30 ml minced shallots
• 30 ml rinsed and drained capers
• 12 caper berries, drained and cut lengthwise in halves, or 30 ml more rinsed and drained capers
• Finely grated zest of 1 lemon
• 60 ml minced flat-leaf parsley

1. Preheat the oven to 350F (180C).
2. To prepare the lemons, using a sharp paring knife, cut off just enough of each end of a lemon to reveal the fruit inside. Stand a lemon on one cut end and cut downward to remove the peel and pith. Holding the peeled lemon over a bowl to catch the juices, cut carefully between the membrane and pulp of each segment, freeing the segment and letting it drop into the bowl. Squeeze any remaining juice from the pulp left clinging to the membranes and discard the membranes and peel. Cut the lemon segments into ¼ to ½-inch pieces, discard the seeds, and return the segments to the bowl.
3. Strain off the lemon juice and measure out 125 ml of segments.
4. To make the croutons, melt half of the butter in a small saucepan over low heat ; toss the bread cubes with the butter and spread them on a small baking sheet.
5. Put them in the preheated oven and bake until crisp and golden, about 10 minutes ; transfer to a bowl and set aside.
6. Season the trout fillets with salt and white pepper to taste and lightly dust them with flour.
7. Over high heat, heat a sauté pan large enough to hold all the fillets without crowding (or cook the fillets in batches, using half the olive oil for each batch).
8. Add the olive oil ; when the oil is hot, add the trout fillets boned side down and sauté until their undersides are golden brown, about 3 minutes ; with a metal spatula, carefully turn the fillets over and cook until their other sides are golden brown, 2 to 3 minutes more.
9. Carefully transfer 2 fillets to each of four heated serving plates ; scatter the croutons over and around the fillets.
10. Add the remaining butter to the pan, when it has melted add the shallots ; sauté over high heat until the butter turns golden brown.
11. Add the lemon juice and stir and scrape with a wooden spoon to deglaze the pan deposits ; add the lemon pieces, capers, caper berries, lemon zest and parsley, and heat through, about 1 minute more.
12. Spoon this sauce over and around the trout fillets and serve.

BON APPÉTIT

Canapés aux Sardines et Citron Vert

 

Pour 6 portions

Pour les sardines

• 6 sardines en filets (vidées, sans tête ni queues)
• 6 citrons verts
• 30 brins de persil plat
• 3 pincées de sel
• 5 pincées de poivre rose
• 5 pincées de poivre noir
• 5 ml cannelle moulue

Pour le dressage apéro

• 6 tranches de pain de campagne
• 30 gr beurre doux

1. Laver et hacher le persil.
2. Déposer les sardines dans un plat.
3. Presser les citrons pour en extraire le jus.
4. Saler et poivrer le jus avec les deux poivres ; ajouter le persil et la cannelle.
5. Verser le tout sur les sardines et laisser reposer au réfrigérateur pendant 3 heures.
6. Disposer les filets de sardines ouverts dans un plat ; farcir chaque sardine avec du persil, puis refermer les 2 filets de poisson sur le persil.
7. Embrocher chaque sardine sur une pique à brochette (en prenant les 2 filets dans la broche).
8. Préchauffer le four à 425F (210C) pendant 15 minutes.
9. Disposer les brochettes dans un plat allant au four et verser le jus de la marinade ; faire cuire au four sur la fonction gril (broil) pendant 15 minutes.
10. Faire légèrement griller les tartines au grille-pain et les beurrer.
11. Disposer dans une petite assiette 1 sardine sur une tartine beurrée et servir.

BON APPÉTIT

Buttermilk-Marinated Pan-fried Chicken Breasts

 

                    Buttermilk adds a wonderful tangy flavor to fried chicken, and it also tenderizes the meat.

Makes 4 servings

• 4 skinless, boneless chicken breast halves, rinsed well and patted dry
• Salt
• 125 ml buttermilk
• 250 ml panko or breadcrumbs
• 5 ml minced garlic
• 5 ml chopped resh oregano
• 5 ml finely chopped fresh flat-leaf parsley
• 5 ml freshly ground black pepper
• Vegetable oil as needed for frying
• Lemon wedges for garnish

