Viviane Cooks |
Tuesday, November 18, 2008
In your basket
Beets
Potatoes
Carrots
Turnips
Celeriac
Garlic
Carnival Winter Squash
Brussels Sprouts
Sage
Bosc Pears, Fuji, Cortland and Winesap Apples
Life is always so busy for me that even though I’ve been working on Thanksgiving recipes for my website and for Magazine features for a while now, it didn’t hit me until yesterday that Thanksgiving is actually NEXT WEEK! I cannot believe it is already here! It’s really time to plan my own menu and get things organized… The last thing I want is to be rushing like a mad person at the last minute!
The veggies in the basket of course are going to shape the menu. And there is so much to choose from! I can hardly wait…
Here are two of my favorite recipes for Brussels sprouts and for winter squash. For an entire Thanksgiving menu (12 recipes!) you can go to my website foodandstyle.com
Happy Thanksgiving and bon appétit!
To subscribe to Viviane’s monthly newsletter click here
Beets
Potatoes
Carrots
Turnips
Celeriac
Garlic
Carnival Winter Squash
Brussels Sprouts
Sage
Bosc Pears, Fuji, Cortland and Winesap Apples
Life is always so busy for me that even though I’ve been working on Thanksgiving recipes for my website and for Magazine features for a while now, it didn’t hit me until yesterday that Thanksgiving is actually NEXT WEEK! I cannot believe it is already here! It’s really time to plan my own menu and get things organized… The last thing I want is to be rushing like a mad person at the last minute!
The veggies in the basket of course are going to shape the menu. And there is so much to choose from! I can hardly wait…
Here are two of my favorite recipes for Brussels sprouts and for winter squash. For an entire Thanksgiving menu (12 recipes!) you can go to my website foodandstyle.com
Happy Thanksgiving and bon appétit!
To subscribe to Viviane’s monthly newsletter click here
Maple–Glazed Brussels Sprouts with Chestnuts – Serves 81 tablespoon sea salt for the blanching water
2 lbs Brussels Sprouts – ends trimmed and cut in half
2 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
2 tablespoons maple syrup
6 oz roasted chestnuts in jars – broken in 1/2” pieces (use your fingers)
3 large shallots – skinned, quartered and finely sliced
3/4 to 1 teaspoon sea salt to taste
freshly ground pepper to taste
Step 1: Fill a large bowl with cold water and several ice cubes.
Step 2: Fill a medium pot with water and bring to a boil. Add the salt and blanch the Brussels sprouts for 4 minutes until tender. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on paper towels. Once dry, transfer to a bowl and set aside.
Cook’s note: The Brussels sprouts can be blanched up to 1 day ahead. Place in a Tupperware and refrigerate until ready to use.
Step 3: Heat a large heavy-bottom skillet over high heat. Add the butter, olive oil and maple syrup. As soon as the butter is melted, add the Brussels sprouts and chestnuts and toss. Sauté for 4 to 5 minutes until golden-brown, tossing only occasionally. Add the shallots, toss again and sauté for 1 to 2 minutes until shallots have softened. Sprinkle with salt and pepper, remove from heat and serve immediately.
2 lbs Brussels Sprouts – ends trimmed and cut in half
2 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
2 tablespoons maple syrup
6 oz roasted chestnuts in jars – broken in 1/2” pieces (use your fingers)
3 large shallots – skinned, quartered and finely sliced
3/4 to 1 teaspoon sea salt to taste
freshly ground pepper to taste
Step 1: Fill a large bowl with cold water and several ice cubes.
Step 2: Fill a medium pot with water and bring to a boil. Add the salt and blanch the Brussels sprouts for 4 minutes until tender. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on paper towels. Once dry, transfer to a bowl and set aside.
Cook’s note: The Brussels sprouts can be blanched up to 1 day ahead. Place in a Tupperware and refrigerate until ready to use.
Step 3: Heat a large heavy-bottom skillet over high heat. Add the butter, olive oil and maple syrup. As soon as the butter is melted, add the Brussels sprouts and chestnuts and toss. Sauté for 4 to 5 minutes until golden-brown, tossing only occasionally. Add the shallots, toss again and sauté for 1 to 2 minutes until shallots have softened. Sprinkle with salt and pepper, remove from heat and serve immediately.
Roasted Butternut Squash with Garlic and Sage – Serves 82 medium butternut squash (about 4 lbs) – peeled (use vegetable hand peeler), seeded scooped out and cut in 1/2” x 3” slices
2 small bunches fresh sage – leaves removed from stems
16 large garlic cloves – unpeeled and left whole
1 teaspoon sea salt or to taste
freshly ground black pepper to taste
6 tablespoons extra virgin olive oil
Preheat oven to 475ºF.
Step 1: Place the butternut squash slices in a non-stick jellyroll pan large enough to hold the ingredients in a single layer (alternatively use 2 pans). Add the sage, garlic, salt and pepper to taste. Drizzle with the olive oil and toss well. Arrange slices in a singe layer and bake for 20 minutes.
Step 2: Remove from oven, carefully flip each slice so as not to break them. Return to oven and bake for 10 to 15 minutes, until golden-brown. Remove garlic cloves and save for another use. Serve the roasted squash with the sage leaves.
Cook’s note: The squash can be sliced up to 24 hours ahead and refrigerated in Ziplock bags. Bake up to 6 hours ahead and re-heat at 475ºF for 5 to 6 minutes until hot.
© 2008 viviane bauquet farre – food & style NY LLC
2 small bunches fresh sage – leaves removed from stems
16 large garlic cloves – unpeeled and left whole
1 teaspoon sea salt or to taste
freshly ground black pepper to taste
6 tablespoons extra virgin olive oil
Preheat oven to 475ºF.
Step 1: Place the butternut squash slices in a non-stick jellyroll pan large enough to hold the ingredients in a single layer (alternatively use 2 pans). Add the sage, garlic, salt and pepper to taste. Drizzle with the olive oil and toss well. Arrange slices in a singe layer and bake for 20 minutes.
Step 2: Remove from oven, carefully flip each slice so as not to break them. Return to oven and bake for 10 to 15 minutes, until golden-brown. Remove garlic cloves and save for another use. Serve the roasted squash with the sage leaves.
Cook’s note: The squash can be sliced up to 24 hours ahead and refrigerated in Ziplock bags. Bake up to 6 hours ahead and re-heat at 475ºF for 5 to 6 minutes until hot.
© 2008 viviane bauquet farre – food & style NY LLC
Posted by viviane Bauquet Farre at 12:18 PM
Monday, November 03, 2008
In your basket
Baby Bear Pie Pumpkins
Butternut Squash
Broccoli
Carrots
Purple Top Turnips
Red Russian Kale
Shallots
Sage
Sweet Potatoes
Turnips
Bosc Pears, Fuji, Mutsu, Golden Delicious, Winesap Apples
Did you get your Celeriac root last week? Is it still sitting in your refrigerator? Perhaps when you got it you thought to yourself: “What on earth is this? And how can anything so peculiar taste good? Well, I’ve got good news! Celeriac might be a bit of an ugly root, but it has a very tender flesh once cooked and a beautiful, mellow flavor. I simply adore this veggie!!!
This week, I’ll focus on this humble root and share two of my favorite recipes. The first one, a celeriac and apple salad with baby watercress and lemon-shallot vinaigrette is absolutely elegant! I recommend using a mandoline or a very fine shredder to julienne the root because when eaten raw, it can be a bit tough! You will also be able to use those crunchy, golden delicious apples in this salad and your shallots… and although Meyer lemon season has not started yet, you can substitute regular lemon (see notes in the recipe). BTW, If you want to learn about Meyer lemons you can read an article I wrote about this magnificent fruit by clicking here.
As for cooking the root, I have a great video for a celeriac velouté. The cooking process turns this otherwise tough root into the most delicate and silky smooth soup. Here too, lemon finds its way in the recipe, but this time I only use the zest, sautéed until crisp. It’s a perfect pairing!
Enjoy your adventures with that unusual vegetable and peak at the previous Blog entries for recipes with the other goodies that came in your basket.
Happy cooking and bon appétit!
