side dish Archive

israeli couscous with hazelnuts & garbanzos

– March 31, 2011Posted in: eat/drink

Hello, you, who’s who?

Is it a garbanzo or is it a hazelnut? I can hardly tell. Israeli couscous, maybe I am obsessed with you right now.

You look so dang cute with those beans & nuts. I dunno, maybe I will just have to eat you all.

Okay, silly, yes. However, every time I make this salad that is the inner dialog. I made up this recipe in honor of some of my favorite Mediterranean flavors and because I love Israeli couscous, or pearl couscous. The shapes of the three main ingredients play off each other as various little spheres of delicious in a playground of simple delights.

That sounds like a good time, right? In preparing it, you toast each of the ingredients separately to creating another layer of rich visual and flavor complexity. The hazelnuts need to have their skins removed by roasting them, which intensifies & enriches their already rich nutty flavor.

Toasting the garbanzos reveals another layer of textural interests & creates a nutty flavor you would otherwise not find in the simple bean. Always, I love what happens when you caramelize pasta, so spectacular. With the similar shapes & caramelization, this preparation is not only super tasty; it becomes a sort of gustatory trompe l’oeil.

Each shape compliments each other & the shapes & colors of the beans & nuts replicate each other in a really sweet manner. It is a pretty dish & it is incredibly diverse. I have been making it a lot lately because it seems to suit many diets.

This little tasty trompe l’oeil salad is an excellent vegetarian main dish & is as beautiful as an element to a Mediterranean meal. Lamb. Yes. You, you are perfect with this.

I made it last week as an accompaniment to red wine vinegar & honey marinated lamb kebabs. Shut up! That was super tasty. Lately, I am also just really into couscous, Israeli couscous to be exact. The plump little hard wheat pasta pearls have such a satisfying texture.

Originally seen as a kid’s food in Israel, where it’s known as Ptitim or Ben-Gurion’s rice, I found this preparation to be a fun & playful way to honor its home roots.

Kids love shapes, adults love flavors, so it’s all there. A trick of the eye, a party in your mouth. I think you will love this.

(click here to print!)

Hazelnut Trompe L’oeil Couscous

or
Israeli Couscous with Hazelnuts & Garbanzos

what you need:
microplane is the only special tool

ingredients:
1 cup raw hazelnuts
2 Tbsp cooking oil, I prefer grapeseed for this
1 15 oz. can drained & rinsed garbanzo beans
2-3 cloves garlic
10 sprigs flat leaf parsley
1 lemon, zest, juice optional
1 cup pearl or Israeli couscous, whole wheat is nice also
2 cups very hot water or broth
sea salt & fresh cracked black pepper
plenty of excellent extra virgin olive oil

how to make it:
-preheat oven to 375°F
-peel & smash garlic cloves & mince very finely with salt
-remove parsley from stems & chop coarsely
-zest a lemon with a microplane, removing just the bright yellow, avoid the bitter white pith
-meanwhile, place hazelnuts on a cookie sheet & place in oven, toast for 10 minutes & set aside to cool
-once cool, roll the hazelnuts between the palms of your hands to remove the skins, lift up from pan & shake skins away & set aside to add to garbanzo mixture
-heat a heavy bottomed sauce pan over a medium heat
-add cooking oil to pan until shimmery & hot
-add garbanzos to pan & spread across surface evenly, leave to toast without stirring for about 3 minutes, stir
-continue to cook this way until the garbanzos start to pop, add the hazelnuts & stir well
-add lemon zest, garlic & half of the parsley, stir well & cook all together for about 2-3 minutes, set aside
-place pan back on heat without cleaning it, put couscous into pan & toast over medium flame, stir often so the bits left from garbanzos doesn’t burn, you may want to decrease the flame
-toast pasta for about 2-4 minutes, add hot water or broth & bring to simmer, reduce flame to medium low or just to hold the simmer
-cover pan & simmer for 10-12 minutes
-remove from heat & stir in garbanzo garnish, season with salt & pepper to taste, add the rest of the parsley & coat with olive oil.
-if you prefer a little brighter flavor, add the juice of half the lemon & stir well
-serve warm or enjoy at room temperature

taking back the holiday table: green bean casserole redux

– December 21, 2010Posted in: eat/drink

The Case of the Vexing Mr. Green Bean Casserole

Okay, so here’s the haps. Casseroles may just be the bane of my existence. They vex me. Especially vexing is the Ubiquitous Green Bean Casserole.

