Posts filed under 'Savory Recipes'
Happy New Year Flavoristas! Barr and I hope that you enjoyed delicous and fabulous holidays.
After an unseasonably warm winter so far, the cold temperatures have finally settled in, now we would like some snow please. (Seriously, my snowboarding and skiiing children need some snow!) Cold temperatures call for hot, hearty stews.
Lollie was gracious enough to jokingly pose for this kale coming out of your ears pose. Believe it or not, my neighbors still have garden kale available. I am competing with a flock of seven wild trukey who like to nibble on my neighbor's kale but I was able to get enough to make this satisifying stew.
And when you add kale to potatoes and sausage, finicky, non-kale eaters (aka Marco) don't notice.
Sausage, Potato and Kale Stew
Serves 6
Did you know that kale is even more delicious after the first frost? The cooler temperatures of fall tenderize the kale leaves so it’s time to move from kale salad to kale stew. This hearty stew is a meal by itself but feel free to gild the lily with a loaf of crusty bread and nice bottle of red wine.
2 Tbsp. butter
12 oz. white mushrooms, quartered
1 lb. sweet or hot sausage, meat pushed out of the links or cut into thin slices
1 onion, finely chopped
2 carrots, peeled and chopped
1 Tbsp. minced garlic
1 tsp. kosher salt
1/2 tsp celery seed
1/2 tsp. sweet or smoked paprika
1/4 tsp. ground black pepper
1 bay leaf
1 (15.5 oz) can cannellini beans, not drained
4 medium potatoes, peeled and cut into bite-sized pieces
4 cups chicken broth
4 cups finely chopped kale
1/2 cup grated Parmesan cheese (optional)
Add the butter to a heavy pot over medium heat. When melted, add the mushrooms. Cook and stir until lightly browned, about 10 minutes. Transfer mushrooms to a bowl. Set aside.
Add sausage to the pot; cook and stir until sausage is almost cooked through. Add the onion, carrot, garlic, salt, celery seed, paprika and black pepper. Cook and stir until onion is fragrant and meat is completely cooked through, about 5 minutes.
Add the bay leaf, beans, potatoes and broth to the pot along with the cooked mushrooms. Bring to a simmer and stir in the kale. Cover and cook until potatoes, carrots and kale are tender, about 20 minutes.
If desired, garnish each bowl with a generous Tbsp. of Parmesan. If there are any leftovers, this stew freezes and reheats nicely.
Cook’s Note: While I love mushrooms, I understand that not everyone shares my affection. If you prefer, omit the mushrooms and simply begin the recipe with step 2.
January 3rd, 2012
'Tis the season for squash and soup! This is the kind of soup that I love to order at restaurants, smooth and delicious, highlightling the crops of the season.
The good news is that it is easy enough to make at home; save your restaurant bucks for the Christmas shopping budget 
Roasting squash and sweet potatoes take little effort and it can be done ahead of time to save time on soup day. I prefer roasting to steaming or boiling because it concentrates and deepens the flavor of the vegetables.
Oven-Roasted Butternut Squash Soup
Serves 6
This vegetarian soup pairs savory winter squash and sweet apples to create a creamy soup that is sure to please everyone at the table. This fall classic is perfect on its own or served alongside a grilled cheese sandwich.
1 medium butternut squash
1 sweet potato, about 1 lb.
2 Tbsp. butter or olive oil
1 medium onion finely chopped
1 celery stalk, finely chopped
1 carrot, peeled and finely chopped
1 large apple, peeled and chopped
1 tsp. kosher salt
1/2 tsp. ground coriander
1/4 tsp. ground allspice
1/4 tsp. ground black pepper
1/4 tsp. ground cinnamon
1/4 tsp. paprika
pinch of cayenne
5 cups vegetable broth, divided
2 Tbsp. honey, agave or brown sugar
2 Tbsp. molasses
2 tsp. cider vinegar or 1 Tbsp. lemon juice
1/4 cup heavy cream (optional)
finely chopped fresh cilantro or fresh parsley
Preheat oven to 350°F. Cut squash in half lengthwise with a strong knife and a strong arm. Scoop out the seeds with a spoon and discard. Prick the sweet potato with a fork. Place the sweet potato and squash, skin side up, onto a baking sheet.
Roast for 1 hour or until very tender, depending on the size of the squash, it make take 15-20 minutes more. When cool enough to touch, scoop cooked squash out of the skin and transfer to a food processor.
