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Grilled Radicchio with Balsamic Glaze
This recipe comes from Mark Bittman's How to Cook Everything Vegetarian. It would be delicious sprinkled with some blue cheese. Mark also suggests using the grilled radicchio in the Mediterranean Slaw recipe below. Serves 4.
1 pound radicchio, cored and quartered
1 TB sunflower oil
1/4 cup balsamic vinegar
1 TB honey
salt and pepper to taste
Preheat your grill to a moderately high heat. Brush the radicchio with the oil, taking care to keep the wedges in tact. Stir the honey into the vinegar and set aside. Place the radicchio wedges on the grill, cut sides down. Grill for a minute or two, then turn and brush (or drizzle) with the vinegar mixture. Cook until just starting to crisp and char around the edges, another couple of minutes. Transfer to a platter and sprinkle with salt and black pepper. Serve warm or at room temperature. Sprinkle with blue cheese, if desired.
Refrigerator Pickles
Looking through Andrea Chesman's book, Pickles & Relishes, From apples to zucchini, 150 recipes for preserving the harvest, it was difficult to decide which recipe to include in today's newsletter. I chose to adapt this one, as it required no sterilizing or hot water baths. If you would like to preserve pickles for the winter, you should check out her entire book. This recipe yields 1 pint, but is easily doubled.
3 cups thinly sliced cucumbers
1 cup thinly sliced onion
1 garlic scape, cut into 1 pieces
3/4 cup honey
3/4 cup cider vinegar
1/4 tsp pickling salt
1/4 tsp celery seeds
1/4 tsp mustard seeds
1/4 tsp turmeric
In a glass or crockery bowl, alternately layer the cucumbers, onions and scape. In a medium-sized saucepan, combine the honey, vinegar, salt and spices. Bring to a boil, and stir to combine. Pour the syrup over the vegetables. Cool. Cover tightly and refrigerate for at least 24 hours before serving.
Braised Kohlrabi
Braising kohlrabi in white wine really brings out the sweetness of this vegetable. Makes a wonderful accompaniment to grilled chicken or fish. Serves 4.
1.5 lb. kohlrabi, peeled and chopped into 1 pieces
2 garlic scapes, chopped into 1/4 pieces
2 TB butter
1.5 teaspoon fresh tarragon, finely chopped (or 1/2 teaspoon dried, crumbled)
salt & pepper to taste
1/4 cup white wine
chopped fresh parsley
Melt butter in a medium-sized skillet set over medium heat. Add the kohlrabi, scapes, tarragon, salt and pepper, and toss to coat with butter. Pour in white wine. Bring to a simmer, reduce heat and cover. Continue to cook, adjusting heat to keep pan contents at a slow simmer, approximately 10-15 minutes, until slightly tender. Uncover and turn the heat up a bit. Cook until the kohlrabi is slightly colored. Remove from heat and transfer to serving dish. Sprinkle with parsley and serve.
Sauteed Greens with Tomato and Chickpeas
This is one of my favorite ways to make chard and/or kale. The chickpeas make it a little heartier, ideal as a side for grilled fish or chicken. Serves 4.
2 TB sunflower oil or bacon fat
1 leek washed and sliced thin
1 bunch chard or kale, washed and chopped
salt and pepper to taste
1 tomato, seeded and chopped
1 cup pre-cooked chickpeas
squeeze of lemon or lime juice
* If using chard, chop stems separately. Add the stems to the skillet about 2 minutes before the greens.
Heat oil in a large heavy-bottomed skillet over medium heat. Add leeks and saute until translucent, about 5 minutes. Add greens, salt and pepper and toss to combine. Cook uncovered for 2 minutes, tossing occasionally. Add tomato and chickpeas and toss to combine. Cover, reduce heat, and cook for 3 minutes. Remove from heat, add the squeeze of citrus and serve immediately.
Fried Green Tomatoes
Adapted from a recipe in Southern Living. Serves 4 - 6.
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
vegetable oil
Salt to taste
Combine egg and buttermilk; set aside. Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.
Michael Anthony's Fork-Crushed Purple Potatoes
Michael Anthony is the Executive Chef of New York City's Gramercy Tavern. He contributed this recipe (I've adapted it here) to New York Magazine. Serves 4.
1 lb. Purple Potatoes, washed
4 small shallots, minced
2 tablespoons fresh-squeezed lemon juice
6 tablespoons good extra-virgin olive oil
Maine sea salt to taste
White pepper to taste
2 tablespoons parsley, chopped
In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes. Remove potatoes from pot, and peel them while still warm. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. Fold in minced shallots, lemon juice, olive oil, salt, and white pepper. Finish with parsley.
Baked Winter Squash and Apples with Maple Syrup
Serve this yummy dish with grilled sausage or spoon over cooked wheat berries or barley. Adapted from Epicurious.com. Serves 12 as a side.
2 1/2 to 2 3/4 pounds winter squash (about 2 medium), peeled, seeded, cut lengthwise into 8 wedges, then crosswise into 1/4-inch-thick slices (about 6 cups)
2 pounds apples, peeled, quartered, cored, cut crosswise into 1/4-inch-thick slices (about 6 cups)
3/4 cup dried cranberries
Freshly grated nutmeg
3/4 cup maple syrup
1/4 cup (1/2 stick) butter, cut into pieces
1 tsp cider vinegar
Preheat oven to 350°F. Cook squash in large pot of boiling salted water until almost tender, about 3 minutes. Drain well. Combine squash, apples and cranberries in buttered 13x9x2-inch glass baking dish. Season generously with nutmeg, salt and pepper. Combine maple syrup, butter and cider vinegar in heavy small saucepan. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly. Bake until squash and apples are very tender, stirring occasionally, about 1 hour. Cool 5 minutes. (Can be made 1 day ahead. Cover with foil; chill. Rewarm covered in 350°F. oven about 30 minutes.)
