Featured Recipe | Sara Moulton | Chef, Cookbook Author, Television Personality - Part 2

Featured Recipe

Sauteed Duck Breast with Gingered Grape Sauce
Posted on February 25th, 2015 by Sara Moulton  |  Filed under Episode 418 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Makes 4 servings Hands-on time: 15 minutes Total preparation time: 30 minutes Ingredients… 4 Pekin duck breast halves Kosher salt and freshly milled black pepper 1 cup seedless grapes, halved, plus 4 small bunches for garnish 3 large shallots or 1/2 small onion, finely chopped (about 1/4 cup) 1 tablespoon finely grated fresh ginger (use a Microplane) 1/2 cup rice vinegar 1/2 cup canned chicken broth 2 tablespoons Dijon mustard 1 tablespoon currant jelly Score the duck skin in a more »


Chinese-Burmese Chili Chicken
Posted on February 18th, 2015 by Sara Moulton  |  Filed under Episode 417 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Serves 3 as a main dish with rice, or 4 as part of a multi-course meal Ingredients… 1 pound skinless, boneless chicken thigh or breast, cut crosswise into ½-inch-thick large slices 2 tablespoons peanut or vegetable oil 1 1/2 teaspoons cornstarch 3/4 teaspoon salt 1/2 teaspoon freshly ground pepper 2 teaspoons sweet paprika 1 teaspoon ground cumin 1 small yellow onion, quartered and cut into 3/4-inch chunks 2 teaspoons minced ginger 2 teaspoons minced garlic 1 medium red bell pepper, more »


Peppery Vegetarian Rice
Posted on February 18th, 2015 by Sara Moulton  |  Filed under Episode 417 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Serves 2 to 3 as a main dish or 4 as part of a multicourse meal. Ingredients… 1 cup brown rice 2 teaspoons plus 2 tablespoons peanut or vegetable oil 2 large eggs, beaten 2 tablespoons minced ginger ¼ teaspoon red pepper flakes 1 cup ¼-inch diced carrots 4 ounces fresh shiitake mushrooms, cut into ¼-inch dice (about 2 1/3 cups) ½ cup vegetable broth ½ cup chopped scallions ¼ cup pine nuts, roasted 2 tablespoons soy sauce ½ teaspoon more »


Broccoli Calzones
Posted on February 11th, 2015 by Sara Moulton  |  Filed under Episode 416 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Makes 6 servings Hands-on time:  20 minutes Total preparation time:  55 minutes Ingredients Basic Pizza Dough (see below) or use store-bought dough Extra virgin olive oil for the dough One 5.2-ounce package spreadable garlic herb cheese, crumbled 1 cup chopped broccoli florets (cut into ½-inch pieces) an egg wash made by beating 1 large egg yolk with 1 tablespoon water Directions… Prepare the Basic Pizza Dough or take the store-bought dough out of the fridge.  Line a sheet pan with more »


BLT and Egg Pie
Posted on February 11th, 2015 by Sara Moulton  |  Filed under Episode 416 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Makes 6 Servings Hands-On Time: 30 Minutes Total Preparation Time: 65 Minutes Suggested Accompaniments sautéed summer squash or corn on the cob Basic Butter Pastry (recipe follows) or store-bought pastry for a single-crust pie Ingredients… 1 pound small ripe tomatoes Kosher salt 8 slices bacon (see Cooks Notes) 1 medium onion 3 large eggs 3/4 c whole milk 1/2 c mayonnaise 1/4 t freshly ground black pepper Pinch of cayenne pepper 3 c Boston lettuce leaves Creamy Garlic Dressing Two more »


Grilled Scallion Dijon Lamb Chops
Posted on January 28th, 2015 by Sara Moulton  |  Filed under Episode 414 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Served with parmesan, watercress, and pickled onion salad Servings…: 4 1 red onion peeled and sliced thinly ½ quart rice wine vinegar 1 clove garlic (chopped) drizzle of olive oil Salt and pepper to season 1 bunch scallions- with roots removed, washed and patted dry 1 cup Dijon mustard 2 racks of lamb (preferably American) ½ cup plus 3 tablespoons finely grated parmesan cheese, divided ½ cup panko breadcrumbs 1 bunch watercress (trimmed and washed) 2 tablespoons olive oil more »


Salad Dressing Chicken
Posted on January 28th, 2015 by Sara Moulton  |  Filed under Episode 414 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Servings: 4 Ingredients: 4 bone in-skin-on chicken legs For the salad dressing (or buy 4J pre-made salad dressing): 2 shallots- minced 1 tablespoon Dijon mustard 2 tablespoons sherry vinegar 1 tablespoon rice wine vinegar 1/4 cup extra virgin olive oil 1 tablespoon honey Salt and pepper (to taste) For the salad:… 1 can cannellini beans (drain out liquid) 1 head of escarole (cleaned and chopped) 1 sprig of dill (roughly torn) 1 sprig of tarragon (roughly torn) 2 more »