1. Put the chicken breasts in a mixing bowl ; sprinkle them evenly with 2 ml of salt.
2. Add the buttermilk, turn the chicken breasts to coat them evenly, cover the bowl with plastic wrap, and marinate in the refrigerator for 30 minutes or as long as a day.
3. Preheat the oven to 350F (180C).
4. Heat a large sauté pan over medium-high heat ; if your sauté pan is not ovenproof, have a baking pan large enough to accommodate all of the chicken breasts ready next to the sauté pan.
5. Meanwhile, toss together the panko or the breadcrumbs, garlic, oregano, parsley, black pepper and 2 ml salt in a shallow bowl or baking pan ; one by one, turn the buttermilk-marinated chicken breasts in the mixture to coat them evenly.
6. Add 60 ml vegetable oil to the hot pan, or enough to coat the pan in an even layer about ½ inch thick.
7. When it swirl easily, add the chicken breasts, rounded side down ; cook in batches if the pan is not large enough to hold all 4 chicken breasts without crowding.
8. Turn the heat down slightly and cook on each side until golden brown, 3 to 4 minutes per side ; drain very briefly on paper towels, transer to the baking dish, and place in the oven.
9. Finish cooking the chicken breasts in the oven, 7 to 10 minutes.
10. Transfer the chicken breasts to a platter or individual serving plates, garnish with lemon wedges, and serve.

BON APPÉTIT

Croûtes Savoyardes

 

Pour 4 portions

Pour la béchamel au fromage

• 200 gr gruyère
• 2 oeufs
• 25 gr beurre
• 25 gr farine
• 250 ml lait
• Noix de muscade
• Sel et poivre

1. Retirer la croûte du gruyère et râpé grossièrement le fromage ; réserver 30 ml de fromage râpé.
2. Faire fondre le beurre dans une casserole de taille de moyenne, ajouter la farine et mélanger en remuant pendant 2 minutes ; verser le lait, porter à ébullition en fouettant, saler, poivrer et muscader.
3. Baisser le feu et laisser cuire doucement pendant 5 minutes environ ; retirer la casserole du feu et incorporer les oeufs en mélangeant vivement, puis ajouter le fromage râpé.
4. Remuer jusqu'à l'obtention d'une consistance homogène.

Pour le pain perdu

• 4 tranches de pain de campagne
• 85 gr beurre
• 2 oeufs

1. Casser les oeufs dans un plat creux ; faire fondre le beurre dans une grande poêle.
2. Tremper les tranches de pain dans les oeufs battus, une par une, d'un seul côté, puis les poser dans la poêle côté enduit dessous ; les laisser dorer pendant 2 minutes, puis les retirer et les poser sur une planche à découper, côté oeuf cuit dessous.

Pour le dressage apéro

• 4 fines tranches de jambon cru
• 100 gr cerneaux de noix
• Un peu de gruyère râpé

1. Recouvrir chaque tranche de pain d'une tranche de jambon cru, napper de béchamel au fromage, puis parsemer de cerneaux de noix et de gruyère râpé.
2. Ranger les tranches de pain sur la grille du four recouverte de papier aluminium, puis les faire gratiner à 425F (210C) pendant 8 minutes environ.
3. Servir très chaud.

BON APPÉTIT

Veracruz-Style Red Snapper Fillets with Tomatoes, Capers and Olives

 

                    The sauce can be made hours or even a day before cooking the fish and serving. It gets even better overnight.

Makes 6 servings

• 45 ml + 30 ml olive oil
• 6 garlic cloves, thinly sliced
• 4 green onions, thinly sliced
• 1 jalapeno pepper, halved, stemmed, seeded, deveined and minced
• 250 ml pitted green olives, sliced
• 60 ml drained capers
• 750 ml diced canned tomatoes
• Salt and freshly ground black pepper
• 6 fresh snapper fillets, about 240 gr each and 2 cm thick
• 30 ml fish broth or chicken broth
• 60 ml chopped fresh cilantro or flat-leaf parsley for garnish

1. Heat a large skillet or sauté pan over medium-high heat.
2. Add 45 ml olive oil and scatter in the garlic slices ; as soon as they start sizzle, add the green onions, jalapeno, olives and capers.
3. As soon as they begin to sizzle, add the tomatoes and a pinch of salt and pepper ; stir well and let the mixture simmer until the tomatoes cook down slowly and smell very fragrant, 10 to 15 minutes, taste and adjust seasonings.
4. Meanwhile, pat the snapper fillets dry with paper towels ; season them on both sides with salt and pepper to taste.
5. Over medium-high heat, heat another large skillet and add the remaining 30 ml olive oil ; as soon as the oil is hot enough to swirl, add the fillets, placing them with the most attractive sides down.
6. When their undersides are golden, after 5 to 7 minutes (3 minutes for thinner fillets), use a spatula to turn them over ; cook for 2 to 5 minutes more, or until the fish is firm and opaque at the center when pierced with the tip o a small knife.
7. Remove the fillets from the skillet to a heated platter and cover with aluminium foil.
8. Pour off the fat and transfer the tomatoes mixture to the skillet in which you cooked the fish fillets ; add 30 ml of broth, stir and scrape to dissolve the pan deposits into the sauce and continue simmering over medium-high heat for 2 to 5 minutes until the sauce is thick, season with salt and pepper to taste.
9. Transfer a snapper fillet to each warmed serving plate or a large warm platter and spoon the sauce on top ; garnish with cilantro or parsley and serve.

