Ingredients:
1 1/2 cups light olive or vegetable oil
3 tablespoons unsalted butter 5 to 6 shallots, peeled and sliced into thin rings 2 large yellow turnips ( rutabagas or purple top turnips), about 4 pounds total Kosher salt 1 cup whole milk 6 tablespoons (3/4 stick) salted butter 1/2 teaspoon freshly ground black pepper
Preperation:
Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain.
In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer.
Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.
Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots.
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Tuesday, November 4, 2014
Mashed Turnips with Crispy Shallots
Creamed Spinach and Parsnips
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Ingredients and Preparation
4 tablespoons unsalted butter 2 tablespoons vegetable oil 2 pounds small parsnips, cut into 3/4-inch pieces 2 large shallots, thinly sliced 1 cup turkey stock or canned low-sodium broth 1 teaspoon chopped thyme Salt and freshly ground pepper 1 1/4 pounds baby spinach (20 cups) 2 tablespoons all-purpose flour 2 cups half-and-half or whole milk 1/2 teaspoon freshly grated nutmeg
In a large, deep skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.
Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips. In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the half-and-half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve
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MAKE AHEAD The creamed vegetables can be refrigerated for up to 3 days and rewarmed over low heat. Stir in a little stock if the cream sauce is too thick. |
Oven Roasted Root Vegetables
Ingredients:
1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
3 large Yukon gold potatoes (1 1/2 pounds), scrubbed 1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed 1 medium red onion 2 large parsnips (about 8 ounces) 1 head garlic, cloves separated, and peeled (about 16) 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 1/2 teaspoons kosher salt Freshly ground black pepper
Preparation:
Place 2 baking sheets in the oven and preheat to 425 degrees F.
Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
Cook's Note: Some very large parsnips have a pithy core, which should be trimmed before cooking.
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Ginger Scallion Noodles
Mushroom and Tat Soi Soup
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Ingredients and Preparation
This recipe serves one, but can easily be multiplied for more servings.
1 Tbsp olive oil
Heat in a soup pan over medium heat 1 tsp minced garlic Saute for about 2 minutes until fragrant 1 cup mushrooms- sliced in half, then into thin pieces Stems of tatsoi leaves (whatever is left from cutting one cup of tatsoi leaves) 1 tsp oregano Salt and pepper
Add mushrooms, tatsoi stems, oregano and S&P to the pan stir to coat in olive oil. The mushrooms will soak up the oil, so stir them frequently to prevent burning. Saute until the mushrooms have a nice golden brown color.
9 cubes homemade veggie stock (see previous post) or about 2 cups of non frozen stock 1 Tbsp balsamic vinegar Add stock and vinegar, and bring to a simmer. Cover and simmer for about 5 minutes. 1 cup tatsoi leaves, sliced into strips Add the tatsoi leaves, recover and simmer for a few more minutes, until the leaves have wilted. Your soup is ready to enjoy! |
Roasted Fennel with Parmesean
Ingredients:
4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved Salt and freshly ground black pepper 1/3 cup freshly shredded Parmesan
Preparation:
Preheat the oven to 375 degrees F.
Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
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Winter Greens Lasagna
Ingredients:
2 tablespoons olive oil
1 medium white onion, medium dice 3 medium garlic cloves, finely chopped 2 cups heavy cream 1 pound red kale, washed, tough stems removed, and coarsely chopped (about 10 cups) 1 pound Swiss chard (or mustard greens), washed, tough stems removed, and coarsely chopped (about 8 cups) 1 1/2 cups crème fraîche 1 (9-ounce) box no-boil lasagna noodles 1 pound fresh ricotta 2 cups finely grated Parmesan cheese (about 5 ounces)
Preperation:
Heat the oven to 400ºF and arrange a rack in the middle. Heat the olive oil in a large pot over medium heat. When it shimmers, add the onion and garlic, season with salt and freshly ground black pepper, and cook until soft, stirring occasionally, about 5 minutes.
Add the cream and a few handfuls of greens and cook, stirring occasionally, until slightly wilted. Continue adding greens a little at a time until they all are slightly wilted. Cook, stirring occasionally, until the greens are tender, completely wilted, and coated in cream, about 10 minutes. Season with additional salt and freshly ground black pepper and remove from heat.
Spread 1 cup of the crème fraîche evenly over the bottom of a 13-by-9-inch baking dish. Cover with a layer of 4 noodles, allowing them to overlap slightly. Using a slotted spoon, scoop a third of the greens mixture from the cream and evenly spread it over the noodles, then cover with a third of the ricotta and a quarter of the Parmesan. Repeat to make two more layers, and end with a final layer of noodles on top. Evenly pour 1/4 cup of the warm cream over the noodles. Mix together the remaining crème fraîche and Parmesan and spread it evenly over top.
Cover the lasagna with foil and bake until bubbling and starting to brown, about 45 minutes. Remove the foil and bake until the top is browned completely and the sauce is bubbling, about 10 minutes more. Let cool at least 10 minutes before serving.
