make it tonight€¦ · charcoal grill fire. combine the lime juice, jalapeño, brown sugar, fish...

MENU for the Week of JULY 22, 2019

monday Farmers' Market Minestrone

tuesday Lobster Rolls

wednesday Sweet-Tea Brined Chicken

thursday Thai Steak Salad

friday Crispy Tofu with Sesame

Asparagus and Dipping Sauce

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Monday : Farmers' Market Minestrone

Tuesday : Lobster Rolls

Wednesday : Sweet-Tea Brined Chicken

Thursday : Thai Steak Salad

Friday : Crispy Tofu with Sesame Asparagus and Dipping Sauce

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

FRESH PRODUCE

1 ripe mango

3 lemon

3 medium limes

1 lb. medium asparagus

10 oz. romaine lettuce

7 medium celery ribs with leaves

2 medium carrots

1 small eggplant

1 large red potato

1 medium yellow squash

1 medium zucchini

1 ear corn

1 jalapeño

2 medium red onions

1 small piece fresh ginger

2 cloves garlic

1 small bunch fresh parsley

1 small bunch fresh chives

1 small bunch fresh tarragon

1 small bunch fresh cilantro

1 small bunch fresh basil

MEAT AND DAIRY ITEMS

11/2 lb. (4 cups) cooked lobster meat

1 lb. flank steak

6 boneless, skinless chicken breast halves

2 large eggs

3/4 oz. Parmigiano-Reggiano

OTHER GROCERIES

6 to 8 cups lower-salt vegetable or chicken broth

14 oz. extra-firm tofu

One 12-oz. can frozen lemonade concentrate

6 hot dog rolls, preferably New England-style split-top rolls

2 cups panko

2 cups strong freshly brewed black tea

1 cup dried tubetti or small pasta shells

1/2 cup plus 3 Tbs. hoisin sauce

6 Tbs. Asian sesame oil

2 tsp. fish sauce

3/4 tsp. Asian chili garlic sauce

PANTRY STAPLES

1/4 cup extra-virgin olive oil, plus more for grilling

1/4 cup plus 1 Tbs. peanut oil

1/4 cup canola oil

1/2 cup mayonnaise

4 Tbs. seasoned rice vinegar

1/2 cup granulated sugar

1/2 cup cornstarch

11/2 Tbs. packed dark brown sugar

2 tsp. toasted sesame seeds

1 cinnamon stick

Kosher salt

Black peppercorns

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


mondayFarmers’ Market Minestrone

Active/total time: 45 minutesServes 4 to 6

The word minestrone means “big soup” in Italian, and that’s just what this is: a richly flavored, chunky vegetable and-pasta soup.This version is in bianco, which is to say, white, or without tomato. Feel free to add a couple of diced peeled plum tomatoes, if you like.

1/4 cup extra-virgin olive oil

3 medium celery ribs, cut into 1/4-inch pieces

2 medium carrots, cut into 1/4-inch pieces

2 medium cloves garlic, minced

1 medium red onion, cut into 1/4-inch pieces

2 Tbs. minced fresh flat-leaf parsley

1 small eggplant, cut into 1/2-inch pieces

1 large red potato, cut into 1/2-inch pieces

1 medium yellow squash, cut into 1/2-inch pieces

1 medium zucchini, cut into 1/2-inch pieces

Kosher salt and freshly ground black pepper

Kernels from 1 ear fresh corn

6 to 8 cups lower-salt vegetable or chicken broth

1 cup dried tubetti or small pasta shells

1/2 oz. (1/2 cup) finely grated Parmigiano-Reggiano; more for serving

1/4 cup thinly sliced fresh basil

Warm the oil in a 5-quart heavy-duty pot over medium-low heat. When it’s warm—not hot—add the celery, carrots, garlic, onion, and parsley. Cook, stirring occasionally, until the onion is translucent and the carrots have begun to soften, about 10 minutes.

Stir in the eggplant, potato, yellow squash, zucchini, 1/2 tsp. salt, and a few grinds of pepper. Cook, stirring often (the potato tends to stick to the bottom of the pot), until the vegetables are tender but still hold their shape, 15 to 20 minutes.

Add the corn and 6 cups of the broth; bring to a boil. Turn the heat down to low, partially cover, and simmer gently for 10 minutes. Return to a boil and stir in the pasta. Simmer, stirring once or twice, until the pasta is al dente or even a little bit more tender; cooking time will depend on the shape and brand of pasta you use.

Add more broth to thin the soup, if you like. Season to taste with salt and pepper.

Remove from the heat and stir in the Parmigiano and basil. Let cool to warm or room temperature before serving; the soup will thicken as it cools. Serve with additional grated Parmigiano at the table.

