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Category: Vegetables

Unbundled Green Beans

Unbundled Green Beans

Unbundled Green Beans

 

3 14.5-ounce cans green beans Drain 2 cans, drain 1/2 of the other can

4 slices bacon cooked then chopped

¼ cup brown sugar

2 T.  low sodium soy sauce

3 T.  Worcestershire sauce

4 cloves garlic clove minced

¼ cup white onion minced

½ tsp. black pepper

salt if needed to your liking

 

Cook the bacon in a large skillet until crisp. Remove to a paper towel-lined plate. Chop after it has cooled. Reserve two T.  of the bacon fat in the skillet.. To the skillet add garlic and onion. Cook until the onion becomes translucent. This should take about 4 minutes. Once the onion and garlic are cooked add the brown sugar, soy sauce, and Worcestershire to the pan. Whisk until well combined. Next, add the drained can of green beans followed by the half-drained can of green beans. Add the bacon. Stir to combine. Bring to a simmer and simmer until the liquid has reduced by half. About 5-10 minutes. Once done, serve immediately

Vegetable Garden on a Plate

Vegetable Garden on a Plate

Vegetable Garden on a Plate

 

6 carrots

1 cucumber

18 mini candy eyes

carrot cookie cutter

250 ml sour cream (1 cup)

1 tsp. garlic powder

1 tsp. dill

1 tsp. onion powder

sea salt to taste

 

Cut carrots and cucumber into slices. Use the carrot cutter to make the veg cutouts (you can cut by hand, too). Use cucumber peel to make the leafy tops. Make a hole to insert these with a toothpick. Top with candy eyes. Dip instructions: Mix all the ingredients and add salt to taste. Arrange on a platter.

Marcella Beans and Cauliflower in a Lemon Caper Sauce

Marcella Beans and Cauliflower in a Lemon Caper Sauce

Marcella Beans and Cauliflower in a Lemon Caper Sauce

 

1 small cauliflower, broken up into bite-sized florets

2 anchovy filets, chopped

1/2 to 1 cup flat-leaf parsley, chopped

1 clove garlic, minced

1 T. capers, chopped

Zest from a lemon

Juice from a lemon

1/2 cup extra virgin olive oil

Pepper

Salt to taste (optional)

1 cup cooked drained Rancho Gordo Marcella beans (a cannellini bean)

 

Boil the cauliflower in gently simmering salted water for about 8 minutes or until just done, watching carefully not to overcook. Place the chopped anchovies on a cutting board and using the blade of a large chef’s knife, smash them up by mashing them against the board until you have a rough paste, or use a mortar and pestle. Add them to a mixing bowl along with the parsley, garlic, capers, lemon zest, lemon juice, olive oil, and pepper. Gentle mix and test for seasoning. Add salt if necessary. The mix should be strong and aggressive as it will be tossed with mild cauliflower and beans. Depending on your tastes, you may want to add some more lemon juice. Toss the sauce over the cauliflower pieces until well-coated. Add the cooked Marcellas, gently folding them in. (If using Garbanzos, Alubia Blanca, to another firmer bean, you don’t need to be as gentle.) Serve warm or at room temperature.

Shoestring Onion Rings

Shoestring Onion Rings

Shoestring Onion Rings

 

2 lb. yellow onions

4 cups whole-fat buttermilk

2 T. hot sauce, preferably Original Louisiana Hot Sauce

Canola oil or peanut oil, for frying

2 cups all-purpose flour, plus more for dusting

2 cups cornstarch

1½ tsp. kosher salt

¼ tsp. finely ground black pepper

⅛ tsp. cayenne pepper

 

Cut each onion in half through the center (not from end to end). Peel the onions. Using a very sharp knife, slice them about ⅛-inch thick or use a Japanese mandoline to thinly slice them. You want the onion slices to be long and a consistent size. Place the sliced onions in a container and cover them with the buttermilk and hot sauce, then weigh down the onions with a plate to submerge them and let marinate in the refrigerator for 6 to 8 hours or up to overnight. Prepare a tabletop fryer with oil and heat to 350°F. Alternatively, fill a large heavy-bottomed pot with 4 inches of oil and heat the oil over medium-high heat to 350°F. Remove the onions from the refrigerator. In a large colander fitted with a bowl underneath it, strain the onions and reserve the buttermilk for double dredging. In a medium bowl, mix together the flour, cornstarch, 1 tsp. of the salt, the black pepper, and the cayenne. Now it’s time to double-batter the onion rings. Place half the onions in the flour mixture and dredge well. Put the dredged rings aside on a lightly floured sheet pan. Repeat with the rest of the onions. Now dredge the onions again, first in the reserved buttermilk and then again in the flour, and return them to the floured sheet pan.  Be sure that all the onions have taken on enough flour. If you see some spots where flour has flaked off, pass the onion back through the flour mixture, really patting the flour onto the onion. Working in small batches, add the onions to the hot oil and fry until browned and crispy, 4 to 5 minutes. Use the fryer onion basket or a spider to transfer the fried onions to a bowl.  Immediately toss with the remaining ½ tsp. salt. Let the oil come back to temperature before you add another batch. Consume immediately.

