Potato Gratin

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-In a small saucepan combine the following:

1 cup chicken broth

1 cup heavy cream

4 cloves chopped garlic

1 bay leaf

-Bring to a boil and then remove from heat and set aside to infuse.  

-Heat the oven to 350 degrees.  

-Slice 1.5# of potatoes into 1/8 inch thick slices.

-Cut 1 onion into thin strips.

-Then chop about 4 oz. (1 cup) thinly sliced ham (optional).

To assemble: 

-In a large 2-qt. gratin dish or heavy baking dish spread about 1/3 of the potato slices. 

-Season with sea salt and pepper and a sprinkling of freshly grated nutmeg.

-Then overtop of the potatoes, layer half of the shallots and half of the ham. 

-Top with another 1/3 of the potatoes and some more salt, pepper and nutmeg.

-Then spread the other half of the shallots and the other half of the ham.  

-Top with the remaining potatoes and more salt, pepper and nutmeg.

-Put the gratin on a baking sheet to catch drips and pour the cream mixture over top, discarding the bay leaf.

-Cover loosely with foil and bake for 30 minutes.

-Remove the foil sprinkle the gratin with 1 cup grated Gruyere cheese.

-Baste with the liquid in the dish until the potatoes are very tender and the top is brown, another 30-45 minutes.

-Let cool for 15 minutes before serving.

 

Potato and Hakuri Turnip Cakes

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-Was and scrub up 1 pound of potatoes and 1 bunch of Hakuri turnips.

-Coarsely grate the potatoes and turnips with a box grater or a food processor fitted with the grater attachment.

-Put the potatoes and turnips in a tea towel and tightly squeeze to remove as much moisture as possible then transfer to a medium bowl.

-Toss with 1 tsp sea salt and ¼ tsp ground black pepper.

-Heat ¼ cup extra virgin olive oil or coconut oil in a large skillet over medium heat.

-Form mixture into tightly packed cakes; place in skillet, flattening gently with a spatula to a 3/4-inch thickness.

-Cook cakes, turning once, until browned and cooked through, about 10 minutes per side (reduce heat if they start to brown too quickly).

-Transfer to paper towels and sprinkle with sea salt.

-Serve warm.

 

 

Potato and Fennel Gratin

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-In a small saucepan combine the following:

1 cup chicken broth

1 cup heavy cream

4 cloves chopped garlic

2 TBS finely chopped fennel fronds

1 bay leaf

-Bring to a boil and then remove from heat and set aside to infuse.  

-Heat the oven to 350 degrees.  

-Slice 1.5# of potatoes into 1/8 inch thick slices. 

-Chop up 1-2 fennel bulbs.

-Then chop about 4 oz. (1 cup) thinly sliced ham (optional).

To assemble: 

-In a large 2-qt. gratin dish or heavy baking dish spread about 1/3 of the potato slices.   

-Season with a light sprinkle of freshly grated nutmeg and some sea salt and pepper.

-Then overtop of the potatoes, layer half of the fennel and half of the ham.

-Top with another 1/3 of the potatoes and some more salt, pepper and nutmeg.

-Then spread the other half of the fennel and the other half of the ham.  

-Top with the remaining potatoes and more salt, pepper and nutmeg.

-Put the gratin on a baking sheet to catch drips and pour the cream mixture over top, discarding the bay leaf.

-Cover loosely with foil and bake for 30 minutes.

-Remove the foil sprinkle the gratin with 1 cup grated Gruyere cheese and baste with the liquid in the dish until the potatoes are very tender

and the top is brown, another 30-45 minutes. 

-Let cool for 15 minutes before serving.

Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos)

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-Stir together the following in a large bowl:

½ cup flour

½ tsp ground cumin

1 tsp salt

½ tsp freshly ground black pepper

-Trim the excess fat off of a 3 pound boneless pork shoulder roast and then cut it into 1 inch cubes.

-Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.

-Heat 2 TBS olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers.

-Working in batches if necessary, place the meat into the hot pan in a single layer.

-Panfry the pork until brown on all sides, about 15 minutes.

-Remove the pork to a bowl and cover to keep warm.

-Dice 2 leeks.

-Add the leek to the hot pan and cook over medium heat adding more olive oil if necessary, until the leek is soft, about 5 minutes.

-Return the meat to the pan and stir in the following:

3 cloves minced garlic

1 pound chopped tomatillos (husked and rinsed)

2 tsp marjoram

Half a bunch of chopped cilantro

1 cup water

-Check seasoning and add 1 pinch of sea salt to taste, if needed.

-Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour.

-You may need to skim excess fat off the stew before serving.

Pork Chile Verde

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-Take the husks off of 1 pound of tomatillos, wash them and cut them in half.

-In a blender, puree the following:

2 cups of chicken broth

1 bunch chopped cilantro, stems and all

2 jalapenos (optional)

4 whole cloves of garlic

-A fourth of the tomatillos.

-Set salsa verde aside.

-Cut a 4 pound pork shoulder into 1½ inch cubes.

-Brush heavy large pot with oil; heat over medium-high heat.

-Sprinkle pork with salt and pepper.

-Working in batches, add pork to pot; cook until browned, turning occasionally, about 4 minutes per batch.

-Using slotted spoon, transfer pork to bowl. Pour off all but 1 TBS fat from pot (add oil if needed).

-Chop up 2 leeks.

-Sprinkle with 1 TBS cumin seeds; cook until leek is soft and cumin is toasted, about 2 minutes.

-Add remaining tomatillos; cook until tender and browned in spots, stirring occasionally and reducing heat to medium if browning too quickly, about 8 minutes.

-Return pork and any juices to pot.

-Add two-thirds of the reserved salsa verde, 1 more cup broth and 2 tsp Mexican oregano (if you can find it).

-Cover; simmer over medium-low heat until pork is tender, about 2 hours.

-Serve with the remaining salsa verde, sour cream, warm tortillas and lime.

Polenta with Early Summer Vegetables

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-Preheat your oven to 400 degrees.

-Wash 1 bunch of kale or rainbow chard then cut it into thin ribbons, stems and all.

-Add 1 TBS extra virgin olive oil to a sauté pan. 

-Chop up 1# of summer squash into small piecesand cook 5 minutes.

-Add the kale or chard and stir until just wilted.

-Slice 1 tube of pre-cooked polenta into rounds.  

-Fit the polenta rounds together tightly in a heavy ovenproof frying pan (such as a cast iron skillet). 

-Sauté over medium-high heat until browned on both sides.

-Top the polenta with the vegetable mix, then sprinkle ½ cup crumbled feta cheese over top.

-Bake for about 15-20 minutes until cheese is melted. 

-Top with some chopped parsley or cilantro.

 

Pluot Tart with a Shortbread Crust

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-Preheat your oven to 350 degrees.

-For the shortbread crust:

-In a mixing bowl combine the following:

1 cup flour

1/3 cup butter

2 TBS powdered sugar

-Mix until crumbly and with no pieces bigger than a pea.

-Press into a 9-inch pie pan or tart pan.

-Cut and halve about 1.5 pounds of pluots, removing pits.

-Arrange in the crust, cut side up, making slightly overlapping concentric circles starting at the outside.

-Fit as many pluots into the pan as possible.

-Mix together ½ cup sugar and 2 tsp ground cinnamon. Pour over the plums.

-Bake for 45 minutes until plums are soft and filling is boiling.

-Cool on a wire rack and serve with whipped cream.

Pickled Watermelon Radish

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-Slice 2 watermelon radishes, you can do thin slices or julienned sticks.

-Peel and thinly slice 4-5 cloves of garlic.

-Place the radish slices and garlic in a large bowl or pack them into a jar.

