Make It Tonight - FineCooking › app › uploads › 2020 › 03 › ...Mar 16, 2020 · As seductive as picking up the telephone and ordering in on a busy weeknight may be, you

MENU for the Week of MARCH 16, 2020

monday Crab and Hollandaise Tartines

tuesday Spicy Jerk Pork Chops

wednesday Noodle Soup with Kale and

White Beans

thursday Flank Steak with Peanuts & Chiles

friday Roast Chicken and Vegetable

Salad with Greens, Gorgonzola, and Balsamic Vinaigrette

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Monday : Crab and Hollandaise Tartines

Tuesday : Spicy Jerk Pork Chops

Wednesday : Noodle Soup with Kale and White Beans

Thursday : Spicy Beef with Peanuts & Chiles

Friday : Roast Chicken and Vegetable Salad

S H O P P I N G L I S T

FRESH PRODUCE

2 lemons

5 small limes

2 medium golden beets or turnips (about 8 oz.)

1 medium delicata squash (about 12 oz.)

2 medium parsnips or carrots (about 5 oz.)

2 bunches dandelion greens

1 small bunch kale

1/2 cup Peppadew or roasted red bell peppers

3 medium carrots

1 rib celery

2 Thai or serrano chiles

2 small Scotch bonnet or habanero chiles

1 medium red onion

4 large shallots

4 medium scallions

1 small piece fresh ginger

7 large cloves garlic

1 small bunch fresh cilantro

1 small bunch fresh basil

1 small bunch fresh chives

1 small bunch fresh thyme

1 small bunch fresh rosemary

MEAT, EGGS & DAIRY

4 bone-in center-cut pork chops (3/4 inch thick, about 2-1/2 lb. total)

11/4 lb. boneless skinless chicken thighs

1 lb. flank steak

1 lb. lump crabmeat

5 oz. (10 Tbs.) unsalted butter

4 oz. crumbled gorgonzola or other blue cheese

2 large egg yolks

OTHER GROCERIES

2 quarts plus 1/4 cup lower-salt chicken broth

1 loaf rustic sourdough bread

1 package dried capellini pasta

One 15-oz. can cannellini beans

1/4 cup salted peanuts

3 Tbs. dried currants

2 tsp. fish sauce

PANTRY STAPLES

3/4 cup extra-virgin olive oil

3 Tbs. canola or peanut oil

3 Tbs. balsamic vinegar

2 Tbs. soy sauce

1 Tbs. light brown sugar

3/4 tsp. ground allspice

1/8 tsp. ground cinnamon

Fine sea salt

Flaky sea salt

Kosher salt

Black peppercorns

Side-dish ingredients are not included in the shopping list.


mondayCrab and Hollandaise Tartines

Active/total time: 15 minutesServes 4 to 6

These luxurious fork-and-knife open-face sandwiches feature a foolproof hollandaise and crabmeat perched on rustic sourdough slices. The dish can be served as a quick dinner or an elegant brunch entrée.

2 large egg yolks, pasteurized if you like, at room temperature

11/2 tsp. finely grated lemon zest

11/2 Tbs. fresh lemon juice

Kosher salt and freshly ground black pepper

5 oz. (10 Tbs.) unsalted butter, melted and hot

1/2 cup Peppadew or roasted red bell peppers, patted dry and finely chopped

1 lb. lump crabmeat, picked over if necessary and lightly squeezed dry

2 Tbs. finely chopped celery

4 to 6 1/2-inch-thick slices rustic sourdough bread, halved

1 large clove garlic, peeled and halved

2 Tbs. thinly sliced fresh chives

Flaky sea salt

Lemon wedges, for serving

Combine the yolks, 2 Tbs. warm water, lemon zest and juice, 1/4 tsp. kosher salt, and a few grinds of pepper in a blender. Pulse until combined. With the blender running and the lid ajar, slowly add the hot melted butter. Season to taste with kosher salt and pepper.

In a medium bowl, gently toss 1/2 cup of the hollandaise and half of the peppers with the crab and celery.

Toast the bread in a toaster or toaster oven until golden-brown. Rub the bread all over with the garlic; discard the garlic.

Divide the crab mixture among the pieces of toast. Drizzle some of the remaining sauce over the tops, and sprinkle with the remaining peppers, the chives, sea salt, and pepper. Serve with lemon wedges, and pass the remaining sauce on the side.

—Ivy Manning, Fine Cooking #158

nutrition information (per serving): Calories 450; Calories from fat 210; Protein 24g; Carbohydrates 36g; Fat 23g; Saturated Fat 13g; Monounsaturated Fat 6g; Polyunsaturated Fat 1.5g; Sodium 740mg; Cholesterol 165mg; Fiber 2g


tuesdaytuesdaySpicy Jerk Pork Chops

Active/total time: 25 minutes Serves 4

Add some heat to tonight's pork chop dinner. This recipe is based on the fiery Jamaican seasoning known as jerk, made of Scotch bonnet chiles, ground spices, garlic, and herbs.

