This was from Bon Appetit: “Sauce verte is French for "green sauce." In this recipe, the sauce gets its vibrant color from basil, green onion, parsley, and capers. Any leftover sauce can be stirred into couscous or rice, or served with grilled chicken or fish.” I really loved this unique sauce and have made this combo several times this summer. When we were at the beach and didn’t have capers, we subbed anchovy paste for them and it was just as yummy. I also did my usual sub of shallots for green onions. If you don’t have a food processor, you can use a blender, but add the olive oil right away or it will just sit there.
Sauce Verte
1/3 cup (packed) fresh basil leaves
1 green onion or shallot, coarsely chopped
2 tablespoons (packed) fresh Italian parsley
2 tablespoons drained capers (or a big blob of anchovy paste)
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 garlic clove, peeled
3 tablespoons extra-virgin olive oil
Vegetables
1 tablespoon olive oil
1 pound green beans, stem end trimmed
12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips
3 tablespoons water
2 tablespoons fresh Italian parsley leaves (for garnish)
Blend the first seven ingredients in a food processor until finely chopped. With machine running, gradually add olive oil. Process until coarse puree forms. Season sauce verte to taste with salt and pepper. Can be made 1 day ahead. Cover and refrigerate.
Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. OR, spray vegetables with olive oil and grill until crisp tender.
To serve, toss vegetables with enough sauce verte to coat generously. Season with salt and pepper. Garnish with parsley and serve.
Showing posts with label RECIPES: SUMMER. Show all posts
Showing posts with label RECIPES: SUMMER. Show all posts
Monday, August 16, 2010
SUMMER MINESTRONE
This recipe is really a fluid guideline – feel free to play around with ingredients and amounts to your taste. I really loved the lightness of the edamame as an alternative to the typical beans.
1 tablespoon olive oil
4 oz. pancetta, cubed small (optional – if omitting, increase olive oil to 3T)
1 onion, chopped
2 – 6 garlic cloves, minced
½ teaspoon each dried oregano and thyme
salt and pepper
1 - 2 cups of cubed long cooking vegetables: carrot, celery, bell pepper
4 – 6 cups chicken stock
chunk of parmesan rind
1 28 oz. can diced tomatoes and their juice
½ cup orzo or other small pasta
1 cup cubed short cooking vegetables: zucchini, corn kernels
1 ½ cups frozen shelled edamame OR canned beans of choice, drained
2 cups baby spinach
Heat olive oil in heavy large pot over medium high heat. Brown pancetta. Lower heat and cook onions until soft. Add garlic, herbs, salt and pepper and cook one minute. Add carrot, celery, peppers, etc. and sauté for 8 – 10 minutes. Add stock, rind, tomatoes and juice. Bring to a boil, then simmer until vegetables are almost done.
Meanwhile, cook pasta. Reserve a cup of cooking water and drain.
Add pasta (and water if you need more liquid), beans and quicker cooking vegetables, raise heat and bring almost to boil again, then simmer 5 more minutes.
Once all the bits and pieces are cooked as you like them, stir in spinach and simmer a couple more minutes. Serve with a shaving of parmesan, a dollop of pesto and/or croutons or toast.
1 tablespoon olive oil
4 oz. pancetta, cubed small (optional – if omitting, increase olive oil to 3T)
1 onion, chopped
2 – 6 garlic cloves, minced
½ teaspoon each dried oregano and thyme
salt and pepper
1 - 2 cups of cubed long cooking vegetables: carrot, celery, bell pepper
4 – 6 cups chicken stock
chunk of parmesan rind
1 28 oz. can diced tomatoes and their juice
½ cup orzo or other small pasta
1 cup cubed short cooking vegetables: zucchini, corn kernels
1 ½ cups frozen shelled edamame OR canned beans of choice, drained
2 cups baby spinach
Heat olive oil in heavy large pot over medium high heat. Brown pancetta. Lower heat and cook onions until soft. Add garlic, herbs, salt and pepper and cook one minute. Add carrot, celery, peppers, etc. and sauté for 8 – 10 minutes. Add stock, rind, tomatoes and juice. Bring to a boil, then simmer until vegetables are almost done.
Meanwhile, cook pasta. Reserve a cup of cooking water and drain.
Add pasta (and water if you need more liquid), beans and quicker cooking vegetables, raise heat and bring almost to boil again, then simmer 5 more minutes.
Once all the bits and pieces are cooked as you like them, stir in spinach and simmer a couple more minutes. Serve with a shaving of parmesan, a dollop of pesto and/or croutons or toast.
RUSTIC PLUM TART
This is adapted from a Bon Appetit recipe, and Morgan and her 11 year old frend Alexander made it pretty much all by themselves, with a minimum of hovering by us moms. Be sure to taste the plums and adjust sugar accordingly – i.e., tart plums, use more sugar, sweet plums, use less
Crust
1 ¼ cups flour
2 tablespoons sugar
¼ teaspoon salt
½ cup unsalted butter
ice water
Topping
1 ½ lbs. plums, halved, pitted and sliced
3 – 6 tablespoons sugar
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
1 tablespoon flour
2 tablespoons butter, melted
1 egg, beaten (or egg whites, or milk, or cream0 for glaze
Sitting atop its waxed paper wrapper, cut butter into ¼ inch cubes. Put in freezer while you get things organized. Blend flour, sugar and salt in a food processor. Add butter and pulse in until mixture resembles a coarse meal. Add 2 tablespoons ice water and blend until moist clumps form. Add more water by teaspoonfuls if dry. Gather dough into a ball, flatten into a disc, wrap in plastic and refrigerate for one hour.
