Episode 212

Fettuccine with Rock Shrimp, Corn & Jalapeño
Posted on December 16th, 2011 by Sara Moulton  |  Filed under Episode 212 « Sara's Weeknight Meals Season 2  |  Submit Comment
Makes 4 servings Hands-on Time: 30 minutes Total Preparation Time: 45 minutes Ingredients 1 pound dried fettuccine 3 tablespoons plus ¼ cup extra-virgin olive oil, plus high-quality extra-virgin olive oil, for drizzling 1 medium jalapeño, stemmed and seeded, sliced in rounds 1 pound rock shrimp, peeled and deveined Sea salt Freshly ground black pepper 6 ears corn, kernels removed from cob, about 3 cups 2 cups arugula, rinsed and spun-dry, chopped Directions… Bring a large post of salted water to more »


Grilled Mahimahi with Panella and Chickpeas
Posted on December 16th, 2011 by Sara Moulton  |  Filed under Episode 212 « Sara's Weeknight Meals Season 2  |  Submit Comment
Makes 4 Servings Hand’s-On Time: 45 minutes Total Preparation Time: Overnight plus 3 hours Ingredients for the chickpeas 1 cup dried chickpeas (see Preparation Note) 2 ounces pancetta, unsliced 1 small carrot, roughly chopped 1 small yellow onion, quartered ½ stalk celery Extra-virgin olive oil Salt Freshly ground black pepper 1 cup roughly chopped arugula Ingredients for the panella… 1 cup whole milk 1 1/3 cups chickpea flour, plus more for dusting the work surface Sea salt Freshly ground black more »


Salt-Baked Pesce Per Due with Braised Greens
Posted on December 16th, 2011 by Sara Moulton  |  Filed under Episode 212 « Sara's Weeknight Meals Season 2  |  Submit Comment
Serves 2 Hands-On Time: 30 minutes Total Preparation Time: 1 hour Ingredients One 2-pound fish (such as branzino, dorado, or black sea bass) 3 1/2 cups fine sea salt 3 large egg whites 4 sprigs flat-leaf parsley, stems and leaves separated, leaves chopped, for garnish 2 sprigs rosemary 1 clove garlic 2 slices lemon Directions… Preheat the oven to 400°F. Trace a rough outline of the whole fish on a piece of parchment paper, and cut it out. In a more »