Monday, October 2, 2017

Roasted Radishes with Brown Butter, Lemon and Radish Tops

Ingredients:

  • 2 bunches medium radishes (such as red, pink, and purple; about 20)
  • 1 1/2 tablespoons olive oil
  • Coarse kosher salt
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 teaspoon fresh lemon juice
Instructions:
  • Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
  • Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
  • Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

Kohlrabi Carrot Fritters

Ingredients:

  • 2 kohlrabi
  • 1 carrot
  • 1 egg
  • ¼ teaspoon kosher salt
  • ¼ teaspoon cayenne
  • ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
  • ½ avocado
  • ¼ cup plain yogurt
  • ½ lemon
  • ¼ teaspoon kosher salt
  • Green onions (for garnish)

Instructions:

  • Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.
  • Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
  • In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).
  • Serve fritters with avocado cream and sliced green onions.

Butternut Squash Soup

Ingredients:

  • One 2- to 3-pound butternut squash, peeled and seeded
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 6 cups chicken stock
  • Nutmeg
  • Salt and freshly ground black pepper

Instructions:

  • Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Sour Cream and Scallion Drop Biscuits

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 1 teaspoon sugar
  • ½ teaspoon baking soda
  • ½ cup (1 stick) unsalted butter, melted, cooled, divided
  • 4 scallions, thinly sliced
  • 1½ cups sour cream
  • Hungarian hot paprika (for serving)
Instructions:
  • Preheat oven to 400°. Whisk flour, baking powder, salt, sugar, and baking soda in a large bowl. Drizzle in 6 Tbsp. butter and mix lightly with your hands just to distribute butter. Make a well in center of bowl and add scallions and sour cream. Mix with a wooden spoon until no dry spots remain and mixture forms a shaggy dough.
  • Using 2 spoons, drop ½-cupfuls of dough onto a parchment-lined baking sheet, spacing at least 1½" apart, or into a 12" cast-iron skillet, arranging so sides of biscuits are just touching (you should have 8). Brush tops with remaining 2 Tbsp. butter; sprinkle with paprika. Bake biscuits until tops and bottoms are golden brown on top and bottom, 12–15 minutes.

Crispy Pan Fried Beans and Wilted Greens

Ingredients:

  • 8 ounces (1/2 bunch) Swiss chard
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 12 ounces (2 cups or one 15-ounce can) cannelloni or other white beans, drained and rinsed
  • Zest from one lemon
  • Juice from 1/2 lemon
  • 1 teaspoon za'atar spice blend
  • 1 to 2 teaspoons salt
  • Good-quality extra-virgin olive oil

Instructions:

  • Trim the center stem from the Swiss chard (or Tatsoi!) and slice the leaves cross-wise into ribbons. Chop the stems into bite-sized pieces.
  • Heat one teaspoon of oil in a large skillet over medium-high heat. Cook the onions with 1/2 teaspoon salt until they are very soft and uniformly golden-brown, 8 to 10 minutes. Stir in the garlic and the chopped chard/tatsoi stems, 1 minute. Transfer the onion mixture to a bowl.
  • Warm another 1 to 2 teaspoons of oil, enough to coat the entire bottom of the pan. Add the beans and spread them into a single layer. Cook for 2 minutes without stirring. Stir and spread them out again. Repeat until all the beans are blistered all over. Adjust the heat as needed to prevent burning the beans.
  • Stir the chard/tatsoi leaves, the za'atar, and another 1/2 teaspoon of salt into the beans. Stir until the chard/tatsoi is completely wilted and tastes tender, 3 to 5 minutes. Add the onion mixture back in, along with the lemon zest and juice from 1/2 lemon. Stir and taste. Add more lemon juice, salt, or other seasonings to taste.
  • Serve immediately, drizzling a little extra-virgin olive oil over each dish. Add a poached egg, a scoop of pasta, or a piece of toast to make a more complete meal. The beans will lose their crispiness as they cool, but leftovers still make a tasty meal. This dish will keep refrigerated for up to a week.

Carrot Fennel Soup

Ingredients:

  • 2 medium fennel bulbs with fronds
  • 1 pound carrots, quartered lengthwise
  • 1 medium onion, quartered
  • 1 garlic clove
  • 5 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon sugar
  • 2 1/2 cups reduced-sodium chicken broth
  • 2 1/2 cups water
  • 1 teaspoon fennel seeds
  • Equipment: an electric coffee/spice grinder

Instructions:

  • Preheat oven to 450°F with rack in lowest position.
  • Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
  • Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.
  • Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.

10 Minute Lemon Garlic Sauteed Bok Choy

Ingredients:

  • 1 pound baby bok choy (or napa cabbage)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • Pinch crushed red pepper flakes
  • Sea salt
  • Half of a lemon, cut into wedges
Instructions:
  • Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.
  • Add the oil, garlic and red pepper flakes to a wide room temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
  • Toss in the the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
  • Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.