Posts Tagged ‘vegetable’

Edamame Dip

Thursday, March 31st, 2011

Edamame Dip

Edamame is delicious and healthy, but did you know that it is also a dip? At least it can be.  Throw a few ingredients in the food processor (or blender) and you’re set.  This dip is a great party food, appetizer, snack, or lunch.  It is also a fun, bright green that looks great in a pretty bowl with some chips or crackers on the side.  And did I say healthy? Seriously, how many dips can say that?

Edamame Dip Recipe

Adapted from Alton Brown

12 ounces shelled, cooked, and cooled edamame
1/4 cup diced onion
1/2 cup parsley, tightly packed
1 large garlic clove, sliced
1/4 lime juice
1 tablespoon brown miso
1 teaspoon kosher salt
1 teaspoon hot chili sauce
1/4 teaspoon black pepper
5 tablespoons extra virgin olive oil

  1. Place the edamame, onion, parsley, garlic, lime juice, miso, salt, hot chili sauce and black pepper into bowl of food processor and process for 15 seconds.
  2. Scrape down the sides of the bowl and process for another 15 to 20 seconds.
  3. With the processor running, slowly drizzle in the extra virgin olive oil.
  4. Once all of the oil has been added, stop, scrape down the bowl, and then process another 5 to 10 seconds.
  5. Taste and adjust seasoning
  6. Serve with pita chips.

Zucchini Gratin

Thursday, April 8th, 2010

Zucchini has an impressive repertoire.  Casserole, stir fry, bread; alone, stuffed, in salad or soup–zucchini does it all.  And with it coming in season around here, it is time to hit the kitchen (and grill outside) and start experimenting.  Over the weekend, I experimented with zucchini gone gratin.

It is simple and decadent, a few ingredients and a lot of flavor.  Slice it, layer it, bake it.  That’s about all there is to it.  Put it in an insulated bag and you got yourself the perfect potluck dish.  And if there is somebody around who just won’t eat their vegetables, a little cream and cheese usually help, and this recipe has plenty.

Zucchini Gratin Recipe  Makes about 5 servings.

6 medium size zucchini, sliced
1/2 cup shredded parmigiano-reggiano
1 cup panko bread crumbs
1 cup heavy whipping cream
2 cloves garlic, chopped
1 1/2 teaspoons thyme
olive oil
salt
freshly cracked black pepper

  1. Combine cream, thyme, and garlic in pot set over medium high heat. When cream begins to boil around the outer edges, remove from heat and set aside.
  2. Butter a casserole dish and preheat oven to 350 degrees.
  3. Cover bottom of casserole dish with a layer of zucchini.   Sprinkle with salt, pepper, parmigiano-reggiano, and bread crumbs.  Drizzle with heavy whipping cream.
  4. Repeat step 3 with remaining ingredients.
  5. Add a drizzle of olive oil on top.
  6. Bake until golden brown and bubbly, about 20 minutes.

Pommes Anna

Thursday, March 4th, 2010

Ok, I’ll admit it.  I was pretty intimidated by this recipe and probably wouldn’t have considered trying it if not for two things.  First, Cook’s Illustrated has a beautiful picture of it in The America’s Test Kitchen Cookbook.  And second, I have been looking for ways to experiment with my brand new mandoline in my own test kitchen.  I’m definitely glad I tried it, but I wouldn’t step foot near this recipe without a lean, mean, slicing machine.  Hats off to anyone who does.

I’ve helped you cross the first hurdle by giving you my own pics that show how stunning this dish is.  If you have a mandoline, then you’re ready to go.  If not, then this is reason enough to buy one.  If you need a little enticing, Russell’s words may get you going, “This is one for company,” which is really about the best compliment a dish can get as far as I’m concerned.

But this isn’t just picturesque by any stretch of the imagination, these potatoes are a culinary delight.  The outer layer of potato slices is nice and crispy, and the inner layers are perfectly tender with a taste of butter.  And not just a crown of potato mush, each slice maintains its own identity, giving this dish a unique texture that makes mouths happy.

Pommes Anna Recipe  Makes about 5 servings.

adapted from Cook’s Illustrated

1 1/2 pounds russet potatoes, peeled and sliced 1/8 inch thick
5 tablespoons unsalted butter, melted
2 tablespoons canola oil
salt
cracked black paper

