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.