Here are recipes from five of our holiday book selections. For reviews of these and other worthy cookbooks from 2000, turn to the centerspread.
BALSAMIC GLAZED BEETS AND GREENS
Preparation time: 20 minutes
Cooking time: 35 minutes
Yield: 4 servings
From “The Modern Vegetarian Kitchen,” by Peter Berley.
1 medium red onion, cut into 1/4-inch crescents
4 or 5 fresh beets with tops, roots trimmed, cut into 4-6 wedges, greens chopped
3 tablespoons balsamic vinegar
2 tablespoons unsalted butter or extra-virgin olive oil
2 sprigs fresh tarragon, leaves finely chopped
Coarse sea salt, freshly milled black pepper
1. In a heavy pan wide enough to hold the vegetables in a snug layer, combine the onion, beet roots, vinegar, butter, tarragon and 1/2 teaspoon salt. Pour in enough water to barely cover the vegetables, and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 25 minutes, or until beets are nearly, but not quite, tender.
2. Raise the heat and boil, uncovered, until the liquid has reduced to a syrup and beets are fork-tender.
3. Add the beet greens, reduce the heat and simmer, covered, for 5 minutes.
4. Uncover and turn the greens over so they mix with the roots and onions. Add pepper and additional salt to taste. Simmer for 2 minutes more and serve.
Nutrition information per serving:
(calculated by the Tribune)
Calories ………… 125 Fat …………. 6 g Saturated fat .. 3.6 g
% calories from fat .. 41 Cholesterol … 16 mg Sodium …….. 180 mg
Carbohydrates …… 17 g Protein ……. 3.2 g Fiber ………. 3.8 g
SEAFOOD JAMBALAYA
Preparation time: 40 minutes
Cooking time: 45 minutes
Yield: 8 large servings
From “Commander’s Kitchen,” by Ti Adelaide Martin and Jamie Shannon.
2 tablespoons butter
1 pound andouille sausage, in 1/4-inch slices
1 large bell pepper, any color, in large dice
1 large onion, in large dice
3 ribs celery, in large dice
1 small head garlic, cloves peeled and minced
Creole seafood seasoning, any brand
Kosher salt and freshly ground black pepper to taste
2 large tomatoes, cored, peeled, seeded and chopped
1 pound medium shrimp, peeled
1/2 pound fish fillets, diced (sea trout, catfish, redfish, bass and bluefish would work well)
2 bay leaves
3 cups long-grain rice, rinsed 3 times
6 cups water
1 pint shucked oysters, with the liquor
2 bunches green onions, thinly sliced
1/4 teaspoon hot sauce, or to taste
1. Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and saute for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery and garlic and season with Creole seasoning, salt and black pepper. Saute, still over high heat, for about 8 minutes, or until the natural sugars in the vegetables have browned and caramelized.
2. Add the tomatoes, shrimp, fish and bay leaves and stir. Add the rice; stir gently, and add the water. Gently move the spoon across the bottom of the pot, making sure that the rice is not sticking. Bring to a boil, then reduce the heat, cover and simmer for about 15 minutes, or until the rice has absorbed most of the liquid. Turn off the heat, then fold in the oysters, cover, and let sit for about 8 minutes, during which time the jambalaya will continue cooking from residual heat.
3. To serve, transfer to a serving bowl and mix in the green onions. Season with hot sauce.
Nutrition information per serving:
(calculated by the Tribune)
Calories ………… 580 Fat ………… 15 g Saturated fat … 6 g
% calories from fat .. 24 Cholesterol .. 180 mg Sodium ……. 560 mg
Carbohydrates …… 73 g Protein …….. 35 g Fiber ……….. 3 g
BLACK PEPPER AND BRIE BISCUITS
Preparation time: 20 minutes
Cooking time: 10 minutes
Yield: 12 (2-inch) biscuits
From “The Cheese Lover’s Cookbook & Guide,” by Paula Lambert.
1 tablespoon unsalted butter, melted
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
5 1/3 tablespoons (1/3 cup) shortening or unsalted butter
3/4 cup buttermilk
4 ounces brie, some rind removed, cut into 1/2-inch cubes, see note
1 teaspoon freshly ground black pepper
1. Heat the oven to 450 degrees. Line a baking sheet or a 9-inch round cake pan with parchment paper or lightly butter with about 1 teaspoon of the melted butter. (The biscuits can be set about 1/2 inch apart on a baking sheet for a crispy exterior; if you want moister, fluffier biscuits place them close together in one cake pan.)
2. Combine the flour, baking powder and salt in a bowl. Add the shortening and cut it into the dry ingredients, using two knives, a pastry blender or your hands, until it is reduced to pea-sized pieces. Add the buttermilk and mix briefly, just to incorporate it. It is very important not to overwork the dough, or the biscuits will not be delicate and light. Gently mix in the brie and pepper. The dough will be fairly sticky.
