Sara's Secrets for Weeknight Meals has a new look. It is the same book with a new cover to go with the new show and it includes most of the recipes I will be cooking on the show. If you don’t already have a copy, now’s a good time to order it right here! If you would like an autographed bookplate for it, just send your name and mailing address to bookplates.
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.jpg) Welcome to my newest web site, SaraMoulton.com/Weeknight Meals. It is the companion site to my public television series, Sara's Weeknight Meals. The show is based on my last cookbook, Sara's Secrets for Weeknight Meals, and it's all about getting quick tasty meals on the table during the work week. My guest this week is Andrew Carmellini, Chef at restaurant A Voce in New York City. The restaurant has received 3 stars from the New York Times and Chef Carmellini was the James Beard Foundation's Best Chef New York in 2005. Carmellini who has worked in Italy and traveled widely to experience the world's cuisines says that his food is inspired by the seasonal simplicity of traditional Italian food. Andrew and his wife, Gwen Hyman, have just completed their first cookbook, Urban Italian: Simple Recipes and True Stories from a Life in Food. Published by Bloomsbury USA, it will arrive in bookstores on October 28, 2008. Go to AvoceRestaurant.com for more information.
First Recipe:
Chicken Leg Cacciatore with Sweet Peppers, Fennel, and Green Olives.
Recommended side dishes: Green Salad and Roasted Potatoes.
Recommended Wine Pairing: Pinot Grigio, Merlot.
Second Recipe:
Grilled Swordfish with Salsa Giallo.
Recommended side dishes: Broccoli Raab with Garlic.
Recommended Wine Pairing: Chardonnay or Pinot Noir.
Third Recipe:
Risotto Terrazzo-man Style.
Recommended side dishes: Green Salad and Crusty Bread.
Recommended Wine Pairing: Sauvignon Blanc or Merlot.
Brining the chicken legs will make them moister and more flavorful once cooked. Whisk together 1 quart of water, 1/4 cup kosher salt, and 1/4 cup honey until the salt has dissolved; add the chicken and marinate for 30 minutes at room temperature. Remove from the brine, rinse and pat dry.
Swordfish needs a bit more cooking than softer fleshed fish. It is not suited to medium rare. However, it is a good idea to take it off the grill before you think it is done because the temperature will continue to rise once it is out of the pan.
Allowing the rice to toast in a little oil before adding liquid helps the grains to stay separate while cooking.
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For information about the Bench Scraper, see Episode 104.
If you don't have the incredible knife skills of Andrew Carmellini and don't feel your garlic will be "goodfellow's style" thin, you could invest in a truffle slicer which does a beautiful job of shaving garlic. We use it more for garlic than for truffles in my kitchen at Gourmet. You can find a truffle slicer at Sur La Table.
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Sicilian oregano has more flavor than most varieties of oregano. You can find it fresh in Italian markets and dried at spice and gourmet shops. You can order it by mail from Buon Italia Market in New York's Chelsea Market.
Pepperoncini are small red peppers available fresh in gourmet markets but widely available dried and crushed as the red pepper flakes we all like to put on pizza.
There are three varieties of rice used for risotto in Italy, Carnaroli, Violone Nano, and Arborio. Arborio is the most available outside of Italy and is an especially good choice because it releases lots of starch and makes a creamier risotto. All three are available on line from Formaggio Kitchen in Cambridge, MA.
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