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Crunchy Raw Chioggia Beet Salad
Crunchy Raw Chioggia Beet Salad
1 bunch Chiogga beets, scrubbed, peeled and cut into fine matchsticks
2 granny smith apples, cored and cut into matchsticks
7 oz. feta cheese
1/2 bunch of fresh mint, smallest leaves picked
1/4 cup sunflower seeds
Lemon-Honey Dressing
6 tbsp. extra virgin olive oil
3 tbsp. lemon juice
1 tbsp. honey
sea salt and freshly ground black pepper
Whisk all ingredients together. Correct seasoning.
Dress the beets and apple matchsticks in a little of the lemon oil dressing and season with some salt and pepper. Taste and add more dressing if desired.
Divide the salad between four plates or put it on a big platter, crumble over the feta, and sprinkle over the baby mint leaves and the sunflower seeds.
Grilled Radicchio with Balsamic Glaze
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.
1 lb 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.
Minted Rhubarb Iced Tea
Minted Rhubarb Iced Tea
8 stalks rhubarb, cut in 3-inch pieces
8 cups water
1/2 cup honey
1 bunch mint, picked, roughly chopped
Place the rhubarb and water into large pot, bring to a boil. Simmer for one hour.
Strain the liquid, add the honey and a mint. Chill completely and garnish with mint sprig.
Laura's Mom's Honey Cake
Laura's Mom's Honey Cake
This recipe came from Honey Gardens. It's a great honey cake recipe - tried and true.
1 lb. honey
1 1/2 cups sugar
5 eggs
2 cups strong cold coffee
3/4 cup oil
1 tsp. vanilla
1 tsp. pastry spices (clove, nutmeg, allspice)
1 tsp. cinnamon
1/2 tsp. salt
scant tsp baking soda
2 tsp baking powder
4.5 to 5 cups flour
Preheat oven to 300 degrees. Mix together honey, sugar, eggs, coffee, oil, and vanilla. Add spices, cinnamon, baking soda, and baking powder to flour and sift into bowl holding liquid ingredients. Beat until fairly smooth. Grease large tube pan, pour batter, and bake for one hour and ten minutes or until a wooden skewer or toothpick that you have inserted into the cake comes out clean.
Baked Tofu in a Sweet Ginger Marinade
Baked Tofu in a Sweet Ginger Marinade
I used the basics to a favorite Korean marinade, added some local ingredients and found this to be a really yummy way to eat tofu with rice, sauteed vegetables or even as a cold snack out of the fridge.
1 lb firm tofu, sliced in eight even slabs
Marinade:
2 - 3 T apple cider vinegar or rice vinegar
2 - 3 T Tamari soy sauce
1/2 T fresh, grated ginger
1 tsp sesame oil
2 T honey (or more if you like a sweet flavor)
pinch cayenne
1/2 tsp sesame seeds
1 clove of garlic, minced
fresh ground black pepper
chopped scallions
Marinating and Baking the Tofu:
Make the marinade by shaking in a lidded jar
Arrange the tofu slices in an oiled flat baking pan
Cover with the marinade - add more vinegar and soy sauce needed
Cover and marinate 4 - 8 hours in the fridge
Turn over once if possible
Preheat the oven to 350 degrees
Bake 30 minutes in the marinade, uncovered
Turn over halfway through the baking
Broil for a few minutes if the tofu isn't golden on both sides
Soy Dipping Sauce
For Dipping Sauce:
1/4 cup soy sauce
1 TB cider or rice vinegar
1 TB dark sesame oil
1 TB toasted sesame seeds
1 TB honey
1 large clove minced garlic
1 1/2 tsp peeled and grated ginger
2 TB minced shallots
Preheat oven to 200F. In a food processor, process the tofu, ginger, garlic, fish sauce, soy sauce, flour and soymilk or water, until smooth. Add more liquid if the batter is too thick. It should be easily spoonable. Mix in cilantro, chopped fermented vegetables and cayenne. Heat oils in a large nonstick skillet over medium-high heat. Spoon batter into pan, about 3 TB of batter for each pancake. Cook until browned on one side, about 3 to 4 minutes. Then flip and repeat. Place cooked pancakes in a pan in preheated oven while you finish with the rest of the batter.
Mix all ingredients for dipping sauce in a small bowl. Toss the sprouts with 1/4 cup of the dipping sauce and arrange on platter. Place tofu pancakes atop the sprouts and serve with extra dipping sauce on the side.
Tomato Chutney
Tomato Chutney
Inspired by a recipe in Lite and Luscious Cuisine of India, by Madhu Gadia, M.S.R.D., this chutney can be served with any meat or dal (bean) dish. If you find it too spicy, it's nicely mellowed by stirring in a bit of yogurt.
