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Melissa Meier
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La Belle Cuisine
Summertime…and the Living Is Easy
Recipe Source:
 
Food & Wine Magazine's 2002
Cookbook: an Entire Year's Recipes
Food & Wine Books, Editor in Chief Judith Hill,
© 2002
American Express Publishing Corp.
 
Roasted Portobello and Vegetable
Club Sandwiches
4 servings
2 large portobello mushroom caps
1/4 cup pure olive oil
Salt and freshly ground black pepper
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne pepper
12 slices of whole-grain bread, lightly toasted
1 avocado, sliced 1/4 inch thick
3 ounces shredded Gruyère
1 cup packed arugula leaves
1 small European cucumber, very thinly
sliced crosswise
2 cups packed alfalfa sprouts
1. Preheat the oven to 400 degrees F. Place the mushrooms on
a rimmed baking sheet. Brush both sides of the mushrooms with the olive oil
and
season generously with salt and pepper. Roast the mushrooms for 15
minutes, or until tender and browned. Let cool, then thinly slice.
2. In a bowl blend the mayonnaise, mustard, lemon juice and cayenne.
Season
this aioli with salt and black pepper. [Minced garlic would be a
great addition here – especially if we’re calling it “aioli.”]
3. Lay 4 slices of the toast on a work surface and spread them with aioli.
Top with the sliced avocado and the shredded Gruyère. Spread 4 slices
of
toast on both sides with aioli and set on the sandwiches. Top with the
arugula, cucumber, sliced portobellos and sprouts. Cover with the
remaining
toast, cut the sandwiches in half and serve.
- Tom Valenti
Smoked Turkey and Arugula Quesadillas
4 servings
Vegetable oil, for brushing
Four 10-inch flour tortillas
1/2 pound pepper Jack, shredded or thinly sliced
3/4 pound thinly sliced smoked turkey
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lime juice
1 teaspoon sour cream, plus more for serving
3/4 pound arugula, thick stems discarded
2 plum tomatoes – halved, seeded and diced
Salt and freshly ground pepper
Hot sauce and lime wedges, for serving
1. Preheat the oven to 450 degrees F. Lightly brush 2 large
baking sheets
with vegetable oil and heat in the oven for 5 minutes. Lightly
oil 1 side
of each tortilla and place them oiled side down on the baking
sheet.
Layer
the cheese and turkey on the tortillas and bake until the
cheese
is melted
and the bottoms of the tortillas are golden, 4 to 5
minutes.
2. Meanwhile, in a large bowl, mix the olive oil with the lime juice and
sour cream. Add the arugula and tomatoes, season with salt and pep-
per and
toss well. Transfer the tortillas to a work surface, top with
the arugula
salad and fold in half to close. Cut each quesadilla into 3
wedges and
serve
right away with sour cream, hot sauce and lime
wedges on
the side.
- Grace Parisi
Inside-Out Roquefort Cheeseburgers
4 servings
“Although cooking hamburgers to at least 160 degrees F – or medium
doneness
– prevents food-borne illnesses, it robs the meat of its juiciness.
A
delicious solution
to this problem is to tuck a disk of ultra-rich Roquefort
butter into the
center of
each burger. The butter melts as the burger grills,
basting it from within.
Another key to a really great burger is to handle
the meat as little as
possible.”
2 ounces Roquefort, softened
4 tablespoon unsalted butter, softened
1 1/2 pounds ground sirloin
Four 1/2-inch-thick slices of sweet onion,
such as Vidalia
Four 1/2-inch-thick beefsteak tomato slices
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Vegetable oil, for the grill
4 Kaiser rolls, split
4 ounces arugula
1. In a small bowl, blend the Roquefort with the butter.
Scrape the butter
into plastic wrap and roll into a 4-inch cylinder.
Refrigerate the Roque-
fort butter until firm, about 1 hour. Slice the butter
into 4 disks.
2. Gently scrape the ground sirloin into 4 thick patties. Using your thumb,
make a depression in the center of each patty and fill with a disk of
Roquefort butter. Fold the meat over to encase the butter completely
and
gently pat the burger into a plump, round patty.
3. Light a grill. Thread each onion slice onto a skewer. Brush the onion
and
tomato slices with 1 tablespoon of olive oil and season with salt
and
pepper. Lightly brush the grate with vegetable oil. Grill the onions
over a
medium-hot fire until charred and tender, about 5 minutes per
side. Grill
the tomato slices until charred, about 1 minute per side.
4. Season the burgers with salt and pepper and grill over a medium-hot
fire
until browned and cooked through, about 6 minutes per side.
Transfer
to a
platter and let stand for 2 minutes. Brush the cut sides
of the
rolls with
the remaining 1 tablespoon of olive oil and grill until
lightly
browned,
about
10 seconds. Set the burgers on the rolls, top
with the
onion, tomato
and arugula and serve.
- Steven Raichlen
Make ahead: The Roquefort butter can be refrigerated 2 days or frozen for
1 month. The uncooked burgers can be refrigerated for up to 6 hours.
Wine: Balance the intense flavor and richness of the Roquefort butter
filling
with a smoky, fruity, inexpensive Cabernet Sauvignon. Try the 1998 Viñas
del Vero Somotano from Spain or the bargain 1999 De Martino from
Chile.
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