BON APPÉTIT

Canapés au Saumon Gravlax, Sauce Moutarde-Cumin

 

Pour 4 portions

Pour le saumon

• 600 gr filet de saumon avec sa peau
• Le zeste de 1 citron
• 10 ml graines de fenouil
• ½ bouquet d'aneth
• 180 gr gros sel
• 150 sucre
• Quelques grains de poivre concassé

1. Mélanger le sucre, le gros sel, le zeste du citron, le fenouil, du poivre concassé et l'aneth ciselé.
2. Laver le saumon sous l'eau, le sécher dans un linge et ôter les éventuelles arêtes.
3. Verser la moitié du mélange sel-sucre sur le film alimentaire et y placer le filet de saumon, côté peau ; recouvrir du mélange sel-sucre restant en frottant bien la chair.
4. Envelopper le saumon dans le film alimentaire en serrant bien ; mettre le saumon dans un plat, couvrir de poids (boîtes de conserve) toute la surface et réfrigérer 2 jours en retirant régulièrement l'eau formée.

Pour la sauce

• 150 ml crème fraîche épaisse
• 15 ml moutarde forte
• 2 ml cumin moulu
• Le jus de 1 citron
• 15 ml aneth ciselé
• 5 ml sucre
• Sel et poivre

1. Mélanger tous les ingrédients de la sauce, saler et poivrer.

Pour le dressage apéro

• 8 tranches de pain aux céréales ou pain de seigle
• Aneth ciselé
• 10 ml baies roses
• 1 avocat
• 1 poignée de roquette
• ½ oignon rouge
• Sel et poivre

1. Débarrasser le saumon de sa garniture sous l'eau, puis le sécher dans un linge ; le poivrer, le parsemer d'un peu d'aneth ciselé, de baies roses concassées, puis le couper en fines tranches.
2. Tartiner les tranches de pain de sauce moutarde ; ajouter de fines tranches d'avocat, quelques feuilles de roquette, des tranches de saumon et quelques rondelles d'oignon.

BON APPÉTIT

Provençal Salmon with Tomato Basil Sauce

 

                    Serve with rice, noodles, or steamed potatoes and a green salad.

Makes 6 servings

For the sauce 

• 4 large, firm, ripe tomatoes, peeled, seeded, and finely chopped
• 2 shallots, minced
• 1 bunch fresh basil leaves, chopped (about 2/3 cup)
• Grated zest of ½ lemon
• ½ cup olive oil
• 30 ml sherry wine vinegar
• 15 ml minced fresh chives
• 15 ml minced fresh tarragon
• Salt and freshly ground black pepper
• Cayenne

For the salmon

• Olive oil
• 6 fresh salmon fillets, about 180 gr each
• Salt and freshly ground black pepper
• 6 small sprigs fresh basil

1. Make the sauce several hours or the night before.
2. In a nonreactive mixing bowl, stir together the chopped tomatoes, shallots, basil, lemon zest, olive oil, vinegar, chives and tarragon ; season to taste with salt, pepper and cayenne.
3. Cover the bowl and leave at room temperature to marinate several hours or overnight (i our kitchen is very hot, refrigerate).
4. About 1 hour before serving time, preheat the oven to 400F (200C) ; when the oven is hot, switch it to its broiler function.
5. Cover a baking sheet with foil and lightly oil the foil with olive oil.
6. Brush the salmon fillets with olive oil, season them with salt and pepper, and arrange them on a baking sheet ; place the salmon under the broiler about two inches from the flame and cook until the top is very lightly browned and the flesh is still slightly pink in the center, 7 to 8 minutes.
7. Meanwhile, taste the sauce and, if necessary, adjust the seasonings to taste.
8. Spoon a generous amount of the sauce onto the middle of each of six heated serving plates ; place the salmon fillets on top of the sauce.
9. Top each fillet with a spoonful of sauce and a basil sprig.
10. Serve immediately.

BON APPÉTIT

Grilled Shrimp and Lemon Wedges on Rosemary Skewers

 

                    For an Asian flavor, marinate the shrimp in a combination o fresh ginger, garlic, lime juice and sesame oil.

