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Artichokes a la Grecque
Artichokes cooked in this fashion donít really need any further embellishment to make a delicious and healthful dish. Makes 4 servings 1 teaspoon kosher salt 3/4 teaspoon each black peppercorns, coriander seeds, and fennel seeds 2 bay leaves A few branches of fresh thyme or 1/2 teaspoon dried 1 whole chile pepper or a pinch of hot pepper flakes 3 cloves garlic, crushed 6 fresh parsley stems 2 tablespoons extra-virgin olive oil 1 cup dry white wine or dry vermouth 4 large artichokes 1 lemon, washed thoroughly and halved 1. Combine all ingredients, except artichokes and lemon, in a small kettle with 3 quarts of water. Bring to a boil. 2. Lower the heat and simmer 10 minutes, longer for more flavorful broth. 3. Meanwhile, peel artichoke stems, detach them from the base of the artichokes, and remove 1/2 -inch from the end of each stem. Cut about 1 inch off the top of each artichoke. Remove the withered leaves at the base of the artichoke. With scissors, trim 1/2 -inch or so from the tops of the other leaves. 4. Rub the cut portions of the artichokes with cut lemon to prevent discoloration. 5. Squeeze the juice of the lemon into the flavored water and toss in the lemons. Add the artichokes and stems. Cover with a plate to keep submerged and cook about 25 minutes. You should be able to easily pierce the base of an artichoke with a knife. (If the artichokes are to be cooked further, there should be a bit more resistance.) 6. Remove artichokes, squeeze gently to remove excess moisture, and cool upside down. Eat as is (warm or at room temperature), roast, or stuff and bake. Cooking Tip If you donít want the loose herbs and spices to get stuck inside the artichoke leaves, put all the herbs and spices in a tea ball or wrap them in cheesecloth. Speaking of seasonings, I use kosher salt because it has the purest, least adulterated salt flavor. Asparagus Vinaigrette This makes a nice side vegetable for a cold meal, or an excellent buffet item. Makes 3 servings 1 pound asparagus Kosher salt 2 tablespoons extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon dry vermouth or light vinegar such as rice, wine or cider 2 scallions, white and 2/3 of the green, minced 1/2 teaspoon herbes de Provence Freshly ground black pepper 1. Trim, blanch, and chill asparagus as in step 1 of Sauteed Asparagus with Morels and Thyme. 2. Meanwhile, combine remaining ingredients with salt to taste in a shallow dish. 3. Add asparagus and toss to coat. 4. Cover and marinate 3 hours at room temperature or refrigerate up to 24 hours. Toss a few times while marinating. 5. Bring to room temperature before serving. Baked Acorn Squash Rings We wouldn't be at all surprised if the kids suddenly started eating squash after they try this recipe. Makes 4 servings 1 medium acorn squash, about 11/2 pounds 1/3 cup maple syrup mixed with 2 tablespoons bourbon or rum Kosher salt to taste 1. Preheat oven to 400F. 2. Trim ends of squash and cut crosswise into 4 rings of equal thickness (about 3/4 inch thick). Remove seeds and stringy material. 3. Put rings on a shallow baking pan. Add enough water to come halfway up the sides of the rings. 4. Bake about 30 minutes, turning once, or until rings are just tender. 5. Pour off any remaining water. 6. Brush one side of each ring with maple syrup mixture and season with salt. 7. Bake 5 minutes. Repeat on the other side. Cooking Tip My wife likes to eat the skin and all with this dish. You may want to cook it a little longer if you plan on doing that yourself. Also, wash the skin well before cutting the rings. Beets and Beet Greens Gratin Makes 8 servings 2 small bunches beets with greens, about 3 pounds total 2 tablespoons butter 2 tablespoons flour 11/2 cups skim milk 3 large cloves garlic, minced Kosher salt and freshly ground black pepper to taste Butter-flavored cooking spray 1/2 cup flavored bread crumbs 1. Separate greens from beets, leaving about 1 inch of stems on the top of the beets. 2. Steam the beets in their skins, which takes about 35 to 40 minutes, depending on size. Save the cooking pot with the water. 3. Cool beets and peel off skin. 4. Meanwhile, trim stalks from greens unless they are very tender. 5. Stack greens and roll like a fat cigar. 6. Cut crosswise into 1/2-inch-wide ribbons. 7. Wash thoroughly and drain. 8. Add to the same pot that steamed the beets, with more water if needed, and steam over moderate heat just until wilted, about 7 minutes. 9. While greens steam; heat butter in a medium-size saucepan until it foams. 10. Add flour and stir over moderate heat until well blended, about 2 minutes. 11. Add milk, stirring constantly, until the sauce comes to a boil. 12. Reduce to a simmer, add garlic, salt, and pepper, and stir as it thickens to the consistency of a light cream sauce. 13. Turn off heat and preheat oven to 400°F. 14. Cut beets into 1/2-inch cubes and add to saucepan with cream sauce. Squeeze out any excess moisture from the beet greens and add to the cream sauce, combining well. 15. Season with more salt and pepper. 16. Pour into a 2-quart gratin dish that has been sprayed with butter-flavored cooking spray. 17. Sprinkle with bread crumbs and bake 25 minutes until top browns nicely and cream sauce bubbles up. Braised Cabbage in Saffron Tomato Sauce Saffron adds an exotic touch to the plain-Jane image of cabbage. Makes 6 servings 1 tablespoon olive oil 1 small onion, chopped 1 small leek, chopped 1/4 teaspoon saffron threads soaked in 1/3 cup white wine One 16-ounce can whole tomatoes, seeded and chopped with juice Kosher salt and freshly ground black pepper to taste Hot pepper flakes to taste 1 small cabbage, about 11/2 pounds 1 tablespoon chopped fresh parsley 1. Put oil in medium saucepan over medium heat. 2. Add onion and leek and cook, stirring, until soft, about 5 minutes. 3. Add saffron and wine. 4. Cook 1 minute. 5. Then add tomatoes, salt and pepper to taste, and hot pepper flakes, as desired. 6. Simmer 15 to 20 minutes. 7. Adjust seasonings as needed. 8. Meanwhile, preheat oven to 375°F. 9. Core cabbage and cut into 6 wedges. 10. Put a small amount of sauce on the bottom of an oval baking dish. 11. Add cabbage, cut side down, in a staggered fashion. 12. Season cabbage with salt and pepper. Then add remaining sauce. 13. Cover and put in the oven. 14. Cook about 45 minutes or until just tender. 15. Remove from oven halfway through and baste cabbage with tomato sauce. 16. Top with parsley and serve. Braised Belgian Endive The sweet saltiness of prosciutto marries well here with the bittersweetness of the endive. Makes 4 servings 4 heads Belgian endive, about 6 ounces each 4 very thin slices prosciutto, about 2 ounces total 1 tablespoon butter Kosher salt and freshly ground black pepper to taste 1/4 cup minced shallots 1 tablespoon flour 1/4 cup dry white wine 1 1/4 cups Chicken Stock 1/4 cup flavored bread crumbs Butter-flavored cooking spray 1 tablespoon chopped fresh parsley 1. Cut off about 1/8 inch from the stem end of each endive, then cut a 1/2-inch-deep cone into the stem ends. 2. Set aside and preheat oven to 400F. 3. Wrap a slice of prosciutto around each of the Belgian endive. 4. Put butter into a non-stick skillet over medium to medium-low heat. 5. Brown endive all over, about 10 minutes, then remove to a gratin dish just large enough to hold all in one layer. 6. Season with salt and pepper. 7. Add shallots to skillet over medium heat and cook until soft, a minute or two. 8. Add flour and stir another minute. 