kitchen | COTTAGE GROVE HOUSE

crispy sage

August 5, 2013 § 48 Comments

The herbal, salty crunch of crispy sage is a perfect accompaniment to creamy soups, risottos, eggs, pan fried potatoes and polenta. It is a good idea to make extra because you will be eating them right off the paper towel. And they only take a few minutes to prepare.

m e t h o d

Gather as many large fresh sage leaves as you can. Rinse and pat them dry. Pour enough olive oil to cover the bottom of non stick skillet and turn the heat to medium high. Drop the leaves in and allow to sizzle until brown, turn them over with wooden tongs, sizzle and brown the other side. When crispy remove them from the skillet onto paper towels and lightly salt each one.

pan fried potatoes with crispy sage

orecchiette with potatoes and arugula

August 2, 2013 § 33 Comments

I could not be happier about this pasta recipe. Years ago, on a number of occasions I frequented an Italian restaurant called La Vecchia Verace and was so enamored by this particular pasta dish. I ordered it every time I visited. Occasionally I think about this pasta and living hundreds of miles away from La Vecchia Verace showing up is not an option. Having said that, the other day I was thumbing through a pasta cookbook “Four Seasons Pasta” by Janet Fletcher and there it was, a recipe for my favorite pasta dish served at La Vecchia Verace restaurant!

This sauce is garden fresh and the end result is a texturally thick somewhat starchy bowl of summer comfort. Potatoes are boiled in with the pasta until al dente and gently tossed in a fresh tomato sauce with wilted arugula. The potatoes break up just enough to nicely coat the orecchiette. In this cookbook I learned how to use fresh grated roma tomatoes to create a thick, tasty sauce. Roma’s are used because of their high proportion of flesh to juice and they are grated to produce a skinless, seedless pulp. A considerable alternative using fresh tomatoes while in season, rather than open a can of puréed tomatoes.

To grate tomatoes, cut the tomatoes in half and scoop out the seeds and juice with your fingers. Holding the cut side of a tomato half against the grater’s holes, grate until only the thin skin remains in your palm.

Here is a bit of useful information. I read this recently in a Bon Appetit article: “Don’t dump the pasta water. Starchy, salty pasta water is the secret ingredient in most sauces. Scoop out some of the cloudy water (it’s supposed to look like that) with a coffee mug or measuring cup, and pour a few splashes into the sauce. Save the rest; you might need more than you’d expect. Then simmer until the water and oil emulsify and begin to form a slightly creamy sauce. It’s a little like deglazing a pan with stock or wine, a simple step that gives a dish body and flavor.”

For this recipe reserve a cup or two of the pasta water before draining and use it after tossing with the sauce to help the sauce adhere to the pasta. It brings the flavors together and helps moisten the pasta without adding more oil.

I n g r e d i e n t s

1/3 cup extra virgin olive oil
4 large cloves garlic, minced
tablespoon hot pepper flakes
1 1/2 pounds ripe roma tomatoes, grated
salt
6 ounces (large handful) arugula, coarsely chopped
1 pound russet potatoes, peeled, 1/2 inch diced
1 pound orecchiettte
freshly grated grana padano or parmesan

Heat olive oil in a large skillet over moderate heat. Add the garlic and hot pepper flakes and cook for about 1 minute to release the garlic fragrance. Add the tomatoes and salt to taste. Cook, stirring often, until the tomatoes soften and become sauce-like, 15 to 20 minutes, adding water if the tomatoes threaten to cook dry. Stir the arugula into the sauce and cook just until it wilts, about one minute (once the pasta is al dente).

Bring a large pot of salted water to a boil over high heat. Add the potatoes and pasta and cook until the pasta is al dente. Set aside at least one cup of the pasta water, then drain the pasta and potatoes and return them to the warm pot over low heat. Add the sauce and stir gently to avoid breaking up the potatoes. Moisten with some of the reserved pasta water as needed. Divide among warm bowls, top with freshly grated grana padano and serve immediately.

