Tag: Epicurious

Posted on » by Michael » Theme:

Vegetable Couscous Paella

Yield: Serves 6
BON APPÉTIT | OCTOBER 1997
 CousCousSQ-300x300 (1)

Ingredients

  • 2 1/2 tablespoons olive oil
  • 2 cups chopped onion
  • 1 cup chopped red bell pepper
  • 1 cup chopped green bell pepper
  • 1 tablespoon chopped garlic
  • 1 1/2 teaspoons paprika
  • 2 cups canned vegetable broth
  • 3 large plum tomatoes (about 10 ounces), seeded, coarsely chopped
  • 1 cup frozen peas
  • 1 cup drained canned garbanzo beans (chickpeas)
  • 1/2 cup chopped peeled carrot
  • 1/4 teaspoon crushed saffron threads
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups (about 9 1/2 ounces) couscous
  • 6 canned artichoke hearts, quartered
  • Sliced red bell pepper rings
  • 1 lemon, cut into 8 wedges
  • Chopped fresh parsley

Preparation

Heat oil in heavy large pot over medium-high heat. Add onion and chopped bell peppers; sauté until vegetables begin to soften, about 5 minutes. Add garlic and paprika and sauté 1 minute. Stir in broth and next 6 ingredients. Bring to simmer. Reduce heat to medium-low. Cover and cook 5 minutes to blend flavors. Season to taste with salt and pepper.

Mix couscous into vegetable mixture. Cover and simmer 1 minute. Remove pot from heat. Let stand covered 5 minutes. Fluff couscous with fork. Let paella stand covered 5 minutes longer; fluff with fork again. Season to taste with salt and pepper. Transfer to serving bowl. Arrange artichoke hearts, red bell pepper rings and lemon wedges atop paella. Sprinkle parsley over and serve.

We scooped out a few onions and baked them then stuffed them with the couscous

Posted on » by Dana & Nancy » Theme:

Perfect No-Cook Strawberry Ice Cream

The recipe for the Pizzelle Ice Cream Sandwiches called for good quality ice cream. Dana went ahead and made home-made strawberry ice cream using this recipe.

From epicurious.com
Gourmet, August 2009

yield: Makes about 1 1/2 quarts

active time: 10 min
total time: 4 hr

And how. Cooked eggy custards have their place in the ice cream firmament, but in this instance there is nothing that stands in the way of the juicy, ripe immediacy of a much-loved summer fruit.

Ingredients:
1 pound strawberries, trimmed, halved if large
3/4 cup sugar
3/4 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups heavy cream

Equipment: an ice cream maker

Preparation:
Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.

Transfer half of strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl with remaining strawberries and chill, stirring occasionally, until very cold, 3 to 6 hours.

Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.

Cooks’ note: Ice cream keeps 1 week.

Posted on » by Dana & Nancy » Theme:

Green Poblano Rice (Arroz Verde al Poblano)

From Epicurious, October 1996 (epicurious.com)

Yield: 4 servings

Ingredients:
•1 2/3 cups chicken broth or water
•2 fresh poblano chiles, stems and seeds removed, and roughly chopped
•12 sprigs cilantro, plus extra for garnish
•Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water
•1 tablespoon vegetable or olive oil
•1 cup rice, preferably medium grain
•1 small white onion, cut into 1/4-inch dice
•5 garlic cloves, peeled and finely chopped

Preparation:
The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.

The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.

Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it’s ready to serve.

Advance preparation: The rice can be made several days ahead; turn out the fluffed rice onto a baking sheet to cool, transfer to a storage container, then cover and refrigerate. Reheat the rice in a steamer basket set over boiling water.