December 2007

Easy Side Dishes for festive and everyday meals:

Brussels Sprouts with Mustard Sauce

Super-easy and fast!

1 lb. brussels sprouts
2 t butter
2 t Dijon mustard
1 T fresh lemon juice

Rinse brussels sprouts and trim stems and outer leaves. Cut an 'X' about 1/4-inch deep in the base of each sprout. Steam the sprouts in a steamer set over boiling water for 7 to 10 minutes, or until just tender. Meanwhile, melt butter in a small saucepan over medium-low heat. Stir in lemon juice and mustard when butter has just melted. Place sprouts on a serving platter and toss with butter and lemon mixture.

Serves four.

Maple - Cranberry Rutabaga

Rutabaga, that stepchild of vegetables, makes a great winter dish - (freely adapted from Canadian Living Magazine)

4 pounds rutabagas
2/3 c maple syrup
1/4 c butter
1/2 c dried cranberries; coarsely chopped
salt and pepper to taste

Topping

1 c fresh bread crumbs
3 T butter; melted
2 T chopped fresh parsley

Peel rutabagas and cut into cubes. In large saucepan of boiling salted water, cook rutabagas, covered, for 30 to 40 minutes or until tender. Drain and return to pot. With potato masher, mash with maple syrup, butter, salt and pepper. Stir in cranberries. Spread in buttered 11x7 inch baking dish. (Make-ahead: Cover and refrigerate for up to 24 hours; add 15 minutes to baking time.) Bake, covered, in 400:F oven for 30 minutes or until hot and the breadcrumb topping is brown and bubbly.

Serves 6.

Sauteed Pears and Parsnips

What a treat!

2 firm pears, peeled, cored and each half sliced into eights lengthwise
4 - 6 medium parsnips, peeled and sliced lengthwise into thin wedges (similar in shape and width to the pear wedges)
1/2 jalapeno pepper, seeded, cored, and julienned finely
2 T good butter
1 T honey
1 T fresh lime juice, or to taste
1 bunch chopped chives
2 - 3 T chopped cilantro
salt and pepper to taste

Prepare pears and parsnips as above and set aside (place pears in a bowl of cold water if you're concerned about the cut edges darkening - but ultimately it won't matter, since you will be sauteeing them later).
Melt butter in a heavy skillet, add jalapeno pepper and sizzle briefly.
Add parsnips and cook, tossing now and then, until beginning to brown a bit. Add pears and continue to cook, tossing occasionally, for another 5 minutes, or until pears start giving off juice and browning slightly.
Add 3 - 4 T water to the pan, cover, and cook for another 5 minutes, checking to make sure it doesn't burn.
Add honey to mixture, tossing carefully until melted, then add salt, pepper, lime juice and chopped herbs.
Toss again, taste parsnips for desired doneness, and serve.

Serves 4.

September 2007

Mixed Berries with Honey and Mint

Local raspberries are enjoying their second season now, and this is a lovely and superfast way to enjoy them!

1 c red raspberries
1 c yellow raspberries (if available)
1 c strawberries, sliced
1 c blueberries
2 T honey (warmed over hot water, to liquefy)
1 t mint, chopped fine

Mix all the berries together, and pour the warmed honey over. Add the chopped mint, and mix again gently.

Serve as is, or with wedges of fragrant melon - or top with a dollop of creme fraiche!

August 2007

Tomato Two-fer: Fresh Pasta Sauce (night one) and Chilled Fresh Tomato Soup (night two)

The uncooked tomato sauce (Parent Recipe) came first: every summer, at the height of the tomato season, we try a new uncooked sauce to pour over pasta as a quick-and-easy treat. This year, we found ourselves with a large amount of leftover sauce (having become carried away in the making of it) - and the Chilled Tomato Soup (Child Recipe) was the fabulous makeover for the next night. We're not sure which is better!

Uncooked Tomato Sauce (large recipe - it should yield leftovers for the next night!!)

8 medium fully ripe tomatoes
1/2 red onion, chopped very fine
a good handful basil, shredded
1/2 bunch parsley, chopped
3 garlic cloves, smashed with the side of a knife and then chopped
1 fist-size ball of fresh mozzarella, shredded
1/4 c very good olive oil
3 T red wine or Balsamic vinegar
salt and pepper to taste

Freshly cooked pasta (whatever quantity you need)

Chop the tomatoes (unskinned and unpeeled) in a food processor to medium-sized chunks (use the food processor to catch all the juices!).

Pour the chopped tomatoes into a large bowl, and add the finely chopped onion, the chopped garlic, mozzarella, basil, parsley and olive oil. Mix well, and add salt and pepper to taste. Lastly, add the vinegar and taste again for balance.

Let the sauce sit for at least half an hour to blend flavors. Do not refrigerate!

Meanwhile, cook the pasta, drain it, and put into a large serving bowl. While still hot, pour the required amount of uncooked sauce over it.

Enjoy!

Chilled Tomato Soup

A nice change from Gazpacho!

All the leftover tomato sauce (see above- you will need at least 3 cups)
1 red pepper
1 yellow pepper
1/2 sweet onion
1 c fresh ricotta
3 anchovies (or 1 t anchovy paste): don't leave this out, it won't taste fishy, but will make a huge difference!
2 c tomato juice (or vegetable juice)

Puree all ingredients in a food processor or use an immersion blender. Taste for seasoning; add salt, hot pepper, or vinegar to taste (the flavor of the tomatoes will determine what you will need; it's impossible to give firm measurements).

Refrigerate for an hour or so. Serve chilled, with freshly toasted croutons, if desired.

July 2007

Our Favorite Summer Eggplant

This makes a lovely side salad with just about anything! Delicious warm, chilled, or at room temperature.

2 medium eggplant
5 shallots
1 medium red onion
2 red peppers

Dressing:

1/2 c very good olive oil
1/2 c balsamic vinegar
2 T chopped garlic
a handful of basil leaves, shredded
salt and pepper to taste

Cut eggplant into small (1/2") cubes; do not peel. Mince shallots and red onion. Dice red peppers. In a large bowl, toss the vegetables with the dressing mixture until well coated. Heat oven to 350 degrees. Pile vegetables into a large baking dish (don't worry if the vegetables are mounded high in the dish; they will shring considerably when cooked). Cover loosely with a sheet of tin foil. Roast for an hour so, tossing once or twice, until the eggplant is very soft.

We like it as an accompaniment to grilled steak or fish, or as part on an antipasto platter with figs, sliced prosciutto, parmesan cheese, and olives

May 2007

Strawberries with fresh Orange Sauce

We believe that strawberries are simply the best dessert you can serve!
- and here is an extra-special way to serve them.

1 quart fresh strawberries
2 T framboise liqueur
1/4c superfine sugar
1 c freshly squeezed orange juice
grated rind of 1 orange
3 egg yolks (or use 1 whole egg, well beaten, and 1 egg yolk)
1/4 c whipping cream

Hull and quarter strawberries, put them in a pretty serving dish, and toss with 1 T framboise.
Put egg yolks or egg and yolk and sugar in a heavy, small saucepan and beat with a wire whisk until light in color. Add orange juice and beat briefly again. Heat gently over low heat while stirring constantly, until the sauce starts to thicken. Remove from heat and add cream, orange rind and 1 T framboise; chill for a couple of hours and serve with the berries. Yum!

makes about 6 servings

March 2007

Dandelion Greens with Crispy Bacon and Polenta

What better harbinger of spring than dandelions? If you've always considered them a pesky week in your garden, you might change your mind after trying this lovely dish! It makes a great light meal with a glass of wine and some cheese and fruit for dessert, or serve as an appetizer or accompaniment to a simple dinner of grilled fish.

3 strips thick-cut bacon, preferably wood-smoked, diced (you could also use pancetta, but the flavor would not be as dense)
2-3 green onions (scallions), trimmed and sliced thin: white and green parts
3 garlic cloves, slivered
pinch of cayenne
1 lb dandelion greens, well washed in several changes of water
1 c chicken broth
1 T orange juice concentrate (in a pinch, you could use 1 T grated orange peel and 1/4 t superfine sugar)
salt and black pepper to taste
goo olive oil for drizzling
A mixture of chopped herbs: chives, parsley, thyme, mint to taste
1 lemon, cut in wedges, for serving

packaged polenta

Cook the bacon until crispy in a large heavy skillet over medium-high heat. Set aside bacon, and pour off all but 2 T of the rendered fat.
Saute the garlic, green onion and cayenne until garlic begins to brown, 2 to 3 minutes.
Add the trimmed dandelion greens (we like them left whole, but you can chop them if you prefer) and the chicken broth.

