First Courses

Arugula Salad with Aged Gouda, Savory Praline, and Mustard Dressing
Posted on June 18th, 2012 by Sara Moulton  |  Filed under Entrees « Featured Recipe « First Courses « Recipes  |  4 Comments
This is a guests are coming for dinner salad, fancier and more labor intensive than most, but the extra effort really pays off. My husband, the salad hater, scarfed it down so enthusiastically that I added extra arugula to the recipe to stretch it. All the parts can be made ahead, Just toss them together at the last moment. I tend to prefer so-called bitter greens like arugula to milder ones like romaine and Boston lettuce—but if you don’t, just… more »


Spring Spaetzle
Posted on April 23rd, 2012 by Sara Moulton  |  Filed under Entrees « Featured Recipe « First Courses « Recipes « Side Dishes  |  Submit Comment
Soon after I started making spaetzle as a side dish at home on a regular basis, it occurred to me that you could dress up and sauce this German pasta much as you would any other fresh pasta—an inspiration that automatically promoted spaetzle from a side dish to an entrée. This recipe takes advantage of ingredients available in the spring—asparagus, peas, and fresh herbs—but I want to encourage you to take the basic spaetzle recipe and run with it. Toss… more »


Butternut Squash Soup with Gruyère Pesto
Posted on March 13th, 2012 by Sara Moulton  |  Filed under Entrees « Featured Recipe « First Courses « Recipes  |  Submit Comment
The generic recipe for winter squash soup or puree typically begins by calling for a scary amount of the squash “peeled, seeded, and cubed,” and then steamed or boiled. Have you ever tried to peel, let alone cut, even one of these hard winter squashes? There may be no easier way to cut yourself in the kitchen. And why bother boiling or steaming a vegetable, which makes it watery, when you can roast it and concentrate the flavor? My favorite… more »


Cauliflower Soup with Caraway and Rye Croutons
Posted on March 5th, 2012 by Sara Moulton  |  Filed under Entrees « Featured Recipe « First Courses « Recipes  |  Submit Comment
What I love about vegetable soups like this one is that they boast the soul satisfying consistency of cream without actually containing any. Cooked and pureed, most vegetables are amazingly creamy all by themselves. (OK, some of them need to be pureed with potato to create the desired effect, but you get my point.) I love cream, but it is heavy and although it delivers nice mouth feel, it dulls the flavor of whatever you are eating. When you put… more »


Spanish-style White Bean, Kale, and Chorizo Soup
Posted on February 27th, 2012 by Sara Moulton  |  Filed under Entrees « Featured Recipe « First Courses « Recipes  |  Submit Comment
In the early nineties, I went on a weeklong press trip to Spain. Other than learning everything there is to know about olive oil—the stated purpose of our trip—all we did for a week was eat ourselves silly and drink many bottles of beautiful Spanish wine. Not surprisingly, I fell in love with Spanish cuisine. Based on impeccably fresh ingredients, it is gutsy, flavorful, and simple. Here is a soup to warm the last weeks of winter. 1/2 pound dried… more »


Gingery Chicken Broth with Wonton Ravioli
Posted on February 15th, 2012 by Sara Moulton  |  Filed under Entrees « Featured Recipe « First Courses « Recipes  |  Submit Comment
This soup combines two of my favorite recipes—Eileen Yin Fei Lo’s gingery Chinese chicken broth and Jacques Pépin’s chicken breast stuffing—with one of my favorite techniques, wonton as ravioli. Eileen introduced me to Chinese-style chicken broth when she appeared on my show to make recipes from her book The Chinese Way. In the comfort category, it is right up there with the Jewish version. In the healing category, how can you miss with not one but two major restoratives: old-fashioned chicken… more »


Oven-baked Chowder
Posted on February 3rd, 2012 by Sara Moulton  |  Filed under Entrees « Featured Recipe « First Courses « Recipes  |  2 Comments
I was born and bred in New York, but my roots are in New England, so you might say that chowder is in my blood.  My family has always made New England-style chowder by starting with whole cod or haddock on the bone, because the bones are the key to big, big flavor.  On a weeknight in the twenty-first century, however, I know most of us just don’t have the time.  So here’s a simpler version.  (OK, this recipe requires… more »


Tomato Pie
Posted on August 24th, 2011 by Sara Moulton  |  Filed under Entrees « Featured Recipe « First Courses « Recipes  |  Submit Comment
Make this pie during the high tomato season and you just can’t lose; those big ripe local tomatoes will do all the work for you. After you slice and salt the tomatoes and roll out the dough, the rest is simple. (If you want to cheat, use a store bought pie shell instead of homemade dough. Just let it soften enough so you can ease it into the tart tin. By the way, feel free to substitute other fresh herbs… more »


