The Yellow House » Baked delicata squash with cream & parmigiano. The weeds win out, this time of year. At some point we just start harvesting and stop weeding, and nature, which errs on the side of fecund around here, takes over. I’ve been thinking a lot about perception of seasonality. I’m happy that seasonal is trendy. But if we believed what magazine covers seem to tell us, every plant just ceases to bear summer fruit come September and we go straight into pumpkins. I don’t talk very much here about cookbooks, mostly because I’m terribly picky and can’t wholesale recommend too many of them. This delicata squash recipe caught my eye because it is so different from my go-to way to prepare squash in the oven (high heat, olive oil, salt, pepper)—the only fat you use is a drizzle of heavy cream. . . . . From Domenica Marchetti’s book, The Glorious Vegetables of Italy, reprinted with permission of the author You’ll need Directions Heat the oven to 400 degrees Fahrenheit / 200 degrees Celsius / Gas 6.
Tagged Cream, Delicata squash, Parmesan. Basic Indian Recipe: Kerala Spiced Peas. I have a secret love affair with peas. Yes, I love them in their fresh-from-the-pod form, but during the winter months, I use their frozen cousins. I spice them in my favorite manner, similar to a dish I had in Cochin, Kerala, in Southern India, and eat them up with a large spoon, stopping only for a quick bite of naan or dollop of raita.
This dish is a perfect accompaniment for something hearty like a braised meat or stewed lentils because of its decided spice and bright lemony flavors. It's dishes like this that I feel best about having up my sleeve, because a plate of these peas can turn even a bowl of pasta into a trip down the backwaters of Kerala. Do you do this? Kerala Spiced Peas serves 6 In a large skillet, heat the ghee on a medium-high heat. Stir continuously on a high heat for about 3 minutes, until the peas cook through. Related: Spring Recipe: Lemony Spring Soup with Peas & Rice (Images: Leela Cyd Ross) Patricia Wells' Asparagus Braised with Fresh Rosemary and Bay Leaves recipe on Food52.
Author Notes: A vegan, 5-ingredient treatment for asparagus with a sneaky way of bringing out its sweeter side. All you have to do is ignore the season, and all conventional wisdom. Adapted slightly from Vegetable Harvest: Vegetables at the Center of the Plate (William Morrow Cookbooks, 2007). (less)Author Notes: A vegan, 5-ingredient treatment for asparagus with a sneaky way of bringing out its sweeter side. All you have to do is ignore the season, and all conv (…more) - Genius Recipes Serves 4 16 plump spears (about 2 pounds) fresh white or green asparagus 1 tablespoon extra-virgin olive oil 1 teaspoon coarse sea salt Several sprigs fresh rosemary Several bay leaves, preferably fresh Rinse the asparagus and trim the tough ends.
This recipe is a Community Pick! Popular on Food52 and Provisions. Green Beans With Snail Butter From 'My Paris Kitchen' Delicious Baked Eggplant Parmesan | Food Fanatic. Urvashee blogs about delectable desserts on her blog, Dessarts. Lucky for us, she's sharing her delectable vegetarian dishes too as a Vegetarian Fanatic. I've been noticing panko more on my grocery trips and seeing it pop up in recipes.
Since I had never used it before, I wasn't quite sure what it was, exactly. So I finally picked up a package and took a closer look. Oh, it's just breadcrumbs! Panko are the Japanese version of breadcrumbs and are lighter and coarser. I've tried different ways of making eggplant parmesan. This eggplant parmesan recipe is flavorful and has the perfect crispy texture without the extra oil from pan frying. And don't forget the bread! Fuchsia Dunlop's Sichuanese Chopped Celery with Beef. My love affair with Fuchsia Dunlop and Chinese food continues unabated. My latest discovery: how to use up that pesky bunch of celery stalks you're forced to buy when you need but a single one.
