Pickling Vegetables – Processing Times in Water Bath
Amish Onion Fritters
Amish Onion Fritters
3/4 c flour
1 Tbsp sugar
1 Tbsp cornmeal
2 tsp baking powder
1-2 tsp salt-according to taste
3/4 c milk
2 1/2 c chopped onions
Oil for frying
Mix together dry ingredients. Add milk and stir. Batter will be thick. Add onions and mix thoroughly. Heat 1/2-inch oil in skillet over medium high heat. drop batter by tablespoons in hot oil; flatten slightly. Brown on both sides until nice and crisp. drain on paper towels. serve warm.
WIW: Crispy Sesame Waffled Kale
WIW: Crispy Sesame Waffled Kale
1 bunch kale, washed and thoroughly dried, thick stems removed
2 tsp. sesame oil blend or neutral-flavored oil, such as canola or grapeseed, mixed with a few drops pure sesame oil
Kosher salt, to taste
Preheat the waffle iron on medium. In a large bowl, toss the kale with the oil to coat. Place as much of the kale as will fit in the waffle iron, covering the grid. Some overlap is fine, so don’t worry too much about placing it in a single layer. The kale will cook down considerably, so it need not all lie flat; the pressure of the waffle iron lid will see to that. Close the waffle iron lid for 30 seconds, then open and redistribute the kale for a more even layer. Close the lid again. After 8 minutes, check on the kale. Some pieces may finish before others. Remove those pieces and place them on a plate. It may take up to 15 minutes for the kale to become crispy and chiplike. Repeat Steps 3 and 4 with the remaining kale. Sprinkle with salt and serve.
Variations: Use a neutral-flavored oil, such as canola or grapeseed, in Step 2 and sprinkle the finished kale with any of the following:
Seasoning salt
Cumin
Smoked paprika
Lemon pepper
Chili powder with a squeeze of lime
Sesame seeds
Balsamic Tomato and Asparagus Salad
Balsamic Tomato and Asparagus Salad
1 pound asparagus, tough ends removed, cut into 2-inch pieces
1 cup cherry or grape tomatoes, cut in half
2 tablespoons balsamic vinegar
1 tablespoon orange juice
2 tablespoons minced red onion
Black pepper to taste
5 ounces mixed baby greens
3 tablespoons pine nuts, half chopped and half left whole
Steam asparagus until just tender, about 12 minutes. Rinse with cold water to stop cooking, then drain. Mix with tomatoes. Combine vinegar, orange juice, red onion, and black pepper. Add to asparagus and tomatoes and toss to coat. Refrigerate for at least 15 minutes so flavors can blend. Serve on a bed of baby greens. Sprinkle with pine nuts before serving.
Yield: 4 servings
Calories: 90
Fat: 4.7g
Fiber: 4.1g
Sour Celery and Bell Pepper Asian Pickles
Sour Celery and Bell Pepper Asian Pickles
1 pound celery, trimmed, leaves removed
2 tsp. peanut oil
8 ounces red bell peppers, cut into long, thin strips
Pinch of kosher salt
4 tsp. sugar
1â„2 C. Japanese soy sauce
1â„2 C. distilled white vinegar
1â„3 C. cool water
1 tsp. black sesame oil
Use a vegetable peeler to remove the tough strings from the celery, then slice it at an angle, ¾ inch thick. Transfer to a medium bowl. Heat the oil in a skillet over medium-high heat. Add the bell pepper and salt and sauté until the bell pepper softens and blackens in spots, 7 to 8 minutes. Add the bell pepper to the celery, along with the sugar, soy sauce, vinegar, water, and sesame oil and stir well. Your pickle is ready to eat, but the flavors will become even better if you wait until the next day. To store, place in canning jars or containers with tight-fitting lids and evenly distribute the brine. (Don’t worry if there doesn’t seem to be enough liquid at first; in a day’s time, the liquid level will rise significantly.) Cover and refrigerate; this pickle will keep for at least a month.
Roasted Baby Artichokes with Bacon and Balsamic Vinegar
Roasted Baby Artichokes with Bacon and Balsamic Vinegar
9 baby artichokes (about 2 pounds)
2 lemons, cut in half
8 ounces thick−cut bacon, cut into 1/2−inch lardons
1 tsp. chopped fresh rosemary
2 garlic cloves, finely chopped
Kosher salt
3 T. good−quality balsamic vinegar
1/4 C. extra−virgin olive oil
1/4 tsp. flaky sea salt, such as Maldon
1/4 tsp. cracked black pepper
Prep each artichoke by removing the tough outer leaves and peeling the outer layer from the stem with a vegetable peeler or a paring knife. Cut off the top third of the artichoke to remove the tough ends of the leaves. Cut them in half lengthwise and give them a rub all over with one of the lemons as you work so they don’t oxidize and turn an unappealing brown color. Preheat the oven to 375°F. Place a frying pan big enough to fit the artichokes in a single layer over medium heat. Add the bacon lardons and cook for 5 minutes, or until most of their fat has been rendered. Remove the bacon using a slotted spoon and set it aside on a plate. Add the artichokes to the hot bacon fat in a single layer and let them brown, about 3 minutes. Transfer the pan to the oven and cook for 10 minutes, or until soft and tender. Remove the pan from the oven and add the bacon back in, along with the rosemary and garlic. Return the pan to a burner over medium heat. Give your best go at sautéing, tossing the ingredients around; if you drop some, don’t worry, the dog will love you for it. Season with salt. Add the vinegar to deglaze the pan, scraping up any browned bits with a wooden spoon, and let the vinegar reduce until sticky but not burnt, about 1 minute. Transfer the artichokes and bacon to a serving bowl, drizzle with the oil, and sprinkle with sea salt and pepper.
