Weeknight Kitchen

The Weeknight Kitchen by The Splendid Table is a great resource for ideas and inspiration for practical, delicious weeknight meals. Each Wednesday, we feature a new recipe each week from great chefs around the world, and original creations from Lynne Rossetto Kasper.

Weeknight Kitchen: Raw Cacao Energy Balls

Feb 2, 2016

Makes 10 balls

Is chocolate your guilty pleasure? No need for the 'guilty' part any more. Chocolate fix sorted.

· 105 g (3 1/2 oz/1 cup) 100 percent raw cacao powder
· 400 g (14 oz/4 cups) almond meal
· 100 g (3 1/2 oz/1 cup) protein powder
· 3 tablespoons honey
· 5 tablespoons coconut water
· 5 tablespoons desiccated coconut
· 3 tablespoons chia seeds

Put cacao powder, almond meal, and protein powder in a food processor and buzz until combined. Add the honey and coconut water and buzz until a firm paste forms.

Weeknight Kitchen: Mushrooms with Crispy Sage

Jan 20, 2016

Serves 2

If you’re a mushroom-lover looking for a recipe that’s loaded with them, this is a delicious and luxurious choice. The trick to spectacular mushrooms is making sure to cook them properly.

Nobody wants to bite down on a cold, squishy mushroom—it’s just weird. An overcooked mushroom is better than a wet, soggy one, so make sure your skillet is hot and that you cook your mushrooms down until they begin to brown (or, if you’re like me, really, really brown).

Weeknight Kitchen: Prosciutto Lemon Wrapped Chicken

Jan 14, 2016
Ryan Szulc / The Splendid Table

Makes 2 meals, enough for 4 each time

This amazing little dish will become legendary at your table. And when that’s the case, you can easily quadruple the recipe every once in a while. Fill your freezer with a month of ready-to-fly meals.

Today for Tomorrow: Stuff and roll the chicken breasts in advance (see Storage Tip). Fully cook this dish now and reheat anytime during the next several days.

For the Stuffed Chicken:

Weeknight Kitchen: Lemon Pound Cake

Dec 31, 2015

Feeds 14

My maternal grandparents had thirteen children. I have fond memories of most of them. I remember my great-aunt Lois ironing linen for the church’s communion table and baking her famous pound cake. She was a little lady with a quiet spirit. This recipe embodies the stillness of women who were unselfish givers inside and outside the home.

Lemon Glaze:

· 1/4 cup fresh lemon juice (about 1 1/2 lemons)
· 2 cups powdered sugar
· 1 tablespoon plus 1 1/2 teaspoons lemon zest (about 2 lemons)

Pound Cake:

Serves 4 to 6

A stripped-down dressing of lemon juice and olive oil is all that’s needed for this salad, where smoked fish is the featured player. This most basic combination of fat and acid carries the trout’s gentle smokiness to every corner of the dish. And when the acidic sting of grapefruit (at Gjelina, we’re fools for the ones from Shaner Farms), lush slices of avocado, and the peppery bite of arugula come into play, this simple salad rises to the level of a classic.

Kale, Apple, Walnut and Sumac Onion Tabbouleh

Dec 17, 2015

Serves 4 to 6

· 2 cups (packed) shredded stemmed kale leaves
· 3/4 cup finely chopped walnuts
· 1/2 cup diced apple
· 1/4 cup Simple Sumac Onions (recipe follows)
· 1/4 cup pomegranate seeds
· 3 tablespoons lemon juice
· 3 tablespoons olive oil
· 1/2 teaspoon kosher salt

Combine all the ingredients in a large bowl. Toss to combine and serve.

Simple Sumac Onions

Makes about 1 cup

Serves 2, generously, or 4 in an emergency

This is a regular lunch or supper at casa mia, as anyone who follows me on Twitter or Instagram will recognize. I sometimes poach the salmon and keep it in the refrigerator (see Make Ahead Note), just so that I can make it even faster when the need hits. It’s quick work anyway, so this is more of an aside than a piece of advice. Although you can always swiftly make a salade tiède by flaking the salmon onto the leaves while it’s still warm.

Serves 4, with leftovers

The browned butter and roasted vegetables make this special, but roasting everything in the oven at once makes it easy to prepare.

Weeknight Kitchen: Hungarian Potato and Egg Casserole

Nov 25, 2015

Sarabeth Levine 

Makes 6 to 8 servings

This comforting casserole of potato and hard-boiled egg slices jumbled in a creamy sauce is one of the national dishes of Hungary. There it is usually eaten as a meatless main course, often for supper. It also makes a fine brunch or breakfast dish, accompanied by grilled sausages and a green salad.

Cook's Note: Be sure to choose potatoes of similar size so they cook evenly.

Weeknight Kitchen: Stir-Fried Cauliflower Rice

Nov 19, 2015

Serves 4

I’m a firm believer in the mantra “butter makes everything better,” but there are some days when I fancy something a touch lighter. True to my Asian roots, I regularly rustle up a stir-fry from a fridge raid of leftovers when I want a quick bite; using cauliflower as a rice substitute makes the dish even healthier.

