prep time: 20 minute
servings: 4
ingredients:
1 bunch broccoli - stems rimmed and peeled
2 carrots - peeled
1/3 cup buttermilk
1/3 cup mayonnaise
1 lemon - zested and juiced
salt
pepper
steps:
1. in a food processor fitted with the shredding disk, grat the broccoli florets and stems and carrots.
2. in a large bowl, whisk the buttermilk, mayonnaise, and lemon juice. add the broccoli and carrots, toss to coat and season with salt and pepper. sprinkle with zest.
- rachael ray magazine, july/august 2014
Showing posts with label carrots. Show all posts
Showing posts with label carrots. Show all posts
3.09.2015
3.04.2015
asian steak salad
prep time: 20 minutes
cook time: 10 minutes
servings: 4
ingredients:
5 tablespoons olive oil
3 tablespoons soy sauce
4 cloves garlic - chopped
1 piece ginger - peeled and minced
1 1/2 pounds flank steak
2 tablespoons rice vinegar
2/3 small cabbage - cored and thinly sliced
2 carrots - peeled and grated
1/3 cup basil leaves - torn
salt
pepper
steps:
1. in a glass baking dish, whisk 2 tablespoons olive oil, 2 tablespoons soy sauce, garlic, and half of the ginger. add the steak; turn to coat. let marinate 15 minutes, turning halfway through.
2. in a large bowl, whisk together the rice vinegar, 2 tablespoons olive oil and the remaining soy and ginger. toss with the sliced cabbage, carrots, and basil; season with salt and pepper.
3. in a large cast-iron skillet, heat 1 tablespoon olive oil over medium. remove the steak from the marinade and cook to desired doneness, about 4 minutes per side for medium-rare. transfer the steak to a cutting board, tent loosely with foil, and let rest 5 minutes.
4. transfer the salad to a platter. thinly slice the steak against the grain. fan out the sliced steak on to of the salad.
- rachael ray magazine, july/august 2014
cook time: 10 minutes
servings: 4
ingredients:
5 tablespoons olive oil
3 tablespoons soy sauce
4 cloves garlic - chopped
1 piece ginger - peeled and minced
1 1/2 pounds flank steak
2 tablespoons rice vinegar
2/3 small cabbage - cored and thinly sliced
2 carrots - peeled and grated
1/3 cup basil leaves - torn
salt
pepper
steps:
1. in a glass baking dish, whisk 2 tablespoons olive oil, 2 tablespoons soy sauce, garlic, and half of the ginger. add the steak; turn to coat. let marinate 15 minutes, turning halfway through.
2. in a large bowl, whisk together the rice vinegar, 2 tablespoons olive oil and the remaining soy and ginger. toss with the sliced cabbage, carrots, and basil; season with salt and pepper.
3. in a large cast-iron skillet, heat 1 tablespoon olive oil over medium. remove the steak from the marinade and cook to desired doneness, about 4 minutes per side for medium-rare. transfer the steak to a cutting board, tent loosely with foil, and let rest 5 minutes.
4. transfer the salad to a platter. thinly slice the steak against the grain. fan out the sliced steak on to of the salad.
- rachael ray magazine, july/august 2014
2.20.2015
carro salad
prep time: 5 minutes
cook time: 8 minutes
servings: 4 - 6
ingredients:
6 large carrots - peeled
1/4 cup fresh lemon juice
2 cloves garlic - finely chopped
2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/4 cup olive oil
1/4 cup finely chopped parsley
steps:
1. bring a large pot of salted water to a boil. add the whole carrots and cook until just cooked through, about 8 - 10 minutes. drain and cut carrots into 1/2-inch thick slices.
2. whisk together the lemon juice, garlic, cumin, cayenne, and salt in a large bowl. slowly drizzle in the olive oil until emulsified and stir in the parsley. add the cooked carrots and toss to combine.
- food network
cook time: 8 minutes
servings: 4 - 6
ingredients:
6 large carrots - peeled
1/4 cup fresh lemon juice
2 cloves garlic - finely chopped
2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/4 cup olive oil
1/4 cup finely chopped parsley
steps:
1. bring a large pot of salted water to a boil. add the whole carrots and cook until just cooked through, about 8 - 10 minutes. drain and cut carrots into 1/2-inch thick slices.
2. whisk together the lemon juice, garlic, cumin, cayenne, and salt in a large bowl. slowly drizzle in the olive oil until emulsified and stir in the parsley. add the cooked carrots and toss to combine.
- food network
2.13.2015
roast pheasant
prep time: 35 minutes
cook time: 60 minutes
servings: 6
ingredients:
3 pheasants - innards removed, wing tips and necks trimmed
salt
pepper
1 onion - coarsely chopped
1 carrot - coarsely chopped
1 orange - halved
3 sprigs fresh thyme
6 slices thick-cut bacon - cut in half
1/4 cup madeira
1 cup chicken stock
2 tablespoons unsalted butter - cold
steps:
1. preheat oven to 500 degrees and position the oven rack in the bottom third of the oven. season the cavities and the outside of each pheasant liberally with salt and pepper. divide the chopped onion and carrot equally among the cavities of the pheasants. squeeze the juice form both halves of the orange and set aside. cut 1 of the squeezed halves into 3 pieces and tuck inside the cavities along with the vegetables. insert 1 sprig of thyme into the cavity.
2. arrange the pheasants in a large roasting pan, breast sides up. lay 2 strips of bacon over the top of each pheasant, butting the bacon into pieces if necessary to cover as much of the pheasant as possible. roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 - 40 minutes or until the juices run clear. remove the pheasants from the oven and transfer to a serving platter; loosely tent.
3. using a spoon, carefully remove excess fat from the pan. place the roasting pan over high heat and when hot, deglaze with the reserved orange juice and madeira, using a wooden spoon to scrape any brown bits from the bottom. when the orange juice and madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 - 4 minutes. swirl in the butter and remove from the heat. season to taste with salt and pepper.
4. remove the back bone from each pheasant, then cut along the breastbone to divide the birds into two halves. service 1/2 pheasant per person, napped with some of the sauce.
- food nework
cook time: 60 minutes
servings: 6
ingredients:
3 pheasants - innards removed, wing tips and necks trimmed
salt
pepper
1 onion - coarsely chopped
1 carrot - coarsely chopped
1 orange - halved
3 sprigs fresh thyme
6 slices thick-cut bacon - cut in half
1/4 cup madeira
1 cup chicken stock
2 tablespoons unsalted butter - cold
steps:
1. preheat oven to 500 degrees and position the oven rack in the bottom third of the oven. season the cavities and the outside of each pheasant liberally with salt and pepper. divide the chopped onion and carrot equally among the cavities of the pheasants. squeeze the juice form both halves of the orange and set aside. cut 1 of the squeezed halves into 3 pieces and tuck inside the cavities along with the vegetables. insert 1 sprig of thyme into the cavity.
2. arrange the pheasants in a large roasting pan, breast sides up. lay 2 strips of bacon over the top of each pheasant, butting the bacon into pieces if necessary to cover as much of the pheasant as possible. roast for 15 minutes, then remove the bacon strips and continue roasting for approximately 30 - 40 minutes or until the juices run clear. remove the pheasants from the oven and transfer to a serving platter; loosely tent.