Kil’t Greens with Bacon Jam

Kil’t Greens with Bacon Jam

Kil’t Greens with Bacon Jam

 

2 lbs. mixed young greens, such as mustard, chard, kale, and spinach

1/4 cup bacon jam (recipe below)

Kosher salt and freshly ground black pepper, to taste

Optional garnishes: hot pepper vinegar, red onion, sliced boiled egg

Holly Hill Inn’s Bacon Jam

1 lb. good-quality bacon, diced

1 1/2 cups diced onion

1/3 cup bourbon

1 cup apple cider vinegar

1 cup brown sugar

1/4 cup whole-grain mustard

 

For the greens:  Submerge greens in standing water, remove any large stems, and rip leaves into bite-size pieces if necessary. Heat a large cast-iron skillet over medium-high, add bacon jam, and melt. Add greens, turn heat to high, and toss until wilted. Season with salt and pepper. Garnish as desired and serve immediately.

 

For Holly Hill Inn’s Bacon Jam:

 

Cook bacon in a cast-iron skillet over medium-high heat until a good amount of fat has rendered and bacon just starts to turn golden, about 4 to 5 minutes. Add diced onion, turn the heat down to low, and cook together until onion is tender. Add bourbon, vinegar, brown sugar, and mustard, and simmer until thickened, about 10 minutes. Refrigerate until ready to use. (Makes about 2 cups)

Stir Fried Mushrooms with Garlic and Ginger

Stir Fried Mushrooms with Garlic and Ginger

Stir Fried Mushrooms with Garlic and Ginger

 

1/2 tablespoon vegetable oil

8 ounces mushroom medley mix I used a mix of Velvet Pioppini, Forest Nameko, and Nebrodini Bianco

1/2 tablespoon garlic, pressed

1 teaspoon ginger, peeled and grated

1/2 teaspoon chili garlic sauce

1 tablespoon fish sauce*

1 tablespoon green onion (only the green part), sliced

 

Thinly slice the mushrooms or if they are small and grouped together at the base, cut off the base to break them apart. In a large skillet, heat the vegetable oil over high heat. Add the mushrooms and stir-fry until they begin to soften and release their moisture, about 2 to 3 minutes. Add the garlic, ginger, and chili garlic sauce. Cook for about 30 seconds to 1 minute or until the garlic begins to brown but not burn and get crispy. Add the fish sauce and cook for about 30 more seconds, tossing to mix well.  Take the skillet off the heat and toss in the green onions.Serve as a side, snack, or as a topping or filling for soups and wraps.

Portobello Fries with Meyer Lemonnaise

Portobello Fries with Meyer Lemonnaise

Portobello Fries with Meyer Lemonnaise

 

vegetable oil

2 large portobello mushroom caps, sliced into 1/4 inch slices

2 cups buttermilk

1 cup all purpose flour

pinch of salt

 

1/3 cup mayonnaise

juice from 2 Meyer lemons

salt and fresh cracked pepper

 

Heat several inches of oil to 340F in a deep pot. Use a thermometer for accuracy. Meanwhile, mix the buttermilk, flour and salt together to make a batter. It should have the consistency of a thick pancake batter. When the oil is hot, coat the mushrooms in the batter, shaking off any excess, and fry, in batches, until golden brown and crispy. Flip the mushrooms over in the oil a couple of times. This will take about 3 to 4 minutes. Drain the mushrooms on paper towels. To make the Lemonnaise, whisk the mayo and the lemon juice together until smooth. Add a pinch of salt, and lots of fresh cracked black pepper. The sauce will be on the thin side.

Peppery Baked Onions with Sage and Gruyère

Peppery Baked Onions with Sage and Gruyère

Peppery Baked Onions with Sage and Gruyère

 

4 medium yellow (Vidalia) onions, peeled and halved

2 tsp olive oil

3/4 tsp freshly ground black pepper

1/4 tsp salt

2/3 cup less-sodium beef broth

2 tsp low-sodium soy sauce

1/4 tsp dried rubbed sage

1/2 cup finely shredded Gruyère or Swiss cheese

 

Lightly oil or spray dutch oven.  Trim about 1/4 inch off top and bottom of onions so that halves sit flat on a plate. Cut onions in half crosswise and then peel them. Arrange onion halves, cut sides up in prepared oven. Brush tops of onions with olive oil; sprinkle with salt and pepper. Cover and bake at 400 degrees for 30 minutes. Mix beef broth with soy sauce.  Pour over onions. Bake for 30 minutes more or until onions are brown and tender. Sprinkle sage and cheese evenly over onions; cover and bake for 5 minutes or until cheese melts. Makes 4 servings.

Las Primas Empanada de Choclo con Queso

Las Primas Empanada de Choclo con Queso

Las Primas Empanada de Choclo con Queso

 

¼ C. Butter

1/3 C. Flour

2 C. Vegetable Stock

1 C. Onion, diced small

1 C. Choclo (corn)

1 C. Queso Fresco

½ tsp. Turmeric

½ tsp. Salt

 

Melt butter and cook onion until translucent. Add turmeric.  Slowly add flour.  After incorporated, slowly add stock and mix well until mixture thicksn and there are no lumps.  Then add salt, cheese and choclo.  Mix well.  Bake in oven for about 40 minutes until golden.

