Chowder Starter

Yellow onion
2 stalks celery
Bacon or pancetta
2 cups white potato
3.5 cups broth

Dice onion and celery and saute until soft.
Add bacon or pancetta and soften or crisp.
Add cubed potato and broth.
Simmer for ten minutes or so, until potato is soft.

Add fish, shellfish, or vegetable.

Leek may be sauteed along with the onion and celery.

Beef and Potato Pie

 

This lighter version of Shepherd's Pie was a big hit for a comfort dinner on chilly 11/26/13.

Ingredients

• 2 teaspoons vegetable oil
• 3 cloves garlic, minced
• 8 ounces ground beef (I used ground pork)
• 1 medium onion, chopped
• 2 ribs celery, thinly sliced
• 2 carrots, chopped

• 1 russet potato, thinly sliced
• Salt
• 2 tablespoons all-purpose flour
• 1 1/4 cups low-sodium beef broth
• 1 teaspoon Worcestershire sauce (omitted)
• 1 teaspoon unsalted butter, melted

Preparation

1. Preheat oven to 375ºF. Warm oil in a skillet over medium-high heat. Sauté garlic for 1 minute. Add beef and sauté until no longer pink, about 4 minutes. Stir in onion, celery and carrots; sauté for 5 minutes.

2. In a pot, cover potato slices with cold salted water and bring to a boil. Cook until just beginning to soften, 2 to 3 minutes; drain.

3. Sprinkle flour over mixture in skillet; sauté for 1 minute. Add broth and Worcestershire sauce. Cook, stirring, until sauce starts to thicken, about 2 minutes. Transfer to a 9-inch pie pan; cover with potato slices.

4. Brush pie with melted butter; sprinkle with salt. Bake until filling is hot and bubbly, about 30 minutes. Turn broiler to high and place pie on a rack about 5 inches from heat source. Broil until potatoes are golden brown, 2 to 3 minutes.

http://www.myrecipes.com/recipe/beef-potato-pie-50400000121447/

Golden Giant Collard Greens

Big bag of collard greens, rinsed and chopped
Pork spine or turkey neck
Chicken broth
Water
Salt and pepper

(Salt pork or ham hock may be substituted for pork or turkey)


Cover the pork spine in cold water and season.

Simmer until meat falls off bone.

Add collard greens.

Simmer for 30-40 minutes until most water has evaporated.

Lobster Summer Rolls

Fred R. Conrad/The New York Times

By DAVID TANIS

TOTAL TIME

About 1 hour

For the summer rolls:

• 1 pound cooked lobster meat, diced
• 2 teaspoons grated ginger
• Zest of 1 lime
• 1/2 cup slivered scallions
• Salt and pepper
• 1 small cucumber, peeled
• 2 firm-ripe avocados
• Rice paper wrappers, 12-inch rounds (or use 8-inch rounds)
• 24 large basil leaves
• Cilantro sprigs from a small bunch
• Lettuce leaves, optional

For the dipping sauce:

• 1/2 cup lime juice
• 2 tablespoons light brown or raw sugar
• 1 tablespoon grated ginger
• 1 teaspoon fish sauce
• 1 small Serrano or Thai chile, sliced
• 1 tablespoon roughly chopped roasted peanuts

Preparation

1.

Make the summer roll filling: In a small bowl, combine lobster meat, ginger, lime zest and scallions. Season with salt and pepper, toss to coast and set aside. Slice cucumber lengthwise into thin julienne strips. Quarter and peel avocados.

2.

Fill a medium bowl with lukewarm water. To make each roll, dip a rice paper round into water until just softened, then remove and spread flat on a cutting board. (If you are using 8-inch rounds, dip 2 rounds for each roll, then overlap them as you spread them flat on a cutting board.)

3.

Lay 2 or 3 basil leaves along the bottom third of the softened rice paper round, then spread round with 2 ounces lobster mixture. Top with a few strips of cucumber and 1/4 of an avocado cut in chunks. Sprinkle with salt and pepper and press down to compress, then add a few cilantro sprigs.