I know we all have certain nostalgia for the stuff. It’s always a bit too soggy, a bit too creamy, and wow, what’s that shade of green exactly called? Because of the strength & conviction of the power of nostalgia on our tongues, many of us claim to actually love the stuff. But let’s talk about this for a second. As a professional recipe developer and person obsessed with food & food history, I have these little fantasies:

The scene: a handful of men in a dimly light conference room, c. late 1940’s-early 1950’s, a corner office in a newly erected industrial park in New Jersey. Somewhere in the distance, the moos of a cow at a local farm (soon to be grazed by construction) can be heard through the grumble of machinery below.

The men in suits sit with the ease and confidence of recently minted millions and are being tended to by a steady stream of coiffed women shuffling in & out. Some in lab coats and some with notepads and smart sweater sets. The air is thick with cigarette & cigar smoke. Mr. French is hosting. Campbell & Del Monte are just here for the scotch and the laughs. This onion guy always has something he’s cooking up.

“Listen fellas, these girls have been working hard down in the kitchens & we think it’s high time to give the great folks of the United States something they can call their own. We want to give them a holiday classic. The Green Bean Casserole!
And a crispy onion topping is just the thing to make it feel special, you know, Intercontinental. We give them a dish they can make with just 3 cans: Campbell, your mushroom soup, well, let’s face it, the stuff’s no good, it needs a good dance partner. And Del Monte, your beans look like the fatigues our guys just left behind. But say we mix them altogether & top them with my new onions & we got a hit. A real piece of magic Americana style. Margie, bring in the casserole…”

Then cut to 2003,  picture me, in the back of a cab in New York, a young energized chef, ready to take on the world of New American Cuisine. Talking, as I often did, late on a Friday night coming home after my second job of the day, with my cab driver, swapping stories of our lives, ambitions. We pull up to my Brooklyn doorstep and a thick bellowing laugh as yet another cabbie delights himself in his elaborately accented voice: “Oh, American Food, so you make Casseroles!” Hahahaha….Vexed.

I love green beans. I love mushrooms. I love crispy onions. And I love them fresh. With all the hues of greens & earthy browns. A bright tone of sage & lemon. Its winter, it’s still a casserole, yes, let’s face it, if I showed up with sautéed green beans for a Christmas or Holiday meal, I’d be booed out of the place.

So, I have conceded, I will make a casserole. Admittedly, they are easy to transfer & easy to roll out to a table full of hungry bellies & slightly tipsy guests. And, yes, nostalgia has a grip on me too, it just doesn’t seem like a winter gathering without heaping spoonfuls of mushroomy, creamy green beans with crispy onions.

Though this year, allow me to implore you: try this two-pan dish rather than the 3 can one. It’s really very delicious. Even my South American flat mate that finds most American food too heavy, too processed, loves this casserole. I love this casserole. Save the cans for an emergency or to prop your kitchen door open while the wafts of real cooking fill your home with tasty promises of happy bellies.

American food is about so much more than casseroles and canned convenience; we have the best ingredients you can find in the world. So, free them from their canned demise & share a little love this year.  I, personally, cannot wait to take over the spot on the holiday spread this year with a newly designed classic. Green Bean Casserole, I love you.

Green Bean Casserole with Crispy Leeks

(click here to print!)

what you need:
2 saute pans including one 10”-12” oven proof sauté pan-cast iron is perfect
(a small oval baker will do also)
micro-plane zester
citrus juicer

ingredients:
cooking oil (canola or grapeseed, preferably)
2 medium/large leeks-white & bright green, sliced on a bias
scant ½ cup oat bran or unseasoned breadcrumbs***
¼ tsp smoked or hot hungarian paprika
1 tsp fresh thyme leaves, optional

1 lb green beans-tough ends snapped & cut into halves or thirds
½ medium/large yellow onion- peeled & thinly sliced

