butter blanched mustard greens

Butter-Blanched Mustard Greens

Recipe adapted from Jean-Georges Vongerichten, Home Cooking with Jean-Georges: My Favorite Simple Recipes (Clarkson Potter)

Yield: 4 servings

Cook Time: 10 minutes

• INGREDIENTS
1 pound mustard greens
12 tablespoons (1½ sticks) unsalted butter
⅓ cup kosher salt, plus more to taste
Mustard oil, optional
Freshly ground black pepper

DIRECTIONS 1. Remove and discard the ribs of the mustard greens. Cut the leaves into ¼-inch strips. Wash and dry the leaves well.
2. In a large pot, bring 6 cups of water to a boil. Add the butter and salt and return to a rapid boil. Add the greens and cook, stirring, until wilted and tender, about 4 minutes. Drain and transfer to a serving dish. Drizzle with a little mustard oil, if you like, and season with salt and pepper.

soy and citrus tofu burger

Soy-and-Citrus-Marinated Tofu Burger

Recipe adapted from Angelo Sosa, Social Eatz

Yield: 4 burgers

Cook Time: 2 hours cooking time, plus 8 hours marinating time

• INGREDIENTS
1 cup low-sodium soy sauce
1⁄2 cup fresh lime juice
1 pound firm tofu, sliced lengthwise into 4 equal pieces
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
Olive oil
2 tablespoons Sriracha
3⁄4 cup mayonnaise
4 potato buns
Iceberg lettuce, shredded
Red onion, thinly sliced
1 jalapeño pepper, thinly sliced
Cilantro sprigs

DIRECTIONS 1. Whisk together soy sauce and lime juice in a large, shallow dish and set aside.
2. Preheat a grill over high heat. Season the tofu with salt and pepper. Lightly oil, then place on the grill. Sear the tofu for 2 minutes on each side. Place the seared tofu in the reserved marinade, cover with plastic wrap and store in the refrigerator for at least 8 hours or overnight.
3. Remove the tofu from the refrigerator and allow it to come to room temperature, about 45 minutes.
4. In a small bowl, mix together the Sriracha and mayonnaise until well combined. Set aside.
5. Preheat the oven to 350°. Place the tofu on a sheet pan and heat in the oven until warm, about 5 minutes. Place the buns on another sheet tray and toast in the oven until warm, about 2 minutes.
6. To assemble, spread the Sriracha mayonnaise on both sides of the toasted bun. On the bottom bun, place the lettuce, tofu, red onion, jalapeño slices and cilantro sprigs. Finish with the top bun and serve right away.

salt and vinegar potaotes

 http://www.gojee.com/food/links/salt-and-vinegar-broiled-fingerling-potato

Adapted from Martha Stewart Living, June, 2009
-serves 4-
Ingredients
1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness*
2 cups white vinegar
Extra virgin olive oil
Kosher Salt
Pepper

Method
1. In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.
2. Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.
*Please be careful with your own fingerlings when slicing. The potatoes can be a little slippery.

leek and egg risotto

• INGREDIENTS
1 tablespoon extra-virgin olive oil
2 leeks, cleaned well and finely chopped
1 cup finely chopped pancetta
10 tablespoons unsalted butter, divided
½ cup finely chopped yellow onion
3 cups Arborio rice
⅓ cup dry white wine; at room temperature
5 to 6 cups hot chicken stock
Olive oil
Salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese
6 large eggs

DIRECTIONS 1. In a medium skillet set over medium heat, heat olive oil. Add the leeks and cook until soft, about 2 minutes. Remove the leeks to a bowl and set aside. In the same pan, add the pancetta and cook until it begins to render its fat and is soft but not dried out or crispy, about 5 to 7 minutes. Add the pancetta to the reserved leeks. Set aside.
2. In a medium saucepan set over medium-low heat, melt 4 tablespoons of the butter. Add the onion and cook until translucent, about 5 minutes. Stir in the rice and cook, stirring, until all the butter has been absorbed, about 4 minutes. Add the wine and reduce until dry, about 2 minutes.
3. Add enough stock so that the fluid level rises just above the rice. Continue to simmer, stirring frequently. Continue adding stock as it is absorbed so the stock just covers the top of the rice. Continue cooking until the rice is al dente, about 12 minutes. Season with salt and pepper. Stir in a bit more stock and the Parmesan. Remove from the heat and set aside to rest while you fry the eggs.
4. In a small skillet set over low heat, melt a tablespoon of butter. Crack the egg into the pan. Fry over low heat until the whites and yolk are set, about 5 minutes. Repeat with the remaining 5 eggs.
5. To serve, stir the reserved leeks and pancetta into the rice, divide the risotto among six bowls and place a fried egg on top of each serving. Serve immediately.

