roquette salad
May 6, 2013 § 16 Comments
Here is a very nice salad recipe I think you will enjoy. This tangy dressing was a satisfying alternative to my usual “go to” olive oil and balsamic blend. I think any seed or nut would work well as long as they are roasted and salted first. I had both sunflower seeds and pine nuts in my cache, so I chose sunflower seeds. I kept imagining pumpkin seeds would have been perfect, roasted and salted.
And, of course, along with my new obsession of “putting an egg on top” I just had to include one.
served with a nice glass of dry rose”…
Ingredients
- 3 large handfuls of spring greens….I used arugula
- 1 cup sunflower seeds
- sea salt
- olive oil for coating
- 4 eggs
dressing
- 4 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 2 teaspoons dijon mustard
- sea salt / pepper
Method
Heat oven to 400°. Line a baking sheet with parchment paper and scatter your seeds, season with salt and pepper and drizzle with olive oil, scrape around with a spatula until well coated. Roast for 15-20 minutes until golden brown. Remove from oven and let them cool.
Make your dressing by whisking all the ingredients together in a small bowl.
Divide your salad greens among serving plates, top with seeds and drizzle dressing over each.
Heat 1-2 tablespoons olive oil over a medium heat in a non-stick skillet. Fry your eggs according to your preference.
Top each plate with a fried egg and serve with dressing on the side.
Serves 4.
buon appetite.
refreshing watermelon mint salad
May 3, 2013 § 19 Comments
I found some nice-looking watermelons at the market yesterday. I realize it is not quite watermelon season here in the Pacific Northwest, nevertheless, once I saw them I decided to pick one up. We were not disappointed at all because it was bright red, juicy and sweet. It is the season for mint. I have been using mint quite a bit because I have it growing as weeds around the side of my house. Here is a recipe for a refreshing fruit salad. I had this salad at a dinner party several months ago. I loved the simplicity of it and minimal list of only three ingredients.
Ingredients
- 1 medium size watermelon, cut in bite size shapes
- large handful of mint, finely chopped
- 3-4 ounces crumbled feta cheese
- sprinkling of salt
Method
Combine all ingredients in a serving bowl. Simple.
Serves 4
buon appetite!
company eggs for dinner
May 1, 2013 § 23 Comments
When I was a little girl I remember having a good laugh with my mom over our neighbor’s salad spinning technique. After washing her lettuce she would put it in a pillow case, take it outside and spin it around and around like a propellor. The water would spin off brilliantly! She would spin a few times, stop, shake the lettuce a little, then spin again until she had perfectly clean, dry lettuce. It was a comical site to see. When I grew up I purchased a really spiffy salad spinner. I used it, however, it took up an enormous amount of space in my small kitchen. One day, by accident, I dropped the spinner and the bowl cracked in half. Left without a choice that evening I turned to the pillow case spinning. I was stunned. It worked beautifully. I was laughing as I spun and spun. Needless to say, I did not replace my salad spinner. I have a pillow case in my kitchen towel drawer specifically for my greens. You may want to try it for the swiss chard in this recipe…
The other day I opened up the latest issue of Bon Appetite magazine and saw a beautifully photographed baked swiss chard and egg recipe. I have been seeing a lot of gloriously baked dinners with eggs on top. Loving eggs as we do in our family, I have been cracking them on top of thick creamy soups, baking them on pizzas and now….casseroles. This is not your usual company egg recipe. The company egg recipes I have read are more like a frittata; scrambled eggs combined with cheese and mixed with other ingredients, then baked until firm. Swiss chard is abundantly in season right now and suddenly I knew what we were going to have for dinner that night.
When I stopped at the market to buy the swiss chard, I picked up a delightful aged white cheddar. I imagine a typical cheddar would be fine in this recipe, however, the flavor of this mature cheddar was extraordinary. When I make this recipe again I will use 4 bunches of swiss chard. I felt the “bed” the eggs laid on was a little thin. The original recipe used 12 eggs. With three of us around our table I only used 4 eggs. Add more according to your appetite and number of gathered guests. I used half and half instead of heavy cream, only because that is what I had in the refrigerator. I served our company eggs with warm naan and roasted beets topped with garden fresh chives.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 4 garlic cloves, finely chopped
- sprinkling of sea salt and pepper
- 2 bunches Swiss chard, thick center ribs and stems removed, washed, dried and coarsely chopped (about 12 cups)
- 1/2 cup half and half
- 4 large eggs
- 2 ounces aged white cheddar, grated (about 1/2 cup)
Method
Preheat oven to 400°. Heat oil in a large skillet over medium heat. Add onion, garlic and a sprinkling of salt and pepper. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add chard to the skillet by the handful, tossing to wilt between additions. Cook until tender, 5-8 minutes. Add half and half, simmer until thickened and almost evaporated. Place your chard mixture evenly in a 13x9x2-inch baking dish. Using the back of a spoon, make evenly spaced divots in the chard mixture. Crack 1 egg into each divot. Season eggs with salt and pepper. Sprinkle your cheddar all over. Bake, rotating dish once, until egg whites are almost set and yolks are still a bit runny, 15-18 minutes. Let stand 5 minutes before serving while the eggs set.
