MENU for the Week of FEBRUARY 24, 2020
monday Oven-Fried Chicken Cutlets
with Hazelnuts
tuesday Steak and Napa Cabbage Salad
with Miso Dressing
wednesday Pasta with Crab and Pancetta
thursday Sautéed Sausages with Grapes
and Balsamic Glazed Onions
friday Spicy West African Peanut Soup
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Monday : Oven-Fried Chicken Cutlets with Hazelnuts
Tuesday : Steak and Napa Cabbage Salad with Miso Dressing
Wednesday : Pasta with Crab and Pancetta
Thursday : Sautéed Sausages with Grapes and Balsamic Glazed Onions
Friday : Spicy West African Peanut Soup
S H O P P I N G L I S T
FRESH PRODUCE
2 lemons
2 limes
20 seedless red grapes
11/2 lb. Yukon Gold potatoes
8 oz. lacinato kale
1 small head napa cabbage
1 large daikon radish
One 15-oz. can cherry tomatoes
1 large red bell pepper
2 serrano chiles
1 fresh red chile, such as Thai bird
2 large yellow onion
3 scallions
One 4-inch piece fresh ginger
2 medium cloves garlic
1 small bunch fresh oregano
1 small bunch fresh rosemary
MEAT, EGGS & DAIRY
8 links sweet Italian sausage (about 13/4 lb.)
4 thin-cut chicken breast cutlets (about 1 lb.)
1 lb. beef sirloin steak tips
12 oz. cooked lump crabmeat
4 oz. diced pancetta (about 1 cup)
4 large eggs
21/2 oz. grated pecorino romano (about 1 cup); more for serving
1/4 oz. (1/4 cup) finely grated Parmigiano-Reggiano
OTHER GROCERIES
6 cups vegetable stock
10 oz. dried egg fettuccine
1 cup creamy natural peanut butter
2/3 cup panko
1/2 cup lower-salt chicken broth
1/2 cup white or yellow miso
13/4 oz. (1/3 cup) hazelnuts
3 Tbs. tomato paste
1 Tbs. Asian sesame oil
Salted roasted peanuts
PANTRY STAPLES
1/4 cup plus 1 Tbs. avocado oil or other neutral vegetable oil
1/4 cup peanut oil
3 Tbs. olive oil
Cooking spray
3 Tbs. mayonnaise
1/4 cup seasoned rice vinegar
2 Tbs. balsamic vinegar
1 Tbs. Dijon mustard
1 Tbs. black sesame seeds
1 Tbs. coriander seeds
1 Tbs. ground cumin
1 Tbs. ground turmeric
1 tsp. fenugreek seeds
6 cloves
1/4 tsp. garlic powder
Kosher salt
Black peppercorns
Side-dish ingredients are not included in the shopping list.
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mondayOven-Fried Chicken Cutlets with Hazelnuts
Active time: 15 minutes | Total time: 30 minutesServes 4
Few can resist the lure of a crispy, golden chicken cutlet. This one includes a fragrant hint of rosemary and toasted hazelnuts, and—bonus!—there’s no messy egg dipping involved in making it.
Nonstick cooking spray
2/3 cup panko
13/4 oz. (1/3 cup) toasted, skinned hazelnuts, finely chopped
1/4 oz. (1/4 cup) finely grated Parmigiano- Reggiano
1 tsp. finely chopped fresh rosemary
1/4 tsp. garlic powder
Kosher salt and freshly ground black pepper
3 Tbs. mayonnaise
1 Tbs. Dijon mustard
4 thin-cut chicken breast cutlets (about 1 lb.)
Position a rack in the center of the oven and heat to 425°F. Put a wire rack over a large, foil-lined baking sheet; spray the rack with cooking spray.
Toast the panko in a dry skillet over medium-high heat, tossing occasionally, until golden brown, about 3 minutes. Transfer to a shallow dish or plate; cool briefly, then add the hazelnuts, Parmigiano, rosemary, garlic powder, 3/4 tsp. salt, and a few grinds of pepper.
Combine the mayonnaise and mustard in a second shallow dish. Coat the chicken in the mayonnaise mixture and then the panko mixture, and then
transfer to the prepared rack. Mist the chicken lightly with cooking spray and bake until just cooked through, 13 to 15 minutes.