Epcot Rose & Crown Mushroom Medley
Epcot Rose & Crown Mushroom Medley
1 T. Olive Oil
2 T. Chopped Garlic
4 T. Chopped Shallots
1 C. Button Mushrooms (sliced)
1 C. Shiitake Mushrooms (sliced)
1 C. Portabella Mushrooms (sliced)
1 C. Crimini Mushrooms (sliced)
1 C. White Wine
2 C. Heavy Cream
In a large pot quickly sweat the shallots and garlic in olive oil. Add the mushrooms starting with the buttons, crimini, portabellas, and the shiitakes last. Give three minutes between each batch. Add white wine and simmer for five minutes. Add heavy cream, bring to a boil and then simmer for about 5 minutes or until you get the correct thickness; make sure it coats the back of a spoon well. Season with salt and pepper to taste.
Double Baked Root Vegetable Chips
Double Baked Root Vegetable Chips
Nonstick Cooking Spray
2 Sweet Potatoes, Purple Beets or Golden Beets, peeled (or a combination)
¼ tsp. salt
¼ tsp. pepper
Preheat oven to 375°F. Lightly coat two large baking sheets with cooking spray.  Use a mandoline to slice vegetables 1/16 inch thick. If using beets, place slices between layers of paper towels and press firmly to remove excess liquid. Arrange slices in a single layer on prepared baking sheets. Spray tops of vegetables with cooking spray; sprinkle with salt and pepper. Bake 10 minutes. Remove and let stand 5 minutes.
Return baking sheets to oven. Bake 4 to 8 minutes more; check for doneness every minute after 4 minutes. Chips are done when centers no longer look wet. Cool chips on paper towels 5 minutes to crisp. Store cooled chips in an airtight container up to 24 hours. If necessary, recrisp chips in a 325°F oven 3 to 4 minutes.
Couve (Brazilian Style Kale)
Couve (Brazilian Style Kale)
2 bunches Kale, rinsed, tough stems removed
4 cloves Garlic, minced
3 T. Olive Oil
Salt
Tightly roll the collard greens into the shape of a cigar and thinly cut across the rib of the greens. Fry the garlic in olive oil until fragrant. Add the greens and sauté for 5 minutes over medium heat. Season with salt to taste. Serve with carne seca or feijoada completa.
Zucchini & Carrot Ribbons with Miso Dressing
Zucchini & Carrot Ribbons with Miso Dressing
1 small zucchini (4 to 6 ounces)
Salt
1 small carrot
1/4 bell pepper (any color), stemmed, seeded, and thinly sliced lengthwise
2 scallions (white and pale green parts only), thinly sliced
2 tablespoons sesame seeds
1/4 to 1/2 teaspoon sriracha sauce or chili sauce (optional)
3 tablespoons Lemony Miso Dressing or store-bought miso, sesame, or peanut salad dressing
Trim and peel the zucchini. Use a vegetable peeler to shred it lengthwise into ribbons. (You will end up with a nubbin of zucchini that is too small for the peeler. Set it aside or use a knife to slice it thinly.) Place the zucchini ribbons on a kitchen towel or paper towels and sprinkle them lightly with salt. Set them aside to drain while you peel the carrot. Trim and peel the carrot, repeating the above technique in Step l to create narrow ribbons. Place them in a medium-size bowl. Squeeze the liquid out of the zucchini ribbons and add them to the carrots. Add the bell pepper, scallions, sesame seeds, sriracha, and dressing and toss to combine.
Lemony Miso Dressing
1/3 cup white or yellow miso
1 tablespoon hot water
Juice and minced zest of 1 lemon
1 or 2 cloves garlic, crushed
1/2 cup vegetable oil (not olive oil)
Whisk together the miso and water in a small bowl until smooth. (Strain it if you prefer it completely smooth, as miso can be a bit grainy.) Whisk in the lemon juice and zest and the garlic. Drizzle in the oil and whisk to combine.
