Kale Salad With Apples and Cheddar from NY Times

  • 4 cups very fine31recipehealthnew-articlelarge-v2ly chopped or slivered curly kale or Russian kale(about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)
  • 2 tablespoons coarsely chopped toasted almonds
  • 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in 1/4-inch dice
  • 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice
  • 2 tablespoons fresh lemon juice
  • Salt to taste
  • 1 very small garlic clove, puréed
  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons freshly grated Parmesan
  1. Combine the kale, almonds, apple and Cheddar in a large bowl.
  2. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.

 

Parmesan-Butternut Squash Gratin from Phyllis Keating

downloadCrispy bread crumbs add a bit of crunch to tender slices of butternut squash seasoned with garlic and Parmesan.

butternut squash (2 1/2 lb)
1/4 cup butter or margarine
large cloves garlic, finely chopped
1/4 cup  panko bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fresh parsley

1 Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.

2 In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.

3 In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.

4 Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.

5 Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

Pasta e fagoli (pasta and bean soup) from Mario

  • 2 tablespoons butter?
  • 6 tablespoons extra virgin olive oil
  • 1/4 cup finely chopped Italian parsley (plus more for garnish)
  • 1000x400-q80_6ec2fc22392b70edf51cfc41c4cbd0b91 medium Spanish onion (finely chopped)
  • 2 tablespoons tomato paste
  • 8 cups veggie stock
  • 3 cups cooked barlotti beans or kidney beans (rinsed and drained if canned)
  • 2 cups dried pasta scraps from making fresh pasta (or broken dried fettucini)
  • salt and freshly ground black pepper
  • Parmigiano (for garnish)

In a Dutch oven, heat the butter and 2 tablespoons of the olive oil over high heat until almost smoking. Add the parsley and onion and cook, stirring, until the onion is browned and soft, 8 to 10 minutes. Stir in the tomato paste, reduce the heat to medium, and cook for 10 minutes. Add the veggie stock and beans and bring to a boil. Lower the heat and simmer for 30 minutes.

Add the pasta and simmer for 10 more minutes. Remove from the heat, season with salt and pepper, and allow to rest for 10 minutes.

Divide the soup among six serving bowls. Drizzle with the remaining olive oil and garnish with more parsley and grated Parmigiano.

 

Cauliflower Gratin from 12tomatoes.com

  • 422533034_xl tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups hot milk
  • 3/4 cup grated Gruyere cheese
  • 1/2 cup grated Parmesan cheese
  • Pinch cayenne pepper
  • 1 large head cauliflower, cut into 1-inch florets
  • 3 tablespoons bread crumbs
  • Salt and pepper to taste
    1. Preheat the oven to 375 degrees F
    2. Fill a large pot with water and bring it to a boil. Add a pinch or two of salt, followed by the cauliflower florets. Let them cook for five to six minutes ñ you want them to be tender but still firm. Drain the cauliflower and set aside.
    3. While the cauliflower is cooking, melt 2 tablespoons of butter in a medium saucepan over low heat. Add the flour and stir the mixture with a wooden spoon for about two minutes. Then, add the hot milk and stir everything until it starts to boil.
    4. Whisk the milk for about a minute, until it thickens, and then take it off the heat. Add a pinch of salt and pepper, cayenne, Parmesan cheese, and 1/2 cup of Gruyere. Stir everything together until blended well.
    5. Spray an 8×11 baking dish lightly with cooking spray, then add about 1/3 of the sauce mixture to the dish. Then, add all of the drained cauliflower, followed by the rest of the sauce.
      1. Mix the remaining Gruyere cheese with the bread crumbs and sprinkle the mixture on top of the dish. Melt the remaining 2 tablespoons of butter and drizzle over the top as well.
      2. Sprinkle salt and pepper over top and bake for 25 to 30 minutes, until the top is browned.

