Roasted Fennel with Parmesan Vinaigrette January 5, 2013

 

I created this recipe for Vegetarian Times (1 food, 5 ways: fennel, March 2012).  Roasting fennel concentrates its natural sweetness and mellows out the licorice flavor.  A sprinkling of Parmesan gives it a crunchy crust, while the tender center of the fennel pieces melt in your mouth.  This makes a lovely winter starter or side dish – especially for braised or roasted meat.  Of all the fennel recipes that I made for family and friends to taste-test while developing the fennel recipes for Vegetarian Times, this one was the favorite.

Roasted Fennel with Parmesan Vinaigrette

 

3 medium fennel bulbs, quartered

1/8 cup olive oil

4 cloves garlic, minced (about 1 Tbs.)

1/2 tsp. Dijon mustard

1 Tbs. red wine vinegar

1/2 tsp. salt

1/8 tsp. black pepper

1/4 cup Parmesan cheese

 

1. Preheat oven to 425˚F. Coat rimmed baking sheet or roasting pan with cooking spray.

2. Blend oil, garlic, vinegar, mustard, salt and pepper in food processor until smooth.  Toss fennel with oil mixture and Parmesan in large bowl until coated.

3.  Place fennel on prepared baking sheet, and roast 35-40 minutes, or until tender and outer edges are golden brown.

 

Serves 4

Photo credit: Vegetarian Times

Green Beans with Craisins & Toasted Almonds November 16, 2012

This recipe has become a fall/ winter favorite of mine and is a real crowd-pleaser.  The sweet taste of caramelized shallots, toasty almonds and chewy craisins are the perfect foil for fresh green beans.  This dish is a healthy alternative to a green bean casserole, and the festive color combo makes it the perfect side dish for Thanksgiving or Christmas.  Serve it with turkey, roasted meat or a whole tenderloin.

Try substituting walnuts for the almonds and dried cherries for the craisins.  If you can find them, use slender French haricots verts.

 

Green Beans with Craisins & Toasted Almonds 
1 lb. green beans, trimmed
¼ C. slivered almonds
1 Tbs. olive oil
4 shallots, thinly sliced
Salt & Freshly ground pepper, to taste
¼ C. craisins

 

1. Bring a large pot of water to a boil over high heat. Add a pinch of kosher salt to the water, along with the green beans and cook until bright green and slightly tender, about 2 minutes. Drain in a colander, rinse with cold water and immediately plunge into an ice bath (fill a large bowl with ice cubes and water). Once beans are cool, drain and pat dry with paper towels. Set aside. [Beans can be prepared up to this point 1 day in advance, covered and refrigerated until ready to use.]

2. Toast the almonds in a large fry pan over medium heat, stirring continuously, until slightly golden brown, about 3 minutes. Transfer to a bowl and set aside.

3. In the same pan, heat the olive oil over medium heat. Add the shallots and sauté until translucent and beginning to brown, 4 to 5 minutes. Increase the heat to medium-high and add the beans to the pan. Sauté, stirring continuously, until heated through, about 4 minutes. Season with salt and pepper to taste. Toss with almonds and craisins, then transfer to serving bowl and serve immediately.

Serves 4 to 6

Smashed Sweet Potatoes with Caramelized Apple Topping November 15, 2012

Next to pumpkin pie, sweet potatoes are the dish I most look forward to at Thanksgiving.  My family doesn’t have one traditional sweet potato side-dish; it varied year by year depending on who hosted.  Some years they were citrusy with a hint of warm cloves.  Other years they were creamy, rich and neatly lined with pecans around the edges.  They were usually always delicious.  So when I set out to find a recipe to use for my first Thanksgiving as the host, I looked at many, many sweet potato recipes.  I tried several and have settled on the one that makes me feel warm and cozy on the inside without being too heavy.  These sweet potatoes are mixed with nutmeg and fresh orange juice, then topped with caramelized apples – essentially, they taste like Thanksgiving on a plate.  The recipe is from Ina Garten’s Parties, which I modified by omitting the heavy cream.  They’re still luxurious and taste sinful, as any good sweet potato side dish worthy of Thanksgiving should taste.

This picture is from my test batch.  For the actual event I plan to serve the sweet potatoes in a round casserole dish and place the caramelized apples in a neat circlular pattern before baking.

