The creamy avocado is the perfect way to counteract the spiciness of the radishes. And the bite stands in for jalapeno in traditional guacamole.
Jamie Oliver
8 fresh radishes
2 ripe avocados
medium red onion
2 cloves garlic
2 medium Roma tomatoes
Olive oil
sea salt
pepper
This recipe will serve about 4. It's really nice and fresh and the flavors are so simple but lovely. Best if served the day you make it as the avocado will turn brown.
Remove the leaves of the radishes and run a rough chop through them. Add them to a bowl and sprinkle with sea salt. Add two avocados chopped into small cubes, 2 gloves of garlic minced, medium red onion sliced thin, and two Roma tomatoes chopped (do not core or remove seeds). Add about 2 Tablespoons of good olive oil and salt and pepper to taste. Mix all ingredients together and chill for 20 minutes.
Sunday, June 13, 2010
Swiss Chard Gratin
This has the option of a vegan bechamel, which is sort of an oxymoron. Overall came out okay, although I think the crustless greens pie in the CSA week (5/26) 1 entry is better.
Source:
http://chocolateandzucchini.com/
Serve 4 as a side.
- 1 kilo (2.2 pounds) Swiss chard (blettes in French)
- olive oil
- 1 medium yellow onion, thinly sliced
- 240 ml (1 cup) non-dairy béchamel (store-bought or from recipe below)
- 1 egg (optional)
- 30 grams (1 ounce) freshly grated comté (substitute the gratable cheese of your choice or some nutritional yeast)
- 2 tablespoons oat bran (substitute bran from another grain, or dried breadcrumbs)
- salt, pepper
Separate the leaves from the stalks of the chard (I use kitchen shears to cut along the stalks). Trim and slice the stalks, then chop the leaves, keeping stalks and leaves separate.
Heat a gurgle of oil in a skillet over medium heat. Add the onion and cook for 2 minutes, stirring frequently, until translucent. Add the Swiss chard stalks and cook for 5 minutes, until softened, stirring from time to time. Add the leaves and cook for 2 minutes, until just wilted.
Drain the vegetables (this is important, otherwise the excess water will pool at the bottom of the gratin dish; keep the cooking juices to use as a light broth). Season with salt and pepper (ready-made béchamel may be strongly seasoned, so season the chard accordingly).
Preheat the oven to 200° C (400° F) and grease a medium baking dish with a little oil.
In a bowl, whisk together the béchamel and the egg, if using. Fold in the cooked chard, pour into the prepared baking dish, and level the surface. Sprinkle with cheese and oat bran, and bake for 15 minutes, until set and golden. Switch to broiler setting for a couple more minutes if you'd like the top to brown a little further, but watch it closely. Let set for 5 minutes before serving.
Vegan Béchamel
- 4 teaspoons vegetable oil
- 2 tablespoons flour
- 240 ml (1 cup) plain oat milk, or other non-dairy milk, cold or at room temperature
- salt, pepper, nutmeg
Heat the oil in a small saucepan over medium heat. Add the flour, stir it in quickly with a wooden spoon, and cook for 2-3 minutes, stirring continuously, without coloring (that's a roux blanc).
Remove from the heat, add a little of the milk, whisk it in to form a smooth mixture, then add the rest of the milk over medium heat, a little at a time, whisking well between each addition. Bring to a gentle simmer and cook for 5-7 minutes, stirring continuously, until thickened to a velvety consistency. Remove from the heat, season with salt, pepper, and nutmeg, and use while still warm.
Source:
http://chocolateandzucchini.com/
Serve 4 as a side.
- 1 kilo (2.2 pounds) Swiss chard (blettes in French)
- olive oil
- 1 medium yellow onion, thinly sliced
- 240 ml (1 cup) non-dairy béchamel (store-bought or from recipe below)
- 1 egg (optional)
- 30 grams (1 ounce) freshly grated comté (substitute the gratable cheese of your choice or some nutritional yeast)
- 2 tablespoons oat bran (substitute bran from another grain, or dried breadcrumbs)
- salt, pepper
Separate the leaves from the stalks of the chard (I use kitchen shears to cut along the stalks). Trim and slice the stalks, then chop the leaves, keeping stalks and leaves separate.
