Food & Wine Annual Cookbook 2016 - Dana Cowin (2016)
POTATOES, BEANS & GRAINS
Fried Pickled Potatoes with Harissa Tahini
Total 45 min plus overnight pickling Serves 4
Philadelphia chef Michael Solomonov pickles sliced fingerlings in leftover pickle brine so they’re flavor-packed through and through before frying them.
3 Yukon Gold potatoes (3/4 lb.), peeled and sliced 1/4 inch thick
2 cups brine from Cauliflower-Heart Pickles (p. 362) or other jarred pickles
3 garlic cloves
3 Tbsp. fresh lemon juice
Kosher salt
1/2 cup tahini
Pinch of ground cumin
1/4 cup harissa
Canola oil, for frying
1. In a medium bowl, cover the sliced potatoes with the pickle brine and refrigerate overnight.
2. In a food processor, combine the garlic, lemon juice and 3/4 teaspoon of salt and pulse until a coarse puree forms. Let stand for 10 minutes. Strain through a fine sieve set over a small bowl. Stir in the tahini, cumin and 3 tablespoons of water until smooth, then stir in the harissa and 1/2 tablespoon of the pickle brine. Season the harissa tahini with salt.
3. Drain the potatoes and pat dry with paper towels. In a nonstick skillet, heat a thin layer of oil. Working in batches, fry the potatoes in a single layer over moderately high heat, turning occasionally, until lightly browned and tender, about 5 minutes per batch. Drain and serve with the harissa tahini. —Michael Solomonov
Grilled Red Potato and Pickled Chile Salad
Active 20 min; Total 45 min; Serves 8
2 lbs. medium red potatoes
2 small red onions, sliced into 1/2-inch-thick rings
1/2 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and pepper
Dried oregano
1/2 cup Sweet Pickled Fresno Chiles (recipe follows), plus 2 Tbsp. brine
Chopped parsley, for garnish
1. In a large saucepan of salted boiling water, cook the potatoes until just tender, about 20 minutes. Drain and cool; halve the potatoes.
2. Light a grill. In a large bowl, toss the potatoes and onions with the 1/2 cup of olive oil and season with salt and pepper. Grill over moderate heat, turning, until the onions are tender and the potatoes are golden and crispy, about 3 minutes for the onions and 10 minutes for the potatoes. Transfer the onions and potatoes to a platter and season with salt, pepper and oregano. Top with the pickled chiles and drizzle with olive oil and the brine. Garnish with chopped parsley and serve warm. —Jon Shook and Vinny Dotolo
SWEET PICKLED FRESNO CHILES
Total 20 min plus 2 hr cooling Makes 2 cups
These sweet and spicy chiles are fabulous in the potato salad above, and they’re also great on sandwiches or pasta. If you can’t find Fresno chiles, use jalapeños (preferably red).
6 oz. Fresno chiles (about 8 medium), sliced crosswise into rings
4 garlic cloves, crushed
1 tsp. mustard seeds
1 tsp. coriander seeds
1/4 tsp. fennel seeds
1/4 tsp. whole black peppercorns
11/4 cups distilled white vinegar
1/2 cup sugar
2 Tbsp. kosher salt
1. Pack the chiles and garlic in a 1-quart heatproof jar.
2. In a small saucepan, toast the mustard seeds, coriander seeds, fennel seeds and peppercorns over low heat, stirring, until very fragrant, about 3 minutes. Add the vinegar, sugar, salt and 1 cup of water and bring to a simmer. Cook for 5 minutes, stirring to dissolve the sugar and salt. Pour the hot brine over the chiles and garlic and let cool to room temperature, about 2 hours. Serve immediately or refrigerate in the brine. —JS and VD
MAKE AHEAD The pickled chiles can be refrigerated in the brine for up to 3 days.
BUILD YOUR OWN SALAD
Potato Salad
TOSS BOILED POTATOES WITH ONE FLAVOR COMBINATION
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DRESS WITH
Lemon Vinaigrette
Makes 1/2 cup
In a small bowl, combine 2 Tbsp. minced shallots with 1/2 tsp. finely grated lemon zest, 3 Tbsp. fresh lemon juice, 1 Tbsp. Champagne vinegar and 1/2 tsp. chopped thyme. Whisk in 1/4 cup extra-virgin olive oil and season with koshersalt and pepper. —Paul Kahan
Ham-and-Potato Salad
Active 30 min; Total 50 min; Serves 6
11/2 lbs. fingerling potatoes
Kosher salt and pepper
1 cup mayonnaise
3 hard-cooked large egg yolks, mashed with a fork
11/2 Tbsp. minced cornichons
1 Tbsp. minced shallot
1 Tbsp. prepared horseradish
Pinch of cayenne
1/4 cup plus 1/2 Tbsp. extra-virgin olive oil
21/2 Tbsp. red wine vinegar
One 1/2-lb. piece of smoked ham, cut into bite-size pieces
1/2 English cucumber, chopped
4 cups mesclun (2 oz.)
Pickled okra, halved lengthwise, for garnish
1. In a medium saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain and let cool slightly, then cut in half lengthwise.
2. In a medium bowl, whisk the mayonnaise with the egg yolks, cornichons, shallot, horseradish, cayenne, 1/4 cup of the olive oil and 2 tablespoons of the vinegar. Season the dressing with salt and pepper.
3. In a large bowl, toss the potatoes with half of the dressing. Fold in the ham and cucumber and season with salt and pepper. Transfer the salad to plates or a platter.
4. In another bowl, toss the mesclun with the remaining 1/2 tablespoon each of olive oil and vinegar and season with salt and pepper. Arrange on top of and around the ham-and-potato salad. Garnish with pickled okra and serve, passing additional dressing at the table. —José Andrés
WINE Berry-rich sparkling rosé cava: 2011 Llopart Brut Rosé.
MEATBALLS IN TOMATO SAUCE; CRUSHED YUKON GOLD POTATOES WITH LEMON
Crushed Yukon Gold Potatoes with Lemon
Active 15 min; Total 40 min; Serves 6
3 lbs. large Yukon Gold potatoes, quartered
2 Tbsp. kosher salt, plus more for seasoning
3/4 cup extra-virgin olive oil
2 Tbsp. fresh lemon juice
1/4 cup chopped parsley
In a large saucepan, cover the potatoes with cold water, add the 2 tablespoons of salt and bring to a simmer. Cook over moderate heat until the potatoes are tender, about 20 minutes. Drain in a colander and let stand for 3 minutes to dry out. Return the potatoes to the saucepan and add the olive oil, lemon juice and parsley. Season with salt and mix and crush gently with a wooden spoon. Transfer to a bowl and serve. —Daniel Holzman
Mashed Potatoes with Parmesan Cream
Active 30 min; Total 1 hr; Serves 12
For the fluffiest mashed potatoes, be sure to put them through a ricer while they’re still warm.
6 lbs. large Yukon Gold potatoes—scrubbed, peeled and cut into large chunks
Kosher salt and pepper
11/2 sticks unsalted butter
11/2 cups heavy cream
11/2 cups whole milk
11/4 cups freshly grated Parmigiano-Reggiano cheese
1. In a pot, cover the potatoes with water; bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, 20 minutes. Drain.
2. Meanwhile, in a medium saucepan, combine the butter, cream and milk; bring to a simmer. Add the cheese and let stand for 1 minute; whisk until smooth.
3. Pass the warm potatoes through a ricer into the pot. Fold in the Parmesan cream. Season generously with salt and pepper and serve. —Justin Chapple
POMMES PUREE
Pommes Puree
Active 20 min; Total 1 hr; Serves 4 to 6
3 lbs. Yukon Gold potatoes
Kosher salt
3 thyme sprigs
3 garlic cloves, crushed
3 sticks unsalted butter, cut into tablespoons
1 cup heavy cream, warmed
1. In a large saucepan, cover the potatoes with cold water and season generously with salt. Add the thyme and garlic, bring to a simmer and cook until tender, about 40 minutes. Drain well. Let the potatoes cool, then slip off and discard the skins.
2. Using a ricer and working over a large bowl, rice the potatoes with half of the butter. Strain through a fine sieve into a large saucepan, pushing them through with a sturdy rubber spatula. Mix in the remaining butter and the heavy cream. Season with salt and serve. —Rich Torrisi
Buttery Pumpkin Mashed Potatoes
Total 40 min; Serves 10 to 12
4 lbs. large Yukon Gold potatoes, peeled and cut into 1-inch cubes
Kosher salt and pepper
11/2 sticks unsalted butter
2 cups whole milk
11/2 cups pumpkin puree
1. In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain well.
2. In the same saucepan, melt the butter in the milk over moderate heat, then add the pumpkin puree. Press the potatoes through a ricer into a large bowl and mix in the pumpkin mixture. Season with salt and pepper and serve. —Justin Chapple
MAKE AHEAD The pumpkin mashed potatoes can be refrigerated for up to 3 days. Reheat gently before serving.
