Smitten Kitchen's latest post. Used kale and collards from the backyard, and manchego and parmesan cheese on hand. It smells wonderful in my house and i haven't baked it yet. i didn't cook the ribs separately cause my greens were so young that the ribs weren't tough.
Swiss chard can be a real pain to prep, what with the rib-separation and rendering of unfathomable volumes down to a few measly cups of cooked greens. I like to chop, wash and dry mine the day before, but if you’re especially in a rush, I see no reason you can’t swap pre-washed (3 pounds) or even frozen spinach (about 5 to 6 cups). I also don’t see why you can’t swap the sweet potato for thin slices of butternut squash but then you will have less of an exuse to say “yam-yam” to the baby over and over again until he laughs.
Serves 12
1/4 cup (1/2 stick or 2 ounces) butter
1 small onion, finely chopped
3 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces
Pinch of freshly grated nutmeg
2 cups heavy cream or whole milk
2 garlic cloves, minced
2 tablespoons flour
2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh thyme
Fine sea salt
Freshly ground black pepper
1 1/4 cups (about 5 ounces) coarsely grated Gruyére cheese
Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, pinch of nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes. Increase heat to moderately high and add chard leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper then transfer greens to a colander to drain well and press out liquid with back of a large spoon.
Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer; keep warm. Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute. Season sauce with salt and pepper.
Assemble gratin: Preheat oven to 400°F. Butter deep 9×13 baking dish. Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, a quarter of the herbs and a 1/4 cup of the cheese. Distribute half of the greens mixture over the cheese, then sprinkle salt, pepper, a quarter of the herbs and 1/4 cup of the cheese over it. Pour half of bechamel sauce over the first two layers then continue with the remaining sweet potatoes, more salt, pepper, herbs and cheese and then the remaining greens, salt, pepper and herbs. Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible. Sprinkle with the last 1/4 cup of cheese.
Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.
Do ahead: You can make the entire gratin but not bake it up to a day in advance and keep it in the fridge. You can also make and bake the gratin and reheat it. Gratins reheat well, but they take almost as much time to gently heat through as they do to bake in the first place, especially deep ones like this. As for reheating, already baked and frozen, I will find out very soon! But I am near-positive it will be fine.
Saturday, November 14, 2009
Chili Shrimp
Food and Wine blog
Ingredients
1. 2 pounds large shrimp, preferably head-on
2. 2 tablespoons ketchup
3. 2 tablespoons dry sherry
4. 2 tablespoons Asian sweet chile sauce
5. 2 tablespoons fresh lemon juice
6. 2 tablespoons soy sauce
7. 1 tablespoon sugar
8. 3 tablespoons vegetable oil
9. 2 medium jalapeños, seeded and minced
10. 2 garlic cloves, minced
11. 1 stalk of fresh lemongrass, tender inner white bulb only, minced
12. 1 tablespoon minced fresh ginger
13. 4 scallions, thinly sliced
14. 1/4 cup chopped cilantro
15. Steamed rice, for serving
16.
Directions
1. Using scissors, cut down the back shell of each shrimp and remove the dark intestinal vein, leaving the shell intact. In a small bowl, combine the ketchup, sherry, chile sauce, lemon juice, soy sauce and sugar.
2. In a large skillet, heat 2 tablespoons of the vegetable oil. Add the deveined shrimp to the skillet and cook over high heat, turning once, until they start to curl and turn pale pink, about 2 minutes.
3. Add the remaining 1 tablespoon of oil to the skillet with the jalapeños, garlic, lemongrass and ginger and cook, stirring, until fragrant, about 1 minute. Add the scallions and the ketchup mixture and stir-fry for 30 seconds. Stir in the cilantro. Spoon the shrimp onto plates and serve with rice.
Ingredients
1. 2 pounds large shrimp, preferably head-on
2. 2 tablespoons ketchup
3. 2 tablespoons dry sherry
4. 2 tablespoons Asian sweet chile sauce
5. 2 tablespoons fresh lemon juice
6. 2 tablespoons soy sauce
7. 1 tablespoon sugar
8. 3 tablespoons vegetable oil
9. 2 medium jalapeños, seeded and minced
10. 2 garlic cloves, minced
11. 1 stalk of fresh lemongrass, tender inner white bulb only, minced
12. 1 tablespoon minced fresh ginger
13. 4 scallions, thinly sliced
14. 1/4 cup chopped cilantro
15. Steamed rice, for serving
16.
