Tag Archives: side dish

Honey-Chipotle Glazed Flank Steak and Cumin Cauliflower

Uncategorized, , , , , ,

Flank steak, with its deep beefy flavor and standout striations that soak up rubs and marinades, it should be on everybody’s list of favorite grilling cuts. So when you’re craving a little barbecue flavor anytime of year, this recipe does the trick. The beauty of flank steak is that it absorbs the flavors of any rub or marinade easily.

One of the tastiest, and potentially toughest cuts of meat you’ll ever eat, there are two opposite cooking choices with flank. You either cook it hot and fast, or long and slow by braising. The purpose is to break down the connective tissues by cutting thin slices or by heat and moisture. Clearly we are doing the fast method here.

Using cumin as the common seasoning on both the meat and the cauliflower make them pair together well.

Honey-Chipotle Glazed Flank Steak and Cumin Cauliflower

  • Servings: Yield: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 tsp. extra virgin olive oil
  • 2 tsp. minced garlic
  • 1/2 tsp. ground cumin
  • Kosher salt
  • 1 1/2 Tbsp. minced canned chipotle in adobo sauce
  • 1 Tbsp. honey
  • 1 tsp. finely grated lime zest
  • 1 Tbsp. fresh lime juice
  • 1 lb. flank steak

Directions

  1. Position an oven rack 6 inches below the broiler and heat the broiler on high. Line a large-rimmed baking sheet with foil.
  2. Combine 1 tsp. of the oil, garlic, cumin, and 1/2 tsp. salt in a 1-quart saucepan over medium-low heat; cook, stirring occasionally, until the garlic is golden, about 2 minutes. Add the chipotle and honey and stir until heated through about 1 minute. Remove from the heat and stir in the lime juice and zest.
  3. Rub the flank steak with the remaining 1 tsp. oil and season generously with salt. Transfer to the prepared baking sheet and broil, turning once, until slightly browned and cooked to your liking, about 3 minutes per side for an internal temperature of 140°F.
  4. Spread the glaze over the top of the steak and broil until it begins to bubble and darken in places, 1 to 2 minutes. Transfer to a cutting board and let rest for 5 minutes. Slice against the grain and serve.

Cumin Roasted Cauliflower

Ingredients

  • 1 medium cauliflower, broken down into florets
  • 1 tsp. cumin seeds, lightly crushed
  • 2 Tbsp. extra virgin olive oil
  • Kosher salt and ground black pepper, to taste

Directions

  1. Preheat oven to 450 degrees.
  2. Toss the cauliflower with olive oil, cumin seeds, and salt and pepper in a large bowl.
  3. Spread the cauliflower on a large sheet pan and roast in the preheated oven for 15-20 minutes turning halfway through cooking (cauliflower should be browned in spots and tender).

http://www.lynnandruss.com

Recipes by Julissa Roberts for Fine Cooking

Gunpowder Potatoes

Uncategorized, , , , ,

Here, new potatoes are transformed into a culinary powerhouse with toasted spices, butter, cilantro and green chilies. Gunpowder potatoes are the ideal recipe: a bit of crunch, a touch of herbiness, a dash of tang and a pop of heat, all married to a foundation of creamy potatoes. My mouth waters just thinking about them.

The term “gunpowder” refers to a spice mix that has many variations. This version hails from Parsi cuisine and contains coarsely ground toasted cumin, coriander and fennel seeds with a finishing dusting of a “kabab masala,” which is made with fenugreek, chili powder, chaat masala and garam masala. Kind in mind, like much Indian food, the spices are bold.

Start by parcooking new potatoes with their skins on. Next, either grille or broil, then split them open. The potatoes are mixed with the gunpowder spice mixture, along with butter, spring onions, cilantro and green chilies. Finish them with lime juice, flaky salt and a teaspoon or two of the kabab masala, and serve them with a cooling yogurt raita.

For this adaptation, the ingredient list was pared down while maximizing flavor, and focusing on getting deeply browned, crusty potatoes without a grill. The crushed spices are cooked in butter to bloom their flavor and the parcooked potatoes are flattened before roasting them in a 500°F oven. And, in a nod to kabab masala, fenugreek is included, a touch that adds a distinctive maple-like flavor.

Our potatoes were on the larger size for this recipe (about the size of a lime), so they couldn’t be tossed in a bowl with the butter spice mixture. Instead, the baked potatoes were placed on a platter with the spiced butter poured over the top. Another addition would be to make the Raita as an accompaniment, recipe follows.

