Posts from the ‘Vegetarian’ Category

Apr 25

things topsy turvy & a new feature at cooking-spree

In earlier posts I’ve alluded to “things about to happen” around our house, but I can explain further now. First there was the joyous birth of our little Drew baby! And even a bit before, and a lot since, we’ve been preparing for a good-sized remodel – two bathrooms and our kitchen.Once work begins on the kitchen, things will get especially interesting. We have a gas grill, and a portable induction burner that’ll hold one pot at a time. And we’ll have boxes full of herbs and spices and plates and forks and knives.

How do I prepare for what has been described to me variously as “completely disruptive”, “awful”, and “just plain hell” (really?!) ? I accept that things will be turned on their heads for a while, and I’ll be here to document it. I’ll photograph the destruction and mayhem. I’ll play my part in this creative process, from demolition to gleaming completion. I know it’ll be challenging in ways I can’t yet know. But I’m thrilled! And I think I’m ready.

What will it mean here, on these bloggy pages? We’ll discover together. Smoothies? Salads? One pot wonders? Grilled seafood? We won’t go hungry, I promise!

One thing that will make this process less disruptive to food-lovers like us is that Spring is upon us and Summer is coming, and about now Farmer’s Markets are springing up all over the city and in the ‘burbs! Wooden stalls lined with fresh and gorgeous produce, bulging in bright ripeness! The choices we have are exquisitely exhaustive! So, one thing I can predict for the coming months is this: I’ll be carrying my basket to farmers markets, visiting with the growers, photographing fresh-from-the-farm fruits and vegetables and bringing a few choice picks home. Once a week I’ll share my trips with you. We’ll explore old favorites, never-liked and never-tried’s. Most of what will result will be simple, beautiful, and delicious. And since life around our house will be turned on its head for the next little while, it seemed only fitting to name this weekly feature something like

Wegetable Vednesdays!

and so I have.

(but don’t be surprised to see a few vruits too)

It will be a veritable celebration of things with stems & seeds & roots!

Why not begin with a couple old standby’s and treat them freshly? It doesn’t get more basic than peas and carrots, right?

Well, it could…

~ ~ ~

R a i n b o w c a r r o t , p e a & p e a s h o o t s a l a d

(about 6 servings)

1½ pounds rainbow carrots (various lengths makes it even prettier)

4 ounces pea shoots (see NOTE)

2 cups sugar snap peas

1 cup snow peas (optional)

¼ cup Meyer lemon juice

1/3 cup extra-virgin olive oil

1 large clove garlic, minced

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1 cup crumbled sheep or goat milk feta cheese

¾ cup mint leaves, cut into slivers

For protein, add either

3 cups cooked chicken, shredded

2 cups grilled or poached firm fish, in pieces

1 cup cooked & shelled edamame (fresh soy beans)

NOTE on pea shoots – One market I go to stocks them regularly. You may find them at Farmers Markets or Asian markets too.

~ ~ ~

Scrub the carrots gently in order to retain most of their bright outer color. With a mandolin or vegetable peeler, cut thin lengthwise ribbons to make about 4 cups. Discard ends or any tough cores. (What worked best for me was to lay the carrot on the cutting board, holding the thin end of the carrot in one hand and with the other, using a vegetable peeler and a bit more pressure than normal, peel from the small end to the large. I discarded both the first and last strip of each carrot since that was mostly peel.)

Put dark and light carrot ribbons in separate bowls of ice water and soak about 15 minutes to crisp them up. Drain in a colander and roll in kitchen towels. (or line a salad spinner with towel and spin.)

Go through the pea shoots, discarding thick or tough stems and tearing sprigs into 4- or 5-inch pieces.

Pull the strings from the straight sides of snap peas (& snow peas if using) and then thinly slice lengthwise.

Feb 18

31 Comments

a pizza-sorta

kinda Greek-a.

It all begins with our blogging buddy Chicago John’s Spianata. (He’s no stranger to many of you. But if somehow life has passed you by and you’ve never visited his warm Italian home kitchen, come in out of the cold, take off your coat, pull up a chair, smell what’s steaming on the stove and get ready for something like love at first sight.)