Dijon-Braised Brussels Sprouts

http://smittenkitchen.com/2011/11/dijon-braised-brussels-sprouts/
Serves 4 as a side dish

1 pound brussels sprouts
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt
Freshly ground black pepper
1/2 cup dry white wine
1 cup broth (chicken or vegetable)
2 to 3 shallots, peeled and thinly sliced
2 tablespoons heavy cream
1 tablespoon smooth dijon mustard (or more to taste)
2 tablespoons chopped flat-leaf parsley (optional)

Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes.
Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.
Remove the lid, and scoop out brussels. Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.

gnocchi with carmelized tomatoes

http://www.gojee.com/food/links/caramelized-tomatoes-on-homemade-gnocchi


750g cherry tomatoes - cut in halves
3-4 garlic cloves - finely chopped
1-2 teaspoons red peppercorn - coarsely crushed
Salt
2 teaspoons brown sugar
125g mozzarella - coarsely chopped
1 bunch basil - coarsely chopped
800g homemade gnocchi
2 teaspoons balsam vinegar
3 tablespoons olive oil




Pre-heat the oven to 180 degrees C. Grease an oven-proof dish or a baking tray with some olive oil.

In a bowl toss together the crushed pepper and garlic with the tomato halves, sugar and salt. Place the tomatoes in the dish and caramelize in the oven for approx. 15-20 minutes. Keep an eye on them so that they do not burn.

Once ready take out and sprinkle with the balsam vinegar. Immediately mix with the cooked gnocchi. Add the mozzarella and basil leaves, toss gently and serve in warm plates.

brussel sprouts with cranberry sauce

Chef Zoë Feigenbam
Zoë, New York

Ingredients

Cranberry Mixture:
2 tablespoons butter
½ box Light Brown Sugar
1 ½ cups Cider Vinegar
1 ½ tablespoons Black Pepper, Medium ground
1 ½ cups dried cranberry, divided

Brussels Sprouts:
Brussels sprouts trimmed at the stem and quartered, loose leaves reserved

Vegetable Oil, for frying
Kosher salt, for seasoning (save for later use)
Cracked black pepper, for seasoning (save for later use)
Sour Cream, for garnish (save for later use)

Procedure

Melt butter in pan
Add brown sugar, cider vinegar and black pepper to melted butter.
Bring to a simmer and cook until runny syrup consistency, about 15 minutes.
Add half of the cranberries to pan.
Cook 10 minutes more.
Add remaining cranberries and cook for 5 more minutes. Cool and store in airtight container.

In saucepan, heat vegetable oil (enough to cover bussel sprouts) over medium heat. (to test if oil is ready, splash water into pan and listen for sizzle; staying far from pan for safety)
Add quartered brussels sprouts, including any loose leaves, and fry, stirring occasionally until they are as brown as toasted bread. Do not char or burn.
Drain sprouts onto a paper towel.
Place sprouts into a mixing bowl.
Season sprouts with kosher salt.
Remove 2 cups worth of fried sprouts and place in bowl.
Toss with 1 tablespoon cranberry mixture.
Repeat until all sprouts are coated.
Garnish with sour cream and cracked black pepper, if desired. 

curried split peas

http://www.womansday.com/Recipes/Curried-Yellow-Split-Peas-Recipe.html

Recipe Ingredients

• 2 tsp olive oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 1⁄2 tsp curry powder
• 2 cups water
• 2 medium new potatoes, cut in 1-in. pieces
• 1 cup dried yellow split peas (1⁄2 of 16-oz bag)
• 2 cups baby spinach

Recipe Preparation

1. Heat oil in 3-qt saucepan over medium heat. Sauté onion and garlic 6 minutes until golden, add curry powder and cook 30 seconds.
2. Add water, potatoes and split peas; bring to boiling. Reduce heat and simmer, covered, 25 to 30 minutes until potatoes and split peas are tender. Remove from heat; stir in spinach just until wilted.

bittman's hearty soups

http://www.nytimes.com/2011/03/06/magazine/06eat-t.html

Minestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.

Mushroom Soup 
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.

Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.

bittman earthy soups

Bean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.

Chickpea-and-Pasta Soup 
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.