Ombré Potato and Root Vegetable Gratin
Active 45 min; Total 3 hr; Serves 12
Unsalted butter, for greasing
2 cups heavy cream
3 garlic cloves, minced
1 small shallot, minced
1/2 tsp. freshly grated nutmeg
11/2 tsp. kosher salt
1/2 tsp. pepper
13/4 cups freshly grated Parmigiano-Reggiano cheese (5 oz.)
1 lb. red beets, peeled and sliced on a mandoline 1/16 inch thick
1 lb. sweet potatoes or garnet yams, peeled and sliced on a mandoline 1/16 inch thick
1 lb. Yukon Gold potatoes, peeled and sliced on a mandoline 1/16 inch thick
1 lb. turnips, peeled and sliced on a mandoline 1/16 inch thick
1. Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk the cream with the garlic, shallot, nutmeg, salt and pepper. Stir in 1 cup of the grated cheese.
2. In a large bowl, gently toss the beets with one-fourth of the cream mixture. Arrange the beets in the baking dish in an even layer, overlapping them slightly. Scrape any remaining cream from the bowl over the beets. Repeat this process with the sweet potatoes, Yukon Golds and turnips, using one-fourth of the cream mixture for each vegetable. Press a sheet of parchment paper on top of the turnips, then cover the dish tightly with foil.
3. Bake the gratin for about 11/2 hours, until the vegetables are tender. Uncover and top with the remaining 3/4 cup of cheese. Bake for about 15 minutes longer, until golden on top. Transfer the gratin to a rack and let cool for at least 15 minutes before serving. —Carla Hall
MAKE AHEAD The gratin can be refrigerated overnight. Reheat gently.
Loaded Sweet Potatoes with Chorizo and Pomegranate
Active 40 min; Total 1 hr 15 min; Serves 4
At Central Standard in Austin’s South Congress Hotel, chef Michael Paley tweaks steakhouse conventions by topping a baked sweet potato with spicy chorizo and fresh pomegranate seeds.
Four 12-oz. sweet potatoes, scrubbed
3 Tbsp. extra-virgin olive oil, plus more for drizzling
Maldon salt
1/2 lb. fresh chorizo, casings removed
3 cipollini onions, thinly sliced (1/2 cup)
1 Fresno chile, thinly sliced
1 Tbsp. minced garlic
1/4 cup pure pomegranate juice
1/4 cup chopped cilantro, plus leaves for garnish
Kosher salt and pepper
Crème fraîche, sliced avocado, pomegranate seeds and finely grated lime zest, for topping
Lime wedges, for serving
1. Preheat the oven to 350°. Set each sweet potato on a sheet of foil. Drizzle with olive oil and season with Maldon salt. Wrap the potatoes in the foil and transfer to a baking sheet. Bake until tender, about 1 hour.
2. Meanwhile, in a large skillet, heat the 3 tablespoons of olive oil until shimmering. Add the chorizo and cook over moderately high heat, breaking up the meat with a wooden spoon, until nearly cooked through, about 5 minutes. Add the onions, chile and garlic and cook, stirring occasionally, until the chorizo is cooked through and the onions are softened, 3 to 5 minutes longer. Add the pomegranate juice and cook until nearly absorbed, 1 to 2 minutes. Stir in the chopped cilantro and season with kosher salt and pepper.
3. Unwrap the sweet potatoes and arrange on a platter. Cut a lengthwise slit in the top of each one and fluff the insides with a fork. Season with kosher salt and pepper and fill with the chorizo mixture. Top each sweet potato with crème fraîche, sliced avocado, pomegranate seeds, grated lime zest and cilantro leaves. Serve right away, with lime wedges. —Michael Paley
GRILLED POTATO SALAD WITH MUSTARD SEEDS
Grilled Potato Salad with Mustard Seeds
Total 50 min; Serves 6
Grilling sliced potatoes in butter in a foil pack gives them an amazing crust; tossing them in a tangy mustard seed vinaigrette infuses them with fantastic flavor.
4 large Kennebec or baking potatoes, cut into 1/2-inch-thick rounds
Kosher salt and pepper
1 stick unsalted butter
3 Tbsp. seasoned rice vinegar
2 Tbsp. mustard seeds
1/4 cup sherry vinegar
2 tsp. pure maple syrup
2 tsp. fresh lemon juice
1/4 cup rice bran oil or canola oil
2 celery ribs, thinly sliced
4 scallions, thinly sliced
1. In a large saucepan, cover the potato rounds with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until the potatoes are tender but not falling apart, about 12 minutes. Drain the potatoes and transfer to a baking sheet to cool.
2. Light a grill or heat a grill pan. Lay 2 large sheets of heavy-duty foil on a work surface. Fold up the edges to form a 1/2-inch rim and pinch the corners together to seal. Transfer the foil to the grill and melt the butter on it. Add the potatoes in a single layer and grill over moderate heat until browned on the bottom, 12 to 15 minutes.
3. Meanwhile, in a small saucepan, bring the rice vinegar just to a boil. Add the mustard seeds and let cool completely. Whisk in the sherry vinegar, maple syrup, lemon juice and rice bran oil. Season the dressing with salt and pepper.
4. Transfer the potatoes to a large bowl. Add the celery, scallions and dressing and gently toss to coat. Season with salt and pepper and toss again. Serve right away. —Stephanie Izard
Sweet Potatoes with Toasted Marshmallow Swirls
Active 1 hr; Total 2 hr; Serves 10 to 12
6 medium sweet potatoes (4 lbs.), scrubbed but not peeled
Extra-virgin olive oil
Sea salt
1 cup pecans
1 cup fresh orange juice
3/4 cup honey
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1/2 cup light corn syrup
2 large egg whites
1/4 tsp. cream of tartar
1. Preheat the oven to 400°. Prick the potatoes all over with a fork and put them on a rimmed baking sheet. Brush with olive oil and season with salt. Bake the potatoes for about 1 hour, until tender.
2. Meanwhile, spread the pecans in a pie plate and toast in the oven until golden and fragrant, about 7 minutes. Let cool, then coarsely chop.
3. In a medium saucepan, combine the orange juice, honey and brown sugar and bring just to a boil, stirring to dissolve the sugar. Let the honey syrup cool.
4. In another medium saucepan, combine the granulated sugar with the corn syrup and 1/4 cup of water and cook over moderate heat, stirring occasionally, until the sugar syrup registers 240° on a candy thermometer.
5. In a stand mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until soft peaks form. Turn the machine to medium-high and drizzle the hot sugar syrup into the egg whites in a very thin stream down the side of the bowl; beat until stiff peaks form and the marshmallow is cool. Scrape the marshmallow into a pastry bag fitted with a medium straight tip.
6. Cut off and discard the ends of the warm potatoes, then cut them crosswise into 2- to 3-inch sections. Arrange on a platter. Spoon some of the honey syrup over the potatoes and on the platter. Pipe the marshmallow onto the potatoes and, using a kitchen torch, lightly toast the tops. Alternatively, you can pipe the marshmallow onto a greased foiled-lined baking sheet and broil, then use a cake spatula to transfer onto each sweet potato section. Sprinkle the pecans over the top and serve. —Tyler Florence
MAKE AHEAD The honey syrup can be refrigerated overnight. Bring to room temperature before using. The roasted potatoes can be refrigerated overnight and reheated before proceeding.
Mushroom Risotto
Total 1 hr; Serves 6
The whipped cream in this risotto improbably makes the dish a little frothy and lighter tasting.
1 stick plus 2 Tbsp. unsalted butter
1/2 lb. maitake or oyster mushrooms, broken into large clusters or pieces
1/4 cup plus 2 Tbsp. minced shallots
1 tsp. minced garlic
Kosher salt
1/2 cup heavy cream
1/4 cup grapeseed oil
1 cup arborio rice (7 oz.)
1 cup dry vermouth
1 cup dry white wine
41/2 cups hot water
1 Tbsp. fresh lemon juice
3/4 cup freshly grated Parmigiano-Reggiano cheese
Thyme, finely grated lemon zest and cracked black pepper, for garnish
1. In a small saucepan, melt 4 tablespoons of the butter. Cook over moderate heat until deep golden, 4 to 5 minutes. Keep the browned butter warm.
2. In a medium skillet, melt 4 tablespoons of the butter. Add the mushrooms, 2 tablespoons of the shallots and the garlic and season with salt. Cook over moderately high heat, stirring occasionally, until the mushrooms are golden and tender, 3 to 4 minutes. Transfer to a plate and keep warm.
