Make It Tonight - FineCooking€¦ · That’s the way the goat cheese crumbles Most fresh goat...

MENU for the Week of OCTOBER 28, 2019

monday Sweet Potato, Ham, and

Goat Cheese Salad

tuesday Turkey, Escarole, and White Bean

Soup with Cheesy Croutons

wednesday Whole-Grain Spaghetti with

Wild Mushrooms, Bacon, and Rosemary

thursday Smoked Salmon Hash with

Chive Sour Cream

friday Pecan-Crusted Skirt Steak

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Monday : Sweet Potato, Ham, and Goat Cheese Salad

Tuesday : Turkey, Escarole, and White Bean Soup with Cheesy Croutons

Wednesday : Whole-Grain Spaghetti with Wild Mushrooms, Bacon, and Rosemary

Thursday : Smoked Salmon Hash with Chive Sour Cream

Friday : Pecan-Crusted Skirt Steak

S H O P P I N G L I S T

FRESH PRODUCE

2 medium lemons

3 large red potatoes (about 11/2 lb.)

1 large head escarole (about 1 lb.)

1 lb. mixed fresh mushrooms

5 oz. mesclun salad mix

1 medium sweet potato

1 small green bell pepper

2 medium yellow onion

1 large sweet onion

3 medium shallots

5 medium cloves garlic

1 small bunch fresh rosemary

1 small bunch fresh flat-leaf parsley

1 small bunch fresh chives

MEAT, EGGS & DAIRY

11/2 lb. skirt steak

3/4 lb. ham steak (preferably “ham with natural juices”)

One 4-oz. hot-smoked salmon fillet

2 cups diced (1/2 inch) cooked turkey (or chicken)

2 oz. bacon

2/3 cup sour cream

2 Tbs. unsalted butter

4 oz. fresh goat cheese

8 slices Swiss cheese

3/4 oz. Parmigiano-Reggiano; more for serving

OTHER GROCERIES

6 cups lower-salt chicken broth

12 oz. whole-grain spaghetti

1 baguette

One 151/2-oz. can cannellini beans

1 cup ditalini or similar small pasta

3/4 cup pecan pieces

2 Tbs. pure maple syrup

2 Tbs. reduced-sodium soy sauce

PANTRY STAPLES

11/2 cup extra-virgin olive oil

3 Tbs. Dijon mustard

2 Tbs. balsamic vinegar

2 tsp. honey

1/2 tsp. crushed red pepper flakes

Fine sea salt

Kosher salt

Black peppercorns

Side-dish ingredients are not included in the shopping list.


mondaySweet Potato, Ham, and Goat Cheese Salad

Active/total time: 30 minutesServes 4

Sweet potatoes and maple-glazed ham give this main-dish salad a chunky texture and sweet-salty flavor profile. Look for high-quality, all-natural ham steak for the best flavor and texture.

1 medium yellow onion, halved lengthwise and cut into 1/2-inch wedges

1 medium sweet potato, peeled and cut into 1/4-inch rounds

1/2 cup extra-virgin olive oil

11/4 tsp. chopped fresh rosemary

Kosher salt and freshly ground black pepper

3/4 lb. ham steak (preferably “ham with natural juices”), cut into 3/4-inch cubes (2 cups)

2 Tbs. pure maple syrup

2 Tbs. balsamic vinegar

5 oz. mesclun salad mix

4 oz. fresh goat cheese, crumbled

Position a rack in the center of the oven and heat the oven to 450°F. Line a rimmed baking sheet with foil. On the baking sheet, toss the onion, sweet potato, 2 Tbs. of the oil, 1 tsp. of the rosemary, 1/2 tsp. salt, and 1/4 tsp. pepper and spread in a single layer. Roast until the vegetables start to become tender, about 15 minutes.

In a small bowl, toss the ham with the maple syrup. Push the vegetables on the baking sheet aside to make room for the ham and bake until the ham and onions are browned in places, about 10 minutes.

Meanwhile, in a small bowl, whisk the remaining 6 Tbs. oil with the vinegar, the remaining 1/4 tsp. rosemary, and 1/4 tsp. each salt and pepper. In a large bowl, toss the mesclun with 1/4 cup of the vinaigrette. Season to taste with salt and pepper.

Divide the mesclun among 4 plates. Top with the roasted vegetables and ham. Sprinkle each salad with some of the goat cheese. Drizzle with the remaining vinaigrette and serve.

—Tony Rosenfeld, Fine Cooking #102

nutrition information (per serving): Calories 520; Calories from Fat 350; Protein 24g; Carbohydrates 19g; Fat 39g; Saturated Fat 11g; Monounsaturated Fat 23g; Polyunsaturated Fat 3.5g; Sodium 1460mg; Cholesterol 60mg; Fiber 2g

That’s the way the goat cheese crumblesMost fresh goat cheeses are too soft and creamy to truly crumble over a salad—and that’s a good thing. Instead of buying prepackaged goat-cheese “crumbles” at your supermarket, buy the real thing and simply freeze it for 5 to 10 minutes before crumbling.


tuesdaytuesdayTurkey, Escarole, and White Bean Soup with Cheesy Croutons


A cross between white bean soup and French onion soup, a bowl makes a hearty meal.