9. Add wine, then stock, and bring to a simmer, stirring until it just thickens to the consistency of a thin gravy. 10. Pour sauce over endive. 11. Bake, covered, 25 minutes or until endive is just tender. 12. Raise oven heat to 500°F, sprinkle endive with bread crumbs, and spray with butter-flavored cooking spray. 13. Bake about 8 to 10 minutes or until top is nicely browned. 14. Remove endive to a platter. 15. Whisk sauce and pour around endive. 16. Sprinkle parsley on top of endive. Braised Cabbage with Chestnuts and Apples Duck or goose fat isnít all bad. Here, a little of either goes a long way. Since duck, or goose fat isnít normally sold separately, trim a few ounces of fat from any duck or goose, youíre preparing to cook, or ask your butcher for some fat scraps. Then freeze it until youíre ready to cook this or another dish. (Itís great for frying potatoes.) Makes 6 to 8 servings 12 chestnuts 1 tablespoon rendered duck or goose fat, or olive oil 1/2 cup chopped onion 2 pounds red cabbage, shredded 1 cup fruity, off-dry wine such as Gewurztramine 2 tart apples such as Granny Smith, peeled and cored 3 tablespoons brown sugar 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger Kosher salt and freshly ground black pepper to taste 1. Using a sharp knife, make an X on both sides of the chestnuts, put them in a saucepan, and cover with water. 2. Boil 10 minutes, then, when cool enough to handle, remove the inner lining as well, and set aside. 3. Preheat oven to 350°F. 4. Melt fat or heat oil in a small Dutch oven or heavy-bottomed casserole. 5. Add onion and cook over medium heat until onion is soft but not browned. 6. Add cabbage and wine. Stir and raise heat slightly. 7. Halve and cut apples into 1/4-inch slices. 8. Add with remaining ingredients, including chestnuts. 9. Bring to a boil, stir well, cover, and bake 1 hour. 10. Taste for seasonings. Adjust and serve. Cooking Tip Peeling chestnuts is a major pain and most methods donít work. The one above, which was developed after countless hours of experimentation, does. Regardless of the method, prepare more than you need in case some chestnuts are bad. Braised Fennel with Tomatoes Makes 4 servings as a side vegetable 2 fennel bulbs, about 1-1/2 pounds 1 tablespoons olive oil or butter 1 clove garlic, chopped Kosher salt and freshly ground black pepper to taste 1/2 cup chopped tomatoes 1 cup Chicken Stock 1 tablespoon Pernod or other anise-flavored liqueur, or 1 teaspoon ground fennel seeds 1. Trim fennel. 2. Cut each bulb, lengthwise, into eight wedges. 3. Chop fronds and set aside. 4. In a cast-iron or similar skillet, heat oil or butter over medium heat. 5. Add fennel and gently cook a few minutes, stirring once. 6. Add garlic, salt, and pepper and cook a few minutes more, stirring. 7. Add remaining ingredients, cover, and simmer about 15 minutes or until fennel is just tender but not mushy. 8. With a slotted spoon, transfer fennel to a serving platter and keep warm. 9. Turn heat under skillet to high and reduce juices until they become slightly syrupy. 10. Pour over fennel. 11. Sprinkle with 1 tablespoon of reserved fronds and serve. Braised Kohlrabi The assertive flavor of kohlrabi holds up well to spicy preparations. Makes 8 servings A good-size bunch kohlrabi with greens attached, about 3 pounds 1 tablespoon peanut oil 1/2 teaspoon each cumin and yellow mustard seeds 1 tablespoon chopped garlic 1 small jalapeno or other hot pepper, seeded and minced 1/2 cup Chicken Stock or water Kosher salt and freshly ground black pepper to taste 1. Discard any yellow or badly withered greens from the kohlrabi and cut off most of each stem. 2. Stack the leaves, then roll them in cigar-like fashion and cut across into thin strips, 1/4 to 1/2 inch wide. 3. Put greens in a basin of cool water to remove grit. 4. Drain in a colander. 5. Peel and cut kohlrabi into 1/2 inch dice and add to the greens. 6. Put oil in a wok over medium heat. 7. Add cumin and mustard seeds and stir a few seconds until mustard seeds begin to pop. 8. Add garlic and jalapeno and stir a minute or two until garlic turns light golden. 9. Add diced kohlrabi, greens, stock, and salt and black pepper to taste. 10. Toss, cover, and reduce heat to medium-low. 11. Cook, tossing once or twice, about 20 to 25 minutes or until kohlrabi is tender. 12. Add a bit more liquid if needed. Broccoli with Bagna Cauda Sauce Normally bagna cauda is a nutritionistís nightmare, what with loads of oil and cream; this version uses only a small amount of oil and evaporated skim milk instead of cream. Makes 4 servings 1 large head broccoli 1 tablespoon extra-virgin olive oil 4 cloves garlic, minced 4 anchovy filets, minced One 12-ounce can evaporated skim milk Kosher salt to taste 1. Trim broccoli into florets. Peel stem and cut into rounds about 3/8-inch thick. Set aside. 2. Heat oil in a small saucepan over very low heat. Add garlic and anchovy filets. 3. Cook gently until garlic just barely turns golden, being careful not to let it burn. 4. Meanwhile, heat skim milk in a saucepan over moderate heat, until volume of skim milk is reduced by half, stirring frequently with a wire whisk, about 8 minutes. 5. Add garlic-anchovy mixture to milk and continue to cook, stirring with a wooden spoon or whisk until the sauce forms streaks and you can begin to see the bottom of the pan when the sauce is stirred. Keep warm. 6. Steam broccoli until just tender, about 7 minutes. 7. Pour sauce over and serve. Salt to taste. Cooking Tip Though it ís not an exact duplication, you can sometimes simulate the texture of cream by using evaporated milk or evaporated skim milk. Broccoli with Roasted Shallots and Mushrooms Roasted shallots and mushrooms add another dimension to steamed broccoli. Makes 4 servings Olive oil cooking spray 4 large shallots, peeled and halved 4 ounces whole mushrooms 1 large bunch broccoli, about 1-1/2 pounds 11/2 tablespoon olive oil 1/4 to 1/3 teaspoon ground nutmeg Kosher salt and freshly ground black pepper to taste 1. Pre-heat oven to 500F. 2. Spray a small baking pan or cast-iron skillet with olive oil cooking spray and add shallots and mushrooms. 3. Spray the tops and put in the oven. 4. Cook about 15 minutes, shaking the pan a few times during cooking. 5. Remove when nicely browned all over. 6. Coarsely chop shallots and slice mushrooms. 7. Meanwhile, cut broccoli into florets, peel stalk, and cut into round 1/4 inch thick. 8. Put stalk slices in the bottom of a steamer basket in a large saucepan with about 1/2 inch of water. 9. Add florets on top. 10. Cover and steam over medium-high heat for 7 minutes. 11. Put oil in a wok or large skillet over medium heat. 12. Add broccoli, shallots, and mushrooms. 13. Season with nutmeg, salt, and pepper. 14. Stir a few times until heated through. Brussels Sprouts with Morels This is a "winter meets spring" dish. The brussels sprouts are the last vestiges of winter, and the morels let you know spring is here. Use shiitake or other wild mushrooms in place of the morels if you canít find them or if they're just too expensive. Makes 3 to 4 servings 1 pint brussels sprouts, about 10 ounces Kosher salt 1 tablespoon butter 1 ounce morels (or 2 ounces of other mushrooms), thinly sliced 2 teaspoons chopped fresh savory, or fresh thyme Freshly ground black pepper to taste 1. Halve the brussels sprouts and put in a pot with 2 quarts of boiling water and a teaspoon of salt. 2. Cook 7 minutes. 3. Drain and put in a small pan of ice water until they cool completely. Drain. (Refrigerate if not using within an hour.) 4. Melt butter in a large skillet or wok over medium heat. 5. When the foam subsides, add morels and cook 1 minute. (If using shiitake or other wild mushrooms, cook 2 to 3 minutes.) 