This was adapted from the back of the TJ’s box containing Organic Red Quinoa, in mash-up with a recipe from Epicurious. I loved the sweet flavor combination, but I think it would lend itself to a variety of other vegetables in season, feta cheese, etc. For picky eaters, e.g. Audrey, put the ingredients in separate bowls and serve plain.
½ lb. boneless skinless chicken breasts or thighs (optional)
1-3 cloves garlic minced
zest and juice of 3 limes (lemons would work too)
1 bunch cilantro leaves, minced, divided in half
2 tablespoons honey
½ cup olive oil, divided
salt & pepper
1 cups quinoa
2 cups low sodium chicken stock (or water or veg stock)
1 small red onion, minced
1 ½ cups corn kernels (if from frozen, rinse and let stand to thaw)
1 ½ cups shelled edamame (if frozen, cook per directions)
1 – 2 avocados
6 cups baby salad greens
Poach chicken: place it in water to cover, bring to a boil. Once boiling, turn off heat and let stand 20 minutes. Let cool, then shred and set aside.
Cook quinoa: Rinse in 3 changes of cold water, draining in a a fine sieve each time. You lose some grains and it’s a pain, but apparently it gets rid of the bitter taste. Bring quinoa and stock to a boil in a 2 quart pot, then cover and simmer until tender but chewy and liquid is absorbed, 12 – 30 minutes. Toss with ¼ cup olive oil and salt and pepper to taste and let cool.
Make dressing: mix together garlic, lime zest and juice and half of cilantro in a smallish bowl. Allow to sit for 10 minutes. Then whisk in honey. Whisk in oil, pouring in a stream to emulsify.
Put chicken onion, corn, edamame and avocado, diced in a medium bowl and toss with 1/3 of the dressing.
Toss salad greens with 1/3 of the dressing and place on a serving platter. Layer quinoa and then vegetable mixture on top. Garnish with rest of cilantro and serve immediately.
Showing posts with label RECIPES: SPRING. Show all posts
Showing posts with label RECIPES: SPRING. Show all posts
Wednesday, May 5, 2010
Monday, January 25, 2010
BROCCOLINI WITH CRISPY LEMON CRUMBS
From the January 2010 Food and Wine, which we’re trying out.
This was a fun variation on my somewhat boring childhood favorite -- steamed broccoli with lemon butter. I only used a shake of the crushed red pepper, but more would be good if you’re spice tolerant.
2 slices of bread, torn
2 tablespoons unsalted butter
up to 1/2 teaspoon crushed red pepper
1 teaspoon finely grated lemon zest
Salt
2 bunches Broccolini (8 ounces each), ends trimmed
3 tablespoons extra-virgin olive oil
1 small shallot, very finely chopped
Lemon wedges, for serving
In a food processor, pulse the white bread until large crumbs form. In a large skillet, melt the butter. Add the bread crumbs and cook them over moderate heat, stirring constantly, until golden. (This took about 8 minutes for me.) Remove from the heat. Stir in the crushed red pepper and lemon zest and season with salt. Transfer the crumbs to a plate to cool. Wipe out the skillet.
Bring a large pot of salted water to a boil. Add the broccolini and cook until crisp-tender, about 3 minutes. Drain well, shaking off the excess water; pat dry.
In the large skillet, heat the olive oil until shimmering. Add the shallot and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the Broccolini, season lightly with salt and cook, stirring occasionally, until the Broccolini is lightly browned in spots, about 4 minutes. Transfer the Broccolini to a serving platter and sprinkle the lemony bread crumbs on top. Serve right away with lemon wedges.
This was a fun variation on my somewhat boring childhood favorite -- steamed broccoli with lemon butter. I only used a shake of the crushed red pepper, but more would be good if you’re spice tolerant.
2 slices of bread, torn
2 tablespoons unsalted butter
up to 1/2 teaspoon crushed red pepper
1 teaspoon finely grated lemon zest
Salt
2 bunches Broccolini (8 ounces each), ends trimmed
3 tablespoons extra-virgin olive oil
1 small shallot, very finely chopped
Lemon wedges, for serving
In a food processor, pulse the white bread until large crumbs form. In a large skillet, melt the butter. Add the bread crumbs and cook them over moderate heat, stirring constantly, until golden. (This took about 8 minutes for me.) Remove from the heat. Stir in the crushed red pepper and lemon zest and season with salt. Transfer the crumbs to a plate to cool. Wipe out the skillet.
Bring a large pot of salted water to a boil. Add the broccolini and cook until crisp-tender, about 3 minutes. Drain well, shaking off the excess water; pat dry.
In the large skillet, heat the olive oil until shimmering. Add the shallot and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the Broccolini, season lightly with salt and cook, stirring occasionally, until the Broccolini is lightly browned in spots, about 4 minutes. Transfer the Broccolini to a serving platter and sprinkle the lemony bread crumbs on top. Serve right away with lemon wedges.
Sunday, November 1, 2009
BRAISED BRUSSEL SPROUTS WITH BACON
This was two “Vegetables Every Day” recipes put together. Very yummy, and I am not typically a fan of the brussel sprout.
2 – 3 slices bacon, cut crosswise in ¼” pieces
¾ lb. small Brussels sprouts
2 medium shallots, sliced thinly
¼ cup chicken stock
¼ cup white wine
salt and pepper
In a dutch oven or high-sided sauté pan, cook the bacon until browned and crisp.
Meanwhile, prepare the sprouts: slice off the stem end and remove any loose outer leaves, then cut in half crosswise.
Once the bacon is done, add the shallots, and cook until soft. Add the sprouts and brown, stirring to coat with the fat at first and then stirring occasionally.
Add the liquids, and simmer, covered, until sprouts are tender, about 10 minutes.
Serve warm.
2 – 3 slices bacon, cut crosswise in ¼” pieces
¾ lb. small Brussels sprouts
2 medium shallots, sliced thinly
¼ cup chicken stock
¼ cup white wine
salt and pepper
In a dutch oven or high-sided sauté pan, cook the bacon until browned and crisp.
Meanwhile, prepare the sprouts: slice off the stem end and remove any loose outer leaves, then cut in half crosswise.
Once the bacon is done, add the shallots, and cook until soft. Add the sprouts and brown, stirring to coat with the fat at first and then stirring occasionally.
