11th August 2009

    Red Bliss Potato Salad, Paesano Style

    blisspotsalad

    This is my favorite potato salad — a far cry from the usual mayo/mustard based crew, this one is almost seasoned like a puttanesca pasta: capers, anchovies, red pepper flakes, garlic… a divine combination of flavors. The mint is an interesting addition that adds flavor and color. I’ll be making this again, for sure. The recipe originally appeared in Esquire; I followed it pretty much exactly, except I cut the oil *way* down. I just can’t imagine adding an entire cup of oil to this potato salad — it would be swimming! I ended up using around a third of that.


    Lisa says:

    Hey, what is that? Looks like Kung Pao Chicken.

    Chris says:

    This is the potato salad I was telling you about…

    Lisa says:

    Whoa, definitely looks different.

    Chris says:

    Just wait until you try it!

    Lisa says:

    Holy crap that’s good… and I can totally see why you’d love this, caper boy.

    Chris says:

    Hell yeah, capers are like little tiny explosions of awesome in your mouth.

    Carrie says:

    Hey, Kung Pao chicken — great!

    Chris says:

    Not quite… just a bombastic potato salad.

    Carrie says:

    Wow, this is really good.

    Chris says:

    This is what I’m saying! I heart it. It should definitely become part of the standard party-food rotation…

    Red Bliss Potato Salad, Paesano Style
    2 1/2 lbs small red bliss potatoes.
    Salt and pepper to taste
    2 tbsp rinsed capers
    1/2 cup thinly sliced roasted red peppers
    A few cloves chopped garlic
    1/2 cup balsamic vinegar
    2 tbsp sugar
    1 tsp red-pepper flakes
    6 minced oil-packed anchovies
    1/3 cup extra-virgin olive oil
    1/4 cup chopped fresh mint
    1/4 cup grated Parmesan cheese

    Quarter the potatoes. Bring a pot of salted water to a boil, add potatoes, and cook until fork tender, about 12 minutes. Drain and transfer to mixing bowl. Stir in the capers, roasted red peppers, garlic, balsamic vinegar, sugar, red-pepper flakes, and anchovies. Stir and cool to room temperature. Then add the extra-virgin olive oil and chopped fresh mint, then coarse salt and ground pepper. Sprinkle grated Parmesan and a few more torn mint leaves on top. Serve at room temperature.

    Makes so much, and yet not quite enough… !

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    posted in Sides | 2 Comments

    20th April 2009

    Quick-Braised Collard Greens with Bacon and Sweet Onions

    collards-and-bacon
    Until they started showing up in our CSA box, we hadn’t previously cooked with collards. We recently made this quick sauteed version, which was great, but wanted to try something new. This recipe is adapted from the Food Network and features collard greens braised with sweet onions and bacon. Nothing wrong with that!


    Chris says:

    I’ve come to the conclusion that you can add bacon to anything and it turns out wonderfully.

    Lisa says:

    I don’t think you’re the first to come up with that…

    Chris says:

    Well this dish certainly came out well — I actually really like the sweet onions in it.

    Lisa says:

    It is really good, and it’s good to know that collards aren’t going to be one of those CSA veggies that wait in the fridge until they go bad.

    Chris says:

    Hey, I don’t think that happens nearly as often as I’d have thought…

    Lisa says:

    …and if a veggie is looking like it might be heading that way… just add bacon!

    Chris says:

    Works for me…

    Quick-Braised Collard Greens with Bacon and Sweet Onions
    1 pound collard greens, washed, stalks trimmed, and roughly chopped (1 large bunch)
    1/4 lb pepper bacon (or turkey bacon), sliced into 1/2-inch strips
    1 small Walla-Walla sweet onion, finely chopped (approx. 3/4 cup)
    1 1/2 cups low-sodium chicken broth
    Salt and freshly ground black pepper

    Bring a large pot of salted water to a boil, then add collards and cook until they wilt and are tender, about 5 minutes. Drain and set aside.

