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Category: Vegetables

Brussels Sprouts with Parmesan and Pine Nuts

Brussels Sprouts with Parmesan and Pine Nuts

 

1 T. olive oil

2 garlic cloves, minced

3/4 pound brussels sprouts, trimmed and quartered

1/4 C. vegetable broth

2 T. toasted pine nuts

Kosher salt and freshly ground black pepper

3 T. freshly grated parmesan cheese

 

Heat olive oil in a large frying pan over high heat. Add garlic and brussels sprouts, and cook until brown and softened, stirring occasionally, about 8 minutes. Add broth and cook until sprouts are tender but not soggy, 3 to 4 minutes. Add pine nuts and season to taste with salt and pepper. Transfer to a small dish and sprinkle with parmesan.

Brussels Sprouts with Bacon

Brussels Sprouts with Bacon

 

3 slices bacon, chopped

1 T. extra virgin olive oil (EVOO)

1 shallot, chopped

1 1/2 pounds Brussels sprouts, trimmed, small sprouts left whole, larger sprouts halved

Salt and pepper

1 C. chicken broth

 

Brown bacon in a medium skillet over medium-high heat. Remove bacon to a paper towel-lined plate. Add EVOO to the pan, about one turn of the pan. Add shallots to the pan and sauté 1-2 minutes. Add Brussels sprouts and coat in EVOO. Season with salt and pepper. Cook Brussels sprouts 2-3 minutes until they begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium-low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

Roasted Summer Vegetables

Roasted Summer Vegetables

3 zucchini

3 yellow squash

1 ½ tablespoon kosher salt

½ black pepper

2 tablespoon extra virgin olive oil

 

Heat oven to 400 degrees F.  Peel vegetables and slice into ¼ inch thick slices.  Assemble vegetables to your preferred dish and drizzle olive oil on top. Finish preparation with kosher salt and black pepper. Bake at 400 degrees F for 30 minutes.

Shaved Brussels Sprouts With Pancetta

Shaved Brussels Sprouts With Pancetta

 

2 lbs Brussels sprouts

1 T. vegetable oil

8 ounces pancetta, cut crosswise into 1/4-inch wide strips

Salt, to taste

Fresh ground black pepper, to taste

Crushed red pepper flakes, to taste

3-4 T. toasted & chopped cashews

1/4 C. freshly grated parmesan cheese, romano cheese or asiago cheese

 

Using a sharp knife or mandoline, thinly slice brussels sprouts crosswise, discarding root ends. (The “shaved” sprouts should resemble confetti.). Pour vegetable oil into a large pot over high heat; add pancetta and stir until slightly crisp, about 5 minutes. Reduce heat to medium-high, add brussels sprouts, and cook, stirring often, until sprouts are bright green and tender, 3 to 5 minutes. Add salt, black pepper, crushed red pepper flakes, & cashews and toss to warm. Sprinkle with Parmesan cheese or Pecorino Romano or Asiago cheese. Serve hot.

Marinated Cauliflower

Marinated Cauliflower

1 very large head of cauliflower (or 2 medium), broken up into bite sized florets

1/4 cup chopped shallots

2 tablespoons capers, drained

3 tablespoons chopped parsley

1/4 cup white wine vinegar

1 teaspoon Dijon mustard

1/2 cup extra virgin olive oil

salt & pepper to taste

 

Steam cauliflower until just tender.  You want the cauliflower to still have a bite to it, so don’t overcook.   Transfer to a large bowl.  Whisk together vinegar, shallots and mustard in a small bowl.  Add some salt and pepper.  Pour in the oil in a slow, steady stream, whisking constantly.  Pour vinaigrette over warm cauliflower.  Add the capers and parsley.  Stir to combine.  Cover and refrigerate overnight.  Serve chilled or at room temperature.

 

Chili-Garlic Roasted Broccoli

Chili-Garlic Roasted Broccoli

 

1/4 C. extra virgin olive oil (EVOO), (eyeball it)

5-6 cloves garlic, finely chopped

1 T. chili powder

1 T. grill seasoning blend (such as Montreal Steak Seasoning by McCormick brand Grill Mates)

1 large head broccoli, cut into thin, long spears

 

Pre-heat oven to 425°F. Place EVOO, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17-20 minutes.

Zucchini and Arugula Salad with Lemon-Anchovy Dressing

Zucchini and Arugula Salad with Lemon-Anchovy Dressing

1 garlic clove

3 oil cured anchovies

1 oz lemon juice

1.5 oz Fonterutoli extra virgin olive oil

salt and freshly ground pepper to taste

 

8 oz green zucchini (whole)

8 oz yellow zucchini (or yellow crookneck squash) (whole)

2.5 oz arugula

 

Crush the garlic in a mortar and pestle. Add the anchovies and crush them too. Add the lemon juice and combine with the garlic and anchovies and then add the olive oil, stirring it all together to emulsify the dressing.  If you have a mandoline slicer, (I particularly like the Benriner Japanese Mandoline Slicer), now is the time to use it. Wash and dry the zucchini and cut off the ends. If the zucchini is less than 7″ or 8″ leave it whole, otherwise cut it in half, making two shorter pieces.  Using the medium tooth slicer for the mandoline, cut julienned strips of zucchini, down to the center portion where the seeds are. Discard the centers or use for something else. When you are done with both squash, you should have approximately 3 cups of julienned zucchini. If you don’t have a mandoline, cut the zucchini into very thin strips and then julienne (matchstick) slices.  In a large bowl, toss together the julienned green and yellow zucchini and the arugula. Whisk the dressing if it has separated and then dress the salad with all of it. Season to taste with salt and pepper.

