® ENJOY THIS SELECTION FROM Joanne Weir’s Cooking Confidence To purchase your copy of Joanne Weir’s Cooking Confidence, click here: BUY NOW! fettuccine with asparagus ribbons & lemon crème fraîche 2 pounds asparagus With its long, slender spears and flowering head, asparagus Kosher salt is the most beautiful sign that spring has sprung. In this recipe, I maintain the integrity of the asparagus by thinly shaving the spears lengthwise with a vegetable peeler. The delicate wisps perfectly mirror the fettuccine for a dish that is equally stunning and delicious. Tossed with the steaming hot fettuccine at the end, the asparagus maintains its texture and superfresh flavor. When buying dry fettuccine, make sure you buy 100% semolina pasta. 2 cups low-sodium chicken stock 1 cup crème fraîche 1 tsp. freshly grated lemon zest 1 tsp. freshly squeezed lemon juice 12 ounces dry fettuccine 11⁄2 cups finely grated ParmigianoReggiano serves 6 1. Cut 2 inches of the tips off the asparagus and cut those pieces diagonally into 1⁄2-inch pieces. Bring a pot of salted water to a boil and boil the asparagus pieces until almost tender and bright green, 2 minutes. Drain immediately and set aside. 2. With the remaining asparagus spears, shave as much of the asparagus as you can with a vegetable peeler and reserve the shavings in a bowl (see the sidebar on p. 22). Coarsely cut the remaining centers of the asparagus and place them in a saucepan with the chicken stock. Place over medium heat and simmer until the asparagus is very tender and pale colored and only 1⁄2 cup of chicken stock remains, 15 to 20 minutes. 3. In a small bowl, combine the crème fraîche, lemon zest, and lemon juice and season with salt. Reserve. 4. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8 to 12 minutes, or according to the package instructions. Drain immediately and place in a large bowl. Add the shaved asparagus, cooked asparagus tips, chicken stock with asparagus, and a handful of Parmigiano-Reggiano. Toss together. 5. Serve immediately garnished with a sprinkling of Parmigiano-Reggiano and a dollop of crème fraîche. Serve the remaining Parmigiano separately at the table. continued on p. 22 20 eat your vegetables eat your vegetables 21 Serving Suggestions •Wine pairing: Sauvignon Blanc or Prosecco •For a first course, toast some bread and top it with goat cheese, lemon zest, and a pinch of salt. Take a handful of sugar snap peas and simmer them just until tender, 1 minute. Top the goat cheese with the sugar snaps and a chiffonade (or thin strips) of fresh mint. •End the meal with a bowl of orange sorbet topped with orange sections and a drizzle of Grand Marnier. 22 eat your vegetables in the kitchen making asparagus ribbons Working on a cutting board or work surface, hold one spear of asparagus in your left hand (if you’re a righty; hold it in your right hand if you’re a lefty). With your other hand, shave the asparagus into thin ribbons with a vegetable peeler. summer bean salad with shrimp, mint & chive oil 3⁄4 cup fresh shelling beans When I think about composing a recipe, I think about surprising Kosher salt and freshly ground black pepper your palate and taste buds with contrasting flavors, texture, and even colors. That’s what makes simple cooking interesting. This salad combines the creamy texture and subtle earthiness of fresh shell beans with tender green beans and broiled prawns. Add a silky smooth herb oil, made with fresh, crisp mint and snappy chives, and top it with a salad of bitter, wiry frisée, and your palate is in for a treat. What you will love is the impressive array of flavors and textures that announce summertime. 1⁄2 cup plus 1⁄2 tsp. extra-virgin olive oil 1 1⁄2 pounds extra large shrimp (26 to 30 count), peeled, deveined, and tails left on 3⁄4 pound green beans, cut into 1 1⁄2-inch pieces 25 fresh mint leaves, plus mint sprigs (for garnish) 1⁄4 cup coarsely chopped fresh chives 1 tsp. freshly squeezed lemon juice 1 small head frisée or 3 cups mixed salad greens Lemon wedges, for garnish serves 6 1. Place the shelling beans in a large saucepan and cover with water by 2 inches. Simmer over low heat until they crack just slightly when you blow on them, 30 to 40 minutes. Drain, place in a large bowl, toss with salt, pepper, and 1 Tbs. of the oil, and cool. 2. Heat the broiler and position the oven rack 5 inches from the heat source. 