(recipe from The Philadelphia Inquirer newspaper)
4 1/4 cups green beans, trimmed
2 Tbsp. butter (I just used olive oil)
2 scallions, thinly sliced
1 Tbsp. sesame seeds
Strained juice and grated rind of 1/2 lemon
Olive oil, for drizzling
Salt and pepper
Cook the beans in salted, boiling water for 10 minutes. Drain and set aside.
Melt the butter in a pan, add the scallions and cook over low heat, stirring occasionally, for about 5 minutes until softened.
Stir in the lemon juice and rind. Add the beans, season with salt and pepper, and simmer for two minutes.
Meanwhile, dry-fry the sesame seeds, stirring frequently for about 1 minute until they give off their aroma. Remove from heat.
Transfer the bean mixture to a warm serving dish, sprinkle with the sesame seeds, and drizzle with olive oil. Mix well and serve.
(Delightful, tangy flavor!)
Thursday, December 17, 2015
Tuesday, December 15, 2015
Wild Mushroom and Spinach Stuffing
(recipe from Bon Appetit magazine)
3/4 cup (1 1/2 sticks) unsalted butter, divided
1 Tbsp. olive oil
1 lb. assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 9 cups)
3 cups chopped onions (about 1 lb.)
2 cups chopped celery (4 to 5 stalks)
1/4 cup chopped fresh parsley
2 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh thyme
5 ounces baby spinach leaves
12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 lbs.)
2 large eggs
1 1/2 tsp. fine sea salt
1 tsp. ground black pepper
1 cup (or more) broth
Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Saute until mushrooms are tender and beginning to brown, about 8 minutes. Transfer mushrooms to large bowl.
Melt remaining 1/2 cup butter in same skillet over medium heat. Add onions and celery. Saute until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. Add spinach and toss until just wilted, about 1 minute. Add vegetable mixture to bowl with mushrooms. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
Preheat oven to 350F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.
(Stuffing is always tasty, this one particularly with the mushrooms throughout. I skipped the bread cube baking step, as I had cut my bread the day before and left it out overnight on the counter to dry out. Thanksgiving 2015 - me alone and a whole bunch of stuffing! Yum.)
3/4 cup (1 1/2 sticks) unsalted butter, divided
1 Tbsp. olive oil
1 lb. assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and crimini), cut into 1/2-inch dice (about 9 cups)
3 cups chopped onions (about 1 lb.)
2 cups chopped celery (4 to 5 stalks)
1/4 cup chopped fresh parsley
2 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh thyme
5 ounces baby spinach leaves
12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 lbs.)
2 large eggs
1 1/2 tsp. fine sea salt
1 tsp. ground black pepper
1 cup (or more) broth
Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Saute until mushrooms are tender and beginning to brown, about 8 minutes. Transfer mushrooms to large bowl.
Melt remaining 1/2 cup butter in same skillet over medium heat. Add onions and celery. Saute until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. Add spinach and toss until just wilted, about 1 minute. Add vegetable mixture to bowl with mushrooms. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
Preheat oven to 350F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.
(Stuffing is always tasty, this one particularly with the mushrooms throughout. I skipped the bread cube baking step, as I had cut my bread the day before and left it out overnight on the counter to dry out. Thanksgiving 2015 - me alone and a whole bunch of stuffing! Yum.)
Raw Cranberry Sauce
(recipe from Whole Foods Market)
1 orange, peeled
1 cup fresh or frozen cranberries
1 medium apple, quartered
5 pitted dates (or to taste)
1/3 cup pecans or walnuts
Zest of 1 orange
Place all ingredients in a food processor and pulse till chunky.
(So easy and delicious! And healthy!)
1 orange, peeled
1 cup fresh or frozen cranberries
1 medium apple, quartered
5 pitted dates (or to taste)
1/3 cup pecans or walnuts
Zest of 1 orange
Place all ingredients in a food processor and pulse till chunky.
(So easy and delicious! And healthy!)