Makes 4 servings

• 45 ml freshly squeezed lemon juice
• 45 ml olive oil
• 5 ml grated lemon zest
• 2 or 3 fresh basil leaves, cut into fine julienne strips
• 2 garlic cloves, minced
• 750 gr large shrimp, peeled and deveined
• 2 lemons, cut into 8 wedges, seeds removed
• 8 sturdy fresh rosemary sprigs, each 6 to 8 inches long
• Salt and freshly ground black pepper

1. In a large, nonreactive bowl, whisk together the lemon juice, olive oil, lemon zest, basil and garlic ; add the shrimp, stir to coat them evenly, cover with plastic wrap, and refrigerate for at least 1 hour and no more than 3 hours.
2. Preheat an outdoor grill, an indoor doubled-sided grill, or the broiler.
3. With the tip of a small, sharp knife, carefully remove any visible seeds from the lemon wedges.
4. Strip the leaves rom each rosemary sprig, leaving just a tuft at one end ; with the knife, trim the opposite end o each branch to a point.
5. Remove the shrimp from the marinade and skewer them on the rosemary sprigs, passing the point of each branch through both the head and tail end of each shrimp and alternating the shrimp with lemon wedges on the skewers.
6. When the grill or broiler is ready, season the shrimp on both sides with salt and pepper to taste.
7. Place the skewers on the grill rack directly over the fire or under the broiler, and cook until they turn bright pink all over, 1 to 2 minutes per side, turning the skewers once with long-handled tongs (if using an indoor double-sided grill, grill for 2 minutes only).
8. Serve immediately with rice or roasted potatoes.

BON APPÉTIT

Potato Pancakes with Smoked Sturgeon

 

                    These small, crisp latkes make a star opener topped with sour cream or crème fraîche and dill and sprinkled with smoked sturgeon. You can add a little paddlefish caviar or salmon roe to the topping.

Makes 4 servings, 12 to 14 latkes

• 450 gr russet baking potatoes, peeled
• 1 small onion, peeled
• 1 egg, beaten
• 30 ml all-purpose flour
• 2 ml baking powder
• 2 ml salt
• 1 ml freshly ground black pepper
• Cooking vegetable oil
• 125 ml crème fraîche ou sour cream
• 5 ml minced fresh dill
• Lemon juice
• 250 gr smoked sturgeon, seperated into large flakes, skin and bones removed (you may substitute smoked whitefish, trout or smoked salmon)

1. Using the large holes of a box grater/shredder or the grating disk on a food processor, shred the potatoes into a mixing bowl ; grate in the onion.
2. Line a large bowl with a clean kitchen towel ; transfer the mixture to the towel-lined bowl, twist the towel around it and squeeze out as much liquid as you can.
3. Transfer to another bowl and add the egg, flour, baking powder, salt and pepper ; stir with a fork until well blended.
4. Heat about ¼ inch of oil in a large, heavy skillet ; with a metal tablespoon, carefully place a spoonful of the mixture into the hot oil.
5. Press down on the mixture with an offset spatula to form an evenly thick pancake about 3 inches in diameter ; add more spoonuls, taking care not to overcrowd the skillet.
6. Cook the pancakes until golden brown, 2 to 3 minutes per side, turning them carefully with a slotted metal spatula ; transer to a tray or platter lined with paper towels to drain.
7. Continue with the remaining mixture (you can make potato pancakes in advance. Leave the cooked pancakes at room temperture and when guests start to arrive, preheat the oven at 400F (200C). Spread out the pancakes on a large, dry baking sheet, taking care not to overlap them. Bake them until they are hot and crispy, about 10 minutes).
8. Meanwhile, in a small bowl, stir together the crème fraîche or sour cream and dill ; season to taste with lemon juice, salt and pepper.
9. To serve, transfer the hot potato pancakes to a platter ; spoon a small dollop o crème fraîche mixture onto each pancake and top with lakes o sturgeon.
10. Serve immediately.

BON APPÉTIT

Scallop Ceviche with Jalapeno and Fresh Lime

 

Makes 4 servings

• 450 gr resh sea scallops or bay scallops, cut into ½-inch pieces
• 160 ml fresh lime juice
• 2 garlic cloves, peeled
• 3 green onions, finely chopped
• 2 medium ripe tomatoes, peeled, seeded and chopped
• 1 medium jalapeno pepper, stemmed, seeded, deveined and finely chopped
• 30 ml olive oil
• 30 ml chopped resh cilantro
• Salt and freshly ground black pepper
• Cilantro or parsley leaves or garnish

1. Put the scallop pieces in a glass or stainless steel bowl ; pour the lime juice over them and stir gently to coat them thoroughly.
2. Cover with plastic wrap and refrigerate for 24 hours.
3. Before serving, bring a small saucepan of water to a boil ; add the garlic cloves and blanch them in the boiling water for 1 minute to remove some o their harshness.
4. Drain the cloves well, pat them dry with paper towels, and then chop them finely.
5. Drain most of the lime juice from the scallops and return them to the bowl ; add the chopped garlic, green onions, tomatoes, jalapeno, olive oil and cilantro to the scallops.
6. Mix well and season to taste with the salt and pepper.
7. Garnish with cilantro or parsley leaves.
8. Serve immediately or cover the bowl and refrigerate until serving time.