Spicy Black-Bean Soup 
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.

bittman broths

http://www.nytimes.com/2011/03/06/magazine/06eat-t.html

Vegetable Broth With Toast 
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.

Egg Drop Soup 
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.

Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan

bittman creamy soups

http://www.nytimes.com/2011/03/06/magazine/06eat-t.html

Creamy Spinach Soup 
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.

Squash-and-Ginger Soup 
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.

Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.

bittman's rice cakes

http://www.nytimes.com/2011/11/13/magazine/brown-rice-is-not-just-for-hippies.html?emc=eta1

Parmesan and Scallions

Combine 1 1/2 cups brown rice with 3 cups water over high heat. Bring to a boil, then lower the heat. Cook, stirring occasionally and adding more water if needed, until the rice is starchy and soft, about 1 hour. Chill for at least 1 hour. Stir in 1 cup grated Parmesan, 1/2 cup chopped scallions and 1/4 cup chopped parsley. Form into patties and cook in olive oil over medium-high heat until browned on both sides. Garnish: Grated Parmesan.

Carrots and Parsnips

Skip the cheese, scallions and parsley. Instead, stir 1 cup shredded carrots, 1 shredded small onion, 1/2 cup shredded parsnips and 1 tablespoon minced sage into the rice; proceed as above. Garnish: Chopped parsley.

Caramelized Leeks and Spinach

Skip the cheese, scallions and parsley. Cook 2 chopped leeks in 2 tablespoons olive oil until very soft and brown, 15 to 20 minutes. Add 3 cups chopped spinach and cook just until wilted. Stir the leeks and spinach into the rice; proceed as above. Serve with lemon wedges.

bittman's rice salad

http://www.nytimes.com/2011/11/13/magazine/brown-rice-is-not-just-for-hippies.html?emc=eta1

White Bean, Lemon and Tomato

Combine 1 1/2 cups brown rice with 2 1/2 cups water over high heat. Bring to a boil, lower the heat and cook until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Chill if time allows. Toss with 1 cup cooked white beans, 1 cup halved cherry tomatoes, 1/4 cup chopped dill, 1/4 cup olive oil, 2 tablespoons lemon juice and 1 tablespoon minced garlic. Garnish: Chopped dill.

Grape and Ricotta

Substitute ricotta cheese for the white beans, grapes for the cherry tomatoes, basil for the dill and 1 chopped small shallot for the garlic.

Broccoli, Pine Nut and Sage

Steam 2 cups broccoli florets until just tender, about 5 minutes; shock in ice water, then drain and chop. Substitute 1/2 cup toasted pine nuts for the white beans, the broccoli for the cherry tomatoes and 1 tablespoon chopped sage for the dill.

rice stew with fried egg

http://www.nytimes.com/2011/11/13/magazine/brown-rice-is-not-just-for-hippies.html?emc=eta1

Fried Egg and Chives

Combine 1 1/2 cups brown rice with 3 cups water over high heat. Bring to a boil, lower the heat and partly cover. Cook, stirring occasionally and adding more water if necessary, until the rice is tender and thick, 45 to 60 minutes. Stir in 1/2 cup chopped chives. Meanwhile, fry 4 eggs in 1 tablespoon sesame oil. Serve the eggs over the rice. Garnish: Chopped chives.

brown rice pilaf

http://www.nytimes.com/2011/11/13/magazine/brown-rice-is-not-just-for-hippies.html?emc=eta1

Garlic and Parsley Pilaf

Cook 1 tablespoon minced garlic in 2 tablespoons butter for 2 minutes. Add 1 1/2 cups brown basmati (or other) rice and cook, stirring, about 3 minutes. Add 3 cups stock, bring to a boil, lower the heat and cover. Cook until the liquid is absorbed and the rice tender, 40 to 50 minutes. Stir in 1/2 cup chopped parsley, cover and let rest for 10 minutes. Garnish: Chopped parsley.

braised greens

Cider Vinegar-Braised Greens

Recipe adapted from Ashley Christensen, Beasley's Chicken + Honey, Raleigh, NC

Yield: 4 to 6 servings

Cook Time: 45 minutes

• INGREDIENTS
1 large bunch collard greens
1 large bunch mustard greens
1 large bunch turnip greens
1 cup canola oil
2 medium yellow onions, chopped
6 garlic cloves, finely chopped
1 tablespoon red chile flakes
Sea salt
Freshly ground black pepper
1 cup cider vinegar
2 tablespoons unsalted butter, cold

DIRECTIONS

1. Fill the sink with clean water. Remove the stems from all of the greens and wash both the leaves and the stems three times, refreshing the water each time. Drain thoroughly and use a kitchen towelt to help remove the excess water from the greens.