3. In a bowl, beat the heavy cream until soft peaks form; refrigerate.
4. In a medium saucepan, heat the grapeseed oil. Add the remaining 1/4 cup of shallots and cook over moderate heat, stirring occasionally, until translucent, about 2 minutes. Add the rice and cook, stirring, for 2 minutes. Add the vermouth and cook until almost evaporated, then stir in the wine and cook until almost evaporated, about 2 minutes. Add 1/2 cup of the hot water and cook, stirring constantly, until the liquid is absorbed, about 2 minutes. Continue stirring in hot water, 1/2 cup at a time, until it is almost absorbed before adding more. The risotto is done when the rice is just al dente, about 18 minutes total. Stir in the lemon juice, grated cheese and the remaining 2 tablespoons of butter.
5. Fold the whipped cream into the risotto and bring to a simmer for 30 seconds; the risotto should be thick and frothy. Season with salt. Spoon the risotto into bowls and drizzle with the browned butter. Top with the caramelized mushrooms, garnish with thyme, grated lemon zest and cracked pepper and serve at once. —Dave Beran
WINE Herb-scented, earthy Piedmont red: 2010 Produttori del Barbaresco.
Coconut Rice Salad
Active 10 min; Total 40 min; Serves 4
1 cup jasmine rice
2 cups unsweetened coconut milk
1 Tbsp. sugar
Kosher salt
2 cups shredded cooked chicken
2 small Kirby cucumbers, chopped
1 Tbsp. canola oil
Chopped scallions, for garnish
In a large saucepan, combine the rice, coconut milk, sugar and 1/2 teaspoon of salt and bring to a boil. Cover and cook over low heat until the rice is tender and all of the coconut milk is absorbed, about 20 minutes. Remove from the heat and let the rice stand for 10 minutes. Transfer to a large bowl and stir in the chicken, cucumbers and oil. Season with salt, garnish with scallions and serve. —Kay Chun
WINE Zesty, medium-bodied Australian Riesling: 2014 Pewsey Vale.
Chicken Rice Pilaf
Active 25 min; Total 1 hr; Serves 6
Asha Gomez, the chef at Spice to Table in Atlanta, calls her chicken pilaf a “one-dish wonder.” You can change up the spices here, adding a little cinnamon or ginger in place of the star anise, for instance.
1/4 cup ghee (see Note)
1 large onion, halved and thinly sliced
6 cardamom pods, cracked
3 star anise
Kosher salt
6 garlic cloves, minced
11/2 tsp. turmeric powder
1 lb. skinless, boneless chicken breasts, cut into 3/4-inch dice
21/4 cups chicken stock or low-sodium broth
11/2 cups basmati rice
Golden or green raisins, chopped cilantro and chopped toasted almonds, for garnish
1. In a large saucepan, heat the ghee. Add the onion, cardamom, star anise and a big pinch of salt and cook over moderately high heat, stirring, until the onion is softened and browned, 8 to 10 minutes. Add the garlic and turmeric and cook, stirring, until fragrant, 2 minutes. Add the chicken and cook over moderate heat for 4 minutes, stirring to coat it with the aromatics.
2. Add the stock to the pan and bring to a boil over moderately high heat. Stir in the rice and return to a boil, then cover and simmer over low heat until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let steam, covered, for 15 minutes.
3. Fluff the pilaf with a fork and season with salt. Transfer to a bowl, discarding the cardamom and star anise. Garnish with raisins, chopped cilantro and chopped toasted almonds and serve. —Asha Gomez
NOTE The Indian cooking fat ghee is available at specialty food stores, Whole Foods and amazon.com. Alternatively, you can make it by slowly heating butter and skimming off the milk solids on top.
WINE Apricot-scented, full-bodied Rhône white: 2013 Domaine le Garrigon Visan Côtes du Rhône Blanc.
Baked Shrimp Risotto
Active 10 min; Total 30 min; Serves 4
2 Tbsp. extra-virgin olive oil
5 garlic cloves, thinly sliced
1 cup arborio rice
31/2 cups low-sodium chicken broth
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
20 cooked shelled large shrimp
1 Tbsp. unsalted butter
1 Tbsp. fresh lemon juice
Kosher salt
Pesto, for serving
Preheat the oven to 400°. In a medium enameled cast-iron casserole, heat the oil. Add the garlic and rice; cook over moderate heat, stirring, until very fragrant, 2 minutes. Stir in the broth and bring to a boil. Cover and bake for 20 minutes, until the rice is tender. Stir in the 1/2 cup of cheese, the shrimp, butter and lemon juice; season with salt. Serve, drizzled with pesto and garnished with cheese. —Kay Chun
WINE Lemony coastal Italian white: 2013 Bisson Vermentino Vignerta.
Sweet Brown Rice Risotto with Kale and Cremini
Active 45 min; Total 1 hr 15 min Serves 6 to 8
“Despite its name, sweet brown rice isn’t sweet,” says Marco Canora, chef at Hearth in Manhattan. Instead, this glutinous rice resembles whole-grain sushi rice.
1 quart mushroom broth
1 quart vegetable broth
1/4 cup extra-virgin olive oil, plus more for drizzling
10 oz. cremini mushrooms, thinly sliced
Fine sea salt and pepper
3/4 lb. Tuscan kale, stemmed, leaves chopped into 1/2-inch pieces
2 Tbsp. unsalted butter
1 yellow onion, minced
2 cups sweet brown rice (see Note)
1 cup dry white wine
1 Tbsp. chopped thyme
1/3 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
1. In a large saucepan, combine the mushroom and vegetable broths and bring to a simmer; keep warm.
2. In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Add the mushrooms, season with salt and pepper and cook over moderately high heat, stirring occasionally, until golden, about 5 minutes. Transfer to a bowl.
3. Add 1 tablespoon of the olive oil to the casserole. Add the kale and cook over moderate heat until wilted, 3 minutes. Add the kale to the mushrooms.
4. In the casserole, melt 1 tablespoon of the butter in the remaining 2 tablespoons of olive oil. Add the onion, season with salt and pepper and cook over moderate heat until softened, about 5 minutes. Add the rice and stir until coated with oil and lightly toasted, 2 minutes. Add the wine and cook, stirring, until evaporated. Add 2 cups of the hot broth, cover partially and cook, stirring occasionally, until most of the broth has been absorbed, 10 minutes. Repeat with another 2 cups of broth.
5. Add 3 cups of the broth, 1 cup at a time, and cook, stirring often, until it is mostly absorbed between additions, about 15 minutes total. Add the last cup of broth, the mushrooms, kale, thyme, 1/3 cup of cheese and the remaining 1 tablespoon of butter. Cook, stirring, until the risotto is creamy. Season with salt and pepper. Drizzle with oil and serve with cheese. —Marco Canora
NOTE Sweet brown rice is available at Asian markets and online from bobsredmill.com.
WINE Juicy, versatile Italian red: 2013 Vigneti del Sole Montepulciano d’Abruzzo.
JEWELED RICE PILAF WITH CARROTS
Jeweled Rice Pilaf with Carrots
Active 25 min; Total 1 hr; Serves 6
F&W’s Kay Chun replaces the dried fruits that traditionally bejewel this golden and aromatic Persian rice dish with roasted multihued carrots. Toasted angel hair pasta adds fantastic texture.
1/2 cup sliced almonds
1 lb. carrots, preferably in a mix of colors, peeled and sliced 1/4 inch thick
3 Tbsp. extra-virgin olive oil
Kosher salt and pepper
2 leeks, white and light green parts only, thinly sliced
21/2 oz. angel hair pasta, broken into 2-inch pieces (1 cup)
2 cups basmati rice
Pinch of saffron threads
One 3-inch cinnamon stick
33/4 cups low-sodium chicken broth
3 Tbsp. fresh lemon juice, plus lemon wedges for serving
1/2 cup chopped pitted Picholine olives
1/4 cup chopped parsley
1. Preheat the oven to 450°. Spread the almonds in a pie plate. On a rimmed baking sheet, toss the carrots with 1 tablespoon of the olive oil and season with salt and pepper. Roast the carrots until golden and tender, about 15 minutes. While the carrots are cooking, toast the almonds until golden, 3 to 4 minutes; let cool.
2. Meanwhile, in a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil. Add the leeks and angel hair pasta, season with salt and pepper and cook over moderate heat, stirring frequently, until golden, 5 minutes. Stir in the rice, saffron and cinnamon stick and cook, stirring, until the rice is golden, 3 minutes. Stir in the broth and bring to a simmer.
3. Cover the rice and cook over low heat until all of the broth has been absorbed, about 25 minutes. Remove the pan from the heat and let stand, covered, for 10 minutes.
