November – Roast Brussels Sprouts with Pickled Carrots and Citrus Dressing

November – Roast Brussels Sprouts with Pickled Carrots and Citrus Dressing

Roasted Brussels sprouts, sliced pickled carrots, walnuts, cilantro and a citrus vinaigrette. Is it a salad? Or a side? In fact, it is both as it can be served warm or at room temperature but not cold. If you make it ahead, pull it out of the fridge at least 20 minutes before serving. It might qualify as the perfect side for your holiday dinner, make it a few hours ahead to free up your oven. Add roasted cooked farro or another grain for a vegetarian main meal. It’s pretty as well with the fall colors of orange carrots and bright green sprouts, roasted to dark caramelized perfection.

This recipe came from Six Seasons, A New Way with Vegetables by Joshua McFadden. I love the inventiveness of his recipes and am slowly cooking my way through the book. The premise is that there are actually six seasons, not just four…spring, early summer, midsummer, late summer, fall and winter. I think farmer’s markets and our own gardens would support that idea.

Brussels Sprouts with Pickled Carrots, Walnuts, Cilantro and Citrus Vinaigrette

Brussels Sprouts with Pickled Carrots, Walnuts, Cilantro and Citrus Vinaigrette

Brussels Sprouts with Pickled Carrots, Walnuts, Cilantro and Citrus Vinaigrette

(serves 2-3 but can be easily doubled)

Ingredients:

  • Extra virgin olive oil
  • 1 garlic clove, smashed and peeled
  • 3/4 pound of Brussels sprouts, trimmed and halved lengthwise
  • Kosher salt and freshly ground pepper
  • About 1/3 cup roughly chopped or sliced pickled carrots, either store-bought or home made
  • 1/2 cup of chopped toasted nuts, walnuts or pecans or hazelnuts
  • 1 bunch of scallions, trimmed and thinly sliced (white and light green parts)
  • 1/4 cup of citrus vinaigrette
  • 1/2 cup of lightly packed and chopped cilantro leaves (I was able to find baby leaves)
  • 1/2 cup of lightly packed and chopped flat leaf parsley leaves
  1. Heat a large skillet over medium heat Add 1/4 cup of olive oil and the garlic, cook until the garlic is soft and golden brown, watch carefully and reduce the heat if it is browning too quickly. Garlic turns bitter if allowed to burn.
  2. Scoop out the garlic and set it aside.
  3. Increase the heat and add the Brussels sprouts, cut side down. Season well with salt and pepper and cook until the sprouts are cooked all the way through, browned but not mushy. This will take about 8-10 minutes.
  4. Return the garlic to the pan, crushing it to break it up and mix with the sprouts.
  5. When the sprouts are cooked to your liking, remove the pan from the heat and add the pickled carrots, half the nuts, and all the scallions. Toss to mix and warm the new ingredients.
  6. Spoon the vinaigrette over the sprouts and toss again. Add half the cilantro and parsley.
  7. Taste and adjust seasonings as needed.
  8. Right before serving, add more vinaigrette if needed, along with the rest of the nuts, parsley and cilantro.

Citrus Vinaigrette:

  • 1 orange
  • 1 lemon
  • 1 lime
  • 1 1/2 tablespoon of honey
  • 1 tablespoon Champagne or white wine vinegar
  • Kosher salt and freshly ground pepper
  • 3/4 cup of extra virgin olive oil
  1. Zest all the citrus with a microplane or small rasp style grater into a bowl.
  2. Halve the fruit and squeeze all the juice into the same bowl, removing any seeds.
  3. Whisk in the honey, vinegar, 1 teaspoon of salt and several turns of your pepper mill.
  4. Taste and adjust, if needed.
  5. Whisk in the olive oil, a few drops at a time. For a more emulsified and creamy vinaigrette do this in a blender, drizzling in the olive oil as the machine is running.
  6. Store in the fridge for up to two weeks.
Brussels Sprouts with Pickled Carrots, Walnuts, Cilantro and Citrus Vinaigrette

Brussels Sprouts with Pickled Carrots, Walnuts, Cilantro and Citrus Vinaigrette

I am taking this one to Fiesta Friday #305 over at Angie’s place. Please come join the party with lots of ideas about crafts, food, and travel. This week is is co-hosted by myself.

I hope everyone had a wonderful Thanksgiving, hard to believe the Christmas holiday is only a few weeks away. Whew!

