NOVEMBER 2016 ;e Costco Connection 31 31
MARIO
BATALI
is a chef,
restaurateur
and cookbook
author. His
latest book,
Mario Batali—
Big American
Cookbook:
250 Favorite
Recipes from
Across the
USA, takes
readers on a cross-country culinary road trip.
PEAR AND HAZELNUT SALAD
1 bottle pinot noir or other dry red wine
2 bay leaves
1 cinnamon stick
2 Anjou pears (or other ;rm pears),
peeled, cored and halved
¼ cup extra-virgin olive oil
2 tablespoons honey
Kosher salt and freshly ground black pepper
1 cup blanched hazelnuts
10 ounces arugula
4 ounces blue cheese
In a saucepan large enough to ;t the pear halves in
one layer, pour in the wine, add the bay leaves and
cinnamon stick, and bring to a boil. Add the pears,
reduce to low and simmer for 20 minutes. The pears
will be soft and have taken on the hue of the wine.
Preheat the oven to 400 F.
Remove the pears and let cool. Remove the cinnamon
and bay from the wine and raise the heat to bring
the wine to a boil. Reduce the wine until it is syrupy,
about 15 minutes. Whisk in the olive oil and honey,
and season with salt and pepper to taste. Set the
dressing aside to cool.
Meanwhile, spread the hazelnuts in a single layer on
a baking sheet. Toast in the oven for 8 to 10 minutes,
watching them to make sure they don’t burn. Chop
coarsely.
Toss the arugula in the dressing and divide among
4 salad plates. Slice each pear half into 6 slices and
arrange over the arugula. Crumble the blue cheese
and scatter it and the hazelnuts over the salads.
Season to taste and serve. Makes 4 servings.
Adapted from the book Mario Batali—Big American Cookbook:
250 Favorite Recipes from Across the USA, by Mario Batali with
Jim Webster. © 2016 by Mario Batali LLC.
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GUY FIERI
The host of Diners, Drive-Ins and Dives and
Guy’s Grocery Games, Guy Fieri has a new
book out that the whole family will enjoy.
From best-loved recipes to make-ahead meals,
Guy Fieri Family Food: 125 Real-Deal
Recipes—Kitchen Tested, Home Approved
is packed with recipes that will make dinner
everyone’s favorite meal.
DAD’S GREEN BEANS
1 tablespoon plus ½ teaspoon kosher salt, divided
2 pounds green beans, ends trimmed
2 tablespoons canola oil
¼ cup ;nely sliced yellow onion
¼ cup red bell pepper, cut into thin matchsticks
4 garlic cloves, minced
2 tablespoons unsalted butter
3 tablespoons low-sodium soy sauce
1 green onion (white and light green parts), ;nely
sliced on the bias, for garnish
2 teaspoons sesame seeds, toasted, for garnish
In a large stockpot over medium-high heat, bring
1 gallon of water to a boil and season with 1 table-
spoon of the salt. Prepare a large bowl of ice water.
Add the green beans to the boiling water and cook
until al dente, about 1 minute. Drain and immediately
plunge the beans into the ice water. When cool, drain
the beans in a colander and lay them out to dry on
paper towels.
In a large sauté pan over high heat, heat the canola
oil until smoking. Add the green beans, onion and
bell pepper, and sauté until the vegetables are
charred all over, 1 to 2 minutes. Add the garlic
and cook for 30 to 40 seconds, until fragrant.
Add the butter, soy sauce and the remaining
½ teaspoon salt, and toss to mix and coat the
beans evenly. Reduce the heat and cook until
the sauce is thick enough to coat and stick to
the vegetables, about 1 minute.
Transfer vegetables to a serving bowl. Garnish
with the green onions and sesame seeds, and
serve. Makes 6 servings.
Recipe reprinted from Guy Fieri Family Food: 125 Real-Deal
Recipes—Kitchen Tested, Home Approved, by Guy Fieri.
(HarperCollins, 2016)
have one, you can bake this dough in batches). Put
the ;our, baking powder, salt and cold butter in a
food processor and pulse until combined or cut them
together by hand until the mixture resembles coarse
meal; take care not to let the butter get too warm.
Add the egg yolk and about ;⁄
3 cup water and con-
tinue to mix; add more water, 1 tablespoon at a time,
until the mixture holds together. Set dough aside to
rest, uncovered, for 10 or 15 minutes.
On a lightly ;oured surface, roll the dough as thin as
possible, aiming for 1/16 inch; sprinkle on more ;our
as needed to keep it from sticking. Cut out the dough
with cookie cutters (circles are classic) or simply cut it
into squares or rectangles with a paring knife. Use a
thin spatula to transfer the crackers to the prepared
baking sheets, leaving an inch or so between them.
Press any scraps together into a ball and repeat
this process once or twice, taking care not to over-
handle the dough. Prick the crackers with a fork or
skewer—this is important, since the dough can
really pu; up.
Bake crackers until lightly browned, about 8 minutes; as soon as you take them out of the oven,
brush them with the melted butter and sprinkle
with some salt. Cool on a rack; serve at room temperature or store in an airtight container for up to
a couple days. Makes about 4½ dozen crackers.
Text excerpted from How to Bake Everything,
© 2016 by Mark Bittman. Reproduced by permission
of Houghton Mi;in Harcourt. All rights reserved.
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RECIPES CONTINUED ON PAGE 32
OUR DIGITAL EDITIONS
Click here for highlights from Mario
Batali’s new cookbook. (See page
10 for details.)
