Mark Bittman's Quick and Easy Recipes From the New York Times - Mark Bittman [23]
2. Cook until the potatoes are almost tender, then remove the cover and turn the heat to high, cooking until most of the liquid evaporates and the potatoes are done. By this time, the mussels will be cool enough to remove from their shells; do so, putting them in a large bowl.
3. When the potatoes are done, add them to the bowl with the mussels and the shallot, oil, vinegar, salt, and pepper. Taste and adjust the seasoning as necessary. Serve immediately, an hour or two later, or cold, stirring in the herb(s) at the last moment.
RICE SALAD WITH PEAS AND SOY
MAKES 4 TO 6 SERVINGS
TIME: ABOUT 30 MINUTES
YOU CAN USE any short- or medium-grain rice you like for this dish, which is most easily made with leftover rice.
Salt and freshly ground black pepper
½ cup fresh or frozen peas
1 cup Arborio rice
¼ cup minced shallot
¼ cup fresh lime juice, plus more as needed
2 tablespoons peanut, grapeseed, corn, or other neutral oil
2 tablespoons soy sauce
¼ cup minced fresh cilantro
1. Bring a small pot of water to a boil; salt it. Bring a large pot of water to a boil; salt it. Cook the peas in the small pot for about 2 minutes, or until they lose their raw flavor. Drain and rinse in cold water to stop the cooking. Drain and set aside.
2. When the large pot of water comes to a boil, add the rice and cook, stirring, until it is completely tender, about 15 minutes. Drain the rice and rinse it quickly under cold water to stop the cooking, but don’t chill it entirely.
3. Stir the shallot into the rice and mix well. Add the lime juice, oil, and soy and mix well again. Add the cilantro, peas, and pepper and mix. Taste and add more lime juice, soy sauce, or pepper as needed. Serve immediately or refrigerate, well covered, for up to a day. Bring back to room temperature before serving.
GRILLED BREAD SALAD
MAKES 4 SERVINGS
TIME: 45 TO 60 MINUTES (SOMEWHAT UNATTENDED)
EVERYONE LOVES BREAD salad, which—traditionally at least—was most often made with stale bread. You can wait around for bread to get stale, but really the best way to ready bread for salad is to use the grill or broiler to quickly dry the bread while charring the edges slightly, adding another dimension of flavor to the salad. But watch the bread carefully as you grill or broil it; a slight char is good, but it’s a short step from toast to burned bread. The time you allow the bread to soften after tossing it with the seasonings varies; keep tasting until the texture pleases you. If your tomatoes are on the dry side, you might add a little extra liquid in the form of more olive oil and lemon juice or a light sprinkling of water.
Because it’s juicy, almost saucy, and pleasantly acidic, this salad makes a nice accompaniment to simple grilled meat or poultry and has a special affinity for dark fish such as tuna and swordfish.
1 small baguette (about 8 ounces) or other crusty bread
¼ cup extra virgin olive oil
¼ cup fresh lemon juice or good-quality vinegar
2 tablespoons diced shallot, scallion, or red onion
¼ teaspoon minced garlic (optional)
1½ pounds tomatoes, chopped
Salt and freshly ground black pepper
¼ cup or more roughly chopped fresh basil or parsley
1. Start a grill or preheat the broiler; the rack should be 4 to 6 inches from the heat source. Cut the bread lengthwise into quarters. Grill or broil the bread, watching carefully and turning as each side browns and chars slightly; total time will be about 5 minutes.
2. While the bread cools, mix together the olive oil, lemon juice, shallot, garlic (if using), and tomatoes in a large bowl. Mash the tomatoes with the back of a fork to release all of their juices. Season with salt and pepper to taste. Cut the bread