Rapini with Balsamic Vinaigrette

-Bring 3 quarts of water to boil in a large pot.
-Cut 1 bunch rapini in to 1 inch pieces then stir into the boiling water along with 2 tsp salt.
-Cook until wilted and tender, 2-3 minutes then drain and submerge the rapini in cold water to stop the cooking process.
-Drain again and squeeze well to dry.
-Whisk together 2 TBS Balsamic vinegar, 1 TBS maple syrup, 1 clove finely chopped garlic, ¼ tsp dry mustard and 6 TBS extra virgin olive oil together in a medium sized bowl. 
-Season to taste with salt and pepper, then add the blanched rapini and toss to combine.
-Serve at room temperature.

Rainbow Chard with Crisped Bread Crumbs

-Sauté ½ cup fresh breadcrumbs in some butter in a small frying pan until crisp and golden.

-Chop 1 bunch of Swiss chard, stems and all and put it in a covered pan with just the water clinging to its leaves to moisten it.

-Check often to see that it has enough water and cook until wilted, about 5-7 minutes.

-Add a TBS of butter and toss to coat the chard.

-Sprinkle with salt and freshly ground black pepper to taste.

-Top with the breadcrumbs and serve.

Rainbow Chard with Chickpeas and Tahini

From Morro East by Sam & Sam Clark.

-Boil a large saucepan full of salted water.

-Cut the stems off of 1 bunch of rainbow chard.

-Wash the stems, then cut them into ½ inch pieces.

-Wash the leaves but keep them whole.

-Put the leaves in the boiling water and blanch for 1-2 minutes until tender.

-Fish the leaves out and then and then refresh under cold water. Drain.

-Then blanch the stems for 2-3 minutes. Drain and refresh.

-Squeeze the excess water out of the chard.

-When you are ready to serve, dress the chard with the following…

2 TBS extra virgin olive oil

A squeeze of lemon

Sea salt and freshly ground black pepper.

-Lay the chard out on a serving platter.

-Drain a can of chickpeas (use the best quality ones you can find).

-Put the chickpeas in a saucepan with the following:

4 TBS water

2 TBS olive oil

A squeeze of lemon

-Stir the tahini sauce  (see recipe below) into the chickpeas and pour them over the chard.

-If you have a mortar and pestle (or you can use a blender)…

-Chop up 1-2 jalapenos and mash them with the following:

2 cloves or garlic

A little cilantro

Lemon juice

Some sea salt and pepper

-Top the chickpeas with the jalapenos.

Tahini:

-Mash 2 cloves of garlic using a mortar and pestle or a garlic press.

-In a small bowl combine the garlic with the following ingredients…

-2½ tsp tahini.

-1 TBS extra virgin olive oil.

-1 TBS fresh lemon juice.

-6 TBS water.

-Stir well, then season to taste with salt and black pepper.

Rainbow Chard and Cheddar Frittata

-Preheat your oven to 350.

-Remove the stems from 1 bunch of Swiss chard and chop into small pieces.

-Stack the chard leaves and roll them up lengthwise and slice crosswise into strips. Set aside.

-Melt 1 TBS butter over medium heat in a skillet or sauté pan with a lid.

-Add 2-3 cloves of chopped fresh garlic and the chard stems and cook for 5 minutes until soft.

-Add the chopped leaves, stir well and cover. Cook over low heat for 5 minutes until chard is wilted.

-In a large bowl beat 7 eggs until frothy.

-Add some salt and pepper and then stir in the cook chard.

-Cut about 6 ounces extra sharp cheddar cheese into small cubes.

-Rinse out the pan you cooked the chard in, then put it back on the heat and melt another TBS of butter in the pan.

-When hot add the egg mixture, then the cheese cubes.

-Cover the pan and pop in into the oven to bake for about 12-15 minutes, until the eggs are just set.

Radish Top Pesto

In the sprit of DIY, why let anything go to waste?

-Wash and spin-dry the tops from 1 bunch of radishes.

-Put ¼ cup sun-dried tomatoes in a small heat proof bowl and then add boiling water to cover. Let stand for 5 minutes to rehydrate.

-Add the radish tops to the bowl of a food processor and process for a few seconds until finely chopped.

Then add the following to the food processor:

1/3 cup chopped roasted almonds.

1/3 cup freshly-grated Parmigiano Regianno cheese.

2 cloves of fresh garlic.

1 TBS or 2 of extra-virgin olive oil

Sea salt and freshly-cracked black pepper to taste

the drained sun-dried tomatoes

-Process for a few seconds until everything is well-combined.

-Serve as an appetizer with sliced bread or with pasta.

Quick Moussaka

-Preheat oven to 450 degrees.

-Cut 1 large or 2 medium eggplants into 1 inch chunks and put in a large bowl.

-Cover with ice water and soak for 10 minutes, then drain and pat dry with a kitchen towel.

-On a baking sheet, toss eggplant with 6 TBS extra virgin olive oil and salt and pepper.

-Spread in a single layer and roast in the oven until soft and golden, 20 to 30 minutes.

-Butter a 4-quart ovenproof dish.

