BREAKFAST CHILAQUILES WITH SCRAMBLED EGGS

Bonnie Stern | Oct 20, 2012 2:30 PM ET
More from Bonnie Stern

Tyler Anderson/National Post Nachos for breakfast? Perish the thought! These are breakfast chilaquiles with scrambled eggs, and they will blow your mind.

Genuine corn tortillas may be hard to find but tortilla chips are everywhere. More than just a snack food, they can replace croutons for crunch in salads or soups, they can be soaked in sauce and used in lasagna-type dishes and they can be crushed and used as a gluten-free thickener. And of course, they are an addictive crispy snack perfect for dipping into guacamole or salsa. (To bake your own tortilla chips, stack six corn tortillas — available at Mexican markets and some specialty stores — and brush each with olive oil as you stack them. Cut stack into 8 wedges and spread in a single layer on a baking sheet. Bake in a preheated 400F oven for 10 minutes or until crisp.)

Rick Bayless’ Xoco Cafe in Chicago features street food all day. At breakfast there recently I fell in love with chilaquiles — a kind of casserole that is easy to make and great for brunch.
- 2 tbsp extra virgin olive oil
- 1  onion, chopped
- 2  cloves garlic, finely chopped
- ½ tsp ground cumin or 1 tsp  chile powder
- 1 tsp chipotle chile puree, chipotle Tabasco or other hot sauce
- 2 cups crushed tomatoes (canned or peeled and chopped fresh tomatoes)
- 1 cup water
- 1 tbsp chopped fresh cilantro
- 4 oz tortilla chips (about 4 cups)
- 8 eggs
- 1 tsp kosher salt
- 3 tbsp butter, divided in half
- 2 cups grated mild cheddar
- 1  jalapeno, thinly sliced into rounds
1. Heat oil in a large deep skillet. Add onions and garlic. Cook gently until tender. Add cumin and chipotle and cook another 30 seconds. Add tomatoes and water. Bring to the boil. Cook 10 minutes until tomatoes are a bit thicker, add tortilla chips and combine with sauce until slightly softened. Taste and add salt if necessary.
2. Spread saucy tortilla over bottom of a 2L buttered shallow baking dish.
3. Whisk eggs in a large bowl with salt. Heat half the butter in a 9” or 10” nonstick skillet and add eggs. Cook very gently, stirring, until soft curds form. Stir in remaining butter. When eggs are just set spoon over tortillas.
4. Sprinkle eggs with cheese and arrange jalapeno rounds on top. Serve immediately or just before serving heat in a preheated 350F oven for 20 minutes. Makes 4 to 6 servings
TORTILLA SOUP WITH LIME AND CILANTRO
This delicious flavourful soup can be served as an appetizer or main course.
- 1 tbsp extra virgin olive oil
- 1  onion, thinly sliced
- 1  small clove garlic, finely chopped
- ½ tsp ground cumin, preferably roasted and ground
- ½ tsp chipotle chile puree or chipotle Tabasco
- 4 cups chicken stock
- 1 tbsp lime juice or more to taste
- 2 cups halved cherry tomatoes
- 1 ½ cups cooked chicken, cut into chunks
- 1 cup corn niblets (raw or frozen)
- 2 tbsp chopped fresh cilantro
- 1 tsp salt or more to taste<
- 1 cup tortilla chips (about 1oz)
- 1 cup grated Cheddar cheese
1. Heat oil in a large saucepan. Add onions and garlic and cook, without browning until tender. Stir in cumin and chipotle. Cook  about 30 seconds.
2. Add chicken stock and bring to the boil. Simmer gently 5 minutes. Add lime juice, tomatoes, chicken, corn and cook another 5 to 10 minutes until heated thoroughly.
3. Add cilantro and salt to taste. Remove from heat.  Serve with tortilla chips and cheese on top. Makes 6 servings

Free-Form Sausage-and-Three-Cheese Lasagna

© Quentin Bacon

Contributed by Marcia Kiesel

• ACTIVE: 40 MIN
• TOTAL TIME: 2 HRS
• SERVINGS: 6

The judges applauded the rusticity of this gooey lasagna, packed with cheese and sausage. The style is called free-form because the pasta can be arranged in different ways—for instance, folded over the filling—instead of traditionally layered.

 

1. 1/2 pound lasagna noodles
2. 3 tablespoons extra-virgin olive oil, plus more for tossing
3. 1/2 pound sweet Italian sausage
4. 1 cup water
5. 4 large garlic cloves, thinly sliced
6. One 28-ounce can whole tomatoes, chopped and juices reserved
7. Salt and freshly ground pepper
8. Freshly grated Parmigiano-Reggiano cheese
9. 1/2 pound fresh mozzarella, cut into 8 pieces
10. 6 ounces Italian Fontina, cut into 8 pieces
11. 2 tablespoons unsalted butter, softened
12. 1/4 cup thinly sliced basil leaves

