Dinner or Main Course | Saveur

Pasta with Spicy Tomato-Beer Sauce

SAVEUR Editors — Mon, 18 Mar 2019 22:34:39 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen. Photo: Heami Lee • Food Styling: Jessie YuChen

In this easy pasta dish, based on one served at Birrificio Italiano, a brewery and restaurant in Italy’s Lombardy region, the puttanesca-style sauce is enriched with Bibock, the brewery’s bock-style beer.

Yield: 4

Time: 2 hours 15 minutes

3 Tbsp. extra-virgin olive oil
¼ cup salt-packed capers, rinsed
8 garlic cloves, smashed and peeled
8 oil-packed sun-dried tomatoes, roughly chopped
6 oil-packed anchovy fillets, roughly chopped
4 red Fresno chiles, seeded and roughly chopped
4 gherkins, roughly chopped
2 red onions, roughly chopped
One 28-oz. can whole peeled tomatoes
12 oz. bock beer
¾ cup kalamata olives, pitted and halved
Kosher salt and freshly ground black pepper
1 lb. long pasta, such as linguine or scialatielli
8 caper berries, for garnish
2 Tbsp. finely chopped flat-leaf parsley, for garnish

Instructions

To a medium pot over medium-high heat, add the oil. When it’s hot and shimmering, add the capers, sun-dried tomatoes, garlic, anchovies, chiles, gherkins, and onions and cook, stirring occasionally, until the ingredients are browned, about 20 minutes. Add the tomatoes and beer and bring to a boil, then turn the heat to medium-low and simmer, stirring occasionally, until the sauce thickens, about 1½ hours. Transfer the sauce to a blender and pulse until smooth, then scrape it back into the pot and place over low heat. Stir in the olives and season to taste with salt and black pepper.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta, reserving a little cooking water, then transfer the pasta to the sauce and toss to combine. Stir a little pasta water into the sauce to loosen if needed. Garnish with caper berries and parsley and serve.

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Käsespätzle (Cheese Spaetzle)

SAVEUR Editors — Tue, 15 Jan 2019 19:10:30 +0000

Belle Morizio. Belle Morizio

This satisfying German pasta dish is adapted from the one served at Spatenhaus an der Oper in Munich. The trick to transforming the soft dough into delicate, tender dumplings is well-aerated eggs and and mastering the delivery of batter into the boiling water. Consider picking up an easy-to-use spätzle-maker, or use a bowl scraper and a colander or a potato ricer to extrude the batter directly into the pot.

Featured In “Learn to Make Spätzle: Germany’s Favorite Comfort Food” by Benjamin Kemper.

Yield: 4

Time: 45 minutes

1¾ cups plus 2 Tbsp. (9 oz.) all-purpose flour, divided
1½ tsp. kosher salt, divided, plus more
1 large yellow onion (7 oz.), half thinly sliced, half finely chopped
1 cup vegetable oil
3 Tbsp. unsalted butter
5 large eggs
Pinch freshly grated nutmeg
1 cup (4 oz.) grated Bavarian bergkäse cheese or Gruyère
2 Tbsp. finely chopped chives
Freshly ground black pepper

Instructions

In a small bowl, stir together 2 tablespoons of the flour and ½ teaspoon of the salt. Add the sliced half of the onion and toss to coat.
To a medium skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the sliced onions (leave the excess flour behind) and fry, using tongs to stir occasionally, until crisp and golden brown, 9–10 minutes. Transfer to a paper towel-lined plate and set aside. Transfer the oil in the skillet to a heatproof bowl and cool completely before discarding. Wipe the skillet clean with paper towels and set aside.
Bring a large pot of well-salted water to a boil over high heat.
Meanwhile, return the skillet to the stove and place over medium heat. Add the butter. When it has melted and the foam begins to subside, add the chopped half of the onion and cook, stirring occasionally, until soft and translucent but not yet browned, 8–9 minutes. Remove from the heat and set aside.
In a large bowl, whisk the eggs until very frothy. Add the nutmeg and the remaining flour and salt and whisk to a uniform, thick batter. Continue whisking until bubbles slowly rise to the surface when you stop whisking, about 2 minutes more.
When the water begins to boil, place a spätzle maker or a heat-resistant colander with large holes over the pot. Pour the batter onto the spätzle maker or colander. Working quickly, use a bowl scraper or rubber spatula to force the all of the batter through the holes. Immediately stir the water gently to separate any stuck pieces. When the water returns to a boil, cook the spätzle for 2 minutes, then drain them and rinse well under cold water.
Return the large skillet with the chopped onions to the stove and place it over medium-high heat. When the onions begin to sizzle, add the spätzle and cheese. Stir until the spätzle is hot and the cheese is fully melted. Season to taste with salt, then transfer to a large bowl or four small plates. Top with the chives and reserved fried onions, sprinkle with black pepper, and serve immediately.

