Sara’s Weeknight Meals Season 2 | Sara Moulton | Chef, Cookbook Author, Television Personality - Part 3

Sara’s Weeknight Meals Season 2

Grilled Duck Breast on a Honey Roasted Carrot-Farro-Herb Salad with Cider Jus
Posted on December 9th, 2011 by Sara Moulton  |  Filed under Episode 211 « Sara's Weeknight Meals Season 2  |  Submit Comment
Makes 4 servings Suggested Accompaniment Serve with a pinot noir Ingredients Two 12-ounce Muscovy Duck breasts Honey Roasted Carrot Farro Salad (recipe below) Cider Jus (recipe below) Directions… First score the fat side of the breast by making shallow, crosswise cuts. (This helps the fat melt away into the pan.) Season the breasts well with kosher salt and finely ground black pepper. Heat a heavy bottomed skillet, preferably cast iron, on a grill over medium heat until very hot. Add more »


Peppermint Bark
Posted on December 2nd, 2011 by Sara Moulton  |  Filed under Episode 210 « Sara's Weeknight Meals Season 2  |  Submit Comment
Hand’s-On Time: 30 minutes Total Preparation Time: 1 hour to an hour and a half Ingredients 12 ounces (about 2 cups) 65% cacao dark chocolate, chopped, or chocolate chips 12 ounces (about 2 cups) white chocolate, chopped, or white chocolate chips 35 peppermint candies (about 1 cup crushed) NOTE: PLEASE DO NOT CHILL THE BOTTOM DARK CHOCOLATE LAYER FOR MORE THAN 5 to 8 MINUTES (OR UNTIL IT JUST STARTS TO SET UP) OR THE WHITE CHOCOLATE LAYER WILL NOT … more »


Rosemary Walnuts
Posted on December 2nd, 2011 by Sara Moulton  |  Filed under Episode 210 « Sara's Weeknight Meals Season 2  |  Submit Comment
Makes 2 cups Hands-on Time: 10 minutes Total Preparation Time: 20 minutes Ingredients 2 1/2 tablespoons unsalted butter 2 teaspoons dried rosemary, crumbled 1 teaspoon salt 1/2 teaspoon cayenne 2 cups walnuts Directions… Melt 2 1/2 tablespoons unsalted butter with 2 teaspoons dried rosemary, crumbled, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups walnuts, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes. Cook’s Notes You could more »


Homemade Marshmallows
Posted on December 2nd, 2011 by Sara Moulton  |  Filed under Episode 210 « Sara's Weeknight Meals Season 2  |  Submit Comment
Makes 96 marshmallows Hands-On Time: 45 minutes Total Preparation Time: 4 hours Ingredients… About 1 cup confectioners’ sugar for dusting 3 (1/4-ounce) packages unflavored gelatin 1/2 cup cold water 2 cups granulated sugar – combined with seeds of 1 – 2 vanilla bean pods 1/2 cup light corn syrup 1/2 cup hot water (about 115°F.) 1/4 teaspoon salt 2 large egg whites (at room temp)* 1 teaspoon pure vanilla extract Variations: Add cinnamon, ginger or pumpkin pie spice to confectioners more »


Red Beans and Rice Soup with Ham
Posted on November 25th, 2011 by Sara Moulton  |  Filed under Episode 209 « Sara's Weeknight Meals Season 2  |  Submit Comment
Makes about 10 cups, 6 servings Hands on time: 25 minutes Total preparation time: 40 minutes Suggested Accompaniment Tossed Green Salad Ingredients… 2 tablespoons vegetable oil 6 ounces ham 1 large onion 4 medium celery stalks 1 large green bell pepper 3 garlic cloves 1 tablespoon Creole Seasoning (recipe follows) 1 pound fully cooked smoked andouille sausage Two 15 1/2-ounce cans red kidney beans 6 cups chicken broth 1 Turkish bay leaf 1 1/2 cups cooked white or brown rice more »


Yellow Squash Soup with Zucchini Crisps
Posted on November 25th, 2011 by Sara Moulton  |  Filed under Episode 209 « Featured Recipe « Sara's Weeknight Meals Season 2  |  1 Comment
Makes about 10 cups, 4 – 6 servings Hands on time: 50 minutes Total preparation time: 60 minutes Suggested Accompaniment Tomato and Frisée Salad Ingredients… 2 pounds yellow summer squash (about 6 medium) 1 large yellow bell pepper 4 medium carrots 1/2 pound Yukon gold potatoes (about 2 medium) 1 medium onion 2 tablespoons unsalted butter Kosher salt 4 cups homemade vegetable or chicken stock, or canned broth Zucchini Crisps (recipe follows) 12 large, fresh basil leaves Freshly ground black more »


Seafood Gazpacho
Posted on November 25th, 2011 by Sara Moulton  |  Filed under Episode 209 « Sara's Weeknight Meals Season 2  |  Submit Comment
Makes 6 1/2 cups, 4 servings Hands-On Time: 20 minutes Total Preparation Time: 30 minutes Suggested Accompaniments Grilled vegetables, drizzled with olive oil and topped with feta Ingredients… 1/4 cup Garlic Croutons (recipe follows, add preparation time) or store-bought garlic-flavored croutons 6-inch piece seedless (English) cucumber 1 large green bell pepper 1 garlic clove 3 cups canned tomato-clam juice, chilled 3 tablespoons fresh lemon juice 2 tablespoons extra virgin olive oil 1 tablespoon sherry vinegar 1 teaspoon sugar 1/2 teaspoon more »