Rustic Summer Squash Tart Recipe

Rustic Summer Squash Tart Recipe

1 T. extra-virgin olive oil

1 lb mixed summer squash (zucchini, yellow squash and pattypan), cut in 1/4-in. rounds

2 shallots, thinly sliced

2 tsp. chopped fresh thyme or marjoram, plus sprigs for garnish

1 tsp. chopped garlic

Freshly ground pepper

1 refrigerated pie crust (from a 15-oz. box)

4 oz Roquefort cheese, Gorgonzola or other good-quality blue cheese

1 roasted yellow or red pepper (freshly roasted or from a jar), cut in strips

1 large plum tomato, sliced, seeds removed

1 large egg, beaten

 

Heat oil in large nonstick skillet over medium heat. Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender. Remove from heat; stir in thyme, garlic and pepper to taste. Cool to room temperature. Heat oven to 400° F. Line a baking sheet with parchment paper; unroll or unfold pie crust on the parchment. With a rolling pin, roll crust to a 13-in. round. Crumble half the cheese over crust to within 2 in. of edge. Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg. Bake 35 to 40 minutes until pastry is golden. Slide tart, still on parchment, onto a wire rack. Crumble remaining cheese over top. Let cool before serving.

 

Yield: 12 servings

Calories: 144

Fat: 9g

Fiber: 1g

Creamed Spinach

Creamed Spinach

 

1 large onion, finely chopped

4 green onions, finely chopped

4 bacon strips, diced

1 garlic clove, minced

2 T. plus 2 tsp. butter

1/2 C. all-purpose flour

1-1/4 tsp. salt

1/4 tsp. pepper

2-1/2 C. milk

3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

1/2 C. half-and-half cream

 

In a large skillet, cook the onions, bacon and garlic in butter over medium heat until bacon is crisp. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in spinach and cream; cook 3-5 minutes longer or until spinach is heated through.

 

Company Corn

Company Corn

 

2 packages (10 ounces each) frozen corn

1 medium onion, chopped

1/4 C. chopped celery

1/3 C. butter, cubed

2 T. minced fresh parsley

1 tsp. salt

1/2 tsp. dried savory

1/2 tsp. white pepper

3/4 C. sour cream

1 tsp. lemon juice

 

Cook corn according to package directions. Meanwhile, in a large saucepan, sauté onion and celery in butter until tender. Stir in the parsley, salt, savory and pepper. Drain corn; add to onion mixture. Stir in sour cream and lemon juice. Serve immediately.

Broccoli with Burrata, Pine Nuts and Warm Anchovy Vinaigrette

Broccoli with Burrata, Pine Nuts and Warm Anchovy Vinaigrette

3/4 C. (about 80g) fresh breadcrumbs (preferably from sourdough bread)
1/3 C. (80ml) plus 1 tsp. extra-virgin olive oil
1/2 C. (70g) pine nuts
1 tsp. flat-leaf parsley, chopped
about 1 lb. (450g) Italian broccoli, sprouting broccoli or broccolini, trimmed
4 tsp. (60g) unsalted butter
2-3 anchovy filets
pinch dried chili flakes
1 tsp. minced garlic
1 tsp. fresh thyme
1 lb. (450g) burrata or fresh buffalo mozzarella
1 medium shallot, sliced
juice of 1 lemon, plus more for serving
salt and pepper

Preheat the oven to 375F/190C. Bring a large pot of heavily salted water to a boil over high heat. Toss the breadcrumbs with one tsp. olive oil. Spread them on a baking sheet, and toast 8-10 minutes, stirring once or twice, until golden brown and crispy. Spread the pine nuts on another baking sheet, and toast them 4-5 minutes, until they’re golden brown and smell nutty. Crush half the pine nuts in a mortar and combine them with the whole pine nuts, breadcrumbs and parsley in a small bowl. Season with salt and pepper. Blanch the broccoli in the rapidly-boiling water for 2-3 minutes, until just tender. Drain and set aside to cool. Meanwhile, heat the remaining 1/3 C. olive oil and the butter in a large sauté pan over low heat. Add the anchovy and chili and cook 5 minutes, stirring with a wooden spoon as the anchovy melts into the sauce. Add the garlic and thyme and turn off the heat. The garlic will finish cooking in the hot oil. Pour out into a small bowl and season with a generous pinch of salt. Don’t wash out the pan. Cut the burrata or mozzarella into 6 slices, and then cut each slice in half. Place the sauté pan over high heat. Add the anchovy butter, shallots, and broccoli, and season with salt, pepper and a squeeze or two of lemon juice. Toss well to warm the broccoli and coat it with the anchovy butter. Taste for seasoning and add more salt, pepper and lemon juice as needed. Arrange half the broccoli on a large platter in one layer. Tuck half the burrata slices among the broccoli and continue layering the remaining broccoli and burrata. Shower the pine nut breadcrumbs over the top. Serve with additional lemon slices for squeezing.