6. Add brussels sprouts, savory, and salt and pepper to taste. Cook, stirring, until the brussels sprouts are heated through, about 3 minutes. Bulgar Pilaf with Fava Beans Fava beans with their two coverings can be daunting for some, but once you get the hang of it, you'll enjoy them. 6 serving side dish or 4 serving main dish 2 pounds fava beans 1/2 tablespoon olive oil 1/2 teaspoon butter 3 medium onions, halved and thinly sliced 21/2 cups Lamb Stock or Chicken Stock 11/2 cups medium-grain bulgur 1 cup chopped, cooked lean lamb (ideally from the lamb used to make the lamb stock) 1 tablespoon chopped fresh thyme or 1/2 tablespoon dried Kosher salt and freshly ground black pepper to taste 1 tablespoon each chopped chives and fresh mint, mixed together 1. Remove beans from their pods and put shelled beans in a quart of boiling, salted water for 1 minute. Drain and run under cool water. When cooled, remove beans from their inner shells by tearing off a small piece from the rounded end with your fingernail. Squirt the beans out by pinching the opposite ends. 2. Meanwhile, put oil and butter in a large, heavy-bottomed skillet over medium heat. Add onions and cover. Cook, stirring periodically, about 20 minutes, uncovering for the last 5 minutes, until lightly browned. Set aside. 3. Bring stock to a boil in a large saucepan and add bulgur. Bring to a boil again, reduce to a simmer, and cook. Cook about 8 to 10 minutes. Add beans, lamb, thyme, salt, and pepper. Stir and cook 3 to 5 minutes more. Remove from heat and let steam 10 minutes. 4. Fluff with a fork and pour onto a platter. Top with onions then chives and mint. Carrots with Honey-Mustard Glaze The butter, honey, and mustard all work together to both accent and complement the carrots in this easy and delicious dish. Makes 4 servings 11/2 tablespoon butter 2 tablespoons minced shallots 1 pound carrots, peeled and sliced 3/8 inch thick Kosher salt and freshly ground black pepper to taste 3 tablespoons fresh orange juice 1 tablespoon honey mustard or 2 teaspoons Dijon mustard and 1 teaspoon honey 1. Put butter in a nonstick skillet over medium-low heat. 2. Add shallots and cook, stirring, until soft, about 3 minutes. 3. Add carrots, salt, and pepper, stir and cover. 4. Cook 10 minutes. 5. Combine orange juice, mustard, and 3 tablespoons water. 6. Add to carrots, stir well, cover, and cook until carrots are tender, about 10 minutes. Cauliflower Frittata This was a staple in the household on Fridays, and especially during Lent. Other vegetables such as asparagus, broccoli, and dandelion can be substituted. Makes 4 servings 5 whole eggs plus 3 egg whites 3 tablespoons grated Parmesan cheese 1 tablespoon chopped fresh mint, or 1 teaspoon dried 1 tablespoon chopped fresh oregano, or 1 teaspoon dried Kosher salt and freshly ground black pepper to taste 3 cups steamed cauliflower florets (see Cauliflower with Caramelized Red Onions) 2 teaspoons butter 1. Steam cauliflower florets (12 to 15 minutes) or microwave (8 to 10 minutes) until tender but still firm. 2. Combine eggs, egg whites, cheese, and seasonings in a mixing bowl. Mix well. 3. Stir in cauliflower. Turn on broiler. 4. Put butter in an ovenproof nonstick skillet over medium-low heat until hotówhen it stops sizzling. 5. Add egg mixture and reduce heat to as low as possible. 6. When the eggs are set on the bottom, but the top is still slightly runny, put the pan under the broiler. 7. Cook about 60 to 90 seconds, rotating the pan to cook evenly. 8. When just set, be careful not to overcookóremove and slide onto a plate. 9. Let cool until warm or room temperature and cut into 4 wedges. Cauliflower with Caramelized Red Onions The onions add a natural sweetness and the toasted pine nuts give richness without lots of fat. Oh, if only Mom had cooked cauliflower this way. Makes 4 to 6 servings 11/2 tablespoons butter 2 large red onions, about 1 pound, thinly sliced 1 teaspoon balsamic vinegar Kosher salt and freshly ground black pepper to taste 1 head cauliflower, about 11/2 pounds, separated into florets 2 tablespoons toasted pine nuts 1. Put butter in a heavy-bottomed skillet over medium heat. 2. Add onions and cook, stirring periodically, until the onions are a deep golden color, about 20 minutes. (The longer the onions cook, the more frequently they need to be stirred.) 3. Add balsamic vinegar, salt, and pepper. 4. Cook until most of the moisture evaporates and onions are deep brown, about 5 minutes. 5. Meanwhile, steam (12 to 15 minutes) or microwave (8 to 10 minutes) cauliflower until tender but still firm. 6. Put cauliflower on a platter and top with caramelized onions. 7. Sprinkle with pine nuts. Corn off the Cob with Chili Butter Makes 4 servings 4 large ears fresh corn, shucked 2 tablespoons butter 1 teaspoon chili powder 1. Slice kernels off each ear of corn. 2. Put corn in a skillet with 1/3 cup water and cook, stirring a few times, over medium heat until water evaporates, about 3 minutes. 3. Add butter and chili powder. 4. Lower heat slightly and cook about 3 minutes, stirring a few times. Corn Pudding with Okra Though corn and okra peak in late summer, both are available virtually year-round. This would make a nice side dish for a Southern-style Thanksgiving. Makes 6 servings 1/2 pound okra Kosher salt and freshly ground black pepper to taste 1 egg 2 tablespoons butter 1 small onion, chopped 2 tablespoons all-purpose flour 2 cups milk, warmed 3 cups corn kernels Healthy pinch cayenne pepper Butter-flavored cooking spray 1/2 teaspoon sweet paprika 1. Trim stems from the okra and steam about 5 to 7 minutes (depending on size) until barely tender but still quite firm. 2. Cut into 1/2 -inch slices. 3. Season with salt and pepper, and set aside. 4. Preheat oven to 350°F. 5. Put the butter in a large saucepan over medium heat. 6. Add onion and cook about 5 minutes until onion softens. 7. Add flour, stir, and cook a few minutes. 8. Add milk and bring to a boil. 9. Reduce heat and simmer 5 minutes, stirring a few times. 10. Remove from heat and add okra, corn, egg, salt and pepper, and cayenne pepper. 11. Spray a 2-quart casserole or souffle dish with butter-flavored cooking spray. 12. Pour in corn and okra mixture and dust with paprika. 13. Bake about 40 minutes or until pudding just begins to bull away from the sides of the pan. Corn Saute with Herbs and Peppers Fresh summer herbs are a natural with corn, as are sweet and hot peppers. Makes 4 servings 2 tablespoons butter 1 red bell pepper, chopped, about 1/2 cup 1 or 2 jalapeno peppers, depending on taste, finely chopped 1 small onion, chopped, about 1/2 cup 1 rib celery, chopped 3 cups corn kernels, about 6 ears 1 teaspoon fresh sage, chopped, or 1/2 teaspoon dried 1 teaspoon fresh summer savory or thyme, or 1/2 teaspoon dried 2 tablespoons chopped chives Kosher salt and freshly ground black pepper to taste 1. Put butter in a large skillet over medium heat. 2. Add the peppers, onion, and celery. 3. Cook about 5 minutes until onion softens. 4. Add corn and remaining ingredients and cook, stirring, about 5 minutes. 