1. Preheat the oven to 425°. In a large pot of boiling salted water, cook the lasagna noodles until almost tender, about 5 minutes. Drain and transfer the noodles to a bowl of cold water and let stand for 2 minutes, then drain. Pat the noodles dry. Transfer to a bowl and toss with olive oil.
2. In a medium skillet, heat 1 tablespoon of the olive oil. Add the Italian sausage, cover and cook over moderate heat, turning once, until browned all over. Add the water, cover and simmer until the sausage is just cooked through, about 4 minutes.
3. In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the garlic and cook over low heat until golden, about 3 minutes. Add the tomatoes with their juices and cook over moderate heat for 10 minutes, stirring occasionally. Add the sausage and its poaching liquid and simmer for 4 minutes. Transfer the sausage to a plate. Simmer the sauce over moderate heat until thickened, about 12 minutes. Coarsely break up the sausage and season the sauce with salt and pepper.
4. In a well-buttered, 9-by-13-inch ceramic baking dish, arrange 3 lasagna noodles in different directions in the dish, leaving about 2 inches of overhang. Spoon a scant 1/4 cup of the tomato sauce over each lasagna noodle and sprinkle with a little grated Parmigiano-Reggiano cheese. Set a piece of mozzarella and Fontina on each lasagna noodle and add a few chunks of sausage. Fold the overhanging lasagna noodles on top of the cheese and sausage. Repeat the process with the remaining lasagna noodles, tomato sauce, mozzarella, Fontina and sausage, sprinkling with a little more Parmigiano-Reggiano cheese. Brush the softened butter on any bare pasta and curly edges and sprinkle with Parmigiano-Reggiano.
5. Bake the lasagna on the top rack of the oven for 20 minutes, until the sauce starts to bubble. Raise the oven temperature to 450° and bake for about 7 minutes longer, until the top is richly browned. Let the lasagna rest for about 10 minutes, then scatter the sliced basil on top, cut into squares and serve.

Make Ahead The unbaked lasagna can be refrigerated overnight. 

Trenette with Pesto, Beans and Potatoes

Contributed by Mario Batali

• SERVINGS: 6

Mario Batali
Pesto

1. 2 cups packed basil leaves
2. 3 tablespoons Italian pine nuts
3. 1 garlic clove, crushed
4. 1/2 cup extra-virgin olive oil
5. 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
6. Kosher salt and freshly ground pepper
7. 3/4 pound baby red potatoes
8. 3/4 pound haricots verts
9. 1 pound trenette pasta or linguine fini

1. In a food processor, pulse the basil leaves with the pine nuts and garlic until a paste forms. Add the olive oil and puree until smooth. Transfer the pesto to a small bowl. Stir in the 1/4 cup of Parmigiano-Reggiano and season with salt and pepper.
2. In a medium saucepan, cover the potatoes with water and bring to a simmer. Cook over moderate heat for about 15 minutes, until tender. Drain and let cool slightly. Cut the potatoes in half.
3. In a large pot of salted boiling water, cook the haricots verts until al dente. Using a slotted spoon, transfer the beans to a colander and rinse under cold water. Add the pasta to the pot and cook over high heat until al dente. Drain the pasta and transfer it to a large bowl. Add the cooked potatoes, beans and the pesto and toss well to coat. Season with salt and pepper and serve, passing additional Parmigiano-Reggiano at the table. 

Angel Hair Pasta with Red Pepper Pesto and Basil

• ACTIVE: 20 MIN
• TOTAL TIME: 40 MIN
• SERVINGS: 4

Lachlan Mackinnon-Patterson (an F&W Best New Chef 2005) creates a simple summery sauce by blending roasted red peppers with traditional pesto ingredients, like basil and pine nuts, to toss with cool angel hair pasta. The pesto freezes beautifully and is also delicious spread on grilled cheese sandwiches or swirled into soups

Angel Hair Pasta

1. 3 medium red bell peppers
2. 1 tablespoon pine nuts
3. 1 small garlic clove, smashed
4. 1/4 cup basil leaves, plus 2 tablespoons chopped basil
5. 1/4 cup extra-virgin olive oil
6. Salt and freshly ground pepper
7. 1/2 pound angel hair pasta
8. 1/2 cup shaved pecorino cheese

1. Roast the red peppers over a gas flame or under the broiler, turning occasionally, until charred all over. Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel, core and chop the peppers.
2. In a small skillet, toast the pine nuts over moderate heat until golden, about 4 minutes. Let cool.
3. Transfer the peppers and pine nuts to a blender. Add the garlic and whole basil leaves and blend until coarsely chopped. Add the olive oil and puree to a chunky pesto. Season with salt and pepper.
4. In a large saucepan of boiling salted water, add the pasta and cook until al dente. Drain and cool slightly under running water. Transfer the pasta to a bowl and toss with the pesto. Season the pasta with salt and pepper. Top with the chopped basil and pecorino and serve at room temperature. 

Baby Potato Salad with Radishes and Celery

 

• ACTIVE: 25 MIN
• TOTAL TIME: 1 HR
• SERVINGS: 8

Ethan Stowell lightens up traditional potato salad by adding plenty of radishes and celery and skipping the usual mayonnaise in favor of a Champagne vinaigrette.