Gunpowder Potatoes

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 2 1⁄2 lbs. Yukon gold or red potatoes
  • Kosher salt and pepper
  • 3 Tbsp. grapeseed or other neutral oil
  • 2 jalapeños chillies, stemmed and thinly sliced into thin rings
  • 2 tsp. cumin seeds
  • 2 tsp. coriander seeds
  • 2 tsp. fennel seeds
  • 4 Tbsp. butter, cut into 4 pieces
  • 3⁄4 tsp. ground fenugreek
  • 3 scallions, thinly sliced
  • 1⁄4 cup finely chopped fresh cilantro
  • 2 Tbsp. lime juice
  • Lime wedges and/or raita (recipe below) to serve

Directions

  1. In a large pot, combine the potatoes, 3 tablespoons salt, and 2 quarts water. Bring to a boil and cook, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, about 25 minutes.
  2. Meanwhile, heat the oven to 500°F with a rack in the middle position.
  3. Drain the potatoes in a colander. Transfer to a rimmed baking sheet and toss with oil. Using the bottom of a dry measuring cup or ramekin, press down on each potato so it flattens slightly and splits open but remains intact.
  4. Roast, without stirring for 20 minutes, then sprinkle evenly with chiles. Continue to roast without stirring until the potatoes are crisp and well-browned, another 10 to 15 minutes.
  5. Meanwhile, in a spice grinder, combine the cumin, coriander and fennel seeds; pulse until coarsely ground.
  6. In a small saucepan over medium heat, melt the butter. Add the ground seeds and fenugreek, and cook, swirling the pan, until fragrant, 2 to 3 minutes; set aside off heat.
  7. When the potatoes are done, use a wide metal spatula to transfer them to a large bowl. Add the spiced butter, and toss to coat.
  8. Fold in the scallions and cilantro; taste for salt and pepper; serve with lime wedges and/or raita.

http://www.lynnandruss.com

Raita

Raiti

  • Servings: makes 1 cup
  • Difficulty: easy
  • Print

Ingredients

  • 3/4 cup plain whole-milk Greek yogurt
  • 3 tablespoons finely chopped fresh cilantro
  • 2 tablespoons lime juice
  • 2 tablespoons water
  • 1 jalapeño chili (stemmed and minced)
  • 1 scallion (thinly sliced)
  • kosher salt and ground black pepper

Directions

In a small bowl, stir together whole-milk Greek yogurt, finely chopped fresh cilantro, lime juice, water, jalapeño chilis, scallions and kosher salt and ground black pepper, to taste.

http://www.lynnandruss.com

Recipes from Milk Street

Yogurt-Roasted Carrots with Warm Spices

Uncategorized, , , ,

In this tandoori-inspired recipe from Milk Street, garam masala is combined with crushed fennel seed and turmeric for the carrot seasoning. A shallot-infused melted butter topping includes more of the spice mix with fresh cilantro and mint. Full-fat Greek yogurt better facilitates charring due to its lower moisture content.

It is recommended that you buy carrots with their green tops still attached. Even though you discard the greens, they tend to be fresher and on the slimmer side. The greens are super delicious and loaded with nutrients so if you’re not keen on tossing them, consider using them in a variety of ways such as pesto, chimichurri, fritters, or in your homemade vegetable broth.

Don’t forget to coat the baking sheet with cooking spray. The yogurt-covered carrots otherwise will char and stick to the pan. Don’t use large carrots for this recipe. Bunched carrots with tops are thinner and more tender than bagged carrots.

Yogurt-Roasted Carrots with Warm Spices

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 tsp. garam masala
  • 1 tsp. fennel seeds, lightly crushed
  • 1/2 tsp. ground turmeric
  • Kosher salt and ground black pepper
  • 1/4 cup whole-milk Greek yogurt
  • 2 bunches carrots with tops (1 lb. total), tops removed and discarded, halved crosswise on a sharp diagonal
  • 4 Tbsp. salted butter
  • 1 small shallot, finely chopped
  • 1 medium garlic clove, finely grated
  • 1/3 cup lightly packed fresh cilantro, chopped
  • 1/3 cup lightly packed fresh mint, chopped

Directions

  1. Heat the oven to 500°F with a rack in the middle position. Mist a rimmed baking sheet with cooking spray.
  2. In a small bowl, mix together the garam masala, fennel, turmeric and ½ teaspoon each salt and pepper. In a large bowl, mix the yogurt with 4 teaspoons of the spice mix. Add the carrots and toss to coat. Distribute the carrots in an even layer on the prepared baking sheet.
  3. Roast until well charred and a skewer inserted into the carrots meets no resistance, 25 to 30 minutes; stir the carrots once about halfway through.
  4. Meanwhile, in an 8-inch skillet over medium, melt the butter. Add the shallot and garlic, then cook, stirring, until beginning to brown and crisp, 3 to 5 minutes.
  5. Add the remaining spice mix and cook, stirring, until fragrant, 30 to 60 seconds. Remove from the heat and set aside.
  6. When the carrots are done, add the spiced shallot mixture, cilantro and mint directly to the baking sheet and toss with tongs. Taste and season with salt and pepper, then transfer immediately to a serving platter.
    NOTE: Don’t let them stay on the baking sheet which will char the tender herbs and onions. Cover with foil if your other dishes are not ready.

http://www.lynnandruss.com

Recipe from Calvin Cox for Milk Street

Roasted Bell Peppers with Tomato and Garlic

Uncategorized, , , ,

Very versatile, these little gems make splendid hors d’oeuvres eaten out of hand or set atop a crostini, as well as a side dish. A few on a plate make a nice sit-down first course, and they’re great as part of a buffet.

