Happy New Year, Fellow Foodies! I seem to have recipes stuffed everywhere...scrawled on a pad of crumpled and coffee-stained paper, typed and saved somewhere in the depths of my computer, even lurking in the drafts folder of this blog. Like this one. Which was apparently waiting for a picture that I never took.
So screw it—this one is photo-less. Here's to a new year full of delicious food, messy kitchens, and human imperfections!
[now please imagine a photo of a beautiful fish.]
Serve this alongside orzo or Israeli couscous mixed with a little butter and lemon zest or chopped sorrel. Pairs wonderfully with a lemony Sauvignon Blanc.
Ingredients
Olive oil
1-2 leeks, white and light green parts, halved lengthwise, rinsed well, and sliced
3-4 carrots, halved crosswise and julienned
Salt
1 cup diced fennel bulb
1 lb dover sole
Slosh white wine
1 tbsp butter
Few handfuls cress or baby arugula
Zest of 1/2 lemon
Freshly ground black pepper
Heat a saucepan over medium heat. Add the olive oil, then the leek. Sprinkle with salt and sauté for about 7 minutes, turning the heat down to medium-low to avoid browning. Add the carrot and continue to cook about 3 minutes more. Decant the mixture into a bowl and set aside.
Return the pan to the stove and set over medium heat. Add a glug of olive and then the fennel. Sauté, stirring occasionally, for about 7 minutes or until tender, allowing it to brown.
Turn the heat down to medium-low. Give the fennel a stir and space it out in an even layer across the pan. Lay the dover sole down across it, first in one layer, and then in a second overlapping layer if needed. Sprinkle each layer with salt. Drizzle a little olive oil over the top, add a slosh of wine and the butter cut into small pieces, and cover.
Cook 5-7 minutes or until the fish is almost done (no longer pink but not yet flaking). Sprinkle generously with cress or arugula and the lemon zest, then cover the pan for another minute to let the greens wilt. Serve hot, with freshly ground black pepper over the top.
Showing posts with label leeks. Show all posts
Showing posts with label leeks. Show all posts
Tuesday, January 1, 2019
Friday, April 7, 2017
Best Ever Chicken Soup with Vegetables
I caught a cold last week and decided enough was enough—it was time to conquer chicken soup. Here's what resulted from a stubborn determination to make something unexpected enough to hold my foggy-brained, taste-dampened interest for an entire bowl of delicious.
Ingredients
6 cups chicken broth
2 cloves garlic, peeled and scored
2 chicken breasts (about 1 lb)
Olive oil
2 large leeks, white and light green parts, halved lengthwise and rinsed well
3-4 stalks celery
4 carrots
2 medium parsnips
1/2 bulb fennel (or 1-2 bulbs baby fennel)
3-4 thin slices fresh ginger, julienned
2/3 cups pink rice (or sub red or brown rice, or whole wheat orzo)
1/2 cup chopped flat leaf parsley
Salt and freshly ground black pepper
Heat the broth in a soup pot until it simmers. Add the garlic and chicken breasts and simmer 8 minutes (until tender and no longer pink). Remove pot from the heat, uncover, and let cool with the chicken sitting in the broth for about 30 minutes.
Meanwhile, chop the leeks, halve the celery stalks lengthwise and slice thinly, slice the carrots, and cut the parsnips into similarly sized pieces. Slice up enough of the fennel bulb so that you have equal parts carrot, parsnip, and fennel.
Heat a wide, deep pan over medium heat. When hot, add a glug or two of olive oil, then add the leeks and a pinch or two of salt. Sauté the leeks, stirring occasionally, for about ten minutes, turning the heat down to low after the first couple of minutes. Add the celery, carrot, parsnip, fennel, and ginger, and turn the heat back up to medium. Continue sautéing another 7-10 minutes or until veggies are al dente, adding a bit more olive oil as needed.
Meanwhile, remove the chicken from the pot and place on a cutting board. Cover the pot and bring the broth back to a simmer, then add the rice and simmer for 20 minutes or however long it says on the package (brown rice will probably take 30 minutes).
While the rice is simmering, shred the chicken into pieces with a fork. Fish out the garlic cloves from the broth, mash them, and stir back in.
3 minutes before the rice is done, add the veggies, chicken, and about half of the parsley. Stir to combine and continue to simmer. Adjust salt to taste.
Serve hot, sprinkled with parsley and freshly ground pepper.
Ingredients
6 cups chicken broth
2 cloves garlic, peeled and scored
2 chicken breasts (about 1 lb)
Olive oil
2 large leeks, white and light green parts, halved lengthwise and rinsed well
3-4 stalks celery
4 carrots
2 medium parsnips
1/2 bulb fennel (or 1-2 bulbs baby fennel)
3-4 thin slices fresh ginger, julienned
2/3 cups pink rice (or sub red or brown rice, or whole wheat orzo)
1/2 cup chopped flat leaf parsley
Salt and freshly ground black pepper
Heat the broth in a soup pot until it simmers. Add the garlic and chicken breasts and simmer 8 minutes (until tender and no longer pink). Remove pot from the heat, uncover, and let cool with the chicken sitting in the broth for about 30 minutes.
Meanwhile, chop the leeks, halve the celery stalks lengthwise and slice thinly, slice the carrots, and cut the parsnips into similarly sized pieces. Slice up enough of the fennel bulb so that you have equal parts carrot, parsnip, and fennel.
Heat a wide, deep pan over medium heat. When hot, add a glug or two of olive oil, then add the leeks and a pinch or two of salt. Sauté the leeks, stirring occasionally, for about ten minutes, turning the heat down to low after the first couple of minutes. Add the celery, carrot, parsnip, fennel, and ginger, and turn the heat back up to medium. Continue sautéing another 7-10 minutes or until veggies are al dente, adding a bit more olive oil as needed.
Meanwhile, remove the chicken from the pot and place on a cutting board. Cover the pot and bring the broth back to a simmer, then add the rice and simmer for 20 minutes or however long it says on the package (brown rice will probably take 30 minutes).
While the rice is simmering, shred the chicken into pieces with a fork. Fish out the garlic cloves from the broth, mash them, and stir back in.
3 minutes before the rice is done, add the veggies, chicken, and about half of the parsley. Stir to combine and continue to simmer. Adjust salt to taste.
Serve hot, sprinkled with parsley and freshly ground pepper.
Serves 4-6.
Tuesday, March 31, 2015
Foolproof Fusilli: All Roads Lead to Pesto
This, my friends, is a don’t worry dish. As in: Don’t worry. It
will all turn out just fine.
In a food processor,***** combine ¾ cups olive oil
with the garlic, basil, parmesan, and pine nuts. Blend until smooth, try a bit,
and adjust ingredients to taste if needed.
Ingredients
3 cups corkscrew pasta (best: Eden Organic Kamut spirals*)
3-inch piece green garlic or 1 medium clove garlic
2 cups lightly packed fresh basil leaves**
¾ cups, rounded, coarsely grated Parmigiana Reggiano
A rounded ¼ cup lightly toasted pine nuts
1 medium leek, white and light green parts, halved
lengthwise, rinsed well, and sliced into half rings
1 large zucchini, diced
1 can cannellini beans, rinsed and drained
Slosh white wine
½ pint cherry tomatoes, halved and sprinkled lightly
with salt to draw out the flavor***
2-3 handfuls baby arugula****
Kosher salt
Bring a pot of salted water to boil for the pasta and
cook according to package directions (you might want to start it about midway
through cooking the zucchini, below).
