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Ingredients:
MAPLE BALSAMIC VINAIGRETTE:
- 1 tablespoon aged balsamic vinegar
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1 small garlic clove, pressed or grated with a microplane
- 2 tablespoons walnut oil or extra virgin olive oil
- freshly ground black pepper
- kosher salt
FOR THE SALAD:
- 1 small head of radicchio (roughly 8 ounces), quartered, core removed, and thinly sliced
- 2 endive heads, ends trimmed, sliced lengthwise, and cut crosswise into slices
- 2 packed cups of baby arugula
- 1/2 cup chopped walnuts, toasted
- 2 ripe, slightly firm Bosc pears, cored, and cut into quarters
- 4 ounces high-quality Gorgonzola cheese, crumbled by hand into small pieces (*choose one that is moderately creamy and salty)
FLAVOR VARIATIONS AND OPTIONAL ADD-INS:
- shredded roast chicken
- pomegranate arils
- sliced apple
- roasted beets
Instructions:
- In a large salad or mixing bowl, whisk together the balsamic vinegar, lemon juice, maple syrup, Dijon mustard, and garlic until evenly combined. Slowly pour in the olive oil, whisking with the other hand until emulsified. Season to taste with salt and pepper.
- Add the sliced radicchio, endive, arugula, and walnuts to the bowl with the vinaigrette and toss gently to coat evenly with the vinaigrette. Top each salad serving with pear quarters and crumbled Gorgonzola cheese. Serve immediately.
Ingredients:
- 6 Poblano Peppers
- 3 Tbs Coconut Oil or Olive Oil
- 4, 6" Corn Tortillas cut into 1" strips
- 2 Cloves of Garlic minced, about 2 tsp.
- 1/4 C White Onion diced, about 1/4 of an onion
- 1 Tbs Pickled Jalapeño Pepper (or, fresh) minced (for intense heat - optional)
- 2 C Sweet Corn fresh or frozen (reserve 1/4 C for garnish - optional)
- 28 oz Can of Whole or Diced Tomatoes
- 3 Tbs Tomato Paste
- 2 tsp Ground Cumin
- 1 1/2 tsp Sea Salt
- 1/2 tsp Chili Powder
- 1/2 tsp Chipotle Chili Powder
- 4 C Vegetable Broth
- For Garnish:
- Fried corn tortilla strips or tortilla chips
- Diced pickled or fresh jalapeño peppers
- Chopped cilantro
- Reserved corn
- Lime
- Avocados
- Pico de Gallo
Instructions:
- Preheat oven to broil. Destem, deseed poblanos. Cut poblanos in half and lay on sheet pan (in the pictures above I used a silpat but I roasted at a lower temperature - when broiling simply lay the poblanos directly on a sheetpan). The flatter the poblanos, the better. Broil the poblanos for about 10 minutes on the second to highest rack and until poblanos are blistered. Remove from oven and place in a covered container for at least 15 minutes (this will make it easer for the skin to peel off). Once cool enough to handle, peel blistered skin off and slice the poblanos into 1" strips (this step can be done up to two days ahead). Set aside.
- In a 4 quart sauce pan add the oil on medium heat. When oil is shimmering, add the cut tortilla pieces to the hot oil. Stir frequently on medium high until strips are crisp (a bit of sticking here is ok).
- To the tortilla strips add the minced garlic, onion and optional jalapeño pepper. Saute' for about 2 minutes on medium, stirring frequently.
- To the tortilla mixture, add 1/2 the corn, tomatoes, paste, veggie broth and all spices and salt. Bring to a simmer, stir and simmer for five minutes.
- Remove from the heat and using an immersion blender (or other), blend until soup is smooth and creamy.
- Return to heat on low, add the corn and poblano peppers. Warm through, about 5 minutes on low.
- Garnish with limes, tortilla strips, avocado, corn, cilantro. Serve with warm, soft tortillas and pico de gallo.
Ingredients:
- 3 cups rice (short-grain white rice, rinsed)
- 2 1/4 cups water (or leftover Crab Dashi)
- 2 bunches green onions
- 1/4 cup canola oil (or grapeseed)
- 1 tablespoon toasted sesame oil
- 1/4 cup mirin
- 1/3 cup shiro shoyu (white soy sauce or usukuchi shoyu, light-colored soy sauce)
- 4 ounces tatsoi leaves
- 1 pound lump crabmeat
- 1 cup dashi (Crab, or Kombu and Bonito Dashi)
- 2 tablespoons white sesame seeds (toasted)
- sea salt (or soy sauce, optional)
- togarashi (Ichimi, Japanese ground chiles, for garnish)
- 1 whole stone crab (or Dungeness)
- 1 square kombu
- 2 quarts water (soft, low-mineral-content preferred)
- 1 ounce katsuobushi (loosely packed, dried bonito flakes)
Instructions:
- In the donabe, combine the rice with the water. (If you have made the crab dashi and have at least 3 1⁄4 cups, you can substitute 2 1⁄4 cups for the water here. Just make sure you have 1 cup left over to use later.) Let the rice soak for 20 minutes. Cover with both lids and cook over medium-high heat for 13 to 15 minutes. Turn off the heat and let it rest for 20 minutes.