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Bhindi Masala (Okra Stir-Fry)

Fatima Khawaja — Tue, 05 Jul 2022 20:35:31 +0000

Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore. Photo: Linda Xiao • Food Styling: Jason Schreiber • Prop Styling: Summer Moore

When people think of okra, they often think of slime and goo, but I’m here to tell you that, with the right technique, the tender green pod might become your new favorite vegetable.

Growing up in Pakistan, okra was always golden and crisp but also tender, robed in a saucy masala of juicy tomatoes and velvety onions. I still make it this way in my New York kitchen whenever I return from the farmers market with a bag of okra. Following my mom’s recipe, I start with a base of garlic, ginger, chile powder, and turmeric. Then I add the onions and fried okra and simmer everything to meld the flavors.

Sadly, I can’t always find okra at my local farmers market, but a bag of the frozen stuff from the Indian supermarket works great in a pinch. It comes stemmed and sliced, which saves me time in the kitchen; I just cook it a little longer and don’t deep-fry it (the extra water makes it splatter).

When buying fresh okra, look for medium pods that are bright green, dry, unblemished, and no longer than your index finger: The bigger, the tougher is the rule I go by. Okra is surprisingly inexpensive and will keep for about four days, refrigerated in a paper towel-lined produce bag. You can use any extra okra in this Caribbean-Style Sautéed Okra recipe, which is a personal favorite.

To clean okra, give the pods a rinse, then spread them on a kitchen towel. (They soak up water, so it’s important that they be as dry as possible to ensure proper crisping.) With some quick prep, this stir-fry comes together in no time. I encourage you to sop it up with roti (flatbread), like chapatis or parathas, or to ladle it over basmati rice.

Yield: 4

Time: 40 minutes

¾ cup vegetable oil
1 lb. okra, stemmed and cut into 1-in. lengths (5 cups)
3 garlic cloves, coarsely chopped
1 large white onion, thinly sliced
1 Tbsp. ginger paste
1 tsp. Indian red chile powder, or cayenne pepper
1 tsp. garlic paste
1 tsp. ground turmeric
1 tsp. kosher salt, plus more
2 medium plum tomatoes, cut into wedges
Steamed basmati rice or roti, for serving

Instructions

To a large, wide pot over medium-high heat, add the oil. When it’s shimmering and begins to smoke, add the okra and fry, stirring continuously, until softened and browned, 10–15 minutes. Using a slotted spoon, transfer to a plate. To the empty pot, add the garlic and onions and cook, stirring frequently, until the onions are translucent, 4–6 minutes. Add the ginger paste, chile powder, garlic paste, turmeric, and salt and cook until fragrant and beginning to brown, about 4 minutes. Add the tomatoes and cook, stirring occasionally, until the tomatoes have softened, 4–6 minutes. Stir in the reserved okra and continue cooking until the tomatoes have broken down, 2–3 minutes more. Season to taste with salt and serve hot with rice or roti.

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Creamy Polenta with Chimichurri and Tomatoes

Farideh Sadeghin — Mon, 18 Mar 2019 22:39:33 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen. Photo: Heami Lee • Food Styling: Jessie YuChen

While polenta is often associated with wintery comfort foods, SAVEUR contributing editor Farideh Sadeghin decided to make a quick summery version. Homemade chimichurri and a simple tomato-onion salad offset the richness of the creamy dish. Throw an egg or some scallops or skirt steak on top or serve the polenta as is—either way, it’s bound to be one of the best things you’ll eat all summer.