3. Place the shrimp on a baking sheet. Toss with 2 Tbs. of the oil and spread them out into a single layer. Season with salt and pepper. Broil the shrimp for 1 to 1 1⁄2 minutes, depending on their size, then turn and broil for another 1 to 1 1⁄2 minutes until they are pink and slightly firm to the touch. Add to the bowl of shelling beans. 4. Bring a saucepan of salted water to a boil over high heat. Add the green beans and simmer until tender, 4 to 6 minutes. Drain. Add to the shelling beans and shrimp. continued on p. 94 beans, the miracle food 93 Serving Suggestions •Wine pairing: Un-oaked Chardonnay or Sauvignon Blanc •For a first course, serve a simple pasta al brodo, which is nothing more than a handful of tiny pasta cooked in a flavorful chicken broth, sprinkled with ParmigianoReggiano, and drizzled with extra-virgin olive oil. •Finish the meal by serving pitted and halved cherries, topped with a dollop of sweetened sour cream and toasted pecan pieces. 5. In the meantime, bring a small pot of water to a boil. Add the mint leaves and blanch for 20 seconds. Drain. Place the mint leaves and chives in a blender or food processor and purée. With the motor running, slowly add 5 Tbs. of oil and process for 30 seconds. Scrape down the sides and continue to purée until the mixture is smooth, 30 to 60 seconds. Add the purée to the shrimp and beans and toss together. Season with salt and pepper. 6. Whisk the remaining 1 tsp. oil and lemon juice together. Season with salt and pepper. Toss with the frisée. 7. Mound the beans and shrimp on a large platter and top with the frisée. Garnish with mint sprigs and lemon wedges, and serve immediately. At the Market shelling beans Toward the later part of summer, fresh shelling beans are available at most farmers’ markets. They are usually sold in the pod, but I have found them shelled, which can save some time. If they are still in the pod, it’s easy enough to remove the pod (and discard it). Fresh shelling beans are much easier to cook than dry beans since they only need to be simmered for about 20 to 30 minutes; dry beans need to be soaked and then simmered for double that amount of time. 94 beans, the miracle food warm moroccan chicken & sweet potato salad For the chicken This potato salad is like no potato salad you’ve ever tasted. 3 bone-in, skin-on chicken breasts (1 1⁄2 to 2 pounds total) Each component is delicious in its own right, so combining them makes a show-stopping dish. Like most Moroccan recipes, this one features a variety of aromatic spices, so your taste buds are in for an exotic treat. While the salad is a nice weeknight meal, it also is perfect when entertaining if you cook the chicken ahead of time and reheat it before combining all the ingredients. Thanks to my South Australian chef friend, Mark McNamara, for his inspiration. 1 tsp. mild curry powder 1 tsp. ground cumin 1⁄2 tsp. kosher salt For the salad 2 tsp. mild curry powder 1 Tbs. ground cumin Kosher salt 7 Tbs. extra-virgin olive oil 1 1⁄2 pounds sweet potatoes, peeled and cut into 3⁄4-inch dice (about 3 cups) 1⁄4 cup whole almonds with skin, coarsely chopped 1⁄3 cup pumpkin seeds Cook the chicken 1. Remove the skin from the chicken and discard. Place the chicken in a large saucepan with the curry powder, cumin, and salt. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer until the chicken is tender, 20 minutes. Remove from the pan and discard the liquid. Let the chicken cool. 2. When the chicken is cool, remove the meat from the bone and tear into pieces. Set aside. 1 1⁄2 Tbs. cumin seeds 1⁄4 cup red-wine vinegar 1 large clove garlic, minced 1 large tomato, peeled, seeded, and diced 4 green onions, white and green parts, thinly sliced 1⁄2 cup chopped fresh cilantro stems, plus 3 cups fresh cilantro leaves Make the salad 1. Heat the oven to 375°F. 2. Mix the curry powder, cumin, and 1 1⁄2 tsp. salt. Toss half of the spice mixture with 1 Tbs. of oil and the sweet potatoes. Spread in a baking pan and roast until tender, 30 minutes. 