Add the liquids, and simmer, covered, until sprouts are tender, about 10 minutes.
Serve warm.
Thursday, October 15, 2009
BROCCOLI, FETA AND HERB BULGHUR SALAD
This started with an Epicurious recipe – for Bulghur with Herbs. But I added a lot more to make it a substantial dish. Morgan didn’t like the texture of the bulghur – but there are a few more tries for that. Audrey ate a few bits. I had it for lunch leftover several times. Very good, as the flavors had time to mingle.
1 bunch broccoli – florets cut, stem peeled and sliced
4 – 5 carrots, scrubbed and/or peeled and sliced
olive oil
salt and pepper
1 cup bulghur
2 cups boiling water (or, sub chicken stock for part of water and heat with it)
¼ cup sliced almonds
1 small clove garlic
3 – 6 tablespoons chopped cilantro
3 – 6 tablespoons chopped mint
1 – 4 teaspoons lemon juice (half a lemon)
½ lb. feta cheese, cubed
1 chicken breast, poached, or leftover roasted chicken – cubed (optional)
Toss the broccoli and carrots with a few tablespoons olive oil on a rimmed baking sheet, sprinkle liberally with salt and pepper and roast at 375 degrees until tender – 20 – 40 minutes.
But bulghur in a bowl, pour hot water/stock over it, cover with a lid or plate and let stand for 20 minutes, until tender. Drain in a sieve if there is any excess liquid.
Meanwhile, heat a couple tablespoons oil in a small heavy skillet over medium heat. Add almonds and a bit of salt and toast until golden.
Return drained bulghur to bowl. Stir in herbs, 1 tablespoon olive oil, lemon juice (start with one teaspoon and add more to taste). Fold in feta, vegetables and chicken and finally, almonds. Add salt and pepper and lemon juice as needed to balance flavors.
1 bunch broccoli – florets cut, stem peeled and sliced
4 – 5 carrots, scrubbed and/or peeled and sliced
olive oil
salt and pepper
1 cup bulghur
2 cups boiling water (or, sub chicken stock for part of water and heat with it)
¼ cup sliced almonds
1 small clove garlic
3 – 6 tablespoons chopped cilantro
3 – 6 tablespoons chopped mint
1 – 4 teaspoons lemon juice (half a lemon)
½ lb. feta cheese, cubed
1 chicken breast, poached, or leftover roasted chicken – cubed (optional)
Toss the broccoli and carrots with a few tablespoons olive oil on a rimmed baking sheet, sprinkle liberally with salt and pepper and roast at 375 degrees until tender – 20 – 40 minutes.
But bulghur in a bowl, pour hot water/stock over it, cover with a lid or plate and let stand for 20 minutes, until tender. Drain in a sieve if there is any excess liquid.
Meanwhile, heat a couple tablespoons oil in a small heavy skillet over medium heat. Add almonds and a bit of salt and toast until golden.
Return drained bulghur to bowl. Stir in herbs, 1 tablespoon olive oil, lemon juice (start with one teaspoon and add more to taste). Fold in feta, vegetables and chicken and finally, almonds. Add salt and pepper and lemon juice as needed to balance flavors.
Monday, October 5, 2009
HIDE AND SEEK MUFFINS
These are adapted from PRETEND SOUP by Molly Katzen. You are meant to use strawberries and make regular sized muffins, but we used raspberries in mini-muffins, because that’s what we had. Audrey made these with my help and we all loved them!
1 cup white whole wheat flour or whole wheat pastry flour
½ cup all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup sugar, plus a bit more for berries
2 eggs
1 cup milk (or buttermilk)
½ teaspoon vanilla
4 tablespoons melted butter
about 12 raspberries (or 12 medium sized strawberries)
Preheat oven to 375 degrees and line or grease 24 mini-muffins pan or 12 regular sized muffins pan.
Whisk together first six ingredients in a large bowl.
Beat the eggs in a smaller bowl. Whisk in the milk, vanilla and then melted butter.
Pour the wet mixture over the dry and mix “until the flour is all gone”.
Fill the the muffin cups about 2/3 full. Roll each berry in a little sugar, place in the center of each muffin cup and press down.
Bake 15 – 20 minutes, or until a toothpick comes out clean. Cool at least 10 minutes before eating, as berries can get very hot.
1 cup white whole wheat flour or whole wheat pastry flour
½ cup all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup sugar, plus a bit more for berries
2 eggs
1 cup milk (or buttermilk)
½ teaspoon vanilla
4 tablespoons melted butter
about 12 raspberries (or 12 medium sized strawberries)
Preheat oven to 375 degrees and line or grease 24 mini-muffins pan or 12 regular sized muffins pan.
Whisk together first six ingredients in a large bowl.
Beat the eggs in a smaller bowl. Whisk in the milk, vanilla and then melted butter.
Pour the wet mixture over the dry and mix “until the flour is all gone”.
Fill the the muffin cups about 2/3 full. Roll each berry in a little sugar, place in the center of each muffin cup and press down.
Bake 15 – 20 minutes, or until a toothpick comes out clean. Cool at least 10 minutes before eating, as berries can get very hot.
Wednesday, August 26, 2009
RUSTIC RASPBERRY TART
from Karen Barker’s SWEET STUFF. I made this pretty much as written, except that I used half the sugar, and I didn’t have graham crackers, so I used ginger wafer cookiess from TJ’s in their stead. It was amazing. Good for breakfast, too.
CINNAMON GRAHAM PASTRY
6 Tablespoons sugar
3 Tablespoons graham cracker crumbs
3 cups fresh raspberries
1 ½ Tablespoons butter, chilled and cut into small pieces
cream for brushing
Preheat oven to 400. Only a lightly floured surface, roll out the pastry into a 12” round, about 1/8” thick. Ease it over to a parchment lined baking sheet.
Sprinkle the surface of the dough with about 2 Tablespoons sugar. Sprinkle graham cracker (or cookie) crumbs over the sugar and arrange the raspberries on top, leaving a 1 ½ “ border around the perimeter. Dot the berries with butter and sprinkle with an additional 2 Tablespoons sugar.
Fold the edges of the dough up over the filling, pleating and lightly pressing the edges together. The center will be open. Brush the edges of the pastry with cream and sprinkle with remaining 1 – 2 Tablespoons sugar. Bake at 400 for about 35 minutes, until pastry edges are brown and berry juices are bubbly. Cool slightly or serve at room temperature, with fresh whipped cream, or ice cream, of course.
