Month: January 2014

1. Season each piece of salmon with salt, pepper, ½ teaspoon paprika, ¼ teaspoon crushed fennel seeds, half the lemon zest and half the dill. Squeeze a lemon half over each fillet.

2. Pour the olive oil into a large skillet. Add the salmon fillets, being careful not to overcrowd them. Turn the heat to the lowest setting and allow the salmon to cook, undisturbed, for 20 to 25 minutes. The internal temperature should read 140°, and the salmon should be relatively firm to the touch. The sides of the salmon will be completely opaque, but the top will still be bright pink.

3. Gently remove the salmon with a spatula and transfer to a paper-towel-lined plate to drain off any excess oil. Transfer the salmon to dinner plates and serve immediately.

1. Blanch the broccoli rabe: Bring a large pot of salted water to a boil. Drop in the broccoli rabe and cook until it just begins to become tender, about 2 minutes. Transfer the broccoli rabe from the pot to a bowl of ice water. Drain well and reserve.

2. In a large sauté pan, warm the olive oil over medium heat. Add the shallots and garlic and cook until fragrant, 1 to 2 minutes. Add the broccoli rabe and sauté until tender and heated through, 4 to 6 minutes. Toss in the chickpeas and season with lemon zest, lemon juice, red-pepper flakes and salt.

3. To serve, divide the broccoli rabe mixture evenly onto six plates, and top each with 3 to 4 tablespoons of ricotta cheese. Serve immediately.

1. In a large pot, warm the olive oil over medium heat. Add the onion and sauté until translucent, 5 to 6 minutes. Add the garlic and serrano chile and continue to cook, stirring frequently, until the onion is caramelized, 8 to 10 minutes more.

2. Season the onion with coriander, cumin, salt and pepper, and cook until fragrant, 1 minute more. Add the wine, bring to a simmer and cook until the liquid is almost completely reduced.

3. Add the lentils and stir well to combine. Add the broth and bring to a simmer over medium heat. Reduce the heat to low, then cover and cook until the lentils are just tender, 25 to 30 minutes.

4. The soup can be served immediately or refrigerated in an airtight container for up to four days. To serve, ladle the soup into bowls and top with a dollop of yogurt, a sprinkling of cilantro and a pinch of smoked paprika.

1. Preheat the oven to 350°. Lightly grease a large casserole dish with nonstick spray.

2. Prepare the squash noodles: Cut off the lower third of the squash (the part where the seeds have been removed) and reserve for another use (see Finishing Touches, below). Slice the neck of the squash into long strips that resemble wide lasagna noodles, about ⅛ inch thick. It is helpful to use a mandoline, but a long slicing knife will also work.

3. Bring a large pot of salted water to a boil. Cook the squash noodles until they’re slightly tender, 4 to 5 minutes, then gently remove the noodles with a slotted spoon.

4. Prepare the spinach: Heat 1 tablespoon of the olive oil in a large sauté pan. Add the onions and cook until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more. Add the spinach in batches, allowing it to cook down before adding more. Cook until all the spinach is wilted, 5 to 6 minutes.

5. In a medium bowl, mix the ricotta with the nutmeg and sage. Cover the bottom of the prepared casserole dish with a layer of squash noodles. Top with a third of the ricotta mixture and gently spread it evenly. Drizzle with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Top with half of the spinach mixture. Continue layering, and finish with a layer of squash, ricotta and a final drizzle of oil. Top with the mozzarella cheese.

6. Bake until the filling is bubbly and the mozzarella is golden brown, 35 to 40 minutes. Let cool 15 to 20 minutes before serving.

1. Preheat the oven to 425°. Lightly grease a small roasting pan or casserole with nonstick spray. In a small bowl, mix together the ingredients for the spice rub. Set aside.

2. In another small bowl, toss the carrots, celery, onion and garlic in 1 tablespoon of the olive oil. Pour the mixture into the prepared pan and spread evenly to cover the bottom of the pan.

3. Rub the remaining olive oil onto the chicken, and sprinkle the spice rub evenly over the top of the chicken. Gently rub the spice mixture into the chicken. Place the chicken on top of the vegetables in the roasting pan, then pour the wine into the bottom of the pan.

4. Roast the chicken for 20 minutes or until the skin starts to become golden. Reduce the heat to 375° and continue to roast until the chicken is cooked through, 25 to 30 minutes more. If the chicken is browning too much, you can tent it with aluminum foil while it finishes cooking. To test for doneness, insert a meat thermometer between the leg and breast; it should read 160°. Alternatively, make a small incision between the leg and the breast; the juice that runs out should be clear.

5. Remove the chicken from the oven and let it rest for 15 minutes before carving and serving. The chicken can be served immediately or reserved, refrigerated, for later use. It will keep, covered and refrigerated, for up to four days. 

1. In a wok or large sauté pan, warm the sesame and vegetable oils over medium heat. Add the onion and stir-fry until it’s translucent, 4 to 5 minutes. Add the ginger and garlic, and cook until fragrant, 1 minute more. Season with salt.

2. Add the curry paste and cook until very fragrant, 30 seconds to 1 minute. Add the coconut milk and vegetable broth, then bring the mixture to a simmer, stirring to ensure that the curry paste is fully dissolved into the liquid.

3. Simmer the broth until it’s very flavorful and reduced slightly, 15 to 20 minutes. Add the noodles and cook until tender, 4 to 5 minutes.

4. To serve, ladle the soup and noodles into bowls, and top with the carrots, peppers, scallions and cilantro. Serve immediately.