November – Palm Tree Leeks

November – Palm Tree Leeks

I’ve never been impressed by leeks unless they are in a potato leek soup. Generally, give me onions or scallions or shallots. That is until I saw this unusual recipe in Nothing Fancy: Unfussy Food for Having People Over by Alison Roman. Alison is a regular contributor to the NT Times food section and this is her first cookbook. She shared my opinion, having ignored them for years.

She says “Here, leeks sizzle in a spicy olive oil mixture, the wild tendrilly ends crisping up like they have been deep fried, looking like an extremely festive and delicious party decoration. The pale green centers become creamy and tender.”

This is preparing leeks in an entirely different way! In a way it’s like roasting kale, who would have believed you could take this vegetable and turn it into delicious chips even the youngest child would love. Even better, they look like palm trees which is really a hoot.

Spicy Caramelized Leeks with Fresh Lemon

Spicy Caramelized Leeks with Fresh Lemon

Ingredients:

  • 4 large leeks, dark green parts removed, washed and halved lengthwise with roots still intact
  • 1/3 cup olive oil
  • 2 tablespoons harissa paste
  • Kosher salt and freshly ground pepper
  • 1/2 fresh lemon, seeds removed and finely chopped (I used a preserved lemon, white center removed and rind scraped, then the rind finely chopped)

Method:

  1. Preheat the oven to 450 degrees F
  2. Pace the leeks cut side down and, without cutting through to the root, slice them lengthwise into 1/4 inch strips. They will look like a palm fan. Place the leeks on a parchment lined half sheet pan or baking dish.
  3. Whisk the olive oil and harissa paste together, then massage into the leeks, getting into all their layers. Season with salt and pepper and lay them straight-ish.
  4. Roast, without disturbing too much until they start to fry and sizzle and brown at the ends about 20-25 minutes.
  5. Remove from the oven and transfer to a serving platter. Top with the lemon and flaky salt before serving.
Leeks

Palm Frond Leeks

Roasted Leeks

Roasted Leeks

You can roast these several hours ahead of time, they won’t loose their crispness. Cover them at room temperature. There is no need to reheat them unless you want to.

Crispy Leeks

Crispy Leeks

This is such an interesting twist on preparing an often ignored vegetable that I think the folks over at Fiesta Friday #302 will enjoy it. Fiesta Friday is a virtual blogging party hosted each week by Angie, this week it is co-hosted by none other than myself. Please do click on the link to read blogs from around the world of food, crafts, and travel.

 

May – Broccoli Salad to Bridge the Seasons

May – Broccoli Salad to Bridge the Seasons

It’s spring, but the weather here does not exactly match the season. It’s cool and overcast most days. But it’s impossible to resist the call of the BBQ and eating outside. The question is what to serve, do you have some favorite BBQ sides? Fresh summer tomatoes are still months away. A salad that bridges the seasons is needed. This broccoli salad is perfect. Roasted riced broccoli, crisped on the edges, is the main component. Add in pine nuts, garlic, lemon, dates, red onion, and sheep’s milk feta for additional flavor and deliciousness. It’s briny, crunchy, sweet, and tart. All in a single bite! I find raw broccoli a chore to chew, roasting softens it a little. I found that roasting also adds an additional toasty element. The broccoli chars slightly and crisps at the edges of the sheet pan.

Broccoli Salad

Many groceries carry riced broccoli but I don’t recommend it for this recipe. The commercially available riced mixes contain a large percentage of stem. You want the florets only for this recipe. It only takes a minute to rice the heads in a food processor. Purchase a large head and save the stems for another recipe. Try this garbanzo bean free recipe for broccoli stem hummus. Doesn’t that sound interesting? And a wonderful alternative for anyone watching their carbs.

Riced Broccoli Salad

Ingredients:

  • 1 large head of broccoli, florets only, very finely chopped in the food processor
  • 1 cup raw pine nuts
  • 2 tablespoons of extra virgin olive or avocado oil
  • 1 teaspoon salt
  • Freshly ground pepper
  • Zest of 1 lemon, organic if possible
  • 2 cloves of garlic, finely chopped or shredded on microplane
  • 4 dates – pitted and chopped into raisin sized pieces
  • 1/2 red onion, thinly sliced
  • 6 ox of feta cheese, crumbled or cut into small cubes
  • juice of 1 lemon
  • 2 tablespoons red wine vinegar
  • 2 additional tablespoons of extra virgin olive oil

Method:

  1. Preheat the oven to 425 degrees F, 220 degrees C
  2. Line a large sheet pan with parchment paper
  3. In a large bowl combine the broccoli, pine nuts, olive or avocado oil, zest of 1 lemon, garlic, salt and pepper. Mix well with your hands and spread on the parchment lined sheet pan.
  4. Bake for about 15 minutes until the broccoli and pine nuts are starting to brown. Remove from the oven and allow to cool for at least 10 minutes.
  5. Add the broccoli to a large salad bowl. Toss with the lemon juice, wine vinegar and olive oil. Taste for salt and add as needed.
  6. Add the red onion, dates and feta. Mix again.

