RECIPES Red wine-braised flank steak, with roasted peppers, onions and grurèye
Yield: 4 sandwiches 3tablespoons vegetable oil 1 pound flank steak
1 medium carrot, cut into largedice ½whiteonion,cutinto largedice
2 garlic cloves, quartered
2 to 3 cups red wine
2 large sprigs fresh thyme 2 teaspoons salt, divided 1 red bell pepper
1 large red onion, sliced crosswise into ¾-inch wheels
2 tablespoons olive oil ½ teaspoon sherry vinegar 4 ciabatta rolls
8 slices gruyère cheese Preheat oven to 350 degrees.
Choose an ovenproof skillet (with a lid) or Dutch oven large enough to fit the meat in snugly but still lie flat.
Add 2 tablespoons of the vegetable oil to the skillet over high heat. When the oil begins to shimmer, add the meat and cook for 5 to 7 minutes on each side, until deep brown in color. Remove the meat and set aside. Reduce the heat to medium-high. Add the carrot, onion and garlic, and sauté until the vegetables start to brown but are still firm. Return the meat to the pan, and add enough red wine to come ¾ of the way up the side of the meat.
Add the thyme and 1 teaspoon of the salt. Cover and transfer to the oven. Braise the meat for 2½ hours, checking occasionally to make sure the liquid does not dry out (if it does, add more wine). The meat should be very tender and soft enough to pull apart with a fork. Transfer to a plate to rest and cool.
While the meat cooks, roast the red pepper over a high flame, turning occasionally with tongs, until charred all over. Place in a bowl, cover with plastic wrap and rest 20 minutes. Rub off the charred parts with your fingers (some charred parts are fine) and slice pepper into strips. If you do not have a gas stove, place pepper on a foil-covered baking sheet and place in the 350-degree oven, turning occasionally, until soft and wrinkled all over, about 45 to 55 minutes. Remove and, when cool enough to touch, slice pepper into strips.
Brush the red onion with the remaining 1 tablespoon vegetable oil. In a skillet over high heat, grill the onion — without separating into individual rings — until charred on the outside and slightly cooked on the inside. Place in a bowl and separate into rings. Add the peppers, olive oil, sherry vinegar and remaining 1 teaspoon salt, and mix well.
Strain the liquid the meat was cooked in into a bowl. With two forks, separate the meat into chunky strings and roughly cut them crosswise into 2- to 3-inch pieces. Combine the meat with the juices, and coat well.
Slice the ciabatta rolls in half. Place 1 slice of cheese on each bottom and top half. Arrange the meat on the bottom halves and peppers on the top halves, and place all the roll pieces in the 350-degree oven. Cook until the cheese is melted. Place the top halves on the bottom halves, cut in half
and serve.
Per serving: 883 calories; 44 g fat; 23 g saturated fat; 130 mg cholesterol; 51 g protein; 50 g carbohydrate; 7 g sugar; 4 g fiber; 2,075 mg sodium; 635 mg calcium
— Adapted from “‘Wichcraft” by Tom Colicchio and Sisha Ortúzar
Gruyère with caramelized onions
Yield: 4 servings 2 tablespoons olive oil 2 medium yellow onions, halved and cut lengthwise into 1/8-inch slices 1 tablespoon chopped fresh oregano or 1½ teaspoons dried
Salt and pepper
16 slices gruyère cheese 8 slices rye bread 2 tablespoons butter
In a skillet over mediumhigh heat, add the oil and onions. Add the oregano, and season with salt and pepper. Cook, stirring, until onions turn light brown. Reduce the heat and continue to cook until the onions are soft and golden brown, 30 to 45 minutes. These can be kept refrigerated for up to 1 week.
Place 2 slices of cheese on each of 4 slices of bread.
Put ¼ cup of the onions on top of each, and top each sandwich with another 2 slices of cheese and slice of bread.
Melt ½ tablespoon of the
butter in a skillet over medium-high heat (if your skillet is large enough to make 2 sandwiches at a time, use 1 tablespoon of the butter). Place 1 (or 2) sandwiches in the butter, and press down lightly until the bottom is golden brown and toasted. Flip and cook other side until the cheese has melted.
Per serving: 763 calories; 51 g fat; 26 g saturated fat; 139 mg cholesterol; 40 g protein; 37 g carbohydrate; 5 g sugar; 5 g fiber; 1,279 mg sodium; 1,205 mg calcium
— Adapted from “‘Wichcraft” by Tom Colicchio and Sisha Ortúzar
Cheesy kimchi toastie
Yield: 1 serving
2 slices soft bread
1½ ounces grated sharp cheddar cheese, divided 1½ ounces good-quality kimchi, finely chopped Spread ½ ounce of the cheese over 1 slice of bread. Spread the kimchi over the cheese, right to the edges of the bread. Spread another ½ ounce of the cheese over the kimchi, and top it with the remaining slice of bread. Put a nonstick skillet on medium heat. When it’s hot, cook the sandwich for 2 minutes on each side, until it is beautifully golden. Remove sandwich from the pan. Scatter the remaining ½ ounce of cheese on the pan, then place the sandwich back on top. Remove
after 30 seconds and turn over onto plate to reveal your handsome cheese crown.