Creamy Cabbage

Creamy Cabbage

 

4 C. Shredded cabbage

1/2 C. Diced bacon

1 T. Flour

1/2 tsp. Salt

1/4 tsp. Paprika

1/8 tsp. Pepper

1 C. Milk

1 C. Soft bread crumbs

 

Preheat oven to 400°. Boil cabbage 7 minutes; drain and place in a 1 quart casserole.. Fry bacon; remove and drain all but 2 T. drippings. Stir in flour, salt and paprika; add milk slowly and cook until thickened. Pour sauce over cabbage, top with bread crumbs and sprinkle with bacon. Bake 15 minutes

Nell’s Fried Cabbage

Nell’s Fried Cabbage

1 head cabbage

8 to 16 ounces bacon

1/2 C. chopped onion

Garlic salt

Salt and pepper

Pimiento — optional

Dash Worcestershire sauce

Fry bacon. Add onion and chopped cabbage to the bacon drippings. Add a dash of Worcestershire sauce. Sprinkle with garlic salt generously. Add salt and pepper according to taste. Sprinkle with crumbled bacon and serve.

Butter Baked Cabbage

Butter Baked Cabbage

 

1 head Cabbage

½ Stick Butter (or more)

Salt and Pepper

 

Preheat a very hot oven. Bring a large pot of water or stock to a boil. Remove a minimal amount of the outer leaves and quarter the cabbage, leaving the core intact. Place quarters into pot and boil for 8 minutes or so. While this is going, melt some butter separately in a small saucepan. After the cabbage is done, drain well and take out a baking dish. Pour in a small amount of the melted butter to coat the bottom and then place the drained quarters cut side up in the dish. Pour over the remainder of the melted butter and season very well with salt and pepper. Transfer to the oven and bake for 25 minutes. The cabbage is very sweet and so the bottom and the upper parts should blacken and caramelize.

Perfect Buttered Cabbage

Perfect Buttered Cabbage

 

Cabbage – 1, any size

Butter – 50g (2 oz)

Salt and freshly ground pepper

 

Bring a large pan of water to the boil. Cut the cabbage in quarters, wash well and remove the stems with a sharp knife. Plunge the cabbage into the boiling water, cover the pan only until the water returns to the boil, which must be as fast as possible. Remove the lid and let the cabbage cook gently until just tender and still a vibrant green. Drain in a large colander, slicing through the chunks with a knife until all the water has drained away and the pieces are a manageable size, about 2.5 cm (1 inch) or so across. Return to the pan. Smother with at least 50g (2 oz) of butter, season and stir over a very low heat for 5 minutes. Serve piping hot.

Braised Cherry Tomatoes and Roasted Shallots

Braised Cherry Tomatoes and Roasted Shallots

2 T. extra virgin olive oil

6 shallots, peeled and quartered

3 baskets cherry tomatoes, stemmed and washed

1 C. vegetable stock or chicken stock

1 T. sherry vinegar

Sea salt and cracked black pepper

 

Preheat oven 375°.  In a large ovenproof sauté pan heat olive oil until very hot. Add the shallots and cook over high heat until the shallots brown about 5 minutes. Add the tomatoes and vegetable stock and bring to a boil. Cover and place in the oven. Cook about 20 minutes until the tomatoes are tender. Remove from the oven and add the vinegar and season well with sea salt and black pepper. Serve warm.

Golden Roasted Cauliflower

Golden Roasted Cauliflower

 

Preheat the oven to 400F. Break up a head of cauliflower into small florets, smaller than thumb size. The smaller the pieces, the higher your ratio of golden roasted bits to white will be. In a bowl, toss the florets with (at least) 2 tsp of oil and salt with 2 large pinches of salt. Spread out on a half sheet pan. Cook in the preheated oven, tossing and stirring up the florets every 10 minutes till golden brown.

 

Flavor Variations- toss raw with Parmesan cheese, or chili flakes, or lemon zest, or garlic, or rosemary, or sliced onions, or curry powder or …

Marinated Heirloom Tomato Salad

Marinated Heirloom Tomato Salad

 

3 T. balsamic or red wine vinegar

2 T. extra-virgin olive oil

3 pounds mixed firm-ripe heirloom or other tomatoes

3 T. chopped fresh mint leaves

3 T. chopped fresh basil leaves

Salt and cracked black pepper

 

In a small bowl, whisk together vinegar and oil. Rinse and core tomatoes and slice 1/3 to 1/2 inch thick. Arrange in layers in an airtight container or on a serving dish, drizzling vinegar mixture and sprinkling mint, basil, salt, and pepper evenly over each layer. Cover and chill at least 30 minutes or up to 4 hours. Bring to room temperature before serving.

