Category: Vegetables

March 19, 2018 Butternut Squash, Golden Beet. Carrot and Apple Salad

With three nor’easters bringing snow, rain and high winds over the last week or so and two more anticipated this week, it’s hard to believe that the first day of spring is tomorrow. We are months away from the heart of the summer produce season but that doesn’t mean you can’t enjoy a delicious fresh salad. Using this formula for a roasted vegetable salad from Fine Cooking magazine is just what you need to stimulate your cooking creativity and beat the winter blahs.

Hearty greens like spinach, arugula and radicchio form the base of this salad. Other choices could include baby greens like kale, collards and chard. I must emphasize baby (immature), because the mature greens are quite toothsome and should be used in recipes where they are cooked. This is a good time to experiment with bitter greens like escarole, endive and radicchio. They contrast nicely with sweetness of the roasted vegetables.

Roasted vegetables give the salad substance and a lot of deep rich flavor. Root vegetables, potatoes and winter squash are great for roasting, you can even add apple and pear wedges. Cut the vegetables into fairly even sized pieces so they cook evenly. Toss the vegetables with olive oil and some kosher salt. If you are using red beets, toss and roast on a separate pan. Otherwise the beets will discolor the other vegetables on the baking sheet. Roast about 20 minutes, tossing veggies halfway and rotating the baking sheet. The amount of vegetables may seem like a lot but roasting condenses them in size and concentrates their sweet flavor. I used golden beets, rainbow carrots, butternut squash and apple, all items I had in my pantry. So for me it was a “clean out your fridge” recipe.

The salad is accented with cheese and nuts that add contrasting flavors and textures. Aged Gouda brings a sharp, sweet flavor reminiscent of butterscotch and toasted slivered almonds add a wonderful aroma and crunch. An optional sprinkling of dried fruit, raisins, dried cranberries, figs give a nice touch as well.

A slightly tart white balsamic lime vinaigrette is a pleasing contrast to the sweetness of the roasted vegetables. I chose this recipe because Joe picked a large yellow, very fragrant lime from our Persian lime tree. This vinaigrette calls for an oil you may not be familiar with. High in polyunsaturated fats and vitamin E, grape seed oil is extracted from the seeds of grapes. Its flavor is neutral allowing the infused flavors of shallots and ginger to shine through.

White balsamic vinegar is made from the same variety of white grapes as dark balsamic . While the dark balsamic is simmered for hours and aged in barrels for years, white balsamic is slow cooked to avoid caramelization and is not aged. White balsamic vinegar is a good choice when you don’t want to darken the appearance of your final dish.

Toss the greens in a large bowl with a drizzle of the warm vinaigrette. Distribute the greens on two plates. Next, gently toss the roasted vegetables with some of the remaining vinaigrette. Distribute the vegetables over the plates, along with the nuts, cheese and optional fruit.

This would be a nice vegetarian lunch or dinner. Add chicken or thinly sliced flank steak if you need to include meat. The formula gives you the chance to be creative and make your own unique and delicious salad.

Butternut Squash, Golden Beet, Carrot and Apple Salad

Serves 2

Ingredients for the roasted vegetables

  • 6-7  c mixed vegetables and fruit, I used butternut squash, rainbow carrots, golden beets and apple, trimmed and peeled.
  • 2 T extra virgin olive oil
  • Kosher salt

Directions for the roasted vegetables

  1. Position oven rack in the center and preheat oven to 450°F.
  2. Trim vegetables into 1-inch dice or wedges.
  3. In a large bowl, combine the vegetables and fruits with the oil and 1 t salt.
  4. Toss well and transfer to a large rimmed heavy-duty baking sheet.
  5. Spread the vegetables evenly on the baking sheet.
  6. Roast. flipping the vegetables halfway through the baking time and rotating the baking sheet.
  7. Cook until the vegetables are browned and tender, 20-25 minutes.
  8. Let cool and transfer to a large bowl.
Toss the vegetables with olive oil and salt.
Spread out evenly on a baking sheet.

Ingredients for the white balsamic lime vinaigrette

  • ¼ c grape seed oil
  • 1/3 c thinly sliced shallots
  • kosher salt
  • 1 t chopped fresh ginger
  • 2 T white balsamic vinegar
  • 1 T maple syrup or honey
  • 1 T fresh lime juice (more to taste)
  • 1 t grated lime zest
  • 1 t fine minced parsley
  • 1 t Dijon mustard
  • Freshly ground black pepper

Despite the color, this is a lime, very fragrant and juicy from Joe’s citrus trees.
Infusing grape seed oil with shallots and ginger.

Directions for the white balsamic lime vinaigrette

  1. Heat the oil in an 8-inch skillet, over medium heat. Add the shallots and a pinch of salt and cook for 2-4 minutes, shallots should be softened and slightly browned.
  2. Add chopped ginger and cook until fragrant until softened and fragrant, 15 seconds. Take infused oil off the heat and let cool for about 5 minutes.
  3. While the oil is cooling, to a heat proof metal bowl add the vinegar, maple syrup, juice, zest, mustard, ¼ t salt and a few grinds of pepper.
  4. Whisk the warm oil into the vinegar mixture until emulsified. Taste vinaigrette and season to taste with additional salt, pepper or citrus juice.

Ingredients for assembling the salad

  • 5-6 cups of sturdy greens, torn into bite sized pieces if needed
  • Kosher salt
  • Roasted vegetables from step one
  • ¼ c toasted slivered almonds
  • ½ c cubed aged Gouda

 

Directions for assembling the salad

  1. In a large bowl, lightly salt greens and toss with a drizzle of the warm vinaigrette. Taste a green and add a little more dressing if necessary. Arrange the greens on a platter or two plates.
  2. Season the vegetables with a pinch of salt and dress them lightly with 1-2 T of the remaining vinaigrette.
  3. Spread the vegetables evenly over the greens, then top with the almonds and Gouda. Serve immediately, passing the remaining dressing at the table.