    Place the pepper bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until crisp-brown and the fat is rendered, about 3-4 minutes. Add the chopped onion and cook until softened, about 4 minutes. Add the drained greens and turn to coat well. Add the chicken broth to cover the collards, and cook until the liquid is reduced and greens are very tender, about 15 minutes. Season to taste with salt and freshly ground black pepper and serve.

    3 Servings

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    posted in Main Dishes, Sides | 2 Comments

    8th March 2009

    Mushroom-and-Spinach Stuffed Vegetables and Garlicky Cauliflower

    zukeboats

    As we neared the end of our week, we still had a few different vegetables left over from ye olde CSA box to use up, and these two recipes allowed us to do that without having to go grocery shopping: we pretty much had the rest of the ingredients on hand. The stuffed vegetables were adapted from a recipe in Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals; the original uses medium-sized zucchini — we only had a few small ones, but we also had a bell pepper that seemed like it would work well to receive the leftover filling. The cauliflower recipe comes from Fresh Spanish: Over 80 Healthy Spanish Recipes, and has a nice bite to it from the vinegar, garlic, and paprika. Leftovers were easily reheated and tasted great the next day.


    Lisa says:

    I like these tag-team nights.

    Chris says:

    You mean where we’re both cooking?

    Lisa says:

    Yep!

    Chris says:

    Same here. Although I could do without having to do half the dishes… ha!

    Lisa says:

    Hey! Comes with the territory…

    Chris says:

    Anway, good job on the zucchini boats. They’re really good.

    Lisa says:

    I know, I like them! That filling is so delicious with those mushrooms… good idea on using the red pepper to use up the rest of the stuffing.

    Chris says:

    Even if we hadn’t had that pepper, the stuffing wouldn’t have gone to waste; I’m sure we just would have had it on its own.

    Lisa says:

    That’s true… this cauliflower rules by the way.

    Chris says:

    Yeah I love the garlic… we should try this same recipe with broccoli and see how that works.

    Lisa says:

    Yum… I’m sure it would be just as delicious.

    Chris says:

    Guess we’ll see what the CSA fairy brings next time…

    Mushroom-and-Spinach Stuffed Vegetables
    5 small zucchini
    1 medium red bell pepper
    1/2 large onion, minced
    3 garlic cloves minced
    1/2 tsp salt
    1 tsp extra-virgin olive oil
    3 cups chopped portabella mushrooms
    1 tsp dried dill
    1 tbsp dry sherry
    2 tsp soy sauce
    5 oz Spinach
    1 cup cooked brown rice
    Salt and ground black pepper
    3/4 cup tomato juice
    1/2 cup grated fontina cheese

    Slice the zucchini in half lengthwise and, using a small spoon, scoop out the insides leave a canoe-shaped shell. Slice the red bell pepper in half lengthwise and remove the inner membranes and seeds. Set aside.
    In a skillet, saute the onions, garlic, and salt in the oil on low heat, stirring often, until the onions soften. Add the mushrooms, dill, sherry, and soy sauce and cook for about 5 more minutes. When the mushrooms are just tender, remove from heat and set aside.
    Preheat the oven to 350 F. While the mushrooms are cooking, rinse and stem the spinach. In a saucepan, steam the spinach leaves in enough water to cover until wilted but still bright green. Drain and add it to the sauteed vegetables. Stir in the rice and add salt and pepper to taste.
    Pour the tomato juice evenly around the bottom of an 9×12 inch glass baking dish. Distribute the filling between the zucchini boats and red bell pepper. Sprinkle on the grated cheese, cover the pan tightly with foil, and bake for about 30 minutes, until the zucchini are tender and easily pierced with a fork.
    Uncover and bake for another 5 to 10 minutes, until the tops are browned.

    3-4 Servings

    Garlicky Cauliflower
    1 head of cauliflower, cut into bite-sized florets
    4 tbsp olive oil
    4 garlic cloves, finely chopped
    1 tbsp mild paprika
    2 tbsp white wine vinegar
    salt and freshly ground pepper
    flat leaf parsley, finely chopped

    Bring a large pot of salted water to a boil. Add the cauliflower and cook for 6-8 minutes. Drain and set aside.
    Heat the oil in a large, nonstick skillet. Add the garlic and cook over a medium heat, stirring for 2 minutes. Add the cauliflower, paprika, and vinegar. Season to taste with salt and pepper. Cook over very high heat, stirring, for 3-4 minutes, then remove to a serving platter. Garnish with parsley and serve immediately.

