I'd actually never tasted Creme Fraiche before making this, but once I did, I couldn't stop sticking my finger in the bowl for more little tastes. This dish is creamy (but not too creamy) and peppery, thanks to the lovely green arugula. It also comes together really quickly - a great meal for when you're in a hurry. This was created by one of my fellow farm shareholders at Waltham Fields Community Farm, Anastasia Gilman, who adapted it from Amada Hesser's "Cooking for Mr. Latte."
about 12 oz linguine (whole wheat is yummy)
juice and zest from 1-2 lemons
3 large handfuls arugula greens, washed and roughly chopped
1 c. creme fraiche (if you don't have creme fraiche, you can use half sour cream, half heavy cream)
1 c. grated parmesan or pecorino romano salt and pepper to taste
Cook pasta until it's al dente; when it's done, drain, setting aside about 1 cup of the water. Add the pasta back into the pot. Pour in the creme fraiche and lemon juice/zest. Add salt and pepper to taste, and toss. Add grated cheese and arugula and finish tossing, so that the noodles are coated and the arugula is evenly distributed. If the pasta seems a little dry, add a little of the reserved water.
Serve with more cheese grated over the top.
Wednesday, June 30, 2010
Tuesday, June 1, 2010
Pink pasta with beets, greens, & walnuts
From epicurious, with tweaks :)
1/3 cup walnuts
2 tablespoons extra-virgin olive oil
2 onions, sliced thinly
2 garlic cloves, minced
1 bunch beets with yummy-looking greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips
8 ounces whole wheat pasta
1/3 cup grated Parmesan cheese plus additional for serving
Heat a large pan over medium heat. Add walnuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir for about 5 minutes. Add greens to pan and cook, turning frequently, until they're bright green. Season with salt and freshly ground black pepper.
Meanwhile, cook beets in a pot of boiling salted water until tender, about 10 minutes. (You can also roast them to make them even sweeter, but it's 85 degrees out and I didn't even want to think about turning on the oven!). Using a slotted spoon, transfer beets to medium bowl. Now, you can do one of two things: if you want your pasta to be REALLY pink, you can cook it in the same water you used for the beets. You can also use fresh water, if you only want slightly pink pasta.
Stir onion-greens mixture and beets into pasta and divide into serving bowls. Sprinkle with pine nuts and grated cheese. Revel in the pinkness of your dinner.
1/3 cup walnuts
2 tablespoons extra-virgin olive oil
2 onions, sliced thinly
2 garlic cloves, minced
1 bunch beets with yummy-looking greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips
8 ounces whole wheat pasta
1/3 cup grated Parmesan cheese plus additional for serving
Heat a large pan over medium heat. Add walnuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir for about 5 minutes. Add greens to pan and cook, turning frequently, until they're bright green. Season with salt and freshly ground black pepper.
Meanwhile, cook beets in a pot of boiling salted water until tender, about 10 minutes. (You can also roast them to make them even sweeter, but it's 85 degrees out and I didn't even want to think about turning on the oven!). Using a slotted spoon, transfer beets to medium bowl. Now, you can do one of two things: if you want your pasta to be REALLY pink, you can cook it in the same water you used for the beets. You can also use fresh water, if you only want slightly pink pasta.
Stir onion-greens mixture and beets into pasta and divide into serving bowls. Sprinkle with pine nuts and grated cheese. Revel in the pinkness of your dinner.
Tuesday, April 20, 2010
West African Groundnut Stew . . . via Moosewood
Another recipe that totally intrigued me and will have to make when I have time to cook again. This one is also from Doctorandmama, who swiped it from Moosewood.
2 cups chopped onions
2 tablespoons peanut or vegetable oil
1 teaspoon cayenne or other ground dried chiles
1 teaspoon pressed garlic cloves
2 cups chopped cabbage
3 cups cubed sweet potatoes (1-inch cubes)
3 cups tomato juice
1 cup apple or apricot juice
1 teaspoon salt
1 teaspoon grated peeled fresh ginger root
1 tablespoon chopped fresh cilantro (optional)
2 chopped tomatoes
1 ½-2 cups chopped okra
½ cup natural peanut butter
1. Sauté the onions in the oil over medium heat for about 10 minutes, until onions are soft and translucent.
2. Stir in the cayenne and garlic and sauté for a couple more minutes.
3. Add the cabbage and sweet potatoes and sauté, covered for a few minutes.
4. Mix in the juices, salt, ginger, cilantro, and tomatoes.
5. Cover and simmer for about 15 minutes, until the sweet potatoes are tender.
6. Add the okra and simmer for 5 minutes more.
7. Stir in the peanut butter, and simmer gently until ready to serve, stirring frequently. Add more juice or water if the stew is too thick.