-In another bowl, stir together ½ cup seasoned rice vinegar, 2 TBS sugar and 1½ tsp salt until the sugar and salt are dissolved.

-Pour the pickling mixture over the sliced radish and onion until they're fully covered.

-Cover and refrigerate at least 8 hours or overnight before serving.

 

Pickled Shunkyo Radishes

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-Cut up 1 bunch Shunkyo radishes, you can do thin slices or julienned sticks.

-Peel and slice 4-5 cloves of green garlic.

-Place the radish slices and garlic in a large bowl or pack them into a jar.

-In another bowl, stir together ½ cup seasoned rice vinegar, 2 TBS sugar and 1½ tsp salt until the sugar and salt are dissolved.

-Pour the pickling mixture over the sliced radishes until they're fully covered.

-Cover and refrigerate at least 8 hours or overnight before serving.

Pickled Shishito Peppers

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-Cut .75 pounds of Shishito peppers into rings (you can leave the seeds in).

-Put the sliced peppers into 2-3 clean pint sized jars.

-In a large saucepan over high heat, bring the following to a boil:

2 cups white vinegar

2 cups water

6 garlic cloves

¼ cup black peppercorns

¼ cup sea salt

¼ cup sugar

2 TBS coriander seed

-Lower the heat to medium high, and let the brine boil for 5 minutes.

-Pour the hot brine over the peppers, put the lid on the jars and let cool to room temperature.

-Once the peppers have cooled place them in the refrigerator.

-Let the peppers sit for a week to let the flavors meld before eating.

Pickled Daikon and Carrot

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-Heat the following in a small saucepan over low heat until sugar is dissolved.

½ cup distilled white vinegar

¼ cup white sugar

-Remove from heat and refrigerate to cool.

-Peel 1 carrot and cut into matchsticks.

-Peel 1 daikon radish and cut into matchsticks.

-Place daikon and carrot in a glass jar with the following:

2 TBS cilantro

1 Thai chile pepper

-Pour the cooled vinegar mixture over, submerging the vegetables.

-Cover and refrigerate for at least 4 hours, or overnight.

Pickled Baby Turnips

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You can also use radishes instead of turnip, the radishes only need to brine for 4-5 days before they are ready.

-Cut 1 bunch of unpeeled baby turnips into thin wedges leaving (or slice them into ¼ inch thick half-moons).

-Place the turnips in a jar with a lid.

-In a large bowl, combine the following:

½ cup seasoned rice wine vinegar

1 TBS sherry vinegar

¼ cup sugar

-Bring 1 cup water to a boil, remove from the heat and add to the vinegar and sugar mixture.

-Stir until the sugar is dissolved.

-Add 2¼ tsp sea salt and stir well.

-Pour over the turnips, cover and refrigerate for at least 7 days before eating and for up to 3 weeks.

-Shake the jar from time to time if you remember.

 

Phyllo Pizza with Smoked Mozzarella and Sungold Tomatoes

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-Defrost 12, 12x9-inch sheets phyllo pastry.

-Preheat oven to 400°F.

-In a medium bowl, toss together the following:

1 pint Sungold cherry tomatoes

1 TBS olive oil

2 TBS finely chopped rosemary

1/8 tsp sea salt

-Scatter the Sungolds on large rimmed baking sheet; roast until soft and beginning to collapse, about 22 minutes.

-Remove from oven and let tomato mixture cool. Maintain oven temperature.

-Place stack of phyllo sheets on work surface and cover with plastic wrap, then damp kitchen towel to prevent drying.

-Melt 6 TBS butter in a small pan.

-Grate up 4 TBS Parmesan cheese and ¾ cup smoked mozzarella cheese (about 3 ounces).

-Pit and chop ¼ cup Kalamata olives.

To assemble:

-Brush another large rimmed baking sheet with some of the melted butter.

-Place 1 phyllo sheet on baking sheet.