Cook, covered, for a couple of minutes or until wilted.
Add orange juice (or grated peel and sugar) and salt to taste; cover lightly and cook for another 7 - 10 minutes, or until greens are tender - (you can serve them warm or at room temperature).

In the meantime, prepare polenta according to package directions.

When ready to serve, spoon polenta onto plates or into a shallow serving bowl, and top with greens. Drizzle with olive oil and a sprinkling of herbs, then top with the reserved bacon. Serve with lemon wedges.

serves 4 - 6

February 2007

A Japanese Way with Winter Vegetables

Light but filling, serve this as a complete vegetarian meal with rice and Japanese pickles, or serve along with some simple broiled fish for an easy and healthful dinner.

2 T canola or peanut oil
1 block extra firm tofu, cut into 1" cubes
2 Yukon gold or other yellow-fleshed potatoes, peeled and cut into 1/2" cubes
2 large carrots, scraped and cut into smallish cubes
1 c daikon radish, scraped and cut into thin slices (if the radish is very large, cut the slices in half)
1 onion, diced
1/2 c mirin (a sweet Japanese rice wine, in our Asian Condiments section)
1/4 c yellow or red miso
1 T honey
2 c water (or kombu stock, made by boiling a piece of kombu seaweed in 2 c of water for 2 minutes, letting cool slightly. Remove kombu and use in a future meal)
salt and pepper to taste

Steamed rice (try the short-grain Japanese variety for an authentic taste)

Blot all water from tofu. Heat the oil in a deep skillet over medium-high heat, add the tofu and stir-fry till golden, 5-6 minutes. Add the water or kombu stock and bring to a boil. Add all the vegetables and return to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.
In a small bowl, combine the mirin, miso, honey and 1/4 cup of the vegetable cooking liquid. Stir into the vegetable mixture. Heat again if necessary - but don't let it boil once you've added the miso!
Taste for seasoning, serve in deep bowls with rice.

Serves 4

February 2007

A Romantic Menu for Valentine's Day

Arugula-Radicchio Salad with Dried Cherry Vinaigrette
(From the December 2005 recipe in this section, click recipe title above to navigate to it)

Seared Duck Breasts in Port Wine - Raspberry Sauce

1 whole duck breast (from our meat case)
1 c chicken stock
1/2 c port wine
3 T raspberry vinegar
1 branch rosemary
salt and pepper to taste
fresh raspberries for garnish, if desired

Remove skin and fat from duck. Rub meat with thyme, salt and pepper. Heat 1 T olive oil in a heavy skillet over medium-high heat and sear the duck on both sides, about 3 minutes per side. Turn down the heat and cook for 3 - 5 minutes longer, or until medium-rare. Remove from pan, leaving juices in pan, cover and set aside.
Make sauce:
To pan drippings, add chicken stock and port wine, scrape to dissolve any browned bits. Bring to a boil, then add whole rosemary branch and let reduce to about 1 cup. Add raspberry vinegar and reduce to just a little over half a cup. Remove rosemary branch and taste for seasoning.

Creamy Polenta
While duck is cooking, prepare polenta following package directions, cover to keep warm, and set aside.

Ragout of Wild Mushrooms and Spinach

(this can be done ahead of time, reheat gently to finish)
1 - 2 c assorted wild mushrooms, cleaned of grit
1 shallot, finely chopped
4 c spinach, washed and trimmed of stems
1 T butter
2 T creme fraiche or thick Greek yogurt
salt and pepper to taste

Heat butter in a heavy pan. Saute shallot until beginning to soften, about 4 minutes. Slice mushrooms and add to shallots; add salt to make them lose some of their water. Saute for another 5 minutes or so on medium heat, or until mushrooms are wilted and perhaps starting to brown a little.
Add washed spinach leaves, and stir to wilt spinach: about 3 minutes longer. Stir in creme fraiche or thick yogurt, and mix well.
Taste for seasoning.

To serve:
make a bed of the soft polenta on each of two dinner plates. Slice duck and fan out the slices over the polenta. Drizzle with the Port Wine - Raspberry Sauce and top with a few fresh raspberries if desired.. Spoon some of the mushroom-spinach mixture on the side of the plate, and serve.

Poached Pears with Chocolate and Raspberry Sauces

1 firm Bosc or Anjou pear, peeled, halved, and cored
1 1/2 c white grape juice
1 pint fresh raspberries or 1 small package frozen, thawed berries
2 squares bittersweet chocolate
3 T heavy cream
whipped cream, if desired

Heat grape juice in a small, non-reactive pan until simmering, and add the pear halves. Continue to simmer for 12 - 20 minutes, or until pear is tender, but not falling apart (this will depend on the ripeness of the pear)
Remove from juice, let cool slightly, and slice if desired. Set aside.
Let juice reduce to a medium syrup: about 7 minutes. You should have a little over half a cup of juice.
Add berries to juice, and simmer for 3 minutes longer.
Either pass through a sieve or process in a food processor until smooth, if you don't mind the seeds.

Melt the chocolate over low heat in a small pan together with the heavy cream, stirring constantly.

Spoon some of the sauce on two dessert plates, and arrange pear halves over it. Drizzle with the warm chocolate sauce and serve - with a dollop of whipped cream, if desired.

serves 2

January 2007

Kiwi Crisp?!?! If you've only used Kiwis, those fuzzy, overgrown gooseberry- looking fruits originally from New Zealand, as a garnish or a splash of color in fruit salads, you owe it to yourself to give this quick dessert a try!
Kiwi Jam (brilliant green with little black flecks) is common in New Zealand, juice stands on the streets of European cities offer fresh Kiwi Juice - so here's a dessert to give some color to a January meal.

KIWI CRISP

for topping:
1/2 c flour
1/2 c brown sugar, firmly packed
1/2 c cold butter
1/2 c granola

for filling:
10 or so kiwis, not too soft (enough to make 4 c sliced fruit)
1/2 c sugar
1/4 c quick-cooking tapioca
grated peel of 1 lime
1 t lime juice

Preheat oven to 400°. Butter an 8" baking dish.

With your hands, work together the topping ingredients until crumbly; set aside.

Peel kiwi and cut out the hard core, if necessary (some kiwis have a tougher core than others). Slice fruit and mix gently with sugar, lime zest and juice, and tapioca pearls.
Pour fruit mixture into prepared baking dish, spread the topping evenly over the fruit.

Bake for 10 minutes, then reduce heat to 350° and continue baking for 15 - 20 minutes longer, until the topping is crisp and golden.

Serve warm or at room temperature, with ice cream if desired.

makes about 6 servings

December 2006

A lovely, festive dessert should also be easy: and this one is. You can prepare the flan up to two days in advance and refrigerate it until half an hour before serving time. Reheat in a gentle oven (250°) for half an hour before unmolding and flambéeing.

PEAR-ALMOND FLAN FLAMBÉ

2 T butter
2 firm-ripe pears, (we used Bartlett) peeled, cored and sliced thin
1 can sweetened condensed milk
1 1/2 c milk (not skim or 1%)
6 large eggs
1 t vanilla extract (or use half almond extract)
3/4 c sliced almonds, toasted in a dry skillet until golden
3/4 c sugar
1/4 c brandy

Heat oven to 350°.

Melt butter in a heavy skillet and cook pear slices, turning gently now and then, until softened and beginning to exude their juice. Set aside.

Whisk together until foamy: milk, condensed milk, eggs and extracts (vanilla and/or almond).

Lightly butter a 2-qt soufflé dish or ovenproof mold. Cook 1/2 c of sugar in a heavy skillet, stirring almost constantly, until the sugar is melted and a pale golden color. Immediately pour the melted sugar into the soufflé dish, tilting it to coat all sides.

Arrange the pear slices in the bottom of the dish in circles, sprinkle the almond slices on top. Pour the milk-and-egg mixture over, and bake until a knife inserted into the center comes out clean: about 40 - 45 minutes.