March 10, 2018 Market 17 Green Salad

A few weeks ago we took a much needed vacation to visit close friends in south Florida. When traveling we enjoy seeking out the most interesting (at least to us) restaurants a city has to offer. I have learned that you won’t necessarily find what you are looking for by Googling for the results, any restaurant can tout itself as “the best”. Checking Trip Advisor or Open Table may not produce the results you are looking for either.The Trip Advisor number one restaurant in Fort Lauderdale is a hoagie place! I have found the most reliable results come from our destination’s city or regional magazine. They supply the most critical (good and bad) reviews, plus information about restaurants that have just opened and are not under the culinary radar yet.

Over the years, one of our favorite finds in Fort Lauderdale is, or should I say was, Market 17. Located at the Portside Yachting Center, Market 17 served delicious and creative food and was one of the first true farm to table restaurants we experienced. We have enjoyed dining there many times during our visits to Florida. Sadly, we learned that the building that houses the restaurant is going to be demolished due to the expansion of the convention center. So for one last time we “ate the menu”, appetizers, tasting portions of the entrées and dessert split between six of us, with wine to accompany the meal.

According to their website Market 17 will have a new concept in early 2019, so in tribute to this fine restaurant I have reinterpreted their local farm green salad. The menu describes it as a salad of greens, rainbow carrots, apples, cucumber, radish, candied pecans topped with a white balsamic vinaigrette.

Start with the freshest greens you can find. We are not in season for our own garden produce so our salad greens come from our local supermarkets. The greens I buy for the most part are in a plastic clamshell container. Even though they are labeled “triple washed” there are always some spoiled leaves that are never missed by the disdainful eye of Joe. So I still soak them in a sink filled with cold water with an eye to remove any bad or discolored leaves. It is important to spin the greens dry, excess water will dilute your dressing. For this salad I chose baby spinach and bibb leaves, the leaves are bite sized so there is no need to tear them. I store washed greens in gallon twist tie bags with a paper towel inside to absorb any excess moisture.

Rainbow carrots add color and crunch to everyday salads. They can range in color from deep purple, crimson red, white and bright yellow. Originally carrots were mostly purple and white. Orange carrots are a strain developed by 17th century Dutch farmers and contain more beta Carotene than other varieties. I cut my carrots into matchstick julienne, if this is too fussy for you, cut into thin slices.

Radishes bring color, crunch and a little spiciness. Cucumbers and apples give a crisp and juicy element. I like to peel the cucumbers, just leaving strips of green peel for color. I used a mandolin to slice the radishes and cucumber very thinly. Choose a sweet tart apple variety like Granny Smith or Sweet Tango.

Place your greens in a large bowl, this gives you space to dress the salad without compressing the ingredients. A white balsamic dressing adds flavor but not the dark color that can muddy an otherwise bright, colorful salad plate. The finishing touch, candied pecans that are quick and easy to make. A delicious salad that brings back great memories.

Market 17 Green Salad

Serves two

Ingredients

  • 4-5 generous handfuls of baby romaine, spring mix etc
  • 1 Persian cucumber
  • 2 radishes
  • 3 rainbow carrots-yellow, purple and orange
  • 1 small apple (I used Sweet Tango)
  • candied pecans (recipe follows)
  • white balsamic vinaigrette (recipe follows)
  • kosher salt and freshly ground pepper
Rainbow carrots are readily available in most supermarkets.

Directions

  1. Rinse lettuce and spin dry, removing any spoiled leaves. Place in a large bowl.
  2. Peel cucumber, leaving only thin strips of skin. Slice thinly with a mandoline or a knife
  3. Trim root ends off radishes, slice thinly.
  4. Peel carrots and cut into matchstick pieces, you will need about two cups.
  5. Cut the apple into thin slices, peel if desired (I didn’t)
  6. Shake vinaigrette to combine ingredients, taste and adjust for balance and drizzle some over the salad greens. Toss lightly.
  7. Add the cucumber, radishes, carrots and apple to the bowl. Toss with additional dressing and add salt and pepper to taste.
  8. Use tongs to plate individual salads and top with candied pecans.

White Balsamic Vinaigrette

Ingredients

  • ¾ c extra virgin olive oil
  • ¼ c white balsamic vinegar
  • 2-3 T honey
  • ½ t kosher salt
  • ¼ t fresh ground black pepper
  • ¼ t dried oregano

Directions

  1. In a medium bowl, whisk all ingredients together until well blended.

Candied Pecans

Ingredients

  • ½ c brown sugar
  • ½ t sea salt
  • ¼ t ground cumin
  • 2 T water
  • 1 c pecans

Directions

  1. In a medium non stick skillet, combine all the ingredients except the pecans. Cook over medium heat for a few minutes, until the sugar dissolves and mixture is bubbling.
  2. Add in the pecans, stirring to coat all surfaces in the glaze, 3-5 minutes.
  3. Remove pan from the heat and spread the pecan out on a parchment lined baking sheet. Let cool completely. Break apart into individual pieces. Store in an airtight container.

 

February 3, 2018 Chicken, Butternut Squash and Chickpea Soup

Chicken, butternut squash and garbanzo bean soup is the perfect comfort food loaded with lean protein, delicately sweet butternut squash, nutty garbanzos and spinach for a healthy meal. This hearty main dish soup of my own creation is a complete meal with almost all pantry items with exception of the spinach. Blue potatoes and butternut squash are still a part of the larder from last year’s  garden and I am finally making a dent into the supply of butternut squash from the fall harvest.