CINNAMON GRAHAM PASTRY
6 Tablespoons sugar
3 Tablespoons graham cracker crumbs
3 cups fresh raspberries
1 ½ Tablespoons butter, chilled and cut into small pieces
cream for brushing
Preheat oven to 400. Only a lightly floured surface, roll out the pastry into a 12” round, about 1/8” thick. Ease it over to a parchment lined baking sheet.
Sprinkle the surface of the dough with about 2 Tablespoons sugar. Sprinkle graham cracker (or cookie) crumbs over the sugar and arrange the raspberries on top, leaving a 1 ½ “ border around the perimeter. Dot the berries with butter and sprinkle with an additional 2 Tablespoons sugar.
Fold the edges of the dough up over the filling, pleating and lightly pressing the edges together. The center will be open. Brush the edges of the pastry with cream and sprinkle with remaining 1 – 2 Tablespoons sugar. Bake at 400 for about 35 minutes, until pastry edges are brown and berry juices are bubbly. Cool slightly or serve at room temperature, with fresh whipped cream, or ice cream, of course.
Thursday, August 13, 2009
SERIOUSLY EASY HERBED GREEN SALAD
I brought this to a potluck very last minute and had to use just what I had around. All agreed that it was a great simple accompaniment to a more complicated menu.
Big bowlful of fresh mixed baby greens – I like to use mostly arugula
Several handful-sized bunches of fresh herbs, like thyme, oregano, basil, marjoram, dill, chives, etc. (you want herbs that have soft leaves – not spiny ones like rosemary)
good quality olive oil
good quality vinegar of choice – red or white wine vinegar, or champagne or sherry if you’re feeling fancy. balsamic is too heavy
salt and pepper
Wash and dry greens and herbs. Remove herb leaves from their stems and chop. Toss together greens and chopped herbs. Just before serving, pour a few tablespoons of oil and about half that much of vinegar over the salad. Sprinkle with salt and pepper, toss. Taste and adjust oil, vinegar, salt and pepper as needed.
Big bowlful of fresh mixed baby greens – I like to use mostly arugula
Several handful-sized bunches of fresh herbs, like thyme, oregano, basil, marjoram, dill, chives, etc. (you want herbs that have soft leaves – not spiny ones like rosemary)
good quality olive oil
good quality vinegar of choice – red or white wine vinegar, or champagne or sherry if you’re feeling fancy. balsamic is too heavy
salt and pepper
Wash and dry greens and herbs. Remove herb leaves from their stems and chop. Toss together greens and chopped herbs. Just before serving, pour a few tablespoons of oil and about half that much of vinegar over the salad. Sprinkle with salt and pepper, toss. Taste and adjust oil, vinegar, salt and pepper as needed.
Wednesday, June 17, 2009
ISRAELI COUSCOUS SALAD
This is from fellow softball-mom (yes, slightly different from soccer-mom) Laura Winikow. I changed it up a bit according to what was on hand. I also halved it and it was plenty for our family. I think it would be a lovely potluck dish.
1 garlic clove
3 tablespoons lemon juice
1 teaspoon dijon mustard
1/3 – ½ cup olive oil
2 1/2 cups chicken stock
2 cups Israeli couscous (available at TJ’s and Whole Foods)
2 cups 1/2 inch pieces asparagus, blanched 2 minutes, or roasted whole and then cut into smaller pieces
2 cups 1/2 inch pieces cucumber (or bell pepper, which I used)
1/2 cup chopped olives (optional)
2 large scallions or green onions, chopped (I did not use as I cannot digest them)
1/4 cup mint, chopped
1 1/2 cup crumbled feta
Press the garlic into a smallish bowl and add lemon juice and mustard. Whisk in the oil. Season with salt and pepper.
Bring the broth to boil, add couscous, cover and simmer for 10 minutes. Transfer couscous to a bowl and sprinkle with salt and pepper. Let it sit until it comes to room temperature, tossing occasionally.
Mix asparagus, cucumber or pepper, olives, scallions or green onions and mint into couscous. Add the dressing and toss. Fold in the feta and serve.
1 garlic clove
3 tablespoons lemon juice
1 teaspoon dijon mustard
1/3 – ½ cup olive oil
2 1/2 cups chicken stock
2 cups Israeli couscous (available at TJ’s and Whole Foods)
2 cups 1/2 inch pieces asparagus, blanched 2 minutes, or roasted whole and then cut into smaller pieces
2 cups 1/2 inch pieces cucumber (or bell pepper, which I used)
1/2 cup chopped olives (optional)
2 large scallions or green onions, chopped (I did not use as I cannot digest them)
1/4 cup mint, chopped
1 1/2 cup crumbled feta
Press the garlic into a smallish bowl and add lemon juice and mustard. Whisk in the oil. Season with salt and pepper.
Bring the broth to boil, add couscous, cover and simmer for 10 minutes. Transfer couscous to a bowl and sprinkle with salt and pepper. Let it sit until it comes to room temperature, tossing occasionally.
Mix asparagus, cucumber or pepper, olives, scallions or green onions and mint into couscous. Add the dressing and toss. Fold in the feta and serve.
POTATO SALAD WITH MUSTARD VINIAGRETTE
Adapted from Gourmet. Tried this as a summery alternative to roasting potatoes, and because I got the lemon juice tip from the Australian guy at Weiser family farms, where we got white, pink and purple potatoes. It was beautiful, and yummy. Tossing the taters with the vinegar/sugar while still warm let that flavor sink in deeply. Then the mustard/shallot dressing added a whole other flavor. Kudos from the dinner guests, including James, who usually “doesn’t like potato salad”.
2 lbs. small boiling potatoes, preferably of many colors, scrubbed and cut into bite-sized pieces
2 teaspoons lemon juice or white vinegar (optional)
4 tablespoons white-wine vinegar
1/3 cup finely chopped shallot
2 tablespoons coarse-grained Dijon mustard (not whole-grain)
2 teaspoons sugar
2 tablespoons olive oil
fresh parsley and/or other herbs of choice
salt and pepper
Cover potatoes with salted cold water by 2 inches in a 5- to 6-quart pot. Bring to a boil. If you have multiple colors of potato, add lemon juice at this point to keep color from bleeding. Simmer, uncovered, until just tender, 15 - 20 minutes.
