Kale, Swiss chard, Brussels sprouts, cauliflower, parsnips, beets:
After years of being forgotten, feared, distained, dismissed, each of these veggies is having its moment of redemption. They all have found their way back onto the restaurant menu and everyday dinner table, in creative delectable ways.
We’re no longer surprised by roasted Brussels sprouts, pan-seared cauliflower steaks, or parsnip puree.
I had to laugh, when I went to a modern diner that offered “The Obligatory Kale Salad.”
We’re in the midst of a vegetable renaissance.
So, here’s my latest discovery I’d like to share: beet hummus.
(Upon viewing my gleaming magenta bowl, friend Steve jokingly declared, “There’s no such thing as beet hummus.”)
Well, yes. In part, it’s all in a name—although I have seen some recipes that puree the root vegetable with hummus essentials chick peas and tahini.
But I decided those might overshadow the earthy-sweet complexity of the beets.
Plus, by themselves, beets possess enough body to make a thick, hummus-like dip. So, I made mine in simpler fashion, relying on another middle Eastern staple, Sumac, to give it tangy depth.
(You can find sumac at most global markets and some grocery stores such as Whole Foods.)
After you’ve cooked (you may either boil or roast ’em–whichever works for you at the moment!) and chilled your beets, you’ll pulse them in a food processor with garlic, lemon juice and zest, sumac, ginger, salt, red pepper flakes and olive oil.
Healthful and delicious and, in its way, beautiful.
If you want add a little more pizzazz to the batch, top the ruby churn with crumbled goat cheese and chopped scallions. Or toasted walnuts. Sesame seeds. Cilantro.
Serve with crackers or pitas.
But wait, one more thing!
Don’t pitch your beets’ leafy green tops into the compost bin. Not only delicious, beet greens are rich in vitamins and minerals. More iron than spinach. More nutritional value than the root!
You can saute them in a bit of olive oil and garlic, as you would with Swiss chard, or finely cut and marinate them for a salad, as you would kale.
The leaves make a mighty fine pesto, too. I’ve included that recipe below. Use it in any applications that call for traditional pesto. The simpler, the better: Spread over flatbread and topped with roasted vegetables or tossed over penne, coating the warm pasta with garlicky-green piquancy.
Following the way of The Third Plate, use the whole beet.
2-3 garlic cloves
1 lemon for zest and juice
1 tablespoon sumac
1 tablespoon fresh ginger
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/4-1/3 cup olive oil
1-2 ounces crumbled goat cheese
1 green onion, finely chopped
Place cooked and chilled beets into the bowl of a food processor fitted with the steel blade.
Add garlic cloves, lemon zest and juice, fresh ginger pieces, sumac, salt, and red pepper flakes. Pulse until the ingredients are chopped up together. Continue to pulse while pouring in the olive oil.
Taste and adjust for seasonings–for salt, citrus, and peppery heat.
Spoon into a serving bowl. Topped with crumbled goat cheese, chopped green onion, and any remaining lemon zest.
Drizzle the top with olive oil and serve with crackers, toasted flatbread, or pita chips.
BEET GREEN PESTO
1 bundle fresh beet greens, saved from 1 bunch fresh beets–washed and dried
2 cloves garlic
1 green onion–green and white parts
1/4 cup pine nuts
1/4 cup grated pecorino romano
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/2 cup olive oil
Place all of the ingredients into the bowl of a food processor fitted with the steel blade.
Pulse, occasionally scraping the sides of the bowl. Taste for salt and pepper.
Place into a clean jar. Cover and refrigerate. Makes 1 1/2 cups.
Right now, I’m sure many of you are forming your Thanksgiving plans–choosing recipes, composing grocery lists, plotting your course to the Thursday feast. I am too; we’ll be driving to DC to spend the holiday with my daughter, son-in-law, and precious grandson. Plenty to be thankful for, in that one sentence alone.
We live in uneasy times. I think we always do–it’s in matters of degrees. The impact of global unrest, of violence, fear, loss and anguish has felt extreme to me of late. We all feel it, its heaviness, its power to constrict. I remind myself to keep an open mind, and even more so, an open heart. We’re all connected, part of a great family living on this planet. An open heart keeps those darker forces at bay, keeps the creative compassionate flow vital and moving between us.
Before I sign off, and wish you all love and peace, I want to share this totally retro recipe.
It’s similar to Swedish Meatballs, although there’s no nutmeg or allspice in the mix. It’s more of a Stroganoff–the meat seasoned with grainy mustard and Worcestershire. The beefy gravy is folded with sour cream. So 1960s. I can remember my mom making these, serving them in a chafer for festive gatherings with frilly toothpicks. On the flipside, I also remember the ghastly 1970s boxes of Hamburger Helper with a stroganoff version that she would simmer in a skillet for supper.
I hadn’t thought of them, these meatballs in sour cream, which, despite their “throwback” quality, are really quite delicious. I was reminded of them by a woman in a cooking class that I teach at Magdalene House. We were discussing what we could prepare for our December class, and she asked if we could make them. (potato latkes, too!)
