CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian

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Welsh Rarebit

Ingredients

  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 1 teaspoon Dijon mustard

  • 1 teaspoon Worcestershire sauce

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 cup porter beer

  • 3/4 cup heavy cream

  • 6 ounces (approximately 1 1/2 cups) shredded Cheddar

  • 2 drops hot sauce

  • 4 slices toasted rye bread

Directions

In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.

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Madras Coconut Curry with Lime and Tofu

Ingredients:

1 carton soft or firm tofu
2 tsp light brown sugar
1 can coconut milk mixed with 1/2 cup water or chicken broth
1 tsp tamarind concentrate dissolved in 1/2 cup warm water
1 tbsp Madras Curry Powder 
1/4 tsp salt
1/2 tsp turmeric
1 tbsp ground coriander
1/4 tsp cayenne
2 large cloves garlic
1 heaping tbsp minced fresh ginger 4 chopped Roma tomatoes
4 scallions, chopped
juice of one lime
fish sauce or soy sauce to taste
chopped fresh cilantro

Directions:

Drain tofu and dice into cubes. Combine sugar, coconut milk, salt, curry powder, turmeric, coriander, cayenne, garlic, tamarind, and ginger in a large skillet. Bring to a boil and simmer for 1 minute. Add tofu and lower heat. Simmer covered for 10 minutes. Add tomatoes and scallions and simmer for 5 more minutes. Add lime juice. Season with fish or soy sauce, serve on rice and top with cilantro.

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Green Pea Mash

Ingredients:

  • 7.1 oz Frozen Peas

  • Salt

  • 1.8 oz Water

  • 1.1 oz Butter

  • 0.11 oz Lemon Juice

  • Pepper

  • Olive Oil

  • 0.11 oz Parsley

  • 0.04 oz Tarragon

  • 0.11 oz Chives

Combine frozen peas, salt, and water in a pot and, stirring occasionally, cook over medium-high heat until peas become tender.

Remove from heat, strain, and add butter. Stir to combine.

Gently mash the peas with an immersion blender.

Add lemon juice and black pepper. Mix in olive oil a little at a time until peas reach desired texture.

Fold in chopped parsley, tarragon, and chives.

Serve immediately or reserve until needed.

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White Gazpacho

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White Gazpacho

Ingredients (serves 4):

  • 2 cups cubed stale white bread from a baguette, Italian loaf, or sliced bread (crusts removed)
  • 1 1/2 cups cold water, divided
  • 1/3 cup whole, blanched almonds
  • 1 clove garlic
  • 2 tablespoons chopped shallot
  • 2 cups diced, peeled English cucumber (about 1 large cucumber)
  • 3/4 cup green grapes
  • 2 tablespoons extra-virgin olive oil
  • 3 1/2 teaspoons sherry vinegar
  • 1 teaspoon kosher salt
  • Chives or scallions for garnish (optional)

Place the bread cubes in a bowl and pour 1/2 cup water on top to soften them.

Place the almonds and garlic in a blender and purée until finely ground. Add the shallot, cucumber, grapes, oil, vinegar, salt, and softened bread to the blender along with the remaining 1 cup water. Purée until smooth. Taste and adjust salt as needed. Add more water to the soup as needed to achieve desired consistency. Serve at room temperature or chilled. Serve in bowls or glasses and garnish with sliced grapes, almonds, and chives or scallions, if desired.

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Fattoush with Greens, Sumac and Feta Cheese

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Fattoush with Greens, Sumac and Feta Cheese

Note:  This is a great bread salad combo, and substitutions should be freely used and explored: different kinds of toasted bread (I've used sourdough, and it worked fine); different herbs; different kinds of onions (like leeks or shallots); et cetera.

Ingredients (serves 4):

  • 2 pita breads, split and toasted
  • 2 really fresh big beefsteak tomatoes
  • 1/2 cup mixed cherry tomatoes
  • 1 cucumber
  • 2 scallions
  • 1 bunch radishes
  • 1 small head romaine lettuce
  • 2 tablespoons sumac
  • 1 clove garlic
  • 1 teaspoon sea salt
  • 1 tablespoon red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 pound French sheep's milk feta cheese
  • 1/2 cup whole basil leaves

Break the toasted pita into shards and place at the bottom of a serving bowl. Dice the tomatoes and layer over the bread shards with a pinch of salt to start pulling out the juice.