3. using a spoon, carefully remove excess fat from the pan. place the roasting pan over high heat and when hot, deglaze with the reserved orange juice and madeira, using a wooden spoon to scrape any brown bits from the bottom. when the orange juice and madeira have reduced by half, add the chicken stock and continue to cook until sauce has reduced enough to coat the back of a spoon, about 3 - 4 minutes. swirl in the butter and remove from the heat. season to taste with salt and pepper.
4. remove the back bone from each pheasant, then cut along the breastbone to divide the birds into two halves. service 1/2 pheasant per person, napped with some of the sauce.
- food nework
12.24.2014
chickpea stew with orzo and mustard greens
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
2 tablespoons olive oil + more for drizzling
2 medium carrots - peeled and chopped
1 small fennel bulb - chopped
1 medium onion - chopped
2 cloves garlic - minced
pinch crushed red pepper flakes
2 teaspoons minced fresh rosemary
2 cups chicken broth
1 15-ounce can chickpeas - rinsed and drained
3/4 cup roughly chopped cherry tomatoes
1/2 cup orzo
1 quart loosely packed baby mustard greens (or spinach)
salt
pepper
chopped scallions (garnish)
1/2 cup finely grated parmigiano-reggiano cheese
steps:
1. in a large pot, heat olive oil over medium-high heat. add the carrots, fennel, and onion. cook until tender, about 5 - 7 minutes. add the garlic, red pepper, and rosemary and cook another 2 minutes. pour in the broth plus an additional 2 cups water and bring to a boil.
2. once the mixture is boiling, add the chickpeas, tomatoes, and orzo. reduce to a simmer and cover. simmer 10 minutes, or until orzo is tender. uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
3. add more water if needed and season with salt and pepper. ladle into bowls and top with scallions, grated cheese and drizzle of olive oil.
- new york times, december 2013
cook time: tbd
servings: 4 - 6
ingredients:
2 tablespoons olive oil + more for drizzling
2 medium carrots - peeled and chopped
1 small fennel bulb - chopped
1 medium onion - chopped
2 cloves garlic - minced
pinch crushed red pepper flakes
2 teaspoons minced fresh rosemary
2 cups chicken broth
1 15-ounce can chickpeas - rinsed and drained
3/4 cup roughly chopped cherry tomatoes
1/2 cup orzo
1 quart loosely packed baby mustard greens (or spinach)
salt
pepper
chopped scallions (garnish)
1/2 cup finely grated parmigiano-reggiano cheese
steps:
1. in a large pot, heat olive oil over medium-high heat. add the carrots, fennel, and onion. cook until tender, about 5 - 7 minutes. add the garlic, red pepper, and rosemary and cook another 2 minutes. pour in the broth plus an additional 2 cups water and bring to a boil.
2. once the mixture is boiling, add the chickpeas, tomatoes, and orzo. reduce to a simmer and cover. simmer 10 minutes, or until orzo is tender. uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
3. add more water if needed and season with salt and pepper. ladle into bowls and top with scallions, grated cheese and drizzle of olive oil.
- new york times, december 2013
8.25.2014
shrimp summer roles
prep time: tbd
cook time: tbd
servings: 12
ingredients:
1 pound cooked medium shrimp
1 cup diced cucumber
1 cup cilantro
2 carrots - shredded
1/3 cup sweet chilli sauce
2 tablespoon fresh lime juice
1 tablespoon minced ginger
12 large rice paper wrappers
steps:
1. in a bowl, toss shrimp, cucumber, cilantro, carrots, chilli sauce, lime juice, and ginger. season.
2. soften one wrapper in water, arrange filling in center. fold in one long side. fold in short sides, roll up. repeat.
- rachael ray magazine, july/august 2014
cook time: tbd
servings: 12
ingredients:
1 pound cooked medium shrimp
1 cup diced cucumber
1 cup cilantro
2 carrots - shredded
1/3 cup sweet chilli sauce
2 tablespoon fresh lime juice
1 tablespoon minced ginger
12 large rice paper wrappers
steps:
1. in a bowl, toss shrimp, cucumber, cilantro, carrots, chilli sauce, lime juice, and ginger. season.
2. soften one wrapper in water, arrange filling in center. fold in one long side. fold in short sides, roll up. repeat.
- rachael ray magazine, july/august 2014
7.21.2014
bourride a la setoise
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
1 1/2 cups olive oil + more as needed
1 leek - thinly sliced
2 medium onions - chopped
2 carrots - chopped
1 tomato - chopped
3 sprigs parsley
6 cloves garlic - finely minced
salt
pepper
1 cup white wine
2 - 21/2 pounds monkfish - skinned and boned
1 egg yolk
1 teaspoon lemon juice
steps:
1. heat 2 tablespoons olive oil in a dutch oven or other large lidded pan over medium-high heat. add the leeks, onions, carrots, tomato, parsley and about 1/3 of the minced garlic. reduce heat to medium, season with salt and pepper, and cover. cook, stirring frequently, for 10 minutes.
2. add wine and 1 1/2 cup water and cook for another 5 - 10 minutes, or until vegetables are very tender. transfer mixture to a food processor and puree until smooth. set aside.
3. season fish with salt. heat 2 tablespoons of oil in a large skillet, add fish and cook over low heat, 3 - 4 minutes each side. work in batches, adding more oil as needed to keep fish from sticking.
4. return puree to dutch oven along with fish and any juices. bring to a simmer, reduce heat to low, cover and cook for 10 - 15 minutes, or until fish is cooked through.
5. combine the remaining garlic, a pinch of salt, egg yolk and lemon juice in a bowl; whisk to combine. begin to add the remaining cup or so of oil a drop at a time, whisking constantly. once mixture is emulsified, continue to add oil in a steady stream until fully incorporated and mixture is thick, with the consistency of mayonnaise. season as needed.
6. using a slotted spoon, gently transfer fish to a plate and keep warm. adjust seasoning of the vegetable mixture. remove from heat and whisk in the egg yolk mixture. add fish back in before serving.
- new york times, july 2014
cook time: tbd
servings: 4 - 6
ingredients:
1 1/2 cups olive oil + more as needed
1 leek - thinly sliced
2 medium onions - chopped
2 carrots - chopped
1 tomato - chopped
3 sprigs parsley
6 cloves garlic - finely minced
salt
pepper
1 cup white wine
2 - 21/2 pounds monkfish - skinned and boned
1 egg yolk
1 teaspoon lemon juice
steps:
1. heat 2 tablespoons olive oil in a dutch oven or other large lidded pan over medium-high heat. add the leeks, onions, carrots, tomato, parsley and about 1/3 of the minced garlic. reduce heat to medium, season with salt and pepper, and cover. cook, stirring frequently, for 10 minutes.
2. add wine and 1 1/2 cup water and cook for another 5 - 10 minutes, or until vegetables are very tender. transfer mixture to a food processor and puree until smooth. set aside.
3. season fish with salt. heat 2 tablespoons of oil in a large skillet, add fish and cook over low heat, 3 - 4 minutes each side. work in batches, adding more oil as needed to keep fish from sticking.
4. return puree to dutch oven along with fish and any juices. bring to a simmer, reduce heat to low, cover and cook for 10 - 15 minutes, or until fish is cooked through.