Meanwhile whisk together sugar and 3 tablespoons vinegar in a large bowl until sugar is dissolved. Whisk together shallot, mustard, and remaining tablespoon vinegar in a different bowl. Allow this to sit for at least 10 minutes, so that the shallots macerate. Drain potatoes in a colander and cool slightly, then toss gently with vinegar mixture.
Add oil to shallot mixture in a slow stream, whisking until emulsified. Add dressing to potatoes, then season with salt and pepper and herbs of choice and stir gently with a rubber spatula.
2 lbs. small boiling potatoes, preferably of many colors, scrubbed and cut into bite-sized pieces
2 teaspoons lemon juice or white vinegar (optional)
4 tablespoons white-wine vinegar
1/3 cup finely chopped shallot
2 tablespoons coarse-grained Dijon mustard (not whole-grain)
2 teaspoons sugar
2 tablespoons olive oil
fresh parsley and/or other herbs of choice
salt and pepper
Cover potatoes with salted cold water by 2 inches in a 5- to 6-quart pot. Bring to a boil. If you have multiple colors of potato, add lemon juice at this point to keep color from bleeding. Simmer, uncovered, until just tender, 15 - 20 minutes.
Meanwhile whisk together sugar and 3 tablespoons vinegar in a large bowl until sugar is dissolved. Whisk together shallot, mustard, and remaining tablespoon vinegar in a different bowl. Allow this to sit for at least 10 minutes, so that the shallots macerate. Drain potatoes in a colander and cool slightly, then toss gently with vinegar mixture.
Add oil to shallot mixture in a slow stream, whisking until emulsified. Add dressing to potatoes, then season with salt and pepper and herbs of choice and stir gently with a rubber spatula.
FRIED ZUCCHINI BLOSSOMS
Adapted from Gourmet, paying attention to comments on Epicurious as well as Karen Montgomery’s suggestions. This were a bit of work but sinfully good. Try for a dinner party; serve to your guests as they come out. I did not try Karen’s suggestion of a simple tomato sauce; that would have been a good balance.
To prepare blossoms: Leave the stems on – you can eat them and they make good handles. Purists use only males (I couldn’t tell you the difference) but whatever the gender, use kitchen shears to remove whatevers sticking up inside. Then, if you have a pastry bag, fill that with your herbed ricotta and use it to stuff the blossom.
zucchini blossoms – 2 to 3 per person, up to 12 for this amount of batter
about 1 cup ricotta
several tablespoons MIXED HERB PESTO or BASIL PESTO or chopped herbs
2/3 cup all-purpose flour
3/4 cup dark, good beer
canola or peanut oil
parmesan cheese and/or tomato sauce
Whisk flour into beer or soda to make batter.
Mix ricotta with pesto or herbs. Stuff cheese into blossom. If you have some very small blossoms, you can skip the stuffing.
Heat 1 inch of oil in a deep saucepan, to 375°F .
Dip blossoms in batter to thinly coat, just before placing in oil. Don’t overfill the pan. Fry until bottom turns golden brown, then turn over. About one minute per side.
Drain on paper towels and season with salt.
Serve as soon as they are cool enough to eat, with a sprinkling of parm or tomato sauce or on their own.
To prepare blossoms: Leave the stems on – you can eat them and they make good handles. Purists use only males (I couldn’t tell you the difference) but whatever the gender, use kitchen shears to remove whatevers sticking up inside. Then, if you have a pastry bag, fill that with your herbed ricotta and use it to stuff the blossom.
zucchini blossoms – 2 to 3 per person, up to 12 for this amount of batter
about 1 cup ricotta
several tablespoons MIXED HERB PESTO or BASIL PESTO or chopped herbs
2/3 cup all-purpose flour
3/4 cup dark, good beer
canola or peanut oil
parmesan cheese and/or tomato sauce
Whisk flour into beer or soda to make batter.
Mix ricotta with pesto or herbs. Stuff cheese into blossom. If you have some very small blossoms, you can skip the stuffing.
Heat 1 inch of oil in a deep saucepan, to 375°F .
Dip blossoms in batter to thinly coat, just before placing in oil. Don’t overfill the pan. Fry until bottom turns golden brown, then turn over. About one minute per side.
Drain on paper towels and season with salt.
Serve as soon as they are cool enough to eat, with a sprinkling of parm or tomato sauce or on their own.
BROCCOLI (OR CAULIFLOWER) CHEESE PIE
This is from “Recipes From America’s Small Farms”, fast becoming one of my favorite cookbooks. The original used Cauliflower, but we’re not big fans, so I subbed baby Broccoli. It was quite yummy and satisfying, even left over. Morgan loved it. You can guess what Audrey thought. If you use dried herbs instead of fresh, cut the amount by about half. And NOTE, as I did not, that this takes almost two hours total to make, so its tough for a weeknight unless you start early.
Crust:
2 firmly packed cups grated raw potatoes (4 – 5 medium – I used russets)
salt
1 large egg, beaten
¼ cup grated onion
Filling:
2 large eggs
¼ cup milk or cream
salt and pepper
3 tablespoons butter
1 cup chopped onions
1 clove garlic, minced
1 medium head broccoli or cauliflower, or 1 bunch baby broccoli
(stemmed and chopped into small chunks – use more of the stem of the baby, or peel the stem of the regular broccoli)
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 tablespoon fresh thyme, chopped
2 cups good cheddar cheese, grated
paprika
Put grated potato in a colandar in the sink and toss with ½ teaspoon salt. Let sit for 10 minutes, then press out any excess water. Combine the potatoes with beaten egg and onion, then press into an oiled deep dish 9-inch pie pan. Bake at 400 degrees for about 40 minutes. Brush with olive oil after the first 20 minutes to crisp it. Remove from oven and Reduce oven to 350 degrees. (or don’t and have a crispy top as I did!)
Meanwhile, beat together eggs, milk, ½ teaspoon salt and pepper.
Melt butter in a large skillet over medium heat. Add onions and about ½ teaspoon salt and sauté until lightly browned. Add garlic and cook another minute. Add broccoli/cauliflower and sauté until al dente. Add herbs and toss. Remove from heat.
Layer half cheese into crust, top with vegetable mixture, then remaining cheese. Pour egg/milk mixture over top and sprinkle with paprika. Bake for 35 – 40 minutes, until set.