Peel and dice the cucumber and add on top of the tomatoes. Dice the radishes and slice the scallions thinly and add to the bowl. Cut the romaine in half, core, and then cut into fat 1 1/2- to 2-inch ribbons. Sprinkle the sumac over everything.

To make the dressing crush the clove of garlic with the sea salt, add the vinegar, then whisk in the olive oil. Dress the salad and toss. Let it all sit so the flavors meld for about 15 minutes, then sprinkle with the crumbled feta cheese, fold in the basil, and serve.

This is a great salad for advance preparation, as it really just gets better the longer it marinates. We even like the leftovers the next morning for breakfast.

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Farro Salad with Roasted Mushrooms and Parmesan

SERVES 4 AS A SIDE FOR 2 DINNERS, PLUS LEFTOVERS

  • 4 cups (720g) uncooked farro
  • Kosher salt and freshly ground black pepper
  • 1 pound (450g) assorted mushrooms (use your favorites), trimmed and wiped clean
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1/3 cup plus 2 tablespoons (110ml) extra-virgin olive oil
  • 3 ounces (85g) Parmesan
  • 1/2 cup (10g) loosely packed flat-leaf parsley leaves
  • 1/4 cup (60ml) freshly squeezed lemon juice

1 Heat the oven to 450 ° F (230 ° C). Line a rimmed baking sheet with parchment paper.

2 Put the farro in a large pot and add enough cold water to cover. Add several big pinches of salt and bring to a boil. Simmer until it’s tender but still has some bite, 20 to 25 minutes.

3 Cut the mushrooms into bite-size pieces and combine them in a large bowl with the thyme and 2 tablespoons of the olive oil. Season with salt and pepper and toss gently. Spread out on the prepared baking sheet and roast, stirring once, until crisp around the edges and tender, about 20 minutes. Let the mushrooms cool slightly on the baking sheet.

4 Meanwhile, drain the farro and spread it out on another baking sheet to cool.

5 Chop the Parmesan until it’s pebbly (it should look like small Grape-Nuts)— you want about 1/2 cup (85g). Coarsely chop the parsley.

6 Combine half of the farro with the mushrooms in a large bowl. Reserve the remaining farro for the grain bowls. Add the lemon juice, the remaining 1/3 cup (80ml) olive oil, the Parmesan, and parsley. Season with pepper and fold gently. Taste and adjust the seasoning. Keep the salad in the fridge for up to 5 days.

7 The day of: Reheat the farro salad gently in the microwave for about a minute, or let sit at room temperature for 20 to 30 minutes.

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Olive Oil Braised Peppers

SERVES 4 AS A SIDE, PLUS ENOUGH FOR THE ROMESCO AND TUNA SALAD LEFTOVERS

  • 1/2 cup (120ml) extra-virgin olive oil
  • 3 pounds (1.4kg) red and yellow bell peppers, seeded and very thinly sliced
  • 4 thyme sprigs
  • 2 cloves garlic, smashed
  • Salt

1 Combine the olive oil, peppers, thyme, and garlic in a large saucepan or Dutch oven. Season generously with salt. Place over medium-high heat, giving the peppers a stir to coat them with oil, and cover the pan. Cook, stirring every couple of minutes so the peppers don’t burn. You want the peppers to cook down quickly, steaming and letting go of their juices, without browning. Adjust the heat as needed to make sure the juices are bubbling rapidly but not uncontrollably. Braise the peppers until they’re limp and silky and the olive oil and pepper juices have fused, 15 to 20 minutes. Adjust the seasoning. Set aside 1/2 cup (100g) for the tuna salad and 1 cup (200g) for the romesco. Serve the rest with the poached tuna.

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Pickled Onions

MAKES 3 TO 4 CUPS (540 TO 720G)

  • 2 large red onions
  • 1 tablespoon kosher salt
  • 2 tablespoons sugar
  • 1 1/2 cups (355ml) cider vinegar

Slice the onions very thinly and put them in a microwave-safe container. Add the salt and sugar. Combine the cider vinegar and 3/4 cup (175ml) water, then pour over the onions, making sure they’re submerged.

