California Recipe: Vegetables

Showing posts with label Vegetables. Show all posts

Friday, February 3, 2012

Quick Pickled Jalapeno Rings – I Hear These are Great on Nachos!

Unlike nacho cheese sauce, the nutritional label on a jar of pickled jalapenos isn’t very scary at all, so you can’t use that as an excuse when your non-foodie friends start making fun of you for having too much time on your hands. Nope, you’ll just have to fess up to making these pickled jalapeno rings for the simple reason that you knew how.

While these are a no-brainer topping for your nachos, the fun doesn’t stop there. These make any sandwich more special, and any salad less snoozy. It would be faster to list things that this wouldn’t make more delicious.

As I mention in the video, these are intended to be used relatively soon after making, but they will last for a while in the fridge. You don’t have to be too worried about getting sick, as not much bad happens in a brine, but eventually they start to break down, especially if you slice them thin. Having said that, if you enjoy these as much as I do, they won’t be around very long anyway. Enjoy!

Please note: recipe below makes enough for two (8-oz) jars of peppers. I only pickled enough peppers for one jar, and saved the rest of the brine for something else.

Ingredients:

10 large jalapeno peppers, sliced

3 tbsp sugar (I like these kind of sweet, so use less or no sugar if you don’t)

3/4 cup white distilled vinegar

3/4 cup water

1 tbsp kosher salt

1/2 tsp oregano

1 clove garlic

Saturday, January 14, 2012

Fennel Potato Soup with Saffron

Once the winter chill comes in, many of us long for some comfort food. Soups are a healthy and satisfying choice of the season.

Today I am sharing with you an easy broth-based soup filled with fennel, potato, soya cream (optional) and flavoured with saffron. If you prefer a lighter version, just leave out the soya cream at the final step.

Fennel bulb is an excellent source of vitamin C, which is the body's primary antioxidant and a necessity for the proper function of the immune system. In addition to its vitamin C, fennel is a very good source of fiber and potassium.

300 g Fennel bulb, trimmed and diced
100 g Potatoes, peeled and diced
2 Small shallots, finely diced
2 tbsp Olive oil
350 ml Vegetable stock
1/8 tsp Saffron threads
1 Bay leaf
60 ml Soya cream (or heavy cream)
Salt and pepper to taste

Trim the fennel by removing the thin stalks and the thick base. Cut the bulb into 1cm pieces. Peel the potatoes and cut into 1cm pieces too. Finely dice the shallots.
In a saucepan, heat the olive oil and add in the diced shallots. Cook until aromatic and softened. Add in prepared fennel and potatoes. Sautee for 3 minutes. Add in vegetable stock, saffron, and bay leaf. Bring it to the boil. Reduce the heat and simmer, covered, for 25 minutes, or until the vegetables are tender.
Remove the bay leaf and puree the soup with an immersion blender. Stir in the cream and season. Serve in hot bowls with some chopped fennel fronds on top.

Tuesday, December 20, 2011

Roasted Brussels Sprouts with Balsamic, Honey, and Walnuts

Roasting is an easy cooking method that enhances the flavour of this hearty winter vegetables. Browned and crisp, those Brussels sprouts are roasted with a mixture of balsamic vinegar, olive oil and honey, then tossed with chopped walnuts and pomegranate pearls. While this humble and versatile side dish easy enough for weeknight meals, it's also good for the dinner parties.

700 g Brussels sprouts, trimmed
1 Shallots, sliced
2 tbsp Olive oil
2-3 tbsp Balsamic vinegar
1/2 tbsp Honey
2-3 sprig Thyme
Salt and freshly ground black pepper
2 tbsp Walnuts, roasted and chopped
1 tbsp Pomegranate pearls

Preheat oven to 200C400F. Remove the outer leaves from Brussels sprouts and trim the stems. Cut the sprouts in half. Slice the shallots and place them in a roasting pan together with Brussels sprout halves.
Combine olive oil, Balsamic vinegar and honey in a small bowl. Toss the Brussels with Balsamic mixture and thyme sprigs. Season with salt and black pepper.
Roast, tossing twice during cooking, until the Brussels sprouts are tender and lightly browned, about 20 minutes. Remove from the oven. Add in chopped roasted walnuts and pomegranate pearls. Serve immediately.