1. 3 pounds baby Yukon Gold potatoes or fingerling potatoes, scrubbed but not peeled
2. 1 cup extra-virgin olive oil 1/4 cup
3. Champagne vinegar
4. Kosher salt and freshly ground black pepper
5. 2 celery hearts, thinly sliced (about 4 cups)
6. 2 bunches radishes, thinly sliced
7. 8 small scallions, white and light green parts only, thinly sliced (1 cup)

1. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain and let cool slightly. Slice the potatoes 1/2 inch thick.
2. Meanwhile, in a large bowl, whisk the olive oil with the vinegar and season with salt and pepper. Gently fold in the potatoes and celery. Let stand at room temperature until cool, about 30 minutes. Just before serving, fold in the radishes and scallions and season with salt and pepper.

Make Ahead The potato salad without the radishes and scallions can be refrigerated overnight. Bring to room temperature before adding the radishes and scallions. 

Lemony Broccoli Salad

© James Baigrie

Contributed by Melissa Rubel Jacobson

• TOTAL TIME: 10 MIN
• SERVINGS: 6

Go-to Side Dish: This broccoli dish gets flavor from a knockout vinaigrette: olive oil, vinegar, lemon juice, lemon zest and shallot come together as a tangy, delicious dressing.

 More Quick Side Dishes

1. 1 large head of broccoli (1 1/2 pounds), cut into 1-inch florets, stems peeled and sliced 1/2 inch thick
2. 1/4 cup extra-virgin olive oil
3. 2 tablespoons red wine vinegar
4. 1 tablespoon fresh lemon juice
5. 1 teaspoon finely grated lemon zest
6. 1 small shallot, minced
7. Kosher salt and freshly ground pepper

1. Bring a large saucepan of salted water to a boil. Add the broccoli florets and stems and cook until bright green and just tender, about 5 minutes. Drain and rinse the broccoli under cold water until cooled; pat dry.
2. In a large bowl, whisk the olive oil with the vinegar, lemon juice, lemon zest and shallot and season with salt and pepper. Add the broccoli, toss to coat and serve.

Make Ahead The cooked and chilled broccoli can be refrigerated overnight. Toss the broccoli with the dressing just before serving.

Warm Quinoa Salad with Carrots and Grilled Chicken

© Con Poulos

Contributed by Cat Cora

• TOTAL TIME: 35 MIN
• SERVINGS: 4

1. 6 ounces red or black quinoa (1 cup)
2. Salt and freshly ground black pepper
3. 1/4 cup pine nuts
4. 3 tablespoons extra-virgin olive oil, plus more for drizzling
5. 3 garlic cloves, minced
6. 1/2 medium red onion, finely chopped
7. 2 medium carrots, halved lengthwise and sliced crosswise into half-moons
8. 2 teaspoons ground cumin
9. 1 tablespoon plus 1 teaspoon sherry vinegar
10. 2 skinless, boneless chicken breast halves (about 6 ounces each), cut into 1-inch cubes
11. 2 tablespoons small mint leaves

1. Put the quinoa in a small saucepan and cover with 2 cups of water. Add a large pinch of salt and pepper and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes.
2. Meanwhile, in a large skillet, toast the pine nuts over moderate heat, stirring, until fragrant, about 2 minutes. Transfer to a plate. Heat the 3 tablespoons of olive oil in the skillet. Add the garlic and onion and cook over moderate heat until softened, about 5 minutes. Add the carrots and cumin, cover and cook over low heat until the carrots are just tender, about 5 minutes. Stir in the quinoa and vinegar and season with salt and pepper.
3. Light a grill. Drizzle the chicken with olive oil and thread onto 4 skewers. Season with salt and pepper and grill over moderately high heat, turning, until browned and cooked through, about 5 minutes total.
4. Mound the quinoa salad on plates. Garnish with the toasted pine nuts and mint leaves and serve the chicken skewers alongside.

Suggested Pairing

Spiced, black cherry–inflected Pinot Noir. 

30 Top Chef Secrets

30. Lose your saltshaker. :

Proper seasoning is paramount. First, lose your saltshaker.  Pinch kosher salt straight from a dish. The coarse grains and the touch of your fingers give you maximum control. Add a pinch, taste, and repeat if necessary.

29. Counterbalance salt with vinegar. :

Oops—too much salt? Use a splash of vinegar to provide a counterbalancing punch of acid and sweetness.

28. Don't overcrowd the pan. :

For deeply flavored foods, don't overcrowd the pan. Ingredient overload makes a pan's temperature plummet, and foods end up steaming rather than caramelizing. This adds cooking time and subtracts taste. All ingredients should fit comfortably in one layer, so use a pan that's big enough for the job, and cook in batches if necessary.

27. Salt and refrigerate raw chicken. :

Nothing beats crispy chicken skin. Buy a whole chicken the day before you'll cook it, sprinkle on a tablespoon of kosher salt, and leave it uncovered in the fridge. The air and salt will draw out excess water.

26. Let meat rest. :

If you slice into your meat right after it comes off the grill, those precious juices, still circulating with residual heat, will bleed out onto your plate. Let the meat rest: Wait 5 minutes before biting into burgers or grilled chicken, 7 minutes before cutting into steaks, and at least 15 minutes before carving a turkey or a larger roast.

25. Make your own vinaigrette. :

Bottled dressings are a waste of money and calories. Make your own vinaigrette by whisking together three parts oil (olive, canola, or sesame) with one part vinegar (balsamic, red-wine, or rice), plus salt and pepper. Build extra flavor by adding minced shallot, Dijon mustard, fresh herbs, or honey.