4. Fluff the rice and stir in the carrots, toasted almonds, lemon juice, olives and parsley. Transfer the rice to a bowl and serve with lemon wedges. —Kay Chun
MAKE AHEAD The rice can be refrigerated overnight and rewarmed before serving.
Forbidden Black Rice with Ginger and Cardamom
Active 15 min; Total 1 hr; Serves 8 to 10
This chewy, rich-tasting black rice dish from chef Akasha Richmond is fragrant with spices and aromatics.
2 Tbsp. ghee (see Note)
1 large shallot, thinly sliced
2 Tbsp. minced peeled fresh ginger
2 cups forbidden black rice (14 oz.), rinsed and drained (see Note)
1 Tbsp. green cardamom pods, cracked
Sea salt
Thinly sliced scallions, for garnish
In a medium saucepan, heat the ghee. Add the shallot and ginger and cook over moderate heat, stirring occasionally, until softened and lightly browned, about 5 minutes. Stir in the rice and cardamom and cook, stirring, for 2 minutes. Add 3 cups of water and a generous pinch of sea salt and bring to a boil. Cover and cook over low heat until the rice is tender and the water is absorbed, about 30 minutes. Remove from the heat and let steam for 15 minutes. Fluff the rice with a fork and season with salt. Transfer to a serving bowl, garnish with sliced scallions and serve. —Akasha Richmond
NOTE Ghee is a type of clarified butter. Forbidden rice is a nutty-tasting black rice from China. Both ghee and forbidden rice are available at specialty markets, Whole Foods and amazon.com. You can also make ghee by slowly heating butter and skimming off the milk solids on top.
Brown Basmati Rice with Coconut and Turmeric
Active 10 min; Total 1 hr; Serves 8 to 10
2 cups brown basmati rice (12 oz.), rinsed and drained
1 cup unsweetened coconut milk
One 2-inch piece of fresh turmeric, peeled and finely grated (1 Tbsp.)
Kosher salt
Mint leaves, for garnish
In a medium saucepan, combine the rice with 2 cups of water and the coconut milk, turmeric and a generous pinch of salt. Bring to a boil, cover and cook over low heat until the rice is tender and the liquid has been absorbed, 35 to 40 minutes. Remove from the heat and let steam for 15 minutes. Fluff the rice with a fork and season with salt. Transfer to a serving bowl, garnish with mint leaves and serve. —Akasha Richmond
RECIPE IMPROV
Jeweled Rice Pilaf
The pilaf at far left is fabulous as a side dish but can be transformed into a main course with just a few simple additions. F&W’s Kay Chun shares three terrific ways to change it up:
THINK SPANISH For a paella hack, fold in steamed mussels, sautéed shrimp and diced chorizo during the last five minutes of cooking.
THINK BRUNCH Top the cooked rice with sunny-side-up eggs, drizzle with harissa olive oil and serve with grilled lamb merguez.
THINK HEARTY Add golden raisins and diced dried fruit. Fold in sautéed lamb or chicken and serve with yogurt and harissa.
Angry Pig Fried Rice
Active 30 min; Total 1 hr; Serves 4
At Kings County Imperial in Brooklyn, chefs Josh Grinker and Tracy Jane Young make this version of fried rice using spicy pork jerky, a.k.a. “angry pig.” Here, they substitute smoky bacon for the jerky and add chile-garlic sauce to bump up the heat. Their favorite store-bought sauce is Lan Chi Chili Paste with Garlic, available at Chinese markets and amazon.com.
1 cup jasmine rice
3/4 tsp. whole Sichuan peppercorns
6 slices of bacon (5 oz.), chopped into 1-inch pieces
3 large eggs, beaten
Kosher salt
1 Tbsp. finely chopped peeled fresh ginger
1/2 cup chopped scallions, plus more for garnish
4 oz. snow peas, thinly sliced on the diagonal (1 2/3 cups)
5 oz. Asian-flavored marinated baked tofu, cut into 1/4-inch dice (1 cup)
11/2 tsp. chile-garlic sauce, plus more for serving
1 Tbsp. distilled white vinegar
1/2 tsp. toasted sesame oil
Black pepper
1. In a medium saucepan, combine the rice with 11/2 cups of water and bring to a boil. Cover, reduce the heat to low and cook until all of the liquid is absorbed and the rice is tender, about 20 minutes. Remove the pan from the heat and let stand, covered, for 10 minutes. Fluff the rice with a fork and spread out on a baking sheet to cool completely.
2. Meanwhile, in a small skillet, toast the Sichuan peppercorns over moderately low heat, stirring, until fragrant, 2 minutes. Let cool, then finely grind in a spice grinder.
3. In a large nonstick skillet, cook the bacon over moderate heat, stirring occasionally, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Reserve 5 tablespoons of the bacon fat (if you don’t have enough, use canola oil to get to 5 tablespoons); discard any remaining fat. Wipe out the skillet.
4. Heat 1 tablespoon of the reserved bacon fat in the skillet. Add the eggs, season with salt and cook over moderate heat, stirring constantly, until scrambled, about 30 seconds. Scrape the eggs into a small bowl.
5. Add 2 tablespoons of the bacon fat to the skillet along with the ginger and 1/2 cup of scallions and cook until softened, 1 minute. Stir in the snow peas and tofu and cook until the snow peas are crisp-tender, about 2 minutes. Add the remaining 2 tablespoons of bacon fat along with the 1 1/2 teaspoons of chile sauce, the ground Sichuan peppercorns and the vinegar. Add the rice and cook, stirring, until combined and the rice is hot, about 2 minutes. Stir in the bacon, eggs and sesame oil and season with salt and pepper. Transfer the rice to a bowl, garnish with scallions and serve with chile sauce. —Josh Grinker and Tracy Jane Young
BEER Crisp, hoppy pilsner: Left Hand Brewing Polestar.
Indian Fried Rice with Chickpeas and Spinach
Total 20 min; Serves 4
F&W’s Kay Chun creates a fast vegetarian one-bowl meal by stir-frying cooked rice with chickpeas, spinach and fragrant ginger and cumin.
3 Tbsp. canola oil
1 shallot, thinly sliced
1 Tbsp. minced peeled fresh ginger
1 tsp. cumin seeds
4 cups steamed basmati rice
One 141/2-oz. can chickpeas, rinsed
4 cups curly spinach
Kosher salt and pepper
Lemon wedges, for serving
In a large nonstick skillet, heat the oil. Add the shallot and ginger and cook over moderate heat, stirring occasionally, until the shallot is golden, about 3 minutes. Add the cumin, rice, chickpeas and spinach and cook, stirring, until the spinach is wilted, about 3 minutes. Season with salt and pepper. Serve with lemon wedges. —Kay Chun
WINE Peach-inflected, spicy Rhône white: 2014 Chateau de Campuget Blanc.
Arborio Rice Salad
Active 45 min; Total 1 hr; Serves 6
Simple cold dishes like this rice salad are very popular in Rome in the summer. Katie Parla, the Rome-based blogger behind Parla Food, says any combination of meat, cheese and vegetables works here.
11/2 cups arborio rice, rinsed and drained
1 cup fresh or thawed frozen peas (5 oz.)
3 large eggs
5 oz. scamorza or smoked mozzarella cheese, cut into 1/2-inch pieces (1 cup)
5 oz. mortadella, cut into 1/2-inch pieces (1 cup)
4 oz. cherry tomatoes, quartered (3/4 cup)
1 Tbsp. chopped capers
One 5-oz. can good-quality oil-packed tuna, drained and flaked
4 drained canned or thawed frozen artichoke hearts, thinly sliced lengthwise
1/2 cup chopped pitted kalamata olives (4 oz.)
1/3 cup chopped celery leaves
1/3 cup chopped basil
6 Tbsp. extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and pepper
1. Cook the rice in a large saucepan of salted boiling water until al dente, about 18 minutes. Add the peas and cook for 1 minute, then drain. Rinse the rice and peas under cold water to stop the cooking. Drain very well and transfer to a large bowl.
2. Meanwhile, in a saucepan, cover the eggs with water and bring to a boil. Remove from the heat, cover and let stand for 10 minutes. Drain, then cool the eggs under running water. Peel and quarter the eggs.
3. Add all of the remaining ingredients, except the eggs, to the rice in the bowl and mix well. Garnish the salad with the eggs, season with salt and pepper and serve. —Katie Parla
WINE Medium-bodied Tuscan white: 2013 Bibi Graetz Casamatta Bianco.
Rice and Peas
Active 25 min; Total 2 hr plus overnight soaking; Makes 12 cups
The name for this typical Jamaican side dish is a bit of a misnomer, as the peas in the title are, in fact, kidney beans.
