Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Tuesday, February 5, 2013

Citrus Salad with Shallots and Toasted Pecans

Last Friday I worked from the reading room of a small library in New Hampshire surrounded by oil paintings of very old Yankees and bald eagles. It was an incredibly relaxing environment since I wasn’t in the office bouncing from meeting to meeting but also not at home wondering if I should vacuum. I actually got a lot done, (in case any of my coworkers are reading this!) but then I discovered a pile of Cook’s Illustrated magazines.

This is the real deal cooking magazine. You won’t find any food porn inside these pages but instead it’s a simple, black-and-white publication with recipes and cooking tips reviewed by the best in the field. Knowing it’s an expensive subscription, I began secretly snapping photos with my iPhone.  There is nothing quite like that misbehaving in the library! Here is a rough summary of one of the stole recipes:

1)      Peel pith away from 2 red grapefruits and 3 naval oranges. Cut each fruit in half and then slice crosswise into thing pieces.  Toss with 1 tsp of sugar and a pinch of salt and let sit for 15 minutes.
2)      Meanwhile, toast ½ cup of pecans in 1 tsp of butter (or coconut oil) until browned.
3)      Drain fruit in a colander and reserve 2 tbsp of the juice. Toss the juice with one minced shallot, 1 tsp of Dijon and 3 tbsp of olive oil.
4)      Arrange fruit over 4 cups of watercress, argula, etc. and sprinkle with pecans. They also recommended dried cranberries as well but I get sick of those this time of year.
5)      Drizzle dressing on top and sprinkle with salt and pepper. Before tossing, ask families members to appreciate how much time you spent getting the pith off the fruit! 

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