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Main dish

Marinated Olives and Feta

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Marinated Olives and Feta
This appetizer is so fast and easy, you can have it on the table within 10 minutes of walking in the door. Save any leftover oil, which has been flavored with the red pepper flakes and garlic, for another use like salad dressing.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 ounces drained Castelvetrano, Cerignola, or other unpitted green olives
  • 3 garlic cloves
  • 1 lemon
  • ½ cup extra-virgin olive oil
  • ½ teaspoon crushed red pepper flakes
  • 3 ounces feta
  • Crusty bread (for serving)
Instructions
  1. Preheat oven to 400°. Drain 4 oz. olives and place on a cutting board. Lightly smash with the heel of your hand just to break apart skin and flatten slightly.
  2. Smash 3 garlic cloves and peel.
  3. Using a vegetable peeler, remove peel from 1 lemon in long wide strips.
  4. Cook lemon peel, olives, garlic, ½ cup oil, and ½ tsp. red pepper in a small saucepan over medium-low heat, swirling occasionally, until garlic is sizzling and golden around the edges, 5–7 minutes.
  5. Meanwhile, crumble 3 oz. feta into a shallow serving bowl.
  6. Pour oil mixture over feta. Let sit at least 10 minutes and up to 1 hour.
  7. Meanwhile, tear bread into large pieces and place in oven directly on rack. Bake until craggy edges are golden, 5–8 minutes. Serve with marinated feta and olives for dipping.

Watch the recipe video here:

The ultimate last-minute appetizer. (via Basically)Make 'em: http://bonap.it/n0RGmUg

Posted by Bon Appétit Magazine on Monday, December 17, 2018

Main dish

Omelet With Bacon, Mushrooms, and Ricotta

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Omelet With Bacon, Mushrooms, and Ricotta
Don’t sweat rolling this into a perfect omelet; just top the cooked eggs with mushrooms and ricotta, and fold like a taco.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Omelet
  • 3 slices thick-cut bacon
  • 4 ounces button mushrooms
  • Kosher salt, freshly ground pepper
  • 4 ounces fresh ricotta or cream cheese (about ½ cup)
  • ¼ ounce Parmesan, finely grated (about ¼ cup)
  • 6 large eggs
Salad
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon or other mustard
  • 2 heads of Boston or Bibb lettuce, leaves separated
  • Handful of chopped chives
Instructions
Omelet
  1. Cut bacon crosswise into ½”-wide pieces. Cook in a large nonstick skillet over medium, stirring and turning occasionally, until starting to brown and crisp but not all of the fat is rendered, 6–8 minutes. Transfer to a small plate or bowl with a slotted spoon.
  2. While the bacon is cooking, finely chop the mushrooms.
  3. Add mushrooms to skillet with bacon drippings, season with salt and pepper, and increase heat to medium-high. Cook, tossing often, until browned and any liquid from mushrooms has cooked off, about 5 minutes. Use a slotted spoon to transfer to a small bowl; let skillet cool slightly. Add ricotta and Parmesan to mushrooms and stir well to combine; season with salt and pepper.
  4. Whisk eggs in a medium bowl until very smooth and a little frothy, about 1 minute; season with salt and pepper. Cook eggs in reserved skillet over medium, stirring constantly and making sure to scrape up eggs from bottom and around edge of pan, until large folded curds form. Shake pan to distribute uncooked eggs over surface and spoon mushroom mixture slightly off center. Top with bacon and cook until bottom of omelet takes on a light golden-brown color but surface is still slightly wet. Fold one side of omelet over filling (like a taco); slide omelet onto a cutting board or large plate.
Salad and Assembly
  1. Whisk oil, vinegar, and mustard in a large bowl to combine; season with salt and pepper. Add lettuce and half of chives and toss to coat.
  2. Top omelet with remaining chives cut in half and serve with salad.

Watch the recipe video here:

