In addition to serving the Voltaggio brother’s cornbread stuffing last Thanksgiving, I also served this savory-sweet roasted carrot dish from Bryan Voltaggio’s cookbook. I loved that the sauce incorporated the carrot greens and that additional greens were used as a garnish.
The recipe was adapted from Home: Recipes to Cook With Family and Friends by Bryan Voltaggio. I used rainbow carrots and modified the proportions in the sauce. I also found the sauce too coarse to pass through a fine mesh sieve. (I often skip that step anyway!) 😉 It is interesting that his technique is to cut the carrots into bite-sized pieces after they are cooked.
Yield: Serves 6 to 8
For the Roasted Carrots:
- 2 1/3 lbs (1 kg, about 13 medium carrots) carrots (I used rainbow carrots)
- 2 T (28g) olive oil
- 3/4 tsp (1.5g) cinnamon
- 1 tsp (3g) ground peppercorns, preferably Szechuan
- 3/4 tsp (4.5g) fine sea salt
For the Chimichurri Sauce:
- 1.8 to 2 oz carrot greens
- 2 oz (56g) baby spinach or flat-leaf parsley
- 1 large garlic clove
- 2 1/2 T (35g) olive oil
- 1 T (14g) red wine vinegar
- 1/2 tsp (3g) fine sea salt
- small carrot greens, for garnish
To Roast the Carrots:
- Preheat the oven to 350 degrees, preferably on convection.
- Peel and trim the carrots.
- Set a large skillet with a lid over high heat and add the olive oil. When it begins to shimmer, add the carrots and cook, stirring, until they are golden brown and caramelized.
- Add the cinnamon, peppercorns, and salt; stir to blend.
- Cover and transfer to the oven to cook for 35 minutes, or until the carrots are completely tender.
To Make the Chimichurri Sauce:
- Set a large pot of salted water over high heat and bring to a boil.
- Prepare an ice bath.
- Blanch the carrot greens for 2 to 3 minutes and transfer to the ice bath.
- Blanch the baby spinach (or parsley) for 1 minutes and transfer to the ice bath.
- Once cool, squeeze out the spinach and carrot greens and put in a blender. (I used a Vitamix.)
- Add the garlic, oil, red wine vinegar, and salt and purée until smooth. Set aside.
To Finish the Dish:
- Remove the carrots from the oven, cut into bite-sized pieces, and transfer to a serving bowl.
- Spoon some of the Chimichurri Sauce over the carrots and garnish with small carrot greens.
- Serve family-style with reserved sauce on the side.
Posted in Holiday, Recipes, Sauces, Sides, Thanksgiving, Vegetarian
Tags: baby spinach, carrot greens, carrots, chimichurri, cinnamon, parsley, rainbow carrots, red wine vinegar, roasted, side, side dish, Thanksgiving, vegetarian
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I have been waiting almost a year to share my 2018 Thanksgiving recipes. 🙂
These mashed potatoes were so delicious, my son is planning to make them himself this year as his contribution to the feast. (…and to ensure that they make it back on the menu!) He has also requested scalloped potatoes.
This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I prepared the potatoes in advance, earlier in the day, and kept them warm in a slow-cooker until the rest of the meal was ready to be served.
The beauty of this recipe is that the potatoes can be made up to TWO days before Thanksgiving. The finished dish can be gently reheated with just a little more dairy. The science behind this is that because the butterfat coats the potato starches, it prevents them from becoming sticky or gummy. If you are apprehensive to make this dish so far in advance, the potatoes can be prepared through step 6 (riced) and the remaining steps can be completed just prior to serving.
Yield: 8 servings
4 lb. medium Yukon Gold potatoes, scrubbed
2/3 to 1 cup heavy cream
2/3 to 1 cup whole milk
1 1/4 cups (2½ sticks) unsalted butter, cut into pieces
1/2 cup sour cream
freshly ground black pepper
- Place potatoes in a large pot and pour in cold water to cover by 1″.
- Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil.
- Reduce heat and simmer until potatoes are very tender but not crumbly, 30–40 minutes.
- Drain and return potatoes to warm pot to dry (off heat).
- Meanwhile, heat 2/3 cup cream and 2/3 cup milk in a small saucepan over medium until just about to simmer. Reduce heat to low and keep warm until ready to add to potatoes.
- Pass hot potatoes and butter through ricer into a large bowl (this will help combine them quickly; most of the skins should stay behind but pick out any small pieces that get through if you want); season generously with salt.
- Mix with a potato masher until butter is melted and combined.
- Mixing constantly, gradually add warm cream mixture to potatoes, then mix in sour cream.
- Taste and season with salt and pepper as desired.
Do Ahead: Potatoes can be made 2 days ahead. Let cool; cover and chill. To serve, transfer potatoes to a pot and add 1/3 cup heavy cream and 1/3 cup whole milk; reheat over medium-low, stirring often to prevent scorching.
Posted in Holiday, Recipes, Sides, Thanksgiving, Vegetarian
Tags: cream, potato ricer, potatoes, riced, riced potatoes, side, side dish, sour cream, Thanksgiving, vegetarian, yukon gold
I have two hearty soups to share. Perfect to serve for dinner on a chilly night. This red lentil soup is healthy, delicious, and quick to prepare.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I doubled the recipe, modified the proportions, and puréed the finished soup to create a uniform texture. I served it with warm naan and green salad.
Yield: 8 servings
- 6 tablespoons olive oil, more for drizzling
- 2 large yellow onions, chopped
- 8 garlic cloves, minced
- 2 T tomato paste
- 2 tsp ground cumin
- 1/2 tsp kosher salt, more to taste
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground Chile powder, more to taste
- 1/4 tsp cayenne, more to taste
- 2 quarts chicken or vegetable stock (I used 1 quart of homemade turkey stock & 1 quart of chicken stock)
- 4 cups water
- 2 cups red lentils
- 3 large carrots, peeled and diced
- juice and zest of 1 lemon, more to taste
- 6 T chopped fresh cilantro, more for garnish
- In a large pot, heat oil over high heat until hot and shimmering.
- Add onion and garlic, and sauté until golden, about 4 minutes.
- Stir in tomato paste, cumin, salt, black pepper, chili powder, and cayenne, and sauté for 2 minutes longer.
- Add stock, water, lentils and carrots. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes.
- Taste and add salt if necessary.
- Using an immersion or regular blender or a food processor, purée the soup then add it back to pot.
- Reheat soup if necessary, then stir in lemon juice and cilantro.
- Serve soup drizzled with good olive oil and dusted lightly with chili powder, if desired. Garnish with additional minced cilantro as well, if desired.
Posted in Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: cilantro, dinner, legumes, lemon, lemon zest, lentil, Melissa Clark, Middle Eastern, red lentils, soup, Thanksgiving, vegan
This is a great dish to make with wonderful September tomatoes. I used a blend of my CSA tomatoes with grape as well as Campari tomatoes. It may possibly be my daughter’s (and even my husband’s!) dream salad- loaded with tomatoes, cucumbers, sourdough and fried cheese?!?! It was well received. 🙂
The recipe was inspired by a Greek horiatiki salad and is also similar to an Italian panzanella. Incorporating halloumi cheese makes it hearty enough to serve as a vegetarian main course. This recipe is from The New York Times, contributed by Julia Moskin.
Yield: 6 to 8 as an appetizer or side, 4 to 6 as a main course
For the Croutons:
- 1 pound slightly stale sourdough or country bread, thickly sliced
- 1/3 cup extra-virgin olive oil
- Kosher salt
For the Salad:
- 4 to 5 cups cucumber chunks, preferably thin-skinned, such as Kirby or Persian
- Kosher salt and freshly ground black pepper
- 2 to 3 pounds cherry tomatoes, halved, or ripe tomatoes, cored and cut into chunks (I used a blend of orange cherry, grape, and Campari tomatoes)
- 8 to 12 ounces halloumi cheese
- 2 garlic cloves
- 1/2 cup excellent quality extra-virgin olive oil, plus more as needed
- 2 T thinly sliced red onion or scallions, plus more to taste
- 2 to 3 T coarsely chopped fresh mint or basil
- 2 T red wine vinegar, plus more as needed
To Make the Croutons:
- Heat oven to 400 degrees.