Yield: 4

Time: 30 minutes

2 cups milk
1 cup polenta (about 6 oz.)
3 Tbsp. unsalted butter
2 Tbsp. crème fraîche
Kosher salt
1 cup packed parsley leaves
¾ cup packed cilantro leaves
¼ cup packed fresh oregano leaves
¼ cup red wine vinegar
1 garlic clove
1 jalapeño, stemmed, halved, and seeded
Freshly ground black pepper
½ cup plus 2 Tbsp. olive oil
12 oz. cherry tomatoes, quartered
½ red onion, thinly sliced

Instructions

Make the polenta: To a medium pot, add the milk and 2 cups of water and bring to a boil over high heat. Turn the heat to medium-low, add the polenta, and cook, stirring frequently, until thick and creamy, 8–10 minutes. Add the butter and crème fraîche and season to taste with salt. Set aside and keep warm.
Make the chimichurri: To a food processor, add the parsley, cilantro, oregano, vinegar, garlic, and jalapeño. Season to taste with salt and black pepper. With the machine running, drizzle in ½ cup of the oil until the mixture becomes a creamy yet slightly coarse sauce. Transfer the chimichurri to a medium bowl and set aside.
In a separate medium bowl, toss together the tomatoes, red onion, and remaining oil. Season to taste with salt and black pepper.
Divide the polenta among four shallow bowls or plates, top with tomato salad, drizzle with chimichurri, and serve.

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Grilled Lobster with Garlic-Parsley Butter

Curtis Stone — Fri, 08 Feb 2019 18:38:40 +0000

Mark Roper. Mark Roper

While steaming and boiling may be the most common methods, grilling lobster is a surprisingly easy way to cook the popular crustacean. A quick cleaver through the body kills the lobster instantly and painlessly. (To preserve its freshness, this step should be done immediately before cooking.)

If serving grilled lobster as a main course, count on at least one 1-pound lobster per person (though you can get away with less if you’re also grilling an assortment of other seafood). And don’t ditch the precious shells when you’re finished! Instead, freeze and then use them to make a rich lobster stock, which is the perfect base for bisque and other seafood soups and sauces.

Featured in “The Heat Down Under.”

Yield: 1–2

Time: 20 minutes

8 Tbsp. unsalted butter, softened
2 Tbsp. finely chopped parsley
1½ tsp. crushed red chile flakes
4 garlic cloves, finely chopped
Finely grated zest of 1 lemon
Kosher salt and freshly ground black pepper
1 live lobster (about 1 to 1½ lb.)
¼ cup olive oil

Instructions

In a small bowl, stir together the butter, parsley, chile flakes, garlic, and lemon zest. Season to taste with salt and black pepper, then set aside.
Using a cleaver, split the lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green tomalley and break off the claws. Transfer the lobster halves, shell side down, to a large baking sheet. Crack the claws and transfer them to the baking sheet. Drizzle the halves and claws with oil, then season to taste with salt and black pepper.
Heat a charcoal or gas grill to high, then bank the coals or turn off the burner on one side. Place the lobster halves, flesh side down, and claws on the hottest part of grill and cook until slightly charred, 2–3 minutes. Flip the lobster halves and claws over and use a spoon to spread them with the garlic-parsley butter. Continue grilling until the lobster meat is tender, 3–5 minutes more.

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Pescado Embarazado (Grilled Fish Skewers)

Esther Sanchez — Tue, 03 Sep 2019 15:10:16 +0000

Photo: Paola + Murray • Food Styling: Olivia Mack McCool • Prop Styling: Sophie Strangio. Photo: Paola + Murray • Food Styling: Olivia Mack McCool • Prop Styling: Sophie Strangio

Spanish for “pregnant fish,” pescado embarazado is a mishearing of this dish’s actual name, pescado en vara asado, or grilled fish on a stick. It’s one of the most popular dishes to eat at the beach in Nayarit, Mexico. In this version adapted from chef Esther Sanchez, the marinade is made with achiote paste, citrus, tomato, and cumin. Reserve some of the flavorful sauce and serve it on the side as a zesty condiment.

Featured in “This Fish on a Stick Might Be the Best Beach Snack in Mexico” by Matt Taylor-Gross.

