Tuesday, 30 November 1999 00:00

Spicy No-Mayo Coleslaw

Spicy No-Mayo Coleslaw


This one is from Mark Bittman's How to Cook Everything Vegetarian cookbook. Serves 8 as a side.

2 tablespoons Dijon mustard, or to taste
2 tablespoons sherry vinegar, red wine vinegar, or freshly squeezed lemon juice
1 small clove garlic, minced
1 tablespoon minced fresh chile (jalapeno, Thai, serrano, or habenero), or to taste, optional
1/4 cup peanut or extra-virgin olive oil
6 cups cored and shredded Savoy cabbage
1 large red or yellow bell peppers, roasted and peeled if you like, seeded, and diced or shredded
1/3 cup diced scallion, more or less
salt and freshly ground black pepper
1/4 cup minced parsley leaves

1. Whisk the mustard, vinegar, garlic, and chile together in a small bowl. Add the oil a little at a time, whisking all the while.

2. Combine the cabbage peppers, and scallion and toss together with the dressing. Season with salt and pepper and refrigerate until ready to serve. (It's best to let this rest for an hour or so before serving to allow the flavors to mellow; the cabbage will also soften a bit and exude some juice. Or let it sit for up to 24 hours if you like. Drain slaw before continuing.) Just before serving, toss with the parsley.

Published in Salads
Tuesday, 30 November 1999 00:00

Spring Vegetables with Pasta

Spring Vegetables with Pasta


I love that the summer veggies are really starting to come in force now. Here's one from Bill that you can substitute as much as you please. Use arugula or one of your greens from last week instead of the kale if you like. Sub in beans for the peas. Or eggplant for the peppers or zuc.

3 carrots, peeled and cut into thin strips
1 large zucchini, cut into thin strips
1 onion, thinly sliced
1 yellow or red bell pepper, cut into thin strips
1/2 bunch kale, washed trimmed, chopped fine (or baby arugula!)
1 cup sugar snap peas, bias cut, in half
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tbsp. fresh oregano or basil
1 pound penne rigate
1/2 pint cherry tomatoes, split in half
1/2 cup freshly grated Reggiano

Preheat the oven to 450 degrees.

In a large bowl, toss carrots, zucchini, onion and bell pepper with olive oil, salt and pepper. Place vegetables on a baking sheet and roast until carrots are tender and other vegetables begin to brown.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. In the last 30 seconds, add sugar snap peas and kale to the water, Drain and rinse briefly with cold water.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes. Drizzle with some more olive oil and fresh herbs. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Published in Pastas
Tuesday, 30 November 1999 00:00

Vegetable Tacos with Roasted Tom Tom Sauce

Vegetable Tacos with Roasted Tom Tom Sauce


Once the prep work is done, this can be a quick, casual supper for a late summer night. The portions are approximate, so adjust according to your family's needs. This recipe is geared towards what you have in your share this week, but it's open to suggestion. Add lemon or lime to the tom tom sauce to cut some of the sweetness that the roasting brings out of the tomatoes and tomatillos. You can add some heat with roasted poblano chiles or add chopped cucumber to cool it down and create a bit more crunch. -elena
Serves 3 or 4

Roasted Tom Tom Sauce
1/2 lb tomatillos
1/2 lb tomatoes
1 clove garlic, minced
1/4 cup Walla Walla onion, minced
Handful of fresh arugula, chopped fine
salt and pepper to taste

Vegetable Tacos
12 corn tortillas
4 T sunflower oil
2 cloves garlic, minced
1/2 Walla Walla Onion, sliced into thin rings
1 medium bell pepper, sliced into 1/2 thick strips
1 cup broccoli florets and stem, chopped
1/2 cup zucchini, sliced into 1/2 rounds
Salt and Pepper to taste

For the Sauce:
1.Set your broiler to high. Wash and rinse tomatoes and tomatillos. Line a cookie sheet with foil, lightly brushing it with oil. Broil the tomatoes and tomatillos for several minutes, turning occasionally, until the skin turns black. Pull out and let cool until easy to handle.
2. Roughly chop the tomatoes and tomatillos, mixing with the garlic, onion and fresh arugula. Salt and pepper to taste.
For the Tacos:
1. Heat the sunflower oil in a cast iron or non-stick skillet over medium-high heat.
Saute the minced garlic and onion for 3 minutes until fragrant. Add the bell pepper and saute another 2 minutes. add the broccoli and zucchini, cooking until
bright green but still crunchy, about 2 minutes. Salt and pepper to taste.
4. Heat the tortillas over a low flame on the stove or in the oven at 325F for until soft and hot. Serve immediately, spooning the Roasted Tom Tom Sauce over the vegetables.

Published in Mexican
Tuesday, 30 November 1999 00:00

My Favorite Indulgent Pasta:

My Favorite Indulgent Pasta:


I adapted this from a recipe out of Improvisational Cooking and it needs good quality ingredients. It is by no means low fat, but it's wonderful to eat with a friend or two and a good glass of wine.
Break the yolk of the egg just before eating and stir everything up. It creates a creamy, rich sauce that coats everything beautifully. -elena

Serves 3 to 4

1 lb pasta, preferably penne or farfalle
Carmelized onions and garlic
Roasted bell peppers
Broccoli, chopped stems and florets
Kale, rinsed and chopped
Pancetta or bacon, cooked until crisp but chewy
2 T unsalted butter
1/4 C cream (yes, cream)
Freshly grated nutmeg, to taste
1/4 C hard cheese like parmesan or Bonnieview's Ben Nevis
Freshly ground black pepper, to taste
Sea salt, to taste
2 to 3 farm fresh eggs

In the meantime, in a medium pan with just a sprinkle of water, cook the chopped kale until just starting to wilt, but still chewy. About 3 minutes. Remove and set aside. Add the broccoli and cook in the same manner, until just green, about 1 minute. Remove and set aside with the kale. Bring a large pot of water to boil and add a generous helping of salt just before adding the pasta. Cook until al dente, about 7 to 10 minutes. In the same pan you used for the vegetables, melt the butter, add the cream and nutmeg and heat over low heat for 2 to 3 minutes. Add the cheese and carmelized onions, stirring constantly until the cheese is melted and the sauce is thick. Add the roasted peppers, broccoli and kale, heat briefly. In a separate pan, melt butter and fry up 2 to 3 eggs, sunny side up, until the white is set, but the yolk is still runny.

By now, your pasta should be done or really close. Drain and toss with the creamy vegetable sauce. Top with an egg and lay a serving of pancetta or bacon on top. Season with salt and pepper.

Published in Pastas
Tuesday, 30 November 1999 00:00

Napa Cabbage, Kohlrabi, Carrot Slaw

Napa Cabbage, Kohlrabi, Carrot Slaw


Adapted from a recipe in Bon Appetit July 1998

3 tablespoons rice vinegar
3 tablespoons sunflower oil
2.5 tablespoons creamy peanut butter
1.5 tablespoons tamari or soy sauce
1.5 tablespoons (packed) brown sugar
1 tablespoons minced peeled fresh ginger
1 tablespoons minced garlic

1 Napa Cabbage chopped
2 kohlrabi peeled and cut into matchstick size strips
1 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, peeled, cut into matchstick-size strips
4 scallions, cut into matchstick-size strips
1/4 cup chopped fresh cilantro

Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)

If you have a food processor you can use it to grate the carrots, kohlrabi and cabbage and peppers. Otherwise hand chop and mix together in a large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.

Published in Salads