Greek Tomato Fritters (Domatokeftethes)

Greek Tomato Fritters (Domatokeftethes)

Greek Tomato Fritters (Domatokeftethes)

 

4 medium ripe tomatoes, finely chopped

2 medium zucchini, grated

1 medium onion, grated

1/2 bunch fresh parsley, finely chopped

1/2 bunch fresh mint, dill, oregano or basil, finely chopped

Salt, to taste

Freshly ground black pepper, to taste

1 1/2 to 2 cups self-rising flour

1/2 inch sunflower oil, or canola oil, for frying

 

In a large bowl, add the chopped tomatoes, grated zucchini and onion, chopped herbs, and salt and pepper to taste and mix gently to combine. Add enough flour to make a thick batter. Heat 1/2 to 3/4 inch of oil in a nonstick frying pan. When the oil is hot, drop the batter by tablespoonfuls into the oil and fry until golden brown. Turn once to brown both sides. Remove the fritters with a slotted spoon and drain them on paper towels. Serve hot and enjoy.

Wild Pea Shoots Stir-Fried with Garlic

Wild Pea Shoots Stir-Fried with Garlic

Wild Pea Shoots Stir-Fried with Garlic

 

1 T. rice wine

1/4 C. vegetable or chicken broth

2 tsp. tamari or soy sauce

1/4 tsp. sugar

1 tsp. cornstarch

2 tsp. cold water

1 pound wild pea shoots

2 T. peanut (or other vegetable) oil

4 cloves garlic, coarsely chopped

In a bowl, combine rice wine, broth, tamari, and sugar; set aside.

 

Mix cornstarch with cold water; set aside. Remove and discard any heavy stems from pea shoots. Heat oil in a wok over high heat. Add garlic and stir-fry just until fragrant, taking care not to burn it. Add pea shoots and stir to combine. Add sauce mixture; cover and cook until pea vines are tender, 1-2 minutes. Uncover. Add cornstarch mixture; cook while stirring just until sauce thickens. Serve with brown rice or a cooked hearty grain such as spelt or barley.

Grilled and Roasted Walla Walla Sweet Onions with Pine Nut Butter

Grilled and Roasted Walla Walla Sweet Onions with Pine Nut Butter

Grilled and Roasted Walla Walla Sweet Onions with Pine Nut Butter

 

At the Dahlia Lounge, these grilled, roasted and buttered onions are served as an appetizer on a bed of sautéed Swiss chard.

4 medium Walla Walla Sweet Onions

 

1 tablespoon olive oil

½ cup pine nuts, toasted

3 ounces unsalted butter, softened

½ teaspoon lemon zest

½ teaspoon chopped fresh rosemary

¼ teaspoon freshly ground black pepper

¼ teaspoon salt, or to taste

⅓ cup freshly grated Parmesan cheese

2 tablespoons toasted pine nuts

lemon wedges and rosemary sprigs for garnish

 

Toast the pine nuts in a 350 degree oven for 6 to 7 minutes, or until golden brown. Cool. Caution: pine nuts burn easily. Preheat the oven to 375 degrees and fire up an outdoor grill. Peel onions and cut them in half, top to bottom. Brush onions with oil and place cut side down on the preheated grill. Barbecue until grill marks form. Place on a cookie sheet and finish cooking in the oven until tender, about 25 minutes. Meanwhile, make the pine nut butter. Place the 1/2 cup pine nuts in the bowl of a food processor and pulse several times until finely ground. Add butter, lemon zest, rosemary, black pepper and salt. Process until mixture is well blended. Spread the tender onions liberally with pine nut butter. Return to the oven to cook just until butter is melted, about 2 minutes. Serve onions warm, sprinkled with grated parmesan cheese and additional toasted pine nuts. Garnish plates with lemon wedges and rosemary sprigs.

Caramelized Corn with Fresh Mint

Caramelized Corn with Fresh Mint

Caramelized Corn with Fresh Mint

 

1 10-ounce package frozen premium corn

1 T. unsalted butter

2 T. minced fresh mint

Salt

 

Defrost the corn in a colander, tossing occasionally, for about 30 minutes. In a wide skillet, melt the butter over high heat. Add the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in the mint and sprinkle with salt. Transfer to a serving bowl and serve while hot.

Hashed Brussels Sprouts with Lemon Zest

Hashed Brussels Sprouts with Lemon Zest

Hashed Brussels Sprouts with Lemon Zest

 

2 T. freshly squeezed lemon juice, plus grated zest of 1 lemon

2 pounds brussels sprouts

2 T. olive oil

2 T. butter

3 garlic cloves, minced

2 T. black mustard seeds or poppy seeds

¼ cup dry white wine or vermouth

Salt and pepper to taste.

 

Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly. As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced toss them in juice and separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.) When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves might brown slightly. Add wine, and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve

Baked Endives with Ham

Baked Endives with Ham

Baked Endives with Ham

 

4 Belgian endives, halved vertically

Juice of a lemon

Salt and pepper

2 T. unsalted butter

2 T. flour

1 1/2 cups milk, room temperature

4 slices Black Forest ham or cooked ham, up to you, halved

2 ounces grated Gruyère cheese

 

Heat oven to 400 degrees. Remove the outer layers of the endive, trim the bottoms and cut out the cores. Put the endives, cut-side down, in a large skillet. Season with salt and pepper and sprinkle with lemon juice. Add 2 cups of water to the pan, cover and bring to a boil. Simmer for 15 to 20 minutes, until tender. Drain. Melt butter in a saucepan. Whisk in flour and cook, stirring constantly, over low heat for 5 minutes. Slowly whisk in the milk, whisking all the time, in increments. Cook for about 10 minutes, until the sauce is thick and smooth. Season with salt and pepper. Lightly butter a baking dish big enough to hold the endives in a single layer. Wrap each endive in a piece of ham and place, seam down, in the baking dish. Spoon the béchamel over the endives. Sprinkle with the cheese. Bake the endives for 15 to 20 minutes, until the sauce is bubbling and the cheese has browned. Serve hot.

