Graham Elliot’s Herb and Parmesan Popcorn

INGREDIENTS

    6 cups unbuttered, unsalted microwave popcorn
    1/2 bunch chives
    1 tablespoon olive oil
    2 tablespoons grated Parmesan
    1 teaspoon black pepper
   

PREPARATION

Microwave popcorn. While warm, empty into a bowl and drizzle with olive oil.

While mixing/shaking the popcorn, gently sprinkle the parmesan, chives (chopped) and black pepper evenly.

Read More

Chicken with Sage and Prosciutto

Very little effort is needed to prepare this dish, and it is an easy recipe to double for a large group. The pleasant mustiness of the sage permeates the chicken hot from the oven. Any leftovers are delicious served cold the next day, when the distinctive flavor of the prosciutto predominates.
Ingredients:

    6 chicken breast halves, each about 6 oz.
    6 chicken drumsticks, each about 4 oz.
    6 chicken thighs, each about 5 oz.
    18 thin slices prosciutto
    18 fresh sage leaves, plus sage sprigs for garnish
    1 1/2 to 2 Tbs. olive oil
    Coarse salt and freshly ground pepper, to taste

Directions:
Preheat an oven to 400°F.

Rinse the chicken pieces and pat dry with paper towels. Trim the excess fat from the prosciutto, then cut the slices to the dimensions of the chicken pieces.

Carefully slide your fingers under the skin on each chicken piece, separating it from the meat but leaving it attached on one side. Place a slice of prosciutto directly on the meat and top it with a sage leaf. Carefully pull the skin back in place and press gently with your palm to secure it.

Arrange the chicken pieces in 1 or 2 shallow baking dishes or in a roasting pan large enough to hold them in a single layer. Brush the skin with the olive oil, and season with salt and pepper.

Roast until the skin is brown and crispy, and the juices run clear when a thigh is pierced at the thickest part with a fork, about 55 minutes. Remove from the oven and let rest for 10 minutes before serving.

Transfer the chicken pieces to a warmed platter and garnish with sage sprigs. Serve immediately.
Serves 10 to 12.
Adapted from Williams-Sonoma Lifestyles Series, Everyday Roasting, by Janeen Sarlin (Time-Life Books, 1998).

Read More

Spaghetti with Five-Herb Pesto

Okay, there are only four true herbs here — but we count the celery leaves as a fifth because they are so delicate and full of green herbal nuances. This pesto has a looser look and feel, and likewise dances differently on the palate, than traditional pulverized pestos. The herbs are chopped, which keeps the flavors bright and allows them to stay distinct even as they mingle.



Spaghetti with Five-Herb Pesto



Add Flavor

Pasta with pesto is a great meatless dinner option, but you can also top this dish with crisp pancetta cubes or chewy ribbons of prosciutto.

Sea salt and freshly ground pepper

1 cup (1 oz./30 g.) lightly packed fresh basil leaves

1 cup (1 oz./30 g.) lightly packed fresh flat-leaf parsley leaves

2 Tbs. lightly packed fresh tarragon leaves

2 Tbs. lightly packed fresh sage leaves

1/2 tsp. fresh lemon juice

1 clove garlic, coarsely chopped

1/2 cup (2 oz./60 g.) freshly grated Parmesan cheese

1/2 cup (2 1/2 oz. 75 g.) pine nuts, lightly toasted

1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil

1 lb. (500 g.) spaghetti

1/2 cup (1/2 oz./15 g.) lightly packed celery leaves



Bring a large pot three-fourths full of lightly salted water to a boil over medium-high heat.



Finely chop the basil, parsley, tarragon and sage and place in a bowl. Sprinkle in the lemon juice and stir to coat the herbs with the juice.



Combine the garlic, Parmesan and pine nuts in a blender or food processor. With the machine running, add the olive oil in a slow, steady stream and process until the mixture is creamy and blended. Pour the oil mixture into the bowl with the herbs and stir to combine.



Add the spaghetti to the boiling water and cook, stirring occasionally to prevent sticking, until the pasta is al dente, 10 to 12 minutes or according to package directions. Drain the pasta and transfer to a serving bowl. Toss with the pesto, add a pinch or two of salt and a few grinds of pepper. Top with the celery leaves and serve right away. Serves 4 to 6.

Read More

Pan-Roasted Beef Tenderloin with Rosemary and Garlic

The red wine for the sauce is reduced to concentrate its flavor. To enrich the sauce, you can also add a bit of Dijon mustard.
Ingredients:

    1 beef tenderloin roast, 2 1/2 to 3 lb.
    3 fresh rosemary sprigs
    1 garlic clove, minced
      Salt and freshly ground pepper, to taste
    1 Tbs. vegetable oil
    4 shallots, minced
    2 cups dry red wine
    16 Tbs. (2 sticks) softened unsalted butter, cut
      into 1/2-inch pieces

Directions:
Preheat an oven to 400ºF.

Let the roast stand at room temperature for 30 to 40 minutes. Set the roast on a clean work surface and lay the rosemary sprigs lengthwise along the roast. Using kitchen twine, tie the rosemary to the roast at 2-inch intervals. Rub the roast with the garlic and season with salt and pepper.

Preheat an oval skillet or large sauté pan over medium-high heat and warm the vegetable oil. Add the roast and brown, 3 to 4 minutes per side. Transfer the skillet to the oven and roast, turning the beef occasionally, until an instant-read thermometer inserted into the center of the meat registers 125ºF for very rare to rare, 15 to 20 minutes, or until done to your liking. Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.

Meanwhile, in a saucepan over medium-high heat, combine the shallots and wine and boil until reduced to 1/4 cup, 7 to 10 minutes. Add the butter a few pieces at a time, whisking constantly until blended before adding more. Strain the sauce through a fine-mesh sieve and season with salt. Keep warm over very low heat, being careful not to boil.

Slice the meat and arrange on a warmed platter. Pass the sauce alongside.
Serves 4 to 6.
Williams-Sonoma Kitchen.

Read More