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Roasted Balsamic Radicchio
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Ingredients:
2 large heads of radicchio (about 1 pound total), halved through core end, each half cut into 3 wedges with some core still attached
3 tablespoons olive oil 1 tablespoon chopped fresh thyme Balsamic vinegar (for drizzling)
Instructions:
Preheat oven to 450°F. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat.
Arrange radicchio wedges, 1 cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer.
Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.
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Maple-Bacon Roasted Apples & Celeriac
Ingredients:
1 large celery root (celeriac), about 1 1/2 pounds, peeled and cut into 1-inch pieces
2 teaspoons extra-virgin olive oil 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 2 apples, cut into 1-inch pieces 2 slices bacon, chopped 1/4 cup pure maple syrup 1 teaspoon chopped fresh thyme or rosemary or 1/4 teaspoon dried
Preparation:
Preheat oven to 450°F.
Toss celery root with oil, pepper and salt and spread on a rimmed baking sheet. Roast until starting to brown, 10 to 12 minutes. Add apples, toss gently and continue roasting until the apples and celery root are tender, 6 to 10 minutes more. Meanwhile, cook bacon in a medium skillet over medium heat, stirring occasionally, until just crispy. Remove to a paper-towel-lined plate with a slotted spoon; discard all but 2 teaspoons of the bacon fat. Add maple syrup to the fat in the pan and bring to a boil, scraping up the browned bits. Add the cooked bacon and thyme (or rosemary). When the celery root and apples are tender, gently toss them with the maple-bacon glaze and roast for about 5 minutes more. |
Daikon Radish Cakes
Ingredients:
1.5 cups grated daikon
3/4 cup water 1 cup rice flour 1 tbsp corn starch 1/2 tsp kosher salt 1/4 tsp sugar a dash or two of white pepper (can substitute ground black pepper if you can't find white pepper) 1 tbsp chopped fresh cilantro
Preperation:
Place grated daikon and water in a small saucepan and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for about 15 minutes. Remove from heat and let cool.
Meanwhile, mix the remaining ingredients together in a large bowl. Add the radish and cooking water and stir to form a dough.
Transfer dough to a greased 8x8 pan and press down with a spatula to smooth the top (the dough should be about ½ inch high and will only fill about two-thirds of the pan).
Place the baking pan in a steamer and steam for 35-45 minutes. Remove the dough from the pan and slice into squares.
Heat about 1-2 tsp vegetable oil in a large skillet over medium heat. Transfer squares to the skillet and sauté for about 3-4 minutes per side, until they are lightly browned.
Serve immediately.
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Turnip Homefries
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Ingredients:
1 lb of turnips, washed, peeled and grated in a food processor or on a mandoline.
1 tsp of black onion (nigella aka kalonji ) seed. 1/2 tsp of brown mustard seed 1 tsp of ground coriander 1/4 tsp of garam masala 1 tsp of salt or to taste 1/2 tsp of kashmiri chili ( or 1/4 tsp cayenne mixed with 1/4 tsp of paprika) 3 Tbs of vegetable oil 2 Tbs of flour ( I made these with sorghum flour so they are also Gluten Free) 1 egg 1 tsp of turmeric 1 onion peeled and grated 1 shallot peeled and grated
Instructions:
Squeeze the turnips after you grate them to get excess water out of them, they should be as dry as possible.
In a large bowl mix together the grated dry turnip, flour, onion shallot chili powder, salt pepper to taste and egg. Set it aside. In a heavy skillet heat the vegetable oil. When the oil is hot toss, in the black onion seed and the mustard seeds When the seeds start to pop, add in the coriander and turmeric,
Cook the spices together for about 2 minutes
Add in the grated turnip mixture. Stir it around in the hot oil mixing it well with the spices and cook it until it starts to get crispy and lightly brown, just as you would cook hash browns. This takes about 8 to 10 minutes depending on how hot the pan is, When they look about done, stir in 1/4 tsp of garam masala and serve. |
Hummus with Mustard Greens
Ingredients:
Olive oil for sautéing
• 3 cloves garlic, smashed • A large pinch crushed red pepper flakes • 1 teaspoon of each: dried coriander, mustard seeds and fenugreek or a spice combination you like, crushed • 1 large bunch mustard greens, stems removed, washed, lightly dried and cut into about 1-inch ribbons • Kosher salt to taste • 1 (15oz) can organic Chickpeas, drained, well rinsed and drained again • 1/2 cup of any stock you have (I used homemade vegetable stock) • 2 long green chile peppers such as Anaheim, Hatch or Poblano, chard, peeled, seeds removed and roughly chopped • 1 raw large garlic clove, chopped • 1 cup of Lebni or drained Greek yogurt • A small bunch of cilantro or parsley, coarsely chopped • Zest and juice of a medium lemon • Toasted Sesame seeds for garnish and Extra-Virgin Olive oil for the final drizzle
Preparation:
Coat a large sauté pan with olive oil and put on medium heat. Toss in the garlic cloves, crushed red pepper and spices. Cook the garlic until it becomes golden brown and fragrant. Remove the garlic and set aside. Add the mustard greens and season with salt, to taste. Cover and cook the greens until they start soften, for about 5 minutes; then add chickpeas and the stock and cook uncovered until the greens are wilted and the liquid has evaporated. This step will allow the chickpeas to take in the taste and fragrance from the garlic and spices. Add and mix in the peppers, the browned and raw garlic, and herbs. Taste for seasoning and add salt, if needed. Turn on the food processor; add half of each: the humus mixture, Lebni and lemon juice to the food processor and process, until it is coarsely pureed. Using a rubber spatula, scoop out the mixture to a mixing bowl. Repeat the same process with the rest of the ingredients; then mix in lemon zest, taste for seasoning and add whatever you feel is needed. Serve chilled or at room temperature, garnished with Sesame seeds and a few drops of good olive oil.
