Eggs In A Nest

Eggs In A Nest

This recipe makes dinner for a family of four, but can easily be cut in half or used for breakfast substituting toast for the rice. Don’t be afraid to experiment with it .

2 cups uncooked brown rice
2-3 tablespoons olive oil
1 medium onion, chopped
1 clove garlic minced
2-3 carrots, finely chopped
1/2 cup dried tomatoes
1 bunch chard, coarsley chopped leaves and finely chopped stems
8 eggs

Cook the rice with 4 cups of water in a covered pot while the other ingredients are being prepared.

Add a few tablespoons olive oil to a 10-12-inch cast-iron skillet. Sauté the onions and garlic until lightly golden. Add the carrots and tomatoes. Add just enough water to rehydrate the tomatoes and sauté for a few more minutes. Add chard and combine with other vegetables. Cover for a few minutes while the chard wilts down.

Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock. Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes. Remove from heat and serve over rice.

Pasta Shells with Escarole, Sausage, and Cheese

Pasta Shells with Escarole, Sausage, and Cheese
Bon Appétit | March 2003

1 head of escarole, cut crosswise into 1-inch-wide ribbons (about 10 cups)
8 ounces medium pasta shells (about 3 1/2 cups)
4 teaspoons olive oil
10 ounces sweet Italian turkey sausage (about 3 links), casings removed
1 large red onion, cut through root end into thin wedges
3/4 teaspoon fennel seeds, crushed
3 tablespoons thinly sliced drained oil-packed sun-dried tomatoes
3 tablespoons grated pecorino Romano cheese

Cook escarole ribbons in large pot of boiling salted water until tender, about 5 minutes. Using slotted spoon, transfer escarole to strainer and drain, keeping water boiling. Add pasta shells to boiling water; cook pasta shells until just tender, stirring occasionally. Ladle out 1/2 cup cooking water; reserve. Drain pasta shells; return to pot.

Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add sausage; sauté until cooked through, breaking up with fork, about 5 minutes. Add remaining oil, onion, and fennel seeds; sauté until onion is almost tender, about 6 minutes. Stir in tomatoes, escarole, and reserved 1/2 cup cooking water; simmer until heated through, about 3 minutes. Season with salt and pepper.

Add sausage mixture to pasta; toss. Transfer to bowl. Sprinkle with cheese.

Speedy Sautéed Hakurei Turnips and Greens

Speedy Sautéed Hakurei Turnips and Greens

1 bunch hakurei turnips with greens
1/2 tablespoon olive oil
1/2 tablespoon butter
Salt and pepper to taste
2 tablespoons white wine

Rinse the turnips and greens well. Cut the greens from the turnips and chop into 2-inch pieces. Trim any straggly roots from the turnips and discard. Cut the turnips into quarters or eighths, depending on size.

In a sauté pan with a lid, heat the olive oil and butter. Add the turnips, sprinkle lightly with salt and pepper, and sauté until crisp-tender, about 5 minutes . Remove the turnips from the pan. Add the greens to the pan, along with any moisture still clinging to the leaves. Cover the pan and allow the greens to cook, stirring once or twice, until just tender, 6 to 8 minutes. Add the white wine and cook until almost all the liquid is gone. Return the turnips to the pan; cook 1 to 2 minutes to heat through. Serve immediately.

Garlic Scape and Almond Pesto

Garlic Scape and Almond Pesto

Makes about 1 cup

10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you’d like)
About 1/2 cup olive oil
Sea salt

Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you’d like it a little thinner, add some more oil. Season with salt.

If you’re not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juiciest.

Polenta With Parmesan & Butter

Polenta With Parmesan & Butter

6 cups water
Table salt
1 1/2 cups stone-ground cornmeal
3 tablespoons unsalted butter, cut into large chunks, plus more for final serving
3/4 cup grated Parmesan cheese, plus more for final serving
Ground black pepper

Bring the water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add 1 1/2 teaspoons salt, and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.

Cover and cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. Stir in the butter, Parmesan, salt, and pepper to taste. Divide the polenta among individual bowls and top each with a small pat of butter. Sprinkle generously with more grated Parmesan to taste and serve immediately.

Golden Northern Corn bread

Golden Northern Corn bread

(Note: this is our favorite corn bread recipe, but as I said we do soak the cornmeal in the liquid for an hour or two ahead of time. We also have been eating less wheat and substituting a gluten-free flour mix such as Bob’s Red Mill Gluten Free Biscuit and Baking Mix works very well.)

