Category Archives: vegetables

simply roasted artichokes

Posted in simple, vegetables by

Today feels like the first day of winter. Yesterday, the sky was crimson and plum as the sun rose and the feeling was distinctively autumnal. But this morning, I could swear that sunrise was a good hour later and thick snow clouds blocked any sunlight that might have been breaking. Snow fell lightly outside, and I tricked myself into believing there were poinsettias reflected behind me in the window. All of this, coupled with the traditional day-after-Thanksgiving-Christmas-cookie-baking at my aunt’s yesterday, pushes the season firmly into winter.

Before you go ahead thinking, “Wait, Christmas cookies?!?! Already? I thought I was ahead of the game because I started listening to Christmas songs to pass the time at work on Wednesday! But cookies?” I can explain; for many years, my aunt has been making a variety of Christmas cookies to distribute on Christmas Eve to family and friends. She distributes them in crisp white oblong boxes, which when opened reveal bite sized cheesecakes, pound cakes, snicker doodles, macaroons, ladyfingers, and  the culprits yesterday- a rich chocolate brownie, cupped by a thin layer of sweet dough. They are at the center of the pie-cookie-brownie intersection, which sounds like a very good place to be, and have come to be known as fudge delices. Delice means “delight” in French, although we pronounce it del-a-say. At the height of her baking, she would make 200 dozen of each cookie in the weeks between Thanksgiving and Christmas, and then distribute them on Christmas Eve. Around ten years ago, she called in my cousins and me for help with the labor intensive fudge delices, and tradition was born. While the sheer number of cookies has been greatly reduced in size these past few years, we still gather the day after Thanksgiving around her kitchen table to make and form dough, stir pots of chocolate, and tell the same jokes. Fudge delices deserve their own post though, and this is not about cookies- it’s about artichokes, of course.

How do I get from chocolate filled pastry dough to artichokes? Well, my very weak point is that with all this snow, cookie-pie-brownie baking, and family gathering, I feel like Christmas might as well be tomorrow. Don’t freak out- it’s not. But inevitably, the holiday season can sometimes get the best of us. It’s easy to rush around, there can be so much to do between now and then; gift-shopping, ugly-sweater parties, fancy-sweater parties, halls to be decked, partridges to find in pear trees, and trying to catch A Charlie Brown Christmas on TV. And if you’re like me, you might feel a little maxed out on cookie-pie-brownies, sugar plums, and things covered in red and green sprinkles. My answer to all of this- artichokes.

I love artichokes. Sadly, I know many people who have never enjoyed an artichoke in its full glory. A whole artichoke is far removed from canned artichoke hearts, and is an experience in and of itself. Despite what you may think, they are not difficult to prepare. Sure, they look all weird, but you just have to lop a bit off the top and cut off the stem. If you have another minute, tear off some of the tough bottom leaves and trim the rough tops of the outer ones. To finish, drizzle with olive oil, generously season with salt and pepper, then wrap in aluminum foil and toss into a hot oven for about an hour.

What to do with that hour? I’m sure during this holiday season you’ll have no trouble filling it up. The last five minutes, I suggest you prepare a fresh salad and fry a few eggs. When the artichokes are finished, you unwrap, and pull off one leaf at a time- scraping the tasty pulp between your teeth. I like to dip mine occasionally in the runny egg yolk, but melted butter or mayonnaise are traditional. As you get closer to the center leaves, the pulp increases, and the flavor intensifies. Once you hit the choke, scrape it off with a spoon, and then all that is left is the heart- the best part. While the preparation is quick for artichokes, eating them takes awhile, which makes them a delicious way to sit around the table with family and slow down this season.

Simply Roasted Artichokes

-artichokes (one per person)
-olive oil
-salt & pepper

Preheat the oven to 425°F. With a sharp knife, cut the bottom stem, and the top inch of the artichoke off. Rip off the first layer of tough outer leaves near the bottom, and use kitchen shears to trim off some of the rough leave tips. Place an individual artichoke on a large square of aluminum foil, rub olive oil over the top and sides, and season generously with salt and pepper. Wrap tightly with the foil, and repeat as many times as necessary. Place in the center of the oven, either on a baking tray or not, and cook for about an hour- particularly small ones will cook shorter, larger ones, a little longer. Meanwhile, relax, and enjoy the aroma that will start to fill your home.