Thursday, December 10, 2015
Brussels Sprouts with Horseradish and Pomegranate Seeds
(recipe from Saveur magazine)
2 lbs. Brussels sprouts
Salt and pepper to taste
1/2 cup olive oil
2 tsp. smoked paprika
2 Tbsp. grated lemon zest
1/4 cup lemon juice
2 tsp. white wine vinegar
1/2 cup pomegranate seeds
1/4 cup grated horseradish
Heat oven broiler. Cook sprouts in salted boiling water, 4 minutes. Drain and transfer to an ice bath. Drain, halve, and pat dry. Toss with oil, paprika, salt, and pepper on a baking sheet. Broil until caramelized, 8-10 minutes. Toss with lemon zest and juice, and vinegar. Garnish with pomegranate seeds and horseradish.
(So unique and tasty! I roasted the sprouts in the oven for 40 minutes instead of boiling and broiling. The vinegar and pomegranate and horseradish give the sprouts a tangy flavor, which is unexpected and delightful.)
2 lbs. Brussels sprouts
Salt and pepper to taste
1/2 cup olive oil
2 tsp. smoked paprika
2 Tbsp. grated lemon zest
1/4 cup lemon juice
2 tsp. white wine vinegar
1/2 cup pomegranate seeds
1/4 cup grated horseradish
Heat oven broiler. Cook sprouts in salted boiling water, 4 minutes. Drain and transfer to an ice bath. Drain, halve, and pat dry. Toss with oil, paprika, salt, and pepper on a baking sheet. Broil until caramelized, 8-10 minutes. Toss with lemon zest and juice, and vinegar. Garnish with pomegranate seeds and horseradish.
(So unique and tasty! I roasted the sprouts in the oven for 40 minutes instead of boiling and broiling. The vinegar and pomegranate and horseradish give the sprouts a tangy flavor, which is unexpected and delightful.)
Coconut Beluga Lentils
(recipe from Saveur magazine)
1 1/4 cup beluga lentils
6 Tbsp. unsalted butter (I used coconut oil)
4 shallots, minced
1 cup coconut milk
1 cup shelled edamame
1 Tbsp. minced thyme
Salt & pepper to taste
1 Tbsp. minced parsley
Boil lentils in a 4-qt. saucepan of water until tender, 18-20 minutes; drain and transfer to a bowl. Add butter to pan; melt over medium-high heat. Cook shallots until golden, 5-7 minutes. Add lentils, coconut milk, edamame, thyme, salt, and pepper; cook 5 minutes. Stir in parsley.
(These lentils are delicious! Creamy and light, unexpected flavor.)
1 1/4 cup beluga lentils
6 Tbsp. unsalted butter (I used coconut oil)
4 shallots, minced
1 cup coconut milk
1 cup shelled edamame
1 Tbsp. minced thyme
Salt & pepper to taste
1 Tbsp. minced parsley
Boil lentils in a 4-qt. saucepan of water until tender, 18-20 minutes; drain and transfer to a bowl. Add butter to pan; melt over medium-high heat. Cook shallots until golden, 5-7 minutes. Add lentils, coconut milk, edamame, thyme, salt, and pepper; cook 5 minutes. Stir in parsley.
(These lentils are delicious! Creamy and light, unexpected flavor.)
Wednesday, November 4, 2015
Andrew Feinberg's Slow-Baked Broccoli Frittata
(recipe from Food 52)
10 large eggs
2 1/2 Tbsp. grated Parmigiano Reggiano (I left this out)
1 tsp. kosher salt, plus more to taste (I halved this amount, and still found it to be a little too salty)
40 turns from a black pepper mill (I halved this as well)
7 Tbsp. olive oil, divided
1 medium (1 lb.) head of broccoli (4 cups once trimmed)
1/2 of a red onion, sliced thinly
1 heaping Tbsp. chopped garlic
1/8 tsp. plus a large pinch of dried chile flakes
1 squeeze lemon, to taste, for serving
Preheat the oven to 400F.