BON APPÉTIT

Grilled Vegetable Panini with Fontina Cheese and Pesto

 

                    The vegetables can be grilled ahead and the panini assembled and grilled just before serving

Makes 4 servings

• 4 thick squares focaccia bread, each 4 to 5 inches across (or ciabatta bread)
• 1 medium eggplant, cut crosswise into ½-inch slices
• 1 medium sweet yellow onion such as Vidalia or medium red onion, peeled and cut into ¼-inch slices
• 60 ml balsamic vinaigrette, recipe below that page
• 1 large red bell pepper, white ribs removed, quatered, stemmed, and seeded
• 125 ml good-quality prepared pesto
• 250 ml shredded fontina cheese

1. Preheat an electric panini maker or double-sided electric indoor grill.
2. With a bread knife, cut each piece of focaccia in half horizontally to make 2 squares of the same size for the top and bottom of your sandwich,
3. Toss the eggplant and onion slices with the dressing, turning to coat the slices lightly on both sides ; set aside.
4. Put the pepper quarters side by side in the panini maker or grill ; close the machine and cook until tender, 5 to 8 minutes ; remove them and set aside.
5. Grill as many eggplant slices as will fit comfortably side by side in the double-sided grill for 4 to 5 minutes, or until tender ; remove and repeat with any remaining eggplant slices.
6. Then grill the onion slices the same way, about 5 minutes per batch.
7. Spread the cut side of each focaccia piece with some of the pesto ; top half of the slices with 30 ml of shredded fontina cheese.
8. Top with the bell peppers, then evenly distribute the eggplant slices, onions, and remaining fontina ; place the remaining focaccia pieces,cut side down, on top.
9. Put the sandwiches in the panini maker or double-sided grill, close the machine and cook until the cheese has melted and the bread is golden brown, 3 to 4 minutes.
10. Remove the sandwiches, cut each in halfwith a sharp knife and serve.

Balsamic Vinaigrette

• 45 ml balsamic vinegar
• 15 sherry wine vinegar
• 15 ml Dijon mustard
• 1 small shallot, minced
• 10 ml chopped fresh herbs, such as thyme, tarragon, chives or parsley
• 1 ml salt
• 1 ml freshly ground pepper
• 125 ml olive oil
• 80 ml walnut oil

1. Whisk together the vinegars, mustard, shallot, herbs, salt and pepper.
2. Slowly whisk in the oils and continue to whisk until emulsified.
3. Refrigerate in a covered container, and whisk again before using.

BON APPÉTIT

Pizza with Sausage, Fennel and Peppers

 

Makes 4 small (8-inch) pizzas

• 30 ml olive oil, plus additional for brushing the pizza crusts
• 2 medium fennel bulbs, cut into eights, cored, and thinly sliced
• 5 ml finely chopped garlic
• 5 ml chopped fresh thyme
• 1 recipe pizza dough, see below that page for the recipe
• 125 ml prepared pesto
• 500 ml grated mozzarella cheese
• 500 ml grated fontina cheese
• 60 ml grated Parmesan cheese
• 1 large roasted red pepper (fresh or bottled)
• 180 gr fennel sausage or mild Italian sausage, crumbled or sliced

1. Heat a large skillet over medium-high heat and add the olive oil ; when the oil is hot, add the fennel and sauté until it is just tender, about 5 minutes, and remove the pan from the heat, stir in the garlic and the thyme.
2. Place a pizza stone on the middle rack of the oven and preheat the oven to 500F (250C).
3. Roll or press out the piza dough ; divide the dough into four equal balls.
4. Shape each ball by gently pulling down the sides of the dough and tucking each pull under the bottom o the ball, working round and round the ball 4 or 5 times.
5. Then, on a smooth, unfloured surface, roll the ball around under your palm until it feels smooth and firm, about 1 minute Put the balls on a tray or platter, cover them with pan-sprayed plastic wrap or a damp towel, and leave them rest for at least 30 minutes (at this point, the dough balls can be covered with plastic wrap and refrigerated for 1 to 2 days, you will need to punch them down again when you are ready to roll out the pizzas).
6. Roll or press the pizza dough, brush lightly with olive oil, then brush each pizza with 30 ml of the pesto ; sprinkle the cheeses evenly over the pesto.
7. Top with the fennel, red pepper and sausage.
8. Using a lightly floured baker's peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes ; remember that the oven is very hot and be careful as you place the pizza in the oven and again when you take it out.
9. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or a very sharp knife.
10. Serve immediately.

All-purpose Pizza dough

                    Pizza dough can be rolled out, covered airtight with plastic and foil, frozen, than transfered directly from the freezer to a hot oven.