In a food processor,***** combine ¾ cups olive oil
with the garlic, basil, parmesan, and pine nuts. Blend until smooth, try a bit,
and adjust ingredients to taste if needed.
Saute the leek in olive oil till soft over medium low
heat, about 8 minutes. Add zucchini, raise heat a bit, cook, stirring only
occasionally, for 5-10 minutes (the time will depend on how big your dice is)
until the zucchini is just tender. If it browns here and there, all the better.
When the zucchini is al dente, add the beans and a
sprinkling of salt and stir to combine. Continue to cook, stirring, for another
couple minutes, then add a splash of wine to keep it from drying out. Stir once
or twice, fold in the tomatoes and about half of the pesto, and turn off the
heat. Stir in the arugula.
After draining the pasta, toss with about two thirds
of the remaining pesto (enough to lightly coat it). Serve into soup plates, top
with the sauce, and serve immediately.******
Serves 2-3.
Serves 2-3.
*Not available in your area? Don’t worry. Any other
corkscrew pasta will work just fine.
**Unexpected run on basil in your local grocery
store? Don’t worry. Half parsley and half arugula. Trust me.
***Not available yet at your farmer’s market? Don’t
worry. Dice a regular tomato or two instead.
****Forgotten in the cart/in the fridge/on the
counter? Don’t worry. Tastes just fine without it.
*****Mysteriously misplaced? Don’t worry. Pulse in
the blender.
******Guests stuck in traffic? Don’t worry. Leave
covered in the pan on the stove. Or nuke in the microwave. Magic.
Wednesday, October 29, 2014
Sauteed Leeks and Carrots
Easy, different, and delectable.
Ingredients
Olive oil
2 medium leeks, halved lengthwise, cleaned thoroughly, and sliced into half rings
1/2 - 1 bunch carrots, julienned
1 tbsp pastured butter
Salt and freshly ground black pepper
Heat olive oil in a pan over medium heat. When hot, add the leeks and a couple pinches of salt. Sauté for a minute, then turn the heat down to low and continue to cook, stirring occasionally, for about ten minutes. Add the carrots and sauté for 5-10 minutes more until tender. Stir in the butter, salt, and freshly ground pepper to taste.
Serve warm.
Serves 2-3.
Ingredients
Olive oil
2 medium leeks, halved lengthwise, cleaned thoroughly, and sliced into half rings
1/2 - 1 bunch carrots, julienned
1 tbsp pastured butter
Salt and freshly ground black pepper
Heat olive oil in a pan over medium heat. When hot, add the leeks and a couple pinches of salt. Sauté for a minute, then turn the heat down to low and continue to cook, stirring occasionally, for about ten minutes. Add the carrots and sauté for 5-10 minutes more until tender. Stir in the butter, salt, and freshly ground pepper to taste.
Serve warm.
Serves 2-3.
Sunday, July 20, 2014
Smoked Bacon and Apple Farro
This post brought to you by our formerly far-flung, recently returned Kansas correspondent.
Ingredients
1 cup farro (preferably not pearled)
2 slices Niman Ranch applewood smoked bacon, diced
Olive oil
1-2 medium Granny Smith apples, flat-diced
1-2 leeks, white and light green parts, halved lengthwise, rinsed well, and sliced
2 cloves garlic, minced
2 large carrots, coarsely grated
1/4 tsp Aleppo pepper
Salt and freshly ground black pepper to taste
Prepare farro according to package directions.
In a large, nonstick skillet, cook the bacon until crisp over medium heat. Remove with a slotted spoon and set aside. Drain half the bacon grease and replace the volume with olive oil, then sauté the leek and apples until tender and translucent.
Add the garlic and carrot and sauteé another 2-3 minutes, stirring frequently to make sure the garlic doesn't burn. Stir in the Aleppo pepper, then fold in the cooked farro. Add salt and pepper to taste, then stir in the bacon and serve immediately.
Serves 2-3.
Ingredients
1 cup farro (preferably not pearled)
2 slices Niman Ranch applewood smoked bacon, diced
Olive oil
1-2 medium Granny Smith apples, flat-diced
1-2 leeks, white and light green parts, halved lengthwise, rinsed well, and sliced
2 cloves garlic, minced
2 large carrots, coarsely grated
1/4 tsp Aleppo pepper
Salt and freshly ground black pepper to taste
Prepare farro according to package directions.
In a large, nonstick skillet, cook the bacon until crisp over medium heat. Remove with a slotted spoon and set aside. Drain half the bacon grease and replace the volume with olive oil, then sauté the leek and apples until tender and translucent.
Add the garlic and carrot and sauteé another 2-3 minutes, stirring frequently to make sure the garlic doesn't burn. Stir in the Aleppo pepper, then fold in the cooked farro. Add salt and pepper to taste, then stir in the bacon and serve immediately.
Serves 2-3.
Thursday, April 10, 2014
Best Ever Scrambled Eggs
Many people claim to possess the recipe for the best scrambled eggs ever. Clearly, it's an empirical question, and we are an evidence-based household. "When in doubt, eat lots of stuff," is our motto. This recipe wins the scrambled egg standoff in our kitchen every time.
Of course, don't take my word for it. Develop some healthy scientific skepticism, and then conduct a series of rigorous experiments. When people ask you what you're doing eating breakfast for the third time on a single Saturday, shout, "SCIENCE!" (Or shout, "HOBBITS!" Either way, I'll be happy.)
Ingredients
Olive oil
2 medium leeks, white and light green parts, halved lengthwise, rinsed very well, and sliced
1 tbsp butter
4 eggs from pastured chickens
Slosh pastured cream
Crusty whole grain bread (toasted if desired)
Heat a wide, nonstick pan over medium-low heat. When hot, add the olive oil and the leeks. Sprinkle with a pinch of salt to help prevent browning, and sauté for about 2 minutes. Turn the heat down to low and continue to cook, stirring frequently, for about 10 minutes more until leeks are very soft.
In a bowl, scramble the eggs with a whisk until frothy. Just before you start to cook them, add a slosh of cream, and whisk to combine. (You want as much air as possible in the eggs.)
When the leeks are very soft, push to the side of the pan. Melt butter in the other half. Pour in the eggs, and wait a moment so that the bottom starts to set, then fold over. Repeat every 10-20 seconds until eggs are just slightly runny in the middle—they'll set the rest of the way as you serve. (You may want to flip the leeks over at some point, too, to prevent browning.)
Serve eggs on warm plates, sprinkle with salt, and top with the leek mixture. You can serve these over toast if you want, but I actually prefer the toast separate—the delicate flavor of the eggs comes through better when they're on their own.
Serves 2.
Of course, don't take my word for it. Develop some healthy scientific skepticism, and then conduct a series of rigorous experiments. When people ask you what you're doing eating breakfast for the third time on a single Saturday, shout, "SCIENCE!" (Or shout, "HOBBITS!" Either way, I'll be happy.)
Ingredients
Olive oil
2 medium leeks, white and light green parts, halved lengthwise, rinsed very well, and sliced
1 tbsp butter
4 eggs from pastured chickens
Slosh pastured cream
Crusty whole grain bread (toasted if desired)
Heat a wide, nonstick pan over medium-low heat. When hot, add the olive oil and the leeks. Sprinkle with a pinch of salt to help prevent browning, and sauté for about 2 minutes. Turn the heat down to low and continue to cook, stirring frequently, for about 10 minutes more until leeks are very soft.