Microwave for 1 minute, then stir and microwave for 1 minute more. Continue microwaving and stirring until the liquid is hot and the onions begin to soften— it usually takes me 3 to 4 minutes total, but may depend on your microwave. Let cool, transfer to a jar, then refrigerate overnight. The onions will keep for up to 2 weeks.

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Blistered Cherry Tomatoes

MAKES 4 TO 6 CUPS (760G TO 1.1KG)

  • 12 cups (1.7kg) of the tiniest, sweetest cherry (and/ or Sun Gold!) tomatoes you can find
  • 6 cloves garlic, lightly smashed
  • Extra-virgin olive oil, for roasting
  • Coarse salt

1 Heat the oven to 425 ° F (220 ° C). Pour the tomatoes onto two heavy baking sheets or roasting pans; they should fit in a single layer (if not, add a third pan). Add the garlic. Pour a generous layer of olive oil over the tomatoes, enough so that a thin layer of oil pools in the baking sheet. Season generously with salt. Bake until the tomatoes are blistered and deflated and release their juices, 20 to 30 minutes. Remove from the oven, discard the garlic, and let cool. Make sure to save all the oily juices! Store in a container in the fridge for up to 10 days.

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Grain Salad with Asparagus, Baby Turnips, Feta, and Preserved Lemon Dressing

SERVES 4 FOR DINNER, PLUS LUNCHES

PRESERVED LEMON DRESSING

  • 1/4 cup (60ml) extra-virgin olive oil
  • 2 tablespoons charmoula (from Chicken Cutlets)
  • 1 tablespoon chopped preserved lemon
  • 1 tablespoon Dijon mustard
  • Juice of 1 lemon
  • Pinch of sugar
  • Lots of freshly ground black pepper

SALAD

  • Salt
  • 1 cup (180g) soft (or hard) wheat berries
  • 1 cup (185g) jasmine rice
  • 1/2 cup (85g) quinoa, rinsed
  • 8 ounces (225g) sautéed thinly sliced asparagus
  • 8 baby turnips, scrubbed and cut into small wedges
  • Leftover chicken or steak, cut into small pieces (you’ll want a cup or two)
  • 1/2 cup (75g) crumbled feta

1 To make the dressing, combine all of the ingredients plus lots of freshly ground pepper in a mason jar. Cover the jar and shake it like a madman! Taste and adjust the seasoning. Store in the fridge until later in the week.

2 Bring a large pot of salted water to a boil. Add the wheat berries and cook at a gentle boil for 30 minutes. Stir in the rice, then 5 minutes later, stir in the quinoa. Cook the grains until they’re tender but not soft, about 5 minutes more. Drain and let cool. Store in the fridge for later in the week.

3 The day of: Get out a big bowl and mix together the cooked grains, asparagus, turnips, and chicken or steak. Give the dressing a good shake to re-emulsify it, then pour half of it over the grains. Fold together. Taste the salad, and add more dressing as you see fit. Top with feta.

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Ricotta Toasts

  • 1/4 inch slices of Baguette
  • Extra Virgin Oil
  • Clove of Garlic
  • Fresh Ricotta

Brush 1/4 inch slices of baguette with extra-virgin olive oil and toast in a 450 degree oven until golden, flipping them once. Rub each toast lightly with a cut clove of garlic. Smear the toasts thickly with the best fresh ricotta you can find.

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Roasted Asparagus

INGREDIENTS

  • 3 bunches of asparagus, washed and trimmed
  • Extra-virgin olive oil
  • Salt and Pepper
  • Lemon

DIRECTIONS

1. Heat oven to 450 degrees.

2. Spread asparagus in a single layer on rimmed baking sheets. Drizzle with extra virgin olive oil and sprinkle liberally with sea salt and freshly ground black pepper.

3. Toss and roast for 6-8 minutes, jostling the baking sheets halfway through. The asparagus should be tender but still bright green, with burnished tips.

