Tag Archives | Winter 2010-2011 Recipes

FRESH ANCHOVIES WITH WILD FENNEL OVER PASTA

  • 1 pound fresh anchovies, boned, head and tail removed
  • 1 cup wild fennel fronds, chopped
  • 4 cloves garlic, chopped
  • 1 small yellow onion, chopped
  • ½ teaspoon red pepper flakes
  • ½ cup extra-virgin olive oil
  • ½ cup bread crumbs, toasted (Panko or homemade)
  • ¼ cup chopped parsley
  • 1 pound angel hair pasta
  • salt and pepper
  1. Place a large pasta pot with water on stove and bring to a boil. In a large sauté pan, add oil, garlic, onion and red pepper flakes. Cook for about 5 minutes until softened. Add anchovies to pan and cook until fish start to dissolve into olive oil.Add chopped fennel and cook another 3 minutes to incorporate flavor. Salt boiling pasta water and add the pasta.
  2. Cook until al dente. In a skillet, toast bread crumbs with chopped parsley over medium heat until they start to change color. Place bread crumbs in small serving bowl to sprinkle over pasta and sauce instead of grated cheese. Drain pasta.
  3. Put in a large serving bowl and toss with some of the anchovy sauce. Place the reserved sauce in a gravy boat. Serve pasta topped with additional anchovy sauce and top with bread crumbs to taste. Optional: Serve with a bowl of red pepper flakes. (Serves 4–6.)
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STUFFED CALAMARI IN MARINARA SAUCE SICILIANO

  • 1 28-ounce can of San Marzano tomatoes
  • 2 garlic cloves, minced
  • ½ yellow onion, chopped
  • ½ teaspoon red pepper flakes
  • ¼ cup red wine
  • 2 pounds cleaned squid (about 6 bodies and tentacles)
  • 6 hard-boiled eggs, mashed
  • ½ cup grated Pecorino Romano cheese
  • ¼ cup olive oil
  • ¼ cup parsley, chopped
  • salt and pepper, to taste
  • chopped parsley for serving
  1. Over high heat, add enough of the olive oil to cover the bottom of a large sauté pan, and put aside remainder. Add onions and garlic. Cook about 3 minutes until translucent.
  2. In a blender, add tomatoes and chop. Add to the sauté pan along with the red wine, season with red pepper flakes and salt and pepper to taste. Cook over low heat for about 15 minutes.
  3. In the meantime, in a large bowl, add eggs, grated cheese and parsley. Mix together with a wooden spoon, adding just enough of the remaining olive oil to combine the mixture.
  4. Place mixture in a piping bag with large tip and stuff squid bodies halfway.
  5. Add the stuffed squid bodies and the tentacles to the sauce in the sauté pan, and cook for about 20 minutes until squid is opaque and tender.
  6. Slice cooked squid and serve with sauce. Sprinkle with additional chopped parsley. (Serves 6–8.)
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STEAMED MUSSELS WITH POTATOES

from Canal House Cooking Volume N° 5

  • 1 russet potato, peeled, halved lengthwise and sliced
  • 1 and 1/2 cups dry white wine
  • 2 pounds mussels, debearded
  • 4 tablespoons butter, cut into pieces
  • 1–2 cloves garlic, thinly sliced
  • Rind from 1/4 preserved lemon, chopped
  • Salt and pepper
  • 2–3 tablespoons extra-virgin olive oil
  • 1 bunch fresh parsley, leaves chopped
  1. Put potatoes, wine and 1 cup of water into a heavy medium- size pot. Cover and boil over medium-high heat until the potatoes begin to soften, about 5 minutes. Add the mussels, butter, garlic and preserved lemon. Season with salt and pepper. Cover and steam mussels, stirring occasionally, until the potatoes are tender and breaking apart and the mussels open, about 8–10 minutes.
  2. Remove from heat. Drizzle in the oil and add the parsley. Spoon the mussels, potatoes and broth into big warm bowls. Discard any shells that don’t open. (Serves 2.)
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STEAMED KALE SALAD

  • 1 bunch Tuscan kale, washed, spun dry, ribs removed, cut into ribbons, and steamed for 5 minutes
  • 1 teaspoon umeboshi (plum) vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons pine nuts, toasted in a low oven wheat-free tamari, to taste

In a large mixing bowl, toss the steamed kale with remaining ingredients, transfer to serving dish, and garnish with pine nuts. Makes 2 to 3 portions—or again, perhaps just one.

