from newsday
Escarole salad with olive oil-toasted almonds
Sherry vinegar is rich and mellow but much less sweet than balsamic vinegar, although you could also use balsamic here. Toasting the almonds in olive oil makes the almonds and the oil taste even better.
1 cup (3 1/2-ounce package) blanched slivered almonds
4 Tbsps. extra-virgin olive oil
1 medium shallot (or two small ones)
1 head escarole
Salt and freshly ground pepper
2 tsps. sherry vinegar
1. Place almonds and olive oil in a small saucepan over low heat. Cook, shaking pan frequently, until nuts turn a light golden brown. Watch them carefully: they can go from light golden brown to burned very quickly. Take pan off heat and pour contents through a mesh sieve into a heat-proof bowl or measuring cup. Reserve almonds and cool both almonds and oil. Set both aside.
2. Peel shallot and slice as thinly as possible. Soak slices in cold water 20 to 30 minutes, then drain, blot dry and set aside.
3. Remove the tough outer leaves from escarole (save for soup), then tear remaining leaves into bite-size pieces, removing any browned or tough areas. Wash and spin dry.
4. To serve: Place escarole in a very large bowl. Sprinkle with a good amount of salt and pepper, the vinegar and the oil. Toss well.
5. Place dressed escarole on individual salad plates, then top each serving with a few slices of shallot and, finally, 2 Tbsps. of almonds. Makes 8 servings.
Winter white salad
This delicious and very popular salad is a signature dish of chef Anna Klinger at al di la trattoria in Park Slope, Brooklyn. Thinly slice the raw winter vegetables using a mandolin or the slicing blade of a food processor.
Vinaigrette ingredients
8 ounces Gorgonzola dolce or mild blue cheese, crumbled and divided
2 cups extra-virgin olive oil
1/2 cup white wine vinegar
2 tsp. salt
Salad ingredients
2 small turnips, peeled
1/2 celery root, peeled
2 large parsnips
1 fennel bulb, core removed
1/2 head cauliflower, trimmed
2 leeks, white part only
2 large white endive
1. Make the vinaigrette. In a blender, combine the vinegar, salt and 4 ounces (half) of the cheese. Turn on the blender and slowly drizzle in the oil. Set aside while you prepare the vegetables.
2. For the salad, all the vegetables, except the endive, need to be sliced as thinly as possible on the mandolin. The turnip, celery root, parsnips and fennel are straightforward: Peel and trim them into a manageable size and slice. Cut the cauliflower through the stem into wedges, then slice the wedges along the length of the florets and not across them; this produces beautiful lacy pieces. Slice the leeks crosswise into rounds, then rinse in several changes of water and dry on a towel. Cut the endive in half lengthwise and then again into quarters. Cut the core out of each quarter, then slice lengthwise into julienne strips. Except for the endive, all the vegetables can be prepped ahead. Wrap them in damp paper towels and store, refrigerated, in resealable plastic bags.
3. When ready to serve, place all the vegetables in a large bowl and dress with the vinaigrette - you may have more than enough. Season liberally with salt and freshly ground black pepper. Divide among individual plates, mounding the vegetables in the center. Sprinkle each salad with the remaining crumbled Gorgonzola dolce cheese. Makes 8 to 12 servings.
Roasted sweet potatoes with sage
6 to 8 sweet potatoes (4 to 5 pounds)
4 Tbsps. olive oil
Salt and pepper
1 bunch fresh sage leaves
1. Preheat oven to 400 degrees. Peel sweet potatoes and cut each in half lengthwise. Lay each half flat on a cutting board and cut it, crosswise at opposing angles, into 4 to 6 wedges.
2. Place wedges in 1 layer on a low-sided baking sheet. (You may need two sheets.) Pour olive oil over potatoes, along with a good amount of salt and pepper and 3 tablespoons of water. Mix everything with your hands. Place 12 to 16 sage leaves on potatoes, tearing large ones in half.
3. Cover pan tightly with aluminum foil and bake for 25 minutes, until potatoes are tender. Turn heat up to 450, uncover pan and bake another 10 to 15 minutes, or until the bottoms of the wedges are browned. Remove from oven, gently turn the wedges with a spatula, and continue baking until the bottoms again are browned, about 10 minutes longer. Makes 8 servings.
from the associated press
Greens, tomato and white bean soup
1 tablespoon olive oil
1 small yellow onion, chopped (1 cup)
3 garlic cloves, minced (1 tablespoon)
2 (14 1/2-ounce) cans reduced-sodium chicken or vegetable broth
1 (14 1/2-ounce) can diced tomatoes, with juice
1/2 cup whole-grain orzo or other small shape pasta
1/4 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
1/2 cup water
1 (15-ounce) can white kidney beans, rinsed
4 cups chopped dandelion greens or escarole (about 1 bunch)
1/4 cup grated Parmesan cheese
1. In a large pot over medium-high, heat the oil. Add the onion and garlic and saute until the onions are soft and translucent, about 4 minutes.
2. Add the broth, tomatoes, orzo, red pepper flakes, black pepper and water. Bring the soup to a simmer and cook until the pasta is tender, about 6 minutes.
3. Add the beans and greens, then cook, stirring often, until the greens are tender, about 5 minutes longer. Sprinkled with Parmesan cheese before serving. Makes 4 servings.
