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Savoring Summer

Jan 20, 2013 By camillekraeplin

If you can’t stand the heat, take a sip of a cool mango lassi and select refreshing recipes-such as chilled sorrel-and-watercress vichyssoise or gingery shrimp pulao-from these three menus.

Grilled New Potatoes and Asparagus

Jan 20, 2013 By Texas Monthly

Recipe from chef Jack Chaplin, Chaplin’s, Dallas. 16 small red new potatoes 2 pounds fresh asparagus spears 1/4 cup olive oil 12 tablespoons butter, softened 1 teaspoon each of chopped fresh rosemary, parsley, and garlic In 4-quart pot of boiling water, blanch potatoes for about 15…

Shrimp Pulao

Jan 20, 2013 By Texas Monthly

3 cups long-grain rice (preferably basmati) 1 large onion 1-inch piece gingerroot, peeled 6 garlic cloves 5 tablespoons peanut oil 1 large tomato, finely chopped 1 1/2 teaspoons poppy seeds Scant 1/2 teaspoon turmeric 3/4 teaspoon each of cumin powder, ground coriander,…

Grilled Pompano, Sea Scallops and Crayfish

Jan 20, 2013 By Texas Monthly

Grilled Pompano in Beurre Rouge With Sea Scallops and Crayfish 3 shallots, chopped fine 1/2 pound softened butter plus 3 tablespoons butter 1/2 cup each of red and white wine Juice of 1 lemon 1/2 cup heavy cream Salt and white pepper, to taste…

Crab Cakes With Ancho Chile Sauce

Jan 20, 2013 By Texas Monthly

Crab Cakes 2 cups diced Roma tomatoes 1/4 cup each of minced shallots and garlic 1 cup diced onion 2 tablespoons thinly sliced serrano chiles 2 tablespoons each of sugar and lime juice 1/4 pound fresh scallops, muscle removed Salt and white pepper, to…

Lemon-Garlic Potatoes With Spinach

Jan 20, 2013 By Texas Monthly

Preparation Time: 10 minutes Cooking Time: 15 minutes 1 tablespoon extra-virgin olive oil 1 pound unpeeled small new potatoes, cut into eighths 3 large cloves garlic, mashed 1 cup water 1/2 lemon 6 to 8 ounces fresh spinach (or chopped Swiss chard), washed and…

Warm Asparagus-and-Pasta Salad

Jan 20, 2013 By Texas Monthly

1/4 pound medium farfalle (bow-tie or butterfly) pasta, cooked, drained, and tossed with 1 tablespoon virgin olive oil 1 pound fresh asparagus, thick ends snapped off (peel if stalks are thick) 1 shallot, minced 1 teaspoon grated lemon rind 2 1/2 tablespoons balsamic vinegar (best brands…

Veal Chops with Mushroom-Tarragon Cream

Jan 20, 2013 By Texas Monthly

1 tablespoon sweet unsalted butter 2 veal loin chops, 1/2 pound each 1/4 pound large fresh button, shiitake, or oyster mushrooms, rinsed, patted dry, and quartered 1/2 cup dry white wine 1/2 cup veal or chicken stock (homemade or unsalted canned broth) 1/3 cup heavy…

Rhubarb-Berry Sorbet

Jan 20, 2013 By Texas Monthly

1 pound fresh or frozen rhubarb, cut into 2-inch pieces 1 10-ounce bag frozen sweetened strawberries or raspberries (or 1 pound fresh berries, stemmed, with 1/2 cup sugar added) 2 teaspoons lemon juice 1/2 tablespoon minced candied ginger 2 tablespoons Chambord (black raspberry liqueur) or crème…

Hot-and-Sour Soup

Jan 20, 2013 By Texas Monthly

2 teaspoons instant tamarind Salt and sugar, to taste 2 serrano peppers 2 small new potatoes, cut into chunks 1/2 pound catfish, deboned and cut into chunks 2 tablespoons each of chopped pineapple, bean sprouts, and celery 2 teaspoons chopped garlic 1 tablespoon…