5. combine the remaining garlic, a pinch of salt, egg yolk and lemon juice in a bowl; whisk to combine. begin to add the remaining cup or so of oil a drop at a time, whisking constantly. once mixture is emulsified, continue to add oil in a steady stream until fully incorporated and mixture is thick, with the consistency of mayonnaise. season as needed.
6. using a slotted spoon, gently transfer fish to a plate and keep warm. adjust seasoning of the vegetable mixture. remove from heat and whisk in the egg yolk mixture. add fish back in before serving.
- new york times, july 2014
7.18.2014
green lasagna with bolognese sauce and bechamel
prep time: tbd
cook time:
servings: 12
bolognese ingredients:
3 pounds ground beef
1 cup carrots - finely diced
1 cup onion - finely diced
1 cup white wine
1 quart 2% milk
1 quart beef stock
8 ounces tomato paste
salt
pepper
2 bay leaves
6 fresh sage leaves
bechamel ingredients:
2 ounces butter
1/4 cup flour
3 cups milk
1/8 teaspoon nutmeg
salt
pepper
pasta ingredients:
6 ounces kale leaves
1 pound pasta flour
4 eggs
1 tablespoon salt
1 tablespoon olive oil
1 cup fresh sage leaves
12 - 16 ounces finely grated parmigiano-reggiano cheese
1 pound mozzarella cheese - thinly sliced
2 cups fresh basil leaves
bolognese steps:
1. heat a large heave pot over high heat. when the pan is hot, add meat and cook, stirring to break up chunks, until any liquid has evaporate and the meat starts to fry in its own fat. use a sturdy spoon and scrape the bottom often, to prevent burning.
2. when meat is golden and crusty, 10 - 15 minutes, add carrots and onion. keep stirring and scraping over medium-high heat.
3. when vegetables have softened and meat is dark brown, reduce heat to low and pour in white wine. scrape all the drippings up from the bottom of the pot. add milk, stock, and tomato paste, bring to a simmer, and mix the sauce until smooth
4. reduce the hat to low and simmer for 1 hour. add salt and pepper to taste. add bay leaves and sage and cook until meat is very soft and sauce is thick, about 30 minutes more. set aside.
bechamel steps:
1. in a heavy saucepan, melt butter until bubbly. sprinkle flour on the butter an cook, stirring, until it smells buttery and turns golden.
2. whisking vigorously over medium heat, slowly pour in milk and whisk until mixture starts to thicken, about 2 minutes. add nutmeg and salt and pepper to taste. keep whisking and cooking for another 5 - 10 minutes. set aside.
pasta steps:
1. bring a large pot of salted water to a boil. drop in the kale and cook, stirring occasionally, until tender, 5 - 16 minutes, depending on the type, age and thickness of the kale. using a slotted spoon, lift out kale and rain well, reserving cooking water. in a food processor, puree kale, trickling in cooking water if needed to make a smooth puree. scrape puree into a strainer and let drain. transfer to a clean kitchen towel and squeeze dry. set aside.
2. in a mixer fitted with a dough hook, combine flour, eggs, salt and olive oil and mix just until a dough forms. immediately wrap in plastic wrap and refrigerate at least 1 hour.
3. unwrap the dough and place on a floured surface. cut the dough into about 16 pieces, sprinkle each with flour and lay out two large baking sheets lined with parchment paper and sprinkled with flour. using a pasta machine, roll out each piece of dough according to the manufacturer's instructions into sheets about 3 - 4 inches wide, until it is as thing as possible without bubbling or tearing. place finished sheets in a single layer on the prepared pans. keep covered with damp paper towels.
4. bring kale cooking water back to a boil. cook pasta one or two sheets at a time, just until it floats to the top of the pot. return to paper-lined pans to drain.
5. bring a small saucepan with about 2 inches of olive oil to a simmer and line a place with paper towels. working in 4 or 5 batches, add the sage leaves and fry just until crisp and golden, about 30 seconds. use a slotted spoon to transfer sage to paper towel-lined plate. sprinkle with salt.
6. heat oven to 325 degrees. butter a roasting pan, about 14 x 17 inches x 3 inches. there should be room to stack three or four layers of ingredients.
7. cover the bottom of the pan with sheets of pasta. over the pasta with a thin layer of meat sauce. snip off a corner or open a small-size tip of the bag with the bechamel and drizzle the sauce in an abstract pattern over the meat sauce. scatter a layer of both cheese on top. scatter basil leaves and fried sage leaves on top. repeat with remaining ingredients, ending with cheese and herbs on top.
8. cover tightly with plastic wrap, then with aluminum foil. bake until lasagna is piping hot inside and bubbling up, 20 - 40 minutes depending on starting temperature of ingredients.
9. remove plastic wrap and foil, raise temperature to 450 degrees and bake another few minutes, until top is golden brown, crusty with cheese and bubbling around the edges. remove from the oven and let cook at least 30 minutes on a rack before cutting and serving.
- new york times, july 2014
cook time:
servings: 12
bolognese ingredients:
3 pounds ground beef
1 cup carrots - finely diced
1 cup onion - finely diced
1 cup white wine
1 quart 2% milk
1 quart beef stock
8 ounces tomato paste
salt
pepper
2 bay leaves
6 fresh sage leaves
bechamel ingredients:
2 ounces butter
1/4 cup flour
3 cups milk
1/8 teaspoon nutmeg
salt
pepper
pasta ingredients:
6 ounces kale leaves
1 pound pasta flour
4 eggs
1 tablespoon salt
1 tablespoon olive oil
1 cup fresh sage leaves
12 - 16 ounces finely grated parmigiano-reggiano cheese
1 pound mozzarella cheese - thinly sliced
2 cups fresh basil leaves
bolognese steps:
1. heat a large heave pot over high heat. when the pan is hot, add meat and cook, stirring to break up chunks, until any liquid has evaporate and the meat starts to fry in its own fat. use a sturdy spoon and scrape the bottom often, to prevent burning.
2. when meat is golden and crusty, 10 - 15 minutes, add carrots and onion. keep stirring and scraping over medium-high heat.
3. when vegetables have softened and meat is dark brown, reduce heat to low and pour in white wine. scrape all the drippings up from the bottom of the pot. add milk, stock, and tomato paste, bring to a simmer, and mix the sauce until smooth
4. reduce the hat to low and simmer for 1 hour. add salt and pepper to taste. add bay leaves and sage and cook until meat is very soft and sauce is thick, about 30 minutes more. set aside.
bechamel steps:
1. in a heavy saucepan, melt butter until bubbly. sprinkle flour on the butter an cook, stirring, until it smells buttery and turns golden.
2. whisking vigorously over medium heat, slowly pour in milk and whisk until mixture starts to thicken, about 2 minutes. add nutmeg and salt and pepper to taste. keep whisking and cooking for another 5 - 10 minutes. set aside.
pasta steps:
1. bring a large pot of salted water to a boil. drop in the kale and cook, stirring occasionally, until tender, 5 - 16 minutes, depending on the type, age and thickness of the kale. using a slotted spoon, lift out kale and rain well, reserving cooking water. in a food processor, puree kale, trickling in cooking water if needed to make a smooth puree. scrape puree into a strainer and let drain. transfer to a clean kitchen towel and squeeze dry. set aside.