-Brush lightly with melted butter and top with second phyllo sheet.

-Brush with butter and top with third sheet; brush with butter.

-Sprinkle with 1 tablespoon of the Parmesan.

-Repeat 3 more times.

-Sprinkle stacked phyllo sheets with grated mozzarella, leaving 1/2-inch plain border.

-Top with roasted tomatoes and some chopped olives.

-Bake pizza until phyllo is crisp, 25 to 27 minutes.

-Loosen pizza from sheet with large metal spatula, and slide onto cutting board.

 

Persian Herb Chilau with Fresh Peas

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From Food From Plenty by Diana Henry

-Pour 2 cups of white Basmati rice into a strainer and wash well until the water runs clear.

-Put the rice into a bowl and cover with water and let it soak for 2 hours. Wash and rinse again.

-Bring a saucepan of water to a boil, then add the rice.

-Cook for about 6-7 minutes then drain and rinse the rice in lukewarm water.

-Shell 1 pound of shell peas and chop up 1 bunch of fennel.

-Finely chop up ½ bunch of green onions and ½ bunch of cilantro.

-Toss the peas, fennel (if you are using it) and herbs together with a pinch of sea salt.

-Heat 3 TBS butter and ¼ cup olive oil in a large saucepan until foaming.

-Add half the drained rice, a pinch of sea salt and then half of the pea/herb mixture.

-Repeat.

-Reduce the heat to very low and make 3 steam holes in the rice with the handle of a wooden spoon.

-Wrap the lid of the pan in a kitchen towel and put the covered lid on to the saucepan (the kitchen towel will stop the condensation from falling

back into the rice and making it soggy).

-Leave to cook for a further 20 minutes.

-Empty the rice into a bowl, making sure you dislodge “the lovely crispy bits at the bottom.”

-Serve with a squeeze of lemon.

Peperonata

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-Chop 1 yellow onion into half moon shaped pieces.

-De-seed 4 sweet peppers or 1 pound Jimmy Nardello peppers and chop into 1 inch long pieces.

-Cut 4 cloves of garlic into thin slices.

-Cut 2 large or half a pint of roma tomatoes into small chunks.

-Heat 1/4 cup extra virgin olive oil in a large sauté pan on medium high heat.

-When the oil is almost smoking, add the onions.

-Sprinkle with a little sea salt and sauté for 2-3 minutes, until the onions just begin to color.

-Add the peppers and stir well to combine with the onions.

-Sauté for 4-5 minutes, stirring often.

-The peppers should be al dente, cooked, but with a little crunch left in them.

-Add the garlic, and sauté another 1-2 minutes.

-Sprinkle a little more sea salt over everything and add 1 TBS dried oregano.

-Cook 1 minute, then add the diced tomatoes, and cook just one minute more.

-Turn off the heat and mix in the torn basil or parsley if you have it.

-Grind some black pepper over everything.

-Right before serving squeeze a little lemon juice over the dish.

 

Penne with Summer Squash, Ricotta and Pine Nuts

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-Put salted water on to boil for 1 pound penne pasta.

-Remove 1 cup whole milk ricotta from the fridge and spoon onto a plate so it will warm to room temperature.

-Slice about 1½ pound summer squash into thin strips about the size of the penne.

-Heat 2 TBS extra virgin olive oil in a sauté pan and add the summer squash.

-Sauté until golden, about 5 minutes.

-Add 2 cloves of chopped garlic. 

-Remove the pan from the heat.

-Season well with sea salt and freshly ground black pepper.

-When the water boils, cook the pasta until al dente, then drain and add it to the summer squash.

-Toss together, season with more sea salt and pepper and then add spoonfuls of the ricotta until all is incorporated.

-Top with the following:

Shaved Parmesan or dry jack cheese

1-2 TBS finely chopped parsley, cilantro, basil or dill

3 TBS toasted pine nuts