Sunday, September 22, 2019

Chickpea Salad with Roasted Red Peppers

An unfortunate fact of a long career in foods is that you forget a lot. Not just things you thought you would never forget…like the exact method you used to use every single day to execute a certain preparation.  Sometimes you forget about the existence of entire recipes.  The recipe I’m sharing today is one of those recipes. 


I’m not quite sure now how it came up in conversation, but a friend was telling me how much she loved my Chickpea salad…that it was so versatile…that she makes it frequently.  I was gratified that she was enjoying a recipe I had shared so much.  But I finally told her that I was drawing a complete blank regarding the salad. 

She was surprised I had forgotten it…but she obliged me by describing it in more detail:  roasted bell peppers…  green olives…  celery…  a spicy vinaigrette….  Slowly I began to remember the salad.  To make it even more embarrassing, it wasn’t just a recipe I had only made a time or two.  I had actually taught it in a class on salads. After her reminder, I decided I needed to make it again soon.


I admit I didn’t follow through.  I actually have no idea how long ago it was that this conversation took place.  But sometime this summer I remembered the recipe and the conversation (all on my own).  It is likely that the recipe popped into my head due to the fact that my eating habits have changed slightly as I have morphed from a household of two into a household of one.  Things that keep well and are versatile regarding the manner in which the can be served hold great appeal.  This salad is a winner in both categories.  It keeps for several days (the flavor, in fact, improves).  It functions well as a side dish—to lamb…or chicken…or fish (it was accompanied by olive oil poached tuna in that long ago class).  And it is excellent as a part of a salad platter or meze spread (recently it made a particularly fine workday lunch with a grated carrot salad, soft cooked egg, and flatbread).  It would be great on a picnic or as part of a boxed lunch.

Since I rediscovered this recipe I have made it several times.  It was originally part of a summer salad class because of the roasted red peppers—but it doesn’t have to be a summer salad.  Beautiful ripe peppers are available well into fall.  And good quality hot house peppers (while not as delicious as the local specimens) are available year round.  I can definitely see this salad becoming part of my regular rotation of “go-to” recipes.  I’m so glad I shared it with a friend…or it might have been lost forever. 

 
Chickpea Salad with Roasted Red Peppers
& Moroccan Vinaigrette

For the vinaigrette:
2 T. freshly squeezed & strained lemon juice
1/2 t. ground cumin
1/8 t. cayenne pepper (or more, to taste)
Salt & freshly ground pepper
1/4 c. olive oil

For the salad:
1 can (14-oz) chickpeas (garbanzo beans), drained and rinsed (1 1/2 c.)
2 large red bell peppers (about 14 oz.), roasted, peeled, seeded & cut in a 1/2-inch dice
1/4 to 1/3 c. finely diced red onion, rinsed under cold running water and blotted dry
A generous 1/3 c. very thinly sliced heart of celery, including some of the leaves
1/4 cup finely sliced cilantro (or flat leaf parsley, if you prefer)
10 pitted large green olives
Salt & Pepper, to taste


To make the vinaigrette, in a small bowl whisk together the lemon juice, garlic, and spices.  Season to taste with salt and pepper.  Gradually whisk in the olive oil in a thin stream to form an emulsion. Set aside.   

To make the salad, drain and rinse the chickpeas and place in a large bowl.  Add the peppers, onions, celery, cilantro and enough vinaigrette to generously coat the ingredients.  Toss to coat.  Taste and correct the seasoning.  At this point, the salad can be left at room temperature to marinate for up to 30 minutes, or it may be covered and refrigerated (it keeps well for several days—check the seasoning before serving).  If refrigerated, bring to room temperature to serve. 

Serves 3 to 4

Notes:
  • The recipe multiplies well for larger appetites, or a crowd
  • If you have harissa on hand, it is delicious served on the side
Printable Version 



Wednesday, September 4, 2019

Bing Cherry Ice Cream


The end of sweet cherry season always creeps up on me.  Sweet cherries have a long summer run.  They begin to show up in my grocery store sometime in June.  During most years I can expect to be able to find them through the end of August (and if we’re lucky, into early September).  But it is never wise to count on being able to get any kind of fresh produce at the very beginning or tail end of their normal season.  (Produce like this should be treated as an enjoyable surprise!)  Several years ago I told a mildly harrowing story about promising rhubarb on the early end of its season.  I almost got into some difficulty this year because I promised Bing cherry ice cream to a client at the tail end of the cherry season.