 

 

Easy And Elegant Asparagus Tart from 12tomatoes.com

  • 1 (17.3 Asparagus-Swiss-Tart-Resizedoz) package frozen puff pastry, thawed
  • 1 1/2 pounds asparagus
  • 3 cups assorted cheese, grated (2 1/2 cups swiss, 1/2 cup parmesan)
  • 2 tablespoons honey dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 1-2 teaspoons balsamic vinegar, optional
  • Kosher salt and freshly ground pepper, to taste
  • Hollandaise sauce, garnish
    1. Preheat oven to 400º F and line a large baking sheet with parchment paper.
    2. Take both sheets of thawed puff pastry and place them on lined baking sheet, overlapping them by 1 inch and pressing the seam gently to seal.
    3. Use a paring knife to score a rectangle border 1 inch from the edge of pastry, then take a fork and pierce the dough all around the inside of the rectangle. (This allows steam to be released so the center of your tart doesn’t puff up, while the outside edges do.)
    4. Place baking sheet in oven and bake for 12-15 minutes, or until golden brown and lightly puffed up.
    5. Remove from oven and let cool 2-3 minutes, then brush honey dijon mustard and balsamic vinegar onto the center of puff pastry. Evenly sprinkle assorted cheeses over the center of tart.
    6. Take your asparagus and trim the ends so they fit into the center rectangle of tart. Lay asparagus out in a single layer, alternating the direction ot the tips with each row, then brush with olive oil and season generously with salt and pepper.
    7. Return baking sheet to oven and bake for 20-25 minutes, or until pastry is golden brown and edges are puffed up, and asparagus is tender.
    8. Remove from oven and let cool 5 minutes, then drizzle with hollandaise sauce, slice, serve and enjoy!

 

Creamy Penne Florentine With Mushrooms And Spinach from 12tomatoes.com

download8-10 oz. penne pasta
3 cups medium mushrooms (shitake or porcini), stems removed, sliced
3 cups spinach
1 cup heavy cream
3/4 cup Parmesan cheese
1/2 cup walnuts, roughly chopped
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
kosher salt and freshly ground pepper, to taste

Bring a large pot of generously salted water to boil.

Heat 1 tablespoon olive oil in a large pan or skillet over medium heat and saute mushrooms, seasoned with salt and covered, for 15-20 minutes, or until softened.
Stir occasionally and reduce heat if mushrooms start to burn.

Add spinach to mushrooms and pour in lemon juice. Cook until wilted, then add walnuts.
Cook pasta according to packaging directions, or until al dente. Drain (reserving 1/2 cup pasta water) and set aside.

Add heavy cream to the spinach and mushrooms, stirring well, and mix in Parmesan cheese. If sauce is too thick, add pasta water one tablespoon at a time.
Taste and season with salt and pepper, if necessary.

Pour drained pasta into the sauce and toss well to coat thoroughly. Cook on low heat for 5 minutes, or until sauce thickens and sticks to pasta.

Transfer to serving plates, garnish with more Parmesan and serve hot. Serves 4-6

 

Caramelized Onion and Butternut Squash Tart from food52.com

  • ab355b42-4d20-4439-b905-c7f9e0d8a340--unspecifiedrecipe pastry dough (see below)
  • large butternut squash, peeled, seeded, and cubed
  • tablespoon olive oil
  • large yellow onions, halved and sliced
  • tablespoons unsalted butter
  • eggs
  • ounces crème fraîche
  • ounces Gruyère, grated
  • ounces Parmesan, grated
  • teaspoon sea salt
  • teaspoon freshly ground black pepper
  • 4sprigs thyme
  1. Melt butter in large saucepan over medium heat. Add onions, thyme sprigs, and 1/2 teaspoon salt, stirring to mix. Cover and reduce heat to low. Cook, stirring occasionally, until dark golden brown, about 45 minutes. Remove thyme stems.
  2. Meanwhile, preheat oven to 450° F. Toss butternut squash with olive oil and 1/2 teaspoon salt and spread out on baking sheet. Bake until browned and very soft, stirring once, about 40 minutes.
  3. Reduce oven heat to 350° F. Roll dough out until thin and press into a well-greased 10-inch tart pan. Prick all over with a fork and bake in oven 10 minutes.
  4. In a medium mixing bowl, combine eggs, crème fraîche, gruyère, Parmesan, and black pepper.
  5. Spread caramelized onions in bottom of tart and top with butternut squash. Pour gruyère mixture over the squash, making sure to spread it evenly throughout the tart.
  6. Bake until golden brown and cooked through, about 30 to 40 minutes.
Pastry Dough

