E6

Recipes

Blanquette de Veau

8 to 10 servings

MAKE AHEAD: It’s best to

make the stew a day or two in ad- vance so the flavors will meld. If you do, omit the lemon juice and add it just before serving. Reheat the stew over medium heat. From Real Entertaining columnist David Hagedorn.

INGREDIENTS

· 8 quarts water · 2 tablespoons plus Ateaspoon kosher salt, plus more as needed

· 4 pounds boneless veal shoulder, cut into 2-inch pieces

· 4 ounces slab bacon, cut into 2-inch chunks

· Asmall bunch thyme, tied with kitchen twine

· 2 whole cloves · 1 teaspoon garlic powder

· Ateaspoon freshly ground black pepper, plus more as needed

· 1 bay leaf

· 8 to 10 cups rich homemade veal or chicken stock or broth, or a

combination of both (see NOTE)

· 1 medium cauliflower (about 1 pound), cut into 1-inch florets

· 5 medium parsnips (6 ounces), trimmed, peeled and cut into 1-inch

pieces

· 2 medium carrots (4 ounces), trimmed, peeled and cut into 1-inch

pieces

· 6 ounces shiitake mushrooms, stemmed, rinsed and cut in half

· Dcup olive oil

· 8 ounces button or cremini mushrooms, stemmed and rinsed

· 2 cups frozen peeled pearl onions, defrosted

· 4 tablespoons (Astick) unsalted butter

· 5 ounces baby spinach leaves (about 4 cups), stemmed, then stacked, rolled tightly and cut crosswise into thin strips (chiffonade)

· Dcup flour · 1 cup heavy cream

· Freshly squeezed juice from 1 large lemon (1 tablespoon; see headnote)

· Chopped or snipped chives, for garnish

STEPS

· Preheat the oven to 450 degrees. Have a large roasting pan at hand.

· Bring the water to a boil in a large pot over high heat; add 2

tablespoons of the salt and stir to dissolve. Add the veal; when the water returns to a boil, cook for 4 minutes, then drain and rinse the meat. Transfer the veal to a large enameled casserole or Dutch oven. Add the bacon, cloves, garlic powder, thyme, bay leaf, the remaining A teaspoon of salt and the pepper, stirring to incorporate.

· Add enough of the rich stock or broth to cover the meat. Bring the

liquid to a boil over high heat, then reduce the heat to medium; cover and cook for about 1 hour and 20 minutes, until the meat is fork-tender.

· While the meat is cooking, prepare the vegetables: Combine the

cauliflower florets, parsnips and carrots in a large bowl. Drizzle with 3 tablespoons of the oil and season generously with kosher salt and pepper, tossing to coat evenly.

· Combine the mushrooms, garlic and onions in a medium bowl; add

the remaining tablespoon of oil and toss to coat evenly.

· Transfer the cauliflower mixture to the roasting pan and roast for 15

minutes, then add the mushroom mixture to the pan and stir to incorporate. Roast for 15 minutes or until the vegetables are golden brown and fork-tender.

· When the veal is cooked, use a slotted spoon to transfer the veal and

bacon pieces to a large bowl. Strain the cooking liquid through a fine-mesh strainer, reserving at least 6 cups; if necessary, add stock or broth as needed to make 6 cups. If there is more than that, reserve for another use or for reheating (see headnote). Remove any visible fat from the cooking liquid. Discard the thyme bundle, cloves and bay leaf.

· Melt the butter over medium-high heat in the same casserole or Dutch

oven used to cook the veal. Stir in the flour to make a roux and cook for 2 to 3 minutes, until the roux is light brown. Add 5 cups of the reserved cooking liquid, whisking to eliminate any lumps.

· Add the cream and mix well, then reduce the heat to medium and cook

for 5 minutes, allowing the sauce to thicken.

· Add the veal, bacon and vegetables, stirring to combine. (At

this point, the stew can be cooled, covered and refrigerated for a day or two. Use the reserved cooking liquid to thin the stew as it reheats.)

· Just before serving, add the spinach (if you’d rather incorporate it

in the stew) and the lemon juice, stirring to incorporate. Otherwise, divide the spinach chiffonade among individual plates and spoon the stew on top. Garnish with the chopped chives, if desired. Serve immediately.

· NOTE: Enhance homemade chicken broth with store-bought veal

stock, or a bouillon cube or two.

