Posts by: Andrew Cohen
For this dish low moisture content squash such as Costata Romanesco or Cousa are ideal, but you can do this with any summer squash, really. The trick is to merely sear the outside of the squash for flavor and color, not to cook it through. A fixed-blade slicer or mandolin is great for prepping this dish, otherwise use a thin bladed razor sharp knife to prevent the squash from cracking.
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Not truly pickled, these beans are what I call “quickles”. These are great cold, but can be served heated as well.
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These are inspired by Indian koftas, but they are more of a croquette in that they use egg and flour, not chickpea flour as many kofta recipes do. The bell pepper usage resulted from having halves in the refrigerator, and I think cooling bell peppers, mint, and yogurt make a wonderful contrast to the hot zucchini fritters. Serve these hot or room temperature, but be sure the yogurt is cold.
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This a colorful and aromatic dish that has plenty of crunch due to just cooking the vegetables lightly and quickly. The recipe lists shiso, which is a Japanese herb that usually shows up in sushi. If you do not have it, don’t worry, carry on without it. I used as it was in the garden, and it adds depth to the dish, but you won’t miss it if it is not there. Leftovers make a good cold salad as is, or you could lightly dress it with a little white balsamic vinaigrette.
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Slaw like in texture, this salad is crunchy and lightly sweet from the cabbage and tomatoes, and has a refreshing aroma from the cilantro. The baby leeks, which could be replaced with scallions, add a bit of pungency and the allium funk. This salad would be great under grilled salmon or snapper, or as a side to grilled pork or barbecued ribs.
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Slowly braising Romano beans renders them meltingly tender, but they retain their shape and pick up a sweet and nutty quality. The other vegetables in the dish become silky and the chard adds depth and earthiness. Bacon always goes well with beans and greens, but if you prefer not to use it, substitute some sweet smoked paprika.
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Although offered here for Salad of Spinach and Quickled Fennel and Purplette Onions, the dressing would suit pork chops, shrimp (hot or cold), or grilled fish just fine.
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Serve this in bowls with slices of cheese toast. Add leftover chicken or grains such as farro or barley, or Israeli couscous.
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Tagged with: cauliflower • cherry tomatoes • filet beans • oregano • parsley • potatoes • Purplette onions • stew
There is almost always a jar of tapenade in the refrigerator, just as there should be one in yours. It is like a magic wand in the kitchen, able to take disparate ingredients and turn them into a trip to far off lands. To get the right kind of sear on this dish, you want to use your biggest pan, like a 14-incher. If the vegetables are too close they will just steam and get mushy, so if you do not have a big pan, do this in a couple pans or batches.
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Tagged with: basil • cherry tomatoes • filet beans • lemon • parsley • Purplette onions • saute • summer squash • tapenade
Although this dressing was concocted for a cabbage slaw, it would be great with a salad of sturdy leaves like romaine or Little Gems, or kale. It would make a quick sauce for pork chops or grilled steak as well.
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For this recipe you will need ramekins or small soufflé dishes. The recipe calls for four 10 to 12 ounce ramekins, but you can use 8 ounce/1 cup ramekins as well. These are great “make ahead” dishes and can be stored in the freezer. Using left-over farro or other grain makes this dish easier. If you have more than enough stuffing, make extra packets and freeze them or use the stuffing in a frittata or as a sauté. Although this recipe looks long, it is not complex and really does not take too long to do.
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This dressing is for a salad of chunks of radish with tender lettuce. Pretty simple, but excellent in its simplicity. Try this dressing with assertive or bitter salad leaves such as escarole, endive, chicory, and radicchios.
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This is a nice little appetizer/hors d’oeuvre thing that is simple yet is full of flavor. They can be prepared well in advance, and then just popped into the oven when needed. The compound butter would be great packed under shrimp shells or around shrimp in a small roasting pan, and would combine well with the radishes. With a cold crisp white wine and a salad this would be a nice supper on a warm evening.
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Tapenade is a caper and olive paste that comes from Provence, France. The word comes from “tapeno”, the Provencal word for caper. This paste is extremely versatile, being used for things like crostini for appetizers, a topping on grilled salmon, and marinade for roast chicken, lamb, or beef. Use it as a quick pasta sauce, on pizza, or even spoon a dollop into tired leftover soup to add some zip.
Use either black or green olives, oil-cured or brined. Oil-cured are easier to work with (if pitting the olives yourself), but brined can produce a great impact, too. Traditionally, tapenade is made with anchovies. I don’t usually use them but the recipe includes that option.
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Tossing the fennel and carrot into the cold water helps to crisp them up. If you cannot shave the summer squash really thin, a little salt will help tenderize the squash so it won’t break. Using a Ben-Riner or mandolin is best for this recipe. When shaving the carrots and squash, shave it super fine, but you want to have complete slices, not raggedy looking partial slices.
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You can make this using store bought tapenade or you can go ahead and make your own if you like. It is fairly easy, keeps a long time, and is a very versatile treasure to have in the refrigerator. Use it for everything from a sandwich smear to marinade for meat and fish, as a pizza topper or for quick starters on crostini with tuna or a bit of cheese.
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Tagged with: tapenade
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