Mindy Fox’s Roasted Parsnips with Za’atar and Aleppo Pepper

Mindy Fox’s Roasted Parsnips with Za’atar and Aleppo Pepper

Mindy Fox’s Roasted Parsnips with Za’atar and Aleppo Pepper

 

2 tsp. za’atar

1/4 tsp. Aleppo pepper

1/2 tsp. coarse salt

2 pounds parsnips

2 T. olive oil

 

Preheat the oven to 425 F wiith the rack in the middle of the oven. In a small bowl, mix together the za’atar, Aleppo pepper and salt. Peel the parsnips, cut them in half lengthwise (if they’re very fat, cut them into quarters) and, in a bowl, toss them with the oil and spice mixture to coat. Arrange the parsnips in a single layer on a rimmed baking sheet or baking dish. Roast for 20 minutes, then, using tongs or a spatula, turn and stir the parsnips. Continue roasting until golden, blistered and tender, 10 to 15 minutes more. The za’atar will blacken. Remove from the oven and taste – if needed, you can sprinkle more of the salt and spices on the parsnips. Serve warm or at room temperature.

Roasted Shallots with Maple-Miso Butter

Roasted Shallots with Maple-Miso Butter

Roasted Shallots with Maple-Miso Butter

 

1 stick (4 oz/113 g) unsalted butter, at room temperature

2 T. shiro miso (white miso)

1 T. maple syrup, plus more to taste

1 T. white and black sesame seeds (optional)

1 pound (454 g) shallots, peeled and halved if large

Finely chopped fresh chives (optional), for garnish

 

In a medium bowl, stir together the butter, miso, and maple syrup until combined. Add the sesame seeds (if using) and mix to incorporate. Taste and add more maple syrup, if you’d like a little more sweetness. Transfer the butter to a piece of plastic wrap or wax paper and roll into a cylinder. Refrigerate or freeze until needed. Position a rack in the middle of the oven and preheat to 325°F (160°C). Place the shallots on a quarter-sheet pan and add pats of the miso-maple butter all around. Place in the oven for 5 minutes, or until the butter melts. Gently shake the pan to coat the shallots in the butter, cover with foil, and return to the oven for about 1 hour, or until the shallots are tender and starting to collapse. Lift the foil, baste with the melted butter, then re-cover and return to the oven for another 10 minutes, repeating the basting two more times, or until the shallots are lacquered and glistening. Remove from the oven and let cool before serving warm or at room temperature, garnished with the chives, if you like.

Garlicky Hoisin Mushrooms

Garlicky Hoisin Mushrooms

Garlicky Hoisin Mushrooms

 

24 oz. whole button mushrooms, trimmed

1 small sweet onion, halved, sliced

1/4 cup of water

3 cloves garlic, minced

2 T., gluten-free soy sauce or Bragg’s liquid aminos

1 T., smooth natural peanut butter

1 tsp. rice wine vinegar

1 tsp. sesame oil

1/4 tsp. crushed red pepper

 

Spray crock with non-stick spray. Place mushrooms and onions into the crock. In a bowl, mix together the water, garlic, soy sauce, peanut butter, rice wine vinegar, sesame oil, and crushed red pepper. Pour this mixture over the mushrooms and onions. Cover and cook on low for 5-6 hours.  To serve, stir the mushrooms gently through the sauce, then remove with slotted spoon.  Serve with toothpicks.  Optional: Garnish with diced scallion and sesame seeds.

Creamed Green Cabbage

Creamed Green Cabbage

Creamed Green Cabbage

 

1½ lbs green cabbage

2 oz. butter

1¼ cups heavy whipping cream

salt and pepper, to taste

½ cup (¼ oz.) fresh parsley, finely chopped

1 T. lemon zest

 

Shred the cabbage using a food processor or, slice it thinly using a sharp knife. Melt the butter in a large, frying pan over medium-high heat. Add the cabbage and sauté for a few minutes, or until soft and golden brown. Add the heavy whipping cream and stir to combine. Reduce the heat to medium-low and simmer uncovered for 3-5 minutes, or until the cream is reduced and texture is creamy. Season with salt and pepper to taste. Add the parsley and lemon zest just before serving

BBQ Beet Chips

BBQ Beet Chips

BBQ Beet Chips

 

3 medium-large beets, rinsed and scrubbed

Olive oil

Sea Salt + Black Pepper

1 tsp. paprika

1/2 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. chipotle or chili powder

1/8 tsp. ground mustard

 

Preheat oven to 375 degrees F and place oven rack in the center of the oven. Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness. Divide between two baking sheets and spray or very lightly drizzle with olive oil. In a small bowl combine paprika, garlic powder, onion powder, chipotle powder and ground mustard. Sprinkle the mixture over the beets and toss to coat, then arrange in a single layer, making sure the slices aren’t touching. Sprinkle with a little salt and pepper as well. Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly.

