Recipe from 101 Cookbooks
1 large avocado, ripe
juice of 1 lime
1/4 cup lightly packed cilantro
1 clove garlic
1/4 cup plain yogurt
3/4 cup water
1/2 teaspoon fine grain sea salt
3 large eggs
1 large zucchini, cut into 3/4-inch thick coins
1/4 cup extra-virgin olive oil
couple pinches of fine grain sea salt
2 cups quinoa, cooked, room temperature
1/4 cup pine nuts, toasted
1/4 cup goat cheese, crumbled
a bit of chopped cilantro for garnish
Prepare the cilantro-avocado dressing by blending the avocado, lime juice, cilantro, garlic, yogurt, water, and salt in a blender (or us a hand blender). Set aside.
Hard boil the three eggs. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Set aside.
While the eggs are cooling start preparing the zucchini by tossing it with olive oil and salt in a medium-sized bowl. Prepare your grill (medium-high heat). If you are worried about the zucchini coins falling through the grill you can thread them onto kabob skewers (stab through the green skin). Grill until zucchini are tender and cooked through, roughly 5 minutes on each side. Remove from the grill and cut each zucchini coin into quarters.
Crack and peel each egg, cut each egg into quarters lengthwise. Assemble the salad by tossing the quinoa with about 2/3 cups of the avocado vinaigrette. Top with the grilled zucchini, pine nuts, eggs, goat cheese, and a bit of chopped cilantro for garnish. I serve this family-style, but you could do individual platings.
Serves 4 to 6.
Wednesday, February 3, 2010
Hummus en Fuego
Recipe from 101 Cookbooks
1/2 cup extra-virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
3/4 cup walnuts, toasted
2 cups cooked (or canned) garbanzo beans, drained
1 medium clove garlic
juice of 1/2 a lemon (about 2 tablespoons)
1/2 cup hot water
1/4 cup oil-cured olives, chopped
a bit of chopped cilantro
Make the hot pepper oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, ideally for a day or two - to let the flavor really develop.
To make the hummus, give the walnuts a spin in the food processor, just until they are a sandy texture. Add most of the garbanzos, 1 or 2 tablespoons of the red chile oil (oil only, no flakes), garlic, and lemon juice. Now process until smooth. Drizzle in the water a bit at a time and puree more, until the hummus is creamy and billowy. I tend to let the food processor run for a minute or so at this point, it incorporates air into the puree and makes it a nice texture. Taste, adjust the seasoning - more salt, more lemon juice, etc.
Serve in a shallow bowl, drizzled with plenty of the remaining oil and red pepper flakes. I like to add any remaining garbanzo beans at this point as well as some olives and a bit of chopped cilantro for the final touch.
Makes roughly 2 1/2 cups..
1/2 cup extra-virgin olive oil
1 1/2 teaspoons crushed red pepper flakes
3/4 cup walnuts, toasted
2 cups cooked (or canned) garbanzo beans, drained
1 medium clove garlic
juice of 1/2 a lemon (about 2 tablespoons)
1/2 cup hot water
1/4 cup oil-cured olives, chopped
a bit of chopped cilantro
Make the hot pepper oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, ideally for a day or two - to let the flavor really develop.
To make the hummus, give the walnuts a spin in the food processor, just until they are a sandy texture. Add most of the garbanzos, 1 or 2 tablespoons of the red chile oil (oil only, no flakes), garlic, and lemon juice. Now process until smooth. Drizzle in the water a bit at a time and puree more, until the hummus is creamy and billowy. I tend to let the food processor run for a minute or so at this point, it incorporates air into the puree and makes it a nice texture. Taste, adjust the seasoning - more salt, more lemon juice, etc.
Serve in a shallow bowl, drizzled with plenty of the remaining oil and red pepper flakes. I like to add any remaining garbanzo beans at this point as well as some olives and a bit of chopped cilantro for the final touch.
Makes roughly 2 1/2 cups..