Yield: 4

Time: 50 minutes

1¾ cups fresh orange juice
1¼ cups canned tomato purée
½ cup achiote paste
4 medium garlic cloves, finely chopped (2 Tbsp.)
2 tsp. cumin seeds
1½ tsp. finely chopped flat-leaf parsley leaves and tender stems
1½ tsp. finely chopped rosemary leaves
1½ tsp. finely chopped thyme leaves
Kosher salt and freshly ground black pepper
Four 1-lb. whole mackerel or branzino, gutted and cleaned (or substitute 2½ lb. dogfish or mahi mahi fillets, cut into 2-in. cubes)
Vegetable oil, for the grill
Hot sauce and lime wedges, for serving

Instructions

Make the marinade: To a blender, add the orange juice, tomato purée, achiote paste, garlic, cumin, parsley, rosemary, and thyme. Pulse until completely smooth, then transfer to a small pot.
Bring the marinade to a boil over medium-high, then turn the heat to medium-low to maintain a strong simmer. Cook, stirring occasionally to prevent scorching, until the marinade is slightly thickened and the garlic no longer tastes raw, 15–20 minutes. Season to taste with salt and black pepper, then transfer to a large heatproof bowl and set aside to cool to room temperature. Use immediately, or transfer to an airtight container and refrigerate for up to 1 week.
If using whole fish, use a sharp knife to score the fish crosswise on each side, being careful not to cut through to the bone. Place the fish in a large baking dish and rub 1½ cups of the marinade all over the exterior and inside the slits. (If using fillets, in a large bowl, toss the cubed fish with 1½ cups of the marinade.) Set aside to marinate at room temperature for at least 15 minutes, or up to 40.
Meanwhile, heat a charcoal or gas grill to high (alternatively, heat a grill pan over high). When it’s hot, liberally oil the grates. Thread the fish onto four 10-inch metal or bamboo skewers (if using bamboo, soak for at least 30 minutes before grilling). Transfer to the grill and cook, turning occasionally, until the fish is charred in places and cooked through, 14–16 minutes for whole fish, 5–6 minutes for cubed fish. Transfer to a platter and serve with lime wedges, hot sauce, and the remaining marinade.

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Dibi Hausa (Senegalese Grilled Beef Kebabs)

Pierre Thiam — Tue, 20 Jul 2021 21:18:40 +0000

Belle Morizio. Belle Morizio

This recipe, which appeared in Adrian Miller’s book, Black Smoke, is adapted from beef kebabs made by chef Pierre Thiam, a Senegal native, who is doing much to educate Americans about the food of his native country. It’s also a great way to get a taste of West African barbecue in a short period of time. Though this recipe calls for beef, you can use any other meat or vegetable to achieve delicious results. If using bamboo skewers, soak them in water for an hour before using. The tankora spice mix will last up to two months stored in an airtight container at room temperature.

Featured in “The Real Star Of West African-Style Grilling? This DIY-Friendly Seasoning” by Adrian Miller.

Yield: 4

Time: 45 minutes

Ingredients

For the tankora powder:

1 cup roasted, unsalted peanuts, crushed to a fine powder
1 tsp. ground ginger
1 tsp. kosher salt
1 tsp. freshly ground white pepper
½ tsp. ground cayenne pepper

For the kebabs:

1 lb. round steak, sliced into strips about 1½ by 2 by ⅜ in.
2 Tbsp. plus 1½ tsp. finely grated white or yellow onion
1 Tbsp. tomato paste
½ tsp. finely chopped garlic
¼ tsp. finely grated fresh ginger
1 chicken bouillon cube, crumbled (optional)
1 Tbsp. peanut or vegetable oil
1 tsp. freshly ground white pepper
½ tsp. cayenne pepper
½ tsp. kosher salt

Instructions

Make the tankora powder: In a small bowl, stir together the peanuts, ginger, salt, white pepper, and cayenne; set aside.
Prepare the kebabs: Heat a charcoal or gas grill to high. To a large bowl, add the steak, onion, tomato paste, garlic, ginger, and bouillon cube (if desired); toss to combine. Add the oil, white pepper, cayenne, and salt and toss to coat the meat evenly in the seasonings. Set aside to marinate for 10–15 minutes.
Thread a few slices of meat onto eight 6-inch skewers. Pour the reserved tankora powder onto a wide plate and roll each skewer in it, evenly coating all sides and shaking off any excess. Using a pastry brush, brush a bit more of the remaining marinade over each skewer. Transfer to the grill and cook, turning occasionally and basting with the marinade, until the meat is seared and browned all over and cooked through, 12–14 minutes. Serve hot or warm.

