Currently viewing the tag: "baked"
This is the basic technique for spaghetti squash. Using spaghetti squash typically entails two cooking steps. The first is where the squash is actually cooked, and the next is where the “spaghetti” part gets seasoned in a secondary cooking with other ingredients. This is the technique for the primary step, where the squash is cooked and separated into the strands that give the squash its name. From here, you can do all sorts of things to season the squash. Just remember not to over-cook it, and give it lots of room in the pan and minimal moisture to keep it from getting mushy. Also, I find using an oil sprayer really helps ensure an even coat of oil without having really soggy spots or dry spots, which can affect the end results.
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For when you want something rich with big flavors. This is not a “diet” dish by any means. The recipe looks long, but it really does not take all that long to do this. You could cook all the components and make the custard the day before and then combine them and bake them just before dinner when you need them.
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This is an all-in-one dish with eggs, vegetables, and grains. It works without the grains, too, but if you make them the night before or have leftovers, it is even easier. Carrots add a sweetness that counters the sometimes almost tannic mineral quality of chard. The eggs are baked “whole”, not mixed in as a batter like a quiche, so the yolks act as a sauce and make for a pretty dish.
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This is a form of gratin that uses a béchamel sauce and includes bread cubes as part of the base. It is a hearty side dish good on cooler nights.
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The longest part of the prep for this dish is cooking the onions for the base. Other than that, this dish comes together quickly. If you have soffritto in the freezer, it is a snap to put together, and it looks as if you fussed for quite a while. If you have different colored tomatoes and/or squashes the dish looks quite festive.
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With summer here, the time is perfect for gratins. Sure, everyone is firing up the grill, but let’s face it-grilled vegetables only hold their appeal for a while, and then you want something with a little more depth of character. All those vegetables that are great on the grill are also great in a gratin. Easy to make, gratins can be made in advance and will keep overnight, and are good hot from the oven, or at room temperature. What’s not to like?
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Romanesco is often described as a cross between cauliflower and broccoli, but I think it has its own personality. It is denser than either of the others, and is more resistant to developing the brassica “funk” that the other two get when cooked too long in water. I like the denser texture which allows Romanesco to caramelize well, and I really enjoy the fractal look of the florets.
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Here’s a riff on Pommes Boulangère, the classic French potato dish named for the fact that it was cooked in the bread baker’s oven after all the bread was done and the ovens were cooling. Desiree potatoes are called for in the recipe, but really any waxy potato will do such as Yukon Golds, Yellow Finns, Romanze, Sangre, etc. I think adding the chard brightens the dish and the potatoes can mellow the earthiness sometimes found in chard. This is another dish for your Ben-Riner or mandolin.
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INGREDIENTS:
1 bunch of green onions, greens and whites separated, whites sliced ¼ inch, greens sliced 1/8th inch or finer
3 green garlic stalks, white only, split lengthwise, rinsed, and sliced finely
¼ cup cilantro stems, sliced finely and well washed
1 bunch chard, ribs and leaves separated, ribs washed and cut into
¼ inch bits, leaves stacked, rolled and cut ½ inch and washed
1 bunch of green onions, greens and whites separated, whites sliced ¼ inch, greens sliced 1/8th inch or finer
3 green garlic stalks, white only, split lengthwise, rinsed, and sliced finely
¼ cup cilantro stems, sliced finely and well washed
1 bunch chard, ribs and leaves separated, ribs washed and cut into
¼ inch bits, leaves stacked, rolled and cut ½ inch and washed
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INGREDIENTS:
1 bunch kale 1 tablespoon olive oil 1 teaspoon seasoned saltContinue reading »
Mix 4 tablespoons softened butter with 1 tablespoon fennel seeds, 2 teaspoons sugar, and salt and pepper to taste; use some of the mixture to grease a baking dish. Rub 4 cored apples inside and out with the remaining butter mixture. Place 4 thick onion rounds in the dish and top with the buttered apples. Add a quartered fennel bulb to the dish. Bake at 425 degrees until the apples are soft, 1 hour.
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