- Cut each slice of bread into 1-inch-wide strips. Tear each strip into 1-inch pieces, removing the crust as you go if it is very thick.
- Transfer to a large rimmed baking sheet (or use 2 sheets, if necessary to prevent crowding). Drizzle with olive oil and toss until evenly coated.
- Bake until golden brown and crunchy on the outside, 10 to 20 minutes, rotating the baking sheet and turning the croutons halfway through so they brown evenly, and checking them every few minutes. (I baked mine for 12 minutes on convection.)
- Taste and adjust the seasoning with a light sprinkling of salt, if needed. Let cool on the baking sheet.
To Make the Salad:
- In a colander in the sink, toss the cucumbers with about 1/2 teaspoon salt. Place a bag of ice cubes or an ice pack on top to chill and firm the cucumbers. Let drain while you prepare the other ingredients.
- In a large bowl, combine the tomatoes with about 1/2 teaspoon salt. Toss and set aside while you prepare the other ingredients.
- Slice the halloumi about 1/4-inch thick, then cut into bite-size strips.
- Smash and peel the garlic cloves and combine with 1/2 cup extra-virgin olive oil in a measuring cup to steep.
- Pour off excess liquid from the bowl holding the tomatoes. Add drained cucumbers, red onion or scallions, fresh herbs and 2 tablespoons vinegar to tomatoes and toss well.
- Remove and discard the garlic cloves from the extra-virgin olive oil, add the oil to tomatoes and mix well. (If desired, the salad can be made up until this point and refrigerated for 30 minutes to 1 hour. Drain off excess liquid in the bottom of the bowl before proceeding.)
- When ready to serve, add about half the croutons to the salad and toss so they can absorb the liquid.
- Taste and adjust the seasonings with salt, pepper, extra-virgin olive oil and vinegar.
- Cook the halloumi: Line a plate with paper towels and lightly coat a nonstick skillet with extra-virgin olive oil. Heat oil over medium-high until rippling. Working in batches, cook the halloumi strips on both sides until golden-brown and crusty, about 1 minute per side. Remove to the plate to drain.
- Taste and add more croutons to salad as desired. (If there are too many, the salad will be starchy; too few, and it will be wet.)
- At the last minute, toss in the halloumi, mix gently and serve immediately. (If desired, transfer to a clean bowl or platter for serving.)
Posted in Appetizers, Quick, Salads & Dressings, Sides, Vegetarian
Tags: appetizer, basil, croutons, cucumbers, dinner, Greek, halloumi, horiatiki, Italian, Kirby, lunch, panzanella, Persian, quick, salad, side, side dish, sourdough, summer, tomatoes
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I have another fresh corn dish to share. 🙂 This wonderful soup was buttery and luxurious. The beautiful swirl of roasted red peppers puréed with Fresno chiles and smoked paprika gave the finished dish the perfect amount of heat. It is a great late summer dish to serve as the evening temperatures begin to drop.
This recipe was adapted from The New York Times, contributed by David Tanis. I modified the proportions and puréed the soup in a Vitamix and omitted pressing it through a sieve. I used chicken stock, but the original recipe also includes instructions to make corn-cob broth to use as an alternative. Delicious!