Serves 4.

cool summer borscht

July 31, 2013 § 57 Comments

We have a serious affection for beets around here. I have been baking beets every week for the past several, therefore it only seemed natural to seek out a beet soup recipe. I prefer my soups warm with the exception of gazpacho, which to me is much like salsa. I can eat bowls and bowls of gazpacho! Knowing we love beet salad with toasted walnuts and goat cheese I had a feeling we would also enjoy a cool borscht. I read a few recipes, gathered a few ideas and came up with my own palate pleasing soup. Bringing in the beet salad idea we used toasted walnuts and goat cheese crumbles to top it off. A soup and salad in one bowl!

I n g r e d i e n t s

5 medium fresh beets
2 cups vegetable stock
16 ounces greek yogurt
2 tablespoons freshly squeezed lemon juice
2 teaspoons red wine vinegar
1 large cucumber, seeds removed and diced
1/2 cup chopped scallions
1/2 cup chopped walnuts, dry toasted
crumbled goat cheese
2 tablespoons chopped fresh dill, plus extra for serving

Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.

In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the vegetable stock, yogurt, lemon juice, vinegar, salt and pepper.

Peel the cooled beets with a small paring knife or rub the skins off with your hands. Dice the beets into small/medium bite size pieces. Add the beets, cucumber, scallions, and dill to the soup. Cover and chill for at least 4 hours or overnight.

Prior to serving, place the walnut bits in a dry, non stick skillet over medium heat and cook until toasted and brown, giving the skillet a shake every now and them.

Season soup with salt and pepper, serve cool with a sprinkling of crumbled goat cheese, toasted walnuts and an extra sprig of fresh dill.

chicken chilaquiles and jicama slaw

July 29, 2013 § 46 Comments

The other day I roasted a chicken and we didn’t even eat it for dinner! It was one of those days. We are remodeling this old cottage and the weekends are completed devoted to just that, sun up to sun down. I had purchased a whole chicken and didn’t want to freeze it so I roasted it knowing we were not going to be able to have a sit down dinner. I am glad I did because using the chicken the next day for chilaquiles was a delight. Served with jicama slaw.

I n g r e d i e n t s

1 small roasted chicken, shredded
2 tablespoons olive oil
4-5 cloves of garlic, chopped
1 can (28 ounces) whole peeled tomatoes in purée
3 chipotle chiles in adobo, finely chopped
1 tablespoon adobo sauce, from same can of chipotles
handful of cilantro, 1/2 cup chopped
tortilla chips, at least 4-6 cups
1/2 cup greek style yogurt
1/2 cup cotija or feta cheese

Combine the oil and garlic in a large heavy bottom pot. Cook over medium heat, stirring occasionally until the garlic is fragrant, 1 to 2 minutes. Add the tomatoes with their purée, chipotles and adobo sauce and 1 cup of water. Break up the tomatoes, season with salt and bring to a boil. Reduce the heat and simmer until lightly thickened, about 10 minutes. Add the chicken and continue to simmer for 10 minutes. Turn off the heat and add 1/2 cup chopped cilantro. Place a handful of chips in a serving bowl and top with chicken chilaquiles. Make sure to spoon a little extra sauce on each serving. Garnish with cilantro sprigs, greek yogurt and crumbled cotija cheese.

Jicama is such a curious root. “The root’s exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder. It is also cooked in soups and stir-fried dishes.” (wikipedia) I simply added lime, a little thinly sliced red onion, cilantro, salt and pepper. This was so cool and refreshing alongside the warm, spicy chilaquiles. This was a perfect matched dinner, texturally speaking. The soft spicy chilaquiles, creamy yogurt, crunchy tortilla chips and the crispy cool jicama all together sang in harmony with each bite.

I n g r e d i e n t s

1 medium jicama, peeled and juliennned
1/4 – 1/2 small red inion, thinly sliced
1/2 cup coarsely chopped fresh cilantro
3 tablespoons fresh lime juice
coarse salt and pepper

I did not want the red onion to be dominant in this slaw. Use what your palate enjoys and play around with the lime juice as well.

In a medium bowl place all the ingredients and toss well. Serve right away, or allow to marinate in the refrigerator for up to 6 hours.

