Recipes
August 10, 2009	Volume 9
	Green and Yellow Beans with Wild Mushrooms Ingredients 1 pound green beans, trimmed 1 pound yellow wax beans, trimmed 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced 8 ounces wild mushrooms, such as chanterelle, oyster or porcini, trimmed and sliced (see Substitution Note) 1/2 teaspoon kosher salt, divided Freshly ground pepper to taste Directions Bring a large pot of water to a boil. Add green beans and wax beans and cook until tender-crisp, about 4 minutes. (Cook for another minute or two if you like your green beans more tender.) Drain well. Meanwhile, heat oil in a large heavy skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon salt and pepper. Reserve 1 tablespoon of the mushrooms for garnish. Add the cooked beans to the mushrooms in the pan and cook, stirring to combine, until heated through, 1 to 3 minutes. Season with the remaining 1/4 teaspoon salt and pepper. Serve topped with the reserved mushrooms. Substitution note: If you can’t find wild mushrooms, use button or cremini mushrooms Anytime Vegetable Salad Ingredients 2 cups shelled edamame soy beans 8 ounces thin green beans, trimmed 8 ounces yellow wax beans, trimmed 1 1/2 cups cherry tomatoes, halved 1/3 cup red wine vinegar 3 tablespoons extra-virgin olive oil 2 teaspoons chopped fresh basil or tarragon leaves 2 teaspoons chopped fresh thyme leaves 1 teaspoon salt 3/4 teaspoon freshly ground black pepper Directions Cook the edamame in a large pot of boiling water until crisp-tender, about 3 minutes. Drain. Rinse with cold water, then drain well and pat dry. Repeat with the green beans and yellow beans. Combine the vegetables in a bowl. Add the vinegar, oil, herbs, 1 teaspoon of salt, and 3/4 teaspoon pepper to a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette. When you're ready to serve, shake the jar again to re-mix the vinaigrette and pour it over the vegetables. Season with more salt and pepper, if desired. Alternate Method: Whisk the vinegar, 1 teaspoon of salt, and 3/4 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil. Add all of the beans, tomatoes, basil, and thyme, and toss to coat. Season the salad, to taste, with more salt and pepper, and serve. Mexican Street Corn Ingredients nocoupons 4 ears sweet corn, husks removed 2 tablespoons corn oil 1/2 cup mayonnaise 1 teaspoon chili powder 1 teaspoon garlic salt Freshly ground black pepper 1 lime, quartered Special equipment: grill pan Directions Preheat a grill pan. Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes. Meanwhile, mix together mayonnaise, chili powder, garlic salt, and black pepper. Remove corn from grill and brush with the mayonnaise mixture. Serve with lime quarters to squeeze over corn. Grilled Corn Salsa Ingredients 10 large ears corn, husked 1/3 cup extra-virgin olive oil, plus more for brushing Salt and freshly ground pepper 8 vine-ripened tomatoes, about 1 pound total 1 cup diced red onion, 1/4-inch dice 4 tablespoons red wine vinegar, or more to taste 1/2 cup julienne fresh basil leaves Directions Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs. Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh. Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes. Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so. Serve with tortilla chips or as a topping for tacos. Sesame Red Curry Chicken with Bok Choy and Sweet Coconut Rice Ingredients 4 cups chopped bok choy 1 red bell pepper, seeded and sliced 1 pound skinless boneless chicken breast halves, 4 (4-ounce) halves Salt and ground black pepper 1/2 cup reduced-sodium chicken broth 1/2 cup sake (rice wine) 2 teaspoons sesame oil 1 tablespoon minced fresh ginger 1 tablespoon red curry paste 1/4 cup flaked coconut 2 cups quick cooking jasmine rice 2 (14-ounce) can light coconut milk 1/4 cup freshly chopped cilantro leaves, for garnish Directions Arrange bok choy and red pepper in bottom of slow cooker. Season 4 chicken breast halves all over with salt and black pepper and place on top of bok choy. In a small bowl, whisk together broth, sake, sesame oil, ginger, and curry paste. Pour mixture over chicken. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. In a small skillet toast flaked coconut on low heat until lightly toasted, about 5 to 8 minutes. To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut. Set aside 1 1/2 cups for another recipe. Spoon rice onto a serving platter. Top with chicken, bok choy, bell peppers and sauce from slow cooker. Garnish with cilantro. Wilted Bok Choy with Soy Sauce and Cashews Ingredients 1 tablespoon sesame oil 1 bunch bok choy, sliced crosswise into 1/2-inch thick slices 1 tablespoon reduced-sodium soy sauce 1 teaspoon crushed red pepper flakes Salt and ground black pepper 1/2 cup cashews Directions Heat oil in a large skillet over medium heat. Add bok choy and saute 3 minutes. Add soy sauce and red pepper flakes and cook 2 more minutes, until bok choy stalks are tender-crisp and leaves are wilted. Season, to taste, with salt and black pepper. Arrange bok choy on plates and top with cashews just before serving. Stir-Fried Bok Choy with Ginger and Garlic Ingredients 1 tablespoon olive oil 2 cloves garlic, minced 1 tablespoon minced fresh ginger 8 cups chopped fresh bok choy 2 tablespoons reduced-sodium soy sauce Salt and ground black pepper Directions Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper. Spicy Stir-Fried Radish Greens 8-10 ounces radish greens and/or swiss chard, washed and cut into 1/2 inch slices 2-3 tsp. peanut oil 2 large garlic cloves (for seasoning the oil) sauce mixture: 1 T soy sauce (I like Kikkomans) 1 tsp. rice vinegar (not seasoned) 1 tsp. Agave Nectar 1/4 tsp. (or less) Sriracha sauce or other hot sauce Wash and dry radish greens. (I used a salad spinner.) If desired, soak greens for about 30 minutes in very cold water. (This makes sure they're crisp for the quick stir-frying.) Working in batches cut greens in ½ pieces. Mix together sauce ingredients and set aside. Preheat the wok or large, heavy frying pan until it feels very hot when you hold your hand there, then add the oil. When oil looks shimmery, add the garlic cloves and cook about 30 seconds, making sure garlic doesn't start to brown. Remove garlice and discard. Add chopped radish greens all at once and immediately begin to stir-fry, turning greens over and over just until they are almost all wilted. When greens are almost all wilted, add sauce ingredients, stir, and cook 30 seconds more. Serve hot. Sauteed Radishes and Wilted Radish Greens 1 bunch of baby radishes with radish greens 1 Tablespoon butter salt and pepper 1. Wash radishes in cold water. Cut off the greens and set 'em aside. 2. Slice the radishes thin, and saute them in melted butter. 3. Add the greens (still wet) and saute until wilted (less than 1 minute). 4. Add salt and pepper to taste. Baked Radishes 1/2 pound radishes, cut in half 1 tablespoon honey 1 tablespoons butter 1 dash cinnamon Steam radishes for 5 minutes; drain and arrange in a shallow baking dish. Combine honey, butter and cinnamon in a small saucepan to make a glaze. Pour over radishes and bake uncovered at 350 degrees F. until tender, about 30 minutes. Curried Radishes Boil 2 cups trimmed whole radishes in salted water until tender. Drain. Melt 2 tablespoons butter in a saucepan. Add 2 tablespoons flour, 1/2 teaspoon salt, 1/2 teaspoon curry powder and a dash of black pepper. Stir until well blended. Gradually add 1 cup milk, stirring constantly. Let the sauce boil between each addition. Pour sauce over radishes, and serve! Radish Top Soup 6 tablespoons butter, divided 1 cup chopped onions or white leek portions 8 cups loosely packed radish leaves 2 cups diced