—Laraine Perri, Fine Cooking #132
nutrition information (per serving): Calories 280; Calories from Fat 150; Protein 25g; Carbohydrates 8g; Fat 17g; Saturated Fat 2.5g; Monounsaturated Fat 7g; Polyunsaturated Fat 6g; Sodium 410mg; Cholesterol 70mg; Fiber 1g
ON THE SIDE: KALE WITH BURST GRAPE TOMATOES
Heat a little olive oil in a large pot over medium-high heat. Add some whole grape tomatoes, a bunch of washed, stemmed and coarsely chopped kale, some kosher salt, and freshly ground black pepper. Toss, cover, and cook until the kale is tender, 10 to 15 minutes. Toss with a little balsamic vinegar. Season to taste with salt and pepper. Transfer to a bowl and sprinkle with coarsely grated Parmigiano-Reggiano.Another way to toast panko
If you prefer not to dirty a skillet, you can also toast panko in the oven. Spread the panko in an even layer on the rimmed baking sheet you’ll use for the chicken (don’t line with foil yet), and bake for just a few minutes. Watch the crumbs carefully as they toast very quickly.
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tuesdaytuesdaySteak and Napa Cabbage Salad with Miso Dressing
Active/total time: 25 minutesServes 4
The crunch of cabbage and the zing of ginger punch up the feel and flavor of this bright main-course salad. Try the versatile dressing on chicken, fish, and grilled vegetables.
1/2 cup white or yellow miso
1/4 cup plus 1 Tbs. avocado oil or other neutral vegetable oil
1/4 cup seasoned rice vinegar
One 11/2-inch piece fresh ginger, peeled and sliced into rounds
1 Tbs. Asian sesame oil
1 lb. beef sirloin steak tips
Kosher salt and freshly ground black pepper
1/2 small head napa cabbage, shredded (6 loosely packed cups)
2 cups daikon radish, peeled and cut into matchsticks
1 large red bell pepper, cored, seeded, and cut lengthwise into 1/8-inch-wide strips, then in half crosswise
3 scallions, trimmed and thinly sliced, whites and greens separated
1 Tbs. black sesame seeds (optional)
In a blender, combine the miso, 1/4 cup of the avocado oil, the vinegar, ginger, and sesame oil. Purée until smooth.
Season the beef all over with 1 tsp. salt and 1/8 tsp. pepper.
Heat the remaining 1 Tbs. avocado oil in a 10-inch skillet, preferably cast iron, over high heat. Add the sirloin, and brown on all sides, about 6 minutes total for medium rare. Transfer to a cutting board.
In a large bowl, toss the cabbage, radish, bell pepper, and scallion whites with three-fourths of the dressing. arrange the salad on a platter or divide among 4 plates. Thinly slice the beef on the bias and against the grain, and arrange on top of the salad. Top with the scallion greens and sesame seeds, if using, and pass the remaining dressing at the table.
—Lynne Curry, Fine Cooking #158
nutrition information (per serving): Calories 500; Calories from fat 290; Protein 31g; Carbohydrates 19g; Fat 33g; Saturated Fat 6g; Monounsaturated Fat 19g; Polyunsaturated Fat 5g; Sodium 1280mg; Cholesterol 60mg; Fiber 4g
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wednesdayPasta with Crab and Pancetta
Active/total time: 20 minutesServes 4
This quick and easy pasta may remind you of carbonara, but with sweet crab and the bright zing of lemon.
Kosher salt
4 oz. diced pancetta (about 1 cup)
4 large eggs
21/2 oz. grated pecorino romano (about 1 cup); more for serving
2 medium cloves garlic, minced
Finely grated zest of 2 lemons (about 4 tsp.)
Freshly ground black pepper
10 oz. dried egg fettuccine
12 oz. cooked lump crabmeat, picked over
Bring a large pot of well-salted water to a boil.
Meanwhile, in a 12-inch skillet over medium heat, cook the pancetta, stirring occasionally, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer to small bowl.
In a large bowl, whisk the eggs, cheese, garlic, half of the zest, and 1 tsp. pepper.
Cook the pasta according to package directions for al dente. Reserve 1/2 cup of the pasta cooking water, then drain. Immediately add the pasta, pancetta, and 1/4 cup cooking water to the egg mixture, tossing to combine; gently toss in about two-thirds of the crabmeat and additional cooking water as needed. Season to taste with salt and pepper. Serve topped with the remaining crabmeat and zest. Pass additional cheese at the table.
—Jill Silverman Hough, Fine Cooking #150
nutrition information (per serving): Calories 590; Calories from Fat 180; Protein 44g; Carbohydrates 55g; Fat 20g; Saturated Fat 8g; Monounsaturated Fat5g; Polyunsaturated Fat2.5g; Sodium 1170mg; Cholesterol 290mg; Fiber 4g
ON THE SIDE: ORANGE, AVOCADO & MÂCHE SALAD
Trim off the peel and white pith from medium oranges and cut crosswise 1/4 inch thick. Cut ripe avocado into thin slices. Arrange the orange and avocado slices on plates. Toss mâche or mixed baby greens with a vinaigrette made from olive oil, orange zest, fresh orange juice (squeeze a few of the slices), red wine vinegar, salt, and pepper. Mound the mâche on the serving plates with the oranges and avocados.