  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 teaspoon salt
  • stick butter
  • tablespoons ice water
  1. Cut butter into 1-tablespoon pieces and freeze for 10 minutes.
  2. Mix flour and salt in food processor or large bowl.
  3. If using food processor, add butter and mix until mixture resembles small pea-sized balls. If mixing by hand, work quickly, mixing the butter in with your hands until it forms small pea-sized balls.
  4. Add in ice water and mix just until dough forms and comes together. Form into disk, wrap in plastic, and place in fridge for 20 minutes.

 

Cauliflower Cake from plenty more

51254830

  • 1 small cauliflower, outer leaves removed, broken into 1 1/4-inch/3-cm florets (1 pound/450 g)
  • 1 medium red onion, peeled (6 ounce/170 g)
  • 5 tablespoons/75 ml olive oil
  • 1/2 teaspoon finely chopped rosemary
  • 7 eggs (scant 1 pound/440 g)
  • 1/2 cup/15 g basil leaves, chopped
  • 1 cup/120 g all-purpose flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/3 teaspoon ground turmeric
  • 5 ounces/150 g coarsely grated Parmesan or another mature cheese
  • Salt and black pepper
  • Melted unsalted butter, for brushing
  • 1 tablespoon white sesame seeds
  • 1 teaspoon nigella seeds
  • Preheat the oven to 400°F/200°C.

    Place the cauliflower florets in a saucepan and add 1 teaspoon salt. Cover with water and simmer for 15 minutes, until the florets are quite soft. They should break when pressed with a spoon. Drain and set aside in a colander to dry.

    Cut 2 round slices off one end of the onion (each 1/4 inch/5 mm thick) and set aside. Coarsely chop the rest of the onion ( if it’s strong only use half of the onioln) and place in a small pan with the oil and rosemary. Cook for 10 minutes over medium heat, stirring from time to time, until soft. Remove from the heat and set aside to cool. Transfer the onion to a large bowl, add the eggs and basil, whisk well, and then add the flour, baking powder, turmeric, Parmesan, 1 teaspoon salt, and plenty of pepper. Whisk until smooth before adding the cauliflower and stirring gently, trying not to break up the florets.

    Line the base and sides of a 9 1/2-inch/24-cm spring-form cake pan with parchment paper. Brush the sides with melted butter, then mix together the sesame and nigella seeds and toss them around the inside of the pan so that they stick to the sides. Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Place in the center of the oven and bake for 45 minutes, until golden brown and set; a knife inserted into the center of the cake should come out clean. Remove from the oven and leave for at least 20 minutes before serving. It needs to be served just warm, rather than hot, or at room temperature.

     

 

Shiitake Mushroom Tortellini w/ Soy Cream Sauce from thewoksoflife.com

mushroom-tortellini-11

  • Olive oil
  • 6 oz. fresh shiitake mushrooms, finely chopped
  • 1/3 cup minced scallion
  • 1/2 teaspoon crushed red pepper flake
  • ½ cup Parmesan cheese
  • 1 cup ricotta cheese
  • 1 egg
  • salt and pepper to taste
  • 36-42 square wonton wrappers (1 pack should be enough)
  • ½ cup panko breadcrumbs
  • 3 cloves garlic, sliced
  • 2/3 cup milk
  • ½ cup heavy cream
  • 2 teaspoons soy sauce
  • 1 teaspoon dark soy sauce

In a skillet over medium high heat, add a few good lugs of olive oil. Add the mushrooms and season with salt. Sauté the mushrooms until tender and caramelized. This could take a while, so don’t rush the process! Once the mushrooms are caramelized, you might have some sticky bits at the bottom of the pan. Deglaze with a bit of water.

