2007 - Week 2
Farmers’Market Salad
Makes 4 main-dish servings
Salad
1 lb. baby new potatoes, halved
1 lb. green beans, trimmed
8 cups (loosely packed) mixed salad greens
½ cup (packed) fresh basil leaves
12 oz. assorted grape, cherry or pear tomatoes
½ cup black or Greek olives
Vinaigrette
2 Tbsp. sesame seeds
1 tsp. finely chopped fresh thyme
2 tsp. ground cumin
¼ tsp. coarse kosher salt
1 ½ tsp. paprika
1/8 tsp. ground black pepper
Make Vinaigrette: Whisk first 4 ingredients in small bowl. Gradually
whisk in olive oil. Season with salt and pepper. For Salad: Steam
potatoes until just tender, about 10 minutes. Transfer to plate; cool.
Steam green beans until crisp-tender, about 5 minutes. Rinse under cold
water; drain. Pat dry with paper towels. Combine greens & basil in large
bowl. Add enough vinaigrette to coat lightly; toss. Arrange on large
platter. Add potatoes and green beans to same large bowl; add remaining
dressing and toss. Arrange potatoes and beans atop greens. Scatter
tomatoes and olives over. Adapted from Bon Appetit, 2007
Maple Horseradish Glazed Beets
Makes 4 servings
4 medium beets, stems trimmed to 1â€Â
½ stick unsalted butter
3 Tbsp. bottled horseradish (not drained)
2 ½ Tbsp. maple syrup (pref. dark amber or Grade B)
2 ½ Tbsp. Cider vinegar
¼ tsp. black pepper
Put oven rack in middle position and preheat oven to 400° F. Wrap
beets in foil and roast until tender, about 1 hour. When cool enough to
handle, peel beets and cut into eights, then transfer to a bowl. Melt
butter with horseradish, syrup, vinegar, salt and pepper in a 12”
heavy skillet over moderate heat. Stir in beets and boil, stirring
occasionally, until liquid in skillet is reduced to about ¼cup and
beets are coated, 4-5 minutes. Gourmet, April 2007
Cucumbers and Dill in Horseradish Cream
Makes 4 servings
2/3 cup sour cream
3 Tbsp. bottled horseradish (not drained)
2 Tbsp. finely chopped fresh dill
1 ½ Tbsp. finely chopped white part of scallion
½ tsp. salt
¼ tsp. black pepper
1 (14oz.) cucumber, sliced 1/8” thick
Stir together sour cream, horseradish, dill, scallion, salt and pepper in
a bowl, then stir in cucumber until coated. Let stand for 30 minutes to
allow flavors to develop. Gourmet, April 2007
Eggplant Pasta
2 medium eggplants
4 small tomatoes,seeded and chopped
Kosher salt for purging
½ cup cream
4 Tbsp. olive oil
4 Tbsp. basil chiffonade
1 tsp. garlic, minced
¼ cup freshly grated Parmesan
½ tsp. chile flakes
Freshly ground pepper
Peel each eggplant, leaving 1”of skin at the top and bottom
unpeeled. Slice the eggplant thinly lengthwise, about ¼” thick.
Evenly coat each slice with the salt and purge on a sheet pan fitted with
a rack for 30 minutes. Rinse with cold water and roll in paper towels to
dry. Slice the pieces into thin strips to resemble pasta. In a large
sauté pan, heat the oil. Add the garlic and chili flakes and toast. Add
the eggplant “pasta” and toss to coat. Add the tomatoes and cook
for 3 minutes. Add the cream and increase heat to thicken sauce. Finally,
add the basil and Parmesan and toss to combine. Season with pepper, no
salt needed as the eggplant will have residual salt from the purge. Serve immediately.
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