SAUTEED ZUCCHINI WITH SUN-DRIED TOMATOES AND BASIL

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

I’m always trying to find different ways to prepare zucchini, as we both love it so much. One of my favorite recipes is a simple stir-fry like this one, but the timing (and the size of your pan) must be just right, as a slight variation will result in overcooked, limp zucchini, with no bite whatsoever. This recipe from Fine Cooking follows a totally different path to the stir-fry happy-ending. Pieces of zucchini are lightly salted and sit for 10 minutes, a process that will draw out a lot of moisture and the bitterness that might turn some people off. After that, you will be on your way to a tasty side dish.

SAUTEED ZUCCHINI WITH SUN-DRIED TOMATOES AND BASIL
(adapted from Fine Cooking magazine #65)

2 medium zucchini
1/2 tsp. Kosher salt + more for seasoning
2 Tbs. extra-virgin olive oil
1 clove garlic, smashed and peeled
3 oil-packed sun-dried tomatoes, drained and finely diced
6 fresh basil leaves, torn into large pieces
Freshly ground black pepper
1/2 lemon, juiced

Wash the zucchini and dry them with paper towels. Trim off the ends and quarter the zucchini lengthwise. Arrange the zucchini, cut side up, on a baking sheet lined with paper towels. Sprinkle with the salt and set aside for 10 minutes. Blot the quarters dry with the paper towels. Cut each quarter on the diagonal into 3/4-inch-thick pieces.

Heat a large skillet over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil. When the oil is hot, add the zucchini and garlic, and sauté, stirring occasionally, until the zucchini browns and softens enough that you can cut through it with the side of a fork, about 5 min. Take the pan off the heat, toss in the sun-dried tomatoes and basil, and season generously with salt and pepper. Drizzle with the lemon juice and serve immediately.

ENJOY!

to print the recipe, click here

Comments: I have a bit of a troubled relationship with sun-dried tomatoes. The ones that come packed in oil are often too greasy for my taste, but their texture is much better than the dry-packed ones. My approach is to buy the ones in oil, and before incorporating in the dish let them rest on a piece of kitchen paper to blot the excess oil away.

Fresh tomatoes would not deliver the same punch of flavor. Sun-dried tomatoes are similar to red pepper flakes, instead of having their flavor uniformly diluted across the dish, they give you little spikes of heat. Perfect!

This was a delicious way to prepare zucchini, yet another recipe that can be adapted in many ways. Try adding roasted red bell pepper in place of sun-dried tomatoes, cilantro instead of basil, a bit of mint… Don’t omit the lemon juice, though. It is a must!

ONE YEAR AGO: Orzo with Heirloom Tomato Relish

TWO YEARS AGO: Headed to Brazil!

THREE YEARS AGO: The Rhubarb Brouhaha: Revelation Compote

FOUR YEARS AGO: Love me tender…

2Aug2013

JERUSALEM: PASTA WITH YOGURT, PEAS & CHILE

Posted in Pasta & Noodles, Vegetarian-friendly by sallybr

If you are a cookbook lover, chances are you have at least one of Yotam Ottolenghi’s books on your shelf. His book “Plenty” (released in 2011) was a huge success, but “Jerusalem“, which he wrote together with Sami Tamimi is probably the hottest cookbook published last year. Countless bloggers have been raving about the recipes in Jerusalem, and even the Diner’s Journal of The New York Times devoted a special article to the cookbook. As usual, I bookmarked way too many tempting concoctions to try, but when I read this review from Orangette, I knew this pasta would hit the spot with us. Several things I like about it: the sauce is made with yogurt instead of cream or a bechamel; peas are incorporated in two ways; feta cheese gives it a sharp bite, and fresh basil does the magic that fresh basil always does.

But, as if that symphony of flavors and textures was not enough, each serving is crowned with a spicy and nutty flavored oil, made by sauteing pine nuts and Aleppo pepper. Oh, my! Can you spell perfection?

The two main components of the dish come together quite quickly. First, the yogurt-pea sauce, simply whirled in a food processor. Beautiful light green color!

Then, the finishing touch, a flavored oil with pine nuts and Aleppo pepper. Red pepper flakes can be substituted, but I say go for a Turkish pepper if you can find it.

The yogurt sauce is never heated, instead the hot pasta is added to it in small batches to prevent the sauce from separating. Reminds me of pasta in fresh tomato sauce, a regular appearance at our table these days.

I must say this recipe was the best thing I cooked in a few months! I loved everything about it… The original recipe used small shell-shaped pasta which might be even better to catch those cute little peas, but any pasta will work. If you have a dinner party coming up and would like to offer a vegetarian option, I say it will be hard to top this one… 😉

If you want the full recipe, you can buy the book (click here), or you can use the version published at Orangette.

ONE YEAR AGO: Edamame Hummus in Cucumber Bites

TWO YEARS AGO: Headed to Brazil!