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Green Tomato Frittata
Ingredients:
1-1/2 green tomatoes, sliced about 1/4″-1/2″ inch thick, lightly sprinkled with salt and pepper
1/2 green tomato, chopped fine (about 1/2 cup)
1 frying pepper, chopped fine (about 1/2 cup)
1 poblano pepper, chopped fine (about 1/2 cup)
1 small onion, chopped fine
1/2 cup cornmeal for dredging
3 garlic cloves, minced
2-3 tablespoons fresh herbs (basil, parsley, chives, and/or thyme are all good here)
10 large eggs
Salt and pepper to taste
Cooking spray
1/2 green tomato, chopped fine (about 1/2 cup)
1 frying pepper, chopped fine (about 1/2 cup)
1 poblano pepper, chopped fine (about 1/2 cup)
1 small onion, chopped fine
1/2 cup cornmeal for dredging
3 garlic cloves, minced
2-3 tablespoons fresh herbs (basil, parsley, chives, and/or thyme are all good here)
10 large eggs
Salt and pepper to taste
Cooking spray
Preperation:
Preheat oven to 400-degrees.
Dredge tomato slices in cornmeal. Coat a large oven-safe skillet (cast iron works great) with cooking spray and fry each tomato slice for 2 minutes. Spray tomato again, and flip, frying again for 2-3 minutes. Set slices aside, and wipe pan clean. Spray skillet again with cooking spray, add onion, and cook until translucent and soft, about 3 minutes. Add pinch or two of salt and garlic and mix well. Stir in the chopped tomatoes and peppers, and mix until combined well. Season to taste with salt and pepper, and cook, stirring often, until all veggies are softened, about 10 minutes. Stir in fresh herbs.
Meanwhile, beat eggs and season with salt and pepper.
Add egg mixture to skillet, turn heat up to medium-high, and lightly combine the ingredients, allowing the egg to distribute evenly throughout the filling, and making sure there is an egg coating on the bottom of the pan. Place the fried sliced green tomatoes on the top of the frittata. Turn heat down to medium, and cook until edges begin to set, about 3-4 minutes. Place frittata in oven and cook until the center is firmly set, about 12 minutes.
Finish frittata under the broiler until it’s lightly browned, about 3 minutes. Remove from the heat, and allow to cool and set for 10-15 minutes. Loosen the edges with spatula and slice for serving.
Chilled and Wilted Tat Soi Salad with Sesame Ginger Dressing
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Ingredients:
10-12 ounces Tatsoi leaves
sesame seeds, for garnish (I used a mix of black and white sesame seeds, but you can use whichever type you have)
Dressing Ingredients:
2 T soy sauce (I used Tamari) 1 T rice vinegar (not seasoned) 1 tsp. grated ginger root 1 tsp. sugar 1/2 tsp. Sriracha (or other types of Asian hot chile sauce would work) fresh ground black pepper to taste
Instructions:
Bring a large pot of salted water to a boil, and fill another bowl with cold water and a handful of ice cubes. Wash Tatsoi leaves (I used a salad spinner) and cut into thick strips. Dump Tatsoi into boiling water, time for exactly one minutes, then drain immediately into colander and dump into bowl with ice water. (I used used the salad spinner again for the ice water.)
While Tatsoi is cooling in ice water, get a plastic bowl with a tight fitting lid that's large enough to hold all the Tatsoi. Mix dressing ingredients in this bowl, then drain Tatsoi well and add to dressing. Chill in the refrigerator an hour or more, turning bowl over a few times so Tatsoi remains coated with the dressing.
To serve, use tongs or a slotted spoon to remove Tatsoi from bowl and arrange on serving plates. Toast sesame seeds for 1-2 minutes in a dry pan and sprinkle over salad. (If using a mixture, the black seeds burn more quickly than the white ones.) Serve immediately.
I ate half of this and kept the other half in the fridge for a day. It was still okay the second day, but much better freshly made.
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Baked Parsnip Fries
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