Crevettes au Gingembre

 

40 à 45 crevettes

• 680 gr crevettes moyennes cuites, décortiquées et déveinées, dégelées si nécessaire
• 50 ml sauce soja
• 10 ml gingembre haché
• 50 ml vinaigre blanc
• 30 ml sucre
• 30 ml saké ou jus de pomme
• 7 ml sel
• 2 ou 3 oignons verts de grosseur moyenne, tranchés finement, soit 30 à 45 ml

1. Dans un récipient en verre ou en plastique de 28 x 17.5 cm (11 x 7 po), disposer en une seule couche les crevettes.
2. Dans une casserole de 1 litre, porter la sauce soja à ébullition, à feu vif ; incorporer le gingembre, réduire la chaleur à feu moyen.
3. Laisser frémir à découvert pendant environ 5 minutes ou jusqu'à ce que le liquide ait réduit de moitié.
4. Incorporer le vinaigre, le sucre, le saké et le sel ; verser le mélange sur les crevettes, couvrir et réfrigérer pendant 2 à 3 heures.
5. Retirer les crevettes de la marinade, bien égoutter, puis les disposer sur un plat de service ; jeter la marinade.
6. Répandre les oignons verts sur les crevettes.
7. Servir les crevettes avec des cure-dents.

BON APPÉTIT

Knockwurst with Coarse Mustard and Pear-Apple Compote

 

Makes 2 sandwiches

• 2 fully cooked knockwurst sausages
• Four ½-inch-thick slices rye bread with caraway seeds (from a good bakery)
• 2 tablespoons unsalted butter, melted
• 2 teaspoons grainy mustard, or more to taste
• ¾ cup Pear-Apple Compote (recipe below)

1. Heat a panini or sandwich press.
2. Cut the sausages almost in half lengthwise, leaving the two halves just barely attached to each other ; grill the sausage on the press until browned, about 2 minutes and transfer to a paper towel-lined plate to drain.
3. Brush each piece of rye bread on one side with the butter ; put the slices, buttered side down, on a cutting board.
4. Spread two of the slices with the mustard ; spread the Pear-Apple Compote over the mustard.
5. Arrange two sausage halves on top of the compote, trimming the ends if necessary ; top each sandwich with the remaining bread slices, buttered side up.
6. Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 4 to 7 minutes, depending on how hot your machine is.
7. Carefully remove from the press and serve immediately.

Pear-Apple Compote

                    The sweetness of this simple compote contrasts well with smoked ham, turkey, and sausage.

• ½ tablespoon unsalted butter
• 2 Granny Smith apples, peeled, cored, and cut into ½-inch dice
• 2 Bartlett or Anjou pears, peeled, cored, and cut into ½-inch dice
• 2 tablespoons light brown sugar
• 1 teaspoon fresh lemon juice
• ¼ teaspoon ground cinnamon
• Pinch of ground nutmeg
• Pinch of salt

1. Melt the butter in a medium saucepan over medium-high heat.
2. Add the remaining ingredients and cook, stirring occasionally, until the apples and pears are very soft and most of the juices the have released have evaporated, 25 to 30 minutes.
3. Serve warm or let cool, then refrigerate, tightly covered, for up to 2 days.
4. Let the compote come to room temperature before using.

BON APPÉTIT

Grilled Italian Hero Sandwich

 

                    A meaty hero sandwich is wonderful when pressed and grilled. Warmed up, the deli ingredients just taste better.

Makes 2 sandwiches

• Two 6-inch lengths baguettes
• ¼ cup olive oil
• 1 tablespoon red wine vinegar
• 1 cup aragula, washed and dried
• ¼ cup thinly sliced peperoncini
• 2 thin slices (2 ounces) mortadella
• 4 thin slices (2 ounces) prosciutto
• 6 thin slices (2 ounces) hot or sweet soppressata
• 4 thin slices (4 ounces) provolone cheese

1. Heat a panini or sandwich press.
2. Slice the baguette pieces in half lengthwise ; brush the insides with the oil and vinegar.
3. Lay the bread, cut sides up, on a work surface.
4. Arrange the aragula and then the peppers on the bottom halves ; drape the mortadella , prosciutto, and soppressata on top of the vegetables.
5. Top with the provolone ; top each sandwich with the top half of each baguette.
6. Put the sandwiches on the press, and cook until they are browned and crisp and the cheese is melted, 5 to 7 minutes, depending on how hot your machine is.
7. Carefully remove from the press and serve immediately.

BON APPÉTIT

Grilled Asparagus, Taleggio, and Prosciutto (Panini)

 

                Very thin, delicate asparagus can be cooked right on the panini press. If your asparagus are thicker, place them on a baking sheet, brush ith olive oil, and roast in a 425F oven for 10 to 15 minutes instead.

