Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Ingredients:
1 pound baby or fingerling potatoes, such as this week’s German Butterball potatoes
1 medium yellow onion, peeled and diced
Olive oil
Sea salt and fresh ground pepper
Pinch red pepper flakes
3 tablespoons fresh parsley, chopped
Method:
1. Place the potatoes in a pot, cover with water and season the water abundantly with salt. Bring to a boil and cook the potatoes until a fork slides in and out of them easily. Drain potatoes and cool.
2. Coat a large sauté pan generously with olive oil. Add the onions, season with salt and bring the pan to a medium high heat. Add the crushed red pepper flakes and sauté for 7 to 8 minutes or until the onions are soft and wilted but do not have any color.
3. Using the heel of your hand, smash the boiled potatoes to flatten and to break apart. Add to the pan, toss with onions and then flatten them against the bottom of the pan so they begin to form a crust. Repeat this process a few times to cover the bottom of the pan. Season with salt and toss with the chopped parsley.
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Maple-Spiced Apples
These fragrant apples are wonderful served on top of French toast.
Ingredients:
4 apples, peeled, cored and sliced ¼-inch thick
2 tablespoons butter
¼ cup brown sugar
1 teaspoon ginger
1 teaspoon cinnamon
2 tablespoons maple syrup
Method:
1. Melt butter in a heavy skillet. Add apples and cook over medium heat until they begin to soften.
2. Add brown sugar, ginger, cinnamon and maple syrup. Cook until most of the liquid is evaporated. Keep warm until ready to serve.
Variation: This recipe is also lovely with fall pears instead of apples, or a mixture of the two.
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Garlic Confit
A great way to use up extra garlic, this mellow confit makes an amazing topping for pizza, pasta and crostini.
Ingredients:
24 garlic cloves
1 cup olive oil
Method:
1. Heat oil in small saucepan over medium-low heat. Add garlic; cook over very low heat until soft, about 1 hour (do not brown).
Prep Ahead: Can be made 1 month ahead. Keep chilled and completely covered in oil. Always use clean spoon to remove garlic.
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Herb-Shallot Dressing
This flavor-packed vinaigrette is fantastic with both grains and greens.
Ingredients:
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 tablespoon champagne vinegar or white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons minced shallot
1 tablespoon, plus 2 teaspoons minced fresh parsley
2 teaspoons minced fresh mint
2 teaspoons fresh thyme leaves
½ teaspoon fresh lemon zest
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Method:
1. Combine all the dressing ingredients in a pint-sized jar with a tight-fitting lid, cover, and shake vigorously until emulsified, about 30 seconds. Reserve until ready to use.
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Sauteed Spring Vegetables
Lightly sautéed in butter and kissed with lemon juice, these crisp spring vegetables are wonderful served atop this week’s risotto.
Ingredients:
1 pound asparagus stalks, cut into 2-inch pieces
½ bunch rainbow baby carrots, trimmed of greens, then peeled and trimmed into 2-inch matchsticks
4 baby leeks, trimmed of root and tough green ends and thinly sliced
3 shallots, trimmed of root ends and thinly sliced
1 cup pea vines, sliced into 1-inch pieces
2-3 tablespoons unsalted butter
1 tablespoon lemon juice Sea salt and fresh ground pepper
Method:
1. In a large sauté pan over medium-high heat, melt the butter and then add the asparagus and carrot pieces, tossing to coat. Continue to sauté for 6-8 minutes until veggies are just slightly softened.
2. Add in the minced leeks and shallots and continue to cook an additional 3-4 minutes until leeks and shallots are translucent. Add in pea vines and stir until vines just start to wilt. Season the entire dish with salt and pepper and squeeze lemon juice over top. Remove from heat and serve atop this week’s risotto.
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Spring Risotto
This bright risotto showcases beautiful spring vegetables and hearty Arborio rice—just remember to keep stirring!
Ingredients:
1½ cups Arborio rice
4 cups warm chicken stock
½ cup white wine (if desired)
½ shallot, finely chopped
1-2 tablespoons chopped garlic (if desired)
1¼ cups grated Parmesan or Grana-style cheese
2 tablespoons chopped parsley
4 cups Sautéed Spring Vegetables (see recipe)
Method:
1. In a sauce pan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large sauce pan over medium low heat, melt 4-5 tablespoons of butter and cook the garlic until soft but not brown.
2. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice. Stir for about one minute.
3. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring; repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter and grated cheese until melted. Season with salt and pepper to taste. Top with the sautéed spring vegetables and parsley, serve immediately.
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Farro, Arugula & Apple Salad
Bright with radishes, apple and asparagus, this salad is a real stunner.
Ingredients:
2 cups cooked farro
1 cup sugar snap peas
4 asparagus spears
1 apple, cored and sliced into matchsticks
1 cup packed arugula, microgreens or other summer green of your choice
1 cup thinly sliced radicchio
1 cup thinly sliced radishes
Fresh basil leaves, for garnish
Edible flowers, for garnish
Herb-Shallot Dressing (see recipe)
Method:
1. Preferably while still warm, transfer the farro to a large bowl and toss with ¾ cup of the Herb-Shallot dressing.
2. Bring a small saucepan of salted water to a boil, and fill a medium bowl with ice water. Trim the sugar snap peas and blanch them in the boiling water for 30 seconds, drain, and then immediately plunge them into the ice bath.
3. Snap off the woody ends of the asparagus spears. Use a vegetable peeler to shave the asparagus into long ribbons or, alternatively, cut the spears into smaller pieces on the diagonal. Set aside.
4. Add salad greens and radicchio to the farro in the bowl and toss. Taste for salt and pepper and add more if needed. Transfer the farro mixture to a serving platter or bowl. Top with the snap peas, asparagus, radishes, and apples. Drizzle the remaining dressing over the top of the salad and add more salt and pepper, if desired.
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Sweet Onion Confit
This buttery-sweet topping is wonderful in sandwiches or even atop crackers.
Ingredients:
2 Walla Wall sweet onions
2 tablespoons vegetable oil
1 tablespoon balsamic or sherry vinegar (optional)
Method:
1. Peel and slice the sweet onions. Heat a bit of vegetable oil in a large frying pan over medium heat.
2. Add sweet onions, sprinkle with salt, reduce heat to medium low or low and cook, stirring frequently, until onions are extremely tender and caramelized, about 30 minutes. Keep heat low enough so onions are cooking but not browning; caramelizing will brown them inside-out rather than bits of browning on the outside first. Finish with a splash of balsamic or sherry vinegar, if you like.
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Duck Egg Carbonara with Bacon
Creamy and indulgent, simple and satisfying, this classic-style carbonara dish gets an added boost from this week’s silky duck eggs.
Ingredients:
6 ounces thick-cut bacon, about 4-6 slices
1 pound bucatini
4 duck egg yolks, plus 1 duck egg
½ cup Parmesan cheese, shredded
Sea salt and fresh ground pepper
Method:
1. Cut the bacon into ½ inch pieces. Cook slowly on low heat in a medium skillet until the fat has rendered and the bacon is crisp, but not crumbling. Drain the bacon from the fat and reserve the drippings to use later. Let the bacon cool.
2. Meanwhile, cook the pasta in a large pot of well-salted boiling water. While pasta is boiling, whisk together the egg and egg yolks in a large mixing bowl. Add a pinch of salt, a couple twists of fresh ground black pepper, and the bacon.
3. When the pasta has finished cooking, drain and reserve about ½ cup of the cooking water. Transfer the pasta right away to the bowl of egg mixture. Use a pair of tongs to mix the pasta noodles in with the sauce, turning and scraping the sides of the bowl often. Add 2 tablespoons of the reserved pasta water and 2 tablespoons of the reserved bacon fat and continue to mix.
4. Gradually add in the grated parmesan cheese, mixing well before adding more, until you have used the entire ½ cup amount. Continue adding pasta water as needed until the sauce is creamy and emulsified, just a tablespoon at a time. (If you add too much water, the sauce will become thin and start to pool at the bottom of the bowl. Adding a little bit at a time will help you achieve that perfect luscious sauce without accidentally overdoing it.) Serve while hot. Garnish with a final grating of cheese and twist of black pepper.
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Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Ingredients:
1 large bunch medium radishes
1½ tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
Sea salt
Method:
1. Preheat oven to 450°. Brush a large heavy-duty rimmed baking sheet with olive oil. Cut off all but ½ inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in a medium bowl. Add 1½ tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on the prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
2. Melt butter in a heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
3. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
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