This is what brunch dreams are made of.Recipe: http://bonap.it/DWS0Zss

Posted by Bon Appétit Magazine on Saturday, December 15, 2018

Main dish

Taco Norteños with Bacon-Fat Flour Tortillas

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Taco Norteños with Bacon-Fat Flour Tortillas
There’s no need to roll these superthin. In fact, a little heft keeps them moist. This recipe is from Fresa's in Austin, TX.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Tortillas
  • 8 ounces thin-cut smoked bacon, cut into ¼-inch pieces
  • 2 tablespoons plus ½ teaspoon vegetable oil
  • 1¼ cups whole milk, divided
  • 2 teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 3 cups all-purpose flour, plus more for surface
Filling and Assembly
  • 2 pounds hanger steak, center membrane removed
  • Kosher salt, freshly ground pepper
  • 2 tablespoons olive oil
  • 2 large onions, thinly sliced
  • 10 garlic cloves, thinly sliced
  • 4 serrano chiles or jalapeños, thinly sliced
  • 4 beefsteak or vine-ripe tomatoes, cut into ½-inch pieces
  • ½ cup chopped cilantro, plus leaves for serving
  • 4 ounces Monterey Jack, coarsely grated (about 1 cup)
  • Lime wedges (for serving)
Instructions
Tortillas
  1. Cook bacon in a large broilerproof skillet, preferably cast iron, over medium heat, turning occasionally, until brown and crisp, 8–10 minutes. Using tongs, transfer bacon to a small bowl and save for taco filling. Pour off 2 Tbsp. bacon fat from skillet; set aside for making tortillas. Set skillet with remaining fat aside for making taco filling.
  2. Bring oil, ¾ cup milk, and reserved 2 Tbsp. bacon fat to a simmer in a small saucepan (be careful not to boil); immediately remove from heat. Whisk baking powder, salt, and 3 cups flour in a medium bowl to combine. Pour in hot milk mixture and remaining ½ cup milk. Mix with your hands until a shaggy dough forms.
  3. Turn dough out onto a lightly floured work surface and knead until smooth and elastic, about 4 minutes. Wrap in plastic and let rest at room temperature 1 hour to relax dough.
  4. Divide dough into 16 Ping-Pong–size balls (about 1½"). Working one at a time and keeping remaining balls covered with a kitchen towel, roll out on a lightly floured surface to 6" rounds.
  5. Heat a comal, griddle, or a clean large cast-iron skillet over medium. Working in batches, cook tortillas, reducing heat if they are getting dark too quickly, until brown in spots on bottom sides and air bubbles form on surface, about 2 minutes. Poke large bubbles with a fork to release steam, flip tortillas, and cook until brown in spots on second sides, 1–2 minutes. Stack and wrap tortillas in a kitchen towel as you go. This will keep them warm until you are ready to assemble your tacos.
Filling and Assembly
  1. Season steak with salt and pepper. Let sit uncovered at room temperature 1 hour.
  2. Prepare a grill for medium-high heat. Grill steak until nicely browned and an instant-read thermometer registers 120° for medium-rare, about 5 minutes per side. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
  3. Heat broiler. Heat oil in reserved skillet with bacon fat over medium-high and add onions and garlic; season with salt and pepper. Cook, stirring often, until just beginning to soften, about 5 minutes. Add chiles and cook, stirring often, until chiles are softened and onions are golden brown, about 5 minutes. Add tomatoes and cook until tomatoes are very soft and sauce is thick like ragù, 10–15 minutes. Mix in steak and any accumulated juices, reserved bacon, and chopped cilantro and cook until meat is heated through, about 1 minute; season with salt and pepper. Top with cheese and broil until cheese is melted and starting to brown, about 1 minute.
  4. Spoon filling into warm tortillas and top with cilantro leaves. Serve with lime wedges for squeezing over.

Watch the recipe video here:

Three words: bacon-fat tortillas.RECIPE: http://bonap.it/tkpVYfw

Posted by Bon Appétit Magazine on Saturday, December 15, 2018

Main dish

Spiced and Steamed Couscous with Brown Butter

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Spiced and Steamed Couscous with Brown Butter
Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups medium-grind couscous (not instant)
  • 2 cups chicken or vegetable stock
  • 1 3-inch cinnamon stick
  • 2 garlic cloves, crushed
  • 2 star anise pods
  • ½ teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 2 teaspoons kosher salt, plus more
  • 6 tablespoons unsalted butter
  • Aleppo-style pepper (for serving)
Instructions
  1. Spread out couscous on a rimmed baking sheet. Bring stock, cinnamon stick, garlic, star anise pods, coriander seeds, cumin seeds, and 2 tsp. salt to a simmer in a small saucepan over medium heat, stirring occasionally, until salt is dissolved, about 4 minutes. Let cool. Strain stock over couscous; discard solids. Let sit, stirring occasionally, until liquid is absorbed and grains begin to swell, 10–15 minutes. Rake and rub couscous with your hands until no clumps remain.
  2. Pour water into a large pot to come 1" up sides. Bring to a gentle simmer. Transfer couscous to a steamer basket or a colander and set inside pot, making sure couscous is not touching water. The sides of the steamer basket should be in direct contact with the pot; this forces the steam up through the couscous instead of around the sides. (If there’s a gap between the steamer and the pot, fill it in with crumpled foil.) Steam, uncovered, gently tossing occasionally, until steam escapes through couscous, 15–20 minutes.
  3. Spread out couscous on a clean baking sheet, discarding any grains that may have stuck to steamer basket. Drizzle ¼ cup cold water over couscous to moisten. Let cool slightly, then rub couscous to break up any clumps.
  4. Pour fresh water into pot to come 1" up sides and steam couscous again, tossing occasionally, until tender and nearly tripled in size, 15–20 minutes.
  5. Meanwhile, melt butter in a small saucepan over medium, stirring often, and cook until it foams, then browns, 4–6 minutes.
  6. Transfer couscous back to rimmed baking sheet and toss with a slotted spoon to remove any remaining clumps. Drizzle with brown butter and toss to coat. Taste couscous and season with more salt if needed. Top with pepper before serving.
Do Ahead: Couscous can be steamed once 4 hours ahead. Store on baking sheet at room temperature. Steam the second time just before serving.

