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FOODIE PAM

Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

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Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

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Fine Cooking

MAGAZINE

April, 2009

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Red-Wine-Braised Brisket with Cremini, Carrots, and Thyme

(Fine Cooking, April, 2009)

The simplicity of this brisket recipe makes the leftovers (you’ll have lots of them) easy to transform into other delicious and unexpected dishes later in the week.
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Rigatoni with Brisket and Porcini Ragů

(Fine Cooking, April, 2009)

Leftover braised brisket gives this ragů long-simmered flavor. Though this recipe calls for dried pasta, you can also use any shape of fresh pasta. Once you’ve drained it, just toss it with a few tablespoons of butter to prevent it from sticking together.
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Best-Ever Roast Chicken

(Fine Cooking, April, 2009)

This is the classic roast chicken that all cooks should have in their arsenal. One of the secrets to success is starting it out breast-side down, which keeps the breast meat juicy. Though the chicken is fabulous on its own, you can take it to the next level with a few more ingredients by making a simple pan sauce.
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Brisket and Bean Chili

(Fine Cooking, April, 2009)

Chunks of leftover brisket make this chili much more interesting than one made with ground beef. If you don’t have time to cook beans, skip that step and use 3 cups drained and rinsed canned beans instead.
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Brisket and Root Vegetable Salad with Creamy Horseradish Dressing

(Fine Cooking, April, 2009)

A delicious destination for leftover brisket, this salad is best with meat from the flat end of the brisket, because it holds its shape better than brisket point. Leave the brisket in long slices or cut it into wide strips, and be sure it’s at room temperature so it won’t be too dense.
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Chicken Breasts Stuffed with Sun-Dried Tomatoes and Green Olives

(Fine Cooking, April, 2009)

Slipping this pungent stuffing under the skin gives chicken breasts a flavor boost.
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Chocolate Brigadeiros

(Fine Cooking, April, 2009)

Like many Brazilian sweets, fudge-like chocolate brigadeiros are named after a famous personality. Brigadier Eduardo Gomes was a well-known Brazilian Air Force commander who loved chocolate. Legend has it that brigadeiros were created for and named after him.
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Citrus Tea Punch

(Fine Cooking, April, 2009)

Sweet iced tea is a southern staple. Adding fresh lemon and orange juice transforms it into a punch that can be made even more festive with a splash of vodka.
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Coconut Brigadeiros

(Fine Cooking, April, 2009)

Brigadeiros are Brazilian candies that owe their  melt-in-your-mouth texture to sweetened condensed milk that's cooked down until it's thick and fudge-like. Though chocolate brigadeiros are the classic, coconut is a tasty flavor variation.
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Date-Mint Chutney

(Fine Cooking, April, 2009)

In this Indian-inspired condiment, the richness of the dates gets a lift from the freshness of the mint. It's great with roast meats, and it also makes a simple spread for crostini paired with blue cheese.
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Derby Day Mint Julep Cocktail

(Fine Cooking, April, 2009)

There are as many variations of the mint julep as there are thoroughbreds that have run in the Kentucky Derby, which is when this sweet concoction is traditionally served. It’s often stirred with ice in a silver cup; this version calls for shaking with a slice of lemon for a frothy, refreshing drink.
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Grilled Mozzarella and Spinach BLTs

(Fine Cooking, April, 2009)

Creamy mozzarella is a good foil for the salty, smoky bacon in this grilled version of a BLT. Before cooking, remove any tough stems from the spinach.
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Grilled Portobello and Goat Cheese Sandwiches with Green Olive Pesto

(Fine Cooking, April, 2009)

This panini-style sandwich pairs the earthy flavor of the portobellos with the mild, tangy goat cheese and salty olive pesto.
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Grilled Tuna and Provolone Sandwiches with Salsa Verde

(Fine Cooking, April, 2009)

For this panini-style sandwich, steer clear of tuna packed in water; instead, choose good-quality tuna packed in olive oil.
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Grilled Turkey and Cheddar Sandwiches with Mango Chutney

(Fine Cooking, April, 2009)

Indian flavors meet panini sandwiches with delicious results. Naan is slightly puffy Indian-style flatbread. Other substantial flatbreads may be substituted, but avoid super-thin tortillas and lavash, which won’t be sturdy enough to contain the filling. Major Grey’s chutney, available in the condiment or international section of the supermarket, adds moisture, sweetness, and spice.
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Minestrone with Green Beans and Fennel

(Fine Cooking, April, 2009)

For a vegetarian version of this hearty vegetable soup, use vegetable broth—preferably homemade.
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Mini Pizzas with Arugula, Peppers, and Prosciutto

(Fine Cooking, April, 2009)

Serving mini versions of your favorite foods is a great way to maintain portion control while satisfying your cravings.
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Open-Face Brie, Apple, and Arugula Sandwiches

(Fine Cooking, April, 2009)

This quick, easy sandwich pairs the peppery kick of arugula with sweet apples and mellow, creamy melted brie on top. A cup of hot soup turns it into a meal. 
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Pan-Seared Salmon with Spinach and Shiitake

(Fine Cooking, April, 2009)

A quick sauté of mushrooms and spinach turn a salmon fillet into an easy one-pan meal. Since you'll be searing the salmon with it's skin on, be sure to ask your fishmonger to scale the fish.
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Peas and Carrots with Lemon, Dill, and Mint

(Fine Cooking, April, 2009)

Remember the frozen version of peas and carrots? The dish gets an update here: no square carrots in sight.
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Pecan-Crusted Skirt Steak

(Fine Cooking, April, 2009)

Pecans give the steak a crunchy, toasty crust in this quick main course. Serve it with coleslaw, or steamed broccoli served with a few lemon wedges on the side.
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Pistachio Brigadeiros

(Fine Cooking, April, 2009)

Brigadeiros are Brazilian candies that owe their melt-in-your-mouth texture to sweetened condensed milk, cooked down until it's thick and fudge-like. Though chocolate brigadeiros are the classic, pistachio is a tasty flavor variation.
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Poached Flounder with Mint Beurre Blanc

(Fine Cooking, April, 2009)

This classic shallow-poached fish is served with a minty French butter sauce. It’s delicious with a simple rice pilaf and tender green spring vegetables like peas or baby spinach.
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Quick Beef Enchiladas with Salsa Verde

(Fine Cooking, April, 2009)

An easy, homemade salsa verde adds a tangy kick to these hearty enchiladas.
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Rigatoni with Sun-Dried Tomato and Fennel Sauce

(Fine Cooking, April, 2009)

The creamy, sweet pasta sauce gets a peppery kick from red pepper flakes.
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