Roasted Green Garlic
Roasting these garlic bulbs brings out its lovely springtime sweetness.
Ingredients:
Green garlic bulbs
Olive oil
Sea salt
Method:
1. Heat oven to 375°. Trim the green garlic, removing the roots and dark green stalk. Lay the trimmed garlic in a baking pan or on aluminum foil. Drizzle with the olive oil and sprinkle with the salt.
2. Cover the green garlic with foil and roast it for 30 minutes. Remove the foil and continue roasting until garlic is tender and browned, about 15 minutes.
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Roasted Turnips with Chanterelle Mushroom, Bacon & Apple
Seasoned with fragrant rosemary, this recipe from Cook’s Illustrated is a guaranteed success as either a side or vegetarian main dish.
Ingredients:
1½ pound turnips, scrubbed and cut into 1-inch pieces
4 shallots, peeled
2 tablespoons unsalted butter, melted
2 teaspoons fresh rosemary
1 cup sautéed Chanterelle mushrooms
¼ cup cooked, crumbled bacon
½ cup finely chopped apple
Sea salt and fresh ground pepper
Method:
1. Heat oven to 375°.
2. Put turnips and shallots into a roasting pan large enough to hold them without crowding. Toss with butter and rosemary and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes for 30 minutes.
3. Raise heat to 425° and continue roasting until tender and evenly browned, 15 to 20 minutes. Remove from oven and toss with the mushrooms, bacon and apple. Season with salt and pepper to taste and serve hot or at room temperature.
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Moscato-Poached Pears
This simple poaching method produces a beautifully-light dessert.
Ingredients:
6 Bosc pears
2 cups Moscato
½ cup honey
1½ cups water
Pinch of salt
Method:
1. Peel pears (optional); cut each in half lengthwise and remove cores (a melon baller works well for this).
2. In a large saucepan, combine all ingredients and bring to a simmer. Add the pear halves, and gently poach the pears until they are just tender. Remove pears to a shallow pan. Reduce the poaching liquid under medium high heat until it is a syrup, and then drizzle over the pears.* You can serve the pears immediately while still warm with a scoop of ice cream and their syrup, or they can also be served at room temperature with a small cookie and a dollop of crème fraîche.
* The pears can also be refrigerated at this point. To serve, the pears can be reheated in their syrup, or served chilled, topped with other fresh fruit and a dollop of sweetened whipped cream, crème fraîche or ice cream.
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Lemon & Butter-Braised Beet Greens
This side makes lovely use of incredibly tender, often-overlooked, beet greens.
Ingredients:
1 bunch beet leaves, washed
2 tablespoons olive oil
1 tablespoon Cherry Valley Dairy cultured butter with gray sea salt
1 garlic clove, peeled and minced
1-2 teaspoons fresh lemon juice
Sea salt and fresh ground pepper
Method:
1. Heat the oil and butter in a large skillet or Dutch oven over low heat, and add the garlic. Cook gently, stirring frequently, until the garlic is fragrant but does not take on any color.
2. Add the moist greens, raise the heat to medium-high, and cover the pan. Cook until the greens wilt, about 2 minutes, shaking the pan once or twice.
3. Remove the cover; if there’s any excess liquid, cook until it evaporates. Toss greens with the lemon juice and pepper. Taste for seasoning and add more sea salt if necessary; serve hot.
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Black Currant Sauce
This rich, luscious sauce is fantastic served with salmon or other grilled protein!
Ingredients:
1 cup chicken stock
1 shallot, peeled and minced
1 teaspoon thyme leaves
3 cups black currants
1 tablespoon honey
½ cup balsamic vinegar
1 teaspoon unsalted butter
Sea salt and fresh ground pepper
Method:
1. Pour chicken stock into a medium saucepan over medium high heat and simmer to reduce the chicken stock by half. Add the shallot to the chicken stock and cook until the shallot is soft and golden. Continue to reduce the stock for a few more minutes. Add in the thyme leaves and the currants, coating the currants with the chicken stock. Add in the honey and the vinegar.
2. Simmer the sauce over low heat for about 7 to 10 minutes, or until the black currants have softened and extruded their juices. You can use the back of a wooden spoon to press against the berries to crush them lightly. Add in the butter and melt, stirring occasionally. Season with salt and pepper as needed.
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Basque-Style Chicken with Peppers & Potatoes
A flavorful one-pot meal, accented by meaty potatoes and summery peppers.
Ingredients:
1½ pounds chicken thighs, with the skin
¼ cup olive oil
2 teaspoons piment d’espelette (or cayenne)
1 red onion, sliced
2 garlic cloves, peeled and sliced
1 Basque pepper, deseeded and sliced into 1/4-inch strips
1½ pounds fingerling potatoes, peeled and cubed
1 teaspoon salt
½ cup dry white wine
2 cups chicken stock
3 sprigs fresh parsley, plus more leaves for garnish
Method:
1. Mix together the olive oil and piment (or cayenne) in a large bowl. Add the chicken pieces, coating each in the oil as you do. Cover with plastic wrap and keep in the fridge for at least 2 hours or up to one day.
2. In a large Dutch oven set over medium-high heat, sear each piece of chicken until it is golden. You may need to do this in batches. Transfer the seared chicken pieces to a paper-towel lined plate.