24. Water down your pasta sauce. :

The secret to great pasta sauce? The cooking water. Save a cup of the pasta's cooking water before you drain it, and add the water to your sauce as needed. The starch in it helps the sauce adhere to the pasta, creating a creamier, more flavorful final product.

23. Refrigerate with caution. :

Never store tomatoes in the refrigerator. And keep peaches, potatoes, onions, bread, garlic, and coffee out of there, too. Cold temperatures compromise the flavor and texture of these staples.

22. Blend butter and olive oil. :

Try cooking with a 50:50 mixture of butter and olive oil. Butter brings big, rich flavors, but it burns and blackens at very low temperatures. Oil prevents the milk solids in butter from charring, allowing you to ratchet up the heat.

21. Save your Teflon. :

Teflon coatings can deteriorate on high heat, so save your nonstick pans for gentler tasks like cooking omelets and sauteing fish.

20. Know when to shake and when to stir. :

Great cocktails need serious shaking. Bond was wrong—martinis (and other drinks) that are made with clear spirits should be stirred. Shake only cocktails made with fruit juices.

19. Zap citrus fruits in the microwave. :

More pucker for the price!  Zap lemons, limes, or oranges for 15 seconds in the microwave before squeezing them. The fruit will yield twice as much juice. Another round of G&Ts, anyone?

18. Preheat the pan. :

Pan roasting is a popular restaurant technique rarely employed by home cooks. Preheat a cast-iron or stainless-steel pan on the stove with a bit of olive oil until you see wisps of smoke rise. Add your chicken, steak, or fish, and cook until one side is nicely browned—about 3 to 4 minutes. Then flip it and place the entire pan in a 400°F oven to finish cooking.

17. Puncture your meat. :

The problem: Dense meats like steak, pork, or chicken legs can burn on the outside before they're fully cooked on the inside. The solution: Insert a clean stainless-steel rod or nail into the thickest part of the meat, and finish cooking. "The nail will act as a conductor, drawing in heat and cooking the meat from the inside out," says Roland Henin, CMC, U.S. coach for the 2009 Bocuse d'Or Culinary Olympics.

16. Sample as you cook. :

The best tool in your kitchen is your mouth. Taste a dish at least three times during the cooking process, adjusting the seasoning every step of the way.

15. Shop on Wednesday. :

Go to the supermarket on hump day. Research shows that only 11 percent of people shop for groceries on Wednesday, making it the best day to be in the aisles. And only 4 percent of people shop after 9 p.m. You may have to track down somebody to fetch fresh stuff from the back room, but what else do they have to do at that hour? Plus, shorter checkout lines mean less time reading the National Enquirer.

14. Pat meat and fish dry. :

Pat meat and fish dry before cooking. Surface moisture creates steam when it hits a hot pan or grill, impeding caramelization. If your fish has skin, use a sharp knife to squeegee off the water trapped within it.

13. Drain pasta prematurely. :

If you want perfect al dente pasta, adapt the box directions. Drain the pasta about 1 minute before the package tells you to. Dump the noodles back into the pot and stir in the heated sauce. The pasta will finish cooking in the pot.

12. Cook fish skin side down first. :

Always cook fish skin side down first. The skin keeps the flesh of the fish from drying out and provides a crunchy counterpoint to the tender meat. Cook your fillet undisturbed for 75 percent of the time on the skin side (about 5 minutes), and then flip it to the flesh side to finish.

11. Spice up your TV dinner. :

Instantly improve your next TV dinner. After cooking, add fresh herbs, a squeeze of citrus, and a drizzle of olive oil to transform any frozen entree.

10. Prepare plates beforehand. :

Warm food served on a cold plate is a ROOKIE MISTAKE. Heat your dishes in a 150°F oven for 10 minutes before plating a meal. On the flip side, lightly chilled plates (use your freezer) boost the freshness of cold dishes like summer salads.

9. Revive overcooked meat. :

Overcooked meat? Salvage dinner: Slice the meat thinly, put it on a plate, and top it with chopped tomato, onion, and jalapeño. Add olive oil and fresh lime juice (or a few spoonfuls of vinaigrette; see #6). The acid and oil will restore moisture and fat to the mistreated meat.

8. Protect your fingers. :

Don't dice a digit. Cut awkward-to-slice vegetables—such as mushrooms, carrots, and peppers—by first cleaving them in half. Then rest the flat parts on the cutting board.

7. Brighten and balance flavors. :

Keep a spray bottle of sherry or rice vinegar on hand while you're cooking. "Misting a scallop, a piece of fish, or even a salad really helps brighten and balance all the flavors," says Wylie Dufresne, chef at New York City's wd-50.

6. Salvage wilted produce. :

Freshen up limp vegetables: Drop your aging produce into ice water before cooking. Plants wilt due to water loss; ice water penetrates their cells to restore crispness.

5. Immerse your meat. :

Put steaks and chops in a zip-top bag and then immerse the bag in tepid water for 30 to 60 minutes before cooking. Raising meat's internal temperature makes it easier to cook evenly all the way through.

4. Time your salting. :

Time your salting well. If you add salt to vegetables as soon as they hit the pan, the sodium will draw out moisture. (They'll steam, not brown.) For deep, flavorful caramelization, add salt at the end.

