Brooklyn Masala

Pesto-Rubbed Chicken with Panzanella

radhikaknayak — Sun, 22 Jan 2012 15:37:25 +0000

From Saveur.com
Pesto genovese adds herbal brightness to this grilled chicken served over a toasted bread salad, but any flavor pesto will work.

SERVES 4

INGREDIENTS
1 3- to 4-lb. chicken, cut into 6 pieces
3/4 cup Genovese pesto
Kosher salt and freshly ground black pepper, to taste
1 1-lb. loaf country-style white bread, cut into 1 1/2″ slices
1/2 cup olive oil, plus more for brushing
1 pint cherry tomatoes
1 red bell pepper
2 cups packed baby arugula
1/2 cup oil-cured black olives
1/4 cup roughly chopped parsley
1/2 small red onion, thinly sliced
1/2 small cucumber, thinly sliced
1/4 cup red wine vinegar
3 cloves roasted garlic, mashed
Zest and juice of 1 lemon

INSTRUCTIONS
1. Using your fingers, loosen skin from meat on chicken and spread 1/2 cup pesto in between skin and meat. Transfer chicken to a baking sheet and season generously with salt and pepper; set aside.

2. Make the panzanella: Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange an oven rack 4″ from broiler element and heat broiler to high.) Brush bread slices with oil and toss tomatoes and bell pepper with 2 tbsp. oil; season all with salt and pepper. Place bread and vegetables on grill and cook, turning as needed, until bread is toasted and tomatoes begin to burst, about 5 minutes. Remove bread and tomatoes, and continue cooking bell pepper until it is charred all over, about 7 minutes more. Let pepper cool, and then peel and remove seeds; thinly slice and transfer to a large bowl along with tomatoes, arugula, olives, parsley, onion, and cucumber. Cut bread slices into 1 1/2″ cubes and add to salad.

3. Heat grill to 425°. Place chicken skin side down on grill and cook, covered and turning once, until an instant-read thermometer inserted into the thigh reads 165°, about 25 minutes. Rub with remaining pesto and cook until an instant-read thermometer inserted into the thigh reads 165°, about 5 minutes more. (Alternatively, heat an oven to 475°, and cook chicken, skin side up, for 25 minutes; rub with remaining pesto and cook until chicken reaches an internal temperature of 165°.) Transfer chicken to a plate and tent with foil; rest for 20 minutes.

4. To serve, whisk together remaining oil, vinegar, roasted garlic, lemon juice, and zest in a small bowl; pour over bread salad, toss to combine, and season with salt and pepper. Transfer panzanella to a large serving platter, and place chicken over top; pour any juices that accumulated on the plate over salad.

Pairing Note: Refreshing and bracingly dry, Punta Crena Pettirosso Frizzante 2009 ($19) is a delicious pink bubbly, perfect for this summer dish.

**Correction: August 1, 2011 An earlier version of this recipe stated in step 4 that the incorrect amount of olive oil to use in the vinaigrette. The correct instruction is to whisk together the remaining olive oil (1/2 cup minus 2 tbsp.) with the vinegar, roasted garlic, lemon juice, and zest.

Pesto Rosso (Sun-Dried Tomato Pesto)

radhikaknayak — Sun, 22 Jan 2012 15:35:56 +0000

From Saveur.com
This pesto, thickened with almonds, gets its intense red hue from the sun dried tomatoes and Aleppo pepper, which brings sweetness and heat to its flavor. This pesto is at its best served with pasta.

MAKES ABOUT 1 1/2 CUPS

INGREDIENTS
1 cup extra-virgin olive oil
1/2 cup toasted blanched almonds, chopped
2 tbsp. rosemary leaves, minced
2 tsp. balsamic vinegar
2 tsp. sugar
1/2 tsp. Aleppo pepper (see page 118) or paprika
20 pitted oil-cured black olives
10 sun-dried tomatoes in oil, chopped
4 cloves garlic, chopped
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS
Process oil, almonds, rosemary, vinegar, sugar, Aleppo, olives, tomatoes, and garlic in a food processor until finely chopped; season with salt and pepper.

Pesto di Prezzemolo (Parsley Pesto with Anchovies)

radhikaknayak — Sun, 22 Jan 2012 15:34:26 +0000

From Saveur.com

MAKES ABOUT 1 1/4 CUPS

INGREDIENTS
1 cup extra-virgin olive oil
1 cup packed parsley leaves
2/3 cup capers, drained
1 tbsp. packed oregano leaves
1 tbsp. white wine vinegar
1/2 tsp. crushed red chile flakes
2 anchovy filets in oil, drained
2 cloves garlic
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS
Process oil, parsley, capers, oregano, vinegar, chile flakes, anchovies, and garlic in a food processor until a smooth sauce forms; season with salt and pepper.