 

mac’n'cauliflower

Posted in entrees, pasta, vegetables by

I have always been of the opinion that you shouldn’t hide vegetables, you should celebrate them! I can’t help it, before I was born I was destined to be a life-long veggie lover. It was a combination of the amount of peas my Mom ate when she was pregnant with me, the fact that I teethed on frozen mixed vegetables, and playing in my grandfather’s garden. You better bring your A-game if you challenge me to a pea eating contest. As a kid, I thought that broccoli was cute. I was weird then, and guess what, that hasn’t changed much- I’ve now become fascinated with cauliflower. I am aware that this is another post about cauliflower, but have you looked at cauliflower lately? Just look at all those little branches, sprouting out of one another. When you cut into a head of cauliflower, it’s a tangle of stems and florets. By far one of the most interesting vegetables to look at, if you’re into that kind of thing. Perhaps you also like eating cauliflower, perhaps you don’t. Perhaps you like eating mac’n'cheese, perhaps you don’t. Regardless of which camp you fall into, this recipe is for you. I recently made this, as well as real mac’n'cheese, for a side-by-side comparison. Mac’n'cauliflower is not a stand in if only the real deal will do; however, it  has it’s own merits. To begin, it tastes like mac’n'cheese with a twist. The sauce is lightly flavored with dijon mustard, nutmeg, and of course- cheese. It manages to be creamy, without being heavy. Often, a recipe like this makes up for the swap of cheese with a vegetable by adding more butter, but this is not the case here (and while more butter isn’t necessarily a bad thing, why bother then?). And while this is a cauliflower celebration, it’s hard to believe just how much of this amazing vegetable is crammed into each serving (a quarter head, each!). Veggie lovers and haters, unite!Topped off with homemade breadcrumbs, it’s a crunchy creamy delight. Have you made homemade breadcrumbs before? If not, or you need a bit of a primer, stay tuned for my next post.

mac’n'cauliflower (serves 4)

Ingredients: 

  • 2 tablespoons olive oil
  • 2.5 cups vegetable broth, chicken broth, or water (to win a super “waste not, want not” award, you could even use the water you boil the cauliflower and pasta in)
  • 2 bay leaves
  • 1 medium to large cauliflower, cored and cut into large pieces
  • 8 ounces pasta of your choice, preferably whole wheat (I used whole wheat spirals, and I forgot that they were whole wheat until half-way consuming my dish)
  • 1/2 cup sharp shredded cheese (such as sharp cheddar or Gruyère, or a mix- this is a great way to use up those little hunks of cheese you have)
  • 1 tablespoon dijon mustard (optional, if you don’t like mustard, omit it)
  • 1/8 teaspoon nutmeg (optional)
  • 1/4 cup Parmesan cheese
  • 1/4 cup breadcrumbs, or more if you like

Directions

  1. Heat the oven to 400°F. Grease a 8-inch (or 9-inch) square baking dish with a little oil. Bring a large pot of water to a boil and salt it. If using, put the stock with the bay leaves in a small saucepan over medium-low heat. When small bubbles appear along the sides, about 5 minutes later, turn off the heat and let stand. You can also microwave the stock at half power for 5 minutes for a similar effect.
  2. Cook the cauliflower in the boiling water until very tender, 20 to 25 minutes. Scoop the cauliflower out of the water with a slotted spoon and transfer it to a blender or food processor. Add the pasta to the boiling water and cook until still somewhat chalky inside and not yet edible, about 5 minutes. This step is very important, especially if using whole wheat pasta, as if you overcook it you’ll have mush’n'cauliflower.
  3. Remove the bay leaves from the stock. Carefully process the cauliflower with 2 cups of stock, oil, cheese, mustard, nutmeg, and a sprinkling of salt and pepper (you may have to work in batches). If the sauce seems too thick, add the remaining 1⁄2 cup stock. Taste and adjust the seasoning. Pour the sauce over the pasta, toss, and spread the mixture evenly in the dish. (Note: I made this the day before, as you can prepare up to this point, cover, and refrigerate for up to a day.)
  4. Sprinkle the top with the Parmesan and bread crumbs. Bake until the pasta is bubbling and the crumbs turn brown, 15 to 20 minutes (if prepared the day before, pasta may need a few extra minutes). Serve hot.