BEANS
2 cups dried kidney beans, soaked overnight and drained
1/3 cup unsweetened coconut milk
1/4 cup unsweetened coconut cream
14 thyme sprigs
1/2 medium onion, finely chopped
6 scallions, thinly sliced
11/2 tsp. kosher salt
1/4 tsp. ground allspice
RICE
2 cups parboiled white rice
1 cup unsweetened coconut milk
1/2 cup finely chopped onion
3 scallions, thinly sliced
2 garlic cloves, minced
21/4 tsp. kosher salt
1. Prepare the beans In a large enameled cast iron casserole, combine the beans with the coconut milk, coconut cream, thyme sprigs, onion, scallions, salt and allspice. Add enough water to cover the beans by 2 inches and bring to a boil. Cover, reduce the heat to low and simmer until tender, about 1 hour. Drain the beans; discard the thyme sprigs.
2. Prepare the rice In a medium pot, combine the parboiled rice, coconut milk, onion, scallions, garlic, salt and 33/4 cups of water. Bring to a boil. Reduce the heat to moderately low, cover and simmer for 10 minutes.
3. Stir 4 cups of the drained beans into the rice. (Save the remaining 2 cups for another use.) Cover and cook for 10 minutes, then uncover and cook for 5 minutes longer. Fluff the rice and peas with a fork and serve. —Adam Schop
MAKE AHEAD The rice and peas can be refrigerated for up to 3 days. Reheat and fluff before serving.
Rice Congee with Pork Meatballs
Total 45 min; Serves 4 to 6
1/2 lb. ground pork
2 Tbsp. Asian fish sauce, plus more for serving
1 Tbsp. soy sauce
Freshly ground white pepper
8 cups chicken stock or low-sodium broth
1 cup jasmine rice
1 lemongrass stalk, cut into three 3-inch pieces and crushed
5 dried Thai bird chiles, stemmed, or 1 Tbsp. crushed dried Thai chile
1/4 cup vegetable oil
5 garlic cloves, thinly sliced
1 serrano chile, seeded and minced
1/4 cup distilled white vinegar
1/2 tsp. sugar
Lime wedges, sliced scallions and chopped cilantro, for serving
1. In a medium bowl, combine the pork with the 2 tablespoons of fish sauce, the soy sauce and a pinch of white pepper. Let stand for 10 to 30 minutes.
2. In a large enameled cast-iron casserole, combine the chicken stock, rice and lemongrass and bring to a boil over moderately high heat. Reduce the heat to low, cover partially and simmer until the rice is soft, about 25 minutes. Discard the lemongrass.
3. Meanwhile, in a small skillet, toast the dried chiles over moderate heat until lightly browned and fragrant, about 3 minutes. Transfer to a spice grinder and grind to a coarse powder; some seeds will remain. Transfer to a bowl and wipe out the skillet.
4. Heat the oil in the skillet. Add the garlic and cook over low heat until caramelized, about 10 minutes. Scrape the garlic oil into a small bowl. In another small bowl, combine the serrano, vinegar and sugar and stir until the sugar is dissolved.
5. Using a small ice cream scoop, make generous 1-inch meatballs with the ground pork. Drop into the rice and broth in the casserole. Cover and simmer over moderately high heat, stirring occasionally, until the meatballs are cooked through, about 10 minutes.
6. Ladle the congee into bowls. Serve with little bowls of the toasted chiles, fried garlic oil, chile vinegar, lime wedges, scallions, cilantro, white pepper and fish sauce. —James Syhabout
MAKE AHEAD The uncooked meatballs can be refrigerated overnight.
WINE Vibrant South African Chenin Blanc: 2014 Ken Forrester Petit.
Arroz Verde with Grilled Vegetables
Total 1 hr; Serves 4 to 6
The beauty of this simple dish is that the rice simmers in a bright salsa verde, absorbing all of its terrific flavor.
2 poblano chiles
1 cup cilantro leaves plus 2 Tbsp. chopped cilantro
1/2 cup minced white onion
1 jalapeño, chopped
2 garlic cloves
Kosher salt
1 Tbsp. vegetable oil
1 cup long-grain white rice
Grilled vegetables and grated Cotija cheese, for serving
1. Roast the poblanos over a gas flame or under the broiler, turning, until charred all over. Transfer to a bowl, cover tightly with plastic wrap and let cool. Peel, stem and seed the poblanos, then chop them.
2. In a blender, combine the cup of cilantro leaves with the onion, jalapeño, garlic, chopped poblanos and 1/2 cup of water and puree until nearly smooth. Season the salsa verde with salt.
3. In a medium skillet, heat the oil. Add the rice and cook over moderately high heat, stirring, until opaque, 2 minutes. Add the salsa verde and cook, stirring, until the rice is coated. Stir in 2 cups of water, season with salt and bring to a boil. Cover and simmer over low heat until the rice is tender and the liquid is absorbed, 25 to 30 minutes. Remove from the heat and let stand, covered, for 15 minutes.
4. Fluff the rice with a fork and fold in the 2 tablespoons of chopped cilantro. Serve the rice topped with grilled vegetables and sprinkled with Cotija cheese. —Deborah Schneider
VEGETABLE QUINOA BOWL WITH GARLIC YOGURT
Vegetable Quinoa Bowls with Garlic Yogurt
Active 45 min; Total 2 hr; Serves 4 to 6
1 head of garlic, halved crosswise
1/2 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and white pepper
3/4 cup yogurt
11/2 cups quinoa, rinsed and drained
1/4 cup fresh lemon juice
2 tsp. honey
1/2 lb. green beans, cut into 1-inch pieces
1/2 lb. asparagus, cut into 1-inch pieces
1/2 lb. curly spinach (10 cups)
11/2 cups thawed frozen peas
Torn Bibb lettuce, diced cucumber, sliced avocado, sliced pickled ramps and kale chips, for serving
1. Preheat the oven to 350°. Arrange the garlic cut side up on a sheet of foil and drizzle with oil. Season with salt and white pepper and wrap it in the foil. Roast for about 1 hour, until very soft. Let cool, then squeeze the garlic cloves into a bowl and mash them to a paste. Whisk in the yogurt and season with salt and white pepper.
2. Meanwhile, in a large saucepan of salted boiling water, cook the quinoa until tender, about 10 minutes. Drain well and spread on a large baking sheet to cool.
3. In a medium bowl, whisk the 1/2 cup of olive oil with the lemon juice and honey. Season the lemon dressing with salt and white pepper.
4. Rinse out the saucepan. Fill it with water and bring to a boil. Add a generous pinch of salt along with the green beans, asparagus, spinach and peas and cook over high heat until the vegetables are crisp-tender, 1 to 2 minutes. Drain well.
5. Transfer the cooled quinoa to bowls and top with the warm vegetables. Top with lettuce, cucumber, avocado, pickled ramps and kale chips. Pass the lemon dressing and garlic yogurt at the table. —José Andrés
MAKE AHEAD The garlic yogurt and lemon dressing can be refrigerated for up to 3 days.
WINE Fresh northern Italian white: 2013 Alois Lageder Porer Pinot Grigio.
White Quinoa Grits with Shrimp and Mexican Grilled Corn
Total 1 hr 15 min; Serves 4
F&W Best New Chef 2015 Jonathan Brooks of Milktooth in Indianapolis puts a fun spin on buttery grits by making the dish with quinoa instead of cornmeal.
QUINOA GRITS
3 Tbsp. unsalted butter
2 small leeks, white and light green parts only, thinly sliced
2 garlic cloves, minced
4 cups chicken stock or low-sodium broth
1 cup white quinoa, rinsed and drained
Kosher salt and pepper
SHRIMP AND CORN
2 Tbsp. extra-virgin olive oil
1/4 cup pumpkin seeds
3 ears of corn, shucked
6 basil leaves, torn
1/2 cup chopped cilantro
1/4 cup sliced scallions
Kosher salt and pepper
1 Tbsp. unsalted butter
8 extra-large shrimp (1 lb.), peeled and deveined, heads left on
Chile powder and crumbled Cotija cheese, for garnish
Lime wedges, for serving
1. Make the grits In a medium saucepan, melt 1 tablespoon of the butter. Add the leeks and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the stock and bring to a boil. Whisk in the quinoa and cook, stirring occasionally, until tender and porridge-like, about 25 minutes. Stir in the remaining 2 tablespoons of butter and season with salt and pepper; keep warm.
2. Make the shrimp and corn In a large cast-iron skillet, heat 1 tablespoon of the olive oil until shimmering. Add the pumpkin seeds and cook over moderate heat, stirring, until golden, 2 minutes. Transfer to a paper towel-lined plate; let cool.