Slice the sweet potato lengthwise and scoop the sweet potato away from the skin. Add it to the food processor with 1 cup of broth and puree until very smooth. This step can be done one day ahead and puree can be refrigerated until needed to prepare the soup.
While the squash roasts, you can prepare the soup base. Add the butter to large pot over medium heat. When melted, add the next 11 ingredients to the pot (onion through cayenne).
Cook and stir until onions begin to soften, about 5 minutes. Add 1 cup of broth to the vegetables and stir well. Cover and simmer until carrots and celery are tender, about 10 minutes.
Use a slotted spoon to transfer the vegetables to a food processor. Add 1 cup of broth to the processor and puree until smooth. Add it back to the pot along with the pureed squash and whisk until smooth. Alternatively, process the soup with a hand held blender.
Stir in the remaining 3 cups of broth, honey, molasses and cider vinegar. Bring to a gentle simmer over medium heat. Reduce heat to low, stir in the cream, if using, and cook for 10 minutes uncovered. Garnish each bowl with a sprinkling of cilantro or parsley.
November 16th, 2011
We had dinner at our neighbor's house the other night. They are the founders of New Planet Beer, a company that produces amazing gluten-free beer. I love the raspberry brew. The salad dressing they served is a new personal favorite.
The combination of apricots and basil was a surprise for me and one that I never have considered. The dried apricots (and I recommend using the sulphured kind) give this dressing a beautiful color when blended with the basil.
Seneca adapted it from About.com. After reading the original recipe, I think her adaptation is really superior and easier to make year round when fresh apricots are not available. This is the perfect time of year to make this dressing as the basil is plentiful and inexpensive.
Seneca's Basil and Dried Apricot Salad Dressing
Enough for a large salad for 2.
It is best to make and use this dressing on the same day because it will lose its vibrant color if it sits too long.
4 dried apricots, sulphured apricots are preferable as you will have a nicer color
1 to 2 Tbsp. apple cider vinegar, to taste (slightly sweet or more acidic)
1 tsp. raw blue agave
1/4 cup fresh basil, chopped
2 Tbsp. grapseed oil or mild olive oil
(nut oil like walnut or almond would be good too)
Salt and Pepper, to taste (see pantry note about flake salt below)
Rehydrate the apricots in hot water. Drain away all of the water except for 1 Tbsp.
Put the apricots and the reserved water in a blender along with the cider vinegar, and agave. Process into a thick puree. Add the chopped basil and blend again. Now whisk in the oil.
Arrange your salad: Arugula, mache, spinach and baby greens are all excellent choices. In one version, I added toasted walnuts and the Early Girl tomatoes that are so abundant in Boulder Farmer's Markets. This dressing also works well on raw kale salad.
Flavorista Bonus Material
Some of My Pantry Staples:
Maldon's Smoked Sea Salt Flakes are an excellent choice for salads. Sprinkle it over the salad just before serving, rather than mixing it ito the dressing, for the best flavor and effect.
The entire Wholesome Sweeteners line is noteworthy but I especially like this organic agave.
Spectrum's Organic unfiltered apple cider vinegar is my preferred cider vinegar. I've tasted quite a few brands, and this one is by far the best as it doesn't have a harsh bite.
October 2nd, 2011
My in-laws finally sold the house they grew up in. My mother in-law lived there for 50 years and threw many a cocktail party, Easter egg hunt, Christmas breakfasts, countless dinners – replete with cod fish balls and other specialties.
We paid homage to the unique property (that used to be surrounded by wheat fields but is now McMansion land) with a lunch and egg hunt under the enormous cottonwood trees my father in-law planted back in the 60's.
The main entree was a wonderful Morroccan-inspired cold grilled chicken dish with roasted red peppers and caramelized onions. We served it alongside Kimberly's carrot salad, a green bean salad with walnuts and a fresh garden salad. Kimberly's corn salad would also be delcious with this dish. Perfect for an Indian summer al fresco feast.
Morrocan Chicken with Roasted Red Pepper and Caramlized Onions
Serve 15 to 20 depending on how many side dishes you have.