You can either serve this salad immediately or chill for up to 2 days. It’s a great do-ahead salad that won’t wilt once the weather warms. Also, without mayonnaise, it’s good for picnics.

Riced Broccoli Salad

 

 

 

May – Middle Eastern Herb and Cauliflower Salad

May – Middle Eastern Herb and Cauliflower Salad

What is that grain in the salad? Is it rice, is it cracked wheat, is it couscous? Nope, none of that. This salad is grain and gluten free. It’s my favorite substitution, cauliflower! And this salad is wonderfully delicious as well as healthy; it’s full of chopped herbs plus cherry tomatoes and toasted almonds with a dressing of olive oil and lemon juice. It keeps well so you can make it ahead.

I can find already riced cauliflower in the grocery store, both Trader Joe’s and Safeway carry it. But it is easy to make at home in your food processor if you need to start from scratch (or have cauliflower growing in your garden…lucky you). I don’t recommend using the packaged already riced cauliflower if you are making mock mashed potatoes I think it has a high percentage of stem. It won’t result in a creamy rich amazing mashed potato substitute. You need to have mostly florets for that recipe. But, it is perfect for use in this recipe. The kernels hold their shape and crunch once cooked.

I roasted the cauliflower for extra flavor before mixing it with the other ingredients.

Middle Eastern Herb and Cauliflower Salad

If you are starting with a head of cauliflower, slice the head in half and remove the tough core. Roughly chop the florets. Working in batches, add the cauliflower to your food processor and pulse until the consistency of ‘rice’. Transfer to a large bowl.

Ingredients:

Cauliflower:

  • I head of cauliflower or a package of pre-riced cauliflower
  • 2 tablespoons of fruity olive oil
  • Zest of 1 lemon, preferably organic
  • Coarse salt and freshly ground pepper

Salad:

  • 1 pint of cherry tomatoes, halved
  • 1 cup of coarsely chopped flat leaved parsley
  • 1/2 cup of coarsely chopped cilantro
  • 1/4 cup of coarsely chopped mint
  • 4 scallions white and light green, chopped
  • 1-2 lemons, juiced to make about 1/4 cup of juice
  • 1/4 cup of olive oil
  • 1 garlic clove, grated
  • 3/4 cup of sliced almonds

Method:

  1. Preheat your oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.
  2. Place the riced cauliflower in a large bowl and add the olive oil, lemon zest and salt and pepper. Mix well.
  3. Spread the cauliflower on the baking sheet and roast for about 15 minutes until tender and browning around the edges. You may need to leave it for a few additional minutes but check it so it doesn’t burn. Remove the sheet from the oven and let cool on the parchment paper.
  4. Spread the almonds on a small baking sheet and toast in the same oven for about 5 minutes, again check constantly as they will turn from nicely toasted to burnt in seconds. Remove and cool.
  5. While the cauliflower is cooking you can make the herb salad. Combine all the ingredients for the salad in a bowl and let the herbs and tomatoes marinate until the cauliflower is cool.
  6. Once cool, add the cauliflower to the bowl with the salad and mix well. The parchment paper works well as you can just lift it off the baking sheet. Taste to see if you need to add any additional lemon juice or salt or pepper.
  7. Chill until ready to serve, garnished with the toasted sliced almonds.

I found this salad kept well and was still good the next day for lunch.

You could turn this into an entire meal by adding some sliced feta or leftover chicken to the salad. It would be an excellent side with lamb chops or kebobs.

Middle Eastern Cauliflower and Herb Salad

I’m taking this to share with fellow bloggers at Fiesta Friday #274, over at Angie’s place (where she is feeling the need for spring cleaning). Please click over to meet other food, garden and craft bloggers. And guess what, I am co-hosting with Antonia @ Zoale.com

Have a wonderful weekend everyone!