Crack the eggs and whisk together with the Parmigiano, salt, and black pepper, and set aside.
Trim 1/2 inch off the stem of the broccoli. Using a knife, separate all the florets from the base leaving the stem attached and then cut floret pieces in half (you can cut any especially large ones in quarters so all are evenly sized.) In a 10- to 11-inch oven-safe sauté pan over medium-high heat, cook the broccoli in 4 Tbsp. of olive oil. Let the broccoli develop a nice brown color on one side, then turn everything over and season to taste with salt.
Transfer the pan to the oven and roast the broccoli until tender, 10 to 15 minutes. In a separate 10- to 11-inch sauté pan, cook the onion in 2 Tbsp. of olive oil, adding salt to taste. Cook the onions for about 3 to 5 minutes over medium-high heat until lightly browned. Reserve onions on the side.
Once the broccoli is fully roasted and tender, transfer the sauté pan back to the stovetop and reduce the oven temperature to 300F.
Over medium heat, add 1 Tbsp. of olive oil to the broccoli pan and add the garlic and chile. Cook the garlic and chile for 1 minute carefully so as not to burn the garlic. Add the cooked onions to the sauté pan with the broccoli and mix well. Add the egg and cheese mixture and let cook for 30 seconds over high heat.
Transfer the pan to the 300F oven and let the frittata cook until the eggs are just set. Should be about 25 to 30 minutes. Remove the pan from the oven and then turn the frittata out with a rubber spatula onto a serving plate. Squeeze lemon juice over the top. Drizzle olive oil and sprinkle Parmigiano over the top to taste, optional.
(Found! The secret to an amazing frittata: a longer bake in a lower oven! Amazing custard-like texture.)
10 large eggs
2 1/2 Tbsp. grated Parmigiano Reggiano (I left this out)
1 tsp. kosher salt, plus more to taste (I halved this amount, and still found it to be a little too salty)
40 turns from a black pepper mill (I halved this as well)
7 Tbsp. olive oil, divided
1 medium (1 lb.) head of broccoli (4 cups once trimmed)
1/2 of a red onion, sliced thinly
1 heaping Tbsp. chopped garlic
1/8 tsp. plus a large pinch of dried chile flakes
1 squeeze lemon, to taste, for serving
Preheat the oven to 400F.
Crack the eggs and whisk together with the Parmigiano, salt, and black pepper, and set aside.
Trim 1/2 inch off the stem of the broccoli. Using a knife, separate all the florets from the base leaving the stem attached and then cut floret pieces in half (you can cut any especially large ones in quarters so all are evenly sized.) In a 10- to 11-inch oven-safe sauté pan over medium-high heat, cook the broccoli in 4 Tbsp. of olive oil. Let the broccoli develop a nice brown color on one side, then turn everything over and season to taste with salt.
Transfer the pan to the oven and roast the broccoli until tender, 10 to 15 minutes. In a separate 10- to 11-inch sauté pan, cook the onion in 2 Tbsp. of olive oil, adding salt to taste. Cook the onions for about 3 to 5 minutes over medium-high heat until lightly browned. Reserve onions on the side.
Once the broccoli is fully roasted and tender, transfer the sauté pan back to the stovetop and reduce the oven temperature to 300F.
Over medium heat, add 1 Tbsp. of olive oil to the broccoli pan and add the garlic and chile. Cook the garlic and chile for 1 minute carefully so as not to burn the garlic. Add the cooked onions to the sauté pan with the broccoli and mix well. Add the egg and cheese mixture and let cook for 30 seconds over high heat.
Transfer the pan to the 300F oven and let the frittata cook until the eggs are just set. Should be about 25 to 30 minutes. Remove the pan from the oven and then turn the frittata out with a rubber spatula onto a serving plate. Squeeze lemon juice over the top. Drizzle olive oil and sprinkle Parmigiano over the top to taste, optional.
(Found! The secret to an amazing frittata: a longer bake in a lower oven! Amazing custard-like texture.)
