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this
month's recipes => archived
recipes
September recipes
Chicken Sauté
with Pineapple Salsa
Chocolate
Melting Cakes with Bananas
Roasted
‘Cracked’ Potatoes with Coriander and Red Wine
Light
Lasagna
Steamed
Mussels
Cumin-Scented
Herbed Rice
Chicken Sauté
with Pineapple Salsa
1-1/2 c. coarsely
chopped cored peeled fresh pineapple
2 green onions, chopped
1/3 c. chopped fresh
cilantro
1 T. fresh lime juice
3/4 tsp. ground cumin
2 T. olive oil
2 skinless, boneless
chicken breast halves
1/2 tsp. cinnamon
Mix first 5 ingredients
in medium bowl. Season salsa with salt and pepper. (Can be
made 4 hours ahead. Cover and refrigerate.)
Heat oil in heavy medium
skillet over medium-high heat. Sprinkle chicken on both sides
with salt, pepper and cinnamon. Sauté until cooked
through, about 5 minutes per side.
Transfer chicken to
2 plates. Top with salsa and serve. Serves two, can be doubled.
Recipe from Bon
Appétit, September 2001.
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Chocolate
Melting Cakes with Bananas
At
Bomboa in Boston the cakes are served with coconut sorbet
and grilled banana slices.
8
oz. bittersweet (not unsweetened) or semisweet chocolate,
chopped
6
T. unsalted butter
1/2
c. all purpose flour
1/2
c. plus 2 T. sugar
1
tsp. salt
4
large eggs
Additional
sugar
1
10-oz. package frozen sweetened raspberries in syrup, thawed,
pureed, strained
2
bananas, cut into slices
Melt
chocolate and butter in heavy medium saucepan over low heat,
stirring until melted and smooth. Cool.
Combine
flour, 1/2 cup plus 2 tablespoons sugar and salt into large
bowl. Using electric mixer, beat in eggs 1 at a time. Beat
until mixture is pale yellow and slowly dissolving ribbon
forms when beaters are lifted, about 5 minutes. Fold in melted
chocolate. Refrigerate 30 minutes.
Preheat
oven to 375° F. Butter six one-cup soufflé dishes.
Sprinkle with sugar; tap out excess. Divide batter among dishes.
Bake until cakes are set on top but tester inserted into center
comes out with thick wet batter still attached, about 15 minutes.
Cool cakes on rack 15 minutes.
Spoon
pureed raspberries onto 6 plates. Run sharp knife around cakes.
Turn out 1 cake onto sauce on each plate. Garnish with banana
slices. Serves 6.
Recipe
from Bon Appétit, September 2001.
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Roasted
‘Cracked’ Potatoes with Coriander and Red Wine
The
potatoes are cracked open with a mallet to allow the flavors
to penetrate.
2
T. coriander seeds
2
lbs. small white potatoes (about 28), rinsed, dried
1/2
c. olive oil
1-1/2
c. dry red wine
Preheat
oven to 425° F. Place large rimmed baking sheet in oven
to warm. Place coriander in small skillet over medium-high
heat. Shake skillet until coriander is fragrant and slightly
darker, about 5 minutes. Cool. Transfer coriander to resealable
plastic bag. Using mallet mash coarsely. Transfer coriander
to large bowl.
Using
mallet, pound each potato until cracked but still whole. Transfer
to bowl with coriander; add oil. Sprinkle potatoes with salt
and pepper; toss to coat. Transfer potatoes with oil to baking
sheet in oven. Roast until tender when pierced with skewer,
stirring occasionally, about 30 minutes.
Meanwhile,
boil wine in heavy medium saucepan 5 minutes. Place potatoes
in large serving bowl. Add wine; toss to coat. Serve, spooning
some of wine mixture along with potatoes. Serves 6.
Recipe
from Bon Appétit, September 2001.
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Light
Lasagna
An
easy no-bake lasagna
1
T. extra-virgin olive oil
1/2
c. finely chopped onion
2
garlic cloves, minced
2
lbs. chopped plum tomatoes (about 4 cups)
1/3
plus 2 T. chopped fresh basil
1
c. low-fat ricotta cheese
1/4
c. (packed) grated low-fat mozzarella cheese
8
lasagna noodles, freshly cooked, cut crosswise in half
1/4
c. freshly grated Parmesan cheese
Heat
oil in large nonstick skillet over medium heat. Add onion
and garlic; sauté 3 minutes. Add tomatoes with any
juices; simmer until slightly thickened, about 10 minutes.
Stir in 1/3 cup basil. Season with salt and pepper.
Stir
ricotta cheese in small saucepan over medium-low heat until
just heated through. Add mozzarella cheese; stir just until
melted, about 1 minute. Season to taste with pepper.
Spoon
1/4 cup tomato sauce into bottom of each of 4 shallow bowls.
Place 2 hot lasagna noodle halves side by side atop sauce
in each bowl. Top with 1/4 of cheese mixture, then with 2
more noodle halves. Divide remaining sauce among bowls. Sprinkle
with Parmesan and remaining 2 tablespoons basil; serve. Serves
4.
Recipe
from Bon Appétit, September 2001.
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Steamed
Mussels
1/2
medium onion, chopped
1
T. olive oil
1
c. dry white wine
3
lb. mussels (preferably cultivated), scrubbed and beards removed
Garnish:
fresh flat-leaf parsley sprigs and lemon wedges
Cook
onion in oil in a 5- to 6-quart pot over moderate heat, stirring,
until softened, 3 to 5 minutes. Add wine and mussels and bring
to a boil. Cover and cook, shaking pot occasionally, until
mussels are opened, 4 to 5 minutes. (Discard unopened ones.)
Transfer
mussels to a platter with a slotted spoon, discarding steaming
liquid. Serves 12.
Recipe
from Gourmet Magazine, September 2000.
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Cumin-Scented
Herbed Rice
2/3
c. long-grain white rice
1/2
tsp. cumin seeds
1/2
T. corn oil
2/3
c. fat-free chicken broth
2
scallions, thinly sliced
1/4
c. chopped fresh cilantro
Wash
rice in several changes of cold water in a bowl until water
runs clear and drain well in a sieve.
Toast
cumin seeds in oil in a 2-quart heavy saucepan over low heat,
stirring occasionally, until a shade darker, 2 to 3 minutes.
Stir
rice into cumin. Stir in broth and bring to a boil. Reduce
heat to low and cover pan, then simmer gently until rice is
tender, 16 to 18 minutes.
Fluff
rice with a fork and let stand, covered, off heat up to 10
minutes. When ready to serve, stir in scallions and cilantro.
Serves 4.
Recipe
from Gourmet Magazine, September 2000.
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