• Green Beans with Shallots, Pecans, and Bacon

    October 2, 2020 /
    Servings: 8 people
    Calories: 399kcal

    Ingredients

    • 2 1/2 lbs green beans trimmed
    • sea salt
    • 1/2 lb bacon
    • 6 large shallots chopped
    • 3 cloves garlic
    • 1 cup pecans toasted and chopped
    • juice of 1/2 lemon
    • freshly ground black pepper to taste

    Instructions

    • Bring a large pot of salted water to a boil. Fill a large bowl with ice water and set aside. Blanch the green beans for about 3 minutes until bright green but still crisp. Drain the green beans into a strainer and shock the beans in the ice water to stop the cooking. This keeps them from getting soggy. Drain the beans fully and pat dry.
    • Cook the bacon in a large, heavy skillet until crisp, about 5 minutes. Remove the bacon to a paper-towel lined plate to drain. Once drained and cooled, chop or break up the bacon into bits.
    • Spoon off most of the excess bacon grease from the skillet, leaving behind about 2 Tbsp. Add the shallots to the pan and sauté until soft and translucent, 4 to 5 minutes. Sprinkle in the garlic and sauté until just fragrant, about 1 more minute.
    • Add the green beans and the pecans to the pan, and cook until heated through, 5 to 6 minutes. Return the bacon to the pan, pour in the lemon juice, and toss. Season to taste with salt and pepper.

    Nutrition

    Calories: 399kcal | Carbohydrates: 15g | Protein: 4g | Fat: 37g | Saturated Fat: 12g | Cholesterol: 27mg | Sodium: 53mg | Potassium: 417mg | Fiber: 6g | Sugar: 7g | Vitamin A: 985IU | Vitamin C: 19mg | Calcium: 70mg | Iron: 2mg

  • Pappardelle with Zucchini and Arugula Walnut Pesto

    September 28, 2020 /
    Servings: 6 people
    Calories: 607kcal

    Ingredients

    • 3/4 cup walnut halves
    • 4 cups packed arugula leaves
    • 3/4 cup extra virgin olive oil + more for drizzling
    • 1/2 tsp minced garlic
    • 1/2 cup Parmesan Reggiano freshly grated + shavings for garnish
    • freshly ground salt and black pepper
    • 12 oz pappardelle
    • 3 firm, fresh medium zucchini and/or yellow squash
    • 3 Tbsp fresh lemon juice

    Instructions

    • In a small skillet, toast the walnuts over medium-low heat until golden, about 5 minutes. Set aside 1/2 cup of the walnuts: coarsely chop the rest for garnish.
    • Using a mandoline or very sharp knife, very thinly slice the zucchini and/or yellow squash. They should be flexible and ribbon like, such that they easily intertwine with the pasta, but no so thin that they tear easily.
    • In a food processor, pulse 2 cups of the arugula until finely chopped. Add the 1/2 cup of walnuts, and pulse until chopped and well incorporated. Scrape into a large bowl and stir in 3/4 cup of olive oil, the garlic, and the grated parmesan. Season the pesto to taste with salt and pepper.
    • In a large pot of salted boiling water, cook the pappardelle until al dente.
    • While the pasta cooks, heat 2 Tbsp of olive oil in a large skillet over medium-high heat and sauté the zucchini and squash ribbons until it just starts to become tender but not soggy or falling apart.
    • Drain the pasta and add to the bowl with the pesto and toss to coat. Gently toss in the zucchini and squash, being careful not to rip the pieces. Stir in the lemon juice and the remaining 2 cups of arugula. Season to taste with salt and pepper.
    • Transfer the pasta to individual serving bowls, drizzle with a little olive oil, and garnish with the coarsely chopped walnuts and extra parmesan shavings. Serve immediately.