8. Serve over rice, and wash it down with ginger beer.
2 cups chopped onions
2 tablespoons peanut or vegetable oil
1 teaspoon cayenne or other ground dried chiles
1 teaspoon pressed garlic cloves
2 cups chopped cabbage
3 cups cubed sweet potatoes (1-inch cubes)
3 cups tomato juice
1 cup apple or apricot juice
1 teaspoon salt
1 teaspoon grated peeled fresh ginger root
1 tablespoon chopped fresh cilantro (optional)
2 chopped tomatoes
1 ½-2 cups chopped okra
½ cup natural peanut butter
1. Sauté the onions in the oil over medium heat for about 10 minutes, until onions are soft and translucent.
2. Stir in the cayenne and garlic and sauté for a couple more minutes.
3. Add the cabbage and sweet potatoes and sauté, covered for a few minutes.
4. Mix in the juices, salt, ginger, cilantro, and tomatoes.
5. Cover and simmer for about 15 minutes, until the sweet potatoes are tender.
6. Add the okra and simmer for 5 minutes more.
7. Stir in the peanut butter, and simmer gently until ready to serve, stirring frequently. Add more juice or water if the stew is too thick.
8. Serve over rice, and wash it down with ginger beer.
Ginger Beer!
Disclaimer: I haven't actually tried this yet, but the idea of making ginger beer by leaving some water and ginger in the sun for a day sounded too good to pass up. I'll be making it for sure once finals are over :)
Swiped from Doctorandmama: http://open.salon.com/blog/doctorandmama
1 pound fresh ginger
1 lime
4 pints water
granulated white sugar, 1 to 2 pounds (to taste)
4 pints sparkling water
1. peel and grate the ginger root
2. juice the lime, and retain the peel
3. place the above ingredients into a large jar with the water
4. place the jar in the sun for an entire day
5. strain out solids, and sweeten the liquid to taste
6. allow to settle in the refrigerator for 2 days
7. add sparkling water to taste or desired fizziness
Swiped from Doctorandmama: http://open.salon.com/blog/doctorandmama
1 pound fresh ginger
1 lime
4 pints water
granulated white sugar, 1 to 2 pounds (to taste)
4 pints sparkling water
1. peel and grate the ginger root
2. juice the lime, and retain the peel
3. place the above ingredients into a large jar with the water
4. place the jar in the sun for an entire day
5. strain out solids, and sweeten the liquid to taste
6. allow to settle in the refrigerator for 2 days
7. add sparkling water to taste or desired fizziness
Friday, February 12, 2010
Muesli!
This recipe makes an ENORMOUS batch of - for serious - the best muesli/granola you've ever had. AND it's a gazillion times cheaper than store-bought granola (yes, a gazillion - I did the math). The basis of this recipe was swiped from 101cookbooks.com, where it's suggested that you stir in sliced dried fruit at the end. However, Lupe and I decided to eat it without the fruit; instead, we sprinkled it on top of some greek yogurt and a spoonful of cherry preserves. Heaven in a bowl.
Ingredients:
6 cups rolled oats
1 cup dried shredded coconut
1 cup sunflower seeds
2 tbs sesame seeds
1 cup slivered almonds
3/4 cup honey
1/4 cup vegetable oil
Preheat oven to 300 degrees.
Combine the first five ingredients in a large bowl. Heat the honey and vegetable oil over low heat in a small saucepan. When it's all warm and liquid-ey, pour it over the dry ingredients and mix well. (It works best if you add a little at a time, stirring in between additions).
Spread the mixture out in two baking pans (the whole process is MUCH easier if you use pans with rims!). Bake for 30 minutes, stirring occasionally. Then, try not to eat it all at once.
Ingredients:
6 cups rolled oats
1 cup dried shredded coconut
1 cup sunflower seeds
2 tbs sesame seeds
1 cup slivered almonds
3/4 cup honey
1/4 cup vegetable oil
Preheat oven to 300 degrees.
Combine the first five ingredients in a large bowl. Heat the honey and vegetable oil over low heat in a small saucepan. When it's all warm and liquid-ey, pour it over the dry ingredients and mix well. (It works best if you add a little at a time, stirring in between additions).
Spread the mixture out in two baking pans (the whole process is MUCH easier if you use pans with rims!). Bake for 30 minutes, stirring occasionally. Then, try not to eat it all at once.
Monday, January 18, 2010
Garlic and Rosemary Focaccia Bread
AMAZING, easy bread adapted from Epicurious.com. This took about 3 1/2 hours from start to finish, though it was delayed thanks to our carbon monoxide alarm going off in the middle of the rising process, which resulted in a visit from some very friendly Cambridge firefighters who brought a little gadget that looked kind of like the one from Ghostbusters . . . except it tested for carbon monoxide, not ghosts. Luckily, our apartment has neither.
