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| "The year of asparagus," iPhonography by Anne Halsted |
Our Favorite Recipes 2014
Sunday, December 14, 2014
2014 Recipe List
Starters
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Salads
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Soups
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Side Dishes
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Pasta Dishes
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Main Dishes
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Desserts
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Brunch Dishes
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Breads
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Bacon-Onion Jam
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| photo by Christopher Testa food styling by Maggie Ruggiero prop styling by Deborah Williams |
from the The New York Times Magazine
submitted by Judy Gray
serves 6 to 8 as an appetizer
¾ pound slab bacon, diced into cubes
4 medium-size white or Spanish onions, peeled
& diced
1½ teaspoon mustard seed
2½ tablespoons dark brown sugar
¼ cup balsamic vinegar
3 tablespoons water
kosher salt and freshly ground black pepper
Set a Dutch oven or heavy pot over medium heat, and add the bacon.
Cook, stirring occasionally, until the fat is completely rendered and the bacon
has started to crisp, approximately 12 to 15 minutes.
Drain all but 1 tablespoon of the fat from the pot, and add the onions,
mustard seed, brown sugar, vinegar and 3 tablespoons of water. Stir to combine,
then cover the pot, lower the heat and allow the mixture to cook undisturbed
for 25 to 30 minutes.
Remove the top, stir again and then partly cover the pot. Allow the
mixture to cook until most of the liquid is gone and the onions have achieved a
dark brown “jamminess,” approximately 60 to 70 minutes (add a little more water
as needed).
Taste the jam, and add salt and pepper if necessary.
Remove mixture from heat, and allow to cool slightly. Spoon the jam
into a jar or bowl, then allow to cool completely. Store, covered, the
refrigerator for up to a week.
The jam pairs nicely with the ChickenLiver Pâté on crostini.
Bay Scallop Ceviche
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| photo by Craig Lee |
from Brandon Jew in the The San Francisco Chronicle
submitted by Anne Halsted
serves 2
1 tablespoon finely diced shallot
2 tablespoons finely diced celery heart
3 to 4 tablespoons lime juice, as needed
¼ cup buttermilk
2 tablespoons extra virgin olive oil
4 leaves cilantro, chopped
3 ounces bay scallops, “feet” removed, or sliced sea
scallops
Minced red or yellow jalapeño,
to taste
¼ Hass avocado, cut into medium dice
Kosher salt and serrano pepper to taste
1 teaspoon poppy seeds
In a
small bowl, soak the shallots and the celery in the lime juice for at least 30
minutes, up to 1 hour. Meanwhile, in another bowl, whisk the buttermilk and
olive oil together. Whisk in the shallot mixture, then stir in the cilantro,
scallops and jalapeño. Let sit
for 3 to 5 minutes, or until the scallops start to turn slightly opaque.
Add the
avocado, and mix gently. Season with salt and serrano pepper to taste. Sprinkle
with poppy seeds and serve.
The
combination of lime juice and lactic acid in the buttermilk should be enough
acid to turn scallops opaque. The jalapeño give just the right amount of bite to
the dish.
Chicken Liver Pâté
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| photo by Christopher Testani / food styling by Maggie Ruggiero / Prop styling by Deborah Williams |
submitted by Judy Gray
serves 6 to 8
8 tablespoons unsalted
butter, cut into cubes
2 medium shallots, peeled
and finely chopped
1 pint fresh chicken
livers, approximately 1 pound trimmed
1 tablespoons fresh thyme
leaves, chopped
⅓ cup Madeira or port
3 tablespoons heavy cream,
plus more as needed
kosher salt to taste
Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons
of the butter until it begins to foam. Add the shallots, and sauté until
translucent, being careful not to allow shallots to brown. Add the livers,
thyme and Madeira or port, and bring the heat to high. Cook, occasionally
stirring and turning the livers around in the pan with a spoon, until the wine
has reduced and the livers are lightly browned but still very soft and pink on
the inside, approximately 5 minutes. Don’t overcook.
Remove the pan from the stove, and put its contents into a blender or
food processor, along with the cream and the remaining butter. Blend until
smooth, but don’t over blend, adding a little more cream if necessary. Taste
and adjust seasoning, adding salt if necessary.