NUTRITION | Per serving (based on 10): 550 calories, 49 g protein, 21 g carbohydrates, 30 g fat, 13 g saturated fat, 215 mg cholesterol, 650 mg sodium, 4 g dietary fiber, 7 g sugar

· 20 cloves garlic (from 2 or 3 heads)

Orange Cake With Citrus Compote

8 servings

This is a perfect spring dessert: a single moist layer of cake topped with a citrus glaze and compote. Corn- meal and olive oil add dimension. Unsweetened Greek-style yogurt as an accompaniment adds a note of dairy freshness and balances the sweetness of the cake. MAKE AHEAD: The cake and compote can be assembled a day in advance; keep the cake covered at room

temperature, and cover and refrigerate the compote. Adapted from a recipe on MarthaStewart.com.

INGREDIENTS

For the cake

· 4 tablespoons (Astick) unsalted butter, melted and cooled, plus

room-temperature unsalted butter for greasing the cake pan

· Acup yellow cornmeal, plus 1 tablespoon for dusting the cake pan

· Finely grated zest of 1 large orange (1 tablespoon)

· 1Acups flour · Jteaspoon fine sea salt · 1 tablespoon baking powder

· Acup frozen orange juice concentrate, defrosted

· Dcup olive oil (do not use extra-virgin)

· 1 teaspoon vanilla extract

· 1 cup Greek-style yogurt, for garnish (optional)

· Finely grated zest of Alemon (A teaspoon)

For the glaze

· 1 cup confectioners’ sugar

· 1 tablespoon frozen orange juice concentrate, defrosted

· 1 tablespoon rose water, preferably mild such as Asmar’s brand

(Lebanese)

For the compote (about 4 cups)

· 3 large pink grapefruit

and Apple Salad

8 to 10 servings

Use a mandoline or Japanese slicer to make short work of cut- ting the carrots, radish and ap- ples into uniform julienne strips. The apples can be peeled, but green specks of the peel look nice in the salad. Goat cheese is an ex- cellent substitute for the Boursin cheese, as is a good-quality coun- try ham or prosciutto for the more expensive Iberico ham. (Iberico ham from Spain is avail- able online through LaTien- da.com and in 2-ounce packages at Wagshal’s Market.) MAKE AHEAD: The dressing

may be prepared several days in advance. The vegetables and dressing, minus the radicchio, can be put together the day be- fore serving. Add the radicchio to the salad just before serving and finish it per the recipe’s direc- tions. From Real Entertaining columnist David Hagedorn.

INGREDIENTS

For the salad

· 2 medium (1Apounds total) celery root (celeriac), peeled, then cut into D-inch-thick rounds

· 2 medium carrots, trimmed and peeled, then cut into thin strips

(julienne)

· 1 large (8 ounces) daikon radish, trimmed, peeled and cut into julienne

· 2 large unpeeled, cored Granny Smith apples, cut into julienne

· 1 small head radicchio (outer leaves removed), cored and shredded

(about 1 cup)

· 2 ounces (Acup) roasted unsalted pistachios, coarsely chopped

Celery Root

· Dcup sugar · 2 large eggs · 1 cup whole or low-fat buttermilk

· 2 tablespoons frozen orange juice concentrate, defrosted

· 2 large oranges

· 1 tablespoon rose water

STEPS

· For the cake: Preheat the oven to 350 degrees. Use butter to grease an 8-inch round cake pan, then 1 tablespoon of cornmeal to dust the pan evenly, shaking out any excess. Line with a round of parchment paper, then use nonstick cooking oil spray to coat the surface of the paper.

· Whisk together the flour, the remaining Acup of cornmeal, salt,

baking powder, orange zest and sugar in a mixing bowl.

· Use a fork to lightly beat the eggs, buttermilk, orange juice concentrate,

vanilla extract, the remaining 4 tablespoons of butter and the oil in a separate bowl. Use a flexible spatula to fold the egg mixture into the flour mixture until just combined. Pour the batter into the pan; bake for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out clean. The cake will be lightly browned and slightly cracked on top.

· While the cake is baking, prepare the glaze: Place the confectioners’

sugar in a small bowl. Use a small whisk to add the lemon zest, orange juice concentrate and rose water, mixing until smooth.

· Use nonstick cooking oil spray to lightly grease a wire cooling rack. Use

a round-edged knife to loosen the edges of the cake from the pan, then invert the finished cake onto the rack and discard the parchment paper round.

· Use an offset spatula to spread all the glaze on top of the warm cake,

trying not to let the glaze drip on the sides (but if it does, that’s okay). When the cake has cooled, carefully slide it onto a cake plate or stand.