12 oz mushrooms, mixed is best, sliced or chopped coarsely*

1 cup vegetable stock
½ cup milk, cream, stock or milk substitute **
1 Tbsp fresh sage, thinly sliced (5-10 leaves)
1 lemon, zest only
half lemon, juice

sea salt & freshly cracked black pepper

how to make it:
prep the veges:
-start by making sure all of your veggies are super clean. Just snap off the tough end of the green bean where it connected to the stalk, you can leave the tail unless it looks gross.
-trim the ends off & slice the leek lengthwise & rinse under cold water to remove all the sand & silt, trim the top third of dark green & reserve for making stock
-slice the white & bright green portion of the leeks into 1/8-1/4” thick slices on the bias
-mushrooms don’t necessarily need to be cleaned in water, just wipe off any loose dirt & trim the base. If you are using a cluster style mushroom, just tear it into bite-sized pieces, for domestic button or crimini mushrooms, just trim the end of the stem to remove any browning bits, then slice about 1/8-1/4”
-using a microplane, zest the bright yellow part of the lemon, trying to leave the white bitter pith. Slice in half to juice

cooking instructions:
-preheat oven to 365°F
-heat the larger (oven-proof, if you have it) skillet over a medium-medium-high flame, when warm, add about 2 Tbsp of oil to heat, add sliced leeks & season gently with salt & freshly cracked pepper
-stir occasionally until leeks are browning & crispy
-once done, remove leeks, while reserving as much cooking oil as possible in pan
-quickly mix leeks together with the oat bran/bread crumbs, add paprika, thyme & season with salt & pepper, set aside
-in the same pan you cooked the leeks, add a tablespoon of cooking oil, if needed, pan should just have a light coating of oil, heat over medium flame & add mushrooms
-season with salt & pepper, add thyme
-saute by stirring only occasionally, if the mushrooms start to stick , just add a little (a few tablespoons at a time) water or stock or white wine if you have it handy, and stir to release the mushrooms, sauté mushrooms until they release their liquid and begin to brown, 10 or more minutes
-meanwhile, in the other sauté pan, heat 2Tbsp of cooking oil over medium flame, sauté the thinly sliced onions until tender, about 5 minutes.
-once translucent, add the green beans, season gently with salt & fresh cracked pepper & stir. Once they begin to turn bright, add a half cup of stock & cover the pan to steam, about 5 minutes.
-once mushrooms start to brown, add the lemon juice to pan & stir well so mushrooms evenly absorb. Add the other half cup of broth & simmer
-after the green beans are steamed & almost tender, they should still have a crispness to them, combine them in the oven-proof pan with the mushroom mixture, stir in lemon zest, sage & half cup of milk or cream, taste & adjust seasoning if needed
-if you are using a separate baking dish, you may want to gently coat it with cooking oil.
-sprinkle over with crispy leek mixture & bake for 15 minutes or until slightly browning on top.
-serve warm.

NOTES:
*MUSHROOMS: use fresh mushrooms you can find, I am lucky to have a mushroom guy at my farmer’s market that always has great mushrooms at a great price, though I have made this with a simple mixture of domestic white & crimini. If using grocery store selection, I would strongly urge you to add some shitakes to the mix because they add such great flavor.
**MILK: okay, the simple fact is, I can’t have very much dairy, it is really bad for me in particular, but I don’t want to keep you from your lactic loves, so go for it if your belly & sinuses are down with the dairy, I use unsweetened oat or almond milk & have best luck with oat, but its not mandatory
***BREADCRUMBS OR OAT-BRAN: I genuinely love oat bran. Its’ super good for your heart, it tastes delicious & you would never know its “healthy,” if you use breadcrumbs, please use high quality unseasoned

spiced nut & sweet potato casserole, for your turkey

– November 19, 2010Posted in: eat/drink

Oh, my! It’s thanksgiving next week!

If I were a judge at a pageant for holidays, I would have to crown
Thanksgiving & Passover as the co-queens of the World’s Best Holiday Parade.

I love a good holiday dedicated solely to eating, it’s true. Setting all politics aside (which I think is a good idea no matter what when it comes to conversation over the dinner table, but this is for another conversation) Thanksgiving is one of the only holidays we have dedicated solely to the tradition of sharing a meal. It’s harvest time, it’s gonna be winter soon & we’re going to be cold cold cold for months to come. So, let’s all hang out & eat some food!

