Beet and Carrot Salad with Coriander and Sesame Salt

Beet and Carrot Salad with Coriander and Sesame Salt
Bon Appétit | October 2010

3 1/2 tablespoons minced shallot
3 tablespoons plus 2 teaspoons apple cider vinegar
2 tablespoons fresh orange juice
1 tablespoon white miso (fermented soybean paste)
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon finely grated orange peel
1/3 cup extra-virgin olive oil
1 1/2 teaspoons coriander seeds
2 tablespoons sesame seeds
3/4 teaspoon coarse kosher salt
4 2-inch-diameter beets, peeled
1 pound carrots, peeled

Whisk shallot, vinegar, orange juice, miso, ginger, and orange peel in medium bowl. Let stand 10 minutes to allow flavors to blend. Gradually whisk in oil.

Toast coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until coarsely ground. Add sesame seeds to same skillet. Toast over medium heat until golden brown, about 3 minutes. Add 3/4 teaspoon coarse salt; stir 30 seconds. Transfer sesame salt to small bowl and cool. Cover and chill dressing. Store toasted coriander and sesame salt in separate airtight containers at room temperature.

Using shredding disc on processor or a box grater, coarsely grate beets and carrots. Transfer vegetables to large bowl. Add enough dressing to coat lightly. Add coriander and 1 tablespoon sesame salt. Toss to coat. Let marinate at room temperature 30 minutes. Season salad to taste with salt and pepper. Can be made 4 hours ahead. Cover and chill.

Toss salad, adding additional dressing, if desired. Sprinkle with remaining sesame salt and serve

The Best Winter Veg Coleslaw

The Best Winter Veg Coleslaw
Jamie Oliver

2 carrots, different colours if you can find them, peeled
1 bulb fennel, trimmed
1 black spanish radish
1 light-coloured beetroot, peeled
1/2 a small celeriac, peeled
400g red and white cabbage, outer leaves removed
1/2 a red onion
1 shallot peeled
1 lemon
Extra virgin olive oil
A handful of fresh soft herbs (use mint, fennel, dill, parsley and chervil), leaves picked and chopped
250ml yoghurt
2 tablespoons mustard
Sea salt and freshly ground black pepper

Shred the carrots, fennel, and your choice of radishes, beet- root, turnip or celeriac on a mandoline, or use the julienne slicer in your food processor. Put the veg into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. In a separate bowl, mix half the lemon juice, a glug of extra virgin olive oil, the chopped herbs, yoghurt and mustard. Pour this dressing over the veg and mix well to coat everything. Season to taste with salt and pepper and the rest of the lemon juice if you like.

Roasted Carrots, Potatoes, and Shallots

Roasted Carrots, Potatoes, and Shallots

1 pound red potatoes , cut into 3/4-inch dice
2 tablespoons olive oil
1/2 teaspoon table salt
1 pound carrots diced into 3/4-inch cubes
3-5 shallots (about 6 ounces), peeled and cut in half lengh-wise

Heat oven to 425 degrees. Place potatoes in broiler pan bottom, add 1 tablespoon olive oil and 1/2 teaspoon salt; toss to coat. Arrange potatoes so cut sides face down, cover pan with aluminum foil, and roast 20 minutes.

Remove foil. Add carrots, shallots, remaining 1 tablespoon olive oil, and 1/2 teaspoon salt to potatoes. Toss to mix all ingredients together (it’s OK if potatoes are not facing down), spread in single layer, and increase oven temperature to 475 degrees. Roast for 12 minutes. Shake pan to toss vegetables; continue roasting about 8 minutes longer, shaking pan twice more, until carrots are browned and tender.

Silky Butternut Squash Soup

Silky Butternut Squash Soup

4 tablespoons unsalted butter 2 medium shallots , minced (about 4 tablespoons)
3 pounds butternut squash (about 1 large), unpeeled, squash halved lengthwise, seeds and stringy fibers scraped with spoon and reserved (about 1/4 cup), and each half cut into quarters
Table salt
1/2 cup heavy cream
1 teaspoon dark brown sugar

Heat butter in large Dutch oven over medium-low heat until foaming; add shallots and cook, stirring frequently, until softened and translucent, about 3 minutes. Add squash scrapings and seeds and cook, stirring occasionally, until fragrant and butter turns saffron color, about 4 minutes. Add 6 cups water and 1 1/2 teaspoons salt to Dutch oven and bring to boil over high heat; reduce heat to medium-low, place squash cut-side down in steamer basket, and lower basket into pot. Cover and steam until squash is completely tender, about 30 minutes. Off heat, use tongs to transfer squash to rimmed baking sheet; reserve steaming liquid. When cool enough to handle, use large spoon to scrape flesh from skin into medium bowl; discard skin.

Pour reserved steaming liquid through mesh strainer into second bowl; discard solids in strainer. Rinse and dry Dutch oven.