Preheat oven to 400 degrees. Toss plums with 3 – 4 tablespoons sugar, ginger and cinnamon (or if you forget to do this, sprinkle it on later as the kids did – still came out good). Taste and adjust sugar. Roll out dough on parchment a to 12 – 13 inch round. Transfer to a baking sheet. Arrange plums beautifully, or randomly, on dough, leaving a 2 inch border. Drizzle with melted butter. Fold edges of dough in toward center, pleating as necessary. Brush with glaze, sprinkle with a bit more sugar. Bake until crust is golden and plums are bubbly and tender, about 45 minutes.
Crust
1 ¼ cups flour
2 tablespoons sugar
¼ teaspoon salt
½ cup unsalted butter
ice water
Topping
1 ½ lbs. plums, halved, pitted and sliced
3 – 6 tablespoons sugar
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
1 tablespoon flour
2 tablespoons butter, melted
1 egg, beaten (or egg whites, or milk, or cream0 for glaze
Sitting atop its waxed paper wrapper, cut butter into ¼ inch cubes. Put in freezer while you get things organized. Blend flour, sugar and salt in a food processor. Add butter and pulse in until mixture resembles a coarse meal. Add 2 tablespoons ice water and blend until moist clumps form. Add more water by teaspoonfuls if dry. Gather dough into a ball, flatten into a disc, wrap in plastic and refrigerate for one hour.
Preheat oven to 400 degrees. Toss plums with 3 – 4 tablespoons sugar, ginger and cinnamon (or if you forget to do this, sprinkle it on later as the kids did – still came out good). Taste and adjust sugar. Roll out dough on parchment a to 12 – 13 inch round. Transfer to a baking sheet. Arrange plums beautifully, or randomly, on dough, leaving a 2 inch border. Drizzle with melted butter. Fold edges of dough in toward center, pleating as necessary. Brush with glaze, sprinkle with a bit more sugar. Bake until crust is golden and plums are bubbly and tender, about 45 minutes.
Sunday, November 8, 2009
GREEN BEANS WITH DILL BUTTER
The recipe for dill butter came from J & R Organics website (via Annie). This apparently freezes well. I’ll let you know.
1 stick butter, softened
1/3 cup fresh dill, scissored to small bits
2 heaping teaspoons minced garlic
1 teaspoon lemon juice
1 lb. (or so) green beans, stem end removed and cut into bite-sized pieces
In a small bowl, combine the butter, dill, garlic and lemon juice with a fork.
Bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, about 4 minutes. Drain and then toss with dill butter to taste.
1 stick butter, softened
1/3 cup fresh dill, scissored to small bits
2 heaping teaspoons minced garlic
1 teaspoon lemon juice
1 lb. (or so) green beans, stem end removed and cut into bite-sized pieces
In a small bowl, combine the butter, dill, garlic and lemon juice with a fork.
Bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, about 4 minutes. Drain and then toss with dill butter to taste.
Sunday, November 1, 2009
CORN, TOMATO AND LIMA BEAN STEW
This is also from Jack Bishop’s “A Year in a Vegetarian Kitchen”. I added the pancetta (just was on a bean and bacon kick with the cooler weather, but I’m sure it’d be good without it). I also used stock, where he used half-n-half and used more of it. There’s a lady on the Westside of the Virginia Park Saturday Santa Monica market, and on the north end of the Mar Vista market that has really nice fresh beans of all sorts. It’s a bit late for corn, but its still at the market, and I figured this would be a good use for it even if it wasn’t super sweet.
1 lb. (1.5 cups) fresh shelled lima beans
6 oz. pancetta, diced
2 tablespoons olive oil
1 large shallot, minced
1 garlic clove, minced
1 14.5 can diced tomatoes (fire roasted are nice)
1 – 2 cups stock (chicken or veg)
1 ear corn, husked, silked, kernels cut off
salt and pepper
Bring water to boil in a large pot. Add the lima beans and simmer until almost tender (he said 15, but mine took 45 so give yourself plenty of time!). Drain and set aside.
In a deep sauté pan or dutch oven, cook the pancetta in the olive oil over medium high until browned. Add the shallots and cook over medium heat until wilted and golden, 4 – 5 minutes. Add garlic and cook another minute. Add tomatoes, stock, beans and corn and simmer until flavors have melded, about 10 minutes. Add salt and pepper to taste.
1 lb. (1.5 cups) fresh shelled lima beans
6 oz. pancetta, diced
2 tablespoons olive oil
1 large shallot, minced
1 garlic clove, minced
1 14.5 can diced tomatoes (fire roasted are nice)
1 – 2 cups stock (chicken or veg)
1 ear corn, husked, silked, kernels cut off
salt and pepper
Bring water to boil in a large pot. Add the lima beans and simmer until almost tender (he said 15, but mine took 45 so give yourself plenty of time!). Drain and set aside.
