(Adapted from Ina Garten)
1 (2-pound) head cauliflower, cut into large florets
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided (can substitute with Swiss or Cheddar)
1/2 cup freshly grated Parmesan
1/2 cup fresh bread crumbs
Preheat the oven to 375 degrees F.
Cook the broccoli florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained broccoli on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
(adapted from http://www.thekitchn.com)
2 heads broccoli
1/2 cup plus 2 tablespoons raisins
1/2 cup finely chopped red onion or sweet white onion
3/4 cup slivered almonds or chopped pecans, walnuts or sunflower seeds
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons rice wine vinegar
2 tablespoons sugar or pure maple syrup or raw honey
1 teaspoon salt
freshly ground pepper
Shred the broccoli in a food processor, using the grater disk (the attachment with the smaller holes, not the one with long, thin blades). In a large bowl, combine the shredded broccoli, currants, red onion, and almonds.
Whisk together the mayonnaise, lemon juice, vinegar, sugar, salt, and a few grinds of fresh pepper. Pour the dressing over the broccoli mixture and stir to combine. Taste and add more salt or pepper, if needed. Allow to sit for 30 minutes (or an hour in the fridge) so the flavors can mingle.
Broccoli & Caramelized Onion Tart
(c/o Farmer Louise & adapted from Bon Appetit, March 2007)
1 small head of broccoli (about 1 pound), cut into 1-inch flowerets
3 1/2 tablespoons olive or grape seed oil
1 tablespoon truffle oil or a few pinches of truffle salt (optional)
1 refrigerated pie crust or a homemade tart shell (recipe below)
1 large onion, halved lengthwise and thinly sliced
1 tablespoon Dijon mustard
2 large eggs
1 (7- to 8- ounce) container mascarpone cheese or fresh ricotta
1/2 cup whipping cream (any low- or full-fat milk or light cream will work)
1/4 teaspoon ground white or black pepper
Pinch of ground nutmeg
1 cup grated Gruyère cheese (Swiss or Comté are great swaps)
1/3 cup Parmesan cheese
Position rack in center of oven and preheat oven to 425°F. Toss broccoli with 2 tablespoons olive oil in large bowl. Spread on rimmed baking sheet, sprinkle with salt and pepper and roast 15 minutes before turning florets over and roasting until brown and tender, another 15 minutes in my oven, 25 minutes according to the original recipe. Cool broccoli and drizzle with truffle oil or sprinkle with truffle salt, if using. Reduce temperature to 350°F.
If using store bought pie crust, press it onto the bottom and up the sides of a 9-inch diameter tart pan with removable bottom. Line crust with foil, fill with pie weights and bake 20 minutes. Remove foil and weights then bake until crust is golden, about 5 additionally minutes. Press crust back with the back of a fork if bubbles form. Cool crust and maintain oven temperature.
[When using the homemade tart crust (recipe below), I do not find that it needs to be par-baked. It is thin and rather dry so it bakes up pretty crisp. Store bought pie doughs are a little bit softer, so the par-baking keeps it from getting soggy.]
Heat remaining 1 1/2 tablespoon olive oil in a heavy large skillet over medium-low heat. Add onion, sprinkle with salt and pepper and cook until onion is a deep golden brown, stirring occasionally. This took me just shy of 30 minutes, though the original recipe suggests 40. Cool slightly.
Use a knife or brush to spread the bottom and sides of crust with mustard. Spread onion over crust. Arrange broccoli over the onion. Set the tart on a rimmed baking sheet (to protect against leaks). Whisk eggs, mascarpone, cream and pepper in a medium bowl. Stir in Gruyère. Pour mixture over filling in tart pan, sprinkle with Parmesan. Bake until tart is golden and center is set, about 40 minutes. Transfer to rack and cool 15 minutes before serving.
