Sara’s Weeknight Meals Season 3

Spaghetti In Parchment with Clams and Scallions
Posted on January 16th, 2013 by Sara Moulton  |  Filed under Episode 303 « Sara's Weeknight Meals Season 3  |  Submit Comment
Note from Marc: The pasta in this dish cooks twice, so be sure to undercook it when you first boil it. Then when it bakes in the parchment, it will absorb all the briny, garlicky, wine-soaked, chile-flecked juices from the seafood. That’s how you create flavor! It also helps to use fresh scallions from the farmers’ market. Better yet, use ramps when they are in season. You can also replace the clams with cockles and serve this with grated Parmesan … more »


Hope you will catch episode 302, Burgers and Fries!
Posted on January 9th, 2013 by Sara Moulton  |  Filed under Episode 302 « Uncategorized  |  Submit Comment
“Burgers and Fries,” episode 302 of Sara’s Weeknight Meals… starts airing this week around the country. I’ll be making Spanish Style Burgers, Meatloaf Burgers and Oven Fries. But first I do some research at a Philly butcher shop to find the best burger grind and then visit a Philly restaurant to learn how to make their famous fries cooked in beef fat. You’ll find the recipes here. more »


Spanish-style Burgers
Posted on January 9th, 2013 by Sara Moulton  |  Filed under Episode 302 « Sara's Weeknight Meals Season 3  |  Submit Comment
Makes 6 servings Hands-on time: 25 minutes Total preparation time: 35 minutes         Ingredients… 1 large onion, chopped 3 tablespoons extra virgin olive oil 2 garlic cloves 1/2 cup mayonnaise 1/2 teaspoon smoked, sweet or hot smoked Spanish paprika 2 pounds burger mix  (NOTE:  you could use:  ground pork, bison or turkey) Kosher salt and freshly ground black pepper 1/2 cup whole bottled piquillo peppers (about 5) or small roasted red peppers (pimentos, about 2) 1/3 cup more »


Meatloaf Burgers
Posted on January 9th, 2013 by Sara Moulton  |  Filed under Episode 302 « Sara's Weeknight Meals Season 3  |  Submit Comment
Makes 6 Servings Hands-on time: 25 minutes Total preparation time: 30 minutes         Ingredients… 2 tablespoons vegetable oil 1 medium onion, finely chopped (about 1 cup) 1 celery rib, finely chopped 3 garlic cloves, minced (about 1 tablespoon) 1 pound ground beef chuck 1/2 pound ground pork 1/2 pound ground veal or turkey 1/2 cup sour cream 1/2 cup fresh bread crumbs (see “how to make fresh bread crumbs” below) 1/4 cup Dijon mustard 2 teaspoons kosher more »


My third PBS season starts this week!
Posted on January 3rd, 2013 by Sara Moulton  |  Filed under Episode 301 « Sara's Weeknight Meals Season 3  |  Submit Comment
“Winter Comfort Food,” Episode 301 of Sara’s Weeknight Meals… starts airing this week around the country. I’ll be making Smoky Fish Chowder and Root Vegetable Latkes, after a visit to Stone Barns Center, a sustainable farm  in Pocantico Hills, New York, with my nephew Peter. This episode is my salute to root vegetables and satisfying winter meals.  I make a one-size-fits-all latke and serve it with a good old-fashioned fish chowder, only this one is double-smoked. For the recipes click more »


Shredded Root Vegetable Latkes
Posted on January 2nd, 2013 by Sara Moulton  |  Filed under Episode 301 « Sara's Weeknight Meals Season 3  |  Submit Comment
Makes about 12 latkes, 4 servings Hands-on time: 25 minutes Total preparation time: 25 minutes         Ingredients… 1 pound assorted root vegetables, such as turnips, beets, parsnips, and carrots 1/2 pound boiling potatoes, such as Yukon Gold or Red Bliss 1 small onion 1 large egg 1/3 cup unbleached all-purpose flour Kosher salt and freshly ground black pepper 4 to 6 tablespoons vegetable oil 1/4 to 1/2 cup sour cream 1. Preheat the oven to 250ºF. Peel more »


Smoky Fish Chowder
Posted on January 2nd, 2013 by Sara Moulton  |  Filed under Episode 301 « Sara's Weeknight Meals Season 3  |  Submit Comment
Makes about 9 cups, 4 servings Hands-on time: 20 minutes Total preparation time: 30 minutes         Ingredients… 4 tablespoons (1/2 stick) unsalted butter ½ pound Canadian bacon 1 medium onion 2 medium stalks celery 1 pound boiling potatoes such as Yukon Gold or Red Bliss 1 tablespoon plus 1 teaspoon fresh thyme leaves or 1 1/4 teaspoons dried 3 tablespoons all-purpose flour 2 1/2 cups Homemade Chicken Stock (see below) or canned broth 3 cups whole milk more »