Pack the pâté into a glass jar or bowl, then smooth the top with a
spatula. Cover with plastic wrap and refrigerate until firm. About 2 hours or
up to 5 days. Serve with bacon-onion jam and copious amount of toast.
This pâté is
similar to the one my grandmother made, except she used a hand crank meat
grinder (the food processor of the ‘20s) to mix all ingredients! Very tasty for
all who love pâté, best eaten with jam of some kind.
Mediterranean Baked Feta with Tomatoes
from Smitten Kitchen
submitted by Courtney Dyar
serves 4
submitted by Courtney Dyar
serves 4
1 cup cherry tomatoes, halved
⅓ cup chopped, pitted Kalamata olives
1 clove garlic, minced
¼ cup thinly sliced red onion
2 tablespoons finely-chopped fresh flat-leaf parsley,
divided
1 teaspoon dried oregano
1 teaspoon olive oil
freshly ground black pepper
1 8- to
10-ounce block feta (can substitute goat cheese)
crackers,
pita chips, or crostini
In a
bowl, mix the tomatoes, olives, onion, garlic, 1 tablespoon of the parsley,
oregano, olive oil and a few grinds of pepper.
Two cooking options:
On a grill: Heat your grill to medium-high. Set the feta block in the
middle of a piece of foil. Pile the tomato mixture on top of the feta. Fold up
the edges of the foil so that it will hold in any liquid as it cooks. Place the
packet straight on the grill for 15 minutes to warm it through. Remove from
grill and transfer to a serving dish with high edges. Garnish with remaining
parsley and serve immediately.
In the oven: Heat oven to 400° F. Place the block of feta in the middle
of an oven-proof dish with high edges. Pile the tomato mixture on top of the
feta. Bake for 15 minutes. Garnish with remaining parsley and serve
immediately.
The
feta will not melt, just warm and soften. Serve with crostini/crackers/pita
chips and individual plates since it can be a bit messy otherwise. Folks can
either dip crostini directly into the feta or use a spoon to top crostini. As
it cools, the feta will firm up again.
Scallop and Plum Ceviche
from The New York Times
submitted by Wells
Whitney
serves 4
1 pound fresh sea scallops, cut into ¼- to ½-inch
diced pieces
2 plums (make sure they are ripe and sweet), pitted
and cut into ¼- to ½-inch diced pieces
¼ cup freshly squeezed lime juice
1 to 2 teaspoons chopped fresh tarragon, or more to
taste
½ teaspoon grated lime zest
salt
pinch cayenne pepper, more to taste
Prepare
scallops, plums, and lime juice first, then toss everything together in a bowl.
Season with salt and cayenne.
Let mixture sit at room temperature for
about 15 minutes before serving.
This
ceviche has a nice combination of sweet and sour and is a delightful light
appetizer to a summer dinner.
Wasabi Mayo
submitted by Wells Whitney
serves many as a dip
1 cup mayonnaise
2 tablespoons soy sauce
1 small tube wasabi paste
freshly ground pepper to taste
Mix all ingredients into mayonnaise, taste
and adjust with wasabi paste and pepper
This
is delicious as a dip with vegetables or crackers.
Bulgur Salad with Peaches, Arugula, and Almonds
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| photo by Jim Scherer / styling by Catrine Kelty |
submitted by
Elizabeth Whitney
makes about 7 cups
1½ cups medium-grain bulgur, rinsed and drained
3 tablespoons fresh lemon juice
1½ tablespoons sherry vinegar
½ teaspoon ground cumin
salt and pepper
¼ cup extra-virgin olive oil
1 medium cucumber, peeled, seeded, and cut into ¼-inch
dice (about 1¼ cups)
½ medium red onion, finely chopped (about ¾ cup)
1 large, ripe but firm peach, peeled if desired,
pitted, and chopped (about 1 cup)
4 cups loosely packed arugula (about 2 ounces),
coarsely chopped
¾ cups slivered almonds, lightly toasted
In a
medium bowl, cover bulgur in water by about 2 inches to soften for about 1 hour.
In a mesh strainer, drain and rinse the soaked bulgur under running water, then
press to release as much liquid as possible (you should have about 2¾ cups of
bulgur). In a large bowl, mix bulgur and 2 tablespoons lemon juice and set
aside to allow bulgur to absorb the lemon, about 10 minutes.
