Food & Wine Annual Cookbook 2016 - Dana Cowin (2016)
VEGETABLES
Blistered Green Beans with XO Sauce
Active 30 min; Total 1 hr 15 min Serves 4 (makes about 11/2 cups sauce)
Chez Pim blogger Pim Techamuanvivit makes her own version of the Hong Kong-style condiment XO sauce. The briny, funky flavors transform basic green beans.
1/2 cup small dried shrimp (see Note)
1/3 cup dried scallops (see Note)
2 cups boiling water
1/4 cup diced country ham or prosciutto (1/2 oz.)
8 garlic cloves
1 medium shallot, coarsely chopped
One 11/2-inch piece of fresh ginger, peeled and sliced
2 Tbsp. soy sauce
11/2 tsp. crushed red pepper
11/2 tsp. sugar
11/4 cups rice bran, grapeseed or canola oil
1 lb. green beans
Kosher salt and black pepper
Lemon wedges, for serving
1. In a small heatproof bowl, cover the dried shrimp and scallops with the boiling water and let stand until softened, about 15 minutes. Drain well.
2. In a mini food processor, combine the shrimp, scallops and ham with the garlic, shallot, ginger, soy sauce, crushed red pepper and sugar. Pulse until minced. Scrape the mixture into a small saucepan and stir in 1 cup of the oil. Bring to a boil over moderately high heat; reduce the heat to a simmer and cook until the solids are dark golden and fragrant, about 30 minutes. Remove the XO sauce from the heat and let cool to room temperature.
3. Heat a large wok or skillet over high heat for 5 minutes. Drizzle in the remaining 1/4 cup of oil, add the green beans and cook for 2 to 3 minutes, tossing every 30 seconds; the beans are done when they’re tender and blistered in spots. Drain off the oil. Stir in 1/4 cup of the XO sauce; toss until the beans are evenly coated. Season with salt and pepper and transfer to a platter. Serve with lemon wedges. —Pim Techamuanvivit
NOTE Dried shrimp and dried scallops are available at Asian markets.
WARM GREEN BEANS AND LETTUCE IN ANCHOVY BUTTER
Warm Green Beans and Lettuce in Anchovy Butter
Total 30 min; Serves 4
Jasmine and Melissa Hemsley, the sisters behind the Hemsley + Hemsley wellness blog, like cooking skillet-tossed lettuce and green beans in anchovy butter. “I could eat this for breakfast, lunch and dinner,” says Jasmine. “When vegetables are served this way, there’s no need to feel like, ‘Oh, greens, I have to eat them.’ ”
4 Tbsp. unsalted butter
1 lb. green beans, trimmed
6 oil-packed anchovy fillets, drained and chopped
2 garlic cloves, minced
4 heads of Little Gem or baby romaine lettuce, quartered lengthwise
2 Tbsp. fresh lemon juice, plus lemon wedges for serving
Sea salt and pepper
1 scallion, thinly sliced
Chopped pistachios and extra-virgin olive oil, for garnish
1. In a large skillet, melt 3 tablespoons of the butter. Add the green beans, anchovies and garlic and cook over moderate heat, stirring occasionally, until the beans are tender, about 5 minutes. Transfer the beans to a large plate.
2. Add the remaining 1 tablespoon of butter and the lettuce to the skillet and cook, turning occasionally, until the lettuce is golden and crisp-tender, about 2 minutes. Add the green beans and lemon juice and season with salt and pepper; toss to coat. Transfer the beans and lettuce to a platter and top with the sliced scallion. Scatter with pistachios, drizzle with olive oil and serve warm with lemon wedges. —Jasmine and Melissa Hemsley
Green Beans with Roasted Almond Crumble
Total 45 min; Serves 12
2 cups (3 oz.) crustless white bread (1/2-inch pieces)
1/4 cup extra-virgin olive oil
Kosher salt and pepper
1/2 cup finely chopped salted roasted almonds
2 lbs. green beans, trimmed
1/4 tsp. finely grated orange zest plus 1 Tbsp. fresh orange juice
2 Tbsp. chopped tarragon
2 Tbsp. chopped basil
1. Preheat the oven to 450°. On a baking sheet, toss the bread with 1 tablespoon of oil; season with salt and pepper. Bake for 8 minutes, until golden. Cool, then finely chop. Transfer to a bowl; stir in the almonds.
2. Meanwhile, on a rimmed baking sheet, toss the green beans with the remaining 3 tablespoons of oil and season with salt and pepper. Roast for 20 minutes, stirring occasionally, until lightly browned. Add the orange zest, orange juice, tarragon and basil and toss. Transfer the beans to a platter, top with the almond crumble and serve. —Carla Hall
Charred Green Beans with Apricots
Total 20 min; Serves 4
F&W’s Justin Chapple adds sweet apricots to his fiery Thai-style green beans. Swap in peaches if apricots aren’t available.
11/2 Tbsp. canola oil
1/2 lb. haricots verts
3 apricots—halved, pitted and cut into 1/4-inch-thick wedges
2 Tbsp. fresh lime juice
1 Tbsp. Asian fish sauce
1 Thai chile, thinly sliced
1 cup mint leaves, chopped
Kosher salt
In a large skillet, heat the oil until shimmering. Add the beans and cook over high heat until charred on the bottom, about 4 minutes. Remove from the heat and stir in the apricots, lime juice, fish sauce, chile and mint. Season with salt. Transfer to a platter and serve. —Justin Chapple
Cast-Iron-Grilled Romano Beans with Garlic Aioli
Active 45 min; Total 1 hr 45 min; Serves 6
Chef Sarah Schafer makes these beans over the fire-pit grill at her cabin in Rockaway Beach, Oregon, and serves them right out of the skillet. Any other meaty, flat bean can be substituted for the romanos.
AIOLI
1 small head of garlic, halved lengthwise
6 Tbsp. extra-virgin olive oil
Kosher salt and pepper
1 large egg yolk
1/2 tsp. whole-grain mustard
1 Tbsp. Champagne vinegar
2 Tbsp. fresh lemon juice
1/4 cup canola oil
Pinch of cayenne
BEANS
4 oz. dry chorizo, diced
4 tsp. extra-virgin olive oil
2 lbs. romano beans
2 shallots, thinly sliced
Kosher salt and pepper
Lemon wedges
1. Make the aioli Light a grill. On a sheet of foil, drizzle the garlic with 1 tablespoon of the olive oil and season with salt and pepper. Wrap tightly and grill over moderately high heat, turning, until tender, 50 minutes. Unwrap and let cool.
2. Squeeze the garlic cloves into a mini food processor. Add the egg yolk, mustard, vinegar and lemon juice; pulse to blend. With the machine on, slowly drizzle in the remaining olive oil and the canola oil until incorporated. Season the aioli with cayenne, salt and pepper.
3. Grill the beans In a large cast-iron skillet set on the grill, cook half of the chorizo in 2 teaspoons of the olive oil over moderate heat until softened. Add half of the beans and cook until lightly charred and tender, 12 minutes. Stir in half of the shallots and cook until golden, 3 minutes. Season with salt and pepper. Transfer to a platter and repeat with the remaining ingredients. Serve the beans with the aioli and lemon wedges. —Sarah Schafer
Warm Snap Peas with Ham and Tarragon Butter
Total 20 min; Serves 4 to 6
1/2 lb. snap peas, halved lengthwise
1/2 lb. cooked ham, shredded
3 Tbsp. unsalted butter, at room temperature
3 Tbsp. chopped tarragon
1 Tbsp. fresh lemon juice
Kosher salt and pepper
In a steamer basket set over a saucepan of simmering water, steam the snap peas and ham until the peas are crisp-tender, 3 minutes. Transfer to a large bowl and add the butter, tarragon and lemon juice. Season with salt and pepper, mix well and serve. —Kay Chun
Grilled Zucchini with Ricotta and Pomegranate Molasses
Total 25 min; Serves 6
Grilled zucchini, a home-cook staple, is infinitely more interesting dressed with ricotta and pomegranate molasses.
1/4 cup pumpkin seeds
2 lbs. medium zucchini or yellow squash, quartered lengthwise
1/4 cup extra-virgin olive oil
Kosher salt and pepper
1 cup fresh ricotta cheese
1/4 cup pomegranate molasses
2 Tbsp. loosely packed tarragon leaves, chopped
1. In a small skillet, cook the pumpkin seeds over moderately low heat, stirring, until toasted, 3 to 5 minutes.
2. Light a grill. Toss the zucchini with the olive oil and season with salt and pepper. Grill the zucchini over high heat, turning once, until charred and just tender, about 7 minutes. Transfer to a work surface and cut into 1-inch pieces. Arrange on a platter and top with dollops of the ricotta and the toasted pumpkin seeds. Season with salt and pepper. Drizzle the zucchini with the pomegranate molasses, garnish with the chopped tarragon and serve. —Timothy Hollingsworth
WINE Lively, fruit-forward Sonoma Sauvignon Blanc: 2014 Hanna.
Pickled Green Beans
Total 15 min plus 2 hr cooling Makes 4 cups
These pickled green beans, made with white wine vinegar and lots of dill, require just 15 minutes of hands-on work.