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RAW KALE SALAD

  • 1 bunch Tuscan kale, washed, spun dry, ribs removed, cut into ribbons
  • 1 tablespoon lemon juice or your favorite vinegar (for acidity)
  • 1 tablespoon extra-virgin olive oil (other oils may also be used)
  • 2 tablespoons pine nuts, toasted in a low oven (other nuts may be substituted)
  • sea salt, to taste

In a large mixing bowl, massage the salt and acid (lemon juice or vinegar) into the ribbons of kale for about two minutes.You should hear some crunching.Transfer to serving vessel and garnish with toasted pine nuts. One bunch of raw kale normally yields about 5 portions, though it’s so good that it’s perfectly normal to eat a whole bunch solo as well.

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FROZEN MAPLE MOUSSE

From Edible: A Celebration of Local Foods
by Tracey Ryder and Carole Topalian (Wiley, 2010)

This great ice-cream like dessert doesn’t require the use of an ice cream maker. For best results, use Grade B maple syrup. (“B” just means darker, not inferior.)

  • 1 cup pure maple syrup
  • 4 large egg yolks
  • 2 cups heavy cream
  • toasted slivered almonds, optional
  1. Pour maple syrup into the upper bowl of a double boiler. Place egg yolks into a medium bowl; set aside.
  2. In the lower pot of the double boiler, add 2 inches of water; bring up to a simmer. Place the bowl containing the maple syrup on top of the saucepan, over—not in—the water. Heat syrup to hot (just barely simmering, but not boiling) 4-5 minutes. Remove the bowl of maple syrup from the heat.
  3. While continuously whisking the egg yolks in their bowls, slowly add 2 tablespoons of the hot maple syrup to temper the egg yolks (so they will not curdle later).Whisk the egg yolk mixture into the bowl of maple syrup. Place the bowl of maple syrup and egg yolks on top of the saucepan.
  4. Cook the mixture, whisking continuously, until it’s thick and smooth, 15 – 20 minutes. Remove from the heat. Place a piece of parchment paper directly onto the surface of the maple syrup mixture to prevent a skin from forming. Refrigerate until completely cooled, at least 1 hour.
  5. In a pre-chilled bowl, whip the cold cream until stiff peaks form. (The cream will keep its shape when you pick up the mixer beater from the bowl.) Stir 3 heaping spoons of the whipped cream into the cooled maple syrup mixture. Gently fold one third of the remaining whipped cream into the maple syrup mixture. Repeat until all the whipped cream has been gently folded in.
  6. Pour the mixture into individual ramekins or a freezer-proof serving dish. Cover with plastic wrap and place in the freezer for 6 to 8 hours.

(The mousse will keep well for up to 2 weeks in the freezer.) Garnish with toasted almonds when serving.

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BEET BORSCHT

When beets are fresh and flavorful, this recipe makes for a deliciously memorable dish. When working with beets, take steps to avoid splattering juices—whether that’s wearing an apron or gloves, working in the sink, or other measures.

