Roasted Root Vegetables with Rosemary

Roasted Root Vegetables with Rosemary
Bon Appétit | December 2001

Nonstick vegetable oil spray
1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
1 pound celeriac, peeled, cut into 1-inch pieces
1 pound rutabagas, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound parsnips, peeled, cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
2 tablespoons chopped fresh rosemary
1/2 cup olive oil
10 garlic cloves, peeled

Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.

Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)

Roasted Broccoli with Garlic and Red Pepper

Roasted Broccoli with Garlic and Red Pepper
Bon Appétit | January 2009

1 1/4 pounds broccoli crowns, cut into florets (about 8 cups)
3 1/2 tablespoons olive oil, divided
2 garlic cloves, minced
Large pinch of dried crushed red pepper

Preheat oven to 450°F. Toss broccoli and 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pep- per in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.

Turnips with Spinach, Hot Pepper and Garlic

Turnips with Spinach, Hot Pepper and Garlic

1 bunch turnips, tops removed, peeled and cut into 3/4- inch dice
1 teaspoon salt
1 bunch spinach, trimmed, washed and chopped
2 tablespoons olive oil
1 large garlic clove, minced
1/4 teaspoon chili flakes
1 tablespoon sherry vinegar to taste

Toss turnip cubes in colander with salt. Let stand 15 minutes, tossing occasionally. Pat dry turnip cubes. Set a very large skillet on moderately high heat. Add turnips and toss until lightly browned, 4 to 5 minutes. Add garlic and chili flakes and sauté another minute or so. Spread spinach over turnips, pressing down firmly. Cover tightly and reduce heat to low, cook 2 minutes. Toss, recover and cook until turnips are tender, 2 or 3 more minutes. Transfer to a serving dish, add remaining oil and vinegar to taste. Serve.

Favorite Lemon Garlic Dressing

Favorite Lemon Garlic Dressing

3-5 cloves garlic-rough chopped
Juice of 3 large lemons
1/2 tsp cumin
1/2 tsp chili powder
1 T. honey
1/2 tsp sea salt
cracked black pepper
3/4 c extra virgin olive oil

Place all ingredients except oil in a blender and drizzle in oil.

Roasted Brussels Sprouts With Garlic

Roasted Brussels Sprouts With Garlic By Mark Bittman

1 pint brussels sprouts (about a pound)
4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
5 cloves garlic
Salt and pepper to taste
1 tablespoon balsamic vinegar

Heat oven to 450 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.

Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about 1/2 hour.

Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

Mel’s Carrot Spag

Mel’s Carrot Spag

This is a common fall dish at our house that my wife came up with, it’s a great use for the extra carrots. I’m not sure of the etymological origin of the word spag (rhymes with bag) in our household, I do know that it’s short for spagnation which is defined as ‘stuff’, as in “What is this spagnation?” It’s kind of like carrot humus without tahini, we eat it on crackers but it’s also a good sandwich spread.

3 cups carrots diced into 3/4-inch chunks
4 cloves garlic, peeled
1/3 cup extra-virgin olive oil
salt to taste

Toss the carrots and garlic with the olive oil and spread out in a single layer on a large baking sheet. Roast them at 375° until the carrots are tender and 20% of the carrots have started to caramelize and turn a golden brown. Remove from the oven and puree in a food processor until smooth, adding more olive oil if needed. Salt to taste.

Creamy Corn And Garlic Risotto

Creamy Corn And Garlic Risotto

3-3/4 cup chicken broth
2-3 cloves garlic, finely chopped
1 cup uncooked Arborio rice
3 cup whole kernel corn, cut from the cobs. This is easiest to do if you cut the ear in half first, instead of trying to cut the kernels down the whole length of the ear.
1/2 cup grated Parmesan cheese
1/3 cup shredded mozzarella
1/4 cup fresh minced parsley
salt and freshly ground black pepper to taste

Heat 1/3 C. broth in a 10” skillet to boiling. Cook garlic in broth 1 minute stirring occasionally Stir in rice and corn. Cook 1 minute stirring occasionally.

Stir in remaining broth; heat to boiling. Reduce heat to medium. Continue cooking, uncovered, for 15-20 minutes, stirring occasionally, until rice is tender and creamy. Remove from heat and stir in cheeses and parsley. Season to taste and serve.

