COUSCOUS SALAD WITH ZUCCHINI AND PINE NUTS

Posted in Salads, Side dishes, Vegetarian-friendly by sallybr

From one of the latest issues of Food and Wine magazine, this recipe was the only bright spot on a day in which everything that could go wrong (in the lab) went wrong. But, as we were driving through intense Los Angeles traffic that Thursday, I knew that getting home and making dinner would improve my mood. It always does, actually. Especially if I already have it all planned and laid out in my mind, which was the case that day.

COUSCOUS SALAD WITH ZUCCHINI AND PINE NUTS
(adapted from Food and Wine, May 2011)

1 cup diced zucchini
2 Tbs olive oil
salt and pepper

1 cup couscous
1 cup boiling water

3/4 cup frozen peas
1/2 cup water
2 Tbs lemon juice
2 Tbs olive oil
1/2 cup pine nuts, lightly toasted
fresh mint and parsley, minced
salt and pepper to taste

Heat the olive oil in a non-stick skillet and sautee the zucchini until golden. Season lightly with salt and pepper. You can prepare it in advance and keep it in the fridge.

Pour 1 cup of boiling water over the couscous in the bowl you intend to serve the salad. Cover with plastic wrap and let it sit at room temperature for 5-10 minutes as you prepare the rest of the recipe.

Boil the peas for 2 minutes, drain, reserving 1/4 cup of the water. Add the lemon juice and olive oil, a little salt, to the reserved pea water, and whisk well. Fluff the couscous with a fork, pour this dressing over it, mixing it well. Gently mix in the cooked peas, reserved zucchini, toasted pine nuts, and fresh herbs. Taste, adjust seasoning with salt and pepper, and serve.

ENJOY!

to print the recipe, click here

Comments: Next time, I will dice the zucchini in slightly larger pieces, because I’d like their presence in the salad to be a little more obvious, not only visually, but also in texture. I love the popcorn-y taste of pine nuts, but you can use almonds (as in the original Food and Wine version), or walnuts. Make sure to toast them first.

It is crucial to let the zucchini get some color, so I like to leave it undisturbed in the sautee pan for a couple of minutes, before moving the pieces around.

This could be a nice vegetarian entree, as couscous is very filling, but we enjoyed it next to a juicy, grilled chicken breast. And that was a perfect antidote for the “lab-blues.” 😉

ONE YEAR AGO: A Simple Salad a la Jacques Pepin

13Apr2011

THE END OF GREEN BEAN CRUELTY

Posted in Side dishes, Vegetarian-friendly, Veggies by sallybr

I’m talking about THIN green beans, of course… 😉

We learned about Michel Richard firsthand, at his wonderful, exciting restaurant Central in Washington DC. What a delicious experience it was! The bread – that keeps coming to the table, always warm and impossible to say no to – and the gougeres alone are worth stopping by. In his book Happy in the Kitchen, Michel Richard comments that most recipes for green beans cook them in boiling water, then quickly shock them in an ice-bath. However, he adamantly opposes this method when dealing with pencil-thin green beans. They are so delicate, so why would anyone furiously boil and shock the poor things, leaving them limp and lifeless?

I’ve been guilty of such green bean cruelty more than once, but I won’t ever do it again. When prepared by Michel’s guidelines, they are simply irresistible, even served without any embellishments. However, pairing these beauties with small roasted tomatoes didn’t hurt them a bit.

GREEN BEANS WITH ROASTED TOMATOES
(from the Bewitching Kitchen)

for the green beans:
a bunch of pencil-thin green beans (amount enough for two)
1 Tbs olive oil
pinch of red pepper flakes
1/2 tsp orange zest
salt and pepper to taste

for the tomatoes
1 cup of grape tomatoes, cut in half
drizzle of olive oil
drizzle of balsamic vinegar
salt and pepper to taste

Start by roasting the tomatoes. Spread them in a single layer on a small baking sheet lined with foil or parchment paper for easy clean up. Drizzle some olive oil and balsamic vinegar, shake them around, and season with salt and pepper. Place in a 400 F oven until they get soft and start to brown around the edges, 20 to 25 minutes. Reserve, keeping warm.

