Delicious summer soup. More sweet than savory. You'll need to buy 4 ears of corn to make it. Make sure you use a large saucepan when you saute the vegetables, because the soup will be made in that pan (not in the milk and cob one). I would say 4 main dish servings, or 6 appetizer servings. I just used bacon and corn for garnish and had them on the table for diners to add.
Bon Appetit, August 2008
6 Servings
Soup
3 c. whole milk
3 ears of fresh corn, kernels cut from cobs, cobs broken in half and reserved
2 tbsp. butter
1 large onion, chopped
1 large carrot, peeled, thinly sliced
1 celery stalk, thinly sliced
1 garlic clove, pressed
2 c. water
2 large fresh thyme sprigs
2 fresh rosemary sprigs
1 bay leaf
Ground white pepper
Garnish
2 thick bacon slices, diced
1/3 c. fresh corn kernels cut from about 1/2 ear of corn
1 green onion, thinly sliced
Pinch of cayenne pepper
Creme fraiche, stirred to loosen
Soup:
Bring milk and corncob halves (not kernels) just to boil in heavy medium pot. Remove from heat, cover, and let steep while sauteing vegetables.
Melt butter in large saucepan over medium heat. Add onion; sprinkle with salt and saute until translucent, about 5 mins. (do not let onion brown). Add corn kernels, carrot, celery, and garlic; cook until vegetables are soft, stirring frequently, about 10 mins. Add 2 c. water, herb sprigs, bay leaf, and milk with corncobs. Increase heat and bring to boil. Cover partially, reduce heat to low, and simmer 20 mins. to blend flavors.
Discard corncobs, herb sprigs, and bay leaf. Cool soup slighly. Working in batches, puree soup in blender until very smooth. Strain into large bowl, pressing on solids to extract as much liquid as possible. Season soup to taste with salt and white pepper. Do Ahead: Can be made 1 day ahead. Cover and chill.
Garnish:
Cook bacon in small skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Trasfer to small bowl. Mix in corn, green onion, and pinch of cayenne. Do Ahead: Can be made 2 hours ahead. Let stand at room temperature.
Rewarm soup over medium heat,. Divide among bowls. Sprinkle garnish over, drizzle with creme fraiche, and serve.
Wednesday, August 27, 2008
Tuesday, August 26, 2008
Grilled Lemon Chicken and Moroccan Couscous Salad
I really like this couscous recipe. The chicken is good, but I don't know if I'd do it again. If you're just making the couscous, check the end of the chicken part of the recipe for a couple last steps. I'm not too particular about having all the ingredients and I often will leave things out that I don't have handy or I'll substitute. I left a lot out of the couscous and it still turned out great. It's fast and makes a lot. In the magazine it recommends serving left-overs over a bed of greens with slices of tomato. Some things I left out: turmeric, cucumber, red bell pepper (used green instead), green beans, lemon peel, cilantro, and lemon wedges.
Bon Appetit, August 2008
6 Servings
Couscous:
2 c. low-salt chicken broth
2 tbsp. extra-virgin olive oil, divided
1 tbsp. ground ginger
2 garlic cloves, pressed
2 tsp. salt, divided
1 tsp. ground turmeric
1/2 tsp. ground cinnamon
1/4 tsp. ground cumin
1 10 oz. box plain couscous
1/2 c. raisins
1 cucumber, peeled, seeded, cut into 1/2 inch cubes (about 1 1/2 c.)
1 large red bell pepper, cut into 1/2 inch cubes (about 2 c.)
1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
1 c. thinly sliced green beans or trimmed sugar snap peas
2 tsp. finely grated lemon peel
1/4 c. fresh lemon juice
Chicken:
2 1/2 tbsp. extra-virgin olive oil plus additional for drizzling
2 tbsp. fresh lemon juice
1/2 tsp. salt
1/2 tsp. ground black pepper
6 large skinless, boneless chicken breast halves, pounded to 1/3 inch thickness
3/4 c. plus 1/3 c. (loosely packed) chopped fresh cilantro
1/2 c. chopped toasted almonds (optional)
1 lemon, cut into 6 wedges
Couscous: Bring chicken broth, 1 tbsp oil, ginger, garlic, 1 tsp. salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 mins. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot , green beans, and lemon peel. Whisk remaining 1 tbsp. oil, 1 tsp. salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper. Do Ahead: Can be made 1 day ahead. Cover and chill, Bring to room temperature before serving.
Chicken: Place 2 1/2 tbsp oil, lemon juice, 1/2 tsp salt, and 1/2 tsp pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 mins. Alternatively, chill 1 to 3 hours and bring to room temperature before coninuing.
Prepare barbecue (high heat). Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 mins. per side. Transfer chicken to platter and let rest 10 mins. Stir 3/4 c. chopped cilantro into couscous. Sprinkle almonds over, if desired. drizzle chicken with oil, sprinkle remaining 1/3 c. chopped cilantro over, and garnish with lemon wedges. Serve with couscous.