THREE YEARS AGO: Twice-Baked Goat Cheese Souffle

FOUR YEARS AGO: Golly Moses: She’s a Muffin!

17Jul2013

POTLUCK FRITTATA & LAVOISIER

Posted in Breakfast & Brunch, Vegetarian-friendly by sallybr

In our department we have monthly (or quasi-monthly) potluck lunches to celebrate the birthdays of the past month. For our last get-together I made an oven-baked frittata. The recipe is quite adaptable, just use it as a basic method. Change the veggies, the spices, add herbs, have fun with it!

POTLUCK FRITTATA
(from the Bewitching Kitchen)

10 eggs
1/4 cup low-fat milk (or full-fat, or cream)
salt and white pepper to taste
1 Tbs olive oil
sliced cremini mushrooms
sliced asparagus
sliced roasted red bell peppers
Herbes de Provence to taste
grated Parmigiano-Reggiano cheese to sprinkle on top

Start by preparing the veggies. Heat the olive oil on a large skillet, add the mushrooms, season with salt and pepper. Cook on medium heat until they start to release some liquid, then add the asparagus and roasted bell pepper. Season with herbes de Provence. Keep cooking for a few minutes until the asparagus are just starting to get tender. If there is any liquid left in the pan, increase the heat to high for a minute or so. Remove from the heat and add the veggies to a colander to make sure any excess liquid drains out.

Meanwhile, cover a 9 x 13 inches baking pan with parchment paper. Add the cooked, drained veggies to the baking pan, distributing them evenly over the whole surface. Break the eggs in a large bowl, whisk vigorously, add the milk, and season lightly with salt and pepper (keep in mind the veggies are already seasoned). Pour over the veggies, sprinkle grated Parmigiano all over.

Bake in a 350 F oven for about 40 minutes, until set and starting to get some color on top. Remove from the oven, let the pan cool for 10 minutes, then carefully remove the frittata to cool over a rack. Cut in squares, removing the paper and arranging the squares on a platter. Serve warm or room temperature.

ENJOY!

to print the recipe, click here

My Mom has always been the “Frittata Queen” by definition, although her frittatas were for the most part made to use up leftovers. She doesn’t cook much anymore, but years ago, when we would go visit my parents to have dinner together, my Dad (remember the eternal joker?) used to beg us to finish all the food, otherwise he would have to face it next day in a “fritada” (the Brazilian term). I must admit that I’ve seen my Mom include leftover pasta, Bolognese sauce and all in one of her fritadas and she would often quote Lavoisier in defense of her culinary adventures. Who am I to go against one of the greatest scientists of all times? 😉

So, it’s about time that I shared with you my take on Mom’s classic. Baking works best when making a big batch with 10 eggs like this one. I’ve experimented with versions without any milk or cream, but they did not turn out very good. Definitely not something I would serve for guests. Some fat is needed to avoid rubbery eggs. Heavy cream provides the most luscious texture, but I always opt for a lower fat version, as egg yolks are rich enough. Porcini mushrooms, or a mixture of wild mushrooms work wonders in this type of recipe. Artichoke hearts, sun-dried tomatoes, diced ham… your imagination is the limit. Leftover squares keep for a few days well wrapped in plastic. Heat them in the microwave for a few seconds just to break the cold temperature from the fridge. Over-heating will compromise the texture. Trust me, you don’t want to do that.

“In nature nothing is created, nothing is lost,
everything changes.”

(Antoine-Laurent de Lavoisier, 1774)

ONE YEAR AGO: Home-made Corn Tortillas

TWO YEARS AGO: Whole-Wheat Spaghetti with Peanut Sauce

THREE YEARS AGO: Brigadeiros: A Brazilian Party!

FOUR YEARS AGO: Lemony Asparagus

13Jul2013

CILANTRO JALAPENO “HUMMUS”

Posted in Appetizers, Vegetarian-friendly by sallybr

I haven’t yet met a “hummus” I did not like. This one is another example of a tahini-less version, with the garbanzo beans standing up to justify the name. 😉 The recipe is from a wonderful blog I recently stumbled upon: “Garnish with Lemon“. It called for peeling the chickpeas, and after reading a lot about the benefits of this extra-step, I went for it. You’ll need a considerable amount of Zen for the job, but I now believe it is totally worth the trouble. If I am making hummus just for the two of us, I might skip it. But, for special occasions you’ll find me standing by the sink, mindfully peeling pea by pea while wondering about the meaning of life, the origin of the universe, and the mechanism of iron uptake by Escherichia coli.

CILANTRO-JALAPENO HUMMUS
(adapted from Garnish with Lemon)

1 can (15 oz) garbanzo beans, rinsed and peeled

1 cup cilantro

1/2 cup Italian parsley

1 jalapeño, seeded

3/4 tsp salt

Juice of 1+ ½ limes

1/8 cup olive oil

2 Tbs non-fat yogurt (more or less according to consistency)

Place the beans, cilantro, parsley, jalapeño, salt and lime in the bowl of a food processor. Pulse for at least two minutes, until well mixed and smooth, stopping to clean the sides of the bowl halfway through. Slowly add olive oil as the food processor is running.