Meanwhile
in another medium bowl, vigorously whisk remaining lemon juice, vinegar, cumin,
1 teaspoon salt, pepper to taste, and oil to blend. Add the cucumber, onion,
peach, 1 teaspoon salt, pepper to taste, and about three-quarters of the
dressing to the bulgur, toss to combine, cover, and set aside for the flavors
to blend, about 30 minutes.
Add
the arugula and remaining dressing and toss to combine. Taste and adjust seasoning
with salt and pepper, if necessary; add the almonds, toss to combine, and serve
at once.
When we make this salad, we typically do
not mix the arugula in with the rest of the salad, but serve the salad on a bed
of arugula. That way, leftovers keep better without soggy arugula. If you chose
to make the salad this way, go ahead and add all of the dressing at once.
This salad is delicious and fresh tasting
and keeps reasonably well if you use a not too ripe peach. We eat it all summer
long, paired with grilled fish or chicken.
Chilled Napa Cabbage with Cilantro and Shallots
submitted by Karen Lonergan
head of Napa
Cabbage
2 cups chopped
cilantro (lightly packed)
3 diced shallots
really good olive
oil
white wine vinegar
salt & pepper
Macerate
(soak) the shallots in white wine vinegar for 15 minutes. Toss with shredded
cabbage, cilantro, olive oil (lightly coat all) and salt/pepper.
This is the
perfect accompaniment for flank steak.
Grilled Watermelon and Feta Salad
submitted by
Jeanne Milligan
serves 4
1
small red onion, sliced
2
tablespoons sherry vinegar
3
tablespoons extra-virgin olive oil
3
large or 4 smaller 1-inch thick watermelon slices
salt
to taste
2
tablespoons chopped fresh mint
2
ounces feta cheese, crumbled
¼
to ½ teaspoon Aleppo pepper or mild chile powder
Prepare
a medium-hot grill. While grill heats, place sliced onion in a bowl, cover with
water and 1 teaspoon of the vinegar. Soak 5 minutes, then drain and rinse. Spread
onions on paper towels.
Use
up to 1 tablespoon olive oil to brush watermelon slices lightly. Grill about 3
minutes per side, or until charred. Remove from heat and dice. Transfer, with
juice, to a large salad bowl.
Add
onions and remaining ingredients and toss together. Let sit for a few minutes,
or for up to an hour before serving. Toss again just before serving.
Kale and Quinoa Salad with Ricotta Salata
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| photo from smittenkitchen.com |
adapted from Smitten Kitchen
submitted by Carol
Phillips
makes 2 to 3 large
meal salads, 4 to 5 side salads
For the salad:
½ cup uncooked quinoa (or 1½ cups cooked)
8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale*
½ cup slivered almonds, very well toasted and cooled
⅓ cup dried cherries, chopped a bit (pears or other fruit work well too)
2 teaspoons chopped fresh dill
2 ounces ricotta salata, crumbled or finely grated
few gratings of fresh lemon zest
½ cup uncooked quinoa (or 1½ cups cooked)
8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale*
½ cup slivered almonds, very well toasted and cooled
⅓ cup dried cherries, chopped a bit (pears or other fruit work well too)
2 teaspoons chopped fresh dill
2 ounces ricotta salata, crumbled or finely grated
few gratings of fresh lemon zest
For the dressing:
3 tablespoons olive oil
1½ tablespoons white wine vinegar
2 teaspoons smooth Dijon mustard
1 teaspoon coarse Dijon mustard
just shy of 1 teaspoon honey
salt and freshly ground black pepper to taste
3 tablespoons olive oil
1½ tablespoons white wine vinegar
2 teaspoons smooth Dijon mustard
1 teaspoon coarse Dijon mustard
just shy of 1 teaspoon honey
salt and freshly ground black pepper to taste
Rinse quinoa well in a small
colander. Place quinoa and 1½ cups water in a small saucepan and bring to a
simmer with a couple pinches of salt. Simmer at a very low temperature for 15
to 20 minutes, until tender. Drain any un-absorbed liquid from cooked quinoa.
Spread quinoa on a plate to cool quickly.
Wash your kale and dry it well.
