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Recipes
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BUTTERNUT SQUASH AND APPLE SOUP WITH BACON
Can be prepared in 45 minutes or less.
2 slices bacon
1/2 medium onion, chopped fine (about 1/2 cup)
white and pale green parts of 1 large leek, chopped fine and washed well (about 1 cup)
1 large garlic clove, minced
1/2 bay leaf
1 1/4 pounds butternut squash, seeded, peeled, and cut into 1-inch pieces (about 3 cups)
1 medium Granny Smith or other tart apple
2 cups low-salt chicken broth
1/2 cup water plus additional for thinning soup
2 tablespoons sour cream or crème fraîche
Accompaniments
Sour cream or crème fraîche
chopped unpeeled apple
In a skillet cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat. Crumble bacon.
In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened.
Add squash, apple, peeled and chopped, broth, and 1/2 cup water. Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf.
In a blender purée mixture in batches, transferring as puréed to a clean saucepan, and add enough additional water to thin soup to desired consistency.
Whisk in sour cream or crème fraîche and salt and pepper to taste and heat soup over moderately low heat until hot (do not boil).
Serve soup topped with crumbled bacon and accompaniments.
Makes about 4 1/2 cups.
Gourmet
October 1994
ROSEMARY-ROASTED CHICKEN AND GARLIC
Complete the main course with buttered sweet potato chunks (they can roast alongside the chicken) and sautéed Swiss chard. Serve purchased éclairs for dessert.
2 chicken breast halves with skin and bones
2 teaspoons minced fresh rosemary
10 large garlic cloves, peeled
1 tablespoon olive oil
1/2 cup canned low-salt chicken broth
1/3 cup dry white wine
Preheat oven to 475°F. Run fingers under skin of chicken breasts to loosen; rub 1/2 teaspoon rosemary under skin of each. Sprinkle chicken with salt and pepper; place in medium ovenproof skillet. Toss garlic, oil and remaining 1 teaspoon rosemary in small bowl to coat. Arrange garlic around chicken. Drizzle any remaining oil mixture over chicken.
Roast chicken 15 minutes. Add broth to skillet. Continue to roast until chicken is cooked through, about 5 minutes. Transfer chicken and garlic to plates. Add wine to skillet; boil 1 minute to reduce pan juices slightly. Spoon pan juices over chicken and garlic.
Makes 2 servings (can be doubled).
Bon Appétit
October 1999
30-Minute Main Courses
LENTIL SOUP WITH SMOKED HAM
Start with hearts of romaine topped with balsamic dressing and diced feta cheese, and pass whole grain bread. Have chocolate cupcakes afterward.
1 1/2 tablespoons olive oil
1 1/2 cups diced smoked ham
2 teaspoons dried savory
1 1/2 teaspoons dry mustard
3 cups (or more) canned low-salt chicken broth
1 cup brown lentils, rinsed
1 14 1/2-ounce can diced tomatoes with roasted garlic
Heat oil in heavy large saucepan over medium-high heat. Add ham, savory and mustard and stir until ham begins to brown, about 2 minutes. Add 3 cups broth and lentils and bring to boil. Reduce heat to medium, cover and simmer until lentils are tender, about 20 minutes. Add tomatoes with juices; simmer uncovered 2 minutes. Add more broth by 1/4 cupfuls to thin soup, if desired. Season with salt and pepper.
Makes 2 servings (can be doubled).
Bon Appétit
October 1999
30-Minute Main Courses
RAGOUT OF HALIBUT AND CABBAGE
Begin by offering crisp breadsticks with roasted red peppers, black olives and marinated artichoke hearts on a bed of arugula. Follow the stew with apple pie.
4 bacon slices, coarsely chopped
1 large onion, sliced
2 8-ounce bottles clam juice
1 12-ounce russet potato, peeled, cut into 3/4-inch pieces
3 cups (packed) thinly sliced green cabbage
1 8- to 10-ounce halibut fillet, cut into 1-inch pieces
1/2 cup half and half
Sauté bacon in heavy large saucepan over medium-high heat until brown and crisp, about 3 minutes. Using slotted spoon, transfer bacon to paper towel and drain. Add onion to drippings in pan. Sauté until beginning to color, about 4 minutes. Add clam juice and potato and bring to boil. Reduce heat to medium, cover and simmer until potato is almost tender, about 8 minutes.
Add cabbage and fish and simmer uncovered until potato is tender, fish is just opaque in center and cabbage is wilted, about 5 minutes. Add half and half and bacon; simmer 1 minute to blend flavors. Season ragout with salt and pepper. Ladle into bowls and serve.
Makes 2 servings (can be doubled).