Winter Squash Braised in Apple Cider
A couple of year's back I gave my sister-in-law Deborah Madison's book celebrating farmer's market seasonal produce called, Local Flavors. As she has raved about the book ever since, I broke down and bought it for myself last month. This recipe will give you a taste of the recipes in this mouthwatering book. Serves 6.
2 lbs. winter squash
2 TB unsalted butter
2 TB finely chopped rosemary
2 cups apple cider
sea salt and freshly ground pepper
apple cider vinegar to taste
Peel the squash, then dice it into 1/2 cubes or even smaller pieces. Melt the butter in a wide skillet and add the rosemary. Cook over medium heat to flavor the butter. After 3 minutes, add the squash and cider plus water to cover. Bring to a boil, add 1/2 tsp salt, and simmer until the squash is tender, 20-25 minutes, by which time the juice will have reduced enough to provide a glaze for the squash, if not, raise the heat to reduce it quickly. Sprinkle on a teaspoon of vinegar and taste for salt. Add additional vinegar if you need to balance the sweetness, then season with pepper.
Roasted Brussels Sprouts and Shallots
Serves 8.
2-3 TB melted bacon fat, sunflower oil or olive oil
2 lbs. Brussels spouts, washed and halved
3 medium shallots, sliced
salt and pepper to taste
Toss Brussels sprouts and shallots with melted bacon fat or olive oil and salt and pepper. Roast in 400F (375F convection) oven for 30 minutes, stirring occasionally.
Crispy Kale
This is so easy and makes a nice light snack that won't interfere with anyone's appetite for the main event. Serves 6.
1 - 2 bunches of kale, washed and spun dry
1 - 2 tablespoon olive oil
kosher salt
Preheat oven to 300F. Remove kale ribs and chop into bite size pieces. Wash kale and spin dry. On a large cookie sheet or sheet pan toss kale with oil and a generous sprinkling of kosher salt. Place in oven and toast kale for 25-45 minutes, tossing occasionally, until kale is crispy. How long kale will take to dehydrate depends on both the variety of the kale as well as how dry it is when it goes into the oven. Serve as an appetizer or side dish.
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Braised Beets with Red Cabbage
Also from Epicurious.com this preparation results in a beautiful, deep red hue. Makes a delicious side for fish, pork or poultry. Serves 6.
3/4 pound red cabbage (1/2 small head), cut into wedges, cored
4 medium beets (about 2 inches in diameter), peeled, cut into 1-inch pieces
1/4 cup (1/2 stick) butter
2 onions, chopped
salt and pepper to taste
1/2 cup (or more) water
1/4 cup balsamic vinegar
2 tablespoons chopped fresh parsley
Working in batches, coarsely grate cabbage and beets in food processor fitted with grating blade. Set aside. Melt butter in heavy large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Mix in cabbage and beets. Add salt, pepper, 1/2 cup water and vinegar. Cover; simmer until vegetables are tender, stirring occasionally, about 30 minutes. Taste and adjust seasonings. Transfer to bowl; top with parsley.
Honey-Glazed Roasted Carrots and Parsnips
From Epicurious.com. Serves 8.
2 pounds carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
2 pounds parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
6 tablespoons olive oil
1 1/2 tablespoons butter
1 1/2 tablespoons honey
1 teaspoon balsamic vinegar
Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.
Beet Crisps
Adapted from How to Cook Everything Vegetarian by Mark Bittman. Serves 4.
1 pound beets
3 to 4 TB sunflower or canola oil
salt and freshly ground pepper to taste
Preheat oven to 400F. Lightly grease a couple of baking sheets or line them with parchment. Cut the beets in half and then crosswise into thin slices (1/8 or so). Toss them in the oil and spread the slices out on the baking sheets. (It's okay if they're close, but don't let them overlap.) Roast the beet slices until they're beginning to brown on the bottom, 10 to 12 minutes. Flip them over and sprinkle with salt and pepper. Keep roasting until they're well browned, another 10 minutes or so. Serve immediately.
Skillet-Roasted Carrots and Parsnips
This recipe is adapted from CooksCountry.com. Parsnips wider than 1 inch may have tough, fibrous cores that are best trimmed and discarded. Using warm water helps the sugar to dissolve more readily. Any combination of carrots and parsnips with a combined weight of 3 pounds can be used in this recipe. Serves 6-8.
3 TB sunflower oil
1 1/2 lbs. carrots , peeled and cut diagonally into 1/2-inch-thick pieces
1 1/2 lbs. parsnips , peeled and cut diagonally into 1/2-inch pieces
3/4 cup warm water
1 1/2 tsp honey
Salt and pepper
1 TB finely chopped fresh parsley
Heat oil in large skillet over medium-high heat until shimmering. Cook carrots and parsnips, stirring occasionally, until golden brown, 12 to 14 minutes.
Whisk water, honey, and 1 teaspoon salt in small bowl until sugar dissolves. Add water mixture to skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated, 12 to 14 minutes. Stir in parsley and season with salt and pepper. Serve.