Spring Panzanella
Recipe from 101 Cookbooks
1 lb loaf of hearty, day-old, whole wheat bread into 1-inch cubes
4 cloves garlic, chopped
1 shallot, chopped
1 tablespoon fresh thyme - just pluck leaves from the sprig
a couple pinches of salt
1/4 cup extra-virgin olive oil
1 bunch asparagus, cut into segments
2 cups peas, fresh or frozen
4 handfuls spinach
1/4 cup small basil leaves
In a large bowl toss the bread with the garlic, shallot, thyme, salt and olive oil. Turn the bread out onto a baking sheet and toast in a 350 degree oven for about 15 minutes - or until they are nice and golden and crunchy.
In a cold skillet pour in a splash of olive oil, a splash of water, and a couple pinches of salt. Dial up the heat and when the water starts to bubble stir in the asparagus. Cover, wait about twenty seconds, now add the peas. Cover, wait a few seconds, now add the spinach. Cover and cook just a few more seconds until the spinach starts to collapse just a bit.
Put the bread crumbs in a large bowl. Now pour the asparagus and peas and all the pan juices over the top of the bread.
Give it a good toss, add the basil leaves and toss again. Serve the salad family-style on a big platter.
Makes about 6 - 8 servings.
1 lb loaf of hearty, day-old, whole wheat bread into 1-inch cubes
4 cloves garlic, chopped
1 shallot, chopped
1 tablespoon fresh thyme - just pluck leaves from the sprig
a couple pinches of salt
1/4 cup extra-virgin olive oil
1 bunch asparagus, cut into segments
2 cups peas, fresh or frozen
4 handfuls spinach
1/4 cup small basil leaves
In a large bowl toss the bread with the garlic, shallot, thyme, salt and olive oil. Turn the bread out onto a baking sheet and toast in a 350 degree oven for about 15 minutes - or until they are nice and golden and crunchy.
In a cold skillet pour in a splash of olive oil, a splash of water, and a couple pinches of salt. Dial up the heat and when the water starts to bubble stir in the asparagus. Cover, wait about twenty seconds, now add the peas. Cover, wait a few seconds, now add the spinach. Cover and cook just a few more seconds until the spinach starts to collapse just a bit.
Put the bread crumbs in a large bowl. Now pour the asparagus and peas and all the pan juices over the top of the bread.
Give it a good toss, add the basil leaves and toss again. Serve the salad family-style on a big platter.
Makes about 6 - 8 servings.
Curried Apple Couscous
Recipe from 101 Cookbooks
4 tablespoons unsalted butter
1 tablespoon curry powder
1 medium apple, cored and chopped
3 green onions, washed, trimmed, and thinly sliced
1 cup whole wheat couscous (or regular)
1 3/4 cup water
1 teaspoon sea salt
1/2 cup pine nuts, toasted
Small handful of mint, chopped
In a large saucepan over medium-high heat add 3 tablespoons of the butter, the curry powder, and a couple generous pinches of salt, and cook for a minute or until the spices are fragrant. Stir in the chopped apples and cook for about 3 minutes, enough time for the apples to soften up a bit and absorb some of the curry. Scoop the apples from the pan and set aside in a separate bowl.
In the same pan, again over medium-high heat, add the remaining tablespoon of butter. Stir in the green onions, let them soften up a bit and then add the water and salt. Bring to a boil, stir in the couscous, cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous. Stir in the apples, pine nuts, and chopped mint. Season with more salt and curry powder to taste.
Serves 6.
4 tablespoons unsalted butter
1 tablespoon curry powder
1 medium apple, cored and chopped
3 green onions, washed, trimmed, and thinly sliced
1 cup whole wheat couscous (or regular)
1 3/4 cup water
1 teaspoon sea salt
1/2 cup pine nuts, toasted
Small handful of mint, chopped
In a large saucepan over medium-high heat add 3 tablespoons of the butter, the curry powder, and a couple generous pinches of salt, and cook for a minute or until the spices are fragrant. Stir in the chopped apples and cook for about 3 minutes, enough time for the apples to soften up a bit and absorb some of the curry. Scoop the apples from the pan and set aside in a separate bowl.