Monday, December 5, 2011

Merguez Sausage & Rice Stuffed Acorn Squash – Let’s Go Edible Bowling

I’ve received a few requests lately for a demo on how to do chili in an edible bread bowl. I’m not sure if these people don’t know it’s simply a round loaf with a hole dug out of it, or if they’re just into watching me teach incredibly obvious things, but that’s one food wish that may not come true. What’s next, watch Chef John make ice?

Anyway, unlike the aforementioned bread bowl, this sausage and rice stuffed acorn squash recipe is an example of an edible vessel that begs for a detailed demonstration. The stuffing is very easy, as is the cooking method, but the acorn squash prep does need to be done carefully and with precision.

As far as the ingredients go, this will work with any sausage, but please keep in mind you’ll want to adjust your seasonings depending on what you choose. I used mint because it pairs very well with the spicy lamb sausage, but basil or parsley may work better with a hot Italian sausage, for example.

This really is a recipe that’s greater than the sum of its parts. I love the way the flavors seep deep into the soft, sweet flesh of the squash. What a great cold weather meal. I hope you give it a try soon. Enjoy!

Ingredients for 4 Portions:

2 acorn squash, halved, seeded

8 oz spicy lamb sausage, or any raw sausage

1/2 tsp salt, or to taste

1/4 tsp freshly ground black pepper

1/2 tsp ground cumin

1/4 tsp ground cinnamon

1/2 red bell pepper, diced

1 tbsp chopped fresh mint

3 tbsp buttermilk or plain yogurt

1 egg

1 cup cooked rice

1 tbsp plain breadcrumbs

1 tbsp grated Parmigiano-Reggiano cheese

2 tsp olive oil

*Bake at 350 degrees F., loosely covered for 1 hour, then uncover for 30 minutes or until tender.

Monday, November 28, 2011

Minestrone Soup is a Once in a Lifetime Experience

I always feel a little apprehensive when I post a recipe like this minestrone soup. It’s the type of dish I never make the same way twice, and the fear is that someone will watch and assume that this is my “official” version.

You don’t need a recipe for minestrone, just like you don’t need a recipe for a great sandwich, or an epic salad. To make minestrone soup precisely same way every time, using a very specific list of ingredients and amounts, is to trample on the soul of this Italian classic.

Having said all that, what if you happen to make it so incredibly delicious one time that you want to experience the exact same shuddering soupgasm in the future? That seems like a perfectly sound reason for why you should write down the recipe…except cooking food doesn’t work that way.

Your perception of how a recipe tastes involves so many factors above and far beyond the list of ingredients. Remember that time you made that super awesome whatever, and it was so perfect, and then you made it again, exactly the same way, but somehow it just didn’t taste as great? This is why.

So, I hope you give this amazing minestrone recipe a try soon…but only once. Enjoy!

Ingredients:
3 oz pancetta

2 tbsp olive oil

1 diced onion

1 cup diced celery

4 minced garlic cloves

4 cups chicken broth

1 (28-oz) can plum tomatoes, crushed fine

2 cups water, plus more as needed

salt and pepper to taste

1 tsp dried Italian herb blend (mine was thyme, oregano, rosemary, basil)

red pepper flakes to taste

1 cup freshly shucked cranberry beans (aka shelling beans)
2 or 3 cups chopped cabbage

1 (15-oz) can garbanzo beans, drained

1 bunch swiss chard, chopped

2/3 cup raw ditalini pasta

extra virgin olive oil, Parmigiano-Reggiano, and fresh Italian parsley to garnish the top

Saturday, November 26, 2011

Smoked Ham and Butternut Squash Spaghetti – Short on Daylight, Long on Flavor

I never film at night, since I don’t like the look of the video when I use artificial lights. Sure, I could actually learn how to use a real lighting kit, but it’s easier for my simple brain to just film during the day.