To subscribe to Viviane’s monthly newsletter with new recipes and videos go to foodandstyle.com
Baby Bear Pie Pumpkins
Butternut Squash
Broccoli
Carrots
Purple Top Turnips
Red Russian Kale
Shallots
Sage
Sweet Potatoes
Turnips
Bosc Pears, Fuji, Mutsu, Golden Delicious, Winesap Apples
Did you get your Celeriac root last week? Is it still sitting in your refrigerator? Perhaps when you got it you thought to yourself: “What on earth is this? And how can anything so peculiar taste good? Well, I’ve got good news! Celeriac might be a bit of an ugly root, but it has a very tender flesh once cooked and a beautiful, mellow flavor. I simply adore this veggie!!!
This week, I’ll focus on this humble root and share two of my favorite recipes. The first one, a celeriac and apple salad with baby watercress and lemon-shallot vinaigrette is absolutely elegant! I recommend using a mandoline or a very fine shredder to julienne the root because when eaten raw, it can be a bit tough! You will also be able to use those crunchy, golden delicious apples in this salad and your shallots… and although Meyer lemon season has not started yet, you can substitute regular lemon (see notes in the recipe). BTW, If you want to learn about Meyer lemons you can read an article I wrote about this magnificent fruit by clicking here.
As for cooking the root, I have a great video for a celeriac velouté. The cooking process turns this otherwise tough root into the most delicate and silky smooth soup. Here too, lemon finds its way in the recipe, but this time I only use the zest, sautéed until crisp. It’s a perfect pairing!
Enjoy your adventures with that unusual vegetable and peak at the previous Blog entries for recipes with the other goodies that came in your basket.
Happy cooking and bon appétit!
To subscribe to Viviane’s monthly newsletter with new recipes and videos go to foodandstyle.com
Celeriac and Apple Salad with Baby Watercress and Meyer Lemon-Shallot Vinaigrette – Serves 4For the vinaigrette
1/2 teaspoon finely grated Meyer lemon zest (or regular lemon zest) – use microplane grater
2 tablespoons Meyer lemon juice (or 1 1/2 tablespoons regular lemon juice)
1/2 teaspoon maple syrup or honey
1/2 shallot – skinned and finely chopped
2 teaspoons finely chopped fresh dill
4 tablespoons extra virgin olive oil
1/8 teaspoon sea salt
freshly ground black pepper to taste
For the salad
1 small celeriac bulb (also called celery root), about 6 oz – peeled
1 Golden Delicious apple – halved and cored
1 small bunch hydroponic watercress – stalks trimmed
1/4 cup pine nuts – toasted
freshly ground black pepper to taste as garnish
Step 1: To make the vinaigrette – place the zest, lemon juice, maple syrup, shallot, dill, oil, salt and pepper in a small bowl. Whisk until well blended and set aside.
Step 2: Using a mandoline, cut the celeriac in julienne slices (matchstick size) and place in a large bowl. Do the same with the apple. Toss the julienned apple and celeriac with half the vinaigrette.
Step 3: Place a few watercress leaves in the center of each plate. Top with a small mound of celeriac/apple mixture. Drizzle with the balance of the vinaigrette, garnish with the pine nuts and freshly ground pepper to taste. Serve immediately.
Cook’s note: To toast the pine nuts, place in a small skillet over medium-high heat and stir until lightly golden, for 2 to 3 minutes.
1/2 teaspoon finely grated Meyer lemon zest (or regular lemon zest) – use microplane grater
2 tablespoons Meyer lemon juice (or 1 1/2 tablespoons regular lemon juice)
1/2 teaspoon maple syrup or honey
1/2 shallot – skinned and finely chopped
2 teaspoons finely chopped fresh dill
4 tablespoons extra virgin olive oil
1/8 teaspoon sea salt
freshly ground black pepper to taste
For the salad
1 small celeriac bulb (also called celery root), about 6 oz – peeled
1 Golden Delicious apple – halved and cored
1 small bunch hydroponic watercress – stalks trimmed
1/4 cup pine nuts – toasted
freshly ground black pepper to taste as garnish
Step 1: To make the vinaigrette – place the zest, lemon juice, maple syrup, shallot, dill, oil, salt and pepper in a small bowl. Whisk until well blended and set aside.
Step 2: Using a mandoline, cut the celeriac in julienne slices (matchstick size) and place in a large bowl. Do the same with the apple. Toss the julienned apple and celeriac with half the vinaigrette.
Step 3: Place a few watercress leaves in the center of each plate. Top with a small mound of celeriac/apple mixture. Drizzle with the balance of the vinaigrette, garnish with the pine nuts and freshly ground pepper to taste. Serve immediately.
Cook’s note: To toast the pine nuts, place in a small skillet over medium-high heat and stir until lightly golden, for 2 to 3 minutes.
Celeriac Velouté with Crispy Lemon Zest – Serves 6
For the soup
3 tablespoons extra virgin olive oil
4 medium shallots – skinned, quartered and finely sliced
2 large garlic cloves – skinned and finely chopped
1/2 cup dry white wine
8 oz white potato (about 1 medium) – peeled and cut in 1” cubes
1 1/2 lbs celeriac (or celery root), pick smaller roots – peeled and cut in 1” cubes
3 1/2 to 4 cups spring water (or filtered water)
2 cups vegetable broth in cartons
1 1/4 teaspoons sea salt or to taste
freshly ground black pepper to taste
For the crispy lemon zest
2 tablespoons extra virgin olive oil
2 lemons peeled with a vegetable hand-peeler – zest cut in 1/16” julienne slices
lemon infused oil as garnish
Step 1: Heat a medium heavy-bottomed soup pot at medium-high heat. Add the olive oil and shallots, stir well and sauté for 2 minutes, until softened. Add the garlic and wine. Stir and continue to sauté for 2 to 3 minutes, until the wine has completely evaporated and reduced to a syrupy sauce. Add the potato and celeriac cubes, 3 1/2 cups of water, broth, salt and pepper to taste. Bring to a boil. Once the soup is boiling, reduce heat to medium to medium-low, cover the pot and slow simmer for 25 to 30 minutes until the celeriac is very tender.
Step 2: For the crispy lemon zest – heat a small frying pan to medium-high heat. Add the olive oil and julienned lemon zest. Sauté for 2 to 3 minutes until zest is crispy and light brown, tossing constantly. Drain on paper towel and set aside until ready to use.
Step 3: Purée the soup with a stick blender or food processor until very smooth, 2 to 3 minutes. Thin with the balance of the spring water to the desired consistency. Taste and season with salt and pepper if needed and remove from heat.
Step 4: Ladle the soup is soup bowls. Garnish with a spoonful of lemon infused oil and a few crispy lemon zest and serve immediately.
© 2008 viviane bauquet farre – food & style NY LLC
For the soup
3 tablespoons extra virgin olive oil
4 medium shallots – skinned, quartered and finely sliced
2 large garlic cloves – skinned and finely chopped
1/2 cup dry white wine
8 oz white potato (about 1 medium) – peeled and cut in 1” cubes
1 1/2 lbs celeriac (or celery root), pick smaller roots – peeled and cut in 1” cubes
3 1/2 to 4 cups spring water (or filtered water)
2 cups vegetable broth in cartons
1 1/4 teaspoons sea salt or to taste
freshly ground black pepper to taste
For the crispy lemon zest
2 tablespoons extra virgin olive oil
2 lemons peeled with a vegetable hand-peeler – zest cut in 1/16” julienne slices
lemon infused oil as garnish
Step 1: Heat a medium heavy-bottomed soup pot at medium-high heat. Add the olive oil and shallots, stir well and sauté for 2 minutes, until softened. Add the garlic and wine. Stir and continue to sauté for 2 to 3 minutes, until the wine has completely evaporated and reduced to a syrupy sauce. Add the potato and celeriac cubes, 3 1/2 cups of water, broth, salt and pepper to taste. Bring to a boil. Once the soup is boiling, reduce heat to medium to medium-low, cover the pot and slow simmer for 25 to 30 minutes until the celeriac is very tender.
Step 2: For the crispy lemon zest – heat a small frying pan to medium-high heat. Add the olive oil and julienned lemon zest. Sauté for 2 to 3 minutes until zest is crispy and light brown, tossing constantly. Drain on paper towel and set aside until ready to use.
Step 3: Purée the soup with a stick blender or food processor until very smooth, 2 to 3 minutes. Thin with the balance of the spring water to the desired consistency. Taste and season with salt and pepper if needed and remove from heat.