2. in a mixer fitted with a dough hook, combine flour, eggs, salt and olive oil and mix just until a dough forms. immediately wrap in plastic wrap and refrigerate at least 1 hour.
3. unwrap the dough and place on a floured surface. cut the dough into about 16 pieces, sprinkle each with flour and lay out two large baking sheets lined with parchment paper and sprinkled with flour. using a pasta machine, roll out each piece of dough according to the manufacturer's instructions into sheets about 3 - 4 inches wide, until it is as thing as possible without bubbling or tearing. place finished sheets in a single layer on the prepared pans. keep covered with damp paper towels.
4. bring kale cooking water back to a boil. cook pasta one or two sheets at a time, just until it floats to the top of the pot. return to paper-lined pans to drain.
5. bring a small saucepan with about 2 inches of olive oil to a simmer and line a place with paper towels. working in 4 or 5 batches, add the sage leaves and fry just until crisp and golden, about 30 seconds. use a slotted spoon to transfer sage to paper towel-lined plate. sprinkle with salt.
6. heat oven to 325 degrees. butter a roasting pan, about 14 x 17 inches x 3 inches. there should be room to stack three or four layers of ingredients.
7. cover the bottom of the pan with sheets of pasta. over the pasta with a thin layer of meat sauce. snip off a corner or open a small-size tip of the bag with the bechamel and drizzle the sauce in an abstract pattern over the meat sauce. scatter a layer of both cheese on top. scatter basil leaves and fried sage leaves on top. repeat with remaining ingredients, ending with cheese and herbs on top.
8. cover tightly with plastic wrap, then with aluminum foil. bake until lasagna is piping hot inside and bubbling up, 20 - 40 minutes depending on starting temperature of ingredients.
9. remove plastic wrap and foil, raise temperature to 450 degrees and bake another few minutes, until top is golden brown, crusty with cheese and bubbling around the edges. remove from the oven and let cook at least 30 minutes on a rack before cutting and serving.
- new york times, july 2014
4.25.2014
chicken + beet green pilaf
prep time: tbd
cook time: tbd
servings: 4
chicken broth ingredients:
chicken carcass with wings attached
1 carrot - roughly chopped
1 medium white or yellow onion - roughly chopped
2 bay leaves
salt
pepper
pilaf ingredients:
2 cups chicken broth
1 cup wild rice
2 shallots - chopped
2 garlic cloves - minced
greens from one bunch of beets
1 lemon - garnish
parmesan - garnish
olive oil
salt
pepper
chicken broth steps:
1. place the chicken in a large pot and add just enough water to cover the top. add the carrot, onion, bay leave and a pinch of salt and pepper and bring to a boil over medium-high heat. reduce heat to medium and simmer for about an hour. let cool and remove the carcass and set aside. strain the rest of the stock and set aside.
2. shred the remaining meat from the carcass and set aside.
pilaf steps:
1. in a pot over medium heat, drizzle just enough olive oil to coat the pan and add the shallots. let cook for about a minute until fragrant and translucent. add the garlic and cook for another minute until soft. add the rice and cook for a minute, mixing with the other ingredients.
2. add the two cups of broth, lower heat to medium, cover and cook for about 30 minutes until the rice has absorbed almost all the broth.
3. add the beet greens and stir. cover and cook for another five minutes until the rice is cooked through. remove rice from the heat and leave covered for about five minutes to rest.
4. uncover the rice and fluff with a fork. add the shredded chicken to the rice. season with salt, pepper, parmesan and lemon zest to taste.
- goop, march 2014
cook time: tbd
servings: 4
chicken broth ingredients:
chicken carcass with wings attached
1 carrot - roughly chopped
1 medium white or yellow onion - roughly chopped
2 bay leaves
salt
pepper
pilaf ingredients:
2 cups chicken broth
1 cup wild rice
2 shallots - chopped
2 garlic cloves - minced
greens from one bunch of beets
1 lemon - garnish
parmesan - garnish
olive oil
salt
pepper
chicken broth steps:
1. place the chicken in a large pot and add just enough water to cover the top. add the carrot, onion, bay leave and a pinch of salt and pepper and bring to a boil over medium-high heat. reduce heat to medium and simmer for about an hour. let cool and remove the carcass and set aside. strain the rest of the stock and set aside.
2. shred the remaining meat from the carcass and set aside.
pilaf steps:
1. in a pot over medium heat, drizzle just enough olive oil to coat the pan and add the shallots. let cook for about a minute until fragrant and translucent. add the garlic and cook for another minute until soft. add the rice and cook for a minute, mixing with the other ingredients.
2. add the two cups of broth, lower heat to medium, cover and cook for about 30 minutes until the rice has absorbed almost all the broth.
3. add the beet greens and stir. cover and cook for another five minutes until the rice is cooked through. remove rice from the heat and leave covered for about five minutes to rest.
4. uncover the rice and fluff with a fork. add the shredded chicken to the rice. season with salt, pepper, parmesan and lemon zest to taste.
- goop, march 2014
3.28.2014
roasted carrot, parsnip and potato soup
prep time: tbd
cook time: tbd
servings: 6
ingredients:
1 1/2 pounds carrots - peeled and cut in 3/4-inch pieces
1/2 pound parsnips - peeled, quartered, cored and cut in 3/4-inch pieces
1 medium or large red onion - cut in large dice
1 medium Yukon gold potato - quarterey
2 garlic cloves, in the skin
2 tablespoon olive oil
salt
pepper
6 cups chicken stock
chopped fresh herbs - parsley, thyme, tarragon or chives - garnish
creme fraiche or yogurt - garnish
steps:
1. preheat oven to 425 degrees. line a sheet pan or a baking dish with parchment or foil. toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste. spread in baking dish or on sheet pan in an even layer and place in oven. set time for 20 minutes.
2. after 20 minutes, stir vegetables and turn heat down to 400 degrees. roast for another 20 - 30 minutes, or until very tender and caramelized on the edges, stirring every 10 minutes. remove from the heat. you should have about 4 cups roasted vegetables.
3. hold garlic cloves with a towel so that you don't burn your fingers. squeeze out the pulp into a blender. add half the vegetables and 2 cups of the stock. blend until smooth and transfer to a soup pot. repeat with the second half of the roasted vegetables. transfer to the pot and whisk in remaining broth. season to taste with salt and pepper and heat through. serve each bowl with a sprinkle of chopped fresh herbs and a swirl of creme fraiche.
- new york times, march 2014
cook time: tbd
servings: 6
ingredients:
1 1/2 pounds carrots - peeled and cut in 3/4-inch pieces
1/2 pound parsnips - peeled, quartered, cored and cut in 3/4-inch pieces
1 medium or large red onion - cut in large dice
1 medium Yukon gold potato - quarterey
2 garlic cloves, in the skin
2 tablespoon olive oil
salt
pepper
6 cups chicken stock
chopped fresh herbs - parsley, thyme, tarragon or chives - garnish
creme fraiche or yogurt - garnish
steps:
1. preheat oven to 425 degrees. line a sheet pan or a baking dish with parchment or foil. toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste. spread in baking dish or on sheet pan in an even layer and place in oven. set time for 20 minutes.