  1. Preheat oven to 450 degrees.
  2. Toss potato slices with melted butter in large bowl until potatoes are evenly coated.
  3. Pour oil into 8″ cast iron skillet, and set over medium-low heat.
  4. Begin timing and arrange potato slices in skillet, using nicest slices to form bottom layer.  To start, place one slice in center of skillet.
  5. Overlap more slices in circle around center slice, then form another circle of overlapping slices to cover pan bottom.
  6. Sprinkle evenly with scant 1/4 teaspoon salt and cracked black pepper.
  7. Arrange second layer of potatoes, working in opposite direction of first layer.  Sprinkle evenly with scant 1/4 teaspoon salt and cracked black pepper.
  8. Repeat, layering potatoes in opposite directions and sprinkling with salt and pepper, until no slices remain.
  9. Continue to cook over medium-low heat until 30 minutes elapse from time you began arranging potatoes in skillet.
  10. Press potatoes down firmly to compact.  Cover skillet with aluminum foil and place in oven.
  11. Bake until potatoes begin to soften, about 15 minutes.
  12. Uncover and continue to bake until potatoes are tender and edge of potatoes near skillet is browned, about 10 minutes.
  13. Drain off excess fat from potatoes.
  14. Loosen potatoes from skillet with knife.  Flip over onto serving dish.
  15. Cut into wedges and serve.

Brown Butter Asparagus with Parmesan

Wednesday, March 3rd, 2010

Sure, steamed asparagus is good, but roasted asparagus is better. Hollandaise?  No, thank you.  Of course, hollandaise has its place in culinary history, but it is overdone.  People start to expect hollandaise when they hear “asparagus” and then they layer it on so thick that they can’t even taste the green goodness that should be the star of the show. Don’t get me wrong, I like hollandaise, I just don’t think it is the only way to serve asparagus.

To switch things up a bit, I like to roast the asparagus in the oven with a bit of garlic, sea salt, lemon juice, and browned butter.  Of course, just melted butter will work, but browning it first adds more depth of flavor, so it is definitely worth the extra few minutes.  So coat those green spears in some browned butter and top it off with parmigiano-reggiano.  Instead of masking the asparagus with gobs of sauce, you’ll be complementing it perfectly.

Brown Butter Asparagus with Parmesan Recipe  Makes 2 servings.

1/4 pound asparagus, trimmed
1 tablespoon lemon juice
1 tablespoon butter
1 clove garlic
pinch sea salt
1 tablespoon freshly shredded parmigiano-reggiano

  1. Preheat oven to 450 degrees.
  2. Brown butter on stove on medium low heat
  3. Put asparagus in baking dish.  Add lemon juice, garlic, and salt.
  4. Pour browned butter over asparagus and coat evenly.
  5. Bake until asparagus becomes tender, about 10 minutes.
  6. Sprinkle parmigiano-reggiano over asparagus.

Oven-Roasted Red Peppers

Monday, February 22nd, 2010

They are smoky, sweet, and colorful.  Great on pizza, with pasta, in hummus. Red peppers liven up a lot of dishes, and roasted red peppers add another whole level of flavor.  If you like the ones in a jar, then you’ll love these.  But once you try them, you cannot go back to the jars.  And frankly, you shouldn’t.   When peppers look particularly tasty or they are on sale, stock up and make a batch.  You can refrigerate them for a couple of weeks, or put them in the freezer for even longer.

Oven Roasted Red Peppers Recipe

red peppers
olive oil

  1. Remove stickers and wash peppers.
  2. Place sideways on pan and put in oven set to broil.
  3. Watch peppers closely and turn with tongs when the side facing up has blistered and turned black.  This should take about 5 minutes.
  4. Repeat step 3 until all sides have turned black, about 20 minutes.
  5. Put the hot peppers in a bowl and cover with a lid or foil to capture the steam from the peppers as they cool.  This will make removing the skins easier.
  6. Once the peppers are cool, peel the skin and remove tops and seeds.  Do this in a strainer over a bowl so you can capture the juice that drips from the peppers.
  7. If you are not using the peppers right away, put them in a jar and cover with olive oil.

Scalloped Turnips

Saturday, February 13th, 2010

What happens when you add heavy cream and butter to shallots and turnips? A creamy goodness that will have you coming back for more. I love turnips, the sweet, delicate flavor with just a hint of bite. In this dish, they are unbelievably tender, and did I say buttery? If you’re looking for a substitute to the ubiquitous potato side dish, this will not let you down.

Scalloped Turnips Recipe  Makes 3-4 servings

2 turnips, sliced
2 shallots, sliced
4 tablespoons butter
3/4 cup heavy cream
2 tablespoons flour
black pepper
salt

  1. Preheat oven to 350 degrees.
  2. Melt 1 tablespoon of butter in 11″ x 7″ casserole dish.
  3. Sauté the shallots in 1 tablespoon of butter.
  4. Layer bottom of casserole dish with half the turnip slices followed by half the shallots. Top with 1 tablespoon of small pats of butter. Sprinkle with 1 tablespoon of flour, black pepper, and salt.
  5. Repeat step 4 to create a second layer, then add heavy cream.
  6. Bake covered for 20 minutes, then uncovered for an additional 20 minutes.