Pesto di Rucola (Arugula Pesto)

radhikaknayak — Sun, 22 Jan 2012 15:33:22 +0000

From Saveur.com
This peppery pesto is fantastic drizzled over steamed artichokes, grilled fish, or ripe tomatoes.

MAKES ABOUT 1 3/4 CUPS

INSTRUCTIONS
2 cups packed arugula
1 cup extra-virgin olive oil
1/2 cup finely grated pecorino
1/2 cup finely grated parmesan
1/3 cup pine nuts
1 tbsp. lemon zest
1 clove garlic, chopped
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS
Process arugula, oil, pecorino, parmesan, nuts, zest, and garlic in a food processor until finely chopped; season with salt and pepper.

Garlic Scape Pesto

radhikaknayak — Sun, 22 Jan 2012 15:31:42 +0000

From Saveur.com

MAKES ABOUT 1 CUP

INGREDIENTS
1 cup finely chopped garlic scapes (or 2/3 cup finely chopped chives, plus 1/3 cup finely chopped garlic)
3/4 cup olive oil
1/2 cup finely grated parmesan
1/3 cup roasted, salted cashews
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS
Pulse garlic scapes, oil, parmesan, and cashews in a food processor until finely chopped; season with salt and pepper.

Spiedies

radhikaknayak — Sun, 22 Jan 2012 15:29:02 +0000

From Saveur.com

SERVES 2–4
INGREDIENTS
1 1/2 lb. trimmed pork loin, cut into 1 1/4″ cubes
3/4 cup olive oil
1/4 cup white wine vinegar
5 tbsp. finely chopped mint
5 tbsp. finely chopped parsley
2 tbsp. finely chopped oregano
1 tsp. fresh lemon juice
1 bay leaf, finely crushed
Kosher salt and freshly ground black pepper, to taste
1 1/2 tsp. crushed red chile flakes
2 10″-long Italian hoagie rolls, split, toasted, and halved
Lemon wedges, for serving
INSTRUCTIONS
1. In a large bowl, toss together pork, 1/4 cup oil, vinegar, 2 tbsp. mint, 2 tbsp. parsley, the oregano, lemon juice,
bay leaf, and salt and pepper; cover with plastic wrap and chill for at least 3 hours and up to overnight. Soak six 8″
wooden skewers in water for 30 minutes; drain and set aside. In a small bowl, whisk remaining oil, mint, and
parsley together with chile flakes, and season with salt and pepper; set sauce aside.
2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange an oven
rack 4″ below the broiler element and set oven to broil.) Thread four or five pork cubes onto each skewer. Transfer
to grill (or foil-lined baking sheet), and cook, turning once, until charred and cooked through, about 10 minutes.
3. Place skewers on rolls; drizzle with sauce and serve with lemon wedges.

Cavatappi with Cilantro-Pistachio Pesto

radhikaknayak — Sun, 22 Jan 2012 15:27:09 +0000

From Fine Cooking

Ingredients

Kosher salt
1/2 large head cauliflower, cut into small (1/2- to 3/4 -inch) florets (about 6 cups)
3 medium carrots, halved lengthwise and then cut on the diagonal 1/2 inch thick
7 Tbs. extra-virgin olive oil
1 cup lightly packed fresh cilantro leaves
1/2 cup unsalted shelled pistachios
3 medium cloves garlic, peeled
1 Tbs. fresh lemon juice
3/4 lb. cavatappi
Freshly ground black pepper
2 large scallions, thinly sliced

Position a rack in the center of the oven and heat the oven to 475°F. Bring a large pot of well-salted water to a boil over high heat.

Put the cauliflower and carrots on a heavy-duty rimmed baking sheet. Drizzle with 2 Tbs. of the olive oil and 1/2 tsp. salt and toss to coat. Roast for 10 minutes, stir, and continue roasting until tender and golden in spots, about 10 minutes more.

Meanwhile, pulse the cilantro, pistachios, and garlic in a food processor until finely chopped. With the machine running, add the remaining 5 Tbs. oil and purée until the sauce is very smooth. Add the lemon juice and 3/4 tsp. salt and pulse to mix.

Boil the pasta according to package directions until al dente. Drain well and return the pasta to the pot. Toss the warm pasta with the roasted vegetables and pesto. Season to taste with salt and pepper and transfer to a serving bowl. Sprinkle with the scallions and serve.