9 large garlic cloves, sliced thinly
1/2 cup olive oil
3 (1/4-oz) packages active dry yeast
2 1/4 cups warm water (95°F-105°F)
7 cups all-purpose or bread flour
1 tablespoon table salt
1 tablespoon coarsely chopped fresh rosemary
Coarse salt for sprinkling
Freshly ground black pepper for sprinkling
Combine 6 of the sliced garlic cloves and oil in a pan and cook on VERY low heat for about 10 minutes, until garlic is softened and becomes sweet and fragrant. (You could also roast the garlic whole in the same amount of oil if you have time). Remove the garlic slices from the oil and use them for something else (we ate them by themselves -- yum!).
In a large bowl, whisk together yeast and warm water and let stand about 5 minutes, until it looks slightly creamy. Stir 1/3 cup garlic oil into yeast mixture.
In another bowl, whisk together the flour and table salt. Stir half of flour into yeast mixture, until combined. Add the rest of the flour, mixing with hands when necessary. Knead the dough in the bowl for 5 minutes, or until it's soft and slightly sticky. (Note: I needed to add a little bit more warm water in order to get the right consistency, but none of the other reviewers on epicurious seemed to have this problem). Transfer dough to a large oiled bowl, turning with floured hands to coat with oil. Cover bowl with a wet towel and let dough rise in a warm place until doubled in bulk, about 1 hour. I usually turn on the oven, let it heat for a minute or two, then turn in off and place the bowl in there so it has a nice warm place to rise.
Oil a 17- by 11-inch baking pan with some of the garlic oil. Gently press dough into pan, allowing dough to rest 5 minutes if difficult to work with. Cover the pan with the cloth and let rise in a warm place until doubled in bulk, about 30 minutes. Preheat oven to 450 degrees.
Make indentations in dough at 1-inch intervals with oiled fingertips. Drizzle with remaining garlic oil, and press the remaining thinly sliced garlic in the indentations (make sure each slice has some oil on it, so the slices will roast while the bread is baking). Sprinkle the bread with rosemary, coarse salt, and pepper. Bake in lower third of oven until deep golden on top and pale golden on bottom, 25 to 30 minutes. Transfer bread to a rack and serve warm or at room temperature.
We used the bread to make sandwiches with goat cheese, broiled tomatoes, and sauteed portobellas -- yum!!
9 large garlic cloves, sliced thinly
1/2 cup olive oil
3 (1/4-oz) packages active dry yeast
2 1/4 cups warm water (95°F-105°F)
7 cups all-purpose or bread flour
1 tablespoon table salt
1 tablespoon coarsely chopped fresh rosemary
Coarse salt for sprinkling
Freshly ground black pepper for sprinkling
Combine 6 of the sliced garlic cloves and oil in a pan and cook on VERY low heat for about 10 minutes, until garlic is softened and becomes sweet and fragrant. (You could also roast the garlic whole in the same amount of oil if you have time). Remove the garlic slices from the oil and use them for something else (we ate them by themselves -- yum!).
In a large bowl, whisk together yeast and warm water and let stand about 5 minutes, until it looks slightly creamy. Stir 1/3 cup garlic oil into yeast mixture.
In another bowl, whisk together the flour and table salt. Stir half of flour into yeast mixture, until combined. Add the rest of the flour, mixing with hands when necessary. Knead the dough in the bowl for 5 minutes, or until it's soft and slightly sticky. (Note: I needed to add a little bit more warm water in order to get the right consistency, but none of the other reviewers on epicurious seemed to have this problem). Transfer dough to a large oiled bowl, turning with floured hands to coat with oil. Cover bowl with a wet towel and let dough rise in a warm place until doubled in bulk, about 1 hour. I usually turn on the oven, let it heat for a minute or two, then turn in off and place the bowl in there so it has a nice warm place to rise.
Oil a 17- by 11-inch baking pan with some of the garlic oil. Gently press dough into pan, allowing dough to rest 5 minutes if difficult to work with. Cover the pan with the cloth and let rise in a warm place until doubled in bulk, about 30 minutes. Preheat oven to 450 degrees.
Make indentations in dough at 1-inch intervals with oiled fingertips. Drizzle with remaining garlic oil, and press the remaining thinly sliced garlic in the indentations (make sure each slice has some oil on it, so the slices will roast while the bread is baking). Sprinkle the bread with rosemary, coarse salt, and pepper. Bake in lower third of oven until deep golden on top and pale golden on bottom, 25 to 30 minutes. Transfer bread to a rack and serve warm or at room temperature.
