Recipes

Deborah Madison's Potato and Green Chile Stew

Deborah Madison’s Potato and Green Chile Stew

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Serves 1 to 2

-1 or 2 Poblano chiles, roasted & peeled
-1 T. sunflower seed oil or other vegetable oil
-1 small onion, diced
-1/2 t. ground coriander
-1/4 t. ground cumin
-1 garlic clove, minced
-5 small potatoes (a scant pound) peeled & chopped into
1 1/2-inch chunks
-Salt & pepper
-1 c. chicken or veggie stock (or water)
-Sour cream (or Greek yogurt) to finish
-Chopped cilantro to finish

Chop the chiles coarsely. Heat the oil in a wide pot; add the
onion and cook over medium-low heat, stirring frequently until
softened, about 4 minutes.

Add the coriander, cumin, garlic, and potatoes, followed by the
chile, along with 1/2 teaspoon salt and give a stir. Cook together
for a few minutes, then add the water or stock. Bring to a boil,
then lower the heat to a simmer. Cook and cover until the
potatoes are completely softened, about 25 minutes. Taste and
season with salt and pepper.

At this point you can mash the potatoes, or at least a few of
them to give the dish a creamy sort of background, if desired.

Pour into a bowl; add a dollop of sour cream and the chopped
cilantro. Enjoy!

From What We Eat When We Eat Alone, Deborah Madison
(2009) on food52.com

 

 

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Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette

Serves 8

-1/4 c. pine nuts
-1 med. fennel bulb, stalks & fronds removed, base
trimmed
-6 oz. radicchio, halved & thinly sliced crosswise (4 cups)
-6 oz. frisée, torn into 2-inch pieces (5 cups)
-1/2 c. fresh mint leaves
-3 T. extra-virgin olive oil
-3 T. red wine vinegar
-1 T. finely chopped shallot
-1 t. coarse-grain Dijon mustard
-Salt
-Freshly ground black pepper

Heat oven to 350°F with rack in middle. Spread pine nuts on
a small baking sheet and bake until pale golden, about 8
minutes. Let cool.

Using mandoline or knife, very thinly slice fennel bulb
crosswise, beginning at base, into a large bowl, stopping
about halfway up bulb (reserve remaining bulb for
another use).

Toss fennel with radicchio, frisée, and mint.

Whisk together oil, vinegar, shallot, Dijon mustard, and
1/4 teaspoon each of salt and pepper in a small bowl.

Toss salad well with vinaigrette and pine nuts. Season to
taste, if necessary, with salt and pepper. Enjoy!

By Gina Marie Miraglia Eriquez, Gourmet Live on
epicurious.com 4/12

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Colored Bell Pepper and Tomato Sauce with Basil

Colored Bell Pepper and Tomato Sauce with Basil

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-2 colored bell peppers (2 cups chopped), stemmed & seeded
-2 beefsteak tomatoes or other large tomatoes (2 cups chopped)
-water, about 1/2 cup
-kosher salt
-freshly ground pepper
-fresh basil leaves, (1/4- 1/2 cup loosely packed)
-1 to 2 tablespoons butter, at room temperature
-1 to 2 tablespoons of olive oil

Dice the peppers. Place in a medium-sized saucepan or pot. Dice the
tomatoes. Add both to the pot. Pour in 1/2 cup water and turn heat
to high. Season, to taste, with salt and pepper.

Bring pot to a simmer, and then turn heat down to medium high. Set a
timer for 25 minutes. After about five minutes, the tomatoes and
peppers will begin to release their juices, and the whole mixture
should be bubbling.

Adjust the heat if necessary so that the mixture stays at a constant
bubble, medium to medium-high should do it. Stir every five minutes
or so to make sure the tomatoes and peppers are not sticking to the
bottom of the pan. If they are, add water by the quarter cup.

