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INGREDIENTS:
1 bunch spinach, stems removed and washed 1 small onion, diced finely 1 large clove garlic, minced Light flavored olive oil as neededContinue reading »
All those bright green things in the box just look like Spring, don’t they? The “ground bean paste” in the recipe is a Chinese iteration of a dark miso that is finer than most standard miso pastes, and is more liquid, so it mixes into the dish more readily. Miso can be used as well, just thin it with some water until it is slightly pourable. The shrimp are an option of course, but they look pretty against all the greens, and the flavors go well together. To omit them simply start the recipe right after the shrimp get removed from the pan.
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This is a combination that proves the old adage of the sum being greater than the parts. Although the combination may seem unlikely, it really tastes great. Cook the squash so it still has some crunch, and cook the collards so they no longer have a raw greens taste and texture, but not so much that they are really soft. The onions should be wilted, but try to not color them. You could forgo the breadcrumbs, but they soften up and form almost a sauce, and really help to amalgamate all the flavors. If you do not have pistachios, use almonds.
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A variation on the theme of summer squash and mint, this came about on the fly with some of the leftover pesto I had used with halibut the night before. This pesto is great with fish, on sandwiches, and with chicken, and makes a nice pasta, especially with shrimp and lemon added in.
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INGREDIENTS:
1 pound asparagus-as thick as you can find ½ pound shiitake mushrooms, stems removed and reserved for stock ½ cup white wine such as Grenache Blanc ½ teaspoon fresh minced gingerContinue reading »
Someone gave me box of apples once, and I was looking for ways to use them up before they could spoil. I came up with this one morning and the kids love it. I teach this one to the middle-school classes I teach, and love to hear how they use this recipe at home. This is a good way to get more fruit into a diet, and it is great as a complement to French toast, waffles, pancakes, and oatmeal. Try it with pork chops, duck, or roast chicken as a “sauce”. See below for ideas for dinner. Jonagolds are a good choice for this dish as they are great for cooking with. A nice balance of sugar and acid, crisp with a thin skin, these are good for pies as well as out of hand.
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This is a favorite around here. If it seems to use a lot of oil, well, it does. But that is part of the appeal to this dish, so use a nice Extra Virgin olive oil here. The broccoli gets sweet and parts are a little crisp, parts are a little chewy (in a good way) and all of it is tender. The trick is taking you time with this.
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Most of the time celery is thought of in a supporting role, or as diet food, if it is thought of at all. Integral to so many dishes as part of a base, most would never think of celery as a dish on it’s own, but here it is. This dish has succulence, a bit of crunch, and a clean flavor. Elemental in its simplicity, it makes a great complement or foil for many dishes. High quality butter for this is important as it is all there is to flavor the dish besides the celery. The butter thickens to form a light sauce coating the celery batons.
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Another one from my “You can cook that?!” file. To many, the idea of cooking cucumbers seems radical, but to me it just seemed right. They are, after all, related to squash. Try these when you are looking for something light. They sometimes have a tinge of bitterness to them that makes them a good foil for things like grilled salmon or poached chicken. Accompanying flavors should be things like dill, tarragon, mint, or a little lemon zest. Avoid more pungent herbs like thyme, rosemary, and oregano. Marjoram can work if you use a light hand. This recipe is very simple, so it is about timing and balance to show off the cucumber flavor. I have other cucumber recipes that sauté the cucumbers until browned a little with onions and are seasoned more aggressively with garlic and herbs, but I love this one for it’s subtlety and ease.
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There are many dishes where the greens of things such radishes, turnips, and carrots are combined with used as a sauce for the roots they are attached to. Here is a recipe that has a powerfully “green” flavor to it similar to that of nettles, and is colorful as well. Be sure to wash the leaves in several changes of water as they seem to hold sand and fine particles well.
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Persillade is classic of French cuisine that ranges from ridiculously simple to fairly simple. At its most basic it is a cup of flat leaf parsley and a minced garlic clove, chopped and combined. It can be thrown into a dish right at the end to warm it and bring out the aroma of the garlic and parsley, or it can be stirred into soups. Some are made with olive oil (the south of France) or butter (the north). Garlic versus shallots, some have lemon zest added, or juice. You can find them with other herbs as well. This version is simple and is combined with blanched turnip tops to sauce the turnips.
