Makes 3 to 4 cups
- 1 cup golden syrup or light corn syrup
- 2 cups sugar
- 3/8 teaspoon salt
- 2 cups heavy cream
- 3 tablespoons unsalted butter, cut into chunks
- 1 tablespoon plus 1 teaspoon vanilla extract
- Candy thermometer
- A long-handled silicone spatula or wooden spoon
- Combine the syrup, sugar, and salt in a heavy 3-quart saucepan. Cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture simmers around the edges.
- Wash the sugar and syrup from the sides of the pan with a wet pastry brush. Cover and cook for 3 minutes. (Meanwhile, rinse the spatula or spoon for use again later.) Uncover the pan and wash down the sides once more.
- Attach the candy thermometer to the saucepan, without letting it touch the bottom of the pan, and cook, uncovered, without stirring until the mixture reaches 305° F. Meanwhile, heat the cream in a small saucepan until tiny bubbles form around the edges of the pan. Remove the pan from the heat and cover it to keep the cream hot. When the sugar mixture is at 305° F, remove it from the heat and stir in the butter chunks.
- Gradually stir in the hot cream; it will bubble up and steam dramatically. Put the pan back on the burner and adjust the heat so that the mixture boils energetically but not violently. Stir until smooth. Continue to cook, stirring occasionally, to about 225° F (or 228° F for a sauce that thickens like fudge when poured over ice cream). Remove the pan from the heat and stir in the vanilla.
- Serve the sauce warm or hot. Store in the refrigerator (it keeps for ages) and reheat it gently in the microwave or a saucepan just until hot and flowing. You can stir in rum or brandy to taste. If the sauce (after reheating) becomes too thick or stiff to serve over ice cream, it can always be thinned with a little water or cream.
- 1⁄3 cup olive oil
- 1⁄4 cup lemon juice
- 1⁄4 cup white vinegar*
- 2 garlic cloves (finely chopped or pressed)
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cracked black pepper
- Whisk all other ingredients together to form marinade. Set some aside for basting or sauce if desired (though I don’t think this is necessary).
- 1/2 pound (225g) dried spaghetti
- Kosher salt
- 6 tablespoons (90ml) extra-virgin olive oil, divided
- 4 medium cloves garlic, thinly sliced or finely chopped by hand (see note above)
- 4 to 6 anchovy fillets, finely chopped (1 1/2 to 2 tablespoons; 20–30ml chopped anchovy)
- Large pinch red pepper flakes
- 1/4 cup capers, drained and chopped (about 2 ounces; 60g) (see note above)
- 1/4 cup chopped pitted black olives (about 2 ounces; 60g) (see note above)
- 1 cup (225g) whole peeled tomatoes, preferably San Marzano, roughly broken up by hand (about half a 14 ounce can)
- Small handful minced fresh parsley leaves
- 1 ounce (30g) finely grated Pecorino Romano or Parmesan cheese, plus more for serving
- Freshly ground black pepper
- 1 (5-ounce; 140g) can oil-packed tuna (optional)
Place spaghetti in a large skillet, sauté pan, or saucepan and cover with water. Add a small pinch of salt. Bring to a boil over high heat, stirring occasionally to prevent pasta from sticking.
2.Meanwhile, in a medium skillet, combine 4 tablespoons (60ml) oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.) Add capers and olives and stir to combine.
3.Add tomatoes, stir to combine, and bring to a bare simmer. Continue to simmer until pasta is cooked to just under al dente (about 1 minute less than the package recommends).
4.Using tongs, transfer pasta to sauce. Alternatively, drain pasta through a colander, reserving 1 cup of the cooking water. Add drained pasta to sauce.
5.Add a few tablespoons of pasta water to sauce and increase heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dente, 1 to 2 minutes longer. (The pasta will cook more slowly in the sauce than it did in the water.) Stir in remaining olive oil, parsley, and cheese.
6.Season with salt and pepper. (Be generous with the pepper and scant with the salt—the dish will be plenty salty from the other ingredients.) If using, stir in canned tuna and break it up with a fork. Serve immediately with more grated cheese at the table.