2 Tbs. extra-virgin olive oil; more for the pan

4 bone-in center-cut pork chops (3/4 inch thick, about 21/2 lb. total)


4 medium scallions (white and green parts), coarsely chopped

2 small Scotch bonnet or habanero chiles, seeded and coarsely chopped (wear gloves)

2 small limes, 1 juiced and 1 cut into 8 wedges

2 large cloves garlic, coarsely chopped

2 Tbs. coarsely chopped fresh ginger

1 Tbs. coarsely chopped fresh thyme

3/4 tsp. ground allspice

1/8 tsp. ground cinnamon

Position a rack about 4 inches from the broiler and heat on high. Lightly oil a broiler pan or a rack set over a large rimmed baking sheet. Season the pork chops all over with 1 tsp. salt and 3/4 tsp. pepper. In a food processor, purée the oil, scallions, chiles, lime juice, garlic, ginger, thyme, allspice, cinnamon, and 1 tsp. salt. Coat the chops on all sides with the mixture and set on the broiler pan or rack. Broil until the pork begins to brown, about 7 minutes. Flip and cook until browned, the meat is firm to the touch, and an instant-read thermometer inserted close to (but not touching) the bone registers 145°F, about 7 minutes more. Serve with the lime wedges.

—Tony Rosenfeld, Fine Cooking #97

nutrition information (per serving): Calories 650; Calories from Fat 370; Protein 62g; Carbohydrates 5g; Fat 41g; Saturated Fat 14g; Monounsaturated Fat 21g; Polyunsaturated Fat 3.5g; Sodium 670mg; Cholesterol 165mg; Fiber 1g

ON THE SIDE: CITRUSY BEET & PARSNIP SLAW

Peel beets and parsnips and cut them into matchsticks. Toss with snipped fresh chives and a vinaigrette made from olive oil, lemon juice and zest, finely chopped shallots, and a little honey. Serve right away for a refreshingly crunchy slaw or let sit for up to 2 hours for the beets to soften a bit.


wednesdayNoodle Soup with Kale and White Beans

Active time: 20 minutes | Total time: 30 minutesServes 4

This hearty, warming soup is enlivened with a bright lime and cilantro finish. If you can find fideo noodles in the Latin section of your supermarket, try them in place of the capellini.

2 Tbs. extra-virgin olive oil

3 medium carrots, peeled and chopped

1 medium red onion, chopped

1 cup broken (2- to 3-inch pieces) dried capellini pasta

2 quarts lower-salt chicken broth

1 small bunch kale, ribs removed, leaves roughly chopped (about 6 cups)

One 15-oz. can cannellini beans, rinsed and drained

3 Tbs. fresh lime juice; more to taste


1/4 cup coarsely chopped fresh cilantro

nutrition information (per serving): Calories 400; Calories from Fat 100; Protein 22g; Carbohydrates 58g; Fat 12g; Saturated Fat 2g; Monounsaturated Fat 6g; Polyunsaturated Fat 2g; Sodium 460mg; Cholesterol 0mg; Fiber 8g

ON THE SIDE: WINTER SALAD WITH MAPLE VINAIGRETTE

In a large bowl, combine mixed salad greens, a little crumbled aged Cheddar, and some toasted sunflower seeds. Using a vegetable peeler, shave ribbons of carrot into the bowl. Drizzle with a vinaigrette made from olive oil, cider vinegar, and a touch of maple syrup. Toss and serve.

Heat 1 Tbs. of the oil in a large pot over medium-high heat. Add the carrots and onion, and cook, stirring occasionally, until the onion is soft and just golden brown, about 10 minutes. With a rubber spatula, scrape the vegetables into a medium bowl and set aside. If necessary, wipe the pot clean.

Heat the remaining 1 Tbs. oil in the pot over medium-high heat. Add the pasta and cook, stirring often, until dark golden-brown, 3 to 4 minutes. Add the broth and stir, scraping the bottom of the pot to release any stuck-on pasta. Add the carrots and onions, kale, beans, lime juice, 1/2 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low and simmer until the kale, carrots, and pasta are tender, 8 to 10 minutes.

Remove the pot from the heat, stir in the cilantro, and season to taste with lime juice, salt, and pepper before serving.

—Liz Pearson, Fine Cooking #102


thursdaythursdayFlank Steak with Peanuts & Chiles

Active/total time: 25 minutes Serves 4

As seductive as picking up the telephone and ordering in on a busy weeknight may be, you can throw together a stir-fry quicker than it takes a delivery person to get to your door. Even better, this dish is just as good as—or even better than—anything you'll find in a to-go carton.

1 lb. flank steak, thinly sliced on the diagonal against the grain

2 Tbs. soy sauce

2 tsp. fish sauce

Kosher salt

2 Tbs. fresh lime juice

1 Tbs. light brown sugar

1/4 cup salted peanuts

2 large shallots, coarsely chopped

2 Thai or serrano chiles, stemmed and coarsely chopped (don’t seed)

3 Tbs. canola or peanut oil

1/3 cup coarsely chopped fresh cilantro

3 Tbs. chopped fresh basil

Toss the steak with 1 Tbs. of the soy sauce, 1 tsp. of the fish sauce, and 1/4 tsp. salt. Combine the remaining 1 Tbs. soy sauce and 1 tsp. fish sauce with 1 Tbs. of the lime juice and the brown sugar and set aside.