Directions
1. Using scissors, cut down the back shell of each shrimp and remove the dark intestinal vein, leaving the shell intact. In a small bowl, combine the ketchup, sherry, chile sauce, lemon juice, soy sauce and sugar.
2. In a large skillet, heat 2 tablespoons of the vegetable oil. Add the deveined shrimp to the skillet and cook over high heat, turning once, until they start to curl and turn pale pink, about 2 minutes.
3. Add the remaining 1 tablespoon of oil to the skillet with the jalapeños, garlic, lemongrass and ginger and cook, stirring, until fragrant, about 1 minute. Add the scallions and the ketchup mixture and stir-fry for 30 seconds. Stir in the cilantro. Spoon the shrimp onto plates and serve with rice.
Pasta with Butternut Parmesan Sauce
Simply Recipes Food and Cooking Blog
Posted by Elise on Nov 13, 2009
Filed under Pasta, Vegetarian
One of the best things about fall is the abundance of pumpkins and hardy winter squash. Ever wonder why winter squash is called "winter" squash when it first makes its appearance in the fall? Perhaps because if stored in a cool place, they'll last several months, well into winter. Anyway, butternut squash is the queen of winter squashes. The taste is so good, and so consistent, that from what I understand, most "canned pumpkin" that we use to make pumpkin pie is actually made with butternut squash and not pumpkin at all.
The ever fabulous Garrett came over recently with a pint of roasted butternut squash purée and a mission to create a pasta sauce with it. We often find butternut squash inside of ravioli, why not on the outside? It just needed to be thinned a bit with cream, made savory with Parmesan, and brightened with some acid (from lemon juice) and parsley. The result was absolutely delicious; I ate the leftover sauce with a spoon straight out the fridge for days. The way we made it was chunky, with a little crunch from the shallots, but if you wanted it smooth, you could easily purée it some more or pass it through a food mill.
The sauce has the consistency of chunky tomato sauce. If you would like your sauce to be smooth, you can run it through a food mill.
Ingredients
* 1 butternut squash weighing about 2 1/2 pounds
* 4 ounces of bow-tie pasta
* 1 tablespoon of olive oil
* 1/3 cup of chopped shallots
* 1/2 cup of packed, freshly grated Parmesan cheese
* 1/2 cup of heavy cream
* 1/8 teaspoon of grated nutmeg
* 1 tablespoon of chopped parsley
* 2 teaspoons of lemon juice
* Salt and pepper to taste
Method
1 Preheat the oven to 350F. Cut the butternut squash lengthwise in half* and scoop out the guts and seeds and discard them (or save the seeds and toast them). Pour 1/4 cup of water into a pyrex or ceramic baking dish and place the butternut squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and purée with a blender (work in batches or place in a bowl and use a hand blender). Discard the skins.
2 Fill a pot with water and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil. Add the pasta and cook at a hard boil, uncovered until al dente.
3 While the pasta is cooking, pour the olive oil into a wide skillet on medium heat. Add the shallots and sauté until soft and translucent, about 5 minutes. Add the butternut squash purée and cook for about a minute, mixing it in with the shallots. Add the cream, a tablespoon at a time, slowly stirring it in to incorporate and to avoid lumps. Stir in the Parmesan. Add the parsley, lemon, nutmeg, salt and pepper. Take off heat and cover the pan to keep warm.
4 Check pasta. When ready (al dente) drain and plate. Pour the sauce over the pasta. Garnish with a little extra parsley and Parmesan. Serve immediately.
Serves 4.
*Be careful when you cut the squash, winter squash are hard! The best way to do it safely is to slice a bit off of both ends so that you can stand the squash upright without it rolling. Then cut down the middle. See how to cut and peel a butternut squash for visuals.
Posted by Elise on Nov 13, 2009
Filed under Pasta, Vegetarian
One of the best things about fall is the abundance of pumpkins and hardy winter squash. Ever wonder why winter squash is called "winter" squash when it first makes its appearance in the fall? Perhaps because if stored in a cool place, they'll last several months, well into winter. Anyway, butternut squash is the queen of winter squashes. The taste is so good, and so consistent, that from what I understand, most "canned pumpkin" that we use to make pumpkin pie is actually made with butternut squash and not pumpkin at all.
The ever fabulous Garrett came over recently with a pint of roasted butternut squash purée and a mission to create a pasta sauce with it. We often find butternut squash inside of ravioli, why not on the outside? It just needed to be thinned a bit with cream, made savory with Parmesan, and brightened with some acid (from lemon juice) and parsley. The result was absolutely delicious; I ate the leftover sauce with a spoon straight out the fridge for days. The way we made it was chunky, with a little crunch from the shallots, but if you wanted it smooth, you could easily purée it some more or pass it through a food mill.