To save time you can buy cubed butternut squash in the produce section of most supermarkets. But if you choose to start with a whole squash, this is a method that works for me. I start by washing off the squash, any dirt left behind when you start cutting the squash will be transferred to your knife and subsequently, the squash flesh. Cut off a ½-inch piece at both ends so that they are flat, then I cut it where the neck and the bulb meet. I cut the bottom in half and scoop out the seeds and stringy fibers, a grapefruit spoon works well here. You can discard the seeds but I like roasting them for a snack or a salad topping. Use a vegetable peeler or chef’s knife to remove all of the skin and the green veins that are directly under the skin, your finished product should just be orange flesh. Now you can use a knife to cut the squash into pieces. I was aiming for 1½ inch pieces. The squash I used for this recipe weighed in 3.25 pounds and made about 8 cups of raw squash. In a large bowl, toss the squash with a little olive oil and salt and roast on a baking sheet until the cubes are caramelized but not at the point of disintegrating into the soup. The squash measured 4 ½ cups after roasting.

The soup would be good without it, but I added some chicken to up the protein quotient and really make it feel like a meal. Normally I would use chicken thighs, but I had boneless breasts in the fridge. I wanted to keep the chicken as moist as possible, (there is nothing worse than dried out chicken in your soup) so I turned to a method that I have used in the past, poaching. Poaching is a method that cooks chicken gently and slowly. Boneless breasts are arranged in a single layer and covered with the appropriate aromatics and liquid, water in this case, but a splash of wine is good too. The pot is brought to the boil, then reduced to a simmer. After about eight minutes, check the temperature of the chicken in the thickest part of the breast. Chicken is supposed to be cooked to 165°F but since I knew I would be adding it to my soup pot, I was aiming at 155-158°F so it wouldn’t overcook in that step. Remove from the poaching liquid and let cool, then shred into bite sized pieces. An easier approach? Use the meat from a rotisserie chicken.

Once you are finished these steps, the soup comes together very quickly. In a large Dutch oven, saute the onion, then add the garlic and herbs. The broth, tomatoes and garbanzos are next. Bring to a boil, reduce the heat. Add the squash, chicken and spinach and cook for about ten minutes, until the spinach is wilted.

Freshly cooked garbanzos are a favorite of mine and would be great in this recipe but would require some advanced planning. Puree a few cups of the soup before the last ingredients are added if you want to give the soup a more stew like consistency.

Peeled whole butternut squash.
Preparing the butternut squash.

Chicken, Butternut Squash and Chick Pea Soup

Serves four

Ingredients

  • 1 butternut squash, about 3 lb
  • Extra virgin olive oil-for baking the squash and making the soup
  • Kosher salt
  • ¾ to 1 lb chicken breasts 2-3 relatively the same size or already cooked and shredded chicken, breast or thigh meat
  • 1 medium onion, diced small
  • 2-3 cloves of garlic, finely minced
  • 1 t ground cumin
  • ½ t ground coriander
  • 3-4 c low sodium chicken broth
  • 1-10 oz can diced tomatoes and green chilies (mild or hot)
  • 1-15.5 oz can chick peas, drained and rinsed
  • 4-5 cups spinach leaves

Directions

Preparing the butternut squash

  1. Preheat oven to 375°F. Peel, seed and cut squash into 1½-in cubes. Alternately use 8 cups  of pre-cut squash.
  2. Put the squash cubes in a large bowl, drizzle with olive oil and kosher salt. Toss to coat and place on a baking sheet, distributing the cubes evenly as possible.
  3. On the lower rack of the oven, bake squash for ten minutes. Gently flip the squash pieces so that the sides that aren’t caramelized are on the bottom, bake for another 5 minutes. Redistribute the squash pieces again and cook for another 5-7 minutes. Remove squash from baking sheet and transfer to a plate to cool.

Poaching the chicken

  1. Place the chicken breasts in a heavy bottomed pot, large enough to hold them without overlapping but relatively snug.
  2. Cover the breasts by an inch and a half with cool (not hot) water with a pinch of salt, or broth, garlic, a sprig of thyme or a bay leaf.
  3. Over medium high heat, bring to a boil, then reduce the heat to a simmer. Partially cover and at the eight minute mark insert an instant read thermometer at the thickest point of the breast to check the temperature. I like pulling mine off the heat around 158°F since they will continue to cook a little after they are removed from the cooking liquid and when added to the hot soup will cook a  little more.
  4. Let the chicken cool then shred along the grain into bite sized pieces.

Assembling the soup

  1. In a large 5-quart Dutch oven cook the onion over medium high heat until translucent. Add the garlic and spices are cook for another minute.
  2. Add chicken broth, tomatoes and chick peas and bring to boil.
  3. Reduce heat to a simmer and add squash, chicken and spinach, heat through for about ten minutes or until spinach is wilted.
  4. Serve in warmed bowls.

January 21, 2018 Cauliflower Tortillas

Does any vegetable come close to having the versatility of cauliflower? It has a nutty sweetness when roasted and a creamy sumptuous quality when steamed and puréed. It’s a low carb, paleo, gluten-free option that substitutes for rice, couscous and even pizza crust. Let’s not neglect to mention the nutritional benefits as well. Cauliflower is an excellent source of vitamin C. vitamin K, folate, pantothenic acid (vitamin B5) and dietary fiber and an entire head of cauliflower is only 156 calories!

Here’s a recipe to help keep you on track for a new year of healthy eating and a creative addition to your cooking repertoire, cauliflower tortillas. They have a texture similar to the real thing and a mildly nutty flavor.

