My daughter and I made this lovely dish as a side for our Thanksgiving feast- although it was practically her entire meal. She absolutely loves cauliflower and garbanzo beans and is not a big fan of other Thanksgiving dishes. Dessert is her exception. 😉
This dish was adapted from It’s All Good by Gwyneth Paltrow and Julia Turshen, via theyellowtable.com. Healthy and delicious.
Yield: Serves 6 as a side dish
14 oz can garbanzo beans, drained, rinsed, and dried
1 large head of cauliflower, cut into bite-sized florets
7 tablespoons extra-virgin olive oil, divided
coarse salt or sea salt and freshly ground black pepper
1 tablespoon Dijon mustard
1 tablespoon whole grain seeded mustard
1 tablespoon white wine vinegar
4 tablespoons fresh flat leaf parsley, chopped
Set a rack in the center of the oven and preheat to 400ºF, preferably on convection roast.
Toss the chickpeas and cauliflower florets together on a parchment paper lined rimmed baking sheet or in a large roasting pan with 3 tablespoons of olive oil and a big pinch of salt.
Roast, stirring now and then, until everything is dark brown and the cauliflower is quite soft, about 30 to 35 minutes.
Meanwhile, whisk together the mustards, vinegar, and 4 tablespoons of olive oil. Season with a big pinch of salt and a few grinds of black pepper, or to taste.
While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature.
These caramelized carrots were part of our Thanksgiving feast. Initially, I thought that the proportions were really off in this dish- only a drizzle of the amazing browned butter vinaigrette is used and I had a tremendous amount leftover. The proportions could be reduced, of course, but I have used the leftover vinaigrette with roasted Brussels sprouts, cauliflower, CSA rutabaga, and more rainbow carrots. It is absolutely wonderful.
This recipe was adapted from chef Neil Borthwick’s “forgotten carrots” at Merchants Tavern in London via The New York Times, contributed by Mark Bittman. I modified the proportions and cooked the carrots in a cast iron skillet. I would roast four pounds of rainbow carrots next time.
Yield: Serves 4 to 6 as a side dish
2pounds large carrots (I used rainbow carrots)
3tablespoons olive oil
8tablespoons (1 stick) unsalted butter, plus 3 extra tablespoons for roasting the carrots
coarse salt and freshly ground black pepper
3-4tablespoons sherry vinegar, to taste
1teaspoon Dijon mustard
3tablespoons chervil leaves or chopped fresh parsley
Heat the oven to 325 degrees, preferably on convection.
Scrub the carrots, and peel them if you like (it really doesn’t matter but I peeled them).
Set a 12-inch cast iron skillet or a roasting pan over two burners on medium heat; put the olive oil in the pan.
When the oil is hot, add the carrots and cook, turning as they brown, until lightly caramelized all over, 10 to 15 minutes.
Add 3 tablespoons butter, spices, salt and pepper.
Transfer the roasting pan to the oven, and cook, shaking the pan once or twice, until the carrots are crinkly on the outside and you can pierce them easily with the tip of a sharp knife, 45 to 60 minutes.
Meanwhile, put 1 stick butter in a small saucepan over medium heat. Cook, stirring occasionally until the butter foam subsides and the butter turns nut brown, about 5 minutes. Turn off the heat.
Put brown butter, vinegar, Dijon, salt and pepper in a blender or mini food processor. Blend until a creamy emulsion forms, about 30 seconds; taste, and adjust the seasoning.
Put the carrots on a platter, drizzle the vinaigrette over the top and garnish with the chervil or parsley, and serve.
Note: Leftover vinaigrette can be stored in a covered container in the refrigerator to toss with other roasted vegetables.
These wonderful, creamy and fluffy mashed potatoes had a subtle flavor from cream steeped with rosemary, sage, and garlic. My son made them as part of our Thanksgiving feast this year. I loved the contrasting texture of the crispy top layer.
This recipe was adapted from Food and Wine, contributed by Justin Chapple. I modified the proportions and broiled the potatoes in a 9-inch cast iron skillet.
Yield: Serves 6 to 8
1/2 cup plus 2 T heavy cream
1/2 cup plus 2 T whole milk
4 ounces (8 T, one stick) unsalted butter, plus 1 T melted butter for brushing
one 4 to 6-inch rosemary sprig
1 4 to 6-inch sage sprig
2 garlic cloves, crushed
2 1/2 pounds baking potatoes, peeled and cut into 2-inch pieces (I used Maine Cold River Gold potatoes)
freshly ground black pepper
In a medium saucepan, combine the cream, milk and one stick of butter with the rosemary, sage and garlic and bring just to a simmer.
Remove from the heat and let steep for 15 minutes, then discard the rosemary, sage and garlic.
Meanwhile, in a large pot, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes.
Drain well, then pass the potatoes through a ricer into the pot.
Fold in the cream mixture and season generously with salt and pepper.
Light the broiler and position the rack 8 inches from the heat.
Scrape the potatoes into a 9-inch round flameproof pan or baking dish (2 inches deep) and, using a spoon, decoratively swirl the top. (I used a cast iron skillet.)