Why not? Last week, I resurrected my recipe, jazzed the sauce with oyster mushrooms (!) and tested ’em out at our potluck. I served the stroganoff meatballs over a bed of buttered egg noodles.
Woo-hoo! Everyone went crazy, devouring every last one. “What inspired you to make them?” “My parents used to serve these at every party.” “Oh my goodness, I haven’t eaten this in years.”
The dish is hearty and potent, triggering memory, delivering comfort and taste. Well-worth bringing back—from time to time. You might like to serve a batch at a festive gathering of your own.
Here’s my wish, which is for myself, as much as for you:
As we move into the season of plenty, but also a time of rush and stress, remember to take time for yourself and your loved ones. Savor the moments together. Breathe deeply. Express gratitude. Feel joy. Be light.
3 pounds ground chuck
1 small onion, finely chopped
3 cloves garlic, minced
4 tablespoons coarse grain mustard
4 tablespoons Worcestershire sauce
1 cup fine breadcrumbs
1 bunch green onions, finely chopped
Preheat oven to 350 degrees.
Place all of the ingredients into a large mixing bowl. Using your hands, mix and mash everything together until well-incorporated. The beef mixture will feel lighter and have a glossy look when that is achieved.
Form small (as in smaller than a golf ball) meatballs (again using your hands, or a small ice cream scoop) and arrange them on baking sheets.
Place into the oven and bake for about 15 minutes. Remove and set aside while you make the sauce.
(After they cool, you could place them into freezer bags and freeze for later use.)
Makes 6 dozen meatballs
4 tablespoons butter
1 large onion, diced
8 ounces oyster mushrooms, torn or chopped
1/2 cup cooking sherry
1/4 cup all purpose flour
1 quart beef stock
1+ cup sour cream
1 bunch green onions or chives, chopped
Place large pot on medium heat and melt the butter. Saute the onion until translucent, then add the mushrooms. Saute until golden. Add the cooking sherry and stir well. Let the sherry reduce, then add the flour. Stir vigorously to coat the mushrooms and onions.Let the flour gently “cook” for about a minute. Pour in the beef stock, stirring well. Season with salt, coarse ground black pepper. The brown gravy will begin to thicken.
Add the cooked meatballs. Simmer for 5 minutes. Fold in the sour cream, making sure it melds into the gravy. Taste for seasoning. Garnish with chopped green onions or chives.
Serve over a bed of egg noodles.
Serves a crowd–15 or more guests
Confit: from the French word confire meaning “preserved”
a confit is any type of food cooked slowly, often in fat, as a method of preservation.
If the stars align and I happen to be shopping at Costco soon after their shipment of chanterelles arrives, I am able to delight us all with something delicious using these wild mushrooms. (The Costco price, around $10 a pound, makes them irresistible.)
Some years it works out, prompting me to make the likes of chanterelle tart, risotto, and savory bread pudding. When I discovered the cache this year, I knew in an instant that I could use them on crostini for a party I was catering. (toasts, slathered with butternut squash puree, topped with simmered chanterelles and shallots.)
Um, yes. I fell off my no-catering wagon, and put together a fall-inspired menu of passed hors d’oeuvres for a fundraising event last Thursday evening. 150 guests! It was for a noble cause–Radnor Lake State Natural Area--an extraordinary 1000+ acre preserve in the heart of a Nashville suburb.
So, while I was figuring how to prepare these for the event, I wanted to learn a way to preserve the golden beauties. Add some staying power to their ephemeral nature.
We’re all familiar with duck confit; wouldn’t confit of chanterelles work?
A little interweb research confirmed my suspicions.
The Earthy Delights Blog, devoted to hard-to-find funghi, truffles and such, has an informative post about the confit in question: a slow savory meld of chanterelles, onions, garlic and dried apricots (fitting–the mushrooms themselves have a stonefruit essence) in olive oil and chicken stock.
I adapted the recipe, opting for vegetable stock instead of chicken, adding a splash of sherry vinegar and some fresh thyme. (For those of you with certain dietary concerns, my version is vegan and gluten-free.)
The result? A jammy mushroom mix that is exotic,
supple, sweet, meaty, with a little sherried vinegar tang…truly luscious.
Guests clamored for the chanterelle crostini at the Radnor Lake party. (Overall a huge success, by the way, wherein many guests asked, “Who’s the caterer?” Knowing that I was doing this as a one-time thing, my friend Bev came up with the best answer: “It’s Anonymous Catering.”)
Days later, I cooked some brown rice and ladled gently warmed confit and juices over the top for our dinner. Some still remains in my refrigerator–enough to fold into omelets, or spoon over creamy polenta, or blend with sour cream and dry mustard for a stroganoff sauce.
Refrigerated, the confit keeps a month (if it lasts that long.) You can freeze it too, for up to six months. Perhaps I’d better go back to Costco and get some more—if they’re still in stock!
