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Kale and Mushrooms with Creamy Polenta
Kale and Mushrooms with Creamy Polenta
I love mushrooms and polenta so couldn't help but pull this one in this week. Feb 2006 Bon Appetit. Serves 6.
1 1/4 pounds kale, stemmed, cut into 1-inch pieces
4 cups whole milk
3 1/2 cups water
2 cups polenta (coarse cornmeal)
1/2 teaspoon salt
3/4 teaspoon ground black pepper
4 ounces pancetta (Italian bacon) or bacon, coarsely chopped
4 ounces oyster mushrooms, sliced
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1/2 cup low-salt chicken broth
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel
4 tablespoons unsalted butter
2/3 cup freshly grated Parmesan cheese
Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.
Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.
Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2 tablespoons oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper.
Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.
Sorrel Soup
Sorrel Soup
This is a very simple light soup that highlights the fresh, slightly lemony flavor of the sorrel. It's from the Sundays at Moosewood Cookbook by Mollie Katzen. Light, lemony and delicious.
2 c. well-packed, washed and stemmed sorrel leaves
1 medium onion, chopped
3 T. butter
1 T. unbleached white flour
3 c. vegetable stock
2 egg yolks
1 c. milk or half and half
salt and freshly ground black pepper
dash of Tabasco or other hot sauce (optional)
Finely chop the sorrel leaves. In a medium saucepan, sauté the onion in the butter until translucent. Stir in the flour. Mix in the sorrel and cook for a minute or so, just until it wilts. Add the vegetable stock. Bring the soup to a low simmer and cook for about 3 minutes. Beat the egg yolks and milk in a medium mixing bowl. Slowly add 2 c. of the hot soup while stirring constantly. Stir this soup-egg mixture into the soup pot. Reheat the soup gently but don’t let it boil. Add salt, pepper to taste and a dash of Tabasco, if you like.
Swiss Chard Gratin
Swiss Chard Gratin
This is not a low fat recipe, nor is it a quick one. But it was extremely well reviewed and uses a large quantity of greens which you have in your share this week. So if you are seeking to pack in the greens this week while also treating yourself to some decadence, this recipe is for you. Adapted from an October 2000 recipe in Gourmet. Serves 6.
5 tablespoons unsalted butter
1 cup fresh white bread crumbs
3 oz Gruyère cheese, grated (1 cup) (parm would work too)
1 garlic clove, halved lengthwise, germ removed if green, and garlic finely chopped
1 tablespoon finely chopped mixed fresh herbs (preferably chives, tarragon, and flat-leaf parsley)
1/8 teaspoon freshly grated nutmeg
1 cup low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon all-purpose flour
1 medium onion, finely chopped
3 lb Swiss chard, Beet Greens, Kohlrabi Greens, Sorrel (and if you are more adventurous - kale or Upland Cress) leaves and stems separated and cut into 1-inch pieces
(if using kale though, don't use stems, just leaves - stems too tough)
Melt 2 tablespoons butter and toss with bread crumbs, cheese, garlic, herbs, half of nutmeg, and salt and pepper to taste in a bowl.
Boil broth in a small saucepan until reduced by half. Add cream and keep warm.
Melt 1 tablespoon butter in a small heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, 1 minute, then whisk in broth mixture and boil, whisking, 1 minute. Season sauce with salt and pepper.
Preheat oven to 400°F.
Cook onion in remaining 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes.
Increase heat to moderately low heat, stirring, until softened. Add greens stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes.
Increase heat to moderately high and add greens leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper.
Transfer vegetables to a colander to drain well and press out liquid with back of a large spoon (be sure to press out as much liquid as possible!). Toss vegetables with cream sauce and transfer to a buttered 12-inch oval gratin or 2-quart shallow baking dish, spreading evenly.
Top vegetables with bread crumbs and bake in middle of oven until bubbling and topping is golden, about 20 minutes.
Potatoes with Oyster Mushrooms
Potatoes with Oyster Mushrooms
This recipe was adapted from a four star recipe in the June 2006 issue of Bon Appetit. If you have shiitake mushrooms, they'll be just fine in this recipe too.
4 tablespoons extra-virgin olive oil, divided
1 pounds small potatoes, unpeeled, halved lengthwise
3 TB garlic scapes, chopped well
1/4 onion, minced
1 garlic clove, pressed
1/2 pound large fresh oyster mushrooms, torn into 1-inch-wide strips
1 tablespoon chopped fresh Italian parsley
Position 1 rack in top third of oven and preheat to 450°F. Brush a large rimmed baking sheet with 1 tablespoon olive oil. Place potatoes on 1 prepared sheet; drizzle 2 tablespoons olive oil over and toss to coat. Spread potatoes in single layer; sprinkle with salt and pepper. Place potatoes on top rack of oven and roast 10 minutes. Sprinkle 3 tablespoons garlic scapes, minced onion and garlic over the potatoes.
Drizzle remaining 2 TB oil over the mushrooms, sprinkle with salt and pepper and add to potato roasting pan. Continue to roast potatoes and mushrooms on top rack of oven until golden brown, stirring occasionally, about 15 minutes or a bit longer as needed.