Step 4: Ladle the soup is soup bowls. Garnish with a spoonful of lemon infused oil and a few crispy lemon zest and serve immediately.
© 2008 viviane bauquet farre – food & style NY LLC
Posted by viviane Bauquet Farre at 4:58 PM
Tuesday, October 21, 2008
In your basket
Broccoli
Cauliflower
Carrots
Collards
Delicata Winter Squash
Broccoli
Cauliflower
Carrots
Collards
Delicata Winter Squash
Oregano
Potatoes
Purple Top Turnips (with greens)
Shallots
Bosc Pears
Fortune, Winesap, Mutsu & Golden Delicious Apples
I don’t know about you, but I’m just crazy for these fabulous fall veggies and fruits! It always amazes me how the seasons are perfectly in sink with everything else. Who would want to eat a strawberry now? Not me! I’m just so thrilled with all these scrumptious apples. They find their way in my bowl of granola every morning – I taste fall!
And the delicata squash? They are so delicious and tender, you don’t even have to peel them… and I have the perfect recipe for you today: pan-roasted delicata squash with brown butter and sage.
As for the broccoli, I can’t wait to make a flavorful pasta with it. From now until spring, I will be making these ziti with broccoli as least twice a month. Sometimes I serve it plain (without the goat cheese and lemon oil) with a little parmesan. Sometimes I use Mezzi Rigatoni or Penne Rigate. It’s our comfort food! (BTW, I love to serve this dish with a Syrah - it pairs beautifully with the earhtiness and spicniness of this dish)
Shallots are another favorite of mine. They are so delicate and mild! I love to make a basic shallot vinaigrette with them: 1 small shallot, very finely chopped, 1 tablespoon vinegar (balsamic or sherry), 3 tablespoons olive oil, 1/8 teaspoon salt and black pepper to taste. This vinaigrette is wonderful with lettuces that are a bit spunky, such as arugula and escarole. You can also add 1 ½ teaspoon of Dijon mustard to it and have yet another variation – perfect with romaine or spinach!
The purple top turnips are inspiring me to create a soup with both roots and greens. I’ll be working on it in the next couple of days.
The potatoes will probably end up mashed (unpeeled – it has so much more texture and flavor that way!). The collard greens will be sautéed with a little garlic and red pepper flakes – a classic way to cook leafy greens (see September 9 Kale recipe). The carrots will be roasted in the oven (unpeeled too!) with a little olive oil and oregano. These side dishes might be humble, but they are wonderfully earthy and satisfying!
Happy cooking and bon appétit!
To subscribe to Viviane’s monthly newsletter featuring new recipes and videos, go to foodandstyle.com
Potatoes
Purple Top Turnips (with greens)
Shallots
Bosc Pears
Fortune, Winesap, Mutsu & Golden Delicious Apples
I don’t know about you, but I’m just crazy for these fabulous fall veggies and fruits! It always amazes me how the seasons are perfectly in sink with everything else. Who would want to eat a strawberry now? Not me! I’m just so thrilled with all these scrumptious apples. They find their way in my bowl of granola every morning – I taste fall!
And the delicata squash? They are so delicious and tender, you don’t even have to peel them… and I have the perfect recipe for you today: pan-roasted delicata squash with brown butter and sage.
As for the broccoli, I can’t wait to make a flavorful pasta with it. From now until spring, I will be making these ziti with broccoli as least twice a month. Sometimes I serve it plain (without the goat cheese and lemon oil) with a little parmesan. Sometimes I use Mezzi Rigatoni or Penne Rigate. It’s our comfort food! (BTW, I love to serve this dish with a Syrah - it pairs beautifully with the earhtiness and spicniness of this dish)
Shallots are another favorite of mine. They are so delicate and mild! I love to make a basic shallot vinaigrette with them: 1 small shallot, very finely chopped, 1 tablespoon vinegar (balsamic or sherry), 3 tablespoons olive oil, 1/8 teaspoon salt and black pepper to taste. This vinaigrette is wonderful with lettuces that are a bit spunky, such as arugula and escarole. You can also add 1 ½ teaspoon of Dijon mustard to it and have yet another variation – perfect with romaine or spinach!
The purple top turnips are inspiring me to create a soup with both roots and greens. I’ll be working on it in the next couple of days.
The potatoes will probably end up mashed (unpeeled – it has so much more texture and flavor that way!). The collard greens will be sautéed with a little garlic and red pepper flakes – a classic way to cook leafy greens (see September 9 Kale recipe). The carrots will be roasted in the oven (unpeeled too!) with a little olive oil and oregano. These side dishes might be humble, but they are wonderfully earthy and satisfying!
Happy cooking and bon appétit!
To subscribe to Viviane’s monthly newsletter featuring new recipes and videos, go to foodandstyle.com
Pan–Roasted Delicata Squash with Brown Butter and Sage – Serves 62 lbs Delicata winter squashes
3 tablespoons brown butter (see cook’s note 2)
2 tablespoons extra virgin olive oil
20 fresh sage leaves
1/4 teaspoon sea salt or to taste
freshly ground black pepper to taste
Preheat oven to 450°F.
Step 1: Rinse the squashes, pat dry and remove stems. Cut in half lengthwise and scoop out seeds with a spoon. Then cut each half lengthwise in 3 x 1/2” slices.
Step 2: Heat a large, non-stick frying pan over medium-high heat. Add the brown butter, oil and sage leaves. Sauté for 2 minutes until the sage leaves are crispy and dark. Remove the sage and transfer to a small bowl until ready to use. Add the squash slices to the hot pan and sauté for 2 to 3 minutes on each side until golden-brown. Remove from heat. Place the squash slices on a non-stick jellyroll pan. Drizzle with the leftover butter/oil from the pan and sprinkle with salt and pepper.
Cook’s note: The squash slices can be prepared up to this point up to 6 hours ahead and kept, covered at room temperature, in a cool place.
Step 3: Bake in the pre-heated oven for 15 to 20 minutes until tender. Transfer to a serving platter, garnish with the sage leaves and serve immediately.
Cook’s note 2: To make the brown butter, heat 4 oz (1 stick) of unsalted butter in a small, heavy-bottomed saucepan over medium-high heat until it foams. Reduce heat to medium-low and simmer the butter undisturbed until the milk solids are dark brown and the butter has a caramel color, about 8 to 10 minutes. Do not overcook as you might burn the butter. Strain the butter through a fine sieve or tea strainer and let cool to room temperature before storing. The butter will keep refrigerated for up to 1 month.
3 tablespoons brown butter (see cook’s note 2)
2 tablespoons extra virgin olive oil
20 fresh sage leaves
1/4 teaspoon sea salt or to taste
freshly ground black pepper to taste
Preheat oven to 450°F.
Step 1: Rinse the squashes, pat dry and remove stems. Cut in half lengthwise and scoop out seeds with a spoon. Then cut each half lengthwise in 3 x 1/2” slices.
Step 2: Heat a large, non-stick frying pan over medium-high heat. Add the brown butter, oil and sage leaves. Sauté for 2 minutes until the sage leaves are crispy and dark. Remove the sage and transfer to a small bowl until ready to use. Add the squash slices to the hot pan and sauté for 2 to 3 minutes on each side until golden-brown. Remove from heat. Place the squash slices on a non-stick jellyroll pan. Drizzle with the leftover butter/oil from the pan and sprinkle with salt and pepper.
Cook’s note: The squash slices can be prepared up to this point up to 6 hours ahead and kept, covered at room temperature, in a cool place.
Step 3: Bake in the pre-heated oven for 15 to 20 minutes until tender. Transfer to a serving platter, garnish with the sage leaves and serve immediately.
Cook’s note 2: To make the brown butter, heat 4 oz (1 stick) of unsalted butter in a small, heavy-bottomed saucepan over medium-high heat until it foams. Reduce heat to medium-low and simmer the butter undisturbed until the milk solids are dark brown and the butter has a caramel color, about 8 to 10 minutes. Do not overcook as you might burn the butter. Strain the butter through a fine sieve or tea strainer and let cool to room temperature before storing. The butter will keep refrigerated for up to 1 month.