After about 25 minutes (more or less) when the peppers and
tomatoes are tender and nearly all of the liquid has evaporated, add
the basil to the pot, give it a stir, and then transfer the contents of the
pot to a food processor or blender. Blend until smooth. Add as much
butter and olive oil as you like. I use 2 tablespoons of butter and 2
tablespoons of olive oil. Blend again until smooth. Taste and adjust
the seasoning as necessary. Enjoy!

Adapted from alexandracooks.com, 8/13 and inspired by
The Tra Vigne Cookbook, Michael Chiarello… Read the rest

Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette

Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette

395392Serves 8

-1/4 c. pine nuts
-1 med. fennel bulb, stalks & fronds removed, base
trimmed
-6 oz. radicchio, halved & thinly sliced crosswise (4 cups)
-6 oz. frisée, torn into 2-inch pieces (5 cups)
-1/2 c. fresh mint leaves
-3 T. extra-virgin olive oil
-3 T. red wine vinegar
-1 T. finely chopped shallot
-1 t. coarse-grain Dijon mustard
-Salt
-Freshly ground black pepper

Heat oven to 350°F with rack in middle. Spread pine nuts on
a small baking sheet and bake until pale golden, about 8
minutes. Let cool.

Using mandoline or knife, very thinly slice fennel bulb
crosswise, beginning at base, into a large bowl, stopping
about halfway up bulb (reserve remaining bulb for
another use).

Toss fennel with radicchio, frisée, and mint.

Whisk together oil, vinegar, shallot, Dijon mustard, and
1/4 teaspoon each of salt and pepper in a small bowl.

Toss salad well with vinaigrette and pine nuts. Season to
taste, if necessary, with salt and pepper. Enjoy!

By Gina Marie Miraglia Eriquez, Gourmet Live on
epicurious.com 4/12

 

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Fagioli a Corallo in Umido (Romano Beans with Tomatoes)

Fagioli a Corallo in Umido (Romano Beans with Tomatoes)

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Serves 6

-1 to 2 T. extra-virgin olive oil
-3 green onions (white portion only), thinly sliced
-1/2 lb. very ripe fresh tomatoes, peeled, seeded & diced,
or 1 can (14 oz.) plum tomatoes, coarsely chopped, with juices
-1 small dried red chili (optional)
-1 lb. Romano beans or green beans, ends trimmed
-Salt & freshly ground pepper, to taste
-1 T. finely chopped fresh flat-leaf parsley (optional)

In a saucepan large enough to hold the beans, warm the olive
oil over medium-low heat. Add the green onions and cook,
stirring, until translucent, about 8 minutes.

Add the tomatoes and chili, increase the heat to medium and
simmer, stirring occasionally, until the tomatoes reduce slightly,
about 10 minutes.

Stir in the beans and season with salt and a few grinds of
pepper. Reduce the heat to low, cover and cook until the beans
are very tender, about 30 minutes.

Check frequently and add 2 tablespoons hot water if the sauce
looks dry. The dish can be prepared up to this point, cooled,
covered and refrigerated, and then reheated gently the next
day. It will taste even better the second day.

Transfer the beans to a warmed serving dish and sprinkle with
the parsley. Serve immediately. Enjoy!

From Rome, by Constance Snow, 2005

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Salsa Fresca

Makes 2 cups (16 servings)

-3 medium tomatoes, finely chopped
-1 medium onion, finely chopped
-2 cloves garlic, minced
-2 to 3 fresh jalapeño peppers, seeded, ribs removed & finely
chopped (or substitute a mix of peppers in the box today)
-1 T. olive oil
-1 T. freshly squeezed lime juice
-2 T. chopped fresh cilantro
-Sea salt to taste

In large glass bowl, combine all ingredients and season to taste
with salt.

Refrigerate for at least one hour. Enjoy!

*Tips:
-This recipe is best when made several hours ahead of time
(and refrigerated) and given time to marinate.
-For a different twist, try adding corn, black beans, peaches or
mangoes to your salsa.
-This salsa will keep for several days if covered and kept
refrigerated.