3. Toss the almonds and pumpkin seeds with the remaining spice mixture and 1 Tbs. of oil, place on a baking sheet, and toast in the oven until the almonds and pumpkins seeds are golden, 10 to 12 minutes. Set aside. serves 6 continued on p. 138 not your average chicken recipes 137 Serving Suggestions •Wine pairing: Gewürztraminer or dry rosé •To start, serve pita chips with spicy carrot dip scented with cumin, cayenne, and ginger. •For dessert, serve ginger cookies with mint tea. 4. For the dressing, place the cumin seeds in a dry frying pan over medium-high heat and toss until they are aromatic and begin to crackle, 30 to 40 seconds. Remove from the heat and place in a small bowl. Add the vinegar, garlic, and remaining 5 Tbs. of oil. 5. When the potatoes are done, add the chicken pieces, almonds, pumpkin seeds, tomatoes, green onions, chopped cilantro, and half of the dressing; mix well. Place the salad in the center of a serving plate. Drizzle the remaining dressing around the plate and scatter with cilantro leaves. in the kitchen poaching chicken Poaching chicken—simply placing chicken in a pan of water and cooking until tender—is an easy technique that gives you two results in one. You get not only succulent, juicy meat but also delicious flavorful stock. Before poaching, remove any skin from the chicken so that you won’t have as much fat to skim from the finished broth. Vary the ingredients you cook with the chicken to get different-flavored broth. Your options are only limited by your imagination. 138 not your average chicken recipes spicy spaghetti with sautéed fennel & mussels 3 Tbs. extra-virgin olive oil I’ve had a few students come through my cooking classes 1 small onion, diced claiming they “hate” the taste of fennel. Every single one says something different once they’ve tasted this dish. Sautéing the fennel bulb until it begins to soften and caramelize brings out its inherent sweetness and mellows its licorice flavor. The mussels then steam in the aromatic stock, releasing a briny sweetness. Tossed with cooked semolina spaghetti, the fennel becomes a beautiful note in a symphony of flavors. 1 clove garlic, minced 1⁄2 tsp. fennel seeds, coarsely ground 2 bulbs fennel 1⁄2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio 1⁄2 cup bottled clam juice Pinch of crushed red pepper flakes 2 pounds mussels, washed well and beards removed 1 pound 100% semolina spaghetti serves 6 Serving Suggestions •Wine pairing: Falanghina or Arneis •To start, serve an heirloom tomato salad with caper vinaigrette. •To finish, drizzle strawberries with reduced balsamic vinegar. 1. Warm the oil in a large frying pan over medium-high heat. Add the onions and cook until soft, 10 minutes. Add the garlic and fennel seeds and cook for 1 minute. 2. Cut the top and bottom off the fennel and reserve the green tops. Chop 2 Tbs. of the tops and reserve. Cut the fennel bulbs into 1⁄2-inch pieces, add to the pan, and cook until the fennel begins to soften, 5 minutes. Increase the heat to high, add the white wine, clam juice, and red pepper flakes and simmer until the stock has reduced by half. Add the mussels and cook until they open. Discard any mussels that do not open. 3. In the meantime bring a large pot of salted water to a boil Add the spaghetti and cook until al dente, 8 to 10 minutes, or according to the package directions. Drain the pasta and toss together with the fennel mixture. Place in a large, warm serving bowl and serve immediately. bottled clam juice I love cooking shellfish, and I always keep 1 or 2 bottles of clam juice on hand. This clam juice is the perfect substitute for homemade fish stock or fish fumet, both of which can be labor intensive to make. Thanks to its sweet shellfish flavor, bottled clam juice can be your go-to stock when fish or shellfish are involved. beyond fish sticks 173 ® We hope you’ve enjoyed this free download. There’s so much more in the complete book. Purchase it today! Order your copy here: BUY NOW!