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

Roasted Beet Salad

Roasted Beet Salad
Gourmet | September 2000

1 bunch beets (3/4 pound without greens or 1 1/4 pound with), trimmed
1/4 cup sliced natural almonds
3 tablespoons olive oil
1 tablespoon minced shallot
1 tablespoon fresh lemon juice
1 1/2 tablespoons red-wine vinegar
1/4 teaspoon sugar
1/2 teaspoon salt
1 large Asian pear
3 cups arugula leaves (3 ounces)

Preheat oven to 425°F
Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool.

While beets are roasting, cook almonds in oil in a small skillet over moderate heat, stirring occasionally, until pale golden. Cool almonds in oil (nuts will get darker as they cool). Transfer almonds with a slotted spoon to a small bowl and season with salt.

Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl.

Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.

Quarter and core pear and cut into julienne strips.
Arrange beets on a platter and drizzle with any dressing remaining in bowl. Top with arugula, then pear. Sprinkle with almonds

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.

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.

Raw Beet Salad

Raw Beet Salad

1 pound beets
1 large shallot
Salt and freshly ground black pepper
2 Dijon mustard, or to taste
1 tablespoon extra virgin olive oil
2 teaspoons sherry vinegar or other good strong vinegar
Minced parsley, dill, chervil, rosemary or tarragon

Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with the metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.

Toss with the salt, pepper, mustard, oil and vinegar. Taste, and adjust seasoning. Toss in the herbs, serve.

Carrots and Brussels Sprouts

Carrots and Brussels Sprouts epicurious.com

2 tablespoons chopped shallot (from 1 medium)
3 tablespoons unsalted butter, divided
1 lb carrots, cut diagonally into 1/2-inch-thick pieces
1 lb Brussels sprouts, halved lengthwise
1/3 cup water
1 tablespoon cider vinegar

Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.

Add water and cover skillet, then cook over medium- high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.

Roasted Red Pepper Pesto

Roasted Red Pepper Pesto cooksillustrated.com

3-4 Carmen peppers, roasted, peeled, and cut into rough 2-inch pieces
3 medium cloves garlic, unpeeled
1 small shallot, chopped coarse
1 tablespoon fresh thyme leaves
1/4 cup fresh parsley leaves (packed), washed and dried thoroughly
7 tablespoons extra-virgin olive oil
1/4 cup grated Parmesan cheese
Table salt and ground black pepper

Toast garlic in small dry skillet over medium heat, shaking pan occasionally, until softened and spotty brown, about 8 minutes; when cool enough to handle, remove and discard skins.

In workbowl of food processor fitted with steel blade, process peppers, garlic, shallot, thyme, parsley, and oil until smooth, stopping as necessary to scrape down sides of bowl. Transfer mixture to small bowl and stir in cheese; season to taste with salt and pepper.

Black Radish Salad

Black Radish Salad epicurious.com

4 teaspoons freshly squeezed lemon juice
1/2 teaspoon Dijon-style mustard
2 black radishes (weighing about one half pound each) peeled and trimmed
1 small shallot, sliced paper-thin
2 tablespoons extra-virgin olive oil
Fine sea salt

In a medium sized bowl whisk together the lemon juice and the mustard, then slowly whisk in the olive oil into the mixture until it emulsifies.
Grate the radish on a grater with small holes. Add the grated radish and the shallot to the vinaigrette and toss so that all the ingredients are thoroughly combined. Season with salt. Serve immediately.

Red Potato and Green Bean Salad

Red Potato and Green Bean Salad epicurious.com

8 ounces green beans, trimmed, cut into 1 1/2-inch pieces
3 pounds small red-skinned potatoes, unpeeled, halved
2 tablespoons dry vermouth
2 tablespoons white wine vinegar
1 large shallot, chopped
1 tablespoon coarse-grained Dijon mustard
2/3 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley

Cook beans in large saucepan of boiling salted water until crisp-tender, 4 minutes. Drain. Transfer to bowl of ice water. Drain; pat dry with paper towels.

Cook potatoes in large pot of boiling salted water until just tender, about 12 minutes. Drain; transfer to large bowl. Sprinkle vermouth over hot potatoes; toss gently and let stand 5 minutes. Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over potatoes and toss to coat. Cool completely. Mix in green beans and parsley. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve cold or at room temperature.

Roasted Beet and Carrot Salad with Watercress

Roasted Beet and Carrot Salad with Watercress

1 pound beets , peeled and cut into 1/2-inch thick wedges, wedges cut in half crosswise if beets are large
1 pound carrots , peeled and cut on bias into 1/4-inch- thick slices
3 tablespoons extra virgin olive oil
Table salt and ground black pepper
1/4 teaspoon sugar
2 tablespoons white wine vinegar
1 teaspoon honey
1 medium shallot, minced (about 3 tablespoons)
6 ounces watercress, washed and trimmed (about 4 cups)

Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Toss beets and carrots with 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer beets and carrots to sheet and spread in even layer. (Do not wash bowl.) Roast until vegetables are tender and well-browned on one side, 20 to 25 minutes (do not stir during roastng).
Meanwhile, whisk remaining tablespoon oil, vinegar, honey, shallots, 1/4 teaspoon salt, and 1/8 teaspoon pepper in now-empty bowl. Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in watercress, and serve.

