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Ottolenghi’s ‘Very Full Tart’ From Plenty by Yotam Ottolenghi and Sami Timimi

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1 red bell pepper
1 yellow bell pepper
about 6 Tablespoons olive oil
1 medium eggplant, cut into 2-inch dice
salt and black pepper
1 small sweet potato, peeled and cut into 1-inch dice
1 small zucchini, cut into 1-inch dice
2 medium onions, thinly sliced
2 bay leaves
11 oz pie crust dough
8 thyme sprigs, leaves picked
1/3 cup ricotta
4 1/4 oz feta
7 cherry tomatoes, halved
2 medium eggs
1 cup heavy cream

Preheat the oven to 450 degrees. Use a small serrated knife to cut around the stem of the peppers and lift it out along with the seeds. Shake the peppers to remove all the remaining seeds; discard the stems and seeds. Place the two peppers in a small ovenproof dish, drizzle with a little oil and put on the top shelf in the oven.

Mix the eggplant in a bowl with 4 tablespoons of olive oil and some salt and pepper. Spread in a large baking pan and place in the oven on the shelf beneath the peppers.

After 12 minutes add the sweet potato dice to the eggplant pan and stir gently. Return to the oven to roast for another 12 minutes. Then add the zucchini to the pan, stir and roast for a further 10 to 12 minutes. At this point the peppers should be brown and the rest of the vegetables cooked. Remove all from the oven and reduce the temperature to 325 degrees. Cover the peppers with foil and cool, then peel and tear roughly into strips.

Heat 2 tablespoons of olive oil in a frying pan on medium heat. Saute the onions with the bay leaves and some salt for 25 minutes, stirring occasionally, until they turn brown, soft and sweet. Remove from the heat, discard the bay leaves and set aside.

Lightly grease a 9-inch loose-bottomed tart pan. Roll out the pie crust dough to a circle roughly 1/8 inch thick and large enough to line the pan, plus extra to hang over the rim. Carefully line the pan with the dough, pressing it into the corners and leaving the excess hanging over the top edge. Line the dough with a large sheet of parchment paper and fill it with pie weights or dried beans. Bake the crust for 30 minutes. Carefully remove the paper with the weights, then bake for 10 to 15 minutes more, or until it turns golden brown. Remove and allow to cool a little.

Scatter the cooked onion over the bottom of the crust and top with the roasted vegetables, arranging them evenly. Scatter half the thyme leaves over. Next, dot the veg with small chunks of both cheeses and then with the tomato halves, cut-side up.

Whisk the eggs and cream in a small bowl with some salt and pepper. Carefully pour this mix into the tart; the top layer of tomatoes and cheese should remain exposed. Scatter the remaining thyme over the top. Place in the oven and bake for 35 to 45 minutes, or until the filling sets and turns golden. Remove and allow to rest for at least 10 minutes before releasing the tart from the pan and serving. Serves 4-6

Fettuchini with Braised Kale

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1 pound kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2-inch slices
3 tablespoons olive oil, divided
1 medium onion, finely chopped (about 1 1/2 cups)
8 large garlic cloves, thinly sliced
1/2 pound spaghetti
2 teaspoons fresh lemon juice
Finely grated Parmesan cheese

Rinse kale. Drain; transfer to bowl with some water still clinging.
Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.
Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve.

SOY SCALLION NOODLES (Cong You Ban Mian) from http://thewoksoflife.com/

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1/4 cup oil
3 cups julienned scallion
3 tablespoons dark soy sauce
3 tablespoons light soy sauce
2 teaspoons sugar
1 pound regular Chinese white noodles, cooked until al dente
(if you want to add the pork component, you’ll also need 1 cup ground pork, 3 more tablespoons oil, and an extra 1/2 cup of chopped scallion)
Heat oil in your wok over medium heat, add the scallions, and let them fry slowly. Once they start to turn golden brown, take out about half of the scallions and set aside. Leave the rest in the wok, and add both kinds of soy sauce and the sugar. Use low heat and cook the mixture for about two minutes, until it starts to bubble up.

If you want to add pork to your noodles, simply brown the ground pork over high heat with about 3 tablespoons oil. Stir in 1/2 cup chopped scallions, and season with a bit of salt.

