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For a simple yet elegant soup, try this asparagus soup. Subtle and velvety, without any cream. By the way, you do not want this soup to boil- by not allowing it to boil it will retain a greener, more pleasant color. Boil this soup and it will turn khaki.
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Last year, Chrissi made jam with roasted strawberries and an orange liqueur. It was so delicious that it was devoured in far too short a time. This year, I quadrupled the recipe after our successful U-Pick adventure and upped the ante with genuine Grand Marnier.
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Tagged with: strawberries
“Agrodolce” means “sweet and sour” in Italian, and is usually a reduction of sugar and vinegar applied to something else. Here I use the term loosely in that there is sugar and a balsamic vinegar applied to the fruit. This is an especially nice way to treat early season berries that smell gorgeous but might not have had the time to develop full flavor yet. Use these with plain or vanilla yogurt, make a parfait with layered berries, granola, and yogurt, or use these for topping to pancakes and waffles. Eat as is with cheese such as Gorgonzola or young Pecorino Romano.
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This is called blond vegetable stock rather than “Light Vegetable Stock” because it is light in color, or blond, and to avoid confusion that it is somehow light in flavor or calories. Use this where you would a light chicken stock, as a soup base, or in vegetables. Be sure to start with cold water, and skim frequently.
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No meat in this, but the presentation, the thin slices, and the fact that it is raw make the connection in my mind. This is one of those times you want a fixed blade slicer. It can be done with a knife, but it will be a challenge. Cousa and zucchini are ideal for this dish, and Pattypan will work as well, but I think crooknecks are best left for other preparations. This dish lends itself to variations, from really simple to simple but elegant. The dressing can be scattered as separate ingredients or made into a vinaigrette, the garnish can be skipped or be complex-it’s all up to what you want at the time.
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The smaller size of the ingredients of this salad give it a lightness and ensures you can get all the flavors in one bite, giving a sum that is more than the parts alone. Make this with or without the lettuce as you choose. It adds a welcome crunch, and slightly bitter and sweet flavor of the lettuce acts as a bridge between the zucchini and tomatoes.
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I no longer remember where the name came from, but I think it has to do with the fact that the potato is cut into irregular bits, or “chips”. This method allows for some variation in how crispy the potatoes cook. Some will be chewy, or cracking, some meltingly tender, others will be crunchy. That is the joy of this dish. The Carolas are great for this with their nutty sweetness. Using your biggest sauté pan and a really large pot of boiling water are two keys to success with this recipe.
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Tagged with: potatoes
This dressing requires blueberry vinegar, which can be bought or is easy to make and has many uses. To make it yourself, just check the recipe on the site. Although this recipe says “creamy”, it’s not very. There is just enough to give it that texture, and whipping it keeps the dressing light. This dressing is good on salads, in a slaw, and could be used to top chicken or a pork chop.
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Although it says “creamy”, there is no dairy in this soup. The creamy texture comes from roasting the cauliflower and adding a potato to the soup. Roasting the cauliflower brings out its sweetness and mitigates the funk that wet cooked cruciferous vegetables can show. This easy to make soup is wonderful in that you can flavor it so many ways; curry powder, saffron and smoked paprika, thyme and marjoram, cumin and oregano.
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This dressing goes with the Potato, Radish, Celery, Carrot, and Kale Salad, but will of course work elsewhere. Creamy is in quotes because there is just enough cream used to give the dressing silkiness and loft. You could also use mayonnaise instead of cream for a similar effect. The honey used initially for this dressing was from Keith Kimes’ hives on the Lewis Road High Ground Organics farm. It is a light bodied grade “C” with a high moisture content, so it mixes into the dressing readily, and is not super sweet, but very aromatic. Perfect for dressings.
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Tagged with: carrots • celery • dressing • honey • kale • potato salad • potatoes • radishes • salad • vinaigrette
This is a simple recipe that requires using Ham Stock Number 2 (see recipe). It is a nice dish to accompany things, especially ham steak cooked in orange juice and hoisin with shiitakes. There is no ham in the dish, other than what was used to infuse the stock.
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Frequently, when a chef hears “greens”, the next thing they think is “Get some bacon, ham, or other pork…” They just go together like peanut butter and jelly. This stock is for those occasions. It carries the pork flavor without taking up time to cook the bacon or ham first, and is a lighter flavor and there is little fat to deal with. This is a “basic” version infused with the sweet smoky flavor of ham. (See Ham Stock 2 for a Chinese/Asian boost to make it ideal for things like braising mei quin or using in noodle dishes and soups.) This recipe makes 1 quart, which is more than most dishes call for, but this freezes well.