I was aware I was cutting it close, but I had seen cherries in the stores and the dinner was coming up soon, so I went ahead and suggested Profiteroles with Sweet Cherry Ice Cream as the finish to a French-inspired menu.  As insurance I purchased them the minute I saw some in the store, knowing I could make the compote to flavor the ice cream ahead. 


I was so glad I did!  Overnight the cherries seemed to disappear from the stores.  I have never been so keenly aware of something being available in abundance one day…and gone the next.  Even though I had my cherries—and had made the compote—I kept looking (weirdly fascinated by my close call). 

As it turned out, even if I hadn’t been thinking ahead, I would have been ok (well maybe not ok…I would have shortened my lifespan a little from stress…).  The last store I shopped at for my dinner had a handful of bags (literally four or five) of plump, beautiful cherries.  I purchased some just because I could.


Consequently I got my own enjoyable surprise with those end-of-season cherries because I used those extra cherries to make some ice cream for myself over the Labor Day weekend.  I even had enough cherries to make more of the compote to use as a sauce.  But even without the extra compote, this ice cream is a delicious cherry treat.  Good all by itself…or maybe with a little chocolate sauce…


I do hope there are still a few cherries left out there so that anyone reading this who wants to make cherry ice cream can.  But if not, there’s always next year.  And if you happen to see some cherries, but don’t have time to make ice cream, you can always make the compote ahead and refrigerate it (up to a week) or freeze it (you can have fresh cherry ice cream in January!) until you are ready to use it. 



Bing Cherry Ice Cream

1 lb. Bing Cherries (about 3 cups), halved and pitted
6 T. (75 g.) sugar
1/2 T. lemon juice
2 T. brandy or kirsch


2 c. cold heavy cream
1 c. whole milk
8 egg yolks
1/3 c. sugar
a pinch of salt
1/8 t. almond extract (optional)
1/4 c. honey (3 oz.)—see note

Prepare the cherries:  Place the cherries in a wide sauté pan set over medium high heat.  When the cherries begin to steam and sizzle quietly, add the sugar and lemon juice and shake to distribute.  Cook the cherries at a brisk simmer—stirring occasionally with a heat-proof spatula—until the cherries are tender and beginning to break down a bit and the juices are beginning to thicken—about 5 minutes.  Add the brandy and bring back to a simmer—cooking until the juices have thickened again...perhaps a minute or two.  Remove from the heat, and let cool briefly.  Transfer the compote to a food processor and process to the desired texture (I like mine chopped fairly fine.)  You should have a generous cup of compote.  Chill.

Prepare the custard: Place one cup of cold cream and the cold cherry compote in a medium-sized bowl and place in the refrigerator to keep it cold. 

Place the milk and remaining cup of cream in a medium-sized, non-reactive saucepan and bring to a boil.  While the milk mixture is heating, whisk the egg yolks with the 1/3 c. of sugar and the salt until thick.  When the milk boils, temper the egg yolks.  Stir the tempered egg mixture back into the saucepan and place the pan over medium heat.  Cook, stirring constantly, until the custard begins to thicken and a path forms when you draw your finger across the custard-coated back side of the spoon—an instant-read thermometer will read about 175°.  Immediately strain the custard into the bowl of cold cream and compote. Stir in the honey…and extract, if using.  Refrigerate (or place in an ice bath) until cold, stirring occasionally.  Cover and chill deeply (this will take several hours).

Finish the ice cream:  Freeze the cold custard in an ice cream machine according to the manufacturer’s instructions.  Transfer to a freezer container and freeze for at least an hour or two (and preferably overnight) before serving.  Makes 5 cups cherry ice cream.

Notes: 
  • If you prefer, you may replace the honey with sugar. I like the texture the honey gives to an ice cream…but if you don’t like the flavor, or don’t have any, you don’t have to use it. Instead, use a total weight of 150 grams (3/4 c.) sugar in the custard. Put half of it in the yolks (as directed in the recipe) and add the remaining half to the 1 cup heavy cream and 1 cup milk while they are heating.
  • For an extravagant cherry dessert, make a double batch of compote. Process half of it for the ice cream and use the unprocessed portion that remains as a sauce for your ice cream.
  • If you have never made custard style ice cream, take a minute to read my basics post so you will have good success.
Printable Version

Sunday, August 18, 2019

Zucchini Quiche with Feta, Walnuts & Lemon


Because my work involves so many different cooking outlets (teaching—at more than one place, private dinners—in many different homes, working in a pastry shop, testing recipes for all of the above…not to mention for my blog…) I occasionally purchase way too much of an ingredient.  Most of the time I am able to absorb the extra into my own cooking…or one of the many outlets…without too much thought.  Recently however, I found myself in possession of an extra quart and a half of cream that I didn’t “need” for any of my work.  I love cream.  But a quart and a half is a lot of cream for a household of one!