Let cool on wire rack for about 15 minutes.

You can proceed to the final step now, or refrigerate the cooked flan for up to two days before finishing.

To finish: Run a knife around the edges of the flan (reheated, if necessary) to loosed it and unmold it onto a pretty serving plate. sprinkle the remaining 1/4c sugar over the top.
Warm the brandy over low heat in a small saucepan (careful, don't let it get too hot: it should just be warmed!), pour it over the flan, and ignite carefully. When the flames subside, slice and serve immediately.

makes 8 servings

This is a lovely side dish with roasted pork, braised chicken thighs, or lamb: the sweetness of the vegetables complements the rich flavors of the meat.... and it’s super easy to make! Leftovers reheat well.

½ c fresh parsley
4 large shallots
1 large leek, incl. green parts
1 medium butternut squash, peeled
1/4 c unsalted butter
1 Mutsu or Granny Smith apple, peeled
1 ½ T maple syrup
salt and freshly ground pepper to taste

Mince parsley and set aside. Mince shallots. Quarter leek lengthwise, wash well, and slice thinly. Quarter squash and cut into ½-inch slices. Peel and quarter apple, slice thinly.
Melt butter in a heavy skillet over medium heat, saute shallots and leek for a minute or so, till beginning to soften. Add sliced squash and stir; cover skillet and cook until crisp-tender, about 8 minutes. Add apple, maple syrup, and nutmeg to skillet, season with salt and pepper. Toss lightly to combine and cook, stirring now and then, until apples have softened slightly.
Stir in parsley, adjust seasoning, and serve.

(serves 6)

November 2006

.... and anticipating Thanksgiving leftovers, here's a lovely light salad that's a little out of the ordinary!

TURKEY, APPLE AND AVOCADO SALAD

2 - 3 c diced cooked turkey
2 crisp tart apples, peeled or not
½ c golden raisins
½ c chopped pecans
2 green onions, sliced thin
1 celery stalk, sliced thin
6 T mayonnaise
3 T fresh lemon juice
1 ½ t curry powder
1 avocado, peeled and sliced

Combine apples, raisins, turkey, celery, green onions and nuts in a large bowl.
Stir together mayonnaise, lemon juice and curry powder; season to taste with salt and pepper. Add to salad and toss.
Serve, topped with avocado slices.

(serves 4)

October 2006

Now is the time that pumpkins, squashes, beets and greens such as endive take center stage!
We developed two recipes for this page for October, and it was a tossup as to which one we would publish: this colorful, festive salad was the winner.
The runner-up, an Italian Escarole Soup, is extremely quick and easy apart from being delicious: click here to have us email you a copy!

FESTIVE FALL SALAD OF BEETS, APPLES AND BITTER GREENS

2 bunches beets, preferably 1 red and 1 golden
2 Granny Smith or other tart, green apple
1 head curly endive, torn into bite-size pieces
3 Belgian endives, trimmed and cut crosswise into 1/4 slices
1 T dijon mustard
juice of 1 lemon, freshly squeezed
3 T good olive oil
1 T walnut or other nut oil
2 T dill, finely chopped
salt and freshly ground pepper to taste

1 small log goat cheese, if desired
1/2 c walnut meats, toasted in a dry skillet and chopped

Scrub and trim the beets and leave about 1/4 " of stem as well as the tail on each (this prevents the color from bleeding out too much when you're roasting them). Rub with a few drops of olive oil, and wrap tightly in aluminum foil.
Roast in a 400 degree oven for about 1 hour, or until a toothpick will pierce them without resistance. (This may take as little as half an hour for very tender young beets, or as long as 1 1/2 hours for older ones).
When beets are cool enough to handle, slip off the skins and set aside. (This may be done the day or several hours before).

Whisk together mustard and lemon juice in a small bowl. Add the olive and nut oils, whisking all the time, then season to taste with salt and pepper. Add dill.

Cut beets into small cubes and toss with 2 T of the dressing.

Cut apples into small cubes and toss with 1 T of the dressing in a separate bowl.

Toss Belgian and curly endives with remaining dressing and arrange on individual salad plates or on a large platter.
Top with apples, and mound the beets in the center.
Crumble the goat cheese, if using, and sprinkle over the salad.
Garnish with dill sprigs, and toasted chopped walnuts.

Serves 8

September 2006

LATE SUMMER PASTA WITH VEGETABLES AND SAUSAGE

This delicious pasta dish is brimming with the vegetables of the season: peppers, eggplant, tomatoes, zucchini - all tossed with Italian sausage. It makes a lot, and any leftovers can be frozen and reheated as a baked pasta dish. Top with grated Parmesan cheese for the last few minutes of reheating. It looks long, but is very simple!

1 lb hot Italian sausage
1 lb sweet Italian sausage

2 pints cherry tomates, halved
3 T fresh mint, chopped
1 T dried oregano or 2 1/2 T fresh
1 t salt
1 T red wine vinegar
6 T good olive oil
dash of Tabasco or other hot sauce

3 - 5 cloves garlic, peeled and minced (use more if you like garlic)
3 long Italian frying peppers (or use regular green peppers, not too large); cut into thin strips
2 sweet red peppers; cut into thin strips
1 large sweet onion, sliced thin
2 small long eggplants, cut into chunks (or use regular eggplant, enough to make 3 cups)
2 medium zucchini, cut into thickish slices
3 T good olive oil
salt and pepper to taste

freshly grated Parmesan Cheese
a handful of fresh parsley, chopped

1 lb thick pasta: ziti, rigatoni, or orechietti

Tomatoes: cut the cherry tomatoes in half and put into a bowl. Toss with mint, oregano, salt, peppersauce, oil and vinegar, and let sit while you prepare the rest of the dish.

Sausage: Cook sausages in a large skillet until done, let cool slightly and then cut into 1/2" slices.

Vegetables: Drain the fat from the skillet, but leave any browned sausage bits that may be sticking to the bottom. Add a half cup of water or white wine to the skillet and cook, stirring, until the browned bits have loosened and the skillet is looking dry, then add the olive oil. When it is fragrant, add the garlic and cook for 30 seconds or so, then add the peppers and onions.
Cook for 3 minutes on medium-high heat, or till the onions are starting to become translucent but not brown. Add the eggplant and a half teaspoon of salt. Cook for 10 minutes more, stirring frequently, then add the zucchini,
Cover the skillet and let simmer for an additional 5 minutes, then add the tomatoes with all their accumulated juices. Stir well and add the sausage; if the mixture is very wet, cook uncovered for a minute or so and taste for seasoning. Add more vinegar, hot sauce or pepper to taste.

Pasta: While the vegetables are cooking, bring a large pot of water to a boil and add the pasta. Cook for 18 minutes or so, until the pasta is done al dente. Pour it into a large bowl, and top with the sauce, toss well and sprinkle with grated Parmesan cheese and a handful of chopped parsley.

Delicious!

serves 8 - 12

August 2006

We wait for Tomato Season for what seems like an eternity here in New England, so when the time finally arrives, we can't get our fill of fresh, ripe, fragrant tomatoes. But in Sicily, where it's Tomato Season almost all the time, a dish of baked, stuffed tomatoes is a perfect antipasto: whether served warm or at room temperature. Do give this authentic preparation a try - the ingredients list looks long, but it's a snap!

POMODORI ALLA SICILIANA (BAKED TUNA-STUFFED TOMATOES)

4 firm ripe tomatoes, about 3-4 " in diameter
2 T good olive oil
1/4 c minced onion
1 clove garlic, pressed through a sieve
1 c fresh bread crumbs (made from 2 slices Italian bread)
4 anchovy fillets, soaked in cold water for 10 minutes and then mashed
1 7-oz can tuna (preferably Italian-style, in olive oil)
3T finely chopped flat-leaf parsley
2 T capers, rinsed thorougly and drained
6 black olives, preferably Mediterranean-style, finely chopped
1 T freshly grated Parmesan cheese

Preheat the oven to 375 degrees. Slice about 1/4" off the top of each tomato, and scoop out all the pulp and seeds from inside the tomatoes with your fingers or a spoon. You should now have hollow shells about 1/4" thick. Salt the insides of the tomatoes and turn them upside down over paper towels to drain.