In the same pan, again over medium-high heat, add the remaining tablespoon of butter. Stir in the green onions, let them soften up a bit and then add the water and salt. Bring to a boil, stir in the couscous, cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous. Stir in the apples, pine nuts, and chopped mint. Season with more salt and curry powder to taste.
Serves 6.
Caramelized Tofu
Recipe from 101 Cookbooks
7 - 8 ounces extra-firm tofu cut into thin 1-inch segments (see photo)
a couple pinches of fine-grain sea salt
a couple splashes of olive or peanut oil
2 medium cloves garlic, minced
1/3 cup pecans, toasted and chopped
3 tablespoons fine-grain natural cane sugar or brown sugar
1/4 cup cilantro, chopped
1/2 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons
Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Remove from heat and stir in cilantro. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Serves 2 - 3 as a main, 4 as a side
7 - 8 ounces extra-firm tofu cut into thin 1-inch segments (see photo)
a couple pinches of fine-grain sea salt
a couple splashes of olive or peanut oil
2 medium cloves garlic, minced
1/3 cup pecans, toasted and chopped
3 tablespoons fine-grain natural cane sugar or brown sugar
1/4 cup cilantro, chopped
1/2 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons
Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Remove from heat and stir in cilantro. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Serves 2 - 3 as a main, 4 as a side
Heirloom Tomato Tart in a Parmesan Crust
Recipe from 101 Cookbooks
This recipe will make one 9 or 10-inch tart OR five 4 1/2-inch tarts.
6 perfect, colorful, medium-sized heirloom tomatoes - washed and sliced 1/6-inch thick
1 t. fine-grain sea salt
1/2 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 cup unsalted organic butter, well chilled + cut into 1/4-inch cubes
4-ounce chunk of good fresh Parmesan, microplane-grated (you should end up with about 2 cups loosely packed grated cheese. Save any leftover grated cheese for sprinkling on the crusts when they come out of the oven.
2 T. ice cold water
2T. best quality extra virgin olive oil
1/4 cup slivered basil
Special equipment: tart pan(s), pie weights, paper towels
Preheat the oven to 350˚F.
Prep the tomatoes:
To avoid a soggy crust later on, you need to rid the tomatoes of some of their liquid. Clear a space on your counter and put down a double layer of absorbent paper towels. Place the tomatoes in a single layer on the paper towels and sprinkle them with about 1 teaspoon fine-grained sea salt. Top the tomatoes with another layer of paper towels and press gently. Let the tomatoes sit here until you are ready to use them.
Make the tart crust(s):
Place both flours, butter, and Parmesan in a food processor and pulse quickly about 25 times. You are looking for a sandy textured blend, punctuated with pea-sized pieces of butter. With a few more pulses, blend in the 2T of ice water. The dough should stick together when your pinch it between two fingers. Pour the dough into the tart pan. Working quickly, press the dough uniformly into the pan by pressing across the bottom and working towards the sides and up to form a rim. Place in the refrigerator and chill for 15 minutes.
Bake the tart crust:
Pull the tarts out of the refrigerator and poke each a few times with the tongs of a fork. Cover the tart with a square of aluminum foil and fill generously with pie weights. Place on a baking sheet and slide the tart onto the middle rack in the oven. Bake for 15 minutes, pull the shell out of the oven and very gently peel back and remove the tinfoil containing the pie weights. Place the uncovered tart back in the oven, weight free, and allow to cook for another 10 minutes, or until it is a deep golden brown in color. Remove from the oven and sprinkle with a little shredded Parmesan (this will act as another barrier to the tomato liquid). Let cool to room temperature before filling.
Assembling the tart: Just before serving, arrange tomato slices in a concentric pattern inside the tart shell. Drizzle with your best quality extra-virgin olive oil, and sprinkle with the slivered basil. Serve at room temperature.