    Nutrition

    Calories: 607kcal | Carbohydrates: 47g | Protein: 15g | Fat: 42g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 158mg | Potassium: 523mg | Fiber: 4g | Sugar: 4g | Vitamin A: 613IU | Vitamin C: 23mg | Calcium: 170mg | Iron: 2mg

  • Quinoa Tabbouleh with Lemon and Sumac

    September 27, 2020 /
    Servings: 6 people
    Calories: 328kcal

    Ingredients

    • 10 oz quinoa soaked ~12 hours
    • 1 lb cherry tomatoes halved
    • 3 1/2 oz flat leaf parsley, stalks and leaves finely chopped
    • 1 1/2 oz mint finely chopped
    • 1 1/2 oz cilantro, stalks and leaves finely chopped
    • 2 bunches scallions thinly sliced
    • 1 medium cucumber seeded and diced
    • 3-4 Tbsp extra virgin olive oil
    • juice of 2-3 lemons
    • 1 Tbsp sumac
    • sea salt
    • freshly ground black pepper
    • 1/4 cup pine nuts toasted
    • 1/3 cup feta cheese packed in brine crumbled

    Instructions

    • Cook the soaked quinoa according to package instructions.
    • Meanwhile, chop all the vegetables and herbs. Place the tomatoes, cucumber, chopped herbs, scallions, olive oil, and lemon juice in to a large bowl and mix thoroughly. Sprinkle in the sumac and mix. Add several generous pinches of crushed sea salt and a generous amount of freshly ground black pepper to taste and mix well.
    • Toast the pine nuts in a dry skillet over medium heat until evenly golden brown, being careful not to burn them.
    • Once cooked, let the quinoa cool slightly, until just warm but not hot. Add the quinoa to the vegetables and herbs, and mix well to ensure that the oil and lemon juice coat the quinoa throughout. Taste the salad and adjust the seasoning if necessary. Mix in the toasted pine nuts and toss in the feta cheese.
    • It's a good idea to refrigerate the salad for 1-2 hours before serving to allow all the flavors to sink in and so that it's cool and crisp, but it's not necessary if you're rushed on time. Serve with fish, lamb chops, chicken, or just by itself as a salad.

    Nutrition

    Calories: 328kcal | Carbohydrates: 38g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 121mg | Potassium: 701mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2681IU | Vitamin C: 46mg | Calcium: 127mg | Iron: 5mg

  • Zucchini Goat Cheese Tart with Stuffed Squash Blossoms

    September 22, 2020 /
    Servings: 6 people
    Calories: 431kcal

    Ingredients

    Savory Tart Dough

    • 1 1/2 cups all-purpose unbleached flour
    • 1/4 tsp salt
    • 1/2 tsp fresh thyme minced
    • 1/4 tsp ground black pepper
    • 9 Tbsp unsalted butter chilled and cut into small cubes
    • 4 Tbsp ice water

    Zucchini Goat Cheese Tartlet

    • 1 1/2 lbs zucchini (about 3-4 medium)
    • 2 tsp salt
    • 2 Tbsp extra virgin olive oil divided
    • 5 oz creamy goat cheese at room temperature
    • 5 oz basket ricotta
    • 1 tsp fresh thyme minced
    • 1/2 tsp lemon zest
    • salt and freshly ground black pepper to taste
    • 6-8 squash blossoms (optional)
    • Maldon sea salt to taste
    • drizzle high quality extra virgin olive oil

    Instructions

    Savory Tart Dough

    • In a food processor, add the flour, salt, thyme, black pepper, and butter. Pulse the mixture until it resembles coarse crumbs. Add the ice water and pulse until the mixture just comes together, but does not quite form a ball.
    • Transfer the mixture to a lightly floured surface and form it into a ball using your hands. Gently the flatten the ball of dough into a 1 1/2 inch thick disk and wrap in plastic wrap. Refrigerate for at least an hour until it is firm enough to roll out.
    • Roll the dough out onto a lightly floured piece of parchment paper into a round about an 1/8 inch thick and 11 inch in diameter. Transfer the parchment and dough to a baking sheet or pizza pan, and trim off the excess parchment. Prick the dough in several places with a fork. Cover with foil and freeze for at least 30 minutes or as long as overnight.

