Coconut Shortbread
Broadcast date 5/01/07 & 3/06/07
4 c sweetened flaked coconut
2 c all-purpose flour
9 T sugar
1 t salt
1 c (2 sticks) unsalted butter, room temperature
1-1/2 t vanilla extract
Preheat oven to 350. Lightly butter two 9”-diameter tart pans with removable bottoms. Mix coconut, flour, sugar and salt in large bowl of heavy-duty mixer fitted with paddle attachment. Add butter and vanilla and beat until well combined. Divide dough between prepared tart pans and press to cover bottoms. Refrigerate 15 minutes.
Bake shortbreads until golden brown, about 25 minutes. Cook 5 minutes. Remove pan sides from shortbreads. Cut each shortbread into 12 wedges. If wedges are moist or soft, place on cookie sheet and bake until crisp, up to 7 minutes more. Cool completely. Makes 24 cookies.
Beef Ragu with Pasta
Broadcast date 5/02/07 & 3/07/07
1 beef rump roast, about 3 lb
1/4 c olive oil
3 medium onions, halved lengthwise, then cut crosswise into 1/4” thick slices
5 garlic cloves, thinly sliced
1 lb cremini mushrooms cut into 1/2” thick slices
3 T fresh oregano leaves
1 can (28oz) whole peeled plum tomatoes with juice
2 c dry red wine
1/2 t red-pepper flakes
1 lb penne or other tubular pasta
Shaved parmesan cheese for garnish
Preheat oven to 325. Season beef all over with salt and pepper. Heat 3 tablespoons oil in large Dutch oven over high heat. Add beef and brown on all sides. Transfer beef to a rimmed baking sheet. Reduce heat to medium.
Add remaining oil to pot. Add onions and cook, stirring occasionally, with wooden spoon, until edges are browned, 5-7 minutes. Add garlic, mushrooms, oregano and 1 teaspoon salt. Cook, stirring, 3 minutes. Add tomatoes and crush with spoon. Stir in wine and red-pepper flakes. Return beef to pot and spoon tomato mixture over top. Cover and place in oven. Braise until beef is fork-tender, about 4 hours.
Bring a large pot of water to a boil; add 1 tablespoon salt. Add pasta; cook until al dente. Drain and return to pot.
Remove Dutch oven from oven. Using a slotted spoon, transfer beef to a plate. Toss pasta with sauce; transfer to bowls. Top with pieces of beef, dividing evenly, and garnish with Parmesan. Serves 6.
Chocolate-Pecan Tart with Caramel Sauce
Broadcast date 5/03/07 & 3/08/07
Tart
2 c pecans
1/4 c packed brown sugar
1/4 t ground cinnamon
2 T unsalted butter, room temperature
1/2 c whipping cream
12 oz bittersweet or semisweet chocolate, chopped
Sauce
1/2 c (1 stick) unsalted butter
1 c plus 3 T sugar
2 c whipping cream
For tart: Preheat oven to 325. Blend first 3 ingredients in processor until nuts are finely ground. Add butter and blend until well combined. Press nut mixture onto bottom and sides of 9”-diameter tart pan with removable bottom. Bake until golden brown, about 20 minutes. Transfer to rack and cool.
Bring whipping cream to simmer in heavy saucepan. Add chocolate and stir until melted and smooth. Pour chocolate mixture into crust. Cover and refrigerate until firm, about 2 hours.
For sauce: Melt butter in heavy medium skillet over med-high heat. Add sugar and cook until deep golden brown, whisking frequently, about 10 minutes (mixture will be grainy). Add cream and boil until sauce is reduced to 2-1/2 cups, whisking occasionally, about 10 minutes. Cool slightly. Remove tart from pan bottom. Cut tart into wedges and transfer to plates. Spoon sauce around tart wedges. Serves 12.
Bib & Cilantro Salad with Shrimp & Toasted Corn
Broadcast date 5/04/07 & 3/09/07
2 heads bibb or Boston lettuce, washed, dried, torn into bite-sized pieces (about 8 cups)
2 cups packed cilantro leaves, washed and dried
1/4 c finely diced red onion
3 T fresh lime juice
2 t honey
1/2 t fish sauce
1/4 c plus 2 T extra virgin olive oil
Kosher salt and freshly ground pepper
2 c fresh corn kernels
1 fresh jalapeno, cored, seeded, finely diced
1-1/2 lb raw large shrimp, peeled and deveined
Put prepared lettuce and cilantro in large bowl, cover with damp paper towel, and refrigerate. In a small bowl, combine the onion, lime juice, honey and fish sauce. Whisk in 1/4 c oil. Season with 1/4 teaspoons and several grinds of pepper.
Heat remaining oil in large nonstick skillet over medium heat until shimmering. Add the corn and jalapeno and cook, stirring frequently, until corn is golden, 4-5 minutes. Add shrimp and cook until pink and cooked through, about 4 minutes. Remove from heat, add 2 tablespoons of the dressing and toss well.
Toss the lettuce and cilantro with the remaining dressing. Portion the greens onto four plates. Spoon the corn and shrimp evenly onto the greens. Serve immediately. Serves 4.