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Grilled Scallops with Yuzu Kosho Vinaigrette

Tadashi Ono — Mon, 18 Mar 2019 22:43:11 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

One night, on the southern Japanese island of Kyushu, I ordered a bowl of ramen and watched the cook serve a paste alongside the noodle soup that I’d never seen before. It was yuzu kosho. It only has three ingredients: salt, hot pepper, and yuzu, the Japanese citrus, but it’s fascinating. It has spice, fragrance, aroma—everything. There are two types: red, made from ripe yuzu and red chiles, and green, from unripe fruit with green chiles. I use the sharper green version to cut through rich meats, and the milder red in seafood dishes, like these grilled scallops.

Pairing note: Earthy Sumiyoshi Tokubetsu Junmai sake from Japan’s Yamagata prefecture stands up to yuzu kosho’s spice.

Yield: 4

3 Tbsp. extra-virgin olive oil
2 Tbsp. fresh or bottled yuzu juice
1 Tbsp. finely chopped scallions, white parts only
1 Tbsp. red yuzu kosho
2 tsp. soy sauce
16 large sea scallops
1 Tbsp. finely chopped parsley leaves, for garnish
Kosher salt

Instructions

In a small bowl or liquid measuring cup, whisk together the oil, yuzu juice, scallions, yuzu kosho, and soy sauce. To a medium bowl, add the scallops and one-third of the yuzu vinaigrette, then toss to coat.
Heat a charcoal or gas grill to medium-high. Alternatively, heat a large cast-iron skillet over medium-high. Add the scallops and grill, turning once, until golden brown and just cooked through, about 4 minutes total. Transfer to a platter and drizzle the remaining yuzu vinaigrette over the scallops. Garnish with the parsley, season to taste with salt, and serve hot.

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Grilled Porterhouse Steaks with Garlic and Miso

Tadashi Ono — Mon, 18 Mar 2019 22:42:44 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

A marinade of red miso, ginger, and garlic gives these steaks a crisp, flavorful crust and a juicy interior. Serve them with chef and cookbook author Tadashi Ono’s Grilled Tomatoes with Soy Sauce and Yuzu Kosho.

Featured in “The Japanese Grill.”

Yield: 4

Time: 35 minutes

Two 1½-in.-thick bone-in porterhouse steaks (3½ lb.)
½ cup soy sauce
¼ cup red miso
3 Tbsp. olive oil
3 Tbsp. sesame oil
1 tsp. freshly ground black pepper
8 garlic cloves, grated
One 2-in. piece fresh ginger, peeled and grated

Instructions

Place the steaks in a 9- by 13-inch baking dish. In a medium bowl or liquid measuring cup, whisk together the soy sauce, miso, oils, black pepper, garlic, and ginger. Pour three-quarters of the marinade over the steaks, reserving the remaining marinade, then cover the dish with plastic wrap and set aside for 10 minutes.
Heat a charcoal or gas grill to high, then bank the coals or turn off the burner on one side. Add the steaks to the hottest part of the grill and cook without flipping until browned, about 1 minute. Move the steaks to the cooler part of the grill and cook until juices appear on top of the steaks, about 4 minutes. Flip the steaks, return to the hottest part of grill, and, using a brush, baste with the reserved marinade. Continue grilling, flipping and brushing every few minutes, until the meat is caramelized and begins to shrink away from the bone, 10–12 minutes for medium rare or until an instant-read thermometer inserted into the thickest part of the steaks reads 125°F. (If the outside of the steaks begins to burn before the inside is cooked, move them to the cooler section of the grill and continue grilling until cooked to desired doneness.) Remove the steaks from the grill and set aside to rest for 5 minutes. To serve, slice against the grain along the bone.