• 10 ml active dry yeast
• 250 ml warm water
• 5 ml honey
• 15 ml olive oil
• 375 ml all-purpose flour
• 5 ml salt

1. In the bowl of a stand mixer, or in a large bread bowl, dissolve the yeast in the water ; add the honey and stir together.
2. Let sit 2 or 3 minutes, or until the water is cloudy ; stir in the olive oil.

Using the stand mixer

1. Combine the flour and salt and add it to the yeast mixture all at once ; mix together using the paddle attachment, then change to the dough hook.
2. Knead at low speed for 2 minutes, then turn up to medium speed and knead until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
3. Hold on to the machine if it bounces around.
4. Turn out onto a clean work surface and knead by hand for 2 to 3 minutes longer ; the dough should be smooth and elastic, when you press it with your finger it should slowly spring back, and it should not feel tacky (back to the recipe).

Kneading the dough by hand

1. Mix together the yeast, honey, water, and olive oil as directed in a medium-size or large bowl.
2. Combine the flour and salt ; fold the flour in a cup at a time using a large wooden spoon.
3. As soon as you can scrape the dough out in one piece, scrape it onto a lightly floured work surface and knead it for 10 minutes, adding flour as necessary until the dough is smooth and elastic.
4. Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then round side up.
5. Cover the bowl tightly with plastic wrap and leave it in a warm spot to rise for 30 minutes (ou can leave it for up to an hour).
6. When it is ready the dough will stretch as it is gently pulled (back to the recipe).

BON APPÉTIT

Tagliatelle with Pancetta, Shrimp, and Roasted Tomatoes

 

Makes 4 servings

• 60 ml olive oil
• 120 gr pancetta, cut into small dice
• 15 ml chopped garlic
• 12 large shrimp, cleaned and butterflied
• 5 ml chile flakes
• Salt and freshly ground black pepper
• 4 roasted tomatoes, peeled, seeded, and cut into large chunks
• 400 gr tagliatelle
• 30 ml freshly grated Parmesan cheese
• 30 ml coarsely chopped basil

1. Heat a large sauté pan over medium-high heat and add the olive oil ; when the oil is hot, add the pancetta and sauté until crispy and nice and brown.
2. Add the garlic and cook, stirring , or 30 seconds to 1 minute, until fragrant ; stir in the shrimp, chile flakes, and salt and pepper, and continue to cook until the shrimp are pink and cooked through, about 5 minutes.
3. Add the tomatoes and simmer slowly for 5 minutes.
4. Bring a large pot of salted water to a boil and add the pasta ; cook until slightly al dente.
5. When the pasta is cooked, drain well, add to the pan with the shrimp, toss well, and garnish with the grated Parmesan cheese and chopped basil.
6. Serve immediately.

BON APPÉTIT

Crab Louie on Belgium Endive

 

Makes 4 servings

• 250 gr lump crabmeat
• 45 ml Thousand Island or Russian dressing
• 30 ml minced chives
• 1 vine-ripened tomato, diced and well drained
• 30 ml red onion, diced
• 30 ml olive oil
• Salt and freshly ground pepper
• Pinch of sugar
• 5 ml minced flat-leaf parsley
• 24 endive leaves
• 1 avocado, diced

1. Pick over the crabmeat to remove any pieces of shell and place in a mixing bowl ; fold in the dressing and chives.
2. In another bowl stir together the tomato, red onion, olive oil, salt and pepper to taste, sugar and parsley.
3. Place 6 endive leaves in a flower pattern on each of the four serving plates ; place a small mound of the crab mixture in the center.
4. Top the crab with the diced avocado and place a spoonful of the tomato mixture on top.

BON APPÉTIT

Curried Chicken Satay with Fresh Mint-Soy Vinaigrette

 

                    You can serve these chicken satay with rice as an easy dinner.

Makes 24 skewers

For the chicken satay

• 2 skinless, boneless chicken breast halves
• 7 ml curry powder
• 5 ml ground black pepper
• 2 ml salt
• 2 ml ground cumin
• 30 ml peanut oil or vegetable oil

For the mint-soy vinaigrette

• 2 large egg yolks, beaten
• 60 ml rice wine vinegar
• 30 ml finely chopped resh mint
• 15 ml soy sauce
• 2 ml groud coriander
• 125 ml peanut oil
• 1 ml salt
• 1 ml ground pepper

For the mint-soy vinaigrette

1. In a food processor itted with the steel blade or a blender ; combine the egg yolks, vinegar, mint, soy sauce and coriander.
2. With the motor running, slowly drizzle in the oil and continue processing until smooth ; transer the dressing in a bowl, season to taste with salt and pepper, cover with plastic wrap, and rerigerate.