3. Wipe out the skillet. Add the corn and cook over moderately high heat, turning, until charred, 10 to 12 minutes. Cut the kernels off the cobs and transfer to a large bowl. Stir in the basil, cilantro and scallions and season with salt and pepper.
4. Wipe out the skillet and melt the butter in the remaining 1 tablespoon of oil. Season the shrimp with salt and pepper and cook over moderate heat, turning once, until just cooked through, about 3 minutes.
5. Spoon the quinoa grits into shallow bowls and top with the grilled corn, shrimp and pumpkin seeds. Garnish with chile powder and Cotija cheese and serve with lime wedges. —Jonathan Brooks
MAKE AHEAD The grits can be refrigerated for up to 2 days. Thin with chicken stock or water if they are too thick.
WINE Medium-bodied Spanish white: 2014 Oro de Castilla Verdejo.
Quinoa Pilaf with Dates, Olives and Arugula
Total 30 min; Serves 4
11/2 cups white or red quinoa (9 oz.), rinsed and drained
1/3 cup chopped pitted Medjool dates
1/3 cup chopped pitted green olives
1 cup baby arugula
2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
1/4 cup sliced scallions
Kosher salt and pepper
1. In a medium saucepan of boiling water, cook the quinoa until tender, about 10 minutes. Drain and return the quinoa to the pan. Cover and let stand for 10 minutes; fluff with a fork.
2. In a large bowl, toss the quinoa with the dates, olives, arugula, olive oil, lemon juice and scallions. Season with salt and pepper. Serve chilled or at room temperature. —Kay Chun
Quinoa with Yogurt and Sprouts
Active 45 min; Total 1 hr; Serves 6
F&W Best New Chef 2015 Bryce Shuman of Betony in New York City combines three healthy ingredients (quinoa, yogurt and sprouts) in a dish that feels indulgent.
1 cup quinoa, rinsed
Canola oil, for frying
Kosher salt
3 Tbsp. lemon olive oil
2 Tbsp. fresh lemon juice
2 Tbsp. minced shallot
2 Tbsp. minced chives
1 cup Greek yogurt
Extra-virgin olive oil, for drizzling
11/2 cups mixed radish and clover sprouts
1. In a medium saucepan of salted boiling water, cook the quinoa until tender, about 10 minutes. Drain well and spread on a baking sheet. Let stand, stirring occasionally, until very dry, about 30 minutes.
2. Set a fine sieve over a heatproof bowl. In a medium skillet, heat 1/4 inch of canola oil. Add half of the quinoa and fry over moderate heat, stirring, until the sizzling subsides and the quinoa is crisp, 1 to 2 minutes; drain in the sieve and spread on paper towels. Season with salt.
3. In a medium bowl, toss the cooked and crisped quinoa with the lemon oil, lemon juice, shallot and chives; season with salt.
4. Spread the yogurt on plates. Drizzle with olive oil and sprinkle with salt. Top with the quinoa and sprouts and serve. —Bryce Shuman
WINE Focused, lively white Burgundy: 2013 Patrick Piuze Terroir de Chablis.
WARM BARLEY AND CARAMELIZED MUSHROOM SALAD
Warm Barley and Caramelized Mushroom Salad
Active 30 min; Total 1 hr; Serves 8 to 10
2 cups pearled barley
1/2 cup plus 2 Tbsp. extra-virgin olive oil
2 lbs. mixed mushrooms, stemmed and cut into bite-size pieces
2 tsp. chopped sage
1/4 cup fresh lemon juice
Kosher salt and pepper
1. In a medium saucepan of boiling water, cook the barley until tender, about 30 minutes. Drain and transfer to a large bowl.
2. In a large skillet, heat 2 tablespoons of the olive oil. Add one-third of the mushrooms and cook over high heat, stirring, until golden brown, about 5 minutes. Transfer to the large bowl. Repeat in 2 more batches with 4 tablespoons of the oil and the remaining mushrooms. Add the sage, lemon juice and the remaining 1/4 cup of oil to the bowl; season with salt and pepper, toss to coat and serve. —Kay Chun
MAKE AHEAD The salad can be kept at room temperature for up to 3 hours.
CHEF TIP
Five Healthy Food Swaps
Marco Canora, chef and author of A Good Food Day, reveals the simple substitutions that help him avoid everything from creeping weight gain to gout.
BREAKFAST CEREAL “Low in protein and fiber, it leaves you limp and hungry two hours later.” |
STEEL-CUT OATS “The fiber will keep you fuller longer, so you’ll get to lunch without needing a snack.” |
|
CHEF’S SALAD “Sliced deli meats are pumped with salt, antibiotics, all that crap.” |
GRAIN SALAD “A no-brainer swap. You’re getting fiber and nutrients, and it’s lower in calories.” |
|
PROTEIN BAR “As a general rule, avoid foods that have colorful wrappers and bar codes.” |
LIME-ROASTED CASHEWS “Toss raw nuts with lime juice and zest, add a pinch of curry powder and roast.” |
|
WHITE-FLOUR PASTA “Refined carbs cause blood sugar to spike, then drastically dip.” |
SPELT PASTA “This intact-grain pasta made with an ancient strain of wheat balances carbs with protein.” |
|
BROWNIES FROM A BOXED MIX “Their jarringly sweet, artificial taste doesn’t do it for me anymore.” |
HOME-BAKED BROWNIES “Now I make brownies with gluten-free hazelnut meal.” |
DIY Salad » Barley
The duo behind San Francisco’s Rich Table, EVAN AND SARAH RICH, share their recipe for a tart and savory white soy vinaigrette to dress four amazing variations on barley salad.
PAN ROASTED SALMON
MARINATED ARTICHOKES
RED ONION
CILANTRO
BROCCOLI RABE
CRISPY GARLIC
CHILE OIL
LEMON ZEST
ROASTED RADISHES
RAW RADISH GREENS
ROASTED ACORN SQUASH
GOAT CHEESE
MINT
Shiro Shoyu Vinaigrette
Makes 11/4 cups
In a medium bowl, whisk 1/2 cup fresh lemon juice, 1/2 cup extra-virgin olive oil, 1/4 cup shiro shoyu (white soy sauce) or low-sodium soy sauce and 1/4 cup minced shallot until well incorporated. Season with kosher salt.
Toss this tangy vinaigrette with cooked barley (whole-grain hulled or polished pearl) and any of the ingredient combinations here.
Farro Tabbouleh with Burst Tomatoes
Active 20 min; Total 1 hr; Serves 4
Top Chef judge Gail Simmons chars cut limes on the grill to make the smoky dressing for her riff on classic tabbouleh.
1 pint cherry or grape tomatoes
2 garlic cloves
1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for brushing
Kosher salt and pepper
11/2 cups farro
3 limes, halved crosswise
1 shallot, finely chopped
1 Persian cucumber, finely chopped
2 cups arugula, chopped
1 cup parsley, finely chopped
1/2 cup mint, finely chopped
1. Preheat the oven to 400°. On a foil-lined baking sheet, toss the tomatoes with the garlic and 2 tablespoons of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring occasionally, until the tomatoes are golden and some have burst. Transfer the baking sheet to a rack to cool. Chop the garlic.
2. Meanwhile, in a large saucepan of salted boiling water, cook the farro until tender, 12 to 15 minutes. Drain well.
3. Heat a grill pan. Brush the cut sides of the limes with oil and arrange them cut side down on the pan. Cook over moderately high heat, rotating occasionally, until charred, about 5 minutes. When the limes are cool enough to handle, squeeze them into a large bowl (you should have about 1/4 cup of juice). Add the shallot and chopped garlic and gradually whisk in the remaining 1/4 cup of olive oil until well blended. Season with salt and pepper. Add the farro, cucumber, arugula, parsley and mint and mix well; season with salt and pepper. Fold in the tomatoes and serve. —Gail Simmons
Whole-Grain Stuffing with Mustard Greens, Mushrooms and Fontina
Active 1 hr; Total 2 hr 30 min; Serves 12
This stuffing is substantial enough to double as a vegetarian main dish; just substitute mushroom broth or water for the chicken stock.
4 Tbsp. unsalted butter, plus more for greasing
1 cup farro
1 lb. whole-wheat bread, crusts removed, bread cut into 1-inch dice (8 cups)
1/4 cup extra-virgin olive oil
3 leeks, light green and white parts only, thinly sliced
6 garlic cloves, finely chopped
1 lb. mustard greens, stemmed and coarsely chopped (12 packed cups)
Kosher salt and pepper
1 lb. cremini mushrooms, quartered
11/2 cups chicken stock or low-sodium broth
1 Tbsp. fresh lemon juice
3 large eggs, beaten
3 scallions, thinly sliced
2 cups shredded Italian Fontina cheese (6 oz.)