In a deep sauté pan or dutch oven, cook the pancetta in the olive oil over medium high until browned. Add the shallots and cook over medium heat until wilted and golden, 4 – 5 minutes. Add garlic and cook another minute. Add tomatoes, stock, beans and corn and simmer until flavors have melded, about 10 minutes. Add salt and pepper to taste.
GREEN BEANS AND POTATOES WITH PESTO
From “Vegetables Every Day” by Jack Bishop. A lovely side dish. Though green beans are more summery, there were gorgeous ones at the farmer’s market recently – the thin “French” ones – and at a good price. So maybe they do a fall crop in So. Cal.
½ lb. small new potatoes, scrubbed and halved to bite-sized
½ lb. green beans, ends removed, cut into bite-sized
½ cup BASIL PESTO or GREENER PESTO
salt
parmesan cheese
Bring water to boil in a large pot. Add the potatoes and a good amount of salt. Cook until a skewer slides through easily, 8 – 10 minutes. Add green beans and cook until tender 2 – 5 minutes (depending on thickness). Drain, rinse with cold water and shake to remove excess moisture.
Transfer to a large bowl. If using frozen pesto, toss immediately with vegetables. If using fresh, allow them to cool a few minutes first. Serve sprinkled with grated parmesan.
½ lb. small new potatoes, scrubbed and halved to bite-sized
½ lb. green beans, ends removed, cut into bite-sized
½ cup BASIL PESTO or GREENER PESTO
salt
parmesan cheese
Bring water to boil in a large pot. Add the potatoes and a good amount of salt. Cook until a skewer slides through easily, 8 – 10 minutes. Add green beans and cook until tender 2 – 5 minutes (depending on thickness). Drain, rinse with cold water and shake to remove excess moisture.
Transfer to a large bowl. If using frozen pesto, toss immediately with vegetables. If using fresh, allow them to cool a few minutes first. Serve sprinkled with grated parmesan.
GREENER PESTO
Inspired by my friend Gwen (she used to put spinach in her pesto when her kids were small) and Mark Bittman, who suggests using parsley to help green the pesto in “Food Matters”. I find that if you add the whole leaves last, and then the olive oil right after that, mine does not brown. But the spinach and parsley do make for a brighter green, and a bit of a different taste. I also use walnuts because they are local for us.
2/3 cup walnut pieces
2 – 4 garlic cloves (to taste)
1 teaspoon salt
1/2 teaspoon pepper
1 cup (or more to taste) grated Parmesan cheese
1 cup packed fresh baby spinach leaves
3 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)
2 – 4 tablespoons parsley leaves
1 – 1.5 cups olive oil (you don’t really have to measure)
Toast the nuts at about 350 degrees for about 10 minutes. Don’t over brown. Cool.
Place the first four ingredients in a food processor and process until well combined and chopped. Add the parmesan 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.
2/3 cup walnut pieces
2 – 4 garlic cloves (to taste)
1 teaspoon salt
1/2 teaspoon pepper
1 cup (or more to taste) grated Parmesan cheese
1 cup packed fresh baby spinach leaves
3 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)
2 – 4 tablespoons parsley leaves
1 – 1.5 cups olive oil (you don’t really have to measure)
Toast the nuts at about 350 degrees for about 10 minutes. Don’t over brown. Cool.
Place the first four ingredients in a food processor and process until well combined and chopped. Add the parmesan 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.
Monday, October 5, 2009
ZUCCHINI, CORN AND CHILE
I adapted this from a Russ Parsons article on green chile in the LA Times. I actually used the roasted poblano chile that you can get at the Virginia Ave. Farmer’s Market in Santa Monica – it was really yummy and the butter and bacon was not too heavy – and worth it!. (As suggested by the farmer, I had frozen the two poblanos I didn’t use, so I just thawed one for this recipe). We served corn on the cob at this dinner, and I just used a couple cobs for the recipe. It would be an excellent use of left over corn.
1 1/2 pounds zucchini (about 5 medium)
2 tablespoons butter
2 slices bacon, cut crosswise in thin strips
1/2 cup chopped onion
1 tablespoon minced garlic
3/4 teaspoon dried oregano
1/2 to 1 cup chopped roasted poblano chile
1 cup corn kernels (1 large or 2 medium ears)
salt and pepper
2 tablespoons chopped cilantro
Trim the ends from the zucchini and quarter them lengthwise. Cut each quarter crosswise into one-half-inch pieces. Set aside.
Melt the butter in a large heavy-bottom skillet over medium heat. Add the bacon and cook, stirring frequently, until it renders most of its fat, shrivels and begins to brown, about 5 minutes. Add the onion and cook until it softens, about 3 minutes. Stir in the garlic and the oregano and cook until fragrant, about 1 minute. Stir in the cut-up zucchini and the chile, cover tightly and cook until the zucchini softens, about 5 minutes.
Add the corn kernels and heat through, about 2 minutes. Season with salt and pepper to taste, then remove from heat and stir in the chopped cilantro. Serve hot.