4. Halve a lemon and squeeze it over the asparagus before serving.

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Curried Lentils with Coconut Milk

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Curried Lentils with Coconut Milk

Serves 4

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 shallot or small onion, minced
  • 1/2 teaspoon ground coriander
  • 1 teaspoon cumin seeds or ground cumin
  • 1 teaspoon ground turmeric
  • 1 cup (180 g) split red lentils or other (see notes above)
  • 1 13.5-ounce (398-ml) can full-fat unsweetened coconut milk
  • Kosher salt
  • Cooked basmati rice, plain yogurt, chopped fresh cilantro, and naan for serving

DIRECTIONS:

  1. In a large saucepan over medium heat, warm the olive oil. Add the ginger, garlic, shallot (or onion), coriander, cumin, and turmeric and cook, stirring now and then, until the vegetables are softened and the spices are very fragrant, about 10 minutes.
  2. Add the lentils, coconut milk, and 2 teaspoons kosher salt (Note: if you are sensitive to salt or using table salt, start with 1 teaspoon, then add more to taste), then fill the empty coconut-milk can with water and add it to the saucepan. It will look like a lot of liquid, but the lentils will absorb it as they cook. Stir everything together, turn the heat to high, and bring the mixture to a boil. Turn the heat to low and let the lentils simmer, stirring now and then, until they’re completely soft, about 20 minutes. Season to taste with salt. (Note: If you're using those French green lentils, you will need to cook this longer, 30 to 45 minutes. Just keep tasting to see when the lentils are cooked through. You may or may not need to add more water.)
  3. Serve the lentils hot over rice. Top each serving with a spoonful of yogurt and a sprinkle of cilantro. A side of naan is nice, too.

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Twice-Baked Potatoes

Ingredients: Serves 4

  • 4 large russet potatoes
  • 2 tablespoons vegetable oil
  • ½ cup sour cream
  • ¼ cup unsalted butter
  • ¼ cup finely chopped fresh chives
  • 1 tablespoon finely chopped fresh tarragon (optional)
  • Kosher salt and freshly ground black pepper

Preparation: active, 35 mins  Total: 2 hrs

  • Place a rack in middle of oven; preheat to 425°. Poke potatoes all over with a fork; rub with oil. Bake directly on oven rack until very soft when squeezed and skins are crisp, 50–60 minutes. Let cool just until you can hold them.

  • Using a serrated knife, slice potatoes in half lengthwise and scoop flesh into a medium bowl. Add sour cream, butter, chives, and tarragon (if desired); season generously with salt and pepper.

  • Divide among 4 potato skin halves, piling gloriously high—don’t pack too tightly. (And what about the leftover skins? We say add butter and salt and snack on them.)

  • Increase oven temperature to 450°. Bake potatoes on a rimmed baking sheet until filling is puffed and browned in spots, 20–25 minutes.

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Crispy Onion Spiced Rice

Ingredients:
1 onion
3 tablespoons olive oil
2 1/2 cups basmati rice
3 cardamom pods, crushed
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
4 cups hot chicken stock
1 cup pine nuts, toasted
1-2 tablespoons chopped parsley
1-2 tablespoons chopped mint
1-2 tablespoons chopped cilantro

Directions:

Peel the onion and slice into very thin half moons.  Heat the oil in a wide saucepan (one which has a lid) and cook the sliced onions in the oil over a fairly high heat until darkly golden and very crispy.  Remove to a plate and reserve for later.

Turn the heat down, add the rice and spices to the pan and turn in the oil until the rice is slicked and glossy.  Add the stock and let the pan come to the boil, then put the lid on & turn the heat down to the lowest setting.  Cook without peeking for 15 minutes by which time all the water should have been absorbed.  Take off the heat and put a dishtowel under the lid on top of the pan, put the lid back on and leave to rest for 5 minutes.

When ready to serve, stir the pine nuts, the onion, and the herbs through the rice.