They add a nice pop of color—along with the nutrients—to your plate. The first go-around we served our Roasted Bell Peppers boats with a Parmesan Meatloaf.

Roasted Bell Peppers with Tomato and Garlic

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 2 garlic cloves, peeled and smashed
  • 2 anchovy filets, chopped
  • Kosher salt
  • 1 Tbsp. unsalted butter, room temperture
  • 2 bell peppers, red and/or yellow
  • 1 med-large tomato
  • Freshly ground blak pepper
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. chopped fresh flat-leaf parsley

Directions

  1. Position a rack in the center of the oven and preheat to 350°F.
  2. Lightly oil a 13 x 9-inch gratin pan or similar-size baking dish.
  3. Combine the garlic and anchovies in a small mortar, add a pinch of salt, and smash and grind to form a paste. Add the butter and work together with a wooden spoon until well combined.
  4. Half the peppers lengthwise and remove the core, seeds, and soft membrane-like ribs. Cut each half lengthwise into 1 1⁄2″ wide strips. Arrange the strips skin side down on the baking dish. Core the tomato and cut it into the same number of wedges as you have pepper strips. Using a sharp paring knife, carve the juicy seed pockets away from each tomato slice and discard. Season tomato strips on all sides with salt and pepper.
  5. Dived the seasoned butter among the pepper boats, spreading a small amount on each one. Top with a piece of tomato. Drizzle with olive oil.
  6. Roast until the peppers and tomato pieces are tipped with brown and the pepper is just barely tender, 30 to 40 minutes.
  7. Sprinkle the peppers and tomato with parsley and serve warm or at room temperature, with the juices pored over the top.

http://www.lynnandruss.com

Recipes from “All About Roasting” by Molly Stevens

Crispy Parmesan Roasted Potatoes

Uncategorized, ,

Looking for a swoon-worthy side dish? Crispy on the outside and soft in the center, these tubers are buttery, cheesy, herby and completely addictive. They also require only one pan, less than 10 ingredients, and just about an hour to make. You had me at potato…

According to the chef Robin Miller, Italian seasoning is a good medley of oregano, basil, thyme and rosemary. Add these herbs individually (about 1 teaspoon each) or substitute your favorites from the spice rack. Other options include adding garlic powder, or onion powder instead. Paprika would be a nice addition for folks who put paprika on everything. For a spicy version, add cayenne pepper or your favorite fiery spice blend.

Once your potatoes are halved, use a small, sharp knife to “score” the flesh, which just means to slice vertically and then horizontally, about ⅛-inch into the flesh, making a crosshatch pattern. This simple yet crucial step allows the butter, cheese and herbs to seep into the nooks and crannies, ensuring maximum flavor all the way to the center of the spud.

Since the main flavor of these crispy potatoes is Parmesan, choose a good-quality cheese. That doesn’t mean you need Italian cheese with a pricy label, any grated cheese made with real Parmesan will suffice.

Our only issue had to do with the amount of potatoes. The recipe called for 2 pounds, which would have been way too much for the pan. We found that 1 pound was the perfect quantity to fit our enameled cast iron pan (although we did not cut back on the remaining ingredients). We believe if you use a half-sized rimmed baking sheet, you should fit most of the halved two pound spuds and the other ingredients.

Crispy Parmesan Roasted Potatoes

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • ½ cup (1 stick) butter, unsalted
  • 1 ½ to 2 lbs. of small red and/or gold potatoes, washed and patted dry, scored
  • ½ cup plus 1 Tbsp. of grated Parmesan cheese, divided
  • 1 ½ Tbsp. Italian herb seasoning
  • ½ tsp. garlic powder
  • Salt and freshly ground black pepper
  • Olive oil, for brushing the potatoes
  • Chopped fresh parsley or chives, optional for serving

Directions

  1. Place butter in a 13×9-inch baking pan. Place the pan in the oven and turn the oven on to 400 F to preheat. When the butter is bubbly, remove the pan and set aside.
  2. Meanwhile, halve each potato and score the flesh by making a crosshatch pattern about ⅛-inch deep.
  3. In a small bowl, combine ½ cup Parmesan cheese, Italian seasoning, garlic powder, 1 teaspoon salt and ½ teaspoon black pepper. Mix well and to the pan. Mix with melted butter to form a paste and spread in an even layer on the bottom of the pan.
  4. Nestle the potatoes cut side down into the cheese and butter mixture. Brush the skins of the potatoes with olive oil, season with salt and black pepper and sprinkle with the remaining tablespoon of Parmesan cheese.
  5. Place the pan in the oven to bake uncovered for 35 to 40 minutes or until the potatoes are fork tender with a crispy crust.
  6. Remove potatoes from the pan and allow to cool for 5 to 10 minutes to allow the cheese to set. Top with parsley or chives, if you like, and serve.

