RECIPES: HOLIDAY EATS
Steak au Poivre, Ravioli with Pesto, Express Turkey Orzo Soup, and Seafood Risotto
BY:BONNIE TANDY LEBLANG, MS, RD
Frenzied as the holiday season may be, one thing’s for sure: We’ve all got to eat! So why not try to make mealtime a joyous oasis in your hectic, caregiving-filled day?
Make meals look special by setting your eating area with nice tableware and an appealing decoration, but also be sure to take an extra five minutes to taste, enjoy and literally begin to digest your food before rushing to your next task. Taking that small amount of time can make a huge difference in your day.
One way to find that time is to select dishes, like those here, that are adaptations of traditional recipes and designed to be both delicious and quick. And if on one rare day you find you have a few extra minutes, you might just follow our “More time?” suggestions.
We’ve included one extraordinary—but easy-to-make—seafood dish to serve for a special occasion. Preparing this risotto is simple; it just requires periodic stirring—perfect for making you stay put while catching up with family members gathered in the kitchen.
Recipe Notes
Be sure to put your vent on before cooking our Pepper Steak (steak au poivre) or else your smoke alarm will wake up those taking a before-dinner nap. If you enjoy a really peppery steak, as I do, crush whole peppercorns between sheets of wax paper using a rolling pin or the bottom of a saucepan, instead of using bottled coarse-ground pepper. Use your favorite cut of steak, just adjust the cooking time depending on the thickness of the cut.
If you decide to add a member of the onion family, shallots are best, but scallions or white onions are also fine. And, if you don’t have beef broth, not to worry. Use red or white wine, vegetable broth or even water. Or for extra holiday flair, use equal amounts of water and brandy.
Ravioli with Pesto works with any store-bought filled pasta, so use, tortellini if you prefer. By purchasing pre-made pasta, prepared pesto sauce and already grated Parmesan cheese, this meal can be on the table in less than 10 minutes after the water boils!
If you have the time to make the fresh pesto, consider these options: Leave out the parsley and/or use toasted walnuts or almonds—both good for your health—instead of the pine nuts. Then use the extra pesto to top broiled fish or grilled veggies, or mix a spoonful into rice or other grain. For a holiday appetizer, simply spread some on a toasted baguette, top with sliced or diced tomato, sprinkle with Parmesan cheese and broil for a minute.
If you’re the type who makes turkey soup from the holiday carcass, use some of the broth and lots of the leftover meat for our Express Turkey Orzo Soup. Otherwise, the recommended chicken broth is fine. This soup works well for turkey leftovers as it can sit on the stove, ready whenever family members are hungry. If it thickens too much, just add some more broth or water, taste and adjust the seasonings. Add biscuits—homemade or the ready-to-heat-and-eat kind, place a bowl of fruit on the table and dinner’s complete.
Making risotto can be relaxing. This easy Seafood Risotto will be a memorable entrée for Christmas or New Year’s Eve or any evening when you want to serve something festive. Even when you’re rushed, if you buy the seafood ready to be added, this extra-special dish will be ready in just 30 minutes. Be sure to have two pots going at once—one with simmering chicken stock, the other for cooking the rice. To give the meal color, serve it with a simple green salad.
Steak au Poivre (Pepper Steak)
Prep Time: 2 minutes
Cooking Time: 10 minutes
4 servings
Necessities
Sirloin or rib eye steaks (4), 1-inch thick
Coarse ground black pepper (2 tablespoons)
On Hand:
Coarse (kosher) salt
Olive oil
Butter
Not So Necessary:
Black and white whole peppercorns, coarsely ground
Shallots
Red wine
Dried tarragon
How to: Season steaks with salt. Sprinkle pepper on steaks and press, packing as much of the pepper onto the steaks as possible. Heat 1 tablespoon oil in skillet over medium-high heat. Be sure to put vent on. Add steak; cook 4 to 5 minutes on each side for rare, 6 to 7 for medium, 8 or more for well done. Remove to warm plate. Add 1 tablespoon butter to skillet; remove skillet from heat, pour butter over steak. Or, if desired, add 2 chopped shallots to the butter in the skillet, cook until softened. Add 1/3 cup wine to skillet, bring to a boil, reduce heat slightly and cook 1 minute, scraping up any bits sticking to the pan. Stir in a teaspoon of tarragon. Pour over steak and serve.