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thursdaythursdaySautéed Sausages with Grapes and Balsamic Glazed Onions
Active time: 15 minutes | Total time: 40 minutesServes 4
Sausage and grapes are a classic Italian pairing. The addition of balsamic vinegar and caramelized onions turns this into a quick, warming braise.
3 Tbs. extra-virgin olive oil
8 links sweet Italian sausage (about 13/4 lb.), pricked with a fork
1 large yellow onion, thinly sliced (about 2 cups)
Kosher salt
2 Tbs. balsamic vinegar
1/2 cup lower-salt chicken broth
20 seedless red grapes, halved
2 Tbs. chopped fresh oregano
Heat 1 Tbs. of the oil in a large (12-inch) sauté pan over medium heat until it’s shimmering. Add the sausages and cook, turning every couple of minutes, until they’re browned all over, about 8 minutes. Transfer to a large plate.
Add the remaining 2 Tbs. oil and the onion to the pot, sprinkle with 1/2 tsp. salt, and cook, stirring occasionally, until the onion softens completely and starts to turn light brown, about 7 minutes. Add the balsamic vinegar and chicken broth, and scrape the bottom of the pot with a wooden spoon to incorporate any browned bits.
Reduce to a gentle simmer (medium low or low, depending on your stovetop). Add the sausages and grapes, cover the pot with the lid ajar, and cook, stirring occasionally, until the sausages are cooked
through (slice into one to check), about 25 minutes. Serve immediately, sprinkled with the oregano.
—Tony Rosenfeld from Big Buy Cooking
nutrition information (per serving): Calories 390; Calories in Fat 220; Protein 29g; Carbohydrates 13g; Fat 25g; Saturated Fat 7g; Monounsaturated Fat 14g; Polyunsaturated Fat 2; Sodium 1120mg; Cholesterol 50mg; Fiber 1g
ON THE SIDE: HERBED POLENTA
While the sausages braise, cook some polenta according to package directions. When it’s thick, tender, and creamy, stir in some butter, freshly grated Parmigiano-Reggiano, chopped fresh oregano and parsley, and salt and pepper.
Why prick the sausages?Piercing the sausages with the tines of a fork will allow them to release some of their juices and infuse the broth. It also ensures that the casings won't break during cooking.
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fridaySpicy West African Peanut Soup
Active/total time: 30 minutesServes 4 to 6
This hearty vegetarian soup boasts a rich, creamy broth highlighted by floral ginger, earthy peanuts, and spicy chiles.
1/4 cup peanut oil
1 Tbs. coriander seeds
1 Tbs. ground cumin
1 Tbs. ground turmeric
1 tsp. fenugreek seeds
1 large yellow onion, thinly sliced
2 Tbs. finely chopped fresh ginger
2 serrano chiles, seeds removed, finely chopped (about 2 Tbs.)
6 cups vegetable stock
One 15-oz. can cherry tomatoes
3 Tbs. tomato paste
6 cloves, tied in cheesecloth
Kosher salt and freshly ground black pepper
1 cup creamy natural peanut butter
11/2 lb. Yukon Gold potatoes, peeled and cut into medium dice
8 oz. lacinato kale, ribs removed, sliced into 1/4-inch ribbons
1 fresh red chile, such as Thai bird, very thinly sliced (about 1 tsp.)
Salted roasted peanuts, chopped, for serving
Lime wedges, for serving
In a large Dutch oven or other heavy-duty pot, heat the oil over medium-high heat until shimmering. Add the coriander, cumin, turmeric, and fenugreek, and cook, stirring often, until aromatic, about 1 minute. Add the onion, ginger, and serranos, and continue to cook, stirring occasionally, until the onion is soft and translucent, about 4 minutes. Add the stock, stirring to scrape up the brown bits on the bottom of the pot. Add the tomatoes, tomato paste, cloves, 1 tsp. salt, and 1/2 tsp. pepper. Bring to a boil, and then lower the heat to medium and cook for about 5 minutes.
Stir in the peanut butter, and then add the potatoes. Return to a boil; cook for 5 minutes. Add the kale and red chile, and continue to cook for about 1 minute, until the kale is just tender. Remove the cloves. Serve garnished with the chopped peanuts and lime wedges.
—Ronne Day, Fine Cooking #158
nutrition information (per serving): Calories 540; Calories from fat 290; Protein 15g; Carbohydrates 45g; Fat 33g; Saturated Fat 5g; Monounsaturated Fat 5g; Polyunsaturated Fat 3.5g; Sodium 420mg; Cholesterol 0mg; Fiber 10g
