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This sauce is part of a steamed potatoes and tomato dish that was inspired by a Tortilla Española, but is can be used with other things as well. Try it with garbanzo beans, grilled shrimp, or as a dip for flatbreads and crudités. It would be good under poached eggs as well. By the way, this is the perfect way to use the core of the cauliflower.
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This came about as a result of eating out and having pork cutlets with fried capers. The capers stole the show for me. One night I was craving the capers and had a different meat dish planned, so this came about. Be sure to dry the capers really well so they open out more and get crisp.
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INGREDIENTS:
2 ounces pancetta, cut into inch long pieces or ¼ inch dice if you can get sliced to order 1 head cauliflower, separated into florets, florets sliced in half ¼ cup + 1/3rd cup orange juice 1 red onion 2 cloves garlic, peeled and thinly sliced lengthwise across the widthContinue reading »
This is classic bistro fare, and it is still on menus today. It is a simple salad with a refreshing taste that is quick and easy to make. The flavor of celeriac is like branch celery, but is more complex. The flavor is more intense, but is subtler, like hearing a song clearly but coming from another room. This salad is fine as is, but is easy to dress up. This is one of those recipes where a fixed blade slicer like a Ben-Riner or a mandolin is easiest, but a sturdy grater or even a food processor will work. When peeling celeriac, leave the peeler in the drawer or risk destroying it. Use a knife instead.
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Here is a celeriac purée offered by one of our subscribers. It is sprinkled with pomegranate seeds and sliced almonds and is topped with tofu baked with dandelion greens and fennel.
When blending the purée, add some milk and labne or yogurt/kefir, and tahini lemon sauce. You can also use butter in the celeriac… and a little lemon juice.
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Finding different ways to use celery leaves besides sticking them in stock is a “chef thing”. Here is a dual recipe. Chopped, it makes a condiment to be used as you might Salsa Verde. Chopped finer in food processor you get a pesto like paste that can be used on pasta, or on slabs of cheese or smeared onto things. For pasta, try it with something like bucatini or try a whole grain noodle with a little more chew and deeper flavor. Barilla makes a “Plus” line that is made with spelt and barley, chickpeas and lentils, as well as semolina, that has a nice flavor that would go well with this recipe. Try it on fish or poultry-it would go well with turkey for instance. Use as a smear for the white meat or use on sandwiches of leftovers later.
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For lack of a better word, this is called a “condiment”. It can be used as is to base or top grilled fish or chicken, or used with lettuce to make a salad with a bit more dressing. Add bits of buffalo mozzarella for a salad, or add capers for even more interest. Use Tetilla cheese or buffalo mozzarella and Marcona almonds as a topping for chicken, or mix with shreds of cabbage for a salad, or skip the cheese and use just the nuts.
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This dish would be served as a separate course, or in a bowl of it’s own with the main course. The rounds of carrot look like little islands in their broth. Chantenay carrots really show their flavor when cooked slowly, as the are here. Dashi is the basic broth used in Japanese cooking, and is the base of miso soup, among many other things.
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The sweetness of the apricots and the jammy mouth feel works with the slight minerality and “furry” texture chard has as a result of the oxalic acid in it. Pine nuts or almonds would be good substitutes for the pistachios, and changing the seasoning from herbs to cinnamon and a touch of cumin, allspice or saffron takes this dish straight to Northern Africa or the Mid-East. Use this as a side dish, to stuff poultry or “pies”, or in a frittata.
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This recipe is an outgrowth of a pepper recipe I picked up from a couple of older Sicilian women at a farmer’s market long ago. I was making the peppers recipe and had extra grappa soaked raisins to use, so this recipe was born. If you do not have grappa for your raisins, use vodka or white wine. I had pistachios on hand, so I used them. Almonds or pine nuts work just as well.
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Although I usually wouldn’t use chard raw, kale salad got me wondering. If the chard is very tender and the leaves are smaller, they are perfect for this. If they are larger and thicker, and eating some raw makes your teeth feel sort of furry, wait for another time to make this. Serve this as a salad on its own or as a side to cider braised pork chops, ham steak, or sausages.
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This sauce walks a fine line between charred and simply burnt. The flavor hits something primal-earthy, funky, yet sweet. Some people are taken aback or put off by the first taste, but feel compelled to try it again, and then they slather on whatever they are eating. The sauce seems to bring flavors out of whatever it is with-steak tastes more beefy, yet gains sweetness. Salmon tastes more of the sea. Used with roasted winter squash and you get more nutty and sweet characteristics, and a gorgeous plate. It keeps well and is great to have on hand for adding to sandwiches, eggs, or dipping carrots into.
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This is a dressing based on a sauce posted before. The trick is to char, not to burn the scallions. This flavor strikes some as odd at first, but there is something about it, maybe the primal fire-pit thing makes b.b.q. irresistible, which makes this dressing very appealing. It goes well with bold and earthy flavors, such as the radish escarole salad, or with a grass-fed beef steak salad. Keep it handy for dipping vegetables into or anointing sandwiches with, or drizzling on firm fleshed fish, shrimp, and eggs.
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Depending on the cheese you use, this can be sort of light and cheesy, or you can make it nice and gooey with plenty of chew to it. For the latter, use a mixture of provolone and mozzarella with a little parmesan or romano thrown in for flavor depth. You could also use a sharp cheddar if you wish, and add some bacon if you are feeding carnivores who typically eschew vegetables.
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