PEA PANCAKES WITH HERBED YOGURT

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

This recipe was on a recent issue of Food and Wine magazine, and I could not wait to try it, because at our recent rehearsal dinner in Sedona we ordered a batch of pea pancakes as an appetizer course, and they were a big hit. René Restaurant’s version was gluten-free, this one takes a small amount of all-purpose flour. A very elegant and tasty way to celebrate spring…

PEA PANCAKES WITH HERBED YOGURT
(slightly adapted from Food and Wine magazine)

3/4 cup plain low-fat yogurt
2 tablespoons finely chopped parsley, plus sprigs for garnish
2 tablespoons of finely chopped tarragon, plus sprigs for garnish
1/4 tsp dried mint
Kosher salt and freshly ground black pepper
1 + 1/2 cups frozen peas (8 ounces), thawed, plus more for garnish
1 large egg + 1 large egg yolk
1/4 cup heavy cream
1/4 cup low-fat yogurt
1/4 cup all-purpose flour
1 teaspoon finely grated lemon zest
1/2 teaspoon baking powder
1/4 teaspoon ground cardamom
pinch of cayenne pepper, or more, to taste
olive oil spray, for coating griddle

In a medium bowl, mix the 3/4 cup of yogurt with the chopped parsley, tarragon and mint and season with salt and black pepper. Cover with plastic wrap and refrigerate the herbed yogurt until chilled, at least 15 minutes.

Meanwhile, in a medium saucepan of salted boiling water, blanch the peas until crisp-tender, about 1 minute. Drain well and let cool.

In a food processor, mix cooked peas with egg, egg yolk, cream and 1/4 cup yogurt, and process until smooth. Add the flour, lemon zest, baking powder, cardamon, and cayenne pepper. Process a minute or so more, stopping to clean the sides of the bowl midway through.

Heat a large cast-iron skillet or griddle. Spray the surface with olive oil, and spoon 1-tablespoon mounds of batter into the skillet and cook over moderate heat until lightly browned on the bottom, about 2 minutes. Flip the pancakes and cook for 1 to 2 minutes longer, until lightly browned and cooked through. Transfer the pancakes to a platter and keep warm. Repeat with the remaining batter. Serve the warm pancakes topped with the herbed yogurt and garnished with peas and herb sprigs.

ENJOY!

to print the recipe, click here

Comments: This recipe was originally designed to make 18 tiny rounds, but I made 6 medium-sized pancakes. They were absolutely delicious, great texture, moist, tender, and with that perfectly bright taste of green peas. The lemon zest, as usual, adds a lot of spark to the flavor. I loved the herb yogurt, Phil preferred to enjoy his pancakes without adornment, or with a very light smear of butter. For my taste, the tarragon in the yogurt made this dressing a perfect match to the peas. Of course, if you are not too fond of tarragon, use another herb, I think fresh dill could be delicious too. I also enjoyed the contrast of the warm pancake with the cold dressing.

If you have a special dinner party coming up, think about these for your appetizer course. They would be amazing served just like small blinis, with some smoked salmon on top. They are very tasty at room temperature too, so play with different toppings and awe your guests! Probably other types of flour could be used, like almond or coconut, turning these babies into gluten-free entities.

ONE YEAR AGO: Mushroom Stroganoff

TWO YEARS AGO: Tomato Sourdough

THREE YEARS AGO: Gamberetti con rucola e pomodori

FOUR YEARS AGO: Flirting with Orzo

17Feb2014

ROASTED WINTER VEGETABLES WITH MISO-LIME DRESSING

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

Long name for a great side dish that might turn into a full meal if coupled with goodies such as barley, couscous, quinoa, or a nice helping of soft-cooked polenta… Once more the inspiration to make this recipe came from Fer’s site, Chucrute com Salsicha. She always shares interesting recipes that take ingredients through some unusual path. I love it!