1 1/2 pounds zucchini (about 5 medium)
2 tablespoons butter
2 slices bacon, cut crosswise in thin strips
1/2 cup chopped onion
1 tablespoon minced garlic
3/4 teaspoon dried oregano
1/2 to 1 cup chopped roasted poblano chile
1 cup corn kernels (1 large or 2 medium ears)
salt and pepper
2 tablespoons chopped cilantro
Trim the ends from the zucchini and quarter them lengthwise. Cut each quarter crosswise into one-half-inch pieces. Set aside.
Melt the butter in a large heavy-bottom skillet over medium heat. Add the bacon and cook, stirring frequently, until it renders most of its fat, shrivels and begins to brown, about 5 minutes. Add the onion and cook until it softens, about 3 minutes. Stir in the garlic and the oregano and cook until fragrant, about 1 minute. Stir in the cut-up zucchini and the chile, cover tightly and cook until the zucchini softens, about 5 minutes.
Add the corn kernels and heat through, about 2 minutes. Season with salt and pepper to taste, then remove from heat and stir in the chopped cilantro. Serve hot.
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.
FRESH TOMATO, SAUSAGE AND BASIL PASTA
Adapted from one of the recipes that COOKING LIGHT sends me every day, this is a great use of any tomatoes and basil you’ve got left on the vine – so much easier than the typical recipe which asks one to peel and seed the tomatoes before using. Light but flavorful.
8 ounces uncooked penne
8 ounces sweet Italian sausage
2 teaspoons olive oil
1 cup vertically sliced onion
2 – 3 cloves minced garlic
1 1/4 pounds tomatoes, chopped
½ cup grated fresh pecorino Romano cheese, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup chopped fresh basil leaves (chop right before adding to avoid browning)
Cook pasta according to package directions; drain, reserving ¼ cup of cooking water.
Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, ¼ cup cheese, salt, and pepper. If it is drier than you’d like, add a bit of the pasta’s cooking water. Divide into shallow bowls and sprinkle each serving with remaining cheese and basil.
8 ounces uncooked penne
8 ounces sweet Italian sausage
2 teaspoons olive oil
1 cup vertically sliced onion
2 – 3 cloves minced garlic
1 1/4 pounds tomatoes, chopped
½ cup grated fresh pecorino Romano cheese, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup chopped fresh basil leaves (chop right before adding to avoid browning)
Cook pasta according to package directions; drain, reserving ¼ cup of cooking water.
Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, ¼ cup cheese, salt, and pepper. If it is drier than you’d like, add a bit of the pasta’s cooking water. Divide into shallow bowls and sprinkle each serving with remaining cheese and basil.
Thursday, September 10, 2009
GRILLED GAZPACHO
The grill is outside of my sphere of influence in our household, so honestly, I’ve never made this. It is a bit of work (according to James) so I only request it for dinner parties or when I’m really craving it. But the grilled vegetables in this version of Gazpacho make it a thing I crave every summer. James has adapted this from Chris Schlesinger’s – he’s written tons of grilling bibles and was a chef at one of our favorite restaurant’s in Boston, the East Coast Grill, where they grill everything. This time, he added in a roasted poblano pepper – a new farmer at the Santa Monica FM at Va. Park roasts them onsite. I think it added a whole new dimension of richness.
As it is my improvisational husband doing the cooking, the following measurements are approximate.
10-12 medium tomatoes, halved
4 small zucchini, halved
2 peppers (red, yellow or orange) seeded and cut into eighths
1 medium red or Vidalia onion peeled and sliced about 1 inch thick
2 peeled and seeded cucumbers
1 large garlic clove
1 roasted poblano pepper, seeded (optional)
¼ cup red wine vinegar
¼ cup olive oil
3 T dark balsamic vinegar
¼ tsp cayenne pepper
tomato juice or V-8 to thin
Grill first four ingredients: tomatoes about 2 minutes each side, zucchini till lightly charred on each side, peppers skin side down till blackened all over, onion till lightly charred on each side. Cool, and then peel tomatoes and peppers.
Put onion and garlic clove in food processor and pulse until finely chopped. Add pepper, zucchini and cucumber and pulse until very finely chopped. Add peeled tomatoes and pulse until they are pureed, about one minute. Pour into a large bowl and add vinegars, oil, cayenne and salt and pepper to taste. Thin with juice to desired consistency. Chill.
You can grill a few extra vegetables and reserve them for garnish on top of soup. Avocado slices and a dollop of sour cream are also nice.
As it is my improvisational husband doing the cooking, the following measurements are approximate.
10-12 medium tomatoes, halved
4 small zucchini, halved
2 peppers (red, yellow or orange) seeded and cut into eighths
1 medium red or Vidalia onion peeled and sliced about 1 inch thick
2 peeled and seeded cucumbers
1 large garlic clove
1 roasted poblano pepper, seeded (optional)
¼ cup red wine vinegar
¼ cup olive oil
3 T dark balsamic vinegar
¼ tsp cayenne pepper
tomato juice or V-8 to thin
Grill first four ingredients: tomatoes about 2 minutes each side, zucchini till lightly charred on each side, peppers skin side down till blackened all over, onion till lightly charred on each side. Cool, and then peel tomatoes and peppers.
Put onion and garlic clove in food processor and pulse until finely chopped. Add pepper, zucchini and cucumber and pulse until very finely chopped. Add peeled tomatoes and pulse until they are pureed, about one minute. Pour into a large bowl and add vinegars, oil, cayenne and salt and pepper to taste. Thin with juice to desired consistency. Chill.
