Issue 31
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Table of Contents
Tips & Techniques4
Fresh Pasta6
Homemade pasta is as much fun to make as it is good to eat.
Cannelloni9
Simple fillings and thin pasta make this classic cannelloni amazingly good.
Online Extras
Simple Marinara Sauce
Simple, quick, and fresh tasting. This is a classic marinara.
Ingredients
Saute in 1/4 Cup Olive Oil:
2 cups yellow onion, diced
Add:
1 T. garlic, minced
Stir in and Simmer:
6 cups Roma tomatoes, peeled, seeded, and diced
Process; Add:
1⁄4 cup fresh basil, thinly sliced into ribbons
Salt to taste
Directions
Saute onion in oil until softened.
Add garlic; cook 1 minute.
Stir in tomatoes; simmer 10 minutes.
Process with a hand blender until sauce is smooth and slightly chunky. Finish with basil and salt to taste.
Three Mushroom Ragù with Pappardelle12
A quick 20 minutes makes this hearty mushroom ragù warm up the coldest winter night.
Salt Encrusted Fish14
An ancient technique that ensures moist and flavorful fish every time.
Vinaigrettes for Salmon18
Tasty and easy solutions that are made to go with rich salmon. These two vinaigrettes are the ticket.
Online Extras
Champagne Butter Sauce
This champagne-butter sauce is a variation on the classic French sauce, beurre blanc.
Ingredients
Saute in 1 T. Unsalted Butter:
2 T. shallot, minced
Add and Reduce:
1⁄4 cup dry champagne or dry white wine
2 T. low-sodium chicken broth
2 T. fresh lemon juice
Stir in:
2 T. heavy cream
Whisk in 1 T. at a Time:
1⁄2 cup (1 stick) cold unsalted butter
Strain Sauce; Stir in:
1 t. chopped fresh chives
Kosher salt to taste
Directions
Saute shallots in a small saucepan over medium heat, in 1 T. butter until soft (do not brown).
Add champagne, broth, and lemon juice; simmer until reduced by half, about 5 min. Reduce heat to medium-low.
Stir in heavy cream.
Whisk in cold butter by tablespoons, stirring constantly. Do not add more until the previous piece has melted completely.
Strain the sauce through a fine mesh strainer. Stir in the chopped chives and salt to taste. Serve immediately, or remove from heat and hold, as shown below.
Packets with Fish and Vegetables20
A great way to cook fish without the mess or smell. Packing in salt guarantees great results every time.
Spinach22
Buy it, clean it, store it and cook it. All kinds of helpful hints about fresh spinach.
Spinach Soup23
Spinach never tasted so good! Lemon zest and almonds add the twist.
Sauteed Spinach24
A quick blanch and high heat saute make spinach a snap to prepare.
Adding On/Spinach25
Two extra recipes to make these sides into dinners.
Pan Roasted Beef Tenderloin26
The best way to cook this tender cut of beef -- pan searing and high heat roasting.
Beef Tenderloin with Stroganoff Sauce28
A simple brown sauce goes in two directions -- both are loaded with flavor.
Beef Tenderloin with Barley Risotto30
Tenderloin needs a hearty side dish like this. It's the perfect complement.
Cheese Graters32
We tested 24 graters to find just the right one for your kitchen.
Nick Malgieri on Choosing Chocolate34
Well-known pastry chef Nick Malgieri talks chocolate. This is sweet information.
Flourless Chocolate Cake35
What a way to end a meal. It's the richest chocolate dessert we've ever had!
Preserved Lemons38
Make these lemons now for the great recipes to follow in our next issue.
Potato Sides40
Four quick and easy potato side dishes that can fit into most any dinner menu.
Questions and answers42
Chocolate Truffles44
A sure and simple way to fill your Valentine's heart with contentment.