Ooh, how I hate the sight of those pale green stalks down in the crisper, how they fill me with regret and fury, taking up precious space, growing limp and moldy by the day, an affront to my self-regard as a resourceful, responsible cook! But no more. Thanks to Fuchsia, I've actually gone out and bought a bunch of celery on several occasions now, to use up in one fell swoop, no less. It's nothing short of a culinary miracle. The dish has the lyrical name of "Send the Rice Down" in Chinese and the slightly more prosaic "chopped celery with beef" in English. But never mind the names - what you need to know is that this dish is one of the more addictive things to ever issue from my kitchen.
The rest of the work is a walk in the park. 1. 2. 3. Gifts for the Sweet Tooth | Beekman 1802 Mercantile. Crunchy Chickpeas with Rosemary and Olive Oil Recipe - Emily Farris. 2 15-ounce cans of chickpeas, drained, rinsed, and dried 2 tablespoons extra-virgin olive oil 2 tablespoons finely chopped fresh rosemary 1 tablespoon kosher salt 1 teaspoon garlic powder 1 teaspoon black pepper Preheat oven to 400º. Toss the chickpeas with oil and seasoning. Spread on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy. Make Ahead The chickpeas can be roasted up to 1 day ahead. Cool completely and store in an air-tight container. Can be served at room temperature or briefly reheated, about 5 minutes at 400º. Spicy Whole Roasted Cauliflower. Crostini di Cavolo Nero recipe on Food52. Author Notes: These winter crostini of Tuscan kale flavored with lemon and garlic may seem simple, even too simple, but this is what makes crostini so wonderful – for both the cook and the eater.
In a way, these particular crostini are just an elaboration on the most elemental of all crostini, Tuscany's fettunta – literally, the “greasy slice”: a slice of rustic Tuscan bread, chargrilled to toasty perfection, is rubbed with a raw garlic clove, seasoned with salt flakes and drenched in a rather lavish amount extra virgin olive oil. As simple as you can get, when done properly with good, thick, green olive oil and just the right amount of garlic, this is surely one of the most satisfying dishes on earth. Add some cavolo nero, with its bumpy, long, cypress-green leaves, enchanced with a squeeze of lemon, and in under ten minutes, you have a delicious and healthy starter that tastes of a Tuscan winter. Try it also on crostini made of grilled or deep fried slices of polenta. Butternut Squash Tart with Fried Sage. Cracked Emmer and Carrot Porridge Recipe - Dan Barber.
Braised Carrots with Thyme Recipe - Daniel Boulud. Grilled Hen-of-the-Woods Mushrooms with Sesame Recipe - Jean-Georges Vongerichten. Wintery Braised Red Cabbage, Plus Some Jelly recipe on Food52.com. Vegetable Chili with Garlic Rice Recipe - Quick from Scratch Vegetable Main Dishes. Roasted Belgian Endive - Recipes. Winter Squash Visual Guide | Epicurious. Make Potato Chips in the Microwave - Cooking Tips. The Colors Of Indian Cooking: Old Cauliflower New Tricks. Bake your Cauliflower Like A Chicken. This is not your brain. This is your cauliflower. This is your cauliflower on Indian spices. Whoaaaaaa! Just in case there's anyone out there who doesn't know the origin of this expression or hasn't watched a "very special episode" of anything, it references this Public Service Commercial which ran on the TeeVee way back in the 80's.
Ah yes, the 80's back when everyone wore stone-washed mom jeans, leg warmers, neon colors and big old shoulder pads. No wonder they thought they had to warn everybody. ...out with friends. So we see how people can get weird and change, but an innocent cauliflower? A vegetable trick that's what. There's a traditional Indian chicken recipe called Murgh Musallam. When we lived in LA, I would occasionally be asked by friends to come and teach them to cook certain Indian dishes. Smash cut to the birthday boy leaving for Vancouver while everyone else at the party waited for the chickens to come to roost outside of the oven. Here's What You Need: Sauce.