Crust:
2 firmly packed cups grated raw potatoes (4 – 5 medium – I used russets)
salt
1 large egg, beaten
¼ cup grated onion
Filling:
2 large eggs
¼ cup milk or cream
salt and pepper
3 tablespoons butter
1 cup chopped onions
1 clove garlic, minced
1 medium head broccoli or cauliflower, or 1 bunch baby broccoli
(stemmed and chopped into small chunks – use more of the stem of the baby, or peel the stem of the regular broccoli)
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 tablespoon fresh thyme, chopped
2 cups good cheddar cheese, grated
paprika
Put grated potato in a colandar in the sink and toss with ½ teaspoon salt. Let sit for 10 minutes, then press out any excess water. Combine the potatoes with beaten egg and onion, then press into an oiled deep dish 9-inch pie pan. Bake at 400 degrees for about 40 minutes. Brush with olive oil after the first 20 minutes to crisp it. Remove from oven and Reduce oven to 350 degrees. (or don’t and have a crispy top as I did!)
Meanwhile, beat together eggs, milk, ½ teaspoon salt and pepper.
Melt butter in a large skillet over medium heat. Add onions and about ½ teaspoon salt and sauté until lightly browned. Add garlic and cook another minute. Add broccoli/cauliflower and sauté until al dente. Add herbs and toss. Remove from heat.
Layer half cheese into crust, top with vegetable mixture, then remaining cheese. Pour egg/milk mixture over top and sprinkle with paprika. Bake for 35 – 40 minutes, until set.
Wednesday, June 10, 2009
PEACH BERRY COBBLER
Peaches are already so gorgeous here and although my friend Catherine made us a peach blueberry pie this week, I hadn’t had enough so had to make a cobbler for dinner with my parents. I used Karen Barker’s (“Sweet Stuff”) recipe as a jumping off point – basically used her biscuits – but improvised my own fruit. It was AMAZING with vanilla ice cream and even left over by itself eaten out of the dish.
5 – 6 peaches (about 2 ½ lbs.)
1 – 2 pints blueberries, blackberries and/or raspberries
½ cup sugar
1/8 teaspoon salt
few shakes nutmeg
3 tablespoons flour
zest of one lemon
1 cup whole wheat flour
1/3 cup cornmeal
¼ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
2 ½ teaspoons sugar
5 tablespoons butter, chilled and cut into pieces
¾ cup buttermilk
Preheat oven to 375 degrees. Butter a 2 quart baking dish.
Prepare filling: peel peaches and cut into bite-sized pieces. Wash berries well. Toss fruit with next five ingredients and pour into baking dish.
Prepare biscuit topping: whisk together dry ingredients. Cut butter into the mixture until it resembles a coarse meal. Stir in enough milk to form a moist but not too sticky dough. Knead briefly on a floured surface. Roll out to about ½ “ thick and cut into biscuits.
Place biscuits on top of filling. Brush with a bit of milk or cream and sprinkle with sugar.
Bake for about 45 minutes, until fruit juices are bubbling and biscuits are brown. Serve warm with vanilla ice cream.
5 – 6 peaches (about 2 ½ lbs.)
1 – 2 pints blueberries, blackberries and/or raspberries
½ cup sugar
1/8 teaspoon salt
few shakes nutmeg
3 tablespoons flour
zest of one lemon
1 cup whole wheat flour
1/3 cup cornmeal
¼ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
2 ½ teaspoons sugar
5 tablespoons butter, chilled and cut into pieces
¾ cup buttermilk
Preheat oven to 375 degrees. Butter a 2 quart baking dish.
Prepare filling: peel peaches and cut into bite-sized pieces. Wash berries well. Toss fruit with next five ingredients and pour into baking dish.
Prepare biscuit topping: whisk together dry ingredients. Cut butter into the mixture until it resembles a coarse meal. Stir in enough milk to form a moist but not too sticky dough. Knead briefly on a floured surface. Roll out to about ½ “ thick and cut into biscuits.
Place biscuits on top of filling. Brush with a bit of milk or cream and sprinkle with sugar.
Bake for about 45 minutes, until fruit juices are bubbling and biscuits are brown. Serve warm with vanilla ice cream.
MIXED HERB PESTO WITH ROASTED VEGETABLES (AND MAYBE PASTA)
This is heavily adapted from Gourmet. I added the vegetable roasting as well as the potatoes. Everyone at dinner (except Audrey) loved this. It was a great side with grilled chicken and salad. My mom can’t have garlic, so this pesto was a good alternative. It is remarkably flavorful even without the garlic. A bit of work to pick all the leaves off of the herbs, but worth it, and a good kid activity.
4 medium carrots
3 medium zucchini
4 medium potatoes OR pasta of choice
olive oil
Preheat oven to 400 degrees. Using a mandoline cut carrots, potatoes and zucchini into 1/8-inch-thick julienne strips. (Alternatively, using a sharp knife, halve carrots and zucchini crosswise and cut lengthwise into 1/8-inch-wide pieces.) On separate rimmed baking sheets, lay out vegetables, single layer and toss each pan with 1 tablespoon olive oil. Sprinkle with salt and pepper. Roast until brown, rotating trays in oven and turning occasionally to brown evenly. Using a paper towel, blot moisture away from the zucchini several times. Remove when brown (about 30 minutes) and set aside.
If using pasta, cook according to directions.
In a large bowl stir together pesto with roasted vegetables and/or pasta.
Mixed Herb Pesto:
1/2 cup packed fresh flat-leafed parsley leaves, washed well and spun dry
1/2 cup packed fresh basil leaves, washed well and spun dry
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
1/3 cup olive oil
1/4 cup walnuts, toasted golden brown and cooled
2 tablespoons lemon juice
In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 3/4 cup.
4 medium carrots
3 medium zucchini
4 medium potatoes OR pasta of choice
olive oil
Preheat oven to 400 degrees. Using a mandoline cut carrots, potatoes and zucchini into 1/8-inch-thick julienne strips. (Alternatively, using a sharp knife, halve carrots and zucchini crosswise and cut lengthwise into 1/8-inch-wide pieces.) On separate rimmed baking sheets, lay out vegetables, single layer and toss each pan with 1 tablespoon olive oil. Sprinkle with salt and pepper. Roast until brown, rotating trays in oven and turning occasionally to brown evenly. Using a paper towel, blot moisture away from the zucchini several times. Remove when brown (about 30 minutes) and set aside.
