Posts by: Andrew Cohen
This is a brightly flavored “salad” that tastes fresh and is colorful as well. A little more substantial than a green salad, it works as a side dish on the plate. You could even sauté the carrots lightly in the dressing, tossing the herbs in right at service.
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INGREDIENTS:
1 bunch chard (Rainbow, red, or Swiss) 1 medium brown onion 2 cloves garlic, peeled and de-germed 2 ounces cream sherry or Marsala Salt and fresh ground pepper to taste 2 teaspoons fresh thyme (or other herb of your choice) ½ cup homemade bread crumbs (or store bought)Continue reading »
Although this seems like a lot of ingredients, this recipe utilizes two components that are then combined for the end product. The second set of ingredients is used to flavor the collards and uses the stems that would usually be discarded, which bothered me. When I first did this recipe, I was tossing the stems into a small teapot that “was there” to keep them out of the way-thus the genesis of this idea.
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Here’s something I like to have around the house. I use it as a snack on toasts, or I top entrees with it. I add it to soups and put it in sandwiches. I call it Fennel Jam or Fennel Marmalade, depending on how big the pieces are when it’s done. For this dish, you want to cook it in a pan that will hold the vegetables close, so they will stew. I prefer a medium sized “chefs pan”- the one with the bowl shape- as this allows for a smaller cooking area as the jam cooks down.
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Tagged with: fennel
This is the long cooked version of kale, and it results in very tender, succulent greens with a smooth flavor. You can use the same recipe, only blanch the greens until they have just wilted and then cook them with the wine and finish the recipe. This provides a more toothsome dish with a more assertive flavor.
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Most people find the idea of cooked radishes strange until they taste them. The cooking seems to remove most of the sharpness, and brings out sweetness in radishes. Sort of like a turnip, but without the bitterness, cooked radishes have a pleasant bit of funkiness that is all their own. This recipe can be made two ways-the only difference is whether you cover the radishes for the first thirty minutes of roasting or not. The difference in the flavor is pronounced, however. If you cover the radishes, they will have a more turnip-y flavor and will be plumper and a bit crisp. If you cook them uncovered the entire time, the radishes brown up, shrink and shrivel a little, and develop a roasted flavor that is quite pleasing. They will be tender and succulent as well. Both are excellent, and I recommend you try them both ways at the same time so you can see what I am talking about.
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Tagged with: radishes
Simple and straightforward. These turnips don’t need a lot of tarting up, and their flavor is sweeter and less assertive than their purple topped relatives. Also, if they are smaller, there is a good chance they will not even need to be peeled.
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Here is a variation on a theme. I love the cucumber salad called sunomono that you get in Japanese restaurants. Long ago, when I had a sushi bar of my own, I used to experiment with this technique, using whatever vegetable struck my fancy.
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Tagged with: basic • black spanish radish • cucumber • dairy-free • gluten-free • purple plum radish • quickles • radish • Tokyo turnips • turnips • vegan • vegetarian • watermelon radishes
This dish is about the sauce, really. Green onions usually wind up in a support role, but here they get to shine and their flavor comes through. This sauce is based on a classic French Sauce Soubise, which is an onion-flavored béchamel-heavier and much more labor intensive. This sauce, by the way, is very popular in the classes I teach to middle-schoolers. Quick and easy, try it with chicken or salmon. It would work with hearty grains such as wheat berries or with braised firm tofu. A combination of grains, mushrooms and tofu would go quite well with this sauce.
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