Mesclun Greens with Toasted Pecans, Shaved Braised Artichokes, Tossed in a Roasted Shallot Vinaigrette
5 cups mesclun greens, washed (about 4 ounces)
3/4 cups Roasted Shallot Vinaigrette, recipe follows
Salt and pepper
1/3 cup toasted pecans, lightly crushed
2 large Braised Artichokes, recipe follows
Roasted Shallot Vinaigrette:
1 tablespoon extra-virgin olive oil, plus 3/4 cup
1 medium shallot
1/4 cup white wine vinegar
Salt and pepper
2 tablespoons all-purpose flour
1/2 lemon, juiced plus 1 lemon, halved
3 tablespoons extra-virgin olive oil
1 tablespoon salt
1 quart water
2 large fresh artichokes
For the vinaigrette: In a small skillet, heat 1 tablespoon of olive oil over medium-high heat. Thinly slice the shallot and saute it in the pan until it begins to brown slightly. Remove the pan from the heat and place the cooked shallot in a blender. Add the white wine vinegar and puree the mixture. Slowly drizzle in the remaining olive oil in a steady stream while the blender is running. When all of the oil is incorporated, season with salt and pepper.
For the artichokes: Start by preparing the braising liquid. Combine the flour, lemon juice, oil and salt in a medium saucepan. Add the water and whisk vigorously to combine. Bring the mixture to a simmer over medium-low heat and cover.
To prepare the artichokes: take each artichoke and starting from the bottom, tear off the leaves until you come halfway up the artichoke, rubbing the exposed areas with the cut lemon as you go to prevent it from oxidizing. At this point turn the artichoke on its side and cut off the remaining top inch of leaves with a serrated knife. Cut the artichoke in half lengthwise and scrape out all of the fuzz that sits on top of the heart. Keep rubbing the artichoke with lemon as you work. Finally trim off any more tough leaves and green spots anywhere else on the artichoke. Drop them into the simmering braising liquid. Simmer covered for about 20 minutes or until a paring knife easily slides into the artichoke heart. Cool the heart in the cooking liquid and store in the refrigerator until ready to use.
Toss the greens with the shallot vinaigrette (directions below) in a large bowl and season with salt and pepper. Divide the greens equally onto 4 chilled salad plates. Sprinkle the pecans evenly over each salad and thinly shave 1/2 of each braised artichoke over each salad using a Japanese mandoline.
Roasted Garlic Breadsticks
You can use the pizza dough in your pantry/localvore share, if you have it! Great for dipping in the tomato sauce, too.
½ teaspoon active yeast
2/3 cup (155ml) lukewarm water
½ teaspoon sugar
2 cups (250gr) bread, or all-purpose flour
1 teaspoons salt
1 teaspoon olive oil
1 head of garlic
3 tablespoons olive oil, divided
1 cup (100gr) shredded mozzarella cheese
¼ cup (15gr) grated Parmigiano-Reggiano
½ teaspoon ground black pepper
To make the pizza dough (if needed):
In a small bowl, sprinkle the yeast into 1/3 of cup (80gr) of lukewarm water. (Don’t use hot water, or it will kill the yeast.) Add the sugar and let it proof for 5 minutes. The mixture will start foaming, which means the yeast is alive.
In a large mixing bowl with dough hook attachment, combine flour, salt, yeast mixture and the remaining 1/3 cup (75ml) of lukewarm water on low speed. (Alternatively, you can make this dough by hand.) Once the dough start coming together, add the olive oil. The dough should be soft and slightly sticky. Transfer onto a counter and cut into 2 equal parts. Form each dough into a ball, generously oil them and put them into separate ziplock bags. Refrigerate overnight for maximum flavor.
The next day, bring the dough out of the fridge. Let it rise at room temperature for 1-2 hours, before making the breadsticks.
To roast the garlic:
Preheat the oven to 400°F (200°C). Cut the top of the garlic head, exposing the garlic cloves, and place it in the middle of aluminum foil cut side up. Drizzle a tablespoon of olive oil and wrap the garlic. Roast it for 45-75 minutes, or until the garlic is golden and mushy. Start checking it after 45 minutes, at this point it should be ready, but for more color and flavor, continue to roast for another half hour.
To make the breadsticks:
Preheat the oven to 425°F (220°C).
Once the garlic is roasted, cool it slightly and squeeze garlic cloves out. Press through garlic press into a small bowl and mix with remaining 2 tablespoons of olive oil.