Campfire Slow Roasted Root Vegetables
Campfire Slow Roasted Root Vegetables
1 bag baby carrots
2 onions peeled and cut in wedges
3 parsnips, peeled and cut into thick slices
1 lb. baby red potatoes, washed (or sweet potatoes, cut into smaller chunks)
6 cloves whole garlic, peeled
3 T. olive oil
½ tsp. sea salt
½ tsp. ground black pepper
¼ tsp. dried rosemary
In a 12†cast iron Dutch oven with feet, combine vegetables and garlic cloves. Drizzle with olive oil and mix to coat evenly. Add salt, pepper and rosemary. Gently mix together. Arrange 4 hot coals in a circle and place Dutch oven over coals. Cover with flat lid and top with 6 more hot coals. Let roast for 75-90 minutes, adding fresh coals as needed. Serve hot.
Marinated Mushrooms
Marinated Mushrooms
Cooking the mushrooms over relatively high heat encourages them to quickly
release liquid, which can then be reduced to a concentrated, flavorful glaze.
1/4 C. extra-virgin olive oil
1/8 tsp. red pepper flakes
Salt and pepper
1 lb. cremini or white mushrooms, trimmed, left whole if small, halved if medium, quartered if large
3 tsp. lemon juice
1 garlic clove, sliced very thin
1 large shallot, minced
1/4 small red bell pepper, chopped fine
1 tsp. minced fresh thyme or 1 tsp. chopped fresh parsley or basil
Heat 3 tsp. oil, pepper flakes, and ‘h tsp. salt in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and 2 tsp. lemon juice. Cook, stirring frequently, until mushrooms release moisture, moisture evaporates, and mushrooms have browned around edges, about 10 minutes. Spread mushrooms in single layer on large plate or rimmed baking sheet; cool to room temperature, about 20 minutes. When cooled, transfer mushrooms to medium bowl, leaving behind any juices. Stir garlic, shallot, and bell pepper into mushrooms, cover with plastic wrap, and refrigerate at least 6 or up to 24 hours. Allow mushrooms to stand at room temperature about 1 hour. Stir in remaining 1 tsp. olive oil, 1 tsp. lemon juice, and thyme and season with salt and pepper to taste before serving.
Tomatoes Jarra Marra
Tomatoes Jarra Marra
One or two tomatoes per person, sliced or quartered. For cherry tomatoes, use a small handful per person, cut in half.
Olive oil
Sherry vinegar
ground cumin
oregano (fresh or dried)
salt and pepper
black olives for garnish
parsley (fresh or dried) for garnish
Arrange the tomatoes on a platter. Drizzle with olive oil and sherry vinegar. Season with ground cumin, oregano, salt and pepper to taste. Garnish with black olives and parsley. Serve with crusty bread for sopping up the juices and dressing.
Baked Honey Tomatoes
Baked Honey Tomatoes
8 medium tomatoes
1/2 C. bread crumbs, fresh, coarse
2 tsp. salt
2 tsp. pepper
1 tsp. Tarragon, dried
4 tsp. Honey
4 tsp. Butter
Preheat oven to 350F. Slice off stem ends of tomatoes and carefully scrape out seeds. Place open side up in buttered baking dish. Mix breadcrumbs, salt, pepper and tarragon. Drizzle honey over tomatoes, rubbing it down into cavities. Sprinkle tomatoes with crumb mixture and dot with butter. Bake uncovered for 30 minutes, till tomato skins begin to wrinkle. Place under broiler for another 5 minutes or till crumbs begin to brown. Serve hot or at room temperature.
Roman Cauliflower with Crispy Bacon and a Caper-Raisin Vinaigrette
Roman Cauliflower with Crispy Bacon and a Caper-Raisin Vinaigrette
6 slices of bacon
1 head cauliflower, roman or white
sea salt and pepper to taste
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1/4 C capers, rinsed and chopped
1 clove garlic, minced
1/4 C golden raisins
1/2 shallot, minced
1 T. honey
1/2 lemon, juiced
1/4 C olive oil
salt and pepper to taste
chopped parsley for garnish
Preheat oven to 450 degrees. Slice the bacon into lardons and cook in a cast-iron or oven-proof skillet over medium heat until brown and crispy. Set bacon aside to drain on paper towels and reserve 2 T. of bacon fat to cook the cauliflower. Meanwhile prepare the cauliflower by removing the outer leaves and cutting into quarters. Place cauliflower flat side down onto a hot pan with the hot bacon fat and transfer to the oven for 10 minutes. Rotate each cauliflower piece to its other flat side and continue cooking for another 10 minutes or until tender when pierced with a knife. Combine all of the vinaigrette ingredients in a bowl. Serve the cauliflower with the bacon, vinaigrette and a sprinkle of sea salt.
Tee’s Corn Pudding
Tee’s Corn Pudding
1/4 C. sugar
3 T. all-purpose flour
2Â tsp. baking powder
2 tsp. table salt
6 large eggs
2 C. heavy cream
1/2 C. butter, melted
6 C. fresh corn kernels (or thawed frozen)
Vegetable cooking spray
Preheat oven to 350°. Stir together sugar, flour, baking powder, and salt in a small bowl. Whisk eggs together in a large bowl; whisk in cream and melted butter. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Bake at 350° for 40 to 45 minutes or until mixture is deep golden and set. Let stand 5 minutes.