2. after 20 minutes, stir vegetables and turn heat down to 400 degrees. roast for another 20 - 30 minutes, or until very tender and caramelized on the edges, stirring every 10 minutes. remove from the heat. you should have about 4 cups roasted vegetables.
3. hold garlic cloves with a towel so that you don't burn your fingers. squeeze out the pulp into a blender. add half the vegetables and 2 cups of the stock. blend until smooth and transfer to a soup pot. repeat with the second half of the roasted vegetables. transfer to the pot and whisk in remaining broth. season to taste with salt and pepper and heat through. serve each bowl with a sprinkle of chopped fresh herbs and a swirl of creme fraiche.
- new york times, march 2014
3.10.2014
roasted carrots with mustard greens gremolata
prep time: tbd
cook time: tbd
servings: 2 - 4
ingredients:
1 pound slender carrots - trimmed and peeled
salt
pepper
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon coriander seeds - lightly crushed
1/2 teaspoon caraway seeds - lightly crushed
4 garlic cloves - peeled and lightly smashed
1/2 cup mustard greens - washed, de-stemmed and finely chopped
2 tablespoons parsley - finely chopped
1 tablespoon finely grated lemon zest
steps:
1. heat oven to 400 degrees. in a small bowl, whisk together olive oil, honey, coriander seeds, and caraway seeds.
2. place carrots and garlic cloves in an even layer in a casserole or baking dish. season generously with salt and pepper. add the olive oil mixture and toss well to evenly coat. roast for about 20 - 30 minutes, or until the carrots and garlic cloves are tender and golden brown. while cooking toss carrots and garlic around in the pan a few times to ensure even browning.
3. finely chop the roasted garlic. in a small bowl, combine the roasted garlic with the mustard greens, parsley, and lemon zest. use the back of a fork to evenly incorporate the roasted garlic into the greens. sprinkle the carrots generously with the mustard green gremolata. season to taste with salt and pepper.
- goop, february 2014
cook time: tbd
servings: 2 - 4
ingredients:
1 pound slender carrots - trimmed and peeled
salt
pepper
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon coriander seeds - lightly crushed
1/2 teaspoon caraway seeds - lightly crushed
4 garlic cloves - peeled and lightly smashed
1/2 cup mustard greens - washed, de-stemmed and finely chopped
2 tablespoons parsley - finely chopped
1 tablespoon finely grated lemon zest
steps:
1. heat oven to 400 degrees. in a small bowl, whisk together olive oil, honey, coriander seeds, and caraway seeds.
2. place carrots and garlic cloves in an even layer in a casserole or baking dish. season generously with salt and pepper. add the olive oil mixture and toss well to evenly coat. roast for about 20 - 30 minutes, or until the carrots and garlic cloves are tender and golden brown. while cooking toss carrots and garlic around in the pan a few times to ensure even browning.
3. finely chop the roasted garlic. in a small bowl, combine the roasted garlic with the mustard greens, parsley, and lemon zest. use the back of a fork to evenly incorporate the roasted garlic into the greens. sprinkle the carrots generously with the mustard green gremolata. season to taste with salt and pepper.
- goop, february 2014
3.03.2014
white bean and kale soup
prep time: tbd
cook time: tbd
servings: 7 -8
ingredients:
2 cups dried cannelloni beans - rinsed well
1 1/2 tablespoons olive oil
1 large onion - chopped
1 tablespoon chopped garlic
5 cups vegetable broth
2 1/2 cups water
1 bay leaf
1 tablespoon thyme - minced
1 1/2 cups carrot - diced
8 cups kale - coarsely chopped
3 small yukon gold potatoes - washed and diced
1/2 cup strawberry tomatoes - quartered
1/3 cup shaved parmesan cheese - garnish
salt
pepper
steps:
1. place rinsed kidney beans in a medium pot. cover with water until they are completely submerged, leaving 2-inches of water above them. place over medium-high heat, stirring occasionally, until boiling. take off heat and let sit uncovered for 1 1/2 hours. drain and rinse well. set aside.
2. in a large dutch oven over medium heat, heat the olive oil and add garlic, stirring constantly, until fragrant. add the onions and cook until softened, about 4 - 5 minutes. add the vegetable broth, water, bay leaf, thyme, carrots, kale, and tomatoes. cook, stirring occasionally, for 20 minutes.
3. add the potatoes and continue to cook for another 30 - 35 minutes, until potatoes are soft when pierced with a fork. season with salt and pepper. garnish with parmesan.
- epicurean mom
cook time: tbd
servings: 7 -8
ingredients:
2 cups dried cannelloni beans - rinsed well
1 1/2 tablespoons olive oil
1 large onion - chopped
1 tablespoon chopped garlic
5 cups vegetable broth
2 1/2 cups water
1 bay leaf
1 tablespoon thyme - minced
1 1/2 cups carrot - diced
8 cups kale - coarsely chopped
3 small yukon gold potatoes - washed and diced
1/2 cup strawberry tomatoes - quartered
1/3 cup shaved parmesan cheese - garnish
salt
pepper
steps:
1. place rinsed kidney beans in a medium pot. cover with water until they are completely submerged, leaving 2-inches of water above them. place over medium-high heat, stirring occasionally, until boiling. take off heat and let sit uncovered for 1 1/2 hours. drain and rinse well. set aside.
2. in a large dutch oven over medium heat, heat the olive oil and add garlic, stirring constantly, until fragrant. add the onions and cook until softened, about 4 - 5 minutes. add the vegetable broth, water, bay leaf, thyme, carrots, kale, and tomatoes. cook, stirring occasionally, for 20 minutes.
3. add the potatoes and continue to cook for another 30 - 35 minutes, until potatoes are soft when pierced with a fork. season with salt and pepper. garnish with parmesan.
- epicurean mom
2.24.2014
winter vegetable soup with butternut squash and cauliflower
prep time: 20 minutes
cook time: 30 minutes
servings: 4
ingredients:
2 teaspoons olive oil
1 medium onion - chopped
2 cloves garlic - minced
1 carrot - cut into thin half-circles
1/4 teaspoon dried chile flakes
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 tablespoon tomato paste
3/4 pound diced butternut squash
1/2 pound diced cauliflower
1 3/4 cups vegetable broth
2 bay leaves
1/4 cup minced italian parsley
salt
pepper
steps:
1. heat olive oil in a large saucepan set over medium heat. add the onion and cook, stirring occasionally, until the onion just starts to soften, about 5 minutes.
2. add the garlic, carrots, dried chile flakes, thyme, and salt. cook until the vegetables are tender, about 5 minutes. stir in the tomato paste and cook for an additional minute.
3. stir in the butternut squash, cauliflower, vegetable broth, water, and bay leaves. bring to a boil, then reduce to a simmer, partially cover the saucepan and cook until the squash and cauliflower are tender, 15 - 20 minutes.
4. let the soup cool for 10 minutes, then transfer 2 cups of the soup to a blender. puree until almost smooth, then stir the mixture back into the soup.
5. stir in the parsley, add salt and pepper to taste.