5. Check for seasonings. Cooking Tip In addition to the total number of peppers, you can adjust the heat from hot peppers by using or discarding all or part of the seeds and membranes where most of the heat from hot peppers resides. Creamed Spinach with Mushrooms For some reason, creamed spinach is de rigueur as a side vegetable at all the great steak houses. This version doesnít require steak, nor does it have any cream. Makes 4 to 6 servings 3 bunches spinach, each about 3/4 pounds Kosher salt and freshly ground black pepper to taste 2 tablespoons butter 2 ounces shitake mushrooms, stemmed and chopped 2 tablespoons minced shallots 3 tablespoons all-purpose flour 11/2 cups skim milk, warmed Pinch cayenne pepper 1. Wash spinach thoroughly and remove any thick or blemished leaves. 2. Put with clinging water into a large pot or wok. 3. Over medium heat, cook, stirring, until just wilted, about 5 minutes. 4. Drain and gently squeeze out excess moisture. 5. Chop, season with salt and pepper, and set aside. You should have about 3 cups. 6. Put butter in a large, heavy-bottomed saucepan over medium heat. 7. When foaming stops add mushrooms and shallots. Cook, covered, until both wilt, about 3 to 4 minutes. 8. Add flour and stir a few minutes, making sure flour is fully incorporated. 9. Add milk and bring to a simmer, stirring with a whisk. 10. Season with salt, pepper, and cayenne pepper and cook until thickened, about 5 minutes. 11. Add spinach and cook, stirring gently until heated through. Dandelions with Garlic and Olive Oil The best dandelion greens are local varieties. They don't last long so don't dally before you enjoy them. Makes 3 to 4 servings 1 pound dandelion greens 2 tablespoons extra-virgin olive oil 2 large cloves garlic, chopped Kosher salt and freshly ground black pepper to taste 1. Trim off the roots and the very bottoms of any tough stems. 2. Remove any leaves that are bruised or yellow. 3. Plunge leaves into a sink of cool water. 4. Swish around and drain in a colander. 5. Repeat process. 6. Bring a 4-quart pot of water and a tablespoon of salt to a boil. 7. Add the dandelions and cook 5 minutes. 8. Remove with a skimmer (if you want to save the cooking liquid) or drain in a colander. Gently squeeze out any excess moisture. 9. In the same pot, heat oil and add garlic over medium heat. 10. When the garlic is just turning golden, add the dandelion. 11. Toss well, coating with oil and garlic. 12. Add salt and pepper and toss again. Fennel a la Grecque with Portobello Mushrooms Fennel seeds have always been a primary seasoning for a la Grecque presentations essentially vegetables poached in aromatic broth. So it made sense to cook the fennel vegetable itself a la Grecque. Makes 4 servings 2 fennel bulbs 2 tablespoons olive oil 1/2 teaspoon fennel seeds 1/2 teaspoon coriander seeds 1/2 teaspoon thyme 1/2 teaspoon marjoram 1/4 teaspoon whole, black peppercorns 2 bay leaves 1 dried chile pepper 1 teaspoon kosher salt 1 lemon, juice and all 1/2 cup dry white wine 1 large portobello mushroom, about 4 ounces Kosher salt and freshly ground pepper to taste 1. Remove stalks from fennel. 2. Put stalks with fronds attached, half the olive oil, and the remaining ingredients along with 1 quart of water in a 4-quart pot. 3. Bring to a boil, reduce heat, and simmer 5 minutes. 4. Add whole fennel bulbs, cover, and simmer gently about 15 minutes or until bulb is easily pierced with the tip of a knife. 5. Turn off heat and let fennel cool in broth about 30 minutes. 6. Strain broth into a saucepan and cook over medium-high heat until reduced to 1/3 cup. 7. Meanwhile, remove stem from mushroom, brush the cap with the remaining oil, season with salt and pepper, and grill under a broiler 3 to 5 minutes on each side, or until soften and lightly charred. 8. Chop coarsely. 9. Remove very bottom 1/8 inch of fennel, cut into 1/2 -inch slices, and arrange on a platter. 10. Sprinkle mushroom over and pour reduced fennel liquid over. 11. Serve at room temperature. Green Beans with Lemon and Anchovy This is a green bean dish even anchovy haters will like. Makes 4 servings 1 pound green beans, trimmed 2 tablespoons extra-virgin olive oil 1 teaspoon minced anchovy fillet 1 teaspoon grated lemon rind Kosher salt and freshly ground black pepper to taste 1. Cook or boil the beans, and then blanch by plunging into ice water to stop the cooking process and retain their color, and chill. 2. Put oil in a nonstick skillet over very low heat. 3. Stir in anchovy until completely incorporated, 1 to 2 minutes. 4. Add beans and increase heat to medium. Cook a minute, tossing a few times. 5. Add lemon ring, salt and pepper. 6. Toss and continue cooking until beans are heated through, 3 to 4 minutes. Mashed Parsnips with Roasted Leeks and Nutmeg Root vegetables mash nicely by themselves or in combination with other root vegetables. Try them instead of the usual mashed potatoes. Makes 4 to 6 servings 11/2 pounds parsnip, peeled and cut into 1-inch chunks 1/2 pound potatoes, peeled and cut into 1-inch chunks Olive oil cooking spray 1 large or 2 small leeks, white part only, halved lengthwise and washed thoroughly 1/2 to 2/3 cup skim milk, warmed 1 tablespoon butter, softened 1/4 teaspoon ground nutmeg Kosher salt and freshly ground black pepper to taste 1. Preheat oven to 500°F. 2. Put parsnip and potatoes in a large saucepan and cover with water. 3. Bring to a boil and boil gently, about 12 minutes, or until very tender. 4. Meanwhile, spray a cast-iron frying pan with olive oil cooking spray. 5. Halve leeks again, crosswise if using only one large one. 6. Add to pan and put in the oven. 7. Cook about 15 minutes until browned all over. Turn a few times to cook evenly. 8. Remove, chop, and set aside. 9. When parsnip and potatoes are cooked, drain well and return to the pan over low heat. 10. Mash, adding milk and butter as you do. 11. Add just enough milk to get the texture you prefer, and leave a few lumps if you like. 12. Fold in leeks and season with nutmeg, salt, and pepper. Mashed Potatoes with Garlic and Anchovies This dish if flavorful enough so you won't miss the normal addition of cream and butter. Makes 4 to 6 servings 2 pounds russet or red-skinned potatoes 1/2 teaspoon finely minced anchovy fillets or anchovy paste 11/2 teaspoons kosher salt 12 cloves garlic, peeled 1/4 teaspoon freshly ground black pepper 1cup skim milk 1 tablespoon snipped chives 1. Peel potatoes if using russets and cut into 11/2-inch chunks. Put potatoes in a pan with half the salt and the garlic. Add just enough cold water to cover. Bring to a boil and cook at a moderate boil about 20 minutes or until potatoes are easily pierced by a fork but not falling apart. 2. Drain potatoes and garlic. Return them to the pan over very low heat for a minute or two. Warm the milk with anchovies in a small saucepan. 3. Put potatoes in the bowl of an electric mixer with a paddle attachment and mix on low speed, gradually adding milk, 1/4 cup at a time. (You can also mash by hand or use a hand-held mixer or food mill. Do not use a food processor.) 4. After 3/4 cup of milk has been added, check to see, if it is the texture you desire. Add more milk if you want it "creamier." Season with remaining salt and pepper. Put in a warm serving bowl and sprinkle with chives. Mushrooms a la Grecque This is a good substitute for fatty cheese and nacho chips as an hors dí oeuvre before dinner. Get small mushrooms so guests can pop them into their mouths. Makes 6 to 8 servings 2 teaspoons kosher salt 3/4 teaspoons black peppercorns 3/4 teaspoon coriander seeds 3/4 teaspoon fennel seeds 2 bay leaves A few branches of fresh thyme or 1/2 teaspoon dried 1 whole chile pepper or a pinch of hot pepper flakes 3 cloves garlic, crushed 6 fresh parsley stems 1 lemon, juiced 2 tablespoons extra-virgin olive oil 1 pound small mushrooms 1 tablespoon minced fresh parsley 1. Combine all ingredients, except mushrooms and minced parsley, with 1 quart of water in a large saucepan. 