Sara’s Weeknight Meals Season 4
Roasted Salmon with Hot Mustard Cracker Topping
Makes 4 Servings Hands-On Time: 10 Minutes Total Preparation Time: 20 Minutes 1/3 c sour cream or low fat or full fat yogurt (I like the Greek-style) 1 1/2 t prepared English mustard (preferably Colman’s) 1/2 t packed light brown sugar 35 to 40 wasabi rice crackers (Kame is a…
Meatloaf Burgers
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…
Duck Tacos
I was plenty happy to meet rotisserie chicken, but now I have found rotisserie duck. Rotisserie duck, like rotisserie chicken, should be one of the home cook’s favorite cheating ingredients. It’s tasty and it’s good to go. If you don’t want to eat it heated, straight up, you can shred…
Blackened Fish
Makes 4 servings Hands-on prep time: 20 minutes Total preparation time: 58 minutes 1 1/2 pounds tilapia* (see Cook’s Notes below) 2 cups whole milk 3/4 cup all-purpose flour 3 tablespoons Creole Spice mix, recipe follows 1 teaspoon kosher salt 4 tp 6 tablespoons vegetable oil Lemon wedges, for garnish…
Sautéed Duck Breast with Gingered Grape Sauce
Makes 4 servings Hands-on time: 15 minutes Total preparation time: 30 minutes Ingredients 4 Pekin duck breast halves Kosher salt and freshly milled black pepper 1 cup seedless grapes, halved, plus 4 small bunches for garnish 3 large shallots or 1/2 small onion, finely chopped (about 1/4 cup) 1 tablespoon…
Herbed Lamb and Feta Burgers
Makes 6 Servings Hands-On Time: 25 Minutes Total Preparation Time: 25 Minutes Ingredients 1 medium onion 3 T extra virgin olive oil 2 cooked lamb chop portions (reserved from Grilled Lamb Chops with Steak Butter) 2 T fresh oregano or basil leaves 4 oz feta cheese 1 large egg 3/4…
Salad Dressing Chicken
Servings: 4 Ingredients: 4 bone-in skin-on chicken legs For the salad dressing (or buy pre-made salad dressing): 2 shallots- minced 1 tablespoon Dijon mustard 2 tablespoons sherry vinegar 1 tablespoon rice wine vinegar 1/4 cup extra virgin olive oil 1 tablespoon honey Salt and pepper (to taste) For the salad:…
This week on the show, I’m cooking poultry with guest chef Dale Talde.
This week’s show, Episode 419: The Bird is the Word, is all about poultry. Who doesn’t like chicken and it’s feathered companions, turkey and duck? In a salute to our favorite birds, I prepare Duck Confit with Braised Leeks and Sauerkraut and Angry Chicken, cooked with special guest, Top Chef’s…
Tangerinade
Ingredients The zest of one tangerine 1 ½ cups fresh tangerine juice 1 ½ cups fresh lemon juice ¾ cup sugar Directions Combine the ingredients in a bowl and stir until dissolved. Cover and chill for 2 days. Strain into a pitcher, add 2 cups cold water and serve.