Recipe just barely adapted from Mark Bittman’s column this summer in the New York Times, happy eating!

cauliflower kale soup

Posted in soup, vegetables by

It’s not quite spring here, but it’s getting close. Yesterday I saw some yellow flowers peeking up beside the sidewalk. This weekend; however, it snowed. The temperature has swung 30 degrees in three days. This month so far is staying true to the old saying, “March comes in like a lion, and out like a lamb.” We’ll see about the last part, in the meantime, I’ve been cooking up soup for such temperamental weather. This cauliflower kale soup is green to remind you that spring is right around the corner.To help remember that soon the familiar tents of the farmers markets will being to sprout up, at which point you will have all the veggies you can get your hands on. It is hearty enough for when the temperature dips below freezing, yet light enough to eat well into April. Best of all, it’s a simple enough to whip up in less than 30 minutes; so when warm weather does come calling, you can enjoy every minute of it.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 4 garlic cloves, minced
  • 1 medium head of cauliflower (~3lbs), trimmed of leaves and cut into 1-inch pieces
  • 4.5 cups water
  • 1/2 cups chopped parsley, divided (or any other green herb you desire)
  • 5 large kale leaves, tough ends removed, and roughly chopped
  • 2 tablespoons lemon juice (~1/2 lemon)
  • salt and pepper to taste

Directions

  1. Heat oil in a large pot over medium heat; cook onion, 4 to 5 minutes, until soft. Add garlic and a pinch of salt, and cook for about 30 seconds, until garlic is fragrant. Add cauliflower, and pour in filtered water until it reaches just below the top of the cauliflower.
  2. Bring to a boil over high heat. Add 1/4 cup of parsley. Reduce heat to low, and simmer until cauliflower is just tender, about 10 minutes. Stir in greens, and simmer for 3 minutes. Add lemon juice.
  3. Puree soup in batches in a blender, or with an immersion blender in the pot, until very smooth, adding more water (about 1/2 cup) if it’s too thick. Caution, soup will be very hot. Season with salt and pepper. Garnish with additional parsley and black pepper. I enjoyed toping it with some greek yogurt as well, or you could drizzle the top with extra-virgin olive oil, but it is also delicious plain.

Inspired by this recipe for Creamy Cauliflower Soup with Greens.

red deviled-ish eggs

Posted in eggs, vegetables by

Please excuse my absence, I’ve been skiing for the past week. The trip was filled with good food, the great outdoors, and most importantly- quality time with family. Snow is pretty great when paired with sky blue sky, and there is some hot chocolate to keep you warm.

While packing the night before the trip, I turned to my refrigerator for dinner. It was quite bare in there, I was faced with a small roast beet, some carrots, and these guys:

"Oh, hi there!"

"Oh, hi there!"

So I did what any normal person would do, I got evil on these guys and made deviled eggs. Oh, and I made them with beets… that’s normal, right? It was quite the treat, it made packing feel like a fancy dinner party. The best part- the color! No doubting these eggs are quite the little devils.

Looking forward to sharing more recipes with you this week; stay tuned for another colorful dish (hint: it’s green, and it’s soup), as well as a real nail biter about breadcrumbs!