Oven-Baked Buffalo Cauliflower Bites
Oven-Baked Buffalo Cauliflower Bites
6 C. Cauliflower Florets
¼ C. nonfat Greek Yogurt
2 T. Franks Buffalo Wing Sauce
2 T. Olive Oil Mayo
2/3 C. Panko Breadcrumbs
1/3 dry Breadcrumbs
2 tsp. Canola Oil
¼ tsp. Garlic Salt with Parsley
Preheat the oven to 400°F. Line a baking sheet with foil and set aside. In a large skillet, place the cauliflower and 1 cup of water over medium high heat. Cover and steam for 5 minutes, then transfer the cauliflower onto a paper-towel-lined plate. In a small bowl, whisk together the yogurt, wing sauce, mayonnaise, and 2 tablespoons water. In a separate shallow bowl or pie plate, combine remaining ingredients and toss to mix. Hold a cauliflower floret by the stem, dip and twist the floret top through the Buffalo sauce, lightly wipe off excess sauce, roll into the crumbs, and place on the baking sheet. Repeat with remaining florets. Spray lightly with cooking spray. Bake for 20 minutes, or until golden brown. If you would like your Buffalo Bites crispier or more browned, place them under the broiler for 1 minute before serving.
Yield: 6 servings (about ¾ cup)
Calories: 90
Fat: 3g
Fiber: 4g
Wine and Thyme Mushrooms
Wine and Thyme Mushrooms
2 containers Button Mushrooms
1 T. minced Garlic
4 sprigs Fresh Thyme
Couple splashes White Wine
1 T. Olive oil
1 T. Butter
Salt
Pepper
Heat the olive oil and butter in a large flat non stick pan. Arrange the mushrooms in the pan, cap side down. Cook on medium-high till the mushrooms caps are golden, about 5 minutes. Don’t move the mushrooms around; if you do they won’t caramelize. When the mushroom caps are golden add the garlic and thyme. Toss and let it cook 30 seconds. Then add the wine and cook on high till the wine evaporates. Turn off heat and add salt and pepper.
Brussels Sprout Mezze
Brussels Sprout Mezze
2 T. EVOO
4 cloves Garlic, sliced
1 small Onion, chopped
1 oz. Sun-Dried Tomatoes, cut into fine strips
2 ½ C. chopped Tomatoes
1 lb. Brussels Sprouts, outer leaves removed and stems trimmed
Salt, Sugar, and Pepper to taste
1 T. Pesto
Parmesan for serving
Heat oil in saucepan with a close-fitting lid over moderate heat. Slowly fry garlic, onion and sun-dried tomato. When softened, add chopped tomatoes. Cook 5 minutes, and then add the sprouts. Season with salt, pepper and a pinch of sugar. Cover and cook slowly for 20 minutes, until sprouts are tender. Stir in pesto and scatter with parmesan to serve.
Potluck Stuffed Zucchini
Stuffed Zucchini
10 small / medium Zucchini, uniform in size, about 3 lb. total
Salt and Pepper
3 Eggs, lightly beaten
2 C. freshly grated Parmigiano-Reggiano
½ – 2 C. Dry Bread Crumbs
Parsley, to garnish, if desired
Preheat oven to 425. Spray baking sheet with oil. In large pot of boiling water cook zucchini until fork tender, about 7 minutes. With slotted spoon, transfer to a bowl of ice water to stop cooking. Leave in water a few minutes. Remove and pat dry with paper towels. Halve the zucchini lengthwise and scoop out pulp, leaving 1/3 inch shell. Sprinkle shells with salt and pepper and turn them upside down on paper towels to drain.   Squeeze pulp dry and place in food processor. Add eggs, cheese and bread crumbs and pulse a few times to combine. Do not turn it to paste. Wipe zucchini shells dry, turn them cut side up and fill with bread crumb mixture. (You can use a pastry bag for a decorative finish.) Place zucchini on prepared baking sheet and bake until golden brown and a bit puffed, about 15-18 minutes. Serve warm or room temperature.
From Crowd Pleasing Potlucks
Grilled Broccoli with Parsley, Garlic, and Anchovies
2 small bunches of tender broccoli
2 tablespoons olive oil, plus more for serving
6 anchovy fillets, minced
2 garlic cloves, mashed to a paste
Grated zest of l lemon
1/3 C. finely chopped Flat Leaf Parsley
2 tsp. Chile Flakes
Prepare a hot fire in a charcoal grill. Cut the broccoli lengthwise to make long florets with all of the tender stem attached. Blanch in well-salted boiling water for just 15 to 20 seconds, a little longer if the broccoli is very mature. Drain well, transfer to a medium bowl, and toss with 1 tablespoon of the oil. When the flame has died down and the coals are completely covered with ash, grill the broccoli to slightly char it all over. Mix the anchovies, garlic, lemon zest, parsley, remaining 1 tablespoon oil, and chile flakes in a bowl. Add the grilled broccoli, toss well, and serve with olive oil at the table for drizzling.