In blender, puree squash and reserved liquid in batches, pulsing on low until smooth. Transfer puree to Dutch oven; stir in cream and brown sugar and heat over medium-low heat until hot. Add salt to taste; serve immediately.

Quick Kale with Bacon

Quick Kale with Bacon

2 slices good quality bacon, diced
1 bunch red russian kale, stems stripped out, washed and coarsely chopped
1 tablespoon olive oil
1 small onion or 2 shallots, finely chopped
1 clove garlic, chopped
1 tablespoon red wine vinegar
salt, pepper and fresh thyme to taste

Cook the bacon in a large skillet until crisp, remove to paper towels to drain. Pour off all but 1 tablespoon of drippings then add the olive oil, onion and garlic. Cook over medium heat until the onions are golden, then add as much kale as will fit and sprinkle with salt. Stir as the kale cooks down and add the rest. Cover and cook over medium heat until the kale is tender, 10–15 minutes. Toss with the bacon and vinegar and season with salt, pepper and thyme to taste.

Salad of Celeriac, Carrots and Beets

Salad of Celeriac, Carrots and Beets

1/2 teaspoon salt
1 tablespoon whole-grain mustard
1 tablespoon lemon juice
2 tablespoons olive oil
1/4 cup whole-milk yogurt
1 medium celeriac
1 small shallot, minced
1/2 pound carrots, peeled and shredded
1/4 teaspoon dried dill
1 tablespoon small capers
2 tablespoons minced parsley leaves
2 large beets, roasted and peeled

Blend salt, mustard, and lemon juice in small bowl. Whisk in oil, then yogurt. Peel and quarter celeriac, cut out spongy core, if any. Cut into coarse shreds with food processor or grater. Transfer to bowl. Add shallot and three-quarters of the dressing. Using your hands, toss and separate the strands to coat well.

Mix carrots with remaining dressing and dill in another bowl. Cover both vegetables and refrigerate a few hours, or more. To serve, toss celeriac with capers and parsley. Arrange beets on serving dish and top with celeriac, then carrots.

Grilled Tomatoes with Goat Cheese and Sage

Grilled Tomatoes with Goat Cheese and Sage

2 tablespoons olive oil
4 tablespoons chopped fresh sage (about 1 ounce), divided
1/2 cup soft fresh goat cheese
2 teaspoons sliced green onions
1 shallot, minced
1/4 teaspoon salt
4 medium tomatoes

Heat oil in medium skillet over medium-high heat. Add 3 tablespoons fresh sage and fry 30 seconds. Using slotted spoon, transfer fried sage to paper towel.

Combine cheese, onions, shallot, salt, and remaining 1 tablespoon fresh sage in bowl. Season with pepper. Using small sharp knife, remove cone-shaped piece 2 inches wide and 1 inch deep from top of each tomato. Divide cheese mixture among tomatoes; top with fried sage.
Prepare barbecue (medium-high heat). Place tomatoes on grill rack; cover barbecue with lid. Cook until toma- toes are soft, about 5 minutes. Serve by themselves or on a pile of arugula.

Roasted Beets with Dill-Walnut Vinaigrette

Roasted Beets with Dill-Walnut Vinaigrette

3 large beets
6 tablespoons extra-virgin olive oil
1/2 cup chopped walnuts
1 tablespoons red wine vinegar
2 teaspoons juice from 1 lemon
1 medium shallot, minced
2 tablespoons minced fresh dill
Salt and ground black pepper

Heat the oven to 400°. Trim all but about 1 inch of stem from the beets. Wash the beets well and wrap them in aluminum foil. Place the beets on a shallow roasting pan in the middle of the oven. Roast until a skewer inserted in a beet comes out easily, 45 minutes to an hour.
Remove the beets from the oven and carefully open the foil, keep your hands away from the steam. When cool enough to handle, carefully peel the skin from the beets. Slice 1/4 inch thick and cut each slice in half, place in a medium bowl. Add 1 tablespoon of the oil and toss.
While the beets are cooling toast the walnuts in a skillet on the stovetop over medium heat, stirring frequently, until fragrant, about 3 minutes. You could also toss them in the 400° oven in a cast iron skillet and give the pan a shake every couple of minutes. Careful not to let them burn.
Whisk the vinegar, lemon juice, shallot, dill and remainder of the oil together in a small bowl until thoroughly combined. Add salt and pepper to taste. Toss the dressing, sliced beets, and walnuts together in a medium bowl. Serve immediately.

Brussels Sprouts With Shallots And Mustard Seeds

Brussels Sprouts With Shallots And Mustard Seeds

4 teaspoons mustard seeds
2 pounds brussels sprouts, trimmed, halved if large
1/4 cup (1/2 stick) butter
4 large shallots, finely chopped
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard

Stir mustard seeds in small dry skillet over medium-low heat until seeds are lightly toasted and begin to pop, about 3 minutes. Remove from heat. Cool. Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Place in bowl of ice water to cool. Drain and cut in half. (Mustard seeds and brussels sprouts can be made 1 day ahead. Store mustard seeds at room temperature. Wrap brussels sprouts in paper towels; cover and chill.)