You can grill a few extra vegetables and reserve them for garnish on top of soup. Avocado slices and a dollop of sour cream are also nice.
HEIRLOOM TOMATO SALAD WITH CHEESE-NUT TOASTS
This is from Jack Bishop’s A YEAR IN A VEGETARIAN KITCHEN. Kind of a variation on BRUSCHETTA, but this was wonderfully rich and can only be made with very flavorful tomatoes. He called for walnuts and pecorino, I made it with pecans and parmesan. I also added the olive oil to the toasting process.
about 2 lbs. heirloom tomatoes, cut into largish bite-sized chunks
palmful of chopped parsley, oregano and/or thyme
1 – 2 teaspoons red wine vinegar
olive oil
salt and pepper
1/3 cup pecans (or walnuts), very finely chopped
1 small garlic clove, minced or pressed to a paste
about 4 thick slices of crusty bread (we used a sourdough boule from TJ’s)
½ cup freshly grated parmesan (or pecorino) cheese
Put the tomatoes and herbs in a large bowl. Drizzle with about a tablespoon of olive oil and the vinegar and sprinkle with salt and pepper to taste. Toss gently to combine – adjust seasonings as necessary.
Put an oven rack in the top position and heat the broiler. Stir together walnuts, garlic, 3 tablespoons of olive oil and salt and pepper to taste in a small bowl. Brush both sides of the bread slices with olive oil, place on a baking sheet and toast under the broiler until golden brown on one side – watch carefully, this will go fast! Flip and toast lightly on the second side. Remove from oven and spoon the walnut mixture on the second side. Sprinkle cheese on top and return to the broiler – for a short time! – and toast until the bread is crisp and the cheese is melted.
To serve, divide the salad among four plates. Place the toast on the side and serve. (I think James and I ate the whole thing.)
about 2 lbs. heirloom tomatoes, cut into largish bite-sized chunks
palmful of chopped parsley, oregano and/or thyme
1 – 2 teaspoons red wine vinegar
olive oil
salt and pepper
1/3 cup pecans (or walnuts), very finely chopped
1 small garlic clove, minced or pressed to a paste
about 4 thick slices of crusty bread (we used a sourdough boule from TJ’s)
½ cup freshly grated parmesan (or pecorino) cheese
Put the tomatoes and herbs in a large bowl. Drizzle with about a tablespoon of olive oil and the vinegar and sprinkle with salt and pepper to taste. Toss gently to combine – adjust seasonings as necessary.
Put an oven rack in the top position and heat the broiler. Stir together walnuts, garlic, 3 tablespoons of olive oil and salt and pepper to taste in a small bowl. Brush both sides of the bread slices with olive oil, place on a baking sheet and toast under the broiler until golden brown on one side – watch carefully, this will go fast! Flip and toast lightly on the second side. Remove from oven and spoon the walnut mixture on the second side. Sprinkle cheese on top and return to the broiler – for a short time! – and toast until the bread is crisp and the cheese is melted.
To serve, divide the salad among four plates. Place the toast on the side and serve. (I think James and I ate the whole thing.)
CAROLINA COLE SLAW
This is adapted from a recipe in Bon Appetit, offered up by a woman named Caroline Belk. It’s a nice light change from the typical mayo-based cole slaw and actually goes better with NC barbecue, which has a vinegar based sauce. Belk is a big name in Virginia/North Carolina, so she must be for real. Bill Neal (James’ source for all things southern cooking) has a recipe for Boiled Dressing that he uses to make slaw, but honestly, it sounded disgusting, involving stirring egg yolks and heavy cream into a vinegar mixture. I thought Ms. Belk’s caught the flavors of traditional NC cole slaw, with more modern ingredients. I did make some changes, per reviews and my own taste: less sugar than she had and subbed carrots for green pepper. The purple cabbage and carrots make it prettier I think. Serve this with barbecue or fried chicken!
1/2 cup white wine vinegar
4 tablespoons sugar
6 tablespoons vegetable oil
2 1/2 teaspoons dry mustard
½ teaspoon mustard seeds
1 teaspoon celery seeds
1 medium cabbage (about 1 1/4 pounds), thinly sliced (used red and white for color)
1 red onion, thinly sliced
2 carrots, grated
Combine vinegar, sugar, oil, mustard and celery seeds in non-aluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.
Combine cabbage, onion and carrots in large bowl. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
1/2 cup white wine vinegar
4 tablespoons sugar
6 tablespoons vegetable oil
2 1/2 teaspoons dry mustard
½ teaspoon mustard seeds
1 teaspoon celery seeds
1 medium cabbage (about 1 1/4 pounds), thinly sliced (used red and white for color)
1 red onion, thinly sliced
2 carrots, grated
Combine vinegar, sugar, oil, mustard and celery seeds in non-aluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.
Combine cabbage, onion and carrots in large bowl. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
Wednesday, August 26, 2009
TOMATO GOAT CHEESE TART WITH ROSEMARY CRUST
From a new cookbook for me, A YEAR IN A VEGETARIAN KITCHEN by Jack Bishop. But I’ve loved his VEGETABLES EVERY DAY for years, so I knew this would be good. This tart was fantastic. Both James and Morgan and I really really loved it and Audrey liked the crust. I subbed ww pastry flour for the all-purpose. If you don’t have that, try half and half with white and ww.