In a bowl, scramble the eggs with a whisk until frothy. Just before you start to cook them, add a slosh of cream, and whisk to combine. (You want as much air as possible in the eggs.)
When the leeks are very soft, push to the side of the pan. Melt butter in the other half. Pour in the eggs, and wait a moment so that the bottom starts to set, then fold over. Repeat every 10-20 seconds until eggs are just slightly runny in the middle—they'll set the rest of the way as you serve. (You may want to flip the leeks over at some point, too, to prevent browning.)
Serve eggs on warm plates, sprinkle with salt, and top with the leek mixture. You can serve these over toast if you want, but I actually prefer the toast separate—the delicate flavor of the eggs comes through better when they're on their own.
Serves 2.
Saturday, December 28, 2013
Return of the Pizza: Roasted Butternut Squash, Caramelized Leek, and Prosciutto
As dedicated cookers and consumers of all things delicious, we pride ourselves in our ongoing efforts to champion the most delectable of dishes. Yet it has come to our concerned attention that we have lapsed. Egregiously.
Mostly, we just like saying the word egregiously. With emphasis. Egregiously.
The lapse involved the following: For awhile, there was pizza. And then: there was not. Pizza, I mean. No pizza of any sort.
Egregious, right?
Let's get right on that.
Ingredients
Crust:
1 tsp dry active yeast
1/2 cup warm water (about 110 degrees F)
1/4 tsp sugar
1 tbsp olive oil
1/2 cup plus 2 tbsp stone-ground whole wheat bread flour
3/4 cups unbleached all-purpose flour
1/2 tsp plus one pinch salt
2-3 pinches lemon zest (grated on a microplane, else very finely minced)
Coarsely-ground cornmeal
Olive oil for brushing
Top:
1 small clove garlic, chopped or pressed
1.5-2 oz grated Gruyère
2 oz grated Monterey jack cheese
1 small leek, white and light green parts, halved lengthwise, rinsed well, sliced into half rings
2 oz prosciutto
1/2 cup (or more) diced roasted butternut squash*
4-5 leaves dino kale, stems removed and sliced crosswise into thin strips
Follow the instructions in this recipe to prepare the pizza dough (or use store-bought dough if you must, but making your own is easier than you think, way healthier, and deeply delectable).
Sauté the leek in a little olive oil over medium heat for about 7 minutes, turning the heat down slightly to prevent browning if needed.
When the dough is ready, preheat oven to 450°F. Brush the flour off your cutting board and sprinkle it with cornmeal. Take the dough out of the bowl and gently form a ball, then place on the cutting board and begin gently pressing and stretching it outward to form a flat pancake. You want to end up with a flat disc that's about 12" in diameter.
Lightly oil a pizza pan or baking sheet and sprinkle with cornmeal. Gently transfer the crust to the pan, then brush the upward side of the pizza dough with olive oil.
Rub the minced garlic into the top of the pizza, then sprinkle lightly and evenly with the grated cheeses (leave a thin ring around the outside without cheese). Spread the leeks evenly over the cheese, then layer the prosciutto, squash, and finally kale.
Bake in the oven on the middle rack for 12-16 minutes, until crust turns slightly golden around the edges.
Remove from the oven, slice, and serve immediately.
Makes 8 small but rich slices (enough for two, or as an appetizer for four). Pairs very well with a crisp salad and a glass of Seghesio 2012 Zinfandel (currently available at Costco).
*To roast the butternut squash, halve lengthwise, scrape out the seeds, and slice into 1" half-circles. Brush with olive oil, arrange on a baking sheet, and roast at 425° until just tender, flipping the pieces after 20 minutes or so (wait until they brown on the bottom before flipping). Go ahead and roast the whole squash, peel and dice what you want for the pizza, and then use the leftovers later for this or this or this.
Mostly, we just like saying the word egregiously. With emphasis. Egregiously.
The lapse involved the following: For awhile, there was pizza. And then: there was not. Pizza, I mean. No pizza of any sort.
Egregious, right?
Let's get right on that.
Ingredients
Crust:
1 tsp dry active yeast
1/2 cup warm water (about 110 degrees F)
1/4 tsp sugar
1 tbsp olive oil
1/2 cup plus 2 tbsp stone-ground whole wheat bread flour
3/4 cups unbleached all-purpose flour
1/2 tsp plus one pinch salt
2-3 pinches lemon zest (grated on a microplane, else very finely minced)
Coarsely-ground cornmeal
Olive oil for brushing
Top:
1 small clove garlic, chopped or pressed
1.5-2 oz grated Gruyère
2 oz grated Monterey jack cheese
1 small leek, white and light green parts, halved lengthwise, rinsed well, sliced into half rings
2 oz prosciutto
1/2 cup (or more) diced roasted butternut squash*
4-5 leaves dino kale, stems removed and sliced crosswise into thin strips
Follow the instructions in this recipe to prepare the pizza dough (or use store-bought dough if you must, but making your own is easier than you think, way healthier, and deeply delectable).
Sauté the leek in a little olive oil over medium heat for about 7 minutes, turning the heat down slightly to prevent browning if needed.
When the dough is ready, preheat oven to 450°F. Brush the flour off your cutting board and sprinkle it with cornmeal. Take the dough out of the bowl and gently form a ball, then place on the cutting board and begin gently pressing and stretching it outward to form a flat pancake. You want to end up with a flat disc that's about 12" in diameter.
Lightly oil a pizza pan or baking sheet and sprinkle with cornmeal. Gently transfer the crust to the pan, then brush the upward side of the pizza dough with olive oil.
Rub the minced garlic into the top of the pizza, then sprinkle lightly and evenly with the grated cheeses (leave a thin ring around the outside without cheese). Spread the leeks evenly over the cheese, then layer the prosciutto, squash, and finally kale.
Bake in the oven on the middle rack for 12-16 minutes, until crust turns slightly golden around the edges.
Remove from the oven, slice, and serve immediately.
Makes 8 small but rich slices (enough for two, or as an appetizer for four). Pairs very well with a crisp salad and a glass of Seghesio 2012 Zinfandel (currently available at Costco).
*To roast the butternut squash, halve lengthwise, scrape out the seeds, and slice into 1" half-circles. Brush with olive oil, arrange on a baking sheet, and roast at 425° until just tender, flipping the pieces after 20 minutes or so (wait until they brown on the bottom before flipping). Go ahead and roast the whole squash, peel and dice what you want for the pizza, and then use the leftovers later for this or this or this.
Wednesday, November 20, 2013
Warm Quinoa Salad with Roasted Kabocha and Pomegranate
After the husband reintroduced me to kabocha squash by way of a brilliant farroto he invented last month (coming soon to a blog near you), I became obsessed. (I say reintroduced because in retrospect, I have eaten it—and always loved it—in Japanese tempura, but never knew what kind of squash it was.) Roasted, kabocha tastes of toasted pumpkin seeds and squashy wonderment. You might think the latter is more of a delirious rant than an actual taste. Roast some yourself and see.
This recipe calls for enough kabocha to make about 2 cups cooked, plus 3-5 extra wedges for snacking, because I am a realist, and realists believe in accurately predicting the amount of a given ingredient that will make it past one's mouth and into the pot. Also because it allows you to have the following conversation:
You: Would you like a slice of kabocha?
Other person: Kabocha?
You: KABOCHA.
Other person: Is it good?
You: KABOCHA.
Other person: What?