This recipe serves four to six. Portion out the noodles into bowls, and start with a couple teaspoons sauce (it really doesn’t take much!). You can keep adding a bit more until the saltiness is to your liking. If using the pork, add a spoonful of of your crispy pork and scallion mixture to the top, along with a small handful of the reserved fried scallions. Toss it all together and dig in. Serves 6

Sardou-Inspired Egg en Cocotte from food52.com blog

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1 oil-packed anchovy fillet
1/2 small clove garlic
1/2 tablespoon olive oil
2 cups spinach leaves (or chopped kale or chard)
2 artichoke hearts – you can used canned, frozen, or fresh ones you cook yourself – halved
salt and pepper
1 large egg
1/2 tablespoon heavy cream
1 pinch sweet paprika
1 pinch cayenne
1 teaspoon shredded Parmesan

Heat your oven to 350°F. Using a large knife, smash and chop the anchovy fillet and garlic to a coarse paste. Heat the olive oil in a small skillet until shimmering, then add the anchovy and garlic, and cook for 2 minutes. Add the greens and cook for a couple minutes, until wilted. Gently stir in the artichoke heart pieces plus a sprinkling of salt and pepper. Transfer the vegetable mixture to a small baking dish or ramekin, and push it a bit to one side to make a little space for the egg. Crack the egg on top and drizzle the cream over the whole thing. Sprinkle with more salt and pepper, plus a pinch of paprika and cayenne and the Parmesan. Put the baking dish/ramekin in another larger dish and pour warm water around it to come halfway up the sides. Bake until the white of the egg is set, but the yolk is still runny, about 15 minutes. Serve warm, and accompany with crusty bread, if you wish.

http://food52.com/

Maman’s Cheese Souffle from Jacque Pepin

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6 tablespoons (3/4 stick) unsalted butter, plus more to butter a 6-cup gratin dish
6 tablespoons all-purpose flour
2 cups cold whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 extra-large eggs
2 1/3 cups grated Swiss cheese, preferably Gruyere (about 6 ounces)
3 tablespoons minced fresh chive blades

Preheat the oven to 400 degrees F.

Butter a 6-cup gratin dish, and set it aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, and add the milk in 1 stroke, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool.

Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese and the chives to the cooled sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook.

Bake for 30 to 40 minutes, or until the souffle is puffy and well browned on top. Although it will stay inflated for quite awhile, it is best served immediately. Yield:4 servings

Grilled Asparagus Salad with Fried Eggs, food and wine

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1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
kosher salt and freshly ground pepper
1 pound medium asparagus, trimmed
2 tablespoons unsalted butter
6 large eggs
6 cups baby arugula
3/4 cup freshly shaved Parmigiano-Reggiano cheese (about 2 1/2 ounces)

  • In a small bowl, whisk 3 tablespoons of the olive oil with the lemon juice and mustard. Season with salt and pepper.
  • Light a grill or preheat a grill pan. In a large bowl, toss the asparagus with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill the asparagus over high heat until tender and charred in spots, about 5 minutes; keep warm.
  • Meanwhile, in a large nonstick skillet, melt the butter over moderate heat. Working in batches if necessary, cook the eggs sunny-side up until the whites are firm and the yolks runny, about 5 minutes. Season with salt and pepper.
  • In a bowl, toss the arugula with the lemon vinaigrette and transfer the salad to plates. Top with the asparagus, fried eggs and cheese shavings and serve at once.

Vietnamese Rice Noodle Salad

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FOR THE SALAD
8 ounces dried rice noodles (pad Thai/linguine width)
Handful mixed fresh herbs, such as basil, cilantro and mint
6 to 8 ounces cooked meat, use seitan chicken
2 ounces shredded/matchstick-cut carrot (see headnote; may substitute 1 medium carrot, scrubbed and shredded)
2 cups shredded cabbage, preferably Napa (see headnote; may substitute 3 or 4 Napa cabbage leaves, very thinly sliced)
4 ounces sliced cucumber (see headnote; may substitute 1/2 cucumber, seeded and thinly sliced)
1/2 cup roasted, salted peanuts, for garnish

FOR THE DRESSING
1 or 2 limes
1 medium clove garlic
3 tablespoons fish sauce
2 to 3 tablespoons light brown sugar
6 to 8 tablespoons water
Pinch crushed red pepper flakes

For the salad: Lay a clean dish towel on the counter.

Bring a large saucepan of water to a boil over high heat. Add the noodles and wait for 1 minute before stirring to separate them. Cook for about 3 minutes; the noodles need to be just tender but not mushy. Drain in a colander, then immediately dump the noodles onto the dish towel, separating them from each other as much as possible

Meanwhile, make the dressing: Squeeze the juice of the lime(s) — enough to yield 3 tablespoons — into a small bowl. Mince the garlic and add it to the bowl, along with the fish sauce, brown sugar (to taste), water (as needed) and crushed red pepper flakes.