- cookin' canuck
cook time: 30 minutes
servings: 4
ingredients:
2 teaspoons olive oil
1 medium onion - chopped
2 cloves garlic - minced
1 carrot - cut into thin half-circles
1/4 teaspoon dried chile flakes
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 tablespoon tomato paste
3/4 pound diced butternut squash
1/2 pound diced cauliflower
1 3/4 cups vegetable broth
2 bay leaves
1/4 cup minced italian parsley
salt
pepper
steps:
1. heat olive oil in a large saucepan set over medium heat. add the onion and cook, stirring occasionally, until the onion just starts to soften, about 5 minutes.
2. add the garlic, carrots, dried chile flakes, thyme, and salt. cook until the vegetables are tender, about 5 minutes. stir in the tomato paste and cook for an additional minute.
3. stir in the butternut squash, cauliflower, vegetable broth, water, and bay leaves. bring to a boil, then reduce to a simmer, partially cover the saucepan and cook until the squash and cauliflower are tender, 15 - 20 minutes.
4. let the soup cool for 10 minutes, then transfer 2 cups of the soup to a blender. puree until almost smooth, then stir the mixture back into the soup.
5. stir in the parsley, add salt and pepper to taste.
- cookin' canuck
2.14.2014
collard roll-ups with curry kale
prep time: tbd
cook time: tbd
servings: 4
ingredients:
4 large collard leaves
1/2 cup water
5 cups purple kale - torn into small pieces
2 tablespoons coconut oil
2 tablespoons garlic - minced
1 tablespoon orange juice
1 tablespoon maple syrup
1/2 teaspoon curry powder
1/4 teaspoon orange zest
1/4 teaspoon salt
1 avocado - sliced
1 carrot - cut into ribbons
1 tablespoon horseradish root - grated
steps:
1. add about 1 inch water to a large saute pan and bring to a boil. place a collard leaf in pan and blanch until turns bright green, about 10 - 15 seconds on each side. repeat with remaining leaves. let cool and then cut out the thick part of the spine, leavings at least 8 inches to fill and roll. set aside.
2. in a large saute pan over medium heat, add coconut oil. once melted, add garlic, orange juice, orange zest, maple syrup, curry powder, and salt. mix well and saute until mixture begins to bubble, approximately 2 - 3 minutes. add kale and toss to coat. cook until the kale becomes tender and wilted, 3 - 5 minutes. remove from heat and set aside to cool.
3. place collard leaf top-side down on a cutting board. spread 1/4 of kale saute in the center of the leaf horizontally. add 1/4 of the avocado slices and 1/4 of the carrot ribbons. roll the collard leaf around the ingredients from the bottom up, like a sushi roll. cut any excess from the leaf at the end. slice with a sharp knife into 1 1/2 inch sections. sprinkle with freshly grated horseradish.
- goop, february 2014
cook time: tbd
servings: 4
ingredients:
4 large collard leaves
1/2 cup water
5 cups purple kale - torn into small pieces
2 tablespoons coconut oil
2 tablespoons garlic - minced
1 tablespoon orange juice
1 tablespoon maple syrup
1/2 teaspoon curry powder
1/4 teaspoon orange zest
1/4 teaspoon salt
1 avocado - sliced
1 carrot - cut into ribbons
1 tablespoon horseradish root - grated
steps:
1. add about 1 inch water to a large saute pan and bring to a boil. place a collard leaf in pan and blanch until turns bright green, about 10 - 15 seconds on each side. repeat with remaining leaves. let cool and then cut out the thick part of the spine, leavings at least 8 inches to fill and roll. set aside.
2. in a large saute pan over medium heat, add coconut oil. once melted, add garlic, orange juice, orange zest, maple syrup, curry powder, and salt. mix well and saute until mixture begins to bubble, approximately 2 - 3 minutes. add kale and toss to coat. cook until the kale becomes tender and wilted, 3 - 5 minutes. remove from heat and set aside to cool.
3. place collard leaf top-side down on a cutting board. spread 1/4 of kale saute in the center of the leaf horizontally. add 1/4 of the avocado slices and 1/4 of the carrot ribbons. roll the collard leaf around the ingredients from the bottom up, like a sushi roll. cut any excess from the leaf at the end. slice with a sharp knife into 1 1/2 inch sections. sprinkle with freshly grated horseradish.
- goop, february 2014
1.20.2014
spicy lobster pasta
prep time: tbd
cook time: tbd
servings:
4
ingredients:
2 1 1/2-pound lobsters
2 tablespoons butter
1 small carrot - chopped
1 bay leaf
a few thyme sprigs
2 tablespoon olive oil
1 small onion - finely diced
4 garlic cloves - minced
1/2 teaspoon hot red pepper flakes
salt
pepper
1/2 cup white wine
2 cups tomato puree
1/2 cup heavy cream
1 pound bucatini pasta
3 tablespoons chopped parsley
1 teaspoon lemon zest
steps:
1. steam or boil lobsters for 5 minutes. cool to room temperature under running water. separate claws and tails from lobster heads. remove tail meat, cut into 1/2-inch slices and set aside. crack claws with mallet, without removing meat, and set aside.
2. with large knife, split lobster heads in half lengthwise and roughly chop tail shell. heat butter in a wide saucepan or skillet over medium high heat. add heads and shells, with any collected juices, and saute for about 1 minute. add carrot, bay leaf and thyme and cook, stirring for 1 minute more. add 3 cups water and simmer rapidly for about 10 minutes to reduce by half. strain, discarding shells, herbs and vegetables. you should yield 1 1/2 cups rich lobster broth.
3. wipe pan with paper towel and return to stovetop over medium-high heat. warm the olive oil, then add diced onion, garlic and hot pepper flakes. season generously with salt and pepper. cook, stirring, until onions are completely soft, about 10 - 15 minutes. take care not to let onion mixture brown.
4. add wine and simmer rapidly for 2 minutes, then add tomato puree and lobster broth. simmer for 5 minutes, then add cream and simmer until sauce has thickened somewhat, about 5 minutes more. turn off heat and adjust seasoning (it should be spicy).
5. bring a large pot of well-salted water to a boil. ad pasta an cook until al dente. reheat sauce, add cracked lobster claws and simmer for 2 minutes. add sliced lobster meat and cook for a minute or less, until just heated through. mix parsley and lemon zest together. drain pasta and add to sauce, tossing to coat noodles and distribute lobster meat, then transfer to a warm bowl or platter. arrange one claw on top of each serving and sprinkle with parsley mixture.
- new york times, january 2014
cook time: tbd
servings:
4
ingredients:
2 1 1/2-pound lobsters
2 tablespoons butter
1 small carrot - chopped
1 bay leaf
a few thyme sprigs
2 tablespoon olive oil
1 small onion - finely diced
4 garlic cloves - minced
1/2 teaspoon hot red pepper flakes
salt
pepper
1/2 cup white wine
2 cups tomato puree
1/2 cup heavy cream
1 pound bucatini pasta
3 tablespoons chopped parsley
1 teaspoon lemon zest
steps:
1. steam or boil lobsters for 5 minutes. cool to room temperature under running water. separate claws and tails from lobster heads. remove tail meat, cut into 1/2-inch slices and set aside. crack claws with mallet, without removing meat, and set aside.