Serves 4.

fresh made tortilla chips and tomatillo salsa

July 26, 2013 § 45 Comments

I learned how to make tomatillo salsa when I was a community supported agriculture (CSA) member and receiving weekly boxes of fresh fruits and vegetable from a local farm here in the Pacific Northwest. I remember discovering a large bag of tomatillos in my box and not knowing what to do with them. I was familiar with salsa verde and set out to find a recipe. By definition a tomatillo is a small green fruit, similar to a tomato, with a paper-like husk. They are very tart in flavor and aside from salsa verde I have not experimented with them. This is a wonderful salsa served warm with freshly made tortilla chips.

I n g r e d i e n t s

10 tomatillos, papery skins removed and washed
2 shallots, roughly chopped
two large jalapeños, split and seed removed
5 cloves garlic, peeled
large bunch cilantro, washed and roughly chopped
sea salt

M e t h o d

Remove the papery skins off of a pound of tomatillo (roughly 10 tomatillos). Place them (whole) in a saucepan and cover with water. Add one roughly chopped shallot, two large jalapeños (depending on your machismo) and five whole cloves of garlic.

Boil until very tender, about 7-10 minutes. Drain out all but one cup of water and return to the pan. Blend into a salsa consistency using a hand blender. You may use a blender if you do not have a hand blender. If you are using a blender start slow so the hot liquid does not splash on you. Puree until mostly smooth. Add a handful of cilantro and a pinch of sea salt. Transfer to a serving bowl. Finely chop another shallot and add to the bowl of salsa. Stir to incorporate.

We like to eat this salsa warm, but it also keeps in the fridge. Served with fresh homemade tortilla chips.

Tortilla Chips

1 dozen good quality corn tortillas
at least 1/2 cup olive oil
salt

Heat a good amount of olive oil in a non stick skillet over medium high. Cut your tortilla’s into desired shape, fry until crisp, using tongs to turn. Remove to paper towel, salt and let them cool. Transfer to your serving basket or bowl.

Serves several as an appetizer.

summer linguine with fresh hand formed mozzarella

July 24, 2013 § 49 Comments

Right now heirloom cherry tomatoes are starting to appear in the markets in great quantities and I could not be happier. Although I have five different cherry sized heirloom varietals growing in my own garden, which still need a few more weeks to ripen, I found myself with a basket of them at the checkout stand. This particular market makes their own hand formed mozzarella and offers the best artisanal crusty breads the city has to offer. With my greek basil bush doing so well I decided I would make bruscetta “caprese style” for lunch today.

We sliced the tomatoes in half, put them in a bowl with fresh bush basil leaves, a drizzle of olive oil and a sprinkling of salt. We let it sit and marinade for 30 minutes. The tomatoes were placed on top of crusty bread and a slice of fresh mozzarella. A fabulous lunch, of which I did not photograph.

With a large bowl of marinaded tomatoes and half of the fresh mozzarella left I extended the caprese idea into a summer pasta.

To the marinaded tomatoes I added minced garlic, a little more basil and some of the best cheese I have had in awhile…Grana Lodigiano. A hard texture cheese much the same as Grana Padano. I liked it’s black rind which I learned is a tradition held onto for centuries. In ancient times the wheels were matured with a clay coating, grapeseed oil and charcoal. This compound gave it a black hue. Today the wheels are still hand coated with natural ingredients to create the same black hue to specifically set it apart from Parmesan. I do enjoy talking with the cheese monger at the market…

I n g r e d i e n t s

1 pint of heirloom cherry tomatoes, halved
4 cloves garlic, minced
1/2 cup shredded basil leaves
8 ounces fresh hand formed mozzarella cheese, diced
1/2 cup olive oil
1/4 cup reserved pasta water
sprinkling salt and black pepper
3/4 pound linguine
1/2 cup freshly grated Grana Lodigiano cheese or Parmesan cheese

M e t h o d

Place the tomatoes, garlic basil, mozzarella, olive oil, salt and pepper in a large serving bowl. Stir to mix and set aside at room temperature for at least 1 hour. Cook the pasta until al dente. Drain briefly, reserving 1/4 cup of pasta water. Add pasta and reserved water to the tomato mixture. Add the Grana Lodigiano and toss to mix. Serve right away while the pasta is still warm.

