Fine Cooking Make It Tonight

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Fine Cooking Make It Tonight
Make It Tonight
150 Quick & Delicious
Weeknight Recipes
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lemon chicken breasts with capers
Serves 4
4 boneless, skinless chicken
breasts (6 oz. each)
1/2 cup freshly grated
Parmigiano-Reggiano
1/4 cup fine, dry breadcrumbs
4 Tbs. capers, rinsed, drained,
patted dry, and chopped
1lemon, zest finely grated
and juiced
2 Tbs. chopped fresh flat-leaf
parsley
Kosher salt and freshly
ground black pepper
3 Tbs. unsalted butter
1 Tbs. olive oil
2 medium cloves garlic,
thinly sliced
1/2 cup lower-salt chicken
broth
This sauté takes the traditional flavorings of chicken piccata and
turns them outside-in. Boneless chicken breasts are stuffed with
capers, lemon zest, and Parmigiano. Breadcrumbs are added to help
hold the mixture together.
1. Position a rack in the center of the oven and heat the oven to 425°F.
Make a lengthwise horizontal slice almost all the way through each
chicken breast and open each up like a book. Flatten the chicken with
a meat mallet until it is 1/4 inch thick. Put the Parmigiano, breadcrumbs,
3 Tbs. capers, lemon zest, and 1 Tbs. parsley in a mini chopper or food
processor and pulse a few times to combine. Sprinkle the mixture on
top of the chicken breasts. Fold each breast closed and secure with
toothpicks. Sprinkle the breasts with 3/4 tsp. salt and 1/2 tsp. pepper.
2. Heat 1 Tbs. butter and the oil in a large (12-inch), heavy-duty, ovenproof skillet over medium-high heat until the butter melts and starts
to foam, about 2 minutes. Add the chicken and cook, without touching, until it browns and easily releases from the pan, about 2 minutes.
Turn the chicken and cook the other side until browned, about 2 more
minutes.
3. Add the garlic and the remaining tablespoon capers to the skillet,
transfer the pan to the oven, and roast uncovered until the chicken
cooks through (an instant-read thermometer inserted into the thickest part should register 165°F), about 8 minutes. Transfer the chicken
to a serving platter and tent with foil.
4. Set the skillet over medium-high heat. Add the chicken broth and
cook, scraping the bottom of the pan with a wooden spoon to loosen
any browned bits, until it reduces by about half, about 2 minutes.
Remove from the heat and whisk in 2 Tbs. of the lemon juice and the
remaining 2 Tbs. butter. Taste and add more lemon juice, salt, and
pepper if needed. Serve the chicken drizzled with the butter sauce
and sprinkled with the remaining tablespoon parsley.
—Tony Rosenfeld
34
chicken, turkey & duck
chicken, turkey & duck
35
beef tenderloin with mushroom-dill sauce
Serves 4
3 Tbs. unsalted butter
12 oz. assorted fresh mushrooms, cleaned, trimmed,
and sliced 1/4 inch thick
Kosher salt
1/2 cup minced shallot
(about 1 large)
2 Tbs. Cognac
3/4 cup lower-salt beef broth
1 Tbs. vegetable oil
4 6-oz. beef tenderloin
steaks (about 1 inch thick),
preferably at room
temperature
Freshly ground black pepper
3 Tbs. sour cream
1 tsp. Dijon mustard
1/2 Tbs. minced fresh dill
Topping succulent beef tenderloin steaks with sour-cream-andCognac-infused mushrooms turns a weeknight meal into a special
occasion. Serve with roasted fingerling potatoes and a light, lemony
Boston lettuce salad.
1. Melt the butter in a 12-inch heavy-duty skillet over medium-high
heat. Add the mushrooms, season generously with salt, and cook,
stirring occasionally, until golden, about 8 minutes. Reduce the heat
to medium, add the shallot, and cook until softened, about 3 minutes
more. Remove the skillet from the heat and carefully add the Cognac,
stirring to deglaze the pan. Add the broth, bring to a boil over medium
heat, reduce the heat to low, and simmer for 3 minutes. Cover the
skillet, and set aside.
2. Meanwhile, heat the oil in a 12-inch cast-iron skillet over mediumhigh heat. Pat the steaks dry and season generously on both sides with
salt and pepper. When the pan is very hot, add the steaks. Sear until a
dark crust forms, 4 to 5 minutes. Turn the steaks, and cook to desired
doneness, about 5 minutes more for medium rare. Remove the skillet
from the heat, transfer the steaks to a platter, tent with foil, and let rest
for 5 minutes.
3. With a rubber spatula, scrape the mushroom mixture into the
cast-iron skillet. Add the sour cream and mustard, stirring until heated
through and well mixed. If necessary, return the skillet to the stovetop
to heat the sauce. Stir in the dill.
4. Transfer the steaks to plates, spoon the sauce over, and serve.
—Laraine Perri
PER SERVING: 410 CALORIES | 37G PROTEIN | 7G CARB | 24G TOTAL FAT | 11G SAT FAT |
8G MONO FAT | 2.5G POLY FAT | 120MG CHOL | 410MG SODIUM | 1G FIBER
58
b e e f, p o r k & l a m b
seared scallops with cauliflower, brown butter & basil
Serves 4
3 Tbs. extra-virgin olive oil
1 small head cauliflower
(1 lb.), trimmed and cut into
bite-size florets (about
4 cups)
1 lb. all-natural “dry” sea
scallops
1 oz. (2 Tbs.) unsalted butter
1 large shallot, minced
1/2 cup dry vermouth
1. Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high
heat until shimmering hot. Add the cauliflower and cook, stirring often,
until lightly browned, about 4 minutes. Transfer to a bowl.