Smashed Sweet Potatoes with Caramelized Apples

4 lbs. sweet potatoes (about 6 large)
½ cup freshly squeezed orange juice (you can substitute concentrated)
4 Tbs. unsalted butter (½ stick), melted
¼ cup light brown sugar
1 tsp. ground nutmeg
½ tsp. ground cinnamon
2 tsp. kosher salt
1 tsp. freshly ground black better

For the topping

3 Tbs. unsalted butter
3 McIntosh or Macoun apples, peeled, cored and cut into eighths
3 Tbs. light brown sugar

1.  Preheat oven to 375 degrees.  Prick potatoes several times with a knife, wrap each potato individually in tin foil and bake on a baking sheet lined with foil for 1 hour, or until very soft when pierced with a knife.  Remove from oven and cool.  When cool enough to handle, scoop out flesh and place in bowl of electric mixer fitted with paddle attachment.  Add orange juice, butter, brown sugar, nutmeg,  cinnamon, salt and pepper.  Mix together until combined but not smooth, and pour into a baking dish coated with nonstick spray.

2.  For the topping, melt the butter in a skillet over medium-high heat.  Add apple wedges and brown sugar and cook for about 5 to 10 minutes, until lightly browned on both sides.  Place on top of sweet potatoes.

3.  Bake potatoes and apples for 20 to 30 minutes, until heated through.

Serves 8.

Butternut Squash & Pesto Gratin November 14, 2012

One of my friends (an excellent cook who entertains often) shared this simple Giada recipe with me.  She said it’s a dish that she serves several times each fall because it’s an easy make-ahead side-dish with great flavor.   In my search for the best Thanksgiving sides, I made this for a dinner party a few weeks ago.  I adapted the recipe a little by roasting rather than steaming the squash, which is so much easier than peeling and cutting the squash into chunks.  This gratin was really tasty and definitely company-worthy; everyone enjoyed it and there was not a single bite left.  The sweetness of the butternut squash is really well balanced by the salty parmesan and the brightness of the pesto.  Although it was simple and tasty, this gratin is not making it onto my Thanksgiving menu.  It was delicious, but just didn’t taste like “Thanksgiving” to me.  It was probably the pesto that threw me off – it just isn’t a flavor combo that makes me think of fall.  But this is a recipe worth sharing and I will be making it again and again.  Next time I’ll serve it with a roasted or grilled meat and arugula salad.  I love dishes, like this one, that can be made in advance and heated while I enjoy a nice glass of wine with friends.

Butternut Squash & Pesto Gratin

3 lbs. Butternut squash (about 1 large)

Salt and freshly ground black pepper, to taste

½ cup freshly grated Parmesan

¼ cup basil pesto (I used store-bought)

2 tablespoons unsalted butter, cut into 1/2-inch pieces, plus more for greasing

1.  Preheat oven to 400˚F.  Cut squash in half lengthwise; remove seeds and bake, cut side down, on pan covered with tinfoil and nonstick spray for 40-50 minutes, until squash is completely soft when pierced with a knife.  Transfer squash to a food processor and blend until smooth and creamy.  Season to taste with salt and pepper.

2.  Lightly butter an 8-inch baking dish.  Spread half of the squash evenly into prepared baking dish.  Dollop half of the pesto over the squash in the baking dish.  Sprinkle half of the cheese over the squash.  Repeat layering with the remaining squash, pesto and cheese. Using a skewer or knife, gently swirl the pesto into the squash.  Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.  To make in advance, refrigerate after dotting with butter, bring to room temperature and then bake as instructed.

Serves 4 as a side.

Brown Rice Salad with Roasted Butternut Squash & Goat Cheese November 12, 2012

 
In writing about Thanksgiving side dishes, it occurred to me that I should share one of my favorite grain salad recipes, which I have made for Thanksgivings past and regularly serve at any fall/winter brunch.  Here’s the story behind this holiday-worth salad.  Several years ago Bouchon Bakery had a fall salad that knocked my socks off.  It was a farro-based grain salad, with balsamic roasted butternut squash, toasted hazelnuts and creamy goat cheese. It had the perfect combo of textures (chewy, crunchy, creamy) and flavor (sweet and salty).  When they took the dreamy fall salad off the menu, I went in search of a similar recipe to recreate the dish at home. Luckily, one of my favorite food bloggers, Heidi Swanson over at 101 Cookbooks, came up with a similar recipe, trading the hazelnuts for walnuts (which are actually much easier to prepare – no skins to contend with).  I’ve adapted it a bit, and this grain salad has become an absolute staple in my repertoire.  I like to serve it with brunch or even as a side for Thanksgiving – particularly good for any vegetarians at the table because it’s so hearty.  Every time I serve  it to rave reviews (and secretly hope for leftovers for lunch).  This is one of those recipes that people always ask for.

 

I roast the squash and toast the nuts a few days in advance so the salad comes together quickly when I go to serve it.  The recipe has evolved over the years and I now serve it using brown rice instead of farro because it’s easier to find and gluten-free, but you can also use barley (pearled) in this salad with good results.  Don’t overcook the rice – its important for the grains to be intact.