String Cheese and Mushroom Dip
Ingredients 10 sliced mushrooms (Refika used Fairy Ring Mushrooms, which I am not sure are easy to find in this country), your choice 2 big strips string cheese, separated into strings 5 garlic cloves salt and pepper 3 sprigs fresh thyme 3 tablespoons olive oil flat bread as an accompaniment…
Pear Salsa
Ingredients 2 large firm pears 2 tablespoons finely diced onion or shallot 2 tablespoons finely chopped cornichons 1 small chile minced the finely chopped zest and juice of 1 lime extra virgin olive oil to taste salt and pepper to taste Directions Mix all the ingredients well in a medium…
Angry Chicken
Serves 4 Side dish: sautéed baby bok choy Ingredients 1 teaspoon coriander seed 1 green cardamom pod 1/2 teaspoon whole black peppercorns 1 teaspoon fennel seed 3 cups Frank’s hot sauce 1 pound plain yogurt 1 tablespoon fish sauce 1 teaspoon garlic powder 1 teaspoon chicken bouillon 1 teaspoon turmeric…
Duck Confit with Braised Leeks and Sauerkraut
Start to finish: 35 minutes Hands on time: 15 minutes Servings: 4 Ingredients 3 tablespoons duck fat or olive oil 4 confit duck legs 2 medium leeks, cut into 1-inch pieces 8 ounces cremini mushrooms, sliced 1 cup sauerkraut (do not rinse it) 1 cup chicken broth Preheat the oven…
Japanese Beef Fondue
This recipe is based on a Japanese dish called shabu-shabu, but I left out the kombu (dried kelp) and the tofu, then poked it here and pinched it there, so I can’t pretend that my version is even remotely authentic. But both recipes are built around poached beef. I’d almost…
Peppery Vegetarian Rice
Serves 2 to 3 as a main dish or 4 as part of a multicourse meal. Ingredients 1 cup brown rice 2 teaspoons plus 2 tablespoons peanut or vegetable oil 2 large eggs, beaten 2 tablespoons minced ginger ¼ teaspoon red pepper flakes 1 cup ¼-inch diced carrots 4 ounces…
Broccoli Calzones
Makes 6 servings Hands-on time: 20 minutes Total preparation time: 55 minutes Ingredients Basic Pizza Dough (see below) or use store-bought dough Extra virgin olive oil for the dough One 5.2-ounce package spreadable garlic herb cheese, crumbled 1 cup chopped broccoli florets (cut into ½-inch pieces) an egg wash made…
Cheese Sandwich Souffle
Makes 4 servings Hands-on preparation time: 5 minutes Total preparation time: 1 hour, 5 minutes Ingredients 8 slices homemade-style white bread, 3 to 4 inches square, crusts removed 1/4 pound thinly sliced cheese ( Muenster, provolone, fontina or Gruyere) 2 ounces prosciutto or boiled ham, thinly sliced,…
Grilled Scallion Dijon Lamb Chops
Served with parmesan, watercress, and pickled onion salad Servings: 4 1 red onion peeled and sliced thinly ½ quart rice wine vinegar 1 clove garlic (chopped) drizzle of olive oil Salt and pepper to season 1 bunch scallions- with roots removed, washed and patted dry 1 cup Dijon mustard 2…
Pearl Couscous and Shellfish Stew
Ingredients 4 tablespoons extra virgin olive oil 8 small sea scallops 8 medium shrimp, shelled and de-veined 1/4 cup finely chopped shallots 2 garlic cloves, minced (about 2 teaspoons) 3 plum tomatoes (about 8 ounces), finely chopped 1 cup white wine 1 dozen mussels, scrubbed and de-bearded 1 dozen littleneck…
Italian Onion Soup with a Poached Egg
One of our favorite neighborhood restaurants used to be Beppe, where Chef Cesare Casella had created a menu bursting with the big sunny flavors of his native Tuscany. He made a mean lemony fried chicken, succulent spareribs in tomato sauce, and French fries fried with fresh herbs. But I was…
Rustic Potato and Greens Pie
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…
Pork Ragù with Broken Lasagne Maialino Style
Maialino Restaurant in New York City serves this hearty pork ragu as a sauce for dried lasagna pasta that has been broken into 3-inch pieces. It’s unusual in that it has no tomatoes–just onion, celery and fennel seeds for flavor. At the end of the cooking, the meat is torn…
Spicy Meatball Tagine with Poached Eggs
This recipe from Morocco for little meatballs cooked in a spicy tomato sauce topped with poached eggs is irresistible. Middle eastern spices add an exotic touch. Serve over whole wheat couscous with a big green salad on the side. Serves 6 Sauce: 1 28 ounce can crushed tomatoes 1/2 cup…
Brie, Bacon and Spaghetti Frittata
Makes 6 servings Hands-on time: 10 minutes Total preparation time: 25 minutes Here’s how to turn your leftover pasta into a new meal in the form of an Italian omelet. You can bulk it up with just about anything kicking around in the fridge—including leftover vegetables, meat, and poultry. If…