2. Prepare the stems by slicing them once lengthwise, then finely chopping the cut stems crosswise; set aside. In a large saucepan set over medium heat, warm the canola oil. Add the onions and garlic; using a wooden spoon, stir constantly until translucent, about 5 to 7 minutes. Add the chile flakes and stir until fragrant, about 30 seconds.

3. Stir in the chopped stems and cook until slightly tender, about 6 minutes. Season with sea salt and pepper then add the leaves of the greens in three batches, letting each batch wilt slightly to make room for next batch. Once all of the greens are in the pot, season lightly with sea salt and cracked pepper.

4. Add the cider vinegar and cover the saucepan. Reduce the heat to low and simmer, stirring occasionally, until the greens are tender and broken down, about 30 to 40 minutes.

5. Remove the pot from the heat and set aside to cool. Remove the cooled greens from the pot and chop finely. Return the greens to the braising liquid (they can be covered and refrigerated for up to two days). When you're ready to serve the greens, bring them and their liquid to a simmer. Add the butter and stir until melted. Season with salt and pepper and serve.

pumpkin gnocchi

http://www.gojee.com/food/links/pan-fried-pumpkin-gnocchi-with-brown-butter-sage
check out the link for lots of pics.

pan-fried pumpkin gnocchi recipe

The secret to gnocchi is to have a light hand in the mixing. Overworking the dough will result in chewy, tough gnocchi. Use a spatula to mix the dough and then your fingertips to just turn the dough a few times to incorporate the rest of the flour. If you don’t have a flour sifter or are just plain lazy like me, use a wire whisk to break up any clumps in the flour.

The brown-butter sage is incredible – it’s a rich recipe, and only a little bit of the fragrant browned butter sage is needed (it’s not meant to be a “sauce”). The balsamic vinegar in the sauce gives it a nice tang that cuts through the rich gnocchi. Use a good quality balsamic vinegar.

serves 4-6

1/2 cup skim milk ricotta
1/2 cup canned pumpkin
1/2 cup freshly grated parmegiano reggiano
1 large egg yolk
1 teaspoon lemon zest (use a microplane grater) (plus extra reserved for garnishing)
1 teaspoon kosher salt (or 1/2 tsp table salt)
1 cup all purpose flour, sifted plus more for dusting (see sifting tip above)
3 tablespoons butter, divided
2 tablespoon olive oil, divided
2 tablespoons good quality balsamic vinegar
3 sprigs fresh sage, plus more for garnish
shaved parmegiano reggiano for serving (use vegetable peeler)

Preheat oven to 300F

1. Combine ricotta, pumpkin parmagiano, yolk, zest and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean, lightly floured countertop or you can still do this in the bowl. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two. Any longer and you will be over-kneading.

2. Dust a clean, dry surface with a generous sprinkling of flour. Divide dough into 4 parts. Take one part and roll into a long, 1″ diameter log. Cut gnocchi into 1″ pieces.

3. Heat a large frying pan or saute pan with just 1 tablespoon of the butter and 1 tablespoon of olive oil. When hot, add a few gnocchi – enough to cover surface but not touch each other. Fry on medium heat for 1-2 minutes, turn and fry for another 1-2 minutes. Remove gnocchi, place on large baking sheet to put into oven to keep warm. Repeat with rest of gnocchi.

4. When all gnocchi is finished, discard butter/oil in pan and clean pan with paper towel. Heat pan on medium heat and when hot, add the remaining 2 tablespoons butter and the remaining tablespoon of olive oil. When hot, add the fresh sage. Let the sage brown and sizzle (but not burn) for a couple of minutes until very fragrant. Remove the sage and discard if you want (or keep it in to eat — as many people in the comments below like to do!) To the pan, add the balsamic vinegar and whisk. Let simmer on low for 1 minute and pour over the gnocchi.