ROSEMARY CRUST
1 ¼ cups whole wheat pastry flour
½ teaspoon salt
1 teaspoon fresh minced rosemary
1 stick chilled butter, cut in pieces
4 – 5 tablespoons ice water
FILLING
6 oz. fresh goat cheese, softened
3 – 6 medium tomatoes, cored, sliced crosswise ¼ inch thick and blotted between layers of paper towels (let them sit and then press down to get out a good deal of the juice – some of the seeds will also stick to the towels which is good)
olive oil
salt and pepper
chiffonade of basil?
Place the flour, salt and rosemary in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles a coarse meal. Add water one tablespoon at a time, pulsing in between. After 4 tablespoons, process for a few seconds and pinch to see if it comes together. If not, add more water and continue to test. Once dough stays together when pinched, transfer to a lightly floured work surface and knead briefly to form a smooth ball. Flatten into a disk and wrap in plastic. Chill for 1 hour – 2 days.
Preheat oven to 375. Unwrap chilled dough and roll into a 12 inch circle on a lightly floured surface. Lay over a 10 inch tart pan with a removeable bottom, smushing the dough into the sides a bit. Fold excess over and in, pressing lightly to smooth out edges. Prick all over with a fork.
ROSEMARY CRUST
1 ¼ cups whole wheat pastry flour
½ teaspoon salt
1 teaspoon fresh minced rosemary
1 stick chilled butter, cut in pieces
4 – 5 tablespoons ice water
FILLING
6 oz. fresh goat cheese, softened
3 – 6 medium tomatoes, cored, sliced crosswise ¼ inch thick and blotted between layers of paper towels (let them sit and then press down to get out a good deal of the juice – some of the seeds will also stick to the towels which is good)
olive oil
salt and pepper
chiffonade of basil?
Place the flour, salt and rosemary in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles a coarse meal. Add water one tablespoon at a time, pulsing in between. After 4 tablespoons, process for a few seconds and pinch to see if it comes together. If not, add more water and continue to test. Once dough stays together when pinched, transfer to a lightly floured work surface and knead briefly to form a smooth ball. Flatten into a disk and wrap in plastic. Chill for 1 hour – 2 days.
Preheat oven to 375. Unwrap chilled dough and roll into a 12 inch circle on a lightly floured surface. Lay over a 10 inch tart pan with a removeable bottom, smushing the dough into the sides a bit. Fold excess over and in, pressing lightly to smooth out edges. Prick all over with a fork.
GREEN BEAN, CHERRY TOMATO AND GRILLED CORN SALAD
This is a great summer recipe from BON APPETIT. My friend Cisca gave me a copy of it a while ago (she’d made it in the spring with asparagus instead of beans) but I’ve been waiting for summer. Obviously, you want to be grilling something else when you’re making this salad – grilling the corn makes it. The grilled corn on its own was pretty good, too (we had extras) and it makes a fun popping sound while its cooking. Prepare everything for the salad, grill your meats and then grill the corn while the meat is resting.
Couple big handfuls of fresh, skinny green beans, trimmed
1 ear of corn, husked
olive oil
handful of cherry tomatoes, halved
handful of basil leaves, sliced
1 small shallot or sweet onion, minced
1 tablespoon white wine vinegar
Blanch green beans until just tender, 2 – 4 minutes, then immerse in ice water and dry off. Mix shallots and basil with vinegar and allow to sit a few minutes, then whisk in 4 tablespoons olive oil. Season with salt and pepper.
Brush corn with olive oil, sprinkle with salt and pepper and grill until browned in spots, turning occasionally, about 10 minutes. When cool enough, cut kernels from cob.
Toss green beans, tomatoes and corn with dressing and serve. yum.
Couple big handfuls of fresh, skinny green beans, trimmed
1 ear of corn, husked
olive oil
handful of cherry tomatoes, halved
handful of basil leaves, sliced
1 small shallot or sweet onion, minced
1 tablespoon white wine vinegar
Blanch green beans until just tender, 2 – 4 minutes, then immerse in ice water and dry off. Mix shallots and basil with vinegar and allow to sit a few minutes, then whisk in 4 tablespoons olive oil. Season with salt and pepper.
Brush corn with olive oil, sprinkle with salt and pepper and grill until browned in spots, turning occasionally, about 10 minutes. When cool enough, cut kernels from cob.
Toss green beans, tomatoes and corn with dressing and serve. yum.
GWEN’S SLOW ROASTED TOMATOES
My friend Gwen served these with little toast of French bread and goat cheese and I just loved them. We have some tomatoes (the volunteer plant growing miraculously in 3 inches of soil by the driveway) that don’t have the best texture, so I thought they’d be good candidates for this, which turns OK tomatoes into something really good: it does away with any texture imperfections and intensifies the flavor.
I used them instead of zucchini in LITTLE ZUCCHINI PUFFS, which was fantastic. Then I stored the extras in a jar with a bit of olive oil poured on top and then used them tonight in SIMPLE VEG AND GOAT CHEESE PASTA. Just make sure you don’t use tomatoes with tough skins.