Served 3
buon appetite.
spaghetti aglio e olio stuffed tomatoes (ripieni di pomodoro)
April 26, 2013 § 10 Comments
Long ago I had a friend from from Vicenza Italy who was one of my greatest cooking influences. Every sunday several of us would gather around his table to enjoy perfectly prepared northern italian meals. Undoubtedly I was inspired by his delectable dinners, however, he didn’t “teach” me a thing about cooking. As a young aspiring cook I wanted so badly to be involved in his kitchen. I think he wanted to keep his ingredients secret because he wouldn’t allow anyone near while he was cooking. He would chase you out as soon as you made an appearance. Although he didn’t teach me about cooking, I learned a great deal about food and cookery just by being present around his table.
This recipe features spaghetti with garlic and olive oil, also known as spaghetti aglio e olio. I vividly remember having spaghetti aglio e olio for the first time. I was mesmerized. Up until that point spaghetti for me was tomato sauce with ground meat either cooked in the sauce or made into meatballs. The simplicity of this sauce makes it so easy to throw together. Most of the time I already have all the ingredients in house. In my opinion, the sauce relies on a good quality spaghetti. Try to buy the best brand from Italy you can find.
Aglio e olio is profoundly satisfying served in a large bowl with freshly grated parmesan. Or, ripieni di pomodoro is a pleasing arrangement for guests as a side dish. If you choose to make the tomato stuffed recipe it is best to buy capellini, also know as “angel hair” pasta.
Agio e olio
Ingredients
- 1 pound spaghetti
- 1/4 cup extra virgin olive oil
- 4 cloves of garlic, peeled and finely chopped
- a few pinches of red chili flakes
- 1/4 cup flat leaf parsley, finely chopped
- sprinkling of fine parmigiano-reggiano
Method
Fill a large pot with cold water and bring to a roaring boil over high heat and add the spaghetti. Cook for 9 minutes stirring occasionally.
While spaghetti is cooking, Heat the olive oil in a large skillet over medium heat. Add the garlic, and chili flakes. Cook until golden and turn off the heat.
Drain the spaghetti and place it into the skillet. Carefully toss the pasta until every strand is coated well. Add the parsley and continue to toss until well incorporated.
Divide into large serving bowls, sprinkle with parmesan and serve right away.
Serves 4.
Follow this recipe if you choose to make the stuffed tomato version.
ripieni di pomodoro
Ingredients
- 1/2 pound capellini
- 3 tablespoons extra virgin olive oil
- 3 cloves of garlic, peeled and finely chopped
- a few pinches of red chili flakes
- 3 tablespoons flat leaf parsley, finely chopped
- sprinkling of fine parmigiano-reggiano
- 4 large beefsteak tomatoes
Method
Heat the oven to 300°.
Fill a large pot with cold water and bring to a roaring boil over high heat .
While you are waiting for the water to boil chop all your ingredients and set aside. Cut the tops of the tomato off 1/4 way down. Scoop out the inside. Set aside.
When the water boils and before you add the capellini, heat the olive oil in a large skillet over medium heat. Add the garlic, and chili flakes. Cook until golden and turn off the heat.
Now add the capellini to the water and boil for 2 minutes.
Reserve 1/2 cup of the pasta water. Drain the capellini and place into the skillet. Carefully toss the pasta until every strand is coated well. Add the parsley and continue to toss until well incorporated. If your pasta seems to be dry add a little of the cooking water to loosen it up and to moisten.
Fill each beefsteak tomato with your capellini aglio e olio. Put the tops back on and bake for 15 -20 minutes until the tomatoes are tender and cooked. Serve promptly with a sprinkling of freshly grated parmesan.
Serves 4.
buon appetite.
quinoa
April 18, 2013 § 2 Comments
Yesterday I ate a whole tub of salsa from Whole Foods! Without chips! And shockingly it agreed with me.
During our juice fast we were preparing “salsa juices” throughout the week. Usually we drink fruity juices. But, for some reason on this particular juicing round we were craving something spicy and garlicky. Our favorite juice was, what we like to call “salsa juice”. Tomatoes, cucumber, red onion, garlic, cilantro, jalapeño and lime.