Parmesan Carrot Fries Recipe
Parmesan Carrot Fries Recipe
1 pound fresh carrots
2 teaspoons olive oil
1/2 teaspoon flaky sea salt
Cracked black pepper, to taste
2 tablespoons fresh basil, chopped
2-3 tablespoons freshly grated Parmesan
Preheat oven to 450°F. Peel carrots and cut into thin matchstick slices. In a medium bowl, toss slices in olive oil, salt and pepper. Spread out carrots on a baking sheet and bake for 12 to 15 minutes or until the carrots are browned slightly. Remove from the oven and sprinkle with fresh basil and Parmesan cheese before serving.
Yield: 4 servings
Calories: 83
Fat: 3g
Fiber: 3g
Baked Parmesan Zucchini Chips
Baked Parmesan Zucchini Chips
Parchment paper
2 medium zucchini, sliced into 1/4 inch thick rounds
1/2 cup egg whites
1/4 cup freshly grated Parmesan
1/4 cup whole wheat bread crumbs
1/8 teaspoon salt
1/2 teaspoon garlic powder
Freshly ground black pepper
Red pepper flakes, if desired
Preheat the oven to 425 degrees F. Cover baking sheet with Parchment paper. Place egg whites in small bowl. In separate small bowl, combine the Parmesan, bread crumbs, salt, garlic powder, red pepper flakes and a little black pepper (add or subtract spices to suit personal taste). Dip each zucchini slice in egg whites then dip each round into the Parmesan bread crumb mixture, making sure to coat it evenly on boat sides. Place slices evenly on prepared baking sheet and bake 15 minutes. Flip and bake another 5-10 minutes or until zucchini chips are golden brown and crisp. Serve immediately. Serve with Marinara for dipping.
Cook’s Illustrated Marinated Mushrooms
Cook’s Illustrated Marinated Mushrooms
Cooking the mushrooms over relatively high heat encourages them to quickly release liquid, which can then be reduced to a concentrated, flavorful glaze.
1/4 C. extra-virgin olive oil
1/8 tsp. red pepper flakes
Salt and pepper
1 pound cremini or white mushrooms, trimmed, left whole if small, halved if medium, quartered if large
3 tsp. lemon juice
1 garlic clove, sliced very thin
1 large shallot, minced
1/4 small red bell pepper, chopped fine
1 tsp. minced fresh thyme or 1 tsp. chopped fresh parsley or basil
Heat 3 tsp. oil, pepper flakes, and ‘h tsp. salt in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and 2 tsp. lemon juice. Cook, stirring frequently, until mushrooms release moisture, moisture evaporates, and mushrooms have browned around edges, about 10 minutes. Spread mushrooms in single layer on large plate or
rimmed baking sheet; cool to room temperature, about 20 minutes. When cooled, transfer mushrooms to medium bowl, leaving behind any juices. Stir garlic, shallot, and bell pepper into mushrooms, cover with plastic wrap, and refrigerate at least 6 or up to 24 hours. Allow mushrooms to stand at room temperature about 1 hour. Stir in remaining 1 tsp. olive oil, 1 tsp. lemon juice, and thyme and season with salt and pepper to taste before serving.
Mushrooms
Pepper and Herb Stir-Fry
Pepper and Herb Stir-Fry
4 each of red, yellow, and light green peppers (about 2 lb. total)
1 bunch flat-leaf parsley
1 bunch fresh basil
1 bunch fresh chives
2 cloves garlic
2 T. olive oil, or more to taste
Salt and pepper, to taste
Juice of 1/2 lemon
Stem and seed peppers, cutting them into large 1- or 2-inch pieces. Make a rough chop of the parsley, basil, and chives. Mince garlic. Over high heat, add oil to a sauté pan. Put in all the peppers at once and stir every minute or so as they cook for about 5 minutes. When they wilt slightly, add garlic, cooking 1 minute more. Toss in all herbs, salt and pepper to taste, and turn off heat. Let herbs cook from the pan heat and add the lemon juice to finish.
Carrots
Simple Ways to Enjoy Fresh Asparagus
Grilled: Mix asparagus with some olive oil, salt, and pepper, then grill until tender and starting to brown (a grill basket is helpful), 3 to 4 minutes.
In salads: Slice tips and tender stalks very thinly on the diagonal and add, row, to tossed salads.
Steamed: Cook asparagus in a basket or bamboo steamer over boiling water for 3 to 4 minutes. Drizzle with a vinaigrette of lemon juice, olive oil, and chopped fresh mint for an easy side dish.