We used the bread to make sandwiches with goat cheese, broiled tomatoes, and sauteed portobellas -- yum!!
Wednesday, January 13, 2010
Spicy Jamaican Jerk Tempeh
This was adapted from the International Vegetarian Union (ivu.org), which adapted it from Vegetarian Times . . . yes, a long list of adaptations, from which has come a sweet, spicy, and delicious dish. Matt describes it as "Christmas-y" thanks to the lovely combination of allspice, ginger, nutmeg, and cinnamon :). The list of ingredients is long, but it comes together very quickly with the help of a blender!
3 large cloves garlic, minced
1/3 cup minced fresh ginger
1/3 cup sliced scallions (I used both white and green parts)
1/2 tsp cayenne (less if you don't want it to be quite so spicy)
1 1/2 tsp salt
2 tsp allspice
2 tsp thyme
1/2 tsp freshly ground pepper
1 tsp ground cinnamon
1 tsp ground nutmeg
2 tbsp olive oil
1 tbs lemon juice
3/4 cup fruit juice - I used a juice that was a combination of apple, orange, and pineapple. You could also use apricot, peach, or mango juice.
2 tbsp maple syrup
2 8 oz packages tempeh, cut into triangles
Preheat the oven to 400 degrees. Prepare marinade by dumping all ingredients (except tempeh) into a blender. Press "on." Now you're done! (Alternately, if you don't have a blender, you could just whisk all the ingredients together).
Brush a pan with olive oil; place the tempeh inside (it doesn't necessarily have to be in one layer). Pour the marinade over the tempeh and turn to coat. Bake for about 30 minutes, until browned and bubbly. Yum!
3 large cloves garlic, minced
1/3 cup minced fresh ginger
1/3 cup sliced scallions (I used both white and green parts)
1/2 tsp cayenne (less if you don't want it to be quite so spicy)
1 1/2 tsp salt
2 tsp allspice
2 tsp thyme
1/2 tsp freshly ground pepper
1 tsp ground cinnamon
1 tsp ground nutmeg
2 tbsp olive oil
1 tbs lemon juice
3/4 cup fruit juice - I used a juice that was a combination of apple, orange, and pineapple. You could also use apricot, peach, or mango juice.
2 tbsp maple syrup
2 8 oz packages tempeh, cut into triangles
Preheat the oven to 400 degrees. Prepare marinade by dumping all ingredients (except tempeh) into a blender. Press "on." Now you're done! (Alternately, if you don't have a blender, you could just whisk all the ingredients together).
Brush a pan with olive oil; place the tempeh inside (it doesn't necessarily have to be in one layer). Pour the marinade over the tempeh and turn to coat. Bake for about 30 minutes, until browned and bubbly. Yum!
Thursday, January 7, 2010
Blackout Tempeh
. . . so named because we managed to blow a fuse as this was cooking, and had to finish glazing the tempeh by a combination of candle and flashlight. This yummy sweet-and-savory dish is adapted from 101cookbooks.com.
for marinade:
4 tablespoons soy sauce
4 tablespoons maple syrup
1 1/2 teaspoons rice vinegar
2 cloves garlic, peeled, crushed and chopped
1/2 teaspoon cayenne
8 ounces tempeh
2 portobello mushrooms, sliced and sauteed in a little olive oil until soft
2 1/2 cups cooked quinoa or brown rice
a handful of blanched green beans
Combine ingredients for marinade in a small bowl.
Slice tempeh into small triangles. Lay the pieces flat in a dish and pour the marinade over it; let it sit for at least half an hour. Heat a small amount of canola oil in a pan; add the tempeh and saute for a few minutes on each side until browned. Then, pour the remaining marinade in the pan and cook for a few minutes, shaking the pan so the tempeh gets a lovely glaze.
Serve the tempeh over the rice/quinoa, mushrooms, and green beans.
for marinade:
4 tablespoons soy sauce
4 tablespoons maple syrup
1 1/2 teaspoons rice vinegar
2 cloves garlic, peeled, crushed and chopped
1/2 teaspoon cayenne
8 ounces tempeh
2 portobello mushrooms, sliced and sauteed in a little olive oil until soft
2 1/2 cups cooked quinoa or brown rice
a handful of blanched green beans
Combine ingredients for marinade in a small bowl.
Slice tempeh into small triangles. Lay the pieces flat in a dish and pour the marinade over it; let it sit for at least half an hour. Heat a small amount of canola oil in a pan; add the tempeh and saute for a few minutes on each side until browned. Then, pour the remaining marinade in the pan and cook for a few minutes, shaking the pan so the tempeh gets a lovely glaze.
Serve the tempeh over the rice/quinoa, mushrooms, and green beans.
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