Bon Appétit
October 1999
30-Minute Main Courses
CURRIED CIDER-BRAISED PORK CHOPS
To accompany the pork, toss egg noodles with butter and chives, and sprinkle lemon juice over sautéed vegetables. Finish with vanilla ice cream and butterscotch sauce.
1 1/2 tablespoons butter
4 thin boneless pork chops or 2 thick bone-in pork chops
2 cups chopped onions
1 large celery stalk, chopped
1 bay leaf
1 tablespoon curry powder
1 1/2 cups apple cider
Melt butter in large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet and sauté until brown, about 3 minutes per side. Using tongs, transfer pork to plate. Add onions, celery and bay leaf to skillet. Sauté until onions are golden, about 6 minutes. Mix in curry powder. Add cider and boil until sauce is slightly reduced, about 6 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 3 minutes for boneless chops and 5 minutes for bone-in chops. Season with salt and pepper.
Makes 2 servings (can be doubled).
Bon Appétit
October 1999
30-Minute Main Courses
September 28, 2003
• Pesce Over Linguine
• BLT Pasta
• Penne With Spring Vegetables
• Bow-Tie Fresh Tomato Sauce
• Rosa's Italian Gravy
Pesce Over Linguine
Jean Amato, Mineola, N.Y.
The trick to this pasta is quickly cooked shellfish in a sauce flavored to perfection.
4 tablespoons olive oil
6 cloves of garlic, finely chopped
1 pound bay scallops (or sea scallops, quartered)
1 pound medium-sized shrimp, peeled, deveined and tails removed
Salt and freshly ground black pepper, to taste
1 can (28 ounces) crushed Italian tomatoes
1/2 teaspoon red-pepper flakes
1/2 teaspoon dried oregano
6 littleneck clams, scrubbed
6 mussels, beards removed and scrubbed
12 ounces linguine, cooked al dente
1/3 cup chopped fresh basil leaves
1. In a large saucepan, sauté half of the oil with half of the garlic over low heat for 2 minutes to soften.
2. Add the scallops and shrimp; cook, stirring, until just cooked through, about 3-5 minutes. Season with salt and pepper. Remove to a bowl with a slotted spoon.
3. Add the remaining oil and garlic to the saucepan; cook over low heat until the garlic is wilted, 2 minutes. Add the tomatoes, 1/2 teaspoon salt, red-pepper flakes and oregano. Cover and cook 15 minutes over low heat, stirring occasionally.
4. Add the clams and mussels to the sauce, cover and cook until the shells open, about 8 minutes. Return the scallops and shrimp to the sauce and toss gently.
5. Place the linguine in a pasta serving bowl and top it off with the hot sauce. Arrange the seafood decoratively. Garnish with chopped basil.
Serves 6. Per serving: 510 calories, 56g carbohydrate, 42g protein, 12g fat, 150mg cholesterol.
BLT Pasta
Robert Jepson, Redmond, Wash.
Gently simmered half-and-half instead of heavy cream is a nod toward moderation in this updated version of Spaghetti Carbonara.
1 pint half-and-half
4 ounces blue cheese
Salt and freshly ground black pepper, to taste
16 ounces hickory-smoked bacon, cut into 1/2-inch pieces
1 large yellow onion, chopped
2 cloves of garlic, minced
1 can (28 ounces) peeled tomatoes, drained and diced
1 pound linguine, cooked al dente
2 tablespoons chopped flat-leaf parsley, for garnish
1. In a small saucepan, bring the half-and-half to a gentle simmer (do not boil). Add the blue cheese and stir until completely melted. Season with salt and pepper. Set aside and keep warm.
2. Cook the bacon in a large skillet over medium heat, stirring occasionally, until the edges are lightly browned, about 8-10 minutes. Drain off all but 2 tablespoons of the fat, then add the onion and garlic to the pan; sauté until wilted, stirring occasionally, about 5 minutes. Stir in the tomatoes and cook 1 minute longer.
3. Add the warm cheese sauce to the skillet and mix thoroughly. Simmer for 5 minutes.
4. Place the linguine in a large serving bowl and toss with the sauce. Sprinkle with parsley and serve.
Serves 6. Per serving: 640 calories, 70g carbohydrate, 26g protein, 27g fat, 75mg cholesterol.
Penne With Spring Vegetables
Keri Whitehead Fredericks, Destin, Fla.
This winning recipe makes a colorful presentation when served in a large pasta bowl!
1 pound asparagus, ends trimmed
1 pound penne pasta
1/4 cup extra-virgin olive oil
1 leek (3 inches of green left on), well-rinsed and julienned
1 pound mushrooms, quartered
5 cloves of garlic, minced
1 splash dry sherry
1/2 pound fresh baby spinach leaves, well-rinsed
1 ripe tomato, chopped
10 oil-packed sun-dried tomatoes, julienned
Salt and freshly ground black pepper
1 cup torn fresh basil leaves
1. Cook the asparagus in a large pot of boiling, salted water until just tender, 3-4 minutes. Remove and rinse under cold water. Cut on the diagonal into 11/2-inch pieces and set aside. Add the pasta to the boiling water and cook al dente, 10-12 minutes.
