Leeks Mimosa with Toasted Hazelnuts

Dorie Greenspan Leeks Vinaigrette with Mimosa on eatlivetravelwrite.com

 

 

Begin this simple, distinctive side dish by roasting leeks, which mellows them and brings out their sweet side. Give them a drizzle of citrus vinaigrette, and sprinkle on toasted hazelnuts for a pleasant crunch. As a garnish, grated egg yolks are called mimosa (named for the yellow mimosa flower); we use the whites as well, to finish the dish. This recipe is a hearty side dish for four. Store extra vinaigrette in the refrigerator up to three weeks. Adrienne demoed this as part of allium month, May 2016. Recipe adapted from Martha Stewart.

4 large leeks (2 pounds), white and pale-green parts only, halved lengthwise and rinsed well
Coarse salt and freshly ground pepper
2 eggs, hardboiled and cooled
1 t Dijon mustard
2 t finely grated orange zest, plus more for garnish
3 T fresh orange juice
1 T fresh lemon juice
1 T minced shallot
3 T extra-virgin olive oil, plus more for brushing
1 ounce (¼ cup) skinless hazelnuts, toasted and chopped

Preheat oven to 400 degrees. Arrange leeks on a rimmed baking sheet, and brush generously with oil. Season with salt and pepper. Roast, flipping once, until tender and gold, about 20 minutes. Let cool slightly on sheet. Halve eggs and remove yolks. Finely grate whites on the medium holes of a box grater; place in a small bowl. Grate or crumble yolks; place in another small bowl. Whisk together mustard, orange zest and juice, lemon juice, and shallot. Slowly add oil, whisking until emulsified. Season with salt and pepper. Arrange leeks on a platter. Scatter whites and yolks on top. Drizzle with vinaigrette. Sprinkle with hazelnuts, and garnish with orange zest. Serve immediately.

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Marinated Tomatoes

cherriesWhen you grow cherry tomatoes, you get a bargain for the space you must a lot them. Yes, they are rambunctious and prone to wandering about.  But staying on top of the prodigious output of a cherry variety — a close descendant of the wild cherry native to the roadways, fields and forest edges of South America  — is a summer feat without the famine. This recipes does cherry tomatoes justice, taking full advantage of the characteristic sweetness inherent in the fruit while providing a colorful and flavor-packed condiment, which you can play with by adding hot peppers and/or sliced lemons. And of course, you can always sub out regular tomatoes, just cut them into smallish chunks.  Fill an attractive jar with the marinated tomatoes and make a gift of it.  If you keep yours in the refrigerator — recommended — you’ll have to bring the tomatoes to room temperature before using as the olive oil congeals with the cold to a butter-like consistency.  The original recipe comes from Southern Living. Adrienne demoed this at the US Botanic Garden in August 2015.

8 cups halved assorted grape tomatoes
1/8 C coarse salt
1 large shallot, sliced
4 garlic cloves, sliced
1½ C olive oil
14 fresh thyme sprigs
1/3 C white wine vinegar
1 C fresh basil, torn
½ t black pepper
Pinch of dried red pepper flakes

Put grape tomatoes in a large non-reactive bowl, sprinkle with the salt and toss gently with your hands; let stand 30 minutes. Meanwhile, sauté shallot and garlic in hot oil in a medium saucepan over medium heat until vegetables are translucent but not brown, about 3 minutes. Remove from heat, and stir in thyme. Cool completely. Toss together vinegar, next 3 ingredients, tomato mixture, and shallot mixture. Serve, or cover and refrigerate up to 4 weeks.  Serve over grilled fish, meat or vegetables; atop crackers and cheese; add to salads.


Carrot Pudding Souffles with Buttered Spring Vegetables

carrotYou can make the souffles a day ahead and refrigerate them, covered, in the ramekins. To reheat, unmold the souffles and place them right side up on a rimmed baking sheet. Pour one-quarter cup heavy cream over top, and heat in a 375-degree oven until heated through and cream is bubbling, about 12 minutes. Or you can microwave them.  Prepare the vegetables while the souffles are in the oven. Adapted from Martha Stewart and demoed in March 2015.

½ C (1 stick) unsalted butter, plus more for ramekins
1 small shallot, thinly sliced (about 1/4 C)
1# carrots, peeled and cut into ½-inch pieces (about 3 C)
1 bay leaf
Coarse salt
1 C heavy cream, plus more if needed for reheating souffles
3 T flour
1½ C whole milk, warmed
1/4 t nutmeg
1/4 t ground ginger
Freshly ground pepper
6 egg yolks
4 egg whites
sugar snap peas, baby asparagus, petite peas
1 T parsley finely chopped