3. Master the broiler. :

Think of a broiler as an inverted grill, ready to bring serious, concentrated heat to whatever food you place below it. Chicken breasts, pork chops, and steaks take about 10 minutes to broil; just be sure to flip them midway through the cooking process, as you would when grilling.

2. Cushion your cutting board. :

Avoid a visit to the E.R. Place a damp kitchen towel underneath your cutting board to prevent it from rocking or slipping while you're chopping or slicing foods.

1. Bake your bacon. :

The secret to perfectly cooked bacon: Skip the pan or the skillet. Bacon's tendency to scrunch up makes for uneven cooking. Instead, place no more than a half pound of bacon on a 12 x 18 baking dish or baking sheet with sides and roast in a 375°F oven for 12 to 15 minutes, for that perfectly crisp (but not too crisp) texture.

Drinks - Pimm's Cup

© Helene Dujardin

Contributed by Quick From Scratch Herbs & Spices

• SERVINGS: 4

The drink to order at polo matches, this fruity concoction gets its name and its alcohol content from Pimm's No. 1, a British spirit. You can find it at any well-stocked liquor store.

Plus: Ultimate Cocktail Guide

British Food

1. 1 1/2 cups Pimm's No. 1
2. 1 navel orange, cut crosswise into thin slices
3. 1 lemon, cut crosswise into thin slices
4. 3/4 cup firmly packed mint leaves and tender stems
5. 1 1/2 cups cold ginger ale or lemon lime soda
6. 1 cucumber, cut lengthwise into 8 wedges
7. About 3 cups ice
8. 1 apple, quartered, cored, and cut into thin slices

1. In a large pitcher, combine the Pimm's, the orange and lemon slices, and the mint. Chill for about 10 minutes. Stir in the ginger ale.
2. Put two cucumber wedges, standing on end, into each of four 1-pint glasses. Fill halfway with ice. Pour in the Pimm's mixture. Push the mint down into the drinks and divide the orange, lemon, and apple slices among the drinks. 

Music - To Get

Nick waterhouse - Times all gone

Pancetta-Wrapped Asparagus with Citronette

© Beatriz da Costa

Contributed by Mario Batali

• ACTIVE: 30 MIN
• TOTAL TIME: 50 MIN
• SERVINGS: 6

In Mario Batali's riff on the traditional antipasto of prosciutto-wrapped asparagus, he wraps spears in pancetta (which, unlike prosciutto, becomes nicely crispy when cooked) and grills them. Adding a bit of tanginess is the citronette, a marvelously bright-tasting mustardy-orange dressing.

 More Asparagus Recipes

1. 2 pounds medium asparagus
2. 1/2 pound very thinly sliced pancetta
3. Finely grated zest and juice of 1 orange
4. 2 teaspoons Dijon mustard
5. 1/4 cup extra-virgin olive oil
6. Salt and freshly ground pepper
7. 2 teaspoons chopped thyme

1. Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.
2. Light a grill or preheat a grill pan. In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper. Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total. Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with the thyme and serve.

Make Ahead The uncooked pancetta-wrapped asparagus can be covered and refrigerated overnight. 

Tzatziki Potato Salad

© Lucy Schaeffer

Contributed by Grace Parisi

• TOTAL TIME: 30 MIN
• SERVINGS: 6

Tzatziki is a traditional Greek appetizer (or meze) made with yogurt and cucumbers. Here, Grace Parisi uses it in addition to mayonnaise as the base for her incredibly tasty potato salad tossed with dill, mint and serrano chile.

1. 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
2. 3/4 cup Greek-style, plain fat-free yogurt
3. 1/4 cup mayonnaise
4. 3 Kirby cucumbers—peeled, seeded and cut into 1/2-inch cubes
5. 1 serrano chile, seeded and thinly sliced
6. 1/4 cup coarsely chopped mint
7. 1 tablespoon chopped dill
8. Salt and freshly ground pepper

1. Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 9 minutes. Drain, gently shaking out the excess water. Spread the potatoes on a baking sheet in a single layer and freeze for about 10 minutes, just until no longer warm.
2. Meanwhile, in a large bowl, whisk the yogurt with the mayonnaise until smooth. Add the cucumbers, chile, mint and dill. Fold in the potatoes, season with salt and pepper and serve.

Make Ahead The potato salad can be refrigerated for 2 days

Chicken Stir-Fry with Asparagus and Cashews

© Lucy Schaeffer

Contributed by Stéphane Vivier

• ACTIVE: 25 MIN
• TOTAL TIME: 40 MIN
• SERVINGS: 4

• FAST
• HEALTHY

Good News Cashews contain oleic acid, the same monounsaturated fat that makes olive oil so heart-healthy. This chicken-cashew stir-fry is a lighter take on a dish that Stéphane Vivier orders at Rin's Thai in Sonoma, California. Its Asian flavors come from a bright mix of fish sauce, oyster sauce and basil—and just a little oil.

