Cook Like a Rock Star - Anne Burrell [30]
2 Place the large beets on a baking sheet large enough to hold the small ones as well and roast for 20 minutes. Add the baby beets to the baking sheet and roast until all the beets are fork-tender, another 20 to 25 minutes. When all the beets are cooked through, remove them from the oven (they should be done at the same time).
3 When they’re cool enough to handle, peel the beets (you may want to use paper towels to avoid staining your hands). Slice the large beets into ½-inch slices and cut the baby beets in half.
4 Place all the beets in a large bowl, toss with 2 tablespoons vinegar and 2 tablespoons olive oil, and season with salt. Arrange the assorted beets on salad plates. Put all the herbs in a bowl and dress lightly with the remaining vinegar and oil. Season with salt and TASTE! If you like your salad really well dressed, go ahead and up the amount of oil and vinegar in equal parts—remember, train your palate and trust your own sense of taste.
Can’t beet that!
To know when the beets are done, just stick a fork in them—notice that in the recipe I say “fork-tender,” not “paring-knife tender.” A knife is sharp and will slide in and out easily even if the beets aren’t fully cooked. A fork, on the other hand, is dull and won’t slide in and out unless the beets are totally done.
SERVES: 6 TO 8 • TIME: ABOUT 1¾ HOURS
Chicken soup is so comforting on so many levels, and it’s a cinch to whip up a pot of your own rather than opening a can (which is not that healthy, by the way). And here’s a tip: If you’re going to make a little, you might as well make a lot and toss the leftovers in the freezer.
MISE EN PLACE
Extra virgin olive oil
1 large onion, cut into ½-inch dice
4 celery ribs, cut into ½-inch dice
3 carrots, cut into ½-inch dice
Kosher salt
2 cloves garlic, smashed
2 teaspoons crushed red pepper
1 thyme bundle, tied with butcher’s twine
3 pounds bone-in chicken legs and thighs, skin and excess fat removed
2 bay leaves
1 lemon, halved
1 teaspoon cinnamon
2 grates of fresh nutmeg
Freshly ground black pepper
1 15-ounce can white beans or chickpeas, drained and rinsed
1 cup corn kernels (frozen is fine)
1 bunch of fresh cilantro, leaves coarsely chopped
1 Coat a large stockpot with olive oil and add the onion, celery, and carrots. Season with salt and bring to medium heat. Cook the vegetables until they start to soften and are very aromatic, 8 to 10 minutes. Add the garlic, red pepper, and thyme bundle and cook for another 2 to 3 minutes. Add the chicken and bay leaves and fill the pot with enough water to cover everything; bring to a boil (BTB), then reduce to a simmer (RTS).
2 Cook for 30 minutes, then skim the scum or foam that may accumulate on the surface. Squeeze the lemon halves into the soup, then drop in the halves. Add the cinnamon and nutmeg and taste; season with salt if needed and let the soup simmer for another hour.
3 Take the soup off the heat and discard the lemon halves, thyme bundle, and bay leaves. Remove the chicken from the broth and let it cool. When the chicken is cool enough to handle, remove the bones, pull the meat into bite-size pieces, and add it back to the pot. Taste the soup for seasoning—it should be spicy with a bright lemony kick and a warm cinnamon flavor.
4 Add the beans to the pot along with the corn; let the soup continue to cook over low heat until the beans are warmed through. Taste again for seasoning, adjust if needed, and garnish with cilantro to serve.
That’s what I call chicken soup for the soul!
SERVES: 6 • TIME: ABOUT 40 MINUTES
I call these my little Parmigiano puddings and when I say they are easy to pull together, I’m SOOOOO not kidding. They’re also easily made ahead of time—in fact, I recommend doing so—and they’re a huge crowd pleaser at a party. Just put them in a 300°F oven for 5 to 7 minutes to take the chill off before serving.
MISE EN PLACE
FOR THE FLAN
Nonstick cooking spray
2 cups heavy cream
4 large eggs
1 cup freshly grated Parmigiano
Kosher salt
Pinch of cayenne
FOR THE SALAD
1 bunch pencil asparagus,