2. Bring to a boil and simmer at least 10 minutes, stirring a few times. 3. Add mushrooms to the saucepan, stir, and bring to a boil. Simmer 5 minutes. 4. Turn off heat and let cool to room temperature. 5. Refrigerate several hours or overnight. 6. Bring to room temperature, then drain just before serving. Serve as part of an antipasto spread with parsley or as an hors dí oeuvre with toothpicks. Mustard Greens with Lentils A welcome addition to any buffet table as well as a terrific vegetarian entrÈe. Makes 8 servings 1 bunch mustard greens, about 1 pound Kosher salt 1 bay leaf 3 cloves garlic, peeled and lightly crushed 2 cups lentils 3 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 2 tablespoons minced shallots 1/4 teaspoon freshly ground black pepper 3 ounces crumbled low-fat goat cheese 1. Cut off bottom 1/2 inch of the mustard greens. Then, with the bunch on its side, cut crosswise into strips, no more than 1/2 -inch wide at the bottom of the leaf and about 1inch wide at the leafy top. 2. Wash in a tub of cool water. Drain. 3. In a 4-quart pot, bring 2 quarts of water and 2 teaspoons of salt to a boil. 4. Add mustard greens, cover and allow to return to a boil as quickly as possible. Cook 7 minutes total, stirring once or twice to cook evenly. 5. With a skimmer, remove greens to a colander to drain, saving the cooking water. 6. Run cool water over greens to retain color. 7. Add bay leaf, garlic, 1 teaspoon salt, and lentils to mustard green broth. 8. Bring to a boil and lower heat to simmer. Cook 20 to 25 minutes or until just tender. 9. Drain, removing garlic and bay leaf. 10. Meanwhile, gently squeeze out some of the moisture from the mustard greens. Put in a mixing bowl. 11. In a small bowl, mix olive oil, vinegar, shallots, 1 teaspoon salt, and the black pepper. 12. Add cooked lentils to the mustard greens. 13. Pour dressing over and toss. 14. Sprinkle with goat cheese. Serve warm. Cooking Tip Coach Farms in upstate New York makes a marvelous low-fat goat cheese that has only 2.5g of fat per ounce. If you canít find such a cheese where you live, try a farmerís cheese or regular goat cheese that is as low in fat as possible. Oven-Roasted Carrots and Sweet Potatoes A perfect side dish for roast chicken or turkey Makes 4 servings Butter-flavored cooking spray 1 pound carrots, peeled and cut into 1-inch chunks 1 pound sweet potatoes, peeled and cut into 1-inch chunks 2 tablespoons de-fatted Chicken Stock or Vegetable Stock 11/2 tablespoons melted butter Kosher salt and freshly ground black pepper to taste 1 teaspoon ground mace 1. Preheat oven to 500F. 2. Spray a shallow roasting pan with cooking spray. 3. Put carrots and sweet potatoes in the roasting pan. 4. Combine stock, butter salt, pepper, and mace in a cup. 5. Pour over carrots and sweet potatoes and toss. 6. Roast about 25 minutes (tossing twice) or until tender. Pasta with Radishes and Radish Greens Makes 4 servings 2 bunches radishes with green tops 1-1/2 tablespoons extra-virgin olive oil 1 medium onion, chopped Kosher salt and freshly ground black pepper to taste 12 ounces short pasta such as penne, cooked according to package directions drained, with 1/4 cup cooking water reserved 1/3 cup freshly grated Romano cheese plus more for passing at the table 1. Separate the greens from radishes. 2. Wash greens and spin dry in a salad spinner, or drain in a colander. 3. Wash and trim the radishes. 4. Thinly slice radishes so you have 2 cups. Save any extra radishes for another dish. 5. Put half the oil in a wok or large skillet over medium heat. 6. Add onion and cook just until it begins to soften. 7. Add radishes and greens. 8. Cover and cook 7 minutes or until greens wilt and radishes become translucent. 9. Season with salt and pepper. 10. Add drained pasta to skillet along with remaining oil and toss. 11. Add reserved cooking water as needed, a tablespoon at a time to avoid dryness. 12. Toss with cheese and serve. Pass additional cheese at the table. Pickled Okra Try this pickled okra with almost any kind of pork or beef barbecue. Put them on small plates in a pinwheel fashion with tips pointing to the center. Makes 4 half pints 1 pound okra, each about 3 inches long 1 cup distilled white vinegar 1 cup water 2 tablespoons Kosher salt 2 tablespoons sugar 4 cloves garlic 2 teaspoons pickling spice 4 sterilized 1/2 pint canning jars with lids and screw tops 1. Rinse okra and dry with paper towels. 2. Trim stems but do not pierce pods. 3. Bring vinegar, water, salt, and sugar to a boil in a saucepan. 4. Divide garlic and pickling spice evenly among the jars. 5. Pack okra vertically into the jars, alternating stems up and down. Pack tightly but do not jam them in. You should get 8 to 10 okra in each jar. 6. Pour vinegar solution over okra, leaving a gap of about 1/2 inch to the top of each jar. (The okra may float to the top initially, but it will drop down. Okra should be completely covered by about ? inch of the brine.) 7. Seal jars and put into a pot with enough hot water to cover the jars by at least 2 inches. 8. Cover, bring to a boil, and boil 10 minutes. 9. Remove carefully and put on several layers of newspaper. 10. Store at least a few weeks before using. Cooking Tip To sterilize jars, cover by 2 inches of hot water in a pot and boil, covered, 10 to 15 minutes. Put in jar lids for the last few minutes. Leave jars in hot sterilizing water until they are ready to be filled. Handle hot jars carefully. (You may want to use special canning tongs that securely grip the jars for easy removal from the water. They can be purchased wherever canning supplies are found, in good cookware and hardware stores.) Potatoes with Peppers and Onions Fried potatoes sound fattening, but this dish uses only a tablespoon of oil. Makes 4 servings 1 tablespoon olive oil 1 medium green bell pepper, seeded and cut into thin strips 1 small to medium onion, thinly sliced 4 medium red potatoes, washed and thinly sliced Kosher salt and freshly ground black pepper to taste Pinch hot pepper flakes 2 bay leaves 1. Heat oil over medium heat in a large, heavy-bottomed skillet. 2. Layer half the pepper, then half the onion, and half the potatoes, seasoning each layer with salt, pepper, and a pinch of hot pepper flakes. Insert the bay leaves among the vegetables. Repeat. 3. Reduce heat to medium-low. 4. Cover and cook about 25 minutes or until potatoes are soft. Stir every 5 minutes with a wide spatula. Pumpkin Risotto Pumpkin may seem like an all-American vegetable, but the Italians do wondrous things with it as well as with other winter squash, all of which they call zucca. Makes 4 servings as a main course, 6 as an appetizer 7 to 8 cups Chicken Stock 1 tablespoon butter 1 small onion, finely chopped 2 cups arborio rice 11/2 cups cooked butternut, acorn, or other winter squash, cut in 3/8 inch cubes 6 sage leaves, minced Kosher salt and freshly ground white pepper to taste 1/2 cup grated Parmesan cheese 4 sage leaves for garnish 1. Heat stock to a bare simmer in a saucepan. 2. Heat butter in a large, heavy-bottomed saucepan next to it on the stove. 3. Add onion to the butter and cook over medium heat, stirring, until onion turns translucent. 4. Add rice, stir, and add 11/2 cups of stock. 5. When the rice has absorbed most of the liquid, add another 11/2 cups of stock. 6. Add another 11/2 cups in the same fashion along with the squash and minced sage. 7. Repeat with another 11/2 cups stock and salt and pepper to taste. 