While the tomatoes are draining, heat 2 T olive oil in a heavy skillet and cook the minced onion and garlic until transparent but not brown, about 7-8 minutes. Stir in the fresh bread crumbs, anchovy, and tuna and cook, stirring, for another minute or so. Remove the skillet from the heat and add the parsley, capers and olives. If the mixture looks too dry and crumbly, add a little more olive oil. Spoon into the hollowed tomatoes, sprinkle the top with the parmesan cheese, and drizzle a little more oil on top.

Arrange the tomatoes on a lightly oiled baking sheet and bake, uncovered, for 20 - 30 minutes, or until tender but not limp and the crumbs on top are browned and crisp.

Serve hot or cold, sprinkled with a little chopped parsley. A great part of an antipaso platter!

serves 4

July 2006

It's outdoor-dining time! Cookouts, picnics, dinner on the patio - a great pasta salad is always welcome. Try this easy version - a good companion to a skewer of grilled veggies, a burger or some wild king salmon!

TORTELLINI AND PEPPER SALAD

Vegetables:
1 red onion,. finely chopped
6 bell peppers of mixed colors (at least 2 of them should be red, but mix them together as you like: green, yellow, orange)
1/2 c pine nuts
1 T olive oil

Pasta:
1 pound cheese tortellini, undercooked by just a hair

Vinaigrette:
3T balsamic vinegar
2T capers
1 garlic clove, crushed
3 T olive oil
Salt and pepper to taste

Heat the olive oil in a large skillet and saute the onion until soft. Dice the mixed peppers, and add to the skillet. Saute until just beginning to wilt, about 3 minutes. Add the pine nuts and saute one minute longer. Transfer to a large bowl.

Cook tortellini in boiling salted water until tender but still firm (the vegetables and dressing will continue to soften them, and you don't want them soggy!)

Toss tortellini with vegetables and dressing ingredients, cool to room temperature, and enjoy.

Serves 6-8 as a side dish

June 2006

We can't let the season close on Rhubarb without at least one recipe in our files! Here's a cheerful melange of old-fashioned desserts: is it a bread pudding? A fruit crisp? A variation of Ambrosia? Maybe just a great dessert in its own right!

RHUBARB AMBROSIA BETTY

2 1/2 lbs rhubarb, cut into 1/2" pieces (about 6 cups)
1 3/4 c sugar
1 T all-purpose flour
pinch of salt
grated rind of 1 orange
1 orange, peeled, sectioned, white pith removed, and diced
4 c fresh bread cubes, cut small (1/2" max0
4 T butter, melted
1/2 c unsweetened dried coconut

Preheat oven to 375 degrees.
Mix together rhubarb, sugar, flour, salt, half the orange peel, and all the diced orange pieces. Add half the bread cubes and half the butter and mix well.
Pour into a well-greased 8" baking dish. Combine remaining bread cubes with remaining butter, orange rind, and coconut, and sprinkle over top of rhubarb layer. Bake for 40 minutes, or until bubbly and brown.

Serve warm, with ice cream if desired.

serves 6-8

May 2006

We just can't get enough of Asparagus this time of year!

ASPARAGUS WITH TOASTED PINE NUTS IN LEMON VINAIGRETTE

1 pound fresh asparagus
3 T pine nuts

Lemon Vinaigrette:
1/4 c extra virgin olive oil
1T fresh lemon juice
1 clove garlic, pressed through a garlic press
1 t fresh oregano, minced fine (or ½ t dried oregano, crumbled)
1 t fresh basil, minced fine (or ½ t dried basil, crumbled)
Salt and freshly ground pepper to taste

Break tough ends from asparagus and discard. Rinse asparagus and steam until crisp/tender: about 5-7 minutes. Drain in colander under cold running water to stop the cooking.
In a small skillet, toast pine nuts over medium heat for 2-3 minutes, stirring constantly, until golden.

Make vinaigrette:
Whisk all vinaigrette ingredients together in a medium noncorrosive saucepan. Place over medium heat until hot, about 3 minutes.
Toss asparagus with dressing and sprinkle with pine nuts. Let stand at room temperature until serving time.
(serves 4)

April 2006

It's Asparagus Season once again! Celebrate with this lovely, light salad.

GREEK SHRIMP AND ASPARAGUS SALAD

For the Dressing:
3 T good Olive Oil
1 t lemon peel (zest only), cut into strips as thin as you can get them
1 T Italian (flat leaf) parsley leaves, torn
1 large garlic clove, minced
12 whole coriander seeds, crushed in a mortar or with the back of a heavy knife (use ground coriander in a pinch)
1 t fresh oregano (or 1/4 t dried, crumbled)

For the Salad:
16 uncooked medium shrimp, peeled but tails left on
1 lb asparagus, trimmed and cut into 1” pieces on the diagonal

To finish:
½ lemon, cut crosswise into very thin slices
2 green onions, thinly sliced on the diagonal
Boston Lettuce leaves

Combine oil and lemon peel in a small bowl. Press on peel with back of spoon to release flavor. Stir in remaining dressing ingredients, add salt and pepper to taste. Set aside.

Bring about 1 inch of water to boil in a wide saucepan, place steamer rack in pot. Arrange shrimp on rack and scatter asparagus over. Cover and steam for about 5 minutes, until shrimp is cooked. Rinse and transfer to salad bowl, toss with dressing. Add lemon slices and green onion, mound on lettuce leaves to serve.

makes 8 salad servings, 4 for a light meal

March 2006

Yet another salad using the wonderful blood oranges - we just can't resist their bright flavor and color! ('Regular' oranges may be substituted).

SALAD OF ENDIVE, ORANGE AND SPINACH

1/4 c red wine vinegar
3/4 c extra virgin olive oil
1/4 c snipped chives
salt and freshly ground pepper to taste
1/2 lb spinach, stemmed
1 small red onion, finely julienned
3 large blood oranges, separated into segments
2 large Belgian endives

In a small bowl, combine vinegar, olive oil, and chives. Season with salt and pepper and beat to combine.

In a medium sized bowl, combine spinach, onion, and oranges. Add the dressing and toss.

Arrange the Belgian endive leaves with points outward on serving plates. Pile spinach mixture in center of endive. Serve.

Makes 4 servings

February 2006

Sure to become a favorite - this salad reverses the expected colors of red beets and orange citrus. But of course feel free to substitute red beets if the golden variety is hard to find!

SALAD OF GOLDEN BEETS, GOAT CHEESE AND BLOOD ORANGES

3 golden beets
4 oz mild soft goat cheese (such as Capri)
2 blood oranges
1/4 c walnut meats
2 T walnut oil
1 T extra virgin olive oil
2 T seasoned rice vinegar
pinch of nutmeg
1 T dill, chopped
1 green onion, sliced into thin rings
salt and pepper to taste

Place beets in a steamer basket and steam until tender, about 30 minutes. The skins will now slip off easily: when cool enough to handle, slice into 1/4 inch slices and set aside.

Meanwhile, peel oranges with a sharp knife over a small bowl to catch all the juices, cutting off all white parts. Cut oranges in half, and then slice into thin even slices.

Toast walnuts in a dry skillet until fragrant; chop coarsely.

Make the dressing: with a fork, beat together walnut and olive oils, rice vinegar, and any juice collected from slicing the oranges. Stir in nutmeg and dill. Season to taste with salt and pepper.

To assemble the salad:
Arrange a layer of arugula or mache on individual salad plates. Toss beets gently with oranges, crumbled goat cheese, and green onion, being careful not to break the slices. Pour on dressing and toss again.
Pile beets and oranges onto greens, and sprinkle with walnuts and dill.

Serves 4-6

January 2006

The quintessential winter soup of eastern Europe, this deep crimson soup is chock-full of vegetables and slow-cooked beef. Serve with a dollop of sour cream on top, dark rye bread with sweet butter, and a glass of cold beer, if desired.
Note: this makes a big quantity! Soup keeps well for a week, and may be frozen. It's best to start this soup in the morning, as it takes several hours to prepare (mostly unattended) and will improve with sitting for a while.