Okay, but let’s be realistic here. Why do all Thanksgiving recipes have us putting sugar on our sweet potatoes? This is the real riveting politic. Why, when we have a veritable banquet of sugary delights waiting for our belly rubbing, slow moving priandal finale, do we need to sprinkle sugar & marshmallows all over a tuber with Sweet in it’s name? It’s beyond reason. I want my marshmallows in my rocky road brownies, and buttery brown sugar goodness in my pumpkin pie, thank you.

I love Autumn vegetables, rich in color & natural sweetness. While I do still love to indulge myself on cool nights with a butternut squash soaked in sweet cream butter & caramelized brown sugar, I find our fall vegetables to be already sweet enough. I want to taste the natural goodness of it, don’t you? For me, nothing says fall like roasty, toasty walnuts & pecans love sweet potatoes so much, you have to let them be together, forever.

This recipe is incidentally healthy, but whose counting? Most importantly, it is super tasty. It’s got a secret layer of scallions that get all steamy & bright between the rich, creamy sweet potatoes & a layer of lightly sweetened spiced nuts. One of the most fortuitous trends of the holiday season is the proliferation of spiced nuts at parties. I want them on everything, great big fistfuls of warm spicy nuts. Who knew.

You’re crazy &/or unfortunate if you don’t love a good mix of nuts with warm spices on it. It goes without saying then that I would want to dress up my favorite tuber with a heaping layer of them. It literally just tastes like the holidays, like autumnal love. Good gravy. I am starving thinking about this. I gotta go eat the leftovers. My second favorite part of a good Thanksgiving meal!

spiced nut & sweet potato casserole

ingredients:

for anyday 4 servings
8” x 8” or small oval baker

for entertaining 8 servings
9”x 13” or large oval baker

2 ½ -3 lb sweet potatoes
cooking oil

Mix together:
½ tsp ground cinnamon
½ tsp ground allspice ¼ tsp ground cloves
Pinch of freshly grated nutmeg

¼ cup almond milk

2 Tbsp sesame seed oil

Salt & Fresh Cracked Black Pepper

2 whole scallions

¾ cup mixed pecan & walnut pieces, raw

2 Tbsp pepitas (pumpkin seed meats)
1 Tbsp maple syrup or dark honey*
salt & pepper

*for the Stevia lover in you: 1-2 drops extract w/ 1 Tbsp of sesame oil

5-6 lb sweet potatoes
cooking oil

Mix together:
1 tsp ground cinnamon
1 tsp ground allspice
1/2  tsp ground cloves
¼ tsp or large pinch of freshly grated nutmeg

1/2 cup almond milk

¼ cup sesame seed oil

Salt & Fresh Cracked Black Pepper

3-4 whole scallions

¾ cup pecan pieces, raw
¾ cup walnut pieces, raw

¼ cup pepitas (pumpkin seed meats)
2 Tbsp maple syrup or dark honey*
salt & pepper


*for the Stevia lover in you: 2-4 drops extract w/2 Tbsp of sesame oil

what you need:
8”x 8” baking pan/9”x 13” baking pan
potato ricer or masher

how to make it:

-preheat oven to 400°F, rub potatoes lightly with cooking oil & either puncture with  a fork several times or score with a paring knife, i typically score in a long slash down the center or in a zig zag motion
-meanwhile, combine your spices & divide in half.
-combine the nuts & pumpkin seeds & sprinkle half the spice mixture over them & season with some salt & pepper, combine with syrup & set aside
-when oven is heated, bake potatoes on a lightly oiled or parchment lined cookie sheet for 45-60 minutes, until a paring knife slips easily to the center, all the potatoes will not bake at the same rate, so be sure to check them all separately at 45 minutes & take out the ones that are done & leave the others until they are done. when done, allow to cool on a baking rack
-trim scallions & slice whole scallions, white & green, on a thin bias
-reduce oven temperature to 350° F
-when potatoes are cool to touch, peel off the skin & mash the potatoes with the sesame oil, half the spices & almond milk, season to taste with salt & pepper, make sure all is well combined
-prepare baking pan by lightly brushing it with butter, cooking oil or spraying evenly with baking spray
-evenly spread the sweet potato mixture into pan, sprinkle the scallions over the whole surface evenly & lightly press them into the sweet potatoes
-sprinkle spiced nut mixture evenly over the whole pan
-bake, uncovered, for 25-30 minutes until heated through & nuts are beginning to lightly brown

~*note: if you are making this in advance, prepare up to the point where you layer the nut mixture over, cover with plastic & set aside. You can refrigerate it this way overnight, just be sure to pull out the pan & let it come to room temperature, about 30 or so minutes, before you bake it to finish.

for anyday 4 servings
8” x 8” or small oval baker

hooray for little sprouts!