1 cup Mandan Bride cornmeal
1 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
4 teaspoons granulated sugar
1/2 teaspoon table salt
2 large eggs
2/3 cup buttermilk
2/3 cup milk
2 tablespoons unsalted butter, melted, plus extra softened butter for greasing the pan

Adjust oven rack to center position and heat to 425 degrees. Grease a 9-by-9-by-2-inch metal pan. Stir cornmeal, flour, baking powder, baking soda, sugar, and salt in large bowl. Push dry ingredients up side of bowl to make a well. Crack eggs into well and stir lightly with wooden spoon, then add buttermilk and milk. Stir wet and dry ingredients quickly until almost combined. Add melted butter; stir until ingredients are just combined.
Pour batter into greased pan. Bake until top is golden brown and lightly cracked and edges have pulled away from side of pan, about 25 minutes. Transfer pan to wire rack to cool slightly, 5 to 10 minutes. Cut corn bread into squares and serve warm.

Mashed Sweet Potatoes

Mashed Sweet Potatoes

Cutting the sweet potatoes into slices of even thickness is important in getting them to cook at the same rate. A potato masher will yield slightly lumpy sweet potatoes; a food mill will make a perfectly smooth puree. The potatoes are best served immediately, but they can be covered tightly with plastic wrap and kept relatively hot for 30 minutes. This recipe can be doubled in a Dutch oven; the cooking time will need to be doubled as well.

4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons heavy cream
1/2 teaspoon table salt
1 teaspoon granulated sugar
2 pounds sweet potatoes (about 2 large or 3 medium-small potatoes), peeled, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices
pinch ground black pepper

Combine butter, cream, salt, sugar, and sweet potatoes in 3 to 4 quart saucepan; cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork, 35 to 45 minutes.

Off heat, mash sweet potatoes in saucepan with potato masher, or transfer mixture to hopper of food mill and process into warmed serving bowl. Stir in pepper; serve immediately.

Buttered Cabbage

Buttered Cabbage
Darina Allen

This recipe for quickly cooked cabbage has converted
many an ardent cabbage hater!

1 lb fresh Savoy cabbage
2–4 tablespoons butter salt and freshly ground pepper an extra knob of butter

Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.

Spicy Roasted Squash

Spicy Roasted Squash
Jamie Oliver

Preheat your oven to 400°F

1 butternut squash (about 1–1.5kg)
1 heaped tablespoon coriander seeds
2 small dried red chillies (or to taste)
sea salt and freshly ground black pepper
4 cloves of garlic, squashed
a few sprigs of fresh rosemary
6 rashers of good-quality smoked back bacon
1 tablespoon olive oil

Wash the squash, then cut it in half with a large, sharp knife (cut off one side and roll the squash on to the cut edge to make it safer and easier). With a large spoon, remove the seeds from the squash. Cut the squash lengthwise into quarters and then cut the quarters in half lengthwise to give boat-shaped wedges of squash. (Quite frankly, it doesn’t matter if you hack it up as long as the pieces are roughly the same shape.) Place the pieces into a roasting tray.

Put the spices into a pestle and mortar and pound them up with a pinch of salt. Scrape them into the tray over the squash, add the garlic, rosemary, bacon and olive oil.

Toss the squash, making sure that all the pieces are well coated with the flavours, and arrange the bacon over some of the wedges. Roast in the oven for about 30 minutes, or until tender. The spicy flavour will cook into the squash, which will crisp lightly, the skin becoming caramelized and chewy.

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.

Sauteed Savoy Cabbage

Sauteed Savoy Cabbage

2 lbs. fresh wrinkly-skinned Savoy Cabbage
2 cloves garlic
1/4 cup extra virgin olive oil
salt and pepper to taste

Peel away the outer leaves of the cabbage and discard them. Core the cabbage and slice the rest into thin 1/4” strips. Heat the garlic cloves in the oil in a large nonstick pan.

When the oil is hot add the cabbage and salt. Mix often until the cabbage is thouroughly cooked. Salt and pepper to taste. If the cabbage gets to dry while cooking just add a little water to keep it from sticking. Note that the volume will reduce by 60 or 70% when cooked.

Roasted Root Vegetables with Thyme

Roasted Root Vegetables with Thyme
Bon Appétit | December 2001

Nonstick vegetable oil spray
1 pound fingerling potatoes, unpeeled, scrubbed, cut into 1-inch pieces 1 pound celery root (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 thyme
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 occa- sionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room tem- perature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large bowl and then serve.

Sesame Garlic Brussels Sprouts

Sesame Garlic Brussels Sprouts

1/4 cup soy sauce
3 tablespoons toasted sesame oil
1/4 teaspoon crushed red pepper flakes
1 1/2 teaspoons minced garlic
1 1/2 pounds Brussels sprouts, trimmed and halved
4-5 tablespoons peanut oil

Combine soy sauce, sesame oil, red pepper, garlic and 3 tablespoons water in a large bowl. Blanch the Brussels sprouts in boiling water until partially tender, 3-4 minutes. Drain well. Heat a wok or large cast-iron skillet over high heat until hot, 2-4 minutes. Add a small amount of the peanut oil, swirl the pan to coat the surface and add about a third of the sprouts. Stir-fry until bright green and crisp-tender. Drain on paper towels. Stir fry the remaining sprouts similarly in batches. Add stir-fried sprouts to soy sauce mixture and toss well. Serve immediately or allow the Brussels sprouts to marinate an hour before serving.