  • ¾ pound beef short ribs (flanken), each strip cut in half
  • ½ medium onion, finely chopped
  • ½ medium carrot, thinly sliced
  • ¼ cup dried lima beans (soaked in water overnight), optional
  • 8 cups water
  • 5 medium beets (about 2 pounds), peeled
  • 1 medium apple, such as Rome or Granny Smith, peeled, quartered, cored, and sliced
  • 2 tablespoon granulated sugar, plus more if needed
  • 2 teaspoons kosher salt, plus more if needed
  • ¼ cup freshly squeezed lemon juice, plus more if needed
  • Sour cream, optional
  1. In a large saucepan or Dutch oven, place the short ribs in a single layer and add the onion, carrot, lima beans, if using, and water, making sure the short ribs are completely submerged (add more water if necessary). Bring to a boil, partially cover the pot with the lid, lower the heat, and simmer for 1 hour, occasionally skimming scum from the surface of the liquid with a slotted spoon.
  2. Add the whole beets. Bring the mixture back up to a boil, partially cover the pot, reduce the heat, and boil gently until the beets are crisp-tender when pierced with a paring knife, about 30 minutes.
  3. Turn off the heat.
  4. Remove the beets and place them on a plate to cool slightly for 15 minutes. Grate the beets using a food processor or a box grater. Return the grated beets to the pot and stir in the apple slices, sugar, and salt. Bring to a boil, cover the pot, reduce the heat, and simmer for 30 minutes. (Add water as needed if the borscht is too thick.)
  5. Remove the short ribs and any loose bones from the pot. Separate the meat from the bones and membrane; discard the bones and membrane. Shred or cut the meat into bite-sized pieces, and return the meat to the pot.
  6. Stir in the lemon juice. Taste and adjust seasoning as needed. Serve hot, with a dollop of sour cream, if using.

(Serves 8.)

Courtesy of Edible Iowa River Valley (Iowa), as featured in “Edible: A Celebration of Local Foods” by Tracey Ryder and Carole Topalian (Wiley, 2010).

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MUSHROOM SOUP AU GRATIN

The rich earthiness of mushrooms makes them a prime ingredient for dishes in cooler weather; they’re comforting, satisfying, and full of flavor (a boon when there are fewer produce options). This simple, luscious, and flavorful soup is prepared like French onion soup but has the richness of mushrooms instead of onions. Almost a meal in itself, just add a salad, and dinner is ready. The soup’s mushroom flavor is more intense the day after it’s made, so you might want to cook it ahead and reheat it before finishing it in the oven.

  • 2 tablespoons extra virgin olive oil or grapeseed oil
  • 1 small onion, halved and very thinly sliced
  • ¾ pound assorted fresh mushrooms, such as button, cremini, portobello, shiitake, or oyster, thinly sliced (remove chewy or tough stems)
  • 1 teaspoon kosher salt, plus more if needed
  • 1 clove garlic, very finely chopped
  • ¼ teaspoon dried thyme
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon freshly ground black pepper
  • 6 cups beef broth, chicken broth, or vegetable broth
  • ½ teaspoon finely grated lemon zest
  • 4 slices (each ½ inch thick) French bread, lightly toasted
  • ¼ pound grated or sliced Swiss, Gruyère, or Emmentaler cheese
  1. In a medium pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, for 2 minutes. Add the mushrooms and ½ teaspoon of the salt, increase the heat to medium-high, and cook, stirring occasionally, until the mushrooms are golden brown, about 4 minutes. Stir in the garlic, thyme, nutmeg, and pepper and cook for 1 minute. Stir in the beef broth, lemon zest, and the remaining ½ teaspoon of salt. Bring to a boil. Reduce the heat, cover the pot with the lid, and simmer for 25 to 30 minutes. Taste and adjust seasoning as needed.
  2. Place the oven rack about 8 inches from the broiler. Preheat the broiler. Place four 12-ounce ovenproof bowls onto a rimmed baking sheet or the broiler pan.
  3. Ladle the soup evenly into the bowls. Float 1 slice of toast over the soup in each bowl. Top each bowl evenly with the cheese. Place the pan with the soup bowls under the broiler and broil until the cheese is lightly browned and bubbling. Serve immediately.

(Serves 4.)

Courtesy of Edible Toronto (Ontario, Canada), as featured in “Edible: A Celebration of Local Foods” by Tracey Ryder and Carole Topalian (Wiley, 2010).

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