1/2 cup white wine vinegar
1 tsp. fine sea salt
1 lb. green or purple wax beans, trimmed
1 cup coarsely chopped dill
In a small saucepan, simmer the vinegar, 1/4 cup of water and the salt, stirring, until the salt dissolves. Combine the beans and dill in a heatproof bowl; cover with the hot brine. Let cool to room temperature, about 2 hours. Serve at room temperature or chilled. —Zakary Pelaccio
MAKE AHEAD The pickled beans can be refrigerated in the brine for up to 1 week.
BLISTERED SNAP PEAS WITH SALAMI AND FETA
Blistered Snap Peas with Salami and Feta
Total 30 min; Serves 4
1 lb. sugar snap peas, trimmed
3 Tbsp. extra-virgin olive oil
Kosher salt and pepper
11/2 Tbsp. sherry vinegar
2 cups baby arugula
2 oz. thinly sliced salami, cut into matchsticks
1/2 cup crumbled feta cheese (2 oz.)
1. Light a grill. In a large bowl, toss the snap peas with 1 tablespoon of the oil and season with salt and pepper. Spread the snap peas on a perforated grill pan and grill over high heat until lightly charred on one side, 1 to 2 minutes. Return the snap peas to the bowl and toss with the vinegar and the remaining 2 tablespoons of oil; season with salt and pepper.
2. Mound the arugula in a shallow bowl and make a well in the middle. Mound the snap peas in the well and top with the salami and feta. Serve. —Greg Denton and Gabrielle Quiñónez Denton
NOTE The snap peas can also be blistered in a hot cast-iron skillet over high heat for 2 minutes.
CHICKEN-FAT-ROASTED VEGETABLES WITH GREMOLATA
Chicken-Fat-Roasted Vegetables with Gremolata
Active 20 min; Total 1 hr; Serves 4
For extra flavor, bloggers Jasmine and Melissa Hemsley toss vegetables in chicken or duck fat before roasting, then top with a bright, lemony mix of parsley and minced garlic.
ROASTED VEGETABLES
2 red onions, quartered
1 lb. carrots, peeled and halved lengthwise
1 head of garlic, halved crosswise
1/2 lb. cauliflower or Romanesco, cut into 11/2-inch florets (2 cups)
4 oz. brussels sprouts, quartered (1 cup)
3 Tbsp. chicken or duck fat, melted (see Note)
Sea salt and pepper
GREMOLATA
1 cup packed parsley leaves, finely chopped
1 garlic clove, minced
1/2 cup extra-virgin olive oil
1 tsp. finely grated lemon zest
2 Tbsp. fresh lemon juice
Sea salt and pepper
1. Roast the vegetables Preheat the oven to 425°. Toss all of the ingredients on a baking sheet lined with parchment paper and season with salt and pepper. Roast for about 40 minutes, until the vegetables are tender and deep golden in spots; stir halfway through roasting.
2. Meanwhile, make the gremolata In a small bowl, combine all of the ingredients and season with salt and pepper.
3. Arrange the roasted vegetables on a platter, sprinkle with the gremolata and serve. —Jasmine and Melissa Hemsley
NOTE Chicken fat is sold at most supermarkets. Duck fat is available at specialty food shops and from dartagnan.com.
Vegetable Bagna Cauda with Dill Oil
Total 1 hr 30 min; Serves 4
PICKLED SHIITAKE MUSHROOMS
3 oz. shiitake mushroom caps, thinly sliced (2 cups)
1/2 cup apple cider vinegar
1 Tbsp. kosher salt
1 Tbsp. sugar
DILL OIL
3 cups chopped dill
1/2 cup grapeseed oil
Kosher salt
BAGNA CAUDA
One 2-oz. can anchovies, drained
3 garlic cloves, minced
2 Tbsp. fresh lemon juice
11/2 sticks cold unsalted butter, cubed
2 Tbsp. chopped dill
VEGETABLES
1 yellow summer squash, quartered lengthwise
1/2 hothouse cucumber, halved lengthwise
4 large shallots, halved lengthwise
2 Tbsp. canola oil
Kosher salt and pepper
4 oz. thin green beans
1 Tbsp. unsalted butter
4 radishes, quartered
1 cup halved cherry tomatoes (6 oz.)
1/2 cup mixed herbs, such as parsley, tarragon and dill
1. Pickle the shiitake mushrooms Place the shiitake caps in a small heatproof bowl. In a saucepan, bring the vinegar, salt, sugar and 1/2 cup of water to a simmer, stirring to dissolve the sugar, and pour over the mushrooms; let stand for 15 minutes. Drain and squeeze dry. Discard the brine.
2. Meanwhile, make the dill oil In a blender, puree the dill with the oil until smooth. Strain through a fine sieve into a small bowl and season with salt.
3. Make the bagna cauda In a small sauce- pan, cook the anchovies, garlic and lemon juice over low heat, stirring, until the anchovies dissolve, 5 minutes. Whisk in the butter a few cubes at a time. Stir in the dill. Cover; keep warm.
4. Prepare the vegetables Light a grill. In a large bowl, toss the squash, cucumber and shallots with the canola oil and season with salt and pepper. Grill over moderately high heat, turning, until the vegetables are lightly charred and crisp-tender: 5 minutes for the cucumber and shallots, 8 minutes for the squash. Transfer the vegetables to plates; add the mushrooms.
5. Meanwhile, in a saucepan of salted boiling water, blanch the green beans until crisp-tender, about 3 minutes. Drain and cool under cold water; pat dry.
6. In a large skillet, melt the butter. Add the green beans and radishes and cook over moderate heat until golden brown, about 3 minutes. Stir in the tomatoes and cook for 1 minute. Season with salt and pepper. Transfer to the plates with the vegetables. Drizzle some of the dill oil on top and garnish with the herbs. Serve with the bagna cauda and the remaining dill oil. —Jim Christiansen
SERVE WITH Crusty bread.
Hot and Sour Cucumbers
Total 30 min; Serves 4
2 Tbsp. toasted sesame oil
2 garlic cloves, thinly sliced
1 tsp. minced fresh ginger
4 oz. shiitake mushrooms, stemmed and thinly sliced
1 jalapeño, minced
2 Tbsp. unseasoned rice vinegar
1 Tbsp. light brown sugar
1 hothouse cucumber, sliced 1/2 inch thick on the diagonal
11/2 tsp. fresh lemon juice
Kosher salt
In a large nonstick skillet, heat the sesame oil. Add the garlic and ginger and cook over moderately high heat, stirring, until fragrant, 30 seconds. Add the mushrooms and jalapeño and cook, stirring, until the mushrooms start to soften, about 2 minutes. Stir in the vinegar, sugar, cucumber slices and 2 tablespoons of water and stir to coat in the sauce. Cover and cook over moderate heat, stirring occasionally, until the cucumbers are tender and the sauce is thickened, 5 to 7 minutes. Stir in the lemon juice and season with salt. Serve warm. —Sasha Martin
Sugar Snap Peas and Oyster Mushrooms in Sherried Cream
Total 30 min; Serves 4
“There’s something about the sherry and the cream and the sautéed mushrooms that has the power to draw other ingredients in,” says Ashley Christensen, the chef at Poole’s Diner in Raleigh, North Carolina. In the summer, she makes her side dish with corn; in the winter months, she substitutes cauliflower. For the short time that she can get asparagus in early spring, she uses that. Then she moves on to the peas that are featured here. “This dish is a chameleon,” Christensen says.
1/4 cup canola oil
1/2 lb. oyster mushrooms, cut into 1-inch pieces
Kosher salt
1 shallot, minced
1 lb. sugar snap peas, strings discarded, halved lengthwise on the diagonal
1/2 cup dry sherry
1/2 cup heavy cream
1 Tbsp. fresh lemon juice
Finely grated lemon zest, for garnish
1. In a very large skillet, heat 2 tablespoons of the oil until shimmering. Add the mushrooms and a generous pinch of salt. Cook over moderately high heat, stirring occasionally, until the mushrooms are browned and crisp, about 7 minutes. Add the shallot and the remaining 2 tablespoons of oil and cook until the shallot is softened, about 2 minutes. Add the snap peas and cook, stirring, for 1 minute.
2. Add the sherry to the skillet and simmer until reduced by half, about 3 minutes. Add the cream and simmer until the mushrooms and snap peas are coated in a light sauce, about 3 minutes. Stir in the lemon juice and season with salt. Transfer to a platter, garnish with finely grated lemon zest and serve. —Ashley Christensen
Grilled Asparagus with Taramasalata
Active 30 min; Total 1 hr 30 min plus 24 hr to blend the flavors Makes about 2 cups
Taramasalata is a Greek dip or spread made with salted fish roe, olive oil and bread (or sometimes potatoes). This lemony, creamy version is a perfect accompaniment for grilled asparagus.
2 cups cubed crustless country white bread (1 inch)
Boiling water
1 tsp. finely grated lemon zest
1/4 cup plus 1/2 Tbsp. fresh lemon juice
1 small shallot, minced
1 small garlic clove, minced
1/4 cup (about 1 oz.) grated tarama (salted mullet roe)
Kosher salt and pepper
3/4 cup plus 21/2 Tbsp. extra-virgin olive oil
2 lbs. medium asparagus, trimmed
1 cup mixed small herb leaves, such as parsley, chervil and chives
1. In a medium heatproof bowl, cover the bread with boiling water. Top with a small plate to keep the bread submerged and let stand for 1 hour. Drain and squeeze out the excess water.