3. Transfer the dough to a well-floured work surface and pat it out with your hands to about 3/4 inch thick. Cut out the biscuits using a 2-inch diameter glass or a round cookie cutter. Dip the cutter into flour between cuts to keep from sticking. Place the biscuits on or in the prepared pan — using one baking sheet for crispy biscuits or one cake pan for moister biscuits. The remaining dough can be gently gathered together and patted out again for more biscuits. Brush the tops of the biscuits with the remaining melted butter.
4. Place in the oven and bake for about 10 minutes, or until the tops are golden brown. (If baking the biscuits close together in one pan, bake for 15 to 20 minutes, until golden brown on top.) Remove from the oven and serve warm.
Tribune test kitchen note: Cubing the brie will be easier if the cheese is well-chilled in the freezer first.
Nutrition information per biscuit:
(calculated by the Tribune)
Calories ………… 170 Fat ………… 10 g Saturated fat .. 3.8 g
% calories from fat .. 50 Cholesterol … 13 mg Sodium …….. 295 mg
Carbohydrates …… 17 g Protein ……. 4.6 g Fiber ………. 0.6 g
RABBIT BAKED IN GARLIC, FETA AND LEMON SAUCE
Preparation time: 20 minutes
Cooking time: 2 hours
Yield: 4 servings
From “The Foods of the Greek Islands,” by Aglaia Kremezi.
1/3 cup olive oil
1 rabbit, 3 1/2 to 4 pounds, cut into pieces
Salt and freshly ground black pepper
5 or 6 garlic cloves, coarsely chopped
1 cup dry white wine
1 tablespoon dried oregano, crumbled
1 cup crumbled feta cheese
About 1 cup chicken stock
3 to 4 tablespoons freshly squeezed lemon juice
1 tablespoon unsalted butter
2 to 3 tablespoons chopped fresh oregano, optional
1. Heat the oven to 375 degrees. In a Dutch oven, heat the oil and saute the rabbit in batches over medium-high heat, turning occasionally, until golden brown on all sides. Lightly salt the rabbit (feta usually is quite salty), sprinkle with plenty of pepper and return the rabbit to the casserole. Add the garlic and cook, stirring, for 2 minutes. Do not let the garlic color.
2. Pour in the wine, sprinkle with the dried oregano and stir in the cheese. Add enough stock to come two-thirds of the way up the sides of the rabbit. Bring to a boil, cover and transfer the casserole to the oven. Bake, covered, for about 1 hour.
3. Turn the rabbit pieces, add 3 tablespoons lemon juice and bake for 30 minutes more, or until meat is very tender. Transfer the rabbit to a heated plate and cover with aluminum foil to keep warm.
5. Reduce the sauce on top of the stove over high heat until thickened; taste and adjust seasoning, adding more lemon juice if necessary; the sauce should be quite lemony. Whisk in the butter and pour the sauce over the rabbit. Sprinkle with the chopped oregano, if desired, and serve at once.
Nutrition information per serving:
(calculated by the Tribune)
Calories ……….. 755 Fat ………… 48 g Sat. fat …….. 15 g
Cal./fat ……….. 58% Chol. …….. 230 mg Sodium …….. 720 mg
Carb. ………… 4.7 g Protein …….. 74 g Fiber ………. 0.6 g
APPLE AND SMOKED SALMON SALAD
Preparation time: 25 minutes
Yield: 6 servings
From “Cracking the Coconut,” by Su-Mei Yu.
For the dressing:
1/2 teaspoon sea salt
1/4 cup fish sauce (nam pla)
2 tablespoons palm sugar or light brown sugar
1/4 cup granulated sugar
1/2 cup fresh lime juice
For the salad:
Juice of 1 lemon, rind reserved
2 Granny Smith apples
1/4 pound smoked salmon, shredded (1 cup)
2 shallots, thinly sliced
4 to 5 fresh bird chilies or 2 to 3 serrano chilies or more, minced
1. Make the dressing. In a small saucepan, combine the sea salt, fish sauce, palm sugar and granulated sugar and cook over low heat, stirring, just until the sea salt and sugar are dissolved. Remove from the heat and transfer to a mixing bowl to cool. When cooled completely, stir in the lime juice.
2. In a large mixing bowl, combine the lemon juice, lemon rind and 3 cups cold water. Quarter the apples, leaving them unpeeled, and remove the core and seeds, putting the apple quarters in the lemon water as you proceed. Slice each quarter very thinly and return the slices to the lemon water.
3. At serving time, drain the apple slices and rinse with cool water. Pat dry with paper towels and arrange on a platter. Scatter the smoked salmon over the apple slices and top with the sliced shallots. To serve, mix the minced fresh chilies with the dressing and pour 3/4 cup over the salad. Toss well and serve.
Nutrition information per serving: (calculated by the Tribune)
Calories ………. 110 Fat ……….. 0.9 g Sat. fat ……. 0.2 g
Cal./fat ……….. 7% Chol. ………. 4 mg Sod. …….. 1,270 mg
Carb. ………… 23 g Protein ……. 4.6 g Fiber ………. 1.3 g
