Another winter slaw...this one very pink. It has a nice crunch and mild kick from the dressing. These slaws keep well in the fridge for a few days, so you can make a large batch and eat it with dinner over a couple days.
1 small-medium heat red cabbage, very thinly sliced
1 medium apple, peeled, cored, and grated
1/2 red onion, thinly sliced
1/3 cup cider vinegar
1/4 cup olive oil
1/2 tsp sesame oil
1 Tbsp spicy mustard
1-2 tsp salt
Combine the cabbage, apple, and onion in a large bowl and fluff with your fingers or toss well with a spoon to separate all the strands.
Combine remaining ingredients in a small bowl or jar and mix well. Pour over salad and toss to thoroughly coat everything. Let slaw sit for an hour or so before serving.
Serves 6-8.
Sunday, January 31, 2010
Lamb Stew with Tomatoes and White Beans
I like to make meat stews on the weekend, when I have time to let them simmer properly. This one goes together fairly quickly, then bubbles happily away by itself while you go do something else. I used tomatoes that I froze last summer, thawed in the microwave, and their liquid. You could also add a little stock and/or red wine if you like.
1 lb stew lamb, trimmed of excess fat and connective tissue and cut into bite-sized pieces
olive oil
4-6 cloves garlic, minced
4 cups crushed or chopped tomatoes and their liquid (frozen or canned)
1 bay leaf
1/2 - 1 tsp dried thyme
3 cups cooked white beans
Salt and pepper to taste
Pat the meat dry with a paper towel, then sprinkle with salt and pepper.
Heat some olive oil in a Dutch oven. Add the lamb and brown on all sides. Pour off most of the fat, then add the garlic and saute for 2-3 minutes. Add the tomatoes, bay leaf, and thyme. Bring to a boil, then cover and reduce heat to low and simmer gently for about an hour.
Add the beans at the end of the cooking process, then season to taste with salt and pepper.
Serves about 4.
1 lb stew lamb, trimmed of excess fat and connective tissue and cut into bite-sized pieces
olive oil
4-6 cloves garlic, minced
4 cups crushed or chopped tomatoes and their liquid (frozen or canned)
1 bay leaf
1/2 - 1 tsp dried thyme
3 cups cooked white beans
Salt and pepper to taste
Pat the meat dry with a paper towel, then sprinkle with salt and pepper.
Heat some olive oil in a Dutch oven. Add the lamb and brown on all sides. Pour off most of the fat, then add the garlic and saute for 2-3 minutes. Add the tomatoes, bay leaf, and thyme. Bring to a boil, then cover and reduce heat to low and simmer gently for about an hour.
Add the beans at the end of the cooking process, then season to taste with salt and pepper.
Serves about 4.
Friday, January 29, 2010
Pesto Pizza with Egg on Top
I had a crepe kind of like this a few years ago on a trip to Southern France - the crepe came with Camembert instead of mozzarella, which is what I would have done if local Camembert were to be had this time of year. The pesto came out of my freezer, and I reveled in every bite. We haven't had any basil pesto in a while and I always forget exactly how much I love it.
1 14-inch pizza crust (whole wheat is nice)
olive oil
1/2 cup basil pesto
2-3 oz. mozzarella, in small chunks
3-4 eggs
Preheat the oven to 450 degrees. Paint the crust lightly with olive oil, then spread the pesto over it. Dot with the chunks of mozzarella. Bake for 10-12 minutes.
Remove pizza from oven and carefully crack the eggs over the top, evenly distributed. Even more carefully, put the pizza back back in the oven and bake for another 3-5 minutes, until the eggs are cooked; the whites should be set but the yolks should still be quite gooey.
Serves 3-4.
1 14-inch pizza crust (whole wheat is nice)
olive oil
1/2 cup basil pesto
2-3 oz. mozzarella, in small chunks
3-4 eggs
Preheat the oven to 450 degrees. Paint the crust lightly with olive oil, then spread the pesto over it. Dot with the chunks of mozzarella. Bake for 10-12 minutes.
