Entrees

Matzo Brie with Creamed Spinach and Crispy Onions
Posted on September 11th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
I didn’t know about matzo brie, that wonderful breakfast dish consisting of matzo and beaten eggs cooked in a lot of butter, until I started dating my now-husband (who is Jewish) in the mid-seventies. His mom, Esther, made it for me and I thought it was absolutely delicious. I always wondered if you could build on matzo brie, treating it much as you would treat an omelet or scrambled eggs and throw in any old ingredient. So I tried it… more »


Creamy Lime Corn Soup with Cumin Salted Tortilla Strips
Posted on September 4th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « First Courses « Recipes  |  Submit Comment
Here is a luxuriously thick soup that is very low in calories, especially if you leave out the tortilla chips. You really boost the corn flavor by adding cobs to the broth. Indeed, anytime you have leftover cobs kicking around, especially at the end of the summer, you might want to cook up a corn broth and salt it away in the freezer in anticipation of those long, cold winter months. Then it’s a snap to make this soup using… more »


Tomato, Basil, and Cheese Tart with Pancetta Crust
Posted on August 27th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
I developed this tart in the mid-eighties for a column in Gourmet… magazine called “Gastronomie Sans Argent,” which loosely translated means “eating well on a budget.” It was for an August issue, and the theme was tomatoes. Not a tough assignment; I can’t think of a cheaper and more satisfying way to feel rich than to bite into a locally grown beefsteak tomato in season. I came up with an entree that recruited all of the tomato’s usual partners in more »


Summer Salad
Posted on August 22nd, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
I think of this recipe as the perfect backyard cooking for a crowd summertime salad because it features three of the shining stars of summer—corn, tomatoes, and basil—and because all the parts can be prepared ahead of time and tossed together at the last minute. When I’m in the country and find a roadside stand selling just picked corn, I cut it off the cob raw, straight into the bowl, and don’t even bother with the quick boiling step. Raw… more »


Fresh Corn Spoon Bread with Broccoli and Sharp Cheddar
Posted on August 8th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
I have always loved Southern spoon bread—that creamy, airy cross between cornbread and a soufflé. I have added sharp Cheddar cheese and broccoli so that it becomes a substantial breakfast for dinner. One cup of any cooked vegetable would work here—cauliflower, peas, carrots, green beans, spinach, and so on—and three ounces of any good melting cheese would be fine too. Makes 4 servings Hands-on time: 15 minutes Total preparation time: 40 minutes 2 cups whole milk 1 1/2 cups fresh… more »


Corn and Jalapeño Cakes with Goat Cheese
Posted on July 24th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
When I made the first batch of these corn cakes and topped them off with a slice of tomato and goat cheese, they were so substantial they reminded me of a burger. The fresher the corn the tastier these cakes will be, because the minute you pick an ear of corn its sugar starts to turn to starch. The best scenario would be to put a pot of water on to boil, pick and husk the corn from the cornfield… more »


Smoked Chicken or Turkey Salad
Posted on July 11th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
This is an adaptation of a smoked chicken salad recipe sent to me by Mary Collette List of Kalamazoo, Michigan—a frequent visitor to my Web site—who tasted it for the first time at a friend’s potluck dinner and then went home and figured it out. I added the option of using smoked turkey instead of smoked chicken. (Smoked turkey is more readily available.) I also decided to make the pecans spicy by tossing them in my Creole Spice Mix and… more »


Smoky Fish Chowder
Posted on June 10th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « First Courses « Recipes  |  Submit Comment
There are two things that my dad makes, one is scrambled eggs (especially on Christmas) and the second is fish chowder which he must have learned from his Mom, Ruth Moulton, who was a wonderful ye olde New England cook, or possibly from a guide on one of his fishing trips to Grand Lake Stream in Maine (where he still goes to fish every year). This is my modern cheating version of fish chowder. Makes about 9 cups, 4 servings… more »


Stuffed Zucchini Greek Style
Posted on May 16th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
Throughout the Mediterranean, vegetables stuffed with various fillings, including meat, often fill the role of entrée. But when I tried to sell my meathead American husband on this recipe at any early stage in its development—the lamb then thoroughly camouflaged by bread crumbs—he squinted at it and, without venturing to take a bite, said, “Where’s the beef?” To be fair, neither of us is a big fan of zucchini served straight up, so he was justified in wondering if I’d… more »


Mom’s Meatball Stroganoff
Posted on May 7th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
This was one of my favorite dishes as a kid. It is a less expensive version of the classic dish created and named for a Count Stroganoff in late-19th-century Russia. Very popular in America during the sixties and seventies, the original recipe for Beef Stroganoff called for thin slices of pricey beef filet. Although my mom used meatballs instead, it seemed luxurious to me. Eventually my mom (and my Aunt Jean and my grandmother) stopped making it, maybe because it… more »


Tequila Lime Shrimp with Mango Salsa and Cumin Chili Chips
Posted on May 1st, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
Here’s some weird food science. Alcohol in a recipe heightens the flavor of the other ingredients even if you don’t end up tasting the alcohol itself. Shirley Corrriher, a food scientist, cookbook author, and frequent guest on my show, had explained to me more then once why this is so. I still don’t understand the science of it, but it is demonstrably true. How else do you explain the superior flavor of penne alla vodka? Vodka itself has no flavor.… more »


Pork Cutlets with Spanish Olives
Posted on April 24th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
This technique of pounding boneless pieces of meat or poultry to make them thin, coating them in seasoned flour, sautéing them quickly, and making a sauce with the drippings can be varied to create dozens of different quick and easy dishes. 1 pound pork scaloppine cut from the leg or 4 thin boneless chops 1/4 cup all-purpose flour 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons extra virgin olive oil 1/4 cup dry sherry 1 cup… more »


Sofrito Clams or Mussels with Prosciutto
Posted on April 17th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
Getting to know Jean Anderson in the early eighties was one of the most important breaks in my life. The fabulously knowledgeable cookbook author and food and travel writer began to mentor me about 10 minutes after we first met, quickly hiring me as her assistant on foreign assignments to Brazil, Holland, Portugal. Once on the ground, Jean did just about all the work herself. She researched and wrote the articles, found and tested the recipes, styled the food, and… more »


Chicken Tarragon
Posted on April 9th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
This is one of the “four quick chicken recipes” that I included in Sara Moulton Cooks at Home…. It is a simplified version of a relatively sophisticated dish that used to comprise the whole of my brother Peter’s culinary repertoire. Whenever he confided that he was making Chicken Tarragon for dinner, we knew that things were starting to get serious with whichever young woman he was dating. 4 boneless, skinless chicken breast halves, about 6 ounces each 1/2 cup more »


Chicken Piccata
Posted on April 3rd, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
Although none of us wants to devote more than 45 minutes or so to getting dinner on the table during the workweek, we still want to eat well. In Sara Moulton Cooks at Home…, I included “ four quick chicken recipes” that all start with the same easy prep and become entirely different entrees once the sauce ingredients are added. This is one of them. 4 boneless, skinless chicken breast halves, about 6 ounces each 1/2 cup all-purpose flour more »