- Meanwhile, working in batches, lay the green onions in a large dry sauté pan and char over medium-high heat, turning regularly, for 2 to 3 minutes. The green onions will begin to steam in their own moisture and char on the outside. Remove from the sauté pan and lay the green onions all facing the same direction on a cutting board. Trim the root end and a few inches of the green tops and discard. Slice the green onions into 1⁄4-inch rounds and reserve.
- Wipe out the sauté pan and heat the grapeseed oil over medium heat. Add the charred green onions and sauté for 1 minute, stirring frequently. Add the sesame oil and the mirin and scrape the pan to deglaze. Allow the alcohol to evaporate (1 to 2 minutes) and remove the pan from the heat. As the pan is cooling, swirl in the shiro shoyu. Set the green onions aside.
- Prepare a bowl of ice water and set aside. Bring a medium to large pot of salted water to a boil. Blanch the tatsoi leaves for 10 seconds and transfer the tatsoi immediately to the ice water. Once chilled, remove the leaves from the ice water, drain, and reserve.
- To finish the dish, fold the crabmeat into the rice (reserving some nice lump pieces for garnish), 1 cup of the crab dashi (or other dashi), the charred green onion mixture, the tatsoi leaves, and the toasted sesame seeds. Cover the rice cooker and gently heat over a medium flame for 3 to 4 minutes to heat thoroughly and perfume the rice with the crab aroma. Season with salt or additional soy sauce if desired, and garnish with the reserved lump crab pieces, additional sesame seeds, and ichimi togarashi.
CRAB DASHI
- If using live crab, steam for 15 minutes, until cooked through, and then chill the whole crab before separating the meat from the shell. Chill thoroughly in an ice bath or the refrigerator. Clean the crab by separating the meat from the shells and reserve the meat. Remove any lungs, eyes, or apron using scissors, and discard. If you like a richly umami “sea flavor,” mix in any of the cooked brown sections of the crab with the meat, or keep them with the shells for a deeper-flavored stock. Reserve some of the nice lump pieces of meat for garnish on top of the final rice dish.
- In a medium pot, combine the reserved shells with the kombu and cover with the water. Heat gently and maintain the low heat below a simmer for 1 hour to infuse the crab and kombu into the stock. Remove the kombu and raise the heat slightly, still just below a simmer. Add the katsuobushi and turn off the heat. Steep for 5 minutes and strain through a fine-mesh sieve. Reserve 1 cup (240 ml) of strained stock for the final rice dish. Use the remaining stock to make a clear crab soup or for cooking the rice, if desired.
Ingredients:
- 4 large red or yellow bell peppers, preferably Holland
- 2 tablespoons good olive oil
Instructions:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
Ingredients:
- 1 1/2 cups dried cannellini (white kidney) beans, soaked overnight
- 1 Parmesan rind (about 2 ounces), plus shaved Parmesan for serving
- 2 medium carrots, scrubbed, halved crosswise
- 2 stalks celery, halved crosswise
- 1 head garlic, halved crosswise; plus 2 cloves, chopped
- 6 sprigs parsley
- 1 sprig rosemary
- 2 bay leaves
- 2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes, plus more crushed for serving
- Kosher salt, freshly ground pepper
- 3 tablespoons olive oil, plus more
- 1 large onion, chopped
- 1 (14.5-ounce) can whole peeled tomatoes
- 3/4 cup dry white wine
- 3 ounces dried lasagna or other flat pasta, broken into 1–1 1/2-inch pieces
- 1/2 small head escarole, leaves torn into 2-inch pieces
Instructions:
- Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chiles, and 2 quarts water to a boil in a medium pot. Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1 1/2 hours. Season with salt and pepper, remove from heat, and let sit 30 minutes. Discard vegetables, rind, and herbs.
- Meanwhile, heat 3 Tbsp. oil in a large pot over medium. Cook onion and chopped garlic, stirring occasionally, until softened, 8–10 minutes. Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12–15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes.
- Add beans and their liquid; cook until flavors meld, 12–15 minutes. Add pasta; cook, stirring and adding more water as needed, until al dente, 15–20 minutes. Add escarole and cook until wilted, about 1 minute; season with salt and pepper. Serve soup drizzled with oil and topped with Parmesan and more chile.
Ingredients:
- 3 bunches small radishes with greens attached
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
Instructions:
- Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.
- In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.
- Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.
Ingredients:
- 2 pounds white cabbage, core removed and shredded (10 cups)
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon garlic, minced
- Pinch crushed red pepper flakes
- 1/2 teaspoon fine sea salt or more to taste
- Half of a lemon, cut into wedges
Instructions:
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cabbage, garlic, red pepper flakes, and the salt. It might seem like too much cabbage for the pan, but as it cooks, the cabbage will wilt down.
- Cook, stirring occasionally until the cabbage is tender and some of the cabbage begins to turn a light brown; 10 to 15 minutes.
- Squeeze the juice from 2 lemon wedges over the cabbage. Taste then adjust with more salt, pepper, and lemon juice as needed.
