Sara’s Weeknight Meals Season 2 | Sara Moulton | Chef, Cookbook Author, Television Personality - Part 2

Sara’s Weeknight Meals Season 2

Black-Bean Scallops and Zucchini
Posted on January 13th, 2012 by Sara Moulton  |  Filed under Episode 216 « Sara's Weeknight Meals Season 2  |  Submit Comment
Serves 4 Ingredients 2 tablespoons grapeseed or canola oil 2 tablespoons minced fermented black beans 1 tablespoon minced garlic 1 bunch scallions, thinly sliced, white and green parts separated Kosher salt and freshly ground black pepper 1 pound medium (U-20) scallops, muscles removed, halved 2 cups 1/4-inch sliced zucchini 2 tablespoons unsalted butter Directions… 1. Heat a wok over medium-high heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the black beans, garlic more »


Lemongrass-Coconut Chicken Soup
Posted on January 13th, 2012 by Sara Moulton  |  Filed under Episode 216 « Sara's Weeknight Meals Season 2  |  1 Comment
Serves 4 Ingredients… 1 tablespoon grapeseed or canola oil 4 lemongrass stalks, pale parts only, crushed with the flat side of a knife 1 head celery, stalks rinsed and roughly chopped 2 large carrots, peeled and shredded 2 medium onions, thinly sliced 2 Thai or serrano chiles, stemmed and minced (optional) Kosher salt and freshly ground black pepper 2 boneless, skinless chicken breasts, cut widthwise into 1/4-inch strips 3 tablespoons fish sauce 6 cups unsalted fresh chicken stock or low-sodium more »


Mushroom Enchiladas
Posted on January 6th, 2012 by Sara Moulton  |  Filed under Episode 215 « Sara's Weeknight Meals Season 2  |  Submit Comment
Makes 4 Servings Hands-On Time: 25 Minutes Total Preparation Time: 40 Minutes Ingredients… 1 1/2 pounds portobello mushrooms (about 6 medium to large) 3 T fresh lime juice 2 t ground cumin Kosher salt 1/4 c plus 1 T vegetable oil 3 garlic cloves, 2 unpeeled 3/4 pound plum tomatoes (about 3 medium) 1 medium unpeeled onion Freshly ground black pepper Eight 8-inch flour tortillas Half a 4 ½ ounce can chopped green chiles 1 ripe Hass avocado 1/2 c more »


Mu Shu Vegetables with Pancakes
Posted on January 6th, 2012 by Sara Moulton  |  Filed under Episode 215 « Sara's Weeknight Meals Season 2  |  Submit Comment
Makes 4 Servings Hands-On Time: 30 Minutes Total Preparation Time: 35 Minutes Ingredients… 8 thin pancakes (see recipe below for Basic Crêpes) 4 medium scallions One 3-inch piece fresh ginger 3 garlic cloves 1/2 pound baby bok shoy (2 or 3) or napa cabbage (about 1/3 head) 1 medium red bell pepper 8 oz shitake mushrooms 2 T vegetable oil 2 large eggs Kosher salt 2 c bean sprouts ½ c unsalted roasted whole cashews 2 T sake, rice wine, more »


Rustic Potato and Greens Pie
Posted on January 6th, 2012 by Sara Moulton  |  Filed under Episode 215 « Sara's Weeknight Meals Season 2  |  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 »


Bruschetta al Tonno
Posted on December 30th, 2011 by Sara Moulton  |  Filed under Episode 214 « Sara's Weeknight Meals Season 2  |  Submit Comment
Makes 4 servings Ingredients 4 slices Italian bread
 1 garlic clove, cut in half 1/2 cup extra virgin olive oil 6 oz Italian tuna in oil (drained)
 2 T capers 1 small red onion, sliced thin 6 oz cannellini beans, drained the juice of two lemons salt and pepper to taste 1 beefsteak tomato, sliced thin 4 oz arugula fresh cracked black pepper Directions… Rub the bread with garlic and drizzle with extra virgin olive oil and either grill or more »