 More Quick Asian Recipes

Related Recipes

Asparagus
Better Than Takeout

More ∨

1. 1/2 cup raw cashews
2. 1 1/2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
3. 2 tablespoons Asian fish sauce
4. 2 tablespoons vegetable oil
5. 1/2 cup chicken stock or low-sodium broth
6. 1 pound asparagus, sliced on the diagonal, 1 inch thick
7. 1 tablespoon oyster sauce
8. 1 tablespoon fresh lime juice
9. 1/8 teaspoon cayenne pepper
10. 1/2 cup chopped basil
11. 1/4 cup chopped chives
12. Freshly ground black pepper

1. Preheat the oven to 350°. Spread the cashews in a pie plate and toast in the oven for about 8 minutes, until they are nicely browned and fragrant. Let cool.
2. In a medium bowl, toss the chicken with 1 tablespoon of the fish sauce. In a wok or large skillet, heat the oil until shimmering. Add the chicken in an even layer and cook over high heat, turning once, until browned and just cooked throughout, about 4 minutes. Using a slotted spoon, transfer the chicken to a clean bowl.
3. Pour the chicken stock into the wok and bring to a simmer, scraping up any browned bits. Add the asparagus slices, cover and cook over moderate heat until they are crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to the bowl along with the chicken.
4. Add the remaining 1 tablespoon of fish sauce to the wok along with the oyster sauce, lime juice and cayenne pepper. Simmer until the sauce is reduced to 1/3 cup, about 2 minutes. Return the chicken pieces and sliced asparagus to the wok and toss to heat through. Remove the wok from the heat and stir in the cashews, basil and chives. Season the stir-fry with black pepper and serve right away.

Notes One Serving 369 cal, 17 gm fat, 2.8 gm sat fat, 9 gm carb, 2.4 gm fiber. Serve With Steamed rice.

Suggested Pairing

Spicy, full-bodied Syrah. 

Spaghetti with red onions, sun-dried tomatoes, balsamic vinegar and basil

From Jamie Oliver

1 lb (455gr)  dried spaghetti, the best you can get
1 red onion, peeled and finely chopped
olive oil
2 handfuls of sun-dried tomatoes in oil, chopped
3 tablespoons balsamic vinegar
salt and freshly ground black pepper
2 handfuls of basil, torn
1 small handful of Parmesan or pecorino cheese, grated
1 handful of Cherry or Grape tomatoes- crushed
1 Bunch of toasted pine nuts
1 Pancetta - Fried and then crumbled

Instructions:

1. Chop your red onion reasonably chunky
2. Cook the spaghetti in salted boiling water until al dente
3. In a frying pan, medium heat a glug of olive oil. and fry the onion gently until soft, sweet, and just taking a little bit of colour. 
4. After about five minutes, add the sun-dried tomatoes, roughly chopped, and about a tablespoon and a half of the balsamic vinegar, and warm through. 
5. Add the basil just before the pasta.
6. Once the pasta is cooked, drain and add to the frying pan with the onions, tomatoes and basil, season (you may not need extra salt as there will be some with the tomatoes) and mix through well. 
7. Serve, sprinkled with a little grated cheese.

While cooking the spaghetti in salted boiling water until al dente, slowly fry the onion in a couple of lugs of olive oil for 5 minutes until soft and tender.  
Stir in the tomatoes and vinegar, and throw in your drained pasta.  
Season and toss together with the basil.  Serve with grated Parmesan or pecorino.   

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• Earl's Beer and Cheese - 1259 Park Ave, (between 97th and 98th Sts), 10029 (212-289-1581)
• Viktor & Spoils - 105 RIVINGTON ST NYC 212-475-3485 viktorandspoils.com/
• Death & Co. - East Village destination - 433 E. Sixth St., Manhattan; 212-388-0882; deathandcompany.com
• Eleven Madison Park; 11 Madison Ave., Manhattan; 212-889-0905; elevenmadisonpark.com
• Employees Only - 510 Hudson St., Manhattan; 212-242-3021; employeesonlynyc.com.
• Little Branch - 22 Seventh Ave. South, Manhattan; 212-929-4360; littlebranch.net.
• Pegu Club - 77 W. Houston St., Manhattan; 212-473-7348; peguclub.com
• booker and dax - 207 2nd Ave (between 13th St & 12th St) east village 212) 254-3500
• Middle Ranch
• Pouring Ribbons
• Terroir Murray Hill - (www.wineisterroir.com)
• booker and dax | momofuku - momofuku.com/new-york/booker-and-dax/ (207 2nd avenue) 212-254-3500
• Bar Naná - 63 Gansevoort St. nr. Washington St. (646-964-4357)
• 124 Old Rabbit Club - 124 MacDougal St., Greenwich Village (212) 254-0575

Restaurants

• http://pulquerianyc.com/
• The Salon at Per Se - Time Warner Center
• Daniel - 60 E. 65th St.
• Del Posto 85 Tenth Ave
• Eleven Madison Park - 11 Madison Avenue
• Le Bernardin 155 W. 51st St

• anejo tequileria y restaurante

• Beauty & Essex - 146 Essex Street (212) 614-0146
• Craft - 43 East 19th Street- 212-780-0880 
• Babbo - 110 waverly place - 212 777 0303
• Il Buco Alimentari & Vineria, 53 Great Jones Street - 212.837.2622 
• Il Buco, 47 Bond Street - 212.533.1932
• The Spotted Pig (314 W 11th St, (at Greenwich St)
• Mayahuel - (Mexican) 304 E. Sixth St., Manhattan; 212-253-5888; mayahuelny.com.