For the Spianata dough…if you follow the link above, it’ll take you right there, and John’s background on a dish is always nearly as savory and delightful as the dish itself. But I’ll also provide the recipe here so you don’t have to continually flip back and forth. It’s much like a focaccia, thick, dimpled, moist, pungently olivey. It develops its flavor slowly, with the yeasty “sponge” left overnight, and the dough finished the following day. The way I chose to make this dish is to bake the herb-scattered dough in a hot oven, adding the toppings when it comes out, still steamy hot – the sweet caramelized onions, the roasted small tomatoes, the leaves of baby spinach, the Kalamata olives, the shavings of Feta, and a scattering of Mediterranean herbs. Drizzled with a bit (more) olive oil and a sprinkling of balsamic – it’s sweet and savory and devastatingly delicious!

The Dough

For the sponge

1 cup flour (5 ounces)
1 cup warm water (approx. 110°F)
1 tsp active yeast

For the finished dough

1/2 cup olive oil, divided
1 tsp salt
2 cups flour (10 ounces)
1 teaspoons dried mint
½ teaspoon dried oregano

Pour water into a small-medium bowl and add the yeast; allow yeast to dissolve and for a bubbles to begin forming on the surface. Add the flour to make the sponge, mix well, cover, and set aside at room temperature. The sponge should be allowed to rise for at least 8 hours but no more than 20. 12 to 16 hours is usually best. When you ‘re ready to proceed, the sponge’s surface should be mottled with bubbles and it should have a strong yeast scent. (yum!)

To the sponge, add the flour, ¼ cup of the olive oil and the salt. Knead dough for 5 to 7 minutes. The consistency of the dough should be neither sticky nor dry…the “test” I use is to grab hold of the dough with an open hand, hold it firmly for a few seconds…if when you remove your hand the dough almost wants to cling to it but releases without actually sticking, it’s about perfect. If not this, then add water by the drop-ful or flour by the teaspoonful. It’s been kneaded enough when the dough is soft and supple, smooth and elastic, and when you press it with a knuckle the dough springs right back at you.)

Place the finished dough in an oiled bowl, cover with plastic and allow it to rise until doubled – depending on the warmth of your kitchen and a couple other factors, this will take from 1 to 2 hours. While the dough is rising, prepare all the other ingredients, for which you’ll find instructions below.

Punch the dough down, turn it out onto a floured work surface and cover with a towel. Allow it to rest for 15 minutes. This rest relaxes the dough, making it more pliable.

Pour the remaining ¼ cup of olive oil into a 9 x 12-inch pan, covering the entire bottom of the pan.

After the resting period, place dough onto the pan and, using your fingers, begin stretching it to fit the pan. When it covers about 2/3 of the pan, flip the dough over and continue stretching until the entire pan is covered and there’s enough dough to create a ridge around the pan’s edge. Cover with a towel and allow to rise until doubled again, about 1 hour. 20 Minutes before it’s ready, preheat the oven to 425°F.

Sprinkle with the salt and pepper, and 1 teaspoons dried mint and ½ teaspoon dried oregano. Place it in the preheated oven on the middle rack and back for about 25 minutes. It should be lightly browned. Remove from the oven and top immediately with the toppings in the following order.

The Toppings

Baby Spinach Leaves

Caramelized Onions

Roasted Tomatoes

Kalamata Olives (allow to come to room temp. or gently heated)

Feta Cheese (thinly sliced or crumbled)

a small handful of whole parsley leaves

Aged Balsamic Vinegar

A drizzle more Olive Oil

You’ll want approximately 1 cup each of the spinach leaves, olives, and feta. Instructions for the caramelized onions and tomatoes follow.

“Sun”-dried or Roasted Tomatoes

½ pound to 1 full pound cherry tomatoes (1 pound will leave you quite a few extra to use as you like. They’ll keep in the fridge for at least a week.)
coarse sea salt
freshly-ground pepper
½ teaspoon (or more) dried mint leaves
olive oil (about 2 teaspoons per pound tomatoes)
balsamic vinegar (about 2 teaspoons for 1 pound tomatoes)

Preheat oven to 375°F. Cut the tomatoes in half lengthwise and lay on a parchment-lined baking sheet, cut side up. Sprinkle with salt and pepper and mint. Drizzle the olive oil and balsamic over top.