The sauce has the consistency of chunky tomato sauce. If you would like your sauce to be smooth, you can run it through a food mill.
Ingredients
* 1 butternut squash weighing about 2 1/2 pounds
* 4 ounces of bow-tie pasta
* 1 tablespoon of olive oil
* 1/3 cup of chopped shallots
* 1/2 cup of packed, freshly grated Parmesan cheese
* 1/2 cup of heavy cream
* 1/8 teaspoon of grated nutmeg
* 1 tablespoon of chopped parsley
* 2 teaspoons of lemon juice
* Salt and pepper to taste
Method
1 Preheat the oven to 350F. Cut the butternut squash lengthwise in half* and scoop out the guts and seeds and discard them (or save the seeds and toast them). Pour 1/4 cup of water into a pyrex or ceramic baking dish and place the butternut squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and purée with a blender (work in batches or place in a bowl and use a hand blender). Discard the skins.
2 Fill a pot with water and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil. Add the pasta and cook at a hard boil, uncovered until al dente.
3 While the pasta is cooking, pour the olive oil into a wide skillet on medium heat. Add the shallots and sauté until soft and translucent, about 5 minutes. Add the butternut squash purée and cook for about a minute, mixing it in with the shallots. Add the cream, a tablespoon at a time, slowly stirring it in to incorporate and to avoid lumps. Stir in the Parmesan. Add the parsley, lemon, nutmeg, salt and pepper. Take off heat and cover the pan to keep warm.
4 Check pasta. When ready (al dente) drain and plate. Pour the sauce over the pasta. Garnish with a little extra parsley and Parmesan. Serve immediately.
Serves 4.
*Be careful when you cut the squash, winter squash are hard! The best way to do it safely is to slice a bit off of both ends so that you can stand the squash upright without it rolling. Then cut down the middle. See how to cut and peel a butternut squash for visuals.
Sunday, November 08, 2009
sicilian caulliflower wih pasta
i made this without access to the recipe, so my version differed, but it was wonderful and it would have been better had i remembered the red pepper flakes, the breadcrumbs and the parsley. i didn't have enough cauliflower so i added some kale and collards from my fall garden, and i also added one link of sweet italian sausage that i had on hand. oh, and subbed a good squirt of anchovy paste.
the anchovies will not make this dish taste like fish, they will however give it an indescribable savoriness. This pasta with cauliflower recipe she adapted from a recipe from dear friend Pam in Napa who adapted it from a Sicilian recipe by Vincent Schiavelli that appeared in Saveur.seems to get better as the flavors have more time to meld.
Variations to this recipe include adding some toasted pinenuts or walnuts, a few raisins, and or some saffron.
Ingredients
* 1 onion, chopped (about 1 1/2 cups)
* 2 Tbsp anchovies packed in oil, minced (about 6 anchovies)
* Olive oil
* 1 cup fresh breadcrumbs*
* 1 large head of cauliflower, core removed and discarded, florets coarsely chopped
* 5 cloves of garlic, minced
* 1/2 teaspoon of crushed red pepper flakes (more or less to taste)
* Salt and freshly ground black pepper
* 3 Tbsp tomato paste
* 1/2 pound small elbow macaroni
* 1 15-ounce can of whole tomatoes, chopped, or diced tomatoes, including juice
* 1/4 cup chopped Italian parsley
* 1/2 cup freshly grated Parmesan cheese
* To make breadcrumbs, chop up about 3 slices of day old bread. Pulse in blender or food processor until you have small crumbs.
Method
1 Toast crumbs in a little olive oil in a skillet on medium high heat until lightly browned. Remove crumbs from skillet and set aside.
2 Heat 2 Tbsp olive oil in the skillet on medium low heat. Add the onions, garlic, and anchovies. Crush the anchovies with the back of a spoon so that they smear well over the onions. Cook for 5 minutes, until the onions are soft. Remove from heat. While you are cooking the onions, put a large pot of salted water (1 Tbsp salt for 2 quarts of water) for the pasta on the stove to boil.
3 Heat 4 Tbsp olive oil in a large skillet on medium high heat. Add the cauliflower, stir infrequently, allowing the cauliflower edges to brown. Cook until the cauliflower florets are lightly browned, 3-5 minutes. Add red pepper flakes to the pan, and salt and pepper to taste. Dissolve tomato paste in 1/2 cup of water. Lower the heat to low. Add the tomato paste, tomatoes, onion, garlic, and anchovies, stir to combine well. Cook, uncovered, on low heat, until the cauliflower is tender.