Serves 4.

buon appetite

spicy chicken soup

July 22, 2013 § 38 Comments

This soup works really well if you are hosting a large dinner party. You can make this soup ahead of time and let it simmer for an hour or so. It is always nice to be able to keep your meal simple and have everything prepared, leaving you with time to sit and relax with your friends. Over the course of a few years I have made this soup over and again making minor changes and this is the latest and greatest rendering. I especially enjoy fresh cilantro, lime wedges, extra minced chili peppers, cotija cheese and avocado as a garnish on the table for everyone to finish off the bowls to their liking. Cotiija is a part skim milk cheese with a delicious sharp flavor. It crumbles nicely and melts rather well in soups. It’s characteristics are much like feta so you could substitute if you like. I put out a large bowl of good quality tortilla chips to crumble on top. If you are feeling up to it home made tortilla chips are unforgettable and I think you should make them for this soup.

I n g r e d i e n t s

1/4 cup olive oil
2 chicken breasts
1 medium red onion, diced
handful of cilantro, coarsely chopped
3 cloves garlic, minced
1 medium size serrano pepper, seeds removed and minced
1 medium size turnip, peeled and diced
4 roma tomatoes diced
4 cups chicken stock
2 cups water
1 tbsp. chili powder or to taste
1 tbsp. cumin
1 tbsp. smoked paprika
salt / pepper

G a r n i s h

2 avocados, pitted and diced
cilantro sprigs, tough stems removed
1 lime cut into wedges
finely chopped serrano pepper (for those who like more heat!)
crumbled cotija cheese (you may substitute feta)
thinly slice radish
tortilla chips (fresh homemade is an excellent choice)

Using medium high, heat the olive oil in a large pot. Add the chicken breast, cook until browned 5-7 minutes each side. Remove to cutting surface and allow to cool.

While chicken is cooking prepare onions, cilantro, garlic, turnips and tomatoes and set aside.

After you have removed the chicken from the pot keep the olive oil/chicken bits concoction. Turn the heat to medium high and add onions, garlic and cilantro and cook until aromatic. Sprinkle chili powder, cumin, smoked paprika, salt and pepper combine well and allow flavors to infuse over low heat. Meanwhile, chop the chicken into small broken bits and add it to the pot and mix well. Allow to cook 5 minutes.

Add the stock to the pot, then turnips and tomatoes and bring to a boil. Reduce heat and simmer for an hour.

While your soup is simmering and If you decide to make homemade tortilla chips…

Tortilla Chips

1 dozen good quality corn tortillas
at least 1/2 cup olive oil
salt

Assemble garnishes in serving bowls and take to the table.

Divide the soup among serving bowls. Everyone tops their own soup.

Serves 4-6

peanut butter cookies

July 17, 2013 § 50 Comments

I keep finding myself in the kitchen replicating recipes I find on all the wonderful blogs I read. Pretty soon I may have to start a section on my blog for “featured blog recipes”. I found this recipe at homemadedelish the other day and I used up a whole jar of peanut butter making two batches! No flour in these peanut butter cookies! These cookies are so soft, chewy, nutty, sweet and salty. I am not much of a baker, however, I am trying to change. My son loves baked goods so much and I feel as though I am depriving him of so many good homemade treats. It sure would be better than store-bought cookies, hand pies and puddings. He actually made the second batch!

1 cup all natural creamy peanut butter (I used Adam’s)
1 cup light brown sugar
1 teaspoon vanilla
1 egg
1/3 cup salted blister peanuts, crushed
1/8 cup sugar for fork print

Preheat oven 350°. Mix all ingredients in a medium size bowl. Roll little balls of dough in the palms of your hand, then roll along your crushed peanuts. Place on a parchment lined baking sheet. Dip a fork into sugar and “stamp” each ball to flatten into a cookie shape. Bake for 12 minutes.