Then, with a knife, remove the rib from each stalk, leaving long strips of kale
leaves. Stack the leaves in small batches, roll them tightly the long way, and
cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad
bowl. Add remaining salad ingredients to kale and toss to mix.
Whisk dressing ingredients together
in a small dish, and pour the dressing over the salad. Season with salt and
pepper to taste, then dig in.
*some use “Dino Kale” instead as it is easier to prepare.
Tossed Green Salad
submitted by Michael Dewees
serves 8 to 10
6 tablespoons olive oil
2 tablespoons white wine vinegar with tarragon
½ teaspoon salt
1 small clove garlic, minced
1 small head Boston lettuce
2 heads butter or Bibb lettuce
3 stalks Belgian endive
½ bunch watercress
2 tablespoons chopped parsley
2 tablespoons chopped chives
1 tablespoon chopped fresh dill (2 teaspoon dried)
2 teaspoons chopped fresh thyme (1 teaspoon dried)
1 medium avocado
Combine
olive oil, vinegar, salt, and garlic in bottom of your salad bowl.
Wash
lettuce leaves and dry very well. Tear into bite-sized pieces over dressing. Do not toss. Wash endive and discard
stems. Add to lettuce. Sprinkle parsley, chives, dill, and thyme over top of
leaves. Cover bowl tightly with plastic wrap and chill in refrigerator several
hours.
Just
before serving, peel and slice avocado and add to greens. Toss all gently but
well.
As you well-know, the secret to a great
salad is crisp, cold greens. This method ensures it.
Quinoa Salad with Citrus and Avocado
from Cookin’ the Market at the Fillmore
Street Farmers Market
via Richard and
Marilyn Lonergan
serves 8 to 12
1½ cups quinoa
½ cup pumpkin or sunflower seeds, toasted
2 or 3 grapefruit, sectioned and diced, about 2 cups
1 avocado, seeded and diced, about 1 cup
1 red onion, peeled and finely chopped, about ¾ cup
½ cup chopped fresh Italian parsley
¼ cup olive oil
3 tablespoons lemon juice
2 teaspoons grated lemon zest
Boil
3 cups of salted water. Add quinoa,
cover and reduce heat to medium-low.
Simmer for 12 to 14 minutes or until quinoa is tender and small “tails”
bloom from grains. Drain quinoa and
rinse under cold running water. Drain
again.
Add
quinoa to pumpkin seeds and stir in grapefruit, avocado, onion, and
parsley. Fold in oil, lemon juice and
lemon zest. Season with salt and pepper,
if desired.
While sectioning grapefruit can be
tedious, the taste and texture is amazing. I used pink grapefruit and liked the
look as well. I have also used red
quinoa and liked the taste, but the color contrasts weren’t as interesting. It keeps very well chilled overnight.
Warm Moroccan Chicken and Sweet Potato Salad
heavily adapted from Joanne Weir’s Cooking Confidence: Dinner Made Simple(2012)
submitted by Kate Gambs
Knickerbocker
serves 4 to 6
For the squash:
12 ouces butternut squash, cubed
1 teaspoon olive oil
1/2 teaspoon mild curry powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
For the dressing:
1 teaspoon mild curry powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
2 tablespoons olive oil (garlic infused or EVOO)
1 teaspoon red wine vinegar
2 teaspoons maple syrup
salt to taste
For the salad:
1 pound cooked boneless chicken, cut or shredded into 1- to 2-inch pieces
1/2 large tomato, seeded and diced
1/2 large apple, cut into small pieces
2 scallions, thinly sliced
3 tablespoons roasted pumpkin seeds
3 tablespoons roasted almonds
3 tablespoons pomegranate seeds
small bunches of cilantro (optional)
Heat
oven to 375° F.
Mix
oil, curry, cumin and salt together. Toss together with squash, and spread flat
onto a baking sheet. Roast until tender, around 30 minutes. Let cool while
preparing salad. Alternately, microwave a bag of squash and add mixture on top
once squash is cooked.
Prepare
dressing ingredients by whisking together in a small bowl. Place salad
ingredients in a large bowl, then pour dressing over the mixture. Finally, add
the squash and gently toss so all ingredients get coated with dressing. Place
mixture on a large plate and garnish with small bunches of cilantro, if
desired.
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