CHANTERELLE CONFIT (adapted from The Earthy Delights Blog)
1/4 cup extra virgin olive oil
1 pound fresh chanterelles, cleaned and cut (or torn) into 1/2″ strips and pieces
1 large onion, small dice
6 cloves garlic, minced
1/4 cup dried apricots, chopped
1/2 cup sherry vinegar
1 cup vegetable stock
1 tablespoon turbinado sugar
pinch crushed red pepper
1 teaspoon salt
1/2 teaspoon coarse ground pepper
a few sprigs of fresh thyme
Heat the olive oil in a deep skillet or Dutch oven over medium-low heat. Add the chanterelles, onions & garlic and saute until the onion becomes translucent and the mushrooms begin to soften. (15 minutes) Stir often, making sure that the ingredients cook evenly. Add the diced apricots, sugar, salt, pepper and crushed chili, then pour in the sherry vinegar and vegetable stock. Add the sprigs of thyme.
When the mixture comes to a boil, reduce the heat to low. Continue to cook uncovered, stirring occasionally, until the liquid has reduced and the mixture thickens. ( 40 – 60 minutes.) Taste for seasoning and set aside to cool.
Spoon the confit into a clean glass jar and top it with a pour of olive oil. Cap it and refrigerate. This will keep for a month. You may freeze the confit for up to 6 months.
In a couple of days, Bill and I will be headed out west. I have a cookbook signing in Erie Colorado, hosted by my fabulous cousins on Saturday May the 9th. On the 13th, I’m honored to be presenting alongside Chef Tanya Holland, at Pegasus Books in Berkeley California. I’ve included invitations to both events in this post. If you’re in the area, and take the notion, please c’mon by. Great food, drink and conversation awaits!
We decided to make the long drive, since I’ll have books and knives and whisks and bowls in tow. We don’t mind–we usually relish a road trip and we haven’t made the westward journey in many years.
Ten years ago, Bill and I took our first out west adventure.
We traveled for most of a month, taking in parts of New Mexico–White Sands Desert, Santa Fe and Taos. We stayed with friends in Flagstaff Arizona, a great base of operations for exploring Walnut Canyon, Wupatki and Sunset Crater National Monuments, and the Grand Canyon–of course. We made side trips to Sedona and the curious mining-now-crafts town, Jerome.
We spent a lot of time barreling down the highways and by-ways. The western landscape is vast and open, rugged and wild, such a contrast from the lush green of the South. I recall stretches when we saw no one, anywhere, for miles.
We listened to audiobooks. Fitting–I brought along Kerouac’s On the Road. As we made our great loop west, all the way to San Francisco, returning on the northerly route through Wyoming and Colorado, we laughed, as our journey often paralleled that of Sal Paradise and Dean Moriarity.
I had a cooler packed with bread, cheese, fruits and water. I also made this kick-ass trail mix, stored in ziplock bags, which powered us through the day. I toasted the almonds, pecans, and walnuts. I had abundant dried fruits: apricots, golden raisins, cranberries, and cherries. I added slivers of candied ginger for the occasional breathy spark. And the crowning touch—roasted and salted pumpkin seeds. That salt, interspersed throughout, made the mix exceptional.
I haven’t made it since—until now. Bill asked if we could have that good road trip mix again.
So, I made a big batch.
THE GOOD ROAD TRIP MIX
3 cups whole almonds, toasted
3 cups walnuts, toasted
3 cups pecans, toasted
2 cups cashews, toasted
3 cups chopped dried apricots
3 cups golden raisins
3 cups craisins
2 cups dried cherries
1 cup slivered candied ginger
1 cup roasted and salted pumpkin seeds
Note: Times vary for toasting different nuts. Here’s a great video from Cooking Light on how best to do this.
Make sure that the nuts are all cool before mixing them with the dried fruits.
Combine all of the ingredients in a large mixing bowl. Stir until the fruit and nuts are well-jumbled together. Put into ziplock bags and hit the road.
Makes 24 cups
This lacy green array, which reminds me of wallpaper in a summer cottage, is the herb, chervil. A member of the parsley family, it grows well in cool weather. With its frill of carrot-like leaves and mild licorice taste, chervil is one of the quartet of fines herbes, a seasoning pillar of French cuisine.
I have used chervil, in dried form, on occasion. Bearnaise sauce comes to mind.
But I had never found any fresh…until recently, through Fresh Harvest Co-op.
Which is also where I bought this beautiful rainbow of carrots…
…and leeks, for this lush tart.
After a long winter of eating hardy greens and tubers, (and, trust me, I’m not complaining,) it sure feels good (uplifting!) to have these early spring herbs and vegetables.
It inspired me to put together a little grazing spread for friends–all of us ready to celebrate longer days, warmer weather, a world in bloom.
My menu included steelhead trout brushed with fruity olive oil and quick-roasted, artichoke-leek tart in puff pastry-layered with a ricotta-Greek yogurt blend–and those sweet rainbow carrots, oven-browned in thyme.
The chervil found its way into a versatile buttermilk-based sauce–whipped up in a blink.
It tasted fresh and light, grassy and tangy, with a hint of anise. It was delicious spooned over the fish. And, it was also quite nice with the carrots.
For your pleasure, here are the recipes. Be on the lookout for fresh chervil–like most herbs, it is different, and better than its dried form.
Welcome Spring! Looking forward to all that the season brings.