2. with large knife, split lobster heads in half lengthwise and roughly chop tail shell. heat butter in a wide saucepan or skillet over medium high heat. add heads and shells, with any collected juices, and saute for about 1 minute. add carrot, bay leaf and thyme and cook, stirring for 1 minute more. add 3 cups water and simmer rapidly for about 10 minutes to reduce by half. strain, discarding shells, herbs and vegetables. you should yield 1 1/2 cups rich lobster broth.
3. wipe pan with paper towel and return to stovetop over medium-high heat. warm the olive oil, then add diced onion, garlic and hot pepper flakes. season generously with salt and pepper. cook, stirring, until onions are completely soft, about 10 - 15 minutes. take care not to let onion mixture brown.
4. add wine and simmer rapidly for 2 minutes, then add tomato puree and lobster broth. simmer for 5 minutes, then add cream and simmer until sauce has thickened somewhat, about 5 minutes more. turn off heat and adjust seasoning (it should be spicy).
5. bring a large pot of well-salted water to a boil. ad pasta an cook until al dente. reheat sauce, add cracked lobster claws and simmer for 2 minutes. add sliced lobster meat and cook for a minute or less, until just heated through. mix parsley and lemon zest together. drain pasta and add to sauce, tossing to coat noodles and distribute lobster meat, then transfer to a warm bowl or platter. arrange one claw on top of each serving and sprinkle with parsley mixture.
- new york times, january 2014
1.13.2014
roasted carrot soup
prep time: tbd
cook time: tbd
servings: 4
ingredients:
6 - 8 medium - large carrots - peeled and diced
6 cups chicken stock
1-inch piece ginger - peeled
1 small onion - chopped
2 garlic cloves
olive oil
salt
pepper
steps:
1. divide the carrots in half. place one half of the carrots on a baking sheet. season with salt and pepper and drizzle lightly with olive oil. toss to combine. place in a 375 degree oven for about 20 minutes, shaking the pan every so often of even cooking. remove from the oven when soft, slightly brown and caramelized.
2. meanwhile, bring the stock to a boil in a large saucepan with the ginger, onion and garlic. bring down to a simmer and cook for about 5 minutes or so until the onions are soft. add the remaining half of the carrots and simmer for another 5 minutes until the carrots are just slightly soft, but not cooked through. transfer the mixture to a blender.
3. add the roasted carrots to the blender with the par-boiled carrots. blend until smooth. add salt and pepper to taste and a drizzle of olive oil over each portion to serve.
- goop, january 2014
cook time: tbd
servings: 4
ingredients:
6 - 8 medium - large carrots - peeled and diced
6 cups chicken stock
1-inch piece ginger - peeled
1 small onion - chopped
2 garlic cloves
olive oil
salt
pepper
steps:
1. divide the carrots in half. place one half of the carrots on a baking sheet. season with salt and pepper and drizzle lightly with olive oil. toss to combine. place in a 375 degree oven for about 20 minutes, shaking the pan every so often of even cooking. remove from the oven when soft, slightly brown and caramelized.
2. meanwhile, bring the stock to a boil in a large saucepan with the ginger, onion and garlic. bring down to a simmer and cook for about 5 minutes or so until the onions are soft. add the remaining half of the carrots and simmer for another 5 minutes until the carrots are just slightly soft, but not cooked through. transfer the mixture to a blender.
3. add the roasted carrots to the blender with the par-boiled carrots. blend until smooth. add salt and pepper to taste and a drizzle of olive oil over each portion to serve.
- goop, january 2014
1.08.2014
chickpea stew with orzo and mustard greens
prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
2 tablespoon olive oil + more for drizzling
2 medium carrots - peeled and chopped
1 small fennel bulb - chopped
1 medium onion - chopped
2 cloves garlic - minced
red pepper flakes
2 teaspoon fresh rosemary
2 cups chicken broth
1 15-ounce can chickpeas - rinsed and rained
3/4 cup roughly chopped cherry tomatoes
1/2 cup orzo
1 quart loosely packed baby mustard greens or spinach (about 5 ounces)
salt
pepper
chopped scallions - for garnish
1/4 cup finely grated parmigiano-reggiano cheese + more as needed
steps:
1. in a large pot, heat the olive oil over medium-high heat. add the carrots, fennel and onion. cook until tender, about 5 - 7 minutes. add the garlic, red pepper and rosemary and cook another 2 minutes. pour in the broth plus an additional 2 cups water and bring to a boil.
2. once boiling, add the chickpeas, tomatoes and orzo. reduce to a simmer and cover with a lid. simmer 10 minutes or until the orzo is tender. uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
3. add more water if you want the mixture to be more souplike and season with salt and pepper. ladle into bowls and top with chopped scallions, grated cheese and a drizzle of oil oil.
- new york times, december 2013
cook time: tbd
servings: 4 - 6
ingredients:
2 tablespoon olive oil + more for drizzling
2 medium carrots - peeled and chopped
1 small fennel bulb - chopped
1 medium onion - chopped
2 cloves garlic - minced
red pepper flakes
2 teaspoon fresh rosemary
2 cups chicken broth
1 15-ounce can chickpeas - rinsed and rained
3/4 cup roughly chopped cherry tomatoes
1/2 cup orzo
1 quart loosely packed baby mustard greens or spinach (about 5 ounces)
salt
pepper
chopped scallions - for garnish
1/4 cup finely grated parmigiano-reggiano cheese + more as needed
steps:
1. in a large pot, heat the olive oil over medium-high heat. add the carrots, fennel and onion. cook until tender, about 5 - 7 minutes. add the garlic, red pepper and rosemary and cook another 2 minutes. pour in the broth plus an additional 2 cups water and bring to a boil.
2. once boiling, add the chickpeas, tomatoes and orzo. reduce to a simmer and cover with a lid. simmer 10 minutes or until the orzo is tender. uncover and stir in the greens, letting them simmer until soft, about 2 minutes.
3. add more water if you want the mixture to be more souplike and season with salt and pepper. ladle into bowls and top with chopped scallions, grated cheese and a drizzle of oil oil.
- new york times, december 2013
12.02.2013
noodle bowl with broccoli and smoked trout
prep time: tbd
cook time: tbd
servings: 4
stock ingredients:
6 dried shiitake mushrooms
1 bunch scallions - sliced
1 4 - 6-inch stick of kombu
1 medium carrot - sliced thin
a handful of mushroom stems
7 cups water
soy sauce to taste
1 - 2 tablespoons rice wine
salt
sugar
soup ingredients:
6 ounces japanese soba or udon noodles - cooked and tossed with 2 teaspoons sesame oil
3 broccoli crowns - cut into small florets
1/2 pound smoked trout fillets - cut into 4 2-ounce pieces
1 bunch scallions - thinly sliced, light and dark green parts kept separate
2 teaspoons black sesame seeds
broth steps:
1. combine the mushrooms, scallions, kombu, carrot, water, soy sauce, and rice wine in a saucepan and bring to a simmer. cover and simmer 20 minutes. strain. season to taste with salt and a sugar.
soup steps:
1. bring the stock to a simmer. if the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer in the broth then distribute the noodles among four deep soup bowls. add the broccoli to the stock and simmer 3 minutes. add the trout fillets and the white and light green parts of the scallions. cover and turn off heat. allow to sit for 3 minutes.
2. set a piece of trout on top of the noodles in each bowl. ladle the soup, taking care to distribute the broccoli and scallions evenly among the bowls. sprinkle black sesame seeds and the dark green part of the scallions over each serving.
