Entrees | Sara Moulton | Chef, Cookbook Author, Television Personality - Part 3

Entrees

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 »


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 »


Moroccan Spiced Leg of Lamb with Preserved Lemon Relish
Posted on March 27th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes « Uncategorized  |  Submit Comment
Butterflied boneless leg of lamb is a great dish for a crowd. I have used a Moroccan-style dry rub here, but you could substitute any chicken or meat marinade, wet or dry. One of my old favorites is a Jacques Pepin recipe that we ran when I was in the test kitchen at Gourmet. He just threw some raw onion, garlic, soy sauce, homey, jalapeno, and fresh ginger into a food processor and then marinated the lamb in it overnight.… more »


Roasted Ratatouille Crêpes with Goat Cheese
Posted on March 20th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes « Uncategorized  |  Submit Comment
My mom made ratatouille from the New York Times Cookbook… all the time when we were kids, and I just loved it. This venerable vegetable stew from the south of France with its many flavors layered together has all the complexity of a meat stew without the meat. All the stars of Provençal cuisine play a role—tomatoes, eggplant, zucchini, garlic, onions, and bell peppers. Usually the vegetables in ratatouille are sautéed but I thought roasting them might intensify the flavor. more »


Grilled Polenta with Mushroom Ragout
Posted on March 14th, 2013 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
It seems to me that mushrooms must mean to vegetarians what steak means to carnivores. They are both stick-to-your-ribs, center-of-the-plate comfort foods. These days our supermarkets always boast a huge selection of mushrooms, many of which were terribly exotic a generation ago. My advice for this hearty vegetarian entree is to mix together a few of the exotics and add some button mushrooms for filler. But don’t combine too many of the most pronounced in flavor—such as morel and shiitake—because… more »


Baked Whole Fish with Rosemary, Olive Oil, and Lemon
Posted on December 30th, 2012 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
Fish, like meat or poultry, has more flavor when it is cooked on the bone. But many people are daunted by the prospect of cooking a whole fish because they have no idea how to fillet it. In fact, if you wait to fillet your fish until after it’s cooked, it’s a snap – because at that point the flesh is almost ready to fall off the bone. This is one of those fun entrées that you can set up… more »


Escarole Soup with Meatballs
Posted on October 29th, 2012 by Sara Moulton  |  Filed under Entrees « Featured Recipe « First Courses « Recipes  |  Submit Comment
I was working at the Harvest Restaurant in Harvard Square in the late seventies when Peter Vezan, one of the managers, steered me to a little trattoria in Boston’s North End. It wasn’t much more than a hole in the wall, but it boasted some of the best down-home Italian food in the city. My favorite dish on the menu was an escarole soup with meatballs. It was very old hat to Italian-Americans—the equivalent of matzo ball soup to American… more »


Crispy Broccoli with Capellini in Broth
Posted on October 23rd, 2012 by Sara Moulton  |  Filed under Entrees « Featured Recipe  |  Submit Comment
Once you have your pasta water at a boil and your broccoli cut into florets, this dish—a perfect weekday quick comfort meal—takes no time at all to prepare. The star here is the crispy broccoli. You create that crispness by allowing your pan and oil to get a lot hotter than you normally would—to the point where the oil is just about smoking—and then quickly throwing in the broccoli and covering the pan. The broccoli sears around the edges, caramelizes,… more »


Fried Green Tomato Sandwich with Goat Cheese
Posted on October 15th, 2012 by Sara Moulton  |  Filed under Entrees « Featured Recipe « Recipes  |  Submit Comment
Being the ignorant Northerner that I am, I always thought that green tomatoes were transformed at the beginning of the season into fried green tomatoes because nobody could wait for those first tomatoes to ripen. I have been enlightened by my Southern friends and now understand that these tomatoes are actually harvested at the end of the season out of fear of the upcoming frost. I am happy to eat them at either end of the season, particularly gilded with… more »