Ziti with Broccoli, Fresh Goat Cheese and Lemon Oil – Serves 4 to 6sea salt for the blanching water (about 1 tablespoon)
1 large bunch broccoli – florets cut in 1” pieces
1/3 cup extra virgin olive oil
1/4 to 1/2 teaspoon dried, red chili pepper flakes to taste
8 large garlic cloves – skinned and thinly sliced
12 oz ziti
1/4 cup reserved pasta water
1 teaspoon sea salt or to taste
freshly ground black pepper to taste
6 oz fresh goat cheese or fresh ricotta as garnish
lemon infused oil for drizzling
Step 1: Bring 6 quarts of water to a boil in a large pot. Fill a large bowl with cold water and several ice cubes.
Step 2: When the water is boiling, add the salt and the broccoli. With the back of a spoon, push the broccoli down so that all the florets are submerged in the boiling water. Blanch for 1 1/2 minutes. The florets should turn bright green. Drain and transfer to the iced water bath. Save blanching water to cook the pasta.
Step 3: When the broccoli is totally cooled (about 15 seconds), drain and lay out on paper towels to drain further. Set aside.
Step 4: Re-heat blanching water until boiling and add pasta. Cook pasta until tender but still al dente. Drain and shake off the excess water.
Step 5: While the pasta is cooking, heat the olive oil in a very large heavy-bottomed skillet over high heat. Add the red pepper flakes and garlic. Sauté for 15 seconds until the garlic begins to sizzle. Immediately remove from heat and set aside until pasta is ready. (The garlic will continue to cook slowly in the pan and become translucent).
Step 6: When the pasta is draining, reheat the garlic oil. As soon as it sizzles, add the broccoli and toss well to coat with the oil. Sauté for 1 minute until heated through. Add the pasta, reserved water, salt and ground pepper to taste. Toss well and remove from heat.
Step 7: Spoon pasta in bowls. Garnish with a little crumbled goat cheese or ricotta, drizzle with lemon oil, finish with a little freshly ground black pepper to taste and serve immediately.
Cook’s note: this pasta is also fabulous with broccoli rabe. Blanch it as above. Place in ice water bath and then squeeze out all liquid. Chop in 1” pieces and proceed with the recipe.
© 2008 viviane bauquet farre – food & style NY LLC
1 large bunch broccoli – florets cut in 1” pieces
1/3 cup extra virgin olive oil
1/4 to 1/2 teaspoon dried, red chili pepper flakes to taste
8 large garlic cloves – skinned and thinly sliced
12 oz ziti
1/4 cup reserved pasta water
1 teaspoon sea salt or to taste
freshly ground black pepper to taste
6 oz fresh goat cheese or fresh ricotta as garnish
lemon infused oil for drizzling
Step 1: Bring 6 quarts of water to a boil in a large pot. Fill a large bowl with cold water and several ice cubes.
Step 2: When the water is boiling, add the salt and the broccoli. With the back of a spoon, push the broccoli down so that all the florets are submerged in the boiling water. Blanch for 1 1/2 minutes. The florets should turn bright green. Drain and transfer to the iced water bath. Save blanching water to cook the pasta.
Step 3: When the broccoli is totally cooled (about 15 seconds), drain and lay out on paper towels to drain further. Set aside.
Step 4: Re-heat blanching water until boiling and add pasta. Cook pasta until tender but still al dente. Drain and shake off the excess water.
Step 5: While the pasta is cooking, heat the olive oil in a very large heavy-bottomed skillet over high heat. Add the red pepper flakes and garlic. Sauté for 15 seconds until the garlic begins to sizzle. Immediately remove from heat and set aside until pasta is ready. (The garlic will continue to cook slowly in the pan and become translucent).
Step 6: When the pasta is draining, reheat the garlic oil. As soon as it sizzles, add the broccoli and toss well to coat with the oil. Sauté for 1 minute until heated through. Add the pasta, reserved water, salt and ground pepper to taste. Toss well and remove from heat.
Step 7: Spoon pasta in bowls. Garnish with a little crumbled goat cheese or ricotta, drizzle with lemon oil, finish with a little freshly ground black pepper to taste and serve immediately.
Cook’s note: this pasta is also fabulous with broccoli rabe. Blanch it as above. Place in ice water bath and then squeeze out all liquid. Chop in 1” pieces and proceed with the recipe.
© 2008 viviane bauquet farre – food & style NY LLC
Posted by viviane Bauquet Farre at 10:08 AM
Monday, October 06, 2008
In your basket
Broccoli
Cauliflower
Carrots
Leeks
New red potatoes
Parsley
Pie pumpkins
Winterbor kale
Bosc pears
Spartan, Cortland & Jona Gold apples
It’s not until I received the latest Local Fork Newsletter that I found out that owner Charlie Strout loves potato salad: “all kinds” he professed! So I awaited this week’s basket with great anticipation, so that I could create a potato salad recipe just for him! Inspired by the south of France, I could eat this salad myself at least once a week… I’m there with Charlie!
The cool weather brings us the best of the fall veggies. I was extremely excited about the gorgeous cauliflower! The first of the season - so beautiful and firm! This one is going to make a perfect gratin. I guess I am definitely sticking to my French roots this week! Not only will I braise the cauliflower in shallots and wine until it is perfectly tender, but I’ll make a béchamel with lots of nutmeg and then I'll bake the gratin until it acquires a gorgeous golden color. Oh I’m already salivating! Come to think of it, you could make the same gratin with the leeks. But instead of braising them, I would suggest sautéing them in olive oil with ¼ teaspoon of red, chili pepper flakes for 4 to 5 minutes until barely golden. At that point, add a couple of finely chopped garlic cloves, 2 tablespoons of finely chopped parsley, salt and pepper to taste. Then you can proceed with the recipe as for the cauliflower gratin… YUM!
As for the rest of the veggies, I’ll make minestrone and improvise… Perhaps I can inspire you to do the same and share your recipe with us?
Last but not least, Bosc pears are a fabulous treat when poached in maple syrup and vanilla (a recipe I created during the years I lived in Vermont). I serve them on their own or dress them up and make a maple-poached pear sundae. To learn more about the wonderful qualities of Maple syrup and for the recipe click here…
Happy cooking and bon appétit!
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Potato Salad with Cured Olives and Piquillo Peppers - Serves 4For the vinaigrette
1 1/2 tablespoons aged balsamic vinegar
5 tablespoons extra virgin olive oil
1 small shallot – skinned and finely chopped
1 small garlic clove – skinned and crushed (use microplane grater)
1/4 teaspoon sea salt or to taste
freshly ground black pepper to taste
For the salad
1 lb baby red potatoes – unpeeled, boiled until tender and cut in 1/4” cubes
2 large organic eggs – hard boiled, shelled and cut in 1/4” pieces
1/3 cup pitted cured olives
4oz Piquillo peppers in jars (or roasted red peppers in jars) – cut in 1/2” pieces
1 large handful frisée leaves – rinsed, spun dry and leaves torn in 2” pieces
Step 1: For the vinaigrette, place all ingredients in small bowl and whisk until well blended. Set aside.
Step 2: Place the potatoes, eggs and olives in a bowl. Drizzle with 2/3rd of the vinaigrette and stir until well incorporated. Place few leaves of frisée in the center of each plate. Top with the potato salad. Drizzle with the balance of the vinaigrette, finish with freshly ground black pepper and serve immediately.
1 1/2 tablespoons aged balsamic vinegar
5 tablespoons extra virgin olive oil
1 small shallot – skinned and finely chopped
1 small garlic clove – skinned and crushed (use microplane grater)
1/4 teaspoon sea salt or to taste
freshly ground black pepper to taste
For the salad
1 lb baby red potatoes – unpeeled, boiled until tender and cut in 1/4” cubes
2 large organic eggs – hard boiled, shelled and cut in 1/4” pieces
1/3 cup pitted cured olives
4oz Piquillo peppers in jars (or roasted red peppers in jars) – cut in 1/2” pieces
1 large handful frisée leaves – rinsed, spun dry and leaves torn in 2” pieces
Step 1: For the vinaigrette, place all ingredients in small bowl and whisk until well blended. Set aside.
Step 2: Place the potatoes, eggs and olives in a bowl. Drizzle with 2/3rd of the vinaigrette and stir until well incorporated. Place few leaves of frisée in the center of each plate. Top with the potato salad. Drizzle with the balance of the vinaigrette, finish with freshly ground black pepper and serve immediately.