5. Serve with shaved parmegiano reggiano and a sage leaf for garnish.

mustard greens with way too much butter

Butter-Blanched Mustard Greens

Recipe adapted from Jean-Georges Vongerichten, Home Cooking with Jean-Georges: My Favorite Simple Recipes (Clarkson Potter)

Yield: 4 servings

Cook Time: 10 minutes

• INGREDIENTS
1 pound mustard greens
12 tablespoons (1½ sticks) unsalted butter
⅓ cup kosher salt, plus more to taste
Mustard oil, optional
Freshly ground black pepper

DIRECTIONS

1. Remove and discard the ribs of the mustard greens. Cut the leaves into ¼-inch strips. Wash and dry the leaves well.

2. In a large pot, bring 6 cups of water to a boil. Add the butter and salt and return to a rapid boil. Add the greens and cook, stirring, until wilted and tender, about 4 minutes. Drain and transfer to a serving dish. Drizzle with a little mustard oil, if you like, and season with salt and pepper.

migas (aka scrambled eggs and tortillas)

Marquee Migas

Recipe adapted from Tre Wilcox, Marquee Grill, Dallas, TX

Yield: 2 servings

Cook Time: 10 minutes

• INGREDIENTS
Vegetable oil
2 red or yellow corn tortillas
2 tablespoons unsalted butter
2 tablespoons chopped red bell pepper (about ½ medium pepper)
1 poblano pepper, chopped
½ medium red onion, chopped
½ medium tomato, chopped
1 tablespoon cilantro, finely chopped
8 large eggs
Salt and freshly ground black pepper

DIRECTIONS

1. In a medium saucepan, add enough vegetable oil to come two inches up the side of the pan. Set the pan over medium-high heat and bring the oil to 350°. Once hot, add one tortilla and fry until crispy, about 2 minutes. Drain on paper towels and repeat with the second tortilla. When the tortillas are cooled slightly, cut them into bite-size pieces and set aside.

2. In a medium skillet set over medium heat, melt the butter. Add the red pepper, poblano and onion and cook until the vegetables have softened, about 4 minutes. Stir in the tomato, cilantro and reserved tortilla pieces.

3. In a medium bowl, beat the eggs and season with salt and pepper.

4. Add the eggs to the vegetables and tortilla and scramble until the eggs are done, about 5 minutes. Serve immediately.

catalon spinach

• Recipe adapted from Katie Button, Cúrate, Asheville, NC
• INGREDIENTS
1 cup water
¼ cup raisins
1 tablespoon extra-virgin olive oil
½ medium Granny Smith apple, diced
1 tablespoon finely chopped shallot
¼ cup pine nuts, toasted
1 tablespoon dry sherry
1 pound baby spinach
Kosher salt
1 teaspoon fresh lemon juice (from about half a medium lemon)
Finely grated zest from 1 medium lemon

DIRECTIONS

1. In a medium saucepan, bring the water to a boil. Turn off the heat and add the raisins to the hot water. Set aside to rehydrate until plump, about 5 minutes. Strain the raisins and set aside on paper towels to drain.

2. In a large skillet set over medium heat, warm the olive oil. Add the apples and cook gently until they're soft but still retain their texture, about 3 minutes. Add the raisins, shallot and toasted pine nuts. Cook until the shallot is soft and translucent, about 2 to 3 minutes. Add the sherry and spinach, tossing to coat. Season with salt and lemon juice and immediately remove the skillet from the heat before the spinach is completely wilted.

3. Use a pair of tongs to remove the spinach from the pan and place in a serving dish, leaving any water behind in the skillet. Top the spinach with the lemon zest and serve immediately.

cumin seed roasted cauliflower with pomegranate

http://smittenkitchen.com/2011/10/cumin-seed-roasted-cauliflower-with-yogurt/

Serves 2, probably
2 tablespoons olive oil, divided
1 large head cauliflower (mine was 1 3/4 pounds)
1 teaspoon whole cumin seeds
1/2 teaspoon kosher salt, plus additional
1/2 teaspoon freshly ground black pepper
Plain yogurt (I used whole milk yogurt, Greek style)
1/4 cup crumbled feta (optional)
Chopped fresh mint leaves, for serving
Pomegranate seeds, for serving

Preheat oven to 425°F. Brush a large baking sheet or roasting pan with 1 tablespoon of the olive oil.
Cut your cauliflower into bite-size florets but no need to make them all evenly sized. The smaller ones get more blistery, the bigger ones retain more texture and they’ll all be happy mingled together. Toss florets with remaining olive oil, cumin seeds, salt and pepper and spread out on prepared tray. Roast for 20 to 30 minutes, until cauliflower is tender and its edges are toasty.

