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Roasted Brussel Sprouts with Crispy Pancetta

February 18, 2013

I was never fond of Brussel sprouts. I don’t recall eating them when I was growing up and I’ve always passed them by in the grocery store, never giving them a second look. Then suddenly, some years ago they appeared on every menu whether bistro, steak house or four star restaurant. So a few years ago while in San Francisco, we ordered roasted Brussel sprouts and what a revelation. I’ll have to say that anything roasted gets high marks from me. To top it off, the pancetta adds a nice crispy factor to this dish. If you’ve never tried pancetta, get to the store and buy some.

Remove the outer leaves, trim the stem ends and slice the Brussel sprouts in half.

Fried until crispy pancetta is the highlight in any dish you add it to.

Roasted Brussel Sprouts with Crispy Pancetta

Serves 4 as a side dish

Ingredients

1 1/2 pounds Brussel sprouts

4 ounces pancetta

Olive oil

salt and pepper

Preparation

Preheat oven to 400 degrees

Remove outer leaves from Brussel sprouts, trim stems and cut into halves.

On a large baking sheet or jelly roll pan, toss Brussel sprout halves with olive oil (just enough to lightly coat) and season with kosher salt and pepper.

Roast Brussel sprouts for approximately 20 minutes. Test to see if they are done. If they are not quite ready, roast for a few more minutes. Remove Brussel sprouts to a plate until ready to serve.

While the Brussel sprouts are roasting, dice pancetta and fry until crispy and browned. Drain on paper towels and set aside.

In a large skillet or sauté pan heat a teaspoon of olive oil or butter over medium heat. Add roasted Brussel sprouts and heat until warmed through. Add the pancetta, toss and serve.

Bread, Recipes, Salad, Sandwiches, Side Dishes, Vegan, Vegetarian, Veggies

Tomato & Arugula Salad on Sourdough Toast

February 12, 2013

Our Big Beef and Odoriko tomatoes are flourishing on the vines and that means lots of sliced tomatoes, fresh tomato sauce, salsa, and roasted tomatoes. One of my favorite ways to eat a vine ripened tomato (just picked and warm from the sun) is in a simple salad.

The arugula I’ve long been waiting for my husband to plant is finally here. Tender arugula leaves tossed with a bit of extra virgin olive oil and fresh lemon juice sprinkled with sea salt is one of the simplest ways to enjoy these slightly peppery leaves. This time I used fresh herb vinaigrette, which by the way is super on potatoes and salad Nicoise.

This salad is a snap to put together and you could eat it with or without the sourdough toasts. I think the best part is the way the bread soaks up the olive oil and juice from the tomatoes!

My husband John baked two loaves of gorgeous country sourdough bread. Toast a few slices, drizzle with olive oil and pile the tomatoes and arugula salad on top of the bread.

Tomato & Arugula Salad on Sourdough Toast

Ingredients

4 large slices (or more if you want) toasted sourdough bread

handful of baby arugula

2 large vine ripened tomatoes, cut into 1/3 inch thick slices

crumbled feta cheese

fresh herb vinaigrette

extra virgin olive oil

sea salt such as Maldon

freshly ground black pepper

Preparation

Toast the sourdough bread. Transfer to a plate and drizzle extra virgin olive oil over each slice. Sprinkle the bread with sea salt.

Scatter the arugula into a wide shallow bowl or plate. Place sliced tomatoes on the arugula and dress with a few spoonfuls of fresh herb vinaigrette. Sprinkle crumbled feta on the salad and drizzle a bit of extra virgin olive oil over the entire salad. Season with sea salt and freshly ground pepper.

Serve the salad on the toasted bread making sure to scoop up all of the dressing and juice from the tomatoes.

***To make this dish vegan, omit the cheese.

Breakfast, Dinner, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Crash Hot Potatoes

February 4, 2013

Roasted potatoes are always tasty, but these are even better. The potatoes are flattened before roasting which produces more irresistible crispy edges. This recipe comes from Jill Dupleix, a freelance food writer originally from Australia but now a resident of London. Speaking of Australia, the people there are famous for their humorous slang. Take Jill’s instructions for boiling the potatoes “Just bung (throw) them into a pot of salted water” she says. I love that.

The potatoes are boiled until just cooked through without being soft. Use a potato masher to squash the potatoes flat then brush with olive oil and sprinkle with coarse salt and black pepper. Scatter some fresh thyme sprigs on the potatoes.