2. In a food processor, combine the bread, lemon zest, 1/4 cup of the lemon juice, the shallot, garlic, tarama and 1 teaspoon each of salt and pepper; puree until smooth. With the machine on, slowly drizzle in 3/4 cup of the oil and puree until well blended. Transfer the taramasalata to a bowl, cover and refrigerate for 1 day.
3. Light a grill to moderately high. On a baking sheet, toss the asparagus with 2 tablespoons of the oil and season with salt and pepper. Grill, turning, until crisp-tender, 3 to 5 minutes. Transfer to a platter.
4. In a small bowl, combine the herbs and the remaining 1/2 tablespoon each of lemon juice and olive oil. Season with salt and pepper and toss to coat.
5. Serve the taramasalata with the grilled asparagus. Garnish with the herb salad and serve. —Zoi Antonitsas
Braised Eggplant with Garlic
Active 30 min; Total 1 hr 30 min; Serves 6
Scott Conant, a judge on Food Network’s Chopped, packs robust flavor in this make-ahead vegetarian main—an Ottoman-era palace dish—with onion, tomato, peppers and lots of garlic.
2 medium onions, finely chopped (2 cups)
1 medium tomato, finely chopped (1 cup)
6 garlic cloves, finely chopped
2 long green peppers, finely chopped
1/2 cup finely chopped parsley
1 tsp. sugar
Kosher salt and pepper
6 Italian baby eggplants (21/2 lbs.)
1 cup extra-virgin olive oil
1. In a medium bowl, combine the onions with the tomato, garlic, peppers, parsley, sugar and 2 teaspoons of salt. Using your hands, knead the mixture until it is softened and well blended.
2. Peel the eggplants lengthwise at 1/2-inch intervals to create stripes. On one half of each eggplant, make 4 lengthwise slits halfway through the flesh. Rub the eggplants all over and in the slits with 1/4 cup of the olive oil and season them with salt and pepper.
3. Arrange the eggplants slit side up in an ovenproof baking dish just large enough to hold them in a single layer. Spoon the filling liberally into the slits; some will spill out. Drizzle the remaining 3/4 cup of olive oil over the eggplants and add 1/2 cup of water to the baking dish. Cover and bake for about 1 hour, until the eggplants are completely tender. Serve warm or at room temperature. —Scott Conant
SERVE WITH Country bread.
MAKE AHEAD The finished dish can be refrigerated for up to 3 days.
Creamy Spinach and Garlic Confit Gratin
Active 45 min; Total 1 hr 30 min Serves 6 to 8
Confited garlic, slowly cooked in oil, permeates the cream sauce for this luscious side dish. The spinach is tossed with the cream, then topped with cheesy breadcrumbs before baking.
GARLIC CONFIT
4 large garlic cloves, peeled
1 cup canola oil
CREAM SAUCE
2 cups heavy cream
11/2 Tbsp. arrowroot
1/8 tsp. freshly grated nutmeg
Kosher salt
SPINACH
Extra-virgin olive oil, for greasing
4 lbs. curly spinach, stemmed
Kosher salt
1 cup fresh breadcrumbs
1/4 cup freshly grated Parmigiano-Reggiano cheese
1. Make the garlic confit In a small saucepan, cover the garlic cloves with water and bring to a boil. Drain and pat dry. Wipe out the saucepan. Add the garlic and canola oil and cook over very low heat until the garlic is softened and golden, 30 minutes. Drain in a sieve, reserving the oil for another use. Transfer the garlic to a blender.
2. Make the cream sauce In a small bowl, whisk 2 tablespoons of the cream with the arrowroot. In a medium saucepan, bring the remaining cream to a simmer. Whisk in the arrowroot mixture and cook over moderate heat, whisking, until the cream is thickened, about 2 minutes. Stir in the nutmeg and season with salt. Add the cream sauce to the blender and puree with the garlic until smooth.
3. Make the spinach Preheat the oven to 350°. Lightly oil a 11/2-quart baking dish. Working in batches, blanch the spinach in a large pot of salted boiling water just until wilted, 1 minute. Using tongs, transfer to a colander. Squeeze out as much water from the spinach as possible. Using paper towels, blot any excess water. Coarsely chop the spinach and transfer to a large bowl (you should have 6 packed cups). Add the cream sauce and mix well. Season with salt. Spread the spinach in the prepared dish and top with the breadcrumbs and cheese. Bake for about 30 minutes, until the cheese is golden and the sauce is bubbling. Let stand for 10 minutes before serving. —Shane McBride and Daniel Parilla
Sautéed Spinach with Lemon-and-Garlic Olive Oil
Active 30 min; Total 1 hr 35 min Serves 4 to 6
“In every little restaurant in Umbria, there are sautéed greens on the menu,” says famed Los Angeles chef Nancy Silverton. Here, she blanches spinach, then sautés it in garlic-spiked oil until all the leaves are thoroughly coated.
3/4 cup extra-virgin olive oil
10 garlic cloves, thickly sliced lengthwise
2 dried chiles de árbol, broken in half
Kosher salt and freshly ground pepper
Thick strips of zest from 1 lemon
21/2 lbs. spinach, cleaned, thick stems discarded
1. In a small saucepan, stir together the olive oil, garlic, chiles and 1 teaspoon of salt. Stir in the lemon zest. Bring the oil to a gentle simmer over low heat and cook until the garlic begins to brown slightly, about 15 minutes. Remove from the heat and let the oil infuse for 1 hour. Discard the chiles and lemon zest and reserve the garlic.
2. Meanwhile, in a large pot of salted boiling water, cook the spinach until bright green, 15 seconds. Using tongs, transfer the spinach to a bowl of ice water and let cool for 10 seconds. Drain the spinach in a colander, pressing down to remove all the water. Pat dry with paper towels.
3. Heat a large skillet. Add the spinach and cook over moderately high heat until beginning to sizzle. Add the garlic oil and toss until the spinach is hot, about 2 minutes. Transfer the spinach and reserved garlic to a colander set over a bowl to drain. Mound the spinach on a platter, season with salt and pepper and serve. —Nancy Silverton
Wilted Swiss Chard with Warm Piccata Vinaigrette
Total 40 min; Serves 10 to 12
1/4 cup extra-virgin olive oil
1/4 cup drained capers
1/4 cup finely minced garlic
3 bunches of Swiss chard, stemmed, leaves coarsely chopped (24 cups)
1/4 cup fresh lemon juice
1/4 cup chopped parsley
Kosher salt and pepper
In a large pot, heat the olive oil. Add the capers and garlic and cook over moderate heat, stirring, until fragrant and golden, 3 minutes. In batches, stir in the chard until wilted. Add the lemon juice and parsley, season with salt and pepper and serve. —Kay Chun
Sautéed Collard Greens with Pepperoni
Total 45 min; Serves 12
Collards are often paired with bacon, but spicy pepperoni is a fun, tasty twist.
1/3 cup extra-virgin olive oil
6 oz. pepperoni, julienned
2 large shallots, thinly sliced
6 garlic cloves, thinly sliced
4 lbs. collard greens, stemmed and coarsely chopped
Kosher salt and pepper
3 Tbsp. fresh lemon juice
1. In a pot, heat the olive oil. Add the pepperoni, shallots and garlic and cook over moderately high heat, stirring, until the shallots are softened, 3 to 5 minutes. Add the collard greens in large handfuls, stirring and letting each handful wilt slightly before adding more.
2. When all of the collards have wilted, add 1/4 cup of water and a generous pinch of salt. Cook over moderately high heat, stirring occasionally, until the greens are crisp-tender and most of the liquid has evaporated, about 10 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a bowl and serve. —Justin Chapple
Cauliflower Couscous with Cheesy Crumbs
Active 30 min; Total 1 hr; Serves 4 to 6
Dave Beran, the chef at Chicago’s Next, makes this “couscous” with crumbled cauliflower florets that he roasts so they’re toasty and tender. He scatters Manchego-panko all over the finished dish.
COUSCOUS
2 heads of cauliflower (4 lbs.), cut into 1-inch florets
6 Tbsp. extra-virgin olive oil
Kosher salt and pepper
1/2 cup panko
1/4 cup finely grated Manchego cheese
2 tsp. finely chopped chives
2 tsp. finely chopped parsley, plus parsley leaves for garnish
2 tsp. minced shallot
1/8 tsp. minced garlic
1/8 tsp. finely grated lemon zest
VINAIGRETTE
3 Tbsp. extra-virgin olive oil
11/2 Tbsp. fresh lemon juice
Kosher salt
1. Make the couscous Preheat the oven to 375°. In a food processor, working in batches, pulse the cauliflower until it resembles coarse couscous. Spread the cauliflower on 2 large rimmed baking sheets and drizzle with the oil. Season with salt and pepper and toss to coat. Roast for 40 minutes, stirring and shifting the pans halfway through, until golden and caramelized in spots. Let cool slightly, then scrape into a serving bowl.
2. Meanwhile, toast the panko in a pie plate until golden, 8 minutes. Let cool.
3. Make the vinaigrette In a small bowl, whisk the oil and lemon juice. Season with salt. Add to the cauliflower couscous and toss to coat. Season with salt and pepper.