Charred Garlic Scapes with Parsley Butter

Charred Garlic Scapes with Parsley Butter

Charred Garlic Scapes with Parsley Butter

 

1 pound garlic scapes

1 T. olive oil

4 T. unsalted butter – softened

1 T. fresh parsley – finely chopped

Sea salt – to taste

Ground black pepper – to taste

 

Preheat a grill or grill pan. You can trim both ends of the garlic scapes or leave them intact. Toss the scapes with olive oil, salt and pepper. Place them directly on the grill racks or grill pan. Cook for 2 to 4 minutes on each side, until charred. Be careful not to overcook them. Prepare the parsley butter in a small bowl by using a fork to press and mix the fresh parsley into the softened butter. Add sea salt and black pepper to taste.

Serve the scapes warm with a few dollops of parsley butter. Enjoy!

Fluffy Mashed Rutabaga with Quick Tomato Confit

Fluffy Mashed Rutabaga with Quick Tomato Confit

Fluffy Mashed Rutabaga with Quick Tomato Confit

 

2 pounds rutabaga peeled and cut into one-inch chunks

1 tsp. salt

2 1/2 T. butter

2 T. cooking water

1/3 cup heavy cream or whole milk

TOMATOES:

1/4 cup high quality extra virgin olive oil

2 cloves garlic chopped

1 14.5 ounce can Muir Glen organic diced tomatoes

1 tsp. dried parsley

1/4 tsp. salt

 

Add rutabaga and salt to a large pot of boiling water. Simmer for 25 minutes until rutabaga is fork tender and soft. Drain, reserving 2 T. cooking liquid. Add to a high speed blender or food processor, with butter, cooking water, and cream. Blend for 30-40 seconds, scraping down sides halfway through, and blend until as smooth or as chunky as you’d like. For tomatoes, heat olive oil to medium in a sauté pan. Once warm, add garlic, stirring to sauté, for 1 minute. Then add tomatoes, parsley, and salt. Cook on low, barely seeing bubbles coming to the surface, for 30 minutes. Add to warm rutabaga and serve with fresh herbs if you desire

Pickled Sweet-and-Sour Radishes

Pickled Sweet-and-Sour Radishes

Pickled Sweet-and-Sour Radishes

 

1 large bunch radishes (12 if big, 20 if small)

½ cup white wine vinegar

¾ cup sugar

1½ tsp. salt

3 tsp. pickling spice

 

Remove the leaves, root end and root hairs from the radishes. Brush under cold water and dry. Leave the radishes whole if very small, or half/quarter them depending on size. I prefer cutting them to make sure they don’t contain any worms. Pack in a jar with a tight-fitting lid. Place the jar on a folded damp kitchen towel (that prevents it from cracking when you add the hot liquid). In a small pot, bring vinegar, sugar, salt and pickling spice to a boil, scraping down the sides and stirring, until the sugar is fully dissolved. Pour the hot liquid with the spices over the radishes. They should be fully immersed; add more vinegar and sugar in the same ratio if needed. Let cool, then close the jar tightly. Refrigerate for a day before eating.

Garlicky Braised Cauliflower with Capers

Garlicky Braised Cauliflower with Capers

Garlicky Braised Cauliflower with Capers

 

3 T. olive oil

4 salted anchovies, rinsed and minced

3 cloves garlic, minced

¼ tsp. dried red pepper flakes

1 ¼ pounds (about 6 cups) cauliflower florets

3 T. capers

¼ cup chopped parsley

Salt

 

Combine the olive oil and anchovies in a skillet and warm over medium-low heat. Cook, stirring, until the anchovies begin to melt into the oil, about 1 minute. Add the garlic and red pepper flakes and keep cooking until the garlic softens, another 3 minutes. Add the cauliflower florets and one-half cup of water. Cover tightly and cook on medium-low until the florets become slightly tender — soft enough to be pierced with a knife, but not so soft that they can be crushed, about 7 minutes. Remove the lid and raise the heat to high. Cook, stirring, until the water evaporates, leaving behind a thin layer of syrup in the bottom of the pan, about 5 minutes. Add the capers and parsley and cook briefly. Season to taste with salt and serve warm.

Braised Burdock, for Two

Braised Burdock, for Two

Braised Burdock, for Two

 

3 strips of pancetta or bacon, cut into smaller pieces (omit of you’re vegetarian, of course)

1 T. olive oil

1 medium onion, finely sliced

3 cloves garlic, crushed half heartedly

2 medium carrots, cut down the middle and then into half moons, or as you like your carrots

2 sticks celery, strings peeled and cut into thinnish slices

3 cups peeled burdock stems in 3 inch batons

4 sprigs of fresh thyme

1/2 cup fruity white wine

Water

2 medium potatoes (if you are afraid, as I was, that you will still be hungry), cubed

1 squeeze of fresh lemon juice

1/4 tsp. sugar

Salt and pepper

 

Over medium heat cook the pancetta or bacon till fat starts to run. Add the olive oil and then the onion and garlic and saute till glistening and translucent, about 4-5 minutes. Add the carrots, celery and burdock. Cook until they take on a little colour. Now add the wine, thyme, sugar and enough water to cover the vegetables. Season with salt and pepper. Cover and bring to a simmer. Keep it at a gentle simmer for half an hour. Add the potatoes. Cook another 15 minutes and then pierce the potatoes with a sharp knife to test for tenderness. If they are tender uncover the pan and continue cooking at slightly higher heat to reduce the cooking liquid. Add the lemon juice, stir and taste again. Adjust with a little more sugar or salt if necessary. Continue cooking until the juice has all but disappeared and turned rather sticky and intense.