• The Vodka Pie at Rubirosa - 235 Mulberry St New York, NY 10012 (212) 965-0500
• Rsvp in soho - all day brunch, 
• Dragonflyny.com
• Carbone -181 Thompson st. (near Bleaker st)
• L'Apicio - 13E 1st street near Second ave (213-533-7400) -great terrace
• Nicoletta - 160 E. Second Ave.; nicolettanyc.com (Pizza)
• Forcella -334 Bowery; forcellaeatery.com (Pizza)
• Rubirosa -235 Mulberry St.; rubirosanyc.com (Pizza)
• Empellón Taqueria -230 W. 4th Street (212-367 0999) (Empellon Cocina (empellon.com/cocina) (105 1ST AVENUE))
• The Meatball Shop (http://www.themeatballshop.com/) (200 NINTH Ave, 84 STANTON, 170 BEDFORD 64 GREENWICH)
• Catar ( 245 Bowery - 212.505.2282.) http://catarestaurant.com/
• Clinton Street Bakers  (Brunch) (4 Clinton Street (btw. East Houston & Stanton) (http://clintonstreetbaking.com/)  646-602-6263
• Balthazar: 80 Spring Street, New York, NY 10012 (map); 212-965-1785; balthazarny.com
• Pastis -  9 9th Ave  New York, 212-929-4844  (http://www.pastisny.com/)
• Minetta Tavern 113 MacDougal Street New York  (at Minetta Lane;map); 212-475-3850;minettatavernny.com
• Locanda Verde 377 Greenwich Street, New York NY 10013 (at North Moore Street; map); 212-925-3797
• Colicchio & Sons Tap Room 85 Tenth Avenue, New York NY 10011 (at 15th Street; map); 212-400-6699;colicchioandsons.com 
• Pulqueria    (212-227-3099)    11 DOYERS STREET http://pulquerianyc.com/
• El Toro Blanco  257 Sixth Ave, New York, NY 10014 
• Murray's Cheese Bar (264 Bleeker Street - www.murrayscheesebar.com)
• Buvette - ( Breakfast)  42 Grove Street, West Village (212) 255-3590 ilovebuvette.com
• The Clam - 420 Hudson St. at Leroy, 212-242-7420 -   Review
• Recos for different Dinner Situations - 
• Power Rankings 2013 - 
• Top 38 Essential Restaurants - April 2014

Hotels

• Hudson Hotel - http://www.hudsonhotel.com/en-us/#/home/
• Stay Hotel - http://www.stayhotelny.com/

Shops

• Saturdays NYC - 31 Crosby St., SoHo  ( (212) 966-7875 saturdaysnyc.com )
• Nordstrom Rack -60 E. 14th St.at Broadway 
• UNIQLO - 546 Broadway, nr. Spring St.
• Macy's - 151 W. 34th St.at Broadway
• Nepenthes - 307 W. 38th St., Hell's Kitcken (212) 643-9540 nepenthesny.com
• Suit Supply - 453 Broome Street, 10013 ((646) 224 9902)
• Jeans - http://www.timeout.com/newyork/things-to-do/finding-the-perfect-pair-of-jeans-in-nyc-time-out-new-york

• Manganaros. - italian store

Links

• http://www.timeout.com/newyork
• http://nymag.com/
• Mexican Places - http://www.timeout.com/newyork/restaurants/best-mexican-restaurants
• RoofTop Bars - http://www.timeout.com/newyork/bars/rooftop-bars-in-nyc

• Food Guide - http://dl.dropbox.com/u/25001751/Food%20Net%20Mag%20NYC_DiningGuide.pdf

Restaurant List

• Yours Truly
• Richmond Station
• Drake 150
• Sidecar
• Rocket Lobster
• Ice Bistro
• Bestellen
• Bar Hop
• Beer Bistro
• La Societe
• Pacific Junction Hotel
• Origin
• Marben
• Patria
• Valdez
• Home of the Brave
• Gusto 101
• Playa Cabana
• Actinolite
• The Woods
• Bent

Video List

• The Thick of It
• Veep (HBO)
• Girls (HBO)

Wine List

Wine Favourites

• Cathedral Cellar, Cab Sav, 2009

Wine to Try

La Kiuva - piedmont

Book List

1. No Higher Honor: A Memoir of My Years in Washington - Condi Rice
2. The Presidents Club: Inside the World's Most Exclusive Fraternity
3. The Big Miss: My Years Coaching Tiger Woods - Hank Haney     
4. Killing Lincoln: The Shocking Assassination that Changed America Forever- Bill O'Reilly (Author), Martin Dugard (Author) 
5. The fourth Revolution - John Micklethwait & Adrian Wooldridge

Recipe: Chicken and Broccolini Stir-Fry

 

Total Time:

35 min

Prep

25 min

Cook

10 min

Yield:

4 servings

Ingredients

• 1 tablespoon egg white (about 1/2 large egg white)
• 1 tablespoon mirin (sweet Japanese rice wine) or dry sherry
• 3 tablespoons cornstarch
• 1 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
• 1/4 cup oyster sauce
• 2 bunches broccolini, tough stems trimmed, cut into pieces
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 tablespoon minced peeled ginger
• 1 bunch scallions, thinly sliced
• 4 to 5 baby bell peppers (any color), sliced into thin rings
• 1 to 2 red jalapeno peppers, seeded and thinly sliced
• 1/4 cup sliced almonds or chopped cashews, toasted

Directions

Bring a pot of water to a boil. Meanwhile, whisk the egg white, mirin and 1 tablespoon cornstarch in a medium bowl. Add the chicken and toss to coat. Whisk the remaining 2 tablespoons cornstarch, the oyster sauce and 1/2 cup water in a small bowl.