                Taleggio is a rich semisoft cheese from Lombardy that melts beautifully and pairs well with both the asparagus and the prosciutto. If you can't find it, an soft-ripened cheese like Camembert or Brie will work.

Makes 2 sandwiches

• 6 to 8 very thin asparagus spears, tough ends snapped off
• 2 teaspoons olive oil
• Salt and freshly ground black pepper
• Two 6-inch lengths baguettes
• 3 ounces Taleggio cheese, sliced
• 4 thin slices (2 ounces) prosciutto

1. Heat a panini or sandwich press.
2. Brush the asparagus with the olive oil and sprinkle with salt and pepper ; place them on the press, pull the top down, and cook until lightly charred, 3 to 5 minutes, transfer to a plate and let cool slightly.
3. Cut the baguette pieces in half lengthwise.
4. Spread some cheese on the bottom half of each baguette ; arrange the cooked asparagus on top of the cheese, pressing lightly on them so the adhere.
5. Drape the prosciutto slices over the asparagus ; top the sandwiches with the other halves of the baguettes.
6. Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp and the cheese is melted, 4 to 6 minutes, depending on how hot your machine is.
7. Carefully remove from the press and serve immediately.

BON APPÉTIT

Cherry Tomato Chutney

 

                    Use this quick chutney when you need some moisture and spice. It jazzes up chicken and turkey and is also good with shrimp.

Makes about 

• 1 teaspoon olive oil
• 1 teaspoon finely chopped shallot
• 1 cup cherry tomatoes, cut in half
• One-eight teaspoon ground cardamom
• One-eight teaspoon turmeric
• One-eight teaspoon red pepper flakes
• 1 teaspoon fresh lime juice
• 1 teaspoon finely chopped fresh cilantro
• Salt and freshly ground black pepper

1. Heat the olive oil in a small saucepan over medium-high heat.
2. Add the shallot and cook, stirring, until softened, 2 to 3 minutes.
3. Stir in the tomatoes, cardamom, turmeric, and red pepper flakes and bring to a simmer.
4. Cook until the tomatoes start to soften, 3 to 4 minutes, stirring once or twice. 
5. Remove from the heat, stir in the lime juice and cilantro, and season with salt and black pepper.
6. Let cool slightly before using, or refrigerate, tightly covered, for up to 3 days.
7. Let come to room temperature before using.

BON APPÉTIT

Corned Beef with Muenster Cheese and Wilted Cabbage

 

Makes 2 sandwiches

• 1 cup thinly sliced cabbage
• ¼ cup water
• 1 tablespoon olive oil
• ¼ teaspoon salt
• Freshly ground black pepper to taste
• 1 teaspoon yellow mustard seeds
• 2 tablespoons unsalted butter, softened
• Four ½-inch-thick slices rye bread with caraway seeds
• 1 tablespoon grainy mustard, or more to taste
• 12 thin slices (6 ounces) corned beef
• 6 thin slices (3 ounces) Muenster cheese

1. Combine the cabbage, water, olive oil, salt pepper, and mustard seeds in a small saucepan and heat over medium-high heat until the water comes to a boil.
2. Turn the heat to medium-low, cover, and steam, stirring occasionally, until the cabbage is very soft and completely wilted, 10 to 15 minutes.
3. Use a slotted spoon to transfer the cabbage to a bowl, leaving any excess water in the pot, and set aside.
4. Heat a panini or sandwich press according to the manufacturer's instructions.
5. Spread some butter on one side of each slice of bread ; put the bread, buttered sides down, on a cutting board.
6. Spread mustard on two of the slices, arrange the corned beef on top of the mustard ; spread an even layer of cabbage over the corned beef.
7. Top with the cheese, then remaining bread slices, buttered side up.
8. Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp and the corned beef is warmed through, 5 to 8 minutes, depending on how hot your machine is.
9. Carefully remove from the press and serve immediately.

BON APPÉTIT

Triple-A Chicken Salad

 

                    This combination of apricots, apples, and almonds is a triple play in any league.

Serves 4 to 6

• 1 to 1½ cups poppyseed dressing (recipe below)
• ½ cup dried apricots, cut in quarters
• 1½ pounds shredded cooked chicken, chilled
• ½ cup sliced green onions
• ½ teaspoon minced lemon zest
• ½ cup sliced almonds, toasted
• 1 apple (such as Granny Smith), sliced thin
• Lettuce leaves, for garnish

1. In a medium bowl, combine the poppyseed dressing with the apricots ; let the bol sit for 30 minutes to 1 hour.
2. Mix in the chicken, green onions, and lemon zest ; refrigerate the salad, covered, if you wish.
3. Shortly beore serving, stir the almonds and apple into the salad ; mount the salad on lettuce leaves.