1. Preheat the oven to 400°. Butter a 4-quart baking dish.
2. In a medium saucepan of salted boiling water, cook the farro until al dente, about 20 minutes. Drain well; transfer to a very large bowl.
3. Meanwhile, spread the bread on a large baking sheet and toast until golden and crisp, about 15 minutes. Transfer to the bowl with the farro.
4. In a large nonstick skillet, melt 2 tablespoons of the butter in 2 tablespoons of the olive oil. Add the leeks and garlic and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Stir in the mustard greens in batches and cook until wilted. Season with salt and pepper. Add the vegetables to the bowl.
5. In the same skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add half of the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring, until golden, about 3 minutes. Transfer to the bowl. Repeat with the remaining 1 tablespoon of butter, 1 tablespoon of oil and mushrooms.
6. Add the stock, lemon juice, eggs, scallions and 1 cup of the cheese to the bowl and mix well. Transfer the stuffing to the prepared baking dish and cover with foil. Bake for 40 minutes. Scatter the remaining cheese on top and bake uncovered for 25 to 30 minutes longer, until golden. —Kay Chun
MAKE AHEAD The assembled stuffing can be covered and refrigerated overnight.
Polenta Facile
Active 10 min; Total 1 hr 45 min; Serves 8
The cooking method used here is great because you can leave the polenta pretty much unattended; in fact, the longer and more slowly it cooks, the better it is. Food52 executive editor Kristen Miglore adapted this recipe from The Food of Southern Italy by Carlo Middione.
2 quarts water
1 Tbsp. kosher salt
2 cups polenta (not instant)
1. Set a large heatproof bowl over a saucepan of simmering water; the bowl should be snug and its bottom should be submerged in 1 inch of water.
2. In another saucepan, bring the 2 quarts of water to a boil. Add the salt. Pour the water into the large bowl, then pour in the polenta in a slow stream while whisking constantly in one direction. Cook over moderate heat, whisking frequently, until the polenta thickens, about 5 minutes. Reduce the heat to low, cover the bowl and cook the polenta until tender and thick, about 11/2 hours, stirring every 30 minutes. Scrape the polenta into a bowl and serve. —Kristen Miglore
MAKE AHEAD The cooked polenta can be refrigerated for up to 3 days. Reheat, adding water if it seems too thick.
New York City chef Marco Canora focuses on whole grains to create deeply satisfying dishes like risotto-style farro with short ribs.
Short Rib Farrotto with Carrots and Parsnips
Active 1 hr; Total 1 hr 30 min; Serves 6
Farro is a chewy, earthy emmer wheat that’s grown in Tuscany. For this dish, choose whole (unpearled) farro, which is the most intact form of the grain, including the nutritious bran and germ. Cooked risotto-style, as it is here, the grain releases its starch into the broth, making it creamy.
1 quart low-sodium beef broth
3 Tbsp. extra-virgin olive oil
2 lbs. well-trimmed boneless grass-fed beef short ribs, cut into 1/2-inch pieces
Fine sea salt and pepper
2 thyme sprigs plus 1 Tbsp. finely chopped thyme
2 garlic cloves, crushed
8 cipollini onions (3/4 lb.), peeled and quartered
1 large carrot, cut into 1/2-inch pieces
1 large parsnip, cut into 1/2-inch pieces
11/2 cups (9 oz.) unpearled farro
1 cup dry red wine
1 Tbsp. unsalted butter
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
1. In a medium saucepan, combine the beef broth with 1/2 cup of water and bring to a simmer over high heat. Remove from the heat, cover and keep warm.
2. In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Season the short ribs with salt and pepper. Add half of the short ribs to the casserole, spreading the pieces out, and cook over moderately high heat, turning occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer the browned meat to a plate. Repeat with the remaining short ribs.
3. Add the remaining 1 tablespoon of olive oil to the casserole. Add the thyme sprigs, garlic, onions, carrot and parsnip and season with salt and pepper. Cook over moderate heat, stirring, until the vegetables are lightly browned, about 5 minutes. Stir in the farro and the browned short ribs. Add the wine and cook until evaporated, stirring and scraping the bottom of the casserole, about 2 minutes. Add 1 cup of the warm broth, cover partially and cook over moderately low heat for 15 minutes, stirring occasionally. Repeat this process twice, adding 1 cup of warm broth each time and cooking for about 15 minutes between additions, stirring occasionally.
4. Increase the heat to high. Add the remaining 1 cup of warm broth, 1/2 cup at a time and stirring constantly, allowing it to be absorbed before adding more. Cook the farrotto until creamy and the farro is al dente, about 5 minutes longer. Remove the casserole from the heat and discard the thyme sprigs. Stir in the butter, chopped thyme and the 1/4 cup of grated Parmigiano. Season the farrotto with salt and pepper and serve hot, passing additional Parmigiano at the table. —Marco Canora
MAKE AHEAD The farrotto can be refrigerated for up to 2 days. Reheat gently, adding broth or water as necessary.
WINE Bold, cherry-rich Tuscan red: 2011 Fontodi Chianti Classico.
Snap Pea Falafel Salad
Total 20 min; Serves 4 to 6
1/4 cup extra-virgin olive oil
2 Tbsp. fresh lemon juice
1 tsp. cumin seeds, crushed
1 garlic clove, minced
1/2 lb. snap peas, chopped
1 tomato, chopped
2 scallions, thinly sliced
1 cup canned chickpeas
1/3 cup chopped parsley
3 cups cooked bulgur
Kosher salt and pepper
In a large bowl, whisk the olive oil with the lemon juice, cumin seeds and garlic. Add the snap peas, tomato, scallions, chickpeas, parsley and bulgur and season with salt and pepper. Mix well. —Kay Chun
Turkish Tabbouleh
Active 30 min; Total 4 hr 30 min; Serves 8
This Turkish tabbouleh from Sasha Martin, the blogger behind Global Table Adventure, includes tomato paste and harissa. It’s a spicier, richer-tasting version of the healthy, vegetable-rich dish.
2 cups (12 oz.) medium-grade bulgur
1/4 cup extra-virgin olive oil
3 Tbsp. tomato paste
2 Tbsp. fresh lemon juice
1 Tbsp. harissa
Kosher salt
2 cups boiling water
2 tomatoes, cut into 1/4-inch dice
1/3 cup finely chopped red onion
1/2 hothouse cucumber, cut into 1/4-inch dice
1 yellow bell pepper, seeded and cut into 1/4-inch dice
1 cup chopped parsley
1/2 cup thinly sliced scallions
1/2 cup chopped mint
1. In a large heatproof bowl, combine the bulgur, olive oil, tomato paste, lemon juice and harissa and season with salt. Mix well, then stir in the boiling water. Add the remaining ingredients except the mint and mix well. Cover and refrigerate until the bulgur is tender, about 4 hours.
2. Season the tabbouleh with salt and stir in the mint. Transfer to a platter and serve. —Sasha Martin
MAKE AHEAD The tabbouleh can be refrigerated overnight.
Warm Lentils with Smoked Trout and Poached Eggs
Total 30 min; Serves 6
Justin Chapple, star of F&W’s Mad Genius Tips videos, uses the oven to poach up to 12 eggs at a time. His clever technique: He cracks each egg into a muffin tin with a little bit of water in the cups.
11/2 cups green lentils
8 oz. boneless smoked trout fillet, skin removed, trout broken up into large flakes
5 oz. baby spinach
1/3 cup snipped chives
1/4 cup fresh lemon juice
3 Tbsp. extra-virgin olive oil
Kosher salt and pepper
6 large eggs
1. Preheat the oven to 350°. In a medium saucepan, cover the lentils with water and bring to a boil. Simmer over moderate heat until tender, about 20 minutes. Drain well and transfer to a large bowl. Fold in the trout, spinach, chives, lemon juice and olive oil and season with salt and pepper.
2. Pour 1 tablespoon of water into 6 cups of a 12-cup muffin tin. Crack an egg into each of the 6 water-filled cups and season with salt and pepper. Bake the eggs for 13 to 15 minutes, until the whites are just firm and the yolks are still runny. Spoon the lentil salad onto plates. Using a slotted spoon, immediately transfer the eggs to the plates and serve. —Justin Chapple
WINE Zesty, crisp Muscadet: 2013 Michel Delhommeau Harmonie.
Red Lentil Dal with Coconut Milk and Kale
Active 30 min; Total 1 hr; Serves 6
These creamy, superflavorful lentils are served with vibrant toppings: spice-cooked onions, sliced red chiles and cilantro.