4 Cook the pasta, uncovered, in salted boiling water until just al dente, according to the pasta package's cooking directions. Drain the pasta from the cooking water and add the cooked pasta to the cauliflower mixture. Stir in about half of the parsley, breadcrumbs, and Parmesan (leave the rest for garnish on top).
Serves 4. Makes great leftovers as the flavors have more time to blend.
the anchovies will not make this dish taste like fish, they will however give it an indescribable savoriness. This pasta with cauliflower recipe she adapted from a recipe from dear friend Pam in Napa who adapted it from a Sicilian recipe by Vincent Schiavelli that appeared in Saveur.seems to get better as the flavors have more time to meld.
Variations to this recipe include adding some toasted pinenuts or walnuts, a few raisins, and or some saffron.
Ingredients
* 1 onion, chopped (about 1 1/2 cups)
* 2 Tbsp anchovies packed in oil, minced (about 6 anchovies)
* Olive oil
* 1 cup fresh breadcrumbs*
* 1 large head of cauliflower, core removed and discarded, florets coarsely chopped
* 5 cloves of garlic, minced
* 1/2 teaspoon of crushed red pepper flakes (more or less to taste)
* Salt and freshly ground black pepper
* 3 Tbsp tomato paste
* 1/2 pound small elbow macaroni
* 1 15-ounce can of whole tomatoes, chopped, or diced tomatoes, including juice
* 1/4 cup chopped Italian parsley
* 1/2 cup freshly grated Parmesan cheese
* To make breadcrumbs, chop up about 3 slices of day old bread. Pulse in blender or food processor until you have small crumbs.
Method
1 Toast crumbs in a little olive oil in a skillet on medium high heat until lightly browned. Remove crumbs from skillet and set aside.
2 Heat 2 Tbsp olive oil in the skillet on medium low heat. Add the onions, garlic, and anchovies. Crush the anchovies with the back of a spoon so that they smear well over the onions. Cook for 5 minutes, until the onions are soft. Remove from heat. While you are cooking the onions, put a large pot of salted water (1 Tbsp salt for 2 quarts of water) for the pasta on the stove to boil.
3 Heat 4 Tbsp olive oil in a large skillet on medium high heat. Add the cauliflower, stir infrequently, allowing the cauliflower edges to brown. Cook until the cauliflower florets are lightly browned, 3-5 minutes. Add red pepper flakes to the pan, and salt and pepper to taste. Dissolve tomato paste in 1/2 cup of water. Lower the heat to low. Add the tomato paste, tomatoes, onion, garlic, and anchovies, stir to combine well. Cook, uncovered, on low heat, until the cauliflower is tender.
4 Cook the pasta, uncovered, in salted boiling water until just al dente, according to the pasta package's cooking directions. Drain the pasta from the cooking water and add the cooked pasta to the cauliflower mixture. Stir in about half of the parsley, breadcrumbs, and Parmesan (leave the rest for garnish on top).
Serves 4. Makes great leftovers as the flavors have more time to blend.
black bean garlic sauce brussel sprouts/chicken and greens
"It's funky. Abrasive. It's not afraid to get in your face and call your mama ugly."
That's how black bean garlic sauce was first described to me. I was one of the RA's in the dorms way-back-when in college and some of my freshmen residents were teaching me how to use a wok. One of them tossed the sauce in with some cooked chicken and greens and as the steam and smoke rose the air became salty and pungent. The aroma was so thick you could suck it in and roll it around on your tongue. A flip of the wok and suddenly lunch was served. A quick taste and I could see that the sauce was an ingredient that demanded your attention and could only be tamed by other brassy ingredients.
"Wow, this is awesome. It's so intense!" I blurted before reaching for another forkful.
She smiled and said, "Yeah, it's not a condiment for the weak."
Brussels sprouts are one such brassy ingredient that's able to really compliment the black bean garlic sauce. These tiny cabbages have a delightfully bitter flavor that mellow and sweeten when seared. A dash of chili pepper flakes give the whole dish an extra bit of bite. This is a dish full of flavor that's simple, fast to prepare side, and works great as a meal on its own.
Print Options
Brussels Sprouts with Black Bean Garlic Sauce
You can find black bean garlic sauce in the Asian aisle of most grocery stores. I use the Lee Kum Kee brand and love it. If you're up to it some chopped, cooked bacon is equally tasty when added to this dish. Note that the sauce is pretty salty, so no additional salt is needed.