BORSHCHT (a main-course soup)

Meat Broth:
1 lb beef stewing meat, trimmed of fat and cut into small cubes
2 yellow onions, chopped
2 bay leaves
8 (or so) peppercorns
1/2 head green cabbage, shredded
1 carrot, diced small
1 celery root, peeled and cut into small cubes
6 c cold water

Beets:
1 bunches red beets, greens trimmed and reserved
Note: when trimming greens off beets, leave root and about a half inch of green stems intact; this will help prevent juice from leaking too much
1 quart cold water

To finish soup:
3-4 yellow potatoes, peeled and cut into small cubes
reserved beet greens
3 T tomato paste
3 T plain vinegar
salt and pepper to taste

Step One: Meat broth
Put meat, onions, bay leaves and peppercorns into a large soup kettle, add cold water and bring to a boil. Turn down heat and simmer, partially covered, for an hour. Add cabbage, carrots and celery root, and cook for another hour and a half, or until meat is falling-apart tender.

Meanwhile: Step Two: Beets
Put washed, unpeeled beets (without greens) into a pot with cold water, bring to a boil. Turn down heat to a simmer and cook, partially covered, for 25 minutes or until beets can be pierced easily with a fork.
Remove beets from water, reserve water (which by now will be a magnificent crimson).
When cool enough to handle, rub skins off beets and dice beets into small dice. Reserve.

Putting the soup together:
Chop reserved beet greens, and add them to the meat broth, together with the cubed potatoes. Simmer for half an hour, or until the potatoes are tender, and add the cubed beets, tomato paste, and half of the beet broth. Bring to a boil, and turn heat back to a simmer.
Taste and add salt and pepper to taste, then add plain vinegar (it helps set the color) and taste again. Adjust seasonings if necessary. Add remaining beet broth and simmer for 10 minutes more.

Serve with sour cream dolloped on top (see notes above).

Makes many servings (about 10-12).

December 2005

The flavors of this dessert are so satisfying! Serve the pudding warm, with a dollop or two of the bourbon sauce spooned on top, to finish off a winter evening meal!

PEAR BREAD PUDDING WITH BOURBON SAUCE

Pudding:
3 Comice or Bosc pears, peeled, cored, sliced thin, and sprinkled with a few drops of lemon juice
1 c sugar
4 t cinnamon
2 t nutmeg
1 c dry red wine
2 c milk (don't use skim!)
pinch of salt
1 t vanilla extract
1/2 c dark rum
4 c bread cubes (preferably whole wheat)

Bourbon Sauce:
2 egg yolks
1 stick butter
1 cup dark brown sugar
1 tablespoon vanilla
1 cup bourbon

Make the pudding: Preheat the oven to 325 degrees. In a medium saucepan, combine pears, half the sugar, half the cinnamon and nutmeg, and the red wine. Bring to a simmer over medium heat, and cook until liquid is reduced enough to coat the pears, about 45 minutes.
Butter a 9x9x2 inch baking dish and put the cubed bread in it. Scald the milk in a saucepan, then add the remaining sugar and spices, stir in eggs, rum, and vanilla. Pour the custard over the bread, pushing the bread down to soak up the liquid. Bake in the lower half of the oven for about 20 minutes, or until just beginning to set. Remove from oven and spoon the pears on top, continue baking for another 20 minutes or until a knife inserted into the custard comes out clean.
Cool on a rack; serve warm or at room temperature with the bourbon sauce (below) spooned on and around each serving.

Make the sauce: In the top of a double boiler, beat eggs, butter, and sugar together until light and fluffy. Add vanilla and 1/2 cup bourbon. In top of a double boiler cook until small bubbles form around the edges. Add egg yolks, beating constantly and being careful not to curdle eggs. Remove from heat and strain if desired. Keep beating mixture until slightly cool (another minute or so), while adding remaining bourbon a little at a time. Serve over bread pudding.

makes 6 servings

November 2005

This is the time of year that a hot bowl of soup - accompanied by a salad, or perhaps a sandwich - is a great and easy dinner. Try this easy soup with cauliflower instead of Broccoli: leave out the garlic, and season instead with commercial curry powder to taste. Sprinkle with chopped cilantro before serving.

CREAMY BROCCOLI SOUP

1 large onion, chopped
2 stalks celery, chopped
1 medium carrot, peeled and chopped
4 cloves garlic, finely chopped
2 yellow potatoes, peeled and chopped
2 T olive oil
2 quarts chicken broth or vegetable broth (made with a soup cube is fine)
4 - 6 cups broccoli florets and stems, chopped
1 c broccoli florets, cut small but left intact
hot pepper sauce (such as Sri Racha or Tabasco) to taste
salt and pepper to taste
toasted croutons

Saute vegetables (except for potatotes and broccoli) in olive oil in a large soup kettle for 5 - 10 minutes, until softened but not brown.

Add broth, bring to a boil, and simmer for 20 minutes. Add potatoes and cook for 10 minutes longer, until potatoes are soft. Add broccoli and cook for an additional 10 minutes.

Puree the soup with a hand blender or in batches in a food processor, and return to heat. Add remaining broccoli florets, and season to taste with hot sauce, salt and pepper.

To serve, ladle into soup bowls and top with a handful of toasted croutons.

makes 6 - 8 servings

October 2005

A traditional homey dessert, updated for a sophisticated fall dinner party! Delicious with big dollops of whipped cream - and a glass of Sauternes!

CRISPED ALMOND APPLES

Unsalted butter for baking dish
5 or 6 tart cooking apples (Granny Smith or Mutsu are good); pared and cut into slices
3/4 c plus 2 T sugar
1 1/2 T fresh lemon juice
1 c all-purpose flour
1/4 t cinnamon
1/4 t salt
2/3 c finely chopped blanched almonds
3/4 t vanilla extract
1/2 c unsalted butter, melted

1 1/2 c heavy cream

Heat oven to 400 degrees.
Generously butter a 13x9" baking dish.
Toss apples with 2 T sugar and lemon juice in a large bowl. Arrange apples, slightly overlapping, in 3 lengthwise rows in the baking dish.

Sift together flour, sugar, cinnamon and salt; stir in almonds. Stir vanilla into melted butter, drizzle over almond mixture while tossing with fork until mixture is crumbly. Sprinkle evenly over apples.

Bake until apples are tender and almond topping is well-browned, 30 - 35 minutes. Partially cool on wire rack.

Beat cream until soft peaks form. Serve Almond Apples warm or at room temperature; pass whipped cream separately.

makes 6 - 8 servings

September 2005

Here's a quick, easy, light treat to remind us of how great summer is - just before the beginning of fall. Raspberries are in their second season right now, so enjoy this before it's too late!

RASPBERRY-WATERMELON SLUSH

1 pint fresh raspberries
1 small watermelon (about 4 lbs), cold
1 T fresh lime juice
superfine sugar to taste
fresh mint leaves

Put 4 dessert glasses into freezer.

Cut watermelon into chunks, removing seeds and rind: you should have about 6 cups. Puree in batches in a food processor and transfer each batch to a large bowl.

Puree raspberries in food processor. Place a fine-mesh sieve over bowl of melon puree and pour raspberries into it. Press berry puree through sieve with a wooden spoon, discard seeds.

Taste fruit puree and add lime juice and sugar to taste. Stir till well blended and pour into dessert glasses; freeze for about 45 minutes.

To serve: stir each serving gently to combine softer with more frozen parts, garnish with mint - and enjoy!

makes 4 servings

midsummer 2005

UNBELIEVABLY GOOD FIELD TOMATOES
(Plum, Roma, or Italian Tomatoes)

Italian Plum Field Tomatoes are plentiful and inexpensive at Russo's right now: you can buy them by the bushel!

Their great virtue, when used in sauces, is that they are quite sturdy and not watery - however, they're often more than a bit bland.
Here's how to make them burst with flavor:

Preheat oven to 200 - 225° .
Wash the tomatoes, and cut them in half lengthwise without coring.
Spray a baking sheet with olive oil, and put as many tomatoes on it as you like, cut side up.
Brush with olive oil or garlic oil, sprinkle with oregano, salt, and pepper, and bake till they are quite dried: this may take anywhere from 2 - 5 hours, depending on the juiciness of the tomatoes. Taste one - you'll know when it's just right: a little chewy, not dried out, and incredibly delicious.
Put them on a piece of fresh bread, a chunk of feta, wrap them in a lettuce leaf - and if there are any left over, cover with a bit of olive oil and store in the fridge for up to a week.