Add the broccolini to the boiling water and cook until crisp-tender, 1 to 2 minutes. Drain and rinse under cold water.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the chicken and cook, stirring, until no longer pink, about 4 minutes. Transfer to a plate. Increase the heat to high and add the remaining 1 tablespoon olive oil. Add the garlic and ginger; stir-fry 30 seconds. Add the scallions and peppers; stir-fry 1 more minute. Add the chicken, broccolini and nuts and stir-fry 2 more minutes.

Reduce the heat to medium; whisk the oyster sauce mixture and add to the skillet. Cook, stirring, until thickened, about 3 minutes.

Per serving: Calories 351; Fat 13 g (Saturated 2 g); Cholesterol 66 mg; Sodium 254 mg; Carbohydrate 26 g; Fiber 6 g; Protein 34 g 

Recipe: Falafel-Crusted Chicken With Hummus Slaw

 

Total Time:

25 min

Prep

10 min

Cook

15 min

Yield:

4 servings

Level:

Easy

Ingredients

• Cooking spray
• 3 skinless, boneless chicken breasts (about 1 1/4 pounds), sliced into 1/4-inch-thick strips
• 1 tablespoon extra-virgin olive oil
• 1/2 cup falafel mix
• 2 whole-wheat pitas, halved
• 6 tablespoons hummus
• Grated zest and juice of 1 lemon
• 1/2 teaspoon harissa or other hot chile paste
• 4 cups shredded coleslaw mix
• 6 radishes, halved and thinly sliced
• 1 cup chopped fresh parsley
• Kosher salt

Directions

Preheat the oven to 425 degrees F. Set a rack on a rimmed baking sheet and coat with cooking spray. Toss the chicken with the olive oil in a large bowl, then add the falafel mix and toss to coat. Arrange the chicken on the rack and bake until golden and cooked through, about 10 minutes. While the chicken is baking, stack the pita halves and wrap them in foil; warm in the oven, about 5 minutes.

Meanwhile, mix the hummus, lemon zest and juice, harissa and 3 tablespoons water in a large bowl. Remove 2 tablespoons of the hummus sauce and reserve. Add the coleslaw mix, radishes and parsley to the remaining hummus sauce and toss. Season with salt.
Divide the chicken among plates and drizzle with the reserved hummus sauce. Stuff the slaw in the pitas and serve with the chicken.
Per serving: Calories 366; Fat 9 g (Saturated 1 g); Cholesterol 82 mg; Sodium 587 mg; Carbohydrate 32 g; Fiber 8 g; Protein 43 g

Recipe: Caramelized Onion & Potato Flan

prep time

30 min

total time

1 hr 45 min

makes

12 servings, 1/2 cup (125 mL) each

What You Need

1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing

1 Tbsp. oil

1 large onion, thinly sliced

2 lb. (900 g) Yukon gold potatoes (about 6), very thinly sliced

1 cup Kraft 4 Cheese Italiano Light Shredded Cheese

3 Tbsp. Kraft 100% Parmesan Light Grated Cheese

Make It

HEAT oven to 400ºF.
HEAT dressing and oil in large nonstick skillet on medium heat. Add onions; cook 10 to 15 min. or until onions are caramelized, stirring frequently. Set aside.
LAYER 1/3 each of the potatoes, onions and shredded cheese in 2.5-L casserole dish sprayed with cooking spray. Repeat layers twice; cover.
BAKE 30 min.; sprinkle with Parmesan. Bake, uncovered, 45 min. or until potatoes are tender and top is lightly browned. Let stand 5 min. before serving.       

Recipe: Stir-Fried Beef & Green Beans

Stir-Fried Beef & Green Beans

prep time

25 min

total time

25 min

makes

4 servings, 1-1/4 cups (300 mL) each

What You Need

1 lb. (450 g) extra-lean ground beef

1 yellow onion, sliced

1 Tbsp. minced gingerroot

1 clove garlic, minced

1/2 lb. (225 g) fresh green beans, trimmed, cut diagonally in half

1/4 cup 25%-less-sodium chicken broth

1/4 cup Kraft Asian Sesame Dressing

1 small carrot, shredded

1 green onion, thinly sliced

Make It

BROWN meat with yellow onions in large nonstick skillet on medium-high heat.
ADD ginger and garlic; cook and stir 1 min. Add beans; cook 2 min., stirring frequently. Stir in broth; cook and stir 2 to 4 min. or until beans are crisp-tender.
STIR in dressing and carrots; cook 1 min. or until heated through, stirring frequently. Sprinkle with green onions.