Preheat your oven to 375°F and line two baking sheets with parchment paper, a Silpat liner works too. I use a little nonstick spray on the edges to keep the parchment from curling up. Start with a medium cauliflower, the one I used was 2 lbs, including the greens. Cut the cauliflower in quarters, remove the greens and most of the core. In a food processor, pulse the cauliflower into granules finer than rice, but don’t get to the point of liquefying it. I do this in batches so no chunks are left behind. If you don’t have a food processor you can go low tech and do this step with a hand-held box grater. The cauliflower needs to be cooked to remove as much liquid as possible. You can do this in either a microwave or a steamer. The next step is crucial to get the right consistency for the cauliflower “dough”. Gather the steamed cauliflower granules in a clean cloth dish towel (a thin one works best) and wring out all the excess liquid. Use rubber gloves or an extra towel to protect your hands, the cauliflower will be very hot. If you have the time, you can wait until it cools down a bit. When you think you have squeezed out all the liquid you possibly can, squeeze some more. The end result reminds me of masa dough, the ingredient corn tortillas are made from.

Place the well-drained cauliflower in a medium bowl and mix in two well beaten eggs and salt and pepper to taste. Many of the recipes I read add additional herbs and spices at this point and you are welcome to do so if you choose. I prefer to keep mine plain like a regular corn tortilla to showcase the flavors of what I fill it with.

Divide the cauliflower mixture into six portions and use your hands to press them evenly into six small circles, about five to six inches in diameter. Bake in the preheated oven for ten minutes, take them out of the oven and flip them to the other side and bake for an additional 5-7 minutes. I used convection heat and that helped them brown in the oven. You can also brown the tortillas in a pan to give them a crispy edge and a more nutty flavor.

The resulting tortillas are soft and pliable like the real thing and they hold up well to a variety of fillings. On my first attempt I filled them with taco seasoned ground turkey, guacamole and salsa. They would be great for quesadillas or enchiladas too. You don’t have to limit your choices to just Mexican, they would make a great breakfast wrap or with some smoked turkey, avocado slices, lettuce and tomato for a low carb lunch. Joe gave them two very enthusiastic thumbs up. Today we made breakfast tacos with scrambled eggs, cheese and chicken sausage topped with guacamole and salsa, delicious! Next to try, chicken enchiladas.

 

The cauliflower head, also known as the curd.
Pulse the cauliflower into fine granules.
Gather the cooked cauliflower into a dish towel, cheesecloth works here too.
After several minutes of squeezing the liquid out of the cauliflower, the finished product looks like this.
The resulting cup and a half of liquid that was squeezed out.
Mix the dried cauliflower with eggs and salt and pepper to taste.
Divide the mixture into six portions and form into circles on parchment lined baking sheets.
Cauliflower tortillas hot out of the oven.

Cauliflower Tortillas

Makes 6

Ingredients

  • 1 medium cauliflower (about 2 lbs total including the greens)
  • 2 large eggs
  • Kosher salt and freshly ground pepper to taste

Directions

  1. Preheat oven to 375°F (I used convection heat) with racks in the upper and lower shelves of the oven. Line two large baking sheets with parchment. I use a little non stick spray on the corners to keep them from rolling up.
  2. Cut the cauliflower in quarters, remove the leaves and cut out most of the core. In a food processor pulse the cauliflower into granules, smaller than rice. I ended up with 6 cups lightly packed cauliflower.
  3. Place the riced cauliflower in a bowl and microwave on high for two minutes, stir well, microwave two minutes, stir and microwave again for two minutes.Alternately you can cook the cauliflower in a steamer.
  4. Dump the cooked cauliflower in the center of a cloth dish towel or a doubled layer of cheesecloth. Gather up the ends, careful, it will be extremely hot and squeeze out any excess liquid.  You may want to protect your hands with an additional towel or rubber gloves. When you think you have removed all the water, give it one more squeeze.
  5. Return the cauliflower to a bowl, add two beaten eggs, salt and pepper to taste and mix well until combined.
  6. Scoop out the cauliflower into 6 fairly equal portions on the baking sheets and form into circles.
  7. Bake with trays in the upper and lower half of the oven for five minutes then reverse the upper and lower positions and bake for another five minutes. Remove both trays from the oven and peel the tortillas off the baking sheets, flip them over and return to the oven for another 5-6 minutes.
  8. Transfer cooked tortillas to a wire rack to cool.
  9. Heat a medium-sized non stick pan over medium heat and brown the tortillas on both sides to crisp the edges.
  10. Store in well sealed freezer bags. To use, reheat tortillas over medium heat in a small non stick pan.

January 13, 2018 Herbed Ricotta Zucchini Ravioli

  

Normally I wouldn’t share a recipe for zucchini in the middle of January, but this time I had to make an exception. I am always looking for new ways to prepare for the buckets of zucchini that our garden produces every summer, so I had to try out this recipe I saw on The Chew, “Herby” Ricotta Zucchini Ravioli. In this recipe, very thinly shaved zucchini slices take the place of pasta and are filled with a herbed ricotta filling.

The zucchini could be sliced on a mandoline, but to simplify things, a Y peeler works just as well. Remove the first strip of skin, then a few more slices until you have a flat surface. Make slices down the length of the zucchini until you reach the seedy core. Look for medium length zucchini. I found that strips 5-6 inches long and 1½ inches wide were the right size to accommodate a generous tablespoon of the filling. Place the slices on baking trays lined with paper towels and lightly salt to draw out any excess liquid.

The filling is very simple, ricotta cheese with an egg, grated Parmesan and seasonal herbs. Fresh ricotta is always best but one without preservatives is a good second choice. Drain the ricotta in a fine strainer to draw out excess liquid then squeeze it out in cheesecloth to make it as dry as possible. There aren’t any fresh herbs in the garden on this very cold January day, but Joe has brought some into the conservatory. For this recipe I used parsley, thyme and a little dried oregano. Let the ricotta herb mixture sit for 10 to 15 minutes to allow the flavors to blend.