Turnips with Spinach, Hot pepper and Garlic

Turnips with Spinach, Hot Pepper and Garlic

1 bunch turnips, tops removed, peeled and cut into 3/4- inch dice
1 teaspoon salt
1 bunch spinach, trimmed, washed and chopped
2 tablespoons olive oil
1 large garlic clove, minced
1/4 teaspoon chili flakes
1 tablespoon sherry vinegar to taste

Toss turnip cubes in colander with salt. Let stand 15 minutes, tossing occasionally. Pat dry turnip cubes. Set a very large skillet on moderately high heat. Add turnips and toss until lightly browned, 4 to 5 minutes. Add garlic and chili flakes and sauté another minute or so. Spread spinach over turnips, pressing down firmly. Cover tightly and reduce heat to low, cook 2 minutes. Toss, re-cover and cook until turnips are tender, 2 or 3 more minutes. Transfer to a serving dish, add remaining oil and vinegar to taste. Serve.

Stir Fried Pac Choi with Garlic

Stir Fried Pac Choi with Garlic

1/3 cup reduced-sodium chicken broth
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
3 tablespoons peanut or vegetable oil
1/4 cup thinly sliced garlic (about 8 cloves)
2 lb pac choi, chopped into large pieces
2 teaspoons Asian sesame oil

Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.

Heat a well-seasoned wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of pac choi and stir-fry until leaves wilt, about 2 minutes, then add remaining pac choi and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.

Pasta and Fresh Tomato Sauce With Garlic and Basil

Pasta and Fresh Tomato Sauce

3 Tbs. extra virgin olive oil
1 large garlic clove, minced
2 pounds ripe tomatoes, cored, peeled, seeded, and cut into 1/2 inch pieces (we never peel and seed ours for something like this, why bother)
2 Tbs. chopped fresh basil leaves
Salt
1 pound pasta, penne, rigatoni and fusilli work well

Bring 4 quarts of water to a rolling boil in a large pot. Meanwhile, heat 2 tablespoons of the oil and the garlic in a medium skillet over medium heat until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomatoes; increase the heat to medium-high and cook until any liquid given off by the tomatoes evaporates and the tomato pieces lose their shape to form a chunky sauce, about 10 minutes. Stir in the basil and salt to taste; cover to keep warm.

Add 1 tablespoon salt and the pasta to the boiling water and stir to separate the noodles. Cook until the pasta is al dente. Reserve 3/4 cup of the cooking water and drain pasta. Transfer the drained pasta back to the cooking pot. Add the reserved water, tomato sacue and remaining 1 tablespoon oil; toss well to combine, serve immediately.

Variations: In our house we make some variant of this dish at least once a week in the summer. When we have sweet corn we usually will cut the kernels off of 2 or 3 cobs and add them with the tomatoes to cook. Many times we will make this recipe and not cook the tomatoes at all, just add them to the oil and garlic and turn the pan off. We also always end a recipe like this with some sort of cheese, a fresh mozzarella is a good choice, but a nice paremesan is equally as good.

Penne With Swiss Chard And Garlic

Penne With Swiss Chard And Garlic

1 bunch Swiss chard, stems cut from the leaves and the stems and leaves chopped separately
1/8 teaspoon dried hot red pepper flakes, or to taste
3 large garlic cloves sliced thin
2 tablespoons olive oil
1/2 cup water
1 cup drained canned tomatoes, chopped
1/2 pound penne or other tubular pasta
1/4 cup freshly grated Parmesan

Rinse and drain separately the Swiss chard stems and leaves. In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden, add the stems and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until the stems are just tender. Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.

While the chard is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain it in a colander. In a large bowl toss the penne with the chard mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan.

