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.
Monday, May 31, 2010
the perfect vinaigrette
1 tablespoon red wine vinegar
1 tablespoon minced shallot or red onion
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons quality walnut oil (I used olive oil)
From Food Network
Recipe calls for baby spinach and goat cheese, but this is good with everything.
1 tablespoon minced shallot or red onion
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons quality walnut oil (I used olive oil)
From Food Network
Recipe calls for baby spinach and goat cheese, but this is good with everything.
Wednesday, May 26, 2010
CSA challenge, week 1: box o' greens
I have to do research to figure out what everything is, but so far I have to find recipes for:
-Radishes
-red-leaf lettuce (4 heads); this is the best lettuce I've ever had. We put good olive oil and kosher salt on it and it rocked.
-mint (will use for mohitos)
-Spinach--we used some for salad, some (sauteed with garlic) for linguini with pine nuts, cherry tomatoes, goat cheese, and basil
-collard greens, which I sauteed with some pancetta and was delicious
-bok choy, which is quickly wilting
-a bag of very fragrant and not overly bitter arugula.
2 quarts strawberries (no recipes needed, except I plan to pick 8 more on Friday)
Here's one greens recipe I've found so far:
Crustless Greens Pie
Yield: 6 Servings
1 1/2 lbs swiss chard
1/2 lb arugula
3/4 lb dandelion greens
3 tbsp unsalted butter
1 tbsp olive oil
1 onion; finely chopped
2 cloves garlic; minced
1/2 sm yellow pepper; seeded and finely chopped
2 sm zucchini; grated
1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 extra large eggs; lightly beaten
1/4 cup freshly grated parmesan cheese
1/4 cup grated jarlsberg cheese
1/4 c fresh bread crumbs
Trim the chard, arugula and dandelion greens. Discard the stems and chop the leaves. Preheat the oven to 375F. Heat 1 Tbsp of the butter with the oil in a medium saucepan. Add the onion and cook one minute. Add the garlic and cook one minute longer. Stir in the pepper, chard, arugula, dandelions, zucchini, basil, parsley, salt and pepper. Cook covered, over medium heat, until very tender, about 15 minutes. Remove the cover and cook, stirring frequently, until all liquid has evaporated, about 25 minutes. Transfer to a large mixing bowl.
Beat the eggs into the greens and pour the mixture into a buttered 9-inch glass or ceramic quiche pan. Sprinkle with the Parmesan and Jarlsberg cheeses.
Melt the remaining 2 Tbsp butter in a small skillet over medium heat. Stir in the bread crumbs and saute until golden. Spoon them over the pie. Bake 25 minutes. Let stand at least 10 minutes before serving. Serves six.
-Radishes
-red-leaf lettuce (4 heads); this is the best lettuce I've ever had. We put good olive oil and kosher salt on it and it rocked.
-mint (will use for mohitos)
-Spinach--we used some for salad, some (sauteed with garlic) for linguini with pine nuts, cherry tomatoes, goat cheese, and basil
-collard greens, which I sauteed with some pancetta and was delicious
-bok choy, which is quickly wilting
-a bag of very fragrant and not overly bitter arugula.
2 quarts strawberries (no recipes needed, except I plan to pick 8 more on Friday)
Here's one greens recipe I've found so far:
Crustless Greens Pie
Yield: 6 Servings
1 1/2 lbs swiss chard
1/2 lb arugula
3/4 lb dandelion greens
3 tbsp unsalted butter
1 tbsp olive oil
1 onion; finely chopped
2 cloves garlic; minced
1/2 sm yellow pepper; seeded and finely chopped
2 sm zucchini; grated
1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 extra large eggs; lightly beaten
1/4 cup freshly grated parmesan cheese
1/4 cup grated jarlsberg cheese
1/4 c fresh bread crumbs
Trim the chard, arugula and dandelion greens. Discard the stems and chop the leaves. Preheat the oven to 375F. Heat 1 Tbsp of the butter with the oil in a medium saucepan. Add the onion and cook one minute. Add the garlic and cook one minute longer. Stir in the pepper, chard, arugula, dandelions, zucchini, basil, parsley, salt and pepper. Cook covered, over medium heat, until very tender, about 15 minutes. Remove the cover and cook, stirring frequently, until all liquid has evaporated, about 25 minutes. Transfer to a large mixing bowl.
Beat the eggs into the greens and pour the mixture into a buttered 9-inch glass or ceramic quiche pan. Sprinkle with the Parmesan and Jarlsberg cheeses.
Melt the remaining 2 Tbsp butter in a small skillet over medium heat. Stir in the bread crumbs and saute until golden. Spoon them over the pie. Bake 25 minutes. Let stand at least 10 minutes before serving. Serves six.
Sunday, May 16, 2010
Spinach salad with goat cheese
I'd suggest using half the mustard and adding a teaspoon of good honey instead. Also, I used olive oil instead of walnut oil, and toasted pine nuts instead of walnuts.