Poppyseed Dressing

Makes about 2 cups

• ¼ cup sugar
• ¼ cup honey
• ¼ cup white vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon dry mustard
• 1 teaspoon grated onion
• ½ teaspoon salt
• 1 teaspoon paprika
• 1 cup canola or corn oil
• 1 tablespoon poppyseeds

1. In food processor or with a mixer, combine all ingredients except the oil and the poppyseeds.
2. Pour in the oil and continue mixing until the dressing is thick ; blend in the poppyseeds.
3. Rerigerated, the dressing keeps for a couple of weeks ; if it separates, process or mix it again before using.

BON APPÉTIT

Blushing Peach Jam (Country breakasts)

 

Yield : 4 pints

• 2 cups crushed peeled peaches
• 2 cups red raspberries, crushed
• ¼ cup lemon juice
• 7 cups sugar
• 2 pouches (3 ounces each) liquid fruit pectin
• 2 or 3 drops almond extract

1. In a large kettle, combine peaches, raspberries and lemon juice ; stir in sugar and mix well.
2. Bring to a full rolling boil, stirring constantly ; boil for 1 minute.
3. Remove from the heat ; stir in pectin and return to a full rolling boil.
4. Boil 1 minute, stirring constantly ; remove from the heat, let cool for 5 minutes and skim off foam.
5. Add extract.
6. Pour hot jam into hot jars, leaving ¼-in. headspace ; adjust caps.
7. Process for 15 minutes in a boiling-water bath.

BON APPÉTIT

Apple Pie Jam (Country breakfasts)

 

7 half-pints

• 4 to 5 Golden Delicious apples, peeled and sliced (about 2 pounds)
• 1 cup water
• 5 cups sugar
• ½ teaspoon butter or margarine
• 1 pouch (3 ounces) liquid fruit pectin
• 1½ teaspoon ground cinnamon
• 1 teaspoon ground nutmeg

1. In a large kettle, combine apples and water ; cover and cook slowly just until tender.
2. Measure 4-½ cups apples ; return to the kettle (Discard the rest and save for anoter recipe)
3. Add sugar and butter to kettle ; bring to a full rolling boil, stirring constantly.
4. Stir in pectin ; return to a full rolling boil and boil for 1 minute, stirring constantly.
5. Remove ron the heat, stir in spices ; skim off foam.
6. Pour hot jam into hot jars, leaving ¼-in. headspace ; adjust caps.
7. Process for 10 minutes in boiling-water bath.

BON APPÉTIT

Authentic Muesli Recipe (Country breakfasts)

 

Yield : 11 cups

• 6 cups old-fashioned oats
• 1½ cups wheat germ
• 1½ cups all-bran cereal
• ½ cup flaked coconut
• 1½ cups honey
• ½ cup chopped walnuts
• ½ cup chopped dried apricots

1. In a large bowl, combine oats, wheat germ, cereal and coconut.
2. Pour into two greased 13-in. x 9-in. x 2-in. baking pans ; bake at 275F for 20 minutes, stirring once.
3. Heat honey in a saucepan until thin, about 5 minutes ; pour half into each pan and stir to coat evenly.
4. Return to the oven for 20-30 minutes or until golden brown, stirring every 10 minutes ; stir in walnuts and apricots.
5. Cool, stirring occasionally.
6. Store in an airtight container.

BON APPÉTIT

Fruit-Topped Blintzes (Country breakfasts)

 

6-8 servings

Blintzes

• 9 eggs 
• 1 cup all-purpose flour
• ¼ cup cornstarch
• Pinch of salt
• 3 cups milk

1. In a bowl, beat eggs ; add flour, cornstarch and salt, stir until smooth and stir in milk.
2. Pour One-third cup batter into a slightly greased hot 8-in. skillet.
3. Cook over medium heat until set  and lightly browned ; turn and cook for 1 minute and keep in a warm oven, covered with paper towels.
4. Repeat with remaining batter.

Filling

• 2 packages (8 ounces each) cream cheese, softened
• ½ cup confectioners' sugar
• Pureed raspberries or strawberries
• Whipped cream, optional
• Fresh raspberries or strawberries, optional

1. In a mixing bowl, beat cream cheese and confectioners' sugar.
2. Place about 2 tablespoons in the center of each blintz ; overlap sides and ends on top of filling and place folded side down.
3. Top with pureed berries ; garnish with whipped cream and fresh berries if desired.

BON APPÉTIT