Remove pizza from oven and carefully crack the eggs over the top, evenly distributed. Even more carefully, put the pizza back back in the oven and bake for another 3-5 minutes, until the eggs are cooked; the whites should be set but the yolks should still be quite gooey.
Serves 3-4.
Thursday, January 28, 2010
Making Yogurt
I got a Yogotherm for Christmas and have been making 2-quart batches of yogurt at home about once a week ever since. It's easy, it's cheap, and the yogurt has been fantastic--thick, creamy, smooth, and with great flavor. I'm still happy to rave about our local yogurt producer, Sidehill Farm, which is amazing - but at the rate we go through yogurt, it has been getting expensive.
Here's how I do it:
1. Heat 2 quarts of milk to 180-185 degrees F (needless to say, I use local milk; usually from Mapleline Farm). I do this in the microwave (it takes about 13 1/2 minutes in mine; the first few times I did it in small increments to figure it out).
2. Place bowl of hot milk in a second large bowl of cold water and cool to 120 degrees F. (This takes about 13-14 minutes as well.)
3. Place culture in the inner pail that comes with the Yogotherm - I use 4 Tbsp of the previous batch of yogurt, reserved ahead of time, or of yogurt bought at the store. Pour milk into the pail. Optional: add 1/4 - 1/3 cup grade B maple syrup. Mix well. Place lid on pail and put it in the Yogotherm. Let sit on the counter for 9-10 hours to incubate (I prepare it before bed and leave it overnight).
4. Remove pail from Yogotherm and refrigerate. Makes 2 quarts.
There are, of course, plenty of ways to make yogurt without the Yogotherm incubator, but I like it because it's simple and easy and uses no electricity. It's available from New England Cheesemaking Supply in Ashfield (the same place I took the cheesemaking class). It comes with some culture, and you can buy more online, but really there's no reason to since you can just use your prior batch and occasionally some store-bought yogurt to refresh the culture.
Here's how I do it:
1. Heat 2 quarts of milk to 180-185 degrees F (needless to say, I use local milk; usually from Mapleline Farm). I do this in the microwave (it takes about 13 1/2 minutes in mine; the first few times I did it in small increments to figure it out).
2. Place bowl of hot milk in a second large bowl of cold water and cool to 120 degrees F. (This takes about 13-14 minutes as well.)
3. Place culture in the inner pail that comes with the Yogotherm - I use 4 Tbsp of the previous batch of yogurt, reserved ahead of time, or of yogurt bought at the store. Pour milk into the pail. Optional: add 1/4 - 1/3 cup grade B maple syrup. Mix well. Place lid on pail and put it in the Yogotherm. Let sit on the counter for 9-10 hours to incubate (I prepare it before bed and leave it overnight).
4. Remove pail from Yogotherm and refrigerate. Makes 2 quarts.
There are, of course, plenty of ways to make yogurt without the Yogotherm incubator, but I like it because it's simple and easy and uses no electricity. It's available from New England Cheesemaking Supply in Ashfield (the same place I took the cheesemaking class). It comes with some culture, and you can buy more online, but really there's no reason to since you can just use your prior batch and occasionally some store-bought yogurt to refresh the culture.
Monday, January 25, 2010
Butternut Barley Pilaf
I found this a little addictive. The flavors and textures are beautifully complementary. A food processor with a grating attachment makes quick work of the squash. While it is not strictly essential to use butternut, I find it is best for peeling and has a good texture.
1 cup dry pearl barley
3 cups water or stock (chicken or veggie)
olive oil
4-6 cloves garlic, minced
1 large shallot, finely chopped
1 small butternut squash, peeled, seeded, and shredded
1/2 cup frozen parsley (or fresh)
1 Tbsp lemon juice
Salt and pepper to taste
Combine the barley and water or stock in a medium saucepan. Bring to a boil, then lower the heat and simmer until the barley is tender and all the liquid is absorbed, about 20-30 minutes. While the barley cooks, prepare the rest of the dish.