http://www.lynnandruss.com

Parsnip Purée

Uncategorized, , , ,

Sometimes we desire something a bit more upscale than plain mashed potatoes (which I dearly love). So when I ran across this Parsnip Purée recipe from Ina Garten, I knew instantly that we had to make this side dish. And it is about as easy as a side dish gets, seriously (just take a look at the abbreviated ingredients list).

Parsnips are really delicious and so under-appreciated. The versatile veggie is the essence of parsnip-ness with just a little butter that generates that sigh of pure satisfaction. A sensational, silky-smooth, slightly assertive side that you’ll be pairing with any number of main dishes. The first time out of the gate, it accompanied a seared sirloin steak, but we are imaging all of the other possibilities such as roast chicken, pork loin, salmon, leg of lamb…

Make sure to put it on your short list!

Parsnip Purée

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1½ lbs. parsnips, scrubbed, sliced ¾” thick
  • Kosher salt, freshly ground pepper
  • 2 Tbsp. unsalted butter, diced
  • Chopped fresh chives for garnish, optional

Directions

  1. Place 1½ pounds parsnips, scrubbed, sliced ¾” thick, in a medium pot, add 1 tablespoon kosher salt, and add enough water to cover the parsnips. Cover the pot, bring to a boil, then uncover, lower the heat, and simmer for 15–20 minutes, until the parsnips are very soft when tested with a small knife. Don’t drain the pot!
  2. With a slotted spoon or small strainer, transfer the parsnips to the bowl of a food processor fitted with the steel blade and pulse to chop the parsnips. Pour the cooking liquid into a glass measuring cup and pour ½ cup down the feed tube. Purée the parsnips, adding more cooking liquid (about 1 cup total) through the feed tube until the parsnips are creamy and almost smooth but still have some texture.
  3. Add 2 tablespoons unsalted butter, diced, and ½ teaspoon freshly ground black pepper and purée until combined. Taste for seasonings, sprinkle with fresh chives and serve hot.

http://www.lynnandruss.com

Recipe courtesy of Ina Garten

Roasted Winter Squash with Lime, Chili and Cilantro

Uncategorized, , , , ,

This time of year, squashes have their moment(s) in the sun. Here, the roasted squash shines when using spicy, tangy ingredients to banish one-note flavors. Lime, garlic and chilies add kick; while brown sugar creates a glaze-like coating with molasses notes that enhance the earthy-sweet squash.

Kabocha is a Japanese pumpkin with mottled green edible skin and dense, slightly starchy orange flesh. Acorn squash, with thin skin that doesn’t require peeling, also is a terrific option. With no kabocha to choose from, we opted for the acorn squash.

This recipe would make for a nice side dish on your Thanksgiving table. Just sayin’… OR, pair it with Pan-Seared Bone-in Pork Chops, a fabulous cool weather meal.

Roasted Winter Squash with Lime, Chili and Cilantro

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 Tbsp. grated lime zest, plus ¼ cup lime juice, plus lime wedges, to serve
  • 1/4 cup packed brown sugar
  • 2 1/2 lb. kabocha squash OR two 1¼-lb. acorn squashes, halved lengthwise, seeded and sliced into 1-inch-thick wedges
  • Kosher salt and ground black pepper
  • 2 medium garlic cloves, thinly sliced
  • 1 or 2 serrano OR Fresno chilies, stemmed and sliced into thin rings
  • 1/3 cup lightly packed fresh cilantro

Directions

  1. Heat the oven to 400°F with a rack in the upper-middle position. In a small bowl, whisk together the oil, lime juice and sugar until the sugar dissolves.
  2. On a rimmed baking sheet, toss the squash with half of this mixture, 2 teaspoons salt and ½ teaspoon pepper. Arrange the pieces cut side down and roast until browned on the bottom, 25 to 30 minutes.
  3. Using a wide metal spatula, flip each piece, drizzle with the remaining oil mixture and sprinkle with the garlic and chili(es). Roast until the squash is deeply caramelized and a skewer inserted into the largest piece meets no resistance, 10 to 15 minutes.
  4. Transfer to a platter, pouring over any juices. Top with the lime zest and cilantro and serve with lime wedges.

http://www.lynnandruss.com

Recipe by Courtney Hill for Milk Street

Roasted Brussels Sprouts with Orange-Butter Sauce

Uncategorized, , , , ,

Tangy orange-butter sauce gives Brussels sprouts a wake-up call in this recipe and paired well with our Citrus Rosemary Chicken entrée. The key is using real maple syrup and a good quality balsamic vinegar for the best flavor.

