Recipes
September 7, 2009	Volume 13
	Grilled Potato Slices with Salt and Vinegar Ingredients Serves 4 · 1 pound potatoes, preferably fingerling, cut lengthwise into 1/4-inch-thick slices · 2 cups white vinegar · 2 tablespoons extra-virgin olive oil · 1 1/2 teaspoons coarse salt, plus more for sprinkling · 1/4 teaspoon freshly ground pepper Directions 1. Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper. 2. Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Sprinkle with salt before serving. Moroccan Spiced Potatoes Ingredients Serves 4 as a side dish · 1 1/2 teaspoons ground coriander · 1 1/2 teaspoons ground cumin · 1 teaspoon salt · 1/4 teaspoon ground turmeric · 1/4 teaspoon ground cinnamon · 1/4 teaspoon paprika · 1 1/2 pounds Potatoes (about 4 large potatoes) · 2 tablespoons canola oil · 1 small red onion, diced · 2 cloves garlic, minced · 3/4 cup golden raisins · Juice of 2 lemons · 1/3 cup chopped fresh dill · Lemon zest for garnish · Fresh mint for garnish Directions 1. In a small bowl, combine the coriander, cumin, salt, turmeric, cinnamon, and paprika; set aside. 2. Place potatoes in a medium saucepan, cover with water, and bring to a simmer over high heat. Simmer until potatoes are tender, about 20 minutes. Drain, and run under cold water to stop the cooking process. Cut potatoes into 1/2-inch pieces. 3. Place the wok over high heat. Add 1 tablespoon canola oil; swirl to coat wok, and heat until just starting to smoke. Add the potatoes and reserved spices, and saute, stirring frequently, until potatoes just begin to brown, about 15 minutes. Add the remaining tablespoon of canola oil, red onion, and garlic, and continue to saute, stirring frequently until potatoes are golden, about 8 minutes more. Add the raisins, and stir to combine. Remove from heat; stir in the lemon juice and dill. Serve garnished with lemon zest and mint. Green Beans with Cider Vinaigrette Ingredients Serves 8 · Coarse salt and ground pepper · 2 pounds green beans, stem ends removed · 2 garlic cloves, peeled · 1/3 cup olive oil · 3 tablespoons cider vinegar · 2 tablespoons Dijon mustard Directions 1. Set a steamer basket in a pot. Fill with enough salted water to come just below basket; bring to a boil. Prepare a large bowl of ice water. 2. Place green beans in basket; top with garlic. Cover, and steam until green beans are crisp-tender, 4 to 6 minutes. Reserve garlic. Transfer green beans to ice water; let stand until cool. Drain; pat dry. 3. Make vinaigrette: Using the flat side of the blade of a chef's knife, mash reserved garlic into a paste. Place in a small bowl; whisk in oil, vinegar, and mustard. Season with salt and pepper. (To store, refrigerate green beans and vinaigrette separately, up to 1 day.) Toss green beans with vinaigrette, and serve. Green Beans with Tomatoes and Olives Ingredients Serves 6 to 8 · Coarse salt · 1 1/2 pounds green beans, trimmed · 2 tablespoons olive oil · 4 garlic cloves, thinly sliced · 2 anchovy fillets, finely chopped · 1 can diced tomatoes · 1/2 cup oil-cured Nicoise olives, pitted and coarsely chopped · 1/4 teaspoon freshly ground pepper Directions 1. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil; add 2 teaspoons salt. Working in 2 batches, blanch beans until bright green but still crisp, about 2 minutes. Transfer beans to the ice-water bath. Drain, and cut into 1-inch pieces; set aside. 2. Heat oil in a medium Dutch oven over medium heat. Add garlic; cook, stirring often, until slightly softened, about 2 minutes. Add anchovies, and cook 1 minute. Stir in tomatoes and juice, olives, green beans, 1 teaspoon salt, and the pepper. Bring to a boil; reduce heat, and simmer, partially covered, until green beans are tender and sauce has thickened slightly, about 10 minutes. Serve. Pickled Green Beans 5-6 pounds straight green beans ground red pepper 10-12 cloves garlic 10-12 dill heads Put 1 large garlic clove, ¼ teaspoon ground red pepper and 1 head dill in each pint jar. Fill will straight green beans, packing them in as tight as possible. Make sure the length of the beans is about ½ inch from the top of jar. 8 cups water 5 cups apple cider vinegar ½ cup pickling salt Bring to a boil. Fill jars with brine to ½ inch of top. Place hot lids on jars and process in boiling water bath for 10 minutes. Let stand 2-4 weeks before eating. Penne with Roasted Butternut Squash, Pancetta, and Sage Ingredients Serves 4 · 1 medium (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups) · 1/4 cup olive oil · Coarse salt · 3/4 pound penne pasta · 3 ounces pancetta, sliced 1/4 inch thick and finely chopped · 2 shallots, thinly sliced crosswise · 1/4 teaspoon crushed red pepper flakes · 10 fresh sage leaves, coarsely chopped or torn · 1/2 cup finely grated pecorino Romano cheese, plus more for serving · 1/2 teaspoon freshly ground black pepper Directions 1. Preheat oven to 400 degrees. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil; season with salt. Transfer to oven and roast until squash is browned and tender, about 15 minutes. 2. Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, according to package directions. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta and reserved cooking liquid aside. 3. Meanwhile, heat remaining 3 tablespoons olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, 4 to 5 minutes. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten. 4. Add cheese and black pepper and cook, tossing gently, until pasta and squash are heated through. Serve immediately with more grated cheese, if desired. Butternut Squash Fries Ingredients Serves 4 · 1 medium butternut squash · 2 teaspoons olive oil · 1/2 teaspoon ground cumin · Coarse salt and ground pepper · 1 tablespoon freshly squeezed lime juice · 1 tablespoon chopped fresh cilantro Directions 1. Preheat oven to 425 degrees. Prepare butternut squash; cut into 1/2-inch-wide sticks. On a baking sheet, combine squash with olive oil and cumin; season with salt and pepper. Toss to coat, and spread squash in a single layer. Roast until fork-tender, 45 minutes to 1 hour. 2. Sprinkle with lime juice and cilantro. Bok Choy, Carrot, and Apple Slaw Ingredients · 1 pound baby bok choy (4 to 6 heads) · 1 teaspoon coarse salt · 1 peeled apple, cut into matchsticks · 2 large shredded carrots · 3 tablespoons fresh lemon juice · 1 tablespoon vegetable oil · 1 teaspoon finely grated peeled fresh ginger · Coarse salt and ground pepper Directions 1. Halve baby bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with coarse salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain. 2. In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with coarse salt and ground pepper. Toss. Roasted Eggplant Dip Ingredients Serves 8 · 1 large eggplant · 4 garlic cloves (skin on) · 1/4 cup olive oil, plus more for serving · 1/4 cup fresh lemon juice · 3 tablespoons tahini (sesame paste) · 1 1/2 teaspoons coarse salt · Paprika, for garnish (optional) Directions 1. Preheat oven to 425 degrees. Place eggplant and garlic on a rimmed baking sheet and rub with 2 tablespoons oil. Roast until garlic is soft and golden, 20 minutes. Remove garlic and set aside. Continue to roast eggplant until soft and deflated, 20 to 25 minutes more. Let cool 20 minutes. 2. Slice eggplant open and scrape flesh into the bowl of a food processor. Peel garlic and add to bowl, along with lemon juice, tahini, salt, and 2 tablespoons oil. Process until smooth. (To store, refrigerate, up to 2 days.) Serve drizzled with more oil and a sprinkle of paprika if desired. Whole Wheat Pasta with Roasted Eggplant and Tomatoes Ingredients Serves 6 · 1 1/2 pounds eggplant, peeled in alternating stripes and cut into 3/4-inch pieces · 1 large onion, halved and cut into 1/2-inch wedges · 2 pints (4 cups) cherry tomatoes · Coarse salt and ground pepper · 1/4 cup olive oil · 3/4 pound whole-wheat penne, (or other short, tubular pasta) · 1/4 cup sliced, pitted Kalamata or oil-cured black olives · 1/2 cup finely grated Parmesan cheese, plus more for serving Directions 1. Preheat oven to 450 degrees. In a medium (11-by-15-inch) roasting pan, combine eggplant, onion, tomatoes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and oil; toss well to coat. Roast until tender, tossing mixture halfway through, about 30 minutes. 2. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. 3. Add roasted eggplant mixture, olives, and Parmesan. Toss to coat, adding 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately, sprinkled with more cheese. Baked Stuffed Apples Ingredients Serves 6 · 1 lemon, halved · 6 small firm baking apples (about 1 1/2 pounds), · 1/3 cup (1 ounce) chopped walnuts · 1/4 cup dried cranberries, roughly chopped · 2 tablespoons finely chopped crystallized ginger · 1/2 cup dried apricots, roughly chopped · 2 tablespoons sugar · 1 teaspoon ground cinnamon · 1/2 teaspoon ground nutmeg · 1 pound coarse salt Directions 1. Heat oven to 450 degrees. Squeeze lemon juice into a medium bowl filled with cold water. Using a sharp knife, remove stem from each apple. Using a melon baller, remove cores and hollow out apples until walls are about 3/4 inch thick. Place apples in water. 2. Place walnuts on a baking pan; toast until fragrant and golden, 5 to 7 minutes. Let the walnuts cool, and roughly chop. 3. Place walnuts, cranberries, ginger, apricots, sugar, cinnamon, and nutmeg in a bowl. 4. Drain apples; spoon walnut filling into each cavity, packing fairly tightly. Place apples in a baking dish just large enough to hold them all. Add salt, being careful not to get any salt in the filling; fill until the salt covers the apples up to where the filling begins. Cover with a sheet of aluminum foil. 5. Bake until apples are tender and start to pull away from salt, 25 to 30 minutes. Let cool slightly. Remove apples from salt; serve.