-Transfer eggplant to buttered dish, spreading in an even layer.

-Cut a large X on the bottom of 4 slicing tomatoes and place in a medium sized heat-proof bowl.

-Boil enough water to cover the tomatoes by 1-inch.

-Let stand for 5 minutes, then pour off the water and peel (when cool enough to handle).

-In a large saucepan, warm another 1 TBS extra virgin olive oil over medium heat.

-Add the following:

1 diced onion

2 cloves of garlic (put through a press)

1 pound ground lamb or beef

-Cook, stirring to prevent sticking, until meat is browned about 5 to 7 minutes.

-Stir in the following:

2 tsp tomato paste

The leaves from ½ bunch parsley or a large handful of basil

2 tsps oregano

1 tsp cinnamon

The peeled tomatoes

¼ tsp sea salt

Freshly ground black pepper

-Simmer, crushing tomatoes with the edge of a spoon, 15 minutes.

-Spread the mixture evenly over the eggplant.

-Heat broiler to high.

-In a small bowl, mix together the following:

1 cup ricotta cheese (at room temperature)

4 ounces feta cheese (at room temperature)

1 egg (at room temperature)

1/8 tsp black pepper

A pinch of sea salt

-Pour mixture over the casserole and spread evenly to the edges.

-Broil until topping is browned in spots, 5 to 10 minutes.

-Serve hot.

Puy Lentils with Oven-Dried Sungold Tomatoes and Gorgonzola

From Plenty by Yotam Ottolenghi. Serve these lentils at room temperature over a bed of arugula.

-Preheat your oven to 130 degrees.

-Cut 1 basket of Sungold cherry tomatoes in half or you can use 5-6 slicing tomatoes cut into 4ths the long way. (A mixture of both?)

-Place skin-side down on a baking sheet lined with parchment paper.

-Drizzle with 1 TBS olive oil and 2 TBS balsamic vinegar and sprinkle with sea salt.

-Roast for 1½ hours until semi-dried. Let cool.

 -Very thinly slice 1 red onion and put it in a medium sized bowl.

-Pour over 1 TBS red wine vinegar and sprinkle with 1 tsp Maldon sea salt and let sit for a few minutes until the onion softens.

-Boil 2½ cups of water, then add 1½ cups of Puy lentils, the water should come about ½ inch above the lentils.

-Cook the lentils for 20-30 minutes until tender.

-Drain well, then while still warm, add to the sliced onion.

-Then add 3 TBS olive oil, 3 cloves of garlic put through a press and some freshly ground black pepper.

-Stir to mix and leave aside to cool down.

-Once cool add ½ bunch chopped cilantro, flat leaf Italian parsley and/or basil.

-Taste for salt and pepper.

-Crumble up 1/3 cup Gorgonzola cheese.

-To serve, pile up the lentils on a large plate, integrating the Gorgonzola and the oven-dried tomatoes as you build up the pile.

-Drizzle the tomato cooking juices on top and serve.

Puree of Carrots with Crème Fraiche and Honey

-Bring a medium size pot of salted water to boil.

-Trim, peel and thinly slice 1.5 pounds of carrots.

-Add the carrots to boiling water and cook until extremely tender-about 10 minutes.

-Drain well and transfer to a food processor with the following:

2 TBS clover honey

1/4 cup crème fraiche

2 TBS unsalted butter

-Puree until smooth.

-Season withsea salt and freshly ground black pepper, serve warm.

Pumpkin Butter

-Peel, seed and dice 1 pie pumpkin.

-In a stainless steel pot, combine pumpkin witn the following:

¼ cup turbinado sugar

¼ cup brown sugar

A pinch of sea salt

-Bring to a low boil and then simmer over low heat until pumpkin is tender, about 20-30 minutes.

-Remove from heat and transfer to a blender; blend until smooth.

-Return mixture to pot and heat for 10 minutes on low until it reaches desired thickness.

-Remove, cool, and serve.

-This will keep for several weeks in the fridge.

Provencial Tart from Vergennes Laundry, VT

For the tart shell add the following to the bowl of a food processor…

-1¾ cups all-purpose flour and 1 tsp sea salt.

-Pulse to combine.

-Add 1 stick plus 2 TBS cold unsalted butter cut into chunks.

-Pulse 5 times in 1-second bursts.

-Add ¼ cup ice water and pulse until the dough comes together.

-Turn the dough out onto a floured work surface and knead briefly.

-Flatten the dough into a disk, wrap in plastic and chill for about 30 minutes, until firm.

-Preheat the oven to 375°.

-On a floured work surface, roll out the dough to a 6-by-16-inch rectangle, a scant ¼ inch thick.

-Ease the pastry into a 4-by-14-inch tart mold and trim the overhang to ½ inch.

-Fold the overhang over to reinforce the edges. Refrigerate the tart shell for about 15 minutes, until firm.

-Line the tart shell with parchment and pie weights or dried beans and bake in the center of the oven for 35 minutes, until set.

-Remove the parchment and weights and bake for about 10 minutes longer, until golden. Let cool.

For the filling…line a baking sheet with parchment paper and drizzle with oil.