Spinach Sticks

Spinach Sticks

2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed dry 

8 ounces feta cheese 

8 ounces cream cheese, softened 

Pepper to taste 

1 package phyllo dough, defrosted (40 sheets, 14 by 9 inches) 

2/3 C. olive oil 

 

Heat the oven to 375° F. In a food processor fitted with the steel S blade, combine the spinach, feta, and cream cheese. Pulse the mixture until it is smooth. Season with pepper if desired.  Transfer the mixture to a ziplock bag and snip a 1/4-inch piece from one corner (you can also use a pastry bag).  On a clean work surface, lay out 1 sheet of the phyllo. Brush half of the sheet widthwise with olive oil and fold it in half to make a 7- by 9-inch rectangle. Brush the folded side with oil. Squeeze a thin line of the spinach mixture (approximately 1 T.) along the folded edge. Roll the dough and filling the long way, into a 9-inch-long cylinder. Place the roll on a cookie sheet and brush it with oil. Repeat with the remaining sheets and filling.  Bake for 12 to 15 minutes or until golden.

Spinach Phyllo Triangles

Spinach Phyllo Triangles

 

10oz. Frozen Chopped Spinach

1/2 C. Chopped Onion

1 Clove Garlic, chopped

6oz. Feta Cheese, crumbled

1/2 tsp. Dried Oregano, crushed

12 Sheets Phyllo Dough

1/2 C. Butter, melted

 

For filling cook spinach, onion, and garlic according to spinach package directions.  Drain well in sieve.  Press the spinach with the back of a spoon to release excess moisture.  Combine spinach, Feta, and oregano.  Lightly brush 1 sheet of phyllo dough with some of the melted butter.  Place another sheet on top, brush with butter again.  Place a third sheet and repeat with the butter.  Cover remaining phyllo with damp cloth to prevent drying.  Cut the stack of phyllo dough into 6 lengthwise strips.  For each triangle, spoon about 1 tsp. of the spinach mixture about 1 inch from the end of the strip. Fold end over filling at 45 degree angle.  Continue folding into triangle shape that encases filling.  Continue with rest of phyllo dough and filling.  Place triangles on baking sheet.  Brush with butter and bake in 375F oven for 18-22 minutes, or until golden.  Serve warm.

Mushroom and Onion Gratins

Mushroom and Onion Gratins

 

1 lb. Mushrooms, sliced thin
1/2 stick (1/4 cup) unsalted butter
1/4 C. All-purpose flour
2 lg. Onions (about 1 3/4 pounds), sliced very thin
6 tsp. Heavy cream
1 C. Grated Gruyère
1/4 C. Fresh fine bread crumbs

 

In a skillet cook the mushrooms in 2 1/2 tsp. of the butter over moderately low heat, stirring, until they are softened and most of the liquid they give off has evaporated. Stir in the flour and cook the mixture, stirring, for 3 minutes. In each of six 1 1/2-cup gratin dishes layer the onions, the remaining butter, cut into bits, the mushroom mixture, and salt and pepper to taste, beginning and ending with a layer of onions, and pour 1 tsp. of the cream over the top of each gratin. In a small bowl combine well the Gruyère and the bread crumbs and sprinkle the mixture over the cream. (Alternatively, the gratin, layered in the same manner, may be prepared in one 2-quart gratin dish.) Bake the gratins in the middle of a preheated 325°F. oven for 50 minutes to 1 hour, or until the onions are tender and the tops are golden. The gratins may be prepared 3 hours in advance, kept covered and chilled, and reheated in a preheated 400°F. oven for 5 minutes, or until they are heated through.

Buttermilk Onion Rings W/Grilled Tomato Aioli Sauce

Buttermilk Onion Rings W/Grilled Tomato Aioli Sauce

1 C. all purpose flour

3 C. buttermilk

Pinch of cayenne

Salt

4 large Vidalia onions, peeled and cut crosswise into 3/4-inch slices

4 C. peanut oil

4 C. all purpose flour seasoned with salt and pepper

 

Combine buttermilk, flour, cayenne and salt in a large bowl until smooth. Soak the onion rings in the batter for 2 hours in the refrigerator. Using side burner. Heat oil in a large saucepan to 375 degrees F. In batches, remove onion rings from batter and dredge in the seasoned flour mixture. Fry for 3 to 4 minutes or until golden brown. Drain on paper towels and season immediately with salt.

 

Grilled Tomato Aioli:

 

2 plum tomatoes, grilled, seeds and skin removed and coarsely chopped

2 C. good quality mayonnaise

3 cloves garlic, coarsely chopped

2 T. fresh lime juice

Pinch of cayenne

Salt

 

Place all ingredients in a blender and blend until smooth. Season with cayenne and salt.

Pimped Root Vegetable Hash

Pimped Root Vegetable Hash

Pimped Root Vegetable Hash

1 pound parsnips, peeled and cut into 1/2-inch pieces

1 pound sweet potatoes, peeled and cut into 1/2-inch pieces

2 T. extra-virgin olive oil

1 large onion, chopped

Salt

Freshly ground black pepper

8 ounces cheddar cheese, shredded (2 C.)