peeled potatoes 6 cups water, chicken stock or combination Salt 1/2 cup heavy cream (optional) Freshly ground pepper Melt 4 tablespoons butter in large saucepan, add onions, and cook until golden, about 5 minutes. Stir in radish tops, cover, and cook over low heat until wilted, 8-10 minutes. Meanwhile, cook potatoes until soft in water or stock with 1 teaspoon salt. Combine with radish tops and cook, covered, 5 minutes to mingle flavors. Puree in food processor or blender. Add cream and remaining butter, if desired. Season to taste with salt and pepper. Serve hot. (Note: To serve cold, omit butter enrichment.) Dandelion and Bitter Greens with Fried Potatoes and Warm Bacon Dressing Ingredients 2 cups chopped dandelion leaves (about 1/2 pound) 2 cups baby red leaf lettuce 1 cup chopped escarole or frisee 1 cup sliced Belgian endive 1/2 cup thinly sliced radishes 3 hard boiled eggs, roughly chopped 4 strips apple-smoked bacon, cut into 3/4-inch dice 1/4 cup apple cider vinegar 1 tablespoon packed light brown sugar 1/2 cup grated peeled apples 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup vegetable oil Fried potatoes, recipe follows Directions In a large bowl, combine the dandelions, red lead lettuce, escarole, endive, radishes, and eggs, and toss to mix. In a skillet, cook the bacon over medium heat, stirring, until crisp and brown. Add the vinegar and sugar, and cook, stirring to dissolve the sugar. Add the apples and stir to combine. Season with the salt and pepper, and add the oil. Remove from the heat and pour the hot dressing over greens mixture and mix thoroughly. Top with the Fried Potatoes. Adjust the seasoning, to taste, and serve immediately. (Dressing can be prepared ahead and reheated, stirring constantly to keep from sticking to saucepan. If it thickens too much, add a little water.) Fried Potatoes: 2 pounds baking potatoes, like russets, peeled and cut into uniform 1/2-inch cubes 3 cups vegetable oil, for frying 1 teaspoon salt In a medium, heavy saucepan, place the potatoes in enough salted water to cover by 1-inch. Bring to a boil and cook until the potatoes are slightly tender, about 10 minutes. Remove from the heat and drain on paper towels. Heat the oil in a large, deep, heavy pot or an electric deep fryer to 360 degrees F. Add the potatoes and fry, turning to brow evenly, for 3 to 4 minutes. Remove and drain on paper towels. Season lightly with salt, to taste, and serve warm in the salad. Steamed Cod with Warm Lentils and Wilted Dandelion Greens Ingredients 3/4 cup extra virgin olive oil 1 small yellow onion, diced 1 carrot, peeled and diced 1 stalk celery, diced 3/4 cup Beluga lentils, rinsed and picked over 2 1/2 cups low-sodium chicken or vegetable broth 1 bay leaf 2 to3 sprigs parsley 1 to 2 sprigs thyme 2 teaspoons kosher salt 1 teaspoons fresh ground white pepper 1/4 cup Dijon mustard 1/4 cup plus 2 tablespoons balsamic vinegar 1/2 cup red bell pepper, diced 1/4 cup diced red onion 2 tablespoons chopped parsley leaves 2 tablespoons chopped green onions 1 tablespoon chopped chives 6 (6 ounce) cod fillets 3 bunches dandelion greens, large stems removed, well washed 1/4 cup picked chervil sprigs, for garnish Directions In a saucepan, heat 2 tablespoons of the olive oil, and, once hot, add the onion, carrot and celery. Saute the vegetables until just tender about, 4 minutes. Add the lentils, broth and herbs. Season with 1 teaspoon of the salt and 1/2 teaspoon of the white pepper. Simmer for 15 to 20 minutes, or until lentils are just tender. Do not overcook. In a small bowl, combine the Dijon mustard with 1/4 cup of the balsamic vinegar, and 1/2 cup of the olive oil. Whisk until emulsified. Add the bell pepper, red onion, parsley, green onions, and chives, and toss to combine. Add the dressing to the lentils, toss to combine, taste, and adjust seasoning if