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.