Gazpacho Chopped Salad

Gazpacho Chopped Salad

1 (1-inch-long) piece baguette, crust discarded
2 garlic cloves
1/2 teaspoon salt
2 hard-boiled eggs, yolks and whites separated
2 tablespoons Sherry vinegar (preferably “reserva”)
1/4 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
1/8 teaspoon black pepper
1/2 lb ripe tomatoes, cut into 1/2-inch cubes
1 medium green bell pepper, cut into 1/8-inch dice (1/4-inch-thick)
2 oz. slices serrano ham or prosciutto , cut into 1/4-inch dice

Soak bread in 1/4 cup water 1 minute, then squeeze dry, discarding soaking water. Mash garlic to a paste with salt using a mortar and pestle (or mince and mash to a paste with a large knife). Mash garlic paste with bread, yolks, and vinegar using mortar and pestle until smooth (or blend together in a mini food processor). Add oil in a slow stream while stirring constantly (or with motor running) to form a thick sauce. Stir in black pepper. Finely chop egg whites. Divide sauce among 4 salad plates and sprinkle with whites. Scatter tomatoes over whites and season with salt, then sprinkle with bell pepper and ham.

Pea Shoot and Green Garlic Pesto

Pea Shoot and Green Garlic Pesto

1 bunch pea shoots (cut above the rubber band and washed)
1 (or 2 if you like it garlicky) green garlic washed and chopped with plenty of the green top included
4 T. olive oil 1 t. salt (or to taste)
1/2 c. freshly grated parmesan
1/2 c. toasted nuts (walnuts, pinenuts, etc)
12 oz. cooked pasta

Combine pea shoots, green garlic, olive oil, salt, parm (short for parmesan in our kitchen), and nuts in a food processor. Process until you have a nice bright green paste. If it’s not combining well drizzle in more oil as it’s processing. Toss with the just-drained pasta. Garnish with a little freshly grated parm and serve hot, or refrigerate and add a cup of halved cherry tomatoes to make a nice pasta salad.

Mashed Potato, Rutabaga And Parsnip Casserole With Caramelized Onions

Mashed Potato, Rutabaga And Parsnip Casserole With Caramelized Onions

7 cups canned low-salt chicken broth
3 pounds yellow potatoes, peeled, cut into 1 1/2-inch pieces
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces
1 1/4 pounds parsnips, peeled, cut into 1 1/2-inch pieces
8 garlic cloves
1 bay leaf
1 teaspoon dried thyme
3/4 cup (1 1/2 sticks) butter, room temp.
3 large onions, thinly sliced

Butter 13 x 9×2-inch glass baking dish. Combine first 7 ingredients in large pot; bring to boil. Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes. Drain well. Transfer vegetables to large bowl. Add 1/2 cup butter. Using electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to prepared dish.

Melt remaining 1/4 cup butter in heavy large skillet over medium-high heat. Add sliced onions and sauté until beginning to brown, about 5 minutes. Reduce heat to medium-low and sauté until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. (Casserole can be prepared up to 1 day ahead. Cover and refrigerate.)

Preheat oven to 375° F. Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes.

Caramelized Carrot and Garlic Puree

Here’s an approximate recipe for a dish my wife made last weekend which we promptly ate up as a snack.

Caramelized carrot and garlic puree

3 c. carrots, peeled, halved and cut into _ inch chunks
4-6 cloves of garlic, peeled
1/2 c. olive oil
salt to taste

Preheat the oven to 375. Spread the carrots onto a cookie sheet that has an edge around it. Drizzle the olive oil over the carrots evenly, stirring with your hand or a wooden spoon to make sure that they are coated in oil. Roast the carrots in the oven for 15-20 minutes and then add the garlic cloves. Give the whole thing a stir and put it back in the oven for another 15-20 minutes until the carrots are well cooked and beginning to brown, but not burn. They should be a step or two beyond tender. When done transfer to a food processor and puree, add salt to taste and additional olive oil if needed to make a smooth puree.

This is a rich, delicious spread for bread and crackers, a dip for other vegetables, or added to other recipes to add sweetness and flavor. I used it in place of mayonnaise on a sandwich and it was excellent.

Butternut Squash Soup Portuguese Style

Butternut Squash Soup Portuguese Style
From Twelve Months of Monastery Soups by Brother Victor-Antoine D’Avila-Latourrette

4-6 T olive oil
3 onions, chopped
5 garlic cloves, minced
2 butternut squash, peeled, halved, seeded and cut into chunks
1 potato, peeled and cubed
1 carrot, peeled and sliced
7 c vegetable or chicken stock
salt and pepper to taste
1/3 cup freshly minced parsley
fresh thyme leaves as garnish

Sauté onions and garlic in olive oil in a large soup pot over low heat for 3 to 5 min. Turn off heat, cover the pot, and let the onion-garlic mixture steam for 15 min.

