Archived posts for the ‘Herbs’ Category
This recipe may sound a bit complicated but after making it once I think you’ll find it quick, easy and versatile. Alliums – all those wonderful members of the onion family including spring onions, green garlic, leeks, whistles, ramps and shallots – are at the heart of this dish. I saute whatever alliums are in season, add a few other veggies and herbs, the egg and a bit of cheese to bind it together, and surround the whole thing with a giant free form pie crust. YUM!
3 cups alliums including some greens, chopped
8-10 Nicoise or Kalamata olives
2/3 cup parmesan
2-3 teaspoons chopped fresh thyme
1 teaspoon minced lemon zest
1/2 cup dry white wine (optional)
1-2 eggs, beaten
1/2 cup cream or crème fraiche
1/4 cup chopped parsley (or other herbs)
salt and pepper
1/2 to 1 cup soft goat cheese (about 4 oz)
Almost any greens and/or mushrooms are a great addition to this dish. Saute them separately, allow to cool for 10 min, then add in with the olives at the end.
Thinly slice and wash the alliums then saute them in butter or olive oil for 5-10 min. Add thyme and 1/2 cup of water. Stew over medium heat stirring frequently until alliums are tender- about 5-10 min more. Add the wine and continue cooking until it’s reduced, then add the cream and cook until it just coats the leeks and a little liquid remains. Season with salt and pepper. Remove from heat and add olives, parmesan, and lemon zest. Let cool 10 minutes, then stir in all but 1 tablespoon of the beaten egg and most of the parsley & herbs.
Preheat the oven to 400. Roll out the dough (see below) for one large or six individual galettes. Spread the leek mixture on top, leaving a 2-inch border around the edge. Crumble the cheese over the top then fold the dough over the filling. Brush with reserved egg and bake until the crust is browned, 25-30 minutes. Remove, scatter the remaining parsley over the top, and serve.
Based on a recipe from Vegetarian Cooking for Everyone
2 cups all purpose or whole wheat pastry flour
1/2 teaspoon of salt
1 tablespoon sugar
12 tablespoons cold unsalted butter cut into small pieces
1/3-1/2 cup ice as water as needed
Mix the flour, salt and sugar together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment leaving some pea sized chunks. Sprinkle the ice water over the top by the tablespoon and toss it with the flour mixture until you can bring the dough together into a ball. Press it into a disk and refrigerate for 15 min if the butter feels too soft.
I always roll the dough out onto lightly floured parchment paper because it makes then it doesn’t stick! To form a galette, roll it out on a lightly floured surface into a 14-inch irregular circle about 1/8th inch thick. Fold it into quarters and transfer it to the back of a sheet pan or a cookie sheet without sides. Unfold it. It will be larger than the pan.
I usually make savory galettes, but this dough is also wonderful wrapped around sweet summer fruit for dessert.
This is a loose guideline rather than a strict recipe…
- one sweet potato, diced (a regular potato should work just fine)
- one parsnip, diced (optional)
- one medium large yellow onion, chopped
- one medium leek (white and most of the light green parts), chopped
- Four cloves garlic, smashed
- About 4 to six cups of mixed greens*, roughly chopped
- Two stalks celery, chopped
- Four cups homemade veggie broth (or any veggie broth, or chicken broth)
- About a teaspoon salt
- About 1/2 teaspoon red chile powder
- A few sprinkles black pepper
* Any collection of three or more greens should work. I used black kale (stemmed), chard (stemmed), collard greens (stemmed), parsley, cilantro, and a little bit of mint (about 1/4 cup – just because we had some). Spinach would be great, but we didn’t have any at the time.
- Sauté the onions and leeks and garlic about 10 minutes on low.
- Add sweet potato, parsnip, and broth and seasonings and bring to simmer and cook covered for 20 minutes
- Add greens and simmer another 10 minutes
- Let cool slightly and then puree in blender (or use an immersion blender)
Taste and correct seasonings.
When serving, add a little lemon juice to the bowl and/or maybe a dab of good extra virgin olive oil.
Now that the weather has gone back to winter?! my meals have reverted back to comfort food. Made some potato leek soup last night and it hit the spot. Served it with kale salad to satisfy my continuous cravings for greens.
Potato Leek Soup
1 to 1 1/2lbs potatoes, peeled and cut in half or quarters
3-4 leeks, white part thinly sliced.
1/2 cup milk and/or cream
3T butter and/or olive oil
water or stock
salt and/or pepper
chives, thyme and/or parsley
Boil potatoes until tender. Save 2-3 cups of cooking water for soup. Mash the potatoes until smooth or put them through a ricer (use the finest screen on the ricer if you do it that way). Do not put potatoes in the food processor because they will be come gluey. Saute sliced leeks until tender and just starting to carmelize. Deglaze the leek pan with some white wine and puree it all in the food processor. Add pureed leeks to potato mash. Add milk and/or cream. Add potato cooking water or stock until the soup is the proper consistency – I like mine pretty thick. Put the soup back on the stove and reheat. Add salt & pepper to taste. Garnish with chopped fresh herbs and enjoy!
Wondering what to do with all that luscious and lovely basil in your basket? How about whipping up a batch of fresh pesto. Not only does it taste wonderful on everything it touches but it freezes beautifully. Just spoon any leftovers into ice cube trays. Freeze until firm, then seal tightly in a sip lock bag. Your pesto should stay nice and tasty for up to six months.