I began to look for ways to use lots of cream.  I made my mother a batch of scones….  I made myself a batch of scones….  And I still had almost a quart.  At the same time, I also had an abundance of beautiful eggs (gifts from good friends who keep chickens).  So, I thought ice cream would be the solution.  But I didn’t have any milk…and I didn’t feel like adding to my stash of dairy…

Then I went to the farmers’ market.  Actually, I went to three in one morning—because I really do love going to farmers’ markets.  When I got home I discovered that in shopping at three locations without a list I had purchased way too much zucchini and summer squash (it was just so beautiful—I think it has been a good year for squash). 



As I looked at my abundance of squash, wondering how I was going to consume it before it started to go bad, I thought about my stash of cream and eggs….  Then I thought of quiche.  A standard size quiche would use up at least a cup of cream…plus a couple of eggs and a good portion of my squash.  As luck would have it, I also had a round of pate brisée in my freezer (always a good thing to have on hand!).  Clearly a zucchini quiche was meant to be.

Now I just had to decide how I wanted to cook the summer squash (Vegetables should always be cooked before adding them to a quiche. To learn why, check out my “quiche basics” post from a few years ago.)  …and what other flavors I wanted to add to compliment the squash.  For the cooking of the squash I decided to go with a method I described in a pasta salad post several years ago.  The squash is cooked in a sauté pan with a small amount of olive oil and a minimal amount of water.  As the squash cooks the water evaporates.  Tom Colicchio (the source of the method) calls the result ‘the essence of zucchini’:  tender zucchini that isn’t water-logged (as it would be if boiled) or caramelized (as it would be if sautéed or roasted).  I thought it would be a perfect way to prepare it for a quiche.


My inspiration for the remaining flavors began with the zucchini tart in Anna Thomas’s The Vegetarian Epicure (which was the first recipe that popped into my mind when I began to think about a zucchini quiche).   Her tart is so tightly packed with zucchini slices that a cross-section looks like a mosaic.  It is the look I was striving for in my quiche.  She tops her tart with toasted breadcrumbs.  I loved the idea of a bit of crunch—and I love quiche topped with breadcrumbs—but I decided instead to get my crunch from some finely minced walnuts. 



Walnuts are one of my favorite companions for zucchini. The addition of lemon and garlic to this combination raises the flavor to one of those “greater than the sum of its parts” food experiences.  I don’t remember now where I first encountered this combination.  I wish I did, so I could give credit.  Zucchini can seem a bit bland and one dimensional—slightly bitter…with finer specimens exhibiting a nutty flavor profile.  The walnuts accentuate both of these things.  Garlic adds depth.  Lemon turns on the lights, allowing all the flavors to shine.  If you have never tried this combination of flavors, you should try making a side of simply sautéed zucchini, finished with garlic, lemon zest, a shower of chopped walnuts and a judicious amount of salt (and some parsley or thyme if you’re feeling fancy).  You will probably have a new favorite summer side dish.

All of these flavors were easily incorporated into the tart.  I added thyme to the zucchini as it cooked…and slipped the lemon and garlic into the custard.   And to get that little extra bit of salt that all of this requires, I added Feta.  Not only does Feta provide a nice tangy/salty accent, it can be cut into cubes (like the squash) and adds to the lovely mosaic look of the slices of quiche.  All in all, I found this tart to be unusually delicious—and a great way to use up some of that late summer abundance of zucchini (not to mention my own personal surplus of cream and eggs!).


Zucchini Quiche with Feta, Walnuts & Lemon

400 g./14 oz. small zucchini and/or summer squash, trimmed and cut into a 1/4- to 1/3-inch dice (see note)—a generous 3 cups
several sprigs of thyme, picked
1 1/2 t. olive oil
1/4 c. water (plus more as needed)
Salt & pepper, to taste
2 eggs
1 c. heavy cream
Zest of one medium or half of a large lemon
1 small clove of garlic
1 10-inch blind baked tart shell (see below)
1 1/2 oz. grated Parmesan or Pecorino (or a mix of the two—which is my preference)
4 oz. Feta (block in brine), cut into 1/4-inch cubes
1/4 c. walnuts (finely chopped)



In a very large skillet, warm the olive oil over medium to medium high heat. Add the zucchini, the picked thyme, a generous pinch of salt and 1/4 cup of water and cook over moderately high heat, stirring occasionally, until the zucchini is tender and the water has evaporated.  This will take 5 to 10 minutes, depending on the size and age of the zucchini.  Add more water if the zucchini starts to brown. Transfer the zucchini to a baking sheet to cool.  If the zucchini is tender and the water hasn’t evaporated, spread the zucchini on paper towels to absorb the excess moisture. 

