Braised Potatoes in Broth with Leeks

Buy straight, slender leeks, avoiding those that have become bulbous, as they may be woody and flavorless. Choose those with the greenest tops and wash them thor­oughly. Coarse mustard, an essential flavoring ingredient in the stock, contains crushed mustard seeds, unlike Dijon mustard. Imported and domestic coarse mustard are sold in most supermarkets.

ASSEMBLE THESE SUPPLIES:

1 1/2 pounds new red potatoes
1 to 11/4 cups chicken stock Y2 cup dry white wine
2 tablespoons coarse mustard Medium-size leek
4 tablespoons unsalted butter Salt
Freshly ground pepper
  
STEPS IN PREPARATION:

Wash potatoes but do not peel. Cut into quarters. In large skillet, combine stock, wine, and mustard. Bring to a boil over medium-high heat, then reduce to a simmer.

Trim off root ends and upper leaves of leek, leaving some green, and split leek lengthwise. Gently spread leaves and rinse under cold running water, to remove any sand and grit. Pat dry with paper towel. With chef's knife, cut into 1/4-inch slices.

Add potatoes to simmering broth. Cover and simmer 5 to 7 minutes.

In medium-size skillet melt butter over medium-low heat. Add leek and, stirring with wooden spoon, sauté 8 to 10 minutes.

Remove cover from potatoes and simmer uncovered 4 to 5 minutes.

Add leeks to potatoes, using rubber spatula to scrape out butter. Cook uncovered 5 minutes, turning occasion­ally, until broth is reduced and buttery leeks glaze the potatoes. Sprinkle with salt and pepper to taste. With slotted spoon, transfer to dinner plates.

Sauteed Spinach with Shallots/Espinacas salteadas con cebolla

The sautéed spinach dish calls for shallots, considered the aristocrat of onions because of their very delicate flavor. The spinach is tossed with a medley of citrus juices—lemon, orange, and lime—which add a subtle fla­vor to the dish.

ASSEMBLE THESE SUPPLIES:


1 1/2 to 2 pounds young spinach
2 shallots
1 lemon
1/2 orange
1/2 lime
4 tablespoons unsalted butter Salt
Freshly ground white pepper 4 orange twists (optional)

STEPS IN PREPARATION:

Wash spinach thoroughly, remove stems, and place wet leaves in medium-size bowl. Peel shallots and chop enough to measure 2 tablespoons.

Squeeze 1/4 cup lemon juice, 3 to 4 tablespoons orange juice, and 1 tablespoon lime juice. In small bowl, combine juices and remove pits.

In large skillet heat butter over medium-high heat until foamy. Add shallots and toss lightly with wooden spatula for 1 minute, removing skillet from heat to keep shallots from burning if necessary.

Add spinach and toss to combine thoroughly with but­ter and shallots.

While spinach is still bright green, push to one side of skillet and pour citrus juices into pan. Reduce juices over medium-high heat 30 seconds, then quickly toss spinach with juices and salt and pepper to taste.

Serve alongside swordfish steaks and, if desired, gar­nish each serving with an orange twist.

WHAT TO DRINK

These dishes are simple and direct, and the wine should match them; choose a California Pinot Blanc, a dry Vouvray from the Loire, or a white Burgundy.

Broiled Swordfish with Herb Butter/mantequilla de hierbas

Swordfish has firm flesh and a flavor that can stand alone without elaborate sauces or seasonings. An un­complicated herb butter is, in fact, the ideal sauce. Make the butter in advance, if you prefer, and store it, for up to 3 days in the refrigerator or up to 6 weeks in the freezer, rolled in a log shape and wrapped in wax paper. To serve, slice rounds from the roll and place on top of the fish steaks just before serving.

ASSEMBLE THESE SUPPLIES:

Four 1-inch-thick swordfish steaks (each about 8 ounces)
1/4 cup olive oil
Herb butter (see following recipe)

STEPS IN PREPARATION:

Preheat broiler. Place broiler pan 3 to 4 inches from heating element and heat 3 to 5 minutes.

Wipe swordfish with damp paper towels. Lightly brush both sides of steaks with oil.

Place steaks on broiler pan and broil 4 to 5 minutes.

Using metal spatula, turn steaks and broil 2 to 3 min­utes longer.

Cut 1 or 2 generous slices herb butter for each steak. Top steaks with butter and broil 1 minute longer, or just until butter begins to melt.

Transfer steaks to warm plates.

Herb Butter/Herb Butter

ASSEMBLE THESE SUPPLIES:

1 clove garlic
1/2 lemon
1/2 lime
1/4 cup mixed fresh herbs (any combination, including wa­tercress, parsley, dill, basil, marjoram, and rosemary), or 2 tablespoons dried
1 stick unsalted butter, at room temperature

STEPS IN PREPARATION:

Peel and finely chop garlic. Juice enough lemon to mea­sure 2 tablespoons and enough lime to measure 1 table­spoon. Combine juices and remove pits. Wash fresh herbs, if using, pat dry, and chop finely.

In food processor or blender, combine butter, garlic, citrus juices, and chopped herbs, and process until well mixed. Or, in medium-size bowl, knead same ingredients together by hand.

Form herb butter into log-shaped roll 2 inches long and

2 to 21/2 inches in diameter. Wrap snugly in wax paper and place in freezer for 1 hour or refrigerate for several hours.

WHAT TO DRINK

These dishes are simple and direct, and the wine should match them; choose a California Pinot Blanc, a dry Vouvray from the Loire, or a white Burgundy.

Watercress and Endive Salad with Warm Olive Oil Dressing

ASSEMBLE THESE SUPPLIES:

2 bunches watercress
2 heads endive
1 lemon
1/2 cup olive oil
V4 cup walnut oil
1/4 cup sherry vinegar or balsamic vinegar 1 egg
Salt
Freshly ground pepper

STEPS IN PREPARATION:

Wash watercress and remove stems. Dry in salad spinner or pat dry with paper towels.

Remove bruised outer leaves of endive. With chef's knife, cut endive into 1/4-inch-thick diagonal slices, from tip to root end.

In salad bowl, combine watercress and endive. Cover and place in refrigerator. Squeeze enough lemon juice to measure 2 teaspoons.

In small saucepan, heat olive oil and walnut oil over medium heat just until warm. Off heat, add vinegar and lemon juice. Remove pits, if necessary.

In small bowl, separate egg, retaining yolk and discarding white. In a slow, steady stream, add oil and vinegar mixture, whisking constantly until sauce is smooth and thick. Season with salt and pepper to taste.

Remove greens from refrigerator, toss with dressing, and serve.

Basil Toasts/Tostadas de albahaca

ASSEMBLE THESE SUPPLIES:

2 or 3 shallots
1 long loaf crusty French bread
1 stick unsalted butter
2 tablespoons finely chopped fresh basil, or 2 teaspoons dried
1/4 cup freshly grated Parmesan cheese

STEPS IN PREPARATION:

Preheat oven to 425 degrees.With chef's knife, peel shallots and mince finely. With serrated knife, cut bread into '1/4-inch-thick slices and arrange in single layer on cookie sheet.In small skillet, melt butter over low heat. Add shallots and sauté, stirring with wooden spatula, until just trans­lucent, about 3 minutes. Add basil and stir to blend. Brush bread slices with herb butter and sprinkle with cheese. Bake until lightly browned, 8 to 10 minutes.