Fun & Yummy Recipes for that Green Garlic

January 24, 2012

Green Garlic Pesto – toss this with your favorite pasta

Greens & Green Garlic – you can use the collards + the greens of those turnips!

Spinach & Green Garlic Soup – this one I’m trying this week for sure. You’ll love this blog, too.

Green Garlic Aioli – I’m all about a good sandwich … + a good aioli spread makes my mouth water just thinking about it. When you’re in Nevada City, be sure to check out Jernigan’s in the 7 Hills Biz District (behind SPD). Their sandwiches (and burgers for that matter) are super tasty. Their aioli spreads are delish. (Oh and the beer they have fresh on tap is always killer.)

You can also use aioli as a dip for crudites!

Aïoli - 

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped green garlic or 1 regular garlic clove, blanched
  • 1/4 teaspoon fleur de sel or coarse kosher salt
  • 3/4 cup mayonnaise, divided
  • 2 teaspoons fresh lemon juice

 

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Celery Root & Potato Pancakes

January 24, 2012
Really Easy! Thanks to member Lucy Marcus for this great recipe.
You can serve them with sour cream and chives, or on their own next to some eggs for breakfast.
Grate the celery root, some potato, a leak and some yellow onion, mix with salt, pepper, garlic powder and one egg. Fry in small patties in an oiled pan until brown. Yup – that’s it.
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Nut-stuffed Delicata Squash

January 17, 2012

Time: 1 hour. Need a cold-weather vegetarian main dish?  Some kind of alchemy takes place with the onions, sage, and nuts to create a distinctly sausagelike flavor.

3 tablespoons butter
2 medium yellow onions, finely chopped
3 garlic cloves, minced
3/4 teaspoon salt
1 tablespoon chopped fresh sage
1/3 cup chopped walnuts
1/3 cup chopped pistachios
1/3 cup chopped almonds
1/3 cup chopped pine nuts
1/3 cup plain low-fat yogurt
2 eggs, lightly beaten
About 1/2 cup freshly shredded parmesan cheese
2 delicata squash (about 2 lbs. total), halved lengthwise and seeded

1. Preheat oven to 350�. Melt butter in a large frying pan over medium-high heat. Add onions, garlic, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in nuts. Set aside.

2. In a large bowl, combine yogurt, eggs, and 1/2 cup parmesan. Stir in nut mixture. Divide stuffing among squash halves, sprinkle with more parmesan, and bake until tender when pierced with a fork and tops are browning, about 45 minutes.

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Orange Almond Scones

January 11, 2012

I used to work at a wonderful cafe in downtown Savannah, Georgia. All of the food was homemade – and incredible. Almost every morning there were these delicious scones – I think the recipe originally came from a Moosewood cookbook. Try them using fresh orange juice!

Start with:

6 C. flour

2 T. + 2 t. baking powder

1t. baking soda

1/2 t. salt

- Mix the above ingredients and then cut in 1/4 lb. butter.

- Add 1 Cup sugar and 1 Cup of ground almonds.

 

And then in a separate bowl combine:

1 Cup fresh OJ

1/2 Cup plain yogurt

2 eggs

1/2 t. almond extract

- Mix the above into flour mixture with a fork.

- Carefully knead the dough and create a round shape.

- Cut into 4 pies and create round shapes with each.

- Cut those into 6 pie slices.

- Bake at 350 degrees for 10-15 minutes on parchment-lined cookie sheets. Makes about 24.

Can be served warm alone or with a little jam or creme fraiche.

 

 

 

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Braised Leeks

January 10, 2012

BRAISED LEEKS – Suzanne Goin’s recipe:

6 large leeks
about 3/4 cup Olive Oil
1 cup sliced shallots
lots of thyme
1/2 cup dry white wine
2 cups chicken stock
salt and pepper

- Preheat the Over to 400
- Trim the leeks leaving about 2 inches of the green attached. Cut the leeks in half lengthwise. (This is a good time to submerge them in water and shake them about to make sure you get any dirt loose from the inside. Place the leeks face down on a towel and pat dry.)
- Turn leeks so that they are cut side up and season liberally with salt and pepper.
- Heat a large sauté pan over medium-high heat for 2 min. Pour in 14 /cup olive oil and wait 1 minute. Place leeks in pan, cut side down, being careful not to crowd them. You may need to do them in batches, depending on the size of the pan. Add oil if need be.
- Sear them 4 to 5 minutes , until they are golden brown. Season the backs with salt and pepper while the fronts are cooking, then turn them over and sear the backs as well, 4-5 minutes.
- Transfer them to a large gratin dish, face up, lined next to one another.
- Pour 1/4 cup olive oil into the pan and bring to medium heat. Add the shallots, thyme, 1/4 teaspoon salt, and pepper. Cook about 5 minutes until the shallots are just getting soft.
- Add the white wine and reduce by half. Add the stock and bring to a boil over high heat.
- Pour the liquid over the leeks. The stock should not quite cover them.
- Braise in the oven 30 minutes.

They are wonderful just out of the oven. They are also excellent the next day, cold, with a mustard vinaigrette and topped with prosciutto and chopped hard-boiled egg. These really are wonderful.

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Mashed Rutabagas

January 10, 2012

Rutabagas (my family calls them rutabeggies!) are delicious mashed like a potato. They have been a staple at Thanksgiving and Christmas dinners for as long as I can remember. They contain lots of Vitamin A and are starchy like a potato – so they work well to mash. Super yummy – I highly recommend them for a great side dish with chicken or meat.

Mashed Rutabaggies

1 – Peel rutabagas and cut into quarters.