More time? Make double-stuffed baked potatoes. First, bake potatoes, cut in half, then scoop out all but ¼-inch thick shell. Brush shells with butter and crisp in oven for 15 minutes at 400º F. Meanwhile, mash the scooped-out potato with butter, milk, salt and pepper. Fill the crisped shells with the mashed potatoes and bake at 400º F until heated through—about 10 minutes. Garnish with paprika or chopped chives.
Go withs: Grilled potatoes, romaine salad, crusty bread
Ravioli with Pesto
Prep Time: 2 minutes
Cooking Time: 8 minutes
2 to 3 servings
Necessities
Cheese ravioli (9- to 10-ounce refrigerated package)
Pesto sauce, jarred or refrigerated (1/3 cup)
Freshly grated Parmesan cheese (1/2 cup, plus additional for table)
On Hand:
Olive oil
Black pepper
Not So Necessary:
Chopped Italian (flat-leaf) parsley
How to: Cook pasta according to package directions; drain, reserving 1/3 cup cooking water. Add pesto, reserved water, 1/3 cup Parmesan cheese, 1 tablespoon olive oil and lots of black pepper to pasta. Toss well. Serve sprinkled with additional grated cheese and, if desired, 1/4 cup parsley.
More time? Make pesto: In a food processor or blender, combine 1/2 cup packed basil leaves, 1/4 cup grated Parmesan cheese, 2 tablespoons fresh parsley, 1 tablespoon pine nuts and 1 clove garlic. Grind until minced. Add 1/2 cup olive oil while machine is running, until blended. Use 1/2 cup in recipe. Reserve the rest.
Go withs: Crusty bread, tossed salad
Express Turkey Orzo Soup
Prep Time: 10 minutes
Cooking Time: 20 minutes
3 to 4 servings
Necessities
Medium onion (1), chopped
Chicken broth (32-ounce container)
Cooked diced turkey (2 cups)
Tart apple (1), peeled, seeded and chopped
Orzo (1/2 cup)
On Hand:
Butter
Garlic cloves (2), minced
Curry powder
Salt
Black pepper
Not So Necessary:
Chopped celery (1/2 cup)
Chopped Italian (flat-leaf) parsley
How to: Melt 2 tablespoons butter over medium heat in a large saucepan. Add onion, garlic, 2 to 3 teaspoons curry powder and, if using, celery; cook until vegetables soften, about 3 to 5 minutes. Add chicken or turkey broth, turkey, apple and orzo. Bring to a boil, reduce heat, cover and simmer 10 minutes, until orzo is tender. Season to taste with salt and black pepper. Garnished with parsley, if desired.
More time? Make fresh turkey broth from the holiday turkey carcass. Use instead of chicken broth.
Go withs: Biscuit, clementines
Seafood Risotto
Prep Time: 5 minutes
Cooking Time: 25 minutes
6 servings
Necessities
Finely minced onion (3/4)
Arborio rice (2 cups)
Chicken broth (6 to 7 cups), simmering
Shrimp (8 ounces), peeled and deveined
Cooked lobster meat (6 ounces)
Peas (1 cup)
On Hand:
Butter
Olive oil
Salt
Black pepper
Not So Necessary:
White wine
Crabmeat (4 to 6 ounces), picked over for cartilage
Chopped Italian (flat-leaf) parsley (2 tablespoons)
How to: Cook onion in 2 tablespoons each butter and olive oil in large saucepan over medium heat until tender, about 5 minutes. Add the rice and cook, stirring until coated with oil, about 2 minutes. Add 1/2 cup wine or simmering chicken broth, stirring constantly until liquid is absorbed. Continue adding broth 1/2 cup at a time, stirring constantly, waiting until liquid is absorbed before adding more. Continue until rice is almost cooked, but firm to the bite, about 15 minutes. Add the shrimp and 1/2 cup more broth; continue stirring until liquid is absorbed. (You may not need all the broth.) Stir in lobster, peas, salt and pepper to taste, and, if using, crabmeat. Taste and adjust seasonings. Sprinkle, if desired, with parsley.
More time? In saucepan, sauté 1 minced clove garlic and 2 tablespoons minced parsley in 1 tablespoon olive oil over medium heat for 1 minute until garlic is fragrant. Add shrimp, seasoned with salt and pepper. Cook shrimp, stirring frequently until pink, about 2 minutes. Remove and set aside. Continue with recipe stirring in shrimp along with lobster.
Go withs: Artichokes, green salad