-In a large bowl, toss 2-3 peppers cut into ¼ inch wedges with ½ TBS of olive oil and season with salt and pepper. Arrange it on one-quarter of the oiled baking sheet.

-Chop up 1 small eggplant into 1 inch chunks.

-Add the eggplant to the bowl, ½ TBS of olive oil and season with salt and pepper.

-Arrange it on another quarter of the baking sheet.

-Repeat the process with 1 cup of cubed summer squash and ½ cup cherry tomatoes.

-Roast the vegetables for about 45 minutes, turning once, until tender.

-Let cool slightly, then return them to the bowl.

-Add 2 tsp Champagne vinegar, 3 TBS fresh basil and another 1½ TBS of olive oil and toss; season with salt and pepper.

-Thinly slice 2 ounces Tomme de Savoie or imported Fontina cheese.

-Scrape the roasted vegetables into the tart shell, tuck in the cheese slices and serve.

Potatoes with Fennel, Artichokes and Fontina Cheese

-Preheat your oven to 425 degrees.

-Slice 2 pounds of potatoes into 1/8 inch thick slices.

-Slice up 1 bulb of fennel into half moon shaped pieces.

-Melt 2 TBS butter in a Dutch oven over medium-high heat.

-Add the fennel and potatoes along with the following:

½ tsp sea salt

½ tsp dried rosmary

-Cook 4 minutes.

-Then add the following:

1 cup chicken broth

1 cup heavy cream

One 4 ounce jar drained artichoke hearts

3 cloves of garlic, put through a garlic press

2 bay leaves

- Cover, bring to a simmer and cook until potatoes are just tender, about 10 minutes.

-Discard the bay leaves.

-Transfer the potatoes to a greased 8 x 8 baking dish, and sprinkle with the following:

2 TBS finely chopped parsley

1 cup grated Fontina cheese

-Bake until top is golden, about 20-25 minutes.

-Let potatoes cool 10 minutes before serving.

Potato, Celery Root and Leek Soup

-Cut 2 leeks into half the long way and then wash carefully between the layers. Slice into thin strips.

-Heat 2 TBS butter in a large pot, add the leeks and sauté over medium heat for 5 minutes.

-Add the following:

2 pounds potatoes diced into ½ chunks

1 celery root cut into ½ chunks

4 cups stock and/or some white wine

1 bay leaf

-Bring to a boil, reduce heat and simmer until the potatoes and celery root are tender, about 25 minutes.

-Use the back of a wooden spoon to crush some of the potatoes against the side of the pot, leaving some intact.

-Remove the bay leaf and stir in the following:

1/2 cup cream

1/2 cup grated Gruyere or Parmesan cheese

3 TBS chopped parsley

1 TBS chopped fresh sage

Sea salt and freshly ground black pepper to taste

-Serve piping hot with a good crusty loaf of bread and butter.

Potato Shallot Gratin

From Fine Cooking’s Dinner with Friends

For the sauce:

-In a small saucepan combine the following:

1 cup chicken broth

1 cup heavy cream

1 clove 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 2# pounds of potatoes into 1/8 inch thick slices.

-Cut 2 shallots or 1 onion into thin strips.

-Then chop about 6 ounces 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 each layer with the following:

Sea salt

Pepper

A sprinkling of freshly grated nutmeg

-Then overtop of the potatoes, layer half of the shallots/onions 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/onions 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.

-Sprinkle the gratin with 1 cup grated Gruyere cheese, cover loosely with foil and bake for 30 minutes.

-Remove the foil and bake until the potatoes are very tender and the top is brown, another 30-45 minutes.

-Let cool for 15 minutes before serving.

Potato Salad with Fresh Herbs

-Cover 2# of whole potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 tsp sea salt.

-Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain.

-In a large bowl whisk together the following:

1/2 TBS Dijon mustard

1 TBS whole-grain mustard

2 TBS white-wine vinegar

1/2 tsp black pepper

1/2 teaspoon sea salt

-Then add 3 TBS olive oil in a slow stream, whisking until emulsified.

-When potatoes are just cool enough to handle, halve them, then add to vinaigrette.

-Stir in 2 TBS chopped basil and 1 TBS finely chopped rosemary.

-Serve warm or at room temperature.

Potato Leek Soup

-Cut 2-3 leeks into half the long way and then wash carefully between the layers. Slice into thin strips.

-Heat 2 TBS butter in a large pot, add the leeks and sauté over medium heat for 5 minutes.

-Add the following:

2 pounds potatoes diced into ½ chunks

4 cups stock and/or some white wine

1 bay leaf

-Bring to a boil, reduce heat and simmer until the potatoes are tender, about 25 minutes.

-Use the back of a wooden spoon to crush some of the potatoes against the side of the pot, leaving some intact.

-Remove the bay leaf and stir in the following:

1/2 cup cream

1/2 cup grated Gruyere or Parmesan cheese

3 TBS chopped parsley

1 TBS chopped fresh sage

Sea salt and freshly ground black pepper to taste

-Serve piping hot with a good crusty loaf of bread and butter.

Potato Gratin

-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

-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

-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)

-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

-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.