4. In a bowl, toss the toasted panko with the Manchego, chives, chopped parsley, shallot, garlic and lemon zest and season with salt and pepper. Scatter the panko topping over the cauliflower, garnish with parsley leaves and serve. —Dave Beran
WINE Full-bodied Loire Valley Chenin Blanc: 2013 Château d’Epiré Cuvée Speciale.
Sautéed Collards and Cabbage with Gremolata
Total 45 min; Serves 12
3/4 cup finely chopped parsley
11/2 tsp. minced garlic plus 2 thinly sliced garlic cloves
1 Tbsp. finely grated lemon zest plus 1/4 cup fresh lemon juice
1/2 cup plus 2 Tbsp. extra-virgin olive oil
Kosher salt and black pepper
4 shallots, halved and thinly sliced (3/4 cup)
11/2 lbs. green cabbage, cored and sliced 1/4 inch thick (9 cups)
11/2 lbs. collard greens, stems discarded, leaves sliced 1/4 inch thick (12 cups)
3/4 tsp. crushed red pepper
1. In a small bowl, combine the parsley, minced garlic, lemon zest, 3 tablespoons of the lemon juice and 6 tablespoons of the olive oil. Season the gremolata with salt and black pepper and mix well.
2. In a large pot, heat 2 tablespoons of the olive oil. Add the shallots and sliced garlic and cook over moderate heat, stirring occasionally, until light golden, about 5 minutes. Add the green cabbage, collard greens and the remaining 2 tablespoons of olive oil and season with salt and black pepper. Cook over moderately high heat, stirring, until the collards and cabbage are wilted and crisp-tender, 7 to 8 minutes. Stir in the crushed red pepper and the remaining 1 tablespoon of lemon juice. Transfer the greens to a platter, top with the gremolata and serve. —Carla Hall
MAKE AHEAD The gremolata can be made up to 3 hours ahead and kept covered at room temperature.
Creamed Kale
Active 40 min; Total 1 hr 15 min Serves 10 to 12
31/2 lbs. Tuscan kale, 4 leaves left whole, the rest stemmed and chopped
1/4 cup plus 1 Tbsp. extra-virgin olive oil
Kosher salt and pepper
2 Tbsp. unsalted butter
2 white onions, finely chopped
11/2 cups heavy cream
1 Tbsp. honey
1. Preheat the oven to 350°. On a large baking sheet, rub the whole kale leaves with 1 tablespoon of the olive oil and season with salt and pepper. Bake for about 15 minutes, until crispy. Let cool.
2. Meanwhile, in a large pot, melt the butter in the remaining 1/4 cup of olive oil. Add the onions, season with salt and cook over moderately high heat, stirring occasionally, until softened and just starting to brown, 8 to 10 minutes. Add the chopped kale and cook, stirring occasionally, until wilted, about 5 minutes. Add the cream and honey and bring to a simmer. Cover and cook over moderate heat, stirring occasionally, until the kale is very tender and coated in a thick sauce, 35 to 40 minutes.
3. Transfer half of the creamed kale to a food processor and puree until nearly smooth. Stir the puree into the pot and season with salt and pepper. Transfer the creamed kale to a serving bowl. Top with the crispy kale leaves and serve. —Tyler Florence
CUMIN-AND-CHILE-BRAISED COLLARD GREEN STEMS
Cumin-and-Chile-Braised Collard Green Stems
Total 30 min; Serves 4 to 6
3 Tbsp. extra-virgin olive oil
2 small Fresno chiles, seeded and minced
6 garlic cloves, thinly sliced
1 Tbsp. cumin seeds
13/4 lbs. collard green stems, cut into 1-inch lengths
1 cup chicken stock or low-sodium broth
2 Tbsp. unsalted butter
Kosher salt
In a large skillet, heat the oil. Add the chiles, garlic and cumin; cook over moderate heat, stirring, until fragrant, 1 minute. Add the collard stems and cook, stirring, until bright green, about 3 minutes. Add the stock. Cover and cook over moderately high heat, stirring occasionally, until the stems are tender, 10 minutes. Swirl in the butter, season with salt and serve. —Justin Chapple
MAKE AHEAD The braised collard stems can be refrigerated overnight.
ROASTED CAULIFLOWER WITH TAHINI SAUCE
Roasted Cauliflower with Tahini Sauce
Active 30 min; Total 1 hr 10 min; Serves 6
Chef Duskie Estes of Zazu Kitchen + Farm in Sebastopol, California, rubs aromatic seasonings and tangy sumac all over heads of cauliflower, then roasts them whole.
CAULIFLOWER
2 Tbsp. chopped thyme
1 Tbsp. sumac
11/2 tsp. grated lemon zest
1 tsp. sesame seeds
1 tsp. coriander seeds
1 tsp. fennel seeds
1/4 tsp. ground allspice
1/4 tsp. crushed red pepper
2 small heads of cauliflower (11/4 lbs. each), 1/2 inch trimmed off the bottoms
3 Tbsp. extra-virgin olive oil
Kosher salt and black pepper
TAHINI SAUCE
1/3 cup tahini
1/3 cup fresh lemon juice
2 garlic cloves, crushed
1 tsp. pomegranate molasses
1/2 tsp. sumac
1/2 tsp. ground coriander
Kosher salt
Chopped parsley
1. Make the cauliflower Preheat the oven to 450°. In a spice grinder, grind the first 8 ingredients to a powder. Brush the cauliflower with the olive oil and season generously all over with salt and pepper. Set the cauliflower in a 9-by-13-inch baking dish and rub with the spice mix. Add 11/2 cups of water to the dish. Roast for 1 hour, or until tender and browned; add more water if necessary.
2. Make the tahini sauce In a blender, combine the first 6 ingredients and puree until very smooth. Season with salt.
3. Serve the cauliflower whole or cut into thick slabs and arrange on a platter. Garnish with parsley and serve with the tahini sauce. —Duskie Estes
Roasted Cauliflower and Grapes
Active 15 min; Total 45 min; Serves 8
One 2-lb. head of cauliflower—halved, cored and cut into florets
1/2 lb. red grapes, stemmed and halved (11/2 cups)
3 garlic cloves, minced
2 tsp. chopped rosemary
1/4 cup extra-virgin olive oil
Fine sea salt and pepper
Preheat the oven to 425°. On a rimmed baking sheet lined with foil, toss the cauliflower with the grapes, garlic, rosemary and olive oil and season with salt and pepper. Roast for about 30 minutes, until the cauliflower is tender and lightly caramelized in spots; stir halfway through. Transfer to a platter and serve warm. —Amanda Paa
Baked Onions with Fennel Bread Crumbs
Active 30 min; Total 2 hr; Serves 4 to 6
3 medium onions, peeled and halved lengthwise, root ends left intact
2 Tbsp. extra-virgin olive oil, plus more for brushing
Kosher salt
1/2 cup chicken stock
6 bay leaves, preferably fresh
1 tsp. fennel seeds
1/4 cup panko
11/2 tsp. minced sage
1. Preheat the oven to 425°. Brush the onion halves with olive oil, season with salt and arrange cut side down in an ovenproof medium skillet. Add the chicken stock and scatter the bay leaves around the onions. Cover tightly with foil and bake for about 11/2 hours, until the onions are very tender.
2. Meanwhile, in a small skillet, toast the fennel seeds over moderate heat until fragrant, about 3 minutes. Transfer to a work surface and let cool, then coarsely crush the seeds. Transfer to a small bowl, add the panko, sage and the 2 tablespoons of olive oil and toss. Season with salt.
3. Carefully turn the onions cut side up in the skillet. Spoon the fennel bread crumbs on top and bake for about 15 minutes longer, until the crumbs are lightly browned and crisp. Discard the bay leaves and serve the onions hot or warm. —Nancy Silverton
Aioli-Glazed Charred Broccoli
Total 30 min; Serves 8
These aioli-coated florets get bubbly and browned under the broiler or on a grill, almost like instant broccoli casserole. Be sure to serve the dish piping hot.
1 cup mayonnaise
3 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
1 small garlic clove, finely grated
Kosher salt and pepper
23/4 lbs. broccoli (3 medium heads), cut into florets, stems reserved for another use
1. Preheat the broiler and position a rack 8 inches from the heat. In a large bowl, whisk the mayonnaise with the olive oil, lemon juice and garlic and season generously with salt and pepper. Add the broccoli florets and toss to coat.
2. Spread half of the broccoli on a large rimmed baking sheet and broil for about 7 minutes, until lightly charred and the edges are crisp. Transfer the charred broccoli to a platter and repeat with the remaining broccoli. Serve right away. —Helene Henderson
Brussels Sprouts with Sausage and Cumin
Total 15 min; Serves 2
2 Tbsp. extra-virgin olive oil
14 brussels sprouts (10 oz.), trimmed and halved
Kosher salt and pepper
6 oz. sweet Italian sausage (2 links), casings removed
1 tsp. dried oregano
1 tsp. ground cumin
1/4 cup fresh orange juice
1 tsp. honey
In a large nonstick skillet, heat the olive oil. Add the brussels sprouts and season with salt and pepper. Cover and cook over moderately high heat, stirring once, until golden, 4 minutes. Add the sausage, oregano and cumin. Cover and cook, stirring occasionally, until the brussels sprouts are caramelized and tender and the sausage is cooked through, 3 minutes longer. Stir in the orange juice and honey to coat the sprouts. Transfer to plates and serve warm. —Ana Sortun
Apple Cider-Braised Cabbage
Active 30 min; Total 1 hr; Serves 4 to 6
Star chef Tom Colicchio uses both apple cider and apple cider vinegar to braise cabbage, so it’s fruity and tangy. His recipe is super-versatile: You can make it with red cabbage instead of green and serve it with a huge array of proteins, from seared scallops or fish to roast pork or chicken.