Gently brush with melted butter.
Broil for about 8 minutes, until the top is browned in spots. Serve hot.
Note: If doubling the recipe, place the riced potatoes into a 12-inch round flameproof pan such as a cast iron skillet.
This is another lovely seasonal side dish. I received a lot of butternut squash in my CSA share this season and kept looking for new ways to enjoy it. 🙂
This recipe was adapted from My Paris Kitchen: Recipes and Stories by David Lebovitz. I modified the proportions. It would be a great side to serve as part of a Thanksgiving feast.
Yield: Serves 4 to 6 as a side dish
For the Squash Filling:
1 T unsalted or salted butter
1 T extra-virgin olive oil
2 to 2 1/2 pounds butternut squash, peeled, seeded, and diced into 3/4-inch (2 cm) cubes
1 tsp fresh thyme leaves
Kosher salt or sea salt and freshly ground black pepper
1/4 cup peeled and thinly sliced shallots (I used 1 large shallot)
1/2 cup (125 ml) chicken stock or vegetable stock
1 T finely chopped fresh flat-leaf parsley
For the Topping:
1/4 cup plus 2 T (52.5g) fresh or dried bread crumbs
1/4 cup (35g) stone-ground cornmeal or polenta
1/4 cup (22.5g/.75oz) freshly grated Parmesan cheese
1/2 T minced fresh sage leaves
1/2 tsp granulated sugar
1/4 tsp sea salt or Kosher salt
2 T (1oz/27.5g) unsalted butter, chilled and cubed
1 large egg
Preheat the oven to 375˚F (190˚C), preferably on convection.
Generously butter a shallow 1 1/2 to 2 quart baking dish with softened butter. (I used a round ceramic baking dish.)
Make the Filling:
Heat 1 tablespoon of the butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the squash and thyme. Season with salt and pepper and sauté, stirring occasionally, until the squash pieces begin to brown on several sides.
Add the shallots and cook for another few minutes, until they’re softened.
Add the stock and cook for about 30 seconds, stirring, to reduce the stock a bit and heat everything through.
Scrape the squash mixture into the prepared baking dish; stir in the parsley. Press the mixture into a relatively even layer.
Cover the dish snugly with aluminum foil and bake for 30 minutes, until the squash is pretty soft when poked with a paring knife or fork.
Make the Topping:
While the squash is baking, combine the bread crumbs, cornmeal, Parmesan, sage, sugar, and salt in the bowl of a food processor. (Alternatively, the topping can be made by hand in a large bowl, using a pastry blender.)
Add the butter and pulse until the mixture is crumbly and the butter is completely incorporated.
Add the egg and pulse a few more times until the mixture just starts clumping together in bits.
To Finish the Dish:
Remove the squash from the oven, remove the foil, and cover with the topping.
Decrease the oven temperature to 350˚F (180˚C) ad return the dish to the oven.
Bake for about 20 minutes, until the top is golden brown, and serve.
I have an overwhelming collection of tahdig recipes. I have always wanted to make this Persian rice dish!
The dish is named for the crispy layer of rice that forms at the bottom of the pot is known as tahdig, which means “bottom of the pot.” This version also has thinly sliced potatoes in the crispy layer. This was my first attempt, and although delicious, it was a little bit too crispy and dark on the top. I modified the cooking times in the recipe below.
This recipe is from Antoni in the Kitchen by Antoni Porowski. I used Yukon gold potatoes and seasoned the finished dish with sprinkled sumac.
Yield: Serves 8 as a side dish
2 cups white Basmati rice
1/4 tsp crumbled saffron threads
4 T (1/2 stick) unsalted butter, divided
3/4 tsp ground turmeric
1 small Russet or 1-2 small Yukon Gold potatoes, peeled and sliced 1/16-inch thick
1 T coarsely chopped fresh flat-leaf parsley
1 T dried cranberries, coarsely chopped, optional
sumac, for sprinkling, optional
Place the rice in a large bowl. Add 1 tablespoon salt and cold water to cover by 1 inch; stir. Let stand for 30 minutes.
Drain the rice in a strainer and rinse under cold water until the water runs clear.
Meanwhile, in a large bowl, combine the saffron with 1 tablespoon of hot water; set aside.
Place the rice in a large saucepan. Add 8 cups water and 2 tablespoons salt and bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the rice is slightly softened on the outside, 3 to 4 minutes.
Drain the rice in a sieve and rinse under cold running water, then shake well to remove excess water. Set aside.
Cut out a round of parchment paper to cover the bottom of a 10-inch wide or other wide heavy pot with a lid, such as a Dutch oven. (I used a 10-inch enameled cast iron Dutch oven.) Line the pan with the parchment round.
Add 2 tablespoons of butter to the pot and melt over medium-low heat, then remove from the heat and stir in the turmeric and 1/4 teaspoon salt.
Arrange the potatoes, overlapping, on the bottom of the pan.
Add the rice and 1/4 teaspoons salt to the bowl with the saffron water and gently stir to combine.