For the chicken satay

1. Soak two dozen 6-inch bamboo or wooden skewers in water for 30 to 60 minutes.
2. With a sharp knife, cut each chicken breast lengthwise into twelve long, thin strips ; thread 1 strip onto each o the skewers, weaving the skewer back and forth along the length of each chicken strip and arrange them on a large platter or baking tray.
3. To prepare the marinade, in a small bowl combine the curry powder, pepper, salt and cumin ; spoon the oil over the chicken strips, turning to coat them evenly, and then evenly sprinkle the dry ingredients over them on both sides.
4. Cover the platter with plastic wrap and marinate in the refrigerator for 1 hour or longer.
5. Preheat a hinged indoor grill, panini maker, broiler, outdoor grill or stovetop grill pan.
6. Grill the skewers, in batches if necessary, until cooked through and nicely browned, about 2 minutes total on a hinged grill or panini maker, or 2 minutes per side in the broiler, in a grill pan, or on an outdoor grill.
7. Serve the skewers immediately, passing the vinaigrette for guests to drizzle over their own skewers or to use as a dip.

BON APPÉTIT

Panko-Crusted Scallops with Cilantro-Mint Vinaigrette

 

                    Try this recipe with shrimp or other seaood as well as vegetables like blanched caulilower, eggplant, or thick slices of green tomato.

                    I you don't want to make the cilantro sauce, Chinese hoisin sauce makes a great sauce for dipping (the kids might prefer ketchup)

Makes 4 servings

For the cilantro-mint vinaigrette

• 1 egg yolk
• Juice of 2 limes
• 20 ml soy sauce
• 1 medium garlic clove, chopped
• 60 ml rice vinegar
• 1 bunch cilantro leaves, coarsely chopped (about 125 ml)
• 6 sprigs mint leaves, picked
• Salt and pepper
• 20 ml packed brown sugar
• 375 ml peanut oil
• 10 ml sesame oil

For the scallops

• 500 ml fresh sea scallops, cut in half lengthwise if very large
• Salt and white pepper
• 2 large eggs, beaten
• 60 ml milk
• 125 ml all-purpose flour
• 250 ml panko
• Peanut or vegetable oil for deep-frying
• Bottled hoisin sauce for serving

For the cilantro-mint vinaigrette

1. Put the egg yolk, lime juice, soy sauce, garlic, rice vinegar, cilantro leaves, mint leaves, salt, pepper and brown sugar in a food processor fitted with a steel blade.
2. Purée for about 2 minutes or until the mixture is smooth ; with the machine running, slowly drizzle in the oils and process until the mixture is thick, refrigerate until ready to use.

For the scallops

1. In an automatic deep-fryer or a deep, heavy frying pan, preheat several inches of oil to a temperature of 350F (180C).
2. Meanwhile, pat the scallops dry with paper towels and season them with a little salt and pepper.
3. In a bowl beat together the eggs and milk.
4. Place the scallops on one plate, the flour on another plate, and the panko on a third plate.
5. Dredge a scallop in the flour, turning it to coat all sides and then shaking off excess flour ; dip it in the beaten egg, letting the excess egg drip back into the bowl.
6. Dip the scallop into the panko, pressing lightly to helps the crumbs adhere on all sides ; gently shake off an excess crumbs.
7. Place the scallop back on its plate and repeat with the remaining scallops.
8. When all the scallops are coated and the oil has reached 350F (180C), place about 6 scallops in the oil and fry until golden brown, about 2 minutes ; flip them over if necessary.
9. Lift them out with the fryer's strainer basket, or remove with a wire skimmer if using a frying pan, and let the excess oil drain off ; then transfer to paper towels and immediately sprinkle lightly with salt.
10. Repeat with the remaining scallops.
11. Serve hot, with the vinaigrette or hoisin sauce.

BON APPÉTIT

Grilled Shrimp BLT Panini with Shallot Cream Sauce (Sandwiches)

 

                    If you don't have a panini maker, cook the shrimp in a grill pan or sauté pan, toast the bread in a toaster or in the oven, then assemble the sandwiches.

Makes 4 double-decker clubs or 6 regular sandwiches

For the shallot cream sauce

• 5 ml vegetable oil
• 5 large shallots, minced
• 125 ml white wine
• 15 ml Champagne vinegar
• 125 ml heavy cream
• 125 ml unsalted butter, cut into small pieces
• ½ medium lemon, juiced
• Salt and pepper to taste

For the grilled shrimp BLT

• 340 gr medium shrimp, peeled and deveined
• 30 ml olive or vegetable oil
• Salt and pepper
• 12 thin slices country or sourdough bread
• 125 ml mayonnaise
• 500 ml baby lettuce leaves
• 250 gr Roma tomatoes, cut into 12 slices
• 12 rashers bacon, cook until crisp and drained on paper towels

For the shallot cream sauce

1. Heat the oil over medium heat in a medium saucepan ; add the shallots and cook, stirring continuously to prevent browning, until the begin to releasetheir juices, about 2 minutes.
2. Add the wine and vinegar, raise the heat to high, stir and scrape with a wooden spoon to dissolve any pan deposits, and boil briefly until the liquid reduces slightly, 1 to 2 minutes.
3. Stir in the cream and continue boiling until the liquid has reduced by half, about 5 minutes ; reduce the heat to low and, little by little, whisk in the butter to form a thick sauce.
4. Pour the sauce through a fine-mesh strainer into a clean pan ; season with lemon juice and salt and pepper to taste.
5. Cover the pan and keep warm if making the sandwiches right away.