necessary. Keep warm until ready to serve. Combine the remaining 2 tablespoons of oil and the remaining 2 tablespoons of balsamic vinegar in a small bowl. Brush the cod fillets with the oil and vinegar mixture and season with the remaining teaspoon of salt and 1/2 teaspoon of white pepper. Steam the cod according to the directions on the steamer until just cooked through. Steam the greens in the steamer, lightly season with salt and freshly ground pepper. To serve, spoon about 1/2 cup of the lentils onto a plate or shallow bowl, place a 1/4 cup of the steamed greens around the edge of the plate, then garnish with the steamed cod. Garnish with a few sprigs of fresh chervil. Warm Artichokes and Bacon over Dandelion Greens Ingredients 1/4 pound bacon, sliced 4 cloves garlic, sliced 1/4 cup white wine vinegar 2 tablespoons Dijon mustard 3/4 pound baby artichokes, halved and cleaned Salt and Freshly ground black pepper 1 pound dandelion greens, cleaned 3 hard boiled eggs, sliced Directions In a large saute pan over medium heat, add the bacon and cook until the fat is rendered and the bacon is brown and crispy. Remove the bacon with a slotted spoon to a paper towel lined plate and set aside. Remove all but 2 tablespoons of the bacon fat from the pan. To the remaining bacon fat, add the garlic and cook until golden brown, about 30 seconds to 1 minute. Deglaze with the white wine vinegar and reduce by 1/4. Remove from the heat and stir in the mustard. Add the artichokes, toss well, and return to the heat and cook until the artichokes are heated and slightly tender, about 5 minutes. Season with salt and pepper. Place the dandelion greens on a large platter. Pour the artichoke mixture over the greens. Garnish with the reserved bacon and the eggs. Fresh Mushroom and Parsley Salad Ingredients 1 pound large button mushrooms, trimmed, cleaned and thinly sliced 1/3 cup chopped fresh flat-leaf parsley 1/4 cup extra-virgin olive oil 1/4 cup fresh lemon juice Kosher salt and freshly ground black pepper 2-ounce piece Parmesan Directions Serving suggestion: assorted French cheeses and Poilane Bakery-style breads In a medium salad bowl, mix together the mushrooms and parsley. In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste. Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve. Couscous with Currants, Almonds, and Parsley Ingredients 2 cups instant couscous 1/4 cup currants 1/4 cup sliced almonds, toasted 1/4 cup chopped flat-leaf parsley Salt and freshly ground black pepper Directions Check couscous package instructions to see how much boiling water you will need. Place couscous and currants in a large bowl. Pour boiling water over top, cover, and let stand for 5 minutes. Remove cover, add toasted almonds and parsley, and fluff with a fork until combined. Season with salt and pepper, to taste. Serve hot or at room temperature Green Parsley Slaw Ingredients 1/2 cup mayonnaise 2 tablespoons sour cream 1 teaspoon white vinegar 1/4 teaspoon salt 2 teaspoons sugar 1 head cabbage finely shredded 1 cup finely chopped fresh flat-leaf parsley 1/2 cup finely chopped scallion Directions In a large bowl, combine mayonnaise, sour cream, vinegar, salt and sugar. Add cabbage, parsley and scallions and toss to combine. Serve immediately. Slaw can be refrigerated for up to 1 day. Jalapeno Cheddar Cornbread Ingredients nocoupons 3 cups all-purpose flour 1 cup yellow cornmeal 1/4 cup sugar 2 tablespoons baking powder 2 teaspoons kosher salt 2 cups milk 3 extra-large eggs, lightly beaten 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan 8 ounces aged extra-sharp Cheddar, grated, divided 1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions 3 tablespoons seeded and minced fresh jalapeno peppers Directions Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes. Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.