Stir fried Purslane, Chinese Style

Stir fried Purslane, Chinese Style

Stir fried Purslane, Chinese Style

 

1 or 2 bunches purslane

1 tablespoon oil

1 teaspoon finely chopped garlic

1 tablespoon soy sauce

1/2 teaspoon sugar

1/2 teaspoon sesame oil

 

Wash purslane, shake dry and trim off the roots and tough lower ends of the stems. Cut into bite-sized pieces. Heat oil and fry garlic on low heat until fragrant. Toss in the purslane and stir fry for 1 minute, add soy sauce, sugar, sesame oil, and mix quickly.

Fried Green Tomatoes

Fried Green Tomatoes

Fried Green Tomatoes

 

4 medium, firm green tomatoes

½ cup shelled pistachios

1 ½ cups panko bread crumbs

2 tsp. garlic powder

1 tsp. onion powder

½ tsp. cayenne

½ tsp. black pepper

½ tsp. salt

¾ cup buttermilk

Canola or olive oil

1 T. butter

2 T. chopped herbs (I used chives, parsley & mint)

1 cup low-moisture shredded mozzarella*

 

Preheat the oven to 400° F. Trim the ends off of the tomatoes, and cut into 1/4 “ slices.  In the food processor, pulse pistachios, until they are almost a coarse meal.  Add bread crumbs, garlic powder, onion powder, cayenne, black pepper, and salt and pulse until the mixture looks like a fine crumb.  Pour breading mixture into a bowl or baking dish. Pour buttermilk into a separate bowl.  Dip tomato slices in the buttermilk and then dredge in the breading mixture.  Pat the breading mixture on to create an even coat that sticks.  Place on a rack on a baking sheet. Heat a ½“ of oil with butter over medium-high heat in a Dutch oven or cast iron skillet.  Fry tomatoes in batches for 1 to 2 minutes on each side.  Place back on the rack over the baking sheet. In a bowl, combine chopped herbs and mozzarella.  Sprinkle over fried tomato slices and bake in the oven for 5 to 7 minutes until the cheese is melted and bubbly.  Serve immediately.

Grated Brussel Sprout Salad

Grated Brussel Sprout Salad

Grated Brussel Sprout Salad

 

24 ounces Brussel sprouts, washed and outside layers removed

1 small honeycrisp apple, cut into thin matchsticks

1/3 cup parmigiano-reggiano, finely grated

1/3 cup candied walnuts, crushed into tiny pieces

~2 tablespoons apple cider vinegar

~1/2 cup extra virgin olive oil

Salt and pepper

1/3 cup Applewood smoked bacon, finely chopped (optional)

1 tablespoon bacon drippings (optional)

 

In a large bowl, use the “fine” setting on a cheese grater to finely grate brussel sprouts. Or you can use a food processor to finely chop the brussel sprouts! The “cheese grater” version comes out a bit more perfect but either method works! Add honeycrisp apple thin matchsticks, and finely grated cheese and walnuts. Add bacon (optional). In a separate bowl, whisk together vinegar, olive oil, bacon drippings (optional), and salt and pepper to taste. Pour dressing into brussel sprout mixture. Mix together, adding more olive oil and vinegar if mixture is dry.

Braised Green Onions with Caramelized Pancetta

Braised Green Onions with Caramelized Pancetta

Braised Green Onions with Caramelized Pancetta

 

2 bunches green onion (scallions)

3 tablespoons butter

3-4 ounces diced pancetta

1/3 cup dry white wine

¼ of lemon, juiced

Black pepper

 

Sauté pancetta in a dry pot until chewy, not crispy (just cooked), about 4-5 minutes over medium-high heat. Drain excess fat, and set aside. Cut about ¼ inch off the tops and bottoms of your green onion. In a large skillet over medium-high heat, melt butter. Add green onion, and sauté for about 2 minutes until onions wilt, using tongs to toss halfway through. Add white wine, lemon juice, and black pepper. Sauté for 3 minutes, tossing once. Add cooked pancetta, and sauté for about 3 minutes, until pancetta starts to char, and green onions are wilted and slightly brown. Toss once but not more than that. You want pancetta to caramelize!

Sauteed Morels with Eilderflower and Miner’s Lettuce

Sauteed Morels with Eilderflower and Miner’s Lettuce

Sauteed Morels with Eilderflower and Miner’s Lettuce

 

1 1/2 lb miner’s lettuce

1/4 cup champagne vinegar

1/3 cup elderflower syrup

1 shallot, minced

2 tsp. sea salt

1/2 cup olive oil

1 lb fresh morel mushrooms

1 tsp. cracked black pepper

1 tsp. fresh thyme leaves, minced

 

Mince the shallot and place in a small mixing bowl. Add the champagne vinegar and allow to sit for 30 minutes to an hour. Add most of the olive oil, sea salt, elderflower syrup, thyme leaves and black pepper and whisk the dressing vigorously for one minute. Clean the miner’s lettuce and allow to dry. Place into a large salad bowl. In a medium saucepan or skillet, add 3 tbsp. of olive oil and bring to medium heat. Toss in the morels and sauté until lightly browned. Combine the dressing, morels and lettuce in the salad bowl and toss together gently.  Note: One of the main ingredients in this recipe, miner’s lettuce, may need to be handpicked or found at a health food store. The good news is that this delicious wild edible can be found in most coastal regions and in the western mountains of the Americas. You can also use a tender lettuce, and mushrooms of your choice!