Crack the eggs into a medium bowl and whisk until smooth.  Add the cream and lemon zest.  Using a microplane zester (the same one you used for the lemon zest), grate the garlic clove into the bowl (if you don’t have a microplaner, smash the garlic to a purée with a pinch of salt and add).  Whisk until smooth.  Season with salt and pepper to taste.

Place the baked crust on a baking sheet.  Scatter half of the Parmesan/Pecorino over the crust. 



Next, add the squash and spread into an even layer.  Scatter the Feta evenly over the squash and use your fingers to nudge it into an even layer with the cooked squash. 


Slowly pour the custard over the squash and Feta, jiggling the pan a bit so the custard will be evenly distributed and will penetrate any pockets created by the squash and cheese. Be careful not to let the custard flow over the edge. If there are any low places in the edge of your crust, you will not be able to use it all. Scatter the remaining Parmesan/Pecorino over the tart, followed by the walnuts.



Bake the tart until the custard is set—about 25 to 30 minutes (a knife inserted in the center will come out clean). Slide the tart under the broiler to brown slightly if you like. Serves 6 as an entrée (with a salad or vegetable side), 8 to 10 as a light first course with a fluff of lightly dressed greens.


Note: 

  • The tart is very fragile if served right away.  If you don’t mind the zucchini slipping apart from the custard a bit as you eat, this isn’t a huge problem.  But if this bothers you, simply make the tart ahead—it slices beautifully if it has time to rest and set up.  And, it actually tastes better on subsequent days—the flavors having had time to develop and blend.
  • I have made this tart with both diced and sliced (scant 1/4-inch) zucchini.  When sliced, the “slipping” of the squash (previous note) is even more pronounced.  But slicing the zucchini is obviously faster than dicing…and as mentioned above, isn’t a problem after the tart has had a few hours to set up.
  • Parmesan is nutty—accenting the nuttiness of the squash and the walnuts.  Pecorino contributes a salty tang (like the Feta).  I like the inclusion of both—but one or the other would be fine too.


Pâte Brisée
(Short Crust Pastry)

1 1/3 c. all-purpose flour (150g)
3/8 t. salt
8 T. cold unsalted butter, cut into pieces (113g)
3 to 4 T. ice water

Combine the flour and the salt in a medium-sized bowl.  Rub the butter into the flour until the butter is in small pea-sized pieces. Drizzle the smaller measure of ice water over the flour/butter mixture.  Using your hands, fluff the mixture until it begins to clump, adding more water if necessary.  Turn the dough out onto a counter and form into a mound.  Using the heel of your hand, gradually push all of the dough away from you in short forward strokes, flattening out the lumps.  Continue until all of the dough is flat.  Using a bench scraper, scrape the dough off the counter, forming it into a single clump as you do.  Form the finished dough into a thick disk.  Chill for at least 30 minutes.

To roll out, let dough warm up for a moment or two.  Butter/spray a 10-inch removable bottom tart pan and set it aside.  Roll out the dough on a lightly floured surface into a circle that is about 1/8- to 1/6–inch thick and with a diameter 2 to 3 inches larger than that of the pan.  Trim any ragged edges.  Brush off the excess flour and fold the dough circle in half.  Transfer it to the prepared pan.  Unfold the dough and ease it into the pan being careful not to stretch it.  Press the dough against the sides of the pan (being sure not to stretch the dough) and cut the dough off flush with the edge of the tart pan.  Chill for at least 30 minutes.

To blind bake, line the pastry with aluminum foil or parchment paper, pressing it into the corners and edges.  Add a layer of pie weights or dried beans.  Bake in a 400° to 425° oven for 20 to 25 minutes.  When the pastry begins to color on the edges and is cooked through, remove the foil and weights and continue baking until the pastry dries out and turns a golden brown (another 5 minutes or so).