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Orecchiette with Octopus Ragù and Chickpea Purée

Stefano D’Onghia — Mon, 26 Aug 2024 19:22:07 +0000

Clay Williams. Clay Williams

At Botteghe Antiche, Chef Stefano D’Onghia makes orecchiette with grano arso flour. Literally translating to “burnt grain,” grano arso is thought to refer to what was left behind after the stubble of harvested wheat fields had been burnt off, often gathered by poor farmers before the next crop was planted. Store-bought pasta will suffice, and you can find dried grano arso orecchiette in specialty Italian food shops. D’Onghia pairs the pasta with indulgent chunks of octopus instead of the traditional broccoli rabe.

Featured in “The Cuisine of Puglia Defies Definition,” by Sebastian Modak.

Yield: 4–6

Time: 2 hours 30 minutes

Ingredients

For the chickpea purée:

2 cups dried chickpeas, soaked in cold water for 24 hours, then drained
1 medium carrot, coarsely chopped
1 medium celery stalk, coarsely chopped
1 medium yellow onion, coarsely chopped
3 Tbsp. extra-virgin olive oil
Kosher salt

For the octopus ragù:

2 Tbsp. extra-virgin olive oil
1 medium carrot, finely chopped
1 medium celery stalk, finely chopped
1 small yellow onion, finely chopped
10 oz. octopus tentacles, cut into 1⁄2-in. pieces
2 cups cherry tomatoes
1 cup fish stock

For the pasta:

Kosher salt
1 lb. uncooked orecchiette, preferably grano arso

Instructions

Make the chickpea purée: To a medium pot, add the chickpeas, carrot, celery, and onion and enough water to cover by 2 inches. Turn the heat to high to bring to a boil, then turn down to simmer until the chickpeas are very soft, about 2 hours.
Meanwhile, make the octopus ragù: To a large pot over medium heat, add the oil, carrot, celery, and onion and cook, stirring frequently, until the vegetables are tender, about 5 minutes. Stir in the octopus, tomatoes, and fish stock, turn the heat to simmer, cover, and cook until the octopus is tender, about 1 hour.
Transfer the chickpeas along with their cooking liquid to a food processor. Add the oil and pulse until smooth. Season to taste with salt.
Make the pasta: Bring a large pot of generously salted water to a boil. Cook the orecchiette, stirring occasionally, until al dente, 8–10 minutes. Strain the pasta, then transfer to the pot of ragù. Stir to coat and remove from the heat.
Divide the chickpea purée evenly among 4–6 pasta bowls, top with the orecchiette, and serve warm.

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Colombian Stewed Chicken with Achiote and Yam

Víctor Simarra Reyes — Thu, 22 Aug 2024 18:16:37 +0000

Juan Arredondo. Juan Arredondo

This dish is an ode to the tropical landscape and flavors that inform Colombia’s cuisine. Chef Víctor Simarra Reyes highlights yam, chicken, and cassava—all significant ingredients in African foodways—and uses achiote to enhance the region’s spicy, fruity, and peppery tastes. Sweet ají dulce peppers are plentiful in northern Colombia, and in this dish they play a starring role. If you’re unable to find them, you may substitute another mild, thin-fleshed green chile, such as shishito or cubanelle peppers.

Featured in “Colombia and West Africa Unite on the Plate in this Fascinating Food Town,” by Kayla Stewart.

Yield: 6–8

Time: 1 hour 45 minutes

One 4–5 lb. chicken, cut into 8 pieces
18 garlic cloves, finely chopped
10 ají dulce peppers, finely chopped
1 large yellow onion, coarsely chopped
1 large tomato, coarsely chopped
1 large yam, peeled and coarsely chopped
3 Tbsp. cumin seeds
2 Tbsp. achiote (annatto) powder
2 Tbsp. fresh lime juice
Kosher salt 4 cups coconut milk

Instructions

To a large pot, add the chicken, garlic, peppers, onion, tomato, yam, cumin, achiote, and lime juice and toss to combine. Turn heat to low and cook, stirring occasionally, until vegetables are soft, about 10 minutes.
Add the coconut milk, bring to a boil, then turn heat down and simmer, stirring occasionally, until the chicken and yam are tender, about 1½ hours. Remove from heat, season with salt to taste, and serve hot.

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