Thanksgiving Recipes 101
Posted on November 18th, 2011 by Sara Moulton  |  Filed under Episode 208 « Sara's Weeknight Meals Season 2  |  Submit Comment
Basic Stuffing Makes 8 servings Ingredients… 2 cups onion, chopped 1 cup celery, chopped 6 tablespoons unsalted butter 1 tablespoon chopped fresh sage or 1 teaspoon ground sage 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme 12 cups white bread (or whole wheat bread) (about 1 pound), cut into half inch cubes and toasted in a 400F oven for 5-7 minutes or until slightly golden. 1 teaspoon salt 1/2 teaspoon black pepper 1 1/2 cups chicken or turkey more »


Turkey 101
Posted on November 18th, 2011 by Sara Moulton  |  Filed under Episode 208 « Sara's Weeknight Meals Season 2  |  Submit Comment
HOW DO YOU DEFROST A TURKEY? It’s best to thaw your turkey in a refrigerator that’s 40 degrees or cooler. A good rule of thumb is to allow 24 hours of thawing time for every 4 to 5 pounds of turkey. If you’ve run out of time, you can defrost the turkey in a sink filled with cold water. Thaw the turkey breast side down, in its unopened wrapper, in enough cold water to cover it completely. Change the water … more »


Beef Kebab
Posted on November 11th, 2011 by Sara Moulton  |  Filed under Episode 207 « Sara's Weeknight Meals Season 2  |  2 Comments
Makes 4 servings Hand’s-On Time: 30 minutes Total Preparation Time: 45 minutes Suggested Accompaniments Gingered Spinach Yogurt, tomato. fresh limes and mint Ingredients 1 1/2 lb ground beef 2 cups minced onion 2 tablespoons minced gingerroot 3 cloves garlic minced 1/2 cup cilantro chiffonade 1 large egg 1/2 tablespoon garam masala 2 tablespoons minced green chile pepper 1/2 tablespoon freshly ground black pepper Kosher salt 3 tablespoons canola oil Directions… Combine all the ingredients in a large bowl. Form into more »


Chicken Pilaf
Posted on November 11th, 2011 by Sara Moulton  |  Filed under Episode 207 « Sara's Weeknight Meals Season 2  |  4 Comments
Makes 6 servings Hands-On Time: 20 minutes Total Preparation Time: 1 hour Suggested Accompaniments Fresh Tomato and Cucumber Salad with Fresh Lime Juice Ingredients… 1 lb boneless chicken thighs Kosher salt 3 cups white basmati rice 4 cups chicken or vegetable stock 2 cups coconut milk 4 tablespoons canola oil 1 teaspoon cumin seeds 1-inch piece cinnamon stick 3 cloves 2 cup finely chopped white onion 2 tablespoons minced gingerroot 3 cloves garlic minced 1 tablespoon freshly ground coriander seed more »


Wild Striped Bass Curry
Posted on November 11th, 2011 by Sara Moulton  |  Filed under Episode 207 « Sara's Weeknight Meals Season 2  |  Submit Comment
Makes 6 Servings Hands-On Time: 15 minutes Total Preparation Time: 45 minutes Suggested Accompaniments Basmati Rice Sautéed Zucchini Ingredients… 6 cloves garlic, peeled 1/2 cup unsweetened coconut flakes 2 tablespoons ground cumin 2 teaspoons ground turmeric 1 teaspoon freshly ground black pepper 6 (4-ounce) wild striped bass fillets, skin on and 1 1/2 to 2- inches thick Sea salt 3 tablespoons canola oil 2 white onions, sliced thinly 1 fresh green chile, mild-to-moderately hot, including seeds, such as a Calistan more »


Seared Scallops and Butter Lettuce Salad with Grapefruit Vinaigrette
Posted on November 4th, 2011 by Sara Moulton  |  Filed under Episode 206 « Sara's Weeknight Meals Season 2  |  Submit Comment
Makes 4 Servings Hands-On Time: 25 Minutes Total Preparation Time: 25 Minutes Ingredients 1 c all-purpose flour 3/4 pound medium sea scallops Kosher salt and freshly ground black pepper 1/2 c vegetable oil 1/3 c fresh grapefruit juice 1 small shallot 1 T unseasoned rice vinegar 1/8 t sugar 1 small grapefruit (preferably pink) 2 small heads butter lettuce 1 ripe Hass avocado 20 medium chives or 1 medium scallion, green part only 1/4 c sunflower seeds Directions… 1. Spread more »


Falafel Salad with Creamy Garlic Dressing
Posted on November 4th, 2011 by Sara Moulton  |  Filed under Episode 206 « Sara's Weeknight Meals Season 2  |  Submit Comment
Makes 4 Servings Hands-On Time: 40 Minutes Total Preparation Time: 50 Minutes Ingredients… 1 c cherry tomatoes 3 pickled cherry peppers 1/2 seedless(English) cucumber 1 small head iceberg lettuce 1 small onion 5 T extra virgin olive oil 2 garlic cloves 3/4 t ground cumin 1/2 t ground coriander 1/4 t cayenne pepper One 15 1/2 oz can chickpeas 1 large egg 2 T well-stirred tahini 1/2 t kosher salt 1 recipe Creamy Garlic Dressing Two Ways 3/4 cup panko more »


Warm Steak House Salad with Blue Cheese Dressing
Posted on November 4th, 2011 by Sara Moulton  |  Filed under Episode 206 « Sara's Weeknight Meals Season 2  |  Submit Comment
Makes 4 Servings Hands-On Time: 30 Minutes Total Preparation Time: 35 Minutes Ingredients 1 pound russet Potatoes (2 medium) 5 T extra virgin olive oil Kosher salt and freshly ground black pepper One 1 1/4 to 1 1/2 pound beef sirloin steak (about 1 1/2 inches thick) 1 large onion Blue Cheese Dressing (recipe follows) or store bought dressing 5 oz baby spinach (about 8 cups packed) Directions… 1. Scrub and peel the potatoes. Grate using the shredding disc of more »