Per serving: 332 calories; 16 g fat; 9 g saturated fat; 42 mg cholesterol; 15 g protein; 31 g carbohydrate; 4 g sugar; 2 g fiber; 774 mg sodium; 400 mg calcium — Recipe from “Ultimate Veg” by Jaime Oliver
Spicy fried chicken sandwich
Yield: 4 servings
2 cups buttermilk
1 teaspoon plus 2 tablespoons salt, divided 1¾ teaspoons garlic powder, divided
1¾ teaspoons onion powder, divided
½ teaspoon paprika
Oil, for frying
1 cup all-purpose flour 1 tablespoon plus ¼ teaspoon cayenne pepper, divided, see note
4 small boneless chicken breasts (2 pounds)
½ cup mayonnaise
4 brioche buns
2 dill pickles
2 leaves of lettuce, each torn into 4 pieces
1 medium tomato, sliced Note: If you don’t want it spicy, simply eliminate the cayenne pepper.
In a large bowl, mix together
buttermilk, 1 teaspoon of the salt, ½ teaspoon of the garlic powder, ½ teaspoon of the onion powder and the paprika. Add the chicken breast and refrigerate at least 4 hours or, preferably, overnight.
Pour 1 inch of the oil into a large cast-iron skillet or Dutch oven. Heat oil to 350 degrees (if you don’t have experience, you’ll need a frying or candy thermometer to make sure it is the right temperature). Meanwhile, put the flour in a paper or plastic bag along with 1 tablespoon of the cayenne pepper, the remaining 2 tablespoons of salt, 1 teaspoon of the garlic powder and 1 teaspoon of the onion powder. Shake well to combine.
Remove the chicken from the marinade and place pieces in the bag with the flour mixture. Shake to coat thoroughly, wait 1 or 2 minutes, and shake again. Carefully place the chicken, skin-side down, in the hot oil (you may have to do this in batches). Fry, turning occasionally, until golden brown all over and internal temperature is 165 degrees. For best results, try to keep the oil temperature around 325 degrees. The chicken will be done in 10 to 15 minutes, depending on the size of the breasts. Remove to a plate covered with paper towels or a wire rack over a baking sheet.
In a small bowl, mix together mayonnaise, the remaining 1/4 teaspoon cayenne, the remaining 1/4 teaspoon garlic powder and the remaining 1/4 teaspoon onion powder. Spread 1 tablespoon mayonnaise mixture on top and bottom halves of each bun. Slice pickles into 1/4inch rounds and cover bottom bun with a single layer of 3 or 4 slices (you may not need all of the pickles). Place a fried chicken breast on each bun, top with 2 pieces of lettuce and 1 slice of tomato. Add the top half of the bun, and serve.
Per serving: 843 calories; 49 g fat; 9 g saturated fat; 197 mg cholesterol; 58 g protein; 43 g carbohydrate; 11 g sugar; 2 g fiber; 1,061 mg sodium; 74 mg calcium
— Recipe by Daniel Neman
Silky omelet baguette
Yield: 1 serving
½ baguette
½ cup cherry tomatoes, quartered
¼ to ½ jalapeño pepper, thinly sliced
Salt and pepper, to taste ½ tablespoon olive oil ½ tablespoon red wine vinegar
2 large eggs
½ tablespoon butter ½ ounce sharp cheddar cheese, grated
1 tablespoon chopped fresh chives
½ teaspoon curry powder Slice the the baguette in half, lengthwise. Place the cherry tomatoes and jalapeño in a bowl with a pinch of salt and black pepper, along with the oil and vinegar. Toss together well, and set aside.
Beat the eggs well. Put a large, nonstick skillet on high heat and, after 1 minute, add the butter. When the butter has melted, pour the eggs into the hot pan and quickly swirl to cover the base. Scatter over with the cheese, chives and curry powder.
After a total of 1 minute in the pan, the eggs should be just set (they should be yellow, not golden brown). Angle the pan and use a spatula to swiftly roll up the omelet and stuff inside the baguette halves. Top with the salsa.
Per serving: 382 calories; 27 g fat; 11 g saturated fat; 401 mg cholesterol; 19 g protein; 15 g carbohydrate; 4 g sugar; 3 g fiber; 343 mg sodium; 184 mg calcium
— Adapted from “Ultimate Veg” by Jamie Oliver
Dan’s Reuben
Yield: 1 sandwich 1 tablespoon deli-style mustard
2 slices rye bread
¼ pound corned beef or pastrami
¼ cup sauerkraut, drained 2 to 3 slices Swiss cheese Spread mustard on 1 slice of bread. Top with corned beef, sauerkraut, cheese and the remaining slice of bread. Heat a skillet over mediumhigh heat. When hot, add sandwich, top-side down. Cook until bottom is golden brown. Flip and cook until bottom slice is toasted and cheese has melted. Serve with a pickle.
Per serving: 690 calories; 36 g fat; 16 g saturated fat; 163 mg cholesterol; 36 g protein; 34 g carbohydrate; 3 g sugar; 5 g fiber; 2,164 mg sodium; 564 mg calcium
— Recipe by Daniel Neman