Heat a gurgle of oil in a skillet over medium heat. Add the onion and cook for 2 minutes, stirring frequently, until translucent. Add the Swiss chard stalks and cook for 5 minutes, until softened, stirring from time to time. Add the leaves and cook for 2 minutes, until just wilted.
Drain the vegetables (this is important, otherwise the excess water will pool at the bottom of the gratin dish; keep the cooking juices to use as a light broth). Season with salt and pepper (ready-made béchamel may be strongly seasoned, so season the chard accordingly).
Preheat the oven to 200° C (400° F) and grease a medium baking dish with a little oil.
In a bowl, whisk together the béchamel and the egg, if using. Fold in the cooked chard, pour into the prepared baking dish, and level the surface. Sprinkle with cheese and oat bran, and bake for 15 minutes, until set and golden. Switch to broiler setting for a couple more minutes if you'd like the top to brown a little further, but watch it closely. Let set for 5 minutes before serving.
Vegan Béchamel
- 4 teaspoons vegetable oil
- 2 tablespoons flour
- 240 ml (1 cup) plain oat milk, or other non-dairy milk, cold or at room temperature
- salt, pepper, nutmeg
Heat the oil in a small saucepan over medium heat. Add the flour, stir it in quickly with a wooden spoon, and cook for 2-3 minutes, stirring continuously, without coloring (that's a roux blanc).
Remove from the heat, add a little of the milk, whisk it in to form a smooth mixture, then add the rest of the milk over medium heat, a little at a time, whisking well between each addition. Bring to a gentle simmer and cook for 5-7 minutes, stirring continuously, until thickened to a velvety consistency. Remove from the heat, season with salt, pepper, and nutmeg, and use while still warm.
Monday, June 7, 2010
Warm lentils with spinach and goat cheese
People keep telling me they don't like lentils. I don't understand this. But add in some mascarpone, and I feel I can convert a few skeptics. This recipe is delicious, and it used up the entire bag of big-leaf spinach we got from the farm share this week. Note: I used 2/3 red lentils and the rest brown, instead of green, and the suggested cooking time turned it into a bit of a mush, though it did take that long to absorb all the stock. I'd use less stock (3 cups) and add more as needed. Amended below.
From Bon Appetit
8 first-course or 6 mail course servings.
1 T olive oil
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped carrot
2 bay leaves
12 oz French green lentils
4 cups low-salt chicken broth [start with 3 and add as needed]
1/3 cup mascarpone cheese
1 T butter
1 lb fresh spinach leaves
1 5-oz log soft fresh goat cheese, crumbled
Heat oil in large saucepan over medium high heat. Add onion, celery, carrot, and bay leaves and saute until light golden, about 7 minutes. Add lentils; stir 1 minute. Add chicken broth; bring to boil. Cover, reduce heat to med-low, and simmer until lentils are tender and nearly all liquid is absorbed, about 30 minutes [or less]. Discard bay leaves. Season to taste with salt and pepper. Stir in mascarpone. (Can be made 1 day ahead. Cover and refridgerate. Rewarm before continuing.)
Melt butter in large pot over medium-high heat. Add spinach and cook just until wilted, stirring frequently.
Transfer lentils to large shallow serving bowl. Top with spinach, then crumbled goat cheese, and serve.
From Bon Appetit
8 first-course or 6 mail course servings.
1 T olive oil
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped carrot
2 bay leaves
12 oz French green lentils
4 cups low-salt chicken broth [start with 3 and add as needed]
1/3 cup mascarpone cheese
1 T butter
1 lb fresh spinach leaves
1 5-oz log soft fresh goat cheese, crumbled
Heat oil in large saucepan over medium high heat. Add onion, celery, carrot, and bay leaves and saute until light golden, about 7 minutes. Add lentils; stir 1 minute. Add chicken broth; bring to boil. Cover, reduce heat to med-low, and simmer until lentils are tender and nearly all liquid is absorbed, about 30 minutes [or less]. Discard bay leaves. Season to taste with salt and pepper. Stir in mascarpone. (Can be made 1 day ahead. Cover and refridgerate. Rewarm before continuing.)
Melt butter in large pot over medium-high heat. Add spinach and cook just until wilted, stirring frequently.
Transfer lentils to large shallow serving bowl. Top with spinach, then crumbled goat cheese, and serve.
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