Agnello Scottadito with Heirloom Tomato Salad
Posted on December 30th, 2011 by Sara Moulton  |  Filed under Episode 214 « Sara's Weeknight Meals Season 2  |  Submit Comment
Makes 6 Servings Ingredients 1/2 cup extra virgin olive oil 12 individual lamb chops 2 sprigs rosemary cracked black pepper to taste 2 pounds ripe heirloom tomatoes salt and pepper to taste 3 T sherry vinegar 6 large fresh basil leaves 5 fresh mint leaves Directions… Brush some oil on the lamb and grill to your desired temperature. Take the rosemary leaves off the stems, chop coarsely and mix with 1/4 cup of the oil and some cracked black pepper.
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Pasta with Pesto, String Beans and Potatoes
Posted on December 30th, 2011 by Sara Moulton  |  Filed under Episode 214 « Sara's Weeknight Meals Season 2  |  Submit Comment
Makes 4 to 6 Servings Ingredients… 6 oz or 2 bunches fresh basil leaves 1/3 cup pine nuts or walnuts or even almonds (toasted) 1 cup freshly grated Parmigiano-Reggiano 3/4 cup extra virgin olive oil 2 medium sized garlic cloves, minced Salt and freshly ground black pepper to taste 3 oz haricot verts or green beans cut in 1/3′s 1 large or 2 medium Idaho potatoes peeled and cut into 1/2 inch by 1/2 inch cubes 1 box of gemelli more »


The Creamsicle
Posted on December 23rd, 2011 by Sara Moulton  |  Filed under Episode 213 « Sara's Weeknight Meals Season 2  |  Submit Comment
Makes four ice cream sodas… 2 cups fresh orange juice 4 large scoops vanilla ice cream Seltzer, well chilled Bring the orange juice to a boil in a medium saucepan and simmer until it is reduced by half. Chill well. Drop a scoop of ice cream into the bottom of 4 tall glasses, pour one quarter of the orange juice over each scoop and top with the chilled seltzer. Stir with a long spoon until the orange juice and seltzer more »


Odd Lots Mac and Cheese
Posted on December 23rd, 2011 by Sara Moulton  |  Filed under Episode 213 « Sara's Weeknight Meals Season 2  |  1 Comment
Makes 6 Large Servings Hands-On Time: About 30 Minutes Total Preparation Time: 55 Minutes Ingredients 1 qt whole milk 6 T (3/4 stick) unsalted butter 6 T unbleached all-purpose flour 8 oz assorted cheese (See Note) 1 T Worcestershire sauce 1 t dry mustard 1 t Tabasco sauce Kosher salt 1 pound elbow macaroni Freshly ground black pepper Suggested toppings Crumbled bacon, sautéed or slow roasted cherry tomatoes Suggested wine Crisp white, such as a Chardonnay Directions… 1. Bring a more »


Deviled Bones
Posted on December 23rd, 2011 by Sara Moulton  |  Filed under Episode 213 « Sara's Weeknight Meals Season 2  |  Submit Comment
Makes 6 Servings Hands-On Time: 20 Minutes Total Preparation Time: 3 Hours 15 Minutes to 3 Hours 45 Minutes Ingredients 5 pounds meaty beef short ribs with the bones Kosher salt and freshly ground black pepper 3 c Homemade Chicken Stock (see recipe on Roast Chicken page) or canned broth 1/2 c dry red wine 3 T unbleached all-purpose flour 4 T Steak Butter (recipe below) or salted butter 1 c panko bread crumbs 2 1/2 T Dijon mustard Suggested … more »


Roast Chicken Stuffed with Zucchini and Cheese
Posted on December 23rd, 2011 by Sara Moulton  |  Filed under Episode 213 « Sara's Weeknight Meals Season 2  |  Submit Comment
Makes 4 Servings Hands-On Time: 40 Minutes Total Preparation Time: 1 Hour 20 Minutes Ingredients 1 medium zucchini (about 1/2 pound) Kosher salt 1/2 medium onion 2 T extra virgin olive oil 1 garlic clove 1 t fresh thyme 1 1/2 oz Parmigiano-Reggiano 2 slices firm white bread 1/4 c whole milk ricotta Freshly ground black pepper One 3 1/2 pound chicken Foolproof Egg Lemon Sauce (optional, recipe below) Suggested accompaniments Roasted potatoes and summer squash Directions… 1. Coarsely grate more »


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 »