Pulse the peanuts, shallots, and chiles in a food processor until finely chopped. Transfer to a small bowl.

Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 11/2 Tbs. of the oil and once it's shimmering, add the beef. Cook, stirring, until the beef just loses its raw appearance, about 2 minutes. Transfer to a plate.

Reduce the heat to medium, add the remaining 11/2 Tbs. oil and the shallot mixture, sprinkle with salt, and cook, stirring, until the shallots are soft, about 2 minutes.

Return the beef to the pan. Stir the soy sauce mixture and add it, along with half of the cilantro and basil, and cook, stirring to let the flavors meld, 2 minutes. Season to taste with salt and serve sprinkled with the remaining 1 Tbs. lime juice, the cilantro, and basil.

—Tony Rosenfeld, Fine Cooking #88

nutrition information (per serving): Calories 350; Calories from Fat 210; Protein 27h; Carbohydrates 8h; Fat 23h; Saturated Fat 5g; Monounsaturated Fat 12g; Polyunsaturated Fat 5g; Sodium 1040mg; Cholesterol 45mg; Fiber 1g

ON THE SIDE: RICE NOODLE SALAD

In a small bowl, stir together some lime juice, minced fresh chile (steal a bit from the stir-fry), grated garlic and fresh ginger, fish sauce, and a touch of sugar. Cook rice noodles according to package directions, then rinse under cold water. Toss the noodles with the dressing, as well as shredded romaine lettuce and/or carrots, chopped cilantro and basil, and chopped peanuts.


fridayRoast Chicken and Vegetable Salad with Greens, Gorgonzola, and Balsamic Vinaigrette

Active/total time: 35 minutesServes 4

Chicken and tender-sweet roasted vegetables are heavenly served atop piquant dandelion greens. If dandelion greens aren’t your thing, try baby spinach instead.

2 Tbs. extra-virgin olive oil; more for brushing

4 medium cloves garlic, finely chopped

4 tsp. finely chopped fresh rosemary

Fine sea salt and freshly ground black pepper

11/4 lb. boneless skinless chicken thighs, cut into 1-inch pieces

2 medium golden beets or turnips (about 8 oz.), trimmed, peeled, and each cut into 8 wedges

2 medium parsnips or carrots (about 5 oz.), trimmed and cut on a sharp diagonal into 1/2-inch-thick pieces

1 medium delicata squash (about 12 oz.), halved, seeded, and cut into 1/2-inch-thick slices

1/4 cup extra-virgin olive oil

1/4 cup finely chopped shallot

3 Tbs. balsamic vinegar

Fine sea salt

1/4 cup lower-salt chicken broth

2 bunches dandelion greens, torn into bite-size pieces (about 6 cups)

3 Tbs. dried currants

4 oz. crumbled gorgonzola or other blue cheese

Position one rack in the top third of the oven and one rack in the lower third, and heat to 425°F. Brush two large rimmed baking sheets with olive oil.

Combine 1 Tbs. of the oil, the garlic, 2 tsp. of the rosemary, 1/2 tsp. salt, and a few grinds of pepper in a medium bowl. Add the chicken and toss to combine. Transfer the chicken to one of the prepared baking sheets and arrange in a single layer.

In a large bowl, toss the beets, parsnips, and squash with the remaining 1 Tbs. of oil and the remaining 2 tsp. of rosemary. Spread the vegetables in a single layer on the other prepared baking sheet, and sprinkle lightly with salt and pepper. Roast the chicken and vegetables for 15 minutes. Remove from the oven, stir well, and rotate their positions in the oven. Continue roasting until the chicken and vegetables are browned, the chicken is cooked through, and vegetables are tender, about 12 minutes longer.

In a small bowl, whisk the oil, shallot, vinegar, and 1/2 tsp. salt.

Transfer the chicken to the baking sheet with the vegetables. Add the broth to the empty baking sheet, and return to the oven. Cook, occasionally stirring and scraping up the brown bits from the bottom of pan, until reduced to about 2 Tbs., about 2 minutes. Remove from the oven, let cool slightly, and then whisk the juices into the vinaigrette.

In a large bowl, toss the greens with 2 Tbs. of the vinaigrette and the currants. Evenly divide the greens among 4 plates. Top with the chicken and vegetables. Drizzle the remaining dressing over the salads, sprinkle with the gorgonzola, and serve.

—Jeanne Kelley, Fine Cooking #151

nutrition information (per serving): Calories 640; Calories from fat 350; Protein 36g; Carbohydrates 35g; Fat 39g; Saturated Fat 11g; Monounsaturated Fat 22g; Polyunsaturated Fat 5g; Sodium 1080mg; Cholesterol 160mg; Fiber 7g

Make It Tonight - FineCooking › app › uploads › 2020 › 03 › ...Mar 16, 2020 · As seductive as picking up the telephone and ordering in on a busy weeknight may be, you

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