Recipe: Brussels Sprouts with Bacon

Brussels Sprouts with Bacon

Yield: Side Dish for 8

Ingredients

2 lbs pound brussels sprouts, washed and cut in half

6 oz slab bacon, cut into lardons

2 medium shallots, finely chopped

1-2 T olive oil

salt and freshly ground pepper, to taste

Instructions

In a large skillet, cook bacon over medium-low heat until crisp. Remove bacon pieces from the skillet and drain on paper towel. Discard all but 1 T bacon fat, and add olive oil to the pan.

Sauté shallots until they are soft and fragrant. Add brussels sprouts and bacon to the pan and sauté until the sprouts are nicely browned and cooked through. Season with salt and pepper to taste, before serving.

Recipe: Slow Roasted Tomatoes

Slow Roasted Tomatoes

Adapted from Dorie Greenspan's Around my French Table

Yield: 4 servings

Ingredients

1 pint cherry or grape tomatoes

Extra virgin olive oil to drizzle

1-2 rosemary or thyme or oregano sprigs

1-2 cloves garlic, smashed but not peeled

Salt and freshly ground pepper to taste

Instructions

Preheat oven to 225F.  Line a baking sheet with parchment paper.

Cut the tomatoes in half (cherry tomatoes around their "waist" and grape tomatoes from top to bottom). Place cut side up on baking sheet.

Sprinkle with salt and pepper. Drizzle with small amount of olive oil.  Scatter herbs and garlic over the tomatoes.

Roast the tomatoes for approximately 3-4 hours.  They will appear shriveled and a little dry when done. (If you press on them gently, they will still have some juice.)

You can use the tomatoes immediately or cool them on the baking sheet. Cooled tomatoes can be packed in olive oil and refrigerated for later use.

Recipe: Tomatoes stuffed with Rice

Tomatoes stuffed with Rice (Pomodori al Riso)

Adapted from Elizabeth Minchilli, Elizabeth Minchilli in Rome

Yield: 6 servings

Ingredients

12 round, medium sized tomatoes

1 c short grain rice

1 small onion, finely chopped

3 cloves garlic, finely minced

3 Tbsp olive oil, plus additional for drizzling

3 large potatoes

12 basil leaves

Instructions

Preheat the oven to 375F

Cut the top off each tomato, and reserve.  

Using a spoon, or melon baller, remove the pulp from each tomato and place in a large bowl with the juice. (Take care not to puncture the outer wall of the tomato when removing the pulp.)

Place the tomatoes cut side down on a paper (or in a colander) to drain.

Break up any large pieces of the pulp with your hands or the back of the spoon. Add the onion, garlic, rice and 3 Tbsp olive oil to the tomato mixture. Season with salt and pepper. Mix well and let stand for 90 to allow the rice to soften.

Cut the potatoes into wedges. Place in a separate bowl and toss with olive oil, salt and pepper. Feel free to add sliced garlic or finely minced herbs to the potatoes.

Generously oil a roasting pan. Salt and pepper the tomato cavities, and place a basil leaf on the bottom of each tomato.  Place the tomatoes snuggly into the roasting pan. Scatter the potatoes around the tomatoes, propping them up as necessary.  

Fill the tomatoes to the top with the rice mixture, and then place the corresponding top back on each tomato. Drizzle olive oil over each tomato.

Roast the tomatoes for approximately 90 minutes -- occasionally basting with the pan juices. Ovens vary, so check the vegetables after 60 minutes. The dish is done when the potatoes are fully cooked and the rice has absorbed all the liquid.

Serve at room temperature. 

Recipe: Spring Onion Au Gratin

Spring Onion Au Gratin

Yield: 4 Servings

Ingredients

4 Spring Onions*

4-6 Tbsp butter

1/2 cup heavy cream

1/2 cup dry white wine (or stock), if using less butter

1 1/2 c fresh bread crumbs (about 3 slices of bread)

1/2 grated pecorino romano cheese

Preparation

Preheat oven to 350F

Thoroughly clean the spring onions, taking care to remove all dirt and sand. Trim off the stems and the top of the greens.  Split the onions lengthwise with a sharp knife and placed them cut size down in an oblong baking dish -- alternating the bulbs with the stems.

Pour butter and cream over the spring onions. Shake the baking dish to evenly distribute the liquid. Season with salt and pepper to taste. 

Cover the baking dish with aluminum foil and place in the oven.  Bake the spring onions for approximately 40 minutes. (Check them after 30 minutes).  The onions are done when a sharp knife can be easily inserted into the thickest part of the bulb.

Remove the baking dish from the oven, and increase the temperature of the oven to 425F.  

In a separate bowl, combine the bread crumbs and grated cheese.  Spread the mixture evenly over the spring onions.  Return the dish to the oven and bake for an additional 10-15 minutes, or until the topping is brown.

*This recipe also works very well with fresh leeks.  Again, clean them really well.  They are very sandy.

Recipe: Quinoa with Kale and Goat Cheese

Quinoa with Kale and Goat Cheese

Adapted from a recipe by "deensiebat", on the food52 website

Yield: 2 as a Main Dish or 4 as a Side Salad

Ingredients

2 cups salted water

1 cup quinoa

1 bunch lacinato kale, washed and coarsely chopped

1 meyer lemon, zested and juiced

2 scallions, finely chopped

1/4 c olive oil

3 Tbsp pine nuts (toasted, if you like)

4 oz goat cheese

salt and pepper, to taste

Preparation

In a heavy gauge sauce pan, bring the salted water to a boil.  Add the quinoa, cover, and reduce heat. Simmer the quinoa for 10 minutes, then top with chopped kale. Simmer for an additional 5 minutes, and then turn off the heat.  Allow the kale to steam for an additional 5 minutes.

Fluff the cooked quinoa and kale.

In a separate bowl, make the vinaigrette by whisking together the olive oil, lemon juice, lemon zest and scallions. Season with salt and pepper to taste.

If you are using the quinoa as a main course:  Add the goat cheese and pine nuts to the lemon vinaigrette. Then add the warm quinoa and kale to the mixture. Stir until well combined. Serve immediately.

If you are using the quinoa as a side salad:  Add the warm quinoa and kale mixture to the lemon vinaigrette. Stir until well combined.  Let the mixture cool.  Before serving, stir in the pine nuts and crumbled cheese.

As a variation, you can substitute baby spinach for the kale.  Because it is so delicate, there is no need to precook.