Preheat oven to 250 degrees.
Core and cut tomatoes in quarters or eighths. Spread out on a rimmed, parchment lined baking sheet, toss with olive oil, sprinkle with salt and pepper and roast about 2 hours or until they shrivel, turning once or twice.
Cool slightly and use as above, or be creative!
I used them instead of zucchini in LITTLE ZUCCHINI PUFFS, which was fantastic. Then I stored the extras in a jar with a bit of olive oil poured on top and then used them tonight in SIMPLE VEG AND GOAT CHEESE PASTA. Just make sure you don’t use tomatoes with tough skins.
Preheat oven to 250 degrees.
Core and cut tomatoes in quarters or eighths. Spread out on a rimmed, parchment lined baking sheet, toss with olive oil, sprinkle with salt and pepper and roast about 2 hours or until they shrivel, turning once or twice.
Cool slightly and use as above, or be creative!
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.
ZUCCHINI BREAD/MUFFINS
This is adapted from a recipe given out by the farmers of Schaner Farms last summer at the Santa Monica FM. I have made it with both orange and lemon zest/juice and both are good –whatever you have around. On my honor, Audrey said, “You have to put this recipe in your blog!” And I TOLD her it was zucchini bread, I wasn’t trying to hide nuthin!
¾ cup pecan or walnut pieces
¾ cup flour
¾ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 eggs
1/3 cup oil
½ cup honey
¼ cup brown sugar
1 cup zucchini, grated
zest and juice of one lemon or orange (or ¼ cup ish oj if you don’t have fresh)
Preheat oven to 350. Grease a loaf pan or two small ones or 12 muffin cups. Toast nuts in a toaster oven or pan until fragrant; cool.
In a large bowl, whisk together dry ingredients. In a medium bowl, beat eggs. Whisk in oil, honey (if you measure the oil first, the honey comes out much easier) and sugar. Stir in the rest, and the nuts. Pour into pans.
For one loaf, cook about an hour. For two small, cook about 40 minutes. For muffins, cook about 25 minutes. Until tester comes out clean.
¾ cup pecan or walnut pieces
¾ cup flour
¾ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 eggs
1/3 cup oil
½ cup honey
¼ cup brown sugar
1 cup zucchini, grated
zest and juice of one lemon or orange (or ¼ cup ish oj if you don’t have fresh)
Preheat oven to 350. Grease a loaf pan or two small ones or 12 muffin cups. Toast nuts in a toaster oven or pan until fragrant; cool.
In a large bowl, whisk together dry ingredients. In a medium bowl, beat eggs. Whisk in oil, honey (if you measure the oil first, the honey comes out much easier) and sugar. Stir in the rest, and the nuts. Pour into pans.
For one loaf, cook about an hour. For two small, cook about 40 minutes. For muffins, cook about 25 minutes. Until tester comes out clean.
Thursday, August 13, 2009
MEDITERRANEAN VEGETABLE CHEESY PIE
or. "throw in all the cheese from the fridge" pie. This was from a SELF recipe, which started out all “healthy” and “low-fat” but I sure fixed that. I had forgotten to use some great potatoes (from Weiser Family farms of course) when we had people over the night before, and wanted to do a summery version of CHARD FETA PIE. Found this recipe and changed it up a bit. James was skeptical when I told him what I was going to do, but he actually loved it, said so several times, and ate several pieces. Then he noticed that I'd colored my hair. Hey, something is up. It was really good leftover as well (heated in a toaster oven, microwaving would ruin the potatoes). Morgan liked it.
2 – 3 medium, good quality potatoes, scrubbed, skins on
olive oil
medium red onion
1 – 2 cloves garlic, minced
½ pint mushrooms, sliced
2 medium zucchini
3 eggs
¼ cup fresh thyme and oregano (or whatever) chopped
¾ cup of some soft cheese (I literally mixed together goat, cream cheese and sour cream to use them all up. ricotta would also work)
½ cup feta cheese, chunked
½ pint cherry tomatoes, sliced
1 cup grated hard cheese (I used gruyere, cheddar and parmesan)
Preferably using a mandolin, slice the potatoes very fine, place them in a sieve and toss with salt. Allow to sit and drain for about 10 minutes while you chop other things. Dry and layer in the bottom of a buttered pie pan. Brush with olive oil and bake at 350 degrees for 15 – 20 minutes, until potato crust is cooked through and beginning to brown. Remove from oven and set aside.
Meanwhile, slice zucchini with mandoline, salt, drain, dry. Slice onion thinly with mandoline as well. Cook onion in a sauté pan in some olive oil, until softened. Add garlic and cook one minute. Add mushrooms and zucchini and sauté until cooked through. Remove from heat.
In a bowl, beat eggs and herbs, then beat in soft cheeses, then feta. Spoon vegetable mixture into pie plate over potato crust. Pour egg mixture over top. Place sliced tomatoes over top. Bake 30 – 35 minutes until egg is set and a knife inserted into center comes out clean. Sprinkle hard cheese on top and return to oven for about 5 more minutes, until cheese melts. Cut into wedges and serve immediately, with a nice green salad.