5 Lbs. onions, sliced thinly and caramelized
3 large red bell peppers, roasted on a grill, peeled and sliced
Marinade for the chicken:
12 lbs Chicken thighs, boneless and skinless
Zest and Juice from 2 oranges and 2 lemons
1/4 cup prepared Harissa (or to your taste)
2 Tbsp. granulated garlic
2 Tbsp. freshly ground coriander seeds
1 Tbsp. freshly toasted and ground cumin seeds
salt and pepper
1/2 cup honey or agave
Place all ingredients together in a zip lock bag and add the chicken. Close the bag and massage the marinade into the chicken. Refrigerate over night. 1 hour before you grill the chicken, remove the bag from the refrigerator and place the contents onto a large platter. Cover lightly and allow to come to room temperature. Grilling, roasting or searing any meat a room temperature is always best.
Light or heat your grill. Once it's piping hot, either spread out the coals or lower the heat to medium. Grill the chicken until done then place onto another clean platter. I grilled my peppers while I did the chicken. Make sure save all the juices which will be on the bottom of the platter once the chicken is cool enough to handle.
For the Garnish:
2 preserved lemons, diced (They sell these now in the olive bar at Whole Foods and they are really good.)
freshly chopped cilantro
Salt and pepper
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To Serve: Place the onions on the bottom of a large platter. Once the chicken is cool, slice thinly on the diagonal and arrange right on top of the onions. Now slice the roasted and peeled bell peppers into long slivers and ring it around the chicken. Sprinkle the garnish on top. Just before serving, pour the reserved chicken juices over the top. If you like you can toss all of this together but I prefer the presentation of the layers of food.
September 24th, 2011
To quote my six year-old, "You will love this!" Prepared easily in one pot, this curry is terrific served over rice or with pitas. As an added bonus, it freezes and reheats well so feel free to double the batch.
Potato and Spinach Curry
Serves 4
Do not be put off by the ingredient list. Other than the baby spinach, you probably already have all of the ingredients in your pantry. If you prefer a spicier curry, add a finely chopped jalapeno pepper along with the onions.
1 Tbsp. olive oil
1 med. onion, thinly sliced
2 tsp.minced garlic
2 tsp. turmeric
1 1/2 tsp. curry powder
1 tsp. kosher salt
1/2 tsp. ground cumin
1/4 tsp. ground paprika
1/4 tsp. ground black pepper
1/8 tsp. ground cayenne
4 small potatoes, washed well, cut into1-inch pieces
1 (14-oz) can light coconut milk
1 (28-oz) can whole tomatoes, drained and quartered
1 (15-oz) can chickpeas, rinsed and drained
1 (5-oz) pkg. baby spinach
1 Tbsp. lemon juice
1. Add the oil to a large, heavy-bottomed pot over medium heat. When hot, add the next 9 ingredients (onion through cayenne). Cook and stir until onion begins to soften and the spices are very fragrant, about 2 minutes. Stir in the potatoes to coat with the spices.
2. Add the coconut milk, tomatoes and chickpeas. Stir well and bring the mixture to a simmer. Reduce heat to maintain a gentle simmer and cover. Cook for 20 minutes stirring occasionally. Remove the cover and simmer for 10 more minutes or until the potatoes are tender.
3. Turn off the heat and stir in the spinach and lemon juice. The dish is ready to serve once all of the spianch has wilted.
September 19th, 2011
Late August is a cooking gardener's favorite time of year; green beans, zucchini, tomatoes and cukes are resplendent and anxious to cross the kitchen threshold. Before kiddos, I was an avid home gardener and maybe someday, I will grow vegetables again but for now I am quite satisfied shopping at farmer's markets.
Got cukes? Make pickles! The secret behind these ultra-crisp dill chips is salting the cucumbers before making the pickles, I learned this technique in the book Quick Pickles. Pulling some of the moisture out of the cucumber allows them to absorb the brine better and indded they do become more crisp.
Pickles are so pretty when you first add the vinegar, unfortuately the bright green fades as the pickling process continues.
Pickling cukes rinsed and ready.
Salting the cukes.
Brine seasonings.
Refrigerator Dill Pickles
Makes 2 quarts
New England cukes are perfect for pickling and it need not be an all day, complicated affair. I love refrigerator pickles because they are super crunchy and the flavors stay really bright. Once you start making homemade pickles, you may never go back to store-bought.