3. In the same pot, fry the red onions and garlic. If you find the pot too dry, add some olive oil. Sauté until the onions and garlic have softened. Add the peppers, potatoes and salt and stir to coat. Pour in the white wine and simmer until the liquid has reduced by two-thirds.
4. Add the chicken back to the pot along with the parsley sprigs and pour in the chicken broth. Bring the pot to a gentle simmer, place the lid ajar and leave to simmer for 30-40 minutes. The liquid should reduce by about half. Check the seasoning. Remove the cooked parsley sprigs and sprinkle with some freshly chopped parsley. Enjoy while hot with some crusty bread for dipping.
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Roasted Asparagus with Creamy Eggs
This classic recipe from The Splendid Table’s How to Eat Supper will soon be a household favorite.
Ingredients:
1½ pounds asparagus, trimmed of tough stems
½ cup finely-chopped white spring onion
4 eggs
Juice of ½ lemon
4 slices rustic bread, such as Pain au Levain
Olive oil
Sea salt and fresh ground pepper
Method:
1. Place the oven rack in the center of the oven, about 5 inches below the heat source, and preheat the broiler.
2. Film the bottom of a large sauté pan with olive oil. Drop asparagus and onion into the pan, and season with salt and pepper, tossing to coat vegetables in oil. Spread out evenly and pop pan in the oven under the broiler, cooking about 3 minutes until vegetables just start to brown.
3. Being careful not to touch the pan’s handle, use the spatula to push the asparagus to the edges of the pan, leaving the center empty. Carefully break the 4 eggs into that space. Broil 1 more minute. Immediately, and carefully, remove the pan from the oven.
4. Squeeze the lemon juice over vegetables and eggs and then sprinkle with salt. To serve, layer bread slices with a large helping of asparagus and a fried egg on top; as you eat the asparagus, dip them in the egg yolk, sopping up juices with the bread.
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Roasted Pumpkin Soup with Herb Crème Fraîche
This soup is the epitome of fall comfort food.
Ingredients:
1, 2-2½ pound Winter Density pumpkin, quartered and seeded
2 tablespoons olive oil
2 teaspoons sea salt, plus additional
for seasoning the soup
4 tablespoons unsalted butter
½ cup diced Cipollini onion
1 cup diced Yukon Gold potatoes
1 garlic cloves, crushed
4 cups chicken stock
Fresh ground pepper
For Herb Crème Fraîche:
¾ cup crème fraîche, plus additional for garnish
2 teaspoons each fresh parsley (finely chopped) and thyme leaves
Sea salt and fresh ground pepper
Method:
1. Place pumpkin quarters in a baking dish and drizzle with 1 tablespoon olive oil and season with 2 teaspoons sea salt and fresh ground pepper. Roast at 350° for 45 minutes or until lightly browned. Scoop out cooked pumpkin and reserve.
2. Heat butter and remaining oil in a large stock pot. Add onion and garlic and
season with a pinch of sea salt. Sweat over low heat for about 20 minutes, stirring often. Do not brown.
3. Add the chicken stock, potatoes, and roasted pumpkin and season with salt and pepper. Bring soup to a simmer, and cover, cooking for about 15 minutes or until potatoes are very tender.
4. While soup is cooking, combine crème fraîche with fresh herbs and season with salt and pepper. Once soup is ready, purée it in batches in a food processor (or with an immersion blender). Stir in ¾ cup of crème fraîche. Add more chicken stock as necessary to achieve desired consistency. Garnish each serving with reserved crème fraîche.
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Kale-Potato Frittata
This easy frittata is baked in a skillet with hearty kale, fragrant garlic and Grana-style cheese.
Ingredients:
1 bunch Lacinato kale, cut crosswise into wide strips
2 cups purple potatoes, washed and cut into thin coins
1 yellow onion, peeled and diced
¼ cup olive oil
3 garlic cloves, sliced paper thin
8 large eggs
½ cup Grana-style cheese, grated
Sea salt and fresh ground pepper
Method:
1. Heat olive oil in a broiler-proof nonstick skillet over medium-low heat, then add potato coins and diced onions. Cook, stirring carefully and occasionally, until the onions brown and the potatoes are tender. This should take about 15 to 20 minutes. Toss in the kale and garlic and cook for five minutes, stirring occasionally. Turn off the heat and season with salt and pepper.
2. Preheat oven broiler, positioning oven rack about 4-6 inches from heat.
3. In a medium bowl, whisk together eggs, Grana cheese and an additional ½ teaspoon salt. Slowly pour egg mixture over the vegetables. Cook eggs over medium-low heat without stirring for 8 minutes, or until almost set.
4. Transfer skillet to broiler and broil for 2-3 minutes, or until top of frittata is browned. (Check often to make sure it does not burn.) Remove and let sit 3-4 minutes before slicing into wedges and serving.
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Greens with Hot Garlic Dressing
Fragrant garlic adds a bright, flavorful finish to fresh spring greens in this easy recipe.
Ingredients:
â…“ cup olive oil
4 garlic cloves, minced
¼ cup cider vinegar
1½ pound mixed tender greens, such as French sorrel and baby lettuces
Method:
1. Heat oil and garlic in a small saucepan over moderate heat until fragrant, about 1 minute.
2. Stir in vinegar and immediately pour over greens. Season with salt and pepper and toss well. Serve right away.
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