Summer Tomato Bouillabaisse with Basil Rouille Monday, Feb 11 2013 

Active 25 Minutes, Total 30 Minutes, 6 SERVINGS

4 garlic cloves, divided
1/2 cup (packed) fresh basil leaves
1/2 cup mayonnaise
5 Tbsp. extra-virgin olive oil, divided
2 anchovy fillets packed in oil, drained
1 Tbsp. fresh lemon juice
4 cups (about 1 1/3 lb.) cherry tomatoes
1 small fennel bulb, trimmed, halved, thinly sliced
Kosher salt and freshly ground black pepper
1/4 cup dry white wine
1 8-oz. bottle clam juice
3 lb. mixed shellfish (such as littleneck clams, cockles, mussels), scrubbed
2 Tbsp. chopped fresh flat-leaf parsley
Crusty bread, sliced (for serving)

Mince or finely grate 2 garlic cloves and transfer to a blender. Add basil, mayonnaise, 3 Tbsp. oil, anchovies, and lemon juice. Purée until smooth. transfer basil rouille to a small bowl, cover, and chill.

Heat remaining 2 Tbsp. oil in a large heavy pot over medium-high heat. Add tomatoes and fennel; season with salt and pepper and cook, stirring occasionally. until tomatoes burst, about 10 minutes.

Slice remaining 2 garlic cloves and add to pot. Cook, stirring often, until garlic becomes fragrant, about 1 minute. Pour in wine and cook, stirring often, until almost absorbed, about 1 minute. Add clam juice and 4 cups water and bring to a boil. Add shellfish and cook, covered, until opened (discard any that do not open), about 3 minutes. Stir in parsley. Spread basil rouille on bread and serve alongside.

CALORIES 336, FAT 21g, CARBS 24g

Bon Appetit, July 2011, page 41

Grilled Short Ribs with Parsley Sauce and Hearts of Palm Salad Friday, Feb 8 2013 


1/2 cup minced fresh parsley
1/3 cup, plus 3 tablespoons extra-virgin olive oil
1/2 cup minced red onion
4 tablespoons red wine vinegar
3 garlic cloves, minced
Salt and pepper
1/4 teaspoon red pepper flakes
1 tablespoon water
1 (14-ounce) can hearts of palm, drained, rinsed, and sliced on bias into 1/2-inch pieces
1 pint cherry tomatoes, halved
1 1/2 pounds boneless beef short ribs

Whisk parsley, 1/3 cup oil, 1/4 cup minced onion, 3 tablespoons vinegar, 2 cloves garlic, 1/2 teaspoon salt, red pepper flakes, and water together in medium bowl.

Whisk remaining vinegar, onion, garlic and olive oil in medium bowl. Stir in hearts of palm and tomatoes, and season with salt and pepper.

Season short ribs with salt and pepper and grill over hot fire until browned and beef registers 125 degrees (for medium-rare), 3 to 4 minutes per side. Transfer to platter and let rest 5 minutes. Thinly slice meat against grain. Serve with parsley sauce and hearts o£ palm salad.

30-MINUTE SUPPERS, Summer 2011, Page 20

Mediterranean Grilled Chicken with Tomato-Feta Salad Thursday, Jun 7 2012 

1 teaspoon grated lemon zest plus 3 tablespoons juice
3 garlic cloves, minced
1 tablespoon minced fresh oregano
Salt and pepper
4 tablespoons olive oil
1 lb. cherry tomatoes, halved
4 ounces feta cheese, crumbled (1 cup)
¼ cup thinly sliced red onion
¼ cup plain yogurt
1 ½ lbs. boneless, skinless chicken breasts , trimmed and cut into 1-inch pieces

Whisk lemon juice, garlic, oregano, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper together in medium bowl. Slowly whisk in oil until thoroughly incorporated. Reserve half of dressing. Add tomatoes, feta, and onion to remaining dressing and toss to coat. Season with salt and pepper to taste.

Whisk yogurt into reserved dressing. Reserve half of yogurt dressing. Add chicken to remaining yogurt dressing and toss to coat. Thread chicken onto four 12-inch skewers. Grill chicken over hot fire, turning occasionally, until lightly charred and registers 160 degrees, about 10 minutes. Transfer skewers to platter and brush with reserved yogurt dressing. Tent loosely with foil and rest for 5 minutes. Serve with tomato salad.


Crisp Breaded Lamb Chops with Green Bean and Cherry Tomato Salad Monday, Dec 26 2011 

Serves 4 to 6

1 tablespoon balsamic vinegar
1 garlic clove, minced
¼ cup chopped parsley
3 tablespoons, plus cup olive oil
Salt and pepper
1 pound green beans, trimmed
1 pint cherry tomatoes, halved
3 slices high-quality white sandwich bread, torn into pieces
1 tablespoon chopped rosemary
1/2 cup all-purpose flour
2 large eggs
12 lamb rib chops (about 2¼ pounds), trimmed

Whisk vinegar, garlic, 2 tablespoons parsley, and 3 tablespoons olive oil together in large bowl. Bring 2 1/2 quarts water to boil in a large saucepan. Add 1 tablespoon salt and cook beans until bright green and tender, about 5 minutes. Drain beans and toss in bowl with tomatoes and dressing. Season with salt and pepper.

Pulse bread in food processor until coarsely ground, about 6 pulses. Transfer to shallow dish and toss with remaining 2 tablespoons parsley and rosemary. Place flour in second shallow dish. Beat eggs in third shallow dish.

Place chops on cutting board and hold flat edge of large chef’s knife over meaty part of lamb chop. Hit flat side of knife with your palm to flatten chops to ¼—inch thickness. Pat lamb dry with paper towel and season with salt and pepper. Coat meaty part of each chop in flour, dip in egg, then dredge in bread crumbs, pressing to adhere.

Heat 1/4 cup oil in large skillet over medium heat until just smoking. Fry 6 chops until deep golden and crisp, 2 to 4 minutes per side. Wipe out skillet and repeat with remaining oil and chops. Serve with green bean salad.

30 Minute Suppers, SPRING 2011, page 23


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