4.

To roll up, fold sides of rice paper round toward its center, overlapping filling by an inch or so. Now, starting at bottom of round, begin to form a tight cylinder, rolling toward top. Repeat to make rest of the rolls. Put on a tray, cover and refrigerate for an hour.

5.

Make the dipping sauce: Mix together lime juice, sugar, ginger, fish sauce and chile. Let macerate at least 30 minutes.

6.

To serve, carefully cut each roll into 3 or 4 pieces, and stir chopped peanuts into dipping sauce. Place rolls on lettuce leaves, and serve with sauce.

YIELD

8 large rolls

Fried Fish for Many People

Ryan Conaty for The New York Times

By JOHN WILLOUGHBY and CHRIS SCHLESINGER

TOTAL TIME

35 minutes

Ingredients

• 6 pounds very fresh striped bass or bluefish
• 2 cups flour
• 1 tablespoon kosher salt
• 1/4 cup freshly cracked black pepper
• 1/4 cup Old Bay spice mix
• 6 eggs
• 1/2 cup half-and-half
• 3 cups panko
• 1 1/4 to 1 1/2 cups vegetable oil of your choice

Preparation

1.

Cut fish into chunks about 2 inches square; you should have about 24 chunks.

2.

Combine flour, salt, pepper and Old Bay in a shallow baking pan (those handy disposable aluminum pans work) and mix well. Crack eggs into a second such pan, then add half-and-half and whisk briefly to combine. Put panko in a third pan.

3.

Dunk chunks of fish sequentially into flour mixture, egg mixture and panko, shaking gently after each dunk to get rid of any excess. Place coated fish chunks into a fourth shallow baking pan right by the stove next to burner.

4.

Pour vegetable oil into a 20-inch iron skillet; it should come to a depth of about 1/4 inch. Turn a propane burner to medium-high (see note), and set skillet over flame. Heat until oil is hot but not smoking. You can test it by dropping a small bit of fish into the oil; it should bubble furiously.

5.

Add half the pieces of fish and cook until deep golden brown on the side facing down, about 2 to 3 minutes. Flip over and once again cook until deep golden brown on the downward side, about 2 to 3 minutes more. Remove from oil, drain briefly on paper towels, and hand to your guests.

6.

Allow oil to heat up until not quite smoking again, then add remaining fish and follow the same procedure. Because the oil will have degraded somewhat, these pieces will take a bit longer, maybe 4 minutes a side.

YIELD

About 12 servings

• NOTE

  This recipe is intended to be made outdoors using a propane burner, but it can be made indoors on a gas stove, in a smaller heavy-duty pan. However, you will need to do several more batches to cook the same amount of fish, so it’s best to cut this recipe in half. Do not make this recipe on a regular gas or charcoal grill; the risk of igniting the oil, causing injury, is too high.

How to Boil a Lobster

Beard's Poached Chicken

Beard's Salt and Pepper Spare Ribs

Cuban Black-Bean Stew with Rice

Satisfying bean soups often have to simmer for hours; this vegetarian stew tastes as if it did but uses canned beans and broth as shortcuts.

Martha Stewart Everyday Food  September 2008

• prep 20 mins
• total time 30 mins
• servings 4

Ingredients

• 1 1/2 cups long-grain white rice
• 1 tablespoon olive oil
• 1 medium red onion, chopped
• 1 garlic clove, minced
• 1 red bell pepper (ribs and seeds removed), chopped
• 2 cans (19 ounces each) black beans, rinsed and drained
• 1 can (14.5 ounces) vegetable broth
• 1 tablespoon cider vinegar
• 1/2 teaspoon dried oregano
• Coarse salt and ground pepper
• Garnishes (optional): lime wedges, fresh cilantro, and sliced radishes

Cook's Note

If you like, serve this protein-rich vegetarian dish with brown rice to boost the health factor even more. It's also delicious with chips or tortillas alongside. Canned beans are a great time-saver to stock in the pantry, but they're often high in sodium, so rinse them in a colander before using.