2 teaspoons sesame oil
6 scallions, white part finely sliced, green part chopped into 1-inch pieces
3 cloves garlic, minced
1 tablespoon minced ginger
5 small dried chiles (optional)
¼ cup vegetable broth
¼ cup soy sauce
3 tablespoons rice vinegar
2 tablespoons mirin
3 tablespoons sugar
1 tablespoon cornstarch
Sesame seeds, for garnish (optional)
In a medium pot, heat the sesame oil over medium heat. Add the finely-chopped white scallions, garlic, ginger and chiles, and cook until fragrant, 1 to 2 minutes.
Add the broth, soy sauce, rice vinegar and mirin, and bring to a simmer over medium heat. Simmer for 5 minutes.
In a small bowl, whisk the sugar and cornstarch to combine. Pour about ¼ cup of the hot sauce over the mixture, whisking constantly until the mixture is smooth and lump free. Return the mixture to the pot and bring to a simmer. Stir in the large pieces of green scallion.
Cook, stirring occasionally, until the mixture thickens and has good flavor, 7 to 9 minutes more.
- 6 tablespoons unsalted butter, softened
- 2 tablespoons chopped basil
- 2 teaspoons drained capers, chopped
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- Salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- Four 8-ounce swordfish steaks, cut 1 inch thick
- Light a grill. In a small bowl, blend the butter with the basil, capers and 1 teaspoon of the lemon juice. Season with salt and pepper, and refrigerate.
- In a large, shallow dish, mix the olive oil with the remaining 1 tablespoon of lemon juice. Season the swordfish with salt and pepper and turn the fish in the olive oil mixture. Refrigerate for 15 minutes.
- Grill the swordfish steaks over a hot fire until nicely charred on the outside and just cooked within, about 4 minutes per side. Transfer the steaks to plates, top each with a dollop of basil-caper butter and serve right away.
- 1 tablespoons butter
- 1 tablespoons olive oil
- 3 cloves garlic, minced
- 1/8 teaspoon red pepper flakes
- 1/4 cup white wine
- Grated zest from 1 lemon
- 1 tbsp capers
- 1 tablespoons lemon juice
- 1 tablespoons parsley for garnish, snipped or cut into small pieces
Take the swordfish out of the refrigerator about 30 minutes before cooking to bring to room temperature.
Dry off fish, salt and pepper it, put a very small amount of grapeseed oil in cast iron pan and heat until quite hot. Depending on thickness of fish cook 3-7 min on each side.
Make the lemon-garlic sauce
You can make the sauce while the swordfish steaks roast in the oven – so fast and easy to do, and the smell is addictive.
1. Add the butter and olive oil to a small skillet, and melt over low heat.
Add the garlic and red pepper flakes, and cook over very low heat (you don’t want to burn the garlic!) until the garlic softens, add capers. Set aside until the fish is done.
2. Use a spatula to carefully remove the swordfish from the pan and put it on a serving platter.
3. Add the white wine to the cooking pan and stir to deglaze – remember to use oven mitts when touching the hot pan! Pour the wine mixture into the skillet with the garlic, and bring to a simmer over medium heat. Cook for 3 minutes, stirring constantly, to reduce the volume. Remove from the heat, and stir in the grated lemon zest and lemon juice. Pour over the swordfish, and garnish with the parsley.
Serve this delicious swordfish with lemon-garlic sauce with linguine or another type of pasta, a green vegetable such as steamed broccoli, and crusty slices of French bread.
- 1/2 cup fresh dill
- 1/2 cup fresh parsley
- 1/2 cup fresh basil
- 1/2 cup Greek yogurt
- 1/2 cup sour cream
- 1/3 cup extra-virgin olive oil
- 1/4 cup mayonnaise
- 2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic, roughly chopped
- 2 scallions, chopped
- Kosher salt and freshly ground pepper, to taste
- Place dill, parsley, basil, garlic, scallions, lemon juice and salt in food processor and pulse until finely ground.
- While pulsing, slowly drizzle in olive oil and blend until mixture is smooth.
- Fold in Greek yogurt, sour cream and mayonnaise, then taste and adjust seasoning, if necessary.
- Transfer to a bowl and refrigerate at least 30 minutes before serving.
- Serve with chips or vegetables, or use as an aioli and spread on sandwiches or wraps.
- adapted from the NY Times