Watch the recipe video here:

Steam, fluff, steam, fluff. This couscous recipe is time-consuming but worth it.Recipe: http://bonap.it/yTtl7MH

Posted by Bon Appétit Magazine on Saturday, December 15, 2018

Main dish

Kombu-Cured Salmon with Fresh Yuzu Kosho

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Kombu-Cured Salmon with Fresh Yuzu Kosho
Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 1½-pound piece boneless salmon fillet
  • 4 6x5-inch pieces dried dashi kombu (should be flat and not wrinkled)
  • ½ lemon, thinly sliced, seeds removed
  • 2 tablespoons mirin (sweet Japanese rice wine)
  • 1 tablespoon mild miso (such as white or yellow)
  • 1 teaspoon soy sauce
  • 1 jalapeño, seeds removed, chopped
  • 1 serrano chile, seeds removed, chopped
  • Kosher salt
  • Zest and juice of 1 yuzu or zest of ⅛ white grapefruit, ½ lemon, ½ lime, and 1 tablespoon mixed juice from all three
  • Nonstick vegetable oil spray
  • Yuzu or lime wedges (for serving)
Instructions
  1. Slice salmon on a diagonal into four 1"–1¼"-thick fillets. Place 2 kombu sheets in a 13x9" glass baking dish or other nonreactive vessel. Lay salmon on top of kombu and top with remaining kombu so that salmon is completely covered. Lay lemon slices on top. Cover and chill at least 12 hours and up to 2 days.
  2. Whisk mirin, miso, and soy sauce in a small bowl until smooth. Set glaze aside.
  3. Toss jalapeño and serrano chile with a large pinch of salt on a cutting board and mash with the side of a chef’s knife until a coarse purée forms. Transfer to a small bowl. Mix in yuzu zest and juice; season yuzu kosho with salt. Set aside.
  4. Heat broiler. Lightly coat a broilerproof baking sheet with nonstick spray. Uncover salmon and transfer to baking sheet; discard kombu and lemon. Spread reserved glaze evenly over top of salmon and broil until flesh is very dark around the edges and opaque throughout, about 4 minutes.
  5. Top salmon with reserved yuzu kosho and serve with yuzu wedges for squeezing over.

Watch the recipe video here:

Change up your salmon routine.Recipe: http://bonap.it/UTJbed4

Posted by Bon Appétit Magazine on Thursday, December 13, 2018

Main dish

Lamb Burgers with Lemon-Caper Aioli and Fennel Slaw

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Lamb Burgers with Lemon-Caper Aioli and Fennel Slaw
For this lamb burgers recipe, you'll want to splurge on good sturdy bakery buns that can absorb the extra liquid from the slaw and burger without disintegrating.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Aioli
  • ¼ cup rinsed salt-packed capers
  • 1 cup mayonnaise
  • 2 tablespoons olive oil
  • 1 teaspoon finely grated lemon zest
  • 3 tablespoons (or more) fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, finely grated
  • Kosher salt
Assembly
  • 1½ pounds ground lamb, preferably grass-fed
  • Kosher salt
  • 4 tablespoons olive oil, divided
  • 3 celery stalks, thinly sliced on the diagonal
  • ½ fennel bulb, thinly sliced; plus ¼ cup chopped fennel fronds (optional)
  • ¼ large sweet onion, thinly sliced
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons crushed dried mint
  • Freshly ground black pepper
  • 4 potato or ciabatta rolls, toasted
  • Boquerones (marinated white anchovies; for serving)
Instructions
Aioli
  1. Place capers in a small bowl and pour in warm water to cover. Let soak 20 minutes. Drain, rinse, and pat dry. Coarsely chop.
  2. Whisk capers, mayonnaise, oil, lemon zest, lemon juice, mustard, and garlic in a medium bowl; taste and season with salt and more lemon juice, if desired.
  3. Do Ahead: Aioli can be made 1 day ahead. Cover and chill.
Assembly
  1. Shape lamb into 4 patties about 1" thick, season with salt, and let sit at room temperature 30 minutes.
  2. Heat 2 Tbsp. oil in a large skillet, ideally cast iron, over medium. Cook lamb patties, working in batches if needed, until browned (they won’t take on as much color as a beef burger), 5–7 minutes. Turn and cook until browned on second side, about 5 minutes for medium-rare. Transfer patties to a plate and let rest 10 minutes.
  3. Meanwhile, toss celery, fennel, fennel fronds (if using), onion, lemon juice, dried mint, and remaining 2 Tbsp. oil in a medium bowl. Season slaw with salt and pepper.
  4. Generously spread aioli on cut sides of buns and build each burger with a lamb patty, 3 or 4 boquerones, and a mound of slaw. This is a messy burger, so the bib is not optional.

Watch the recipe video here:

This rich and juicy lamb burger from Hart's is pure bliss.Recipe: http://bonap.it/RMtIzux

Posted by Bon Appétit Magazine on Friday, December 14, 2018