It is easily cut in half if serving 4 or less people. Truly yummy! In fact, all of our guests claimed they were the best Brussels sprouts they have ever eaten!

Roasted Brussels Sprouts with Orange-Butter Sauce

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients

  • 2 lbs. small Brussels sprouts, trimmed and halved lengthwise
  • 1/4 cup extra-virgin olive oil
  • 1 tsp. coarse salt
  • 1 Tbsp. plus 1 teaspoon balsamic vinegar
  • 2 Tbsp. pure maple syrup
  • 2 Tbsp. freshly squeezed orange juice
  • 1 tsp. finely grated orange zest
  • 4 Tbsp. cold unsalted butter, cut into 16 pieces

Directions

  1. Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
  2. In a large bowl, toss Brussels sprouts with olive oil and salt; arrange in an even layer on prepared baking sheet, cut side down.
  3. Transfer to oven and roast until brown and tender, 15 to 18 minutes, rotating baking sheet halfway through baking; transfer to a large bowl.
  4. In a small saucepan, mix together vinegar, maple syrup, orange juice, and orange zest; heat over medium heat until heated through but not simmering. Remove from heat and whisk in cold butter, a few pieces at a time, until smooth and creamy.
  5. Pour vinegar mixture over Brussels sprouts and gently stir until liquid is absorbed and mixture is well combined; serve immediately.

http://www.lynnandruss.com

Adapted from a recipe by Martha Stewart

Toasted Orzo with Parmesan and Sun-dried Tomato

Uncategorized, , , , , ,

Prepared Mediterranean-style, this nutty Toasted Orzo Pasta Recipe with Garlic, Parmesan and Sun-dried Tomatoes will steal the show next to your favorite protein. You can even serve it as a quick and easy vegetarian meal on its own; it will feed 4 people as a vegetarian main and about 6 or so as a side dish. 

It was a superb complement to our top sirloin and veggie kebabs. In fact, this orzo recipe jumped to the top of the list and one we’ll make time and again!

Leftovers? Lucky you. It will keep in the fridge for up to 4 days in a tightly closed container. Warm over medium heat.

Toasted Orzo with Parmesan and Sun-dried Tomato

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • Extra virgin olive oil
  • 1 1/2 cups orzo pasta
  • Kosher salt
  • 5 cloves garlic, minced
  • 1 pinch red pepper flakes, or more to taste
  • 1/2 lemon, juiced
  • 1 cup parsley, chopped
  • 1/2 cup oregano, chopped
  • 1/3 cup sun-dried tomatoes in olive oil, chopped
  • black pepper
  • 1/2 cup grated parmesan, or more to your liking

Directions

  1. In a large saucepan, heat 2 tablespoons extra virgin olive oil over medium-high. Add the orzo and cook, tossing around, until toasted to a beautiful golden brown.
  2. Add at least 7 cups of boiling water to the saucepan and season well with 1 tablespoon of kosher salt. Cook the pasta in boiling water to al dente according to the package instructions (about 7 to 8 minutes).
  3. Just before the pasta is fully cooked (after about 5 minutes), remove 1 cup of the starchy pasta water and set it aside.
  4. In a large pan, warm 1/2 cup extra virgin olive oil over medium heat. Add the garlic and season with a pinch of kosher salt and red pepper flakes, if using. Cook, tossing regularly, until just fragrant. Add the lemon juice and 1/2 cup of the pasta cooking water. Raise the heat if needed to bring to a boil. Add the parsley and oregano.
  5. When the pasta is ready, drain and add it to the pan and toss to combine. Season with kosher salt and black pepper. Add the sun-dried tomatoes and a 1/4 cup of the grated parmesan. Toss to combine. If needed, add a little more of the pasta cooking water.
  6. Finish with more Parmesan and red pepper flakes, if you like.

http://www.lynnandruss.com

Adapted from a recipe for MediterraneanDish.com

Spice-Crusted Oven-Roasted Potatoes

Uncategorized, , , ,

I’m a huge fan of potatoes no matter how they are made, be it mashed, smashed, roasted, french fried, twice-baked, scalloped, or au gratin. This Spice-Crusted Oven-Roasted Potatoes recipe elevates spuds to a new dimension and earns top honors in my plethora of potato recipes.

The mix, known as “suya” in Nigeria has a kick to it, but it’s also got an earthy and nutty taste to it as well, making it a favorite side dish for many entrées. A food processor makes the assembly of the mixture a breeze. Though suya is typically a powder when used on meats, adding a bit of oil produces a paste that adheres better to skin-on potatoes.

It is paired with a refreshing tomato-shallot recipe to spoon over the top, or even used for dipping. While it is not necessary, it adds a bright note to the side dish and complimented our grilled lamb loin chops.

