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.
carrot soup w/carrot top pesto
April 6, 2013 § 7 Comments
The other day I had a huge bunch of carrots and being the soup person I am I went looking for a carrot soup recipe. I’m not a fan of curry or ginger in my carrot soup and up to then I really didn’t have it any other way. My usual “go to” soup recipe involves sautéing onion in olive oil, adding whatever vegetable I’m using, chicken broth and boiling for 15 minutes until vegetables are tender. Sometimes I use a hand blender to make it smooth, sometimes not. I decided to keep it simple and just do the “go to” method.
I remembered reading, at some point, the green tops of the carrots are edible. Well, I love pesto in my soup. I used the green tops to make a simple, garlicky pesto and topped the soup off with toasted pecans. Simply delicious.
What you will need:
- 1.5 lb. carrots with tops
- 1 onion, diced
- 1/4 cup olive oil, divided
- 1 quart broth, chicken or vegetable
- 2 garlic cloves, minced
- salt
- 1/3 cup toasted pecans, chopped
Method
Heat 3 tablespoons olive oil in a soup pot, add onion and a little salt. Cook, stirring occasionally, for 5 minutes until soft. Remove carrot tops, peel carrots (optional) and roughly chop and add to pot. Stir until carrots are well coated with onions, add broth and bring to a boil. Lower heat to medium and simmer until carrots are tender, about 15 minutes.
While carrots are cooking, either finely chop carrot tops or use a food processor and whizz until fine. Add the minced garlic, remainder of olive oil and a pinch of salt. Set aside.
Place 1/3 cup pecans in a non-stick skillet on medium high heat. Occasionally move the pecans around with a spatula until toasted, approximately 10 minutes.
Purée soup in a blender, working in batches, until smooth. Or use a hand blender directly in the soup pot.
Ladle into bowls and top with carrot-top pesto and toasted pecans.
serves 4.
buon appetite.
giant globe artichokes
April 5, 2013 § 4 Comments
I was delighted when I walked into the market yesterday and saw these displayed front and center of the produce section. Each clearly deserves center stage. These are huge! A one pot meal. I brought home two and this evening I plan on steaming them for 50 minutes. The leaves are meaty, with an earthy, nutty taste. We have prepared many different dips for steamed artichokes. I have made sauces from butter, mayonnaise, greek yogurt…the list goes on. I did a little search and found this great source for dipping recipes.
In our family we have a little difference of opinion around the table every time we eat artichokes. The matter being, how to properly eat your artichoke. Is it leaf facing up or down. Do your use your top or bottom teeth for scooping? We always have fun with it. Let me know…
this potato soup will hug you…be comforted.
April 2, 2013 § 1 Comment
I thought twice about posting a potato soup today. I mean, after all…it is spring. Well, it is cloudy. It is 50° outside. I decided to post it anyway.
I am fond of tradition. And I love family recipes. So, years ago I called my mom-in-law and asked her what my guy’s favorite birthday dinner was when he was growing up. She said he always asked for potato soup. She dug around and found the recipe and here it is! It is nice to top it off with some crispy bacon and chives. I topped this particular one with crispy sage leaves. (Heat some olive oil in a non-stick skillet and cook whole sages leaves on both sides, using tongs to turn, until crispy. Salt them a little.)
What you will need for this dish:
- 4 russet potatoes
- 1 onion, any color
- little olive oil
- 3 celery stocks
- cube of butter
- 1/2 cup flour
- powered mustard
- 2 cups milk
- steak sauce (like A-1)
- 6 oz. cheddar cheese
- salt / pepper
- small handful of parsley
- crispy bacon…optional
- chives…optional
- sage leaves….optional
grandma’s potato soup
- 3 tablespoons olive oil
- 1 onion, any color, diced
- 1/2 cup celery, diced
- 4 russet potatoes, peeled and diced
- 4 cups boiling water
- 1/2 cup butter, melted
- 1/2 cup flour
- 1 teaspoon powdered mustard
- 2 cups milk
- 3 tablespoons steak sauce
- 6 oz. cheddar cheese, shredded
- small handful of parsley, chopped fine
- salt / pepper
In a large pot heat the olive oil over med high heat and cook the onions and celery until softened. Add the potatoes and mix together coating the potatoes well. Season with salt and pepper. Continue cooking for 5 minutes. Add the boiling water, increase to high heat and bring back to a boil. Lower heat to a slow boil and continue to cook 15 minutes until potatoes are tender.
Meanwhile, melt the butter in a sauce pan. Whisk in the flour until smooth and thick. Stir in the mustard and add the milk continuing to whisk until a smooth sauce forms. Stir in the steak sauce.
When potatoes are tender pour the buttery sauce into the soup pot and stir well. Add cheddar cheese and parsley, stir until cheese is melted. Serve topped with your choice of crispy bacon, chives or crispy sage leaves. (or all three!)
Generously 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
sushi, at home
March 23, 2013 § 5 Comments
We love to go out for sushi. We actually enjoy a nice sushi meal at least four times a month. Lately we have been talking about trying to prepare sushi at home. I am not talking about sushi rolls. I am talking about nigiri. A raw piece of fish on top of an oblong brick of sticky white rice.
Yesterday I decided I would go to Uwajimaya, Seattle’s asian supermarket and pick up some sushi grade salmon. What I learned, you don’t just purchase fresh salmon for raw consumption. The salmon must be frozen first for a period of time to sufficiently kill any potential parasites. They had a plentiful supply of sushi grade fish available. I bought Atlantic salmon and “tako”, which is octopus. The octopus had been already steamed and sliced.