SPRING LEEK TART adapted from Third Thursday Community Potluck Cookbook
1 cup whole milk ricotta cheese
1/2 cup plain Greek yogurt, drained
1/2 teaspoon salt
1/2 teaspoon black pepper
2 sheets puff pastry, thawed but still chilled
1 large leek, cleaned well and sliced (white and light green parts)
6 artichoke hearts
1/2 large red bell pepper, cut into matchsticks
1 cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper.
In the bowl of a food processor with steel blade, add the ricotta cheese, yogurt, salt, and pepper, and blend until smooth.
Slightly roll out the pastry sheets on a lightly floured surface with a rolling pin. Place one piece of pastry onto each baking sheet.
Spread the cheese mixture over the surface of each to the edge all the way around. Cover with roasted leeks, artichokes and bell pepper pieces. Top with grated Parmesan cheese.
Bake the pastries until they are golden brown and puffy, about 25 minutes. Rotate the pans halfway through baking time. Remove from the oven and let the pastries rest for a few minutes.
Cut into squares and serve.
BUTTERMILK CHERVIL SAUCE
2 heaping tablespoons chopped fresh chervil
3/4 cup whole buttermilk
2 tablespoons fresh lemon juice
1 spring onion, finely chopped
2 tablespoons good mayonnaise, like Hellman’s
1 teaspoon salt
Place all of the ingredients into a bowl and whisk together until the mixture is smooth and well incorporated. Cover and chill.
Makes one cup.
QUICK-ROASTED STEELHEAD TROUT
2 1/2-3 pounds steelhead trout (or salmon) fillet(s)
3 tablespoons good olive oil
coarse ground black pepper
Preheat oven to 400 degrees.
Rinse the fillet(s) and pat dry. Place onto a baking sheet, skin side down.
Liberally brush the surface with your favorite fruity olive oil.
Sprinkle with sea salt and black pepper.
Roast for 10 minutes. Turn off the oven and let the fish rest for 5 minutes,
Remove and cool.
Serve warm, or at room temperature with chervil sauce.
RAINBOW CARROTS ROASTED WITH FRESH THYME adapted from Cooking Light’s Lighten Up America
1 pound fresh carrots, different colors/varieties if you like
2 tablespoons olive oil
1 tablespoon fresh thyme
kosher or sea salt
Preheat oven to 425 degrees.
Clean and trim carrots, keeping small ones intact, and cutting long ones into 2-3 lengths.
Peel only if the outer layer seems tough.
Coat the carrots in olive oil and lay them out on a baking sheet. Sprinkle them with fresh thyme, salt and black pepper.
Roast for 20-25 minutes, turning the carrots after 12 minutes.
Serve warm, or allow to cool and serve with dip.
Happy 2015, friends! I have begun this year in focused down-sizing mode. After living in a wonderful old–and large– house for fifteen years, Bill and I have decided that it is time for a change. Simplify. This calls for a smaller home, more efficient living, in space that better meets our needs.
Before we can make that kind of move, we must start where we are. When you live in the same place for many years, stuff accumulates. You don’t even see it! (so much crammed into drawers and closets!) And if you are planning to live in a third less space—-well—it’s easy to figure out. A third of your things gotta go–at the very least.
It’s imperative to adopt a detached point of view. I find myself in this sort of mental dialogue: Is this something that I have used in the past year? 2 years? More? Probably don’t need it, right? Is this something that I want to pack up and move to the next place? No? The response is simple: Say bye-bye.
It is a gratifying process, this letting go of stuff. Home furnishings, kitchen goods, books, clothing, electronics. We have made countless trips already to the Goodwill and recycling centers. We’re not into selling the stuff–just give it away, right now. (Except for a tandem ocean touring kayak. I know, beyond ironic for life in land-locked middle Tennessee —Bill needs to find a buyer for it!)
With the lightening of our home comes a lightening of spirit. What an uplift. Shedding these often unseen, all unused items also sheds psychic dead weight.
And now, for a lightening of another kind. After such fun feast-filled holidays, my body could use a little down-sizing too! Today’s recipe fits the bill, for just about anyone. With cauliflower as its centerpiece, it’s vegan, gluten-free, yet meaty and satisfying.
In recent years, cauliflower has demonstrated its versatility, in soups and purees, mimicking chicken piccata, egg salad, rice… This preparation uses just three ingredients. But what fantastic, complex flavors, thanks to za’atar.
Do you know about this seasoning, used throughout the Middle East?
The word za’atar is Arabic for wild thyme.
But that’s just one of the elements. Crushed sumac, toasted sesame seeds, oregano, salt, and sometimes cumin combine to make a beguiling blend that you can stir into plain yogurt, (terrific dip or marinade) or extend with olive oil to brush onto grilled flatbread.
I read here that some consider Za’atar brain food. In which case, it seems all the more fitting to have it roasted onto the brainlike round of cauliflower.
I’ve made this dish twice this year–to rave reviews. The rumpled curd becomes crispy, the za’atar mixture caramelizes onto the cauliflower as it roasts. Redolent spices fill the kitchen!
