Five Recipes Every Woman Should Know
Food Network star Ina Garten has long hypnotized us with her easy-to-master,hard-to-mess-up recipes.When she had us over for lunch,we took notes.You'll be making these dishes—for yourself and guests—again and again.
A chic dessert
White Chocolate Bark
1/2 cup whole shelled salted pistachios
16 oz.good white chocolate,finely chopped
1/4 cup dried cranberries
1/4 cup medium-diced dried apricots
1.Preheat the oven to 350°F.Using a pencil,draw an 8" x 10" rectangle on a piece of parchment paper.Turn the parchment paper over so the pencil mark doesn't get on the chocolate,and place it on a sheet pan.
2.Place the pistachios in one layer on another sheet pan and bake for 8 minutes.Set aside to cool.
3.Place three quarters of the white chocolate in a heatproof glass bowl,and put it in the microwave on high for 30 seconds.(Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula,return it to the microwave for another 30 seconds,then stir again.Continue to heat and stir in 30-second intervals until the chocolate isjustmelted.Immediately stir in the remaining chocolate and allow it to sit at room temperature,stirring often,until it's completely smooth.(If you need to heat it a little more,put it in the microwave for another 15 seconds.)
4.Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle.Sprinkle the top evenly with the cooled pistachios,the cranberries and apricots.Press the nuts and fruit lightly so they will set in the chocolate.Set aside for at least 2 hours until firm,or refrigerate for 20 minutes.Cut or break the bark into 16 pieces and serve at room temperature.Makes 16 pieces.
The decadent starter
Soppressata & Cheese in Puff Pastry
1 package (2 sheets) frozen puff pastry,such as Pepperidge Farm,defrosted
2 tbsp.Dijon mustard
12 thin (not paper-thin) slices soppressata salami (3 inches in diameter)
6 oz.Gruyère cheese,grated
1 egg beaten with 1 tbsp.water,for egg wash
1.Preheat the oven to 450°F.Place a piece of parchment paper on a sheet pan.
2.Lay one sheet of puff pastry on a floured board and lightly roll into a 10-inch square.Place it on the sheet pan and brush the pastry with all of the mustard,leaving a 1-inch border.Arrange the soppressata in overlapping layers on the mustard,and sprinkle the grated cheese evenly on the soppressata,also avoiding the border.Brush the border with the egg wash.
3.Lightly roll the second piece of puff pastry into a 10-inch square.Lay the pastry directly on top of the first square,lining up the edges.Brush the top with the remaining egg wash,cut 3 large slits for steam to escape,and chill for 15 minutes.
4.When the pastry is cold,trim the edges with a very sharp knife to make a clean edge.Bake the pastry in the center of the oven for 20 to 25 minutes,turning once while baking,until puffed and brown.Allow to cool for a few minutes,cut in squares and serve hot or warm.Serves 6 for first course,8 for cocktails.
The yummiest side dish
Couscous With Toasted Pine Nuts
Melt 4 tbsp.(1/2 stick) unsalted butter in a large saucepan.Add 2 cups chopped yellow onion (2 onions) and cook over medium-low heat for 8 to 10 minutes,stirring occasionally,until tender but not browned.加3杯鸡汤,preferably homemade,1 1/2 tsp.kosher salt and 1/2 tsp.freshly ground black pepper and bring to a full boil.Stir in 2 cups (12 oz.) couscous,turn off the heat,cover,and allow to steam for 10 minutes.Fluff with a fork,then stir in 1/2 cup toasted pine nuts and 1/2 cup minced fresh parsley,and serve hot.Serves 6 to 8.
An impressive entrée
Roasted Salmon With Green Herbs