Kosher salt

1 cup ditalini or similar small pasta

2 Tbs. olive oil; more as needed

1 large sweet onion, coarsely chopped (about 1 1/3 cups)

5 medium cloves garlic, 4 minced and 1 halved lengthwise

11/2 qt. unsalted chicken stock

2 Tbs. Dijon mustard; more to taste

Freshly ground black pepper

1 large head escarole (about 1 lb.), cut crosswise into 1/4-inch-thick ribbons (about 6 packed cups)

2 cups diced (1/2 inch) cooked turkey or chicken

1 15.5-oz. can cannellini beans, drained and rinsed

1/4 tsp. crushed red pepper flakes

1 baguette

8 slices Swiss cheese

Fresh lemon juice

2 tsp. finely chopped fresh flat-leaf parsley

Bring a medium pot of well-salted water to a boil, and cook the pasta according to package directions until al dente. Drain and rinse under cold water until cool.

Heat the oil in a 4- to 5-quart Dutch oven or other heavy-duty pot over medium heat. Add the onion and cook, stirring occasionally, until soft and just beginning to brown, about 7 minutes. Add the minced garlic and cook, stirring, until fragrant, about 30 seconds.

Add the stock, bring to a boil over high heat, then reduce to a simmer. Add the mustard, 1/2 tsp. salt, and 1/4 tsp. pepper, and stir to combine. Add the escarole in batches, waiting until it begins to wilt before adding more. Stir in the turkey, pasta, beans, and pepper flakes. Season to taste with mustard, salt, and pepper. Cover and keep warm.

Position a rack 6 to 8 inches from the broiler and heat the broiler on high. Cut four 1/2 -inch-thick slices of baguette on a sharp diagonal. Brush lightly with olive oil, then rub each slice with the garlic halves.

Cover each slice of bread with the cheese (2 pieces each), cutting the cheese to fit. Broil until the cheese melts and browns slightly, about 2 minutes.

Divide the soup among four bowls and season to taste with lemon juice. Float a crouton on top, sprinkle with the parsley, and serve.

—Diana Andrews

nutrition information (per serving): Calories 980; Calories from Fat 270; Protein 64g; Carbohydrates 107g; Fat 30g; Saturated Fat 13g; Monounsaturated Fat 11g; Polyunsaturated Fat 3.5g; Sodium 1370mg; Cholesterol 125mg; Fiber 11g


Whole-Grain Spaghetti with Wild Mushrooms, Bacon, and Rosemary

Active/total time: 25 minutesServes 4 to 6

Briefly pan-fried with a touch of bacon and umami-rich soy sauce, aromatic mushrooms become the perfect foil for whole-grain spaghetti. With its delicate nuttiness, farro pasta is ideal here, but any whole-wheat pasta will be just as good.

Fine sea salt

12 oz. whole-grain spaghetti

2 oz. bacon, chopped into 1/2-inch pieces

1 to 2 Tbs. extra-virgin olive oil

1 lb. mixed fresh mushrooms, trimmed and sliced 1/4 inch thick (about 7 cups)

3 medium shallots, thinly sliced crosswise and separated into rings (about 3/4 cup)

1 Tbs. minced fresh rosemary

1/8 tsp. crushed red pepper flakes; more to taste

2 Tbs. reduced-sodium soy sauce

3/4 oz. (3/4 cup) finely grated Parmigiano-Reggiano; more for serving

Freshly ground black pepper

1/3 cup lightly packed chopped fresh flat-leaf parsley

Bring a large pot of well-salted water to a boil and cook the pasta according to package directions until not quite al dente.

Meanwhile, cook the bacon in a 12-inch heavy-duty skillet over medium heat, stirring occasionally, until starting to crisp, 4 to 5 minutes. Move the bacon to the side of the skillet, increase the heat to medium high, and add 1 to 2 Tbs. of the oil to coat the pan. When the oil is hot, add the mushrooms, shallots, and 1/4 tsp. salt; cook, stirring occasionally, until the mushrooms release their liquid and start to brown and the shallots just start to caramelize, 4 to 7 minutes. Add the rosemary and pepper flakes, and cook, stirring, until fragrant, about 30 seconds. Stir in the soy sauce; it will evaporate quickly. Remove the pan from the heat and set aside, partially covered, until the pasta is ready.

wednesday

Reserve 1 cup of the pasta cooking water. Drain the pasta and add it to the mushroom mixture. Return the skillet to medium-low heat. Add the cheese and 1/2 cup of the pasta water; toss vigorously with tongs for 1 to 2 minutes until a glossy sauce develops, adding a bit more pasta water as needed to loosen the sauce. Season generously with pepper and more salt and pepper flakes to taste. Serve sprinkled with the parsley and more cheese.