The first time, I served it as a side dish. Another time, I cut the roasted head into florets and cast them over a salad, dressed with citrus fruits and pistachios. Lovely.
If you cannot find za’atar at your global market or specialty spice shop, you can make it yourself. Here’s the recipe.
Here’s to being lighter.
ROASTED CAULIFLOWER ZA’ATAR
2 tablespoons Za’atar
4 tablespoons Olive Oil
1 head cauliflower, washed, leaves removed, head left intact
Preheat oven to 400 degrees.
In a small bowl, place the za’atar spice blend. Add the olive oil and stir. Let it sit for about five minutes.
Place the cleaned head of cauliflower onto a baking sheet.
Brush the entire surface with the za’atar-olive oil mixture.
Place into the oven and roast for an hour.
Makes 4-6 servings
I haven’t gone out for New Year’s Eve–not for many years now. It’s become tradition for friends to come to our place. We cook something extraordinary, something de luxe; then we feast, tell stories, play games, reflect on the year, our moments of gratitude, and talk about what might be in store in the months to come.
Lobster has often figured into the mix.
For many NYEs, we’d have a community lobster pot. I’d make a spicy-winey poaching bath, and everyone would bring their own lobster tails, ready to take the savory plunge. We’d serve that luscious meat with lemon butter as part of a 4 course seated dinner. It’s very fun, very delicious,
also very laborious.
So we changed things up.
Now everyone brings an appetizer or two to share. The buffet table fills up quickly with delectables such as Vietnamese Summer Rolls, Fig-filled Brie in Puff Pastry, Bibb Lettuce Cups with grapefruit and avocado, “Cowboy Caviar” (gotta start eating those black-eyed peas!) and baby crabcakes with citrus remoulade.
This year, lobster is part of the scenario, in a more casual–yet still luxurious, way. I decided to make little lobster rolls—of the buttery yeasty Parker House type– flecked with sea salt, then stuffed with lobster salad. I make the same spicy-winey bath to cook them–recipe to follow–so that if you take the notion to just eat lots of poached lobster and drawn butter–well, here ya go.
For the salad, the meat is lightly dressed. You don’t want to mask that sweet lobster taste. Lemon, green onion, red bell pepper, celery, and a little Sriracha lend it the right crunch and zing.
Notes about the Parker House style rolls: My recipe uses sourdough starter along with a boost of dry active yeast. If you don’t have the starter, no worries. Use 2 packages of yeast, also increasing the amount of flour (add 2 cups) and milk (2 cups) I also use honey instead of sugar.
Recipes for this kind of roll abound on the webs. The main thing to remember about these rolls—which are buttery and rich, yet light as the ethers—is that milk, butter, and an egg are key to making the dough supple and elastic.
If you don’t have time to make the rolls, Cooking Light offers an easy-peasy solution here:
Lobster Roll recipe, using hot dog buns
Spicy-Winey Bath: (for 6 Lobster tails)
6 cups water
2 cups White Wine
1 Lemon, cut in half
2 Celery Ribs and leaves, chopped
1 small Onion, quartered
2 cloves Garlic
1 Bay Leaf
2 teaspoons Sea Salt
1/2 teaspoon Celery Seed
1/2 teaspoon Mustard Seed
1/2 teaspoon Red Pepper Flakes
Place all these ingredients into a large covered stockpot and simmer until onions are softened–about 25 minutes. (this will accommodate up 6-8 lobster tails)
Prepare the lobster tails for their bath: Using kitchen shears, cut up the center of the thin cartilage underside of the tail and snip off the sundry flippers. Gently crack the base of the tail backwards to make it easier to remove meat after poaching. Rinse well.
Plunge the lobster into the gently rolling bath and poach for five-seven minutes. Remove the now bright orange-red tails from the bath. Allow to cool.
Remove the cooked meat. Discard the shells.
The Lobster Salad:
2-3 ribs of celery, finely chopped
3-4 green onions, chopped
1/2 red bell pepper, finely chopped
1 tablespoon fresh tarragon, minced
1/2 cup good mayonnaise (such as Hellman’s or Duke’s)
1 teaspoon Dijon mustard
juice of 1 lemon
2 teaspoons Sriracha hot sauce
Cooked lobster tail meat, cut or pulled into bite-sized pieces
SOURDOUGH PARKER HOUSE ROLLS
1 cup “fed” sourdough starter mixed with 1 cup all-purpose flour and 1 cup water
1 cup lowfat milk
1/2 pound butter, divided
3 tablespoons honey
1 tablespoon kosher salt
1 package dry active yeast
4 cups all-purpose flour
The night before: mix your starter in a bowl with flour and water. Stir well. Cover with plastic and leave at room temperature for an hour. Then refrigerate.
Ready to make the rolls:
Remove the sourdough mixture from the refrigerator.
Warm the milk on low heat, add 1/4 pound (one stick) butter, then the honey and salt. Stir until the butter is melted. Remove from heat. When the mixture feels tepid, stir in the package of dry active yeast.
Pour into a large mixing bowl. Add the sourdough mixture.
Using a dough hook, begin to mix, adding the egg, and the flour, a cup at a time.