Curried pumpkin soup with maple caramelized onions
4 tablespoons olive oil, divided
2 large yellow onions, thinly sliced
1/4 cup maple syrup
1 tablespoon grated fresh ginger
1/2 teaspoon curry powder
1/4 teaspoon red pepper flakes
1 large apple, peeled, cored and diced
1 (15-ounce) can pumpkin puree
Juice of 1 orange
3 cups milk
Salt and ground black pepper, to taste
8 small pieces of toast, or crackers
1. In a large skillet over medium-high, combine 2 tablespoons of the olive oil and half of the onions. Saute until onions are very soft and lightly browned, about 5 minutes.
2. Add the maple syrup and ginger, then reduce heat to medium-low and continue cooking, stirring often, until the onions are thick and caramelized, about 10 minutes. Set aside.
3. Meanwhile, in a Dutch oven over medium-high, combine the remaining 2 tablespoons of olive oil, the remaining onion, the curry powder, red pepper flakes and the apple. Saute until the onion is tender, about 5 minutes.
4. Mix in the pumpkin puree and orange juice, then transfer everything in the Dutch oven to a blender or food processor. Add the milk and puree until smooth.
5. Return the soup to the pot and return to a gentle simmer. Season with salt and pepper.
6. To serve, ladle the soup into bowls, then top each serving with 2 crackers or pieces of toast. Arrange some of the caramelized onions over the crackers or toast. Makes 4 servings.
Cherry tomato and garlic bread soup
This recipe was adapted from Amy Goldman's "The Heirloom Tomato," Bloomsbury, 2008.
8 ounces sourdough bread, cut into 1/4-inch-thick slices (10 to 12 slices)
Olive oil
1/2 cup thinly sliced garlic cloves, plus 1 whole clove
4 cups thinly sliced yellow onions
2 1/2 quarts chicken stock
Salt and ground black pepper, to taste
2 pints cherry, grape or currant tomatoes, halved
1/4 pound Parmesan cheese, grated
3/4 cup coarsely chopped fresh basil, plus thinly sliced fresh basil for garnish
Chopped fresh flat-leaf parsley, for garnish
1. Heat the oven to 350 degrees.
2. Brush the slices of bread with olive oil on both sides, then arrange the slices on a baking sheet that has a rim. Toast in the oven, flipping the slices halfway through, until golden brown on both sides, 15 to 20 minutes. Maintain the oven temperature.
2. Cut the 1 whole clove of garlic in half. Rub the cut sides of the garlic halves over the toasted bread slices. Set the bread aside.
3. I n a large skillet over medium, heat 1/4 cup olive oil. Add the onions and saute until slightly caramelized, about 15 minutes. Add the 1/2 cup of sliced garlic and saute until tender, about 3 minutes. Set aside.
4. Season the chicken stock with salt and pepper.
5. Lightly coat a 21/2-quart baking dish with olive oil. Layer half of the bread slices over the bottom of the baking dish. Spoon half of the onion mixture over the bread, then top with half of the tomatoes, a third of the grated Parmesan cheese and the chopped basil.
6. Layer the remaining toast over the onions and tomatoes, then top with the remaining onions and tomatoes. Sprinkle half of the remaining cheese over the dish.
7. Add 3 cups of the stock and wait 5 minutes for the bread to absorb it. Add another cup of stock and wait another few minutes.
8. Continue adding stock (up to 6 cups total) until the liquid comes to within 1/4 inch of the top of the dish. Reserve remaining stock.
9. Sprinkle the remaining Parmesan over the ingredients, then cover with foil and bake for 45 minutes.
10. Remove the foil, increase heat to 400 degrees and bake until the top is golden brown. Remove from the oven and cool slightly. Once cooled, cut into 8 servings and arrange each in a shallow serving bowl.
11. Heat the reserved chicken stock, then ladle some around (not over) each serving. Garnish with basil and parsley. Makes 8 servings.
from the los angeles times
Sardine bánh mì
From Diane Cu and Todd Porter. Japanese cucumbers are found at Japanese markets, including Marukai and Mitsuwa.
Total time: 20 minutes, plus pickling time for the vegetables
Servings: 4
2 Tbssps. rice vinegar
2 Tbsps. sugar
2 Tbsps. salt
1/2 cup peeled and coarsely grated carrots
1/2 cup peeled and coarsely grated daikon
1 24-inch baguette
4 tsps. mayonnaise
2 Tbsps. pork liver pâte
2 (4-ounce) tins sardines in tomato sauce
1 Persian or Japanese cucumber, thinly sliced on the bias into 1/8 -inch rounds
1/4 cup loosely packed fresh mint leaves
1/2 bunch fresh cilantro with stems attached
2 whole jalapeños, thinly sliced
Soy sauce to taste
1. In large bowl, mix 1 cup of warm water, the vinegar, sugar and salt until dissolved. Add the carrots and daikon and marinate for about 1 hour (or longer, up to 2 days, for more flavor).
2. Slice the baguette into 4 (6-inch) sections and halve each lengthwise.
3. On each of 4 baguette halves, spread 1 tsp. mayonnaise and one-half Tbsp. pâte.
4. Add 1 to 2 whole sardines to each sandwich. Mash the sardines, spreading the fish across the baguette with a fork.
5. Add 1 Tbsp. of pickled carrots and daikon, a few slices of cucumber, several mint leaves, a few sprigs of cilantro and jalapeño slices as desired to each sandwich. Sprinkle with soy sauce and top with the remaining sliced baguette. Serve immediately.
Each serving: 370 calories; 17 grams protein; 44 grams carbohydrates; 4 grams fiber; 14 grams fat; 3 grams saturated fat; 81 mg. cholesterol; 1,390 mg. sodium.