—Maria Speck, Fine Cooking #143

nutrition information (per serving, based on 6 servings): Calories 280; Calories from fat 50; Pro-tein 13g; Carbohydrates 47g; Fat 6g; Saturated Fat 1.5g; Monounsaturated Fat 2.5g; Polyunsaturated Fat 1g; Sodium 600mg; Cholesterol 5mg; Fiber 6g


thursdaythursdaySmoked Salmon Hash with Chive Sour Cream


Some nights, the easiest thing to do for dinner is breakfast. When you’re having one of those nights, but want something savory and satisfying, think: Hash. You can’t beat the smell of onions, peppers, and golden-brown potatoes cooking off in a skillet—and the smoked salmon takes this “breakfast” to a whole other level.

2 Tbs. extra-virgin olive oil

3 large red potatoes (about 11/2 lb.), cut into 1/2-inch dice

1 small yellow onion, roughly chopped

1 small green bell pepper, stemmed, cored, seeded, and finely chopped


2/3 cup sour cream

2 Tbs. thinly sliced fresh chives

11/2 Tbs. fresh lemon juice

1/2 tsp. Dijon mustard

One 4-oz. hot-smoked salmon fillet, skinned and broken into large flakes (about 1 cup)

Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the potatoes, onion, bell pepper, 1 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until golden-brown, about 10 minutes. Reduce the heat to medium and continue cooking until the potatoes are tender, about 15 minutes more; season to taste with salt and pepper.

Meanwhile, combine the sour cream, 1 Tbs. of the chives, 1/2 Tbs. of the lemon juice, the mustard, 1/2 tsp. salt, and 1/8 tsp. pepper in a medium bowl and stir well; set aside.

When the potatoes are tender, gently fold in the salmon and the remaining 1 Tbs. lemon juice and continue cooking until heated through, about 2 minutes more. Transfer the hash to plates. Garnish with the remaining 1 Tbs. chives and serve with a dollop of the chive sour cream.

—Liz Pearson, Fine Cooking #101

nutrition information (per serving): Calories 290; Calories from fat 130; Protein 10g; Carbohydrates 32g; Fat 15g; Saturated Fat 5g; Monounsaturated Fat 7g; Polyunsaturated Fat 1.5g; Sodium 1030mg; Cholesterol 20mg; Fiber 4g

ON THE SIDE: FRIED OR POACHED EGGS


fridayPecan-Crusted Skirt Steak


A blend of chopped pecans, honey, butter, and rosemary gives broiled skirt steak a crunchy, toasty crust in this quick main course.

1/2 Tbs. olive oil

11/2 lb. skirt steak, trimmed


3/4 cup pecan pieces

2 Tbs. cold butter, cut into small pieces

2 tsp. honey

11/2 tsp. roughly chopped fresh rosemary

Position an oven rack about 6 inches from the broiler and heat the broiler on high.

Line a large rimmed baking sheet with foil and grease the foil with the oil. If necessary, cut the steak crosswise into pieces 8 to 10 inches long. Arrange the steak on the baking sheet in a single layer and season with 1 tsp. salt and 1/4 tsp. pepper. Put the pecans, butter, honey, rosemary, 1 tsp. salt, and 1/4 tsp. pepper in a food processor and pulse until well combined and the pecans are finely chopped.

Broil the steak until lightly browned, 3 to 4 minutes. Flip it and broil until it’s cooked nearly to your liking, about 3 minutes more for medium rare. Spread the pecan mixture over the steak, patting the mixture with the back of a spoon to help it adhere. Continue broiling until the pecan coating is toasted and fragrant, 1 to 2 minutes. Set the steak aside to rest for 5 minutes.

Thinly slice the steak against the grain and transfer to plates. If the pecan coating falls off the steak as you’re slicing it, spoon it over the top.

—Liz Pearson, Fine Cooking #98

nutrition information (per serving): Calories 510; Calories from Fat 350; Protein 36g; Carbohydrates 6g; Fat 39g; Saturated Fat 11g; Monounsaturated Fat 20g; Polyunsaturated Fat 6g; Sodium 680mg; Cholesterol 100mg; Fiber 2g

ON THE SIDE: SAUTÉED SPINACH AND WHITE BEANS

Heat olive oil in a large skillet over medium heat. Add some thinly sliced garlic and cook until fragrant. Add a can of drained, rinsed white beans and cook until warmed through. Add trimmed, washed baby spinach and a little salt, and cook, turning with tongs, until wilted. Stir in a little freshly grated lemon zest and freshly ground black pepper, adjust seasonings to taste, and serve.

Make It Tonight - FineCooking€¦ · That’s the way the goat cheese crumbles Most fresh goat...

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