Makes 4 to 6 servings

Daphne makes these pretty much every time she comes over, and the entire family hovers around the oven like vultures, waiting for them to be done. They get their captivating flavor from the tiny black nigella seeds sprinkled liberally over the top.

Weeknight Kitchen: Salted Cashew Caramels

Nov 6, 2015

Makes 64 pieces

· Neutral oil, such as safflower, for the pan
· 3/4 cup heavy cream
· 1/4 cup (1/2 stick) unsalted butter, cut into pieces
· 1 cup sugar
· 1/2 cup Lyle’s Golden Syrup
· 1/4 cup water
· 5 ounces (1 cup) roasted, salted cashews, coarsely chopped
· 1 1/2 teaspoons ground cinnamon
· 1/2 teaspoon kosher salt
· Flaky sea salt, for sprinkling

Serves 4

I was rummaging through my pantry and fridge one evening, trying to come up with an accompaniment for the pork chops I was cooking. This dish fit the bill, with creamy beans, salty pancetta, and bright color from the spinach. A winning combination on the fly!

· 2 tablespoons olive oil
· 4 ounces pancetta or smoky bacon, cut into 1/2-inch dice
· 3 garlic cloves, minced
· 1 (28-ounce) can cannellini beans, rinsed and drained
· 6 cups baby spinach
· 1/4 teaspoon salt
· Freshly ground black pepper

Weeknight Kitchen: Carrot Soup with Anise

Oct 9, 2015

Serves 6

· 2 teaspoons anise seeds
· 2 tablespoons unsalted butter
· 1 large yellow onion, chopped
· 2 pounds carrots, peeled and cut into pieces
· 6 cups vegetable stock (below), chicken stock (below), or water
· Kosher salt and freshly ground black pepper
· 1 cup heavy whipping cream
· 5 tablespoons anise-flavored liqueur, such as sambuca, ouzo, or Pernod
· 1/4 cup crème fraîche
· 2 tablespoons chopped chives

Serves 8-10
 
· 6 skin-on, bone-in chicken drumsticks or other pieces of your choice, about 1 1/2 lb (750 g)
· 2 yellow onions, cut into chunks
· 1 large Garnet yam, peeled and cut into chunks
· 1 fennel bulb, trimmed, cored, and cut into chunks
· 1 bunch fresh dill, roughly chopped
· Splash of white wine (optional)
· Kosher salt and freshly ground pepper
 

Weeknight Kitchen: Shrimp Burgers on Zucchini

Sep 11, 2015

Serves 4
 
I had a dish similar to this in a small restaurant in Mexico, and at Gloria’s request, I created my own version at home. I use medium-size raw shrimp and puree the tails in a food processor, then combine the puree with pieces of the shrimp to form thick burgers.
 
· 1 1/4 pounds shelled and deveined medium shrimp
· 3 tablespoons chopped fresh chives
· 2 tablespoons olive oil
· 2 firm zucchini (about 1 pound), cut into 3/8-inch slices (about 3 1/2 cups)
· 1/2 teaspoon salt
· 1/2 teaspoon freshly ground black pepper

Serves 2...
 
This is the most popular recipe that I have ever written, a fact that still slightly bemuses me. It is particularly indulgent and very moreish. So maybe it’s just the combination of salty, buttery, crispy, carb-y goodness, with the umami hit of the tomatoes that does it?
 
· 1 packet vacuum-packed gnocchi
· 1 tbsp olive oil
· 25g butter
· a few handfuls cherry tomatoes, halved
· 1 ball mozzarella cheese
· handful basil leaves
· sea salt and freshly ground black pepper
 

Weeknight Kitchen: Vietnamese Coffee Ice Cream

Aug 29, 2015

Makes about 1 quart (1 L)
 
Indians make something they call espresso, but it’s unlike any espresso you’d see in Italy; it’s actually closer to a Greek frappé, a bold brew of instant coffee whipped with an enthusiastic amount of sugar, and then combined with hot water and milk.
 
I’ve been a longtime fan of that coffee, so when I was first introduced to the Vietnamese version, a drink with very much the same uncompromising intensity, I was sold. When I decided to freeze it, well, then I was lost.
 

Weeknight Kitchen: Tomato Pesto with Courgette (Zucchini) Spaghetti

Aug 27, 2015

Serves 2
 
Oh, the joy of discovering courgette pasta! You do need to buy a special julienne peeler/cutter to create it, but it is well worth the investment. The best thing about this dish of courgette spaghetti with a fresh tomato sauce is that it is a lower calorie alternative to the traditional pasta dish, so you can eat until you are full. It makes a great lunch if you’re trying to lose weight.
 
· 4 courgettes (zucchini)
· A pinch of flaked sea salt
· 8 large vine tomatoes
· 2 handfuls of fresh basil leaves, finely chopped

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