However, once in a great while, I’ll starting making something, like this smoked ham and butternut squash spaghetti, that looks like it’s going to be so good that I don’t care about lighting quality, and film it anyway.

Other than this less-than-subtle warning about the lighting quality, there’s not a lot to say about this simple and very delicious winter pasta. It will work with literally any type of ham or smoked sausage; and as I mention in the video, bacon would also shine.

Despite the rich and decadent mascarpone, the sauce is actually pretty light when you consider much of the sauce is really just chicken broth and squash. By the way, I didn’t add it, but I think a squeeze of fresh lemon juice at the end would have been a great idea. I hope you give this hearty pasta a try soon. Enjoy!

Ingredients:

14 oz package dry spaghetti

2 tbsp olive oil

4 oz thinly slice smoked ham

3-4 cloves garlic, thinly sliced

red chili flakes to taste

1 1/2 to 2 cups chicken broth, or as needed

3 cups diced butternut squash

salt and pepper to taste

1 cup mascarpone cheese

1-2 tbsp chopped Italian parsley

freshly grated Parmigiano-Reggiano cheese

Know Your Cheese

As most of your know, I LOVE cheese, and two of the most commonly used varieties in my kitchen are fresh mozzarella, and mascarpone. In addition to this recipe, I’ve used mascarpone in several recent videos, and received numerous inquires as to which brand I used.

My usual go-to brand is Galbani, so I was thrilled when Michele and I were recently invited to an event hosted by Lactalis Foodservice. Along with Galbani, Lactalis owns many of markets’ top cheese brands, such as President, Sorrento, and Precious, just to name a few.

This Chef’s Table event was held at Farina, San Francisco, and not only did we enjoy a very nice meal, but we got to talk directly to the people making the cheese. One reason I love shopping at Farmers Markets is that you get to meet the people producing the food you’re about to cook, but it’s not often you get the same experience for a product you buy at the supermarket.

Here are a few highlights from the evening.

Pardon the poor quality photo, but I just had to show this Foccacia di Recco, featuring Galbani’s Bel Paese. It’s sort of like a stuffed pizza, which uses a very basic, unleavened bread dough that’s rolled, spun, and stretched very thin, before being stuffed with the creamy cheese. It’s baked in a very hot oven, where it puffs up, and gets crispy on the outside, while the inside stays soft and cheesy. It was awesome, and something I must figure out how to make!

Chef at Farina spinning the dough for the Foccacia di Recco. By the way, the videographer seen here is my friend Vincent McConeghy, a fellow western New Yorker, and author of the novel, Gastro Detective.

This was my favorite course of the night. A golden and red beet timbale with Istara Petit Basque and shaved black truffles. What glorious combination of flavors!

I want to thank Lactalis Foodservice for hosting such a fun evening, and the chefs at Farina for taking such good care of us! For those of you that requested more info about the mascarpone cheese, you can check out the official website here. Grazie!

Monday, November 7, 2011

French Onion Green Bean Casserole – It’s Soupy!

If someone calls your green bean casserole “soupy,” it’s usually not a compliment. Here though, it’s completely appropriate. I wanted to rework the iconic Thanksgiving side dish, and wondered what would happen if I brought in some of the tastes and textures that make French onion soup such a favorite.

Somewhat strangely, the final product didn’t remind me at all of French onion soup, but was quite delicious nonetheless, and would certainly be well received around your holiday table. Caramelized onions and melted Gruyere cheese are never a bad idea together, and would make for a great alternative to the old, canned fried onion-topped version.

One small change I would make next time, and that I’ve added to the ingredients list, is a small splash of sherry vinegar added to the onion mixture. As you hardcore foodwishers know, that is the secret ingredient in our famous French onion soup recipe, and I believe it would have better balanced out the sweetness of the dish.

