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4-6 medium potatoes such as Desiree, Romanze, Sangre, or other firm starchy potato, cut into ½ to ¾ inch cubes (size should be similar to the cauliflower pieces) 1 head cauliflower, florets only, trimmed to around 1 inch (halve in needed) Olive oil as needed Salt and pepper to tasteContinue reading »
Tagged with: cauliflower • cilantro • Desiree potatoes • pesto • potato • romanz • sangre potatoes • saute • vegetarian
Made to go on a potato salad, this will work with slaws and green salads as well.
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This was a salad done for the 2011 High Ground Harvest Fair. I have to say many people seemed skeptical at first, but once they had a taste, they were eager to eat more. I even gave some to youngsters and was pleased to see them really enjoy this salad. Simple and quick to make, this will keep for 2-3 days in the refrigerator.
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Originally done for High Ground Organics Harvest Fair, this was done for carrot salad. The apple cider vinegar matches up with the apples in the salad.
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Vaguely Middle-Eastern and Indian in influence, this is a colorful dish with surprising flavors. Remember, peeling purple carrots may render them simply orange, so use a scrub brush or wash cloth to gently clean the outside of these carrots and remove any hairy rootlets. Roasting the carrots deepens the flavor, as well as the color, which adds to the contrast with the sharp mustard.
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This iteration of the classic French sauce was made with swordfish in mind, but will work for most seafood, and light poultry as well. It can be used as a lower cholesterol substitute for Hollandaise sauce also. The sauce is pretty simple. The trickiest part is mounting the sauce with butter and not breaking the sauce. This is easily avoided by simply paying attention and pulling the pan from the heat while adding (mounting) the butter, returning it to the heat if the pan cools too much.
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These are the nice uniform slices of citrus you find in salads and dishes in nicer restaurants that look like a segment of orange but there is not white skin of pith on the segments. In restaurant lingo these are known as “suprêmes”. You want a good sharp knife for this, preferably one with a thin blade.
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This is the classic Ligurian version of pasta with pesto from the area where pesto as we know it today was “invented”. Some recipes will tell you to cook the potatoes and beans in the water with the pasta, but that could over cook them, so here they are cooked until almost done and then the pasta is cooked separately. If you use fresh pasta, cook them together by all means.
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Tagged with: basil • Bintje potatoes • cheese • filet beans • pasta • pesto • potatoes • romano beans • Romanze potatoes
Probably the first soup I made. I remember thinking that I should make it because “Vichyssoise” was a funny name for a soup, and it was only much later (15 years?) that I learned that is the name for the cold version that has a dollop of cream added. This is one of those things that are easy to make, and it seems that if you are a person who uses leeks, there is always some in the refrigerator, just as there are always potatoes in the back of the pantry. This is my take on the classic from French cuisine.
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Here is a soup inspired by the heat wave that just went through. Although first done cold, it could easily be served warm. To me, this tastes of a fresh raw tomato, where a pureed tomato soup misses that delicate fresh fruity quality you get from a raw tomato. This takes time as you need to let the pureé drip without disturbing it so it stays clear, so plan ahead. You can change the garnish to suit your taste or refrigerator contents.
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A variation on a theme, this soup is made easier by simply roasting the squash and scooping out the flesh rather than peeling and cutting and cooking it. It is a fairly simple dish, and is smooth enough to serve in cups to be sipped if you wish, or you could add substance to it by adding shrimp and/or some rice-even easier if you have some left over in the refrigerator. This soup can be made thicker and then double as a sauce for fish or on noodles with peppers and shrimp added to them.
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Prosciutto works just fine here as well the Serrano ham, and is much less expensive. Regular arugula can stand in for the wild, and if you don’t have Petite Basque or Manchego handy, go with buffalo mozzarella. If you wish to be authentically Spanish, use sherry vinegar for the onions and Serrano ham. Going Italian? Use balsamic vinegar and mozzarella with Prosciutto.
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A quick sauté using a dressing originally used for a Strawberry Spinach salad.
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This is a simple dish with a mild ginger glow and coconut sweetness that was acts as a foil to the earthy minerality that is collards. This dish was first concocted to go with tandoori chicken and cinnamon cardamom carrot threads. This would work with other greens such as Portuguese kale, lacinato, or mustard greens.
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You could view this as a pasta dish, with the collards standing in for the noodles, and the squash as part of the sauce, such as the potatoes in a traditional Pasto alla Genovese, and serve it on its own, or use it as a side dish.
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This has v.1 appended to it because when I came up with this I wrestled with the idea of cooking the tomatoes first as a base for the potatoes and collards, or doing it like this, where the greens and spuds are cooked, and then dressed with a cold dressing of tomatoes, garlic, onions, and oil and vinegar. In the end, I did both as I am always fascinated how the same ingredients can be put together in different ways to yield “the same but different” results.
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This has v.2 appended to it because when I came up with this I wrestled with the idea of cooking the tomatoes first as a base for the potatoes and collards, like this, or where the greens and spuds are cooked, and then dressed with a cold dressing of tomatoes, garlic, onions, and oil and vinegar. In the end, I did both as I am always fascinated how the same ingredients can be put together in different ways to yield “the same but different” results.
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Confit refers to both a dish as well as a method of cooking. To confit means to cook slowly in very low temperature fat or oil (usually) until meltingly tender. With garlic, the process makes it meltingly tender and mild, leaving flavor without heat. This makes it ideal for adding to salad dressing, mashed potatoes, mayonnaise, or smearing on toast. The other point to making confit garlic is the oil itself that you cook the garlic in. It becomes suffused with a lovely garlic flavor that is mild without being hot. You can use this oil as a base for cooking or as part of a salad dressing. It is also the base for slow-cooked broccoli or cauliflower. Use fresh garlic rather than the stuff that comes in plastic tubs.* See Chef’s Note’s for a tip about getting the garlic smell off your hands.
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Tagged with: garlic
This simple recipe gives tons of flavor from something that would normally be thrown out. This stock can be used to enhance dishes made with corn such as a succotash or corn sauce, or used instead of water when making polenta-it really makes the corn flavor sing here. It can also be used as a glaze by reducing it down to a syrup and then drizzling it on something like roast halibut or chicken.
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For all those vegans and vegetarians who are tired of feeling left out on St. Patrick’s Day, this one’s for you!
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Tagged with: beets
This dressing was originally for blanched and chilled haricot vert. It goes well on things like shredded beets, cooked or raw. If you use these on red beets, the dressing will take on a lovely magenta color.
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This is a dish of subtle flavors. The cucumbers lend a touch of bitter to contrast with the sweet rich cream which takes on a touch of caramelization with reduction. Their texture is firm and tender at the same time, while the beans are softer but still have a little bite to them. Bits of almond add a definite crunch to counter the soft onion. This pairs up well with simply cooked fowl or steak. You could cut the beans into 1-inch lengths and then toss this dish with pasta, perhaps adding herbed bread crumbs and cheese to the dish to finish it up. If the idea of cooked cucumbers is too weird for you, simply omit them, knowing the dish will be richer without them.
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This dish was inspired by a recipe from Maria Helms Sinskey. Use this as a side, on toasts as a starter, or to stuff Portobello mushrooms for a light supper.
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This dressing was made to go with the Salad of Grilled Radicchio, Escarole, and Roasted Beets, where the creamy sweetness will tame the assertive bitterness of the chicories. Try this with peppery greens like rocket and cress, or use for a cold pasta salad with broccoli or rapini.
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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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