Yield: Serves 6
- 2 large red bell peppers
- 3 fresh Fresno chiles, seeds removed, chopped
- 1 1/2 tsp pimentón (smoked paprika) or 1/4 teaspoon chipotle chile
- 3 tablespoons extra-virgin olive oil
- coarse salt and freshly ground black pepper
- 6 tablespoons unsalted butter
- 1 1/2 large yellow onions, diced
- 4 1/2 cups corn kernels (from 6 large ears) or 4 1/2 cups frozen corn kernels
- 10 garlic cloves
- 4 1/2 cups water, corn-cob broth (see below) or chicken stock, plus more to adjust consistency
- Lime wedges, for garnish, optional
- Place bell peppers on an aluminum foil lined, rimmed baking sheet under broiler and roast, turning frequently with tongs, until blackened and blistered all over, about 5 minutes per side. (Alternatively, the peppers can also be charred over an open gas flame.)
- Remove from heat, wrap in the aluminum foil pan lining (to steam off the charred skin), and let cool to room temperature.
- Cut in each in half vertically. With a paring knife, remove seeds from each half, then turn over and peel away the blackened skin. Do not rinse; a little remaining char is fine. Reserve one half for another use.
- Transfer 3 halves of roasted pepper to a blender or food processor and add Fresno chiles, pimentón, olive oil, and salt and pepper to taste. Blend to a smooth purée. Set aside.
- Meanwhile, melt butter in a heavy-bottomed soup pot over medium-high heat. (I used a large enameled cast iron Dutch oven.)
- Add onions and corn kernels to the melted butter. Season well with salt and pepper and reduce heat to medium. Cooking, stirring, until onions are softened and beginning to color, 7 to 8 minutes.
- Add garlic and cook for 1 minute more.
- Add 4 1/2 cups water or stock/broth and salt to taste. Simmer for 15 minutes, until corn is well cooked.
- Transfer to a blender or Vitamix and whiz to a smooth purée. Thin with additional water or stock/broth to the consistency of heavy cream, as desired. (I did not add any additional stock.)
- If using a Vitamix, purée soup at the highest setting for one minute to ensure a velvety smooth purée. (If using a blender or food processor, pass soup through a fine mesh strainer, pressing with the back of a large spoon or ladle to extract every drop of liquid. (This step is important to guarantee a velvety texture.) Discard any fibrous remains.)
- Taste and adjust seasoning.
- To serve, reheat and ladle into shallow soup bowls. Swirl about 2 tablespoons pepper purée into the center of each bowl. Pass lime wedges at the table, as desired.
To Make Corn-Cob Broth: put 8 cups water in a large saucepan. Add 6 corn cobs, cut into 3-inch chunks; 1 small onion, sliced; and a small sprig or two of thyme. Bring to a boil, then reduce heat and simmer for 20 to 30 minutes. Strain. Make broth up to 24 hours in advance.
Posted in Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: corn, corn stock, dinner, fall, fresno chiles, pimenton, red pepper, roasted red peppers, smoked paprika, soup, summer, vegan, vegetarian
This wonderful dish was lemony and rich with burrata. I must confess that the “burrata hack” I shared in my last post was not a true match to the real thing.
This recipe was adapted from Bringing it Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons with Mindy Fox. I increased the garlic and decreased (gasp!) the burrata.
Yield: Serves 4 to 6
- Kosher salt
- 1 pound dried orecchiette (can substitute fusilli, cavatelli, gemelli, or conchiglie)
- 1/4 cup extra-virgin olive oil
- 2 T unsalted butter
- 4 large garlic cloves, very thinly sliced
- 1/2 tsp red pepper flakes
- 1 pound (about 1 large or 2 small bunches) Swiss chard, leaves sliced into 2-inch pieces, ribs and stems thinly sliced crosswise
- freshly grated zest from 3-4 lemons
- 3 T fresh lemon juice
- 3 T freshly grated Parmigiano-Reggiano cheese
- 8 oz burrata cheese
- 1/2 cup torn or sliced basil leaves
- coarsely ground black pepper
- In a large saucepan of well-salted boiling water, cook the pasta until al dente.
- Meanwhile, in a large skillet, heat the oil and butter over medium heat until the butter is melted.
