July
2000
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Week of 7/3/2000
Pecan
Squares
Great do-ahead for your picnic!
2 cups all purpose flour
1/2 cup powdered sugar
1 cup (2 sticks) chilled unsalted butter, cut into
16 pieces
2 cups pecan pieces (about 8 oz.)
3/4 cup (packed) golden brown sugar
3/4 cup honey
6 Tbls. whipping cream
Preheat ov dough onto bottom of prepared pan. Bake until golden, about
20 minutes. Maintain oven temperature.
Stir pecans, brown sugar, honey and cream in heavy small saucepan over
medium heat until sugar dissolves. Boil until mixture bubbles, about 2
minutes.
Pour pecan mixture over crust. Bake until filling bubbles and is light
caramel color, about 20 minutes. Cool completely. Cut into squares and
serve. Can be prepared 1 day ahead. Cover tightly and store at room temperature.
Makes about 20 squares.
Pasta
Salad with Seared Tuna and Citrus Dressing
Here’s
an ideal warm-weather meal with the refreshing flavors of mint, orange,
lemon and cucumber.
1/2 lb.. spaghettini
2 Tbls. red wine vinegar
1/2 tsp. grated orange zest
1 Tbls. fresh orange juice
1 Tbls. lemon juice
1 tsp. Dijon mustard
Salt and fresh-ground black pepper to taste
6 1/2 Tbls. olive oil
2 cucumbers, peeled, halved lengthwise, seeded, and cut crosswise into
thin slices
6 Tbls. chopped fresh mint
1 lb. tuna steak, about 1 inch thick
In a large pot of boiling, salted water, cook the spaghettini until
just done, about 9 minutes. Drain. Rinse with cold water; drain thoroughly.
In a large glass or stainless-steel bowl, whisk together the vinegar,
orange zest, orange juice, lemon juice, mustard, 3/4 tsp. salt, and
1/4 tsp. pepper. Add 6 Tbls. of oil slowly, whisking. Add the spaghettini,
cucumbers, and mint and toss.
Heat a grill pan or outdoor grill to moderately high heat. Coat the
tuna with the remaining 1/2 Tbls. oil and sprinkle with 1/8 tsp. salt
and a pinch of pepper. Cook, turning once, until done to your taste,
about 2 minutes per side for medium rare. Do not overcook. Remove, cut
the tuna into 1 inch chunks and toss with the spaghettini. If you wish,
salmon fillets or swordfish steaks may be substituted. For either, add
a few minutes to the cooking time.
Stuffed
Focaccia With Roasted Pepper Vinaigrette
Stop by the deli and pick up the ingredients to
create this quick meal...
1 (9-inch) round loaf focaccia
Roasted Pepper Vinaigrette, divided (recipe to follow)
3 oz. crumbled feta or grated Asiago cheese
1/4 cup pine nuts or slivered almonds
1 rotisserie chicken
3 cups mixed lettuces
1/2 pint grape or cherry tomatoes, halved
Cut focaccia in half horizontally, using a serrated knife; place, cut
sides up, on a baking sheet. Drizzle evenly with 1 cup Roasted Pepper
Vinaigrette. Sprinkle with cheese and nuts. Bake at 400 degrees for
6-8 minutes or until lightly browned.
Remove meat from chicken, and coarsely chop. Sprinkle chicken over bottom
half of bread. Top with lettuce and tomato; cover with top of bread.
Cut into 6 wedges. Serve immediately with remaining dressing, if desired.
Serves 6.
Roasted
Pepper Vinaigrette:
1 cup oil and vinegar dressing
1 ( 5.2 oz.) jar roasted sweet red peppers, drained
Process dressing and roasted pepper in a blender or food processor until
smooth. Yield: 1 1/2 cups.
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