Knead until the dough comes together into soft elastic mass. Cover and allow the dough to double in size—about 1 1/2 hours.
Melt the remaining 1/4 pound butter in a saucepan set on low heat.
When dough is doubled in size, turn it out onto the work counter that has been dusted with flour. Divide the dough ball in half, setting one piece aside.
Brush baking sheets with butter. Preheat oven to 350 degrees.
Roll out the dough into a rectangle, about 1/2 inch thick. Brush with melted butter and cut into squares. You should get 16-20 pieces. Roll each piece around your finger and place onto the buttered baking sheet. Leave 1/2 inch space between each roll.
Brush their tops with melted butter and sprinkle with coarse sea salt.
Bake for 15-18 minutes, until rolls are light and golden. Cool on a rack before slicing and stuffing with lobster salad (and a piece of leaf lettuce, if you like.)
TWO GRATITUDE MOMENTS FROM 2014
This year has been rich and full of wonder. The launching of my cookbook, Third Thursday Community Potluck, features high on my list, to be sure. I am so pleased with the result. The book is beautiful. I couldn’t have imagined anything finer. I am so grateful for this accomplishment, at this stage of my life.
I am also so grateful for all of the support I’ve received from family and friends for this effort. Here are three blogging friends who came to my book signing in the Washington DC area last month. We knew one another from our blogs, but this was the first time that we met in person. Big hugs to Tracy of Amuse-Bouche for Two, Nichole of And Baby Cakes Three, and Domenica of Domenica Cooks and American Food Roots. Y’all rock! The connections that we make through our blogging, sharing our mutual love of food and community, is what it’s all about.
Last, and best is grandson Zachary. Bill and I, aka Pops and Nanaroo, enjoyed a wonderful Christmas visit with him. The boy loves food! And he knows that nothing compares to licking the beater.
Happy New Year, Everyone. All best wishes for love peace health and prosperity in 2015.
A few years ago, farmer and friend Tallahassee May introduced me to this vibrant root vegetable, the Watermelon Radish. An apt name, I thought, for this member of the daikon family. It grows rather large–its size and heft ranging from golf ball to soft ball. A slice through the outer mottled green peel reveals a shock of magenta ringed in white.
I later learned that this heirloom is a native of China, and the Chinese have given it a better name: Xin Li Mei, which means Beautiful Inside.
Sometimes our challenges in the kitchen mirror those in the world: how to uncover that inner beauty so often hidden?
Unlike other radishes—such as cherry bombs, white icicles and French Breakfasts, which have a bright snap and crunch—the slower-growing watermelon radish can be a bit on the tough side.
I discovered this the first time I made a snack with them. Prepared in the French manner, it was a simple tartine: salted radish slice over soft butter on toasted bread. The big brilliant coins curled up on the open face sandwich, their earthy taste buffeted by leathery texture.
This time, I thought that the radishes might benefit from some “down time,” relaxing in a light vinaigrette before I’d place them on the rounds of bread.
I used avocado oil–clear, clean, slightly nutty in taste–to cloak them, (although a favored olive oil would work well too.) followed by a generous frill of grapefruit zest, a squeeze of the tart juice for acidic counterbalance, and scatter of coarse sea salt.
I covered the gleaming coins in plastic wrap. An afterthought (after I’d set aside the camera too), I placed a tea kettle, as a weight, on top, and left them alone for about an hour at room temperature.
Meanwhile I sliced a crusty baguette, slathering each piece with creamy chevre.
Then, lifted the kettle and peeled back the plastic.
Time in the marinade, under the kettle’s weight infused a delightful citrus essence into the radish slices. Salting tenderized. Avocado oil made them glossy.
One by one, I placed the watermelon jewels onto the smeared bread rounds. Then took a bite.
Hmmm. Beautiful, inside and out.
MACERATED WATERMELON RADISH-CHEVRE CROSTINI
1 pound watermelon radishes
coarse sea salt
4 tablespoons avocado oil
zest from one grapefruit
1-2 tablespoons grapefruit juice
12 ounces chevre, softened
1 crusty baguette, sliced 1/4 inch thick, toasted if desired
small bundle fresh chives, optional for garnish
Wash, peel and slice the watermelon radishes into thin rounds. Arrange the rounds on a plate or platter and sprinkle coarse sea salt over them. Drizzle avocado oil over the radishes, followed by sprinkles of grapefruit zest. Squeeze some grapefruit juice over the radishes too.
(Eat the grapefruit–or keep to slice on a salad!)
Cover with plastic wrap. Place a weight (like a tea kettle!) on top and allow the liquids to macerate the radishes, for about an hour.
Spread the softened chevre over the baguette slices. Uncover the platter of radishes, and place a macerated round on top of each slice. Garnish with chives.
Makes 3-4 dozen.
It’s been hard for me to take a restorative day, the kind where I drive out to my friend Maggie’s place in the country, hang out and cook. We have a tradition of selecting a recipe or technique that has piqued our interest, and embarking on a day-long kitchen adventure. A couple of weeks ago, I found the time, and we had a project: mozzarella.
Or so we thought. Mozzarella making is both easy, and not.