- Add the garlic, pepper flakes, and 3/4 tsp salt. Cook, stirring occasionally, until the garlic is fragrant and golden, 2 to 3 minutes.
- Add half of the chard leaves and stems and continue cooking, stirring frequently, until the greens are wilted.
- Add the remaining chard leaves and stems, the lemon zest, and the lemon juice. Cook, stirring, until all of the chard is just wilted. Remove the pan from the heat.
- Reserving 1 cup of the cooking water, drain the pasta. Return the pasta to the pot.
- Add the chard to the pasta along with the reserved pasta water; cook over medium heat, stirring, for 30 seconds.
- Adjust the seasoning, to taste.
- Place in a serving dish and stir in the Parmesan cheese.
- Cut the burrata into chunks.
- Top the pasta with the burrata and sprinkle with the basil leaves. Additional lemon zest can be added as well, if desired. Serve.
Posted in Greens, Pasta, Recipes, Vegetarian
Tags: basil, burrata, chard, conchiglie, dinner, fusilli, Gail Simmons, gemelli, Italian, lemon, orecchiette, Parmigiano Reggiano, pasta, vegetarian
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While my kids were away at sleep away camp over the summer (for one week), my sweet husband encouraged me to make dishes that were loaded with my favorite greens, etc. (dishes that may not have thrilled my kids!) Don’t worry, we also went out to eat. 🙂
I had wanted to make this dish after reading about how the recipe creates a faux burrata- genius! This recipe was adapted from Epicurious.com, contributed by Abra Berens. I substituted my beautiful CSA chard for the kale. This dish would also be delicious using true burrata, of course. 😉 I used pre-sliced fresh mozzarella but would use torn pieces from a ball of fresh mozzarella next time. It would have improved the burrata hack. Any cooked grain could be substituted for the wild rice as well.
We ate this dish as a main course, but it would also be a nice side dish or salad course.
Yield: Serves 2 to 4 as a main course
- 1 small yellow onion or 1/2 large yellow onion, cut into thin slices
- 4 garlic cloves, sliced
- coarse salt and freshly ground black pepper
- 1/4 cup white wine or rosé
- 1 cup wild rice, soaked overnight in 4 cups water (can substitute farro, quinoa, brown rice, etc.)
- 1 bunch (4 cups) red or rainbow chard or kale, midribs stripped, cut into 1/4-inch ribbons
- 1 ball (8 oz, 1/2 pound) fresh mozzarella
- 4 T sour cream (or yogurt or creme fraiche)
- 1 lemon, zest and juice
- 1 pint (2 cups) grape or cherry tomatoes, halved
- Soak the wild rice overnight in 4 cups of water. (The soaking liquid is used to cook the rice.)
- Heat a glug of olive oil in a large sauté pan. Sweat the onion and garlic with the salt until translucent, about 5 minutes.
- Add the white wine and reduce by half.
- Add the wild rice and the soaking liquid and bring to a boil. Reduce to a simmer and cook until tender, about 45 minutes.
- In a mixing bowl, sprinkle the chard/kale with a pinch of salt. Massage until the greens are dark green, limp, and tender in mouthfeel.
- Tear the mozzarella into rough chunks.
- Combine with the sour cream, lemon zest and juice, a good pinch of salt, and a couple of grinds of black pepper.
- When the wild rice is cooked, drain any residual liquid and let cool.
- Toss the tomatoes, kale, and wild rice together with a couple glugs of olive oil and a pinch of salt.
- Taste and adjust the seasoning.
- Dot with the creamed mozzarella and serve.
Note: The amount of time it takes to tenderize raw greens will vary depending on the age of the plant. The tougher the leaves, the longer it will take. Along the way, taste an individual leaf—once it is easily chewable, you’re done.
Posted in Greens, Recipes, Salads & Dressings, Sides, Vegetarian
Tags: burrata, chard, dinner, easy, farro, grains, healthy, kale, mozzarella, quick, quinoa, salad, side dish, sour cream, summer, tomatoes, vegetarian, wild rice
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