Of course, it goes without saying that you can use just about any cheese you like, and a nice sharp cheddar would definitely work very well here. Anyway, as you start to put together your Thanksgiving menu, I hope you keep this “soupy” side dish in mind. Enjoy!

Ingredients:

For the onions:

2 tbsp butter

2 or 3 yellow onions, sliced

salt and pepper to taste

1 tbsp sherry vinegar (stirred into the onions after they are caramelized)

For the white sauce:

2 tbsp butter

2 1/2 tbsp flour

2 1/2 cups milk

pinch of nutmeg

cayenne to taste

1/4 tsp dried thyme

salt and pepper to taste

For the topping:

2/3 cup panko or other style bread crumbs

2 tbsp melted butter

For the rest:

2 lbs green beans, trimmed, blanched

salt and pepper to taste

4 oz grated Gruyere cheese, divided

1/3 cup grated Parmesan cheese

Tuesday, October 18, 2011

Balsamic Brussels Sprouts with Lemon Thyme Breadcrumbs

Brussels sprouts don’t have to be boring and tasteless. Ordinary ingredients, if used and combined properly, could bring ‘wowed’ result. The balsamic vinegar and shallots emphasize the delicate sweetness and earthiness of Brussels sprouts, while the toasted spelt bread crumbs lend extra crunchiness and additional flavour to this winter dish.

Inspired by Food Network

Thyme Breadcrumbs	Braised Sprouts
2-3 slice Spelt bread 1 tbsp Olive oil 1/2 tsp Dried garlic powder 2 sprig Lemon thyme, leaves only Salt and freshly ground black pepper	750 g Brussels sprouts, trimmed and shredded 4 tbsp Extra virgin olive oil 2 tbsp Minced shallots 2 Garlic cloves, finely chopped 100 ml Balsamic vinegar 280 ml Vegetable broth Salt and freshly ground black pepper

Pulse the bread to rough breadcrumbs in a food processor. Heat the olive oil in a frying pan over a medium-high heat, and fry the breadcrumbs with garlic powder and the thyme until golden brown and crisp, 3-4 minutes. Season, to taste, with salt and freshly ground black pepper.
Heat olive oil in a large skillet over medium-high heat. Add in shallots, and stir until fragrant. Add in shredded sprouts and garlic, and sauté, tossing frequently, until sprouts are nicely browned.
Increase the heat to high, then pour in balsamic vinegar and vegetable broth. Cook until sprouts are tender and glazed, about 20 minutes. Season to taste with salt and black pepper. Transfer to a warm serving bowl and scatter bread crumbs on top.

Thursday, October 6, 2011

Root Vegetable Gratin – Notes from the Underground

[I hope you enjoyed our first and last Dostoevsky reference] Whenever I see those big piles of rutabagas at the market, I always think to myself, “who the heck is eating all these root vegetables?”

I understand that there’ve been times when we literally had no choice – it was either gnaw on a parsnip or perish, but nowadays with so many other delicious choices, why would anyone eat root vegetables on purpose? Has anyone ever stumbled out of a smoky dorm room late at night, in search of a big plate of steamed turnips? Probably not.

So, while you’ll never catch me boiling up a batch of these fugly roots to enjoy their intoxicating sulphurous savoriness, I have been known to tolerate them in the occasional gratin.

Of course, I cheated and added some potatoes to mellow things out, but still, all kidding aside, this is a very delicious and enjoyable way to eat them, and would make a fantastic side dish for the holidays. And yes, I do know that potatoes are tubers and not roots, so save your emails. Enjoy!

Ingredients:

1 turnip

1 rutabaga

1 small celery root

2 yukon gold potatotes

1 parsnip

* root vegetable sizes and shapes vary, but bottom line, you’ll need enough to fill a 9 x 13-inch casserole dish up 3/4 of the way

salt to taste (be sure to generously salt the boiling water!)