2 – Boil with a bit of salt until fork-tender.

3 – While hot, mash with a potato masher and add more salt as needed. Add lots of pepper and milk, butter, and/or cream to make desired consistency. Serve hot!

 

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Penne Pasta with Arugula, Gorgonzola, and Walnuts

December 14, 2011

Toast 1 cup of coarsely chopped walnuts in a fry pan with a little butter. Rinse a bunch of arugula and remove any large stems. Boil 1 lb of penne (the whole wheat penne works really nicely in this recipe) in salted water. Lightly saute the arugula with a bit of olive oil. Drain pasta and while it is hot toss with arugula. Top with 1 1/2 cups of gorgonzola and walnuts. Salt and pepper (and fresh thyme if desired) to taste. Super good cold the next day, too!

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Squash and fennel soup with crème fraiche & candied pumpkin seeds

December 7, 2011


from Sunday Suppers at Lucques by Suzanne Goin

2 lbs of squash, 2 medium bulbs of fennel, 4 tablespoons olive oil, 2 tsp fennel seeds, 4 tablespoons butter, 2 cups sliced onions, 1 TBS thyme leaves, 2 chiles de arbol (or other hot chili), 1 bay leaf, 3⁄4 cup sherry, 10 cups water or chicken broth, 1⁄4 cup crème fraiche or sour cream, candied pumpkin seeds, salt and pepper.\Preheat the oven to 400 degrees. Cut the squash in half lengthwise, and remove the seeds. Place the squash cut side down on a cutting board, and use a sharp knife to remove the peel. Slice the squash into 1- inch thick wedges. Toss the squash and fennel with the olive oil, 1 teaspoon salt, and some freshly ground black pepper. Place the vegetables flat on a baking sheet and roast about 35 minutes, until tender and slightly caramelized.

Meanwhile, toast the fennel seeds in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma a d a lightly browned. Pound them coarsely in a mortar. Heat a Dutch oven or soup pot over high heat for 2 minutes. Add the butter, and when it foams, add the onions, fennel seeds, thyme, chiles, bay leaf, 1 teaspoon salt, and a good amount of freshly ground black pepper. Reduce the heat to medium- high, and cook about 10 minutes, stirring often, until the onions are soft, translucent, and starting to color. Add the squash and fennel, and stir to coat with the onions for a minute. Turn the heat back up to high and pour in the sherry. Let it reduce for a minute or two, and then add the sock and 1 tablespoon salt. Bring to a boil, turn down the heat, and simmer 20 minutes. Strain the soup in a colander set in a pot. Put a third of the solids into a blender with 1⁄2 cup of the broth. (You will need to puree the soup in batches.) Process the soup at the lowest speed until the squash mixture is pureed. Add another 1⁄2 cup broth and then turn the speed up to high and pour in more liquid, a little at a time, until the soup has the consistency of heavy cream. Blend at least a minute on high speed, until the soup is completely smooth and very creamy. Transfer to a container, and repeat with the rest of the ingredients. You may not need all the liquid. Taste for balance and seasoning. Pour the soup into six bowls, spoon some crème fraiche (or sour cream) in the center of each, and scatter the pumpkin seeds over the top.

Candied Pumpkin Seeds

1⁄4 teaspoon cumin seeds, 2 teaspoons butter, 1⁄2 cup raw pumpkin seeds, 1 Tbs sugar, generous pinch of ground cinnamon, paprika, and cayenne pepper, 1 teaspoon honey, salt

Toast the cumin seeds in a small pan over medium heat 2-3 minutes, until the seeds release their aroma and are lightly browned. Pound them coarsely in a mortar. Melt the butter in the cumin pan over medium heat. Add the pumpkin seeds and sugar, then sprinkle the spices and a healthy pinch of salt over them. Toss the pumpkin seeds to coat them well with the butter, and cook for a few minutes, until just after they begin to pop and color slightly. Turn off the heat, and wait 30 seconds. Add the honey, tossing well to coat the seeds. Spread on a plate and let them cool.

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Pasta with Broccoli, Feta & Sundried Tomatoes

December 7, 2011

An easy and yummy pasta!

Penne pasta, or another fun shape (or how about orzo?)
1 head of broccoli
8 ounces of feta
handful of sundried tomatoes (ready to eat)
pine nuts
salt/pepper
red pepper flakes
a little lemon

Cook pasta according to directions. Make sure your sundried tomatoes are ready to eat (if not, soak in boiling hot water for a little while until tender). Blanch bite-sized pieces of broccoli until bright green tender. Mix pasta with broccoli, tomatoes – add feta, pine nuts (you can roast these in a dry fry pan if desired!), add salt/pepper/red pepper and lemon to taste. Can also top with parmesan.

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Do you want your family to love KALE?

November 3, 2011

Try this incredible recipe – no cooking involved!

Kale Salad

2 bunches (We’ve also used collards!)

1 garlic clove, finely chopped

6 Tbsp olive oil

juice from 2 lemons

1/2 tsp salt

black pepper to taste

1/4 cup plain bread crumbs

1/2 cup finely grated cheese (parmesan, romano or asiago)

 

1. rip out kale stems, stack leaves, and slice into thin ribbons

2. place in a large bowl

3. whisk together the garlic, olive oil, lemon juice, salt

4. pour dressing over kale and toss well to thoroughly combine (the dressing will be thick and need lots of tossing to coat the leaves.  You may even want to use your hands to massage it into the kale leaves).

5. let salad sit for at least 5 minutes so that the lemon juice can tenderize the kale leaves.

6. Sprinkle with the bread crumbs and cheese and toss to mix.

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