From the Food Network
Ingredients
Dressing:
1 tablespoon red wine vinegar
1 tablespoon minced shallot or red onion
2 teaspoons Dijon mustard [1 tsp is enough if you don't like it mustardy]
[1 tsp honey]
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons quality walnut oil, (see Cook's Note)
Salad:
8 cups baby spinach leaves, stems trimmed, washed, and dried
1/2 cup whole or chopped toasted walnuts
1/3 cup crumbled goat cheese
Directions
In a small bowl, combine the vinegar, shallot, mustard, [honey] salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
Serve immediately topped with goat cheese and walnuts.
Cook's Note: If your walnut oil is very strong, use half walnut oil and extra-virgin olive oil.
From the Food Network
Ingredients
Dressing:
1 tablespoon red wine vinegar
1 tablespoon minced shallot or red onion
2 teaspoons Dijon mustard [1 tsp is enough if you don't like it mustardy]
[1 tsp honey]
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons quality walnut oil, (see Cook's Note)
Salad:
8 cups baby spinach leaves, stems trimmed, washed, and dried
1/2 cup whole or chopped toasted walnuts
1/3 cup crumbled goat cheese
Directions
In a small bowl, combine the vinegar, shallot, mustard, [honey] salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
Serve immediately topped with goat cheese and walnuts.
Cook's Note: If your walnut oil is very strong, use half walnut oil and extra-virgin olive oil.
Monday, April 19, 2010
Pancakes with malted milk
I liked the malted milk flavor. I didn't have cake flour, so I substituted 1/4 c cornstarch and 1 3/4 c all-purpose flour. I also didn't have powdered milk, so I used 2/3 cup of protein powder. They came out fine, but a little dense.
Cooks Country
Test Kitchen Discoveries
*All–purpose flour made for tough pancakes. Replacing half the all–purpose flour with cake flour yielded the sturdy yet tender cakes we wanted.
*To give our pancakes complexity and depth, we added an unusual ingredient: malted milk powder, which imparted a sweet, nutty flavor that tasters loved.
*Tasters also preferred the flavor of butter to vegetable shortening. And using butter means that the mix needs to be stored in the refrigerator or freezer for up to 2 months.
*For higher–rising pancakes, we use fresh buttermilk instead of milk when mixing up the batter. The acid of the buttermilk reacts with the baking soda, causing the batter to bubble.
Makes about 6 cups of mix, enough for 3 batches of 8 pancakes each.
INGREDIENTS
2 cups all-purpose flour
2 cups cake flour
1 cup non-fat milk powder
3/4 cup malted milk powder (see side bar)
1/3 cup sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 tablespoon salt
12 tablespoons (1 1/2 sticks) unsalted butter , cut into 1/2 -inch pieces
2 eggs, lightly beaten
1/2 cup buttermilk*
INSTRUCTIONS
Process all ingredients except eggs and buttermilk in food processor until no lumps remain and mixture is texture of wet sand, about 2 minutes. Freeze in airtight container for up to 2 months.
To make 8 pancakes: Place 2 cups mix, lightly beaten eggs, and buttermilk in large bowl. Mix the batter minimally. Stop stirring when there are still streaks of flour visible.
Pour ¼-cup portions of pancake batter onto lightly oiled large nonstick skillet or griddle and cook over medium-low heat until golden brown, about 2 minutes per side. Repeat with remaining batter as desired. Serve.
* If you don’t have buttermilk, make clabbered milk by whisking ½ tablespoon white vinegar or lemon juice into ½ cup whole or low-fat milk and letting the mixture thicken for 10 minutes.
Cooks Country
Test Kitchen Discoveries
*All–purpose flour made for tough pancakes. Replacing half the all–purpose flour with cake flour yielded the sturdy yet tender cakes we wanted.
*To give our pancakes complexity and depth, we added an unusual ingredient: malted milk powder, which imparted a sweet, nutty flavor that tasters loved.
*Tasters also preferred the flavor of butter to vegetable shortening. And using butter means that the mix needs to be stored in the refrigerator or freezer for up to 2 months.
*For higher–rising pancakes, we use fresh buttermilk instead of milk when mixing up the batter. The acid of the buttermilk reacts with the baking soda, causing the batter to bubble.
Makes about 6 cups of mix, enough for 3 batches of 8 pancakes each.
INGREDIENTS
2 cups all-purpose flour
2 cups cake flour
1 cup non-fat milk powder
3/4 cup malted milk powder (see side bar)
1/3 cup sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 tablespoon salt
12 tablespoons (1 1/2 sticks) unsalted butter , cut into 1/2 -inch pieces
2 eggs, lightly beaten
1/2 cup buttermilk*
INSTRUCTIONS
Process all ingredients except eggs and buttermilk in food processor until no lumps remain and mixture is texture of wet sand, about 2 minutes. Freeze in airtight container for up to 2 months.
To make 8 pancakes: Place 2 cups mix, lightly beaten eggs, and buttermilk in large bowl. Mix the batter minimally. Stop stirring when there are still streaks of flour visible.
Pour ¼-cup portions of pancake batter onto lightly oiled large nonstick skillet or griddle and cook over medium-low heat until golden brown, about 2 minutes per side. Repeat with remaining batter as desired. Serve.
* If you don’t have buttermilk, make clabbered milk by whisking ½ tablespoon white vinegar or lemon juice into ½ cup whole or low-fat milk and letting the mixture thicken for 10 minutes.
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