patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Buy This at Allposters.com
La Belle Cuisine
Summertime…and the Living Is Easy
Food & Wine Magazine's 2002
Cookbook: an Entire Year's Recipes
Food & Wine Books, Editor in Chief Judith Hill,
American Express Publishing Corp.
Roasted Portobello and Vegetable
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
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
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.
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
toast on both sides with aioli and set on the sandwiches. Top with the
arugula, cucumber, sliced portobellos and sprouts. Cover with the
toast, cut the sandwiches in half and serve.
- Tom Valenti
Smoked Turkey and Arugula Quesadillas
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
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
the cheese and turkey on the tortillas and bake until the
and the bottoms of the tortillas are golden, 4 to 5
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-
toss well. Transfer the tortillas to a work surface, top with
salad and fold in half to close. Cut each quesadilla into 3
right away with sour cream, hot sauce and lime
- Grace Parisi
Inside-Out Roquefort Cheeseburgers
“Although cooking hamburgers to at least 160 degrees F – or medium
– prevents food-borne illnesses, it robs the meat of its juiciness.
to this problem is to tuck a disk of ultra-rich Roquefort
butter into the
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
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
gently pat the burger into a plump, round patty.
3. Light a grill. Thread each onion slice onto a skewer. Brush the onion
tomato slices with 1 tablespoon of olive oil and season with salt
pepper. Lightly brush the grate with vegetable oil. Grill the onions
medium-hot fire until charred and tender, about 5 minutes per
the tomato slices until charred, about 1 minute per side.
4. Season the burgers with salt and pepper and grill over a medium-hot
until browned and cooked through, about 6 minutes per side.
platter and let stand for 2 minutes. Brush the cut sides
the remaining 1 tablespoon of olive oil and grill until
10 seconds. Set the burgers on the rolls, top
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
with a smoky, fruity, inexpensive Cabernet Sauvignon. Try the 1998 Viñas
del Vero Somotano from Spain or the bargain 1999 De Martino from
But wait! There's
Featured Archive Recipes:
New Orleans Po' Boys
Emeril's Garlic Meatball Po' Boys
French Quarter Muffuletta Sandwich
Marcelle Bienvenu's Sausage-Stuffed Loaves
Let them eat bread... with stuff on top!
Bruschetta with White Beans, Tomatoes
Pan Bagna (Patricia Wells's "Bathed"
Crostini con Peperoni
Italian Sausage Grinder
Philly Cheese Steak
Gorgonzola Cheeseburgers with Pancetta
Mexican Roast Pork and Cuban Sandwiches
Index - Main Dish Recipe Archives
Index - Favorite Recipe Archives
Summer Holiday Recipe Index
Daily Recipe Index
Recipe Archives Index