Cauliflower Gratin with Leeks and Gruyere

Cauliflower Gratin with Leeks and Gruyere

Bread Crumb Topping
4 slices white sandwich bread with crusts, each slice torn into quarters
2 tablespoons unsalted butter, softened
1/4 teaspoon table salt
1/8 teaspoon ground black pepper

Filling
table salt
1 large head cauliflower (about 3 pounds), trimmed into 3/4-inch florets (see illustrations, below)
2 tablespoons unsalted butter
1 medium shallot , minced (about 2 tablespoons)
3 leeks, halved using white and light green parts only, rinsed, sliced crosswise into 1/4-inch pieces (about 1 cup)
1 clove garlic, minced
1 tablespoon unbleached all-purpose flour
1 1/2 cups heavy cream
pinch fresh ground nutmeg
pinch cayenne pepper
1/8 teaspoon ground
black pepper
1 teaspoon minced fresh thyme leaves
1/2 cup Gruyère cheese (2 ounces), plus 2 tablespoons

For the topping:
Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses; set aside. For the filling: Adjust oven rack to middle position; heat oven to 450 degrees. Bring 4 quarts water to boil in Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cauliflower; cook until outsides are tender but insides are still slightly crunchy, 3 to 4 minutes. Drain cauliflower in colander and rinse under cold running tap water until no longer hot. Leave cauliflower in colander to drain.

Heat butter in large skillet over medium heat; when foam subsides, add shallot and leeks and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and bring to boil. Stir in nutmeg, cayenne, 1/4 teaspoon salt, pepper, thyme, and 1/2 cup cheese until incorporated. Off heat, gently stir in cauliflower until evenly combined. Transfer mixture to 11- by 7-inch (2-quart) gratin dish. Sprinkle remaining 2 tablespoons cheese evenly over surface, then sprinkle evenly with bread crumb topping. Bake until golden brown and sauce is bubbling around edges, 10 to 12 minutes. Serve immediately.

Kale Quinoa Salad

The following recipe comes from a chef friend of ours and member:

Kale Quinoa Salad

For the dressing:
1 clove garlic
1 small shallot
3 tablespoons soy
1 tablespoon brown miso
1 tablespoon tahini
1/4 cup rice wine
1/2 lemon (if you have it)
3/4 cup olive oil

For the salad:
4 cups shredded kale
1/4 cup sliced red onion
1/2 cup sliced apple 1/2
cup tomato chunks
1/4 cup dried cranberries
1/2 cup cooked quinoa (cooled)

Combine all of the dressing ingredients in a blender and purée. In a large bowl assemble the salad ingredi- ents and toss with the dressing. Let it stand for at least 15 minutes for the kale to tenderize. Serve. Keeps well for the next day as well.

Warm Red Cabbage Salad

Warm Red Cabbage Salad

15 to 20 walnuts
2 teaspoons walnut oil
1 small red cabbage, quartered with core removed
1 crisp red apple
1 clove garlic, finely chopped
2 tablespoons balsamic vinegar
2 1/2 tablespoons olive oil
2 shallots, thinly sliced
3-4 ounces goat cheese
1 tablespoon parsley, chopped
1/2 teaspoon marjoram, finely chopped
salt and pepper

Preheat the oven to 350°F. Crack the walnuts, leave the meats in large pieces, and toss them with the walnut oil and some salt and freshly ground black pepper. Toast them in the oven for 5 to 7 minutes, or until they begin to smell nutty. Then remove them from the oven and let them cool.

Cut the cabbage wedges into thin pieces, 2 to 3 inches long, and set aside. Cut the apple lengthwise into sixths, cut out the core, then slice the pieces thinly, crosswise. Put the garlic, vinegar, and oil in a wide saute pan over a medium-high flame. As soon as they are hot, add the shallots and saute for 30 seconds. Next add the cabbage and continue to cook, stirring it with a pair of tongs for approximately 2 minutes, or until just wilted. The leaves will begin to soften and the color will change from bright purple-red to pink. Season with salt, plenty of freshly ground black pepper and more vinegar, if necessary, to sharpen the flavors. Add the goat cheese, apple slices, herbs and walnuts. Toss briefly and carefully before serving.

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.

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.

Coleslaw with Buttermilk Dressing

Coleslaw with Buttermilk Dressing

1 pound green cabbage (about 1/2 head) shredded fine or chopped
1 medium carrot
1/2 c. buttermilk
2 T. mayonnaise
2 T. Sour cream
1 small shallot, minced
2 T. minced fresh parsley
1/2 t. cider vinegar
1/4 t. Dijon mustard
1/2 t. sugar
1/8 t. black pepper

Toss the shredded cabbage and 1 teaspoon salt in a col- ander or large mesh strainer set over a medium bowl. Let stand until the cabbage wilts, at least one hour or up to 4 hours. Rinse the cabbage under cold running water. Press, but do not squeeze to drain; pat dry with paper towels. Combine the wilted cabbage and the car- rot in a large bowl.

Stir the buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, mustard, sugar, 1/4 t. salt and the pep- per in a small bowl. Pour the buttermilk dressing over the wilted cabbage and refrigerate, covered, until ready to serve.