Now we are eating again and this meal is a very nice way to ease our system back into the swing of things. The garlic, ginger, cilantro flavors are very subtle and clean. I think this would be even better with a drizzle of olive oil and a few shakes of salt.
Subtle Quinoa
- 2 cups cooked quinoa
- handful of cilantro
- 1 clove garlic
- 1/3 red onion
- thumb size piece of ginger
- 2 scallions
- juice of 1/2 lime
- sprinkling of shelled hemp seeds
While quinoa is cooking….
If you are not using a food processor finely chop all ingredients, otherwise place in a food processor and whizz until finely chopped. Toss with quinoa and serve alone or topped with a little diced tomatoes, avocado and sprinkle with shelled hemp seeds.
Lightly serves 2.
buon appetite.
green beans
April 16, 2013 § 3 Comments
Green beans simply steamed, tossed with a drizzle of olive oil and salt makes an ideal side dish. Or, you may spruce them up a little with caramelized shallots. A perfect accompaniment.
Here is a delicious green bean recipe for you. Once a week a platter of steaming green beans is on our dinner table. Green beans are the only “green” vegetable the young man of the house will eat. As a young girl I loved them too. Green beans are agreeable in texture and the natural nutty flavor makes them particularly kid friendly. My mom called them string beans. Back then I recall an unpleasant fibrous string along the edge of each bean. The varietal we buy in the stores today are stringless. They are available year round, with the peak of the season May through October. To check for freshness make sure they are firm and snap when bent in half. Pick up a pound of green beans and four shallots next time you are at the market and cook this recipe. You will be happy you did.
What you will need:
- I lb. green beans, stems pinched off
- 4 large shallots, peeled and thinly sliced
- 3 tablespoons butter
- sea salt and pepper
Method:
Place green beans in a large skillet or large pot and fill with water to cover beans half way. Cover and bring to a roaring boil. Continue boiling for approximate 5 minutes until green beans are tender. I carefully remove one and taste test it. Cook according to your liking. Some like them a little more firm. I prefer them to be tender, yet slightly crisp….al dente. Drain and return to pan. Toss with 1 tablespoon butter until coated.
Meanwhile, in a medium sauce pan, melt 2 tablespoons butter over medium heat and add shallots. Cover and turn heat down to medium low. Cook until golden brown giving the pan a little shake now and then. Cook approximately 15 minutes.
Transfer green beans to a serving dish, top with shallots and a sprinkling of sea salt and pepper.
serves 4
buon appetite.
oven roasted beets
April 11, 2013 § 10 Comments
I have a delicious beet recipe for you today. When I first started cooking beets I thought you had to peel, slice, then boil them in a covered pot until tender. Very time consuming and not exactly easy, especially peeling them. Then I learned the “real” method for cooking beets. Poke a few times with a fork, wrap in foil and roast. When using this method, the flavor is held in the beet and not dissolved in the boiling water. The skins peel easily after roasting. It is wonderful how the whole plant, root and all is edible. We enjoy adding the greens to a salad, or steam/sauté them as you would a bunch of chard. I have had guests around my table who never liked beets until trying them roasted. For a simple way to eat beets you may bake, peel, slice, then drizzle olive oil over them and a little sprinkling of sea salt. This is wonderful in a salad or served as a warm side dish. Or, consider adding a little goat cheese and nuts. Very delicious.
What you will need:
- 3 medium-large size beets
- 3 tablespoons olive oil
- 1/3 cup walnuts or pecans-toasted
- 2-3 ounces chavrie goat cheese
- salt
- foil
Preheat oven to 450°. Using a fork, poke several holes in each beet and wrap with foil. Place in oven on a baking tray. Set timer and bake for 1 hour.
Meanwhile, toast your nuts of choice by placing in a non-stick skillet on medium high heat. Occasionally move the nuts around by shaking the skillet and/or using a spatula until toasted, approximately 10 minutes.
When beets are ready, use a fork to test their tenderness, Make sure the fork pierces the beet easily. Unwrap them and allow them to cool just enough to handle. Using a paring knife, peel each beet. Slice them in your desired shape and place in a bowl. Drizzle with olive oil, sprinkle a little salt, top with chavrie and toasted nuts.
Serves 4, as a side dish.
buon appetite.
spring greens – dandelions.