Add parsley to potato-mushroom mixture and toss; season to taste with salt and pepper and serve.
Cherry Infused Gin
Cherry Infused Gin
1/2 pint cherries, pitted and stemmed
1 pint gin
Once cherries are stemmed, gently smashed them in a bowl. Place them in a sealable vessel and pour the gin over. Let this sit for 2-3 days. The juniper in the gin works really well with the cherries. Served in chilled glasses, garnishing with some of the macerated cherries.
Stir Fried Kohlrabi and Mushrooms
1 TB sunflower oil
1 small onion
1 clove garlic
6 oz shiitake or oyster mushrooms
1 lb kohlrabi
1 TB water
2 tsp tamari (or soy sauce)
2 tsp sesame oil
2 tsp cider or rice vinegar
1/4 tsp white pepper (or black)
1 tsp dried ginger
Heat oil in a large skillet or wok over high heat. Add onion and garlic (and fresh ginger, if using) and cook stirring frequently for about 1 minute. Add mushrooms, continue cooking another minute or two. Add kohlrabi and cook for three minutes, stirring frequently. Add the water, soy, sesame oil, vinegar, pepper and dried ginger. Cover, reduce heat slightly and cook at a high simmer for about 5 minutes, until kohlrabi is crisp tender.
Carrot-Zucchini Quick Bread
Carrot-Zucchini Quick Bread
3 egg whites, whipped until frothy
1/2 cup applesauce
1/2 cup freshly squeezed orange juice
2 tsp. vanilla extract
1 cup grated zucchini
1 cup grated carrots
3 cups AP flour
1/2 cup sugar
1 tbsp. cinnamon
1/2 tsp salt
1/2 tsp. baking powder
1/2 tsp baking soda
Preheat oven to 350°F.
Prepare 2 bread pans with cooking spray and flour.
In a large mixing bowl, combine the egg whites, applesauce, orange juice, vanilla, grated zucchini and grated carrots.
In another mixing bowl, combine the flour, sugar, cinnamon, salt, baking powder and baking soda. Mix wet ingredients with dry ingredients just until moistened. Pour the batter into your pan and bake for 60 minutes.
Arugula with Cherries and Warm Goat Cheese Rounds
Arugula with Cherries and Warm Goat Cheese Rounds
1 tbsp. or olive oil
1 tbsp. fresh tarragon, rough chop
1/2 tbsp. fresh lemon juice
1/4 to 1/2 cup sliced almonds
1 small log goat cheese, cut into 4 rounds
1/2 bag arugula
1/2 pint cherries, pitted and stemmed
Preheat oven to 400°F.
Whisk together oil, lemon juice and tarragon. Season dressing with salt and pepper.
Spread almonds on a small baking sheet. Rub goat cheese rounds with olive oil and season with pepper. Gently place goat cheese on almonds, coating one side and then the other. Place in oven for 5 minutes, remove and let set up.
Arugula Salad with Lemon-Parmesan Dressing
Arugula Salad with Lemon-Parmesan Dressing
Here's a solidly reviewed recipe for you. This salad makes a great side dish on its own, but is even better as a pizza topping! Brush the dough with olive oil, sprinkle it with sea salt and shredded mozzarella, then bake. When the pizza comes out of the oven, top it with the salad. The simple dressing could also be used to dress pasta with wilted arugula and whatever else you fancy in your dish.
1/3 cup freshly grated Parmesan cheese
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
4 cups (packed) baby arugula
1 cup halved cherry tomatoes
Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.
Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.
Scallion & Garlic Scape Tortilla
Scallion & Garlic Scape Tortilla
1 bunch garlic scapes, roughly chopped
1 bunch scallions, biased cut
1/4 cup water
4 eggs, lightly beaten
Salt & pepper
2 tbsp. olive oil
Place garlic and scallions in a 10 inch skillet with 1 tsp. oil, 1/4 cup water and a pinch of salt. Cook covered over medium high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over medium low heat until top is set.
Spring Vegetables with Pasta
Spring Vegetables with Pasta
I love that the summer veggies are really starting to come in force now. Here's one from Bill that you can substitute as much as you please. Use arugula or one of your greens from last week instead of the kale if you like. Sub in beans for the peas. Or eggplant for the peppers or zuc.
3 carrots, peeled and cut into thin strips
1 large zucchini, cut into thin strips
1 onion, thinly sliced
1 yellow or red bell pepper, cut into thin strips
1/2 bunch kale, washed trimmed, chopped fine (or baby arugula!)
1 cup sugar snap peas, bias cut, in half
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tbsp. fresh oregano or basil
1 pound penne rigate
1/2 pint cherry tomatoes, split in half
1/2 cup freshly grated Reggiano
Preheat the oven to 450 degrees.
In a large bowl, toss carrots, zucchini, onion and bell pepper with olive oil, salt and pepper. Place vegetables on a baking sheet and roast until carrots are tender and other vegetables begin to brown.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. In the last 30 seconds, add sugar snap peas and kale to the water, Drain and rinse briefly with cold water.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes. Drizzle with some more olive oil and fresh herbs. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