Serve with a cold glass of milk.

grilled carrots and zucchini

July 15, 2013 § 40 Comments

One of my favorite summertime dinners is grilled vegetables. I delight in lighting the mesquite charcoal and piling as many vegetables as I can fit onto the grill. This particular evening we grilled carrots, zucchini and a whole head of garlic.

Carrots are topped with olive oil, scallions and bush basil. The zucchini has a gremolata style sauce made with parsley, garlic, olive oil and lemon.

Ingredients

4 medium zucchini, sliced in half
5 medium carrots, peeled, if you prefer
a little olive oil
sprinkling salt
handful of flat leaf parsley
3 tablespoons lemon
2 cloves garlic
3 scallions, finely sliced
fresh basil
5 tablespoons olive oil

After cutting your vegetables brush all sides with olive oil and set aside. Once your charcoal is ready or your grill is hot begin with the carrots. Carrots take a good 15 minutes longer to soften up then the zucchini. My grill was far too hot and the carrots started to char. Turn frequently to prevent too much charring and move to a cooler area of you grill. If they do char too much you may use a peeler to peel away the black areas once they cool off. After 15 minutes add the zucchini to the grill and cook 15-20 minutes until tender and brown.

Remove from the grill and toss with your herbs and dressings.

g r e m o l a t a f o r z u c c h i n i

Using a food processor, whizz 3 tablespoons of olive oil with handful of parsley, two garlic cloves and 3 tablespoons of lemon juice. Add a little salt and toss with zucchini.

b u s h b a s i l ( a. k. a. g r e e k b a s i l )

Where have I been? I have been buying herbs for years and particularly basil. This is the first year I have seen this basil varietal. The leaves are very small and have a slightly floral aroma. I have seen these trimmed into a cute little topiary trees. Mine stands about 14 inches tall. I purchased it at the farmer’s market for $2. As you can imagine, I was thrilled.

flounder salad

July 12, 2013 § 35 Comments

I found fresh wild caught flounder at the market the other day. My plan was to go home and make tacos. I knew I wanted something lightly spiced with garlic and herbs. What I didn’t expect was the flavor and texture of this fish to be astoundingly delightful. Once I tried a taste I knew this would be a great fish for salad and I gave up on the taco idea.

I dusted the flounder lightly with flour, added a little salt and pepper and pan cooked it in hot olive oil. Once the flounder was cooked, using the same pan, I added chopped garlic, cilantro, a squeeze of lemon juice and a sprinkling of pimentón de la vera (sweet smoked paprika). Topping the flounder with these crispy spicy bits was simply delectable.

The flounder was served on a bed of mixed wild greens, topped with grated purple cabbage, tzatziki, cilantro sprigs and a few lime slices. I made the tzatziki before starting the fish. I highly recommend using this in place of a salad dressing.

I n g r e d i e n t s

1.5 pound fresh wild caught flounder filets
4-5 tablespoons olive oil
1/4 cup flour
salt and pepper
3 garlic cloves, chopped
1/2 cup cilantro, coarsely chopped
juice of 1/2 lemon
1 teaspoon sweet smoked paprika (or to taste)
three handfuls of mixed wild greens
1/2 cup grated purple cabbage for serving
a few springs of cilantro for serving
lime slices for serving

Wash the flounder and pat it dry with paper towels. Set a large skillet over medium high heat and add 3 tablespoons of olive oil. Dust both sides with flour. Set the fish in the skillet, sprinkle with salt and pepper and cook for 3-5 minutes until golden. Turn the fish and sprinkle the other side with salt and pepper. Continue to cook until golden and crisp around the edges. Remove the fish from the pan to clean paper towels. Turn the heat to low and add cilantro and garlic to the skillet. Mix around and when it has become aromatic add the lemon juice and allow it to bubble a little. Sprinkle the smoked paprika, move around with a spatula until well combined and a bit crispy. Turn off heat.

Plate each serving. First a handful of mixed greens, fish, crispy/spicy bits, a little grated purple cabbage, tzaziki, cilantro sprig and a few lime slices.

Serves 4.

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