Needle & Thread. Barbara Kafka's Genius Marinated Eggplant. Every week -- often with your help -- Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: The best, fastest, lightest eggplant technique you haven't tried yet. (It's in the microwave. Don't be mad.) I'd like to make an announcement: You can cook eggplant in the microwave -- and you should. I know what you're going to say. You'll want to talk about the relationship you have with your eggplant -- how you love to rake it around the roasting pan or plunge it in hot oil with all your senses engaged.
You want to be right there with it, watching its stubborn, spongy belly meat give in and melt into soft gold. That's lovely. Eggplant, we love you, but you're a little too needy for being in season this time of year. In 1992, Barbara Kafka, a.k.a. More: Another genius coup from Kafka -- the dead simplest, perfect roast chicken recipe. Not only is it a faster, cooler, and cleaner way to cook eggplant -- it's, frankly, the best tasting one we tested. Sautéed Chard Makes Its Way to Center Stage. Red Pepper and Onion Tarts with Dates and Fried Cheese Recipe - Ana Sortun. Fresh Corn Cakes. No one’s been quite been able to explain the popularity of canned corn in France to me. But the explanation of why fresh corn isn’t familiar – or eaten – is that fresh corn is considered animal feed. Which still doesn’t explain how something isn’t fit for human consumption if it’s raw, but if it’s cooked and canned, that’s another story.
And when it’s in that sloshy, soggy state, it’s often found in unfamiliar places – like scattered on pizza or piled up in a salade niçoise. (Which gives people in Nice fits, because it’s pas respectueuse – you’re only supposed to use raw vegetables in a salade niçoise.) On the other hand, we Americans can’t get enough fresh corn and come August, most of us living in France who’ve been perfectly content to consume wonderful cheese, bread, and wine for the past eleven months, well, suddenly our seasonal clocks collectively kick in and we develop insatiable cravings for plump, fresh tomatoes and corn on the cob slathered with butter and salt.
The Dish | Great Performances. By admin | March 31, 2014 A serene oasis overlooking the Hudson River and Palisades, Wave Hill is a 28-acre public garden and cultural center, often called "one of the greatest living works of art. " The space includes the gardens, historic Wave Hill House and Glyndor Gallery of contemporary art.
Our celebrated gardens and spectacular views provide the perfect setting for corporate retreats and meetings, weddings and special celebrations. Baingan Bharta - Recipes. Sweet and Smoky Beet Burgers recipe from Food52. Fiery Wok-Seared Green Beans. Grilled Eggplant Parmesan Recipe - Grace Parisi. José Pizarro's Salt-Crusted Potatoes with Cilantro Mojo. Every week -- often with your help -- Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: Boil new potatoes just a little differently for a head-turning new appetizer. The season of relaxed entertaining is upon us, and it's time to let go of your favorite crostini recipe.
And so we bring you a flashy new appetizer -- one that will kick off a party with heart-thumping flavors, invite ice-breaking questions (are those fossils? How do I eat them?) , and break down any notions of proper etiquette (spoiler: everyone's fingers are going to get salty -- no frilly toothpicks allowed!). More: An eat-with-your-hands kind of party. It comes from José Pizarro 's Spanish Flavors , a handsome book on the cuisines of five regions of Spain. And she's right -- you're essentially just boiling potatoes. The water bubbles away, and in 20 minutes, the potatoes have sort of steam-boiled tender. José Pizarro's Salt-Crusted Potatoes with Cilantro Moj o Serves 6.
Charred Asparagus Tacos with Creamy Adobo and Pickled Red Onions. Lentil Cakes Tikka Masala recipe from Food52. Author Notes: You can make these spicy hot by adding chile flakes or cayenne to the cakes or the sauce or both. - thirschfeld Serves 4 For the Lentil Cakes 1 cup dried Lentil du Puy, rinsed and picked over for stones 1/2 yellow onion, small dice 1 tablespoon fresh grated ginger 1 tablespoon cilantro, minced 2 teaspoons garam masala 1/4 cup flour, I used millet flour 1 egg 3/4 teaspoons kosher salt For the Sauce 1/2 yellow onion, small dice 1 cup tomato sauce 1/2 cup cream 1/2 cup plain yogurt pinch cinnamon pinch tumeric 2 teaspoons cilantro canola oil Place the lentils into a 3 quart pot and cover with water by two or more inches.