2. While the pasta is cooking, heat half of the olive oil in a large skillet or wok over medium heat. Add the leeks, and cook, stirring, until soft, about 3 minutes. Add the mushrooms and cook until slightly browned, about 5 minutes. Add the garlic and cook 1 minute. Add the sherry and cook 1 minute. Add the asparagus, spinach, tomato and sun-dried tomatoes. Season with salt and pepper.
3. Drain the pasta and add to the vegetables. Toss in the remaining olive oil and the basil; adjust seasonings.
Serves 6. Per serving: 410 calories, 67g carbohydrate, 14g protein, 11g fat, no cholesterol.
Bow-Tie Fresh Tomato Sauce
Frances Chiaramonte, South Daytona, Fla.
The sugar in the sauce helps tone down the acidity of the tomatoes and brings out their natural sweetness.
3 ripe plum tomatoes, peeled (see note)
6 ripe tomatoes, peeled and seeded
3 tablespoons extra-virgin olive oil
4 cloves of garlic, thinly sliced
1 teaspoon salt
2 teaspoons sugar
3 fresh basil leaves, torn coarsely
12 ounces farfalle (bow-tie) pasta, cooked according to package instructions, for serving
Grated Parmesan cheese, for serving (optional)
Fresh Italian bread, for serving (optional)
1. Smash the tomatoes in a bowl with the back of a large spoon. Reserve.
2. Heat the olive oil in a skillet. Add the garlic and salt; cook until the garlic turns golden brown. Stir in the sugar. Stir in the reserved tomato mixture and the basil. Cook until the sauce thickens to desired consistency, about 20-30 minutes, stirring occasionally.
3. Toss the pasta in a bowl with sauce. Serve with cheese and bread.
Serves 4. Per serving (without cheese and bread): 470 calories, 79g carbohydrate, 14g protein, 12g fat, no cholesterol.
NOTE: To peel a tomato, cut an "X" just through the skin on the bottom with a paring knife. Drop the tomato into boiling water for 30 seconds. When cool enough to handle, slip the skin off
Rosa's Italian Gravy
Jean Belsante, West Milford, N.J.
The sausages, pork and bell peppers are mostly to flavor the sauce. I chose to serve the pasta with the meatballs, but you may want to serve the other meats on a large platter alongside the pasta.
2 sweet Italian sausages
1 pepperoni, halved lengthwise and sliced crosswise into 3-inch pieces
1/2 pound boneless pork loin, cut in 2-inch squares
2 tablespoons extra-virgin olive oil
2 large onions, coarsely chopped
6 cloves of garlic, coarsely chopped
3 cans (14.5 ounces each) tomato puree
3 cans (6 ounces each) tomato paste
1 pound lean ground beef
3 eggs, lightly beaten
1/3 cup grated Parmesan cheese, plus more for serving
1 tablespoon chopped flat-leaf parsley
Salt and freshly ground black pepper, to taste
1/4 teaspoon garlic powder
8 slices white bread (crusts removed), grated
1/2 cup red wine
1/2 green bell pepper, cut in half
1/2 red bell pepper, cut in half
1 cup coarsely chopped fresh basil leaves
Spaghetti or rigatoni, cooked according to package instructions
Tossed salad, for serving (optional)
Italian bread, for serving (optional)
1. Preheat the broiler. Place the sausages, pepperoni and pork loin pieces on a baking sheet and cook under the broiler, turning, until browned on both sides. Reserve.
2. Place the olive oil in a large, heavy pot over medium-low heat. Add the onions and cook, stirring, about 10 minutes; add the garlic in the last 5 minutes. Add the tomato puree and paste, plus 12 paste cans of water. Stir well.
3. Bring the gravy to a boil. Stir in the reserved meats. Return the pot to a boil; reduce the heat and cover. Simmer for 2 hours, stirring occasionally.
4. Meanwhile, prepare the meatballs: Place the ground beef, eggs, Parmesan, parsley, salt, pepper and garlic powder in a large bowl. Place the grated bread in a separate bowl and drizzle with 1/3 cup water. Let sit 5 minutes. Squeeze the water out of the bread; add to the meat mixture and combine all of the meatball ingredients. (Do not overmix.) Form into 12 golf ball-sized meatballs. Place them on a lightly oiled baking sheet. (If the mixture seems too wet, add some breadcrumbs to it before making the meatballs.) Brown the tops of the meatballs under the broiler. Set aside.
5. After the sauce has cooked for 2 hours, add the meatballs, wine, bell peppers
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