April 9, 2013 § 4 Comments
Dandelion greens are a bit controversial around here. I guess it takes an acquired palette to enjoy them. I really enjoy them, others, maybe not. Dandelion greens are bitter. Every time I eat them I feel I am eating something really good for me. I noticed these purple stemmed dandelion greens at the market the other day. I was already inspired because I had just discovered a lovely blog, irenasdots, and found this recipe. I thought I should cook them according to Irena’s recipe. Once I brought the greens home I realized I forgot potatoes! Rather than run back out to the market I decided to use another method. The first time I had dandelion greens was in San Francisco and this is how it was prepared. Simply steamed, with a lemony garlic dressing. I do plan on revisiting the idea of the recipe with potatoes and boiled eggs…
What you will need:
- large bunch of dandelion greens, rinsed well
- 1/2 lemon
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- salt
Prepare lemon dressing. In a small bowl whisk together lemon juice, minced garlic, olive oil and a sprinkle of salt.
Place 1/8 cup water and dandelions greens in a large skillet. Cover and bring to a boil for 2 minutes. Drain. Transfer to a serving dish.
Drizzle lemon dressing on top and serve.
bitterly serves 4
buon appetite.
watercress and radicchio salad
March 31, 2013 § 8 Comments
This colorful salad is a delight to put on the table. I love the slight bitterness of the radicchio and using a crushed garlic clove in the dressing, then removing it upon serving is a nice way of giving a subtle garlic flavor without overwhelming. Sometimes I plan my meals taking color into consideration. I always make sure our plates have plenty of green. And then sometimes I even think to add red, purple, yellow and orange! It’s a fun way to arrange the plate and perhaps put something on the table you wouldn’t normally serve at dinnertime. Like, a bowl of strawberries along side grilled carrots and asparagus. Or roasted beets along side peeled mandarins and steamed green beans.
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon flat leaf parsley, chopped finely
- 1/2 teaspoon dijon mustard
- 1 garlic clove, crushed
- 2 bunches watercress, trimmed, washed and spun dry
- 2 small heads of radicchio, shredded washed and spun dry
- bunch of chives, chopped
- freshly shaved parmesan
- salt and pepper
In a small bowl whisk together the olive oil, vinegar, mustard, parsley and garlic. Remove the whole crushed garlic and toss the watercress, radicchio, chives and dressing in a large salad bowl until well coated. Top with shaved parmesan and serve.
Serves 4
buon appetite
croutons…for soups and salads!
March 30, 2013 § 2 Comments
The young man of the house is running track right now. His already sizable appetite has increased and trying to work out the weeks “school lunch” options creates a head scratcher. With that in mind, we buy a nice crusty loaf of rustic bread for his sandwiches. We are very fortunate to have some astounding commercial bread bakers in Seattle. And since we never seem to finish the full loaf by the end of the week I freeze what is left to use later. I grind it for recipes calling for fine breadcrumbs, dip it in milky eggs for french toast and make croutons for soups and salads. I love these croutons because they have a crispy edge while still a bit chewy on the inside. I use whatever fresh herbs I have on hand. Since I have thyme, rosemary and oregano growing in my yard I normally use all three. I always make extra because they seem to disappear out of the skillet before they make it to the salad bowl!
What you will need
- 4 slices of firm, good rustic bread
- 1/3 cup olive oil
- 3 tablespoons of fresh herbs finely chopped
- 4 garlic cloves, finely chopped
- salt
Stack your bread and slice into bite size, irregular shaped cubes. Heat olive oil in a large skillet over medium high heat. Cook garlic and herbs together until fragrant, making sure not to brown your garlic. Add the bread to the skillet and coat well with oil and herbs. If your bread seems dry after soaking up the oil you may need to add a little more. Continue cooking on medium heat, moving around with a spatula, until bread is toasted and browned. Salt to taste. Remove from heat and cool prior to tossing with salad.
Try your croutons with this…
caesar salad
This is a very simple caesar salad. This recipe omits the anchovies. However, if you prefer, use two anchovies and smash them into the dressing to create a paste like consistency. I realize some take issue with using raw eggs. If you would prefer not to use the raw yolk I have read a substitution of 1 tablespoon of mayonnaise will work fine.
What you will need:
- 1 head romaine, cleaned and cut into bite size pieces
- 2 garlic cloves, minced
- 1 egg yolk
- 1/2 teaspoon salt
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh squeezed lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 cup olive oil
- 1 cup freshly grated parmesan
Slice one clove of garlic in half, completely rub the inside of your wooden salad bowl with the garlic halves. Place the garlic, salt (and anchovies, if using) in the bowl and mash into a paste. Whisk in the remaining ingredients.
Add the romaine, croutons and 1/2 of the parmesan cheese to the bowl and toss well. Serve right away topped with additional freshly grated parmesan.
Serves 4
buon appetite!
COTTAGE GROVE HOUSE 