—Domenica Marchetti, Fine Cooking #130

nutrition information (per serving): Calories 350; Calories from Fat140; Protein 9g; Carbohydrates 39g; Fat 15g; Saturated Fat 2.5g; Monounsaturated Fat 10g; Polyunsaturated Fat 2g; Sodium 550mg; Cholesterol 0mg; Fiber 6g

ON THE SIDE: WARM SPINACH SALAD WITH BACON, WALNUTS & GOAT CHEESE

In a small bowl, soak very sliced red onions in sherry vinegar. In a heavy skillet, cook four slices of bacon until crisp. Crumble when cool. Strain the vinegar from the onions and combine with a few tablespoons of the rendered bacon fat, stirring with to loosen the browned bits and emulsify the dressing. Put spinach in a medium bowl and drizzle the warm dressing over it. Toss and season with salt to taste. Garnish with mint, walnuts, onion, and goat cheese. Sprinkle with the crumbled bacon, season with pepper, and serve.


tuesdaytuesdayLobster Rolls

Active/total time: 10 minutesServes 6

It almost doesn’t feel like summer until you’ve had your first lobster roll of the season. This laid-back sandwich is definitely a crowd favorite, so be prepared to make a double batch.

3/4 cup finely chopped celery with leaves

1/2 cup mayonnaise

1/4 cup thinly sliced fresh chives

1 Tbs. finely chopped fresh tarragon

1 Tbs. fresh lemon juice; more to taste


11/2 lb. (4 cups) cooked lobster meat

6 hot dog rolls, preferably New England-style split-top rolls

In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir in the lobster meat and season to taste with more lemon, salt, and pepper.

Position a rack 6 inches from the broiler element and heat the broiler to high. Toast both outside surfaces of the rolls under the broiler, about 1 minute per side. Spoon the lobster salad into the rolls, using about 2/3 cup per roll, and serve.

—Lori Longbotham, Fine Cooking #94

nutrition information (per serving): Calories 390; Calories from Fat 170; Protein 29g; Carbohydrates 25g; Fat 18g; Saturated Fat 3.5g; Monounsaturated Fat 1g; Polyunsaturated Fat 1g; Sodium 800mg; Cholesterol 230mg; Fiber 1g

ON THE SIDE: STEAMED SWEET CORN

Go full New England with corn on the cob. If you're cooking 4 or fewer ears, you can do it quickly and easily in the microwave: just place unshucked ears of corn in the microwave and cook at full power until crisp-tender, about 4 minutes. Cool slightly, then remove the silks and husks, and serve with butter, salt, and pepper.


wednesdaySweet-Tea Brined Chicken


5 oz. kosher salt (about 1 cup if using Diamond Crystal; about 1/2 cup plus 2 Tbs. if using Morton)

1/2 cup granulated sugar

1 cinnamon stick

2 cups strong freshly brewed black tea, cooled

One 12-oz. can frozen lemonade concentrate

2 cups ice cubes

1 lemon, sliced

6 boneless, skinless chicken breast halves

Extra-virgin olive oil, for grilling

Freshly ground black pepper

In a large saucepan, bring 2 cups water, the salt, sugar, and cinnamon stick to a boil over high heat, stirring to dissolve the salt and sugar. Let cool to warm. Stir in the tea, lemonade concentrate, ice cubes, and lemon slices. Let the brine cool.

Put the chicken in a bowl or large zip-top bag. Add the brine, and let the chicken soak for 15 to 20 minutes.

Meanwhile, prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.

Remove the chicken from the brine, pat dry with paper towels, lightly coat with oil, and sprinkle with a little black pepper. Grill the chicken without moving until grill marks form, 4 to 6 minutes. Flip and grill until just cooked through (160°F), 4 to 6 minutes more. Let rest for a few minutes before serving.

—Elizabeth Karmel, Fine Cooking #142

nutrition information (per serving): Calories 190; Calories from Fat 70; Protein 27; Carbohydrates 3g; Fat 70g; Saturated Fat 1.5g; Monounsaturated Fat 2g; Polyunsaturated Fat 3.5g; Sodium 720mg; Cholesterol 75mg

ON THE SIDE: GRILLED OKRA WITH SHALLOT DIP

Partially split small okra pods lengthwise, leaving about 1/2 inch uncut at the stem end. In a large bowl, toss the okra with canola oil, salt, and pepper. In a small bowl, combine equal parts sour cream and mayonnaise with a little grated shallot, some fresh lemon juice, a pinch of smoked paprika, and salt; set aside. After cooking the chicken, grill the okra over the medium-high grill fire, flipping once, until the pods are slightly charred and have just split open, about 5 minutes. Transfer to a large platter and serve the okra hot with the dip on the side.


thursdayThai Steak Salad


When you’re in the mood for a light-feeling yet satisfying supper, try this bright, boldly flavored salad.

1/3 cup fresh lime juice (from 3 medium limes)

2 Tbs. minced jalapeño

11/2 Tbs. packed dark brown sugar

2 tsp. fish sauce

2 tsp. minced garlic

2 tsp. minced fresh ginger

3 Tbs. canola oil; more for the grill

2 Tbs. Asian sesame oil

1 lb. flank steak, cut in half lengthwise


1 ripe mango, cut into medium dice

1/2 small red onion, thinly sliced

10 oz. romaine lettuce, sliced crosswise 1 inch thick (about 9 cups)

3 Tbs. chopped fresh cilantro

Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.