- new york times, october 2013
cook time: tbd
servings: 4
stock ingredients:
6 dried shiitake mushrooms
1 bunch scallions - sliced
1 4 - 6-inch stick of kombu
1 medium carrot - sliced thin
a handful of mushroom stems
7 cups water
soy sauce to taste
1 - 2 tablespoons rice wine
salt
sugar
soup ingredients:
6 ounces japanese soba or udon noodles - cooked and tossed with 2 teaspoons sesame oil
3 broccoli crowns - cut into small florets
1/2 pound smoked trout fillets - cut into 4 2-ounce pieces
1 bunch scallions - thinly sliced, light and dark green parts kept separate
2 teaspoons black sesame seeds
broth steps:
1. combine the mushrooms, scallions, kombu, carrot, water, soy sauce, and rice wine in a saucepan and bring to a simmer. cover and simmer 20 minutes. strain. season to taste with salt and a sugar.
soup steps:
1. bring the stock to a simmer. if the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer in the broth then distribute the noodles among four deep soup bowls. add the broccoli to the stock and simmer 3 minutes. add the trout fillets and the white and light green parts of the scallions. cover and turn off heat. allow to sit for 3 minutes.
2. set a piece of trout on top of the noodles in each bowl. ladle the soup, taking care to distribute the broccoli and scallions evenly among the bowls. sprinkle black sesame seeds and the dark green part of the scallions over each serving.
- new york times, october 2013
10.07.2013
pork and cabbage soup
prep time: tbd
cook time: tbd
servings: 6
ingredients:
1/2 pound pork loin - cut into 1/2-inch cubes
1 medium onion - chopped
2 strips bacon - finely chopped
2 cups beef broth
2 cups chicken broth
1 28-ounce can tomatoes - drained and cut up
2 medium carrots - sliced
3/4 teaspoon dried marjoram
1 bay leaf
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley
steps:
1. cook and stir pork, onion and bacon in a 5-quart dutch oven over medium heat until meat loses its pink color and onion is slightly tender. remove from heat. drain fat.
2. stir in beef and chicken broth. stir in tomatoes, carrots, marjoram, bay leaf and pepper. bring to a boil over high heat. reduce heat to medium-low, simmer, uncovered, about 30 minutes. remove and discard bay leaf. skim off fat.
3. stir in cabbage. bring to a boil over high heat. reduce heat to medium-low, simmer, uncovered, about 15 minutes or until cabbage is tender.
4. remove soup from heat, stir in 2 tablespoons parsley.
- how stuff works
cook time: tbd
servings: 6
ingredients:
1/2 pound pork loin - cut into 1/2-inch cubes
1 medium onion - chopped
2 strips bacon - finely chopped
2 cups beef broth
2 cups chicken broth
1 28-ounce can tomatoes - drained and cut up
2 medium carrots - sliced
3/4 teaspoon dried marjoram
1 bay leaf
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley
steps:
1. cook and stir pork, onion and bacon in a 5-quart dutch oven over medium heat until meat loses its pink color and onion is slightly tender. remove from heat. drain fat.
2. stir in beef and chicken broth. stir in tomatoes, carrots, marjoram, bay leaf and pepper. bring to a boil over high heat. reduce heat to medium-low, simmer, uncovered, about 30 minutes. remove and discard bay leaf. skim off fat.
3. stir in cabbage. bring to a boil over high heat. reduce heat to medium-low, simmer, uncovered, about 15 minutes or until cabbage is tender.
4. remove soup from heat, stir in 2 tablespoons parsley.
- how stuff works
5.31.2013
shellfish minestrone with basil pesto
prep time: tbd
cook time: tbd
servings: 4 - 6
pesto ingredients:
2 ounces fresh basil leaves (a large fistful)
1 ounce italian parsley leaves and tender stems (a small handful)
2 garlic cloves - roughly chopped
salt
pepper
1/2 cup olive oil
minestrone ingredients:
2 tablespoons olive oil
1 large onion - diced
1/2 cup diced carrot
salt
pepper
pinch red pepper flakes
pinch saffron
8 garlic cloves - minced
1 bay leaf
small bundle fresh thyme sprigs
1 cup chopped tomato
1 cup cooked cannelloni beans
24 little neck clams - well rinsed
7 cups hot fish stock or chicken broth
1 pound squid - cut crosswise in 1/2-inch rings + tentacles
1 cup small green peas
1 cup blanched and peeled fava beans
pesto steps:
1. put basil, parsley and 2 chopped garlic cloves in a blender. season lightly with salt and pepper. add 1/2 cup olive oil and puree on high speed, scraping down sides as necessary. pour into a small serving bowl, cover tightly and set aside.
minestrone steps:
1. put 2 tablespoon olive oil in a large heavy pot over medium heat. add onion, carrot, season generously with salt and pepper and stir to coat. cook for about 2 minutes until softened. add red pepper, saffron, 8 cloves minced garlic, bay leave and thyme and let sizzle, then add tomato and simmer a few minutes more.
2. stir in cannelloni beans. add clams, in one layer if possible, and 1 cup water. turn heat to high and put on lid. keep at a rapid simmer until all clams have opened, about 5 minutes. add fish stock and bring to a simmer. taste broth and adjust seasoning.
3. just before serving, add squid, peas and fava beans and simmer for 2 minutes. ladle into shallow soup bowls and stir 2 teaspoons basil puree into each.
- new york times, june 2013
cook time: tbd
servings: 4 - 6
pesto ingredients:
2 ounces fresh basil leaves (a large fistful)
1 ounce italian parsley leaves and tender stems (a small handful)
2 garlic cloves - roughly chopped
salt
pepper
1/2 cup olive oil
minestrone ingredients:
2 tablespoons olive oil
1 large onion - diced
1/2 cup diced carrot
salt
pepper
pinch red pepper flakes
pinch saffron
8 garlic cloves - minced
1 bay leaf
small bundle fresh thyme sprigs
1 cup chopped tomato
1 cup cooked cannelloni beans
24 little neck clams - well rinsed
7 cups hot fish stock or chicken broth
1 pound squid - cut crosswise in 1/2-inch rings + tentacles
1 cup small green peas
1 cup blanched and peeled fava beans
pesto steps:
1. put basil, parsley and 2 chopped garlic cloves in a blender. season lightly with salt and pepper. add 1/2 cup olive oil and puree on high speed, scraping down sides as necessary. pour into a small serving bowl, cover tightly and set aside.
minestrone steps:
1. put 2 tablespoon olive oil in a large heavy pot over medium heat. add onion, carrot, season generously with salt and pepper and stir to coat. cook for about 2 minutes until softened. add red pepper, saffron, 8 cloves minced garlic, bay leave and thyme and let sizzle, then add tomato and simmer a few minutes more.
2. stir in cannelloni beans. add clams, in one layer if possible, and 1 cup water. turn heat to high and put on lid. keep at a rapid simmer until all clams have opened, about 5 minutes. add fish stock and bring to a simmer. taste broth and adjust seasoning.
3. just before serving, add squid, peas and fava beans and simmer for 2 minutes. ladle into shallow soup bowls and stir 2 teaspoons basil puree into each.
- new york times, june 2013
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