2 Tbsp. extra-virgin olive oil
One 11/2-lb. head of green cabbage, cut through the core into 6 wedges
1/2 cup chopped bacon (2 oz.)
1 medium onion, halved through the core and thinly sliced lengthwise
Kosher salt and pepper
1/2 cup apple cider vinegar
2 cups apple cider
1 Tbsp. unsalted butter
1. In a large, deep skillet, heat the olive oil until shimmering. Add the cabbage wedges cut side down and cook over moderate heat, turning once, until browned, 6 to 8 minutes total. Transfer to a plate.
2. Add the bacon to the skillet and cook over moderate heat, stirring occasionally, until rendered but not crisp, about 5 minutes. Add the onion and a generous pinch of salt and cook, stirring occasionally, until softened and just starting to brown, about 10 minutes. Stir in the vinegar and simmer over moderately high heat until reduced by half, about 3 minutes. Add the cider and bring to a boil. Nestle the cabbage wedges in the skillet, cover and braise over moderately low heat, turning once, until tender, about 20 minutes. Using a slotted spoon or spatula, transfer the cabbage to a platter and tent with foil.
3. Boil the sauce over moderately high heat, stirring occasionally, until slightly thickened, about 5 minutes. Remove the skillet from the heat and swirl in the butter. Season the sauce with salt and pepper, spoon over the braised cabbage and serve. —Tom Colicchio
SERVE WITH Seared scallops or roast fish.
MAKE AHEAD The cabbage can be prepared through Step 2 and refrigerated overnight in the braising liquid. Let return to room temperature before finishing.
ROASTED LEMON BROCCOLI WITH TAHINI-YOGURT SAUCE
Roasted Lemon Broccoli with Tahini-Yogurt Sauce
Total 35 min; Serves 4
Tara Duggan, author of Root-to-Stalk Cooking, is a master of cooking all parts of vegetables. She uses both the broccoli stalk and the florets for this spicy, tangy recipe.
11/2 lbs. broccoli—stalk trimmed and peeled, head cut into large florets
1 lemon, sliced into 1/8-inch-thick rounds
3 Tbsp. extra-virgin olive oil
1/4 tsp. crushed red pepper, plus more for garnish
Kosher salt
1 tsp. sesame seeds
1/2 cup plain Greek yogurt
2 Tbsp. tahini
1 Tbsp. fresh lemon juice
1 garlic clove, minced
Flaky sea salt, for garnish
1. Preheat the oven to 450°. Slice the broccoli stalk crosswise and the florets lengthwise 1/4 inch thick; transfer to a rimmed baking sheet. Add the sliced lemon, olive oil and the 1/4 teaspoon of crushed red pepper and season with kosher salt; toss to coat. Roast for about 10 minutes, until lightly browned. Stir in the sesame seeds and roast until the broccoli is tender, about 10 minutes longer.
2. Meanwhile, in a small bowl, whisk the yogurt with the tahini, lemon juice and garlic and season with kosher salt. Spread the yogurt sauce on a platter and top with the broccoli. Garnish with sea salt and crushed red pepper and serve warm. —Tara Duggan
At her backyard grilling party, Chicago chef Stephanie Izard translates her favorite restaurant dishes into simple home recipes, like charred broccoli with blue cheese dressing.
Charred Broccoli with Blue Cheese Dressing and Spiced Crispies
Total 50 min; Serves 6
DRESSING
1/3 cup heavy cream
Pinch of crushed red pepper
Pinch of dark brown sugar
3 oz. smoked or Maytag blue cheese, crumbled (see Note)
1/3 cup sour cream
Kosher salt
BROCCOLI
2 lbs. broccoli, cut into 11/2-inch florets with stems
1/4 cup unseasoned rice vinegar
11/2 Tbsp. harissa
1/2 tsp. finely grated lemon zest plus 11/2 Tbsp. fresh lemon juice
11/2 Tbsp. soy sauce
1 Tbsp. Dijon mustard
11/2 tsp. Sriracha
1/2 cup extra-virgin olive oil
1/3 cup minced shallots
Kosher salt and pepper
2 Tbsp. unsalted butter
1 cup Rice Krispies cereal
1. Make the dressing In a small saucepan, warm the heavy cream until hot. Whisk in the crushed red pepper, sugar and one-third of the blue cheese until melted. Let cool completely, then whisk in the sour cream and the remaining cheese. Season the dressing with salt.
2. Prepare the broccoli In a large saucepan of salted boiling water, blanch the broccoli until crisp-tender, about 2 minutes. Drain well and spread on a large baking sheet to cool.
3. In a blender, combine the vinegar, harissa, lemon zest and juice, soy sauce, mustard and Sriracha and puree. With the blender on, gradually add the olive oil until incorporated. Transfer the vinaigrette to a medium bowl and stir in the shallots. Season with salt and pepper.
4. In a medium skillet, melt the butter. Add the cereal and 11/2 teaspoons of the harissa vinaigrette and cook over moderately high heat, stirring, until lightly browned, about 3 minutes. Season with salt and transfer to a paper towel-lined plate to drain.
5. Light a grill or heat a grill pan. In a large bowl, toss the broccoli with half of the remaining vinaigrette and season with salt. Grill the broccoli over moderately high heat, turning occasionally, until lightly charred all over, about 5 minutes. Transfer to a plate.
6. Spread the blue cheese dressing on a platter and scatter the broccoli on top. Garnish with the spiced crispies and serve, passing the remaining harissa vinaigrette at the table. —Stephanie Izard
NOTE Izard likes Rogue Creamery Smokey Blue Cheese (roguecreamery.com).
MAKE AHEAD The blue cheese dressing can be refrigerated overnight.
BEER Funky farmhouse ale: Boulevard Brewing Tank 7.
Grilled Garlic and Vegetables
Total 45 min; Serves 8
2 heads of garlic, halved crosswise
1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 lb. small young carrots, scrubbed
1 lb. spring onions, halved lengthwise
1/2 lb. haricots verts, trimmed
Kosher salt and pepper
Red wine vinegar, for drizzling
Torn basil leaves, for garnish
1. Light a grill. Arrange the garlic halves cut side up on a sheet of foil and drizzle with 2 tablespoons of the olive oil. Wrap tightly.
2. In a large bowl, toss the carrots, spring onions and haricots verts with the remaining 1/4 cup of olive oil and season with salt and pepper. Grill the garlic packet, turning occasionally, until the garlic is tender when pierced, 30 minutes. After 15 minutes, arrange the vegetables in a perforated grill pan; cook until tender and lightly charred, 3 minutes for the haricots verts, 10 minutes for the spring onions and 15 minutes for the carrots. Transfer to a platter.
3. Unwrap the garlic and let cool slightly. Squeeze the cloves out of the skins and scatter over the vegetables. Drizzle with olive oil and vinegar and garnish with basil. —Zakary Pelaccio
Grilled Pickled Carrots with Charmoula and Almonds
Active 40 min; Total 1 hr 15 min; Serves 4
1 Tbsp. whole black peppercorns
3 cups white balsamic vinegar
Kosher salt and freshly ground pepper
1 lb. baby carrots with tops—halved lengthwise and trimmed, 1 cup lightly packed chopped tops reserved
11/2 tsp. cumin seeds
11/2 cups lightly packed parsley leaves
1/2 cup lightly packed cilantro leaves
1 red Thai chile—stemmed, seeded and coarsely chopped
1 garlic clove
2 cubes (1 oz.) ice
1/4 cup tahini
1/4 cup fresh lemon juice
2 Tbsp. extra-virgin olive oil
1/3 cup roasted whole natural almonds, finely chopped
1. In a medium saucepan, toast the black peppercorns over moderately high heat, swirling the pan, until fragrant, about 3 minutes. Add the vinegar, 11/2 cups of water and 2 tablespoons of kosher salt and bring to a boil. Remove from the heat and stir in the carrots. Let stand for at least 1 hour or up to 1 day.
2. Meanwhile, in a small skillet, toast the cumin seeds over moderately high heat, swirling the pan often, until fragrant, about 2 minutes. Pour the seeds into a blender. Add 1/2 cup of the parsley leaves, the chopped carrot tops, cilantro leaves, chile, garlic and ice. Blend into a coarse paste, then drizzle in the tahini and puree until a smooth sauce forms. Stir in the lemon juice and 1/4 cup of water and season the charmoula sauce with salt and pepper.
3. Drain the carrots and discard the brine, or save it to use again. Pat the carrots dry and toss them with 1 tablespoon of the olive oil. Light a grill or heat a cast-iron grill pan. Add the carrots and grill over high heat until crisp-tender and grill marks appear, about 8 minutes. Transfer the carrots to a plate and let cool to room temperature.