Garlic Mushroom Dandelion Greens

Garlic Mushroom Dandelion Greens

Garlic Mushroom Dandelion Greens

 

2 bunches of dandelion greens, lightly chopped

5 cloves garlic, minced

1 red onion, chopped

3 ounces shiitake mushrooms, sliced

1/2 cup red cooking wine

4 tablespoons olive oil

Salt & pepper to taste

 

In a large skillet, heat the olive oil over medium heat. Add the garlic and onion.  Sauté for 5 minutes, or until onions are translucent and lightly brown. Add the shiitake mushrooms and cook for another 5 minutes until they have reduced and softened. Add the dandelion greens, red wine, salt & pepper.  Cover the skillet for about 7 minutes or until the greens have softened.

Savory Green Tomato Fritters

Savory Green Tomato Fritters

Savory Green Tomato Fritters

 

2 1/4-2 1/2 cups all-purpose flour

1  baking powder

1/2 tsp salt

1/4 tsp baking soda

2 large eggs

3/4 cups milk

4 tbsp butter melted

1 cup green tomatoes finely diced

2 tbsp roasted red peppers finely chopped

1 tsp pepper to taste

1 tsp salt to taste

1/4 tsp garlic powder

1/4 tsp cumin

1/4 tsp chili powder

 

In a deep, heavy pan, heat 3 inches of oil to 365° F, or use a crockpot with a fry basket. Combine flour, baking powder, salt, and soda. Stir in the green tomatoes, corn and seasonings. In a separate bowl, whisk the eggs with the milk and butter. Stir into the first mixture until just blended. Batter should hold its shape when dropped into hot oil–add more flour if needed to thicken the batter. Working in batches, drop the batter by tablespoons into the hot oil, cooking until fritters are a deep golden brown, turning about halfway through. Remove to paper towels to drain and enjoy!

Onion Cheddar Chips

Onion Cheddar Chips

Onion Cheddar Chips

 

Crated Cheddar Cheese

Sliced Onion

 

Spray Muffin top Pan with Nonstick Spray.  Layer grated cheddar cheese in wells. Top with a slice of onion.  Sprinkle with seasonings as desired. Bake at 325 degrees for 12-15 minutes.  Allow to cool for 10 minutes to crisp up.

Creamed Corn with Jalapenos, Cheese & Bacon

Creamed Corn with Jalapenos, Cheese & Bacon

Creamed Corn with Jalapenos, Cheese & Bacon

 

3 slices bacon, cut into thin pieces

3 tablespoons butter

1/2 medium onion, finely chopped

1 large jalapeno pepper, seeds & membrane removed, chopped

3 cups frozen corn

1 cup heavy cream

1/2 cup shredded cheese (I used Mexican Cheese Mix)

Salt & course ground black pepper & hot sauce to taste

 

In a large skillet, cook bacon until crisp. Remove and set aside leaving fat in pan. Add butter and when melted add onion and jalapeno. Saute over medium heat, stirring constantly until onion is transparent. Add corn and toss to coat then cover and cook for 5 minutes, stirring occasionally. Remove lid and cook another 2 minutes, stirring often. Add cream and cook until mixture comes to a boil and thickens. Add shredded cheese, season with salt, pepper and hot sauce. Serve immediately. Makes 4 to 6 servings.

Creamy Brussels Sprouts Gratin

Creamy Brussels Sprouts Gratin

Creamy Brussels Sprouts Gratin

 

3 slices diced bacon

1 pound Brussels Sprouts

1 tablespoon melted butter

Salt and coarse ground black pepper

3/4 cup heavy cream

1/4 cup freshly grated Swiss or gruyere cheese (I used French Madrigal)

1/2 cup Panko crumbs

2 tablespoons reserved bacon drippings

 

Preheat oven to 425. Cook bacon until crisp. Move to a paper towel lined plate and reserve drippings. Clean sprouts and cut in half. Place in a casserole dish that has been coated with cooking spray. Season sprouts with salt and pepper and toss with melted butter. Roast in preheated oven for 15 minutes, until tender crisp and just starting to brown in spots. Remove from the oven and sprinkle with bacon. Drizzle with heavy cream and return to oven for 5 to 7 minutes, until cream has reduced slightly. Meanwhile combine grated cheese, panko crumbs, and bacon drippings. Sprinkle on top of casserole and place under broiler, watching carefully until crumbs are golden brown. Makes 3 to 4 servings.

Gratineed Mustard Creamed Onions

Gratineed Mustard Creamed Onions

Gratineed Mustard Creamed Onions

 

1 pound frozen pearl onions, defrosted & drained of any liquid

1/4 cup unsalted butter

2 tablespoons flour

1-1/2 cups milk

3 tablespoons cream Sherry

1 tablespoon grainy mustard

1 tablespoon Dijon mustard

1/4 teaspoon nutmeg

Salt & pepper as required

1/2 cup grated or shaved parmesan cheese

 

Spray a shallow casserole or gratin dish with cooking spray. Preheat oven to 400. In a small pot melt butter and when hot whisk in flour. Cook whisking constantly for 2 minutes. Heat milk in microwave until hot but not boiling. Whisk into flour mixture and cook, stirring constantly until mixture comes to a boil and thickens. Add pearl onions, sherry, mustards and nutmeg. Taste for seasoning, adding salt and pepper as required. Return mixture to a boil, and then transfer to prepared gratin dish. Top with parmesan cheese. Bake at 400 for 30 to 40 minutes or until onions are cooked through and top is golden brown and bubbling. Serves 4 to 6.