    Zucchini Goat Cheese Tart

    • While the dough is in the fridge, thinly slice the zucchini into 1/8-inch thick rounds. Place the slices in a colander set over a plate and toss with 2 tsp of salt. Set aside for about 30 minutes. This will help drain some of the water from the zucchini so they don't make the tart soggy.
    • Spread the zucchini out on a clean dish towel or paper towels and cover with another towel. Press gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 Tbsp of olive oil.
    • Remove the dough from the freezer and let sit at room temperature for a few minutes. Preheat the oven to 400°F.
    • In another bowl, mash together the goat cheese, ricotta, and remaining Tbsp of olive oil with a fork. Mix in the thyme, lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper.
    • Spread the goat cheese mixture evenly over the dough, leaving about a 1/2 inch border. There may be a bit left over, which can be used for the squash blossoms, if you are using them. Lay the zucchini slices in tightly overlapping circles, starting at the edge of the tart and working your way in. Make sure they overlap each other by at least half their diameters, as the zucchini will shrink up when baking. Continue until the whole tart is covered. Sprinkle with freshly ground black pepper.
    • Bake for 40 to 50 minutes, until the dough is golden and fragrant.
    • (Optional) While the dough is cooking, prepare the squash blossoms. Gently remove the stamen by reaching in the flower with two fingers or a pair of kitchen tweezers and twisting slightly, being careful not to tear the delicate petals. Rinse of any critters or dirt. Using a chopstick or very thin, tiny spoon, gently stuff each flower with about 1-2 Tbsp of the remaining goat cheese mixture. Close the petals around the end and gently twist them to seal in the cheese. About 15 minutes before the tart is done cooking, remove from the oven and place the stuffed squash blossoms around the tart. Return to the oven for the remaining time.
    • Remove from the oven. Drizzle with a fine extra virgin olive oil and sprinkle with Maldon sea salt. Slice into wedges and serve warm.

    Nutrition

    Calories: 431kcal | Carbohydrates: 28g | Protein: 12g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 69mg | Sodium: 992mg | Potassium: 360mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1147IU | Vitamin C: 21mg | Calcium: 110mg | Iron: 2mg

  • Balsamic Roasted Tomato Soup with Burrata and Basil

    September 21, 2020 /
    Servings: 8 people
    Calories: 184kcal

    Ingredients

    • 2 cups beef broth divided
    • 2 Tbsp loosely packed brown sugar
    • 6 Tbsp balsamic vinegar
    • 2 Tbsp tamari soy sauce
    • 2 cups chopped yellow onion
    • 8 cloves garlic
    • 112 oz canned whole tomatoes, drained (4 28-oz cans)
    • 1 1/2 cups half-and-half
    • 2 large, firm tomatoes
    • freshly ground salt and black pepper to taste
    • 1/3 cup fresh basil chiffonade
    • 8 balls of burrata

    Instructions

    • Preheat the oven to 500°F. Lightly oil two 9 x 13 inches baking dishes.
    • Combine 1 cup of the broth, the sugar, vinegar, and soy sauce in a small bowl.
    • Divide the onions, garlic, and tomatoes between the prepared dishes. Pour the broth mixture evenly over the tomatoes and bake for 50 minutes.
    • Pour the remaining cup of broth and the half-and-half over the roasted tomatoes, dividing equally between the dishes. Allow to cool slightly.
    • Meanwhile, thickly slice the two large tomatoes. Place the slices on a foil lined baking sheet and char under the broiler in the oven until slightly blackened, about 15 minutes.
    • Working in batches, pureé the tomato mixture in a blender until smooth. Pour into a stockpot and heat gently over medium heat.
    • Divide the soup into 8 large soup bowls. Sprinkle each bowl with the basil chiffonade and freshly ground black pepper. Split the burrata balls in half and gently place the two pieces in the center of each of the soups, just slightly submerged. Place a charred slice of tomato on top of the burrata in each bowl and serve.

    Nutrition

    Calories: 184kcal | Carbohydrates: 29g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 1068mg | Potassium: 1004mg | Fiber: 5g | Sugar: 17g | Vitamin A: 941IU | Vitamin C: 46mg | Calcium: 205mg | Iron: 4mg

  • Prosecco Battered Fried Hatch Chiles with Peach Jalapeño Jam

    September 14, 2020 /
    Servings: 10 people
    Calories: 109kcal

    Equipment

    • Dutch Oven or Deep Fryer

    Ingredients

    • 10 medium heat hatch chiles
    • 1 egg
    • 1 1/4 cups cold Prosecco
    • 1 1/4 cups all purpose flour
    • 1/4 tsp salt
    • 1/4 tsp black pepper
    • 1/4 tsp paprika
    • 4 cups canola oil (enough for 2 inches deep)
    • 1/3 cup jalapeño peach jam

