Friday, August 17, 2012
from The Cook's Illustrated Cookbook
1/2 teaspoon toasted sesame oil
2 teaspoons honey
1/4 teaspoon red pepper flakes
3 garlic cloves, minced
1 teaspoon grated fresh ginger
1 pound green beans, trimmed
1 tablespoon olive oil
4 teaspoons sesame seeds, toasted
2. Line rimmed baking sheet with aluminum foil and spread beans on baking sheet. Drizzle with oil and, using hands, toss to coat. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Transfer to oven and roast for 10 minutes.
3. Remove baking sheet from oven. Pour garlic-ginger mixture over beans and, using tongs, toss to coat. Redistribute in even layer and continue to roast until beans are dark golden brown in spots and starting to shrivel, 10 to 12 minutes.
4. Season with salt to taste, transfer to serving dish, sprinkle with sesame seeds, and serve.
Wednesday, October 26, 2011
I know claiming something is "the best" is really snobby but this really is the best ratatouille I've ever had. It's down right amazing. I needed to find a recipe using parsnips for this week's Farm Fresh Rhode Island newsletter and am so thankful I stumbled upon this one. I have high hopes to someday host a Halloween open house, maybe when the kids are older, and this would be the perfect thing to have out - with crusty bread and cheese.
And you will eat this entire bowl of vegetables...
Here is our little star of the show, the parsnip. It's a funny scraggly thing. Smells like and kinda tastes like a carrot but more mild and obviously pale.
from Ottolenghi's Plenty
Here is what Yotom Ottolenghi says about this dish: Although I call this ratatouille the name doesn't do it any justice, as this is the most magnificently delicious dish, nothing like the drab pile of limb zucchini I'd normally associate with the name. I was given the recipe by Tamara Meitlis, a friend and a wise cook who would tell you - and I can't agree more here - to get all your vegetables prep done before you start cooking. I also advise you to follow the instructions closely; overcooking the vegetables is exactly the point here.
7 tbsp sunflower oil
2 small onions, cut into 1 1/4 inch dice
4 garlic cloves, sliced
1/2 fresh green chili, thinly sliced (I used a jalapeno)
2 small red peppers, cut into a 1 1/2 inch dice
1/2 small butternut squash, peeled and cut into a 1 1/4 inch dice
1 small parsnip, peeled and cut into a 1 1/4 inch dice
1 cup french beans, trimmed
1 medium zucchini, cut into 1 1/4 inch dice
1/2 large eggplant, peeled and cut into 1 1/4 inch dice
1 small potato, peeled and cut into a 1 1/4 inch dice
2 medium tomatoes, peeled and chopped
1/2 tbsp sugar
1 tbsp tomato paste
salt and black pepper
1 cup water
chopped cilantro to garnish (optional)
*I prepared all the vegetables and piled them up on a baking sheet. It worked great.
Pour two-thirds of the oil into a large heavy casserole dish or a pot and place on a medium-high heat. Add the onions and fry for 5 minutes, stirring occasionally. Next, stir in the garlic, chili and red peppers and fry for another 5 minutes. Add the squash and parsnip and continue frying for 5 minutes.
Using a slotted spoon, lift the vegetables out of the pot and into a medium bowl, leaving as much of the oil in the pot as possible. Top this up with remaining oil. Add the French beans, zucchini and eggplant to the hot oil and fry for 5 minutes, stirring occasionally.
Return the contents of the bowl to the pot. Add the potato, tomatoes, sugar, tomato paste and plenty of salt and pepper. Stir well, then pour in the water. Cover with a lid and leave to simmer gently for 30 minutes. Taste the vegetables and add more salt and pepper, if you like.
Finally, preheat the oven to 400 F. Use a slotted spoon to gently lift the vegetables from the pot and into a large, deep roasting pan to make a layer about 1 1/4 inches thick. Pour the liquid over the vegetables and place in the oven to cook for 30 minutes. At this point all the vegetables should be very soft and most of the liquid evaporated. Garnish with cilantro, if you like, and serve.
Monday, November 1, 2010
Salad....again. Chipper up, these two fall salads are anything but boring.
Sadly, salad is mostly imagined as lettuce and a few friends tossed into a bowl. Big whoop. But what about the potato, bean, grain, and fruit salads?! Dust off that salad bowl and dig in.
Potato & Yellow Bean Salad with Dill Pesto:
1 1/2 lbs. small mixed (purple & red) potatoes, cut into quarters.