10 pickling cucumbers, ends trimmed, cut into 1/2-inch thick chips
5 Tbsp. kosher salt or sea salt, divided
2 fresh dill fronds or 1 tsp. dried dill, divided
1 Tbsp. minced fresh garlic, divided
1/2 tsp. crushed red pepper, divided
2 cups white vinegar
2 cups water
2 tsp. yellow mustard seed
1 tsp. dill seed
1/4 tsp. celery seed
1. Add the cucumber chips to a large non-reactive bowl (glass or stainless steel) and toss them with 3 Tbsp. of the salt. Cover and set aside for 2 hours, the salt will pull a fair amount of water out of the cucumbers. Rinse the cumbers several times and pat dry.
2. Divide the fresh dill, garlic and crushed red pepper between two 1-quart jars. Pack the cucumber chips into the jars.
3. Add the vinegar, water, mustard seed, dill seed, celery seed and remaining 2 Tbsp. salt to a non-reactive pot over medium-high heat. Once the brine boils, ladle it into the jars over the cucumber chips.
4. Let pickles cool to room temperature. Cover jars and refrigerate for 6-24 hours for full flavor. Refrigerator dills can be stored for about 1 month, if they last that long.
August 22nd, 2011
No, I have not lost mind mind (or the salad recipes), I just thought I would offer a glimpse inside my kitchen.
I have spent the week working on test shots of the recipes that might be the best for the cover of Everyday Gluten-Free Slow Cooking (to be published this November by Sterling). It is so exciting to me that the book will be arriving as we round the corner into the holiday season. The recipe above is for Chicken Sausage and Vegetable Stew.
Let's move onto today's post…
Last winter, I worked on an article for Hannaford's fresh magazine. The idea came from a back to school layered sesame noodle salad that I developed for flavorista last fall. As much as I love to cook, I love to cook efficiently even more. These make and take salads are ideal because they are a snap to prepare, look beautiful and are completely satisfying
Roasted Vegetable, chickpea and baby spinach salad with honey lemon vinaigrette. The team at Easter Seals taste tested this salad for me and were quite thrilled when the March/April Issue finally came out. The marcona almonds in this salad add the most delicious crunch and substance to the salad
Thai shrimp salad with rice noodles, napa cabbage and a sweet and sour sesame dressing. Delish! When flavorista Julie and I get together, this is our fave.
Turkey, green apple and beet salad with toasted walnuts, goat cheese and raspberry vinaigrette. This salad was inspired by my Mom whole loves all of the listed ingredients. Rumor has it that she did not even share any with my dad. As an aside, my arty mom has an etsy store and a blog. If you have a free moment you should check out her photography and jewelry.
Crispy romaine with summer tomatoes, creamy potatoes, savory roast beef all pulled together with blue cheese vinaigrette. Classic with a capital C, this salad is the summer version of meat and potatoes.
So break out that beautiful bowl and layer in some of your favorite ingredients. Hours later, your meal will be ready to eat without turning on the stove, a perfect plan for the last few weeks of August. Enjoy!
August 11th, 2011
Maine corn has arrived at market. Hip hip hooray! My kiddos could eat corn on the cob 7 days a week for lunch and dinner. While tend to agree with this sentiment, I also like to think off the cob and love recipes that present corn in a different and delicious way. This salad is one of my August specialties, I serve it alongside grilled chicken or shrimp. Leftovers make a perfect summer lunch.
Sweet Corn Salad with Fresh Herbs and Feta
Serves 8-10 as a hearty side dish
Ample, August tomatoes, sharp feta and aromatic herbs combine to present summer corn in a whole new way. This salad can be served warm or cold. The corn can be pre-cooked one day ahead of time and refrigerated until needed for the salad.
6 ears corn, shucked
1 pint grape tomatoes, halved (or 2 cups chopped garden tomatoes)
1 cucumber, peeled, seeded, and finely chopped
1 orange or green bell pepper, finely chopped
1/3 cups finely chopped red onion or shallot
2 Tbsp. finely chopped fresh majoram or oregano
2 Tbsp. thinly sliced fresh basil
2 Tbsp. finely chopped fresh parsley
3/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 cup extra-virgin olive oil
3 Tbsp. red wine vinegar
1 cup crumbled feta, divided
1. Fill a large pot 3/4 full with water and bring to a boil over high heat. Add 3 ears of corn to the pot and simmer for 4 minutes. Using tongs, transfer corn to a colander and run cold water over the corn to stop the cooking. Repeat with the remaining corn.
2. While the corn cooks and cools, add the next 9 ingredients (tomatoes through black pepper) to a large bowl and set aside. Use a sharp knife to cut the corn kernels off of each cob. Transfer the kernels to the bowl with other vegetables and toss well.