Potato Tortilla wih Artichokes & Red Pepper
(c/o The New Spanish Table)
About 4 tablespoons olive oil, plus more if needed
1/2 medium-size onion, quartered and thinly sliced
1 large boiled potato, quartered and thinly sliced (a leftover potato works great here)
3 marinated artichoke hearts (from a can or jar), rinsed, patted dry, and thinly sliced
1/4 cup sliced piquillo peppers or roasted red bell peppers
4 large, very fresh eggs, preferably organic
2 tablespoons chick stock or vegetable broth
Coarse salt (kosher or sea)
1. Heat 2 tablespoons of the olive oil in a medium-sized skillet over medium heat. Add the onion and cook until limp but not brown, 3 to 5 minutes. Add the potato and cook, stirring gently, for 5 minutes. Stir in the artichokes and peppers and cook, stirring, for another 2 to 3 minutes. Using a slotted spoon, transfer the vegetable mixture to a bowl and let cool completely.
2. Place the eggs, chicken stock, and a few small pinches of salt in a medium-sized bowl and beat until just scrambled. Add the potato mixture and mix until well combined. Let stand for about 10 minutes.
3. Heat 5 teaspoons of the reserved olive oil in a heavy 8-inch skillet, preferably nonstick, over medium-high heat until it is just beginning to smoke. Pour the egg mixture into the skillet and flatten the potatoes with a spatula until the top is fairly even. Reduce the heat to medium-low. Cook, moving and shaking the skillet, running a thin spatula around the edge and sliding it into the middle so that some of the egg runs under for about one minute, then let it cook undisturbed until the top is a little wet but not liquid, 6 to 8 minutes.
4. Run the thin spatula under the tortilla to make sure that no part of the bottom is stuck to the skillet. Top the skillet with a rimless plate slightly larger than the skillet and, using oven mitts, quickly invert the tortilla onto the plate. If the skillet looks dry, add a little more olive oil. Carefully slide the tortilla back into the skillet, uncooked side down. Shake the skillet to straighten the tortilla and push the edges in with the spatula. Reduce the heat to very low and cook the tortilla until a toothpick inserted in the center comes out dry, 3 to 4 minutes. Invert the tortilla again, as before, to cook on the first side for another minute.
5. Invert the tortilla onto a serving plate and pat the top with a paper towel to get rid of excess oil. Let it cool a little, then cut the tortilla into wedges and serve warm or at room temperature. To serve as a tapa, cut the tortilla into squares and serve with toothpicks.
30 Minute Kale & Potato Soup
(from subscriber H. Taylor)
1 large baking potato, cut into eighths
1 clove garlic, lightly smashed
5 cups chicken stock/broth (fresh is best)
About 3 cups chopped kale leaves (striped from the stalks and well rinsed before chopping)
1 teaspoon fresh or dried majoram or oregano
1 bay leaf + Freshly ground black pepper to taste
(You can also substitute 2 cups fresh steamed broccoli for kale)
Combine the potato, garlic, and 2 cups of the broth in a medium saucepan and turn the heat to med-high. Cook until the potato is soft, about 15 minutes; cool slightly. At the same time cook the kale in the remaining 3 cups of broth with the oregano and bay leaf until tender, about 10 minutes. Remove the bay leaf. Puree the potato, garlic, and broth together; it will be thick. Stir this into the simmering kale, season with pepper. Heat all the way through and serve. Works nicely with a slice of fresh bread and smearing of applesauce or apple butter.
(from The Cook’s Guide to Vegetables)
•1 Tbsp sunflower oil
•1/2 oz butter
•1 medium onion, finely chopped
•1 medium potato, diced
•about 6 oz watercress
•1 2/3 cup chicken or vegetable stock
•1 2/3 cup milk
•salt & freshly ground pepper
•souredcream or plain yogurt optional
1.Heat the oil and butter in a large saucepan and fry the onion over a gentle heat until soft but not browned. Add the potato, fry gently for 2-3 minutes and then cover and sweat for 5 minutes over a gentle heat, stirring occasionally.
2.Strip the watercress leaves from the stalks and roughly chop the stalks.