Printable Version

Monday, July 29, 2019

Homemade Fresh Cheese (“Ricotta”)



I’m not sure when I first discovered that making fresh, ricotta-like cheese at home was not only possible—but actually doable for anyone with a stove, some milk, a coagulant (lemon juice, vinegar or buttermilk) and a cheesecloth-lined sieve.  It was Michael Chiarello’s recipe in his aptly named Casual Cooking that tipped me off to the fact that making a fresh cheese was a simple—even quick—process.  Once I discovered his recipe I immediately began making—and teaching—fresh cheese.

Unfortunately my results weren’t always very consistent.  Sometimes my cheese was light and spreadable.  And then on other occasions it was stiff and a bit sticky.  It always tasted good…but I was unhappy about the unevenness of the results from a textural standpoint.  As a professional cook, consistency is something I always strive for. Whenever I visited one of my favorite restaurants (for Kansas City Locals: Extra Virgin), I nibbled their fresh ricotta and grilled bread platter with a mixture of pleasure and envy.  What were they doing to get such a consistently light and spreadable result?

As I stated at the beginning, the basic method for making fresh cheese is very straight forward and simple.  Place the milk in a saucepan.  If using buttermilk as your coagulant, add that with the milk.  Heat the milk.  If using an acid (lemon juice or vinegar) for your coagulant, add it to the heated milk.  Stir and watch the curds form.  Let the mixture sit (off the heat) for a few minutes to allow the curds to firm up.  Drain through a cheese cloth.  That’s it.  But clearly I was missing something.

If you take the time to look around, you will discover that the method truly doesn’t vary too much from site to site and cook to cook.  Some cooks add a bit of cream to the milk (for added richness and a slightly higher yield).  The recipe from Chiarello that I had started out with used buttermilk to set the curds.  I found that most recipes use lemon juice or distilled white vinegar.  Since I always have lemons on hand…and rarely keep buttermilk around…I switched to lemon juice.  My results were about the same.

There seems to be a bit of disagreement about the temperature to which the milk should be heated before adding the acid.  Most recipes take it to at least 180°.  Many go a bit higher than this.  Some even tell you to bring the milk to the boil.  My impression is that somewhere in the range of 180° to 190° is optimal.

The greatest amount of variation among the recipes that I looked at centered around the draining process—how it was accomplished and how long the curds should be allowed to drain.  And in the end, this seems to have been the source of my difficulty.  I think I had been allowing too much of the whey to drain away.  No one tells you this, but the cheese when it is at the correct, soft consistency for serving as a light and fluffy spread, will still look like it is way too wet.  But if you can scoop some of the curd up with a fork or spoon and you are rewarded with a substance that sits on your utensil in a soft, delicate, trembly mound, you are done.  Depending on how you transfer the curd into the cheesecloth, the time it takes to reach this point could be anywhere from 2 or 3 minutes to about 15 minutes. 


At 15 minutes.  If you scrape a bit a the edge with a rubber spatula--or even just lift
 the cheesecloth around the edges--you can see that the cheese is holding a shape.
Most recipes recommend 15 minutes as the minimum draining time…and suggest draining anywhere from an hour and up to overnight.  The only reason to do allow it to drain for this length of time is if your goal is super firm cheese (to be used in gnocchi, for example).   If this is the case, you may let the cheese continue to drain for up to an hour.  I have never found the need to drain it for longer than this.  No matter how long you drain it, the cheese becomes much firmer as it sits…and even firmer still under refrigeration.  Cheese drained for an hour will, after chilling, be as firm as cream cheese.  (If you beat the chilled cheese with a wooden spoon or rubber spatula, you will smooth out the curd to the point that you really will have something that is very much like cream cheese.)

There are several methods that I have seen for draining the curd.  Michael Chiarello tells you to gently push the raft of curds aside and to ladle the whey (which is underneath the curds) into your cheesecloth lined sieve, getting rid of as much of the whey as possible before spooning the curds themselves into the sieve along with any remaining whey.  Patricia Wells in The Provence Cookbook directs you to prepare two cheesecloth lined sieves…and to spoon the majority of the curds into the first sieve—and then pour the whey and remaining solids into the second.  The few curds from the second sieve can be moved to the first.  Almost every other method I have ever seen tells you to just ladle or pour everything into the cheesecloth lined sieve and let it drain. 


The above cheese after lifting the cheesecloth all the way around.  It is still very soft.