You (mouth full): Mmrmph.
Ingredients
1 kabocha squash (weighing about a pound; or sub butternut squash)
Olive oil
1/2 cup quinoa
3 inches of a medium leek, white and light green parts, halved lengthwise, rinsed well, sliced
1-2 cloves garlic, minced
5 oz veggie and/or chicken broth
2 oz. baby spinach or arugula
Seeds of 1/2 pomegranate
2 tbsp pine nuts, toasted in a pan until golden brown
Freshly ground white pepper
Preheat the oven to 425°F.
Rinse the kabocha squash and pat dry. Cut the top out as you would when carving a pumpkin, then slice in half from top to bottom. Scoop out the seeds, then slice both halves into even wedges (roughly 3/4" wide at the thickest part).
Drizzle a cookie sheet with olive oil, and arrange the squash wedges on the sheet, turning them over as you go so that both sides are lightly coated with olive oil. (Note that if you overcrowd, they won't brown well, so try to leave a little space between them.) Roast for 15 minutes, flip, and roast 12-15 minutes more or until lightly browned and tender without being squishy. Set aside to cool.
Meanwhile, rinse the quinoa and let soak in cold water for 15 minutes.
Heat a pot over medium heat. When hot, add a glug of olive oil. Saute the leek with a pinch of salt until it softens, then add the garlic. Saute a minute more, add the quinoa, and stir a few times. Pour in the broth, cover the pot, and bring to a boil. Turn the heat down to low and simmer for 15 minutes or until liquid is absorbed.
While the quinoa is cooking, slice about 3/4 of the kabocha squash wedges out of their skin and cut into 1 inch pieces. (You also have time to seed the pomegranate and toast the pine nuts here if you want.) The rest of the squash is yours for the snacking.
When the quinoa is done, fold in the squash very gently (to avoid smushing it) and let heat through, then turn off the heat and cover the pot. Toss the baby greens with a little bit of olive oil and a spoonful of sherry vinegar so that the leaves are very lightly coated. Pour the quinoa-squash mixture over the greens, and let sit for 2 minutes to slightly wilt the leaves. Toss gently, sprinkle with salt and freshly ground white pepper to taste, and serve topped with pine nuts and pomegranate seeds.
Serves 2 as a main dish or 4 as a side.
This recipe calls for enough kabocha to make about 2 cups cooked, plus 3-5 extra wedges for snacking, because I am a realist, and realists believe in accurately predicting the amount of a given ingredient that will make it past one's mouth and into the pot. Also because it allows you to have the following conversation:
You: Would you like a slice of kabocha?
Other person: Kabocha?
You: KABOCHA.
Other person: Is it good?
You: KABOCHA.
Other person: What?
You (mouth full): Mmrmph.
Ingredients
1 kabocha squash (weighing about a pound; or sub butternut squash)
Olive oil
1/2 cup quinoa
3 inches of a medium leek, white and light green parts, halved lengthwise, rinsed well, sliced
1-2 cloves garlic, minced
5 oz veggie and/or chicken broth
2 oz. baby spinach or arugula
Seeds of 1/2 pomegranate
2 tbsp pine nuts, toasted in a pan until golden brown
Freshly ground white pepper
Preheat the oven to 425°F.
Rinse the kabocha squash and pat dry. Cut the top out as you would when carving a pumpkin, then slice in half from top to bottom. Scoop out the seeds, then slice both halves into even wedges (roughly 3/4" wide at the thickest part).
Drizzle a cookie sheet with olive oil, and arrange the squash wedges on the sheet, turning them over as you go so that both sides are lightly coated with olive oil. (Note that if you overcrowd, they won't brown well, so try to leave a little space between them.) Roast for 15 minutes, flip, and roast 12-15 minutes more or until lightly browned and tender without being squishy. Set aside to cool.
Meanwhile, rinse the quinoa and let soak in cold water for 15 minutes.
Heat a pot over medium heat. When hot, add a glug of olive oil. Saute the leek with a pinch of salt until it softens, then add the garlic. Saute a minute more, add the quinoa, and stir a few times. Pour in the broth, cover the pot, and bring to a boil. Turn the heat down to low and simmer for 15 minutes or until liquid is absorbed.
While the quinoa is cooking, slice about 3/4 of the kabocha squash wedges out of their skin and cut into 1 inch pieces. (You also have time to seed the pomegranate and toast the pine nuts here if you want.) The rest of the squash is yours for the snacking.
When the quinoa is done, fold in the squash very gently (to avoid smushing it) and let heat through, then turn off the heat and cover the pot. Toss the baby greens with a little bit of olive oil and a spoonful of sherry vinegar so that the leaves are very lightly coated. Pour the quinoa-squash mixture over the greens, and let sit for 2 minutes to slightly wilt the leaves. Toss gently, sprinkle with salt and freshly ground white pepper to taste, and serve topped with pine nuts and pomegranate seeds.
Serves 2 as a main dish or 4 as a side.
Friday, November 1, 2013
Celeriac and Potatoes with Sauteed Leeks and Thyme
Celeriac. [suh-LAIR-ee-ak] n. An under-appreciated root vegetable in the carrot and parsnip family. Coming to dinner soon at a table near you.
Seriously, make this. It's dreamy. It's also easy—you can prepare most of the ingredients as you're cooking, and just toss them in the pot as you go.
Adapted from Jamie Oliver's recipe here.
Ingredients
Olive oil
1 celery root (celeriac), peeled and cut into 1/2" cubes
2 small to medium yellow potatoes, peeled and cut into 1/2" cubes
1 medium leek, white and light green parts, halved lengthwise, washed carefully, and sliced
2 cloves garlic, chopped
2 tsp chopped fresh thyme
1/4 cup chicken broth
Salt and freshly ground black pepper
Heat a nonstick, medium-large pot or dutch oven over medium heat. When hot, add a generous glug of olive oil. Toss in the celeriac, then add the potatoes, leek, garlic, and thyme as you prepare them, stirring occasionally and adding another drizzle of olive oil whenever it starts to dry out. You want the celeriac and potatoes to start to brown in places, which will take at least 10 minutes and not too much stirring.
When the mixture is golden in places, cover the pot and continue cooking for 3 minutes. Stir, add a slosh (about 2 tbsp) chicken broth, replace the cover, and simmer for 5-10 minutes more or until liquid is evaporated. Stir, add another slosh of broth, and simmer for 5-10 minutes again. Continue cooking until the celeriac and potatoes are very tender.
Turn off the heat. Sprinkle with a little olive oil and salt to taste, and stir while smashing the celeriac and potatoes a bit. (This improves the texture. Also, it's inordinately fun.)
Serve hot, topped with freshly ground black pepper.
Serves 2-3.
Seriously, make this. It's dreamy. It's also easy—you can prepare most of the ingredients as you're cooking, and just toss them in the pot as you go.
Adapted from Jamie Oliver's recipe here.
Ingredients
Olive oil
1 celery root (celeriac), peeled and cut into 1/2" cubes
2 small to medium yellow potatoes, peeled and cut into 1/2" cubes
1 medium leek, white and light green parts, halved lengthwise, washed carefully, and sliced
2 cloves garlic, chopped
2 tsp chopped fresh thyme
1/4 cup chicken broth
Salt and freshly ground black pepper
Heat a nonstick, medium-large pot or dutch oven over medium heat. When hot, add a generous glug of olive oil. Toss in the celeriac, then add the potatoes, leek, garlic, and thyme as you prepare them, stirring occasionally and adding another drizzle of olive oil whenever it starts to dry out. You want the celeriac and potatoes to start to brown in places, which will take at least 10 minutes and not too much stirring.