Crash Hot Potatoes

2 generous servings

Ingredients

1 1/2 pounds baby red potatoes

1 tablespoon extra virgin olive oil

coarse sea salt (Maldon works well)

freshly ground black pepper

thyme sprigs

Preparation

Heat the oven to 450 degrees

Scrub the potatoes and place in a pot of salted water. Bring to a boil then simmer for about 12 minutes until just done. The cooking time will depend on the size of your potatoes, check frequently so they don’t over cook.

Drain the cooked potatoes and arrange on a lightly oiled baking sheet. Using a potato masher, flatten the potatoes until they are twice their original diameter.

Brush the tops with olive oil and sprinkle with coarse sea salt and pepper. Scatter the thyme sprigs over the potatoes.

Bake for about 30 minutes or until they potatoes are crisp and golden.

Dinner, Potato Salad, Recipes, Salad, Side Dishes, Veggies

Potato Salad with Green Beans & Bacon

January 29, 2013

It was supposed to rain last night. The weather forecast said there was a 90% chance of rain so I made sure my umbrella was packed along with my lunch and off to work I went. Not a drop of rain had fallen by the time I went to bed which was a real let down. The following morning I woke up to find that it had rained after all and crazy as it may seem, it was a relief! We desperately needed it.

This weekend I found these handsome fingerling potatoes at my favorite grocery store Mana Foods. They are very versatile and are delicious roasted with herbs, pan-fried in butter with a sprinkling of Maldon sea salt or boiled and used in your favorite potato salad recipe. Many years ago my sister made a red potato salad with green beans and bacon. I fell in love with that potato salad. I adjusted her recipe a bit by using less oil and more vinegar which gives the dressing a fresh, tart flavor. As I recall, the tarragon and basil were dried rather than fresh. Today I thought I’d use fresh tarragon, however, venturing into the garden I found just a few gangly stems poking out of the planter. My husband had pruned the tarragon.

If you are using small potatoes such as fingerlings, cut the green beans into 1 inch lengths or longer if using larger potatoes.

Crispy, meaty, smoky bacon is always a welcome addition to any dish.

Potato Salad with Green Beans & Bacon

Serves 6 as a side dish

Ingredients

2 pounds potatoes (fingerling, Yukon Gold or red)

1/2 pound green beans (tender thin beans preferred)

6 pieces crispy fried bacon, crumbled

Dressing

1/3 cup canola oil

1/4 cup white wine vinegar

1/2 teaspoon dried mustard (Coleman’s)

1/2 teaspoon Dijon mustard

1 garlic clove, crushed

2 tablespoons minced fresh parsley

1 teaspoon dried tarragon (or 3 teaspoons fresh , if available)

1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried

3/4 teaspoon kosher salt (1/3 teaspoon regular sea salt)

freshly ground pepper

Preparation

Cut potatoes into 1/4 inch slices and place in a large pot of cold water. Set over high heat and bring to a boil. Turn down heat and cook for approximately 6 – 7 minutes until potatoes are just done. If potatoes need more time, cook for 1 minute more and test again. Once potatoes are cooked, drain well and place potatoes in a large, wide bowl. Sprinkle with kosher salt and freshly ground pepper.

Bring a medium saucepan of water to a boil then add sliced green beans. Cook for about 2 – 3 minutes until beans are tender but still firm. Drain under cold water or place in an ice bath to cool quickly. Remove beans to a kitchen towel.

To make the dressing, add all ingredients in a medium-sized jar. Shake until well combined. Taste and add more salt, pepper or vinegar if needed.

Toss the potatoes, green beans and bacon with the dressing, a spoonful at a time. You will have extra dressing that you can add to the salad before serving or use the following day if you have leftovers.

This potato salad is best served after it has time to absorb some of the dressing, a few hours after tossing the ingredients together.

Dinner, Recipes, Salad, Side Dishes, Veggies

Salad Nicoise

January 14, 2013

I’m always on the lookout for good tuna, especially tuna in olive oil. Ten years ago I had never even heard of such a product. These days I can’t imagine living without it. It makes the best tuna sandwiches and puts to shame many well known brands that have added water or broth and a texture I can only describe as mushy.

My favorite way to use tuna in olive oil is in a Salad Nicoise. The ingredients are simple but when you put it all together you’ll have created the best salad, bar none. With so many variations of Salad Nicoise it makes it even easier since you dont have to follow a specific recipe. Many years ago I ordered a Salad Nicoise at La Note restaurant in Berkeley. What a surprise to find corn and beets in my salad. Though it is unlikely you will find these ingredients in a Salad Nicoise in France, I always include them in my salad thanks to La Note. Besides tasting great, they add beautiful color to the salad. You can add thinly sliced radishes, cucumber, bell pepper, anchovies, tomatoes and torn butter lettuce too.