    3-4 Servings

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    posted in Fresh Spanish, Main Dishes, Moosewood Low-Fat Favorites, Sides, Spanish, Vegetarian | 3 Comments

    1st March 2009

    Collard Greens Mineira

    collardsmineira
    This is an easy side-dish (via epicurious) that we had with our shrimp and broccoli when Carrie was over for dinner this past week. Rather than the usual slow-cooking method, these collards are cut into really thin strips and sauteed over high-heat with crispy pancetta. That’s it. Simple enough?


    Chris says:

    Wow, the collards actually stay bright-green this way. I’m used to them being a really dull green, almost the color of grape leaves.

    Lisa says:

    …and they’re good! They’re not bitter… must be the salt and pancetta.

    Carrie says:

    Yeah I’m trying to eat less meat, but this is good… besides, every vegetarian eats bacon.

    Chris says:

    Seems like it, anyway! That bacontarian (pancettarian?) movement is really catching on.

    Lisa says:

    Better enjoy it, we’re doing another vegetarian week soon…

    Collard Greens Mineira
    1 1/4 lb collard greens (about 2 bunches), halved lengthwise and stems and center ribs discarded
    3 slices pancetta, finely chopped

    Stack collard-leaf halves and roll crosswise into a cigar shape. Cut crosswise into very thin slices (1/8″) with a sharp knife.
    Cook pancetta in a 12-inch nonstick skillet over moderate heat, stirring, until crisp. Add collards, tossing to coat, and cook until just bright green, about 1 minute. Season with salt and serve immediately.

    4 Servings

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    posted in Sides | 3 Comments

    17th February 2009

    Taste the Rainbow: Swiss Chard with Golden Raisins and Pine Nuts

    rainbowchard

    Swiss Chard is one of those vegetables that is scheduled to show up in our CSA box every once in a while… and we replace it with something else. Not necessarily because we don’t like it, but we just don’t have a great “go-to” recipe for it. We may have found that recipe! I like that unlike some other recipes, it uses both the stems and the leaves of the chard — it looks great when made with Rainbow chard. Here the chard is just steamed/sauteed with onion and golden raisins, and topped with salted browned pine nuts. Heavenly!


    Lisa says:
    Yum — I usually don’t like raisins in savory dishes, but they’re actually good in this.

    Chris says:

    Hm, wonder if it’s because they soak up some of the steaming liquid and plump up… or because I chopped them smaller so you don’t notice them. ;)

    Lisa says:

    Maybe both?

    Chris says:

    Ha! I also like these salted pine nuts on top.

    Lisa says:

    Same here, though I like salted anything.

    Chris says:

    The chard isn’t bitter at all; this is really good. The cooked onions also add more flavor.

    Lisa says:

    Yeah, it’s great. Don’t sub out the chard anymore!

    Chris says:

    I don’t think you’ll have to worry about that!

    Swiss Chard with Golden Raisins and Pine Nuts
    1 1/2 pounds Swiss chard (preferably rainbow or red; from 2 bunches)
    1/2 cup pine nuts (2 1/2 ounces)
    1/4 cup olive oil
    1 medium onion, finely chopped
    1/4 cup golden raisins, finely chopped
    1/2 cup water

    Tear chard leaves from stems, then coarsely chop stems and leaves separately.
    Toast nuts in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring constantly, until golden, 1 1/2 to 2 minutes, then transfer with a slotted spoon to paper towels to drain and season with salt.
    Cook onion in oil remaining in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes. Add raisins and 1/2 cup water and simmer, covered, until stems are softened, about 3 minutes. Add chard leaves and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes. Don’t overcook or it’ll get too limp. Season with salt and pepper.
    Serve sprinkled with nuts.

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    posted in Sides | 4 Comments


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