Now it’s time to make the bundles. Put enough tomato sauce on the bottom of your prepared pan to lightly coat it. Blot any excess liquid from the zucchini. On a clean work surface, lay two strips of zucchini so that they slightly overlap lengthwise. Lay two more noodles on top perpendicular to the first two strips, it should look like a plus sign. Place a generous tablespoon at the intersection where the strips meet. Starting with the bottom strips, fold them over the center, repeat with the second set of strips. Place the ravioli seam side down in the prepared baking dish and repeat with remaining zucchini strips until you fill the baking dish. Top with sauce and sprinkle with shredded mozzarella cheese. Bake for about 25 minutes, take out of the oven and sprinkle on the remaining Parmesan.

The verdict? Joe and I both thought they were delicious and didn’t feel cheated with the zucchini wrapper. As Chew co host Clinton Kelly said,” this is an amazing alternative to pasta.” The calorie savings are pretty amazing too with regular ravioli coming in at 785 calories while the zucchini ravioli is 260 calories! The portion size wasn’t mentioned though. This is not the best dish for the freezer. Zucchini is 95% water so I think this dish would best be served fresh. This is a great meatless dish whether for lunch, dinner or as a side. Pesto would be a good addition to the ricotta filling and a cheesy Alfredo sauce could take the place of the tomato sauce. Can’t wait until summer to try these with zucchini from the garden and my own variations.

Drain the ricotta in a fine mesh sieve for a half hour.

 

Wrap the ricotta in cheesecloth and squeeze out any excess moisture.

Using a Y peeler, slice the zucchini into long thin strips.
Combine the ricotta, beaten egg, herbs, spices and cheese.
Slightly overlap 2 strips of zucchini and overlap two more strips, forming a plus sign.
Place a generous tablespoon of filling where the strips intersect.
Fold the bottom strips over the filling.
Fold in the other 2 strips to the center to completely enclose the filling.

Add the ravioli, seam side down to a baking dish lightly coated with tomato sauce.
Top with additional sauce.
Top with mozzarella cheese and bake .

 

Herby Ricotta Zucchini Ravioli

Serves 4

Ingredients

  • Olive oil for greasing the baking dish
  • 2 c ricotta – whole milk or part skim
  • 4-5 medium zucchini
  • 1/3 c plus 2 T grated Parmesan (divided)
  • 1 large egg
  • ¼ c fresh herbs, finely chopped (parsley, thyme, chives etc.)
  • ¼ t freshly grated nutmeg
  • 2 cloves garlic, peeled and finely minced
  • 2 ½ c tomato sauce-homemade or your favorite store brand
  • 1 c shredded mozzarella
  • Basil chiffonade for garnish
  • Kosher salt and freshly ground pepper to taste
  • Cheesecloth – that will be used with the ricotta

Directions

  1. Preheat the oven to 375°F.  Lightly grease a 8×12 baking dish with olive oil.
  2. Place a fine mesh sieve over a medium bowl and add the ricotta. Set aside and allow to sit for 30 minutes.
  3. Using a Y vegetable peeler, slice the zucchini lengthwise into thin strips, avoiding the seedy core. Place strips on a paper towel lined baking sheet, lightly sprinkle with salt and set aside.
  4.  In a medium bowl, add ricotta, 1/3 c Parmesan, egg, chopped herbs, nutmeg and garlic. Season with salt and pepper and stir until fully combined. Set aside for 10 minutes to let the flavors combine.
  5. Blot excess moisture off zucchini slices. On a work space, overlap 2 strips of zucchini and then overlap 2 additional strips on top and across the first 2 strips, forming a cross shape.
  6. Using a spoon or cookie scoop, place a generous tablespoon of the ricotta mixture into the center of the zucchini formation.
  7. Fold the bottom layer of the zucchini strips over the filling and into the center so that they are overlapping. Fold in the other two strips to the center so that the filling is completely enclosed. Repeat process with remaining filling and zucchini.
  8. In prepared baking dish, spread ½ cup sauce evenly over the bottom. Place zucchini seam-side down. Pour remaining sauce over zucchini. Top with remaining Parmesan and mozzarella. Transfer to oven and bake for 20 to 25 minutes, until zucchini is al dente.
  9. Garnish  with basil and serve.

January 6, 2018 Smoked Turkey Lentil Soup

Smoked turkey has been a favorite of ours for many years. The original recipe we found came from the first cookbook Joe ever gave me, Better Than Store Bought. The book, a classic for the DIY cook features “authoritative recipes for the foods that most people never knew they could make at home”. One of the many recipes that interested us was for smoked turkey. We invested in a water smoker and different varieties of wood chips, learned about brining and went to work. The results were delicious. The turkey was tender, succulent meat with a pleasing hint of smoke. It soon became a regular favorite on my catering menu, whether it was on a carving station or used in an hors d’oeuvre recipe. We still smoke turkey for parties, especially around the holidays. Inevitably there are leftovers and since the temperatures are going to plunge into the minus zero territory I thought a hearty smoked turkey lentil soup would be perfect to keep us warm.

This soup is rich in flavor in spite of its very simple ingredients. The turkey infuses the soup with deep rich smokiness. If you don’t own a smoker, smoked turkey legs are available in many supermarkets. If you can’t find smoked turkey legs, you can use smoked turkey sausage instead. You could even do this recipe with roasted turkey wings and legs.

If you are not already saving Parmesan rinds you should. Store them in your freezer where they will keep indefinitely.  Add one to your soup pot to infuse it with a subtle depth of flavor. It may totally dissolve in the soup, if not fish it out at the end of cooking along with the bay leaf.

