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Cooking |
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Make Ahead Dinner Partyfrom September 2000 Real Simple Magazine |
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Contents: |
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Fresh Corn and Tomato Soup |
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serves 8 1 tablespoon olive oil |
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Heat oil in a large pot
over medium-low heat and cook onions without browning until tender,
about 10 to 12 minutes. Stir in the corn and cook for 2 minutes. Add the
stock and bring to a boil. Reduce heat and simmer until corn is tender
and liquid has reduced slightly, 15 to 20 minutes. Add tomatoes, salt,
and pepper, stir, and remove from heat. |
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Herb
Grilled Shrimp
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4 tablespoons
extra-virgin olive oil |
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In a large bowl,
combine 3 tablespoons of oil, lemon juice, herbs, salt, pepper, and
shrimp. Cover and refrigerate for 20 to 30 minutes. |
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Beans with Pancetta and Caramelized Onions |
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11/2 teaspoons olive
oil |
4 cups fresh black-eyed peas |
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In a large saucepan, combine oil and pancetta and cook over low heat until crisp and golden brown, about 4 to 6 minutes. Drain pancetta on a paper towel and reserve. In the same pan, cook onions over medium heat until golden brown, about 6 to 8 minutes. Tilt pan to remove excess fat; add beans, bay leaf, and 21/2 cups of water. Bring to a boil, reduce heat, and simmer until beans are tender, about 50 to 60 minutes. Add pancetta and season to taste with salt and freshly ground pepper. Serve warm or at room temperature. | ||||
Roasted
Apricots with Sugared Pecans
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12 apricots, halved (recipe below or substitute Häagen-Dazs Dulce de Leche ice cream) |
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Heat broiler. Place apricot halves, cut side up, on one half of a baking sheet. Brash tops with 2 table spoons of butter; sprinkle with 3 tablespoons of sugar. In a small bowl, toss pecans with remaining butter and sugar and spread them out on the other half of the baking sheet. Broil for 2 to 3 min utes, watching carefully, until apricots begin to brown and pecans are lightly toasted. Place three apricot halves on each plate, drizzle with warm dulce de leche, and sprinkle with the |
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dulce de leche1 can sweetened condensed milk |
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