This recipe is a Community Pick! Popular on Food52 and Provisions. In Season: Daniel Boulud’s Mixed Greens With Rhubarb. In Season: Dan Kluger's Roasted Fiddlehead Ferns. Photo: Bobby Doherty; Illustrations by John Burgoyne These tightly wound shoots of the fern plant, plucked from the forest before they’ve had a chance to unfurl, have a flavor, when cooked, that’s hard to pin down: green and grassy, asparagus-like or broccoli-esque but not quite. Which may be why detractors find them lacking. But ABC Kitchen chef Dan Kluger has a simple solution: Roasting, as opposed to the more common steaming or sautéeing, seems to intensify and fine-tune the little emerald scrolls’ flavor profile and bring out their hidden depths.
Dan Kluger’s Roasted Fiddlehead Ferns 4 cups fiddlehead ferns 4 tbs. extra-virgin olive oil Kosher salt, to taste 4 tbs. thinly sliced green garlic (white and light-green part only) Freshly ground black pepper, to taste 2 lemons (1 for zesting, 1 cut into 4 wedges) Coarse sea salt, for finishing. Roasted Radishes with Greens. Braised Fennel with Saffron & Tomato. This last week has bean surreal. In a very good and absolutely mind-blowing way. We have been in London meeting lovely blog readers, signing books and doing more than a few magazine interviews. We had coffee on Columbia Road, Indian food at Broadway Market and Elsa danced her feet off to an Italian street band performance. We finally got to eat at Ottolenghi, it was just as perfect as we expected. We also tried The Gate, and it was almost as good. Food for thought was precisely as cozy and delicious as we’ve been told. If you would like to cast your vote on us we would be MADLY grateful.
And now on to the food. Vegetable Literacy, by Deborah Madison, is a wonderful and beautiful book. Braised Fennel Wedges with Saffron & Tomato Slightly adapted from ‘Vegetable Literacy‘ by Deborah Madison 1 cup uncooked brown rice 2 1/4 cups water Rinse the rice thoroughly, drain and place in a medium sauce-pan together with the water. Trim off the stalks and greens from the fennel bulb. PS. Pickled Ramps Recipe. Middle Eastern Vegetable Stew recipe. Yotam Ottolenghi's vegetarian mezze recipes. Batter-Fried Scallions Recipe. Brussels Sprouts and Wheat Berry Slaw with Smoked Paprika Dressing Recipe. Roasted Asparagus with Lemony Bread Crumbs Recipe - Kay Chun. Ricotta Crostini with Pickled Ramps and Crisp Pancetta Recipe - Ryan Hardy. Mediterranean Braised Chard Recipe.
Roasted Cauliflower With Anchovy Bread Crumbs Recipe. Pan-Roasted Brussels Sprouts, Oyster Mushrooms and Sunchokes with Creamy Meyer Lemon Vinaigrette. Charred Asparagus Tacos with Creamy Adobo and Pickled Red Onions. Seared Broccoli with Anchovy Vinaigrette from Agrodolce in Seattle. Cauliflower oreganata. Spicy Brussels Sprouts with Mint Recipe - David Chang. Recipes for Mobile. Roasted brussels sprouts with hoisin sauce, plus pork chops with quince and lemongrass recipes | Yotam Ottolenghi. 12 Ways to Skin a Potato. An Everlasting Meal: Cooking with Economy and Grace - Tamar Adler, Alice Waters. Grilled Cabbage Wedges with Spicy Lime Dressing Recipes from The Kitchn. Spicy Braised Escarole Recipe - Andrew Carmellini. Eggplant Parm Recipe - Mario Carbone and Rich Torrisi.
Caramelized Brussels Sprouts with Pancetta Recipe - Scott Conant. Meatless Monday: Southwestern Farro Salad. Crunchy Baked Fennel.