Either whisk a pinch of salt into your yogurt or to make feta-yogurt sauce blend 3/4 cup yogurt with feta in a food processor until smooth. Dollop on cauliflower then sprinkle dish with mint and pomegranate seeds. Eat immediately and vow to seriously make more effort in the lunch department if it can be this easy.

apple salad

http://www.tastingtable.com/entry_detail/chefs_recipes/5460/Tri-Color_Apple_Salad_with_Tarragon_Vinaigrette_.htm?parentEntryId=5439

• NGREDIENTS
2 large heads radicchio--cleaned, outer leaves discarded, coarsely chopped
2 tablespoons apple cider vinegar
1 teaspoon lemon juice
½ teaspoon whole-grain mustard
1 tablespoon fresh tarragon, finely chopped
¼ cup extra-virgin olive oil
Salt and freshly ground black pepper
1 Granny Smith apple, thinly sliced
1 Pink Lady apple, thinly sliced
1 Braeburn apple, thinly sliced
¼ cup toasted walnuts, coarsely chopped

DIRECTIONS

1. Submerge the chopped radicchio in a large bowl filled with ice water. Set aside for 1 hour. Drain well.

2. Make the vinaigrette: Combine the vinegar, lemon juice, mustard and tarragon in a small bowl. Whisk in the olive oil. Season with salt and pepper.

3. In a large bowl, combine the apples and drained radicchio. Gently toss with the vinaigrette. Garnish with the walnuts and serve.

okra, tomatoes and walnuts

• http://www.tastingtable.com/entry_detail/chefs_recipes/5680?media=print&printEntry=true&allowDraft=true
• 
  
• INGREDIENTS
¼ cup extra-virgin olive oil
12 large pieces okra, each sliced crosswise into 4 to 5 pieces
Kosher salt
2 medium shallots, thinly sliced
1 jalapeño, seeded and thinly sliced
4 garlic cloves, thinly sliced
¼ cup whole raw walnuts, toasted and roughly chopped
6 cherry tomatoes, halved
½ cup sherry vinegar
2 tablespoons unsalted butter

DIRECTIONS

1. In a medium skillet set over medium heat, warm the olive oil until it begins to smoke.

2. Add the okra and sauté until it begins to brown, about 5 minutes. Season with salt, add the shallots and jalapeño and cook for 1 minute.

3. Add the garlic and cook for 30 seconds. Stir in the walnuts and tomatoes and toss to incorporate. Add the sherry vinegar and bring to a simmer. Cook until the liquid is reduced and the pan is almost dry, about 4 to 6 minutes.

4. Remove from the heat and add the butter. Stir to incorporate and serve immediately

roasted root vegetables

http://spoonforkbacon.com/2011/07/aromatic-roasted-rood-vegetables/

Aromatic Roasted Root Vegetables
Serves 4-6

Ingredients:
½ lb. fingerling potatoes, roughly chopped
3 heirloom carrots, peeled and roughly chopped
2 parsnips, peeled and roughly chopped
2 turnips, peeled and roughly chopped
2 red onions, peeled, cut in ½ and each ½ cut into ¼’s
1 head garlic, peeled
2 Tablespoons fresh thyme, minced
2 teaspoons fresh rosemary, minced
3 Tablespoons extra virgin olive oil
salt and pepper to taste

Directions:
1. Preheat oven to 375°F.
2. Place potatoes, carrots, parsnips, turnips, and red onions in a large bowl and toss together.
3. With the side of a knife, gently smash each clove of garlic and add it to the bowl of vegetables.
4. Add the herbs and olive oil to the vegetables and generously season with salt and pepper.
5. Pour the seasoned vegetables onto a large roasting pan and spread in a single layer.
6. Roast vegetables in the oven for 30 to 40 minutes or until golden brown. (Gently stirring the vegetables halfway through the cooking time) Serve.

spinach and ricotta shells

http://spoonforkbacon.com/2011/07/simple-spinach-and-ricotta-stuffed-shells/

Simple Spinach and Ricotta Stuffed Shells
Serves 4 to 6

Ingredients:
25 jumbo pasta shells
2 tablespoons extra virgin olive oil
1 cup store bought marinara sauce
1/3 cup Parmesan, grated
filling:
2 cups frozen spinach, thawed, drained and chopped
2 cups part-skim ricotta
1 egg, lightly beaten
1 shallot, minced
1 tablespoon thyme, minced
salt and pepper to taste