To begin, you must have some key ingredients that are likely not in your pantry: citric acid and vegetable rennet. Easily remedied: visit a cheesemaking shop, or order from an online source. I went to a local shop.
Critical, too, is organic milk that has NOT been ultra-pasteurized. Here’s where plans went awry. Maggie’s co-op, which sells raw milk (for pets, wink-wink) couldn’t fill her order. When Maggie texted me: “Can you bring the milk?” I didn’t pay attention to our book’s instructions that ultra-pasteurized would not work. (The curds won’t properly form and separate from the whey.) On my way to Maggies, I purchased a gallon of the “ultra” whole milk from the market.
Instead of heating milk, separating curds and stretching cheese, we sat on her front porch. We watched the territorial hummingbirds buzz one another away from the feeder. We chatted, mused and caught up. Over coffee, and toast spread with her homemade raspberry jelly, we plotted our next kitchen adventure. We would not be thwarted again.
At our following get-together, we made up for lost kitchen time. In addition to the homemade mozzarella project, we added Farinata and Onion Jam. An ambitious roster, no?
Today I am going to share with you two of the three. The mozzarella deserves its own post. And, while we were fairly successful, Maggie and I both agreed that making mozzarella is like baking bread or making pasta. They are all very basic, yet at the same time require practice. It is not so much the recipe, but the technique that makes the difference. In this case, it’s in heating the milk to the right temperature(s) straining the curds, getting the right feel for the heating and stretching the cheese. We did well–but believe we could do better.
However, the other recipes were simply done and absolutely delicious. And, I am confident in sharing them with you now.
The first is called Farinata. It is a rustic savory pancake originating from Liguria Italy, and uses 4 basic ingredients, 1 optional:
Garbanzo Bean (chickpea) Flour
I call it a deceptive recipe because of its simplicity. You cannot believe how tasty this is, from such spare and humble ingredients. There is not much of a technique either. You can whip up it in a snap, and bake in a hot-hot-hot oven–best in a cast-iron skillet.
The texture of the pancake is so pleasing–a golden toothsome crust with a custardlike interior. The chickpea flour lends a slightly sweet somewhat nutty taste. Use your best olive oil, as the farinata provides a fine canvas for it.
In places like Genoa, farinata is sold in pizzerias and bakeries, and is best eaten fresh and hot, with a generous grinding of black pepper over the top. Along the Cote d’Azur, it is known as Socca, and served as street food. The Italians will sometimes add fresh finely chopped rosemary to the farinata. The French often prefer a pinch of cumin.
Either way, it is a protein-rich dish that will please anyone, with any dietary preference. Gluten free-check. Vegan–check. Truly Delicious–check! And, you can add other vegetables, and make it a one-dish meal. Check out this example Asparagus, Tomato, and Onion Farinata on Cooking Light. Creative. Seasonal. Gorgeous.
The second is Onion Jam. We all love the caramel sweetness of onions long simmered in a skillet. This recipe carries it just a little further, with salt, turbinado sugar, white balsamic vinegar and a petite bouquet garni of fresh thyme and chives.
It’s one of those recipes that needs little tending–saute the onions; mix in the remaining ingredients; cover and cook on low. Yes, you’ll want to check on it occasionally, give a stir—make sure nothing is sticking. You could also process the onion jam in a hot water bath, just as you would fruit preserves.
Maggie and I relished a dollop of onion jam with the farinata. I can well imagine it with steak or on a grilled burger, or spread over a round of Camembert.
And, yes, I promise to post about the mozzarella. We did enjoy eating it. And we’ll make it again, only better. Soon!
FARINATA adapted from Food Wishes
1 1/2 cups Garbanzo Bean Flour (also called chickpea flour)
2 cups lukewarm water
1 1/2 teaspoons kosher salt
5 tablespoons olive oil, divided
1/2 teaspoon finely chopped fresh rosemary
fresh ground black pepper
cast-iron skillet (or any oven-safe skillet)
Place flour into a medium bowl, and whisk in the water. When the batter is smooth, cover it with a plate and set it aside for about an hour, room temperature. After an hour, skim off any accumulated foam off of the top and discard.
Place your skillet into the oven and preheat to 500 degrees.
Whisk salt, 2 tablespoons olive oil and finely chopped rosemary into the batter. Let the batter sit for about 10 minutes.
When the oven is preheated and the skillet “smokin’ hot” add 3 tablespoons olive oil to the skillet. When that hot sheen forms over the pan, pour in the batter. Carefully place the skillet onto the middle rack in the center of the oven.
Bake for 25-30 minutes. The farinata will have a beautiful browned crust, and a yellow, almost custardlike center.
Serve immediately, cutting into wedges. Grind fresh black pepper over the top.
2 tablespoons olive oil
2 large yellow or white onions (4 medium) coarsely chopped
1/4-1/2 cup turbinado sugar*
1/2 cup white balsamic vinegar
1 teaspoon salt
1 bundle fresh thyme
*start with 1/4 cup if the onions are sweet. Increase to 1/2 cup if they are not.