Coarsely chop or tear the herb leaves. Tear the cooked meat into bite-size pieces and arrange on a platter, along with the herbs, carrot, cabbage and cucumber. Arrange the noodles on the platter; drizzle with a few spoonfuls of the dressing.

Coarsely chop the peanuts, then scatter them over the salad components.

Seat the bowl of dressing in or alongside the platter. Let everyone at the table help themselves. 2-3 servings

Adapted from Wizenberg’s “Delancey: A Man, a Woman, a Restaurant, a Marriage”

Tofu Curry With Mustard Greens

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  • 1 pound extra-firm tofu, drained/patted dry, then cut into 1/2-inch cubes
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 3/4 teaspoonfine sea salt, plus more as needed
  • 1/4 teaspoon mustard seeds
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons minced fresh ginger root
  • 1 1/2 teaspoons ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1 tablespoon chunky peanut butter
  • 14 ounces canned diced no-salt-added tomatoes, with juices
  • 1 jalapeño pepper, stemmed, seeded and minced
  • 3 cups homemade or no-salt-added vegetable broth
  • 12 ounces mustard greens, stemmed and cut into bite-size pieces
  • 2 bay leaves
  • 2 tablespoons chopped cilantro, for garnish

Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.

Combine the tofu, 2 teaspoons of the oil and 1/4 teaspoon of the salt in a mixing bowl. Gently toss to coat. Transfer to the baking sheet, spreading the tofu in a single layer. Roast until the tofu feels even firmer, about 30 minutes, turning the cubes over about halfway through.

Meanwhile, pour the remaining 3 tablespoons of oil into a large saute pan over medium heat. Add the mustard seeds and cook, shaking the pan occasionally, until they pop, 2 to 3 minutes.

Add the onion, garlic, ginger, turmeric, cumin, cardamom, chili powder, black pepper and the remaining 1/2 teaspoon of salt; cook until fragrant, 2 minutes. Stir in the peanut butter until well incorporated, then stir in the tomatoes and their juices, jalapeño, broth, mustard greens and bay leaves. Once the mixture starts to boil, reduce the heat to medium-low, partially cover and cook, stirring occasionally, for 20 minutes.

Gently stir in the roasted tofu and cook, uncovered, for 10 minutes. Discard the bay leaves. Taste, and season with more salt and black pepper, if desired. Serve hot, garnished with the cilantro.   6-8 servings

Adapted from “Afro-Vegan: Farm-Fresh African, Caribbean and Southern Flavors Remixed,” by Bryant Terry

Stuffed portabello mushrooms

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IMG_33742 portabello mushrooms stem and gills removed
olive oil
balsamic vinegar
garlic minced
spinach and kale
cottage cheese
fresh mozzarella cheese cut in small cubes
grated hard cheese
salt and pepper
bread crumbs

preheat oven to 400, apply olive oil to mushroom caps, added salt and pepper. Place in oven for 10 min gill side down. Turn over, sprinkle with vinegar and bake 10 more min. Saute greens in olive oil with minced garlic, cool and chop, add cheeses. Fill caps (may sprinkle bread crumbs over the top and bake around 10 more min until cheese is melting and crumbs are golden.

Grilled Eggplant Sandwich

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  • Dr-Ian-Eggplant-sandwich3004 ciabatta rolls, toasted or grilled
  • 2 large eggplants
  • Extra-virgin olive oil, for drizzling plus 2 tablespoons
  • 8 slices fresh mozzarella
  • 1 pint cherry tomatoes, quartered
  • 1 can artichoke hearts, finely chopped
  • 1 red onion, finely chopped
  • 5 to 6 basil leaves, chopped
  • 2 cloves garlic, grated
  • 3 tablespoons, balsamic vinegar
  • Salt and pepper, to taste
Heat a large grill pan or an outdoor grill. Slice eggplantlengthwise, about 1/4-inch thick. Liberally drizzle with oil and season with salt and pepper. Grill the eggplant slices until tender on one side, about 2-3 minutes. Flip and top with a slice of fresh mozzarella. Tent with foil or put the lid of the grill on to melt. Cook 2-3 minutes.

In a medium mixing bowl, combine the cherry tomatoes,artichoke hearts, red onion, basil, 2 tablespoons oil, balsamic vinegar, salt and pepper.

Place slices on toasted roll bottoms. Top with salad and serve.