Sunday, November 1, 2015
Root Vegetables Anna
(recipe from Bon Appetit magazine)
Nonstick vegetable oil spray
6 Tbsp. butter, melted, divided (I used coconut oil)
1 1/4 lbs. russet potatoes (about 2 medium), peeled, cut into scant 1/8-inch-thick rounds
3-inch-diameter celery root (celeriac), trimmed, peeled, halved, very thinly sliced
1 medium turnip, peeled, halved, very thinly sliced
1 tsp. chopped fresh rosemary (I used dried, along with some other Italian spices)
Spray a 9 1/2-inch-diameter nonstick ovenproof skillet with vegetable oil spray; add 2 Tbsp. melted butter. Arrange half of the potato rounds in the skillet, overlapping in concentric circles. Sprinkle lightly with salt and pepper. Alternate celery root slices and turnip slices atop potatoes in overlapping concentric circles. Sprinkle with rosemary, then lightly with salt and pepper. Drizzle with 2 Tbsp. melted butter. Top with remaining potato slices in overlapping concentric circles. Sprinkle lightly with salt and pepper. Press with spatula to compact.
Preheat oven to 400F. Cook vegetables over medium heat, 5 minutes. Reduce heat to medium-low; cover and cook until bottom layer is golden, about 25 minutes. Uncover and drizzle with 2 Tbsp. melted butter. Transfer the skillet to the oven; bake uncovered until vegetables are very tender and golden, 20 to 25 minutes.
Run small knife around vegetables to loosen from skillet. Place large platter atop skillet. Using pot holders, firmly hold skillet and platter together and invert vegetables onto platter. Cut into wedges and serve.
(This is so tasty - the turnips and celery give an interesting depth and lightness to the potatoes. I'd not invert the vegetables out of the skillet if I made them again - my top layer stuck to the bottom of the pan, and the thing got disheveled. I don't think it's necessary - I'd just scoop out in wedges. The top is pretty anyway because of the concentric circle pattern, and was crisped and browned from the oven.)
Nonstick vegetable oil spray
6 Tbsp. butter, melted, divided (I used coconut oil)
1 1/4 lbs. russet potatoes (about 2 medium), peeled, cut into scant 1/8-inch-thick rounds
3-inch-diameter celery root (celeriac), trimmed, peeled, halved, very thinly sliced
1 medium turnip, peeled, halved, very thinly sliced
1 tsp. chopped fresh rosemary (I used dried, along with some other Italian spices)
Spray a 9 1/2-inch-diameter nonstick ovenproof skillet with vegetable oil spray; add 2 Tbsp. melted butter. Arrange half of the potato rounds in the skillet, overlapping in concentric circles. Sprinkle lightly with salt and pepper. Alternate celery root slices and turnip slices atop potatoes in overlapping concentric circles. Sprinkle with rosemary, then lightly with salt and pepper. Drizzle with 2 Tbsp. melted butter. Top with remaining potato slices in overlapping concentric circles. Sprinkle lightly with salt and pepper. Press with spatula to compact.
Preheat oven to 400F. Cook vegetables over medium heat, 5 minutes. Reduce heat to medium-low; cover and cook until bottom layer is golden, about 25 minutes. Uncover and drizzle with 2 Tbsp. melted butter. Transfer the skillet to the oven; bake uncovered until vegetables are very tender and golden, 20 to 25 minutes.
Run small knife around vegetables to loosen from skillet. Place large platter atop skillet. Using pot holders, firmly hold skillet and platter together and invert vegetables onto platter. Cut into wedges and serve.
(This is so tasty - the turnips and celery give an interesting depth and lightness to the potatoes. I'd not invert the vegetables out of the skillet if I made them again - my top layer stuck to the bottom of the pan, and the thing got disheveled. I don't think it's necessary - I'd just scoop out in wedges. The top is pretty anyway because of the concentric circle pattern, and was crisped and browned from the oven.)
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