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Cottage Cheese Pancakes
Cottage Cheese Pancakes
Adapted from Epicurious.com. Serve these lovely pancakes with a roasted beet and greens salad and/or applesauce on the side. Makes 20 (3-inch) pancakes.
1/3 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon black pepper
7 tablespoons unsalted butter, melted
1 1/2 cups whole-milk cottage cheese
3 large eggs
6 tablespoons whole-wheat flour
Preheat oven to 200°F. Cook onion, 1/8 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons butter in a small heavy skillet over moderately low heat, stirring occasionally, until golden brown, about 12 minutes. Transfer to a bowl, then add cottage cheese, eggs, flour, 1/4 cup butter, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper and whisk until combined.
Brush a 12-inch nonstick skillet with some of remaining butter and heat over moderate heat until hot but not smoking. Working in batches of 5, scoop 1/8-cup measures of batter into skillet and cook until undersides are golden brown, 1 to 2 minutes. Flip and cook until undersides are golden brown and pancakes are cooked through, 1 to 2 minutes more. Transfer to a baking sheet and keep warm in oven. Brush skillet with butter between batches if necessary.
Walnut Miso Noodles
Walnut Miso Noodles
Adapted from 101CookBooks.com. You'll likely have a bit of dressing leftover to toss with your fresh greens. Serves 1-2.
4 ounces whole wheat spaghetti or linguini (or soba)
1/4 cup walnuts, toasted
1/4 cup sunflower olive oil
1 medium clove garlic, peeled
2 TB miso paste
1 TB apple cider vinegar
2 tsp honey
salt to taste
1/4 cup+ warm water
Topping:
2 cups of mixed baby greens
1 cup sliced, sauteed mushrooms
Bring a large pot of water to a boil. Salt generously and cook the pasta per package instructions, being careful to not overcook. About 10 seconds before you are going to drain the noodles. Now drain and toss with about 1/2 the walnut-miso dressing - you can make the dressing as you're waiting for the pasta water to come to a boil. To make the dressing, use a food processor, blender or hand blender to puree the walnuts, oil, garlic, miso paste, vinegar, and honey. Add the warm water a bit at a time until the dressing is the consistency of a heavy cream. Taste and add salt if you think it needs it.
Add as much or as little dressing as you like to the noodles and toss well. Add the greens and toss some more. Arrange in two bowls or on a platter. Top with sauteed mushrooms.
Mesclun Salad w/ Blue Cheese & Cranberry Vinaigrette
Mesclun Salad w/ Blue Cheese & Cranberry Vinaigrette
I won't give an actual salad recipe because a salad begs for improvisation. But I am dreaming of mesclun greens in a bowl, with grated raw sunchokes (dipped in lemon juice to prevent discoloration) or grated celeriac, dressed with the Cranberry Vinaigrette and then topped with crumbled Bayley Hazen Blue, toasted nuts (pecans, walnuts, or sunflower come to mind), and perhaps grated apple.
Cranberry Vinaigrette
Mix in a food processor or blender.
1/3 cup olive oil
3 TB red wine vinegar
1 TB dijon mustard
1/2 tsp minced garlic
1/2 tsp salt
1/2 tsp fresh ground black pepper 1/4 to 1/2 cup cranberries (thawed)
Apple and Spring Greens Tart with Feta and Sweet Onion-Thyme Confit
Apple and Spring Greens Tart with Feta and Sweet Onion-Thyme Confit
Adapted from the Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz, c. 2001. Rebar is a hip restaurant in Victoria, BC. Savory and sweet strike a nice balance in this tart. A small portion of rich onion confit served alongside is an indulgence, and not necessary because the tart stands on its own (but rewarding if you choose to go the extra step).
1 pre baked whole wheat tart shell
1 TB butter
1 TB olive oil
1/2 cup onion puree
1/2 tsp salt
1/4 tsp black pepper
1 bunch of greens (original recipe called for spinach - a combo of turnip greens and pac choi leaves would be great)
3 eggs
1 cup light cream (or milk)
1 cup crumbled feta (or blue cheese!)