If using pasta, cook according to directions.
In a large bowl stir together pesto with roasted vegetables and/or pasta.
Mixed Herb Pesto:
1/2 cup packed fresh flat-leafed parsley leaves, washed well and spun dry
1/2 cup packed fresh basil leaves, washed well and spun dry
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
1/3 cup olive oil
1/4 cup walnuts, toasted golden brown and cooled
2 tablespoons lemon juice
In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 3/4 cup.
SPRING VEGETABLE PASTA WITH BACON
This is from the Carrboro (NC) Farmer’s Market’s website. We will be back in NC and visiting this fantastic farmer’s market soon! Who ate this – Morgan! Who didn’t – Audrey!
½ lb. pasta (orechiette is recommended but I used spirals)
4 slices thick cut bacon, sliced into ¼” pieces
1 cup thinly sliced green garlic OR several garlic cloves, minced
olive oil
1 bunch asparagus, cut in ½” pieces
¼ cup white wine
½ cup chicken stock
¼ cup heavy cream
3 cups pea shoots OR 1 cup peas (fresh or frozen)
salt and pepper
Parmesan cheese
Put a large pot of water on to boil for the pasta. Then prepare according to directions. If using peas, add peas in with the pasta when it has about 8 minutes left to cook. Drain and set aside.
Meanwhile, cook bacon in a large saucepan until crisp. If there’s more than a tablespoon of grease in the pan, pour some off. Add garlic and sauté a couple of minutes. Add a bit of olive oil if dry. Add asparagus and sauté for about a minute. Add wine, turn heat up to high and sauté until wine is almost evaporated. Add chicken stock and reduce by half. Turn to medium low and add the cream. Let cream heat through. It will thicken slightly. Add pea shoots, if using, and wilt. Toss in pasta (and peas). Serve topped with grated Parm.
½ lb. pasta (orechiette is recommended but I used spirals)
4 slices thick cut bacon, sliced into ¼” pieces
1 cup thinly sliced green garlic OR several garlic cloves, minced
olive oil
1 bunch asparagus, cut in ½” pieces
¼ cup white wine
½ cup chicken stock
¼ cup heavy cream
3 cups pea shoots OR 1 cup peas (fresh or frozen)
salt and pepper
Parmesan cheese
Put a large pot of water on to boil for the pasta. Then prepare according to directions. If using peas, add peas in with the pasta when it has about 8 minutes left to cook. Drain and set aside.
Meanwhile, cook bacon in a large saucepan until crisp. If there’s more than a tablespoon of grease in the pan, pour some off. Add garlic and sauté a couple of minutes. Add a bit of olive oil if dry. Add asparagus and sauté for about a minute. Add wine, turn heat up to high and sauté until wine is almost evaporated. Add chicken stock and reduce by half. Turn to medium low and add the cream. Let cream heat through. It will thicken slightly. Add pea shoots, if using, and wilt. Toss in pasta (and peas). Serve topped with grated Parm.
Wednesday, June 3, 2009
HEARTY LENTIL SOUP WITH SMOKED SAUSAGE
This is from the Foodie Farm Girl website. I added celery to it, and a bay leaf. Also used uncooked sausage and some of my frozen vegetable stock where she used just water, but mostly the same. I think the cumin and paprika give it a unique flavor. Nice for a rainy late winter/early spring meal. Audrey wouldn’t touch this, but Morgan said it was “fine”.
1 to 2 Tablespoons olive oil
1/2 lb. sausage
1 large onion, diced
3 medium carrots, diced
3 celery stalks, diced
4 to 6 cloves garlic, minced
4 cups water and/or stock
1 cup lentils, rinsed
1 28-ounce can diced or crushed tomatoes with juice
2 teaspoons ground cumin
1 Tablespoon paprika
1-1/2 teaspoons salt
¼ - 1 teaspoon red pepper flakes (optional)
1/2 cup chopped fresh parsley
Heat 1 Tablespoon of the olive oil in a large soup pot. If the sausage is cooked, slice into bite-sized pieces. If raw, remove the casing. Add the sausage to the pot and cook over medium heat until nicely browned, breaking it up as it cooks if it was raw. Remove from pot and set aside on paper towels to drain any fat off.
Saute the onion, celery and carrots in the pot, adding extra olive oil if necessary to prevent sticking. Cook 5 minutes over medium heat, stirring so that the vegetables are coated with the caramelized bits left in the pot from cooking the sausage. Add the garlic and cook 1 to 2 more minutes.
Add the water/stock, lentils, and tomatoes and bring to a boil. Reduce heat and simmer, with the lid cracked, adding sausage, cumin, paprika, salt, and red pepper flakes if desired. Simmer for about 50 minutes, until lentils and vegetables are al dente. Stir in parsley and serve
1 to 2 Tablespoons olive oil
1/2 lb. sausage
1 large onion, diced
3 medium carrots, diced
3 celery stalks, diced
4 to 6 cloves garlic, minced
4 cups water and/or stock
1 cup lentils, rinsed
1 28-ounce can diced or crushed tomatoes with juice
2 teaspoons ground cumin
1 Tablespoon paprika
1-1/2 teaspoons salt
¼ - 1 teaspoon red pepper flakes (optional)
1/2 cup chopped fresh parsley
Heat 1 Tablespoon of the olive oil in a large soup pot. If the sausage is cooked, slice into bite-sized pieces. If raw, remove the casing. Add the sausage to the pot and cook over medium heat until nicely browned, breaking it up as it cooks if it was raw. Remove from pot and set aside on paper towels to drain any fat off.
Saute the onion, celery and carrots in the pot, adding extra olive oil if necessary to prevent sticking. Cook 5 minutes over medium heat, stirring so that the vegetables are coated with the caramelized bits left in the pot from cooking the sausage. Add the garlic and cook 1 to 2 more minutes.
