Vegetable Carpaccio

vegetable-carpaccio

 

If you don’t own a culinary mandolin, use a vegetable peeler to get the paper-thin slices this recipe calls for. The inspiration for this salad comes from beef carpaccio, a classic dish of rare/raw sliced beef dressed in lemon juice, olive oil, capers and Parmesan cheese. The root vegetable version was invented by Chef Andy Hollyday of Selden Standard, named Restaurant of the Year 2016 by Hour Detroit magazine. It’s perfect for what’s coming in season right now — baby beets, beautiful radishes of every color, sweet turnips, colored carrots. The carpaccio certainly made an impression in March 2016 at several different demo venues.

A selection of seasonal vegetables that could include:

1 small fennel, shaved thin
1 small red or gold beet, peeled and shaved thin
3 medium sized heirloom carrots, shaved thin
6 small radish, washed and shaved into thin coins or 2 small turnips
1 small celery root, peeled and shaved thin

¼ C capers in brine, drained
¼ C cup fresh herb of choice, chopped – chives, tarragon, parsley or basil work well
3oz. Parmesan Reggiano, shaved thin
Sea salt and freshly ground black pepper to taste

Lemon Vinaigrette

Zest and juice of 1 lemon (about 2 T)
1 shallot, minced fine
1 T champagne or white wine vinegar
½ C extra virgin olive oil
Sea salt and fresh ground black pepper, to taste

To make the vinaigrette combine all ingredients in a small mixing bowl or a mini-prep food processor, season with salt and pepper and whisk together. In another bowl add the shaved vegetables and enough vinaigrette to generously coat. If there is any vinaigrette remaining reserve for another use. Season the vegetables with salt and pepper and allow to marinate for 10-30 minutes, mixing once or twice. After 10 minutes, taste the salad again for seasoning. Distribute onto a large platter or on individual plates. Garnish with shaved Parmesan, capers, herbs of choice, and a twist of freshly ground black pepper. Serves 4-6.

 


Pasta with Tomatoes and Peaches

5-6 sun-dried tomatoes, dried or oil-based
4 C tomatoes, coarsely chopped
2 C fresh or frozen peaches, peeled and chopped
1 C onion, chopped
3 T olive oil
1/8 t cinnamon
1/8 t cayenne
1 T red wine vinegar
2 T tarragon, chopped
Sea salt and pepper

12 oz. chunky-shaped pasta, cooked according to package directions
Parmesan cheese, grated – for serving

If using dried tomatoes that are not in oil, soak the tomatoes in boiling water for 15-20 minutes until softened and plumped. Drain and chop coarsely. If using sun-dried tomatoes in oil, remove them from the jar, drain well and coarsely chop.

Preheat the oven to 450°F. In a 9×13-inch baking dish, stir together the sundried tomatoes, tomatoes, peaches, onion, olive oil, spices and a bit of salt and pepper. Roast uncovered, stirring a few times until the ingredients have softened and thickened, about 40 minutes. When cooked, remove from oven and stir in the vinegar and tarragon.

While the sauce is roasting, cook the pasta according to the package directions. In a large serving bowl, toss the pasta with the sauce. Top with grated cheese. Makes 4 servings.


Creamy Pasta with Asparagus, Cremini Mushrooms and Tarragon

asparagus_crimini_pasta_2

 

 

Another recipe from our spring repertoire, this one demoed by Danielle at Brookside Gardens earlier this month — sorry wonderful audience for taking so long in posting this. It somehow slipped through the cracks. Enjoy this delicious recipe. It was adapted by Danielle from a Giada De Laurentiis recipe.

½ lb. pasta (farfalle, orecchiette, casarecce)
3 tablespoons butter
½ C (1 large) shallot, minced
½ C Marsala wine
1 lb. Cremini mushrooms, thickly sliced
1 lb. thin asparagus, trimmed, cut crosswise into 1-inch pieces
1 C mascarpone cheese
1 T fresh tarragon, finely chopped
Pinch freshly grated nutmeg
¾ C walnuts, toasted
¼ C freshly grated Parmesan
Walnut oil, for drizzle garnish (optional)

Bring a large pot of water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 10-12 minutes, per the package directions. Drain and reserve.

Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the shallot and cook until soft and fragrant, about 2 minutes. Add the Marsala wine and increase the heat to a boil. Cook another couple of minutes to reduce the wine slightly. Add the mushrooms and asparagus and sauté until tender, about 5 minutes. Stir in the pasta and heat thoroughly. Stir in the mascarpone, nutmeg, tarragon and toss until the cheese coats the pasta. If the sauce seems too thick, thin with a splash of chicken or vegetable broth. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve 4-6 as an entrée, 6-8 as a side dish.



Fresh Herb Vinaigrette

vinaigrette

Making this vinaigrette in a food processor or blender will yield a thick, almost mayonnaise-like result.  Dip your artichoke leaves into it, or serve it with roasted root vegetables, or dress a simple lettuce salad with a splash of it.

 

2 T Dijon mustard
¼  C red wine vinegar
1 C olive oil
½ t sea salt
1 T fresh chopped herbs of your choice-tarragon, parsley, dill, basil, or a combination

In a mini-prep or a food processor, pulse together the mustard and red wine. With the motor running, slowly add the olive oil. The dressing should become very thick and have the consistency of mayonnaise. Stop the machine, scrape down the sides, add the fresh chopped herbs and pulse 2-3 times, enough to mix. Adjust for salt. Serve as a dipping sauce with warm, whole artichokes.