Directions:
1. Preheat oven to 350°F.
2. Bring a large pot of water to a boil.
3. Add the pasta, as well as a generous amount of salt, and stir.
4. Cook the pasta until al dente, about 15 minutes.
5. Drain the pasta and toss with olive oil. Set aside.
6. Pour the marinara sauce into a 8”x 8” baking dish and move around to form an even coat.
7. In a mixing bowl, combine the filling ingredients and stir together well. Season together with salt and pepper.
8. Using a spoon, scoop a small amount of the filling and stuff into a pasta shell.
9. Nestle the stuffed shell into the baking sheet and repeat with the remaining shells until the baking dish is filled.
10. Top the baking dish with a sprinkle of parmesan.
11. Tightly cover the baking dish with aluminum foil and bake for 20 minutes.
12. Remove the foil and continue to bake for an additional 5 minutes or until the parmesan begins to bubble and lightly brown.
13. Remove from the oven and allow to rest for 5 minutes before serving.

tofu seaweed patties

http://www.thekitchn.com/thekitchn/main-dish/recipe-tofuhijiki-patties-157104


Tofu-Hijiki Patties
Makes 4 burger-size patties or 8-10 smaller patties

1/4 cup dried hijiki seaweed
12 ounces extra firm tofu
1 medium carrot, finely grated
2 scallions, white and light green parts, finely chopped
2 cloves garlic, finely grated
1 teaspoon finely grated ginger
1 tablespoon plus 1 teaspoon soy sauce
1 tablespoon toasted sesame oil
2 teaspoons toasted sesame seeds
Pinch of ground white pepper
Carrot-Ginger Dressing

Preheat oven to 350°F.

Rinse and drain hijiki to remove any sand. (If you don't have a fine mesh strainer, just swirl the seaweed around in a bowl of water, then drain.) Place hijiki in a bowl with warm water to cover and let soak for 15 minutes.

While hijiki is soaking, drain and rinse tofu. Cut tofu into 1/4-inch thick slices and press between clean kitchen towels or paper towels to rid of excess water.

Drain hijiki, squeezing out any excess water, and coarsely chop. Mash tofu using your hands or a fork. Combine chopped hijiki, mashed tofu, and all other ingredients in a bowl.

Form the mixture into round patties. (Makes 4 burger-size patties or 8-10 smaller patties.) Place on an oiled baking sheet and bake until golden, about 30 minutes.

Serve with Carrot-Ginger Dressing.

Carrot-Ginger Dressing
Makes 1 1/2 cups or more

4 medium carrots, roughly chopped
1-inch knob of fresh ginger, roughly chopped
1 shallot, sliced
3 tablespoons rice vinegar
1 tablespoons sesame oil
1 teaspoon soy sauce
1/4 cup vegetable oil

Place all ingredients except vegetable oil in a blender or food processor and process until finely chopped.

Slowly add vegetable oil and continue processing until smooth.

Add water to thin, if desired.

Refrigerate in an airtight container up to 1 week.

new orleans cream corn

http://www.closetcooking.com/2011/09/maque-choux.html


Maque Choux from Closet Cooking

A creamy corn dish from southern Louisiana.

Servings: makes 2 servings

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

• 3 ears of corn
• 2 tablespoons butter or oil or bacon grease
• 1/2 cup onion, finely diced
• 1/4 cup celery, finely diced
• 1/4 cup bell pepper, finely diced
• 1 cup tomato, finely diced
• 1/2 cup heavy cream
• 1 teaspoon thyme
• 2 green onions, sliced
• 1/4 teaspoon cayenne pepper or to taste
• salt and pepper to taste

Directions

1. Cut the corn kernels from the cob but only cut into them about 2/3 of the way and set aside.
2. Scrape the remaining 1/3 of the corn kernels off in a large bowl and set aside.
3. Melt the butter in a pan over medium heat.
4. Add the onion, celery and bell pepper and saute until tender, about 10-15 minutes.
5. Add the corn, tomatoes, cream and thyme and simmer until the sauce thickens, about 10-15 minutes.
6. Use an immersion blender to puree 1/4 of the corn mixture.
7. Mix in the green onions, season with salt, pepper and cayenne to taste.

mushroom lasagna

http://www.cooksillustrated.com/recipes/detail.asp?docid=7775&Extcode=L1JN3BA00

Serves 10 to 12.   Published September 1, 2006.  

WHY THIS RECIPE WORKS:

To make a mushroom lasagna recipe with no-boil noodles and widely available mushrooms, we found that roasted portobellos gave the dish concentrated mushroom flavor. A very loose béchamel sauce had enough liquid to properly hydrate the noodles.