For the grilled shrimp BLT

1. Preheat a panini maker or double-sided electric grill ; or heat a grill pan over medium-high heat.
2. Toss the clean shrimp with the oil and season lightly with salt and pepper.
3. Cook the shrimp in the panini maker just until the are cooked through and pink, 1to 2 minutes, taking care not to overcook them ; or cook in the grill pan or 1 to 2 minutes on each side.
4. Remove from the heat and allow to cool until you can handle them, then cut each shrimp in half lengthwise and set aside.
5. Turn off the grill and allow to cool slightly, then wipe the cooking surfaces clean with paper towels (taking care not to burn your fingers) ; turn the grill back on.
6. Toast all of the slices of bread before assembling the sandwiches.
7. To assemble the sandwiches, spread a little mayonnaise on all o the bread slices and arrange a layer of lettuce leaves on our of them or double-decker sandwiches, six for regular sandwiches.
8. Top the lettuce with a layer of tomato slices and season them lightly with salt and pepper ; arrange 2 bacon slices on top of the tomatoes on each sandwiches (3 i you're making double-decker clubs).
9. Add a second slice of bread for double-decker clubs and top with a thin spread of mayonnaise and a little lettuce.
10. Heat the shallot cream sauce over medium-low heat ; add the shrimp and stir them in the sauce until warmed through, 3 to 5 minutes ; distribute the shrimp and sauce evenly among the 4 or 6 sandwiches and top them with the remaining lettuce and bread slices.
11. Place the sandwiches in the panini maker or double-sided grill, close the machine, and cook until the outer bread slices turn golden brown, 3 minutes.
12. Cut each sandwich diagonally in half and serve.

BON APPÉTIT

Crêpes with Lemony Cheese Filling

Makes 4 to 6 servings

• 1 recipe crêpes, recipe below
• 1 egg
• 45 ml sugar
• 375 ml cream cheese cheese
• Pinch of salt
• 5 ml finely chopped lemon zest
• 15 ml lemon juice
• 2 ml vanilla extract

For the custard glaze

• 1 egg 
• 30 ml sugar
• 180 ml heavy cream
• 15 ml lemon juice
• Confectioner's sugar for serving (optional)

1. Beat together the egg and sugar in a mixing bowl ; add the cream cheese, salt, lemon zest, lemon juice and vanilla extract and mix together well.
2. About 45 minutes beore serving, preheat the oven to 350F (180C).
3. Butter one or two baking dishes that will accommodate the filled crêpes in a single layer.
4. Lay a crêpe down and place 30 ml of filling across the diameter, leaving a small margin at the edges ; don't worry if the filling is runny, it will stiffen up when the crêpes are baked.
5. Gently fold the edges over the filling, then roll up like an egg roll or blintz.
6. Place side by side in the baking dish.
7. For the glaze, beat together the egg, sugar, cream and lemon juice ; spoon over the crêpes.
8. Place the crêpes in the oven and bake for 30 minutes or until nicely browned.
9. Remove from the heat and serve, sprinkling with confectioner's sugar if ou wish.
10. Be careful when you take your first bite ; the will be bubbling hot inside.

BON APPÉTIT

 Savory crêpes

• ¾ cup all-purpose flour
• ½ teaspoon salt
• 2 large eggs
• ¾ cup milk
• 1 tablespoon melted unsalted butter
• Olive oil

1. In a medium bowl, whisk the flour with the salt. In a small bowl, whisk the eggs with the milk. Whisk the egg mixture into the flour mixture until smooth. Whisk in the melted butter until just blended. Cover the batter and refrigerate for 1 hour.
2. Heat a 10-inch nonstick skillet over moderately high heat. With a paper towel, rub the skillet with olive oil. Pour in 1/4 cup of the crêpes batter and tilt the skillet to distribute the batter. Cook the crêpes until golden brown on the bottom, 2 minutes. Flip and cook until browned in spots, 1 minute longer. Invert the crêpes onto a baking sheet. Repeat with the remaining batter, rubbing the pan with oil as needed. You should have 8 crêpes.

• 2.