Heat some olive oil in a very large skillet. Add the garlic and shallots and saute over medium-high heat for 2-3 minutes. Add the shredded squash and continue to saute, stirring frequently, until it is all tender, about 8-10 minutes. Stir in the parsley, lemon juice, salt and pepper and remove from heat.
When the barley is done, combine it with the squash mixture in a large bowl and mix well. Serve hot.
Serves about 6.
1 cup dry pearl barley
3 cups water or stock (chicken or veggie)
olive oil
4-6 cloves garlic, minced
1 large shallot, finely chopped
1 small butternut squash, peeled, seeded, and shredded
1/2 cup frozen parsley (or fresh)
1 Tbsp lemon juice
Salt and pepper to taste
Combine the barley and water or stock in a medium saucepan. Bring to a boil, then lower the heat and simmer until the barley is tender and all the liquid is absorbed, about 20-30 minutes. While the barley cooks, prepare the rest of the dish.
Heat some olive oil in a very large skillet. Add the garlic and shallots and saute over medium-high heat for 2-3 minutes. Add the shredded squash and continue to saute, stirring frequently, until it is all tender, about 8-10 minutes. Stir in the parsley, lemon juice, salt and pepper and remove from heat.
When the barley is done, combine it with the squash mixture in a large bowl and mix well. Serve hot.
Serves about 6.
Sunday, January 24, 2010
Cottage Pie
Cottage pie is a traditional dish much like shepherd's pie, but made with ground beef instead of lamb. Traditionally it is made with carrots and celery, but you can vary the vegetables with whatever you have on hand. I like the colorful result with the combination below - all items I had in my freezer - but you could also use celeriac, turnip or rutabaga, cabbage, green beans, peas, whatever. I usually end up making this from scratch, but it's a great way to use leftovers, whether ground meat, cooked veggies, or potatoes. It would be awesome with garlic mashed potatoes (just add roasted garlic when you mash the potatoes).
This makes a generous batch; feel free to halve it.
2 - 2 1/2 lbs potatoes, in chunks (peeled or not as you choose)
1 Tbsp butter (or more to taste)
1/4 cup milk (or more to taste)
Salt and pepper to taste
2 Tbsp olive oil
3-4 cloves garlic, minced
1 large onion, diced
1 medium carrot, peeled and sliced into 1/8-inch rounds
1 cup diced red pepper (frozen is fine)
1 cup diced green pepper (frozen is fine)
1 1/2 cups corn kernels (frozen is fine)
2 lbs ground beef (thawed if necessary)
1 1/2 - 2 tsp dried thyme
1 Tbsp all purpose flour
1 cup beef or veggie stock
Preheat the oven to 400 degrees. Have a 9x13-inch baking pan ready.
Begin by getting the potatoes going: bring them to a boil in a large pot of salted water and cook until tender, 15-20 minutes. When they are done, drain and mash with the butter and milk. Stir in salt and pepper to taste.
While the potatoes cook, heat the olive oil in a very large skillet or Dutch oven. Add the onion and garlic and saute for 3-4 minutes, then add the carrot. Saute an additional 3-4 minutes, then stir in the red pepper, green pepper, and corn. Cook over medium heat until tender. Add the beef and raise the heat. Cook, stirring frequently, until beef is browned and cooked through. Stir in the thyme and add salt and pepper to taste. Sprinkle the flour over the beef and veggie mixture and stir it in, then add the stock. Simmer, stirring periodically, for about 5 more minutes, until the sauce thickens a bit.
Spread the beef mixture evenly into the baking pan. Top with mashed potatoes in an even layer. Bake for about 30 minutes, until mixture is bubbly and potatoes begin to brown.
Serves 6-8.
This makes a generous batch; feel free to halve it.