Directions

1. Step 1
   Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes.
   
   
2. Step 2
   Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, with garnishes, if desired.
   
   comments:
   

   • 7 Oct, 2011 I love this recipe. It is simple, easy and no fuss and it is a staple for my house. I've tried it with quinoa instead of rice and also I added some sausage in one attempt to add some meat. Still I actually prefer the meatless version. Give it a try
     
   • 27 Sep, 2011 I highly recommend chopping some cilantro and putting it in when you put in the beans and oregeno. TOTAL game-changer...without it's a little bland...with, it's absolutely amazing.
     

Beard's Caesar Salad

Chicken, Rice, and Black-Bean Salad

To make a Southwestern-style salad that's a meal in itself, toss together chicken, rice, beans, and tomatoes with a light, spicy dressing.

• prep 20 mins
• total time 1 hour
• servings 4

Ingredients

• 1 cup brown (or white) rice
• 1 cooked chicken (about 2 1/2 pounds), shredded (about 4 cups)
• 1 can (15 1/2 ounces) black beans, drained and rinsed
• 6 plum tomatoes, quartered lengthwise, seeded, and thinly sliced
• 1 jalapeno chile (seeds and ribs removed for less heat, if desired), minced
• 1/4 cup white-wine vinegar
• 3 tablespoons olive oil
• 1/2 teaspoon ground cumin
• Coarse salt and ground pepper
• 4 scallions, thinly sliced

Cook's Note

Serve immediately, or refrigerate, covered, up to 1 day.

Directions

1. Step 1
   Cook rice according to package instructions. Spread on a baking sheet; refrigerate until cool.
   
   
2. Step 2
   Place cooled rice in a large bowl; add chicken, beans, tomatoes, scallions, jalapeno, vinegar, oil, and cumin. Season with salt and pepper; toss to combine.
   
   
   
   
   Martha Stewart Everyday Food June 2005

Beard's French Beef Salad

Roasted Pork Loin with Black-Bean and Sweet-Potato Salad

"Tender roast pork is front and center in this Tex-Mex meal. You'll have enough meat for tomorrow's casual dinner, too: a club sandwich that stacks up nicely."

Martha Stewart Everyday Food 2007

prep 25 mins 
total time 1 hour 15 mins  
serves 4
 

Ingredients

• 3 pounds center-cut boneless pork loin
• 4 tablespoons vegetable oil, plus 1 teaspoon, divided
• 2 teaspoons ground cumin
• Coarse salt and ground pepper
• 2 medium sweet potatoes (about 1 pound total), peeled and cut into 3/4-inch cubes
• 1/4 teaspoon red-pepper flakes, (optional)
• 2 tablespoons fresh lime juice (from 1 lime), plus wedges for serving
• 1 can (14 1/2 ounces) black beans, rinsed and drained
• 1/2 medium red onion, finely chopped
• 1/2 cup chopped fresh cilantro (optional)

Directions

1. Step 1
   
   
   Preheat oven to 450, with racks set in upper and lower thirds. Place pork on a rimmed baking sheet. Rub with 1 teaspoon oil; season with cumin, salt, and pepper. Roast on upper rack until an instant-read thermometer inserted in the thickest part of meat registers 145 degrees, 35 to 40 minutes. Remove from oven, and cover loosely with aluminum foil; let rest about 10 minutes. (Slice off 1/3 of meat and refrigerate.)
   
   
2. Step 2
   
   
   About 15 minutes after pork has begun roasting, place sweet potatoes on another rimmed baking sheet; drizzle with 2 tablespoons oil. Season with red-pepper flakes (if using), salt, and pepper; toss to coat. Roast on lower rack, until tender, tossing once during cooking, 25 to 35 minutes.
   
   
3. Step 3
   
   
   In a large bowl, whisk lime juice with remaining 2 tablespoons oil; season with salt and pepper. Add sweet potatoes, beans, onion, and, if using, cilantro; mix gently to combine. Thinly slice pork, and serve with salad and lime wedges.
   