Transfer the cooked mushrooms to a mixing bowl and add the scallion, crushed red pepper flake, Parmesan, ricotta cheese, egg, and salt and pepper to taste.

To assemble, use a bit of water to dampen the edges of each wonton wrapper, and add a teaspoon of filling to the middle.

Fold in half diagonally so you get a triangle. Make sure there aren’t any air bubbles in the middle, and that the edges are tightly sealed.

Bring the two farthest corners of the triangle together to make a pseudo “tortellini” shape. Continue assembling until you’ve run out of filling.

Bring a pot of water to a boil for the tortellini. In a skillet over medium heat, add a couple tablespoons of olive oil. Add the panko and stir constantly until golden. Remove from the pan and set aside.

Add a couple tablespoons more oil to the skillet and add the garlic. Cook for 1 minute. Add the milk and cream, and bring to a simmer. Cook for 2 minutes and add the soy sauces. Season with pepper.

By now, the water for the ravioli should be boiling. Cook the ravioli in the boiling water for 20 seconds. With a slotted spoon, transfer the ravioli to the sauce and simmer for another 60-90 seconds.

Serve immediately, garnished with your panko pangrittata and more scallions.

 

Tomato Pie from Vivian Howard

a chefs life series
Vivian-Howard-with-tomato-pie_toquemag
For the Filling
2 cups diced and drained fresh tomatoes
2 cups diced and roasted tomatoes
1 cup caramelized onions
1/2 cup picked basil
salt
pepper
sugar

For the Topping
1/3 cup grated Parmigiano Reggiano
1/3 cup grated Fontina
1/2 cup mayo
1 pie crust

For the diced and drained tomatoes
Seed and dice about 3 cups fresh, high-quality tomatoes. Toss them with a little kosher salt and sugar. Set over a colander while you prepare the remaining ingredients if possible. If not, drain for a minimum of an hour. You should be left with about 2 cups of tomato.
For the roasted tomatoes
Seed and dice 4 cups fresh, high quality tomatoes. Toss them with olive oil (at C&F we use garlic oil), plenty of kosher salt, and several sprigs of thyme. Spread this mix out on a baking sheet and roast at 350 degrees for about 30 minutes. You want the tomatoes to be dry and slightly caramelized, but not burned around the edges.

For the Onions
Peel and slice (with the grain) 4 medium yellow onions. In a large sauté pan, heat 1/4 cup butter. Add the onions and season them with salt. Let the onions simmer and become juicy. Once the situation becomes a bit drier and much of the onion liquid has cooked out, turn down the heat, to its lowest setting and settle in for a long, slow caramelize. To get these onions where they need to be, it could take about 2 hours. You are looking for a medium brown, sweet caramelization.

To Assemble the Filling
Combine the onions, fresh tomatoes, roasted tomatoes, basil, salt, pepper, and sugar to taste. Keep in mind, tomatoes take a lot of seasoning to really make them shine in applications like this.

To Bake and Serve
Spread the filling over the bottom of a blind-baked crust. Flatten the topping between wax paper or use your good ol’ hands to create a 1/3 inch thick round of delicious, cheesy topping that spreads nearly to the edges of the pie. Bake at 375 degrees until the top is nicely browned…20-25 minutes. Serve at just over room temperature.

Tips/Techniques
At Chef Vivian Howard’s restaurant, the Chef & the Farmer, they make a tight aioli to fold into the cheeses, but you can substitute your favorite brand of mayo to great effect. As for the crust… Chef Howard will add the crust recipe when she gather it from Kim, their pastry chef. For now, use your favorite crust recipe or even a frozen crust…and blind bake it!

ACL_tomato-pie