While I was at Uwajimaya, I decided to gather the ingredients to make a Pho style soup. I looked up a recipe for vegetarian pho broth. My favorite “go to” food blog, thekitchn had a very simple recipe I knew I could prepare. I collected the few ingredients I needed and I was off and running. I also picked up dessert. I found some delicious tiny bite size cream puffs, filled with fresh dairy cream and vanilla!
Well, I am sure we will still go out for sushi, on occasion. However, I have to say, as a family, we had a blast preparing this meal together.
nigiri sushi
- 3/4 lb. thinly sliced, sushi-grade salmon
- 1/4 lb. thinly sliced, steamed octopus
- 1/2 cup pickled ginger
- 1 tablespoon prepared wasabi
sushi rice
- 3 cups short grain rice
- 4 cups water
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- 2 teaspoons salt
sushi rice
Wash the rice under running water for 1-2 minutes until the water runs clear, washing the starch out. Place rice in a 2 quart pan. Add 4 cups water and bring to a boil over high heat. Boil 1 minute on medium heat. Stir once, cover pan and turn heat down to low. I have read you should only use a wooden spoon to stir your rice. A metal spoon will damage the rice. Simmer for 20 minutes.
While rice is cooking, in a small pot combine vinegar, sugar and salt. Heat, over medium until all solids become liquid.
When the rice is done, transfer to a bowl. Stir in your seasoned rice vinegar and allow to come to room temperature.
assemble
Using wet hands, we formed little oblong bricks of rice, placed a little spot of wasabi, then topped with a slice of fish. Serve with little dishes of soy sauce for dipping.
Next…
pho noodle soup
broth
- 1 large onion, peeled and halved
- 2 inch piece fresh ginger root, peeled and halved lengthwise
- 3 inch cinnamon stick
- 1 star anise
- 2 cloves
- 1 teaspoon coriander seeds
- 4 cups unsalted vegetable stock
- 2 teaspoons soy sauce
toppings
- handful of watercress, torn into small pieces
- a few sprigs of thai basil
- one cup of bean sprouts
- 1 lime, cut into wedges
- 2 tablespoons toasted sesame seeds
- 1/2 pound dry flat rice noodles
- (I realized I accidentally bought wheat soba noodles, used them anyway, it was still perfect)
- sriracha sauce (a thai-style hot sauce, typically made from sun-ripened chili peppers, vinegar, garlic, sugar and salt)
Since we were going to prepare sushi too, I prepared the broth a few hours before. I kept it on the stovetop, covered, and for the reason that it is vegetarian, without heat.
broth
Char the onion and ginger under a broiler until slightly blackened, about 5-7 minutes on each side. Rinse well with water.
In a large pot, dry roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When spices are aromatic, add vegetable stock, soy sauce, charred onion and ginger.
Bring broth to a boil, reduce heat, simmer, covered, for 30 minutes. Strain and keep aside until ready to serve.
toppings
While the broth is simmering, prepare and bring your toppings to the table.
noodles
Since I accidentally bought the soba wheat noodles, I boiled the noodle in the broth for a few minutes before serving. Otherwise, if you have rice noodles, place noodles in a large bowl and cover with hot water. Let stand for 20-30 minutes or until tender but still chewy. Drain.
to serve
Divide noodles between bowls, ladle about 2 cups of broth in each bowl. Serve, allowing diners to garnish their own bowls.
Oh, did I mention Sake?
Serves 4
buon appetite
I perfected, in my humble opinion, the brussels sprout!!
March 13, 2013 § Leave a comment
As much as we love brussels sprouts in this house, it was time to find other ways of cooking them. I kept going back to the default recipe. Saute’ with olive oil and garlic and squeeze some lemon. However, this time with bacon in the fridge I knew it would be a great pairing. I have been using this same lemon dressing to top off swiss chard for years and it was natural to whisk up a small bowlful. Once I slid them into the serving bowl I felt it needed another “color”…purely for presentation, feta cheese! Nice.
Everything you will need for this dish:
- 6 cups brussels sprouts
- olive oil
- four slices thick cut bacon
- a lemon
- few garlic cloves
- salt/pepper
- feta cheese
First of all, here is the one and only way to cook bacon as far as I’m concern…
Preheat oven 350 degrees
Line a jelly roll pan (cookie sheet) with foil
Place bacon slices on foil 1/4″ apart
Bake in oven until crisp, approx. 20 minutes, keep your eye on it.
lemony brussels sprouts with bacon
- 6 cups brussels sprouts, trimmed and halved
- 1/4 cup olive oil + 4 tbs.
- 4 slices thick cooked bacon, chopped
- 1/2 lemon
- 3 cloves garlic, pressed
- sprinkling of salt and pepper
- 1/3 cup crumbled feta cheese
In a skillet sauté the brussels sprouts in 1/4 cup olive oil until brown and tender, approximately 20 minutes.
While the brussels sprouts are cooking…
In a small bowl whisk together lemon juice, pressed garlic, 4 tbs. olive oil and a sprinkle of salt and pepper.
When brussels sprouts are nice and brown add the chopped bacon and combine well. Pour the lemon dressing over and toss. Slide the sprouts into a serving bowl and top with crumpled feta.
Serves 4 as a side dish.
COTTAGE GROVE HOUSE 