Making them is a bit messy when you try to adhere the spice rub to the potato halves. Some of the mixture on the baking sheet will likely occur and char, but don’t worry because the cooking spray prevents it from sticking to the sheet.

Spice-Crusted Oven-Roasted Potatoes

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 1⁄2 cup unsalted dry-roasted peanuts
  • 2 tsp. hot or sweet paprika
  • 2 tsp. ground ginger
  • 2 tsp. granulated garlic
  • 1 tsp. packed light brown sugar
  • Kosher salt and ground black pepper
  • 3 Tbsp. grapeseed or other neutral oil, divided
  • 2 lbs. small Yukon Gold or red baby potatoes
  • 3 plum tomatoes, cored and finely chopped
  • 1 medium shallot, peeled and finely chopped
  • 1 serrano chili, stemmed. seeded and finely chopped
  • 1⁄2 cup lightly packed fresh flat-leaf parsley, chopped
  • 2 Tbsp. lime juice

Directions

  1. Heat oven to 475°F with a rack in the middle position.
  2. Mist a rimmed baking sheet with cooking spray.
  3. In a food processor, combine peanuts, paprika, ginger, garlic, sugar, 1⁄2 teaspoon salt and 1 teaspoon black pepper. Process until finely ground.
  4. Add 2 tablespoons of the oil and pulse until evenly combined, scraping the bowl as needed.
  5. In a large bowl, toss the potatoes with the remaining oil and 1⁄4 teaspoon salt. Add the nut-spice mixture and use your hands to toss and press the seasoning onto the potatoes so it sticks.
  6. Scrape the potatoes and any residual seasoning onto the prepared baking sheet, then distribute in an even layer.
  7. Roast until well-browned all around and a skewer inserted in the potatoes meets no resistance, 20 to 25 minutes, turning the potatoes about halfway through.
  8. OPTIONAL: While the potatoes roast, in a small bowl, stir together the tomatoes, shallot, chili, parsley, lime juice and a 1⁄2 teaspoon each of salt and pepper.
  9. When the potatoes are done, transfer to a serving dish and sprinkle with salt. Serve with the tomato relish on the side, if using.

http://www.lynnandruss.com

Adapted from a recipe found in Milk Street Magazine

Grilled Corn, Avocado and Chicken Salad With Feta Dressing

Uncategorized, , , , , , ,

With the last gasps of the unofficial summer calendar closing in on us, let the season’s bounty shine on the plate. And to that end, this lively salad of corn, scallions, jalapeño and avocado tossed with a tangy buttermilk-feta dressing is like summer on a plate. The sweetness of peak-summer corn and the richness of creamy avocado balance out the tartness of the dressing.

While this recipe from NYTimes Cooking could be a side dish or a vegetarian main, we opted to add a protein to give it more heft as an entrée. In that vein, we grilled some chicken breasts with a Japanese 7-spice rub, but grilled shrimp or salmon would work wonderfully also. And to save time on dinner day, we grilled the chicken the day before while barbecuing other items.

The directions below are for the full recipe which allows for 4 to 6 portions. But with just the two of us, we cut most of the recipe in half, while altering quantities of other ingredients as we saw fit. After eating two healthy servings, we still had some leftover for lunch the following day.

Grilled Corn, Avocado and Chicken Salad With Feta Dressing

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 4 boneless, skinless chicken breast halves, rubbed with spices of your choice (optional)
  • 6 ears corn (about 3 lbs.), shucked and silk removed
  • 1 bunch scallions, trimmed
  • 1 jalapeño, stemmed and halved lengthwise
  • 3 Tbsp.olive oil
  •  Kosher salt and black pepper
  • 4 oz. feta cheese, crumbled (about 3/4 cup)
  • ⅓ cup buttermilk
  • 1 tsp. freshly grated lemon zest plus 1 Tbsp. lemon juice
  • 1 small garlic clove, grated
  • ¼ cup sliced fresh chives
  • ¼ cup finely chopped fresh parsley
  • 1 medium head romaine lettuce, torn into bite-size pieces (about 8 cups)
  • 2 avocados, sliced

Directions

  1. If a protein is desired, grill chicken (or shrimp, salmon) until done. This can be done a day ahead and refrigerated until ready to use.
  2. Heat a grill or grill pan over medium-high. Brush corn, scallions and jalapeño with the oil and season with salt and pepper.
  3. Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots, 6 to 8 minutes, and the scallions and jalapeño are charred all over and tender, 9 to 10 minutes.
  4. Transfer vegetables to a cutting board and let cool slightly.
  5. In a medium bowl, using a whisk (I used a pestle), mash the feta into a coarse paste. Whisk in buttermilk, lemon zest and juice and garlic, then stir in chives and parsley.
  6. Finely chop the charred jalapeño and stir it into the feta dressing; season with salt and pepper.
  7. In a large bowl, toss lettuce with half the feta dressing and arrange on a platter. Cut corn kernels off the cob and slice scallions into bite-size pieces. Arrange avocado slices, corn and scallions on top of the lettuce.
  8. Serve with remaining dressing.

http://www.lynnandruss.com

Adapted from a recipe by Sue Li for NYTimes Cooking

Caprese Salad with a Twist

Uncategorized, , , , , ,

Large, juicy, ripe heirloom or beefsteak tomatoes and fresh picked corn on the cob are two heavy hitters that shine from mid- to late-summer in our neck of the woods. For those few fleeting months we try to take advantage of the produce preparing them in a myriad of different ways. Often, the simple approach is just as tasty as a more complicated recipe such as a corn sauté or an heirloom tomato tart.

