Sara’s Weeknight Meals Season 1

Korean-style Beef with Spicy Cabbage
Posted on September 23rd, 2010 by Sara Moulton  |  Filed under Episode 111 « Sara's Weeknight Meals Season 1  |  2 Comments
Makes 4 servings… Hands-on time: 25 minutes Total preparation time: 25 minutes Skirt steak is one of those ingredients you would have to be very talented to mess up. It is a well-marbled (butcher’s way to say there is significant fat running through it) tough cut of meat that should be cooked rare to medium rare and sliced thin across the grain. Skirt steak is the full-flavored cut of beef usually used for fajitas and it takes very nicely to more »


Pork Tournados with Sage and Prosciutto
Posted on September 23rd, 2010 by Sara Moulton  |  Filed under Episode 111 « Sara's Weeknight Meals Season 1  |  1 Comment
Makes 4 servings… Hands-on time: 20 minutes Total preparation time: 20 minutes This is a take off on the Italian dish called saltimbocca, which literally means “jump into the mouth,” because that is how tasty it is. The traditional dish has veal scaloppine, prosciutto, and sage. This variation, made with pork tenderloin, is just as good and a heck of a lot more affordable. The government advises us to cook pork to 160 degrees F to prevent trichinosis (a disease more »


Vegetarian Yemista
Posted on September 23rd, 2010 by Sara Moulton  |  Filed under Episode 110 « Sara's Weeknight Meals Season 1  |  Submit Comment
Makes 5 servings… Hands-on-time: 30 minutes Total preparation time: 45 minutes 4 cups short grain white rice 5 Beefsteak tomatoes 5 yellow bell peppers 5 eight-ball squash Extra virgin olive oil 1 1/2 cups cauliflower florets 1 medium sweet onion, chopped 8 porcini mushrooms, chopped 1 medium carrot, chopped 1 stalk celery stalk, chopped 6 cloves garlic, finely chopped 1 cup white wine 3 tablespoons white wine vinegar 1 tablespoon tomato paste 2 teaspoons fresh basil 2 teaspoons fresh dill more »


Yiouvarelakia (Meatball Soup)
Posted on September 23rd, 2010 by Sara Moulton  |  Filed under Episode 110 « Sara's Weeknight Meals Season 1  |  1 Comment
Makes 8 Servings… Hands-on-time: 30 minutes Total preparation time: 60 minutes 2 quarts chicken or beef stock 5 bay leaves Kosher salt Finely milled black pepper 1 pound loaf country white bread, crusts removed 2 cups whole milk 1 1/2 pounds ground beef 1/2 pound ground pork 2 large eggs 1/4 cup grated fennel 4 shallots, finely chopped 3 tablespoons roasted garlic puree 2 tablespoons parsley 2 tablespoons dill 2 tablespoons mint 1 teaspoon grated lemon rind 1 cup short more »


Lamb Yiouvesti
Posted on September 23rd, 2010 by Sara Moulton  |  Filed under Episode 110 « Sara's Weeknight Meals Season 1  |  2 Comments
Makes 6 servings… Hands-on-time: 30 minutes Total preparation time: 1 1/2 hours 18 cloves garlic, coarsely chopped 3 stalks celery, coarsely chopped 2 medium carrots, peeled and coarsely chopped 2 parsnips, peeled and coarsely chopped 2 all-purpose potatoes, peeled and coarsely chopped 2 sweet onions, coarsely chopped Extra virgin olive oil 6 lamb shanks 1 cup red wine 1/2 cup tomato paste 1/4 cup red wine vinegar 3 tablespoons roasted garlic puree 5 bay leaves 2 teaspoons dried Greek oregano more »


Quick Salmon Cakes with Corn Salsa
Posted on September 23rd, 2010 by Sara Moulton  |  Filed under Episode 109 « Sara's Weeknight Meals Season 1  |  2 Comments
Makes 4 servings… Hands-on-time: 20 minutes Total preparation time: 25 minutes Canned salmon has come a long way in terms of quality, and when combined with chiles, crushed tortilla chips, and cumin, moistened with mayonnaise, and topped with corn salsa you almost wouldn’t know that it was canned. I have long been a fan of frozen corn, at least when fresh was out of season. As soon as you pick corn, its sugar begins to turn to starch and it more »


Linguini with White Bean, Sun-dried Tomato, and Olive Sauce
Posted on September 23rd, 2010 by Sara Moulton  |  Filed under Episode 109 « Sara's Weeknight Meals Season 1  |  2 Comments
Makes 4 servings… Hands-on-time: 10 minutes Total preparation time: 20 minutes Mashing up white beans instantly produces a creamy pasta sauce – without cream – that’s capable of binding together all the ingredients in a dish. Here I’ve “beefed up” the sauce with sun-dried tomatoes and olives from the pantry. Of course, you could add any number of other handy pantry items – marinated artichoke hearts, canned tuna, frozen shrimp – or just toss in some leftover vegetables from the more »