   
   

Beard's Baked Mustard Chicken

Vegetarian Black-Bean Chili

"Talk about quick comfort -- this half-hour chili satisfies like the best of them, especially when topped with your favorite fixings."

Martha Stewart Everyday Food October 2007

prep 15 mins 

total time 30 mins  

serves 4

 

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• Coarse salt and ground pepper
• 2 zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise
• 2 carrots, thinly sliced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 cans (19 ounces each) black beans, rinsed and drained
• 1 can (28 ounces) crushed tomatoes
• 1 package (10 ounces) frozen corn kernels, thawed

Directions

1. Step 1
   
   
   In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
   
2. Step 2
   
   
   Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.
   
   
   

Tortilla and Black Bean Pie

• serves 6

Ingredients

• 4 flour tortillas (10 inches)
• 2 tablespoons canola oil
• 1 large onion, diced
• 1 jalapeno chile, minced (remove seeds and ribs for less heat)
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• Coarse salt and freshly ground pepper
• 2 cans (15 ounces each) black beans, drained and rinsed
• 12 ounces beer, or 1 1/2 cups water
• 1 package (10 ounces) frozen corn
• 4 scallions, thinly sliced, plus more for garnish
• 8 ounces cheddar cheese, shredded (2 1/2 cups)

Directions

1. Step 1
   
   
   Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
2. Step 2
   
   
   Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
3. Step 3
   
   
   Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
4. Step 4
   
   
   Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.
   
   
   Martha Stewart Everyday Food Oct 2003

Mushroom and Black Bean Tortilla Casserole

Sauteed mushrooms, cooked black beans, and store-bought salsa are layered with corn tortillas in a baking dish to create this Tex-Mex-inspired casserole, perfect for any weeknight meal. Top with Monterey Jack cheese and bake until melted and bubbling.

• prep 15 mins
• total time 30 mins
• servings 4

Ingredients

• 2 teaspoons extra-virgin olive oil
• 3/4 pound cremini or button mushrooms, trimmed and quartered
• 1 garlic clove, minced
• 1/4 teaspoon cayenne pepper
• Coarse salt and ground pepper
• 1 can (15.5 ounces) black beans, rinsed and drained
• 8 corn tortillas, warmed and halved
• 2 cups salsa, store bought
• 1 1/4 cups shredded Monterey Jack cheese (4 ounces)

Directions

1. Step 1
   
   
   Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add mushrooms and cook, stirring often, until browned, 7 minutes. Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat.
2. Step 2
   
   
   Arrange 5 tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one-third the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese. Top with remaining tortilla halves, salsa, and cheese.
3. Step 3
   
   
   Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.

 From Martha Stewart Everyday Food Jan/Feb 2011

Onion Soup

Farmhouse Stuffing

1/2 stick butter
1 diced onion
3 stalks celery diced
bread cubed
salt
pepper
sage
rosemary
thyme
1 cup stock


Stir in onion and celery to heated butter. Cover. Cook until soft, 15-20 mins.

In a bowl mix veg, bread, spices, and hot stock.

Transfer to a casserole, drizzle with stock, back covered at 350 for 30 mins.

Uncover and allow to golden, 10 mins.

Quick Tortilla Soup with Black Beans from Martha

**Very delicious and filling soup; selected by family as a new favorite 1/14/13

From Martha Stewart Quick Soup Recipes  marthastewart.com

• Prep Time 15 minutes
• Total Time 15 minutes
• Yield Serves 4
  

Ingredients

• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 teaspoon chili powder
• 2 cans (14 1/2 ounces each) diced tomatoes in juice
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (14 1/2 ounces) reduced-sodium chicken broth
• 1 package (10 ounces) frozen corn kernels
• Coarse salt and ground pepper
• 1 cup crushed tortilla chips, plus more for serving (optional)
• 1 tablespoon fresh lime juice, plus lime wedges for serving

Directions

1. In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
   
2.  Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.

In print:  Everyday Food, January 2009

Online:  http://bit.ly/Q0w141