November – Dried Porcini, Fresh Mushroom and Whole Tomato Ragout

November – Dried Porcini, Fresh Mushroom and Whole Tomato Ragout

Dried Porcini, Fresh Mushroom, and Whole Tomato Ragout

Doesn’t that look delicious? Dried porcini mushrooms (or any other variety you have in your pantry), fresh mushrooms, roma-type tomatoes (canned are fine), with fresh herbs. Serve this as a main course for a vegan or vegetarian meal with crusty bread, sweet butter, and a chunk of flavorful cheese. Toma is my personal favorite right now. Or, as the recipe suggests, on top of cheesy polenta. Or as a low carb/low calorie side dish to some thinly sliced grilled steak (steak and mushrooms are a combination made in heaven). Be sure to include a few slices of crusty rustic bread to soak up the juices. It’s the perfect antidote to all the rich foods of last week.

The recipe came from the cookbook In My Kitchen by Deborah Madison.

In My Kitchen by Deborah Madison

Deborah calls for a tablespoon of fresh herbs in addition to parsley. Use whatever you have on hand, the season my dictate it. In my case it was some fresh marjoram but adding additional fresh parsley at the end would work as well. If you have access to wild mushrooms, use them as the fresh ones. But plain old grocery store varieties work just fine. Porcini mushrooms can be pricy, but you can substitute another variety. I have seen large bags of dried shiitake mushrooms at Asian grocery stores, at good prices. Recipes are only a starting point to your imagination. Make the substitution and let me know how you like it.

I was lucky to have stumbled upon a large bag of dried porcini while in Italy this past September. It was a tiny store on a back alley. I now wish I had brought back 2 bags. But that’s a long way to go for a bag of dried porcini.

Dried Porcini Mushrooms

It’s mushroom season up here on the coast but tomato season is over. I used good quality Italian canned roma tomatoes. One 28-oz can was just the right size. If you make this in summer, use fresh tomatoes. Slip them into boiling water for 30 seconds and they are easy to peel.

 

Dried Porcini and Tomato Ragout

Ingredients:

  • 1 cup dried porcini (or other) mushrooms
  • 3 tablespoons olive oil
  • 1 small onion, finely diced
  • 2 tablespoons chopped parsley
  • 1 large clove of garlic, finely chopped
  • 2 teaspoons tomato paste
  • 1/2 cup dry white or red wine
  • Salt and freshly ground pepper
  • 1 pound of fresh mushrooms, gills still closed if possible, cleaned and thickly sliced at odd angles
  • 8-12 peeled whole roma-type tomatoes
  • optional: 1 tablespoon of butter
  • 1 tablespoon chopped fresh herbs, any seasonal will do
  • For finishing – optional: Parmigiano-Reggisno cheese, grated and more fresh chopped herbs

Method:

  1. Cover the dried mushrooms with 1 1/2 cups of hot water and set aside while you assemble the rest of the ingredients, for at least 20 minutes. Drain, reserving the soaking liquid. If there is any soil or small grit in the water, pour it through a fine mesh strainer.
  2. Heat a wide skillet over medium heat with 1 tablespoon of the olive oil. When warm, add the onion and the drained porcini. Cook, stirring frequently, until the onion is golden (about 5 minutes). Then add half the parsley, all the other fresh herbs and the garlic. Work in the  tomato paste. Pour in the wine and cook until it is reduced to a syrupy consistency. Season with a pinch of salt and fresh pepper. Remove to a bowl.
  3. Return the skillet to the heat and add the other 2 tablespoons of olive oil, when it is hot, add the fresh mushrooms. Increase the heat to high and saute until they start to color, add a few pinches of salt and cook until they release and reabsorb their juices (about 6-8 minutes).
  4. Add the contents of the bowl to the skillet and pour in the mushroom soaking liquid. Nestle the tomatoes among the mushrooms. Reduce the heat and simmer until the mushrooms are cooked and the tomatoes are hot, at least 15 minutes.
  5. Add the remaining herbs and optional butter for more richness.
  6. Serve with a grating of Parmesan and a sprinkle of fresh herbs.

Simmering Mushrooms and TomatoesI am taking this recipe to Fiesta Friday #252 to share with Angie and the gang. This weeks co-hosts are Alex @ Turks Who Eat and Zeba @ Food For The Soul

Be sure to click on the link to read all the interesting posts for holiday food, gifts and crafts. And, add your own link to the party. If you want to be considered for “post of the week” be sure to credit Fiesta Friday, Alex, Zeba and Angie in your post.

I hope you all had a fabulous Thanksgiving.