Preheat the oven to 4OO°F. Combine the parsnips and sweet potatoes in a medium saucepan and add cold water to cover. Bring to a simmer and cook until both vegetables are firm-tender (just shy of al dente), about 10 minutes. Drain the vegetables and set aside. Meanwhile, heat 1 T. of the oil over medium-high heat in a large ovenproof skillet (such as cast iron). Add the onions, salt and pepper to taste, and cook, stirring occasionally, until soft and charred in places, about 15 minutes. Transfer the onions to a bowl. Add the remaining T. of oil to the pan. When hot, add the vegetables and cook until browned in spots, turning just once or twice, about 10 minutes. (If you fiddle with the vegetables too much, they’ll stick, so seriously, hands off.) Spread the onions over the vegetables, then top with the cheese, and bake for 5 to 10 minutes, or until the cheese is completely melted and beginning to bubble. Serve hot.

Roasted Cabbage Wedges with Onion Dijon Sauce

Roasted Cabbage Wedges with Onion Dijon Sauce

Roasted Cabbage Wedges with Onion Dijon Sauce

1/2 medium green cabbage about 1½ pounds

1 tablespoon garlic-infused olive oil or regular olive oil

salt & pepper

Sauce:

3 tablespoons butter

2 tablespoons minced fresh onion

1 tablespoon Dijon mustard

1/2 teaspoon minced garlic

1/8 teaspoon each salt and pepper

optional: chopped chives or parsley for serving

 

Heat oven to 450 degrees. Line a baking sheet with parchment or silicone. Cut cabbage half into four equal wedges and set on prepared baking sheet. Use a pastry brush to coat the cut side of each wedge with oil and sprinkle with salt and pepper. Turn wedges and repeat. Place the baking sheet in the oven and cook for 10-12 minutes. Flip the wedges and roast until nicely browned, 8-10 minutes more. Meanwhile, make the sauce by adding all the sauce ingredients to a small saucepan and cook over medium heat until the butter is completely melted. Keep warm (alternately, place ingredients in a microwavable container and cook on high for about 1 minute – warm again before using). To serve, place the wedges on a plate, whisk sauce again and drizzle over wedges. Sprinkle with chives or parsley, if desired.

Deviled Cauliflower

Deviled Cauliflower

Deviled Cauliflower

 

1 lb. cauliflower florets, trimmed, cut into florets

2 T. unsalted butter, melted

1-1/4 T. all purpose flour

1/2 cup plus 3 T. skim milk

1/2 bay leaf

dash of ground nutmeg

2-1/2 tsp. Dijon mustard

1/2 tsp. Worcestershire sauce

1/4 cup plus 1 T. breadcrumbs

 

Place cauliflower in a steamer basket over boiling water. Cover pan and steam 5-7 minutes or until just tender. Drain. Rinse under cold water. Drain well and transfer to a 9×13 inch baking dish. Combine 1-1/4 Tbs. Melted butter with flour in a heavy saucepan over medium low heat. Whisk about 3 minutes, or until bubbly. Gradually whisk in milk. Add bay leaf and nutmeg and whisk often until mixture simmers. Cover partially and simmer 3-4 minutes, stirring often, until thickened. Remove from heat. Stir in mustard, Worcestershire and salt and pepper to taste. Discard bay leaf. Pour sauce over cauliflower and stir until well coated. (Can be prepared 1 day ahead. Cover and chill.) Preheat oven to 350°F. Sprinkle breadcrumbs over cauliflower. Drizzle with remaining butter. Bake 35-40 minutes, until cauliflower is heated through, sauce bubbles at edges and breadcrumbs are golden.

Fiddlehead Fern Fritters with Ad Hoc Green Sauce

Fiddlehead Fern Fritters with Ad Hoc Green Sauce

fiddlehead fern fritters with ad hoc green sauce

3 cups (about 2 bunches) leafy herbs: any combination of cilantro, basil, mint, and/or parsley, washed, dried, and stemmed

1 clove garlic, roughly chopped

2 teaspoons finely chopped peeled ginger

Juice of 1 lime, plus more as needed

1/4 jalapeno pepper, seeded (optional)

1 teaspoon dried oregano (optional)

1/4 to 1/2 cup extra-virgin olive oil

1/2 teaspoon fine sea salt

 

1 cup chickpea flour (also sold as gram flour)

1 teaspoon fine sea salt

1 teaspoon dried dill

1/2 teaspoon ground coriander

1/2 teaspoon baking powder

1/4 teaspoon ground black pepper

A few pinches of ground cayenne

3/4 to 1 cup cold water

1/2 pound Ladyfern or Ostrich fiddlehead ferns (50 to 60 pieces)

2 cups neutral oil

Coarse sea salt, for finishing

 

To make the sauce, combine the herbs, garlic, ginger, lime juice, jalapeno, and oregano in the bowl of a food processor or blender and whiz until smooth and well blended. Scrape down the sides of the bowl as needed. Add V4 cup of the olive oil, and process again until blended. If the sauce seems too thick, add the remaining olive oil gradually. Season with the salt. Taste and add more salt or lime juice as needed. To make the fritters, in a large bowl, whisk together the chickpea flour, salt, dill, coriander, baking powder, black pepper, and cayenne with a fork until well mixed. Add % cup of the cold water, stirring until absorbed. Add more water as needed; you want it to resemble pancake batter—neither too thick nor too thin. Stir in the fiddlehead ferns until well coated and let sit until you’re ready to fry. Place a wire rack on a sheet pan or arrange a few paper towels under the rack to catch any oil. Heat the oil in a 10- or 12-inch skillet over high heat to 275 to 300 degrees F. (A candy thermometer is helpful here.) The oil is ready when a drop of batter bubbles immediately upon contact. Using tongs and in small batches, drop the battered fiddleheads into the oil and fry until golden and crispy, about 90 seconds. Using a slotted spoon, transfer the fritters to the rack to drain. Skim and discard any burned bits floating in the oil.