1 TB vegetable oil or ghee
1/4 tsp mustard seeds
1/4 cup minced fresh onion
1 1/2 lbs. fresh, or frozen Pete's tomatoes, cored and chopped
1 tsp salt
1 green chili seeded and chopped, or 1/4 tsp cayenne pepper (optional)
1 tsp coriander powder
2 TB honey
Heat oil in skillet over medium heat. Add mustard seeds; cook a few seconds until the seeds stop popping. (It's best to cover the pan with the lid to avoid getting splattered). Add minced onion, saute for a minute or two, then add tomatoes, salt, chilies, coriander and honey. Stir to combine. Bring to a simmer, then cover and let simmer for 15-20 minutes, stirring occasionally. Remove the lid and let simmer for another 10-15 minutes, stirring occasionally, until the chutney is of the desired consistency. Serve chilled or at room temperature. The chutney will keep in the fridge for 2-3 weeks.
Honey-Glazed Carrots and Turnips
Honey-Glazed Carrots and Turnips
This is a classic way to cook carrots to accentuate their natural sweetness. We added turnips for a little variation and for the light bite they bring to the plate....You can use just carrots or just turnips...You could also substitute rutabagas for turnips if you like.
3 large carrots (about 3/4 pound), peeled & cut into pieces about 2 long by 1/2 wide
3 medium turnips (about 3/4 pound), peeled & cut roughly the same size as the carrots
2 TB honey
2 TB unsalted butter
3/4 cup water
1/2 tsp coarse kosher salt, plus more to taste
In a large skillet or saute pan that, ideally, fits the carrots and turnips in one layer, put the vegetables, honey, butter and water. Set the pan over medium-high heat. Bring it to a boil, sprinkle with the salt, and toss to coat the vegetables in the cooking liquid. Reduce the heat to medium and simmer, covered for about 10 minutes until the carrots are starting to get tender.
Remove the cover, toss the vegetables again, and cook uncovered for another 12-14 minutes, tossing occasionally, until the liquid has evaporated to a glaze and the carrots and turnips are tender but not mushy. Adjust seasoning to taste.
Variation: If you're doing this carrots only, try adding 1 teaspoon of coarsely ground toasted cumin seeds--or 1/2 teaspoon of ground cumin--in step 2.
Panfried Tofu with Sesame Cress Raab
Panfried Tofu with Sesame Cress Raab
Here's a terrific sounding tofu and raab recipe adapted from the Gourmet Cookbook edited by Ruth Reichl. Feel free to mix in other greens, such as mizuna, mustard, etc. Serves 2 as a main course, easily doubles.
1 TB sesame seeds
2 tsp grated fresh ginger
1 glove garlic minced
1/4 c orange juice
2 TB soy sauce
2 tsp toasted sesame oil
1 block tofu
2 1/2 TB oil
1 bunch cress raab, coarsely chopped
2 tsp honey
Toast sesame seeds in a dry skillet until golden brown. Set aside.
Combine ginger, garlic, orange juice, soy sauce and sesame oil in a sauce pan. Simmer gently for 1 minute.
Place tofu on a clean towel, cover with another, and press gently but firmly to remove excess moisture. Cut into 1/2 inch thick slices along the short end. Heat 1 TB oil in a skillet over medium high heat. Brown tofu on both sides, about 6 to 8 minutes. Transfer to a plate. Heat remaining 1 1/2 TB oil in same skillet add cress raab and honey, saute until cress is crisp tender, tossing frequently.
Transfer cress raab to plates, arrange tofu slices on top, drizzle with sauce and sprinkle with toasted sesame seeds.
Miso Roasted Root Vegetables
Miso Roasted Root Vegetables
Mark Bittman's book, How to Cook Everything Vegetarian, has a lot of good information about miso, as well as suggested recipes. Although he extols the health benefits of uncooked miso, his book also includes a few recipes where the miso gets some heat. The recipe for the Miso glaze below is adapted from one of them. You can also use the glaze when grilling vegetables or tofu. The roasted vegetables would make a great side dish for the tofu recipe below. Leftovers can be brought to room temperature and tossed with mesclun and Asian dressing and garnished with chopped dulse for a light salad supper.
1/2 cup miso
1/4 cup honey
1 clove minced garlic
1 hot pepper minced, or 1/4 tsp cayenne pepper (optional)
2 TB sunflower oil
4 lbs mixed root vegetables, such as turnips, rutabagas and beets
salt to taste
Preheat oven to 375F.
Whisk together glaze ingredients, miso through sunflower oil. Heat slightly if your honey has crystallized and the mixture is too thick. Peel, slice and chop vegetables into 1/2 pieces. Toss veggies with glaze on a cookie sheet. Sprinkle with salt. Roast in the oven for 45 to 60 minutes, tossing every 15 minutes, until vegetables are caramelized on the outside and soft on the inside. Serve hot or at room temperature.