8. After most of the stock has been absorbed, after 25-30 minutes, taste rice. It should be firm but tender. If too firm, add some or all of the remaining stock, again tasting to discover when it is just right. Leave the risotto a little runny before adding the cheese so it will have a nice creamy texture. 9. Dish into soup plates and stick a sage leaf in the middle of each plate. 10. Serve immediately. Risi e Bisi Risi e bisi is a classic Venetian dish of rice and peas, a kind of soupy risotto that's a good first course or luncheon main dish. Makes 4 servings 2 tablespoon butter 4 scallions, white and green parts, sliced 1 cup arborio rice 5 cups Chicken Stock 1 cup shelled peas (about 1 pound unshelled) 2 tablespoons chopped fresh mint Kosher salt and freshly ground black pepper to taste 1/3 cup grated Parmesan cheese 1. Heat butter in a large, heavy-bottomed saucepan. 2. When hot, cook scallions until soft over medium heat. 3. Add rice and stir. 4. Add half of the stock mixture, cover, and cook 5 minutes over medium-low heat. 5. Stir, add remaining liquid, and cook 5 minutes more. 6. Add peas, stir, and cook until rice is tender, about 5 to 7 minutes more. 7. Add mint, salt, and pepper to taste. The dish should be soupy, though still quite thick. 8. Pour into 4 soup plates. 9. Sprinkle with cheese. Risotto with Radishes and Radish Greens Makes 4 servings 2 bunches radishes with green tops 5 cups de-fatted Chicken Stock 1 tablespoon butter 1 small onion, chopped 2 teaspoons finely chopped garlic 11/2 cups arborio rice Kosher salt and freshly ground black pepper to taste 1/4 cup freshly grated Romano cheese 1/4 cup freshly grated Parmesan cheese 1. Separate the greens from the radishes. Wash and spin-dry the greens in a salad spinner. Coarsely chop. You should have about 3 cups. Wash and trim one bunch of radishes. (Reserve the other bunch for another use.) Chop radishes into about 1/4 inch dice. 2. Heat Chicken Stock in a saucepan. 3. Put butter in a large saucepan over medium heat. Add onion, garlic, and radishes and cook just until onion begins to soften, about 3 to 4 minutes. 4. Add rice and stir to coat. Begin adding stock, a cup or so at a time, stirring occasionally while risotto is at a simmer. Continue adding stock as the rice absorbs the previous amount of liquid. Just before the last addition of stock, fold in radish greens. When risotto is tender, after 20-25 minutes, but still firm (you may not need all the stock), remove from heat. Season with salt and pepper. Stir in cheeses and serve. Roasted Asparagus with Rosemary Oil If you can resist dunking your bread in the rosemary oil, youíll have a delicious, low-fat vegetable dish. But it won't be easy! Makes 3 to 4 servings 2 large sprigs of fresh rosemary 1/4 cup olive oil 1 pound asparagus, trimmed Kosher salt and freshly ground black pepper to taste 1. Preheat oven to 500F. 2. Snap rosemary sprigs in half. 3. Put in a micowaveable dish with oil and cook on half power for a minute. 4. Put oil, rosemary, and asparagus in a cast iron or other ovenproof skillet. Rub or brush asparagus thoroughly with oil. Let marinate 30 minutes at room temperature. 5. Put skillet in the oven and cook 10 minutes, shaking a few times to coat spears with oil and cook evenly. Drain oil and serve. Roasted Jerusalem Artichokes Cooked this way, Jerusalem artichokes taste like a cross between turnips and potatoes. Makes 4 servings 4 cloves garlic, smashed, then chopped 21/2 tablespoons extra-virgin olive oil 11/2 pounds Jerusalem artichokes Kosher salt and freshly ground black pepper to taste 1 tablespoon chopped fresh parsley 1. Preheat oven to 500F. 2. Put garlic and oil in a microwaveable dish. Cover with a paper towel and cook in microwave oven at half power for 2 minutes (3 minutes if a low-wattage oven). Set aside. 3. Peel Jerusalem artichokes and cut into pieces the size of golf balls. 4. Put in a shallow roasting pan large enough to hold all in one layer comfortably. 5. Strain garlic from oil and pour oil over the chokes. 6. Add salt and pepper and toss. 7. Cook about 20 minutes (tossing once or twice) or until tender. 8. Sprinkle on the parsley and serve. Roasted Summer Squash with Fresh Herbs Use any combination of summer squash you like in this recipe, remembering to choose smaller sizes whenever possible. Makes 8 servings as a side dish Olive oil cooking spray 3 pounds summer squash to include zucchini, crookneck squash, scallopini, pattypan, and sunburst squash, all cut in 3/4 inch cubes 2 medium red bell peppers, cut into 1-inch squares 3 small red onions, peeled and halved, each half cut into 1/2 -inch-wide wedges (or 16 small boiler-type onions left whole) Kosher salt and freshly ground black pepper to taste 1 tablespoon chopped fresh thyme or summer savory 2 tablespoons chopped fresh basil 2 tablespoons chopped chives 2 tablespoons extra-virgin olive oil 1. Preheat oven to 500°F. 2. Spray a large, shallow roasting pan with olive oil cooking spray. 3. Add all vegetables, spray well with olive oil cooking spray, and toss. 4. Add salt and pepper and toss again. 5. Put in the oven and cook 8 to 10 minutes. 6. Toss and cook 8 to 10 minutes more. 7. Add herbs, toss, and cook 5 minutes or until vegetables are cooked but still maintain their shape. 8. Add olive oil and toss. Cooking Tip The larger and more shallow the roasting pan, the more the squash will brown and the faster they will cook. Roasted Winter Vegetables with Basil Oil This dish is so substantial it could be the main part of the meal. Feel free to substitute other winter vegetables. Makes 4 servings 3 medium red-skinned potatoes washed, but unpeeled 3 small turnips, peeled 3 medium parsnips, peeled 11/2 pounds butternut or other winter squash, peeled and seeded 3 medium carrots, peeled 1/4 cup Chicken Stock or Vegetable Stock 2 tablespoons basil oil or extra-virgin olive oil 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 8 to 10 small onions, peeled Olive oil cooking spray 1 tablespoon chopped fresh basil or 1 teaspoon dried (omit if using basil oil) 1. Preheat oven to 400°F. 2. Cut potatoes, turnips, parsnips, and squash into 11/4- to 11/2 inch-square chunks. 3. Cut carrots into 11/2 -inch lengths. 4. Mix stock with 1 tablespoon of the oil and half the salt and pepper. 5. In a large mixing bowl, pour mixture over vegetables and toss. 6. Put potatoes, turnips, parsnips, carrots, and onions in a large roasting pan greased with olive oil cooking spray. Roast 15 minutes. 7. Add squash and cook 30 to 35 minutes longer, stirring a few times, until nicely browned and easily pierced with a fork. 8. Toss with remaining oil, salt and pepper, and basil. Cooking Tip One of the great ways to get intense basil flavor when fresh basil isnít in season is to use basil oil. (Yes, fresh basil is often available year-round these days. But winter basil doesnít have the intensity of flavor that summer basil has.) I like the basil oil by Consorzio best, but Loriva also makes a credible one. If you use either, eliminate the dried or fresh basil. Sauteed Asparagus with Morels and Thyme Makes 4 servings Kosher salt 1 pound asparagus, trimmed 11/2 tablespoon butter 1teaspoon olive oil 2 ounces fresh morels, sliced 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried Freshly ground black pepper to taste 1. Bring an inch or two of water in a skillet to a boil with a teaspoon of salt. Have a large bowl of ice water standing by the sink. 2. Add the asparagus to the boiling water and cook 4 to 5 minutes or until barely tender but still quite firm. 3. With a skimmer or tongs, remove the spears to the ice water. 