Sprinkle the fritters with the salt and eat while still warm, served with the sauce.

Okonomiyaki: Cabbage Pancakes

Okonomiyaki: Cabbage Pancakes

Okonomiyaki: Cabbage Pancakes

5 eggs

1 teaspoon soy sauce

1 teaspoon sesame oil

1 teaspoon sea salt, plus more for seasoning

1/3 cup flour

8 cups finely shredded cabbage

1 bunch scallions, trimmed and chopped, to yield about a heaping cup

For the soy dipping sauce:

¼ cup soy sauce

2 T. rice vinegar

2 T. mirin

1 teaspoon hot chili sauce or Sriracha, optional

½ teaspoon sesame oil

1 teaspoon sugar

Grapeseed or other neutral oil for frying

 

In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage and scallions. Make the sauce: combine all ingredients in a small bowl. Add 1 T. of water. Set aside. In a large sauté pan, warm a couple T. of oil over medium-high heat until glistening. Pinch batter with hands and carefully drop the mounds into the oil—in a large skillet, you should be able to fry 4 at a time. Lower the heat to medium. Cook on each side for about 3 minutes or until golden brown. Transfer to a paper-towel lined plate and season lightly with salt. Serve with soy-dipping sauce.

Tomato Cobbler with Cheddar Herb Biscuits

Tomato Cobbler with Cheddar Herb Biscuits

Tomato Cobbler with Cheddar Herb Biscuits

6 T. unsalted butter, well chilled

2 cups thinly sliced Walla Walla or yellow onion (from about 1 large)

1 teaspoon fine sea salt

1/2 teaspoon ground black pepper

2 pounds cherry tomatoes (about 2 pints), stemmed

1 cup all-purpose or white wheat flour

2 teaspoons baking powder

1 teaspoon fresh thyme leaves, finely chopped

1 cup grated sharp cheddar cheese

3/4 cup buttermilk

A few dashes of Tabasco or favorite mild hot sauce

 

Measure out 2 T. of the butter, then return the rest to the refrigerator until ready to make the topping. Place the butter in a 9- or 10-inch skillet and melt over medium heat, tilting the pan to coat. Add the onion and turn with a wooden spoon or pair of tongs until well coated. Cook until very soft, about 20 minutes, adjusting the heat as needed to avoid burning. Season with V4 teaspoon of the salt and 1/4 teaspoon of the pepper. Transfer the onions and any residual butter to a 9- or 9 1/2-inch pie plate and spread around until the bottom of the pan is covered. Slice the tomatoes as needed Larger cherry tomatoes will cook more evenly if cut in half). Layer the tomatoes on top of the onions. Preheat the oven to 375 degrees F. Meanwhile, make the biscuit topping. In a large bowl, stir together the flour, baking powder, thyme, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cut the remaining 4 T. cold butter into small dice. With your hands, “cut in” the butter with the tips of your fingers until the mixture looks like fluffy sand. You should not be able to see clumps of butter. (You can also use a food processor, pulsing briefly to incorporate.) Stir in the cheese. Make a well in the center of the flour, then add the buttermilk and hot sauce. With a wooden spoon or rubber spatula, gently stir the batter until it just comes together; it will be wet and sticky’. With a T., drop the batter all over the tomatoes, gently spreading until the fruit is thoroughly covered. (Don’t worry if you miss a spot; the batter spreads during baking.) Place the pie plate on a sheet pan and bake for 50 to 55 minutes. The topping should be golden brown and firm to the touch, and the filling should be actively bubbling. Let cool for about 15 minutes before serving warm or at room temperature. Store in the refrigerator for up to 2 days (if it lasts that long!). It reheats well.

Lemon Ricotta Stuffed Zucchini Blossoms

Lemon Ricotta Stuffed Zucchini Blossoms

Lemon Ricotta Stuffed Zucchini Blossoms

1 cup Ricotta Cheese

¼ cups Parmesan Cheese

1 whole Lemon, Juiced And Zested

¼ cups Chopped Basil

Salt And Pepper, to taste

12 whole Medium Zucchini Blossoms

1-½ cup Flour

1 T. Baking Powder

1-½ cup Soda Water

Vegetable Oil, For Frying

More Lemon Slices For Serving

 

In a bowl mix together the ricotta cheese, Parmesan, lemon zest and juice, and basil and then season with salt and pepper to taste. Fill each of the zucchini blossoms with the ricotta mixture and make sure to squeeze the petals around the filling to secure it in place. Set aside. In another bowl mix together the flour and baking powder, then carefully whisk in the soda water. Set aside. In a heavy bottom pot or pan, heat about 2 inches of oil over medium high heat until shimmering. Dip the flowers in the flour mixture and turn them to coat completely. Fry in batches for 2 minutes per side until golden and crispy. Remove to a plate lined with paper towel and immediately season generously with salt. Wait a minute to pop one of these in your mouth, don’t be like me and scorch off all of your taste buds because you are impatient. Serve with lemon slices to spritz over top. Enjoy!!