Ingredients
j
* 2 tablespoons of olive, grapeseed, or safflower oil
* dash of chili pepper flakes
* 25 brussels sprouts
* 1 1/2 tablespoons of black bean garlic sauce
* ground black pepper
Method
1 Wash the brussels sprouts well. Trim the stems and discard any of the loose leaves. Quarter them lengthwise.
2 Place the oil and chili flakes into a large skillet and place over medium-high heat. Add the brussels sprouts to the pan and cook for about 3-5 minutes or until the sprouts begin to brown a bit. They may absorb all the oil, if they do just add another 1/2 tablespoon of oil.
3 Add the black bean garlic sauce and stir until all the brussels sprouts are well coated. Add a pinch of ground black pepper (the sauce is already salty so you probably won't need any salt). Cook for about 30 more seconds. Take off heat and serve immediately.
Serves 4.
That's how black bean garlic sauce was first described to me. I was one of the RA's in the dorms way-back-when in college and some of my freshmen residents were teaching me how to use a wok. One of them tossed the sauce in with some cooked chicken and greens and as the steam and smoke rose the air became salty and pungent. The aroma was so thick you could suck it in and roll it around on your tongue. A flip of the wok and suddenly lunch was served. A quick taste and I could see that the sauce was an ingredient that demanded your attention and could only be tamed by other brassy ingredients.
"Wow, this is awesome. It's so intense!" I blurted before reaching for another forkful.
She smiled and said, "Yeah, it's not a condiment for the weak."
Brussels sprouts are one such brassy ingredient that's able to really compliment the black bean garlic sauce. These tiny cabbages have a delightfully bitter flavor that mellow and sweeten when seared. A dash of chili pepper flakes give the whole dish an extra bit of bite. This is a dish full of flavor that's simple, fast to prepare side, and works great as a meal on its own.
Print Options
Brussels Sprouts with Black Bean Garlic Sauce
You can find black bean garlic sauce in the Asian aisle of most grocery stores. I use the Lee Kum Kee brand and love it. If you're up to it some chopped, cooked bacon is equally tasty when added to this dish. Note that the sauce is pretty salty, so no additional salt is needed.
Ingredients
j
* 2 tablespoons of olive, grapeseed, or safflower oil
* dash of chili pepper flakes
* 25 brussels sprouts
* 1 1/2 tablespoons of black bean garlic sauce
* ground black pepper
Method
1 Wash the brussels sprouts well. Trim the stems and discard any of the loose leaves. Quarter them lengthwise.
2 Place the oil and chili flakes into a large skillet and place over medium-high heat. Add the brussels sprouts to the pan and cook for about 3-5 minutes or until the sprouts begin to brown a bit. They may absorb all the oil, if they do just add another 1/2 tablespoon of oil.
3 Add the black bean garlic sauce and stir until all the brussels sprouts are well coated. Add a pinch of ground black pepper (the sauce is already salty so you probably won't need any salt). Cook for about 30 more seconds. Take off heat and serve immediately.
Serves 4.
autumn potato salad
Simply Kitchen.
Autumn Potato Salad Recipe
I used some charming pink-fleshed, huckleberry potatoes (or at least I believe they were huckleberry potatoes), but any small, waxy potatoes will do. Also, on the mustard front, I seek out plain whole-grain mustard for the dressing - no added herbs. Also, and I've mentioned this before, wild rice takes some time to cook, so I make up big pots of it, drain it really well, let it cool, pack it into freezer bags, and freeze it. It freezes beautifully, and makes quick work salads like this - perfect for soups too. And one last note of importance, do your best to cut your vegetables into pieces of similar thickness, so they roast in a similar time frame.
1 1/2 pounds small, waxy potatoes, well scrubbed and halved or quartered
1/2 pound baby carrots, well scrubbed and halved or quartered
1/2 pound parsnips, well scrubbed, and halved
6 medium shallots, peeled
1/4 cup extra virgin olive oil
2 big pinches of sea salt
2 bunches of scallions (green onions), greens topped off, and halved lengthwise
vinaigrette:
2 tablespoons red wine vinegar
1 small shallot, minced
2 teaspoons whole grain mustard
1/4 teaspoon fine grain sea salt
1/3 cup of olive oil
1 tablespoon heavy cream or creme fraiche (optional)
2 cups cooked wild rice (opt)
Preheat oven to 375F degrees.