When the mixture is golden in places, cover the pot and continue cooking for 3 minutes. Stir, add a slosh (about 2 tbsp) chicken broth, replace the cover, and simmer for 5-10 minutes more or until liquid is evaporated. Stir, add another slosh of broth, and simmer for 5-10 minutes again. Continue cooking until the celeriac and potatoes are very tender.
Turn off the heat. Sprinkle with a little olive oil and salt to taste, and stir while smashing the celeriac and potatoes a bit. (This improves the texture. Also, it's inordinately fun.)
Serve hot, topped with freshly ground black pepper.
Serves 2-3.
Sunday, August 4, 2013
Polenta with Sauteed Leeks, Zucchini, and Tomatoes
Deep down, I know I'm a fickle foodie. One moment I'm swooning over green beans; the next, I'm madly in love with fish. But in August, my heart has and will always* belong to tomatoes. And when perfectly ripe heirloom cherry tomatoes keep crowding our co-op in fragrant piles of orange and red and yellow, I feel morally obligated to do my part and make this.
You make it, too. Because you're selfless like that, and you don't want the tomatoes to sit there feeling unloved. Also because it's blissfully delicious.
Ingredients
Olive oil
1 medium zucchini, quartered lengthwise and sliced
About 3" of a medium leek, white and/or light green parts, halved lengthwise and sliced
2 medium to large garlic cloves, chopped
1 cup (half a basket) cherry tomatoes, halved and sprinkled with a pinch of salt
Big handful basil, chopped
1 cup chicken or veggie broth
1 cup coarsely ground cornmeal (polenta)
1-2 oz. grated Parmesan cheese
Salt & freshly ground black pepper
3 tbsp balsamic vinegar, reduced (simmer gently in a small pot until volume reduces by half)
(Optional: If you're in the mood, top with a fried pastured egg)
Bring the cup of broth and 2 cups of water to boil in a pot.
Meanwhile, heat a glug of olive oil in a wide nonstick frying pan over medium heat. Add the zucchini and fry, turning occasionally, until golden brown on most sides. Push to the side of the pan, turn the heat down a little, and add a drizzle of olive oil and the leeks and a pinch of salt to the other side. Saute the leeks, stirring occasionally, for about two minutes or until they soften. Add the garlic and saute for a minute more, then mix everything together. Add the tomatoes and basil, stir, and turn off the heat. Adjust salt to taste.
Add the polenta to the pot of simmering broth in a slow, steady stream, stirring constantly with a wooden spoon. Keeping the heat at medium-low, continue to stir slowly until the polenta thickens and just begins to pull away from the sides of the pot. Turn off the heat, and stir in the Parmesan.
Serve the tomato-zucchini mixture over the polenta, drizzle with balsamic reduction, and sprinkle with freshly ground black pepper.
Serves 2-3.
*Give or take.
You make it, too. Because you're selfless like that, and you don't want the tomatoes to sit there feeling unloved. Also because it's blissfully delicious.
Olive oil
1 medium zucchini, quartered lengthwise and sliced
About 3" of a medium leek, white and/or light green parts, halved lengthwise and sliced
2 medium to large garlic cloves, chopped
1 cup (half a basket) cherry tomatoes, halved and sprinkled with a pinch of salt
Big handful basil, chopped
1 cup chicken or veggie broth
1 cup coarsely ground cornmeal (polenta)
1-2 oz. grated Parmesan cheese
Salt & freshly ground black pepper
3 tbsp balsamic vinegar, reduced (simmer gently in a small pot until volume reduces by half)
(Optional: If you're in the mood, top with a fried pastured egg)
Bring the cup of broth and 2 cups of water to boil in a pot.
Meanwhile, heat a glug of olive oil in a wide nonstick frying pan over medium heat. Add the zucchini and fry, turning occasionally, until golden brown on most sides. Push to the side of the pan, turn the heat down a little, and add a drizzle of olive oil and the leeks and a pinch of salt to the other side. Saute the leeks, stirring occasionally, for about two minutes or until they soften. Add the garlic and saute for a minute more, then mix everything together. Add the tomatoes and basil, stir, and turn off the heat. Adjust salt to taste.
Add the polenta to the pot of simmering broth in a slow, steady stream, stirring constantly with a wooden spoon. Keeping the heat at medium-low, continue to stir slowly until the polenta thickens and just begins to pull away from the sides of the pot. Turn off the heat, and stir in the Parmesan.
Serve the tomato-zucchini mixture over the polenta, drizzle with balsamic reduction, and sprinkle with freshly ground black pepper.
Serves 2-3.
*Give or take.
Wednesday, July 17, 2013
Wild Rice with Leeks and Dandelion Greens
Found at Whole Foods: Local eggs from pastured hens at Campo Lindo Farms (for about half the price of the local pastured eggs we get in California...score another one for Kansas)*
Found at Natural Grocers: More leeks, beautiful local dandelion greens
A few judicious tweaks, and an old simple standby got a trendy new makeover:
Heat a glug of olive oil in a smallish pot over medium heat. Add half of the leek and 3 of the smashed garlic cloves and saute until they soften and the leek turns slightly translucent. Add the wild rice and stir to coat the grains, then pour in the chicken broth. Cover to bring to a boil. Reduce heat to low and simmer for 45 minutes (if there's a little extra liquid at the end, you can uncover the pot and raise the heat back up to medium for a minute or two to let it evaporate).
Meanwhile, bring a second pot of water to a boil for the eggs, but wait to cook them until a few minutes before the rice is done (you can either poach them, if you're adventurous like that, or boil them for 7 minutes or until desired doneness...7 minutes will get you a medium-boiled egg with the white fully cooked and the yolk still runny on an average-sized egg).
When the rice is done or almost done, heat a wide saute pan over medium heat. Drizzle the pan with a little olive oil, then add the rest of the leeks and the remaining garlic clove. Saute until very soft, then add the dandelion greens and toss to coat. Saute, stirring occasionally, for a couple minutes until the greens wilt. Sprinkle with salt, stir, and cover to steam for a minute more. Uncover, add the spinach, and turn off the heat. Add the fully cooked rice, and fold everything together.
Serve in bowls. Top with an egg, sliced in half if you'd like, and sprinkle with salt and pepper.
Serves 2.
*On the other hand, Whole Foods had only $6 dandelion greens imported from California...which cannot possibly be necessary for growing weeds...and Natural Grocers had nothing resembling pastured eggs. So our co-op still wins for convenience...
Found at Natural Grocers: More leeks, beautiful local dandelion greens
A few judicious tweaks, and an old simple standby got a trendy new makeover:
Ingredients
1 medium-small leek, white and light green parts, chopped
4 cloves garlic, smashed
1 rounded cup wild rice
1 3/4 cups chicken broth
1 bunch dandelion greens, sliced crosswise into 1/4 inch strips
2-3 handfuls baby spinach
Salt & freshly ground black pepper
2 eggs from pastured hens
Heat a glug of olive oil in a smallish pot over medium heat. Add half of the leek and 3 of the smashed garlic cloves and saute until they soften and the leek turns slightly translucent. Add the wild rice and stir to coat the grains, then pour in the chicken broth. Cover to bring to a boil. Reduce heat to low and simmer for 45 minutes (if there's a little extra liquid at the end, you can uncover the pot and raise the heat back up to medium for a minute or two to let it evaporate).