2. Add the remaining 2 Tbs. oil to the skillet. When shimmering hot,
add the scallops in a single layer. Cook until golden brown, about
2 minutes. Flip and cook until the scallops are barely cooked through,
about 2 minutes more (if you cut into one, it should still be slightly
translucent in the center). Transfer to another bowl.
1/4 tsp. kosher salt
3. Swirl the butter into the skillet, add the shallot, and cook, stirring
1/4 tsp. freshly ground black
pepper
often, until the shallot softens and the butter begins to brown,
about 1 minute.
8 large fresh basil leaves,
thinly sliced
98
In this easily assembled meal, vermouth-laced brown butter imbues
cauliflower with deep flavor, while a basil garnish adds color and
freshness.
fish & seafood
4. Add the vermouth and bring it to a boil, scraping up any bits on the
bottom of the skillet with a wooden spoon. Return the cauliflower to
the skillet and season with the salt and pepper. Cover the skillet and
reduce the heat to medium. Cook, stirring once or twice, until the
cauliflower florets are tender, about 6 minutes.
5. Return the scallops to the pan and toss to heat through, about
1 minute. Remove from the heat, sprinkle with the basil, and serve.
—Bruce Weinstein and Mark Scarbrough
PER SERVING: 300 CALORIES | 21G PROTEIN | 8G CARB | 17G TOTAL FAT | 5G SAT FAT |
9G MONO FAT | 1.5G POLY FAT | 55MG CHOL | 270MG SODIUM | 2G FIBER
More about Scallops
Scallops are bivalves (mollusks with two
hinged shells). Although there are hundreds
of species of scallops in the world’s oceans
and bays, only a handful are commonly
available. The largest and most popular are
sea scallops, harvested primarily in the
Atlantic from Eastern Canada to North
Carolina, but also from Peru, Japan, and
Russia.
Choosing
Ask for “dry” sea scallops, which means that
they haven’t been soaked in a sodium
solution. The solution whitens and plumps
the scallops, but when you cook them, all
that liquid leaches out, making it impossible
to achieve a good sear. Fresh scallops
should appear moist but not milky. Refuse
any that have a feathery white surface (a
sign of freezer burn) or dried and darkened
edges (a sign of age). Always ask to smell
scallops before buying. They should smell
somewhat briny and seaweedy, but not
offensive, sharp, or at all like iodine. If the
scallops have no smell and a uniform stark
white color, chances are they’ve been
soaked in the sodium solution.
Prepping
Remove the tough abductor muscle from
the side of each scallop (some scallops are
sold with the muscle already removed). If
you feel any grit on the scallops, rinse them
under cold water (otherwise, avoid rinsing,
which can wash away flavor). Pat the
scallops dry with paper towels; surface
moisture impedes browning.
Storing
Store scallops in the coldest part of your
refrigerator. Ideally, nest the bag or container in a larger bowl of ice to ensure that they
really stay cold. But avoid direct contact with
ice—it will leach flavor and deteriorate the
texture of the scallops.
fish & seafood
99
shrimp salad rolls with
tarragon and chives
(recipe on p. 213)
shrimp salad rolls with tarragon
and chives
Serves 6
Kosher salt
2 lb. large shrimp (31 to
40 per lb.), preferably
easy-peel
3/4 cup finely chopped celery
with leaves
1/2 cup mayonnaise
1/4 cup thinly sliced fresh chives
1 Tbs. finely chopped fresh
tarragon
1 Tbs. fresh lemon juice;
more to taste
Full of bright flavors, the shrimp salad
is delicious without a roll, too. If you’re
really in a hurry, you can use precooked
shrimp.
Make Ahead
The shrimp salad
will keep for up to
2 days, covered, in
the refrigerator.
1. Bring a large pot of well-salted water
to a boil over high heat. Add the shrimp
and cook, stirring, until bright pink and cooked through, about
2 minutes—the water needn’t return to a boil. Drain in a colander and
run under cold water to stop the cooking. Shell the shrimp, devein if
necessary, and cut into 1/2- to 3/4-inch pieces.
2. In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon
juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir in the shrimp and season to
taste with more lemon, salt, and pepper.
Freshly ground black pepper
3. Position a rack 6 inches from the broiler element and heat the
6 hot dog rolls, preferably
New England-style split-top
rolls
broiler to high. Toast both outside surfaces of the rolls under the
broiler, about 1 minute per side. Spoon the shrimp salad into the rolls,
using about 2/3 cup per roll, and serve. —Lori Longbotham
PER SERVING: 390 CALORIES | 29G PROTEIN | 25G CARB | 18G TOTAL FAT | 3.5G SAT FAT |
1G MONO FAT | 1G POLY FAT | 230MG CHOL | 800MG SODIUM | 1G FIBER
To make this a lobster roll, substitute 11/2 lb. (4 cups) cooked
lobster meat for the cooked shrimp.
b u r g e r s , s a n dw i c h e s & m o r e
213
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Make It Tonight
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150 Quick & Delicious
Weeknight Recipes