Adapted from recipegirl.com, 4/12… Read the rest

Buttered Radishes with a Poached Egg

Buttered Radishes with a Poached Egg

radish-toast
Serves 2

-A couple handfuls of French Breakfast radishes
-1 T. organic butter
-5-6 green onions, sliced
-1 t. fresh thyme (rosemary also works well)
-pinch of salt
-2 pieces of bread, toasted
-2 eggs

In a skillet, heat butter over medium low heat. Add in
green onions and let cook until beginning to soften,
2-3 minutes.

Slice radishes in half and add to butter. Also add in thyme
and salt. Cover and let cook until radishes are tender,
5-6 minutes. Taste and adjust seasoning.

While radishes cook, poach eggs. If you don’t like runny
eggs, this would also be great with scrambled or
hardboiled.

To serve, place toast on a plate, generously cover with
radish, and top with poached egg. Enjoy!

From naturallyella.com, 5/12… Read the rest

Plum Oatmeal Crisp

Serves 6

-1/2 c. plus 1 T. all-purpose flour (spooned and leveled)
-1 c. plus 2 T. packed light-brown sugar
-1/2 c. old-fashioned rolled oats (not quick-cooking)
-1/4 t. salt
-1/2 c. (1 stick) cold unsalted butter, cut into small pieces
-2 1/2 lb. ripe plums (about 8), cut into 1-inch pieces

Preheat oven to 375°. In a medium bowl, stir together
1/2 cup flour, 1 cup sugar, oats, and salt.

Using a pastry blender or two knives, cut in butter until
coarse crumbs form.

In a shallow 2-quart baking dish, toss plums with remaining
2 tablespoons sugar and 1 tablespoon flour; sprinkle with
oat topping.

Place dish on a rimmed baking sheet. Bake until topping
is golden brown, 40 to 45 minutes.

Let cool 20 minutes before serving. Enjoy!

From Everyday Food, on marthastewart.com, 9/08

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Swiss Chard Tian


Serves 4-6

-1 lb. chard trimmed (can add in other greens as well)
-Olive oil, as needed
-1 leek or 1 onion, chopped
-3 garlic cloves, minced
-3 eggs
-Salt, to taste
-Pepper, to taste
-4 t. water
-Bread Crumbs, as needed

Chop the chard, both leaves and stems, and then boil the
chard for about 5-10 minutes in lightly salted water. Drain
the chard and set aside.

Preheat the oven to 350°. Pour some olive oil into a large
skillet. Add the onion and sauté lightly over low-medium
heat for 2-3 minutes.

Add the garlic and sauté for another minute. Add the
chard and continue sautéing for 2-3 minutes more,
blending the ingredients well.

Beat the eggs in a deep bowl, add the salt, pepper, and
water. Mix well.

Thoroughly butter a long, ovenproof dish. Place the chard
mixture in it and spread evenly. Pour the egg mixture on
the top and also spread evenly.

Sprinkle some bread crumbs over the top surface. Place the
dish in the oven for about 25-30 minutes. Serve hot. Enjoy!

Adapted from mariquita.com by way of A Complete Menu
Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette

 … Read the rest

Fennel & Parsley Salad with Meyer Lemon Vinaigrette

Serves 4 to 6

-2 large fennel bulbs, stems and leaves trimmed
-2 c. chopped fresh flat-leaf parsley (about 1 large bunch)
-2 t. minced Meyer lemon zest
-3 T. extra-virgin olive oil
-Salt and freshly ground black pepper
-1/4 c. shaved dry Jack or other grating cheese

Cut the fennel bulbs in half lengthwise and cut out and discard any tough core portion. Using a mandoline fitted with the slicing blade, and with the hand guard in place, or using a sharp knife, thinly slice each half lengthwise.

Combine the fennel, parsley, and lemon zest in a salad bowl. Drizzle with the olive oil and lemon juice and toss to combine.

Season with salt and pepper, keeping in mind the cheese will add saltiness, and toss again.

Scatter the cheese over the top and serve. Enjoy!

From The San Francisco Ferry Plaza Farmers’ Market Cookbook, 2006… Read the rest