Add the water/stock, lentils, and tomatoes and bring to a boil. Reduce heat and simmer, with the lid cracked, adding sausage, cumin, paprika, salt, and red pepper flakes if desired. Simmer for about 50 minutes, until lentils and vegetables are al dente. Stir in parsley and serve
Thursday, May 21, 2009
BASIL PESTO
This time I used the recipe in RECIPES FROM AMERICA’S SMALL FARMS, originally from Wood Creek Herb Farm. But its pretty much the same as the one in JOY OF COOKING. I love to make pesto – with the kids, again they like the food processor - whenever the basil is about to bolt. Then we freeze what we don’t eat right away, either in a clean yogurt container, or, even better, freeze the pesto in ice cube trays and then dump the pesto cubes into a Ziploc bag. When you want to use it, just take a cube or two out when you start boiling water for pasta and mix it in with the hot cooked pasta, which will melt it. Then you have yummy and inspiringly green pasta all winter. You can also substitute arugula and/or spinach for all or part of the basil. Pine nuts are traditional, but walnuts are local here (whereas at our TJ's pine nuts come from "China, Russia or Korea".
1/3 cup walnuts (I toast these a bit first)
2 – 4 garlic cloves (to taste)
½ teaspoon salt
¼ teaspoon pepper
½ cup (or more to taste) grated Parmesan cheese
2 cups packed fresh basil leaves, washed and patted dry (be careful to snip the leaves off at the stem – if you break the leaves themselves, they begin to blacken and your pesto won’t be as pretty)
¾ cup olive oil
Place the first four ingredients in a food processor and process until well combined and chopped. Add the cheese and do the same. Add the basil and do the same. Then, with the processor running, drizzle in the oil until the desired consistency is reached (you may not need all of it). Use immediately, refrigerate for up to 3 days, or freeze. NOTE: Every recipe I’ve ever seen says that if you plan to freeze, you should not add the cheese until you are about to use it. However, I always add the cheese and freeze it and use it later with no problem. I’m not sure what the problem would be – please enlighten me if anyone knows!
1/3 cup walnuts (I toast these a bit first)
2 – 4 garlic cloves (to taste)
½ teaspoon salt
¼ teaspoon pepper
½ cup (or more to taste) grated Parmesan cheese
2 cups packed fresh basil leaves, washed and patted dry (be careful to snip the leaves off at the stem – if you break the leaves themselves, they begin to blacken and your pesto won’t be as pretty)
¾ cup olive oil
Place the first four ingredients in a food processor and process until well combined and chopped. Add the cheese and do the same. Add the basil and do the same. Then, with the processor running, drizzle in the oil until the desired consistency is reached (you may not need all of it). Use immediately, refrigerate for up to 3 days, or freeze. NOTE: Every recipe I’ve ever seen says that if you plan to freeze, you should not add the cheese until you are about to use it. However, I always add the cheese and freeze it and use it later with no problem. I’m not sure what the problem would be – please enlighten me if anyone knows!
Wednesday, May 13, 2009
CHERRY AND ALMOND SALAD
This is from The Santa Monica Farmer’s Market Cookbook. We followed the recipe, but subbed red butter lettuce and mizuna for escarole and frisee (partly because we had them to use up and I don’t like the texture of the latter two.) I am not usually a huge fan of fruit in salad but this was very satifying and balanced well with the richness of the gratin and lamb. It was also a good balance to the work required in the rest of the meal. Once the cherries are prepped, it comes together very quickly just before being served.
1 medium head lettuce, torn into bite sized pieces
1 ½ cups (3/4 lb.) cherries, pitted and halved
¼ cup dried cherries
1 lemon
2 tablespoons almond oil
salt and pepper
¼ lb. blue cheese, crumbled
½ cup almonds toasted and chopped
In a salad bowl toss together greens and cherries – fresh and dried. Grate the zest of the lemon onto the salad. Add the oil, several squeezes of lemon juice, salt and pepper to taste and toss. Sprinkle the cheese and nuts over top just before serving.
1 medium head lettuce, torn into bite sized pieces
1 ½ cups (3/4 lb.) cherries, pitted and halved
¼ cup dried cherries
1 lemon
2 tablespoons almond oil
salt and pepper
¼ lb. blue cheese, crumbled
½ cup almonds toasted and chopped
In a salad bowl toss together greens and cherries – fresh and dried. Grate the zest of the lemon onto the salad. Add the oil, several squeezes of lemon juice, salt and pepper to taste and toss. Sprinkle the cheese and nuts over top just before serving.
POTATO AND ARTICHOKE GRATIN
This came mostly from the Basic Gratins recipe in Recipes From America’s Small Farms. The artichokes we were stuffing had very large stems, so we peeled them and we just scrubbed the potatoes and Jerusalem artichokes (because they were organic and fresh). We used a mandoline to slice the vegetables very thinly – this helped them to cook uniformly and made the dish come together so nicely. This was really good left over and Morgan absolutely loved it.
About a pound potatoes, Jerusalem artichokes and artichoke stems, sliced thinly
olive oil
bunch of spring onions (or medium onion)
couple of garlic cloves, minced
2 cups milk
¼ cup flour
salt and pepper
1 ½ cups grated cheese (we used Fontina because it melts well and Parrano for its sharpness)
½ cup bread crumbs
Preheat oven to 375 degrees. Lightly grease a 2 quart gratin or 9 x 13 baking dish.
Heat some oil in a skillet. Saute onion until translucent; add garlic and sauté until fragrant. Whisk flour and milk together. Add to onion mixture and cook, stirring constantly, until the sauce is bubbly and thickened.
Layer vegetables, sauce, cheese 3 times. Combine bread crumbs with 2 tablespoons oil and sprinkle over top. Bake for 30 – 40 minutes, until the vegetables are tender and the top is well browned.
About a pound potatoes, Jerusalem artichokes and artichoke stems, sliced thinly
olive oil
bunch of spring onions (or medium onion)
couple of garlic cloves, minced
2 cups milk
¼ cup flour
salt and pepper
1 ½ cups grated cheese (we used Fontina because it melts well and Parrano for its sharpness)
½ cup bread crumbs
Preheat oven to 375 degrees. Lightly grease a 2 quart gratin or 9 x 13 baking dish.
Heat some oil in a skillet. Saute onion until translucent; add garlic and sauté until fragrant. Whisk flour and milk together. Add to onion mixture and cook, stirring constantly, until the sauce is bubbly and thickened.
Layer vegetables, sauce, cheese 3 times. Combine bread crumbs with 2 tablespoons oil and sprinkle over top. Bake for 30 – 40 minutes, until the vegetables are tender and the top is well browned.