And here's a tip from Tony's mom:

If you've made tomato sauce from scratch, and it just lacks that little something: chop up a couple of anchovies and stir them into the sauce for the last 5 minutes or so of cooking. They will melt and be completely unrecognizable - but the sauce will suddenly taste like heaven, and not in the slightest fishy. In fact, no one will ever know - but everyone will ask for more!

August 2005

Even though this must be started a couple of hours before serving to allow the sprouts to 'cook' in the dressing, there is hardly any work involved. It's just the thing for a hot summer night: light, refreshing, easy, and delicious!

VIETNAMESE SUMMER SALAD

Marinade:
2 T canola oil
1 T sugar
1 t red pepper
1 T Vietnamese fish sauce
juice of 1 lime

1 piece pork tenderloin and/or 12 jumbo shrimp, uncooked (the quantities are up to you, really: use one or both of these ingredients, in the amounts given or vary according to your tastes or what you have on hand - it will work!!)

Salad:
2 c fresh beansprouts
1 carrot, shredded fine
1/2 red onion, sliced very thin
2 T mint leaves, chopped
2 T basil or holy basil, chopped
2 T roasted peanuts, chopped
lettuce leaves and lime wedges for garnish

Dressing:
2 T Vietnamese fish sauce
3 T lime juice
1 T garlic, chopped (or 3 cloves, pressed through a garlic press)
2 t red pepper
1 T sugar

About 2 hours before serving:

Mix marinade ingredients well. Rub over pork and shrimp; set aside for 20 minutes. Heat grill to medium-high.

Grill pork for about 5 minutes on each side, or until done (insert skewer in meat to see that juices run clear). Grill shrimp for about 3 minutes on each side, or until pink. Remove from grill.

Slice pork very thinly against the grain. Peel shrimp if necessary, cut into quarters. Chill.

Make salad: combine dressing ingredients and mix well. Toss dressing with beansprouts and refrigerate for 1 1/2 hours.
Remove from fridge and add sliced meat and shrimp, carrot, and onion. Mix well. Add herbs and peanuts.

Serve on its own on a bed of lettuce leaves, or for a more substantial dish, with steamed rice. Pass additional dressing if desired.

Serves 6.

July 2005

A lovely warm salad, just right for summer evenings! When fresh apricots are out of season, try it with nectarines or peaches - or soak dried apricots in warm water to cover for 1o minutes or so, chop, and add to the salad.

GRILLED CHICKEN SALAD WITH BITTER GREENS AND APRICOTS

Chicken:
6 - 8 boneless, skinless chicken thighs
1/2 c apricot or peach jam
2 T balsamic vinegar

Salad:
4 c mixed bitter greens: arugula, chicory, endive, radicchio, washed and torn into bite-sized pieces
5 apricots, pitted and cut into small dice

Dressing:
1/4 c good olive oil
1/4 c balsamic vinegar
1/2 t chile-garlic sauce (optional)
salt and pepper to taste

1/2 c chopped green onion or chives, as garnish

In a small saucepan, heat jam and balsamic vinegar until jam has turned liquid. Remove from heat. Heat grill to medium-hot. Grill chicken thighs, turning once or twice, till cooked through (about 12 minutes). Brush chicken with jam/vinegar mixture for the last 3 minutes of cooking; watch carefully so the chicken won't burn! Remove from heat.

Mix together dressing ingredients in a small bowl. Place washed greens into a large salad bowl, toss with dressing and diced fruit. Top with chicken fresh from the grill (the greens will begin to wilt). Toss with a handful of chopped green onions or chives, and serve right away as a main-course salad. Crusty bread and a pinot noir are perfect with this meal!

Serves 4 - 6

June 2005

This brightly colored, brightly flavored pasta salad is a favorite at summer parties. The recipe comes to us from one of our readers, Linda Frisch, whose sister, a caterer, has developed it. Easy and delicious!

"WEDDING" SALAD

Cook the orzo al dente, drain, and rinse with cold water to stop cooking. Pour drained pasta into a serving bowl.
Put tomatoes with some of the olive oil in a food processor and pulse once or twice, until partially chopped.
Add the whole jar of artichokes together with its marinade and pulse until chopped, but not pureed.
If the mixture is very stiff, add a tablespoon of the balsamic vinegar.
Mix with the remaining ingredients and orza.
Chill and taste again. Add more vinegar, cheese, etc. if necessary.
Enjoy!

serves 6

May 2005

An unusual but simple radish salad: great as a starter, or as part of a light lunch along with slices of rosemary ham, Gruyere cheese, and hardboiled eggs. Serve with thin dark pumpernickel - and you're in Belgium!

FLEMISH RADISH SALAD

2 t sugar
juice of 1 lemon
1/2 cup sour cream
1 bunch radishes, very thinly sliced
2 crisp apples (we like Gala or Mutsu), unpeeled, quartered, cored and thinly sliced
1/2 English seedless cucumber, very thinly sliced
2 T each chopped fresh dill and chives
Salt and black pepper to taste

Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes, apple, and cucumber. Toss to coat. Season to taste with salt, pepper, chives and dill, toss again.

serves 4 - 6

March 2005

Easy, refreshing and delicious, this lovely dessert is tinged a bright pink with the juice of blood oranges, now in season.

BLOOD ORANGE FLAN

1 cup superfine sugar
1 tablespoon fresh lemon juice
Juice from one blood orange (to make 1/2 cup)
3 eggs
1 cup heavy cream

Place 4 6-oz custard cups or one 1-qt baking dish or casserole pan into a larger baking dish to hold them comfortably. Fill baking dish with enough warm water to reach halfway up the custard cups or dish. Keep ready on counter.

Preheat the oven to 350 degrees F. In a heavy pan, preferably stainless steel, combine 3/4 cup of the sugar and lemon juice. Cook, stirring constantly, for about 10 minutes over medium heat, or until the sugar dissolves and turns smooth and brown. Immediately remove from the heat and spoon 1 tablespoon of the caramel into each custard cup (or carefully pour into the bottom of the casserole dish).

In a mixing bowl, combine the remaining sugar, blood orange juice, eggs and cream. Whisk well. Evenly divide the mixture among the custard cups. Bake for about 45 minutes to 1 hour, or until the custard sets and a knife inserted in the custard comes out clean.

Let cool, refrigerate for a least 4 hours. When ready to serve, use a thin knife to loosen the custard around the edges of the cup. Invert onto chilled dessert plates.

makes 4 servings

January 2005

This lovely dessert is best served warm, though it's great at room temperature as well. Top with a dollop of honey-sweetened mascarpone cheese from our dairy department - but ice cream, creme fraiche, whipped cream are also delicious.

APPLE COBBLER WITH POACHED DRIED FIGS

1/2 lb dried figs
2 c red wine
4 T honey

8 tart, crisp apples (we love Mutsu, but Granny Smith or similar varieties are good as well)
4 T brown sugar
2 T flour
3 T butter
1/2 t cinnamon
pinch nutmeg and cloves

Topping:
1/2 c flour
4 T cold butter, cut into small pieces
1/2 c brown sugar, packed
1 c granola cereal (in a pinch, old-fashioned oats will work as well)
1/4 t salt

In a non-reactive saucepan, combine figs, red wine, and 4 T honey. Bring to a boil, then lower the heat and simmer, partially covered, until figs are soft and wine is mostly absorbed/evaporated. Set aside to cool a bit.

Heat oven to 350 degrees.
Peel, core, and slice apples into big bowl. Add spices, sugar, flour, and 3 T butter, cut into small pieces. Combine well, then add figs and any remaining liquid. Combine again.

Butter a 8x11 baking dish, and pile fruit mixture into it. Smooth top and bake, covered with a piece of tin foil, for about 30 minutes, or until apples are partially cooked.

Prepare topping:
Rub together flour, butter, salt and brown sugar. Combine with granola or oats until a coarse mixture is formed.
Remove baking dish from oven, and spread topping mix evenly over the fruit. Return to oven and cook, uncovered, for another 30 minutes or until the topping is slightly browned and the house smells wonderful.

Makes 6 - 8 servings.

December 2004

This is the time year that we need recipes not just for ourselves, but for our friends: to give as gifts, to serve at parties, to have on hand for socializing. These spiced pecans fall squarely into all these categories - and, all modesty aside, they're the best you've ever tasted! Note: these nuts must be started at least 12 hours before serving.