Heat a large skillet on medium. Add the olive oil, then the chopped onions. Stir, to coat the onions. Cover and cook undisturbed for 10 minutes.
Uncover, and stir in the sugar, vinegar, and salt. Add the bundle of thyme. Cover and continue cooking for another 15 minutes.
Uncover and reduce heat to low. Continue cooking until the onions are dark caramel colored, very soft and jammy.
Makes a pint
Every element of this savory summer tart appeals to me.
The crust, made with whole wheat flour and olive oil, is rustic, free-form and forgiving.
Inside is a layer of ricotta, scented with lemon zest, nutmeg and thyme, generously spread across the base.
Coins of zucchini, (that ubiquitous summer garden veggie I am ever seeking another way to cook,) ring the top.
A drizzle of lemon agrumato imbues the squash with piquant citrus oil.
The pastry bakes beautifully, surrounding the creamy filling and vegetables with a rumpled golden crust.
And, whether sliced warm from the oven, or carved cool the next day, out of the fridge, it is delicious.
The recipe comes courtesy of Adri Barr Crocetti, whose Italian-centric blog will captivate you with its authentic preparations and stunning photography. When I first read her post about this crostata back in May, I knew that I would make it.
It was just a matter of time.
All summer, I’ve had most of the necessary ingredients in my pantry, and an abundance of those prolific squashes from my garden. The only thing I lacked was Lemon Agrumato–a special oil from Abruzzo where olives are stoneground with lemon.
Serendipity and luck–a friend gave me this bottle for my birthday.
While it is not a true agrumato–it doesn’t indicate that on the label–it does impart a pleasing citric essence to the otherwise peppery nature of the olive oil.
Adri tucks cubes of pancetta between the zucchini slices, and I can well imagine the luscious sweet-salty bites those bring to the tart.
But, I live with a vegetarian. So I strew Sun Gold cherry tomatoes–halved—over the top.
LEMONY ZUCCHINI RICOTTA CROSTATA adapted from Adri Barr Crocetti
1 1/2 cups unbleached all-purpose flour, plus more for rolling
1/2 cup white whole wheat flour
½ teaspoon fine sea salt
¼ teaspoon baking powder
¼ teaspoon freshly ground nutmeg
½ cup extra virgin olive oil
1/3 cup plus 2-3 tablespoons cool water
Place the flours, fine sea salt, baking powder, and nutmeg in the bowl of a food processor fitted with the metal blade. Pulse twice to combine. In a measuring cup combine the olive oil and cool water. Begin to pour the liquid slowly into the processor as you gently pulse then run the machine.Remove the feed tube from the processor, and with the machine running, slowly add all the liquid. Process until the ingredients are well combined, and come together into a mass.Turn the dough out onto the counter, knead and form into a disc shape.Wrap in plastic and allow the dough to rest for at least 30 minutes.
Note: You may make this up ahead of time, refrigerating the plastic-wrapped dough overnight.
15-16 ounces whole milk ricotta, drained for at least 4 hours*
Extra virgin olive oil
2 bunches green onions, thinly sliced
1 tablespoon chopped thyme (or lemon thyme) leaves, plus whole sprigs to garnish
Grated zest of 1 large lemon
¼ teaspoon freshly ground nutmeg
Fine sea salt
Freshly ground black pepper
2-3 medium zucchini, sliced into 1/16-inch coins
Lemon Agrumato Extra Virgin Olive Oil
* To drain the ricotta: line a strainer with cheesecloth and place over a large bowl, or set a large sieve over a bowl. Put the ricotta into the sieve, cover and refrigerate to drain for at least 4 hours, or overnight.
Pour 1 tablespoon of extra virgin olive oil into a skillet set over medium heat. Add the sliced green onions and a pinch of fine sea salt. Sauté over medium heat until soft and translucent, about 3 minutes. Transfer the onions to a small bowl.
Place the drained ricotta (discarding the separated whey) to a medium bowl. Fold in the chopped thyme, lemon zest, ½ teaspoon of fine sea salt, ½ teaspoon of black pepper, and ground nutmeg.
1 large egg
1 tablespoon water
Beat the egg and water together in a small bowl. Set aside until time to brush onto the pastry.
Preheat the oven to 375 degrees F. If you have a baking stone, place it into the oven on the middle rack.
Dust your counter with flour. Unwrap the dough disc and roll it into a 14″-15″ circle. Slide the rolled out dough onto a parchment-lined baking sheet.
Spread the ricotta mixture over the circle of rolled dough, spreading it evenly, leaving a 1-inch border. Sprinkle the sautéed green onions over the ricotta. Arrange the sliced zucchini over the ricotta, and top with slices of cherry tomatoes. Sprinkle with salt and black pepper. Finish with a drizzle with Lemon Olive Oil.
Fold the border over the zucchini, crimping it to make a circle. Brush the egg wash over the pleated border. (You will not use all of the egg wash.)
Slide the crostata and parchment from the baking sheet onto the preheated baking stone. (Or simply bake on parchment lined baking sheet. Bake until the crust is lightly browned and the zucchini is cooked, about 45 minutes. Allow to cool on a rack for 15 minutes.
Cut into wedges and serve.