THE SPLENDID TABLE'S HOW TO EAT WEEKENDS shows the home cook how to enjoy the journey and the discovery of cooking rather than just the destination.
With dozens of new recipes that include iconic ethnic dishes and classic Americana, this new collection is sure to have something for everyone at the weekend table. Each dish, whether a Renaissance-style Italian feast or a Chinese celebration, starts with the history of the meal, notes on the unique dining rituals of each culture, a cooking schedule, helpful culinary tools and techniques and a guide to shopping in the respective ethnic market.
For one week, we are bringing back our best offer on the book because we know you will find many savory recipes to enjoy!
When asked her choice for a weekend meal, Sally Swift stated that “Lynne’s meatballs are unlike anything you’ve ever put together.” Here is the recipe for Sweet-Sour Chicken Meatballs with Candied Lemon Peel — just one example of the more than 100 recipes you will find in How to Eat Weekends.
Sweet-Sour Chicken Meatballs with Candied Lemon Peel
From The Splendid Table's How to Eat Weekends by Lynne Rossetto Kasper & Sally Swift.
Copyright 2011 by Lynne Rossetto Kasper & Sally Swift
SERVES 3 to 4 as a main dish and 6 to 8 as a first course
30 minutes prep time; 30 minutes stove time
The meatballs reheat well the next day
These are meatballs like no others. Rich with spices, cheese, peppery salami, nuts, and candied fruit, this dish clearly has Arab ancestry. This particular recipe comes from Puglia, Italy, the heel of the boot, though you will find similar versions throughout southern Italy.
These meatballs are unabashedly Catholic. A celebration dish, they’re traditionally served on occasions such as Christmas, Easter, and the Feast of St. Joseph, the day in the middle of Lent when people are allowed to take a break from their fasting and have a bit of fun. Believe us, the sexiness of this dish would certainly loosen things up.
| Although candied citron is the traditional choice here, the quality of what we can find on this side of the Atlantic leaves a lot to be desired. Unless you have a source for top-tier imported citron, you’re better off using homemade candied lemon peel instead.
2 large garlic cloves
2 ounces hot capicola salami or pepperoni salami
4 to 5 boned and skinned chicken thighs (about 1 pound), cut into 1/2-inch dice
Half of a 10-ounce package of frozen spinach, defrosted and squeezed dry, or 1 pound fresh spinach, cooked, cooled, and squeezed dry
1/2 medium onion, coarsely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 cup fresh bread crumbs
1 tablespoon red wine vinegar
2/3 cup whole almonds, toasted and chopped medium-fine
Scant 1/3 cup (2 1/4 ounces) Candied Lemon Peel, minced very fine
1 large egg
Good-tasting extra-virgin olive oil
1/2 Cup dry white wine
6 large fresh basil leaves, torn
1 teaspoon sugar
1 cup Master Broth or canned low-sodium chicken broth
4 cups tart salad greens
- Make the meatballs: Using a food processor or a knife, mince the garlic and capicola. Add the chicken, spinach, onion, salt, pepper, and cinnamon. Chop them very fine (but don’t puree). Transfer the mixture to a bowl and blend in the bread crumbs, wine vinegar, cheese, almonds, lemon peel, and egg; blend well.
- Check the seasonings by sautéing a little patty of the mixture over medium-high heat until it is firm. Add salt and pepper to taste. Shape the rest of the meat into 2-inch balls.
- Cook the meatballs: Coat the bottom of a 12-inch, straight-sided sauté pan with a thin film of oil. Set the pan over medium-high heat. Add the meatballs (keep them from touching) then reduce the heat to medium. Brown them on all sides, turning gently with a spatula. Be gentle; the meatballs are very fragile.
- Make the sauce: Tip the pan, spoon off most of the fat, and pour in the wine. Simmer until thick and syrupy. Blend in the basil, sugar, wine vinegar, and broth. Cover and simmer very gently for 15 minutes, or until the meatballs’ centers have reached 170 degrees on an instant-read thermometer.
- When done, gently lift the meatballs into a shallow bowl. Boil down the pan juices, stirring with a wooden spatula, until thick and rich tasting. Nestle the meatballs on a bed of tart salad greens, pour the warmed pan juices over them, and serve hot or warm.
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Work Night Encores
Making the most out of every meal is essential; therefore, readers will find lots of variations and ideas for leftovers in “Work Night Encores.” This section contains thoughtful suggestions for making weekend-dish leftovers appealing. “Work Night Encores” walks you through ideas and tips to re-purpose that entrée into something simple, easy and spectacular yet keeping the time commitment fit for weeknight cooking.
What should I do with the leftover Vietnamese Green Mango Noodle Salad with Grilled Pork (page 128-129)?
WORK NIGHT ENCORE:
Heat up some broth laced with ginger, garlic, and star anise, then drop in leftover salad for an impromptu Asian soup.
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Excellent cooking tips!
How To Eat Weekends is jam-packed with useful cooking tips, varying from wine pairings to what makes a good knife, and from handy cooking schedules for various recipes to helpful culinary tools and techniques.
One of the many useful tips covered in the book addresses enhancing tasteless tomatoes:
Doctoring Tasteless Tomatoes
- Sprinkle slices of tomato with both salt and sugar, or a drop or two of fish sauce.
- For a bastardized version of the Mediterranean’s sun-dried tomatoes, halve or quarter the tomatoes, place them in a single layer on a parchment-lined sheet pan, and sprinkle them with salt, a bit of sugar, and a generous dose of olive oil. Roast at very low heat (250 -275 degrees) until the tomatoes are shriveled and smaller in size.
- Halve or slice the tomatoes, sprinkle with salt and olive oil, and broil until they are charred around the edges.
Building Your Cookbook Collection
Loyal listeners to The Splendid Table radio show know Lynne and Sally’s insatiable curiosity about the intersections between food and life and their belief that what goes into our mouths transcends taste. Their curiosity extends to the work of other chefs in their quest to discover exciting new flavors and dishes. One thing that separates Americans from the rest of the world is that ultimately, at our origins, most of us are immigrants — a gift for food lovers and and opportunity to learn more about each other and various cultures.
How To Eat Weekends explores a variety of cultures through meals, including:
A Mexican Comida
A Home-Style Vietnamese Sunday Lunch
An Italian Renaissance Supper
A Festive Indian Dinner
A Chinese Celebration
The book includes a section titled "Building the Library," which features the books that Lynne and Sally feel are essential resources for exploring each culture further through food.
HOW TO EAT WEEKENDS CD
This selection of audio podcast recordings perfectly accompanies the book, published by Clarkson Potter. Featuring the voices of co-authors Lynne Rossetto Kasper and Sally Swift, the podcasts help shed more light on the volume's recipes and stories. It is available exclusively at Pretty Good Goods.
Purchase the CD
About the Authors
Lynne Rossetto Kasper is host and co-creator of The Splendid Table public radio program. She has explored food for more than 40 years as a teacher, researcher, writer and lecturer. She’s the author of The Splendid Table, winner of both the James Beard and Julia Child/IACP Cookbook of the Year awards. She also wrote The Italian Country Table and co-authored with Sally Swift The Splendid Table’s How to Eat Supper, both of which were award nominees.
Sally Swift is the Managing Producer and co-creator The Splendid Table public radio program. Previously she worked in film, video, and television production. She has twice won the James Beard Award for Best National Radio Show, received the Gracie Allen Award for Best Syndicated Talk Show three times, and is a five-time recipient of the Clarion Award from Women in Communications. She is the co-author with Lynne Rossetto Kasper of The Splendid Table's How to Eat Supper.