SWEET AND SPICY VANILLA PECANS

1lb pecan halves
1/2 c superfine sugar
3 T unsalted butter, melted
3 T maple syrup
1 t vanilla extract
1/4 t salt
1/4 t ground coriander
1/4 t cinnamon
1/4 t nutmeg, freshly grated
1/4 t ground allspice
1/4 t cayenne or aleppo pepper

In a large saucepan, boil nuts in water to cover for 1 minute. Drain well.
While hot, pour into a large bowl and toss with butter, maple syrup, sugar, and vanilla extract. Mix very well and let sit, at room temperature, for at least 12 hours and up to 24 hours.

Preheat oven to 325 degrees. Put nuts on a baking sheet with a rim, and bake, stirring every 5 minutes or so, for 30 minutes. They will be nicely browned, but not crisp.

While the nuts are baking, mix all the spices in a large bowl. As soon as the nuts are out of the oven, pour them into the bowl of spices and toss until well coated.

Replace nuts on baking sheet, and pat down into a single layer. Cool thoroughly. Store in airtight canisters or - if you're like me - start eating them right away!

makes 1 pound

November 2004

This recipe comes via email from one of our customers, Mary Gallagher. She suggests serving the 'risotto' with a roasted breast of chicken (recipe below).

POTATO, SQUASH AND SPINACH 'RISOTTO'

2 tsp olive oil
5 cloves garlic, finely minced
2 c. boiling potatoes, cut into very small dice (about 1/4 ")
1 Tbs. minced fresh thyme
1/2 c white wine
3-1/2 c butternut squash, cut into very small dice
3/4 to 1-1/2 c chicken broth
1 c torn fresh spinach
1/3 c grated Parmesan
1/2 tsp. salt

Heat oil. Cook garlic until light brown. Add potatoes, thyme and wine. Lower heat to medium and cook, stirring contantly, uneil wine is absorbed. (About 7 min.) Add squash and 3/4 c broth. Cook, stirring, until absorbed. Add up to 3/4 c more broth until vegetables are tender. Will take about 30 minutes. The squash will break down and beome almost creamy. Stir in the spinach and Parmesan and serve.

Roasted Breast of Chicken:

Prepare a dry rub for the chicken:
2 Tbs. fennel seeds, toasted, then ground
1 tsp. pepper
1 tsp. ground coriander
1/2 tsp. salt
4 skinless half breasts of chicken (2 breasts)

Season both sides of chicken with the rub. Melt 3 Tb. butter in an ovenproof skillet. Add chicken and roast about 10 min. per side at 450. Remove chicken from pan and add broth. Reduce to about 2 Tbs. and stir into risotto.

serves 4

October 2004

Pears and apples are among the fruits that make the coming cold weather easier to deal with. This not-so-sweet tart is lovely for dessert or even breakfast, or any time in between!

RIESLING PEAR TART

Crust:
1 c all-purpose flour (we like King Arthur's unbleached)
2 T powdered sugar
1 stick butter, salted or unsalted, chilled and cut into small pieces
4 T (approx.) ice water

Filling:
1 1/2 c late-harvest Riesling or other dessert wine
1 1/2 pounds firm ripe pears, peeled, cored, and quartered

1/2 c apricot jam
finely chopped toasted walnuts

For crust: Combine flour and sugar in large bowl, add butter and cut in until mixture resembles a coarse meal. Mix in just enough water to make the dough hold together, one tablespoon at a time. Gather dough into a ball, flatten slightly, wrap in plastic wrap and refrigerate for at least 15 minutes.

Preheat oven to 425 degrees. Roll dough out to a thickness of 1/8 inch between 2 sheets of waxed paper. Transfer to a 9 inch tart pan with a removable bottom, trim and finish edges. Refrigerate for 15 minutes while oven is heating.
Prick dough all over with a fork, and bake until golden, about 10 minutes. Reduce oven heat to 350 and continue baking another 15 minutes, until golden brown. Cool

For filling: Bring wine to simmer in heavy medium saucepan. Add pears, reduce heat to low, cover and cook until pears are just tender. This can take from 5 to 15 minutes, so check frequently. Transfer pears to bowl with a slotted spoon, cool and cut into 1/4 inch slices. Drain on paper towels.

Melt jam in heavy small saucepan. Spread half of jam over crust, top with pear slices arranged in a spiral design.Brush with remaining jam and sprinkle nuts over all.

September 2004

This is the last month of summer, so we'll celebrate with a sunny, cold, wonderful soup! "Mangospacho" is a fresh take on the wonderful Spanish Gazpacho: try it once and you'll be making it every summer! (For a traditional Andalusian Gazpacho, see our recipe cards in the store this month!)

MANGOSPACHO
(adapted from a recipe by Steve Raichlin)

3 large or 6 small mangoes, peeled and very finely diced (6 cups)
1 cucumber, peeled, seeded and very finely diced
1/2 small red onion, very finely diced
1 cup cold water or as needed
1/4 cup rice vinegar or to taste
1/4 cup olive oil
1 teaspoon Asian hot sauce, such as Sriracha or Chili Paste with Garlic
1 to 2 tablespoons brown sugar or to taste
1/4 cup finely chopped fresh cilantro
salt and pepper to taste
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped chives

In blender, puree until smooth 2/3 each of diced mangoes, cucumber and onion, plus water, vinegar, oil, hot sauce and sugar. If mixture is too tart, add more sugar. If too thick, add more water.

Pour into bowl. Stir in cilantro and remaining diced mango, cucumber and onion. Adjust seasonings, adding vinegar or sugar to taste or even pinch salt.

Soup can be served right away, but will taste better if refrigerated 1 hour to let flavors blend.

To serve, ladle Mangospacho into bowls. Garnish each with sprinkling of red bell pepper and chives.

Makes 6 servings.

July 2004

A great new twist on the familiar Tabbouleh Salad, this quickie is sure to become a summer favorite! Super for picnics!

BULGHUR SALAD WITH PINEAPPLE

2 c bulghur
boiling water to cover

1 large pineapple, cored and cut into 1/2 inch pieces
2 c parsley leaves
2/3 c olive oil
1/4 c freshly squeezed lemon juice
1/4 c fresh dill, minced
4 green onions, sliced very thin, green and white parts
lots of freshly ground pepper
1/2 t coriander
salt to taste

Put bulghur in large bowl and cover with boiling water. Let stand at room temperature for about one hour.
Drain in fine sieve, pressing gently to remove all extra water. Return to bowl.
Mix in all remaining ingredients, cover and refrigerate for at least one hour and as long as 6 hours.

Garnish with edible flowers, thin lemon slices and parsley sprigs if desired.

serves 8

June 2004

It's grilling time! This recipe feeds a crowd; halve the amount of chicken if you like. But please don't change the proportions of the marinade; any extra will keep for about a month in the fridge.

ORANGE-SESAME GLAZED GRILLED CHICKEN THIGHS

Try this with a couscous salad studded with dried cranberries and pinenuts! We have the perfect recipe this month in our Try This! section

Marinade:
1/2 cup orange juice concentrate
1 1/2 cups vegetable oil
1/4 cup sesame oil
1/2 cup rice vinegar
1 tablespoon minced garlic
2 tablespoons toasted sesame seeds
2 tablespoons grated ginger root
2 tablespoons soy sauce
2 tablespoons Thai or other hot chili sauce (I like a brand called Sri Racha)
Salt, pepper to taste

16 boneless, skinless chicken thighs

Combine orange juice concentrate, vegetable and sesame oils, vinegar, garlic, sesame seeds, ginger, soy sauce, chili sauce and salt and pepper to taste in bowl. Add chicken, cover and marinate in refrigerator 1 to 2 hours.
Light a charcoal grill or gas grill, heat to medium-high heat. Grill chicken, basting pieces with sauce and turning frequently, until chicken is fully cooked and richly glazed on both sides, about 5 minutes per side.

Makes 8 servings

May 2004

The wonderful food and cookbook writer Elizabeth David says in her book "An Omelette and a Glass of Wine": "Soft, pale, creamy, untroubled, the English fruit fool is the most frail and insubstantial of English summer dishes. That at any rate is how it should be, and how we like to think it always was."