4. Pour all but 2 tablespoons of the charmoula onto a platter and scatter the grilled carrots over the sauce. In a bowl, toss the remaining 1 cup of parsley leaves with the reserved 2 tablespoons of charmoula and the remaining 1 tablespoon of olive oil and scatter over the carrots. Sprinkle with the chopped almonds and serve. —Johnny Clark and Beverly Kim
Caramelized Endives and Leeks with Smoked Mozzarella
Total 30 min; Serves 4
1 Tbsp. unsalted butter
2 Tbsp. extra-virgin olive oil
3 leeks (11/2 lbs.), white and light green parts only, halved lengthwise
Kosher salt and pepper
3 endives (1 lb.), halved lengthwise
3 garlic cloves, sliced
5 thyme sprigs, plus thyme leaves for garnish
1 cup low-sodium chicken broth
3/4 cup coarsely shredded smoked mozzarella cheese
1. Preheat the broiler and position a rack 6 inches from the heat.
2. In a large, deep ovenproof skillet, melt the butter in 1 tablespoon of the olive oil. Add the leeks, season with salt and pepper and cook over moderate heat, turning, until golden, about 5 minutes. Add the remaining 1 tablespoon of olive oil along with the endives, garlic and thyme sprigs and cook, turning, until the endives are golden, about 3 minutes. Add the broth and bring to a simmer. Cover and cook, stirring occasionally, until the vegetables are almost tender, about 5 minutes. Uncover and cook until almost all of the broth has evaporated, about 3 minutes.
3. Discard the thyme sprigs. Sprinkle the cheese over the endives and leeks. Broil for 2 to 3 minutes, until the cheese melts. Garnish with thyme leaves and serve warm. —Kay Chun
Roasted Winter Vegetables with Saffron Couscous
Total 50 min; Serves 4 to 6
In her class at New Jersey’s Heirloom Kitchen, chef Rachel Nichols puts a twist on the traditional North African way of serving couscous by roasting vegetables in the oven instead of simmering them on the stove. This concentrates the vegetables’ flavors and brings out their sweetness.
1/2 lb. sunchokes, scrubbed and cut into 2-inch pieces
3 small carrots, cut crosswise into 2-inch lengths
3 small parsnips, cut into 11/2-inch pieces
2 medium sweet potatoes, peeled and cut into 11/2-inch pieces
4 shallots, halved lengthwise
1/4 cup extra-virgin olive oil
2 tsp. finely grated lemon zest
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. ground turmeric
1/4 tsp. crushed red pepper
Kosher salt
1/2 cup dried currants
1 bay leaf
1 cup couscous
2 Tbsp. unsalted butter
1/8 tsp. saffron threads
Chopped cilantro and pistachios, for garnish
1. Preheat the oven to 400°. On a large rimmed baking sheet, toss the sunchokes, carrots, parsnips, sweet potatoes, shallots, olive oil, lemon zest, ginger, cinnamon, turmeric and crushed red pepper. Season generously with salt. Roast the vegetables for about 30 minutes, until tender and browned in spots.
2. Stir 1 cup of water into the vegetables and scatter the currants and bay leaf on top. Roast for about 10 more minutes, until the currants are plump and the vegetables are saucy. Discard the bay leaf.
3. Meanwhile, put the couscous in a large heatproof bowl. In a small saucepan, bring 11/4 cups of water to a boil with the butter. Remove from the heat, add the saffron and a generous pinch of salt and let stand for 5 minutes. Bring the water back to a boil and pour it over the couscous. Cover the bowl with plastic wrap and let stand for 10 minutes. Fluff the couscous with a fork and season with salt.
4. Transfer the couscous to plates and spoon the roasted vegetables and their juices on top. Garnish with chopped cilantro and pistachios and serve. —Rachel Nichols
WINE Fruit-forward Oregon Pinot Noir: 2013 Evening Land Willamette Valley.
Roasted Beets with Beet Green Salsa Verde
Active 30 min; Total 1 hr 30 min Serves 10 to 12
21/4 lbs. small or medium beets, scrubbed
1 lb. fresh ricotta cheese
Sea salt and pepper
1/2 cup extra-virgin olive oil
1/4 cup sherry vinegar
2 cups beet greens, halved lengthwise and very thinly sliced crosswise into ribbons
1/2 cup minced beet green stems
1/2 red onion, finely chopped
1/2 cup chopped dill, plus sprigs for garnish
1/2 cup pomegranate seeds
1. Preheat the oven to 400°. Wrap the beets in foil and transfer to a rimmed baking sheet. Bake for about 1 hour, until tender when pierced. Unwrap and let cool.
2. Spread the ricotta on a platter. Cut the beets into chunks and arrange on the cheese. Season lightly with sea salt.
3. In a medium bowl, whisk the oil with the vinegar. Add the beet greens and stems, the onion and chopped dill and mix well. Season the salsa verde with sea salt and pepper and spoon over the beets. Scatter the pomegranate seeds on top, garnish with dill sprigs and serve. —Tyler Florence
MAKE AHEAD The roasted beets can be refrigerated for up to 2 days. Return to room temperature before serving.
ROASTED BEETS WITH SALTED YOGURT AND HERBS
Roasted Beets with Salted Yogurt and Herbs
Active 15 min; Total 1 hr 45 min; Serves 6
Baltimore chef Spike Gjerde is a huge fan of the small-batch, unrefined salt from J.Q. Dickinson Salt-Works (jqdsalt.com). In fact, it’s the only salt he uses at Woodberry Kitchen. He shows it off with this simple dish, combining it with yogurt, olive oil and herbs to make a fresh and pretty sauce for beets.
12 small beets with 1 inch of stem (11/2 lbs.), scrubbed but not peeled
3 Tbsp. extra-virgin olive oil, plus more for drizzling
Flaky salt
1 Tbsp. apple cider vinegar
1 cup full-fat Greek yogurt
1/2 cup packed mixed herbs, leaves and shoots, such as dill, lovage, chervil, and young beet and radish greens
1. Preheat the oven to 350°. In a large baking dish, toss the beets with the 3 tablespoons of olive oil and 1 teaspoon of salt. Roast for about 11/2 hours, until the beets are tender. Transfer the beets to a plate. Add the vinegar to the baking dish and stir with a wooden spoon, lifting up any browned bits. Scrape the vinegar mixture into a small bowl. Once the beets are cool enough to handle, slip off the skins and cut into wedges.
2. In a small bowl, season the yogurt with salt. Dollop the salted yogurt onto plates. Top with the beet wedges and herbs and drizzle with the vinegar mixture. Season with salt, drizzle with olive oil and serve immediately. —Spike Gjerde
MAKE AHEAD Step 1 can be completed 2 days in advance. Refrigerate the beets and vinegar mixture separately.
ROASTED WINTER SQUASH WITH VANILLA BUTTER
Roasted Winter Squash with Vanilla Butter
Active 20 min; Total 45 min Serves 6 to 8
Fragrant vanilla-bean butter does double duty here—it both flavors the squash and softens the skin during roasting. The greater the variety of winter squash you use, the more interesting the dish will be.
4 Tbsp. unsalted butter, at room temperature
1/2 vanilla bean—split lengthwise, seeds scraped, pod reserved
4 lbs. mixed squash, such as kabocha, Delicata and Red Kuri—scrubbed, seeded and sliced 1/2 inch thick
3 sage sprigs plus 24 small sage leaves
Kosher salt and pepper
1/4 cup extra-virgin olive oil
1. Preheat the oven to 425°. In a small saucepan, combine the butter and vanilla bean and seeds and cook over moderately low heat, stirring occasionally, until the butter is deeply browned and has a nutty aroma, about 5 minutes. Discard the vanilla bean.
2. On a baking sheet, drizzle the squash and sage sprigs with the vanilla browned butter, season with salt and pepper and toss to coat. Roast for about 25 minutes, turning once, until the squash is golden in spots and tender. Arrange on a platter. Discard the sage sprigs.
3. In a small saucepan, heat the olive oil. In batches, fry the sage leaves over moderate heat, stirring, until crisp, about 2 minutes. Using a slotted spoon, transfer the sage to a paper towel-lined plate to drain. Scatter the fried sage over the squash and serve. —Kay Chun
Roasted Squash with Tamarind-Chile Glaze and Crispy Quinoa
Total 1 hr 15 min; Serves 4
One 2-lb. butternut squash, halved lengthwise and seeded
3 Tbsp. canola oil
Kosher salt and pepper
1/3 cup quinoa, rinsed and drained
1/4 cup tamarind pulp with seeds
1 garlic clove, minced
1 red Thai chile, thinly sliced
3/4 tsp. ground annatto
1 Tbsp. light brown sugar
1 Tbsp. fresh lime juice
1 cup baby arugula leaves
1. Preheat the oven to 425°. Line a baking sheet with aluminum foil. Rub the cut sides of the squash with 1 tablespoon of the canola oil and season with salt and pepper. Set the squash cut side down on the prepared sheet and roast for about 45 minutes, until tender and caramelized. Scoop out the squash in 4 large pieces and transfer to plates; keep warm.
2. Meanwhile, in a small saucepan of boiling water, cook the quinoa until tender, about 10 minutes. Drain, then return the quinoa to the saucepan. Cover and let steam for 10 minutes. Scrape the quinoa onto a baking sheet in an even layer and let cool to room temperature.