Obviously getting rid of most of the whey (using either Chiarello’s or Wells’s methods) will shorten the amount of time the curds need to drain.  But even if you unceremoniously dump the whole mixture into the sieve, you should still not have to drain the curds for longer than about 15 minutes (unless—as already mentioned—you are specifically going for a dryer, firmer cheese).  Because I learned how to make fresh cheese with Chiarello’s recipe, I am in the habit of a sort of hybrid method: I ladle off as much of the whey as I have the patience for before I pour the curds and whey that remains into the sieve.  You should use whatever method works best for you.

I should mention that not everyone adds salt to the milk along with the acid.  I suspect that adding the salt at this point has an effect of some kind on the formation of the curds.  I don’t know if adding it at this point is detrimental or not.  What I do know is that adding salt to taste to the finished cheese requires some stirring of the curd—which I think can have a detrimental effect.  I have noticed that stirring the finished curds can give them a sticky quality that I find unpleasant.



When the cheese has drained to your liking, you may eat it right away.  And frankly, I dare you not to. It is at this point that it is at its most sublime…mounded onto a toast and topped with something tasty (marinated roasted peppers…balsamic roasted fresh figs…).  Or all by itself with nothing but a drizzle of good olive oil, some flaky salt and freshly ground pepper.  It also makes a fantastic addition to a meze platter.  Anything that might be left can be placed in the fridge and should last for about a week.


With crusty bread and melon for lunch....

With Zaalouk and olives as part of a Meze spread....


On bruschetta and topped with Marinated Roasted Sweet Peppers....


Homemade Fresh Cheese—"Ricotta"

This cheese is similar to—and can be used as you would—ricotta.  Most recipes that you will find for "Homemade Ricotta" look pretty much like this recipe—the type and amount of acid will vary from recipe to recipe...and methods will vary slightly...but the process (and end product) is pretty much the same.  But none of these are really ricotta.  Ricotta is traditionally not made from milk.  It is made instead with whey and is therefore a byproduct of the cheese making process (most often the Pecorino making process).  If I understand the process correctly, you could make fresh ricotta at home.  You just have to have access to a large quantity of whey.

1 quart whole milk
1/2 c. heavy cream
A scant teaspoon of kosher salt
3 to 4 T. fresh lemon juice



Pour the milk and cream (if using) into a non-reactive saucepan.  Place over high heat and bring to just under a simmer (180° to 190°F), stirring the mixture frequently with a rubber spatula and making sure to scrape the whole pan bottom to prevent scorching.  Remove from the heat.  Add  the salt and 3 T. of lemon juice and stir—you should almost immediately observe curds forming and separating from the translucent whey.   If this isn't happening, gradually add more lemon juice until it does.  Let the mixture sit undisturbed in a warm place for 10 to 20 minutes.

While the mixture sits, line a wide sieve or colander with several layers of cheesecloth and place over a deep bowl, or directly over the sink.


Working from the side of the pan, push aside some of the curd and gently ladle the whey into the prepared cheesecloth.  Try not to break up the curds too much as you work.  When you have removed as much of the whey as you can without pulverizing the curd, pour the remaining contents of the pan into the sieve.  Lift the sides of the cloth once or twice to help the liquid drain.  Don’t press on the curds.  Let the curds drain for 15 to 60 minutes, depending on how dry you want your cheese to be.  (I like to drain for 15 minutes and serve the cheese right away while it is still soft and warm. Draining it longer will produced something with a texture like cream cheese.  No matter how long you drain it, it will firm up considerably upon chilling. For this reason, I always save some of the whey to add back in if the chilled cheese is too firm.)  Taste and correct the salt.  The cheese will keep for several days in the refrigerator.  Makes 1 1/2 cups.  Less if it drains longer than 15 minutes.
 
Printable Version

On crostini and topped with Slow-Cooked Zucchini....

Sunday, July 14, 2019

Bulgur topped with a Medley of Marinated Cherry Tomatoes, Chickpeas, Fennel & Feta


Last Sunday I finally got around to looking through some of my summer food magazines.  I don’t get to them as often as I like, but they always provide inspiration when I do. This time, among other things, I noticed a pasta salad in the July/August issue of Martha Stewart Living, filled with things I love:  Cherry Tomatoes, Fresh Fennel, Chickpeas & Capers.  Since I had fresh fennel and cherry tomatoes on hand…and I’m always in the mood for pasta…I decided I would try it this week.

I finally got to it on Friday evening.  I had every intention of making the pasta exactly as written, but when dinner time rolled around, I wasn’t really in the mood for pasta (shocking… I know…).   I decided that what I really wanted was a grain salad…and that bulgur would be delicious with all the flavors of the “sauce” from the original recipe.