Heat the olive oil in a non-stick skillet, add the red pepper flakes and the orange zest. Keep in a gentle heat for a couple of minutes, until the mixture starts to get fragrant. Increase the heat, add the green beans, and let them cook for a few minutes undisturbed, so that they get a little color where they make contact with the pan. Stir them around to coat the beans with the flavored oil, and saute for a little while longer, until the beans are cooked through, but still al dente. Don’t overcook! Season with salt and pepper, add the roasted tomatoes on top, and mix gently. Adjust seasoning, and serve right away.

ENJOY!

to print the recipe, click here

Comments: Michel Richard’s main message is to cook thin green beans straight by sauteing in a small amount of fat. You can substitute butter or a mixture of butter and olive oil, or use a different type of oil, keep in mind that some – like walnut oil – burn at a lower temperature, so it’s best to add them close to the end of cooking.

The combination of green beans and orange zest, worked quite well in this recipe, with the touch of balsamic vinegar brought by the tomatoes. It was a nice side dish for our grilled flank steak, but if you want a fully vegetarian meal, add some pasta or couscous, a big salad and a thick slice of grilled bread. It’s more than enough for a tasty dinner. Just remember, be kind to the green beans! 😉

ONE YEAR AGO: Torta di Limone e Mandorle

22Mar2011

DOUBLE ASPARAGUS DELIGHT

Posted in Appetizers, Side dishes, Vegetarian-friendly, Veggies by sallybr

Here’s a clever approach that Michel Richard published in his cookbook “Happy in the Kitchen” : asparagus spears paired with an asparagus “vinaigrette.” If you love green vegetables, as I do, you will delight in this recipe. It’s a model of simplicity because it involves so few ingredients, but you must pay attention to the details, and above all, avoid overcooking the spears. I can’t imagine a better way to welcome Spring!

ASPARAGUS ON ASPARAGUS
(from Happy in the Kitchen)

24 large asparagus
2 Tbs extra virgin olive oil
1 tsp Dijon mustard
1 Tbs fresh lemon juice (I used Meyer lemons)
pinch of sugar
pinch of salt

Set aside 4 whole spears for the dressing. Cut off the tough bottom ends of all asparagus spears and set those aside for the as well. With a vegetable peeler, peel the remaining asparagus starting about one inch below the tip.

Have a bowl with ice cold water ready. Steam the asparagus spears for 5 to 6 minutes only, until they are just tender when gently pierced with the tip of a knife. knife. When the asparagus is cooked, lift the spears with a pair of tongs and plunge them in the ice bath to cool, then remove and dry on kitchen paper or a towel.

Make the asparagus sauce: cut the 4 reserved spears into 1-inch pieces. Place them in a small saucepan with the trimmed asparagus bottoms and add ¼ cup water and the olive oil. Bring it to a simmer, cover, and gently cook for 8 to 10 minutes, or until the asparagus is completely softened. The water should have evaporated, leaving the asparagus stewing in only the oil.

Transfer the asparagus to a blender or food processor and puree it until completely smooth. Transfer the puree to a small bowl and whisk in the mustard, lemon juice, salt, and pepper. Serve the asparagus on a platter, with the vinaigrette in a small dish or ramekin on the side for dipping or dousing the spears.

ENJOY!

to print the recipe, click here

Comments: Peeling the asparagus may seem like work, but don’t skip it. Use large asparagus for this dish, and the peeling will ensure a wonderful texture and even cooking. I enjoyed them as a light lunch with homemade bread and a sunny-side egg, but the dish is also a perfect option as an appetizer at a dinner party. The asparagus lovers among your guests will never forget it!

The sauce or dressing is an excellent adaptation for the tough ends of the spears, so consider making some whenever you cook asparagus. I imagine that it will also complement other dishes, like grilled salmon, with a sprinkle of fresh dill on top. Must try that soon.

The beginning of asparagus season always makes us happy!

ONE YEAR AGO: Sundried Tomato and Feta Cheese Torte

5Mar2011

CARROT AND SWEET POTATO PUREE

Posted in Side dishes, Vegetarian-friendly, Veggies by sallybr

Potato puree is comfort food “par excellence”. One of my favorite menus on a chilly evening is braised short ribs served over mashed potatoes (I gained about 3 pounds just by typing that sentence! 😉 ) Sometimes I crave that type of side dish, but I’d be happier with a lighter caloric load.

Giada de Laurentiis devised a perfect alternative during her “Light and Fabulous” menu, that paired broiled tilapia filets with a creamy puree of carrots and yams. You can find the recipes for that episode here. The puree has a beautiful, bright orange color, and its taste complements many main dishes.