3. Reduce the oven temperature to 375°. Drizzle the cooled quinoa with 1 tablespoon of the oil and season with salt and pepper; toss to coat and spread in an even layer. Toast in the oven for about 15 minutes, until golden and crisp. Let cool completely.
4. In a small saucepan, combine the tamarind pulp with 1/4 cup of water and cook over low heat, mashing the tamarind until it breaks down and dissolves, 2 minutes. Strain the tamarind through a fine sieve, pushing on the seeds; discard the solids.
5. In a small skillet, heat the remaining 1 tablespoon of oil. Add the garlic, chile and annatto and cook over moderate heat, stirring, until fragrant, 1 minute. Add the tamarind, sugar and 1/2 cup of water and cook, stirring, until thickened to a glaze, about 3 minutes. Stir in 1/2 tablespoon of the lime juice and season with salt.
6. In a small bowl, toss the arugula with the remaining 1/2 tablespoon of lime juice and season with salt. Spoon some of the tamarind glaze over the squash and top with the crispy quinoa. Garnish with the arugula and serve. —CJ Jacobson
MAKE AHEAD The glaze can be refrigerated overnight and rewarmed before serving.
Roasted Acorn Squash with Garlic Butter and Burrata
Active 30 min; Total 1 hr; Serves 4
Chicago chef Dave Beran created this wonderfully indulgent vegetarian dish of roasted sweet squash topped with just-melted burrata and a baby greens salad. “Squash is rich,” Beran says, “especially with brown butter and cheese. I like the little salad—it’s a mini palate cleanser.”
4 Tbsp. unsalted butter, melted
1 Tbsp. minced shallot
1 garlic clove, minced
1/2 tsp. thyme leaves
Kosher salt and pepper
Two 11/2-lb. acorn squash, halved lengthwise, seeds discarded
2 Tbsp. extra-virgin olive oil
1 Tbsp. aged balsamic vinegar
4 cups baby greens (2 oz.)
1/4 small red onion, thinly sliced and rinsed under cold water
One 1/2-lb. ball of burrata
Cracked black pepper and flaky sea salt, for garnish
1. Preheat the oven to 425°. In a small bowl, combine the butter, shallot, garlic and thyme and season with salt and pepper. Season the squash halves with salt and pepper and set on a foil-lined baking sheet. Drizzle with the garlic butter and roast for about 30 minutes, until the squash is golden and tender. Transfer to plates.
2. In a large bowl, whisk the oil and vinegar and season with salt and pepper. Add the baby greens and red onion and toss to coat. Cut the burrata into 4 pieces. Top each squash half with burrata and salad, garnish with cracked pepper and sea salt and serve warm. —Dave Beran
WINE Focused, concentrated Sonoma Coast Chardonnay: 2013 Red Car.
Caramelized Vegetables with Dijon Butter
Active 40 min; Total 1 hr 20 min; Serves 12
Carrots, fennel and beets get a double dose of mustard butter: first, to bake in the flavor before roasting, and again at the very end, for a rich, pungent finish.
1 stick unsalted butter, at room temperature
3 Tbsp. Dijon mustard
1 Tbsp. coriander seeds, crushed in a mortar
Kosher salt and pepper
11/2 lbs. carrots, scrubbed and halved lengthwise
3 fennel bulbs (11/2 lbs.), cut into 1-inch-thick wedges
11/2 lbs. beets, peeled and cut into 1-inch-thick wedges
2 Tbsp. chopped dill
1. Preheat the oven to 425°. In a bowl, mix 6 tablespoons of the butter with 2 tablespoons of the mustard and the coriander. Season with salt and pepper.
2. On a large rimmed baking sheet, combine the carrots and fennel. On another large rimmed baking sheet, arrange the beets. Dollop the Dijon butter over all of the vegetables and season with salt and pepper. Toss and rub to evenly coat the vegetables. Roast for about 40 minutes, stirring occasionally and rotating the sheets halfway through, until the vegetables are tender and caramelized.
3. Meanwhile, in a small bowl, mix the remaining 2 tablespoons of butter and 1 tablespoon of mustard. Dollop the butter over the warm vegetables and toss to evenly coat. Transfer the vegetables to a serving platter and garnish with the dill. —Kay Chun
Roasted Squash with Crispy Bulgur Crumbs
Active 30 min; Total 50 min; Serves 8
One 2-lb. kabocha squash—scrubbed, halved, seeded and cut into 1-inch wedges
5 Tbsp. extra-virgin olive oil
Kosher salt and pepper
1/2 cup medium-grade bulgur
1 Tbsp. coriander seeds, crushed
2 scallions, thinly sliced
1. Preheat the oven to 450°. On a baking sheet, toss the squash with 3 tablespoons of the olive oil and season with salt and pepper. Roast for about 20 minutes, until tender. Transfer to a platter.
2. Meanwhile, in a medium saucepan of boiling water, cook the bulgur until tender, about 10 minutes. Drain and pat dry.
3. In a skillet, heat the remaining 2 tablespoons of oil. Add the bulgur and cook over moderate heat, stirring, until golden and crunchy, about 12 minutes. Stir in the coriander seeds. Sprinkle the bulgur over the squash and garnish with the scallions. —Kay Chun
Squash Gratin
Active 15 min; Total 45 min; Serves 6
This gratin from F&W’s Kay Chun features long spears of summer squash topped with panko and cheese and baked until tender and crisp.
2 Tbsp. extra-virgin olive oil, plus more for greasing
4 medium summer squash (zucchini and/or yellow squash), sliced lengthwise 1/8 inch thick
3 garlic cloves, sliced
Kosher salt and pepper
1 cup panko
3 oz. Gruyère cheese, shredded (1 cup)
Preheat the oven to 450°. Grease a 2-quart ovenproof baking dish. In a large bowl, combine the squash, garlic and 2 tablespoons of oil; season with salt and pepper and toss. Arrange the squash in the prepared dish and bake for 20 minutes, until tender. Sprinkle with the panko and cheese and bake for 10 minutes longer, until golden and crisp on top. —Kay Chun
Grilled Corn with Jerk Mayo and Coconut
Total 40 min; Serves 8
Fresh green jerk made with scallions and raw Scotch bonnet flavors the mayo slathered on grilled corn.
1 Scotch bonnet chile, stemmed and seeded
6 scallions, chopped
1/2 medium onion, chopped
2 garlic cloves
21/4 tsp. thyme leaves
10 whole allspice berries
11/2 tsp. kosher salt
1 cup mayonnaise
8 ears of corn, shucked
1 cup sweetened shredded coconut
2 limes, quartered
1. Light a grill or heat a grill pan. In a food processor, combine the chile, scallions, onion, garlic, thyme, allspice and salt and puree until smooth. Whisk 1/2 cup of this fresh jerk sauce into the mayonnaise; reserve the rest for another use.
2. Grill the corn over moderate heat until lightly charred, 12 to 15 minutes. Spread the jerk mayo all over the corn; transfer to a platter. Shower the corn with the coconut and serve with lime wedges. —Adam Schop
THIN GRILLED LAMB CHOPS WITH LEMON; CORN ON THE COB WITH PARSLEY BUTTER; TOMATO-FETA SALAD WITH MINT
Corn on the Cob with Parsley Butter and Parmesan
Total 30 min; Serves 4 to 6
April Bloomfield, the chef at New York City’s Spotted Pig, boils corn in the husk to make removing the fine silk easier, then serves it with cheese and herb butter.
1 stick unsalted butter, softened
1 cup lightly packed parsley leaves
1 garlic clove, chopped
Kosher salt
4 to 6 ears of corn, in the husk
Maldon salt
Grated Parmigiano-Reggiano cheese, for sprinkling
Lemon wedges, for serving
1. Bring a pot of water to a boil. Meanwhile, in a food processor, pulse the butter with the parsley and garlic until the butter is whipped and the parsley is very finely chopped; scrape down the bowl as needed. Transfer the parsley butter to a small bowl and season with kosher salt.
2. Add the corn and a generous pinch of kosher salt to the boiling water and cook for 8 minutes. Using tongs, transfer the corn to a rack and let cool slightly.
3. Slice off the bottoms of the corn and slide off the husks. Generously brush the parsley butter all over the corn and sprinkle with Maldon salt and cheese. Serve with lemon wedges. —April Bloomfield
Roasted Peppers with Garlicky Breadcrumbs
Total 40 min; Serves 6
8 mixed bell peppers (31/2 lbs.)
3 oz. day-old country bread, crusts cut off, bread cubed
4 garlic cloves, thinly sliced
1/4 cup extra-virgin olive oil
Kosher salt and pepper
Basil leaves, for garnish
1. Roast the peppers directly over a gas flame or under the broiler, turning occasionally, until charred all over, about 10 minutes. Transfer the peppers to a large bowl, cover tightly with plastic wrap and let steam for 15 minutes.
2. Meanwhile, in a food processor, pulse the bread until it is finely chopped. Add the garlic and pulse until breadcrumbs form; you should have about 11/2 cups. In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the breadcrumbs and cook over moderately low heat, stirring, until golden and crisp, 5 minutes. Transfer the breadcrumbs to a paper towel-lined plate and season with salt. Wipe out the skillet.
