X

Sara’s Weeknight Meals Season 4

Red Wine Braised Beef Brisket with Flying Disks

My husband Bill has been telling me about his aunt Rifka and her asbestos hands for as long as we’ve known each other. He claims there was no pot so hot she couldn’t pick it up barehanded. (This amazing ability seems just slightly less amazing to me since I went…

More


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…

More


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…

More


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…

More


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.

More


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…

More


Grilled Lamb Chops with Steak Butter

Makes 4 Servings Hands-On Time: 9 to 15 Minutes Total Preparation Time: 44 to 50 Minutes Suggested Accompaniments Potato gratin Sautéed spinach with garlic chips Ingredients 2 1/2 pounds lamb shoulder chops (1/2 inch thick, either round bone or blade) or leg of lamb steaks 1/4 c extra virgin olive…

More


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…

More


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…

More


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…

More


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…

More


Sauteed 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…

More


Chinese-Burmese Chili Chicken

Serves 3 as a main dish with rice, or 4 as part of a multi-course meal Ingredients 1 pound skinless, boneless chicken thigh or breast, cut crosswise into ½-inch-thick large slices 2 tablespoons peanut or vegetable oil 1 1/2 teaspoons cornstarch 3/4 teaspoon salt 1/2 teaspoon freshly ground pepper 2…

More


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…

More


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…

More


BLT and Egg Pie

Makes 6 Servings Hands-On Time: 30 Minutes Total Preparation Time: 65 Minutes Suggested Accompaniments sautéed summer squash or corn on the cob Basic Butter Pastry (recipe follows) or store-bought pastry for a single-crust pie Ingredients 1 pound small ripe tomatoes Kosher salt 8 slices bacon (see Cooks Notes) 1 medium…

More


Stuffed Strawberries

I’m a big fan of the wonderful Italian pastry called cannoli – especially the filling of fresh ricotta, candied zest and chocolate. My dessert swaps the cannoli’s crunchy cylinder of deep-fried dough for a large succulent strawberry. I’ve also replaced the ricotta in the filling with low-fat cream cheese, because…

More


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,…

More


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…

More


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…

More


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:…

More


Yellow Squash Soup with Zucchini Crisps

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…

More


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…

More


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…

More