Brussels Sprouts with Bacon and Balsamic

Brussels Sprouts with Bacon and Balsamic

1 pound Brussels sprouts
1/4 pound bacon, chopped
1/2 cup finely chopped onion or shallot
1-2 tablespoons butter
3 tablespoons balsamic vinegar
salt and pepper to taste

Trim ends off sprouts and halve large ones. Blanch in boiling water or steam over boiling water until just tender. Plunge into ice water to stop the cooking and preserve the bright green color, drain well. Cook bacon until crisp and drain on paper towels. Remove all but 2 tablespoons of bacon grease from the pan. Add onions, cook until light brown. Add Brussels sprouts, butter, vinegar, salt, pepper and bacon. Toss until hot.

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.

Cauliflower Potato Curry

Cauliflower Potato Curry
From Asparagus to Zucchini

2 tablespoons peanut oil
1 teaspoon each: curry powder, tumeric, cumin, dried thyme
1/4 teaspoon cayenne pepper
2/3 cup chopped onion
1 teaspoon minced garlic
2 cups cubed waxy potatoes
1 cup vegetable (or chicken) stock
2 cups chopped cauliflower
1 medium carrot, chopped
2 slices fresh gingerroot, minced
1 tablespoon fresh lemon juice salt and freshly ground black pepper

Heat oil in deep skillet. Stir in dry spices. Add onion and garlic; cook over medium heat until tender. Add potatoes and stock, cover and cook 10 minutes. Stir in cauliflower, carrot and ginger. Cover and cook 10 minutes, stirring often. Remove cover; continue to simmer until most of the liquid has evaporated. Stir in lemon juice. Season to taste with salt and pepper. Serve over white rice and top with green onion.

Cauliflower Broccoli Salad with Apples and Raisins

Cauliflower Broccoli Salad with Apples and Raisins
From Asparagus to Zucchini

1 cup mayonnaise
1/4 cup sugar
2 tablespoons vinegar
3 cups chopped cauliflower
3 cups chopped broccoli
1/2 cup raisins
1/4 cup finely chopped red onion
1 apple, diced
2 tablespoons soy bacon bits salt and pepper to taste

Mix first 3 ingredients. Stir in remaining ingredients. Serve chilled.

Smokey Roasted Pepper Hummus

Smokey Roasted Pepper Hummus

Makes about 1 qt hummus- serves 5-6 as an appetizer

2 cans of chick peas/garbanzo beans (15 oz)
1/3 cup tahini 1
/4 cup lemon juice
2 tablespoon olive oil
2 garlic cloves, crushed
1⁄2 tsp cumin
1 tsp smoked paprika
1/2 c yogurt or sour cream
1/2 cup -3/4 cup roasted red peppers (depending on taste)

In a food processor, combine beans, tahini, lemon juice and olive. Process until smooth. Add red peppers and garlic until desired consistency. Garnish with parsley. Serve warm with hot pita bread or toasted pita chips.

Roasted red pepper hummus can be made up to two days in advance and stored in an airtight container in the refrigerator. Heat up in microwave or on stovetop to serve.

Hogs Back Potatoes Gratin

Hogs Back Potatoes Gratin

3 tablespoons butter
2 garlic cloves, chopped
3 med shallots
1/2 teaspoon ground nutmeg
1 1/2 cups heavy cream
1 sprig fresh thyme
2 pounds Hogs back potatoes, cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling

Preheat the oven to 375 degrees F. In a saucepan, heat up the butter and lightly sauté the garlic and shallots. Add the cream with the thyme and nutmeg, simmer and remove from heat. While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

Swiss Chard and Wild Rice Salad

Swiss Chard and Wild Rice Salad

1 cup wild rice
1 bunch Swiss chard, sliced thin or chopped Swiss Chard
stems, sliced
1 cup shiitake or other mushrooms- diced
2 green onions, sliced
1/4 cup chopped walnuts, toasted
1/4 cup dried cranberries
Salt and pepper

1/4 cup olive oil
2 tablespoon raspberry vinegar
1 teaspoon honey
1/4 cup chopped basil, thyme, or oregano

In med saucepan, cover w/ 3 c water and simmer, covered until soft but still has a bite- about 45 min.

Heat a large skillet on medium high heat. Add 2 Tbls olive oil, add chard stems and shiitake mushrooms, cook just until lightly browned. Add chard leaves and cook just until wilted. Add walnuts and cranberries- Cook, stirring frequently, another minute and remove from heat and cool.
In large bowl, combine rice, chard mixture, green onions. Whisk together the olive oil, raspberry vinegar, honey, and herbs in a separate bowl. Combine, toss and serve.