3. Peel and seed the peppers, then cut them into 1/2-inch strips. Heat the remaining 2 tablespoons of olive oil in the skillet. Add the peppers and cook over moderate heat, stirring occasionally, until tender, about 8 minutes. Season with salt and pepper. Transfer the peppers to a large bowl or platter and garnish with basil. Serve the breadcrumb topping on the side, for sprinkling. —Mimi Thorisson
Wild Mushrooms with Garlic Butter
Total 30 min; Serves 4
4 Tbsp. unsalted butter, at room temperature
1 garlic clove, minced
2 Tbsp. chopped parsley
11/2 lbs. mixed mushrooms, such as hen-of-the-woods and stemmed shiitake, cut into large pieces
1/4 cup extra-virgin olive oil
1 tsp. thyme leaves
Kosher salt and pepper
1/4 cup chopped mixed herbs, such as chives and tarragon, for garnish
Preheat the oven to 450°. In a bowl, combine the butter, garlic and parsley. Spread the mushrooms on 2 rimmed baking sheets, toss with the oil and thyme and season with salt and pepper. Roast for about 15 minutes, stirring, until golden and tender. Toss the mushrooms with the garlic butter; season with salt and pepper. Scrape onto a platter, garnish with the herbs and serve warm. —Rich Torrisi
Mixed Mushroom-and-Cheese Quesadillas
Total 45 min; Makes 6
1/4 cup corn oil
1/2 cup finely chopped white onion
3 large garlic cloves, minced
1 red jalapeño or Fresno chile, minced
12 oz. mixed oyster and white mushrooms, trimmed and very coarsely chopped
Kosher salt
2 Tbsp. finely chopped epazote or 1 tsp. chopped oregano
Six 8-inch Corn Tortillas (p. 182) or 12 fresh corn tortillas
9 oz. Oaxaca or Monterey Jack cheese, shredded (3 cups)
1. In a large skillet, heat the oil until shimmering. Add the onion, garlic and chile and cook over moderately high heat, stirring, until just softened, about 2 minutes. Add the mushrooms and a generous pinch of salt and cook, stirring occasionally, until tender and browned, about 10 minutes. Remove from the heat and stir in the epazote. Season with salt.
2. Heat a large cast-iron griddle over moderately high heat. Add 3 tortillas to the griddle and top each one with 1/2 cup of the cheese and 1/3 cup of the mushrooms. Cook until the cheese just starts to melt, about 2 minutes. Using a spatula, fold the tortillas in half, pressing lightly to form quesadillas. Cook, flipping once, until the tortillas are browned in spots and the cheese is melted, 2 to 3 minutes longer. Transfer to a work surface. Repeat with the remaining tortillas, cheese and mushrooms. Cut the quesadillas into wedges and serve. —Enrique Olvera
SERVE WITH Red salsa or Olvera’s Salsa Verde (p. 182).
BEER Toasty, malty Mexican amber ale: Dos Equis Amber.
Chickpeas with Eggs and Mustard Greens
Total 30 min; Serves 6
6 large eggs
Kosher salt and pepper
1/4 cup extra-virgin olive oil
4 shallots, thinly sliced
6 garlic cloves, thinly sliced
1 Fresno chile, seeded and thinly sliced
Two 15-oz. cans chickpeas, rinsed and drained
21/2 cups chicken stock or low-sodium broth
4 oz. mustard greens, stemmed, leaves torn
1. Preheat the oven to 350°. 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. Using a slotted spoon, immediately transfer the eggs to a plate.
2. Meanwhile, in a large skillet, heat the olive oil. Add the shallots, garlic and chile and cook over moderate heat until softened, about 5 minutes. Stir in the chickpeas and stock and bring to a boil. Add the mustard greens and cook until just wilted, 3 minutes. Season with salt and pepper. Ladle into 6 bowls and top with the eggs. —Justin Chapple
RATATOUILLE TART
Ratatouille Tart
Active 50 min; Total 4 hr; Serves 6
PASTRY
1 stick plus 2 Tbsp. unsalted butter, at room temperature
2 Tbsp. whole milk
1 Tbsp. sugar
1 large egg yolk
11/4 cups all-purpose flour
RATATOUILLE
1/2 cup extra-virgin olive oil
1 small onion, cut into 1/2-inch dice
1 large Japanese eggplant, quartered lengthwise and sliced 1/3 inch thick
Kosher salt and pepper
2 small red peppers, cut into 3/4-inch dice
1 zucchini, quartered lengthwise and sliced 1/3 inch thick
One 8-oz. can crushed tomatoes
2 Tbsp. chopped oregano
1 tsp. red wine vinegar
1. Make the pastry In a large bowl, beat the butter with the milk, sugar and egg yolk until smooth. Add the flour and beat at low speed until the dough starts to come together. Pat the dough into a disk and wrap in plastic. Refrigerate for 1 hour.
2. On a lightly floured surface, using a lightly floured rolling pin, roll out the dough to a 12-inch round. Place in a fluted 9-inch tart pan with a removable bottom; trim the overhang. Refrigerate until firm, 1 hour.
3. Preheat the oven to 375°. Line the dough with parchment paper and fill with pie weights. Bake for about 30 minutes, until set. Remove the weights and parchment paper and bake until golden brown, 8 to 10 minutes longer. Transfer the tart shell to a rack and let cool to room temperature, about 1 hour.
4. Meanwhile, make the ratatouille In a large saucepan, heat 2 tablespoons of the olive oil. Add the onion and cook over moderate heat until softened. Add the eggplant and 3 tablespoons of the olive oil, season with salt and pepper and cook, stirring occasionally, until starting to soften, about 3 minutes. Add the red peppers, zucchini and the remaining 3 tablespoons of olive oil and cook until softened, 7 minutes. Stir in the tomatoes and oregano and cook until the vegetables are tender and the sauce is thick, 20 minutes. Stir in the vinegar. Season with salt and pepper and let cool. Spoon the ratatouille into the tart shell and serve. —Wade Moises and Koren Grieveson
WINE Medium-bodied, juicy Beaujolais: 2013 Jean-Marc Burgaud Côte du Py.
Rice-and-Meat-Stuffed Zucchini and Green Peppers
Active 45 min; Total 1 hr 30 min; Serves 6
6 small cubanelle peppers (1 lb.)—stemmed, cored and seeded
3 medium zucchini (11/2 lbs.), halved crosswise and seedy flesh scooped out with a melon baller
Kosher salt and pepper
12 oz. ground beef chuck
1 medium onion, finely chopped
1 medium tomato, finely chopped
1/2 cup long-grain white rice
1/4 cup finely chopped parsley
2 Tbsp. extra-virgin olive oil
2 tsp. thyme leaves
2 Tbsp. tomato paste
3/4 cup Greek yogurt
1/2 tsp. finely grated garlic
Aleppo pepper, for sprinkling
1. Season the peppers and zucchini inside and out with salt and pepper and arrange them snugly, hollow side up, in a medium saucepan.
2. In a medium bowl, combine the beef, onion, tomato, rice, parsley, olive oil, thyme, 2 teaspoons of salt and 1 teaspoon of pepper and mix well. Spoon the filling into the peppers and zucchini.
3. In a small bowl, whisk the tomato paste with 1 cup of water; pour the mixture around the vegetables in the saucepan and bring to a simmer. Cover and cook over moderately low heat until the vegetables are tender and the filling is cooked through, about 25 minutes.
4. In another small bowl, stir the yogurt with the garlic. Transfer the stuffed vegetables to a platter and drizzle with some of the sauce from the pan. Spoon the yogurt on top, sprinkle with Aleppo pepper and serve. —Scott Conant
WINE Robustly fruity southern Italian rosé: 2014 Rosa del Golfo Rosato.
Rice-Stuffed Tomatoes with Currants and Pine Nuts
Active 35 min; Total 2 hr; Makes 8
8 medium tomatoes
Kosher salt and pepper
1/3 cup pine nuts
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 large onion, finely chopped
1/2 cup long-grain white rice
1 Tbsp. tomato paste
1/3 cup currants
1 cup parsley, chopped
Plain dry breadcrumbs, for sprinkling
1. Cut the tops off the tomatoes and, using a spoon, scoop the seeds and pulp into a food processor; puree until smooth. Season the insides of the tomatoes with salt and pepper and arrange cut side up in a large ovenproof skillet.
2. In another large skillet, toast the pine nuts over moderate heat, shaking the pan, until lightly browned, about 5 minutes. Transfer to a plate.
3. In the same skillet, heat the 2 tablespoons of olive oil until shimmering. Add the onion and a generous pinch of salt and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the rice and cook, stirring, until opaque, about 2 minutes. Stir in the pureed tomato, the tomato paste and 1/2 cup of water and bring to a boil. Cover and simmer over moderately low heat, stirring occasionally, until the rice is tender, about 15 minutes. Stir in the currants and pine nuts and simmer for 3 minutes. Stir in the parsley; season with salt and pepper.
4. Preheat the oven to 350°. Spoon the filling into the tomatoes. Sprinkle a thin layer of breadcrumbs on top and drizzle with olive oil. Bake for about 50 minutes, until tender and the tops are browned. Let stand for at least 5 minutes, then serve warm or at room temperature. —Stelios Trilyrakis
MAKE AHEAD The uncooked stuffed tomatoes can be refrigerated overnight. Bring to room temperature before baking.
WINE Bright, red-berry-scented Greek rosé: 2013 Gai’a 14-18h.