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Farro & Fresh Mozzarella Salad with Arugula Walnut Pesto

Serves 4 to 6

For the pesto:

  • cups arugula, washed and dried
  • teaspoon fresh garlic, minced
  • 1/2 cup walnuts, toasted
  • cup Manchego cheese, grated
  • 1/4 to 1/2 cups Extra Virgin Olive Oil

For the salad

  • cups cooked farro
  • 1/2 cup tomatoes, 1/4 inch dice
  • 1/2 teaspoon red pepper flakes
  • teaspoons fresh lemon juice
  • tablespoons chives, finely chopped
  • kosher salt and fresh ground pepper
  • ounces fresh mozzarella, diced
  1. With the exception of the olive oil combine all the pesto ingredients in the bowl of a food processor. Pulse it a few times to form a paste.
  2. With the processor running drizzle in a 1/4 cup of oil and blend. If it seems wet enough do not add more oil but if it seems dry add a teaspoon or two.
  3. Taste and adjust the seasoning.
  4. In a mixing bowl combine the farro with half the pesto and mix it to combine. Add the tomatoes, pepper flakes, lemon juice, chives, and mozzarella. Toss the salad to combine and taste. Adjust the seasoning if necessary or add more pesto if you think it needs it. Serve.

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Stone Fruit & Burrata Salad

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Stone Fruit & Burrata Salad

Ingredients 

  • 1 peach
  • 1 nectarine
  • 2 plums or pluots
  • 2 cups arugula
  • 2 beets, peeled, cooked and sliced
  • 1 ball burrata
  • 3 tbsp balsamic vinegar
  • 4 tbsp olive oil
  • 1 clove garlic, minced
  • Kosher salt and freshly-cracked black pepper

Instructions

  1. Clean and slice the peaches, nectarines, plums, and beets and set aside.
  2. Arrange the arugula in a large bowl and pile the cut fruit on top of the greens.
  3. Slice the beets and add them on top of the salad.
  4. Carefully cut the burrata in half, and gently pull small pieces off and place them over the salad.
  5. Whisk together the balsamic, olive oil, garlic, and season with salt and pepper.
  6. Drizzle the dressing over the salad and toss to combine. Serve as needed. 

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Farro Spoon Salad with Arugula

Makes 4 servings

Ingredients:

  • 1 cup farro
  • 1 cup frozen English peas, thawed
  • 1/4 cup crumbled feta cheese, preferably sheep’s-milk feta
  • 1/4 cup green olives, thinly sliced
  • 3 tablespoons unsalted sunflower seeds
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1 teaspoon finely grated lemon zest
  • 1/4 cup lemon juice
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 5 ounces baby arugula

Instructions:

1. In a large saucepan set over high heat, combine the farro with 2 cups cold water. Bring the water to a simmer, then reduce the heat to medium-low and cook until tender, 25 to 30 minutes. Drain the farro and run it under cold water to cool. Set aside.

2. In a large bowl, combine the cooled farro with the peas, feta cheese, olives, sunflower seeds, parsley and lemon zest. Set aside.

3. In a small bowl or glass measuring cup, combine the lemon juice with the olive oil. Mix half of the lemon vinaigrette with the farro salad and season to taste with salt and pepper.

4. Arrange the arugula on a large serving plate and toss with the remaining vinaigrette. Spoon the farro salad over the arugula and serve immediately.

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Palak Paneer

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Palak Paneer

INGREDIENTS

2 tablespoons olive oil
2 onions, thinly sliced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon chili flakes
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
400 grams crushed tomatoes
1 teaspoon sugar
4 cups packed spinach leaves, finely shredded
1/4 cup water
zest and juice of 1 lemon
salt and pepper
3 tablespoons cream

PANEER:

300 grams paneer
1/4 cup fine semolina
1 teaspoon ground garam masala
vegetable oil

 

INSTRUCTIONS:

Heat the oil in a large saucepan and cook the onion with a good pinch of salt until soft.

Stir in spices, ginger and garlic and cook for 1 minute, adding a splash of water if needed.

Add the tomatoes and sugar and simmer for 10 minutes.

Increase the heat and add spinach and water, turning until all the leaves are wilted and tender.

Add the lemon zest and juice and season well with salt and pepper, then add the cream and cook until reduced a little.

PANEER: Cut the paneer into 3cm cubes. Combine the semolina, garam masala and a pinch of salt in a shallow dish. Add the paneer and toss to coat on all sides. Heat a little vegetable oil in a saute pan over a medium heat and cook the paneer until a good golden color. Drain.

Place the spinach and paneer in a serving dish. Serves 4.

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