On a floured surface, roll the dough into 10x12in (25x30cm) rectangle. Spread half of the garlic olive oil all over the dough. Sprinkle about half of the mozzarella and Parmigiano-Reggiano on one half of the dough. Sprinkle ¼ teaspoon of black pepper. Fold the dough in half so that cheeses are covered. Sprinkle a little bit more mozzarella cheese on top and cut the dough into 6 strips. Twist each strip and arrange them on a baking sheet lined with silicone mat, or parchment paper. Bake for 15-18 minutes, or until golden brown. Repeat with the remaining dough and cheese.
Kale Pesto Pizza with Caramelized Onions
This is a great twist on your classic pizza. You can sub any hard or soft cheeses you have on hand. Also, sub shallots for the onions if you have them!
freshly grated parmesan
1 1/2 cups roasted kale
1 red onion, sliced
1 tsp sugar
Preheat oven to 450 dgF. Place pizza stone in the oven to preheat for 15 minutes. Dust a work surface with flour and roll out the dough. Brush the dough with olive oil and transfer to the pre-heated stone; bake until dough edges begin to brown (about 10 minutes). Meanwhile, thinly slice a red onion and saute with olive oil and a little honey until caramelized. Remove pizza from oven and paint the crust generously with the pistachio-kale pesto. Spread caramelized onions over the pizza, top with kale and fresh mozzarella, and finish with a sprinkling of freshly grated parmesan. Return the pizza to the oven and bake for an additional 10-15 minutes until the cheese begins to bubble and crust is browned.
Spicy Potato, Bok Choy, and Shallot Hash
Great for breakfast, lunch, or dinner. You can swap in brussels, sweet potatoes, or onions, depending on what you have on hand. Try with kimchi for that added umami boost.
1/2 pound (about 2 medium) russet potatoes, peeled, split into quarter lengthwise, and cut into 1/4-inch slices
2 tablespoons plus 1 teaspoon vegetable oil, divided
1 large shallot, thinly sliced (about 1/2 cup)
1/2 pound baby bok choy, rinsed, dried, trimmed, and roughly chopped into 1/2-inch pieces
1 finely sliced serrano or Thai bird chili
1 teaspoon hot sauce, or more to taste
Kosher salt and freshly ground black pepper
Place potatoes in as thin a layer as possible on a microwave-safe plate. Cover with paper towel and microwave on high power until heated through but still slightly undercooked, about 2 1/2 minutes.
Heat 2 tablespoons oil in a 10-inch cast iron or non-stick skillet over high heat until lightly smoking. Add potatoes and cook, stirring and tossing occasionally, until well browned on about half of all surfaces, about 4 minutes. Reduce heat if smoking heavily.
Add shallot and bok choy. Continue to cook, tossing and stirring occasionally, until vegetables are all well browned and charred in spots, about 4 minutes longer. Add sliced chili and hot sauce. Cook, stirring constantly for 30 seconds. Season to taste with salt and pepper. Transfer hash to a warm serving platter and keep warm
Wipe out skillet and add remaining teaspoon oil. Heat over medium heat until shimmering. Add eggs and cook until desired level of doneness is reached. Season with salt and pepper. Place eggs on top of hash and serve immediately with hot sauce.
Creamy Carrot Casserole
Looking for a new idea for your root vegetables? Try this mouth-watering casserole with carrots, kohlrabi, and even potatoes or beets. Use it as a side or even a main dish.
4 tablespoons unsalted butter (1/2 stick)
2 pounds carrots, cut on the bias into 1/4-inch-thick pieces
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
1 1/2 cups heavy cream
3 medium garlic cloves, smashed
1 1/2 cups panko breadcrumbs
Heat the oven to 350°F and arrange a rack in the middle. Lightly coat a 2-quart casserole or 11-by-7-inch baking dish with butter, and set aside.
Heat 2 tablespoons of the butter in a large frying pan over medium-high heat. When foaming subsides, add carrots, salt, and pepper and cook, stirring occasionally, until carrots just start to brown, about 7 minutes.
Evenly sprinkle flour over carrots, stirring constantly. Cook until flour turns golden in color, about 1 to 2 minutes. Slowly pour in cream while constantly stirring, bring to a boil, then remove from heat.
Transfer to the prepared dish and cover with aluminum foil. Place in the oven and bake until cream is bubbling and carrots just give way when pierced with a knife, about 20 to 25 minutes.
Meanwhile, heat remaining 2 tablespoons butter in a medium frying pan over medium heat. When foaming subsides, add garlic and cook until butter just begins to brown, about 3 minutes.
Add breadcrumbs to the pan and season with salt and freshly ground black pepper. Stir occasionally until panko is lightly browned and toasted, about 5 minutes. Remove to a medium bowl and discard garlic.
When casserole is ready, remove foil and allow to sit for about 10 minutes. Sprinkle toasted breadcrumbs evenly over top before serving.