Bon Appetit, August 2008
6 Servings
Couscous:
2 c. low-salt chicken broth
2 tbsp. extra-virgin olive oil, divided
1 tbsp. ground ginger
2 garlic cloves, pressed
2 tsp. salt, divided
1 tsp. ground turmeric
1/2 tsp. ground cinnamon
1/4 tsp. ground cumin
1 10 oz. box plain couscous
1/2 c. raisins
1 cucumber, peeled, seeded, cut into 1/2 inch cubes (about 1 1/2 c.)
1 large red bell pepper, cut into 1/2 inch cubes (about 2 c.)
1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
1 c. thinly sliced green beans or trimmed sugar snap peas
2 tsp. finely grated lemon peel
1/4 c. fresh lemon juice
Chicken:
2 1/2 tbsp. extra-virgin olive oil plus additional for drizzling
2 tbsp. fresh lemon juice
1/2 tsp. salt
1/2 tsp. ground black pepper
6 large skinless, boneless chicken breast halves, pounded to 1/3 inch thickness
3/4 c. plus 1/3 c. (loosely packed) chopped fresh cilantro
1/2 c. chopped toasted almonds (optional)
1 lemon, cut into 6 wedges
Couscous: Bring chicken broth, 1 tbsp oil, ginger, garlic, 1 tsp. salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 mins. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot , green beans, and lemon peel. Whisk remaining 1 tbsp. oil, 1 tsp. salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper. Do Ahead: Can be made 1 day ahead. Cover and chill, Bring to room temperature before serving.
Chicken: Place 2 1/2 tbsp oil, lemon juice, 1/2 tsp salt, and 1/2 tsp pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 mins. Alternatively, chill 1 to 3 hours and bring to room temperature before coninuing.
Prepare barbecue (high heat). Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 mins. per side. Transfer chicken to platter and let rest 10 mins. Stir 3/4 c. chopped cilantro into couscous. Sprinkle almonds over, if desired. drizzle chicken with oil, sprinkle remaining 1/3 c. chopped cilantro over, and garnish with lemon wedges. Serve with couscous.
Pork Tenderloin with Cherry Chutney
This turned out really well. Delicious, easy and great for the outdoor grill. When it gets colder, I'll bake the tenderloin instead of grilling. I left out some ingredients and substituted others, but I'll definitely be making this again. I'd like to try it as written.
Good Housekeeping, June 2008
Active Time: 10 Minutes
Total Time: 30 Minutes plus standing
Makes 6 main-dish servings
1 med. orange
1 sm. onion, chopped
1 Granny Smith apple, cored and chopped
1 c. dried cherries
1/3 c. cider vinegar
1/4 c. packed brown sugar
1 tbsp. grated peeled fresh ginger
2 tsp. dried tarragon
salt and pepper
2 pork tenderloins (1 lb. each)
1. Prepare outdoor grill for covered direct grilling on medium.
2. From orange, grate 1 tsp. peel and squeeze 1/3 c. juice. In 2-quart saucepan, combine orange peel and juice, onion, apple, cherries, vinegar, sugar, and ginger. Heat to boiling on high. Reduce heat to medium and cook 8 to 10 mins. or until slightly thickened. Spoon chutney into serving bowl. Makes about 2 1/3 c.
3. Meanwhile, in cup, combine tarragon, 1/4 tsp salt, and 2 tsp. coarsely ground black pepper. Pat pork dry with paper towels and rub with tarragon mixture, pressing to coat.
4. Place pork on hot grill rack; cover grill and cook pork 18 to 20 mins. or until temperature on instant-read thermometer, inserted into thickest part of pork reaches 155 degrees F, turning pork occasionally. Transfer pork to cutting board; let stand 10 mins for easier slicing.
5. Serve sliced pork with chutney.
Good Housekeeping, June 2008
Active Time: 10 Minutes
Total Time: 30 Minutes plus standing
Makes 6 main-dish servings
1 med. orange
1 sm. onion, chopped
1 Granny Smith apple, cored and chopped
1 c. dried cherries
1/3 c. cider vinegar
1/4 c. packed brown sugar
1 tbsp. grated peeled fresh ginger
2 tsp. dried tarragon
salt and pepper
2 pork tenderloins (1 lb. each)
1. Prepare outdoor grill for covered direct grilling on medium.
2. From orange, grate 1 tsp. peel and squeeze 1/3 c. juice. In 2-quart saucepan, combine orange peel and juice, onion, apple, cherries, vinegar, sugar, and ginger. Heat to boiling on high. Reduce heat to medium and cook 8 to 10 mins. or until slightly thickened. Spoon chutney into serving bowl. Makes about 2 1/3 c.
3. Meanwhile, in cup, combine tarragon, 1/4 tsp salt, and 2 tsp. coarsely ground black pepper. Pat pork dry with paper towels and rub with tarragon mixture, pressing to coat.
4. Place pork on hot grill rack; cover grill and cook pork 18 to 20 mins. or until temperature on instant-read thermometer, inserted into thickest part of pork reaches 155 degrees F, turning pork occasionally. Transfer pork to cutting board; let stand 10 mins for easier slicing.
5. Serve sliced pork with chutney.
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