Lunchbox Peppers Sautéed in Garlic and Olive Oil

Lunchbox Peppers Sautéed in Garlic and Olive Oil

Lunchbox Peppers Sautéed in Garlic and Olive Oil

1 package of Mini Peppers

2 Tbsp. olive oil, and maybe extra

3 garlic cloves, sliced

salt and pepper to taste

 

In a large skillet, heat olive oil on low heat. Add garlic and peppers, and cover with a large splatter screen. Sauté on the lowest heat, turning the peppers every few minutes until they are slightly charred and softened. Add some salt and pepper, to taste. Before removing them, you may drizzle a little extra virgin olive oil over them, about 2 teaspoons. Remove and transfer them to a serving platter and serve. Cover with foil wrap to keep them warm until you are ready to serve them.

Sauteed Asparagus with Red Peppers & Olives

Sauteed Asparagus with Red Peppers & Olives

Sautéed Asparagus with Red Peppers & Olives

1 tablespoon extra virgin olive oil

1 small red onion, peeled, finely chopped

1 lb fresh asparagus, trimmed, peeled and cut into 1 inch pieces

1 large red bell pepper, seeded, deveined and cut into 1 inch pieces

1⁄4 cup pitted chopped kalamata olive

1 small lemon, juice of

 

In a large skillet, heat the oil over medium and add the onion, asparagus and the pepper and sauté for about 2 minutes, or until the asparagus becomes tender (but remains crisp). Toss in the chopped olives and the lemon juice and cook another minute. Serve immediately.

Sauteed Peppers with Green Olives (Pepperoni con Olive Verdi)

Sauteed Peppers with Green Olives (Pepperoni con Olive Verdi)

Sautéed Peppers with Green Olives (Pepperoni con Olive Verdi)

 

1 T. (15 ml) extra-virgin olive oil

4 long green peppers, seeded and cut into thin strips

2 medium yellow bell peppers, seeded and cut into thin strips

1 large yellow onion, thinly sliced

3/4 C. pitted green olives

Kosher salt

1/4 C. thinly sliced basil leaves

1/2 T. (7 ml) white wine

 

In a large straight-sided skillet, heat the olive oil over medium heat. Add the peppers, onion, olives, and a generous pinch of salt. Cook, stirring occasionally, until the vegetables are tender but not breaking down, 10 to 12 minutes. Stir in the basil and the vinegar and cook until the flavors meld together, about 1 minute. Serve warm.

Roasted Butternut Squash with Olives, Garlic and Thyme

Roasted Butternut Squash with Olives, Garlic and Thyme

Roasted Butternut Squash with Olives, Garlic and Thyme

1 butternut squash

12 cloves of garlic

4 T. olive oil

salt and pepper

1 tsp. dried thyme

1 C. cured olives

1 C. mini grape tomatoes

 

Preheat oven to 390F. Peel and dice the butternut squash and place it in a large ovenproof dish with the garlic. Pour over olive oil, and season with salt, pepper and thyme. Mix well.  Place in the oven and roast for 15 minutes. Take it out, stir and mix in olives and tomatoes. Place it back in the oven and roast until the squash is soft, about another 15 minutes. Serve warm or cold.

Cavolo Rosso (Sweet-and-Sour Red Cabbage)

Cavolo Rosso (Sweet-and-Sour Red Cabbage)

Cavolo Rosso (Sweet-and-Sour Red Cabbage)

2 small red onions, thinly sliced (1 1/2 C.)

2 T. olive oil

3 cloves garlic, minced

1 red cabbage (about 2 lb.), cored and cut into 1/4″ slices

1 large sweet apple, cored and cut into thin wedges

3/4 C. hearty red wine

1 1/4 tsp. salt

 

In a large sauté pan set over medium heat, cook the red onions in the olive oil with a pinch of salt. Sauté until golden and slightly softened, 7 to 10 minutes. Add the garlic, then the cabbage and apple, stirring well to combine. Cook uncovered for about 5 minutes, until the cabbage and apple begin to caramelize. Add the red wine and salt, bring to a gentle simmer, and cover the pan. Slowly cook for about 45 minutes, stirring from time to time. The cabbage and apples are done when they are tender through, but still holding their form.

Baked Fennel with Garlic Butter and Vermouth

Baked Fennel with Garlic Butter and Vermouth

Baked Fennel with Garlic Butter and Vermouth

 

3 large heads fennel

1 clove garlic, finely sliced

3 large knobs (T.) of butter

2 wine glasses (10 ounces) vermouth (white wine also works)

Salt and freshly ground black pepper

 

Preheat the oven to 425 degrees F. Remove any discolored parts of the fennel, then cut the tops off and slice finely, reserving the leaves. I normally slice each fennel from the top to the root, into about 4 pieces, but it’s not that important. You can slice them finer and more delicately if you like. Literally throw all the ingredients except the reserved leaves into a baking dish. Rip off a piece of parchment paper, run it under cold water and scrunch it up to make it soft. Then place it snugly over and around the fennel, not the actual dish. This bakes and steams the fennel at the same time-basically making it really tasty! Cook in the preheated oven for 20 minutes, or until tender. Scatter with the fennel leaves before serving.