3 apples
1 egg white, beaten
Heat the oil and butter in a pan large enough to hold the greens and saute the onions just a bit to flavor them up even more. Chop the greens and toss them in with the onions and wilt the greens. Next lightly beat eggs in a bowl. Add cream (or milk), salt and pepper and whisk together. To assemble the tart, evenly distribute the feta over the bottom of the prebaked shell. Follow with the onion/greens mixture. Then pour in the egg mixture over top. Quarter and core the apples and thinly slice each quarter into 6-8 wedges. Starting at the outer edge of the tart, overlap the apple slices, skin facing out in a circle around the edge. Spiral the overlapping slices toward the center of the tart to cover the entire surface. Beat the egg white in a small bowl and brush over the aples. Bake at 350F for 20-25 minutes until the egg is set and the crust has browned. Let rest 15 minutes before serving.
Onion Thyme Confit
2 TB butter
1/2 cup onion puree
1/2 tsp salt
1 tsp brown sugar
1/3 tsp thyme (or 1 tsp fresh minced)
1 TB balsamic vinegar
Melt butter in a skillet, add onion puree and saute for 1 minute. Stir in the remaining ingredients and cook 5-10 minutes on medium-high heat until the onions are golden.
Simple Mustard Greens Recipe
Simple Mustard Greens Recipe
1/2 cup thinly sliced onions
2 cloves garlic, minced
1 Tbsp olive oil
1 pound mustard greens, washed and torn into large pieces
2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil
In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
Red Beet Risotto with Mustard Greens and Goat Cheese
Red Beet Risotto with Mustard Greens and Goat Cheese
From the February 2007 issue of Bon Appetite. If you like the sounds of this recipe but hate to use up all of your goat cheese, it would also be delicious with shaved Parmesan substituted for the goat cheese.
1/4 cup (1/2 stick) butter
2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
1 1/2 cups chopped white onion
1 cup Arborio rice or medium-grain white rice
3 cups low-salt chicken broth or vegetable broth
1 tablespoon balsamic vinegar
1 1/2 cups chopped mustard greens/mizuna
4 ounce chilled soft fresh goat cheese, coarsely crumbled
Melt butter in heavy large saucepan over medium heat. Add beets and onion. Cover; cook until onion is soft, about 8 minutes. Mix in rice. Add broth and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Season with salt and pepper. Spoon into shallow bowls. Sprinkle with greens and cheese.
Penne with Wilted Greens, Goat Cheese and Fresh Basil
Penne with Wilted Greens, Goat Cheese and Fresh Basil
This is more of a suggestion than a recipe. Substitution opportunities are endless!
1 lb penne pasta (or any shape pasta)
Olive oil
3-6 Cloves garlic, minced
3-8 cups of greens, tough stems removed, greens chopped (spinach, mustard, mizuna, Pac Choi)
1/2 to 1 cup of tomato sauce
Goat cheese
Fresh chopped basil
Put a large pot of salted water on and bring to boil for the pasta. While water is heating, mince the garlic, chop the greens and any other vegetables you have on hand that you'd like to throw in (see options below). Once the veggies are all chopped and prepared and water is boiling, add pasta and cook to al dente (8-12 mins depending on pasta type).
While the pasta is cooking, put a large saute pan over medium heat. Once the pan is hot, add 2-3 TB of olive oil and the garlic to the pan and stir to coat and cook for a minute or two. Add the tomato sauce (or fresh tomatos or sun dried tomatoes). Add other optional veggies in order of necessary cooking time and cook until not quite tender. Add the greens and cover pan until greens are just wilted at which time other veggies will now be tender. Remove cover. Drain the pasta, and in a large bowl or in the original pasta pot mix together the pasta and veggies saute and the fresh chopped basil. Serve on plates with crumbled goat cheese and the optional toasted nuts on top.