Meanwhile, bring a second pot of water to a boil for the eggs, but wait to cook them until a few minutes before the rice is done (you can either poach them, if you're adventurous like that, or boil them for 7 minutes or until desired doneness...7 minutes will get you a medium-boiled egg with the white fully cooked and the yolk still runny on an average-sized egg).
When the rice is done or almost done, heat a wide saute pan over medium heat. Drizzle the pan with a little olive oil, then add the rest of the leeks and the remaining garlic clove. Saute until very soft, then add the dandelion greens and toss to coat. Saute, stirring occasionally, for a couple minutes until the greens wilt. Sprinkle with salt, stir, and cover to steam for a minute more. Uncover, add the spinach, and turn off the heat. Add the fully cooked rice, and fold everything together.
Serve in bowls. Top with an egg, sliced in half if you'd like, and sprinkle with salt and pepper.
Serves 2.
*On the other hand, Whole Foods had only $6 dandelion greens imported from California...which cannot possibly be necessary for growing weeds...and Natural Grocers had nothing resembling pastured eggs. So our co-op still wins for convenience...
Monday, November 21, 2011
Roasted Butternut Squash Risotto with Leeks, Smoked Bacon, and Sage
After experiencing a deeply inspired pumpkin pizza at Tuli Bistro a few weeks ago, we vowed to recreate it ourselves as a grilled flatbread. Which we haven't done yet, mostly because it's cold and dark and Novembery in the evenings outside in our grilling area, and warm and cozy and light inside in our non-grilling area, which creates a distinct bias toward non-grilling activities. Maybe next summer. In the meantime, we decided to reincarnate the pizza (or at least, its revelationary triumvirate of winter squash, cured pork, and goat cheese) in risotto form.
I don't care if you think bacon and goat cheese couldn't possibly coexist peaceably in the same dish. Neither did we. Make this anyway. Your taste buds will eventually emerge from their deliciousness-induced coma long enough to thank you.
Ingredients
One smallish butternut squash (about 2 lbs), halved lengthwise and seeds scooped out
Olive oil
4 cups veggie and/or chicken broth
1 + 1/2 strips applewood smoked bacon, divided, sliced crosswise (or sub pancetta)
1 large or two smaller leeks, white and light green parts, chopped
1 clove garlic, pressed
1 cup Arborio rice
White wine
8-10 leaves fresh sage, thinly sliced crosswise
2 handfuls arugula
Salt and freshly ground white pepper to taste
1-1.5 oz good-quality goat cheese
Garlic chives, for garnish (or sub regular chives)
Preheat the oven to 425°F. Cut each squash half crosswise into half-inch strips. Arrange in a single layer without crowding on a large, nonstick or foil-lined baking sheet lightly brushed with olive oil. Roast in the oven for 25-40 minutes or until lightly golden on both sides, turning the slices about halfway through. When the squash are tender, remove from oven and let cool. Peel the slices and cut into bite-sized rectangles.
Heat the broth in an uncovered pot over medium heat. When it simmers, turn the heat down slightly and let simmer, uncovered, as you make the risotto so that it reduces slightly.
Meanwhile, heat a large pot or dutch oven over medium heat. Add the half strip's worth of bacon and cook, stirring from time to time, until it starts to turn golden. Turn the heat down just a bit, add the leeks, and continue to saute until they soften. Stir in the garlic and saute for another 20-30 seconds, then add the rice and stir to coat evenly with the bacon-leek-garlic mixture.
Saute the rice for about a minute, then pour in a ladleful of white wine. Let cook, stirring occasionally, until the liquid is absorbed, then add a ladleful of broth. Continue to add broth by the ladleful, stirring and allowing the liquid to absorb before adding more.
Meanwhile, heat a frying pan over medium heat. Add the bacon and fry until golden, then drain off the excess fat and add just a light drizzle of olive oil in its place. Turn off the heat, throw in the sage, and stir a couple times to combine.
When you have just one or two ladlefuls of broth left and the risotto is just tender, fold in the arugula and pour a ladleful of broth over the top to help it start to wilt. Continue to cook, stirring, for another minute or two until the arugula is just wilted. Add in the squash and allow to heat through, then gently stir in the bacon-sage mixture. If the risotto seems dry, add a little more broth. Turn off the heat, and add salt and white pepper to taste.
Serve on preheated soup plates, with goat cheese crumbled over the top. Garnish with snipped garlic chives.
Serves 2, and pairs well with Pinot Noir like Talbott's 2009 Kali-Hart from Monterey County, available at our co-op.
I don't care if you think bacon and goat cheese couldn't possibly coexist peaceably in the same dish. Neither did we. Make this anyway. Your taste buds will eventually emerge from their deliciousness-induced coma long enough to thank you.
Ingredients
One smallish butternut squash (about 2 lbs), halved lengthwise and seeds scooped out
Olive oil
4 cups veggie and/or chicken broth
1 + 1/2 strips applewood smoked bacon, divided, sliced crosswise (or sub pancetta)
1 large or two smaller leeks, white and light green parts, chopped
1 clove garlic, pressed
1 cup Arborio rice
White wine
8-10 leaves fresh sage, thinly sliced crosswise
2 handfuls arugula
Salt and freshly ground white pepper to taste
1-1.5 oz good-quality goat cheese
Garlic chives, for garnish (or sub regular chives)
Preheat the oven to 425°F. Cut each squash half crosswise into half-inch strips. Arrange in a single layer without crowding on a large, nonstick or foil-lined baking sheet lightly brushed with olive oil. Roast in the oven for 25-40 minutes or until lightly golden on both sides, turning the slices about halfway through. When the squash are tender, remove from oven and let cool. Peel the slices and cut into bite-sized rectangles.
Heat the broth in an uncovered pot over medium heat. When it simmers, turn the heat down slightly and let simmer, uncovered, as you make the risotto so that it reduces slightly.
Meanwhile, heat a large pot or dutch oven over medium heat. Add the half strip's worth of bacon and cook, stirring from time to time, until it starts to turn golden. Turn the heat down just a bit, add the leeks, and continue to saute until they soften. Stir in the garlic and saute for another 20-30 seconds, then add the rice and stir to coat evenly with the bacon-leek-garlic mixture.
Saute the rice for about a minute, then pour in a ladleful of white wine. Let cook, stirring occasionally, until the liquid is absorbed, then add a ladleful of broth. Continue to add broth by the ladleful, stirring and allowing the liquid to absorb before adding more.
Meanwhile, heat a frying pan over medium heat. Add the bacon and fry until golden, then drain off the excess fat and add just a light drizzle of olive oil in its place. Turn off the heat, throw in the sage, and stir a couple times to combine.
When you have just one or two ladlefuls of broth left and the risotto is just tender, fold in the arugula and pour a ladleful of broth over the top to help it start to wilt. Continue to cook, stirring, for another minute or two until the arugula is just wilted. Add in the squash and allow to heat through, then gently stir in the bacon-sage mixture. If the risotto seems dry, add a little more broth. Turn off the heat, and add salt and white pepper to taste.Serve on preheated soup plates, with goat cheese crumbled over the top. Garnish with snipped garlic chives.
Serves 2, and pairs well with Pinot Noir like Talbott's 2009 Kali-Hart from Monterey County, available at our co-op.
