This recipe was on the packaging of a bunch of asparagus I bought. To my surprise, it's as easy as it is delicious. Basil pesto is a staple around here, so this offers a nice alternative.
This makes enough pesto for several pounds of pasta.
1 lb fresh asparagus, with stiff bottoms broken off
3 fresh basil leaves (I used more, like 6)
1/4 cup grated parmesan
1/4 cup chopped pecans
1 small clove raw garlic (I used a large one)
1/4 tsp salt
3 tbsp olive oil
8 oz fine spaghetti or egg noodles
Cook the spaghetti al dente; drain and add 1 tbsp olive oil.
Put remaining 2 tbsp oil and remaining ingredients in food processor or blender. Process until smooth. Season with salt and pepper. Toss with pasta.
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Monday, April 5, 2010
Friday, March 12, 2010
Green Beans With Chipotle Butter
The original recipe called for twice as much butter, which is delicious but not necessary. Serve with cornbread butternut squash and mushroom casserole.
This makes a *lot* of beans--1/2 a pound is more than enough for two people.
Ingredients
1/4 cup (1/2 stick) unsalted butter, room temperatureunsalted butter
1 1/2 teaspoons chopped canned chipotle chile
1 teaspoon apple cider vinegar
3/4 teaspoon salt
3 pounds green beans, trimmed
Blend butter, chile, vinegar, and salt in mini processor until smooth.
Transfer to small bowl, do ahead can be made 3 days ahead.
Cover and chill.
Cook beans in large pot of boiling salted water until crisp tender, about 5 minutes; drain and pat dry.
Do ahead can be made 3 hours ahead.
Let stand at room temperature.
Melt chipotle butter in large pot over medium high heat.
Add beans and toss until coated and heated through, about 3 minutes.
Transfer to bowl.
Chipotle chiles are dried, smoked jalapenos canned in a spicy tomato sauce, which is sometimes called adobo.
They are available at some supermarkets, specialty foods stores, and Latin markets.
This makes a *lot* of beans--1/2 a pound is more than enough for two people.
Ingredients
1/4 cup (1/2 stick) unsalted butter, room temperatureunsalted butter
1 1/2 teaspoons chopped canned chipotle chile
1 teaspoon apple cider vinegar
3/4 teaspoon salt
3 pounds green beans, trimmed
Blend butter, chile, vinegar, and salt in mini processor until smooth.
Transfer to small bowl, do ahead can be made 3 days ahead.
Cover and chill.
Cook beans in large pot of boiling salted water until crisp tender, about 5 minutes; drain and pat dry.
Do ahead can be made 3 hours ahead.
Let stand at room temperature.
Melt chipotle butter in large pot over medium high heat.
Add beans and toss until coated and heated through, about 3 minutes.
Transfer to bowl.
Chipotle chiles are dried, smoked jalapenos canned in a spicy tomato sauce, which is sometimes called adobo.
They are available at some supermarkets, specialty foods stores, and Latin markets.
Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole
This was delicious, even though the dough for the cornbread was so wet I had to add twice as much cornmeal so it didn't fall apart. I've adjusted the amounts here. And while simmering the filling I left the cover on when it said to uncover--the only way to get the squash to be tender. Mole recipe in a separate entry.