In a gratin: Lay asparagus stalks in a shallow baking dish. Drizzle with olive oil, sprinkle with salt and pepper, and top with grated parmesan cheese. Bake in a 400[degrees] oven until asparagus is tender and cheese is melted and browning, about 10 minutes. Serve with a squeeze of fresh lemon juice.
Stir-fried: Cut asparagus into bite-size lengths and stir over high heat in a little hot chile oil with minced garlic and ginger until tender-crisp, 3 to 4 minutes. Splash on a touch of rice wine or dry sherry at the end.
Marrow Beans with Swiss Chard and Zesty Lemon
This is a plump white bean with a creamy texture, it was popular in the U.S. in the 1850’s as a baking bean. They have the flavor of bacon and work well pureed for soup. Great Northern Beans can be substituted.
1 1/2 C. marrow beans
1/4 tsp. baking soda
1 large bunch Swiss chard (about 12 oz.)
1 T. extra virgin olive oil
2 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
finely grated zest and juice of 1 lemon
1 1/2 C. chicken or vegetable broth, preferably homemade
Unrefined sea salt, finely ground
Pour the beans into a large mixing bowl, cover with hot water by 2 inches and stir in the baking soda. Cover the bowl with a kitchen towel and allow it to sit on the kitchen counter for at least 18 and up to 24 hours. Drain the beans and rinse them well. Put the soaked beans in a large stockpot and pour in enough water to cover the beans by 2 inches. Bring them to a boil over medium‑high heat, cover and simmer until tender, about 1 1/2 hours. Drain the beans and set aside. Using a sharp paring knife, separate the chard stems from the greens. Finely chop the stems and set them in a small bowl. Stack the leaves on top of one another, roll them into a cigar, and slice crosswise into strips 1/4 to 1/2 inch wide. Warm the olive oil in a large skillet over medium heat. Toss in the garlic and chopped chard stems and sauté until the garlic softens and the color of the chard stems turns ever so slightly more vibrant, about 2 minutes. Stir in the red pepper flakes and lemon zest and cook for a minute or two, then add the beans to the skillet. Sauté the beans for 3 to 5 minutes, until they acquire the flavor of the garlic and lemon. Grab chard leaves by the handful and drop them into the hot pan. Stir once or twice to mix them with the beans, then add the broth. Cover and simmer until the chard leaves wilt, about 3 minutes. Remove from the heat, stir in the lemon juice and season with salt. Serve hot.
Spicy Dilly Beans
3 pounds green beans
2 1/2 C. white vinegar
2 1/2 C. water
4 T. pickling salt
5 medium cloves garlic
5 tsp. dill seed (not dill weed)
5 tsp. red chili flakes
1-2 dried hot red chiles per jar, optional
Prepare a boiling water bath and 5 regular mouth pint jars. Place lids in a small saucepan over very low heat to simmer while you prepare the pickles. Wash and trim beans so that they fit in jar. If you have particularly long beans, cut them in half. Combine vinegar, water and salt in a medium saucepan and bring to a boil. While the pickling liquid heats, pack your beans into the jars, leaving 1/2 inch for headspace. To each jar, add 1 clove of garlic, 1 tsp. dill seeds, and 1 tsp. red chili flakes. Slowly pour the hot brine over the beans, leaving 1/2 inch for headspace. After all the jars are full, use a wooden chopstick to work the air bubbles out of the jars. Check the headspace again and add more brine if necessary. Wipe the rims, apply lids and rings and process in a hot water bath for 10 minutes. Let pickles sit for at least one week before eating.
Warm Brussel Sprout Salad with Bacon and Candied Pecans
2 lb. Brussel sprouts, cut in half
8 strips bacon, cooked until crispy, with fat reserved
1/4 C. reserved bacon fat, or olive oil
1/2 C. candied pecans
1/4lb ricotta salata
2 tsp. olive oil
1 tsp. vinegar
salt
Preheat oven to 400 degrees F. Toss the brussel sprouts in the reserved bacon fat, or olive oil (if using), and season with a big pinch of salt. Spread onto a baking sheet and roast for 30 minutes until golden brown and tender. Toss the warm brussel sprouts with the candied pecans, ricotta salata, bacon, olive oil, and vinegar, and serve warm. Enjoy!
Rick Bayless Pickled Red Onions (Escabeche de Cebolla)
1 small (6-oz.) red onion, sliced 1/8 inch thick
1/4 tsp. black peppercorns
1/4 tsp. cumin seeds
1/2 tsp. dried oregano
2 cloves garlic, peeled and halved
1/4 tsp. salt
1/3 C. cider vinegar
Parboiling the onion. Place the thinly sliced red onion in a saucepan with salted water to cover, bring to a boil, time 1 minute, then remove from the heat and drain. The pickling. Coarsely grind the peppercorns and cumin in a mortar or spice grinder, then add to the saucepan, along with the remaining ingredients. Pour in just enough water to barely cover the onions, bring to a boil over medium heat, time 3 minutes, then remove from the heat and pour into a small, noncorrosive bowl. Let stand several hours before using.