Melt butter in large nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden, about 4 minutes. Add brussels sprouts and sauté until just tender and heated through, about 8 minutes. Add lemon juice, mustard, and mustard seeds; toss to blend. Season with salt and pepper and serve.

Roasted Brussels Sprouts With Garlic

Roasted Brussels Sprouts With Garlic

1 pound Brussels sprouts, trimmed and halved (quartered if large)
1 large shallot, minced
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
1/4 cup water

Preheat oven to 450°F. Toss together Brussels sprouts, shal- lots, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.

Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 15 to 20 minutes total. Stir in water, scraping up brown bits. Serve warm.

Butternut Squash Soup

Butternut Squash Soup

4 tablespoons unsalted butter
1 large shallot, chopped fine
3 pounds butternut squash (about 1 medium squash), cut in half lengthwise and cut again widthwise, seeds and strings scraped out and reserved
6 cups water
Salt
1/2 cup heavy cream
1 teaspoon dark brown sugar

Pinch of freshly grated nutmeg Melt the butter in a large, heavy stockpot or dutch oven over medium-low heat until foaming. Add the shallot and cook, stirring frequently until translucent, about 3 minutes. Add the seeds and strings from the squash and cook, stirring occassionally, until the butter turns a saffron color, about 4 minutes.
Add the water and 1 teaspoon salt to the pot and bring to a boil over high heat. Reduce the heat to medium-low, place the squash cut-side down in a steamer basket, and lower the basket into the pot. Cover and steam the squash until completely tender, about 30 minutes. Take the pot off the heat and use tongs to transfer the squash to a rimmed baking sheet. When cool enough to handle, use a large spoon to scrape the flesh from the skin. Reserve the squash flesh in a bowl and discard the skin.
Strain the steaming liquid through a mesh strainer into a second bowl; discard the solids in the strainer. (You should have 2 1/2 to 3 cups liquid) Rinse and dry the pot. Puree the squash in batches in the blender, pulsing on low and adding enough reserved steaming liquid to obtain a smooth consistency. Transfer the puree to the clean pot and stir in the remaining steaming liquid, the cream and the brown sugar. Warm the soup over medium-low heat until hot, about 3 minutes. Stir in the nutmeg and adjust the salt to taste. Serve.

Winter Vegetable Pot Pie

Winter Vegetable Pot Pie

Here’s a favorite of mine from Deborah Madison. It’s a lot of work but it’s worth it. A great dish for Sunday dinner. The recipe calls for frozen puff pastry but I usually make a spelt pie crust for it, since we always have those ingredients around, and because Iris is allergic to wheat. I also make it like a pie, with a crust on the bottom and the top. This recipe just calls for a puff pastry lid.

1 sheet frozen puff pastry, thawed
2 cups Bechamel with herbs
1 1/2 lbs. butternut squash, peel and cut into 1-inch cubes
Flour for dredging
2 T. olive oil
2 T. butter
16 shallots or boiling onions, peeled and left whole
1 small celery root (celeriac)
Juice of 1 lemon
3 parsnips, peeled and diced
2 turnips, peeled and cut into wedges
5 carrots, cut into 2-inch lengths
salt and pepper
4 thyme sprigs
1/2 c. cream or milk
1 egg, beaten

If you don’t know how to make the béchamel it’s quite simple. Melt 3 1/2 T. of butter in a saucepan, add 3 1/2 T. of flour and cook it for 2 minutes. Whisk in 2 c. milk and bring almost to a boil while stirring. Reduce heat to low and continue to cook for 25 minutes while stirring occasionally. Add any herbs you like, parsley, thyme, etc.

Choose a 2 quart soufflé or gratin dish (I use a 12″ cast iron frying pan for the rustic feel). Roll out the pastry between 1/8 and 1/4 inch thick and cut it to fit the dish. Refrigerate the pastry until needed.

Toss the squash in flour, letting the excess fall away. Heat the oil and butter in a large skillet and add the squash and shallots. Saute over medium heat until browned and tender, 20 to 30 minutes, stirring occasionally so that they color evenly. Transfer to the baking dish.

Peel the celeriac, dice it into 1-inch cubes, and put them in the bowl with the juice plus water to cover. Parboil the remaining vegetables in salted water until tender but still a little firm. Drain, then parboil the celery root for 1 minute. Combine all the vegetables, season with salt and pepper and transfer the stew to the dish. Tuck in the thyme sprigs. Mix the béchamel and cream and pour it over the vegetables, allowing the sauce to fall between the cracks. Preheat the oven to 425. Remove the pastry from the refrigerator and lay it on top of the vegetables. Brush the top with egg. Bake for 12 minutes, then lower the heat to 350 and continue baking until the crust is golden and puffed and the sauce is bubbling, 15 to 20 minutes more. Let settle for a few minutes and serve.