    Instructions

    • Rinse and dry the hatch chile peppers. You don't want any water on them, otherwise the oil with splatter. Cut off the tops and bottoms and gently seed the pepper with a thin knife or jalapeño corer. Slice each pepper into 1-inch thick slices.
    • In a large dutch oven or deep fryer, heat the oil over high heat until it reaches about 350° F. A candy thermometer that can attach to the side of the pot is best for this, so you can monitor the temperature throughout the cooking process. While it heats, prep the peppers.
    • In a medium bowl, gently whisk together the egg and Prosecco (or beer). In a small bowl, mix together 1 cup of the flour and the salt, pepper, and paprika. Add the dry ingredients to the egg and Prosecco mixture, and prod with a fork until the flour is just incorporated. Do NOT whisk or mix thoroughly, as that will help degas the Prosecco more. We want to retain those bubbles and we want the batter to be a bit lumpy. Place the remaining 1/4 cup of flour in a small bowl.
    • Dredge each pepper slice in the plain flour and shake off the excess, then dip into the batter to coat thoroughly. Place on a cutting board while you dredge the rest of the peppers.
    • When you've gone through about a 1/3 of the slices, add the batter coated pieces to the hot oil. Let cook for about 10 minutes, turning half-way through or as needed to evenly brown all over. While the chiles fry, batter the remaining pieces. When each of the pieces are nicely golden-brown all over, transfer them to a paper-towel lined plate using a slotted spoon. Repeat with the remaining chiles in as many batches as needed.
    • Let drain on paper towel lined plates and cool until just easy to handle but still hot. Serve immediately with the jalapeño pepper jam on the side.

    Nutrition

    Calories: 109kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 220mg | Potassium: 55mg | Fiber: 2g | Sugar: 5g | Vitamin A: 40IU | Vitamin C: 6mg | Calcium: 9mg | Iron: 1mg

  • Spring Vegetable Soupe au Pistou

    September 5, 2020 /
    Servings: 4 people
    Calories: 310kcal

    Ingredients

    • 3 shallots finely chopped
    • 2 Tbsp butter
    • 1 bay leaf
    • 4 cloves garlic crushed and minced
    • 1 large Yukon gold potato peeled
    • 3 medium carrots thinly sliced
    • 4 small celery sticks diced
    • 1 large leek thinly sliced
    • 60 oz chicken bone broth
    • 1 bunch green onions sliced
    • 10 stalks asparagus sliced into 1-inch pieces
    • 1 medium zucchini quartered and sliced
    • 1 medium yellow squash quartered and sliced
    • 1 bunch watercress
    • 1/4 cup olive oil
    • 1 1/2 Tbsp fresh tarragon chopped
    • 2 Tbsp fresh oregano chopped
    • Juice of 1 small lemon
    • Freshly ground salt and pepper to taste
    • Grated parmesan to taste

    Instructions

    • Chop all the vegetables and peel the potato ahead of time – it will make making the soup smoother and more organized.
    • In a large pot over low heat, sweat down the chopped shallots in the butter with the bay leaves. Mince three of the garlic cloves and add them to the shallots, continuing to soften them.
    • Meanwhile, boil the peeled potato until it begins to soften, about 15 minutes. When soft and cooled, remove from the water, and dice into 1/4-inch pieces.
    • Add the carrots, celery, and leek to the pan. Sauté until softened. Add the chicken stock to the pot, and bring to a gentle simmer, cooking until all the vegetables soften, about 3-4 minutes.
    • Add the green onions, asparagus, zucchini, squash, and potatoes and simmer for another 2 minutes.
    • While the soup is cooking, blend together the watercress, remaining garlic clove, and olive oil in a food processor to create a thick and smooth, pesto-like dressing. Season with salt to taste and set aside.
    • When the soup is done cooking, season with the chopped tarragon and oregano, the lemon juice, and freshly ground salt and pepper to taste. Spoon the soup into large bowls, and top each with a generous dollop of the watercress pesto and a sprinkle of freshly grated parmesan.