ORANGE FLAVORED SHORTCAKES WITH STRAWBERRIES
This is adapted from a recipe in the LA Times. It included hard boiled egg yolks which I just couldn’t bring myself to add, and sugar dusted on top, which I forgot. We all loved them very very much this way.
2 cups flour (half whole wheat)
3 tablespoons granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
zest of one large orange
6 tablespoons cold butter, cut into cubes
3/4 cup heavy cream, plus extra for brushing
Heat oven to 375 degrees. In a food processor bowl, pulse together the flour, granulated sugar, baking powder, salt and orange zest. Add the cold cubed butter and the egg yolks and pulse together just until the mixture has the texture of lightly moistened cornmeal. There may be a few pea-sized chunks of butter remaining; that's fine. Pour over 3/4 cup heavy cream and then pulse 4 to 6 times just to moisten the dough. Do not over mix or the dough will be tough. (I did this all by hand, to give the kids a chance to work with the pastry cutter, but they found it very difficult.) Turn the dough out onto a lightly floured work surface and gather into a shaggy mass. Knead 3 to 4 times to make it cohesive and then pat into a rough circle 6 to 7 inches in diameter and a fairly consistent 3/4 to 1 inch in thickness. Using a sharp knife, cut the circle into 6 wedges. Brush the tops very lightly with heavy cream (there should be enough left in the measuring cup). Transfer to a cookie sheet and bake until risen and golden brown, 18 to 20 minutes. Turn the pan around halfway through to ensure even cooking. Remove to a cooling rack.
Strawberries and assembly
3 pints strawberries, washed, hulled and quartered
2 tablespoons sugar
1 tablespoon orange juice
HOMEMADE WHIPPED CREAM
While the shortcakes are baking, toss the strawberries, sugar and orange juice together in a bowl. Let stand several minutes. (If the strawberries are extremely firm, do this 30 minutes in advance.) Split the shortcakes in half horizontally and set the tops aside. Place the bottoms on dessert plates and heap strawberries over them. Spoon whipped cream generously over the strawberries and replace the shortcake tops. Serve immediately with any remaining whipped cream on the side.
2 cups flour (half whole wheat)
3 tablespoons granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
zest of one large orange
6 tablespoons cold butter, cut into cubes
3/4 cup heavy cream, plus extra for brushing
Heat oven to 375 degrees. In a food processor bowl, pulse together the flour, granulated sugar, baking powder, salt and orange zest. Add the cold cubed butter and the egg yolks and pulse together just until the mixture has the texture of lightly moistened cornmeal. There may be a few pea-sized chunks of butter remaining; that's fine. Pour over 3/4 cup heavy cream and then pulse 4 to 6 times just to moisten the dough. Do not over mix or the dough will be tough. (I did this all by hand, to give the kids a chance to work with the pastry cutter, but they found it very difficult.) Turn the dough out onto a lightly floured work surface and gather into a shaggy mass. Knead 3 to 4 times to make it cohesive and then pat into a rough circle 6 to 7 inches in diameter and a fairly consistent 3/4 to 1 inch in thickness. Using a sharp knife, cut the circle into 6 wedges. Brush the tops very lightly with heavy cream (there should be enough left in the measuring cup). Transfer to a cookie sheet and bake until risen and golden brown, 18 to 20 minutes. Turn the pan around halfway through to ensure even cooking. Remove to a cooling rack.
Strawberries and assembly
3 pints strawberries, washed, hulled and quartered
2 tablespoons sugar
1 tablespoon orange juice
HOMEMADE WHIPPED CREAM
While the shortcakes are baking, toss the strawberries, sugar and orange juice together in a bowl. Let stand several minutes. (If the strawberries are extremely firm, do this 30 minutes in advance.) Split the shortcakes in half horizontally and set the tops aside. Place the bottoms on dessert plates and heap strawberries over them. Spoon whipped cream generously over the strawberries and replace the shortcake tops. Serve immediately with any remaining whipped cream on the side.
Wednesday, May 6, 2009
BEETS WITH BLOOD ORANGE SALAD
We have beets all year round in LA, but I think the Blood Orange season is closing and I've been wanting to try this for awhile. It was delicious and I nice change of pace from my standby for beets, ROASTED BEET SALAD. This is adapted from a recipe in “Chez Panisse Vegetables” by Alice Waters. Hers calls for endive, but we had lots of lettuce in the garden so I just used that. I also halved the recipe.
1 lb. beets, greens removed
¼ cup walnut pieces
1 blood orange
Zest of ½ orange
1 tablespoon orange juice
1 tablespoon red wine vinegar
1/8 cup olive oil
salt and pepper
small head of lettuce (or endive)
Preheat oven to 400 and roast beets inside foil packages, until tender. (40 – 75 minutes depending on how big they are.) While oven is on, toast the walnuts on a baking sheet for about 5 minutes. When beets are done, allow to cool slightly, then rub off skins with a paper towel, cut off end and slice, setting aside.
Trim off the top and bottom of the orange and then pare off the rest of the peel, removing all the pith. Slice into ¼ inch rounds.
Make a vinaigrette by mixing together the zest, juice and vinegar and then whisking in the oil. Season with salt and pepper.
Toss beets gently with the vinaigrette, then arrange them on plates with orange slices on top of lettuce leaves. Drizzle with remaining vinaigrette and sprinkle with walnuts.
1 lb. beets, greens removed
¼ cup walnut pieces
1 blood orange
Zest of ½ orange
1 tablespoon orange juice
1 tablespoon red wine vinegar
1/8 cup olive oil
salt and pepper
small head of lettuce (or endive)
Preheat oven to 400 and roast beets inside foil packages, until tender. (40 – 75 minutes depending on how big they are.) While oven is on, toast the walnuts on a baking sheet for about 5 minutes. When beets are done, allow to cool slightly, then rub off skins with a paper towel, cut off end and slice, setting aside.
Trim off the top and bottom of the orange and then pare off the rest of the peel, removing all the pith. Slice into ¼ inch rounds.
Make a vinaigrette by mixing together the zest, juice and vinegar and then whisking in the oil. Season with salt and pepper.
Toss beets gently with the vinaigrette, then arrange them on plates with orange slices on top of lettuce leaves. Drizzle with remaining vinaigrette and sprinkle with walnuts.
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