Then, as I was preparing the medley of marinated vegetables, I decided that they were so beautiful…and so tasty on their own…that I really didn’t want to fold them into the bulgur.  Instead, I decided to use the bulgur as a bed for a big pile of the marinated vegetables…sort of like a streamlined grain bowl.  It was delicious.  And just what I was hungry for.


Bulgur with a Medley of Marinated Cherry Tomatoes,
 Chickpeas, Fennel & Feta

Bulgur:
2 T. olive oil
1 small red onion (4 to 5 oz.), finely diced (you will have about 1 c. diced onion)
kosher salt
1 fat clove garlic, minced
1 t. fennel seed, crushed with a mortar & pestle
2 t. dried oregano
1 c. (6 oz.) medium bulgur, rinsed and drained
1 1/4 c. boiling water

Marinated Vegetables:
1 pint (2/3 lb.) cherry tomatoes, quartered (halved, if small)
3 T. capers
1/2 c. pitted Kalamata olives (about 24), halved
2 T. freshly squeezed lemon juice
1/4 c. olive oil
1/2 c. flat leaf parsley leaves, coarsely chopped
1 can (15 oz.) chickpeas, drained and rinsed
1 medium fennel bulb, trimmed, halved, cored & thinly sliced/shaved crosswise using a mandolin
4 oz. Feta, drained and cut into scant 1/2-inch cubes

Warm 2 T. olive oil in a medium saucepan with a tight fitting lid over moderate heat.  Add the onions along with a pinch of salt and sweat until tender and translucent.  Add the garlic, fennel & oregano and cook until fragrant—about a minute.  Increase the heat to medium high and add the drained bulgur along with a generous pinch of salt.  Continue to cook for a minute.  Add the water and bring to a boil.  Reduce the heat to low and cook, covered until the bulgur is tender—12 to 15 minutes.  Remove from the heat and let stand (covered) for 5 minutes.  Scrape the finished bulgur onto a baking sheet and let cool to room temperature.

While the bulgur cooks and cools, make the medley of marinated vegetables.  Place all the ingredients in a bowl and fold together.  Season to taste with salt & pepper. 

To serve, spoon the room temperature bulgur onto a platter or individual plates, spreading out a bit and making a small divot in the center to hold the vegetables.  Mount the vegetables on top of the bulgur, making sure to get all of the liquid.  Drizzle with more olive oil, if you like.  Serves 4 as a light entrée.   



Notes & Suggestions:
  • If you like, you may of course just combine the vegetables and bulgur and serve as a bulgur salad. The bulgur will absorb the juices, making a delicious grain salad.
  • Even though I wasn’t in the mood for pasta when I made this, I’m sure that the vegetable mixture would be delicious on pasta for a pasta salad. Use 1 pound of gemelli, fusilli or cavatappi, cooked al dente and spread on a sheet pan to cool (rather than rinsing).

For those who might be preparing this for a household of one or two…and who only want to make half of a recipe (which is what I did), let me suggest a fantastic use for your remaining half can of chickpeas from Ottolenghi’s Simple: Chickpeas and Swiss Chard with Yogurt. If you like Mediterranean food and you shop at the farmer’s market or are a member of a CSA, it is likely you already have everything you need. I served it with Basmati Rice and warm flatbread. It was delicious. If you have the book, it’s on page 100. If not, the Guardian posted the recipe last year.


Sunday, June 30, 2019

Kohlrabi: in a Sauce for Pasta…with Green Garlic, Pancetta & Cream



Kohlrabi must grow unusually well…with few of the typical pests and other problems encountered with other crops…in the Midwestern United States.  I say this because it is widely grown by the growers who supply CSAs and the stalls of our local farmers’ markets.  This, despite the fact that it seems to be a hard sell.  Google searches for “What can I make with kohlrabi?” probably surge during June as CSA shares begin to include this alien looking member of the Brassicas.  Shoppers at the local markets often bypass it altogether. 

But growers persist in planting kohlrabi.  And for good reason:  it is delicious.  If you have sampled kohlrabi from the grocery store you might not have been impressed.  You can get good kohlrabi at the grocery store…but often their stock is a bit old...and hence fibrous and tough.  But once you taste a freshly harvested kohlrabi, you will begin to look for it at the late spring and early summer markets.