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The inspiration for this is in the classic fruit sauces for game, and is me playing in the savory kitchen with things normally found in the sweet side. Use this sauce on duck, pork, chicken, buffalo, or even beef. It will work great for any game as well. This recipe is the more refined version where the sauce is pureed and strained, with notes for a simpler, quicker, more rustic/casual version in the Chef’s Notes at the end.
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Although people think the idea is strange, people always like the savory waffles once they try them. Anytime I cook grains, I always make a little extra and freeze it for recipes like this one. This recipe utilizes another recipe that was a stand-in for another recipe. It is always fun to watch the progression of some dishes. This recipe works for brunch, or as an interesting dinner salad, or you could have it alongside some protein for a light dinner. It is important to the success of this dish that the waffles be hot and crisp.
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Cabbage and apples are frequently seen in each others company in recipes for a reason, and that is because they taste really good together. The crunch and sweetness of the apple plays up those same qualities of the cabbage, and the earthiness of cabbage plays up the floral aromas of apples. This slaw is quick, simple, and tastes great. This is a recipe where having a mandolin or Ben-Riner really helps. Apples such as the Hudson’s Golden Gems and Rubinettes are perfect for this dish as they are crisp, sweet, and have some acid to balance out the dressing and cabbage.
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Although if pressed I’d call this a salad, but it is also pretty much a meal in itself. Lots of crunchy textures, sweet and savory flavors, fruity top notes (tomato) and earthy nuttiness (pepitas), all swathed in refreshing mint and parsley. Add some cheese, cold chicken, cold cuts, or pressed tofu to make it even more substantial.
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Savoy spinach has a slightly more robust flavor than the flat kind, is well suited to cooking. However, the folds mean you need to be more attentive to washing it. Not a big deal really. Just use a large bowl to swish the leaves around in, then lift them from the water into a colander. Repeat as needed. To check that, look at the bottom of the rinse bowl for dirt, and bite a piece. That should let you know.
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A slightly chunky vinaigrette with a bright, funky aroma, this dressing works on salads and is excellent as a topping for grilled fish such as snapper, tilapia, or halibut. Use with pork medallions, chicken with cumin and oregano, or even on noodles like ramen tossed with vegetables and leftover shredded meat.
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Scrambled Eggs with Tortilla Chips, Avocado, Cilantro, and…
This dish is a riff on a Mexican dish called “migas”, which is traditionally made with older corn tortillas. This one uses tortilla chips. You can use old stale ones and smaller broken bits in the bottom of the bag, or fresh ones work fine too. My son is not a fan of eggs, but this dish never fails to please him, plus it is a great vehicle for getting vegetables into the kids. I use leftover zucchini, peppers, grilled onions, broccoli, and even green beans. Adding avocado is really nice, especially if it is chilled. The contrast between the hot egg and cold avocado is fun. This recipe is a guideline. Play with it and make it your own. Be sure to add the oil and water to the eggs to prevent sticking.
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The topping is what makes this a special dish, and that is due in great part to the unexpected hit of the lavender playing with the fennel. Clean and delicate with a light funk from leeks and green garlic, the topping brings out the meaty qualities of halibut without muzzling the sweetness. If you have the topping done ahead of time this is a dish that might take as little as 15-20 minutes to make.
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The part of this dish that takes the longest is making the carrot sauce, and that should take no more than 20-25 minutes. Halibut is used here, but feel free to substitute any firm fish.
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“Condiment” is used for lack of any better word, but I suppose salsa, jam, or chutney could be used as well. It is, essentially, sweet vegetables cooked until melting, to boost the flavors of earthy late season peppers. This is used as a topping for seared and quickly braised mei quin. Use as a side dish, add ground pork, tofu, or bits of leftover chicken and serve with rice for a main. A mandolin is very helpful with this recipe.
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