Roasted Radishes with Garlic Chive Yogurt

Roasted Radishes with Garlic Chive Yogurt

Roasted Radishes with Garlic Chive Yogurt

 

1 lb radishes, leafy ends removed, halved if large (may use traditional red, tri-color, or French breakfast radishes)

1 tbsp olive oil

1 tsp kosher salt

½ tsp cracked black pepper

¼ tsp garlic powder (can swap the above measurement of olive for garlic-infused olive oil)

For the garlic chive yogurt:

 

227 g (1 cup) full-fat Greek yogurt

12 g (¼ cup) fresh chives, minced, plus more to top if desired

¼ tsp garlic powder (can swap for 1 clove minced garlic or 1 tbsp garlic-infused olive oil)

¼ tsp kosher salt, plus more to taste

¼ tsp cracked black pepper, plus more to taste

To finish:

 

2 tbsp unsalted butter (optional)

Zest of 1 lemon

Flaky sea salt, to taste

 

Roast the radishes. Preheat your oven to 425 degrees Fahrenheit / 220 degrees Celsius. Line a baker’s half-sheet pan with parchment paper. Add the radishes to the pan then top with olive oil, kosher salt, pepper, and garlic powder. Toss by hand until evenly coated then spread the radishes out into an even layer Roast for 20-25 minutes or until the radishes are lightly golden. While the radishes roast, prepare the garlic chive yogurt. In a medium bowl, add the yogurt, chives, salt, pepper, and garlic powder. Fold with a spatula until well-combined and reserve to the side. Optional: prepare the brown butter. In a skillet over medium heat, add butter and allow to melt, stirring with a silicone spatula or wooden spoon occasionally. As the butter melts it will begin to foam. Watch the pan closely during this process as the color will quickly change from buttery yellow, to golden, to toasty brown. Once the butter has reached a stage where it is golden brown with some toasty brown bits, remove it from the stove immediately and carefully transfer to a small heat-proof bowl until ready to use. Plate the dish. Using a spatula or spoon to smooth the yogurt out into an even layer on a large plate or platter. Top with roasted radishes then drizzle with the reserved brown butter, top with lemon zest, and finish with a sprinkle of flaky sea salt.

Garlicky Fermented Radishes

Garlicky Fermented Radishes

Garlicky Fermented Radishes

 

3 cups sliced fresh radishes

2-3 whole garlic cloves (peeled)

3.5 tsp sea salt (non-iodized)

4 cups filtered water

 

Thoroughly clean your mason jar, lid, and cutting before getting started. Boil the water for five minutes, then measure out 3.5 cups of water and stir in the salt until it dissolves. Allow the brine to cool to room temperature. Place the peeled garlic cloves in the mason jar. Slice the radishes thinly and pack them into the fermenting jar, leaving about 1.5 inches of headspace between the top of the radishes and the lid. Pour the room temperature salt brine over the radishes until they are completely covered, leaving at least one inch of headspace between the top of the brine and the lid. Place a weight inside the mouth of the jar to keep your radishes under the brine. Place the lid on the jar and set up the airlock if you’re using one. Allow the jar to ferment at room temperature for 3-5 days, depending on how tangy you want them to be. Keep it out of direct sunlight – I keep mine in a shady area of my kitchen or one of my kitchen cabinets. Taste your fermented radishes starting on day 3, and when it reaches a flavor that you like transfer it to the fridge. If you’re using a lid with an airlock, replace it with a regular mason jar lid before storing it. Since the time can vary based on several factors, the prep time estimate does not include the step of boiling and cooling the brine. If you’re using a regular lid (no airlock) you will need to “burp” your jars periodically, otherwise carbon dioxide levels can build up within your jar and cause it to explode. Check the metal lid every day – if you can’t push it down simply unscrew the lit a bit and then immediately tighten it back down. Using an airlock which allows the gases to release eliminates the need to burp your jars

Brussels Sprouts Salad with Pancetta and Cranberries

Brussels Sprouts Salad with Pancetta and Cranberries

Brussels Sprouts Salad with Pancetta and Cranberries

2 lbs baby Brussels sprouts

extra-virgin olive oil

6 ounces pancetta, cut into small dice (1 1/2 cups)

1/4 cup dried cranberries

3 Tbsp shallots, finely chopped

1 garlic clove, peeled and minced

2 Tbsp balsamic vinegar

1/4 cup chicken broth

Kosher salt and freshly ground black pepper

 

Pick all of the Brussels sprouts apart so you have one big pile of leaves. In a large saute pan, heat a 2-count of olive oil (about 2 Tbsp) over medium heat. Add the pancetta and cook for 2-3 minutes, until the fat renders and the pancetta is crispy. Add the separated Brussels sprouts leaves, cranberries, shallots, and garlic. Toss well to combine all the ingredients. Add the balsamic vinegar and chicken broth and continue to cook for 3-4 minutes, until the Brussels sprouts leaves have just wilted. Season to taste with salt and pepper. Serve warm.