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.)

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.

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.

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.

Sauteed Zucchini with Feta and Basil

Sauteed Zucchini with Feta and Basil

This is like ratatoulli without the eggplant- works good as a casserole if you want to throw it into a dish and top with the feta and breadcrumbs.

1/4 c olive oil
3 cloves garlic
2 large zucchini, chopped into 1/2-inch cubes
1/2 c black olives, chopped -nicoise or calamatas
2-3 Tbls chopped fresh basil
Crushed red pepper flakes (of course)
1/2 c chopped tomato- seeds removed
1/2 c crumbled feta

In sauté pan, heat the olive oil and sauté the garlic, add the zucchini and olives and cook on med high until soft. Add the tomatoes, cook 2-3 minutes until heated through. Season with salt, pepper and crushed red. Toss with crumbled feta and chopped oregano. Serve as is, or finish it in the oven at 350° until the breadcrumbs brown up a bit, 20–30 minutes.

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.

Italian-Style Swiss Chard

Italian-Style Swiss Chardallrecipes.com

1 bunch Swiss chard
1 cup water
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, coarsely chopped
1/8 teaspoon crushed red pepper flakes
salt to taste

Wash the Swiss chard and cut into 1 inch strips. Separate the thick and tough stalk sections from the upper leafy strips.

Bring the water and 1 tablespoon of salt to a boil in a large saucepan.
Cook the stalk sections in the salted boiling water for 2 minutes. Stir in the leafy strips and cook until the leaves are wilted and the stalks are fork tender, about 6 minutes. Drain and set aside.

Heat the olive oil, garlic, and red pepper flakes in a large skillet over medium heat until aromatic, about 3 minutes. Add the drained Swiss chard, cook and stir for 2 minutes; season with salt to taste.

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.

Stir-Fried Szechuan Green Beans

Stir-Fried Szechuan Green Beans

2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon sugar
1/2 teaspoon cornstarch
1/4 teaspoon ground white pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon dry mustard
2 tablespoons water
2 tablespoons vegetable oil
1 pound green beans, ends trimmed, cut into 2-inch pieces
1/4 pound ground pork
3 medium cloves garlic , minced
1 tablespoon minced fresh ginger
3 scallions, white and light green parts sliced thin
1 teaspoon toasted sesame oil

In small bowl, stir together soy sauce, sherry, sugar, cornstarch, white pepper, pepper flakes, mustard, and water until sugar dissolves; set aside. Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add beans and cook, stirring frequently, until crisp-tender and skins are shriveled and blackened in spots, 5 to 8 minutes (reduce heat to medium-high if beans darken too quickly). Transfer beans to large plate.

Reduce heat to medium-high and add pork to now-empty skillet. Cook, breaking pork into small pieces, until no pink remains, about 2 minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, 15 to 20 seconds. Stir sauce to recombine and return beans to pan with sauce. Toss and cook until sauce is thickened, 5 to 10 seconds. Remove pan from heat and stir in scallions and sesame oil. Serve immediately.

Basil or Cilantro Pesto

Basil or Cilantro Pesto

1/4 cup pine nuts, toasted (or substitute almonds or walnuts)
3 medium cloves garlic , threaded on a skewer
2 cups packed basil or cilantro leaves, rinsed thoroughly
7 tablespoons extra-virgin olive oil
Pinch table salt
1/4 cup finely grated Parmesan cheese

Toast nuts in small heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes.Place all ingredients except cheese(s) in bowl of food processor fitted with steel blade; process until smooth, stopping as necessary to scrape down bowl with flexible spatula. Transfer mixture to small bowl, stir in cheese(s), adjust salt, and serve over 1 pound of cooked and drained pasta.

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.

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.

Salsa de Jitomate (Cocida) Cooked Tomato Sauce

I always turn to Diana Kennedy when I’m looking for salsa/mexican recipes. Here’s one I love.

Salsa de Jitomate (Cocida) Cooked Tomato Sauce

3 Medium tomatoes, broiled
3 chiles serranos, toasted
1/4 onion, roughly chopped
1 small clove garlic, peeled and roughly chopped
2 T. peanut or safflower oil
1/4 t. salt, or to taste

Wash the tomatoes and place them in a shallow, foil-lined pan under the broiler set to a low temperature. You want the tomatoes to blister and turn brown but also to cook all the way through. Turn them occasionally to expose all sides to the heat until completely soft. This should take about 20 minutes. To toast the chiles place them in a dry cast iron skillet over medium heat and turn them until the outside is blistered and the inside is soft.

Place the tomatoes, chiles, onion and garlic in a blender until fairly smooth. Heat the oil in your chile toasting skillet and add the sauce and salt and cook over a medium flame until the sauce has thickened and is well seasoned.