2 tsp olive oil

2 tbsp butter

3 cloves minced garlic

1 cup cream

pinch of nutmeg

pinch of cayenne

1 tbsp fresh picked thyme leaves

1 1/4 cup chicken broth

1/4 cup finely grated Parmesan cheese, divided

Monday, September 19, 2011

Fried Stuffed Squash Blossoms – So Good, You’ll Have Them Standing!

I try to stay as seasonal as possible when choosing which food wishes to film, so I’m pushing it a little bit here with these goat cheese stuffed squash blossoms.

They’re generally thought of as more of a springtime thing, but are available into fall. In fact, if I’m remembering my past zucchini growing experiences correctly, the hearty vines seemed to produce blossoms right up until the first frost.

You can substitute cream cheese for the goat if you’re one of them fromage wusses, but the tang of the goat cheese makes it for me (at least use mascarpone if you’re going to desecrate my recipe). I like to add a little of another melty-type cheese just for fun, and here I went with a Arti Gasna, a Basque sheep’s milk cheese. It was amazing.

The batter is ultra-light and absorbs virtually no oil. You are welcome to use club soda or a light beer for the batter, but I had neither and think cold water works perfectly anyway.

You’ll notice me using self-rising flour, because I had it, and it really does work beautifully. If you need to make your own it’s: 1 1/2 cup all-purpose flour, plus 2 1/2 teaspoons baking powder, and 3/4 teaspoon salt.

This is one of those recipes that is best eaten standing in the kitchen at a party. This needs to be done in small batches to be enjoyed in all its glory. You can stuff them ahead of time, of course, and then in the middle of the party, heat up the oil and start frying. Serve a few guests at a time as they wander in and out of the kitchen, and see what happens. Spoiler alert: people love them and think you’re awesome. Enjoy!

For the batter:

2 parts self-rising flour

1 part cornstarch

enough cold water to form a pancake-like batter consistency

For the blossoms (for 12):

12 squash blossoms

3/4 cup soft goat cheese

2 egg yolks

1/4 cup shredded gruyere, cheddar, manchego, or any other firm cheese

black pepper and cayenne to taste

vegetable oil for frying

Tuesday, August 30, 2011

Creamy Wild Mushroom Ragout – A Triple Threat of Fungi Flavor

This very easy mushroom ragout, not only looks and tastes great, but it one of those magical recipes that shines equally as bright whether you serve it with breakfast, lunch, or dinner. We call these dishes, “triple threats,” and they’re important weapons in any cook’s arsenal.

Imagine this under a perfectly poached egg for breakfast – the golden yolk slowly running into the hot mushrooms and creamy sauce; all sitting on a thick slab of crispy toast. It’s almost too perfect to comprehend. I said “almost,” so try to comprehend it.

For lunch, I can’t think of a better meatless meal than this and a cold, crisp green salad. You could score bonus foodie points for using the same vinegar you used in the ragout, to make the dressing.

For dinner, the possibilities are endless. There are very few meat-based main courses this wouldn’t make a very handsome side dish for. Or, used as a sauce for those meats, or even just over a plate of pasta.

As I mentioned in the video, literally any combination of fresh mushrooms will work. If you can’t get fresh wild mushrooms, you can always use the trick of adding some dried porcini or morel to plain button mushrooms. These are now sold at virtually every large grocery store, and their funkier flavors will permeate the porous flesh of the regular ‘shrooms.

Anyway, I’m not in the habit of threatening my readers, let alone triple-threatening them, but I really hope you all give this outrageously delicious mushroom ragout a try soon. By the way, don't forget we showed you all how easy it is to make you own creme fraiche in this video. Enjoy!