Kohlrabi ...with its leaves trimmed away

Kohlrabi is the same species (Brassica oleracea) as cabbage, turnips (it’s sometimes called a cabbage turnip…or a German turnip), kale, Brussels sprouts, broccoli and cauliflower.  It is most often compared to turnip…but I find it to be much milder than all but the mildest, white-topped salad turnips.  If I were to compare it to anything on this list of Brassicas, I would say it is most like a broccoli stem.  But if you happen to get your hands on a particularly fine kohlrabi, you will find it to be much sweeter, crisper and juicier than a broccoli stem. 

Peeled and diced...and ready for pasta...

Kohlrabi is delicious in soups and vegetable ragouts.  I posted a lovely vegetable and farro soup that included kohlrabi several years ago.  And my chef friend Nancy makes a delicious Ganth Gobi Aloo/Kohlrabi & Potato Curry with the kohlrabi that arrives in her CSA share.  Most often you will find kohlrabi shredded or julienned and included in raw vegetable salads or slaws.  It is truly delicious this way.  I have posted a couple of recipes that use it raw…and if you never do anything other than make salad and slaw with your kohlrabi, you will come up with lots of delicious ways to use and enjoy it. 


Recently as I was considering what to do with some kohlrabies I had purchased at the market I decided that I really wanted to cook it.  So I turned, as I often do, to pasta.  As I considered how to treat it, I remembered how delicious other Brassicas are with cream, garlic and bacon (or ham).   My pasta pretty much fell together from there.  If you have never tried cooked kohlrabi, you could do worse than this simple pasta.  And if pasta and carbs aren’t really your thing (you probably haven’t made it this far in the post), this manner of preparing the kohlrabi would make a fantastic side dish.  Simply cut the kohlrabi into a larger dice…or maybe thin slices...instead.


A couple of final notes about my recipe:  Green garlic season is almost over.  Please don’t skip this pasta for that reason.  Just use regular garlic…maybe one small clove, minced.  

As you read through this post you might have noticed that some of the pictures include a sprinkling of parsley over the finished pasta.  I did this to add a bit of color…and it does that.  But it also, of course, adds a flavor component.  It tastes fine with the parsley, but I actually like it better without.  So…as is almost always the case with herbs…add to taste, if you like.

Lastly, I prefer light cream sauces for my pasta—opting to extend the sauce with pasta water rather than more cream if there doesn’t seem to be enough sauce to coat the noodles in a light fluid sauce.  But if you prefer a richer/creamier sauce, by all means, add a bit more cream.  More cream is almost never a bad thing.


  
Fettuccine with Kohlrabi, Green Garlic & Pancetta
in a White Wine Cream Sauce

1 T. butter
1 1/2 oz. pancetta, minced
2 or 3 cloves green garlic (or half a small stalk), minced
10 to 12 oz. kohlrabi, peeled and cut in a 1/4-inch dice (to make 1 1/2 c.)
2 to 3 T. dry white wine
water
1/2 to 2/3 c. heavy cream
4 or 5 T. (about 1 oz.) finely grated Parmesan or Pecorino (or a mix)
180 g. (6 to 7 oz.) Fettuccine

Melt the butter in a medium sauté pan set over moderate heat.  Add the pancetta.  


When the pancetta begins to turn golden and sizzle (after 2 or 3 minutes), add the green garlic.  Cook gently until the pancetta is beginning to crisp and the garlic is fragrant.


Add the kohlrabi to the pan along with a pinch of salt and continue to cook for a minute or two—sizzling gently.  It should not be caramelizing.    


Increase the heat and add the white wine.  Reduce to a glaze.  Add enough water to barely cover the kohlrabi.  Season with salt.  Cover and simmer gently until the kohlrabi is tender.  This will generally take about 20 minutes, but kohlrabi varies greatly in tenderness, so begin checking at 10 minutes and be prepared to cook for 25 minutes or so, if necessary.  The kohlrabi should be tender, not crunchy, when cooked.  Add more water as necessary to maintain a very small amount of liquid in the pan.

When the kohlrabi is tender, drop the pasta into a large pot of rapidly boiling, salted water. Stir occasionally and cook until the pasta is al dente. Drain, reserving some of the pasta water.


While the pasta is cooking, add the cream to the kohlrabi and bring to a simmer.  When the sauce has come to a brisk simmer, remove the pan from the heat. 

Add the drained pasta to the sauce and toss to coat.  If the pasta seems dry, add some of the pasta water…you might need as much as a half cup of pasta water.  Add a couple tablespoons of the cheese and toss again, once again adjusting the consistency of the sauce with the pasta water if necessary.  Season to taste with salt & pepper.  Serve with more cheese on top.  Serves 2