3.Add the stock and milk to the pan, stir in the chopped stalks and season with salt and pepper. Bring to a boil and then simmer gently, partially covered, for 10-12 minutes until potatoes are tender. Add all but a few of the watercress leaves and simmer for 2 minutes.
4.Process the soup in a food processor or blender, and then pour into a clean saucepan and heat gently with the reserved watercress leaves. Taste when hot and add a little lemon juice and adjust the seasoning.
5.Pour the soup into warmed soup dishes and swirl in a little soured cream, if using, just before serving.
1 small/medium squash – acorn, kabocha, or butternut squash
4 tablespoons vegetable oil
3 tablespoons diced white onion
1 tablespoon minced jalapeno
1 clove garlic, minced
2 poblano chiles, roasted, peeled and cut into strips
Salt and pepper to taste
10-inch flour tortillas
1 cup shredded Mexican cheese blend of your choice
*Butter for frying quesadillas
Garnishes: Julienned radishes, plain yogurt or sour cream and/or salsa
First, roast the acorn squash. Preheat the oven to 400° and lightly oil a baking sheet. Halve the squash, scoop out the seeds (you can save them to toast later, if you wish) and cut each half into half-inch slices. Lay them on the baking sheet and roast for about 20 minutes, until soft but not cooked to mush. (You’ll finish it in the pan.)
When cool enough to work with, use a paring knife or your hands to peel the skin off each slice. Lightly chop the squash and put it in a bowl.
Saute the onions, garlic and jalapeno in the oil until translucent. Add the poblano strips and cook for a couple minutes more. Add the squash and cook for another 5 or 10 minutes, until the squash is tender and the flavors have melded. Season with salt and pepper and take off heat.
Spread a few tablespoons of the cooked squash mixture onto one half of a 10-inch flour tortilla. Sprinkle with a couple tablespoons of the cheese. Fold over and place in a hot pan with melted butter, and fry until crispy. Cut the finished quesadilla into four triangles and top with your choice of garnishes. Eat while warm.
Risotto with Butternut Squash
( c/o Bon Appetit)
•6 cups local chicken broth
•1/4 cup sherry
•1 Tbsp olive oil
•3 Tbsp butter
•1 small onion, finely chopped
•1/2 butternut or acorn squash, peeled and seeded into 1/4 inch pieces
•1 1/2 cups (10 oz) arborio rice
•2 cups peeled roasted chestnuts, or pecans, chopped
•1 tsp chopped fresh thyme
•1 tsp chopped fresh marjoram
•1/2 cup freshly grated Parmesan cheese
•2 Tbsp chopped fresh Italian parsley
Bring chicken broth and sherry to a boil in a medium saucepan over high heat. Reduce heat to low; cover and keep warm.
Meanwhile, heat oil and 2 Tbsp butter in a heavy large saucepan over medium heat. Add onion and squash; cook until onion is translucent, stirring often, about 10 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add 1 cup warm broth; simmer until almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding the next until rice is just tender, stirring frequently, about 25 minutes total. Stir in chestnuts, thyme, and marjoram. Remove from heat; stir in remaining 1 Tbsp butter, cheese, and parsley. Season risotto with salt and pepper and serve.
Whole Wheat Apple Muffins
(Adapted from King Arthur Flour)
Yield – 12 to 16 or thereabouts
1 cup (4 ounces) whole wheat flour
1 cup (4 1/4 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed, divided
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped
Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.
Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.
Breakfast Apple Granola Crisp
(c/o Smitten Kitchen)
3 pounds of apples, peeled, cored and cut into medium chunks
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1 stick (8 tablespoons or 4 ounces) unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup sliced almonds
1/2 shredded coconut (sweetened or unsweetened, as you wish; I used unsweetened)
Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt in a 9×13-inch baking dish until apples are evenly coated. In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly. Should the granola brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola re-crisp. Cool to room temperature and then stash in the fridge to eat with your morning yogurt.