If Italian fontina is unavailable, use whole milk mozzarella rather than a rubbery Danish, Swedish, or American fontina. Whole milk is best in the sauce, but skim or low-fat milk also work.

INGREDIENTS

• 1/2ounce dried porcini mushrooms , rinsed well
• 1cup water
• 2pounds portobello mushroom caps (about 10 medium), cleaned and cut into 2- to 3-inch by 1/4-inch slices
• 4tablespoons olive oil
• 2large red onions , chopped medium (about 4 cups)
• 8ounces button mushrooms , cleaned, stems trimmed, and broken into rough pieces
• 4medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon plus 1 teaspoon)
• 1/2cup dry vermouth
• 3tablespoons unsalted butter , plus additional for greasing pan
• 3tablespoons unbleached all-purpose flour
• 3 1/2cups milk (see note above)
• 1/4teaspoon nutmeg
• 1/4cup minced fresh parsley leaves
• 1/4cup minced fresh basil leaves plus an additional 2 tablespoons
• 8ounces Italian fontina cheese , rind removed and shredded (about 2 1/4 cups)
• 1 1/2ounces grated Parmesan cheese (about 3/4 cup)
• 12no-boil lasagna noodles
• 1/2teaspoon grated lemon zest from 1 lemon

INSTRUCTIONS

1. 1. Cover porcinis with water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and roughly chop (you should have about 3 tablespoons). Strain liquid through fine-mesh strainer lined with paper towel into medium bowl. Set mushrooms and liquid aside.
2. 2. Adjust oven rack to middle position and heat oven to 425 degrees. Spread portobello mushrooms in even layer on rimmed baking sheet and drizzle with 2 tablespoons oil, tossing to coat mushrooms evenly; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and toss again. Roast mushrooms until shriveled and all liquid released from mushrooms has evaporated, about 30 minutes, stirring halfway through cooking time. Set mushrooms aside to cool.
3. 3. While portobellos roast, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onions, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until onions are browned around edges, about 10 minutes. Transfer onions to large bowl and set aside.
4. 4. Meanwhile, process button mushrooms in food processor until uniformly coarsely chopped, about six 1-second pulses, stopping to scrape down bowl as needed. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add chopped button mushrooms and cook, stirring occasionally, until browned and all moisture has evaporated, 6 to 8 minutes.
5. 5. Reduce heat to medium and stir in porcini mushrooms, 1 tablespoon garlic, 1 teaspoon salt, and 1 teaspoon pepper. Cook, stirring frequently, until garlic is fragrant, about 1 minute. Add vermouth and cook, stirring occasionally, until liquid has evaporated, 2 to 3 minutes.
6. 6. Add butter and cook until melted. Add flour and cook, stirring constantly, about 1 minute. Slowly add reserved porcini soaking liquid, scraping pan bottom to loosen browned bits. Add milk and nutmeg. Increase heat to medium-high and bring mixture to boil. Reduce heat to medium-low and simmer until sauce has thickened and reached consistency of heavy cream, 10 to 15 minutes (you should have about 4 cups). Remove from heat and stir in 2 tablespoons parsley and 1/4 cup basil.
7. 7. Combine fontina and Parmesan in medium bowl. Toss cooled portobello mushrooms with onions in large bowl. Place noodles in 13 by 9-inch ovensafe baking dish and cover with hot tap water; let soak 5 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from water and place in single layer on kitchen towel. Wipe baking dish dry and coat with butter.
8. 8. Using rubber spatula, evenly distribute 1 cup mushroom sauce in bottom of baking dish; position 3 noodles on top of sauce. Spread 3/4 cup sauce evenly over noodles followed by 2 cups mushroom-onion mixture and 3/4 cup cheese. Repeat layering of noodles, sauce, mushroom-onion mixture, and cheese two more times. Place 3 remaining noodles on top of last layer of cheese. Spread remaining sauce over noodles and sprinkle with remaining cheese. Lightly spray large sheet of foil with nonstick cooking spray and cover lasagna. Bake until bubbling, about 20 minutes.
9. 9. While lasagna is baking, combine remaining 2 tablespoons parsley, 2 tablespoons basil, and 1 teaspoon garlic with zest in small bowl. Increase oven temperature to 500 degrees, remove foil from lasagna, and continue to bake until cheese on top becomes spotty brown, 6 to 8 minutes. Remove lasagna from oven and immediately sprinkle evenly with herb mixture. Cool 15 minutes, then cut into pieces and serve.