From the kitchen of Chef Tse
Makes about 1 cup
4 cups basil, packed
2 cloves garlic, peeled and roughly chopped
1/2 cup pine nuts
1/4 cup grated Parmesan
1/2 to 3/4 cup extra virgin olive oil
Salt and pepper
Place basil, garlic, pine nuts and Parmesan in a food processor. Pulse until all ingredients are well chopped. With processor running, slowly pour in oil until desired consistency is reached. Taste and season with salt and pepper. Serve over pasta, tossed with fresh vegetables, in vinaigrette or spread on toasted baguette slices.
About two cups of fresh corn cut off the cob
¼ cup (4 tablespoons) minced shallots or onion
About a pint of cherry tomatoes, whole
A few tablespoons of cooking oil
Salt and herbs to taste (Bittman’s recipe calls for tarragon; I used herbs de Provence; use your favorite.)
Sauté shallots or onions in oil about a minute
Add corn and tomatoes and continue to sauté over fairly high heat for about 5 minutes, stirring or shaking frequently
Season and serve
I haven’t tried this yet, but grill corn on the cob first and then cut corn off the cob and proceed as above.
Consider adding small amount of red pepper flakes or minced chiles
In “A Passion for Piedmont,” Matt Kramer uses a similar salsa verde for a wonderful anchovy appetizer. However, the sauce is wonderful on its own with tomatoes, eggs, pasta, or whatever. – David Culpepper
1 small bunch of Italian (flat leaf) parsley, stems removed
2 to 4 cloves of garlic
6 tablespoons olive oil
2 tablespoons red wine vinegar
¼ teaspoon to a full teaspoon red pepper flakes
Mince (do not puree) parsley and garlic in food processor
Add oil, vinegar, and pepper flakes and process a few seconds to combine.
Nothing says summer like fresh corn, and now we get to enjoy it our farm shares. Last week after I got home from picking up my bounty, I peeled back the tender husks and actually ate a whole cob raw. That’s right – raw. The tender kernels popped delicately between my teeth, prompting me to close my eyes and just enjoy the moment.
Unlike corn that’s been sitting on the grocery shelf, our corn was picked just hours before. This means the naturally occurring sugars are still present and haven’t had time to turn to starch. I strongly recommend eating your corn within a day or two. After that, the delicate flavors fade and become dull.
Of course there are a thousand and one ways to eat corn – from raw, to steamed, to roasted. But my personal favorite is grilled. I really enjoy the flavors of chili, lime and cilantro, so just after the corn comes off the grill, I brush it lightly with a compound butter and immediately dig in. The intense flavors of the chipotle chile, cilantro and lime enhance rather than cover the great taste of the corn. If you’re not a big fan of spice, simply omit the chile and instead add a generous pinch of smoked paprika.
Grilled Corn with Chipotle Lime Butter
From the kitchen of Chef Tse
8 medium ears corn with husks
4 tablespoons unsalted butter, room temperature
1/2 chipotle chile, chopped fine
1/2 teaspoon adobo sauce (from chipotle chile)
1 tablespoon cilantro, chopped
Salt and pepper
Using a knife or scissors, cut off the tassel from tip of corn. Remove all but innermost layer of husk around corn. Kernels should be covered but almost visible through the husk. Soak in cold water one hour.
Prepare grill for medium high heat. Zest lime and place in a small bowl. Cut lime into 8 wedges and set aside. To lime zest add butter, chile, adobo sauce and cilantro. Mix until well combined. Set aside.
Grill corn until husks begin to blacken, about 2 minutes. Using tongs, turn corn one quarter turn and grill another 2 minutes. Repeat on remaining two sides. Remove from grill and let cool on serving platter 3 to 5 minutes.
Remove husks and any remaining corn silk. Brush each ear lightly with 1/2 teaspoon chipotle butter. Reserve remaining butter for another use. Squeeze 1 lime wedge over each ear and sprinkle with salt and pepper if desired. Serve immediately.
Choi with Soba Noodles
Choi with Soba Noodles
Based on a recipe from Fields of Greens
By Annie Somerville
1/2 lb fresh shitake mushrooms
1-2 med heads of bok choi
12 oz thin dried buckwheat or soba noodles
2 Tbs light vegetable or peanut oil
4 garlic cloves or green garlic, finely chopped
2 Tbs grated fresh ginger (or more!)
1-2 jalapeno chilies, cut in half lengthwise and thinly sliced
2-3 onion or shallot scapes, thinly slice on diagonal
2 Tbs dark sesame oil
2 Tbs mirin (sweet cooking sake)
5 Tbs soy sauce
¼ cup coarse chopped cilantro
2 tsp sesame seeds, toasted
- Set a large pot of water on the stove to boil. Remove the mushroom stems and cut the caps into 1/2-inch slices. (The stems can be saved for stock). Slice the stems of the choi diagonally about 3/4 inch thick, and slice the leaves into 2-inch-wide ribbons.
- When the water boils, add the noodles and cook as directed (usually about 8-10 min) While the pasta is cooking, Sauté the mushrooms & 1/4t salt over med heat in oil in a large wok for 5 min, then add the ginger, garlic, chilies, and bok choi and saute for 2 min.
- Drain the pasta in a colander when it is just al dente. Reduce the heat under the veggies and add onion scapes, sesame oil, mirin and soy sauce. Quickly add the noodles, taking care not to overcook the choi. Remove from heat, toss the noodles with the vegetables and cilantro, and season with salt to taste. Sprinkle with toasted sesame seeds and serve. Great for a picnic or farm crew lunch – just allow it to come to room temp, mix well, adjust the seasonings if needed and enjoy!