Monday, August 7, 2017

Carrot Pizza with Fontina and Red Onion

Ingredients:

  • For the carrot purée:
    • 2 tablespoons olive oil
    • 1/2 medium onion, chopped
    • 1/2 pound carrots (about 3-4 medium carrots), peeled and thinly sliced
    • 1/2 cup white wine
    • 1/2 teaspoon kosher salt
    • 1/4 cup mascarpone
    • 1/8 teaspoon cayenne pepper
  • For the pizza:
    • 1/2 pound prepared pizza dough, room temperature
    • All-purpose flour (for surface)
    • Olive oil (for brushing)
    • 8 ounces Fontina cheese, grated (about 2 cups)
    • 1/2 medium red onion, root intact and thinly sliced lengthwise into wedges
    • 1 cup (loosely packed) carrot fronds or baby arugula

Instructions:

  • For the carrot purée:
    1. Heat oil in a large skillet over medium-high until shimmering. Add onions and cook, stirring often, until translucent, about 2 minutes. Add carrots and cook, stirring occasionally, until beginning to brown, about 5 minutes, then add wine and cook, stirring often, until reduced by half, about 2 minutes.
    2. Reduce heat to medium-low, add salt and 1 cup water, and stir to combine. Cover and simmer until carrots are tender and most of the liquid has evaporated, about 15 minutes.
    3. Transfer mixture to a blender. Add mascarpone, cayenne, and 1/4 cup water. Remove stopper from lid or leave lid slightly ajar, cover with a towel (hot liquids can splatter), and purée until smooth.
  • For the pizza:
    1. Place 2 overturned rimmed baking sheets in the upper and lower thirds of oven and preheat to 450°F.
    2. Divide dough in half on a lightly floured surface and form into 2 balls. Roll out balls into ovals about 6x10 inches in size (make sure they fit on baking sheets). Remove preheated sheets from oven and brush bottoms with oil. Carefully place dough on sheets and brush with more oil. Return to oven and bake until dough is beginning to brown, about 5 minutes.
    3. Spread reserved carrot purée evenly on pizzas, then sprinkle with cheese and onion. Return to oven and bake pizzas, rotating the sheets and swapping their positions on the oven racks halfway through, until cheese is melted and bubbling, 10–12 minutes. Transfer pizzas to cutting boards, top with carrot fronds, and slice.
  • Do ahead:
    Carrot purée can be made up to 2 days in advance and stored in the refrigerator until you're ready to assemble the pizza.

Coconut Curry Tomato Sauce

Ingredients:

  • 2 tablespoons peanut or canola oil
  • 1 medium onion, thinly sliced
  • 1 garlic clove, minced
  • 1 jalapeño, seeded and minced
  • 1/2 tablespoon minced fresh ginger
  • 1 1/2 tablespoons mild curry powder
  • One 28-ounce can peeled tomatoes, chopped and juices reserved (Or, try roasting your CSA tomatoes and then peeling them out of their skins)
  • One 14-ounce can unsweetened coconut milk
  • 1 teaspoon sugar
  • Salt and freshly ground pepper
  • 2 tablespoons chopped cilantro

Instructions:

  • In a large saucepan, heat the oil until shimmering. Add the onion, garlic, jalapeño and ginger; cook over moderately high heat, stirring, until softened, 5 minutes. Add the curry powder and cook until fragrant, 1 minute. Add the tomatoes and their juices, the coconut milk and sugar; bring to a boil. Season with salt and pepper and simmer over moderate heat, stirring occasionally, until slightly thickened, 20 minutes. Stir in the cilantro and transfer to a bowl.

    Make Ahead

    The sauce can be refrigerated for up to 5 days.
    Applications
    Use as a poaching liquid for chicken, shrimp, lamb, pork and vegetables. Add to a sauté at the last minute. Toss with boiled potatoes or serve over rice. Mix with chicken stock and vegetables or seafood for a quick soup.

Caponata

Ingredients

  • 1 ½ pounds eggplant (1 large), roasted
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, from the inner, tender stalks (the heart), diced
  • 3 large garlic cloves, minced
  • 2 red bell peppers, diced
  •  Salt to taste
  • 1 pound ripe tomatoes, preferably romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree)
  • 3 heaped tablespoons capers, rinsed and drained
  • 3 tablespoons coarsely chopped pitted green olives
  • 2 tablespoons plus a pinch of sugar
  • 3 tablespoons red or white wine vinegar or sherry vinegar (more to taste)
  •  freshly ground pepper to taste

Instructions:

  • Roast the eggplant, allow to cool and chop coarsely.
  • Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.
  • Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.