Bon Appétit | November 2005
yield: Makes 8 servings
Filling:
3 tablespoons extra-virgin olive oil
2 1/2 cups chopped onions
1 1/4 pounds assorted wild mushrooms (such as oyster, chanterelle, and portobello), coarsely chopped
1 1/2 tablespoons chopped fresh sage
4 teaspoons chopped fresh thyme
3 large garlic cloves, chopped
2 1/2 teaspoons ground cumin
4 cups 1/2-inch cubes seeded peeled butternut squash (about 2 1/2 pounds)
2 cups drained rinsed black beans (from two 15-ounce cans)
2 cups diced tomatoes in juice (from two 14 1/2-ounce cans)
1/2 cup water
Cornbread:
4 cups Masa Harina (corn tortilla mix)
2/3 cup yellow cornmeal
2 1/4 teaspoons salt
3/4 teaspoon baking powder
2 1/4 cups (or more) water
10 tablespoons (1 1/4 sticks) butter, melted, divided
2 large eggs
1 large egg yolk
2 cups (packed) coarsely grated extra-sharp white cheddar cheese (about 8 ounces)
3 tablespoons finely chopped fresh Italian parsley
preparation
For filling:
Heat oil in large pot over medium-high heat. Add onions; sauté until golden, about 10 minutes. Add mushrooms; sauté until tender, about 10 minutes. Add sage, thyme, garlic, and cumin; stir 1 minute. Add squash, beans, tomatoes with juice, and 1/2 cup water; bring to boil. Reduce heat to medium, cover, and simmer 8 minutes. Uncover and simmer until vegetables are tender and most of liquid has evaporated but mixture is still very moist, about 12 minutes. Season filling generously with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover; chill.)
For cornbread:
Preheat oven to 350°F. Butter 15x10x2-inch glass baking dish. Mix Masa Harina, cornmeal, salt, and baking powder in large bowl. Whisk 2 1/4 cups water, 6 tablespoons melted butter, eggs, and egg yolk in another large bowl to blend. Stir egg mixture into Masa Harina mixture. Stir in cheese and parsley, adding more water by tablespoonfuls as needed to form thick moist dough.
Transfer 4 cups dough to prepared baking dish. Place large piece of plastic wrap atop dough. Using plastic as aid, press dough evenly over bottom and 3/4 of the way up sides of dish; peel off plastic. Spoon filling into dough in dish, spreading evenly. Spoon remaining dough in small dollops atop filling. Using offset spatula, gently spread dollops evenly over filling to cover. Press top and bottom dough together at edges to seal, enclosing filling. (Can be made 1 day ahead. Cover; chill.)
Brush top of casserole with 4 tablespoons melted butter. Bake until dough is light golden and casserole is heated through, about 1 hour (or about 1 hour 15 minutes if chilled). Cool 10 minutes. Cut into squares; serve with Ancho Mole.
Bon Appétit | November 2005
yield: Makes 8 servings
Filling:
3 tablespoons extra-virgin olive oil
2 1/2 cups chopped onions
1 1/4 pounds assorted wild mushrooms (such as oyster, chanterelle, and portobello), coarsely chopped
1 1/2 tablespoons chopped fresh sage
4 teaspoons chopped fresh thyme
3 large garlic cloves, chopped
2 1/2 teaspoons ground cumin
4 cups 1/2-inch cubes seeded peeled butternut squash (about 2 1/2 pounds)
2 cups drained rinsed black beans (from two 15-ounce cans)
2 cups diced tomatoes in juice (from two 14 1/2-ounce cans)
1/2 cup water
Cornbread:
4 cups Masa Harina (corn tortilla mix)
2/3 cup yellow cornmeal
2 1/4 teaspoons salt
3/4 teaspoon baking powder
2 1/4 cups (or more) water
10 tablespoons (1 1/4 sticks) butter, melted, divided
2 large eggs
1 large egg yolk
2 cups (packed) coarsely grated extra-sharp white cheddar cheese (about 8 ounces)
3 tablespoons finely chopped fresh Italian parsley
preparation
For filling:
Heat oil in large pot over medium-high heat. Add onions; sauté until golden, about 10 minutes. Add mushrooms; sauté until tender, about 10 minutes. Add sage, thyme, garlic, and cumin; stir 1 minute. Add squash, beans, tomatoes with juice, and 1/2 cup water; bring to boil. Reduce heat to medium, cover, and simmer 8 minutes. Uncover and simmer until vegetables are tender and most of liquid has evaporated but mixture is still very moist, about 12 minutes. Season filling generously with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover; chill.)