This recipe will make one 9 or 10-inch tart OR five 4 1/2-inch tarts.
6 perfect, colorful, medium-sized heirloom tomatoes - washed and sliced 1/6-inch thick
1 t. fine-grain sea salt
1/2 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 cup unsalted organic butter, well chilled + cut into 1/4-inch cubes
4-ounce chunk of good fresh Parmesan, microplane-grated (you should end up with about 2 cups loosely packed grated cheese. Save any leftover grated cheese for sprinkling on the crusts when they come out of the oven.
2 T. ice cold water
2T. best quality extra virgin olive oil
1/4 cup slivered basil
Special equipment: tart pan(s), pie weights, paper towels
Preheat the oven to 350˚F.
Prep the tomatoes:
To avoid a soggy crust later on, you need to rid the tomatoes of some of their liquid. Clear a space on your counter and put down a double layer of absorbent paper towels. Place the tomatoes in a single layer on the paper towels and sprinkle them with about 1 teaspoon fine-grained sea salt. Top the tomatoes with another layer of paper towels and press gently. Let the tomatoes sit here until you are ready to use them.
Make the tart crust(s):
Place both flours, butter, and Parmesan in a food processor and pulse quickly about 25 times. You are looking for a sandy textured blend, punctuated with pea-sized pieces of butter. With a few more pulses, blend in the 2T of ice water. The dough should stick together when your pinch it between two fingers. Pour the dough into the tart pan. Working quickly, press the dough uniformly into the pan by pressing across the bottom and working towards the sides and up to form a rim. Place in the refrigerator and chill for 15 minutes.
Bake the tart crust:
Pull the tarts out of the refrigerator and poke each a few times with the tongs of a fork. Cover the tart with a square of aluminum foil and fill generously with pie weights. Place on a baking sheet and slide the tart onto the middle rack in the oven. Bake for 15 minutes, pull the shell out of the oven and very gently peel back and remove the tinfoil containing the pie weights. Place the uncovered tart back in the oven, weight free, and allow to cook for another 10 minutes, or until it is a deep golden brown in color. Remove from the oven and sprinkle with a little shredded Parmesan (this will act as another barrier to the tomato liquid). Let cool to room temperature before filling.
Assembling the tart: Just before serving, arrange tomato slices in a concentric pattern inside the tart shell. Drizzle with your best quality extra-virgin olive oil, and sprinkle with the slivered basil. Serve at room temperature.
Lasagna Tart
Recipe from 101 Cookbooks
2 medium zucchini, sliced into very very thin coins
scant 1 teaspoon fine grain sea salt
Tart Crust
2 cups whole wheat pastry flour (or spelt flour)
1 teaspoon fine grain sea salt
zest of one lemon
1/4 cup olive oil
scant 1/2 cup cold water
Tomato Sauce
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
scant 1 teaspoon red pepper flakes
pinch of salt
1 14-ounce can crushed tomatoes
1 1/2 cups ricotta cheese
Preheat your oven to 375F degrees, and place a rack in the middle. Oil a 10-inch tart pan and set aside.
Start by tossing the sliced zucchini with the salt in a medium bowl. Transfer the zucchini to a colander and let it drain while you make the tart shell and tomato sauce.
To make the tart shell combine the flour, salt, and lemon zest in a large mixing bowl. Drizzle the olive oil over the flour and stir that in as well. Drizzle the cold water over the flour and mix with a fork just until it is absorbed. Knead one or twice - just until the dough comes together into a ball. On a lightly floured surface use a rolling pin to roll the dough into a circle roughly 13-inches across. Ease the pastry into your tart pan and press it into the corners and up the sides without stretching the dough. Trim away any excess dough, and place the pan in the refrigerator for at least thirty minutes. When the dough is done resting, prick the crust with a fork a few times. Now line the pastry with parchment paper and fill the tart with pie weights. Bake for 15 minutes. Carefully remove the paper and pie weights, then toast the tart crust in the oven for another five minutes or so before transferring it to a rack to cool. Leave the oven on, but dial it down to 350F.