Cauliflower Gratin with Nutmeg - Serves 6For the cauliflower
1 large cauliflower (about 2 1/2 lbs) – florets trimmed from stalk and cut in 2” pieces
3 tablespoons extra virgin olive oil
1/4 teaspoon red pepper flakes
3 large shallots – peeled, halved and finely sliced
4 large garlic cloves – skinned and finely chopped
3/4 cup white wine
1/2 teaspoon sea salt
freshly ground black pepper to taste
For the béchamel
4 tablespoons unsalted butter
1/4 cup unbleached white flour
2 1/2 cup milk
1/4 teaspoon sea salt
freshly ground black pepper to taste
freshly ground nutmeg to taste (use microplane grater)
4 oz aged Gruyère – coarsely grated
1 medium oval or rectangular ceramic or glass baking dish; or 6–1/2 cup capacity ramequins – lightly buttered
Pre-heat oven to 425°F.
Step 1: Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil, red pepper flakes and shallots and sauté for 2 minutes until the shallots start to soften but not brown. Add the cauliflower and garlic, toss well and sauté for 2 additional minutes until warmed through, tossing only a couple of times. Add the wine and toss well. Then add salt and freshly ground black pepper to taste, toss again. Reduce heat to medium-low and cover pan. Braise cauliflower for 8 to 10 minutes until tender. Uncover pan and sauté at high heat for 1 to 2 minutes until all juices have evaporated. Transfer to the prepared baking pan.
Step 2: In a medium heavy-bottomed saucepan over medium-high heat, melt the butter. Wisk in the flour and cook, whisking constantly for 1 to 2 minutes until the mixture becomes foamy and the flour becomes golden, but not brown. Quickly add the milk and whisk constantly until the mixture is well blended. When the mixture starts bubbling, lower heat and slow simmer for 6 to 8 minutes until the béchamel has thickened. Add the salt, pepper and nutmeg. Mix well and remove from heat.
Step 3: Pour the béchamel over the cauliflower and sprinkle with the cheese. Bake for 25 to 30 minutes until top is golden-brown. Remove from oven and let cool for 5 to 10 minutes before serving.
Cook’s note: The gratin can be baked, cooled and refrigerated up to 1 day or frozen up to 3 weeks. To serve, bring to room temperature and bake at 425°F for 8 to 10 minutes until hot.
1 large cauliflower (about 2 1/2 lbs) – florets trimmed from stalk and cut in 2” pieces
3 tablespoons extra virgin olive oil
1/4 teaspoon red pepper flakes
3 large shallots – peeled, halved and finely sliced
4 large garlic cloves – skinned and finely chopped
3/4 cup white wine
1/2 teaspoon sea salt
freshly ground black pepper to taste
For the béchamel
4 tablespoons unsalted butter
1/4 cup unbleached white flour
2 1/2 cup milk
1/4 teaspoon sea salt
freshly ground black pepper to taste
freshly ground nutmeg to taste (use microplane grater)
4 oz aged Gruyère – coarsely grated
1 medium oval or rectangular ceramic or glass baking dish; or 6–1/2 cup capacity ramequins – lightly buttered
Pre-heat oven to 425°F.
Step 1: Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil, red pepper flakes and shallots and sauté for 2 minutes until the shallots start to soften but not brown. Add the cauliflower and garlic, toss well and sauté for 2 additional minutes until warmed through, tossing only a couple of times. Add the wine and toss well. Then add salt and freshly ground black pepper to taste, toss again. Reduce heat to medium-low and cover pan. Braise cauliflower for 8 to 10 minutes until tender. Uncover pan and sauté at high heat for 1 to 2 minutes until all juices have evaporated. Transfer to the prepared baking pan.
Step 2: In a medium heavy-bottomed saucepan over medium-high heat, melt the butter. Wisk in the flour and cook, whisking constantly for 1 to 2 minutes until the mixture becomes foamy and the flour becomes golden, but not brown. Quickly add the milk and whisk constantly until the mixture is well blended. When the mixture starts bubbling, lower heat and slow simmer for 6 to 8 minutes until the béchamel has thickened. Add the salt, pepper and nutmeg. Mix well and remove from heat.
Step 3: Pour the béchamel over the cauliflower and sprinkle with the cheese. Bake for 25 to 30 minutes until top is golden-brown. Remove from oven and let cool for 5 to 10 minutes before serving.
Cook’s note: The gratin can be baked, cooled and refrigerated up to 1 day or frozen up to 3 weeks. To serve, bring to room temperature and bake at 425°F for 8 to 10 minutes until hot.
© 2008 viviane bauquet farre – food & style NY LLC
Posted by viviane Bauquet Farre at 6:10 PM
Tuesday, September 23, 2008
In your basket
Broccoli
Butternut Squash
Carrots
Escarole
Golden Beets
Mustard Greens
Parsley
White Potatoes
Gala apples
McIntosh apples
Fall is in the air and in our basket too… I LOVE getting the first winter squashes of the season! They are so tender and delicate… Definitely different than the way they’ll taste after several weeks in a cold room. One of my favorite things to do with winter squashes is to bake them until tender and purée the flesh in a food processor. I either use the purée right away or freeze it in small batches to make recipes all winter long. To honor our butternut squash, let's make a beautiful old-fashioned cake — but with a modern twist. This butternut squash and apple teacake, with a surprising but delicious candied-ginger and pine-nut streusel, is made without butter or too much sugar - so it’s light and moist without being rich!
What can I say about escarole? There are so many wonderful ways to enjoy it! Since it is early in the season, I’ll serve it with a lemony vinaigrette, crunchy apple slices and some tangy local cheddar cheese. I particularly love the Bobolink cave-ripened cheddar that I get at the Union Square Green Market. It’s the best I’ve ever had and it pairs perfectly with the escarole. (On a side note, get to the market early because they usually sell out by 10am!) By the way, the mustard greens would also be perfect in this salad – either on its own or mixed with the escarole… It will add a little zing to it for sure!
Earlier in the season, I shared a recipe for sautéed green beans with lemon zest… That is exactly what I’ll do with my head of broccoli. Follow the recipe from August 4th. Cut the florets in 1 1/2"pieces and blanch for 2 minutes, until just tender. Then proceed with the recipe… It’s heaven!
And how about roasting the potatoes, carrots and golden beets together this week! Follow the recipe from September 9th for the roasted new potatoes: omit the herbs and bake. When you are ready to serve, finely chop some of that gorgeous parsley and sprinkle on the veggies… I bet even the most picky eaters will devour this dish and won’t even notice you sneaked in the beets!
Happy cooking and bon appétit!
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Butternut Squash–Apple Cake with Ginger Streusel – Makes 1 cake (8 servings)For the streusel
2 oz Australian crystallized ginger cubes (about 1/3 cup)
3 tablespoons turbinado sugar
1/2 cup pine nuts
For the cake
1 3/4 cup unbleached white flour
2/3 cup turbinado sugar
2 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup sunflower oil
3 large organic eggs
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated orange zest (use microplane grater)
1 cup butternut squash purée (see cook’s note)
1 medium McIntosh apple – peeled, cored and cut in 1/4” pieces
1 cup organic Hunza golden raisins
1–9” non-stick round cake pan – buttered
Preheat oven to 350°F
Step 1: In the bowl of a food processor, place the ginger, sugar and pine nuts. Pulse several times until all ingredients are finely chopped. Transfer to a bowl and set aside.
Step 2: In a large bowl combine the flour, sugar, baking powder and salt. Stir well and set aside.
Step 3: In a medium bowl whisk the oil, eggs, vanilla extract, orange zest and butternut-squash purée until well blended.
Step 4: Stir the apple pieces and raisins into the flour mixture until well blended. Add the squash mixture to the dry ingredients and, using a wooden spoon, mix until just moistened. Spoon batter into the prepared cake pan. Sprinkle with the streusel topping. Bake for 45 to 50 minutes until golden and toothpick inserted in center comes out clean. Remove from oven and let cool for 10 minutes before unmolding. Serve at room temperature.
Cook’s note: To make fresh butternut-squash purée, cut squash in half lengthwise and remove seeds. Place cut side down in a large baking dish with spring water (1/4” up the sides of the squash). Bake at 400ºF for 50 to 60 minutes until very tender. Let cool, scoop out the flesh and purée in a food processor. The purée can be refrigerated for up to 3 days or frozen for up to 1 month.