2 – 3 medium, good quality potatoes, scrubbed, skins on
olive oil
medium red onion
1 – 2 cloves garlic, minced
½ pint mushrooms, sliced
2 medium zucchini
3 eggs
¼ cup fresh thyme and oregano (or whatever) chopped
¾ cup of some soft cheese (I literally mixed together goat, cream cheese and sour cream to use them all up. ricotta would also work)
½ cup feta cheese, chunked
½ pint cherry tomatoes, sliced
1 cup grated hard cheese (I used gruyere, cheddar and parmesan)
Preferably using a mandolin, slice the potatoes very fine, place them in a sieve and toss with salt. Allow to sit and drain for about 10 minutes while you chop other things. Dry and layer in the bottom of a buttered pie pan. Brush with olive oil and bake at 350 degrees for 15 – 20 minutes, until potato crust is cooked through and beginning to brown. Remove from oven and set aside.
Meanwhile, slice zucchini with mandoline, salt, drain, dry. Slice onion thinly with mandoline as well. Cook onion in a sauté pan in some olive oil, until softened. Add garlic and cook one minute. Add mushrooms and zucchini and sauté until cooked through. Remove from heat.
In a bowl, beat eggs and herbs, then beat in soft cheeses, then feta. Spoon vegetable mixture into pie plate over potato crust. Pour egg mixture over top. Place sliced tomatoes over top. Bake 30 – 35 minutes until egg is set and a knife inserted into center comes out clean. Sprinkle hard cheese on top and return to oven for about 5 more minutes, until cheese melts. Cut into wedges and serve immediately, with a nice green salad.
FRESH TOMATO PASTA SAUCE WITH CHICKEN
This was inspired by a Gourmet recipe that involved no cooking of the tomatoes – so you can skip that part and just mix the hot cooked pasta with the fresh tomato mixture and serve. I like the intensity that cooking a bit adds. Either way, only make this with really fresh tomatoes – from the Farmer’s market or the garden. Even heirloom tomatoes from Whole Foods will have been picked too long ago. You can skip the chicken, but the whole thing made for a nice light summer dinner. And you’ll notice that I have yet again snuck in some zucchini – gotta use that stuff up. Audrey liked the pasta, but scraped off the tomatoes and claimed that “the greens stuff” -- the basil -- was a problem because it stuck to the roof of her mouth.
2 chicken breasts, cut into approximately 1 inch strips
¼ cup olive oil
¼ cup lemon juice
2 tablespoons lemon thyme (or thyme/oregano/marjoram), minced
1 small garlic clove, mashed into a paste with
3/4 teaspoon salt
1 – 3 lbs. tomatoes, cored, seeded and roughly chopped
2 small zucchini, grated
2 tablespoons fresh lemon juice
1 teaspoon sugar
pepper
1/ - ¾ lb. capellini pasta
½ cup fresh basil, chopped
parmesan cheese
Put chicken in a small bowl and toss with olive oil, juice, lemon thyme and some salt and pepper and let sit for 10 minutes or so.
Toss tomatoes in a medium bowl with garlic paste, zucchini, lemon juice, sugar and pepper to taste. Let stand for 10 minutes or so.
Heat a sauté pan (not non-stick) to medium high and add chicken, sautéing until browned and white all the way through. Remove chicken to a plate when cooked. You’ll probably have to do a couple of batches. Meanwhile bring a large pot of salted water to boil. Remove the sauté pan from the heat when you finish the chicken, but don’t wash it.
When the water is almost boiling, return the sauté pan to medium high heat and add the tomato mixture. Add the pasta to the boiling water. Cook the pasta according to directions (should be 3 – 4 minutes), simmering the tomatoes alongside, stirring occasionally. When pasta is al dente, drain it and then toss it in a large bowl with the tomato mixture and the basil. Serve with grated parmesan and chicken placed on top.
2 chicken breasts, cut into approximately 1 inch strips
¼ cup olive oil
¼ cup lemon juice
2 tablespoons lemon thyme (or thyme/oregano/marjoram), minced
1 small garlic clove, mashed into a paste with
3/4 teaspoon salt
1 – 3 lbs. tomatoes, cored, seeded and roughly chopped
2 small zucchini, grated
2 tablespoons fresh lemon juice
1 teaspoon sugar
pepper
1/ - ¾ lb. capellini pasta
½ cup fresh basil, chopped
parmesan cheese
Put chicken in a small bowl and toss with olive oil, juice, lemon thyme and some salt and pepper and let sit for 10 minutes or so.
Toss tomatoes in a medium bowl with garlic paste, zucchini, lemon juice, sugar and pepper to taste. Let stand for 10 minutes or so.
Heat a sauté pan (not non-stick) to medium high and add chicken, sautéing until browned and white all the way through. Remove chicken to a plate when cooked. You’ll probably have to do a couple of batches. Meanwhile bring a large pot of salted water to boil. Remove the sauté pan from the heat when you finish the chicken, but don’t wash it.
When the water is almost boiling, return the sauté pan to medium high heat and add the tomato mixture. Add the pasta to the boiling water. Cook the pasta according to directions (should be 3 – 4 minutes), simmering the tomatoes alongside, stirring occasionally. When pasta is al dente, drain it and then toss it in a large bowl with the tomato mixture and the basil. Serve with grated parmesan and chicken placed on top.
Subscribe to:
Posts (Atom)