4. When the asparagus has cooled, drain and set aside until you're ready to finish the dish. (Up to several hours later. Refrigerate if more than an hour.) 5. Heat butter and oil in a large skillet or wok over medium-high heat until butter stops foaming. 6. Add morels, asparagus, thyme, and salt and pepper to taste. 7. Stir until the morels are wilted and the asparagus is just heated through, about 3 to 4 minutes. Sauted Green Beans with Bread Crumbs Makes 4 servings 1 pound green beans, trimmed 1 tablespoon butter 1 tablespoon extra-virgin olive oil 2 tablespoons minced shallots Kosher salt and freshly ground black pepper to taste 3 tablespoons seasoned bread crumbs 1 tablespoon chopped fresh parsley 1. Boil or steam beans, then chill in ice water as described in Preparation. 2. When the beans are completely cooled, about 10 minutes, drain them well. 3. To finish off the beans, heat butter and oil in a large skillet or wok over medium-high heat. 4. Add shallots and cook about 30 seconds. Then add beans, salt and pepper. 5. Cook 2 minutes, stirring frequently. 6. Add breadcrumbs and parsley. 7. Cook, stirring frequently, until the breadcrumbs are crisp and nicely browned and the beans are hot, about 2 minutes. Sauteed Radishes with Dill This unusual side dish should be served with a fatty roast like lamb, beef, or pork so that the bite of the radishes can counter the richness of the meat. Makes 4 to 6 servings 3 bunches red radishes 1 bunch scallions 2 tablespoons butter 4 teaspoons chopped fresh dill Kosher salt and freshly ground black pepper to taste 1. Wash and trim radishes. 2. Slice by hand or with the slicing attachment of a food processor to a thickness of 3/16 inch. You should have about 3 cups. 3. Trim scallions and thinly slice, using all the white portions and about 1 inch of the greens. 4. Put butter in a large, nonstick skillet, over medium heat. When butter stops sizzling, add radishes and scallions and saute about 8 minutes or until scallions are soft but not brown and radishes starts to become translucent but are still firm. 5. Add 3 teaspoons of the dill, salt, and pepper and stir well. 6. Put into serving dish and sprinkle with remaining dill. Sauteed Zucchini with Corn and Avocado This dish features a triumvirate of classic summer vegetables. (A quartet if you include the bell pepper.) Makes 6 servings 3 medium zucchini, trimmed 2 teaspoons avocado or olive oil 1 red bell pepper, diced (about 3/4 cup) 2 cloves garlic, minced 2 cups corn kernels, preferably fresh 1 avocado, peeled and coarsely chopped 1 teaspoon toasted cumin, ground 6 trimmed scallions with 1 inch of green, thinly sliced 1 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 1. Grate zucchini using a hand grater or the grater attachment of a food processor. 2. Set aside. 3. Heat oil in a large skillet or wok and add pepper, scallions and garlic. 4. Cook 2 minutes over medium heat. 5. Add zucchini and corn. 6. Cook 5 minutes. 7. Add remaining ingredients and cook until avocado softens, but vegetables are still firm. Slow-Roasted Mashed Sweet Potatoes Slow roasting will bring out the maximum sweet potato flavor while using the barest of seasonings. Makes 6 servings 3 pounds sweet potatoes 1 tablespoon butter, softened 1/2 teaspoon ground cardamom Kosher salt and freshly ground black pepper to taste 1 to 2 tablespoons brown sugar 1. Put the potatoes on a baking sheet in a 300°F oven for 2 hours. Remove, scoop out the flesh, and mash or puree (but not in a food processor). 2. Add butter, cardamom, salt, pepper, and 1 tablespoon of the brown sugar. Mix well and taste. Add remaining sugar if desired. (Can be made ahead and reheated in a double boiler or microwave oven.) Cooking Tip If you're using a food mill, you don't have to peel the cooked sweet potatoes. Just cut them in chunks and put them through the mill. The skin will stay behind. Snow Peas with Three Peppers Freshly ground black pepper is the third pepper, in case you were wondering. Makes 4 servings 1 tablespoon peanut oil 1 dried chile pepper 2 teaspoons cumin seeds 1 pound snow peas, trimmed 1 small red bell pepper, cut into thin strips Kosher salt and freshly ground black pepper to taste 1. Put oil in a wok or large skillet over medium-high heat. 2. Add chile pepper and cook a few minutes until color starts to darken. 3. Remove chile pepper and add cumin seeds. 4. Stir a minute, raise heat to high, and add snow peas and bell pepper. 5. Turn frequently and season with salt and black pepper. 6. Cook until bell pepper and peas begin to soften, about 3 or 4 minutes. Spicy Oven-Roasted Potatoes When this is done right, the potatoes come out crisp on the outside and fluffy on the inside. The key is to have them at just the right size, coated with just enough oil, and roasted in a hot oven. Makes 4 servings 1 teaspoon paprika 1/2 teaspoon turmeric 1 teaspoon freshly ground cumin 1 teaspoon kosher salt 1 pound small potatoes, about the size of golf balls 11/2 tablespoon hot pepper oil (you can substitute plain oil—if so, use hot paprika instead of regular and/or add 1/4 teaspoon cayenne pepper to seasoning mix) Olive oil cooking spray 1. Preheat oven to 500°F. 2. Combine paprika, turmeric, cumin, and salt in a small dish. Set aside. 3. Cut the potatoes in half and put in a mixing bowl. 4. Add oil and toss well to coat. 5. Add seasonings and toss again. 6. Spray a shallow roasting pan or cooking sheet with olive oil cooking spray. 7. Spread out potatoes evenly on the pan and put in the oven. 8. Cook 15 to 18 minutes or until easily pierced with a paring knife. 9. Shake once or twice during cooking to cook evenly. Stewed Romano Green Beans with Tomatoes and Olives These meaty green beans go well with roasted meats such as leg of lamb, roast pork, or roast chicken. Makes 4 servings 1 pound Romano (Italian) green beans, each 7 to 8 inches long 1 tablespoon extra-virgin olive oil 1 medium onion, halved and thinly sliced 2 cloves garlic, minced 1 cup fresh chopped tomato, preferably plum 12 oil-cured black olives, pitted and cut in halves or thirds 1 to 2 tablespoons chopped fresh basil Kosher salt and freshly ground black pepper to taste 1. Trim and halve beans crosswise. 2. Set aside. 3. Put oil in a large skillet or wok over medium-high heat. 4. Add onion and cook, stirring, just until soft, about 3 minutes. 5. Add beans and garlic and cook a minute or two, stirring just a few times. 6. Add tomato and olives and cook, covered, until beans are barely tender, about 20 minutes. 7. Check a few times and add 1/4 cup or so of water if needed. 