 

Brown Rice Salad with Roasted Butternut Squash & Goat Cheese

2 cups brown rice
4 cups water (or stock)
3 cups butternut squash, cut into ½” pieces
1 large shallot cut into quarters
1 tablespoon fresh thyme, minced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 cup walnuts, deeply toasted
3 tablespoons toasted walnut oil (or more olive oil)
¼ cup goat cheese, crumbled

1.  Preheat oven to 375.  Combine brown rice and water in large saucepan or rice cooker; cook according to package directions.  Cool slightly and set aside.

2.  While the rice is cooking, toss squash, shallot and thyme with the olive oil, balsamic vinegar and a couple big pinches of salt on a rimmed baking sheet lined with foil.  Arrange in a single layer and place in oven for about 20 minutes, tossing the squash and shallots every 5-7 minutes to get browning on multiple sides. Remove from oven, let cool slightly, and mince cooked shallots (reserve a few slices for garnishing, if you would like).

3.  In a large bowl gently toss everything other than the goat cheese (except the goat cheese) with toasted walnut oil (or olive oil).  Season to taste with salt and pepper.  Transfer to serving dish and top with crumbled goat cheese and reserved slices of shallot (if using).

Serves 8 as a side (4 as an entrée).

Perfect Roasted Beets with Orange Segments May 29, 2012

This is a Hip Hostess original recipe that I developed for Vegetarian Times.  It is the only roasted beet recipe you’ll ever need.   Roasting beets enhances their natural sweetness, and acidic ingredients like vinegar and citrus compliment their sweet, earthy flavor.  When making this recipe, roast a few extra beets to use in salads and sandwiches.  Try the recipe with golden beets and use blood oranges instead to create a contrast in color.

Perfect Roasted Beets with Citrus Segments

 4 medium beets (1¼ lb.), trimmed and scrubbed

2 medium oranges

1 Tbs. sherry vinegar

2 Tbs. lemon juice

½ tsp. salt

2 Tbs. olive oil

1. Preheat oven to 400°F.  Wrap each unpeeled beet individually in foil.  Place on baking sheet, and roast 40 minutes, or until beets are tender enough to be pierced with knife.  Cool until easy to handle.

2. Grate 1/2 tsp. zest from 1 orange; set zest aside.  Trim ends away from both oranges, stand fruit upright, and remove peel and pith with knife.  Hold fruit over bowl (to catch juice), and cut segments from membranes.  Cut each segment in half, and place in separate bowl.

3.  Whisk together 2 Tbs. orange juice (in bowl), vinegar, orange zest, lemon juice, and salt. Gradually whisk in oil.

4. Peel beets by rubbing off skin under cold running water.  Cut beets into 1-inch pieces,  and add to bowl with orange segments.  Top with vinaigrette, and toss well. Chill several hours, or up to 2 days.

Photo credit: Vegetarian Times

May/June 2010 (p.75)

comment from VT website:

Wow what a great salad easy easy. I boiled the beets and put the rest together. Omitted the salt as I restrict my salt intake but it was still awesome!!!!!

Debbielmc – 2012-05-04 03:25:07

Grilled Corn, Tomato & Basil Salad September 5, 2011

This recipe came about when I was cooking for a crowd but only had 4 ears of corn from my crop-share. Cutting corn off the cobb is a great way to make a little corn go a long way and mixing it with other complimentary ingredients, such as basil and tomato, adds a burst of summer flavor.

Grilling the corn makes the natural sugars caramelize and creates a nice charred flavor. This salad is a great use for late-summer corn, which generally has larger kernels that aren’t as tender and sweet as early-season corn.

Use the best ingredients you can find – super ripe tomatoes and fresh basil make this corn salad amazing.

 

Grilled Corn, Tomato & Basil Salad
4 ears of sweet corn
2 beefsteak tomatoes, cut into ½” pieces
½ C. fresh basil, chopped
salt & fresh-ground pepper to taste

1. Preheat grill. Shuck corn by removing husks and silk. (To remove pieces of clingy silk use a moist paper towel and wipe in a downward motion, from stalk to tip of cobb). Grill corn until slightly charred. Set aside to cool slightly. When cool enough to handle, stand corn vertically in center of large bowl and using a sharp knife, cut corn from stalk, allowing cut corn to fall into bowl. Squeeze any “milk” from empty husk into bowl and continue with remaining pieces of corn.

2. Add tomato and basil to corn and toss. Add salt and pepper to taste. Can be made up to 2 hours in advance and served at room temperature.

Serves: 6-8 as a side

Ratatouille July 28, 2011

Now is about the time when gardens are brimming with ripe zucchini and the search for interesting ways to use your bounty has begun.  Among my arsenal of zucchini recipes (zucchini bread, stuffed zucchini, zucchini quesadillas, zucchini pancakes, etc.) is ratatouille.  This healthy, veggie-packed side is a great way to use up your zucchini, squash, eggplant, basil and tomatoes.  I like to make a big batch of ratatouille and server it as a side for several nights – sometimes with grilled meat or fish, other times over brown rice or pasta with some parmesan cheese, or even as an omelet filling.  It’s a great make-ahead side dish and it will keep for several days.