2 oz Australian crystallized ginger cubes (about 1/3 cup)
3 tablespoons turbinado sugar
1/2 cup pine nuts
For the cake
1 3/4 cup unbleached white flour
2/3 cup turbinado sugar
2 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup sunflower oil
3 large organic eggs
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated orange zest (use microplane grater)
1 cup butternut squash purée (see cook’s note)
1 medium McIntosh apple – peeled, cored and cut in 1/4” pieces
1 cup organic Hunza golden raisins
1–9” non-stick round cake pan – buttered
Preheat oven to 350°F
Step 1: In the bowl of a food processor, place the ginger, sugar and pine nuts. Pulse several times until all ingredients are finely chopped. Transfer to a bowl and set aside.
Step 2: In a large bowl combine the flour, sugar, baking powder and salt. Stir well and set aside.
Step 3: In a medium bowl whisk the oil, eggs, vanilla extract, orange zest and butternut-squash purée until well blended.
Step 4: Stir the apple pieces and raisins into the flour mixture until well blended. Add the squash mixture to the dry ingredients and, using a wooden spoon, mix until just moistened. Spoon batter into the prepared cake pan. Sprinkle with the streusel topping. Bake for 45 to 50 minutes until golden and toothpick inserted in center comes out clean. Remove from oven and let cool for 10 minutes before unmolding. Serve at room temperature.
Cook’s note: To make fresh butternut-squash purée, cut squash in half lengthwise and remove seeds. Place cut side down in a large baking dish with spring water (1/4” up the sides of the squash). Bake at 400ºF for 50 to 60 minutes until very tender. Let cool, scoop out the flesh and purée in a food processor. The purée can be refrigerated for up to 3 days or frozen for up to 1 month.
Escarole with Raw Milk Cheddar, Apples, Lemon–Maple Vinaigrette and Roasted Walnuts – Serves 4For the roasted nuts
1/2 cup walnut halves
1 teaspoon walnut oil (or olive oil)
pinch sea salt
freshly ground black pepper to taste
For the vinaigrette
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon maple syrup
3 1/2 tablespoons extra virgin olive oil
1/8 teaspoon sea salt
freshly ground black pepper to taste
For the salad
1 head escarole – rinsed, spun dry, leaves torn in 2” pieces
1/2 Gala apple – unpeeled and cut into 12 slices – 1/8” thick
4 oz raw milk aged cheddar – cut in 12 slices – 1/8” thick
2 tablespoons finely chopped fresh chive
Step 1: In a small bowl, place the walnuts, walnut oil, salt and freshly ground black pepper to taste. Toss well. Heat a small heavy-bottomed skillet to medium-high heat. Add the walnut mixture, toss well and sauté for 3 to 4 minutes, stirring constantly, until the nuts are golden. Transfer to a small bowl and set aside.
Step 2: In a small bowl, whisk the lemon juice, maple, oil, salt and pepper to taste until well blended. Set aside.
Step 3: Place the escarole in a large bowl. Drizzle 3/4 of the vinaigrette over the greens and toss well. Place a small mound of greens at the center of each plate. Tuck into the salad 3 apple slices. Do the same with the cheese. Drizzle with 1/2 teaspoon of the leftover vinaigrette. Top with a few walnuts. Sprinkle with the chives and freshly ground pepper and serve immediately.
© 2008 viviane bauquet farre – food & style NY LLC
1/2 cup walnut halves
1 teaspoon walnut oil (or olive oil)
pinch sea salt
freshly ground black pepper to taste
For the vinaigrette
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon maple syrup
3 1/2 tablespoons extra virgin olive oil
1/8 teaspoon sea salt
freshly ground black pepper to taste
For the salad
1 head escarole – rinsed, spun dry, leaves torn in 2” pieces
1/2 Gala apple – unpeeled and cut into 12 slices – 1/8” thick
4 oz raw milk aged cheddar – cut in 12 slices – 1/8” thick
2 tablespoons finely chopped fresh chive
Step 1: In a small bowl, place the walnuts, walnut oil, salt and freshly ground black pepper to taste. Toss well. Heat a small heavy-bottomed skillet to medium-high heat. Add the walnut mixture, toss well and sauté for 3 to 4 minutes, stirring constantly, until the nuts are golden. Transfer to a small bowl and set aside.
Step 2: In a small bowl, whisk the lemon juice, maple, oil, salt and pepper to taste until well blended. Set aside.
Step 3: Place the escarole in a large bowl. Drizzle 3/4 of the vinaigrette over the greens and toss well. Place a small mound of greens at the center of each plate. Tuck into the salad 3 apple slices. Do the same with the cheese. Drizzle with 1/2 teaspoon of the leftover vinaigrette. Top with a few walnuts. Sprinkle with the chives and freshly ground pepper and serve immediately.
© 2008 viviane bauquet farre – food & style NY LLC
Posted by viviane Bauquet Farre at 4:20 PM
Tuesday, September 09, 2008
In your basket
Beets - two varieties
Bolero Carrots
Bunching Onions
Italian Flat Leaf Parsley
New baby Red Potatoes
Red Russian Kale
Sun Gold Cherry Tomatoes
Summer Squash
Tomatoes
The change of season is unfolding – although in my books summer is not officially over until the first frost! I hang on as long as I can, and so does the tomato! In fact tomatoes are most flavorful in September and early October. At this time of the year, my favorite way to eat them is in a classic Caprese: the famous Italian tomato and mozzarella salad. I will make it for lunch at least three times a week until the season is over and my husband and I will then mourn until next summer!
But being the veggie-lover that I am, I am also happy to see new things in the basket, like the bolero carrot, the bunching onions, the kale and new potatoes. This is what makes eating with the season so exciting! You can never get bored – even if you grieve the end of the tomato season like I do, there are plenty of new crops to keep you busy in the kitchen and to keep your taste buds thrilled!
The carrot soup is going to be perfect for the cooler nights. The delicate flavor of the bunching onions pairs beautifully with these sweet carrots and the parsley pesto brings yet another layer of flavor – yum!
The red Russian kale will be gently braised with cannellini beans and served with a crusty country loaf to make the most scrumptious Bruschetta. This is a quick recipe, packed with good nutrients and intensely flavorful. It makes for a fabulous first course or lunch. You can also serve it on its own (without the bread) for an earthy side dish.
Last but not least, the new baby red potatoes will find their way into my French tian! This Provençal ceramic dish is perfect for roasting root veggies. Now that’s a recipe that could console me for the passing of the tomato season… I could easily indulge in it every week until spring!
Happy cooking and bon appétit!
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Two-Tomato Salad with Baby Mozzarella and Basil – Serves 4 This recipe is the essence of simplicity, therefore the quality of the ingredients here is paramount. Make sure to use the very best olive oil you can find.
Ingredients
4 medium vine-ripened red tomatoes – cut in 1/4” slices
1/2 pint yellow cherry tomatoes – halved
1 lb fresh baby mozzarella balls – drained on paper towels
6 tablespoons extra virgin olive oil or to taste
12 large basil leaves – cut in 1/8” strips (en chiffonade)
sea salt and freshly ground black pepper to taste
Arrange the tomatoes and mozzarella in 4 salad bowls. Drizzle with the olive oil. Sprinkle with salt and pepper. Garnish with the basil and serve with sourdough baguette to soak up the juices!
1/2 pint yellow cherry tomatoes – halved
1 lb fresh baby mozzarella balls – drained on paper towels
6 tablespoons extra virgin olive oil or to taste
12 large basil leaves – cut in 1/8” strips (en chiffonade)
sea salt and freshly ground black pepper to taste
Arrange the tomatoes and mozzarella in 4 salad bowls. Drizzle with the olive oil. Sprinkle with salt and pepper. Garnish with the basil and serve with sourdough baguette to soak up the juices!