Stop the processor, add one or two tablespoons of yogurt, depending on how thick or runny your dip seems. Taste and adjust seasoning. Place in a container and refrigerate overnight for best flavor.

ENJOY!

to print the recipe, click here

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Comments: The composite picture above should help me convince the hummus-makers out there that peeling the chickpeas is a good move. See all those peels on the first photo? I had worked maybe half of the can at that point. The peels have a bit of a slimy texture. Getting rid of them can only improve your masterpiece.

This creamy dip is great with pita chips, Ak-mak crackers, carrot sticks, but trust me: it works tremendously well over grilled salmon, and it would certainly be great topping other grilled concoctions like chicken breasts, thick tuna steaks, pork tenderloin. Of course, being a lover of cilantro is mandatory to enjoy this versatile “hummus”.

ONE YEAR AGO: A Moving Odyssey (has it been one year already? 😉

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TWO YEARS AGO: Hoegaarden Beer Bread
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THREE YEARS AGO: Ancho-Chile Marinade: Pleased to Meat you!
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FOUR YEARS AGO: Shrimp Moqueca
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23Jun2013

SECRET RECIPE CLUB: CARROT FLAN WITH GREENS AND LEMON VINAIGRETTE

Posted in Secret Recipe Club, Side dishes, Vegetarian-friendly, Veggies by sallybr

June, folks. We are in June. That means half of this amazing year is pretty much over. Carpe diem. The months always end on a nice note for me, because the last Monday brings Reveal Day of The Secret Recipe Club. I was paired this month with Dena from “Oh! You Cook!”. Dena describes herself as a librarian by day, recipe blogger by night, except on nights in which she works as a librarian… Not only she works around books, but she is an author herself, having published last year “The Everything Kosher Slowcooker Cookbook”. Check it out here. Reading her blog is a lot of fun! She is quite witty, and often opens her articles with remarks that will bring a smile to your face. For instance, the recipe I chose, carrot flan, is under a post entitled “Go Forth on the Fourth…” I quote straight from her blog:

Go Forth on the Fourth… and barbecue, of course!

Steaks… check!

Skewered chicken… check!

Carrot flan… huh? 🙂

So there you go. Whether you are making this dish as a side for a barbecue or as a light meal, it will turn your day into something unique. Elegant, light, sophisticated, and the best part: it’s actually quite simple to make.

CARROT FLAN WITH GREENS AND LEMON VINAIGRETTE
(adapted from “Oh! You Cook!”)

Makes 6 individual servings.

for the flans:
12 ounces carrots (enough to make 2 1/2 cups of chopped pieces)
4 eggs
4 ounces (1/2 cup) heavy cream
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
pinch of grated nutmeg

for the vinaigrette:
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 teaspoons Dijon mustard
1/2 teaspoon grated lemon peel
1/2 teaspoon honey

Make the flans: Heat the oven to 325 degrees F. Butter 6 ramekins (3/4-cup size). Cook the pieces of carrots in boiling salted water until tender, about 8 minutes. Drain and puree in a food processor or blender until smooth, and let cool slightly.

Whisk the pureed carrots together with the eggs, heavy cream, salt, pepper, and nutmeg. Divide the mixture among the buttered ramekins, and place the ramekins in a baking pan. Add enough hot water to the baking pan so that the water goes halfway up the sides of the ramekins. Cover the pain with foil and bake until the custards are set and a knife inserted near the middle of one comes out clean. (In my pathetic oven it took almost 1 hour, but you should start checking it at 40 minutes, normally it should take around 45 minutes). Remove the ramekins from the baking dish and let cool slightly before unmolding.

For the vinaigrette: whisk together the lemon juice, lemon peel, mustard, and honey. Stream in the olive oil, whisking constantly, until an emulsion forms. Season well with salt and pepper, and store in the refrigerator.

Final assembly of the dish: Place a handful of salad greens of your choice for each serving of flan in a large bowl. Drizzle some vinaigrette over the greens, season with coarse salt and freshly ground black pepper, and toss to dress. Run a knife around the inside of the ramekins to loosen the flans, then invert them over a plate to unmold. Serve the flans with the salad and an additional drizzle of the vinaigrette.

ENJOY!

to print the recipe, click here

Comments: This might be a bold statement, but I’ll go ahead with it: I think this was my favorite recipe of all the “Secret Ones” I’ve made in the year and a half participating in the event. Phil raved about it from the first bite, and said that these flans could be served on the best bistrots of Paris. How’s that for a compliment? The leftover flans were warmed in a microwave for 40 seconds, and they unmolded perfectly then. So, this recipe is a wonderful option for a dinner party.

Polishing off the meal with non-stop compliments: Nice! Wearing a tie-die shirt with more colors than the dinner plate? Optional, but so very cool… 😉