Grilled Corn Salad with Fresh Herbs
¼ C. white lemon balsamic vinegar (or lemon juice and honey)
½ C. olive oil
Salt and pepper
½ C. fresh herbs (I used basil, parsley, chive, and dill)
6 Red and orange mini peppers, diced
3 green onions, sliced
Brush the corn with olive oil and season with salt and pepper. Grill over medium-high heat until charred. Let cool and cut the corn off the cob. In a small bowl, whisk vinegar, salt, and pepper. Gradually whisk in olive oil until emulsified. Add the herbs, peppers, and green onion to a large bowl. Add corn. Add dressing and toss to combine. Check for seasoning and add more salt and pepper as needed. Chill until ready to serve.
Scorched Sweet Peppers & Onions
Here is a technique you don’t hear much about. The idea is to cook peppers and onions in a hot dry pan, relying on the moisture in the vegetables to keep them from burning (though they do char in a pleasant way). Since both the vegetables are high in water content, they begin to steam, but the high heat evaporates the steam immediately. As they are stirred, they start to take on a bit of color and soften. Once they are half-cooked, add salt and a small amount of oil, which allows them to caramelize, intensifying their natural sweetness. Eat them hot or cold. They’re good plain, but I usually add garlic, hot pepper, parsley or basil, and a little vinegar too. serves 4
1 large onion, cut into 1/4-inch slices
3 medium red or yellow sweet peppers (about 1 pound), sliced into
1/4-inch-wide strips
Salt and pepper
2 tsp. olive oil
2 garlic cloves, minced
Red pepper flakes
1 tsp. red wine vinegar
Chopped parsley or basil
Heat a wide cast-iron skillet over high heat, without adding any oil or fat, until the pan is nearly smoking, usually 4 to 5 minutes. Throw in the onion and peppers and stir briskly, then continue stirring until the vegetables begin to soften and char slightly, about 2 minutes. Adjust the heat if they seem to be cooking too quickly. Season with salt and pepper, add the olive oil, and stir-fry until nicely caramelized, another minute or so. Add the garlic and a pinch of red pepper flakes and turn off the heat, then transfer to a serving bowl and add the vinegar and chopped parsley or basil.
Shredded Brussels Sprouts Salad with Bacon, Apple & Gorgonzola
1 1/2 pounds Brussels sprouts, trimmed (about 4 C.)
4 slices bacon
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 large Granny Smith apple, peeled, cored, and finely chopped (about 1 C.)
2 oz. Gorgonzola cheese, crumbled (1/2 C.)
Halve the sprouts and thinly slice them into ribbons length-wise. Rub the slices gently between your fingers to separate the layers and put them into a large bowl. In a 12-inch nonstick skillet set over medium-high heat, cook the bacon until crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain. Pour off all but l tsp. the rendered bacon fat from the pan and return the pan to medium-high heat. Add the sprouts, salt, and pepper, and cook, stirring frequently, until browned, 4 to 5 minutes. Transfer the sprouts to a large bowl, crumble the bacon on top, and add the apple pieces and cheese. Toss to combine, divide among 4 plates, and serve.
Roasted Green Beans with Beets, Feta, and Walnuts
2 pounds fresh green beans, trimmed
1 pound fresh beets, trimmed, peeled, and cut into thin wedges
1/2 C. sliced shallots (4 medium)
1/4 C. olive oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 C. broken walnuts (or almonds or filberts)
1/2 C. crumbled feta cheese (2 oz.) (or chevre)
Preheat oven to 425 degrees F. In a large roasting pan combine green beans, beets, and shallots. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Roast, uncovered, for 45 to 50 minutes or until beans and beets are tender, stirring once or twice and adding walnuts during the last 10 to 15 minutes of roasting. To serve, transfer roasted vegetables to a serving platter. Sprinkle with cheese.
Pickled Three Bean Salad
1 ½ Lb. Fresh Green Beans — 4 1/2 C.
1 ½ Lb. Fresh Wax Beans — 4 1/2 C.
1 Lb. Canned Kidney Beans — or Shelled Lima Beans, rinsed and drained
2 C. Celery — sliced
1 Large Onion — peeled and sliced
1 C. Sweet Pepper — diced
2 ½ C. Sugar
3 C. White Vinegar
1 T. Mustard Seed
1 tsp. Celery Seed
4 tsp. Pickling Salt
1 ¼ C. Water
Rinse beans, trim ends and cut into 1 1/2″ pieces. Mix in large pot with celery, onion and pepper. Cover with boiling water and simmer 10-12 minutes (the recipe calls for 8 minutes, but that wasn’t enough). Drain. Bring sugar, vinegar, spices, and water to a boil. Simmer, covered, 15 minutes. (The amounts are just right, only a little brine left over. Don’t boil the brine away!) Add drained vegetables and kidney beans. Return to a boil. Pack hot vegetables into hot jars, leaving 1/2″ headspace. Ladle hot spiced vinegar over vegetables, leaving 1/2″ headspace. Remove air bubbles. Wipe rim of jar clean; place hot, previously simmered lid on jar and screw down ring firmly tight. Process 15 minutes in a boiling water bath canner. Do not change the ratio of vinegar, water and vegetables. This is a tested recipe for water bath canning.