Red Deviled-ish Eggs (serves 1)

  • 2 hard boiled eggs, peeled*
  • 1 small roasted beet
  • 2-4Tbsp greek yogurt (I used Fage 2%, it seems creamier and less tangy than other brands to me)
  • 2tsp spicy mustard (optional)
  • salt & pepper
  1. Cut hard boiled eggs in half, lengthwise. Remove yolks and place in a mini-food processor (or a blender).
  2. Roughly chop the beet, add to the food processor with 2Tbsp yogurt, mustard, and a pinch of salt. Blend until a smooth consistency. 
  3. Taste, add additional yogurt if needed to give it a smoother texture. Season with salt and pepper as needed.
  4. Scoop beet mixture back into egg whites. If you’re feeling fancy, add beet mixture to a small plastic bag, cut a small hole in the corner, and pipe the mixture back into the eggs to make it nice and neat. Top with a sprinkle of salt and pepper. Open a beer or a bottle of wine and enjoy your cocktail party for one. Note: This recipe could easily be multiplied for a party with more than just you there; however, be warned that if these sit too long the beets will start to discolor the whites. So it would be best to prepare them just before serving.
*Want a fool proof way to have hard boiled eggs that are easy to peel? Here it is: if you can help it, don’t hard-boil fresh eggs. As eggs sit in the refrigerator, evaporation of the egg whites occurs through the shell of the egg, resulting in more room between the white and the shell. I find hard boiled eggs are a great way to use up eggs that are a week or two away from their “use by,” date. I throw them in a pot, cover them with about an inch of water and bring to a boil. Once the water reaches a boil, cover the pot, turn the flame off (if you have an electric range, remove the pot from the hot burner), and set the timer for 10 minutes. Meanwhile, prepare a bowl of cold ice water. When the timer goes off, drain the eggs and place in the cold bath to cool for a few minutes. Pat dry, then place in the refrigerator for deviled eggs, additions to salads, or a quick protein-rich snack.

in a mushroom

Posted in eggs, entrees, vegetables by

I’m going to come out and say it, I love my cast iron skillet. I’ve been yammering on trying to find a way to start this off, talking about how its so versatile, how when I cook in it I like to imagine myself cooking in it for years to come, etc… but, if I went down that road, I would never talk about what I actually want to talk about, mushrooms! One mushroom in particular…

Well, back to the cast iron for a minute. When I’m cooking a small portion just for me, like frying an egg, I don’t use my skillet because it seems so big and the egg so small. The other day when cleaning out my, “stuff drawer,” I found a stash of partially used gift cards- you know, the ones you used and now only have 8 cents on? I dutifully called all the numbers on the back of the cards to find out my balance, and low and behold, I had a Williams Sonoma gift card for $20ish! That was no mere 8 cents . So I marched right up to that store (really, there is one within 10 minutes from me, lucky much?) and purchased a set of these:

No, those are not abnormally large pears, it’s a 6.5 inch cast iron skillet! I can now cook meals-for-one in cast iron. To celebrate, I’ve been cooking nearly every thing I can in it. Which brings me back to a mushroom, a portabella mushroom to be exact. I had one in my refrigerator, which I had purchased on a whim, and this was a perfect use for the inaugural lunch in my mini-skillet. I cleaned up my mushroom, then scraped out and chopped some of the meaty interior. That got mixed with some feta and a scrambled egg, then was poured back into the mushroom cap. Into the cast iron skillet it went, and then into the oven for 20 minutes. When it came out, it was mushroom-eggy-cheesy goodness. While it’s not the most photogenic, served with a salad it was quite the treat. 

Mushroom for One (or two, or three! This recipe can be easy doubled, tripled, etc. Just use a bigger piece of bakeware, like a large cast-iron skillet!)

  • 1 egg
  • 1 portabella mushroom cap, rinsed thoroughly and dried, ribs removed
  • 1-2 Tbsp feta cheese, crumbled
  • 1/4 tsp oregano
  • grated pecorino romano cheese (parmesan, or romano, would also work)
  • ground black pepper
  • extra-virgin olive oil, or oil of your choice
  1. Preheat oven to 425°F.
  2. Scramble the egg in a small bowl, set aside.
  3. Remove some of the meaty interior of the mushroom to make enough space to hold the soon to be made filling, chop into small pieces, and add to egg. Lightly rub the mushroom with oil and lightly season with salt and pepper. Place in a small cast iron skillet, or on a baking sheet lined with aluminum foil.
  4. To the egg mushroom mixture, add the feta cheese, a good crack of black pepper, and oregano. Carefully pour egg mixture into the space made in the mushroom. Top with a sprinkling of grated cheese. Place in oven, bake for about 20 minutes, or until egg is set.