Melt 2 T butter in a medium saucepan over medium heat. Add shallot, chopped carrots, bay leaf, and 1 teaspoon salt. Cover, and cook, stirring occasionally, until carrots are tender, 10-15 minutes. (Reduce heat to medium-low and add 1-2 T water if needed to prevent carrots or butter from browning.) Stir in cream. Bring mixture just to a simmer, and immediately remove from heat; discard bay leaf. Puree mixture and transfer to a small bowl; set aside. Melt 4 T butter in a medium saucepan over medium heat. Stir in flour with a wooden spoon; cook, stirring constantly, 3 minutes. Whisk in warm milk gradually. Use a rubber spatula to scrape bottom and corners of pan. Reduce heat to low. Cook, stirring often to prevent lumps from forming, 5 minutes. Whisk in carrot puree, and remove from heat. Stir in nutmeg, ginger, and 1 t salt; season with pepper. Transfer to a large bowl; let cool. Preheat oven to 400. Lightly butter eight 6-ounce ramekins; set aside. Add yolks, one at a time, to carrot mixture, whisking well after each addition. Using a clean whisk or an electric mixer, beat egg whites until soft peaks form. Fold into carrot mixture. Ladle mixture into prepared ramekins, filling almost to the rims. Place ramekins in a roasting pan, and transfer to oven. Pour enough boiling water into pan to come about three-quarters of the way up sides of ramekins. Bake until souffles are puffed and set, and tops begin to brown, about 35 minutes. Using tongs, carefully transfer the souffles to a wire rack, and let cool 10 minutes. Before serving, bring a medium pot of water to a boil; add ½ t salt. Add baby vegetables and cook until bright and still firm, about 3 mins. Drain, return to hot pan; add 2 T butter and toss with parlsey. Invert each souffle onto a metal spatula, and then invert again onto a serving plate. Arrange baby vegetables around souffles. Garnish with pea shoots.

 


Lemony New Potatoes

fingerlingThis treatment of the new potatoes that will soon be showing up in farmer’s markets is full of do-aheads. Parboil your potatoes the day before you plan to serve them; the browning can be done a few hours ahead of time; assemble the rest of the ingredients and the last step of making the sauce will come together in less than five minutes. Ultimately, you can do the whole dish in advance and keep it warm in the oven or microwave it before serving. The recipe is adapted from Martha Stewart and was part of our March 2015 repertoire at Brookside and U.S. Botanic Garden.

1 # fingerling potatoes
1 T coarse salt
1 T olive oil
1 shallot, minced
1 garlic clove, minced
1/4 C chicken stock
2 T dry white wine
1 T fresh or 1 t dried thyme leaves
1 T butter, chilled
2 T fresh lemon juice
Salt & fresh ground pepper, to taste

Garnish
fresh thyme leaves or parsley
coarse salt

Cover potatoes with water in a pan. Add 1 T salt, and bring to a boil. Reduce heat, and simmer until barely tender, 5 minutes. Drain potatoes, cool, and halve lengthwise. Heat oil in a large skillet over medium heat. Add shallot and garlic, and cook until soft, about 2 minutes. Add potatoes, cut sides down, and cook until golden brown, about 10 minutes. Stir in stock and wine. Cook until liquid is reduced by a third, about 2 minutes. Remove from heat. Add thyme and butter, and stir until butter has melted. Stir in lemon juice, salt, and pepper. Garnish withm more thyme leaves or parsley and sprinkle judiciously with coarse salt.

 


Burnished Chicken with Parsnips and Sweet Potatoess

burnished

At the end of a full day of work putting the garden to bed — pulling out the spent tomato plants, bringing in the last of the peppers and eggplant, clearing, weeding, pruning, then clearing some more and mulching — this was a great meal to sit down to.   Especially since the parsnips were part of what came in from the garden.  Make-ahead tip: Marinate the chicken in the morning and stick it in the refrigerator; prep your veggies. At dinner time, all you have to do is put them all on a baking sheet and in about 40 minutes it’ll be ready.  Oh, and don’t forget that green salad – what goes well with this is a mix of arugula (still going strong in the jardin) and shredded radicchio with a wine vinegar-olive oil dressing. The chicken dish will make four hearty appetites very happy. Adapted from our buddies at Fine Cooking. Read More



Artichoke and Sunchoke Sauté with Persillade

Sunchokes

Sunchokes

 

 

2 (10-ounce) packages frozen artichokes, thawed and well drained OR 3 (6-ounce) packages of ArtiHearts, Monterey Farms
¼ C olive oil
3 cloves garlic
2 bay leaves
1 t dried thyme or 4 large sprigs fresh
½ t dried rosemary or 2 sprigs fresh
½ lb. sunchokes (Jerusalem artichokes), peeled and cut into one-inch pieces
1 fennel bulb, trimmed and cut into one-inch pieces
8 shallots, peeled and quartered
½ lb. fingerling potatoes, scrubbed and cut into one-inch pieces
¾ C dry white wine
½ C chicken broth
Salt to tastefennel
For the Persillade:
3 T parsley, chopped
1 clove garlic, minced
1 t grated lemon zest

In a large Dutch oven, heat the olive oil over medium heat and add the garlic, bay leaves, herbs, sunchokes, fennel and shallots. Cook, stirring frequently, until the vegetables begin to brown nicely, about 5 minutes. Add the artichokes and potatoes, cook another 5 minutes, add the wine and reduce by half. Add the broth, cover and reduce the heat to low and simmer until vegetables are tender when pierced with a knife, about 30 -40 minutes, stirring occasionally.  Adjust for salt.

Prepare the Persillade: chop the parsley and garlic together until fine; add the lemon zest. Sprinkle over vegetables and serve.

Serves 8.