Carrot Soup with Parsley Pesto – Serves 6For the soup
3 tablespoons extra virgin olive oil
6 medium bunching onions – white and pale green parts only – cut in 1/4” slices
2 large garlic cloves – skinned and finely chopped
1 cup dry white wine
1 teaspoons sea salt
freshly ground black pepper to taste
1 3/4 lbs young carrots – peeled and cut in 1/4" slices
2 cups low-sodium vegetable broth in cartons
3 to 3 1/2 cups of spring water
For the parsley pesto
1/2 bunch Italian Parsley (about 1 ½ oz) – tough stems removed
2 tablespoons pine nuts
1 small garlic clove – skinned
1/8 teaspoon sea salt
1/2 teaspoon lemon zest (use microplane grater)
1/3 cup extra virgin olive oil
carrot greens as garnish
Step 1: Heat a large, heavy-bottomed soup pot at medium-high heat. Add the olive oil and bunching onions and sauté for 3 to 4 minutes, until softened. Add the garlic, wine, salt and pepper to taste. Mix well and simmer for 3 to 4 minutes, until the wine has evaporated and glazed the onions. Add the carrots, broth and 3 cups of water. Bring to a boil. Reduce heat to medium-low and simmer covered for 25 to 30 minutes until carrots are very tender.
Step 2: While the soup is simmering, place the parsley, pine nuts, garlic, salt, lemon zest and olive oil in the bowl of a food processor. Process until it forms a creamy paste, scraping the sides of the bowl a couple of times. Transfer to a bowl, cover with plastic wrap and keep refrigerated until ready to use.
Cook’s note: The pesto can be refrigerated up to 3 days; or frozen up to 1 month.
Step 3: When the soup is ready, purée with a stick blender or food processor until very smooth and thin, using the balance of the spring water to the desired consistency. Taste and season with salt and pepper if needed. Remove from heat and set aside.
Step 4: Ladle the soup in soup bowls, garnish with a spoonful of the pesto and a sprig of carrot green. Serve immediately.
3 tablespoons extra virgin olive oil
6 medium bunching onions – white and pale green parts only – cut in 1/4” slices
2 large garlic cloves – skinned and finely chopped
1 cup dry white wine
1 teaspoons sea salt
freshly ground black pepper to taste
1 3/4 lbs young carrots – peeled and cut in 1/4" slices
2 cups low-sodium vegetable broth in cartons
3 to 3 1/2 cups of spring water
For the parsley pesto
1/2 bunch Italian Parsley (about 1 ½ oz) – tough stems removed
2 tablespoons pine nuts
1 small garlic clove – skinned
1/8 teaspoon sea salt
1/2 teaspoon lemon zest (use microplane grater)
1/3 cup extra virgin olive oil
carrot greens as garnish
Step 1: Heat a large, heavy-bottomed soup pot at medium-high heat. Add the olive oil and bunching onions and sauté for 3 to 4 minutes, until softened. Add the garlic, wine, salt and pepper to taste. Mix well and simmer for 3 to 4 minutes, until the wine has evaporated and glazed the onions. Add the carrots, broth and 3 cups of water. Bring to a boil. Reduce heat to medium-low and simmer covered for 25 to 30 minutes until carrots are very tender.
Step 2: While the soup is simmering, place the parsley, pine nuts, garlic, salt, lemon zest and olive oil in the bowl of a food processor. Process until it forms a creamy paste, scraping the sides of the bowl a couple of times. Transfer to a bowl, cover with plastic wrap and keep refrigerated until ready to use.
Cook’s note: The pesto can be refrigerated up to 3 days; or frozen up to 1 month.
Step 3: When the soup is ready, purée with a stick blender or food processor until very smooth and thin, using the balance of the spring water to the desired consistency. Taste and season with salt and pepper if needed. Remove from heat and set aside.
Step 4: Ladle the soup in soup bowls, garnish with a spoonful of the pesto and a sprig of carrot green. Serve immediately.
Bruschetta with Chili–Spiced Kale and Cannellini Beans – Serves 6For the kale
3 tablespoons extra virgin olive oil
1/4 teaspoon dried, red chili pepper flakes or to taste
2 large garlic cloves – skinned and finely chopped
8 oz kale – tough stems removed and leaves torn in 2” pieces
1/2 cup spring water
1–15oz can cannellini beans – drained
1/2 teaspoon sea salt or to taste
freshly ground black pepper to taste
3 tablespoons extra virgin olive oil
1/4 teaspoon dried, red chili pepper flakes or to taste
2 large garlic cloves – skinned and finely chopped
8 oz kale – tough stems removed and leaves torn in 2” pieces
1/2 cup spring water
1–15oz can cannellini beans – drained
1/2 teaspoon sea salt or to taste
freshly ground black pepper to taste
For the bruschetta
6 country bread slices – 1/2" thick
1 large garlic clove – skinned and left whole
extra virgin olive oil as garnish
sea salt as garnish
Step 1: Heat a large heavy-bottomed skillet over high heat. Add the olive oil, chili pepper flakes and garlic and sauté for 30 seconds. Add the kale and sauté for an additional 2 minutes, tossing frequently, until wilted. Add the water, toss again, cover the pan and reduce heat to medium-low. Braise for 8 to 9 minutes until kale is tender. Add the beans, salt and pepper to taste, toss well, raise heat to high and sauté for 1 to 2 minutes until beans are warmed through and all the juices have evaporated. Remove from heat and set aside.
Step 2: Preheat broiler. Toast the bread under broiler on each side until nicely brown and crispy.
Step 3: Rub the garlic clove on one side of each toast. The toasted bread will act like sand paper on the garlic, allowing it to release its juices. The more garlic you rub, the stronger the flavor, so be careful! Place each bruschetta in the center of a plate. Drizzle the bread with olive oil and sprinkle with salt. Top with the braised kale. Drizzle with olive oil again and serve immediately.
Cook’s note: Only assemble this dish right before serving or the bread will become soggy.
Roasted New Potatoes with Herbes de Provence – Serves 4 Ingredients
2 lbs new baby red potatoes or fingerling potatoes – unpeeled and cut in 1/2” wedges
2 small red onions – root end untouched, skinned and cut through the root end in 1/2” wedges
8 large garlic cloves – skinned and left whole
2 fresh bay laurel leaves
2 sprigs fresh rosemary
2 sprigs fresh winter savory (or oregano)
6 sprigs fresh thyme
5 tablespoons extra virgin olive oil
1/4 cup sprig water
3/4 teaspoon sea salt or to taste
freshly ground black pepper to taste
Preheat oven to 450ºF.
Step 1: Place the potatoes, onions, garlic and herbs in a non-stick or ceramic roasting pan large enough to hold the ingredients in a single layer. Drizzle with the olive oil, water, salt and pepper. Toss well and tuck the herbs between the potatoes. Cover tightly with aluminum foil and bake for 30 minutes.
Step 2: Remove foil and toss the potatoes again. Return to oven, uncovered, and bake for 20 to 30 additional minutes, until the potatoes are golden. Remove from oven and serve immediately as a side vegetable.
2 small red onions – root end untouched, skinned and cut through the root end in 1/2” wedges
8 large garlic cloves – skinned and left whole
2 fresh bay laurel leaves
2 sprigs fresh rosemary
2 sprigs fresh winter savory (or oregano)
6 sprigs fresh thyme
5 tablespoons extra virgin olive oil
1/4 cup sprig water
3/4 teaspoon sea salt or to taste
freshly ground black pepper to taste
Preheat oven to 450ºF.
Step 1: Place the potatoes, onions, garlic and herbs in a non-stick or ceramic roasting pan large enough to hold the ingredients in a single layer. Drizzle with the olive oil, water, salt and pepper. Toss well and tuck the herbs between the potatoes. Cover tightly with aluminum foil and bake for 30 minutes.
Step 2: Remove foil and toss the potatoes again. Return to oven, uncovered, and bake for 20 to 30 additional minutes, until the potatoes are golden. Remove from oven and serve immediately as a side vegetable.
copyright © 2008 viviane bauquet farre – food & style NY LLC
Posted by viviane Bauquet Farre at 12:27 PM
Monday, August 25, 2008
In your basket
Chioggia Beets
Edamame
Mixed Sweet Peppers
Orient Express Eggplants
Sage
Summer Spinach
Summer Squash
Sun Gold Cherry Tomatoes
Tomatoes
Walla Walla Onions
More tomatoes! I sure hope we continue getting them for a little while. We wait all year long for those delicious vine-ripened fruits and I certainly would love to get as many as possible for the next few weeks! One of my favorite things to make with tomatoes is a Classic Tomato Sauce with Fresh Basil. I simmer the sauce very slowly to extract as much sweetness out of the fruits as possible. It is perfect with pasta and some parmesan shavings. It also makes the most delicious topping for a pizza margherita; I even like to poach eggs in it, which I serve with a slice of crusty sourdough.