· Meanwhile, make the compote: Use a serrated knife to trim the tops

and bottoms of the grapefruit and oranges. Place them on a cutting board, then make vertical cuts to trim away their peels and pith, leaving as much of the fruit intact as possible. Hold each peeled fruit in your hand, then cut between the membranes to separate the segments, letting them drop into a bowl (discard the membranes). Add the orange juice concentrate and rose water, stirring to incorporate. (There should be about 4 cups of compote.)

· To serve, place individual slices on dessert plates. Top each portion with

a half-cup of the compote and garnish with dollops of yogurt on the side, if desired.

NUTRITION | Per serving (using low-fat buttermilk): 410 calories, 7 g protein, 62 g carbohydrates, 15 g fat, 5 g saturated fat, 70 mg cholesterol, 270 mg sodium, 3 g dietary fiber, 31 g sugar

With Sugar Snap Peas and Strawberries

4 to 6 servings

Chicken salads are convenient, popular and a great vehicle for add-

ing vegetables and fruits. Unfortunately, too often they’re heavily load- ed with dressing. If you start with moist chicken and add flavorful in- gredients that complement the meat, you don’t need much dressing. Grilling the chicken is an easy way to ensure that the meat tastes good. It’s also fast, especially when you buy the thin-sliced chicken breasts or pound whole

NOURISH

breasts to a 1/4- to 1/2-inch thickness. It’s an extra step, but it really pays off. The chicken cooks in minutes and stays juicy. I’m always looking for different twists for this salad. Sugar snap peas

have good texture and a wonderful flavor. Grated carrot has natural sweetness and appealing color. The balsamic vinegar brings out the sweetness in the strawberries, which pair surprisingly well with the sugar snaps. I’m also generous with the pepper, because I love the taste and because pepper marries well with strawberries. This salad is great served warm, but it can be chilled and served cold, if desired.

— Stephanie Witt Sedgwick

INGREDIENTS

· 8 ounces fresh sugar snap peas, stringed/trimmed and rinsed

· 1 package (5.2 ounces) Boursin cheese, for garnish

· 2 ounces Iberico ham or prosciutto, cut into thin strips, for garnish (see

headnote)

· Chopped chives or parsley, for garnish

· 1 cup regular or low-fat mayonnaise (do not use nonfat)

For the dressing

· 2 scallions, white and light-green parts, chopped

· Leaves from Dbunch flat-leaf parsley, chopped (Dcup)

· Ateaspoon cracked black pepper · Ateaspoon celery seed

STEPS

· For the salad: Bring a medium, nonreactive pot of salted water to a boil over medium-high heat.

· Add the sliced celeriac and blanch for 1 minute, then drain, rinse in cold

water and blot dry on paper towels. Cut the rounds into very thin slices

· 2 tablespoons grainy mustard · 2 tablespoons Dijon-style mustard · 2 tablespoons rice wine vinegar

(julienne), then transfer to a large nonreactive bowl, along with the carrots, radish, apples, radicchio and half of the pistachios.

· For the dressing. Whisk together the mayonnaise, the mustards,

vinegar, scallions, parsley, pepper and celery seed in a medium bowl. The yield is about 1Acups; you will use about 1 cup for the salad and can reserve the rest for another use (cover and refrigerate for up to 3 days).

· To assemble: Fold 1 cup of the dressing into the vegetables and toss

to coat evenly. Taste and adjust seasoning as needed.

· To serve, heap the salad onto a large serving platter. Dot with pieces

of the Boursin cheese and ham. Sprinkle the remaining pistachios on top and then garnish with chopped chives or parsley.

NUTRITION | Per serving (based on 10, using low-fat mayonnaise): 270 calories, 19 g protein, 47 g carbohydrates, 9 g fat, 2 g saturated fat, 10 mg cholesterol, 720mg sodium, 3 g dietary fiber, 7 g sugar

food@washpost.com.

· 1 pound thinly sliced boneless, skinless chicken breast, or regular

chicken breasts pounded to a thickness of D- to A-inch

· About Kteaspoon kosher or coarse salt

· 8 ounces (1 pint) strawberries, hulled, then cut into bite-size pieces

· Freshly ground black pepper · 3 tablespoons olive oil

· 1 medium carrot, grated (about 1 cup, loosely packed)

· 2 tablespoons balsamic vinegar

STEPS

· Fill a large bowl with water and ice. · Steam or boil the sugar snap peas for 3 to 5 minutes, until just tender.