Farro Salad with Smoked Trout

radhikaknayak — Sun, 22 Jan 2012 15:24:31 +0000

From Food & Wine

Ingredients
3 small beets (1/2 pound)
1/3 cup extra-virgin olive oil, plus more for drizzling
2 garlic cloves, crushed
2 thyme sprigs
1 rosemary sprig
4 cups water
Kosher salt
1 1/2 cups semi-pearled farro (8 ounces)
1 large shallot, minced
3 tablespoons fresh lemon juice
1 tablespoon honey
Freshly ground pepper
6 ounces skinless smoked trout fillet, flaked
1/2 pound beet greens or Swiss chard—stems removed, leaves washed and finely chopped (1 cup)

Directions

Preheat the oven to 375°. In a small baking dish, lightly drizzle the beets with olive oil and rub to coat. Cover with foil and roast for about 1 hour, until the beets are tender. Let cool, then peel the beets and cut into 1/2-inch dice.
Meanwhile, in a medium saucepan, combine the garlic, thyme, rosemary, water and 2 teaspoons of salt and bring to a boil. Stir in the farro and simmer over moderate heat until just tender, about 15 minutes. Drain well. Transfer the farro to a bowl and discard the garlic and herbs. Let cool to room temperature, stirring occasionally.
In a small bowl, combine the shallot, lemon juice and honey. Gradually whisk in the 1/3 cup of oil and season with salt and pepper.
In a medium bowl, toss 2 tablespoons of the dressing with the trout. Add the beets, greens and the remaining dressing to the farro and toss gently. Season with salt and pepper and let stand at room temperature for 20 minutes. Transfer the salad to a serving platter, scatter the trout on top and serve.

Farro Salad with Winter Fruit, Pistachios and Ginger

radhikaknayak — Sun, 22 Jan 2012 15:16:20 +0000

From Food & Wine

Ingredients

Ingredients
Salt
1 1/2 cups farro (10 ounces)
1 teaspoon finely grated orange zest
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon finely grated ginger
1/4 cup extra-virgin olive oil
1/4 cup golden raisins
1/4 cup dried sour cherries
2 scallions, thinly sliced
1/3 cup salted roasted pistachios, chopped
1/4 cup chopped mint
2 tablespoons chopped cilantro

Directions

Bring a large saucepan of lightly salted water to a boil. Add the farro and simmer over moderate heat until al dente, about 35 minutes. Drain well, shaking off the excess water.
Meanwhile, in a large bowl, combine the orange zest, orange juice, lemon juice, ginger and oil and whisk to blend. Season with salt.
Add the warm farro to the dressing along with the raisins and cherries and toss well. Let stand until the farro is almost cool. Just before serving, fold in the scallions, pistachios, mint and cilantro and season with salt.

Make Ahead

The salad can be kept at room temperature for up to 4 hours.
Notes

One Serving: 302 cal, 13 gm fat, 1.7 gm sat fat, 44 gm carb, 8 gm fiber, 8 gm protein.

Pennette with Roasted Cauliflower, Capers and Olives

radhikaknayak — Tue, 03 Jan 2012 14:30:18 +0000

Recipe adapted from Sara Jenkins, Porsena, NYC

Yield: 6 to 8 servings

INGREDIENTS

2 medium heads cauliflower, cored and trimmed into florets (about 7 cups)

¼ cup plus 2 tablespoons extra-virgin olive oil, divided

Sea salt and freshly ground pepper

1 pound pennette or penne pasta

2 tablespoons unsalted butter

1 garlic clove, crushed

½ cup pitted mild black olives, coarsely chopped

2 tablespoons salt-packed capers, rinsed and drained

1 medium dried mild chile, seeded and thinly sliced

2 anchovy fillets

1 cup bread crumbs, toasted

1 cup finely grated Grana Padano or Parmigiano-Reggiano cheese

⅓ cup finely chopped flat-leaf parsley

DIRECTIONS

1. Preheat the oven to 400˚ and line a large, rimmed baking sheet with parchment paper.

2. In a large bowl, toss the cauliflower with 2 tablespoons of the olive oil. Season with salt and pepper. Transfer the cauliflower to the prepared baking sheet and roast, stirring twice, until crisp-tender and golden brown around the edges, about 35 minutes.

3. When the cauliflower is nearly done roasting, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.

4. Meanwhile, in a large saucepan, warm the remaining ¼ cup of olive oil with the butter over medium heat until the butter melts. Add the garlic and cook, stirring, until lightly golden, about 2 minutes. Add the olives, capers and chile and cook, stirring, until just warm, about 1 minute. Add the anchovies and continue cooking, stirring, until the anchovies dissolve, about 2 minutes. Gently stir in the cauliflower and remove the saucepan from the heat.

5. Drain the pasta and toss immediately with the cauliflower mixture. Add the bread crumbs, cheese and parsley and toss to combine. Season to taste with salt and pepper. Transfer to a large bowl and serve.