Tuna in Olive Oil I always keep an assortment of tuna in my pantry. Above left is As do Mar a yellowfin tuna (ahi) from the Azores Islands a region of Portugal. This tuna is meaty, firm and very flavorful. In the center is Ortiz, an albacore (white) tuna from Spain. It’s very tender and flaky with a mild, buttery flavor. On the right is albacore fillets from Wild Planet. All of these are perfect for Salad Nicoise.

Salad Nicoise

Serves 2

Ingredients

3 medium Yukon Gold potatoes

1 medium beet

1/4 pound green beans

2 ears fresh corn

2 large eggs

Nicoise olives

Capers

1 can tuna in olive oil

Fresh herb vinaigrette

Preparation

Peel and cut potatoes into 1/4 inch slices

Place potatoes in a pot of water, bring to a boil then turn down heat a bit so that the water is at a lively bubble but not boiling. Cook potatoes until just done, about 7 minutes (remove a slice to a plate and check to see if it is done).

Drain potatoes and transfer to a shallow bowl. Season with salt and pepper and toss with fresh herb vinaigrette. Set aside or refrigerate until ready to use.

Scrub beet and either steam or roast until completely cooked through. I rub a bit of olive oil on my beets and wrap them in foil and roast in my toaster oven for about 1 1/4 hour. Once cool, peel beet and cut into small cubes. Set aside

Remove the husk from the corn and rinse (do not dry, leave the water clinging to the corn). Place corn on a plate and cover loosely with waxed paper and microwave on high for 1 minute. Flip corn over and microwave for another 30 seconds or so. The corn should be crisp. Once cool, cut off kernels and set aside.

Trim and boil green beans until cooked but still firm. Drain and place beans in an ice water bath to cool. Drain again and set on paper towels to dry.

Hard boil the eggs and set aside until ready to use.

Place the tuna in olive oil in a bowl and break apart into bite size pieces.

When you are ready to serve your salad, place all of the ingredients on your plate (as pictured above) sprinkling the capers over the tuna and potatoes. Drizzle fresh herb vinaigrette over the beets, green beans, corn and tuna. Slice the eggs in half and season with salt and pepper. A good sourdough bread is the perfect accompaniment.

Dinner, Japanese, Recipes, Vegan, Vegetarian, Veggies

Cucumber & Carrot Namasu

December 5, 2012

Pickles are addictive. Crunchy, tangy goodness in every bite. Namasu is a simple Japanese pickle that’s ready in an hour. Not only is it quick to make, there are just 6 ingredients. It can double as a refreshing tangy-sweet salad.

The first 3 ingredients – Cucumber, Ginger & Carrot.

It’s easy to make attractive carrot florets with a knife and steady hand.

Grated ginger adds a refreshing flavor to the vegetables.

Beautiful pickles, Japanese style.

Cucumber & Carrot Namasu (Japanese pickles)

Ingredients

1 large English or 2 Japanese cucumbers

1 medium carrot

1/2 cup unseasoned rice vinegar

1/4 cup sugar

2 teaspoons grated ginger

1/4 teaspoon salt

Preparation

Cut the cucumber in half diagonally and peel thin strips of skin off of each half. Cut each piece of cucumber in half, lengthwise. Remove seeds. Slice the cucumber into 1/4 inch pieces and set aside.

Peel the carrot and cut into thirds. With a small, thin knife cut narrow lengthwise grooves in the carrot to make a floret shape (about 5 cuts if the carrot is thick, 4 if the carrot is very thin). Using a mandoline or sharp thin knife slice the carrot into florets.

Peel ginger and finely grate, set aside 2 teaspoons.

Mix 1/2 cup unseasoned rice vinegar with 1/4 cup sugar and 1/4 teaspoon salt until sugar and salt has dissolved. Add 2 teaspoons grated ginger.

Combine cucumbers, carrots and vinegar mixture in medium size bowl. Cover and refrigerate for at least 1 hour. Cucumbers and carrots will become delightfully crispy when chilled. The pickles will keep well in the refrigerator for a couple of days. These pickles go well with tofu or grilled teriyaki chicken.

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Veggies

Roasted Brussel Sprouts with Crispy Pancetta

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Tomato & Arugula Salad on Sourdough Toast

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Crash Hot Potatoes

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Potato Salad with Green Beans & Bacon

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Salad Nicoise

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Cucumber & Carrot Namasu

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