The trick with ratatouille is to try not to stir it too often so the vegetables can keep their shape.  You’ll need to do some stirring at the beginning, but the less stirring the better.

Ratatouille

2 Tbs. olive oil

1 medium onion, chopped

1 large red or green bell pepper, seeded and cut into ¾” pieces

2 small zucchini, cut into ¾” pieces

2 small yellow summer squash, cut into ¾” pieces

1 medium eggplant or 2 smaller ones, peeled and cut into ¾” pieces

2 cloves garlic, minced

4 ripe tomatoes, diced or 15oz high-quality canned tomatoes (such as San Marzano)

1 C. water

½ tsp. kosher salt

fresh-ground black pepper to taste

Heat olive oil in a large cast iron pot or skillet.  Add onion and sauté for 5 minutes, or until soft.  Add bell pepper, zucchini, squash, eggplant, garlic, tomatoes and water, and gently stir to combine.  Add addition ½ C. water, if necessary.  Reduce heat to low and continue to cook, covered, for 30 minutes, stirring occasionally.  Season with salt and pepper to taste.  Ratatouille will keep in an air-tight container in the refrigerator for 3 days.

Serves 6-8 as a side

Mediterranean Quinoa Salad June 9, 2011

Today I am sharing one of my very favorite recipes with you.  As you probably already know, I love myself some quinoa.  It’s high in protein, filled with fiber, quick-cooking, gluten-free and super tasty.  This recipe combines so many flavorful ingredients with the quinoa and is absolutely delicious.  It’s the perfect picnic dish (I brought it to a BBQ in the park last weekend and it was devoured), as it tastes great with any grilled meat.  It would be a great addition to a shower brunch/ lunch buffet, or for any summer menu.  I like to make double and bring leftovers for lunch in the summer.  On a hot day, it’s filling enough on it’s own for a light dinner when served with a mesclun salad.

Mediterranean Quinoa Salad

2 cups uncooked quinoa

3 cups low-sodium chicken broth

3 Tbs. extra-virgin olive oil

1 lemon, zested and juiced (about 1 tsp. zest & 2 Tbs. juice)

½ Tbs. parsley, chopped

1 Tbs. shallots, minced

1 tsp. sherry vinegar

½ tsp. salt (or more to taste)

1 cup (about 10oz) grape tomatoes, halved

½ English cucumber (seedless), chopped

¾ cup pitted kalamata olives, chopped

12oz roasted red peppers, chopped (strained of liquid)

¼ cup feta cheese, crumbled (optional)

Fresh-ground pepper, to taste

1.            Rinse quinoa under cold water until water runs clear (don’t skip this step – quinoa has a bitter outer layer that you need to rinse off).  Place quinoa and broth in medium saucepan and bring to boil.  Once boiling, cover and reduce heat.  Simmer 15 minutes, or until liquid absorbs into quinoa.  Fluff quinoa with a fork.  Transfer to a medium bowl and cool to room temperature.

2.            Combine olive oil through salt in a large bowl and whisk until well combined.  Add in quinoa, tomatoes, cucumber, olives and peppers; toss to combine.  Add in feta, if using.  Can be made up to 2 days in advance and refrigerated in an airtight container.

Asparagus with Hazelnut Dressing May 6, 2011

This is, hands down, my favorite asparagus recipe.  I love the tender stalks after they’ve been peeled and blanched, and the crunchy hazelnut dressing adds a nice contrast in texture.  Serve this dish as a side at brunch, lunch or dinner.  It’s great when served with roasted or grilled meat.  You can make the asparagus a few hours ahead, along with the vinaigrette – just store them separately until ready to serve.

Asparagus with Hazelnut Dressing

1 medium shallot, minced

2 Tbs. red wine vinegar

1 Tbs. Dijon mustard

½ tsp. agave nectar or honey

1/3 C. olive oil

½ C. skinned hazelnuts, toasted and chopped

2 pounds asparagus, trimmed and stalks peeled

1.            Fill a bowl with ice and cold water to make a water bath.  Bring a pot of salted water to a boil.  While waiting for water to boil, trim asparagus spears to where they snap when bent.  Place trimmed asparagus in boiling water for 1 minute, or until bright green and slightly tender.  Immediately plunge asparagus into water bath to stop cooking.  Once cooled, remove asparagus and refrigerate until ready to use.

2.            In a medium bowl, whisk together shallot, vinegar, mustard, agave and oil.  Stir in hazelnuts.  Drizzle dressing over asparagus.  Serve at room temperature.