Ingredients:

1 1/4 lbs mixed mushrooms, sliced

1 tbsp olive oil

1 1/2 tbsp butter, divided

salt and pepper to taste

1/4 cup minced shallots

1 tbsp champagne vinegar, or other wine vinegar

2 tbsp cognac, brandy or sherry

1/2 cup crème fraiche

1/2 cup chicken broth or as needed

1 tbsp fresh herb

toasted bread

Thursday, August 18, 2011

Stuffed Summer Squash with Merguez Sausage and Goat Cheese – Tastes Like Not Summer Squash

I always smile when I hear chefs say you should never cover-up or overpower the natural flavors of the main ingredient. Yes, sometimes you should, and this Merguez sausage and goat cheese stuffed summer squash recipe is a perfect example.

Show me a person that would honestly claim that these lovely summer squash would have been better had we not stuffed them with spicy lamb sausage and cheese, and I’ll show you a vegan.

This is one of those recipe videos where I want you to pay attention to the concept and the simple procedure, and not necessarily the ingredients I used. There are so many varieties of squash that would work here, and ten times that in sausage/cheese combos.

These stuffed squash will be especially useful if you’re living next door to the “why the hell do they plant such a huge garden?” neighbors. You know the ones; sweet, older couple, eight kids all moved out, and yet they still plant like two acres of zucchini and crookneck squash.

The next time they leave that 20-lb basket on your doorstep, give this amazing recipe a try. Enjoy!

Ingredients:

5-6 round green summer squash, halved

4 oz Merguez sausage, or any spicy sausage

2-3 oz fresh soft goat cheese

1/2 cup diced red bell pepper

salt and pepper to taste

breadcrumbs and olive oil as needed

Wednesday, August 17, 2011

Brown Rice Salad with Beet and Herbs & Roasted Beet Chips

It’s a shame that many people (my husband included) are averse to this appealingly rich purple bulb, that has been considered beneficial to the digestive system, as a cancer preventative, and a tonic of blood. It is a nutritious vegetable with many health-giving and healing properties.
Aside from bringing immeasurable good to human health, the sweet, earthy and velvety beet makes attractive, colourful and delicious dishes.

Sweet, spicy and satisfyingly crunchy...could those chips convince your husband to eat beets who passionately dislikes them?

Brown Rice Salad with Beetroot and Herbs

Salad	Dressing
250 g Brown rice 350 g Roasted beetroot, chopped into chunks 2 tbsp Spring onions, finely sliced 1 tbsp Fresh tarragon, finely chopped 2-3 tbsp Fresh dill, roughly chopped	3 tbsp Freshly squeezed orange juice 1-2 tbsp White balsamic vinegar 2 tbsp Extra virgin olive oil Salt and freshly ground black pepper

Cook the brown rice according to the packet instructions. It takes about minutes. Drain and rinse under cold running water. Drain really well and tip into a large bowl.
Stir the spring onions, chopped tarragon, dill and beetroot though the rice. Mix together the dressing ingredients and taste to check the seasoning. Stir the dressing through the salad. Pile the rice salad on a large serving dish and garnish with some roughly chopped dill. Serve immediately.

Oven Roasted Beetroot Chips

3 Medium beetroots, peeled and thinly sliced
1 tbsp Olive oil
Pinch of chilli powder
Sea salt to taste

Preheat the oven to 170C/340F. Line a baking sheet with parchment paper. Clean, dry and peel the beetroots. Using a mandolin or a sharp knife, slice them into wafer-thin crisps.
Toss in a bowl with olive oil, chilli powder and salt. Arrange on the baking sheet in a single layer. Roast 45 minutes to 1 hour, turning halfway through, until crisp. Check often to make sure they don't burn. Spread out on paper towel until cool and crisp. Sprinkle with additional chilli powder and salt if necessary.

Sunday, August 7, 2011

Minty Grated Raw Beet Salad and Beet Greens Stir-fry

Beets are delicious cooked or raw, in salads or soups, as an appetizer or a meatless main course with some couscous. This beet root salad recipe is really easy and tasty, and takes little time to prepare. The dark-green colored leaves with red tones are an excellent source of carotenoids, flavonoid anti-oxidants and vitamin A.