1/2 lb. yellow (or green) beans, trimmed and cut in half or thirds
1 clove garlic
2 T chopped fresh parsley
1 1/2 T apple cider vinegar (don't worry if you don't have apple cider vinegar, any vinegar will do)
2 t Dijon mustard (secret, and very special, ingredient!)
1/3 cup olive oil
salt & pepper (generous)
1. Fill a large saucepan with cold water and potatoes and bring to a boil. Lower heat to medium and cook until they can be easily pierced with a knife, about 7-12 minutes. Pull the potatoes out with a slotted spoon and let cool.
2. Using the potato water (who wants to boil water twice!?) blanch the yellow beans for about 2-3 minutes, until tender. Drain.
3. To make pesto - in a food processor, add the garlic clove and mince. Then add all other pesto ingredients. Process until the mixture is well combined.
Toss and let salad come to room temperature - enjoy!!
Arugula & Roasted Honey-Pear Salad:
2 pears, halved and cored
2 t honey
6-8 cups arugula
4 ounces smoked Gouda cheese (or whatever is your favorite - goat cheese would be yummy, or blue)
2 T balsamic vinegar
1 small shallot, minced
4-6 T olive oil
Salt & pepper
1. Pre-heat oven to 375. Line a baking sheet with parchment paper. Brush the pears with a little oil, place pears on the prepared baking sheet cut sides down, and bake for 20-25 minutes. The pears should be browned on the bottom and easily pierced with a fork, but not meltingly soft. When the pears are browned, turn them over and drizzle each with 1/2 t of honey, letting most of it pool in the scooped-out core. Bake for an additional 5 minutes.
2. Make dressing: In a small bowl, combine the vinegar, shallot, then whisk in oil, salt & pepper.
3. Toss arugula with dressing. Divide greens among plates, top with a pear and sliced cheese!
Ps. ROARRRRR Happy Halloween!
Sunday, September 13, 2009
Needless to say American business isn't doing so hot. We've felt it in our house (not sure if you've heard but graduate students + architecture + Providence, RI don't = $). Nick and I have done a lot to cut back (good bye cable TV, I'll miss you!) but one of the nicest, and most surprising things is that we both have gravitated to learning more about Zen studies, in an effort to accept what is to come!
This Vegetables in Thai Red Curry recipe is adapted from Tassajara Dinners & Desserts by Dale & Melissa Kent. It's a quick cook, super delicious and nutritious, and only costs about $10 to make ($2.50 a person!). Swap out the veggies specified here with whatever you have around and need to use up, or whatever looks best at the market.
The Zen Kitchen:
"Get a taste of mindful cooking, and eating, the Tassajara way. At the oldest Zen training monastery in the United States, even food preparation is transformed into a spiritual practice. For decades guests have flocked to the Tassajara Zen Mountain Center in California for its meditative cooking classes and retreats. 'Mindfulness is a big part of what goes on in the kitchen,' explains Dale Kent, former tenzo (head of the kitchen). 'We encourage people to be in their bodies-to feel the knife in their hands or how they're holding a carrot,' he explains."
Tassajara's Vegetables in Thai Red Curry:1 small head cauliflower, cut into florets (3 cups)
1 cup green beans, stems removed and cut into 2-inch pieces
1 Tbs. canola oil
1 cup cremini mushrooms, ends trimmed (left whole is small, quartered if large)
1 14-oz. can light coconut milk
1-2 Tbs. Thai red curry paste
2 Tbs. brown sugar
2 Tbs. tamari or low sodium soy sauce
1 small red bell pepper, cored, seeded, and cut into thin slivers (1 cup)
10-20 fresh Thai basil leaves (if you don't have Thai basil regular basil is fine)
1. Blanch the cauliflower 4 minutes, or until al dente, in pot of boiling, salted water. Remove with strainer, rinse under cold water to stop cooking. Repeat with green beans in same pot, set aside.
2. Heat oil in skillet over medium heat, combine coconut milk, curry paste, sugar, tamari, and 1/2 cup water. Start with small amount of curry paste and adjust for spiciness (remember you'll eat the sauce with rice & veggies). Add cauliflower, green beans, mushrooms, bell pepper, and half of basil. Simmer 10 minutes. Garnish with remaining basil.
I made some brown rice to go with this as I'm a sucker for a bowl full of rice, drowning in creamy, vibrant, curry. The leftovers are just as good, if not better!