Spoon the rice on top of the sliced potatoes (do not press or pack down). Using a fork, gently spread the rice in an even layer.
Cook, uncovered, over medium or medium-low heat, until the mixture is fragrant, about 7 to 10 minutes. (I cooked it for 10 minutes over medium heat but would reduce the time to 7 minutes next time- possibly over medium-low heat.)
Wrap a clean dishcloth or flour sack towel around the lid and tightly cover the pan, folding the cloth over the edges of the lid.
Reduce the lowest possibly setting and cook, undisturbed, until the potatoes are crisp (you can peek by lifting up the mixture at an edge or two with a large serving spoon), 1 1/2 hours to 1 3/4 hours.
Uncover and dot with the remaining 2 tablespoons butter.
Remove the pan from the heat. Invert the dish onto a serving plate, then lift off and discard the parchment paper.
Sprinkle with the parsley, cranberries, and sumac, as desired.
Now that it’s the very very tail end of corn season, I have a couple fresh corn recipes to share. I hope I’m not too late. We ate this cheesy dish for dinner but it would be wonderful for brunch as well. I also think that it could be prepared with frozen corn (gasp!) and served as a holiday side dish.
This recipe was adapted from The New York Times, contributed by Clare de Boer. I used Kosher salt and modified the proportions. I also modified the baking dish (to have more crispy crust) and baking time. The lemony basil oil topping added a bright contrast to the indulgent and delicious dish.
Yield: Serves 4 to 6
2 tablespoons unsalted butter, plus more for the pan
1 1/2 cups grated Parmesan, divided (I used Parmigiano-Reggiano)
4 large eggs, whites and yolks separated
coarsely ground black pepper
1/3 packed cup fresh basil leaves (about 20 leaves)
2 tablespoons fresh lemon juice (from 1/2 lemon)
In a large skillet, melt 2 tablespoons butter over medium heat.
Add the corn kernels and 1 teaspoon of salt and cook, stirring occasionally, until corn is just beginning to soften, about 5 minutes.
Transfer half the kernels to a food processor and purée with 2 tablespoons olive oil. (I used a Vitamix.)
Transfer the corn kernels and puréed corn to a large bowl and let cool, about 30 minutes.
Heat the oven to 450 degrees, preferably on convection.
When the corn mixture has cooled, add the ricotta, heavy cream, crème fraîche/sour cream, 1 cup Parmesan and the remaining 1 teaspoon of salt; season to taste with more salt, if desired.
Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the egg whites to stiff peaks on high speed, 1 to 2 minutes.
Stir the yolks into the ricotta mixture until combined then gently fold in the whites, working delicately to avoid deflating.
Rub the sides and crannies of a 6-by-10-inch oval or 8-by-8-inch square (or similar 2-inch-deep) baking dish with a knob of butter. (I used a 8×10-inch oval dish.) Add 2 to 3 tablespoons grated Parmesan, knocking it around the baking dish to coat the entire thing, then follow with a few grinds of pepper.
Pour the ricotta batter into the dish. Bake for 25 minutes and then remove from oven and top with another 3 tablespoons Parmesan. Continue to bake until the cheese has browned and the sformata has set in the center, about 5 additional minutes, a total of 30 to 40 minutes.
Using a mortar and pestle, grind the basil with the lemon juice and a pinch of salt, then stir in the remaining 1/4 cup oil.
Just before serving, top the warm sformata with the remaining grated Parmesan, drizzle with basil oil and serve.
My friend has been sharing her beautiful homegrown tomatoes. Lucky me! They are more delicious than my CSA tomatoes. ❤
I try to use them in a special way and I love that this risotto uses fresh tomatoes in two ways- cooked and sliced as a colorful garnish. My homegrown basil and parsley were the icing on the cake.
This recipe was adapted from The New York Times, contributed by David Tanis. I attempted to adapt the recipe to cook using my pressure cooker, as I usually do with risotto, but there wasn’t enough liquid for it to cook properly. Cooking this version in the traditional manner is the way to go. 🙂 By using boiling liquid, it was still a quick weeknight dish!
Yield: 4 servings
extra-virgin olive oil
1large yellow onion, diced (about 1 1/2 cups)
coarse salt and pepper
1 1/2cups arborio or carnaroli rice
pinch of red-pepper flakes
3 largegarlic cloves
1/2cup white wine
2cups diced ripe red tomatoes (and all juices)
3 to 4cups boiling water, chicken or vegetable broth
1/2cup grated pecorino or Parmesan, plus more for serving
2 to 4medium tomatoes, in different colors, sliced
chopped parsley, for garnish
snipped basil, for garnish
Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes.
Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
Add 2 cups boiling water or stock and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
When the liquid is absorbed, add remaining 1 cup water or stock and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. (I added an additional cup of stock.)
Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture.
Turn off the heat, stir in the grated cheese and 2 more tablespoons olive oil. (I omitted the additional oil.)
Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper.
Sprinkle with parsley and basil. Pass more grated cheese at the table, as desired.