In a large bowl toss the potatoes, carrots, parsnips, and shallots with 1/4 cup of olive oil and 2 big pinches of salt. When the ingredients are well coated, turn them out onto a large baking sheet in a single layer. There will be a bit of residual oil in the bottom of the bowl, gently add the green onions to the mixing bowl and push them around a bit until they are coated as well. If there is room on your baking sheet add the onions in their own corner (they take less time to roast and you will need to remove them), or place them on their own baking sheet. Place in the oven.
The scallions will likely finished baking first, remove them when they are well-browned, roughly 20 minutes. The rest of the vegetables usually take somewhere between 40 and 60 minutes. Let them go until they are deeply golden and tender throughout. Check them regularly, flip them with a metal spatula once or twice along the way, and if any of the smaller pieces are getting too dark pull them off the pan.
While the vegetables are roasting, start the dressing by pouring the red wine vinegar into a small bowl along with the chopped shallot. If you have the time, let it sit there for twenty minutes or so. Then whisk in the mustard and salt, before slowly drizzling in the olive oil, whisking all the while. Whisk in the cream, taste and adjust with more mustard, vinegar, salt, etc to taste.
When they are done roasting, remove the vegetables from the oven. In a large bowl toss the wild rice (if you're going that route) with a splash of the vinaigrette. You can now either transfer the rice to a serving platter, as a bed for the vegetables, or you can add the roasted vegetables to the bowl and toss them with the rice, the rest of the dressing, and half of the scallions. Turn everything out onto the platter and serve topped with the remaining roasted scallions.
Serves 6.
Autumn Potato Salad Recipe
I used some charming pink-fleshed, huckleberry potatoes (or at least I believe they were huckleberry potatoes), but any small, waxy potatoes will do. Also, on the mustard front, I seek out plain whole-grain mustard for the dressing - no added herbs. Also, and I've mentioned this before, wild rice takes some time to cook, so I make up big pots of it, drain it really well, let it cool, pack it into freezer bags, and freeze it. It freezes beautifully, and makes quick work salads like this - perfect for soups too. And one last note of importance, do your best to cut your vegetables into pieces of similar thickness, so they roast in a similar time frame.
1 1/2 pounds small, waxy potatoes, well scrubbed and halved or quartered
1/2 pound baby carrots, well scrubbed and halved or quartered
1/2 pound parsnips, well scrubbed, and halved
6 medium shallots, peeled
1/4 cup extra virgin olive oil
2 big pinches of sea salt
2 bunches of scallions (green onions), greens topped off, and halved lengthwise
vinaigrette:
2 tablespoons red wine vinegar
1 small shallot, minced
2 teaspoons whole grain mustard
1/4 teaspoon fine grain sea salt
1/3 cup of olive oil
1 tablespoon heavy cream or creme fraiche (optional)
2 cups cooked wild rice (opt)
Preheat oven to 375F degrees.
In a large bowl toss the potatoes, carrots, parsnips, and shallots with 1/4 cup of olive oil and 2 big pinches of salt. When the ingredients are well coated, turn them out onto a large baking sheet in a single layer. There will be a bit of residual oil in the bottom of the bowl, gently add the green onions to the mixing bowl and push them around a bit until they are coated as well. If there is room on your baking sheet add the onions in their own corner (they take less time to roast and you will need to remove them), or place them on their own baking sheet. Place in the oven.
The scallions will likely finished baking first, remove them when they are well-browned, roughly 20 minutes. The rest of the vegetables usually take somewhere between 40 and 60 minutes. Let them go until they are deeply golden and tender throughout. Check them regularly, flip them with a metal spatula once or twice along the way, and if any of the smaller pieces are getting too dark pull them off the pan.
While the vegetables are roasting, start the dressing by pouring the red wine vinegar into a small bowl along with the chopped shallot. If you have the time, let it sit there for twenty minutes or so. Then whisk in the mustard and salt, before slowly drizzling in the olive oil, whisking all the while. Whisk in the cream, taste and adjust with more mustard, vinegar, salt, etc to taste.
When they are done roasting, remove the vegetables from the oven. In a large bowl toss the wild rice (if you're going that route) with a splash of the vinaigrette. You can now either transfer the rice to a serving platter, as a bed for the vegetables, or you can add the roasted vegetables to the bowl and toss them with the rice, the rest of the dressing, and half of the scallions. Turn everything out onto the platter and serve topped with the remaining roasted scallions.
Serves 6.
Subscribe to:
Posts (Atom)
Subscribe To
Posts
All Comments