You may have enjoyed Caprese Salad before, but have you ever topped it with some grated lemon zest? This twist on the preparations adds a wonderful bright note that compliments the other flavors. Sun-ripened farmers market tomatoes are layered with creamy mozzarella and topped with aromatic fresh basil, sweet and tangy balsamic vinegar, and that aforementioned floral lemon zest.

To complete the meal, we boiled fresh ears of corn, and grilled a cedar-planked salmon with a North African spice rub—both of which took about the same amount of time to cook. Deliscioso!

Caprese Salad with Lemon Zest

  • Servings: 2-4
  • Difficulty: easy
  • Print

Ingredients

  • 2 large heirloom or beefsteak locally grown tomatoes
  • 6 oz. fresh mozzarella cheese, thinly sliced
  • Kosher salt
  • 1⁄4 cup packed fresh basil strips
  • 1 Tbsp. + 1 tsp. high quality extra-virgin olive oil
  • 1 Tbsp. balsamic vinegar
  • Zest from half a lemon
  • Cracked black pepper

Directions

  1. Cut tomatoes and mozzarella in even slices. Sprinkle evenly with kosher salt.
  2. Arrange tomato and mozzarella slices on a platter. Sprinkle evenly with basil strips.
  3. Drizzle with olive oil and balsamic vinegar.
  4. Using a microplane grater, grate lemon zest directly over tomato platter.
  5. Garnish with cracked black pepper.

http://www.lynnandruss.com

Bulgur Pilaf with Cremini Mushrooms

Uncategorized, , , , ,

To bring more diversity to grain sides, Milk Street swapped out rice for bulgur, a form of wheat grain that’s been parboiled and dried so it cooks fast yet still retains all the benefits of whole grains. Earthy mushrooms pair well with the hearty grain and packs even more of a nutritional punch. For big mushroom flavor, choose widely available cremini mushrooms plus a ¼ ounce of dried porcini, to add nice depth.

Just a dash of soy sauce boosts the mushroom’s umami flavor even further and gives the dish a rich mahogany color. Sauté the mushrooms with an onion, then add the bulgur and the cooking liquid (a combination of water and broth) and simmer it until tender.

After removing the pot from the heat, place a dish towel underneath the lid (which helps absorb moisture) and let the bulgur steam gently for 10 minutes, which results in perfectly tender, chewy grains.

NOTES: When shopping, don’t confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe. Use vegetable or mushroom broth instead of chicken stock if you want to keep it vegetarian.

Bulgur Pilaf with Cremini Mushrooms

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 Tbsp. cold-pressed extra-virgin olive oil
  • 1 onion, chopped fine
  • ¼ oz. (7grams) dried porcini mushrooms, rinsed and minced
  • Salt and pepper
  • 8 oz. cremini mushroom, stemmed and quartered if small or cut into 6 pieces if large
  • 2 garlic cloves, minced
  • 1 cup medium-grind bulgur, rinsed
  • ¾ cup homemade chicken or vegetable broth
  • ¾ cup water
  • 1 tsp. low-sodium soy sauce
  • ¼ cup minced fresh parsley

Our bulgur pilaf became the companion dish for Ginger-Curry Grilled Chicken Kebabs.

Directions

  1. Heat oil in large saucepan over medium heat until shimmering. Add onion, porcini mushrooms, and ¼ teaspoon salt and cook until onion is softened, about 5 minutes.
  2. Stir in cremini mushrooms, increase heat to medium-high, cover, and cook until cremini mushrooms have released their liquid and begin to brown, about 4 minutes.
  3. Stir in garlic and cook until fragrant, about 30 seconds. Stir in bulgur, broth, water, and soy sauce and bring to simmer. Cover, reduce heat to low, and simmer until bulgur is tender, 16 to 18 minutes.
  4. Remove pot from heat, lay clean folded dish towel underneath lid, and let bulgur sit, covered, for 10 minutes. Fluff bulgur with fork, stir in parsley, and season with salt and pepper to taste. Serve.

http://www.lynnandruss.com

Recipe from Americas Test Kitchen

Butter-Roasted Cabbage with Citrus and Mustard

Uncategorized, , ,

An interesting twist that elevates humble cabbage into something special. Softened butter is rubbed on edges of a cut head and then sprinkled with a fragrant combination of citrus zest, garlic and coriander. As the wedges roast, the exterior leaves become deeply browned and crispy, while the interior remains silky, sweet and tender. A bright, citrusy dressing completes the dish.