Add the squash, potato and carrot and stir the mixture well. Pour the stock and bring the soup to a boil. Reduce the heat, cover the pot, and let it simmer for 45 min.

Add the seasonings and parsley, stir well, cover the pot, and continue simmering for another 15 min.

Blend half or all of the soup in a blender and return to the original but clean pot. Reheat the soup over low heat, but do not let it come to a boil. Serve hot and sprinkle fresh thyme leaves on top of each serving as garnish.

Pesto

Pesto

1 or 2 plump garlic cloves
Salt
3 T. pine nuts
3 c. loosely packed washed basil leaves, stems removed
_ c. freshly grated Parmesan
_ c. extra virgin olive oil
_ c. loosely packed parsley (optional)
3 T. grated pecorino Romano (optional)

Process all but the cheeses in a food processor until smooth. Add the cheeses and process just until combined. Toss with pasta, spread on toast, use as the base for pizzas, etc. etc.

Potato and Leek Gratin

Potato and Leek Gratin

1 garlic clove and butter for the dish
3 pounds potatoes (the whole bag), peeled and thinly sliced
1 quart milk
1 bay leaf
2 T. chopped parsley
3 garlic cloves, thinly sliced
2 large leeks, white parts only, thinly sliced
Salt and freshly ground black pepper
Grated nutmeg
1 to 2 cups grated Gruyere
2 T. butter cut into small pieces

Preheat the oven to 375F. Rub a 9×12 gratin dish thoroughly with the garlic, then with butter to coat well. Put the potatoes in a pot with the milk, herbs, sliced garlic, leeks and 2 t. salt. Slowly bring to a boil, then gently simmer until the potatoes are barely tender but not to the point of falling apart. Discard the bay leaf and drain, reserving the milk.

Make a single layer of potatoes, leeks and garlic in the dish. Season with pepper, a little nutmeg, and cover lightly with cheese. Repeat until all the potatoes and cheese are used up, ending with a layer of cheese. Add enough of the milk to come up to the last layer of potatoes (about 1 _ cups) dot with butter, then bake until a golden crust has formed on top, about an hour.

Roasted Root Vegetables

Roasted Root Vegetables

1 2½ pound butternut squash, peeled, seeded, cut into ½ inch pieces (about 5 cups)
1½ pounds Carola potatoes, unpeeled, cut into ½ inch pieces
1 pound beets, trimmed but not peeled, scrubbed, cut into ½ inch pieces
1 medium-size red onion, cut into ½ inch pieces (about 2 cups)
2 parsnips, peeled, cut into ½ inch pieces (about 1 cup)
1 head of garlic, cloves separated, peeled
2 tablespoons olive oil

Preheat oven to 425°F. Oil 2 large rimmed baking sheets. Combine all ingredients in very large bowl; toss to coat. Divide vegetables between prepared baking sheets; spread evenly. Sprinkle generously with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes. The key with any roasted root vegetable dish is having all the ingredients about the same size so that they cook evenly. Brussels sprouts and carrots would also be welcome additions to this dish, as well as some freshly chopped parsley.

Baba Ghanouj

Baba Ghanouj

1 Large or 2 medium globe eggplants
3 cloves of garlic, roughly chopped
¼ c. tahini
Juice of 1 lemon
Salt
Olive oil
Chopped parsley

Preheat the oven to 425 and slash the skin of the eggplant in a couple of places so they don’t explode. Roast them in the oven until wrinkled, black and mushy, about an hour for the large one and 45 minutes for the medium. Alternately you can roast them on the grill until nice and charred and soft. Let the eggplant cool and discard any juices they release. Peel the eggplant and combine with the garlic, tahini, lemon juice and salt in a food processor. Process until combined but not too smooth. Serve drizzled with a little olive oil and sprinkled with the parsley. Great on bread, crackers, as a dip, etc. Leave out the tahini and chop the ingredients together by hand and you have a tasty Mediterranean eggplant puree.