ROASTED WINTER VEGETABLES WITH MISO-LIME DRESSING
(adapted from Chucrute com Salsicha, originally published in The Kitchn)

8 ounces Brussels sprouts, trimmed and halved lengthwise
1 medium sweet potato, peeled, cut in 1/2-inch cubes
1 medium head of cauliflower, cut into bite-size pieces
1 tablespoon olive oil (I needed to use a little more)
1/4 teaspoon salt
2 tablespoons lime juice
2 teaspoons yellow miso paste
2 tablespoons walnut oil
Black pepper

Preheat oven to 400°F.

Place sweet potato and cauliflower pieces on a large bowl. Place Brussels sprouts in a separate bowl. Drizzle all veggies with olive oil, sprinkle with salt and toss to thoroughly coat. Add the sweet potato and cauliflower to a baking sheet and roast, moving them every once in a while. Total roasting time for sweet potato and cauliflower will be about 25 minutes. After they have been in the oven for 10 minutes, add the Brussels sprouts.

Meanwhile, in a small bowl whisk together the lime juice and miso paste until smooth. Slowly drizzle in the walnut oil, whisking constantly, until thoroughly combined.

Place the roasted vegetables in a large bowl, pour in the dressing and toss to coat. Adjust seasoning. Serve warm or at room temperature.

ENJOY!

to print the recipe, click here

Comments: If you visit TheKitchn for the original recipe, you will notice they recommend using three baking trays, but Fer, in her version, simplified quite a bit, and I did the same. One large baking sheet was more than enough to handle all the veggies, just add them in the order they cook, Brussels sprouts going last. Other than that, the recipe was followed closely enough.

Miso and lime might become my favorite flavor combo for this year, the miso is sweet and funky, the lime is the life of the party, and if you ask me, a mandatory guest when Brussels sprouts are around. Fer served her veggies with barley, I went with Israeli couscous. But being the omnivores we are, this super delicious side dish was paired with (vegetarians, close your eyes now) grilled flank steak. A great dinner! Leftovers were amazing for lunch next day, by the way.

ONE YEAR AGO: 2012 Fitness Report: P90X2

TWO YEARS AGO: Caramelized Bananas

THREE YEARS AGO: Roasted Lemon Vinaigrette

FOUR YEARS AGO: Whole Wheat Bread

7Feb2014

ALMOND MILK CREAMED SPINACH

Posted in Side dishes, Veggies by sallybr

Remember my cauliflower puree made with almond milk instead of cream? In that post I mentioned another recipe from Food and Wine that uses almond milk: a creamed spinach finished in the oven with a coating of bread crumbs and Marcona almonds. Of course, right after publishing that post, Marcona almonds were nowhere to be found… Apparently there has been a shortage of these almonds in Spain, so if you happen to find them where you live, act fast. Our Dillon’s store got a shipment last month, and I grabbed a bag faster than Buck catches a cookie in mid-air.

ALMOND MILK CREAMED SPINACH
(from Food and Wine magazine)

Four 5-ounce bags baby spinach
4 tablespoons unsalted butter
2 shallots, thinly sliced
3 tablespoons all-purpose flour
2 cups unsweetened almond milk
1/2 cup grated Cotija cheese
Salt
Freshly ground pepper
3/4 cup panko (Japanese bread crumbs)
2 tablespoons finely chopped marcona almonds

Preheat the oven to 425°. In a large saucepan, heat 1 inch of water. Add the spinach by the handful; allow each handful to wilt before adding more. When the spinach is wilted, drain it, pressing out as much water as possible. Wipe out the pot.
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Melt 2 tablespoons of the butter in the pot. Add the shallots; cook over moderate heat until softened. Stir in the flour and cook for 1 minute. Add the almond milk and simmer until very thick, whisking occasionally, 5 minutes. Stir in the cheese and spinach. Season with salt and pepper. Spoon into a baking dish.
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In a small bowl, melt the remaining 2 tablespoons of butter. Stir in the panko and almonds and sprinkle over the creamed spinach. Bake for 15 minutes, until golden.