In the meantime, you can make the sauce. Stir the garlic, olive oil, red pepper flakes, and salt together in a small, cold saucepan. Turn the heat to medium-high and cook until the garlic starts to sizzle just a bit. Stir in the crushed tomatoes, bring to a simmer, cook the sauce down a bit, 10 minutes or so, then remove from heat.
When you are ready to assemble the tart, use a spatula to spread half of the ricotta cheese across the base of the tart shell. Now spoon about half of the sauce over the ricotta and arrange half of the zucchini in a single layer on top of the sauce (see image). If your zucchini is still quite wet, press it into some paper towels. I use my fingers for this next part. After spooning the remaining ricotta over the zucchini, push it around a bit with your fingers so that it forms a layer. Arrange another layer of zucchini and finish with the remaining sauce. You want the filling to nearly, but not quite fill the pan.
Place the tart on a rimmed baking sheet - in case you end up with an overflow - and bake for roughly 40 minutes or until the tart is cooked through. Remove and let cool for 10 minutes before serving. I would have dusted the top of this with a bit of Parmesan, but was out of it!
Serves 8.
2 medium zucchini, sliced into very very thin coins
scant 1 teaspoon fine grain sea salt
Tart Crust
2 cups whole wheat pastry flour (or spelt flour)
1 teaspoon fine grain sea salt
zest of one lemon
1/4 cup olive oil
scant 1/2 cup cold water
Tomato Sauce
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
scant 1 teaspoon red pepper flakes
pinch of salt
1 14-ounce can crushed tomatoes
1 1/2 cups ricotta cheese
Preheat your oven to 375F degrees, and place a rack in the middle. Oil a 10-inch tart pan and set aside.
Start by tossing the sliced zucchini with the salt in a medium bowl. Transfer the zucchini to a colander and let it drain while you make the tart shell and tomato sauce.
To make the tart shell combine the flour, salt, and lemon zest in a large mixing bowl. Drizzle the olive oil over the flour and stir that in as well. Drizzle the cold water over the flour and mix with a fork just until it is absorbed. Knead one or twice - just until the dough comes together into a ball. On a lightly floured surface use a rolling pin to roll the dough into a circle roughly 13-inches across. Ease the pastry into your tart pan and press it into the corners and up the sides without stretching the dough. Trim away any excess dough, and place the pan in the refrigerator for at least thirty minutes. When the dough is done resting, prick the crust with a fork a few times. Now line the pastry with parchment paper and fill the tart with pie weights. Bake for 15 minutes. Carefully remove the paper and pie weights, then toast the tart crust in the oven for another five minutes or so before transferring it to a rack to cool. Leave the oven on, but dial it down to 350F.
In the meantime, you can make the sauce. Stir the garlic, olive oil, red pepper flakes, and salt together in a small, cold saucepan. Turn the heat to medium-high and cook until the garlic starts to sizzle just a bit. Stir in the crushed tomatoes, bring to a simmer, cook the sauce down a bit, 10 minutes or so, then remove from heat.
When you are ready to assemble the tart, use a spatula to spread half of the ricotta cheese across the base of the tart shell. Now spoon about half of the sauce over the ricotta and arrange half of the zucchini in a single layer on top of the sauce (see image). If your zucchini is still quite wet, press it into some paper towels. I use my fingers for this next part. After spooning the remaining ricotta over the zucchini, push it around a bit with your fingers so that it forms a layer. Arrange another layer of zucchini and finish with the remaining sauce. You want the filling to nearly, but not quite fill the pan.
Place the tart on a rimmed baking sheet - in case you end up with an overflow - and bake for roughly 40 minutes or until the tart is cooked through. Remove and let cool for 10 minutes before serving. I would have dusted the top of this with a bit of Parmesan, but was out of it!
Serves 8.
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