This side dish was born out of necessity. We were a few short days away from leaving for vacation, thus trying to use up any food that might spoil before we got back home. In our auxiliary refrigerator was a half-head of savoy cabbage which prompted us to look in our copy of Milk Street’s Vegetables cookbook for an appropriate recipe.

We had every ingredient on hand except for the hazelnuts (which is omitted in the list below) and decided to make it anyway, forgoing any nuts altogether. Since the half-head was just shy of 2 pounds, we kept all of the other staples at full value. As far as the herbs, we used a combination of chives and tarragon freshly picked from the garden.

NOTES: Don’t forget to allow the butter to soften. Make sure to line the baking sheet with foil (which I forgot to do).

Butter-Roasted Cabbage with Citrus and Mustard

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 Tbsp. coriander seeds, lightly crushed
  • 1 garlic clove, finely grated
  • 1 tsp. grated grapefruit OR lemon zest, plus a 1/2 cup of its juice
  • Kosher salt and ground black pepper
  • 4 Tbsp. salted butter, cut into 1-tablespoon pieces and softened
  • 2-lb. head of savoy OR napa cabbage, tough outer leaves removes, quartered
  • 2 Tbsp. whole grain mustard OR Dijon mustard
  • 2 tsp. honey
  • 2 Tbsp. chopped fresh tarragon OR fresh chives OR fresh flat-leaf parsley OR a combination

Directions

  1. Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with foil.
  2. In a small bowl, stir together the coriander, garlic, zest and 1/4 teaspoon each of salt and pepper.
  3. Using your hands and 1 tablespoon of butter per cabbage wedge, rub the butter on all sides and into the layers. Sprinkle the wedges evenly with the spice mixture, rubbing it in to adhere, reserve the bowl.
  4. Place cabbage wedges cut side down on the prepared baking sheet. Cover tightly with foil and roast until a skewer inserted into the thickest part meets little resistance, 20 to 30 minutes.
  5. Uncover the baking sheet and roast until the cabbage is deeply browned on all sides, about 15 minutes more, flipping halfway through.
  6. Meanwhile in the reserved bowl, whisk together the citrus juice, mustard, honey, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  7. Place wedges on a platter and drizzle each with 1 tablespoon of the sauce. Sprinkle with chopped herbs and serve with any remaining sauce on the side.

http://www.lynnandruss.com

Adapted from a recipe in Milk Street’s “Vegetables” cookbook.

Corn Sauté with Miso and Scallions

Uncategorized, , , ,

To create this corn side dish with rich, toasted flavor, strip the corn from the cobs when they are raw and then cook the kernels in a nearly smoking skillet. It is important not to stir the corn for a few minutes to give it a chance to brown. Once the corn is cooked, mix in plenty of salty, savory ingredients to balance the sweetness. Finally, an acidic component rounds out the dish.

Because fresh corn can vary in sweetness, the recipe calls for seasoning with a range of rice vinegar. We made it twice so far, and prefer the version with just 1 tablespoon of rice vinegar. When browning the corn kernels in a nonstick skillet, we found it took longer to get that caramelization, nearly three times longer! But so worth it because it was delicious and paired well with our grilled baby back ribs.

Corn Sauté with Miso and Scallions

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 2 Tbsp. unsalted butter
  • 6 scallions, white parts minced, green parts sliced thin on bias
  • 1 tsp. grated fresh ginger
  • 2 Tbsp. white miso
  • 1 – 2 Tbsp. rice vinegar
  • 1 Tbsp. vegetable oil
  • 4 ears corn, kernels cut from cobs (4 cups)
  • Salt
  • 1 Tbsp. mirin
  • 1 Tbsp. toasted sesame seeds

Directions

  1. Melt butter in 12-inch nonstick skillet over medium heat. Add scallion whites and ginger and cook, stirring frequently, until scallions are softened, 1 to 2 minutes. Transfer scallion mixture to large bowl and whisk in miso and 1 tablespoon vinegar. Wipe out skillet.
  2. Heat oil in now-empty skillet over medium-high heat until shimmering. Add corn and sprinkle with 1/4 teaspoon salt. Cook, without stirring, until corn is browned on bottom and beginning to pop, about 3-5 minutes. Stir and continue to cook, stirring once or twice, until corn is spotty brown all over, 2 to 3 minutes longer.
  3. Add mirin and cook until evaporated, about 1 minute. Transfer corn to bowl with scallion mixture.
  4. Stir in scallion greens. Season with salt and remaining vinegar to taste. Sprinkle with sesame seeds and serve.

http://www.lynnandruss.com

Recipe from Cook’s Illustrated