ENJOY!

to print the recipe, click here

Comments: My Mom used to make creamed spinach the old-fashioned way, basically a bechamel-sauce into which some sautéed spinach was mixed in. Much to her despair, I never touched it. I actually never touched spinach in any type of recipe, raw, cooked, even a ravioli with spinach filling was not welcome on my plate. But, of course I wised up at some point and to quote my virtual friend Sawsan: “I made peace with spinach”. 😉

When I made this recipe, I did not think it would have a happy ending. The key point is to have the right proportion of almond cream to spinach, and that’s not very easy to achieve. I printed the recipe exactly as published in Food and Wine, but I halved it. To do so, I needed only 10 ounces of spinach, but more spinach would have been better. I advise you to made the almond cream, wilt all the spinach you have and then hold back some of the cream. You want the spinach to be nicely coated by cream, but not swimming in it. I did not add melted butter to the Panko, just sprinkled all over the dish and half way through baking I softly pressed the coating into the cream. Since my concoction already seemed to have too high a cream to spinach ratio, I thought the melted butter would complicate matters further. So, to summarize, I think this recipe has potential, but it needs some tweaking.

Creamed spinach goes very well with fish, so I served it with grilled salmon & white rice. Simple, but very tasty. Almonds and spinach make a very nice combination. If you don’t like almond milk, a regular bechamel sauce like my Mom used to make, decorated with toasted slivered almonds would be a nice dish too.

31Jan2014

ZUCCHINI PASTA WITH CILANTRO-CASHEW PESTO

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

I won’t lie to you, making zucchini pasta with the spiral cutter is a task that requires patience (a virtue that I lack) and probably one or two less than spectacular outcomes. By that I mean overcooked zucchini that will lay as a limp mass on the plate and make you wonder if take-out sushi was that bad an idea after all. If you want to see the gadget I used in action (by someone who is a lot better than me at handling it), take a look at this youtube video.

Once you master the spiral cutter and how to deal with the zucchini strands, you will be on your way to a satisfying, flavorful and unique dish. After butchering a few Cucurbita pepo, I was rewarded with a beautiful bowl of veggie strands.

ZUCCHINI PASTA WITH CILANTRO-CASHEW PESTO
(adapted from Martyna’s recipe at Wholesome Cook)

for the pesto:
2 bunches fresh cilantro leaves, chopped
1 Serrano chile, seeded and minced
¼ cup raw cashews
1/4 cup grated Parmesan cheese
1/4 cup grape seed oil
½ tsp sea salt flakes
freshly ground black pepper to taste
zest of 1/2 lemon
squeeze of lemon juice

for the “pasta”:
enough zucchini to make a large bowl of strands
(save the collateral damaged ones for veggie stock, stir-fries, soups)

Make the pesto by adding the cilantro, chile, cashews, and cheese to the bowl of a food processor. Process until a paste forms. Add grape seed oil until you achieve a consistency you like. I tend to add a lot less oil than most recipes call for. Adjust to your taste. Process until smooth, season with salt, pepper, the lemon zest, and juice. Process again. Reserve.

Cook the zucchini by placing the strands in boiling water for 20 seconds, drain well, incorporate with the pesto and serve. Alternatively, you stir-fry the zucchini quickly in a small amount of olive oil, then mix with the pesto.

Sprinkle roasted cashews, and…

ENJOY!

to print the recipe, click here

My beloved mini-food processor did a great job on the pesto…

Comments: On my first attempt at making zucchini “pasta”, I overcooked the strands, which is very easy to do. The taste was still pretty good, but the poor zucchini looked almost gray. No bueno. This time, the 20-second blanching worked much better. I might even cut the cooking shorter next time. You can sauce this dish any way you like, including a marinara sauce, which was on our menu the following week, by the way. I still need to master the spiral cutter better, our kitchen looked like a crime scene when I was done, and zucchini bits were found on my hair later that evening. That’s some wild cooking prep. 😉

For those interested in gluten-free side dishes, or low carb pasta-like concoctions, this recipe fits the bill nicely. For those who simply enjoy trying a new preparation for the under-appreciated zucchini, the same applies.