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“Pumpkin” Gnocchi
These can be made with all sorts of winter squash, from pumpkins to butternut. The Marina di Chioggia would be a traditional one used. When making the gnocchi, try to handle them as little as possible for the lightest results.
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Tagged with: pumpkins
Not quite a stir-fry, this is a dish where a small amount of liquid is introduced to steam the vegetables and form a bit of sauce. In traditional Chinese cooking this is viewed as a braise. This sort of braising is used on vegetables with a more delicate texture or flavor. For this dish you will need a 10 inch pan or wok that has a tight fitting lid.
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This is my riff on a dish from “The Silver Spoon Pasta” book, and it is the epitome of “easy”. It is perfect for when you are bushed and want something quick and simple. However, because it is so simple, there is nowhere for inferior ingredients to hide, so only use tomatoes that are full of flavor, and basil that is fresh and aromatic.
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This sauce will seem creamy, but the texture comes from the pureed green garlic and leek or onion, not from any dairy product. Use this on fish and seafood, chicken, or tofu. It can be stirred into soups or pots of grains or beans to add depth of flavor as well. When the green garlic season is over, you can still use this recipe, just use blanched or roasted garlic cloves instead. This sauce can be used hot or cold.
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Although called Spanish Radish, these are well-liked in places like Russia where the winters are harsh and the ground is cold. These radishes store really well if kept cold. The recipe takes its inspiration from Russian cuisine. This salad would be a nice accompaniment to gravlax, borscht, or braised beef.
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Soba is a Japanese buckwheat noodle that is like a squared off perciatelli noodle. Although it is served hot, it is probably best known as a cold preparation. Here is a twist on that dish with summer squash and carrots replacing the noodles. Soba is typically dipped into a soy-based sauce that is seasoned based on the weather. Sweeter when it is cold, ginger grated into it when it is hot out. Green onions and sesame seeds almost always. Here the dish is a little different than the traditional. It is dressed lightly with a variant of a Japanese dressing that is used with vegetable salads, and then has the dipping sauce that is traditional with soba as well. Both sauces keep well and have a myriad of uses. You want to use the middle comb of a Ben-Riner for this dish.
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“Spaghetti” of Squash
This is a colorful dish that is best done with a mandolin. With a mandolin, this dish is super fast, and as the squash is very much like a pasta here, many sauces work well. This is the basic recipe for just the “noodles”, but it is so easy to vary this. Half an onion sautéed while blanching the carrot, a few basil leaves thinly sliced and you have a quick, light, and elegant dish. Have some leftover tomato sauce? Heat it up and pour it on. A dash of white wine, lemon and garlic works. Another reason I always liked this dish was my kids ate it up, and any way to extra vegetables into children is welcome.
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Tagged with: squash
This recipe turns on two other basic recipes – Roast Beets, and Braised Shelling Beans-for a fairly easy to make dish that is filling and pretty in a bowl. Although the beets may seem an odd fit here, the earthiness of the beets links to the earthiness of the beans and carrots, while the vinegar and natural sugars of the beets make them an excellent foil to the rest of the ingredients.
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Tagged with: beets • carrots • celery • cranberry shelling beans • dairy-free • gluten-free • golden beets • shelling beans • spinach • vegan • vegetarian
This is dish with some substance that is still brightly flavored and not heavy. Depending on how much you reduce the cooking liquid, it can be soupy, a little saucy, or dry. Use it as a base to a protein, or a main course. Add some grains and a little yogurt or cheese and you have a complete protein. Using different herbs or spices will change the flavor profile, so have fun seasoning the dish.
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This is a dish inspired by the flavors of Morocco. The nice thing about it is that most of the components are things that last a long time, and you might have them in the back of the refrigerator or the pantry. If you have fresh tomatoes use them, but there is no shame in using good quality canned for this. Using fresh tomatoes will make the dish brighter tasting, and they might take longer to cook down to a sauce consistency.
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This is a simple dish with big flavor. The mushrooms can be done days ahead, and I always seem to have some balsamic vinaigrette in the refrigerator. The mushrooms can be used for many other things besides the salad. Use as an antipasti with roasted beets and salumi, put in sandwiches, or heat up and use as a topping or garnish for grilled lamb, beef, or sausages. This dish can be made with regular arugula, but the “wild” arugula has more crunch and a nuttier flavor.
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This is a twist on the classic Insalata Caprese, with good fresh mozzarella torn or cut into small bits and paired with a cold tomato coulis instead of slices of tomato. The basil appears as an oil, or thin shreds. It can served on a plate, or in a bowl or even a glass. For an elegant appetizer.
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Use this to dress things like a slaw of sliced Romaine and raw turnips and red onions, or a salad of sturdy lettuces and spicy greens like mustard and arugula.
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