Yellow Squash Soup with Zucchini Crisps
Posted on January 21st, 2015 by Sara Moulton  |  Filed under Episode 413 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Makes about 10 cups, 4 – 6 servings Hands on time: 50 minutes Total preparation time: 60 minutes Suggested Accompaniment Tomato and Frisée Salad Ingredients… 2 pounds yellow summer squash (about 6 medium) 1 large yellow bell pepper 4 medium carrots 1/2 pound Yukon gold potatoes (about 2 medium) 1 medium onion 2 tablespoons unsalted butter Kosher salt 4 cups homemade vegetable or chicken stock, or canned broth Zucchini Crisps (recipe follows) 12 large, fresh basil leaves Freshly ground black more »


Pearl Couscous and Shellfish Stew
Posted on January 21st, 2015 by Sara Moulton  |  Filed under Episode 413 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Ingredients 4 tablespoons extra virgin olive oil 8 small sea scallops 8 medium shrimp, shelled and de-veined 1/4 cup finely chopped shallots 2 garlic cloves, minced (about 2 teaspoons) 3 plum tomatoes (about 8 ounces), finely chopped 1 cup white wine 1 dozen mussels, scrubbed and de-bearded 1 dozen littleneck clams, scrubbed 1 to 1 1/2 cups canned chicken broth or stock 1 cup pearl or Israeli couscous Kosher salt and freshly milled black pepper Directions… Heat 2 tablespoons of more »


Rustic Potato and Greens Pie
Posted on January 15th, 2015 by Sara Moulton  |  Filed under Episode 412 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Makes 4 to 6 Servings Hands-On Time: 40 Minutes Total Preparation Time: 1 Hour 30 Minutes Accompaniment Tomato salad with sprouts Ingredients… ½ recipe Basic Butter Pastry (see recipe below) or store-bought pastry for a single crust pie 3/4 pound small boiling potatoes, such as Yukon gold or Red Bliss 1 medium onion 2 pounds cooking greens, such as chard, spinach, collards, mustard, or a mixture 2 T extra virgin olive oil 2 garlic cloves 2 oz Gruyére cheese 1 more »


Italian Onion Soup with a Poached Egg
Posted on December 30th, 2014 by Sara Moulton  |  Filed under Episode 412 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
One of our favorite neighborhood restaurants used to be Beppe, where Chef Cesare Casella had created a menu bursting with the big sunny flavors of his native Tuscany. He made a mean lemony fried chicken, succulent spareribs in tomato sauce, and French fries fried with fresh herbs. But I was particularly partial to his onion soup with a poached egg on top. My version is much simpler, but very satisfying nonetheless. If you can’t find pancetta (unsmoked Italian bacon) in… more »


Easy Fresh Cranberry Sauce
Posted on December 24th, 2014 by Sara Moulton  |  Filed under Featured Recipe « Recipes « Side Dishes  |  Submit Comment
1/2 cup water 1/2 cup fresh orange, tangerine, or clementine juice 3/4 to 1 cup sugar or to taste 12-ounce bag fresh or frozen cranberries (3 cups) 1 teaspoon freshly grated orange rind Bring water, orange juice, and sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer, stirring occasionally, until berries just pop, 12 to 15 minutes. Stir in orange rind, then cool to room temperature and chill. Makes about 2 1/2 cups… more »


Butterscotch Pudding Cake
Posted on October 16th, 2014 by Sara Moulton  |  Filed under Desserts « Featured Recipe « Recipes  |  Submit Comment
When I was a kid and we visited Cambridge, my parents used to take me to an old-fashioned ice cream parlor in Harvard Square. They served a butterscotch sundae made of coffee ice cream, hot butterscotch sauce, and whipped cream. Boy it was good! This pudding cake reminds me of those sundaes. When it’s baked, it separates into a layer of cake and a layer of hot, rich butterscotch pudding sauce. It’s a snap to make, and you can finish… more »


Korean BBQ Tofu Tacos
Posted on October 14th, 2014 by Sara Moulton  |  Filed under Episode 404 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Serves 4 Gochujang Roasted Tofu Filling… 2 T. gochujang (Korean chili paste) 3 T. sesame oil 2 T. maple syrup 1 lb. extra firm tofu Preheat Oven to 400 degrees. Line a pan with parchment paper and lightly oil it’s surface. In a small mixing bowl, whisk together the gochujang, sesame oil, and maple syrup. Cut the tofu into thin strips, about ¼ inch thick, ½ inch wide, and 2-3 inches long. Gently toss the tofu in the marinade, to more »


Ancho Chili Black Bean Potato Skins
Posted on October 14th, 2014 by Sara Moulton  |  Filed under Episode 404 « Featured Recipe « Sara's Weeknight Meals Season 4  |  Submit Comment
Serves 4 Ingredients… 2 dried ancho chilies 1 C. boiling water 2 T. olive oil 1 small yellow onion, minced 1/4 C. minced fresh cilantro 1 t. ground coriander 2 T. tomato paste 2 C. cooked, drained black beans salt to taste Place the ancho chilies in a pie pan, or wide shallow bowl, and pour the boiling water over them. Cover the pan with the chilies with a plate, allowing them to steam and hydrate in the water for more »