Minty Grated Raw Beet Salad

500 g Beets
3 tbsp Freshly squeezed orange juice
1 tbsp Freshly squeezed lemon juice
1 tbsp Extra virgin olive oil
2 tbsp Mint leaves, finely chopped
Salt to taste

Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade. Finely chop the mint leaves.
Combine the orange juice, lemon juice and olive oil. Toss with the beets and chopped mint leaves. Season to taste with salt.
The raw beet salad can be served immediately or kept in the refrigerator, covered well, for a couple of days. It will soak up flavours and become more tender, yet stay crispy and crunchy. Toss again before serving.

Beet Greens Stir-fry with Shallot and Garlic

350 g Beet greens
2 tbsp Corn oil
1 Shallot, finely diced
1 clove Garlic, sliced
Sea salt
White pepper

Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Tear the beet greens into 2 to 3 inch pieces. Set aside.
Heat the oil in a large skillet over medium heat. Add diced shallot and sliced garlic, cook 3to 5 minutes, stirring occasionally, until softened. Add the beet greens to the skillet. Cook and stir until they are wilted and tender. Season with salt and pepper.

Thursday, July 14, 2011

Ricotta and Chive Filled Rye Loaf

This is a rustic rye loaf hollowed out and refilled with a mixture of ricotta, cream cheese, chives, and vegetables. Original recipe calls for 150 grams of bacon bits for the filling, I omitted it for the sake of eating healthy and just used more potatoes and ricotta instead.

Recipe adapted from Essen und Trinken


150 g Floury potatoes, such as Russet 2 Eggs, hard boiled 1 bunch Chives 1 Yellow bell pepper 1 Red bell pepper 100 g Pickled gherkin 380 g Ricotta 100 g Cream cheese Salt and freshly mulled black pepper 1 / 750 g Rustic rye loaf from the bakery

Cook the potatoes in salted water for 20 minutes until fork tender. Drain. Peel the potatoes while still warm, and push through a passatutto or potato ricer.
Hard boil the eggs for about 8 minutes. Drain, cover with cold water and leave to cool. Cut the chives into rings with scissors. Deseed the sweet bell peppers and finely dice. Cut the gherkin into fine dices. Peel the eggs and roughly chop them.
Combine the chive rings, diced bell peppers, gherkin, eggs, ricotta and cream cheese in a large bowl together with mashed potatoes. Season with salt and pepper. Cut an inch off the top of bread loaf, and hollow out center of loaf.
Refill the loaf with the prepared cheese mixture. Store the whole loaf in a paper bag and chill for 2-3 hours until the filling is set. Slice and serve.

Wednesday, July 13, 2011

Cold Romano Bean Salad – There are Different Kinds of Vibrant

When I was a young boy, many summer lunches were spent at my grandparent's table, and that's where I first learned to enjoy fresh vegetables. Like every Italian family in town, they had a backyard garden, which meant an abundance of zucchini, tomatoes, and beans. This cold Romano bean salad was a staple during those hot summer months, and is still one of my favorite summer side dishes.

So, there are two ways you can do this recipe. You can boil your beans, dress them and serve immediately. This technique provides you with a nice vibrant salad, but the beans are simply coated with the dressing, as opposed to being marinated in it.

I prefer it dressed and left to marinate in the fridge overnight, which gives you something closer to a pickled bean. This style creates a sharper, colder, more herbaceous salad that is ideal for the rich, fatty, smoky meats of summer. The tradeoff is in appearance, with the beans giving up the green color for a more vibrant flavor.

If you grow beans, or have a neighbor who does, you should have the ways and means to give this dish a try. Enjoy!

Ingredients:
1 pound green beans

2 cloves garlic, sliced

2 or 3 fresh mint leaves

2 tablespoons olive oil

salt and fresh ground black pepper to taste

2 tablespoons white wine vinegar

fresh sliced mint to top