Optional Ingredients:
2-3 TB Toasted Pine Nuts, Walnuts, Pecans, or Almonds. Toast on a dry skillet (cast iron ideal) on the stovetop over medium heat until they become fragrant. Don't let them burn. Remove from heat to a bowl.
Sundried tomatoes - use just 2-4 as too many can overpower a dish. Soak in hoat water if they are very dry, and once softened, chop/mince them.
Other fresh veggies - 1-2 fresh tomatoes, broccoli, aparagus etc. Add these to the saute as necessary to cook til just tender
Wilted Asian Greens
Wilted Asian Greens
Adapted from a recipe in the July 2003 issue of Gourmet magazine. You could also substitute Pak Choi in this recipe and it would be great, but you will need to steam the chopped stems a couple minutes and then the leaves til tender. The spinach and Mizuna or Ruby Streaks do not need to be cooked before adding the hot dressing.
1/4 cup rice vinegar
3 tablespoons soy sauce
2 1/2 teaspoons sugar
1 1/2 teaspoons finely grated peeled fresh ginger
1 1/2 teaspoons toasted sesame oil
8 cups chopped Spinach, tough stems removed (3 oz)
8 cups mizuna or Ruby Streaks mustard (3 oz)
Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.
Lamb Steaks with Mustard Butter
Lamb Steaks with Mustard Butter
This one is adapted from a recipe in Dishing Up Vermont by Tracy Medeiros. Serve with mashed potatoes and wilted greens.
1/4 cup (1/2 stick) butter
1/2 TB mustard, peeled and pressed or minced
1/2 tsp lemon juice
2 cloves garlic
1 TB fresh rosemary (or 1 tsp dried)
1/2 tsp black pepper
2 lamb steaks
In a medium bowl cream together butter, mustard, lemon juice, garlic, rosemary, and pepper until fluffy. Set aside at room temp. Season the steaks with salt and pepper. Prepare a hot grill. Place on grill and sear for 2-3 minutes. Turn steaks over and cook 7-8 minutes longer until desired doneness is reached. Serve chops on a plate and top with mustard butter. Mmmmmm.
Herbed Goat Cheese, Roasted Beets, and Watercress Salad
Herbed Goat Cheese, Roasted Beet, and Watercress Salad
Adapted from a November 1994 Gourmet recipe. Serves 4. I have had this recipe in and out of the newsletter this week. It calls for goat cheese, but you really should use fresh goat cheese and save the Lake's Edge for a special treat.
1 bunch watercress, coarse stems discarded
2 medium beets, scrubbed and trimmed
1 small red onion sliced thin
For vinaigrette:
.5 teaspoons Dijon mustard
1 tablespoons white-wine vinegar
1/8 teaspoon dried tarragon, crumbled
1/8 teaspoon salt
1/8 cup plus 2 tablespoons extra-virgin olive oil
For herbed goat cheese
3/8 cup fresh bread crumbs
1/4 teaspoon dried tarragon, crumbled
3/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 ounces soft goat cheese, cut into 4 1/2-inch rounds and chilled, covered
Roasted Beets
Preheat oven to 400°F. Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. Unwrap beets carefully and cool until they can be handled. Discard stems and peel beets. Beets may be prepared up to this point 1 day ahead and chilled, covered. Cut each beet into 8 wedges and cover.
Vinaigrette
In a blender blend together mustard, vinegar, tarragon, salt, and pepper. With motor running add oil in a stream and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered.
Herbed goat cheese:
In a bowl stir together bread crumbs, tarragon, salt, and pepper. Cut each cheese round in half crosswise. Coat each piece of cheese evenly with crumb mixture, pressing gently, and transfer to a baking sheet. Goat cheese may be prepared up to this point 1 day ahead and chilled, covered loosely. Let cheese come to room temperature before proceeding.
Preheat broiler. Broil goat cheese about 2 inches from heat until crumbs are lightly browned, about 2 minutes.
In a bowl toss watercress and onion with half of vinaigrette. Arrange watercress mixture, beets, and goat cheese on 8 salad plates and drizzle remaining vinaigrette over beets.