“Tandoori” Carrots with Vadouvan Spice and Yogurt


Ingredients:

  • 2 tablespoons vadouvan-- What’s vadouvan, you ask? It’s an exotic spice blend, a French-Indian formula that includes onion, shallots, and garlic added to a currylike mix.
  • 2 garlic cloves finely grated, divided
  • ½ cup plain whole-milk Greek yogurt, divided
  • 5 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 pound small carrots, tops trimmed, scrubbed
  • ¼ teaspoon ground turmeric
  • 2 tablespoons fresh lemon juice
  • Very coarsely chopped cilantro leaves with tender stems and lemon wedges (for serving)

Instructions:

  • Preheat oven to 425°. Mix vadouvan, half of garlic, ¼ cup yogurt, and 3 Tbsp. oil in a large bowl until smooth; season with salt and pepper. Add carrots and toss to coat. Roast on a rimmed baking sheet in a single layer, turning occasionally, until tender and lightly charred in spots, 25–30 minutes.
  • Meanwhile, heat turmeric and remain­ing 2 Tbsp. oil in a small skillet over medium-low, swirling skillet, until fragrant, about 2 minutes. Remove from heat.
  • Whisk lemon juice, remaining garlic, and remaining ¼ cup yogurt in a small bowl; season with salt and pepper.
  • Place carrots (along with crunchy bits on baking sheet) on a platter. Drizzle with yogurt mixture and turmeric oil and top with cilantro. Serve with lemon wedges.

Grilled Zucchini and Leeks with Walnuts and Herbs


Ingredients:

  • ⅓ cup walnuts
  • 1 garlic clove, finely grated
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
  • 2 large zucchini (about 1 lb.), halved lengthwise
  • ½ cup (lightly packed) fresh flat-leaf parsley leaves with tender stems

Instructions:

  • Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 Tbsp. oil in a large bowl; season with salt and pepper.
  • Brush leeks and zucchini with remaining 2 Tbsp. oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5–8 minutes for leeks, 8–10 minutes for zucchini.
  • Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.

Creamy Roasted Tomato and Eggplant Sauce

Ingredients

  • 2 cups eggplant cubed
  • 1 onion, roughly chopped
  • 3 cups tomatoes, roughly chopped - I used heirlooms but cherry or any other version will work as well
  • 3 large or 4 medium cloves of garlic
  • ¼ cup olive oil
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tsp Italian seasoning - I used a pre-made blend but it's basically a mixture of basil, oregano, basil, thyme, parsley, etc.
  • 2 cups non dairy milk (soy, almond, etc.)
  • 16 oz pasta ( you can also put this over polenta, veggies or another grain if pasta ain't your thing...)
  • 1 cup basil, diced

Instructions:

  • Preheat oven to 375. In order to not have to reheat the sauce, it's best to have the milk heated or at room temp so you can take out of the fridge.
  • Place eggplant, tomato onion and garlic on a roasting pan. Add olive oil and spices. Mix until well coated.
  • Roast in oven for 40 minutes or until eggplant begins to brown and tomatoes soften.
  • Meanwhile, cook pasta according to directions.
  • If milk is chilled, slightly heat in a pan until warm. Skip this step if milk is at room temperature.
  • Add all the veggies from your roasting pan and milk into a high speed blender. Mix until combined. Taste and add any additional spices. I added a dash more of the salt, pepper and Italian seasoning. You can also add red pepper flakes to spice it up! If sauce is not warm enough, you can heat further in a pan.
  • Once pasta is cooked and drain, top with sauce and a sprinkle of basil and enjoy.

Monday, July 24, 2017

Panzanella with Mozzarella and Herbs


Ingredients:

  • 4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)
  • 6 tablespoons extra-virgin olive oil, more to taste
  • ¾ teaspoon kosher sea salt, more to taste
  • 2 pounds very ripe tomatoes, preferably a mix of varieties and colors
  • 6 ounces fresh mozzarella, torn or cut into bite-size pieces
  • ½ cup thinly sliced red onion, about half a small onion
  • 2 garlic cloves, grated to a paste
  • 2 tablespoons red wine vinegar, more to taste
  • 1 tablespoon chopped fresh oreganoor thyme (or a combination)
  •  Large pinch red pepper flakes(optional)
  • ½ teaspoon Dijon mustard
  •  Black pepper, to taste
  • ½ cup thinly sliced Persian or Kirby cucumber, about 1 small cucumber
  • ½ cup torn basil leaves
  • ¼ cup flat-leaf parsley leaves, roughly chopped
  • 1 tablespoon capers, drained

Instructions:

  • Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
  • Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.
  • In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
  • Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.