Combine the lime juice, jalapeño, brown sugar, fish sauce, garlic, and ginger in a small bowl. Whisk in both oils in a slow stream; set aside.

thursday

Pat the steak dry and season well with salt and pepper. Oil the grill grate and grill the steaks, turning once, until medium rare (135°F), about 6 minutes total. Transfer to a cutting board, let rest for 5 minutes, and then thinly slice across the grain.

Meanwhile, in a large bowl, combine the mango, onion, lettuce, and 2 Tbs. of the cilantro. Toss with enough dressing to coat, divide the salad among 4 plates, and top with the steak. Drizzle the remaining dressing over the steak, sprinkle with the remaining cilantro, and serve.

—Ronne Day, Fine Cooking #130

nutrition information (per serving): Calories 440; Calories from Fat 250; Protein 25g; Carbohydrates 24g; Fat 28g; Saturated Fat 5g; Monounsaturated Fat 14g; Polyunsaturated Fat 7g; Sodium 570mg; Cholesterol 70mg; Fiber 3g

ON THE SIDE: CARROT-GINGER COCONUT SOUP

Chop carrots coarsely, along with red onion and 1 rib of celery. Sauté them with a pinch of salt and some minced fresh ginger in vegetable oil, then simmer in enough chicken broth to cover until tender and falling apart. Puree the soup in a blender; return to the pot and add coconut milk and additional broth, if necessary, to make a creamy soup (or swap in cream or yogurt if you don’t have coconut milk).

A quick way to peel a mangoSure, you can use a vegetable peeler, but as you remove more and more of the mango’s skin, it gets harder to hold the slippery fruit. Try this simple trick: Cut the two mango halves away from the pit, then align the mango where the flesh meets the skin on the edge of a sturdy drinking glass (flesh facing in). Force the fruit down the side of the glass. If your mango is ripe, this method works like a charm.


fridayCrispy Tofu with Sesame Asparagus and Dipping Sauce


A coating of panko breadcrumbs is the secret to these ultracrisp tofu triangles. Hoisin sauce does double duty, adding flavor to the tofu’s coating and serving as a sweet-tangy dipping sauce.

One 14-oz. package extra-firm tofu, drained

1/2 cup plus 3 Tbs. hoisin sauce

4 Tbs. seasoned rice vinegar

3/4 tsp. Asian chili garlic sauce

2 large eggs

4 tsp. Asian (toasted) sesame oil

Kosher salt

2 cups panko breadcrumbs

1/2 cup cornstarch

1/4 cup plus 1 Tbs. peanut oil

1 lb. medium asparagus, trimmed

Freshly ground black pepper

2 tsp. toasted sesame seeds

Slice the tofu in half crosswise. Slice each half once on the diagonal, lay cut side down, and cut each vertically into 3 slices to make 12 triangles. Arrange the slices on double-thick layers of paper towels and press to remove as much moisture as possible. Repeat as necessary to dry the tofu well.

In a small bowl, whisk 1/2 cup of the hoisin sauce, 3 Tbs. of the vinegar, and the chili-garlic sauce. Set aside.

In a shallow dish, lightly beat the eggs with the remaining 3 Tbs. hoisin sauce and 1 Tbs. vinegar, 2 tsp. of the sesame oil, and 1/2 tsp. salt. Put the panko and cornstarch in separate shallow bowls. Lightly season the tofu on both sides with salt. Dredge each piece of tofu in the cornstarch, shaking off the excess, then in the egg mixture, and then in the panko, setting the triangles on a plate as you finish each one.

Heat 1/4 cup of the peanut oil in a 12-inch nonstick skillet over medium-high heat. When the oil begins to shimmer, add half of the tofu triangles and cook,

turning once, until golden and crisp, about 2 minutes per side. Transfer to a paper-towel-lined plate, and season lightly with kosher salt. Repeat with the remaining tofu.

Wipe out the skillet, add the remaining 1 Tbs. peanut oil, and return to medium-high heat. When the oil begins to shimmer, add the asparagus, and cook, turning, until crisp-tender, 3 to 5 minutes. Add the remaining 2 tsp. sesame oil and toss well. Season to taste with salt and pepper. Sprinkle with the sesame seeds. Serve the tofu and asparagus with the dipping sauce on the side.

—Laraine Perri, Fine Cooking #117

nutrition information (per serving): Calories 450; Calories from Fat 270; Protein 16g; Carbohydrates 33g; Fat 30g; Saturated Fat 5g; Monounsaturated Fat 15g; Polyunsaturated Fat 9g; Sodium 870mg; Cholesterol 65mg; Fiber 3g

What we mean by: Asian chili garlic sauceThis thick condiment is a blend of chiles, garlic, salt, and vinegar. Though it’s similar to Asian chile pastes like sambal oelek (which can be substituted), it’s a little looser in consistency and often a little milder. It’s often used in the classic Thai dipping sauce nuoc cham. Look for it in the Asian section of your grocery store. Got leftovers? Mix it with soy sauce and brush on a whole chicken before roasting.

make it tonight€¦ · charcoal grill fire. combine the lime juice, jalapeño, brown sugar, fish...

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