– November 9, 2010Posted in: eat/drink


You know how there
was that awkward kid in school?

The one for which “the ugly duckling” was dreamed up? That kid who talked to him/herself in different accents in the back row of class? The one that kept a secret stash of eight sided di & “magical amulets” in their cubby?

Or the one that got tall really quick over one summer and came back as a veritable giant on twig legs? Or the one that just never quite fit into the hand-me-downs they were dressed in & were always tugging at some sleeve or cuff or waistband?

I imagine the Brussels Sprout to be that kid of the vegetable world. The mere mention of them makes most people uncomfortable. They see them, then curl up their nose & almost instantly feel the need to point fingers & gather the cool kid wagons to hurl up a big guffaw at Brussels Sprout’s expense.

Really, it’s not the little guy’s fault. It fell victim to multi-decades long blaspheme called American Vegetable Cookery: a.k.a. Boiled, Not Salted. Everything tastes bad like that. Name me one dish & I’ll give you a present. A huge one. Or wait, maybe I won’t give you a present, because that just seems a mean thing to do to food. Boiled, No Salt.

I am an equal opportunity vegetable lover, I even love broccoli when it doesn’t love me back. I used to hate these cute little cabbages. Used to hide them in my napkin or discreetly spit them into my plastic milk tumbler & hop up, first to volunteer to clear the table, a.k.a. Dispose of Evidence.

A good friend of mine whose mother learned it from a healing foods practitioner taught me a version of this recipe. It is said to have magical healing properties. I can dig it. It is a rather genius simple method using fresh orange juice, a dash of tamari sauce & high, quick heat.

I have used this method to make other vegetables, including cauliflower & broccoli, and it always pleases. In fact, I would go so far as to call it The Best Brussels Sprouts Ever recipe. I have dressed it up some with walnuts & fresh parsley, because I love good accessorizing as a rule.

Therefore, in honor of outgrowing awkward phases and finding your own lovely charm, I offer you this delicious simple recipe. It is easily adjustable to feed one or ten, which makes it a great dish for the holidays, see below for holiday preparation tip.

Hooray for Little Sprouts! Long live the Ugly Duckling.

The Best Brussels Sprouts Ever

serves 4

what you need
wide sauté pan w/tight fitting lid

ingredients
½ cup walnut pieces
3 Tbsp grapeseed or other cooking oil
10 small sprouts or 5 medium sprouts per person (20-40 sprouts)
¼ cup fresh orange juice
1 tsp tamari or soy sauce (Bragg’s amino acids will do also)
½ cup filtered water
handful of flat leaf parsley

how to make it
-prep sprouts by trimming the base of any dried up or browning bits
-if the sprouts are larger, cut them in half lengthwise, if they are small, cut an “x” into the base so they cook evenly
-combine strained orange juice, tamari & water
-coarsely chop the parsley
-heat a skillet large enough to hold all sprouts over a medium high heat
-brown walnuts in the dry pan until just brown, about 30 seconds -2 minutes depending on the heat of your pan
-remove walnuts, set aside, add cooking oil to pan & swirl
-when oil is hot, add the sprouts & distribute evenly, leave the flame at medium high heat
-let sprouts char slightly & toss every few seconds to evenly heat
-once bright with little black bits on it, add the liquid mixture & cover immediately
-reduce heat to medium and steam 5-7 minutes, check at 5 minutes for doneness

-once done, they should be easily pierced with a sharp paring knife, but not mushy
-quickly toss with walnuts & parsley & serve
-season with salt & pepper as needed or desired

tips for holiday service:
I know everyone is planning for the holidays. If this were something you’d like to serve as part of your holiday meal, I’d recommend preparing the sprouts to the point just before adding the liquid.
Char the sprouts earlier in the day & set them aside to cool. Do not refrigerate, though do not keep them near the cooking heat either as you run the risk of them turning army green.
About 10 minutes before serving, go ahead and heat your pan then add the room temperature sprouts to pan & add liquid. It may take slightly longer to steam, but not much. Voila, happy dinner.