3 Tbsp. coconut oil
1 tsp. cumin seeds
1 tsp. fennel seeds
1 tsp. ground turmeric
2 onions, halved and thinly sliced
3 garlic cloves, finely chopped
2 Tbsp. finely chopped fresh ginger
2 small fresh red chiles, thinly sliced
1 quart chicken stock or broth
One 14-oz. can unsweetened coconut milk
2 cups red lentils, picked over (13 oz.)
2 Tbsp. chopped cilantro stems, plus chopped leaves for garnish
1/2 lb. kale, stemmed and leaves coarsely chopped (4 cups)
11/2 tsp. fresh lemon juice, plus lemon wedges for serving
Sea salt and pepper
1. In a large saucepan, heat 1 tablespoon of the coconut oil. Add the cumin, fennel and turmeric and cook over moderate heat, stirring constantly, until fragrant, about 1 minute. Stir in the remaining 2 tablespoons of coconut oil and the onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the garlic, ginger and half of the sliced chiles and cook, stirring, for 1 minute. Spoon half of the spiced onion mixture into a small bowl and reserve.
2. Add the chicken stock, coconut milk, red lentils and cilantro stems to the saucepan and bring to a simmer. Cook over moderately low heat, stirring occasionally, until the lentils are tender, about 20 minutes. Add the kale and cook until tender, about 5 minutes. Stir in the lemon juice and season with salt and pepper.
3. Spoon the dal into bowls. Top with the reserved onion mixture and the remaining sliced chiles. Garnish with chopped cilantro and serve with lemon wedges. —Jasmine and Melissa Hemsley
WINE Juicy Loire Valley Chenin Blanc: 2013 Vincent Raimbault Bel Air Vouvray Sec.
Red Lentil Dal with Mustard Seeds
Active 35 min; Total 1 hr; Serves 8 to 10
L.A. chef Akasha Richmond makes this fragrant, soothing lentil dal to eat with rice, but it’s equally delicious on its own.
4 cups red lentils (11/2 lbs.), picked over
2 bay leaves
1 tsp. ground turmeric
1/4 cup ghee (see Note on p. 241)
11/2 Tbsp. brown mustard seeds
2 tsp. cumin seeds
1 large onion, minced
1/4 cup minced peeled fresh ginger
One 28-oz. can whole peeled tomatoes, drained and chopped
1 serrano chile, minced
2 tsp. ground coriander
Kosher salt and pepper
Yogurt and chopped cilantro, cucumber and tomato, for serving
1. In a large cast-iron casserole, combine the red lentils with the bay leaves, turmeric and 12 cups of water and bring to a boil. Simmer over moderate heat, stirring frequently, until the lentils break down to a thick puree, about 40 minutes. Discard the bay leaves.
2. Meanwhile, in a large skillet, heat the ghee. Add the mustard and cumin seeds and cook over moderately high heat, stirring, until the seeds start to pop, about 1 minute. Add the onion and ginger and cook, stirring occasionally, until the onion is softened and lightly browned, about 8 minutes. Stir in the tomatoes, chile and coriander and cook until the tomatoes just start to break down, about 5 minutes. Season the tomato mixture with salt and pepper.
3. Stir the tomato mixture into the dal and cook over moderate heat for 10 minutes, stirring occasionally. Season with salt and pepper. Serve with yogurt and chopped cilantro, cucumber and tomato. —Akasha Richmond
MAKE AHEAD The dal can be refrigerated for 3 days. Reheat gently.
Black Bean Tamales with Cheese and Ancho Adobo
Active 1 hr; Total 2 hr 45 min; Serves 4
ANCHO ADOBO
11/2 oz. ancho chiles—stemmed, seeded and broken into small pieces
1 Tbsp. minced white onion
1 minced garlic clove
1 Tbsp. distilled white vinegar
1/2 tsp. kosher salt
TAMALES
12 dried cornhusks
13/4 cups masa harina, preferably Bob’s Red Mill
31/2 oz. lard, softened
3/4 cup canned black beans, rinsed and drained
1/4 cup chopped cilantro
1/4 cup chopped epazote or 1 Tbsp. chopped oregano
1 Tbsp. thinly sliced scallion
2 tsp. kosher salt
3/4 cup grated queso canasta or Monterey Jack cheese, plus more for serving
1. Make the ancho adobo In a small heatproof bowl, cover the anchos with boiling water; let stand until softened, 15 minutes. Drain, discarding the soaking liquid. In a food processor, combine the anchos, onion, garlic, vinegar and salt; puree until smooth. Transfer to a small bowl.
2. Make the tamales In a large bowl, cover the cornhusks with hot water. Weigh down the husks with a plate and let stand until softened, about 30 minutes. Drain and pat dry with paper towels.
3. Meanwhile, in the bowl of a stand mixer fitted with the paddle, combine the masa with 1 cup plus 2 tablespoons of water. Beat at low speed until a dough forms, 2 minutes. Add the lard, beans, herbs, scallion and salt and beat, scraping down the side of the bowl, until the mixture is well blended and light in texture, 5 minutes.
4. For each tamale, spoon 1/4 cup of the masa in the center of a cornhusk and top with 1 tablespoon of grated cheese and 1 teaspoon of ancho adobo. Roll the husks up and over the filling to make compact cylinders, folding in the sides as you go. Tie the tamales with kitchen string.
5. Arrange the tamales in a steamer basket and set it over a pot of boiling water. Cover and steam until firm, about 1 hour. Remove the steamer basket and let the tamales stand for 15 minutes. Serve with grated cheese and the remaining adobo. —Enrique Olvera
MAKE AHEAD The ancho adobo can be refrigerated for up to 1 week. The uncooked tamales can be frozen for up to 1 month.
WINE Juicy, medium-bodied Spanish red: 2013 Altovinum Evodia Garnacha.
Kurdish White Beans with Tomatoes and Dried Lime
Active 15 min; Total 1 hr 30 min plus overnight soaking; Serves 4
In Iraqi Kurdistan, there’s a category of simmered dishes called shley that are spiced with cumin and turmeric and usually include tomato. Cookbook author Naomi Duguid learned to make this shley from a cook near the Iranian border. Dried lime provides the aroma and nuance that make the pot of beans special. It’s available at Middle Eastern markets and online from kalustyans.com.
11/2 cups dried navy beans, soaked overnight
Kosher salt
2 Tbsp. extra-virgin olive oil
1 tsp. ground cumin
1/4 tsp. ground turmeric
1/2 cup crushed tomatoes
1 dried lime, pierced in several places
Feta, bread and fresh herbs and greens, such as parsley, watercress and scallions, for serving
1. Drain the beans. In a large saucepan, cover the beans with water and bring to a boil. Simmer gently until tender, 35 to 40 minutes. Off the heat, add a generous pinch of salt and let stand for 5 minutes, then drain.
2. Heat the oil in the saucepan. Add the cumin and turmeric and stir for 1 minute. Add the beans, tomatoes, dried lime and 11/2 cups of water. Bring to a boil, cover partially and simmer for 25 minutes. Discard the lime and season the beans with salt. Serve with feta, bread and fresh herbs and greens. —Naomi Duguid
STEWED WHITE BEANS WITH GREEN CHILE AND HERBS
Stewed White Beans with Green Chile and Herbs
Active 20 min; Total 1 hr 20 min plus overnight soaking; Serves 6
This recipe was inspired by a dish Fez cooking teacher Tara Stevens had in Marrakech. There, the stewed beans were made with chile powder; Stevens uses a chopped green chile instead to add fresh flavor. The beans are a great all-purpose side, particularly good with lamb chops.
1 lb. dried cannellini beans, soaked overnight and drained
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, finely chopped
1 celery rib, finely chopped
3 garlic cloves, finely chopped
3 bay leaves
1 large poblano chile, seeded and finely chopped
Kosher salt and pepper
1/2 cup dry vermouth or dry white wine
1/3 cup chopped mixed herbs, such as dill, tarragon and mint, for garnish
1. In a large saucepan, cover the beans with 2 inches of water and bring to a simmer. Cook over moderate heat, stirring occasionally, until the beans are tender, 30 to 40 minutes. Drain, reserving 1 cup of the cooking water.
2. Wipe out the saucepan and heat the 2 tablespoons of olive oil. Add the onion, celery, garlic, bay leaves and chile. Cook over moderate heat, stirring occasionally, until softened, 8 to 10 minutes. Discard the bay leaves and season with salt and pepper. Return the beans and the reserved cooking water to the saucepan. Stir in the vermouth and cook for 15 minutes, stirring occasionally, to meld the flavors. Season with salt and pepper. Spoon the beans into bowls and top with the chopped herbs. Drizzle with olive oil and serve warm. —Tara Stevens