Lentils are the perfect companion to the smoked turkey and they are very nutritious. A great source of antioxidants, vitamins A, D, E and K , the mineral selenium, lentils also contain high levels of soluble fiber and have zero cholesterol. Unlike other dried beans, lentils can be prepared the day of serving since a presoak isn’t necessary. Spread lentils on a light-colored plate to check for stones or debris. Then place the lentils in a fine strainer under cool running water. Purchase lentils in a store where you know there is high product turnover to ensure freshness. If they are more than a year or two old, they will often stay crunchy in the center no matter how long you cook them. I used the Puy variety, they are mottled green-brown in color and have a robust peppery flavor.

I adapted this recipe for the slow cooker but it could be done just as easily on the stovetop. In a dutch oven, cook vegetables until softened, add remaining ingredients and simmer partially covered for an hour. To serve, remove bay leaf,  cheese rind, turkey wings and drumsticks. Remove the turkey meat from the bones and stir back into the soup pot. Ladle soup into bowls and top with a dollop of sour cream or yogurt.

Smoked Turkey Lentil Soup

Serves 4-6

Ingredients

  • 1 T extra-virgin olive oil
  • 3 garlic cloves, peeled and chopped
  • 2 celery ribs, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1 medium onion, finely chopped
  • 1 c crushed tomatoes
  • 1 fresh bay leaf
  • 1 cup lentils, green or brown
  • 2 smoked turkey wings
  • 2 smoked turkey legs
  • 1 Parmesan rind (optional)
  • 8 c chicken or turkey stock
  • Kosher salt and freshly ground black pepper
  • Yogurt or Parmesan cheese to top the soup
Golden brown smoked turkey wings.

Directions

  1. In a large pot, heat the oil. Add the garlic, celery, carrots and onion and cook over moderate heat until softened, 6-7 minutes.
  2. Transfer vegetables to a large capacity 6 qt slow cooker.
  3. Add the tomatoes, bay leaf, smoked turkey and stock optional Parmesan rind and simmer on the low setting for 5-6 hours.
  4. Before serving, remove bones and large pieces of turkey from the pot; allow to cool slightly on a platter. Once cool enough to handle, separate meat from the bones and any unappealing connective tissue. Return meat to the pot and discard bones.
  5. Ladle soup into bowls and garnish with sour cream or yogurt.

December 3, 2017 Creamy Kale and Goat Cheese Gratin

 

Kale and goat cheese gratin is the ultimate winter comfort food and a great addition to any potluck or holiday feast. The original recipe from Fine Cooking called for dandelion greens but I have made it with baby chard greens and spinach as well, depending on the season. This time I used the bounty of fall kale from our garden. Joe planted several varieties, for this recipe I used a combination of Lacinato or Tuscan, Red Russian with its purple veins and stems and curly Dwarf Blue Curled. If we’re lucky, some of the plants that don’t die off this winter will provide us an early spring kale crop.

When shopping for kale look for moist, crisp, unwilted bunches, unblemished by tiny holes, which indicate insect damage. The leaves should not be yellowed or brown. Wrap unwashed kale in paper towels, then store in plastic bags in the refrigerator crisper for a few days. When you are ready to cook, submerge the leaves in a sinkful of cold water, swishing them around to remove any dirt. To trim for cooking, lay a leaf bottom side up on a cutting board and run a paring knife along each side of the center stem. I like using a Cutco steak knife in this step for the traction it gives. Repeat until all the stem are removed. Then cut the leaves in the size your recipe calls for, in this case, 2 inch strips. If you are so inclined, chop the stems into smaller pieces, store them in freezer bags and add them the next time you make a vegetarian stock.

Bring a large pot of well salted water to a boil and cook the kale for 3-4 minutes or until tender. You can do this step in batches if necessary. If you are doing this in batches, remove the kale with a Chinese strainer and allow the water to come back to a boil before adding the next bunch of leaves. Transfer the blanched leaves to a colander to drain well and cool. Put the cooled leaves in a clean cotton dish towel and gently wring the greens and get rid of any excess moisture. There’s nothing worse than a watery gratin!

Chop the greens coarsely and put in a large mixing bowl and combine with Parmesan and a creamy goat cheese. Combine well, don’t be afraid to use your hands for this. Spread the greens in a buttered baking dish and add cream that has been infused with garlic and lemon. Be sure to use a shallow gratin dish rather than a deeper, smaller one. The larger surface area helps reduce the cream. Top with the breadcrumb mixture and bake until the crumbs are brown and the liquid is bubbly and has reduced below the crumb level.

The kale and goat cheese gratin can be prepped in advance. Prepare the kale filling and add the cream to the dish but hold off on adding the crumb topping until right before you bake it. Cover with plastic wrap and refrigerate. If you have refrigerated the dish, bring it back to room temperature, or if baking right from the fridge, add a little extra time to your cooking.

Creamy, cheesy greens topped with a crunchy Parmesan crumb crust, what’s not to love? This flavorful dish is great served with lamb or turkey (of course!) and makes excellent leftovers.

Lacinato, Tuscan or Dinosaur kale.
Dwarf blue curled kale
Red Russian kale
It takes a lot of kale to make a pound.
Trimming the leaves.
It just needs a breadcrumb crust now.