Spicy Shrimp and Avocado Salad with Cashews
Posted on August 18th, 2011 by Sara Moulton  |  Filed under Entrees « Featured Recipe « First Courses « Recipes  |  Submit Comment
Haven’t you often wondered how they make the delicious citrus dressing that glorifies the Iceberg salads often served at sushi restaurants? The orange dressing in this recipe is my attempt at duplicating it, and I think I’ve come pretty close. With the dressing in hand, I wondered just which ingredients—other than Iceberg lettuce—to dress. I came up with a refreshing combination of shrimp, avocado, and cucumbers. The chiles and mint also help to make this a lively entree or first… more »


Chilled Two-Melon Soup with Balsamic Marinated Strawberries & Sour Cream
Posted on July 20th, 2011 by Sara Moulton  |  Filed under Featured Recipe « First Courses « Recipes  |  Submit Comment
This totally refreshing summertime soup is a breeze to make; all you need is a blender. The key is to find really ripe melons and be sure that the soup is served very cold. It looks great, too, because the two purees don’t mix, when you pour them into the bowl—they hang out together side by side in a happy little yin-yang pattern. The strawberry mixture and sour cream are like the cherry on top. 1 small very ripe cantaloupe,… more »


The Ultimate Spinach Salad
Posted on June 28th, 2011 by Sara Moulton  |  Filed under Entrees « Featured Recipe « First Courses  |  Submit Comment
I just love salad. When I’m in the city, I eat salad every day for lunch. When I’m on the road for business, I often order salad from room service for dinner. Of course, I understand that not everyone shares this leafy passion (take my husband, please), so when I make a salad for my family or guests, I try to dress it up. I think of this as the ultimate spinach salad because of all of the elements—other more »


Two Melon, Prosciutto, and Feta Salad
Posted on May 25th, 2010 by Sara Moulton  |  Filed under Entrees « First Courses « Recipes  |  Submit Comment
This dish, from Sara’s Secrets for Weeknight Meals…, is perfect for those warm summer nights when you don’t even want to switch on the stove. Melon and prosciutto is such a refreshing summertime appetizer that I wondered if there was a way to make it entrée-hearty without ruining its essential appeal.  I did it by adding watermelon and feta cheese to the lineup.  These two play together beautifully – the sweet watermelon and the salty feta, hand in hand, more »


Sweet Summer Corn Soup
Posted on March 18th, 2010 by Sara Moulton  |  Filed under First Courses « Recipes  |  Submit Comment
Posted with permission of author, from Caprial’s Soups & Sandwiches… by Caprial Pence. Ingredients 8 cups chicken, fish, or seafood stock 1 tablespoon olive oil 1 large onion, diced 6 cloves garlic, minced Kernels cut from 12 ears fresh corn (about 10 cups) 1 cup dry white wine 2 cups heavy whipping cream 2 teaspoons cayenne sauce, or to taste 2 teaspoons Worcestershire sauce Salt Freshly ground black pepper Roasted red bell pepper puree for garnish* Basil puree, for garnish** more »


Potato Gnocchi
Posted on March 18th, 2010 by Sara Moulton  |  Filed under First Courses « Recipes  |  1 Comment
Patricia Fairbanks of West Townsend, MA sent me this recipe. She says to plan on one cereal bowl per person and to be sure to cover the cooked gnocchi with sauce. My son, Sam, thought these were great. Ingredients 1 1/2 pounds Yukon Gold or Russet potatoes, peeled and cubed 6 cups unsifted durum or all-purpose flour 6 large eggs 1 pint sour cream 1 teaspoon salt Makes 12 servings Cook, drain, and mash the potatoes; cool to room temperature.… more »


Avocado, Black Bean and Tomato Salad
Posted on March 18th, 2010 by Sara Moulton  |  Filed under First Courses « Recipes  |  Submit Comment
A favorite from my friend and colleague Jean Anderson. Makes 4 servings Ingredients 2 tablespoons fresh lime juice 3 tablespoons extra-virgin olive oil 2 large scallions, trimmed and finely chopped (include some green tops) 1 large garlic clove, minced 1 firm-ripe Haas avocado, peeled, pitted, and diced One 15 1/2-ounce can black beans, rinsed and drained One 10-ounce can diced tomatoes with green chilies, drained well 1/2 teaspoon salt 1/4 cup coarsely chopped fresh cilantro 1/4 cup coarsely chopped fresh… more »