A little shredded Asiago to gild the lily…

ONE YEAR AGO: Bran Muffins, Take Two

TWO YEARS AGO: Brown Butter Chocolate Chip Cookies

THREE YEARS AGO: Mogo Mojo

FOUR YEARS AGO: Slow-Roasted Chicken Thighs: an Ice-Breaker

27Jan2014

SECRET RECIPE CLUB: QUINOA AND SWEET POTATO CAKES

Posted in Secret Recipe Club, Small Dishes, Vegetarian-friendly, Veggies by sallybr

The Secret Recipe Club is a monthly event that pairs food bloggers in secret so that they pick a recipe from their assigned partner, and blog about at the exact same time. My group always posts on the last Monday of the month, but we had a vacation break in December. Having barely survived SRC withdrawal syndrome, here I am to report on the outcome of my virtual stalking of Nicole’s site, Hapa-tite. I was delighted to learn the rationale behind her blog’s name: Hapa is a Hawaiian word that means “half” and is used to describe a person of mixed race with partial roots in the Asian or Pacific Islander heritage. Hawaii is one of our favorite spots on earth for a vacation. We love the atmosphere, the music, the pace of life, the people, and you cannot beat the weather. Weather? Sore subject. As I type this on a Sunday morning, a foot of snow is laying in our backyard. Simply put: a meteorological tragedy. But, rather than dwell on the harsh reality of January in Kansas, I will tell you that two other recipes fought very hard to be featured in the Bewitching today: her Chicken-Lime Skewers with Apricot Glaze, and her Pork Souvlaki. In the end, the chance to use my black, red & white quinoa made me go for these tasty little fritters.

QUINOA AND SWEET POTATO CAKES
(from Hapa-tite, inspired by original recipe from Cannelle & Vanille)

makes 8 cakes

1/2 cup (90 g) quinoa, rinsed
1/2 teaspoon salt, divided
2 tablespoons olive oil
1 shallot, diced
1 + /2 cups (about 200 g) grated sweet potato
1/4 teaspoon coriander
1/4 teaspoon black pepper
2 eggs
1/3 cup (50 g) Panko bread crumbs
1/3 cup finely grated Parmigiano cheese
2 tablespoons finely chopped parsley
1 tablespoon finely chopped chives
grape seed oil for frying
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Bring 1 cup (250 ml) of water to a boil in a small saucepan over high heat. Add quinoa and 1/4 teaspoon of salt. Stir, reduce heat to medium low, cover with a lid, and cook for 20 minutes until quinoa has absorbed all the water and it’s tender. Set aside to cool.
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Heat a medium saute pan over medium high heat. Add the olive oil and cook the shallot for 3 minutes. Add the grated sweet potato, 1/4 teaspoon salt, coriander, and black pepper, and cook for another 3 minutes. Set aside to cool slightly.
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In a bowl, whisk together the eggs, breadcrumbs, cheese, parsley, and chives. Add the cooled quinoa and sweet potato mixture. Stir to combine.
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Heat a large saute pan over medium high heat. Add enough grape seed oil to cover the bottom of the pan. Spoon 1/4 cup of the mixture and shape it into a round cake. Add enough cakes to the pan without overcrowding it. Cook for 3 minutes on each side or until golden. Finish frying all the cakes. Drain them on paper towels before serving.
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ENJOY!

to print the recipe, click here

Comments: Aren’t these cakes the most colorful thing ever? I modified the recipe a little bit, adding more sweet potato than called for, and using a mixture of different quinoa colors instead of only white. They turned out quite festive. Those who have gluten intolerance can use gluten-free bread crumbs, or I suppose almond flour could go well too. You could probably get by with only 1/4 cup of almond flour as a binder. I also think some grated ginger could be fantastic together with the coriander and the herbs. Fun things to try.

Nicole, it was great to get to know your blog a little better this month, I see that 2014 will bring wonderful things to your life, like moving to a new home and getting married… Good luck with all your projects, and if you succeed in de-cluttering, tell me your secret! 😉

If you want to see what my fellow Secreters were concocting in their kitchens this month, poke the blue frog at the end of the post. I think she might be Hawaiian, who knows? She sure seems to have that aura of happiness that comes with the islands…

ONE YEAR AGO: Pumpkin Bolo de Fuba’ Cremoso

TWO YEARS AGO: Citrus-crusted Tilapia Filets

THREE YEARS AGO: Bran Muffins, not just for Hippies

FOUR YEARS AGO: Flourless Chocolate Cake