Creamy Kale and Goat Cheese Gratin

Serves six or more

Ingredients

  • ½ t unsalted butter
  • Kosher salt
  • 1 lb. kale, stemmed, leaves cut into 2-inch strips
  • 1 c coarse fresh breadcrumbs
  • 3 T plus ¼ c finely grated Parmesan
  • 1-1/3 c heavy cream
  • 2 garlic cloves, peeled and smashed
  • ¼ t finely grated lemon zest
  • Freshly ground black pepper
  • 2 oz fresh soft goat cheese

Directions

  1. Position a rack in the center of the oven and heat the oven to 375°F. Coat a shallow medium-sized gratin dish with the butter.
  2. Bring an 8-quart pot of well-salted water to a boil over high heat. Working in batches, boil the kale just until tender, about 3 minutes. Drain well.
  3. Use a dish towel to gently wring the greens and get rid of any excess moisture.
  4. In a small bowl, combine the breadcrumbs, 3 T Parmesan and a pinch of salt.
  5. In a medium saucepan over medium high heat, bring the cream and garlic to a boil, about 5 minutes. As soon as the cream has come to a vigorous boil (but before it boils over), remove the pan from the heat and let sit for 5 to 10 minutes. Add the lemon zest and season with a little salt and pepper. Stir well and remove the garlic cloves.
  6. Transfer the greens to a cutting board and chop them coarsely. Put them in a large mixing bowl and add the remaining ¼ c Parmesan and the goat cheese. Using your fingers, mix well. Spread the mixture in the prepared gratin dish. Pour the cream over and stir gently with a spoon to distribute evenly.
  7. Season to taste with salt and pepper. Top the gratin evenly with the breadcrumbs.
  8. Bake the gratin until the crumbs are browned and the liquid has reduced below the crumb level, about 30 minutes. Serve warm.

November 26, 2017 Butternut Squash Gratin with Rosemary Breadcrumbs

 

When it comes to Thanksgiving dinner I am a traditionalist. For the main course, it’s always a juicy roast turkey and another one hot off the smoker. Not to mention the additional variations we tried in previous years, wrapped in puff pastry à la Martha or cooked outdoors in a deep fryer, not advisable on a windy day on a wooden deck. But when it comes down to it, I am most excited about the side dishes. For many years we hosted Thanksgiving dinner for family and friends and I was driven to make countless side dishes featuring every fall vegetable I could think of.

Now we are part of a collaborative effort of family, friends, and friends who feel like family. Our offering is a smoked turkey and a few side dishes. Fortunately I was able to draw from the bounty of our garden to make a butternut squash gratin. At Thanksgiving dinner I was asked what a gratin is and I shared the following. A gratin is always baked and/or broiled in a shallow dish. The topping is traditionally cheese and/or breadcrumbs that should get crispy in the cooking process. Gratin is derived from the French word gratiner-to broil.

This recipe begins with lots of thinly sliced onions sautéed in butter until softened and golden brown. Butternut squash cubes are added next and sautéed along with the onions until both are caramelized. This recipe can be made much easier with the advent of peeled, seeded and cubed butternut squash, available in many supermarkets. As for me I will be hacking away at my stash of butternut squash all the way to spring.

Pour the vegetable mixture into the buttered baking dish, cover and bake. Another plus is this step can be done a day ahead, just cool and refrigerate until you are ready to finish the dish. Make the breadcrumb mixture ahead as well and store separately in the refrigerator. If you are making components ahead of a special dinner, label them well so that your well-meaning kitchen help doesn’t mix them up! On the day you are cooking the dish, reheat for about 10 minutes, sprinkle with breadcrumb, cheese and herb mixture. A sharp cheddar is a good contrast to the sweetness of the butternut squash. Not just for your holiday table, this would be great as a side dish for weeknight suppers, any fall gathering or even as a brunch dish.

Saute the onions.
Next in is the cubed butternut squash.
The vegetables are placed in a 13×9 glass baking dish
Joe picked fresh rosemary for the breadcrumb topping.

Butternut Squash Gratin with Rosemary Breadcrumbs

Serves 6-8 as a side dish

Ingredients

  • ¼ c (½ stick) unsalted butter
  • 4 c thinly sliced onions
  • 2½ to 3 lbs butternut squash, peeled, seeded and cut into ¾ inch cubes
  • 1 t sugar (optional)
  • ½ t salt
  • ½ t freshly ground black pepper
  • ¾ c chicken broth
  • 2 c bread crumbs made from soft white bread
  • 2 c packed grated sharp white cheddar cheese
  • 1 ½ T chopped fresh rosemary
  • ½ t dried thyme

Directions

  1. Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish.
  2. Melt butter in a large heavy skillet over medium high heat. Add onions; sauté until onions are light golden about 8 minutes. Add squash; sauté 4 minutes. Sprinkle sugar, salt and pepper over vegetables; sauté until onions and squash begin to caramelize, about 5 minutes
  3. Spread vegetable mixture into prepared dish. Pour chicken broth over. Cover tightly with foil and bake 45 minutes. (Squash mixture can be made 1 day ahead. Cool, then cover and refrigerate. Reheat in a 350° oven until heated through, about 10 minutes.)
  4. Increase oven temperature to 400°F. Mix breadcrumbs, cheese, rosemary and thyme in a medium bowl. Sprinkle over gratin.  Bake uncovered until top is golden brown and crisp, about 30 minutes.
Delicious!

November 18, 2017 Curried Butternut Squash Soup

 

A reluctant fall has finally settled in and made itself at home in Bucks County. We have experienced our first killing frost, officially ending the growing season. One of the last survivors of the garden is the kale. Cold weather just seems to make it sweeter. I have a sinkful soaking right now, reviving it for tonight’s dinner. We also have a wheelbarrow full of butternut squash in the garage that was harvested before the frost.

Fortunately butternut squash stores well in a cool basement, so I will be able to use it through to next spring. I cube and roast it to add to our green salads, butternut squash lasagna is a new favorite, and of course, soup. Smooth and silky butternut squash soup is a cold weather favorite. I have shared several recipes for butternut squash on this blog but this is the original, the recipe I have been making for over thirty years.

When I first discovered my love for cooking one of the first cookbooks in my library was The Silver Palate cookbook. Silver Palate’s recipe for curried butternut squash soup was a constant on our Thanksgiving table for many years. This velvety rich soup has just the right combination of sweet, tart and spicy and was met with rave reviews from friends and family alike.