STRAWBERRY-RHUBARB FOOL

1lb rhubarb stalks, trimmed of all leaves at top and cut into small pieces
1qt ripe strawberries, washed and stemmed
1c heavy whipping cream
1c plus 1T white sugar (superfine is best, but regular granulated will work too)

Make Rhubarb Puree:
Put washed rhubarb chunks into a saucepan with 2T water and 2/3 c white sugar and bring to a simmer. Cook, stirring once or twice, until the rhubarb has almost dissolved into a lovely red sauce, and all the sugar is melted.

Make Strawberry Purée:
Put strawberries into a food processor with 1/3 c of sugar; process until pureed.

Add rhubarb mixture to strawberries in food processor and process once again until smooth.
Let cool.

Whip cream until stiff, folding in remaining 1T sugar. Gently fold cream into fruit mixture: some white streaks of cream should show in the fruit puree, don't overmix it!
Pile into a pretty glass bowl and enjoy!

April 2004

SALAD OF ASPARAGUS SPEARS WITH LEEKS AND MAPLE VINAIGRETTE

Note: A version of this recipe using fiddlehead ferns can be found in the section 'Try Something Different', using Fiddlehead Ferns.

Salad:
3/4 lb thin asparagus spears, tough ends snapped off
3 small leeks, washed well, trimmed, and cut into 2-inch lengths

Vinaigrette:
1T sherry vinegar or aged red wine vinegar
1 t dijon mustard
1/4 c walnut oil
1 T maple syrup (no substitute please!)
minced fresh chives or tarragon (optional)
salt and pepper to taste

to finish:
1 hard cooked egg, whites and yolk chopped separately
1/4 c coarsely chopped pecans
1/4 c parsley, minced

Split leeks lengthwise, and rinse very well under cold water.
Bring a large pot of salted water to the boil and plunge asparagus and leeks into it. Cook till crisp-tender: about 3 minutes. Pour water and vegetables into a large sieve to drain, and run cold water over until they have cooled down.

Arrange leeks and asparagus on a platter.

Make vinaigrette:
Mix vinegar and mustard with salt to taste in a small bowl.
Whisk in oil one drop at a time. Stir in maple syrup, chopped chives or tarragon, and a generous amount of freshly ground pepper. Spoon half of dressing over vegetables, cover and let sit for at least one hour. (If you refrigerate the dish, be sure to bring it back to room temperature before serving).

To serve: sprinkle chopped egg, parsley and pecans over the vegetables. Whisk remaining dressing to recombine, drizzle over top, and serve.

Makes 6 servings.

April 2004

This quick-fix recipe is equally good as a spread on a toasted bagel or piece of crispbread as it is as a dip for a raw vegetable platter.

FRESH ZUCCHINI DIP OR SPREAD

1 c grated sharp cheddar cheese
1 c grated zucchini
3/4 c mayonnaise (reduced-fat is good)
1/2 c pecans or walnuts, briefly toasted in a hot dry skillet and chopped fine
1 t fresh lemon juice

Combine all ingredients and refrigerate for at least an hour to let flavors develop.
Serve with crudites, crackers, or as a spread on a toasted bagel or in a roll-up sandwich.

makes about 2 cups

March 2004

This fresh-tasting meatless paella is just right for lent - and a welcome treat after a long winter of heavier fare.
The list of ingredients is long - but it's not at all complicated to prepare, and well worth the effort.

VEGETABLE PAELLA

12 thin asparagus spears
1-2 stalks broccoli, tough ends cut off and stems pared
salt

1/4 c olive oil
2 small zucchini, cut into 1/2" cubes
2 T unsalted butter
1 1/4 c minced onion

2 large ripe tomatoes, peeled, seeded, and chopped (or use 1 small can      chopped Italian plum tomatoes; ca. 1 1/2 cups)
1 green pepper
1 red pepper
1 T tomato paste
1 1/4 t salt
1/2 t freshly ground pepper
1/2 t saffron threads, crushed
dash red pepper sauce (tabasco, sri racha, or any hot sauce)
3 c chicken stock or broth (canned is fine, as is stock made from a bouillon cube)
1 1/2c long grain rice
1 c shelled fresh peas (or use frozen peas)

6-8 eggs, fried (optional)
lemon wedges

Heat oven to 450 degrees. Put peppers on a baking sheet and roast, turning now and then, till the skin is black and blistered. Put peppers into a bowl and cover with plastic wrap; let rest while you prepare the asparagus and broccoli. When the peppers have cooled down a bit, pull of the charred skin and seed the peppers. Chop peppers very coarsely. Reduce oven heat to 350 degrees.

Break off tough ends of asparagus stalks and discard. Break off tips and reserve. Cut remaining stalks into 1/2 " pieces. Slice broccoli stalks into strips, break florets into small clusters and reserve.
Cook asparagus and broccoli stalk pieces in boiling salted water for 4 minutes or so, until crisp/tender. Drain.

Heat 3 T of oil in a paella pan or ovenproof skillet over medium-high heat. Add zucchini cubes and saute until light brown on all sides. Remove with slotted spoon, and add remaining oil and butter to pan. Add onions; saute until soft and light brown (5-10 minutes).

Set oven temperature to 350 degrees. Add tomatoes, peppers, and tomato paste to pan with onions, and cook, stirring constantly, for about 3 minutes. Stir in salt, pepper, saffron, and red pepper sauce. Stir in broccoli and asparagus stalks, half the reserved broccoli florets and asparagus tips, and the zucchini. Stir in stock and rice. Heat to boiling on stove, then remove from heat, and cover lightly with tin foil (allow some space for steam to escape). Bake in oven for 15 minutes, then stir in peas. Bake 10 minutes more, until liquid is absorbed and rice is tender but not mushy. Remove from oven and let stand, uncovered, for 5-10 minutes. Garnish with reserved broccoli and asparagus, and top with fried eggs. Serve directly from pan, with lemon wedges.

serves 6-8

February 2004

This is a quintessential New England dessert.
Cook the pears one day ahead.

PEARS IN CIDER SAUCE

1 gallon unfiltered apple cider
20 whole allspice berries, crushed
6 whole cloves, crushed
1/4 c firmly packed dark brown sugar
6T fresh lemon juice
8 medium-ripe firm pears (Bartlett are best)

Boil cider with allspice and cloves until it's reduced by half. Stir in sugar and continue to simmer, while preparing pears.

Fill a large bowl with cold water and add lemon juice. Peel pears with a vegetable peeler, leaving the stem end intact. Slice a piece off the bottom and core them carefully, so they don't break apart. Add pears to lemon water to prevent browning.

Transfer pears to simmering cider with a slotted spoon. Simmer until pears are tender (about 5-15 minutes, depending on ripeness; test for tenderness by poking gently with a toothpick). Cool completely in syrup, and refrigerate overnight.

When ready to serve, transfer pears to a rack placed over a bowl to drain. Boil remaining cider until reduced to 2 cups, and strain into a large bowl. Cover and refrigerate until chilled. Pour syrup onto a platter, set pears in syrup. Serve with cream.

serves 8

January 2004

The deep earthy flavors of this dish will have you making double quantities the next time you try it, it's that good!
(This recipe takes time, but no effort: start 3-4 hours before serving).

SLOW-ROASTED WINTER VEGETABLES

1 small cabbage, sliced
3-4 parsnips, cut in half lengthwise and then sliced into 1/2" pieces
3-4 carrots, cut in half lengthwise and then sliced into 1/2" pieces
1 large Spanish onion, cut in half lengthwise and each half cut into thin crescents
a handful of fresh peeled garlic cloves (about 1 head, but as much as 2 heads will do just fine)
3-4 shallots, peeled and separated into fat cloves
1 white (Macomber) turnip, cubed
1/2 c good quality olive oil
salt and pepper to taste

Toss all vegetables in a deep bowl with olive oil, salt and pepper to taste, and transfer to a roasting pan.
Roast at 300 degrees for 3-4 hours, stirring now and then, until the vegetables have turned a lovely brown and their wonderful smell permeates the kitchen.

Great as an accompaniment to pot roasts, roasted chicken, lamb, or even filling an omelet for a quick supper. Leftovers are good pan-fried with potatoes and leftover chopped meat or chicken to make a delicious hash.

Serves 4-5, with leftovers.