3. In a small bowl, whisk together the oil and vinegar. Drizzle the dressing over the vegetables and add 2/3 cup of feta. Toss gently to combine. Garnish the salad with the remaining feta and serve.
Cook’s Note: You can certainly make corn salads with raw corn but blanched corn delivers a better tasting salad. You can also replace the basil with fresh mint for a different flavor profile.
August 6th, 2011
Happy 4th of July Weekend flavoristas! The recipes links below are from the May/June issue of Hannaford's fresh magazine, I worked on the recipes last winter and yes I am one of the grill crazy people who grills year-round despite frigid, New England winters.
These burgers have been thoroughly tested on my family and neighbors. They are made from well-seasoned lean meats, quick to prepare and super yummy; so when you tire of plain ol' burgers, give one of these a try:
Breakfast Burger: Ground beef seasoned with cooked bacon and cheddar served on an English muffins with tomatoes and a fried egg. This gives breakfast for dinner a whole new meaning.
Burgers Cordon Bleu: Ground chicken seasoned with ham and Dijon mustard topped with Swiss Cheese. Roasted red peppers give it an extra layer of flavor.
Inside-Out Cheeseburgers: American cheese is sandwiched between two seasoned beef patties and topped with French's Fried Onions and spicy homemade ketchup. Yeah Baby!
Sun-dried Tomato Turkey Burgers with Fennel Slaw: An Italian-inspired summer burger with thick, chewy ciabatta rolls, savory turkey seasoned with bruschetta topping, pesto and a simple fresh fennel slaw. Delizioso!
July 2nd, 2011
If you're entertaining and need something green to snack upon, here are some lovely and simple spreads to put out with carrots or crackers of your choice. Radishes offer a gorgeous color contrast to these verdant springtime dips.
Homemade dips and spread are great make-ahead appetizers. Any leftovers are perfect for vegetarian sandwiches. I love how these dips have variations of green color.
Our friend Becky of The Organic Dish in Boulder shared her green pea hummus with us a while back. Kimberly has made Becky's recipe with 1/2 green peas and 1/2 edamame and happily reports that it was super yummy. I have also made it with fresh mint and no tahini with equally refreshing, delicious results.
This lima bean skordalia was inspired by one I bought at Market Hall in the Rockridge neighborhood of Oakland, CA. Like the green pea hummus, it's easy to make and yummy. Fava bean puree takes a bit more time as you need to shell the fava beans.
Lima Bean "Skordalia" with Feta
1 bag frozen lima beans
Juice from 1 lemon (about 2 Tbsp., more to taste)
4 cloves of garlic
1 tsp freshly chopped oregano
4 to 6 Tlbs. best quality EVVO
Salt and pepper to taste
6 ounces Feta cheese (I recommend a French Sheep's Feta), crumbled
Cover the lima beans,and 4 cloves of garlic with water and bring to a boil for 5 minutes. Turn off heat and let limas cool in the water.
Strain off the water, reserving at least 1/2 a cup for adding to the puree later. Place the beans in the bowl of a food processor.
Add the garlic, oregano, lemon juice and the EVVO. Process until smooth, adding some of the hot water to make the puree smooth. Remove to your serving dish and stir in the crumbled feta. Season with salt and pepper.
Fava Beans Puree
This recipe is adapted from the Chez Panisse Vegetables cookbook. This puree has always been a harbinger of summer for me. Fava beans are very earthy, do not try and make this with the canned variety. You will be disappointed.
2 lbs. fresh fava beans, parboiled, cooled in iced water and shelled
Splash of dry white wine
1 small leek, white part sliced very thinly
1/4 cup EVVO (preferably a different one from the lima bean skordalia, something fruity like Puget from France.
2 cloves garlic
1/4 of a bay leaf
1 sprig of fresh thyme
1 Tbsp. fresh lemon juice
1/4 tsp. finely grated lemon zest
salt and pepper to taste
Heat the olive oil in a large pan under medium to low heat, add the leek and cook until soft. Add the minced garlic and fresh thyme and bay leaf. Now add the shelled fava beans and splash of white wine.
Once you can smash the favas with the back of a spoon easily, remove from heat. You can now either smash the mixture with the implement of your choice or remove the bay leaf and place the beans in the bowl of a food processor and puree until smooth. Adjust seasoning and serve.
June 11th, 2011
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