    Nutrition

    Calories: 310kcal | Carbohydrates: 28g | Protein: 7g | Fat: 21g | Saturated Fat: 3g | Sodium: 1677mg | Potassium: 1217mg | Fiber: 6g | Sugar: 8g | Vitamin A: 9111IU | Vitamin C: 69mg | Calcium: 155mg | Iron: 5mg

  • Corn Pudding

    September 5, 2020 /
    Servings: 10 people
    Calories: 307kcal

    Ingredients

    • 1 1/4 cups all purpose flour
    • 1/3 cup granulated sugar
    • 2 1/2 Tbsp baking powder
    • 1/2 tsp salt
    • 1/2 tsp cayenne pepper
    • 6 eggs
    • 8 Tbsp butter melted
    • 1/2 cup heavy cream
    • 8 oz creamstyle corn
    • 1 medium poblano pepper
    • 1 medium red bell pepper
    • 1 Anaheim pepper
    • 1 lb fresh corn kernels cut off the cob

    Instructions

    • Preheat the oven to 350° F.
    • Combine all the dry ingredients in a bowl. Mix well and set aside.
    • In a second bowl, whisk the eggs until blended, then add the melted butter, cream, and cream-style corn.
    • Blend the dry ingredients into the wet ingredients using a wire whisk until well incorporated.
    • Clean all three peppers, discarding the seeds and stems. Dice them into 1/4-inch pieces. Carefully slice the corn kernels off the cobs, and add to the mixing bowl, along with the diced peppers. Stir together.
    • Coat a medium-sized casserole dish with butter and dust with flour. Pour the mix into the casserole dish. If the mix is only 1-inch deep, it will tend to be done 5 to 10 minutes sooner. Bake for 40 minutes or until golden-brown and firm.
    • Serve hot or at room temperature.

    Nutrition

    Calories: 307kcal | Carbohydrates: 34g | Protein: 7g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 673mg | Potassium: 266mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1274IU | Vitamin C: 30mg | Calcium: 206mg | Iron: 2mg

  • Pomme Frites with Truffle Oil and Fresh Parmesan

    September 5, 2020 /
    Servings: 4 people
    Calories: 395kcal

    Ingredients

    • 6 large white Russet potatoes
    • 2 quarts peanut oil
    • coarse salt to taste
    • 5 tsp truffle oil
    • 1 cup freshly grated Parmesan cheese

    Instructions

    • Using a mandoline, slice the potatoes lengthwise into 1/4-inch strips. Cover with water in a bowl and refrigerate overnight or at least 12 hours to remove the starch. Drain the potatoes well before frying.
    • Heat the peanut oil to 370° F in a large Dutch oven or deep fryer. Add 1/3 of the potatoes and cook for 3 minutes. Carefully remove from the oil and set aside on a paper towel lined plate. When the oil reaches 370° F again, cook a second batch of frites and repeat again.
    • For the second round of frying, reheat the oil to 380° F. Add half of the fries, and cook for 4 minutes or until golden. Remove from the oil, drain on a paper towel lined plate, and immediately sprinkle with salt. Repeat with the other half.
    • Drizzle the fries with truffle oil, sprinkle with the cheese, and serve immediately.

    Nutrition

    Calories: 395kcal | Carbohydrates: 59g | Protein: 16g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 417mg | Potassium: 1355mg | Fiber: 4g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 18mg | Calcium: 338mg | Iron: 3mg

  • Daylesford Farm Smashed Potatoes

    September 5, 2020 /
    Servings: 4 people
    Calories: 375kcal

    Ingredients

    • 4 Tbsp olive oil
    • 4 Tbsp butter
    • 2 shallots chopped
    • 1 lb small boiler or new potatoes
    • 1/2 cup asiago cheese finely grated
    • 6 green onions thinly sliced
    • salt and freshly ground black pepper to taste

    Instructions

    • In 5 minute increments, microwave the potatoes in a microwavable bowl or casserole dish until soft, about 10-15 minutes total. When soft enough, smash each potato gently with a fork.
    • Heat the olive oil and butter in a large skillet over medium-high heat. Sauté the shallots until soft, then add the smashed potatoes.
    • Leave the potatoes in a relatively flat pile in the center of the skillet and let them brown, about 5-10 minutes. Once they start to get crispy, try to turn them over as one unit with a spatula. If they fall apart a little, that's okay, but try to keep them smashed together. Let the other side brown and crisp up.
    • Sprinkle the 1/2 cup of asiago cheese over the potatoes, along with the thinly sliced green onions. Allow to melt and bind the potatoes together.
    • Salt and pepper to taste and serve hot.

    Nutrition

    Calories: 375kcal | Carbohydrates: 24g | Protein: 8g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 344mg | Potassium: 580mg | Fiber: 3g | Sugar: 2g | Vitamin A: 778IU | Vitamin C: 27mg | Calcium: 183mg | Iron: 1mg