For cornbread:
Preheat oven to 350°F. Butter 15x10x2-inch glass baking dish. Mix Masa Harina, cornmeal, salt, and baking powder in large bowl. Whisk 2 1/4 cups water, 6 tablespoons melted butter, eggs, and egg yolk in another large bowl to blend. Stir egg mixture into Masa Harina mixture. Stir in cheese and parsley, adding more water by tablespoonfuls as needed to form thick moist dough.
Transfer 4 cups dough to prepared baking dish. Place large piece of plastic wrap atop dough. Using plastic as aid, press dough evenly over bottom and 3/4 of the way up sides of dish; peel off plastic. Spoon filling into dough in dish, spreading evenly. Spoon remaining dough in small dollops atop filling. Using offset spatula, gently spread dollops evenly over filling to cover. Press top and bottom dough together at edges to seal, enclosing filling. (Can be made 1 day ahead. Cover; chill.)
Brush top of casserole with 4 tablespoons melted butter. Bake until dough is light golden and casserole is heated through, about 1 hour (or about 1 hour 15 minutes if chilled). Cool 10 minutes. Cut into squares; serve with Ancho Mole.
Sunday, February 7, 2010
Silky butternut squash soup
I did a simplified version of this, where I bought the precut butt squash and steamed it over the sauteed shallots, to which I added less water than they called for. And added less cream. Saved the rest of the unused liquid (it doesn't need that much to get silky in the blender) to freeze, and made a even quicker batch a week later.
Makes 1 1/2 quarts, serving 4 to 6.
Published November 1, 2001. Cooks Illustrated
If you don’t own a folding steamer basket, a pasta pot with a removable pasta insert works well. Some nice garnishes for the soup are freshly grated nutmeg, a drizzle of balsamic vinegar, a sprinkle of paprika, or Buttered Cinnamon-Sugar Croutons (see related recipe).
INGREDIENTS
4 tablespoons unsalted butter
2 medium shallots , minced (about 4 tablespoons)
3 pounds butternut squash (about 1 large), unpeeled, squash halved lengthwise, seeds and stringy fibers scraped with spoon and reserved (about 1/4 cup), and each half cut into quarters
Table salt
1/2 cup heavy cream
1 teaspoon dark brown sugar
INSTRUCTIONS
1. Heat butter in large Dutch oven over medium-low heat until foaming; add shallots and cook, stirring frequently, until softened and translucent, about 3 minutes. Add squash scrapings and seeds and cook, stirring occasionally, until fragrant and butter turns saffron color, about 4 minutes. Add 6 cups water and 1 1/2 teaspoons salt to Dutch oven and bring to boil over high heat; reduce heat to medium-low, place squash cut-side down in steamer basket, and lower basket into pot. Cover and steam until squash is completely tender, about 30 minutes. Off heat, use tongs to transfer squash to rimmed baking sheet; reserve steaming liquid. When cool enough to handle, use large spoon to scrape flesh from skin into medium bowl; discard skin.
2. Pour reserved steaming liquid through mesh strainer into second bowl; discard solids in strainer. Rinse and dry Dutch oven.
3. In blender, puree squash and reserved liquid in batches, pulsing on low until smooth. Transfer puree to Dutch oven; stir in cream and brown sugar and heat over medium-low heat until hot. Add salt to taste; serve immediately.
Makes 1 1/2 quarts, serving 4 to 6.
Published November 1, 2001. Cooks Illustrated
If you don’t own a folding steamer basket, a pasta pot with a removable pasta insert works well. Some nice garnishes for the soup are freshly grated nutmeg, a drizzle of balsamic vinegar, a sprinkle of paprika, or Buttered Cinnamon-Sugar Croutons (see related recipe).