Mexican Corn
1/4 C. butter or margarine
1/4 C. finely chopped onion
1/4 C. chopped green pepper
1 pkg. (10 oz.) frozen corn or 1 can whole kernel corn
1/4 C. diced pimiento
1/2 tsp. salt
1/4 tsp. pepper
sweet pepper slices, to garnish
Heat butter or margarine over low heat. Add and cook until onion is transparent. Add green pepper. Add corn. Cook corn covered, over low heat, about 10 minutes, or until tender. During the last few minutes of cooking, mix in diced pimento. Season to taste with salt and pepper. Mix gently. Garnish with sweet red pepper slices. Serves 4.
Butternut Squash Chips with Cranberry Toppings
1 ½ lb (1 medium) butternut squash
2/3 T. oil – walnut oil would be nice
2 tsp. finely chopped fresh sage leaves (6–7 leaves)
½ tsp. ground black pepper
½ tsp. finely chopped fresh rosemary
½ tsp. kosher salt
¼ tsp. ground white pepper
2 T. finely chopped dried cranberries
1 T. honey
½ tsp. freshly squeezed lemon juice
Coarse salt, such as Celtic or Maldon sea salt
Fresh rosemary for garnish
Preheat your oven to 350°F, with the racks positioned in the upper and lower thirds. Line two baking sheets with parchment paper or silicone baking mats and spray or lightly brush them with some of the oil. To prepare the squash, remove about ½ inch from the top and bottom. Divide it into two sections where the neck meets the seed bulb, then remove the skin with a sturdy vegetable peeler or a paring knife. If you plan to use the seed bulb, scoop out the seeds. Cut each section into even, â…› inch slices, about as thick as two stacked quarters. A Mandoline or food processer would be helpful here. If the flesh around the seed bulb is less than ½ inch thick, save it for another use. In a wide pot or deep skillet, bring about 2 quarts of water to a boil. Place a bowl of ice water near your cooktop. Cook the squash in 2 batches, boiling each for 1½ to 2 minutes. Don’t overcook them or they’ll break apart. Carefully scoop the slices into the ice water. Lay the slices on a kitchen towel and pat them completely dry.
In a mixing bowl combine the sage, black pepper, rosemary, salt, and white pepper. Pour the oil into another bowl for brushing. Combine the cranberries, honey, and lemon juice and set the mixture aside. Arrange the slices in a single layer on the prepared baking sheets so that they’re close but not touching. Brush them generously with the oil, flip and brush the other side, and then sprinkle them with some of the herb mixture. Bake the slices for 15 minutes, flip them and sprinkle them with more of the seasoning, then rotate the baking pans and return them to the oven on opposite racks. Continue cooking the chips until they’re a deep amber-brown and crisp—10 to 15 minutes longer, depending on thickness. Check the chips frequentl – they can burn quickly – and remove the ones that finish early. Note: The chips will get crisper as they cool. To serve, spread the chips on a platter and drizzle them with the cranberry topping, coarse salt, and fresh rosemary.
You can use other winter squash for this recipe – kabocha, delicata, acorn – but I think the butternut squash was custom-designed for chip-making. Its neck section yields perfect rounds, and its sturdy, dense flesh makes it easy to handle. Look for a squash that has a long, straight neck and a small seed bulb on its end.
Fry. Butternut squash chips fry up nicely in a couple of minutes in hot oil! Par-boil and dry the slices as described above, then follow a basic frying technique
Baked Butternut Squash Chips
1 small and skinny butternut squash
2 sprigs fresh rosemary, chopped (or another herb if you prefer)
kosher salt
pepper
extra virgin olive oil
Preheat oven to 375 degrees and line two baking sheets with parchment paper. Bring a large pot of water to a boil. Peel squash and slice in half lengthwise. Scoop out any seeds in the base of the squash.Using a very sharp knife (or a mandolin if you have it) thinly slice the squash. The thinner, the better. Mine were probably about 1/8 of an inch thick. Once sliced, boil (in batches) for 1-2 minutes. Remove from water and lay flat in a single layer on a paper towel to dry. Pat completely dry and then transfer to baking sheet, making sure the slices don’t overlap at all. Brush with olive oil to coat and sprinkle generously with salt and pepper. Sprinkle chopped rosemary on top and bake for 20 minutes, checking frequently after 10 minutes to make sure they don’t burn. If your slices are thinner than 1/8 of an inch, they won’t need to bake as long. Remove from oven once they start to brown and crisp up and immediately sprinkle with more salt.