Sunday, January 9, 2011
The Pasta Chronicles, Continued: Pappardelle with Leeks and Applewood Smoked Bacon
In the meantime, here's another good sauce -- this one for pappardelle, or fettuccine would probably work too....
Ingredients:
1 medium leek, halved lengthwise, cleaned, and sliced (white and light green parts)
2 slices Niman Ranch Applewood Smoked Bacon, sliced crosswise into strips
1/2 bunch Russian kale, sliced crosswise
10-12 leaves fresh basil, chiffonade
Salt and freshly ground black pepper
Pinch or two Meyer lemon zest (optional)
Freshly grated Parmesan cheese
2 poached eggs
Fold in cooked pappardelle or linguini, toss to coat evenly, and serve hot, sprinkled lightly with Parmesan, with an egg on top.
Serves 2.
Tuesday, January 4, 2011
Soft Set Eggs with Mushrooms and Greens
Lest anyone ever argue otherwise, let me assure you, as a self-declared Person Who Cooks Things, that there is absolutely nothing wrong with having breakfast for dinner. But if evening pancakes tend to bring with them an inevitable nudge of guilt, consider making this recipe the next time you find yourself craving Sunday morning on a Tuesday night. It tastes complex enough to feel like dinner, despite the basic eggy-something-over-bread theme, and it's absolutely delicious.
Ingredients
2 tbsp chopped yellow onion
2 cloves garlic
Assorted savory greens, chopped (e.g., 1/2 bunch Russian kale, 2-3 handfuls baby red mustard greens, 1/4 bunch dandelion greens)
1 medium leek, white and light green parts, halved lengthwise and sliced
Flavorful mushrooms, sliced
(e.g., a mix of Trumpet Royale, Clamshell, and Velvet Pioppini, or a mix of shiitake and crimini)
Small handful flat leaf parsley, chopped
3 pastured eggs
Salt and freshly ground black pepper
2 slices fresh bread
Heat a glug of olive oil in a deep saute pan over medium heat. When hot, add the onion and saute for a few minutes until it starts to smell sweet. Next, add the garlic and saute for a minute or so until soft. Add the greens to the pan and toss to coat evenly. Saute, stirring, for 2-3 more minutes until the greens begin to wilt, then cover the pan and turn off the heat.
Meanwhile, heat a nonstick frying pan (14" is good) over medium heat. When hot, add a little olive oil, wait for a few moments, and then add the leeks and saute until soft. Add the mushrooms and saute, stirring and sprinkling with salt and pepper as they cook.
When the mushrooms soften and begin to release their juices, add most of the parsley (reserve a little for garnish), stir, then distribute the mushroom mixture evenly along the bottom of the pan. Working quickly, crack three eggs into the pan in different places, and immediately turn the heat down to low. Begin to gently stir the mushrooms into the white, leaving the yolks whole for a few moments as the eggs begin to set. After a minute or two, gently begin breaking the yolks, one at a time, and folding them into the mushroom mixture (you want to do this slowly and gently, folding often enough that the mushrooms get coated with some egg, but not so often that the eggs get scrambled -- at the end, you should still be able to see distinct yellow and white parts).
Serve in layers: Bread (or toast drizzled with just a little olive oil), then greens, then mushrooms on top, garnished with parsley.
Serves 2 for dinner.
2 tbsp chopped yellow onion
2 cloves garlic
Assorted savory greens, chopped (e.g., 1/2 bunch Russian kale, 2-3 handfuls baby red mustard greens, 1/4 bunch dandelion greens)
1 medium leek, white and light green parts, halved lengthwise and sliced
Flavorful mushrooms, sliced
(e.g., a mix of Trumpet Royale, Clamshell, and Velvet Pioppini, or a mix of shiitake and crimini)
Small handful flat leaf parsley, chopped
3 pastured eggs
Salt and freshly ground black pepper
2 slices fresh bread
Heat a glug of olive oil in a deep saute pan over medium heat. When hot, add the onion and saute for a few minutes until it starts to smell sweet. Next, add the garlic and saute for a minute or so until soft. Add the greens to the pan and toss to coat evenly. Saute, stirring, for 2-3 more minutes until the greens begin to wilt, then cover the pan and turn off the heat.
Meanwhile, heat a nonstick frying pan (14" is good) over medium heat. When hot, add a little olive oil, wait for a few moments, and then add the leeks and saute until soft. Add the mushrooms and saute, stirring and sprinkling with salt and pepper as they cook.
When the mushrooms soften and begin to release their juices, add most of the parsley (reserve a little for garnish), stir, then distribute the mushroom mixture evenly along the bottom of the pan. Working quickly, crack three eggs into the pan in different places, and immediately turn the heat down to low. Begin to gently stir the mushrooms into the white, leaving the yolks whole for a few moments as the eggs begin to set. After a minute or two, gently begin breaking the yolks, one at a time, and folding them into the mushroom mixture (you want to do this slowly and gently, folding often enough that the mushrooms get coated with some egg, but not so often that the eggs get scrambled -- at the end, you should still be able to see distinct yellow and white parts).
Serve in layers: Bread (or toast drizzled with just a little olive oil), then greens, then mushrooms on top, garnished with parsley.
Serves 2 for dinner.
Thursday, December 23, 2010
Stuffed Baby Pumpkins
When I grow up, which could totally happen someday, I want to be a professional recipe breeder. We crossed this one with that one the other night and the product was out of this world.
Ingredients
2-3 miniature pumpkins
Olive oil
Small handful pecans
1/4 cup finely chopped leek
4-5 fresh sage leaves, chopped
Freshly ground white pepper
1 oz. goat cheese, crumbled
Preheat oven to 375 degrees. Cut the tops out of the baby pumpkins on a slight inward angle, and scrape out the seeds. Put the tops back on each pumpkin and bake for 30-45 minutes until soft.
Meanwhile, heat a small pan over medium-high heat. Break the pecans into pieces and toast in the pan until fragrant, then add a glug of olive oil, the leeks, and a pinch of salt and turn the heat down to medium. Saute until the leeks begin to soften, then add the sage and saute for another couple of minutes. Turn off the heat and sprinkle liberally with white pepper.
Fill each baby pumpkin with the leek mixture, top with some goat cheese, and serve hot.
Serves 2-3.
Ingredients2-3 miniature pumpkins
Olive oil
Small handful pecans
1/4 cup finely chopped leek
4-5 fresh sage leaves, chopped
Freshly ground white pepper
1 oz. goat cheese, crumbled
Preheat oven to 375 degrees. Cut the tops out of the baby pumpkins on a slight inward angle, and scrape out the seeds. Put the tops back on each pumpkin and bake for 30-45 minutes until soft.
Meanwhile, heat a small pan over medium-high heat. Break the pecans into pieces and toast in the pan until fragrant, then add a glug of olive oil, the leeks, and a pinch of salt and turn the heat down to medium. Saute until the leeks begin to soften, then add the sage and saute for another couple of minutes. Turn off the heat and sprinkle liberally with white pepper.
Fill each baby pumpkin with the leek mixture, top with some goat cheese, and serve hot.
Serves 2-3.
Tuesday, November 30, 2010
Best. Squash. Ever.
We're completely addicted to Delicata squash, but roasting it and filling it with sauteed leeks and sage and toasted pine nuts takes that obsession to a whole new level.