Drain them and transfer to the bowl of ice water. Let cool for 5 to 10 minutes, then drain and let dry. Leave small sugar snaps whole; cut medium ones in half and larger ones into 3 pieces.

· Preheat the grill for direct heat. If using a gas grill, preheat to

medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able

Recipe finder Search more than 3,100 Post-tested recipes at www.washingtonpost.com/recipes

on washingtonpost.com

?

food@washpost.com

Have recipe questions?

to hold your hand about 6 inches above the coals for 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.

about Dteaspoon of the salt and the pepper to taste over the chicken pieces, then use 1 tablespoon of the oil to brush the chicken.

· Lay the chicken on aluminum foil or a baking sheet. Sprinkle with

· Place the chicken pieces on the grill; close the lid and cook for 4 to 6

minutes, turning over the pieces once, until they are cooked through and lightly browned. Transfer to a cutting board and let cool for 10 minutes.

-inch strips, then into bite-size pieces, if desired. Transfer to a large bowl and add the sugar snaps, the strawberries and the grated carrot. Sprinkle the balsamic vinegar, the remaining 2 tablespoons of oil and the remaining Jteaspoon salt over the salad; toss gently, making sure to distribute all of the oil and vinegar. Taste, and adjust the seasoning as needed.

A· Cut the chicken crosswise into

· Serve warm, or cover and refrigerate until ready to serve.

NUTRITION | Per serving (based on 6): 180 calories, 19 g protein, 8 g carbohydrates, 8 g fat, 1 g saturated fat, 45 mg cholesterol, 210 mg sodium, 2 g dietary fiber, 5 g sugar

food@washpost.com.

Grilled Chicken Salad

PHOTOS BY JAMES M. THRESHER FOR THE WASHINGTON POST

MG PG VA

KLMNO

Real Entertaining

WEDNESDAY, APRIL 7, 2010

Cooking for One

Slow-Cooker Lamb Stew Agrodolce

2 servings

Beth Hensperger calls for cubed lamb shoulder or leg of lamb for this simple sweet-and-sour recipe, but bone-in shoulder-cut lamb chops also work well. (Remove the bones and shred the meat before serving.) Cook this in a 2-to-3-quart slow cooker, or double the recipe to cook it in a larger slow cooker. MAKE AHEAD: For best results, refrigerate the cooking liquid for at least 1 hour in order to defat it easily, then return the lamb to the cook- ing liquid to warm through over low heat before serving. The flavor of the dish deepens with a day or two of refrigeration. Serve over rigatoni or wide noodles, such as pappardelle. Adapted from “Not Your Mother’s Slow Cooker Recipes For Two” (Harvard Com- mon Press, 2007).

INGREDIENTS

· 1 pound lamb shoulder or leg of lamb, trimmed of excess fat and cut into 1- to 2-inch pieces (may substitute bone-in, shoulder-cut lamb chops; see headnote)

· Chopped parsley, for garnish (optional)

· Kosher or sea salt · Freshly ground black pepper · 1 tablespoon olive oil · Ecup water · Bcup red wine vinegar · 3 tablespoons tomato paste · 2 teaspoons sugar

· Freshly grated Parmigiano- Reggiano cheese, for garnish

(optional)

STEPS

· Have a 2-to-3-quart slow cooker at hand.

· Season the lamb with salt and pepper to taste.

· Heat the oil in a large saute pan over high heat. Add the lamb and

cook for about 5 minutes, stirring often, just to brown it on all sides. Use a slotted spoon to transfer to the bowl of the slow cooker, along with the water.

· Whisk together the vinegar, tomato paste and sugar in a small bowl, then

add to the lamb and stir to incorporate. Cover and cook on LOW for 6 to 9 hours, or until the lamb is fork-tender.

· If you can, it’s best to defat the dish by removing the lamb with a

slotted spoon, then refrigerating the cooking liquid for at least 1 hour or until the fat congeals on top. Scrape off and discard the fat; reheat the lamb over low heat, until warmed through or longer to reduce and thicken the sauce.

· Serve warm, with parsley and Parmigiano-Reggiano cheese, if

desired.

NUTRITION | Per serving: 400 calories, 47 g protein, 9 g carbohydrates, 19 g fat, 5 g saturated fat, 145 mg cholesterol, 370mg sodium, 2 g dietary fiber, 7 g sugar

Recipe tested by Joe Yonan; e-mail questions

food@washpost.com. Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60