Fried Rice
Posted on September 23rd, 2010 by Sara Moulton  |  Filed under Episode 109 « Sara's Weeknight Meals Season 1  |  2 Comments
Makes 4 servings… Hands-on-time: 15 minutes Total preparation time: 15 minutes If you order Chinese takeout (and who doesn’t?), chances are you often have cooked white rice on your hands. I can’t think of any better use for it than to transform it into fried rice. The kids love it. I have suggested using frozen shrimp and vegetables but any leftover protein and vegetables would work. 3 tablespoons vegetable oil 2 large eggs, lightly beaten Kosher salt and freshly milled more »


Det Burgers
Posted on September 23rd, 2010 by Sara Moulton  |  Filed under Episode 108 « Sara's Weeknight Meals Season 1  |  Submit Comment
Makes 4 servings… Hands-on time: 25 minutes Total preparation time: 25 minutes My first official cooking job was in the midseventies at a bar in Ann Arbor, Michigan (where I went to college), called the Del Rio. They featured live jazz on weekends. It was a democratic place; all decisions were made by common vote and it felt like one big family. The food we cooked was not all that sophisticated – chili, hamburgers, Greek salad, and soups based solidly more »


Asian Turkey Burgers with Wasabi Sauce
Posted on September 23rd, 2010 by Sara Moulton  |  Filed under Episode 108 « Sara's Weeknight Meals Season 1  |  Submit Comment
Makes 6 servings… Hands-on time: 20 minutes Total preparation time: 30 minutes Sure, ground turkey is a nice lean alternative to ground beef, but its very leanness guarantees that it will usually be quite dry. How to juice it up? Vegetables – in this case Napa cabbage, which gives off moisture as it cooks. The various Asian elements in the burger – soy sauce, ginger, and sesame oil – inspired me to complement it with Wasabi Sauce. Although authentic Japanese more »


Portobello Burgers with Red Pepper and Gorgonzola
Posted on September 23rd, 2010 by Sara Moulton  |  Filed under Episode 108 « Sara's Weeknight Meals Season 1  |  1 Comment
Makes 4 servings… Hands-on time: 20 minutes Total preparation time: 30 minutes plus 1 hour marinating This is an absolutely wonderful meatless summer sandwich. In the center is a marinated and grilled Portobello mushroom cap. It is filled with melted Gorgonzola, topped with roasted red peppers, and lathered with just a little mayonnaise, the whole of it pinned down between slices of toasted garlic bread. What could be better? Try adding this item to the menu the next tme you’re more »


Parsley Pesto
Posted on September 23rd, 2010 by Sara Moulton  |  Filed under Episode 107 « Sara's Weeknight Meals Season 1  |  Submit Comment
Makes 1 1/4 cups… Hands-on time: 5 minutes Total preparation time: 5 minutes This recipe has all the elements of traditional pesto with a couple of crucial substitutions – parsley instead of basil and walnuts instead of pine nuts. Still, it goes wherever a basil pesto would. Toss it with cooked spaghetti or linguine. Use it as a topping for roast chicken or for pizza, as a sauce for sauteed or grilled fish or as a filling for baked mushrooms. more »


Giant Stuffed Mushrooms
Posted on September 23rd, 2010 by Sara Moulton  |  Filed under Episode 107 « Sara's Weeknight Meals Season 1  |  Submit Comment
Makes 4 servings… Hands-on time: 15 minutes Total preparation time: 25 minutes When I was growing up, one of the more exotic items in my mom’s culinary repertoire was stuffed mushrooms. She would make them with cultivated white mushrooms, which were considered very elegant at the time, and stuff them simply with chopped up mushrooms, onions, and bread crumbs. She usually served them as a side dish, which seemed a little over the top to me. They were substantial, which more »


Grilled Shiitake, Sweet Potato, and Eggplant Kabobs
Posted on September 23rd, 2010 by Sara Moulton  |  Filed under Episode 107 « Sara's Weeknight Meals Season 1  |  Submit Comment
Makes 4 servings… Hands-on time: 10 minutes Total preparation time: 50 minutes including marinating time Shiitake mushrooms, sweet potatoes, and eggplant are all very “meaty” vegetables. Similarly, there’s a creaminess to Sesame Miso Sauce, although it contains no cream. Put them together and you’ve got a very filling dish. Tasty, too, of course. Grilling these vegetables as kabobs brings out their natural sugars. (You can broil them if you don’t have a grill or grill pan.) 1/2 cup soy sauce more »


Cheatin’ Jambalaya
Posted on September 23rd, 2010 by Sara Moulton  |  Filed under Episode 106 « Sara's Weeknight Meals Season 1  |  Submit Comment
Makes 4 to 6 servings… Hands-on time: 15 minutes Total preparation time: 15 minutes In its authentic form this Cajun specialty is so wonderful that Hank Williams wrote a love song to it half a century ago. My version is much simpler than the classic. It does indeed boast many of the elements of the traditional jambalaya, but it’s mainly a great way to use leftover rice – especially the kind left over from Chinese takeout. Of course, this recipe more »