A couple of weeks ago we were lucky enough to get some golden beets, but this week we have the gorgeous and colorful Chioggia beets in the basket. What a treat! I simply adore beets! Roasted until tender with a little sherry wine vinegar to accentuate their natural sweetness, I serve them with Lentils du Puys, summer spinach (also in your basket) and a yogurt-mint dressing. I use the tiny French lentils here because they cook very quickly and do not require soaking time (BTW, I simmer the lentils with some of the fresh sage that came in the basket. It adds a wonderful herbal quality to them!). This is a one-stop salad that is not only delicious, but that's also bursting with nutrients.
On a side note, don't forget to save your beet greens and cook them! They are fabulous. See the video for the Spicy Beet Green Crostini on 8/11/08.
As for the summer squash and eggplants, I am going to prepare them the Tuscan way: pan-roasted in olive oil. Slice the vegetables in 1/4” slices (unpeeled), crosswise. Heat a large skillet on medium-high heat. Add 3 tablespoons olive oil. Place the slices in a single layer in the hot oil. Sauté until golden-brown on both sides. Transfer to a platter and sprinkle with sea salt. That’s it! It is as simple as it is scrumptious. Serve as a side vegetable or toss the pan-roasted veggies with baby greens, cherry tomatoes and a balsamic vinaigrette for a fabulous summer salad.
Happy cooking and bon appétit!
For more seasonal recipes go to Viviane's website: foodandstyle.com
As for the summer squash and eggplants, I am going to prepare them the Tuscan way: pan-roasted in olive oil. Slice the vegetables in 1/4” slices (unpeeled), crosswise. Heat a large skillet on medium-high heat. Add 3 tablespoons olive oil. Place the slices in a single layer in the hot oil. Sauté until golden-brown on both sides. Transfer to a platter and sprinkle with sea salt. That’s it! It is as simple as it is scrumptious. Serve as a side vegetable or toss the pan-roasted veggies with baby greens, cherry tomatoes and a balsamic vinaigrette for a fabulous summer salad.
Happy cooking and bon appétit!
For more seasonal recipes go to Viviane's website: foodandstyle.com
Classic Tomato Sauce with Fresh Basil - Makes 2 cups Ingredients
1/2 cup extra virgin olive oil
6 large garlic cloves – skinned and finely sliced
3 lbs very ripe tomatoes – peeled and seeded (seeds strained and juices reserved, about 3/4 cup)
1 small bunch basil (about 3 oz) – leaves removed from stems and torn in 1” pieces
3/4 to 1 teaspoon sea salt to taste
freshly ground black pepper to taste
1 teaspoon aged balsamic vinegar (preferably 20 to 25 years old)
Step 1: Place the tomatoes in a food processor and process until coarsely chopped.
Step 2: Heat a large heavy-bottomed soup pot at medium-high heat. Add the olive oil and garlic and sauté for 1 minute only. Add the tomatoes and reserved tomato juice and bring to a boil. As soon as the sauce reaches boiling point, reduce heat to medium to medium-low and simmer uncovered for 30 to 35 minutes until the sauce has thickened, stirring from time to time. Add the basil, salt, pepper and balsamic. Continue to simmer for 2 to 3 minutes until basil has wilted. Remove from heat and transfer to a bowl to cool, or proceed with your recipe of choice.
Cook’s note: Refrigerate up to 3 days or freeze up to 1 month.
1/2 cup extra virgin olive oil
6 large garlic cloves – skinned and finely sliced
3 lbs very ripe tomatoes – peeled and seeded (seeds strained and juices reserved, about 3/4 cup)
1 small bunch basil (about 3 oz) – leaves removed from stems and torn in 1” pieces
3/4 to 1 teaspoon sea salt to taste
freshly ground black pepper to taste
1 teaspoon aged balsamic vinegar (preferably 20 to 25 years old)
Step 1: Place the tomatoes in a food processor and process until coarsely chopped.
Step 2: Heat a large heavy-bottomed soup pot at medium-high heat. Add the olive oil and garlic and sauté for 1 minute only. Add the tomatoes and reserved tomato juice and bring to a boil. As soon as the sauce reaches boiling point, reduce heat to medium to medium-low and simmer uncovered for 30 to 35 minutes until the sauce has thickened, stirring from time to time. Add the basil, salt, pepper and balsamic. Continue to simmer for 2 to 3 minutes until basil has wilted. Remove from heat and transfer to a bowl to cool, or proceed with your recipe of choice.
Cook’s note: Refrigerate up to 3 days or freeze up to 1 month.
Lentil Salad with Roasted Beets and Spinach - Serves 4For the lentils
4 cups fresh spring water
1/2 cup French lentils (Lentils du Puy)
2 sprigs sage
1 large shallot – finely chopped
3 tablespoons extra virgin olive oil
1 tablespoon aged balsamic vinegar
1/2 teaspoon sea salt and freshly ground black pepper to taste
2 tablespoons fresh Italian parsley – finely chopped
For the roasted beets
6 small red or pink young beets – peeled, quartered and cut in 1/2” slices
3 tablespoons olive oil
2 tablespoons sherry vinegar
1/4 teaspoon sea salt or to taste
fresh ground black pepper to taste
For the dressing
1/2 cup plain goat milk yogurt
2 tablespoons fresh lemon juice
2 tablespoons fresh mint – finely chopped
pinch sea salt
freshly ground pepper to taste
1 small bunch summer spinach
Step 1: In a medium pot put the water, lentils and sage and bring to a boil. Simmer covered for 20 to 25 minutes until tender. Drain, remove the sage and discard. Transfer to a bowl and cool to room temperature.
Step 2: Once cooled add the shallots, olive oil, vinegar, salt, pepper and parsley. Mix well and set aside.
Step 3: Preheat oven to 475°F. Place the beets in a small roasting pan. Drizzle with olive oil, vinegar, salt and pepper. Toss well and cover with foil. Bake for 25 to 30 minutes until light brown on the edges, tossing once. Remove from oven, transfer to a bowl and set aside to cool to room temperature.
Step 4: In a small bowl, whisk the yogurt, lemon juice, mint and salt. Set aside.
Step 5: Spoon the lentils in the center of each plate. Top with a few leaves of summer spinach, then with a few beets slices. Drizzle with the yogurt dressing and finish with some freshly ground pepper to taste. Serve immediately.
© 2008 viviane bauquet farre – food & style NY LLC
4 cups fresh spring water
1/2 cup French lentils (Lentils du Puy)
2 sprigs sage
1 large shallot – finely chopped
3 tablespoons extra virgin olive oil
1 tablespoon aged balsamic vinegar
1/2 teaspoon sea salt and freshly ground black pepper to taste
2 tablespoons fresh Italian parsley – finely chopped
For the roasted beets
6 small red or pink young beets – peeled, quartered and cut in 1/2” slices
3 tablespoons olive oil
2 tablespoons sherry vinegar
1/4 teaspoon sea salt or to taste
fresh ground black pepper to taste
For the dressing
1/2 cup plain goat milk yogurt
2 tablespoons fresh lemon juice
2 tablespoons fresh mint – finely chopped
pinch sea salt
freshly ground pepper to taste
1 small bunch summer spinach
Step 1: In a medium pot put the water, lentils and sage and bring to a boil. Simmer covered for 20 to 25 minutes until tender. Drain, remove the sage and discard. Transfer to a bowl and cool to room temperature.
Step 2: Once cooled add the shallots, olive oil, vinegar, salt, pepper and parsley. Mix well and set aside.
Step 3: Preheat oven to 475°F. Place the beets in a small roasting pan. Drizzle with olive oil, vinegar, salt and pepper. Toss well and cover with foil. Bake for 25 to 30 minutes until light brown on the edges, tossing once. Remove from oven, transfer to a bowl and set aside to cool to room temperature.
Step 4: In a small bowl, whisk the yogurt, lemon juice, mint and salt. Set aside.
Step 5: Spoon the lentils in the center of each plate. Top with a few leaves of summer spinach, then with a few beets slices. Drizzle with the yogurt dressing and finish with some freshly ground pepper to taste. Serve immediately.
© 2008 viviane bauquet farre – food & style NY LLC
Posted by viviane Bauquet Farre at 12:18 PM
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