INGREDIENTS
4 tablespoons unsalted butter
2 medium shallots , minced (about 4 tablespoons)
3 pounds butternut squash (about 1 large), unpeeled, squash halved lengthwise, seeds and stringy fibers scraped with spoon and reserved (about 1/4 cup), and each half cut into quarters
Table salt
1/2 cup heavy cream
1 teaspoon dark brown sugar
INSTRUCTIONS
1. Heat butter in large Dutch oven over medium-low heat until foaming; add shallots and cook, stirring frequently, until softened and translucent, about 3 minutes. Add squash scrapings and seeds and cook, stirring occasionally, until fragrant and butter turns saffron color, about 4 minutes. Add 6 cups water and 1 1/2 teaspoons salt to Dutch oven and bring to boil over high heat; reduce heat to medium-low, place squash cut-side down in steamer basket, and lower basket into pot. Cover and steam until squash is completely tender, about 30 minutes. Off heat, use tongs to transfer squash to rimmed baking sheet; reserve steaming liquid. When cool enough to handle, use large spoon to scrape flesh from skin into medium bowl; discard skin.
2. Pour reserved steaming liquid through mesh strainer into second bowl; discard solids in strainer. Rinse and dry Dutch oven.
3. In blender, puree squash and reserved liquid in batches, pulsing on low until smooth. Transfer puree to Dutch oven; stir in cream and brown sugar and heat over medium-low heat until hot. Add salt to taste; serve immediately.
Sunday, November 8, 2009
Penne with pine nuts, feta, and sun dried tomatoes
I made up this recipe like 10 years ago, and it never lets me down. It can vary a lot depending on what kind of feta you get--the French is creamy and mild, the Greek is salty, the Bulgarian (my favorite) is intense and goaty. I love the texture the feta creates when mixed with the chopped nuts and melts--a great coating for pasta. The subsequent times you make it, you can adjust the amount of cheese, nuts, mushrooms, or garlic to taste. It reheats incredibly well, and is good with a little extra olive oil and black pepper in the microwave.
Boil a large pot of water, big enough for a pound of pasta.
Saute a few cloves of minced garlic in a tablespoon or two of olive oil.
Dump a 6-oz jar of julienned sun dried tomatoes into the pan with the garlic, and save the olive oil the were marinating in.
Saute the tomatoes until slightly softened over medium heat.
Put 1/2 to 3/4 of a cup of pine nuts in a mini chopper, or use a large knife to chop them until they are the consistency of course sand (if you do this in a chopper, it will turn into a paste like chunky peanut butter). Add this into the pan, and mix until blended. Add more olive oil from the tomato jar to keep moist but not oily.
Take 1/2 to 3/4 lb bulgarian (or other pungent) feta, and brake into pieces over the sauce. Mix to blend and cover until the cheese melts.
Add a medium or large container of sliced mushrooms, and a little oil. Mix until the mushrooms are coated with the sauce. Cover and turn heat down. Mix every minute or so, until the mushrooms are softened. Add oil as needed to keep from getting dry.
Keep on low heat while you add the pound of penne to the water. Cook as per the package instructions. Drain the pasta in a colander and put 2/3 of it back in the big pot, keeping the rest in the colander. Pour the sauce over the pasta and mix well over low heat. Add lots of course-ground fresh black pepper.
If there’s too much sauce, add more pasta and combine.
Boil a large pot of water, big enough for a pound of pasta.
Saute a few cloves of minced garlic in a tablespoon or two of olive oil.
Dump a 6-oz jar of julienned sun dried tomatoes into the pan with the garlic, and save the olive oil the were marinating in.
Saute the tomatoes until slightly softened over medium heat.
Put 1/2 to 3/4 of a cup of pine nuts in a mini chopper, or use a large knife to chop them until they are the consistency of course sand (if you do this in a chopper, it will turn into a paste like chunky peanut butter). Add this into the pan, and mix until blended. Add more olive oil from the tomato jar to keep moist but not oily.
Take 1/2 to 3/4 lb bulgarian (or other pungent) feta, and brake into pieces over the sauce. Mix to blend and cover until the cheese melts.