CARROT AND SWEET POTATO PUREE
(adapted from Giada de Laurentiis)

1/4 cup extra-virgin olive oil
1 medium shallot, diced
1 clove garlic, minced
2 pounds carrots, peeled and sliced
2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces
1 teaspoon salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 cups chicken (or vegetable) broth
2 cups water

Heat the oil over medium-high heat in a saucepan. Add the shallot and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute until fragrant. Add the carrots, sweet potatoes, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 5 minutes until slightly softened. Add the stock and water and bring to a boil. Reduce the heat and simmer until the veggies are tender, about 25 minutes. Drain the veggies, saving the cooking liquid. Transfer them to a food processor, and puree until still slightly chunky, adding some of the cooking liquid, until you reach the consistency you like. Taste and adjust seasoning with salt and pepper.

ENJOY!

to print the recipe, click here

Comments: Our grocery had sweet potatoes, but not yams, so that’s what I used. Next time I’ll add a touch of ginger to the puree, because it goes so well with sweet potatoes. Maybe a little orange zest too? But even without these additional touches, this puree was an excellent side dish for our grilled, butterflied pork tenderloin. Something about eating bright colored food instantly makes me feel healthy. This puree tastes good, it’s not too heavy, and it gives that feeling of happy satisfaction at the end of the meal.

Want to make it even faster on a weeknight? Cut the veggies in the morning before work, and save them in the fridge. Small details make life a lot easier when you return home feeling a little spent. 😉

ONE YEAR AGO: Impromptu Pasta Dinner

12Feb2011

SOPHIE GRIGSON’s PARMESAN CAKE

Posted in Appetizers, Side dishes, Vegetarian-friendly by sallybr

This year’s Super Bow was low-key for us. We’ve been hard at work, so what we wanted on that quiet Sunday was to recharge our batteries and reload for another busy week. Since it was just the two of us, we kept it simple: Phil made his killer guacamole, and I prepared a recipe from my newest acquisition, the mammoth “Essential New York Times Cookbook.” The way it’s going, our pickup truck may not hold all our belongings (cookbooks!) on the trip home. I’ve bought more cooking literature than I can possibly use here, and this one will add considerable weight to our load! 😉

This savory cake resembles corn bread in its looks and texture, smells terrific while baking, and does not disappoint in taste either warm or at room temperature. We had a couple of slices on Sunday, and enjoyed the rest for lunch in the Gonda-McDonald courtyard at UCLA, on the sunny patio outside our building. In the 75 degree sun it was hard to believe that the rest of the country was battling snowstorms…

Is it Summer yet?

SOPHIE GRIGSON’S PARMESAN CAKE
(from The Essential New York Times Cookbook)

1 cup flour
1+1/2 tsp baking powder
1/2 tsp salt
2 oz parmiggiano cheese, finely grated
1/4 cup semolina flour
freshly ground black pepper
6 Tbs. unsalted butter, melted and cooled
3 large eggs, yolks and whites separated
3/4 cup whole milk

Heat the oven to 375 F. Grease an 8-inch round cake pan with butter and reserve. Sift the flour, baking powder, and salt in a bowl, then add the grated cheese, semolina flour, and black pepper to your taste. Mix well to combine.

Make a well in the center, pour the butter, egg yolks, and milk, and mix until thoroughly combined. Beat the egg whites in a clean bowl until stiff, then fold delicately into the cheese mixture. Spoon everything in the prepared pan, and bake for 25 to 30 minutes, until golden brown and the surface feels firm to the touch. Serve warm or cold, cut in wedges.

ENJOY!

to print the recipe, click here

Comments: One word about the New York Times book: awesome! I have no idea how anyone could gather the energy and commitment to create such a masterpiece, but I’m sure glad that Amanda Hesser did it. I haven’t yet finished browsing its 932 pages, but I already have a long list of things to make.

Hesser suggests serving this cake in small wedges for cocktail parties with a glass of red wine, or with soup or salad for a light meal. A hot bowl of tomato bisque (with a touch of basil, of course) is another great match. My only problem with the recipe was the name: ‘parmesan’ suggests the use of cheap versions of this excellent cheese, with which I strongly disagree. Instead, buy the best parmiggiano reggiano available, because that’s a taste that you’ll remember.

ONE YEAR AGO: Antibiotics and Food (something I’m very concerned about)