Creamy Spinach Italiano Recipe

Creamy Spinach Italiano Recipe

1 C. ricotta cheese

3/4 C. milk

2 packages (10-oz. size) frozen chopped spinach, thawed and squeezed dry

1 1/3 C. French’s French Fried Onions, divided

1/2 C. chopped roasted red peppers

1/4 C. chopped fresh basil

1/4 C. grated Parmesan cheese

1 tsp. garlic powder

1/4 tsp. salt

 

Preheat oven to 350*F. In a large bowl whisk together ricotta cheese and milk until well combined. Stir in remaining except 2/3 C. French Fried Onions. Pour mixture into greased deep- dish 9-inch pie plate. Bake for about 25 minutes until hot; stir. Sprinkle with remaining onions. Bake for 5 minutes until onions are golden.

Kohlrabi & Carrot Slaw

Kohlrabi & Carrot Slaw

2 T. Onion, Very Finely Chopped

1/2 C. Sour Cream, Low Fat

1/2 C. Mayonnaise

1 T. Dijon Mustard

2 T. Lemon Juice

2 T. Dill, Fresh Chopped

2 T. Parsley, Chopped

1 1/2 lbs. Kohlrabi, peeled and shredded (about 4 C.)

2 medium Carrots, shredded

To Taste Salt & Pepper

 

In a bowl, combine dressing ingredients and mix well. Add kohlrabi and carrots and toss. Optional ingredients may be added including grated horseradish, chopped bell pepper, halved cherry tomatoes, celery seed and shredded or finely sliced fennel or small flowerettes of broccoli.

CARROT TATIN WITH GOAT CHEESE

CARROT TATIN WITH GOAT CHEESE

CARROT TATIN WITH GOAT CHEESE

18 ounces (500 g) carrots in a mix of colors, peeled

1 thumb-size piece fresh ginger, sliced

2 lemon slices

Sea salt

A splash of olive oil

A cube of butter

1/2 cup (75 g) grated Dutch goat cheese

1/2 (17-3-ounce/49O-g) box frozen puff pastry dough (1 sheet), thawed

 

Cook the carrots for a few minutes in boiling water with the ginger and lemon slices and a spoonful of salt until they are nearly al dente. Drain and sprinkle with oil. Butter an 8 x 8-inch (20 x 20-cm) square baking dish, line with parchment paper, and butter the paper. Place the carrots in a single layer in the dish. Sprinkle with the cheese. Roll out the puff pastry on a floured countertop until you have a sheet that fits over the carrots. Make a hole in the middle with an apple corer, to allow steam to escape. Place the dough on top of the carrots and tuck in the edges. Refrigerate until ready to bake. Preheat the oven to 4OO°F (200°C). Bake the carrot tatin for 15 to 20 minutes, until golden brown, let rest for 2 minutes, then invert the baking dish onto a plate and serve immediately.

Swiss Chard and Golden Raisins

Swiss Chard and Golden Raisins

2 1/2 lb. (the average weight of 2 bundles) red Swiss chard

1 1/2 T. (1 1/2 turns around the pan in a slow stream) extra-virgin olive oil

1/8 pound, 2 slices, pancetta or bacon, chopped

1 small yellow skinned onion, chopped

1/4 C. (2 handfuls) golden raisins

14 oz. chicken stock or broth

Coarse salt

1/8 tsp. nutmeg, a couple pinches ground or equivalent of freshly grated

 

Heat a large skillet over medium high heat. Coarsely chop the greens of clean red chard. Add oil, pancetta, and chopped onion to the pan and cook 2 or 3 minutes until onions begin to soften and pancetta is lightly browned. Add chopped chard to pan in large bunches, adding remaining chard as the greens wilt. Sprinkle in raisins, pour in broth and season with salt and nutmeg. Bring liquid to a boil, reduce heat and simmer greens 10 to 15 minutes until greens are no longer bitter and you are ready to serve. Raisins will plump as the dish cooks through.

Pimientos Picantes – Marinated Bell Peppers

Pimientos Picantes – Marinated Bell Peppers

Pimientos Picantes – Marinated Bell Peppers

 

3 small Red Bell Peppers

3 T. Olive Oil

¼ C. Sherry Vinegar

Sprig Thyme

Sprig Rosemary

2 cloves Garlic, slivced

½ tsp. Cayenne

1 T. drained Capers

1 T. chopped Flat Leaf Parsley

Salt and Pepper

Bread for Serving

 

Broil peppers until skins are blistered and black.  Transfer to plastic bag, seal, and let steam.  When cool, peel off skins and remove seeds and membrane.  Set seive over a bowl to catch juices, add peppers to seive.  Slice peppers into ½ inch strips, one a time, returning to seive after you slice each one.  Heat heavy skillet and add oil, sherry, thyme, rosemary, garlic, cayenne and the collected pepper juice.  Cook over low heat for 2 minutes.  Add remaining peppers, capers, parsley and salt and pepper to taste.  Cook, stirring, for another minute.  Remove from heat and cool.  Cover and chill overnight.  To serve, return to room temperature and serve with thinly sliced bread for scooping.

 

From Easy Tapas