Add a medium or large container of sliced mushrooms, and a little oil. Mix until the mushrooms are coated with the sauce. Cover and turn heat down. Mix every minute or so, until the mushrooms are softened. Add oil as needed to keep from getting dry.
Keep on low heat while you add the pound of penne to the water. Cook as per the package instructions. Drain the pasta in a colander and put 2/3 of it back in the big pot, keeping the rest in the colander. Pour the sauce over the pasta and mix well over low heat. Add lots of course-ground fresh black pepper.
If there’s too much sauce, add more pasta and combine.
Monday, December 1, 2008
Polenta and Tomato pie
A friend of mine is putting together a cookbook and asked me to test a recipe or two. Here's a good one.
A few shortcuts: I halved it, but added extra water to the polenta and I think it was a bit too wet. Also, I didn't create fresh marinated s-d tomatoes but just drained some jarred ones and added basil and garlic. I think the cast iron skillet would have made a big difference with the crust. Need LOTS of extra salt--in addition to the water for polenta, I salted the polenta once in the dish, as well as the tomatoes on top (also salted as per recipe) and it still needed more. Also didn't have fresh basil so hydrated some dried and flavors came through fine. I also did not blanche or skin the tomatoes.
Note: Roma tomatoes are best for this pie because their meatier flesh is denser and drier than most other varieties. Cooking the pie in a cast-iron skillet produces a lovely golden crust.
Serves 6 to 8
2 pounds tomatoes, preferably Roma, skinned, seeded, and sliced
Kosher salt
2 cups polenta
1/2 cup Marinated Sun-dried Tomatoes (recipe follows), puréed
1 to 2 tablespoons extra-virgin olive oil, if needed
8 ounces chèvre, divided
1/4 cup chopped fresh basil
Freshly ground black pepper
Lightly grease a 10- to 12-inch cast-iron skillet, pie plate, or other baking dish.
Carefully set the tomato slices in a sieve or colander, salt lightly, and leave to drain over a bowl for 30 minutes to 1 hour, giving a gentle toss every now and then to shake off the water they release.
Meanwhile, make the polenta: Bring 6 cups salted water to a boil in a heavy saucepan. Slowly whisk in the polenta. Reduce the heat to medium-low and simmer gently, uncovered, stirring often with a wooden spoon, until quite thick, about 20 to 30 minutes. When done, the grains will take on a pearly quality and be tender and not gritty to the bite. Remove from the heat and stir in puréed sun-dried tomatoes. Add olive oil if the mixture seems too stiff. Fold in 1/2 cup of the chèvre.
Spread the hot polenta across the bottom and up the sides of the pan (it should be about 1" thick).
Leave at room temperature until cooled and set, about 15 minutes. (Or you can cover and chill the polenta until you are ready to assemble and bake the pie, up to 24 hours)
Preheat the oven to 375°.
Spread the remaining goat cheese evenly across the bottom of the pie. Layer on half of the tomato slices, sprinkle on half of the basil, and grind on a little black pepper. Follow with the remaining tomatoes and basil and a bit more pepper.
Bake at 375° for 35 to 45 minutes, until the crust is golden brown at the edges. Cool slightly, cut into wedges, and serve.
Marinated Sun-Dried Tomatoes
Note: When summer tomatoes are a distant memory, try some fresh mozzarella with this heady sun-dried concoction—in a sandwich, on bruschetta, or straight up. You can also puree the marinated tomatoes for use as a condiment and base for marinades, salad dressings, and so on.
Makes about 11/2 cups marinated tomatoes (about 2 cups puréed)
6 ounces sun-dried tomatoes (not jarred), sliced into thin strips
1/3 cup olive oil
1/4 cup chopped fresh basil
1/2 teaspoon minced garlic (1 small clove)
Freshly ground black pepper to taste
Put the sliced tomatoes in a heatproof bowl and cover with boiling water. Let sit until tender, 5 to 10 minutes (more if your tomatoes are especially tough).