Ingredients
Olive oil
2 Delicata squash of similar size
A small handful of pine nuts
1 small to medium leek, white and light green parts, minced
8-10 fresh sage leaves, sliced into thin ribbons or chopped
Salt and freshly ground white pepper
Preheat oven to 375. Rinse and dry squash, cut in half lengthwise, and scrape out the seeds. Rub cut face with a little olive oil and place face down on a foil-lined baking sheet. Roast for 25-35 minutes until they just start to soften slightly.
Meanwhile, heat a small pot over medium heat. Add the pine nuts and toast, stirring or tossing occasionally, until they begin to turn golden. Push to the side and add a generous glug of olive oil. Wait for a few seconds till it heats, then stir to coat the pine nuts. Add leeks and continue to cook for several minutes, stirring, until they soften. Add sage and a pinch or two of salt, cook for another minute, then add white pepper to taste and turn off the heat.
Turn squash cut side up on the baking sheet. Spoon the leek mixture into the squash halves, spreading it evenly along each one, then return them to the oven for an additional 5-10 minutes until the squash is just soft enough that it gives easily when a spoon is pressed into it.
Serve hot. I just found out that you can eat the skin of a Delicata squash and it's often delicious (thanks, Dad), but we thought this version was even better just scooping out the insides. This would be a good dish for a dinner party -- fancy-looking and fancy-tasting, but pretty much a breeze to make.
Serves 4 as a dinner party side dish when everyone is on good behavior, or 2-3 if you're unconstrained by social norms and can't help but go back for seconds.
Ingredients
Olive oil
2 Delicata squash of similar size
A small handful of pine nuts
1 small to medium leek, white and light green parts, minced
8-10 fresh sage leaves, sliced into thin ribbons or chopped
Salt and freshly ground white pepper
Preheat oven to 375. Rinse and dry squash, cut in half lengthwise, and scrape out the seeds. Rub cut face with a little olive oil and place face down on a foil-lined baking sheet. Roast for 25-35 minutes until they just start to soften slightly.
Meanwhile, heat a small pot over medium heat. Add the pine nuts and toast, stirring or tossing occasionally, until they begin to turn golden. Push to the side and add a generous glug of olive oil. Wait for a few seconds till it heats, then stir to coat the pine nuts. Add leeks and continue to cook for several minutes, stirring, until they soften. Add sage and a pinch or two of salt, cook for another minute, then add white pepper to taste and turn off the heat.Turn squash cut side up on the baking sheet. Spoon the leek mixture into the squash halves, spreading it evenly along each one, then return them to the oven for an additional 5-10 minutes until the squash is just soft enough that it gives easily when a spoon is pressed into it.
Serve hot. I just found out that you can eat the skin of a Delicata squash and it's often delicious (thanks, Dad), but we thought this version was even better just scooping out the insides. This would be a good dish for a dinner party -- fancy-looking and fancy-tasting, but pretty much a breeze to make.
Serves 4 as a dinner party side dish when everyone is on good behavior, or 2-3 if you're unconstrained by social norms and can't help but go back for seconds.
Tuesday, July 13, 2010
Leek and Four Mushroom Risotto
Found at the Coop: Local gourmet mushrooms, leeks, baby rainbow chard
Found in our garden: Fresh thyme, flat-leaf parsley
Found in the cupboard: Arborio rice
Ingredients
Extra virgin olive oil
1/2 onion, chopped
1 cup Arborio rice
2 ladlefuls of white wine
3 1/2 cups chicken and/or veggie broth*
1 large leek (or two small), halved, rinsed, and thinly sliced into half-rings
More mushrooms than you would think, sliced
(e.g., 6 crimini, 10 shiitake, 10 alba and brown clamshell, 4 royal trumpet)
Salt & freshly ground black pepper
4 sprigs fresh thyme, minced
Small handful of parsley, finely chopped (reserve a few pinches for garnishing)
Small tab of butter
Couple handfuls of baby rainbow chard (could substitute baby arugula)
Handful or two of baby spinach
Half-spoon of Aleppo pepper
Small bowl of grated Parmesan for table
Put broth in a small pot, cover, and heat until simmering, then turn off heat and set aside. Meanwhile, heat a medium dutch oven or other large pot over medium-high heat. Add about 2 tbsp olive oil, then add onion and saute until it smells sweet and looks slightly translucent. Add rice and saute for another minute, reducing heat to medium. Ladle in white wine and cook, stirring, until it evaporates. Add broth by the ladleful, stirring and cooking until each evaporates before adding the next.
Meanwhile, set a wide pan over medium-high heat and add 1-2 tbsp olive oil. When hot, add leeks and saute until soften (about 5-6 minutes), turning down heat a little if necessary to keep from browning. Add mushrooms and continue to saute until they begin to release a little liquid, salting and peppering as they cook. Add thyme, parsley, and greens, and cook until just wilted. Turn off heat.
When the rice is just cooked through, gently fold in the sauteed vegetables, butter, and Aleppo.
Serve (can let sit for 1-2 minutes to cool slightly) garnished with chopped parsley and a bowl of grated Parmesan at the table.
Serves 2 (or maybe 3 with a salad)
* My former favorite, Swanson's vegetable broth, turns out to have high fructose corn syrup and MSG nestled within its paragraph-long ingredients list. I switched to Trader Joe's organic vegetable broth, which surprised me by tasting strongly of...wait for it...vegetables. Half veggie and half chicken made a nice balance here.
Found in our garden: Fresh thyme, flat-leaf parsley
Found in the cupboard: Arborio rice
Ingredients
Extra virgin olive oil
1/2 onion, chopped
1 cup Arborio rice
2 ladlefuls of white wine
3 1/2 cups chicken and/or veggie broth*
1 large leek (or two small), halved, rinsed, and thinly sliced into half-rings
More mushrooms than you would think, sliced
(e.g., 6 crimini, 10 shiitake, 10 alba and brown clamshell, 4 royal trumpet)
Salt & freshly ground black pepper
4 sprigs fresh thyme, minced
Small handful of parsley, finely chopped (reserve a few pinches for garnishing)
Small tab of butter
Couple handfuls of baby rainbow chard (could substitute baby arugula)
Handful or two of baby spinach
Half-spoon of Aleppo pepper
Small bowl of grated Parmesan for table
Put broth in a small pot, cover, and heat until simmering, then turn off heat and set aside. Meanwhile, heat a medium dutch oven or other large pot over medium-high heat. Add about 2 tbsp olive oil, then add onion and saute until it smells sweet and looks slightly translucent. Add rice and saute for another minute, reducing heat to medium. Ladle in white wine and cook, stirring, until it evaporates. Add broth by the ladleful, stirring and cooking until each evaporates before adding the next.
Meanwhile, set a wide pan over medium-high heat and add 1-2 tbsp olive oil. When hot, add leeks and saute until soften (about 5-6 minutes), turning down heat a little if necessary to keep from browning. Add mushrooms and continue to saute until they begin to release a little liquid, salting and peppering as they cook. Add thyme, parsley, and greens, and cook until just wilted. Turn off heat.
When the rice is just cooked through, gently fold in the sauteed vegetables, butter, and Aleppo.
Serve (can let sit for 1-2 minutes to cool slightly) garnished with chopped parsley and a bowl of grated Parmesan at the table.
Serves 2 (or maybe 3 with a salad)
* My former favorite, Swanson's vegetable broth, turns out to have high fructose corn syrup and MSG nestled within its paragraph-long ingredients list. I switched to Trader Joe's organic vegetable broth, which surprised me by tasting strongly of...wait for it...vegetables. Half veggie and half chicken made a nice balance here.
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