Begin the recipe by sautéing chopped onions and curry powder in sweet (unsalted) butter. If your curry powder has been sitting in the back of your spice cabinet for longer than you can remember, it’s time to invest in a new jar. There is no one formulation for curry powder and each variety can have different component spices in differing amounts. For this soup the best choice is sweet curry powder. It will give you a wide range of flavors without too much heat. One large onion yielded the two cups I needed. The covered pan will allow the onions to cook slowly,  give them a stir every five minutes or so to keep them from sticking to the pan.

While the onion is cooking, peel and cube the butternut squash. The medium-large squash I used weighed in at 3.3 lbs and yielded about 6 cups of peeled, cubed squash. Add squash cubes, apple and chicken stock, bring to a boil and cook until squash and apples are tender. Purée the soup in a food processor or blender. Return the soup to the pot, add apple juice or cider and season with salt and pepper. Serve piping hot with a garnish of a tangy freshly grated green apple.

Over the years this recipe this soup has become less of a project for the home cook. Don’t feel like chopping a large unwieldy squash? You can buy peeled and chopped squash at most grocery stores. Does the thought of straining and pouring hot soup into a blender make you just a little nervous? An immersion blender eliminates this step. If you make this soup ahead of time, cool it and store in the fridge.  When you reheat the soup you may thin to thin it out a bit with a little more stock.

The most amazing thing about this recipe is you have made a rich, creamy soup without a drop of cream or milk. Perfect for the holidays or great alongside a sandwich of leftover turkey.

The primary players.
A three pound squash yielded about 6 cups of cubes.
Simmering on the stove top.
I pureed my soup in the food processor but a blender or immersion blender works too.

Curried Butternut Squash Soup

Serves six

Ingredients

  • 4 T unsalted butter
  • 2 c finely chopped onions
  • 4-5 t sweet curry powder
  • 3 lb butternut squash
  • 2 tart apples, peeled, cored and chopped
  • 3 c chicken stock
  • 1 c apple juice or cider.
  • kosher salt and freshly ground pepper to taste
  • 1 shredded unpeeled tart apple (garnish)

Directions

  1.  Melt the butter in a 5 quart Dutch oven. Add chopped onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes.
  2. While the onions are cooking peel the squash, scrape out the seeds and chop the flesh into 1″ cubes.
  3. When the onions are tender, pour in the stock, add squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are very tender, about 25 minutes.
  4. Pour the soup through a strainer, reserving the liquid, and transfer the solids to a bowl of a food processor. Add 1 cup of the cooking stock and process until smooth.
  5. Return the puréed soup to the pot and apple juice and the remaining cooking liquid, about 2 cups, until the soup is of the desired consistency.
  6. Season to taste with salt and pepper, simmer briefly to heat through, and serve immediately, garnished with shredded apple.

September 7, 2017 Green Bean Salad with Cherry Tomatoes, Feta and Parsley

Whether you call them snap beans, green beans or string beans, our garden has produced a steady stream since early July. Joe plants both bush and pole beans and not just green beans. We grow purple beans that look pretty on the vine but as soon as you plunk them in a pot of boiling water, they turn a dark green color. This is due to a plant pigment, anthocyanin, that deteriorates in high temperatures. If you want to preserve the bean’s  purple color, choose a crisp young bean that doesn’t require cooking.

Yellow or wax beans also add color to the garden. According to Cook’s Illustrated, yellow beans are just green beans bred to have none of the chlorophyll pigment that gives the green bean its color.

Snap beans are low in calories, a good source of fiber and vitamins A and C. Their grassy, nutty flavor is appealing to just about everyone. In the cooler months we are most likely to do a warm preparation of beans with garlic and thyme. In the summer I like to blanch them and make a green bean salad. This combination is a creation of my own and a dish I have made countless times this summer.

I start with approximately a pound of beans. I wash and stem the beans and sort out any that are significantly fatter and or older. Bring a large pot of water that has been well salted to the boil and add the large beans first. I give them an extra minute or two to cook. Then I add the rest of the beans and start my timer at a generous four minutes. I taste (careful, it will be hot) one bean, and if I can bite through with no resistance, they are done. If not, set the timer for another minute, then taste again. Drain the beans in a colander and rinse with cool water. Spread the beans out on dish towels to let the excess moisture evaporate.

In a large bowl combine the beans, chopped parsley and tomatoes. A bite-sized cherry tomato works best here, cutting them in half makes them easier to eat. I have used different varieties over the summer. On this particular day I used a white cherry tomato. They aren’t really white but a very pale yellow. Toss the ingredients with the vinegar and oil. Next add the feta and tamari almonds. My preference is French feta, it is milder (less salty) in flavor and creamier in texture. Tamari almonds bring a umami flavor and a pleasant crunch. Season to taste with salt and pepper. Serve immediately, leftovers taste great the next day.

Green Bean Salad with Cherry Tomatoes, Feta and Parsley

Serves four

Ingredients

  • 1 lb green beans, washed, stemmed and trimmed into 2-3 inch pieces, can be wax or purple beans also
  • 15-20 small tomatoes, halved
  • 1/3 c finely chopped parsley
  • 1/3 c crumbled feta (I prefer French feta in this salad)
  • 1/3 c tamari almonds
  • 3 T grapefruit or another light balsamic vinegar
  • 6 T olive oil
  • Kosher salt and freshly ground pepper

Directions

  1. Bring a large pot of lightly salted water to a boil. Add the beans, bring back to the boil and turn back the heat to a simmer and cook beans for 4 ½ minutes. Test one bean to be sure they are tender. Drain in a colander and rinse with cool water.
  2. In a bowl large enough to toss the ingredients comfortably, add the beans, tomatoes and chopped parsley. Toss with the oil and vinegar. Add feta and tamari almonds and toss again.  Season well with salt and pepper and serve immediately.