Drain the reconstituted tomatoes and return them to the bowl. Add the olive oil, basil garlic, and salt and pepper. Stir to combine, then leave to marinate at room temperature for 30 minutes to 1 hour.
Adjust seasoning to taste. Store in an airtight jar in the refrigerator for up to 5 days.
A few shortcuts: I halved it, but added extra water to the polenta and I think it was a bit too wet. Also, I didn't create fresh marinated s-d tomatoes but just drained some jarred ones and added basil and garlic. I think the cast iron skillet would have made a big difference with the crust. Need LOTS of extra salt--in addition to the water for polenta, I salted the polenta once in the dish, as well as the tomatoes on top (also salted as per recipe) and it still needed more. Also didn't have fresh basil so hydrated some dried and flavors came through fine. I also did not blanche or skin the tomatoes.
Note: Roma tomatoes are best for this pie because their meatier flesh is denser and drier than most other varieties. Cooking the pie in a cast-iron skillet produces a lovely golden crust.
Serves 6 to 8
2 pounds tomatoes, preferably Roma, skinned, seeded, and sliced
Kosher salt
2 cups polenta
1/2 cup Marinated Sun-dried Tomatoes (recipe follows), puréed
1 to 2 tablespoons extra-virgin olive oil, if needed
8 ounces chèvre, divided
1/4 cup chopped fresh basil
Freshly ground black pepper
Lightly grease a 10- to 12-inch cast-iron skillet, pie plate, or other baking dish.
Carefully set the tomato slices in a sieve or colander, salt lightly, and leave to drain over a bowl for 30 minutes to 1 hour, giving a gentle toss every now and then to shake off the water they release.
Meanwhile, make the polenta: Bring 6 cups salted water to a boil in a heavy saucepan. Slowly whisk in the polenta. Reduce the heat to medium-low and simmer gently, uncovered, stirring often with a wooden spoon, until quite thick, about 20 to 30 minutes. When done, the grains will take on a pearly quality and be tender and not gritty to the bite. Remove from the heat and stir in puréed sun-dried tomatoes. Add olive oil if the mixture seems too stiff. Fold in 1/2 cup of the chèvre.
Spread the hot polenta across the bottom and up the sides of the pan (it should be about 1" thick).
Leave at room temperature until cooled and set, about 15 minutes. (Or you can cover and chill the polenta until you are ready to assemble and bake the pie, up to 24 hours)
Preheat the oven to 375°.
Spread the remaining goat cheese evenly across the bottom of the pie. Layer on half of the tomato slices, sprinkle on half of the basil, and grind on a little black pepper. Follow with the remaining tomatoes and basil and a bit more pepper.
Bake at 375° for 35 to 45 minutes, until the crust is golden brown at the edges. Cool slightly, cut into wedges, and serve.
Marinated Sun-Dried Tomatoes
Note: When summer tomatoes are a distant memory, try some fresh mozzarella with this heady sun-dried concoction—in a sandwich, on bruschetta, or straight up. You can also puree the marinated tomatoes for use as a condiment and base for marinades, salad dressings, and so on.
Makes about 11/2 cups marinated tomatoes (about 2 cups puréed)
6 ounces sun-dried tomatoes (not jarred), sliced into thin strips
1/3 cup olive oil
1/4 cup chopped fresh basil
1/2 teaspoon minced garlic (1 small clove)
Freshly ground black pepper to taste
Put the sliced tomatoes in a heatproof bowl and cover with boiling water. Let sit until tender, 5 to 10 minutes (more if your tomatoes are especially tough).
Drain the reconstituted tomatoes and return them to the bowl. Add the olive oil, basil garlic, and salt and pepper. Stir to combine, then leave to marinate at room temperature for 30 minutes to 1 hour.
Adjust seasoning to taste. Store in an airtight jar in the refrigerator for up to 5 days.
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