cumin seed roasted cauliflower with yogurt I do this dreary thing every October where I decide on the first day that requires a scarf and a hustle in your step to keep warm that the long, gloomy descent into winter has begun and soon the world will be brown, gray and frozen and this will continue until April or beyond and I might as well stock up on some farro and root vegetables and climb into my igloo because that’s all there will be for a long time. I am clearly no fun at all, and also a little blind as I declare this while stepping over crinkly flame-throwers of leaves, while the sky is still fantastically blue and generally, without even have stepped through a farmers market. Because the markets? Are actually as pretty as they get all year, tables overflowing with everything from carrots to late summer squash, hearty greens, tiny pumpkins, marble-sized potatoes and great big globes of broccoli and cauliflower. It’s now or never to haul it home. The recipe is from Melissa Clark’s new cookbook, Cook This Now.
cauliflower and brussels salad Oh boy, so we already know what a pest I can be, right? Well, yesterday I had the honor of running what should have been simple errands and yet each was more aggravating than the last, from the Verizon guy that seriously did not understand what to do with my $100 phone credit, the dress which simply did not exist and a line of ten people keeping me from just asking where it could be found and an Aveda employee, oh just don’t get me started because I have nothing nice to say about their eerie breed of worker ants on 5th Avenue. When I got home, frozen like a cranky popsicle, I eagerly dug into the bag of groceries Alex had picked up for our dinner only to find that the store had only white cauliflower left, and I’d wanted the purple, orange and green! I decided that the recipe was boring and I didn’t want to make it at all if it couldn’t be pretty, and oh my god, could I be more annoying? Such a tease, right, all this talking about cookies? Servings: 8 (Deb: Wha?) 1. 2. 3.
Tomato and Eggplant Compote 1/3 cup canola oil, more or less 1 pound eggplant, preferably a small variety, cut into 1 1/2-inch cubes Fine sea salt 4 tablespoons extra-virgin olive oil 1/2 large onion 3 cloves garlic, thinly sliced 2 beefsteak tomatoes, peeled and cut into chunks 1 small cinnamon stick2 dried bay leaves1 teaspoon honeyFreshly ground black pepper 1/2 lemon Heat half of the canola oil in a large skillet over medium-high heat. Add one-third of the eggplant and fry until dark brown on both sides, about 4 minutes. Transfer the eggplant to a paper towel-lined plate, blot it well, and cover with more paper towels. Heat 2 tablespoons of the olive oil in the skillet and add the onion. Add the eggplant, tomatoes, cinnamon stick, bay leaves, honey, 1/2 teaspoon salt, pepper, and the remaining 2 tablespoons olive oil. Squeeze the lemon juice into the pan and shake the pan softly to incorporate. Notes:
Brussels Sprouts Salad a la M. Wells recipe on Food52.com Author Notes: At a farewell party for Christine Muhlke, who is leaving her job as the food editor at The New York Times Magazine to become executive editor at Bon Appetit, the menu was very Gilded Age. There was veal tongue salad and coquilles St. Jacques, Tom & Jerry's mixed by Christine's husband, Oliver, and a good boozy punch, all laid out on the diner counters at M. Wells in Long Island City. Toward the end of the party, just before the chef brought out a bunch of freshly shot woodcock for guests to help pluck, they set out a bowl of salad. Serves 4 This recipe is a Community Pick! Popular on Food52 and Provisions Asparagus Quiche with Tomatoes and Tarragon Real men are vegan, and they do eat vegan quiche. We really wanted to make a vegan quiche that didn't include tofu or nutritional yeast because every vegan cookbook in the world has one of those. So instead we created a blend of beans and walnuts, making this quiche tender and creamy with a crispy crumb top. It's a pleasure to sink your fork into during brunch, lunch, or dinner. Serve with a Caesar Salad on the side. 1. 2. 3. 4. 5. 6. 7. 8. 9. Basic Single Pastry CrustMakes 1 pastry crust This recipe produces a flaky, all-purpose, unsweetened pie crust. 1. 2. 3. 4. 5. 6.
Hashed Sprouts with Hazelnuts and Fried Capers We mentioned yesterday that we're slightly obsessed with Brussels sprouts at the moment. Here's the latest product of that obssession: a quick, bright hash of chopped Brussels sprouts with quick and salty fried capers and the mellow nuttiness of hazelnuts. This dish was totally inspired by the warm salad of Brussels sprouts leaves with fried capers and hazelnuts at Contigo, a great Spanish and Catalan restaurant in San Francisco. We had a very memorable meal there a few weeks ago, but it was this dish that took the top prize. Fresh, warm, and interesting. This recipe riffs off that one but sticks to a slightly easier preparation by hashing the sprouts (just chop them up fine, or use a mandoline). Hashed Brussels Sprouts with Hazelnuts and Fried Capers serves 4 1 pound small Brussels sprouts, washed and trimmed1/2 cup hazelnuts, roughly chopped3 tablespoons olive oil1/4 cup capers, well-drained1 lemon, squeezed for juiceKosher salt and freshly ground black pepper (Image: Faith Durand)
Spinach-Chickpea Burgers This is one of my favorite veggie burgers. It has everything I want: hearty chickpeas, fortifying spinach, a hint of nutty toasted cumin seeds, and final finish of fresh lemon. It's also very easy! As with most burgers in this book, be sure to reserve a portion of the beans and mash them by hand, rather than blitzing all of them in the food processor, as this gives the burger texture. Ingredients 2 tablespoons plus 1 teaspoon olive oil1 teaspoon toasted cumin seeds5 ounces fresh spinach1 1/2 cups cooked chickpeas2 eggsJuice of 1/2 lemon1 teaspoon salt1/3 cup chickpea flour (see note) or more if needed Instructions 1. 2. 3. 4. 5. Note: While it's easy to make your own chickpea flour by grinding dried chickpeas in a spice grinder or blender, it can now be found at most grocery stores — but at a hefty price.
Shaved Brussels Sprout Christmas Salad Many of the recipes that we prepare for Christmas each year are pretty unorthodox. Maybe that goes without saying, as vegetarian dishes generally are quite rare in these merry times of poultry, pig and meatballs. But I have a feeling that some of the dishes from our previous Christmases surprised Santa quite a bit. Our general rule is that if you add a dash of saffron or cinnamon to any dish, it will qualify on our Christmas table. Strangely enough our unorthodox methods doesn’t correlate with the recipes that we have in our archives from past Decembers. Today’s recipe actually has all the classic xmas greens (brussels sprout, kale, orange, pomegranate), but prepared and flavored in a not so classic way (raw, shredded and with a tahini dressing). To give you some more inspiration for a Greener Christmas we have also listed a few favorites from our archive. Christmas morningBaked Saffron Pancakes & Forest Berry JamWinter Buckwheat PorridgeChristmas Granola Now you have two options: 1. Ps.
Spaghetti alla Carbonara This is the first dish I ever learned how to make! I don’t even remember how old I was, but it was well before high school, because I would make carbonara when I was a student at boarding school in New Hampshire. I was constantly missing the pasta dishes I grew up with in Italy, so I’d go to the general store, buy the ingredients, and make this over the two little hotplates in our communal room. 2 tablespoons olive oil8 ounces pancetta or thick bacon, diced4 large eggs, at room temperature1 cup (2 1/2 ounces) freshly grated Parmigiano-Reggiano1 teaspoon freshly ground black pepperKosher salt1 pound spaghetti 1. 2. 3. Tip: If, when you’re tossing the pasta in the bowl, it looks a little dry, add a bit of the reserved pasta water to help create an emulsion.