8. Add 1 tablespoon of basil, and salt and pepper to taste and cook a few minutes more. 9. Taste and add remaining basil, if desired, and any additional salt and pepper. Succotash Salad 13/4 to 2 pounds fresh lima beans Kosher salt 3 cups fresh corn kernels (cut from 4 medium ears of corn) 1 large tomato, diced (about 1 cup) 1 small Vidalia or other sweet onion, diced (about 3/4 cup) 1/4 cup chopped basil 2 tablespoons chopped chives 2 tablespoons cider vinegar 3 tablespoons peanut or canola oil Freshly ground black pepper to taste 1. Press down on the seam of the rounded side of each lima bean with your thumbs, and pop open the pods exposing the beans. Another method is with the rounded side of the pod facing you, tear a piece off the top with a sharp paring knife, and pull down to remove the string to split open the pod. Discard any pods that are discolored or blemished. You should have about 2 cups. 2. Bring 3 cups water and 1/2 teaspoon salt to boil in a saucepan. Add lima beans, cover and cook over medium-low heat just until tender, about 15 minutes. Drain and cool. 3. If corn is very fresh and tender, do not cook otherwise cook in 3 cups boiling water with 1/2 teaspoon saltfor 2 or 3 minutes. Drain and cool. 4. Combine corn, tomato, onion, and basil in a mixing bow. Mix chives, vinegar, oil, salt, and pepper. Add to corn mixture and toss. Cooking Tip To keep basil two weeks or longer, cut ½ inch from the bottoms of the stems and remove whatever ties the bunch together. Stick the stems in an inch or two of water in a small plastic bucket. Cover the top with plastic wrap and refrigerate. Sugar Snap Peas with New Potatoes This is a delight when the first new potatoes come in. Makes 4 servings 10 ounces sugar snap peas Kosher salt 1 pound very small new potatoes 2 tablespoons butter 1 tablespoon chopped chives 2 tablespoons chopped fresh mint Freshly ground black pepper to taste 1. Remove strings from peas. 2. Put peas in boiling water with 1 teaspoon salt for 3 minutes. 3. Drain and plunge into ice water until cold. Drain well. 4. Wash potatoes well and do not peel. If potatoes are not very small (no larger than golf ball size), quarter or halve as necessary. 5. Place potatoes in a steamer basket in a large pot and steam 15 to 20 minutes or until just tender. 6. In a large skillet or wok, melt butter over low heat until it begins to look nutty brown and smells like nuts. 7. Add peas and potatoes, raise heat to medium, and toss well. 8. Add chives, mint, and salt and pepper to taste. 9. Toss again until well coated. Summer Squash Skins with Garlic Bread Crumbs Makes 4 servings Olive oil cooking spray 4 cloves garlic, chopped 1/4 cup fresh bread crumbs 31/2 pounds zucchini or combination of zucchini and yellow crookneck squash, each no longer than 6 inches 1 tablespoon butter 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper to taste 3 tablespoons chopped fresh parsley 1. Preheat oven to 400°F. Spray a small baking sheet with olive oil cooking spray. Combine garlic and bread crumbs and spread evenly on the baking sheet. Spray again with olive oil cooking spray and bake 10 to 15 minutes or until nicely browned. Stir a few times to toast evenly. 2. Meanwhile, trim ends of the squash. Holding each squash upright (vertically,) slice off the skin into long, narrow slices all around. (You should have about 11/4 pounds.) Cut slices into long strips, about 1/4 inch wide. Use the inside pulp for Zucchini Pancakes. 3. Put butter and oil in a large skillet or wok over medium high heat. Add squash strips, raise heat to high, and toss. Cook, tossing occasionally, until squash are just beginning to soften but are still slightly crunchy, about 5 minutes. 4. Add garlic bread crumbs, and parsley, toss, and serve. Swiss Chard and Grilled Polenta This makes a satisfying dish or a hearty first course for dinner. Makes 6 servings 1 1/4 cups cornmeal 3 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 quart skim milk Butter-flavored cooking spray 1 bunch Swiss chard, about 1 pound 1 tablespoon olive oil 1 small onion, chopped 6 ounces wild or domestic mushrooms, sliced 3 cloves garlic, minced 3/4 cup dry red wine One 28-ounce can plum tomatoes, drained and chopped 2 teaspoons tomato paste 1/4 cup chopped fresh parsley 11/2 tablespoon fresh sage or 2 teaspoons dried 3/4 grated Parmesan cheese 1. Prepare polenta by combining cornmeal, 2 teaspoons salt, 1/4 teaspoon pepper, and milk in a microwaveable, 2-quart casserole. 2. Cook at full power in a microwave oven, uncovered for 12 minutes, stirring once. 3. Let stand 3 minutes. 4. Spray an 8 x 8 inch baking pan with butter-flavored cooking spray and pour polenta into it, spreading out evenly. 5. Put in the refrigerator to cool. 6. When completely cooled, cut into 6 equal pieces. 7. Meanwhile, separate chard stems from leaves. 8. Stack and roll leaves, cigar-style, and cut into 1/2 -inch strips. 9. Cut stems crosswise into 3/8 inch-wide crescents. 10. Wash in lots of cool water. Drain. 11. Put oil in a large skillet or wok over medium-high heat. 12. Add onion and mushrooms and cook, stirring, until onion and mushrooms begin to soften. 13. Add garlic, cook a few minutes more, then add wine, tomatoes, and paste. 14. Bring to a boil, add chard, and season well with remaining salt and pepper. 15. Reduce heat and simmer 25 minutes. 16. Add parsley and sage during the last 5 minutes. 17. Preheat broiler. 18. Spray a small baking sheet with butter-flavored cooking spray. 19. Distribute polenta pieces evenly and spray the tops. 20. Broil about 5 minutes on each side or until nicely browned. 21. To serve, put a piece of polenta on each of 6 plates (preferably soup plates), top with chard, and sprinkle with 2 tablespoons of Parmesan. Cooking Tip Polenta, soft or firm, is so much easier to make when it is microwaved. If you're one of the few who doesn't have a microwave oven, you can make polenta on top of the stove by adding the cornmeal to a saucepan of boiling salted water or milk in a stream. Stir with a wooden spoon until it comes away from the sides of the pan, about 20 minutes. Turnip, Potato, and Parsnip Gratin Gratins, like mashed potatoes, can be vehicles for lots of fat. But this one uses defatted Chicken Stock, skim milk, and a minimum of butter. Makes 8 servings Butter-flavored cooking spray 1 tablespoon butter 2 tablespoons flour 1/2 cup defatted Chicken Stock 11/2 cups skim milk Kosher salt and freshly ground black pepper to taste 1/4 teaspoon grated nutmeg 1 pound turnips, peeled and thinly sliced 2 medium leeks, white only, halved lengthwise and thinly sliced 1/2 pound parsnip, peeled and thinly sliced 1/2 pound potatoes, peeled and thinly sliced 1/2 cup grated Parmesan cheese 1/2 cup bread crumbs 2 tablespoons chopped fresh parsley 1. Preheat oven to 350°F. 2. Spray gratin dish with butter-flavored cooking spray and set aside. 3. Heat butter in a saucepan until the foam subsides. 4. Add flour and whisk a few minutes. 5. Add stock and stir vigorously until well incorporated. 6. Add milk and whisk until mixture returns to a boil. 7. Simmer a few minutes. It should have the consistency of a thin white sauce. 8. Season with salt, pepper, and nutmeg. 9. Arrange half the turnips in the bottom of the gratin dish. 10. Sprinkle with 1/3 of the leeks. 11. Add parsnip slices. 12. Add 1/3 more leeks. 13. Add potatoes, remaining leeks, and remaining turnips. Season each layer with salt and pepper. 14. Pour sauce over, cover, and bake 30 minutes. 15. Mix cheese, breadcrumbs, and parsley. Sprinkle on top. 16. Bake for 30 more minutes, uncovered. Zucchini Pancakes Here's a way to use up the pulp leftover from the Summer Squash Skins recipe. It makes a nice side dish with roasted chicken or as part of a Sunday brunch Makes 10 pancakes, enough for 5 or more servings 11/2 pounds zucchini, shredded, salted and squeezed 2 teaspoons kosher salt 1/4 cup minced onion 1/3 cup grated Parmesan cheese 2 teaspoons fresh thyme or 1 teaspoon dried Freshly ground black pepper to taste 1/3 cup all-purpose flour 2 eggs, beaten 2 tablespoons canola oil Nonfat sour cream (optional) 1. Put shredded zucchini in a mixing bowl with remaining ingredients except oil and sour cream. 2. Put oil in a nonstick skillet over medium heat. 3. Add 1/4 cup of zucchini mixture and form a pancake. 4. Continue adding more pancakes but don't crowd the pan. 5. Cook about 4 minutes on each side. 6. Keep pancakes warm in a low oven until all are done. 7. Serve topped with nonfat sour cream, if desired. |
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