2 - 2 1/2 lbs potatoes, in chunks (peeled or not as you choose)
1 Tbsp butter (or more to taste)
1/4 cup milk (or more to taste)
Salt and pepper to taste
2 Tbsp olive oil
3-4 cloves garlic, minced
1 large onion, diced
1 medium carrot, peeled and sliced into 1/8-inch rounds
1 cup diced red pepper (frozen is fine)
1 cup diced green pepper (frozen is fine)
1 1/2 cups corn kernels (frozen is fine)
2 lbs ground beef (thawed if necessary)
1 1/2 - 2 tsp dried thyme
1 Tbsp all purpose flour
1 cup beef or veggie stock
Preheat the oven to 400 degrees. Have a 9x13-inch baking pan ready.
Begin by getting the potatoes going: bring them to a boil in a large pot of salted water and cook until tender, 15-20 minutes. When they are done, drain and mash with the butter and milk. Stir in salt and pepper to taste.
While the potatoes cook, heat the olive oil in a very large skillet or Dutch oven. Add the onion and garlic and saute for 3-4 minutes, then add the carrot. Saute an additional 3-4 minutes, then stir in the red pepper, green pepper, and corn. Cook over medium heat until tender. Add the beef and raise the heat. Cook, stirring frequently, until beef is browned and cooked through. Stir in the thyme and add salt and pepper to taste. Sprinkle the flour over the beef and veggie mixture and stir it in, then add the stock. Simmer, stirring periodically, for about 5 more minutes, until the sauce thickens a bit.
Spread the beef mixture evenly into the baking pan. Top with mashed potatoes in an even layer. Bake for about 30 minutes, until mixture is bubbly and potatoes begin to brown.
Serves 6-8.
Saturday, January 23, 2010
Irish Parsnip Apple Soup
Another pureed root vegetable soup, this one a traditional Irish winter recipe. Serve with popovers or crusty bread.
2 Tbsp butter
1 1/2 - 2 lbs parsnips, peeled and sliced (woody cores removed as needed)
1 medium potatoes, peeled and diced
1 medium apple, peeled, cored and cut into chunks
1/2 tsp dried sage
1/4 tsp ground nutmeg
Pinch of ground cloves
1/2 tsp salt
Water or stock (chicken or veggie)
Milk or cream (optional)
Melt the butter in a soup pot or Dutch oven. Add the parsnips and potatoes and saute, stirring frequently, for 3-4 minutes. Add the apples and saute an additional two minutes or so. Add the sage, nutmeg, cloves and salt and stir to distribute well. Add enough water or stock to just cover the vegetables. Bring to a boil, then lower the heat and simmer until parsnips and potatoes are tender (about 20 minutes).
When the vegetables are tender, puree the soup with an immersion blender, or do it in batches in a blender or food processor and return it to the pot. Add a little milk or cream if desired, and/or additional water or stock to achieve the desired consistency.
Serves 4-5.
2 Tbsp butter
1 1/2 - 2 lbs parsnips, peeled and sliced (woody cores removed as needed)
1 medium potatoes, peeled and diced
1 medium apple, peeled, cored and cut into chunks
1/2 tsp dried sage
1/4 tsp ground nutmeg
Pinch of ground cloves
1/2 tsp salt
Water or stock (chicken or veggie)
Milk or cream (optional)
Melt the butter in a soup pot or Dutch oven. Add the parsnips and potatoes and saute, stirring frequently, for 3-4 minutes. Add the apples and saute an additional two minutes or so. Add the sage, nutmeg, cloves and salt and stir to distribute well. Add enough water or stock to just cover the vegetables. Bring to a boil, then lower the heat and simmer until parsnips and potatoes are tender (about 20 minutes).
When the vegetables are tender, puree the soup with an immersion blender, or do it in batches in a blender or food processor and return it to the pot. Add a little milk or cream if desired, and/or additional water or stock to achieve the desired consistency.
Serves 4-5.
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