Weekend Cooking
ENDIVE, ORANGE & ROQUEFORT SALAD FOR THE VINAIGRETTE ¼ teaspoon grated orange zest 2 tablespoons freshly squeezed orange juice Toast the 2 tablespoons good olive oil walnuts in a dry ½ teaspoon white wine vinegar sauté pan over Kosher salt and freshly ground black pepper low heat for 5 to 10 minutes, FOR THE SALAD until lightly 1 head Belgian endive browned. ¼ cup walnut halves, toasted (see note) 2 ounces French Roquefort cheese, ½-inch-diced ½ sweet red apple, unpeeled, cored and medium-diced 2 ounces baby arugula ½ orange 1. In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, ½ teaspoon salt and ¼ teaspoon pepper. Set aside. 2. Cut the head of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a medium bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membrane. Sprinkle with salt and serve.
COFFEE GRANITA ACTIVE: 15 min l TOTAL: 4 hr l SERVES: 6
3
cups strong, hot brewed coffee, regular or decaf (see note) ¾ cup sugar 2 teaspoons coffee liqueur, such as Tia Maria 1 teaspoon pure vanilla extract Make-Ahead Whipped Cream (see below)
To brew the strong coffee, use 4 cups water (measure in a measuring cup) and ½ cup ground coffee.
1. Combine the coffee, sugar, coffee liqueur and vanilla and stir until the sugar dissolves. Pour the mixture into a 9-by-13-inch pan. Place the pan in the freezer for 1 hour, until the mixture starts to become slushy around the edges. Rake the mixture with a dinner fork to break up the crystals and place the pan back in the freezer. Every 30 minutes, rake the mixture, until it is completely frozen and granular throughout. Wrap well and keep frozen for a few hours, until ready to serve. 2. Spoon the granita into bowls or stemmed glasses, such as martini glasses, and top with a dollop of whipped cream. Serve immediately.
MAKE-AHEAD WHIPPED CREAM 1½ ¼ 2 2 1
118
cups cold heavy cream cup confectioners’ sugar tablespoons granulated sugar tablespoons crème fraîche teaspoon pure vanilla extract
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Place the cream, confectioners’ sugar, granulated sugar, crème fraîche and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until it forms soft peaks. Serve cold. Refrigerate in a sealed container for up to 4 hours. (Makes 1 quart.)
JANUARY/FEBRUARY 2017
SALAD RECIPE ADAPTED FROM AND PHOTO REPRINTED FROM BAREFOOT CONTESSA FOOLPROOF. COPYRIGHT © 2012 BY INA GARTEN. PHOTOGRAPHS BY QUENTIN BACON. PUBLISHED BY CLARKSON POTTER/PUBLISHERS, AN IMPRINT OF PENGUIN RANDOM HOUSE, LLC. GRANITA RECIPE AND PHOTO REPRINTED FROM MAKE IT AHEAD. COPYRIGHT © 2014 BY INA GARTEN. PHOTOGRAPHS BY QUENTIN BACON. PUBLISHED BY CLARKSON POTTER/PUBLISHERS, AN IMPRINT OF PENGUIN RANDOM HOUSE, LLC.
ACTIVE: 20 min l TOTAL: 20 min l SERVES: 2