Roasted Vegetable Salad

Technique tips: Roast different vegetables separately — they’ll cook at different rates and this way you can make sure they are all properly cooked. When roasting vegetables, space them out so they don’t touch. Overpacking the pan will cause the vegetables to steam and get mushy instead of crisp and brown.

Salad

1 bunch young carrots, peeled

1 small head cauliflower

1 small head romanesco

1½ pounds Brussels sprouts, halved

2 cups cooked white beans, liquid reserved

4 ounces French feta cheese, broken into large crumbles

Extra virgin olive oil

Kosher or Sea Salt

1 cup cilantro leaves

1 cup fresh dill

1/2 cup mint leaves

Red Wine Vinaigrette

1 tablespoon finely diced shallot

2 tablespoons red wine vinegar

6 tablespoons extra-virgin olive oil

Salt

Freshly ground black pepper

Place oven racks in lower middle and upper middle positions. Preheat oven to 425°F. Halve Brussels sprouts through the stems, then place in a large bowl. Toss with enough oil to coat, about 3 tablespoons. Season with salt and place in a single layer on a baking sheet. Place the carrots in the same large bowl and toss, adding more oil as needed to coat. Season with salt and place in a single layer on a second baking sheet. Lightly trim the root end of the cauliflower and romanesco, then cut into 3/4-inch-thick slices through the root. Drizzle about 2 tablespoons oil onto another baking sheet and lay slices in a single layer, keeping cauliflower on one side of the pan and romanesco on the other side. Place vegetables into oven and cook until tender and caramelized, about 26 to 30 minutes. Check on the vegetables after about 12 minutes. Rotate the pans and switch their positions to ensure even browning. When the roasted vegetables are brown on the outside and completely tender when pierced with a knife, remove them from the oven. Set aside to cool for a few minutes. Reserving the cooking liquid, drain beans and place into large bowl. Dress with 3 tablespoons vinaigrette and season with salt and 1 teaspoon za’atar. Add a little bean liquid to make it juicy. Taste and adjust dressing and seasoning as needed. To assemble salad, layer cauliflower, romanesco, carrots, and Brussels sprouts on a large platter. Drizzle with vinaigrette, sprinkle with za’atar, then spoon beans over vegetables. Sprinkle with large crumbles of feta. In a medium bowl, lightly dress cilantro, dill, and mint with 1 tablespoon vinaigrette and salt. Place atop salad and serve immediately. From Fat, Salt, Acid, Heat by Samin Nosrat.

 

Modified Double Celery Turkey Salad

Thanks to one of our subscribers for the following new version of a recipe we’ve given.  She describes this as “a winter tonic!”

MODIFIED DOUBLE CELERY TURKEY SALAD

Dressing:

¼ head crushed garlic

olive oil

toasted sesame oil

soy sauce

rice vinegar

black pepper

Salad:

1 grated celeriac

few stalks minced celery

2-3 grated carrots

1 lb. cooked turkey

1 roasted beet, diced

Saute garlic in olive oil briefly, just so that it is not raw.  Whisk garlic together with other dressing ingredients to taste.  To roast the beet, wash,  wrap in aluminum foil and bake in 350-degree oven for about an hour or until easily pieced with a fork.  Allow to cool, then rub off the skin with your thumb.  Dice or shred the turkey.  Mix salad ingredients with dressing (adding beets last and mixing only gently afterward) and serve.

Curried Cream of Carrot Soup

2 Tbs. butter

2 med. onions, sliced

1 clove garlic, minced

¼ tsp. dry thyme

1 lb. carrots, pared and diced

2 cups vegetable broth

2 tsp. curry powder

1 cup milk or cream

 

Melt butter in a saucepan.  Add onion, garlic and thyme.  Sauté until onion is soft.  Add carrots and cook 10 minutes.  Add chicken broth and curry powder.  Bring to a boil and cook for 15 minutes.  Puree in a blender; return to pan and add milk or cream until the soup reaches desired consistency.  Heat for 5 minutes and serve garnished with yougurt or sour cream and chives.

Cipollini and Carrots with Short Ribs

4 pounds beef short ribs

About 1/2 tbsp. kosher salt

About 1/2 tbsp. pepper

2 tablespoons olive oil, divided

1 tablespoon butter

1 cup coarsely chopped onion

1 cup coarsely chopped carrot

1 cup coarsely chopped celery

3 large garlic cloves, chopped

2 tablespoons minced ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

3 tablespoons flour

1 bottle (750 ml.) dry red wine

About 2 cups reduced-sodium beef broth

1 teaspoon black peppercorns

1 cinnamon stick (2 in. long)

1 1/4 pounds small carrots, trimmed

1 1/4 pounds cipollini onions, peeled

Preheat oven to 300°. Rinse and dry short ribs. Sprinkle all over with 1/2 tbsp. each salt and pepper. Add 1 tbsp. oil and the butter to a large, deep ovenproof pot over medium-high heat. Working in batches, brown short ribs all over, about 5 minutes per batch, transferring to a bowl as done. Add chopped onion, carrot, celery, garlic, and ginger to pot and cook, stirring often, until vegetables are beginning to brown, 7 to 8 minutes. Add cumin and coriander and cook until fragrant, about 1 minute. Sprinkle with flour and cook, stirring often, until golden brown. Pour wine and 2 cups broth into pot and add peppercorns and cinnamon stick; stirring constantly, bring to a boil. Return short ribs and any accumulated juices to pot. Liquid should just cover them; add a little more broth if necessary. Cover and bake until meat is very tender when pierced, 2 1/4 to 2 1/2 hours. Meanwhile, spread small carrots and cipollini onions in a 9- by 13-in. baking pan. Drizzle with remaining 1 tbsp. oil and mix to coat; cover with foil. Set in oven after ribs have baked about 1 1/2 hours, and bake 45 minutes. Remove foil and roast until vegetables are tender when pierced and beginning to brown, about 15 minutes longer. If necessary, broil 4 to 6 in. from heat to brown a little more, about 5 minutes. Add salt and pepper to taste. Lift ribs from cooking liquid, cover, and keep warm. Strain liquid into a wide pan, skim off fat, and boil until sauce is reduced to about 2 cups and coats the back of a spoon, about 15 minutes. Arrange ribs in wide, shallow bowls. Spoon carrots and cipollini onions around them and drizzle with a little sauce. Serve remaining sauce on the side. From myrecipes.com.

Wynelle’s Pot Pie

Crust:

  • 1 1/2 cups unbleached flour
  • 1/2 cup butter
  • 3 Tbs. ice water
  • 1/2 tsp. salt

Filling:

  • 1 large onion, chopped
  • 3 Tbs. veg. Oil
  • 2 carrots, diced
  • 1 potato diced
  • 1/2 tsp. Paprika
  • 1/2 tsp. dried basil
  • 1/2 tsp. Marjoram
  • 1 parsnip, diced
  • 1/2 cup sliced mushrooms
  • 1/2 cup peas or beans
  • 1/2 cup corn
  • salt and pepper
  • 2/3 cup bread crumbs

Roux:

  • 2 Tbs. Butter
  • 2 Tbs. unbleached flour
  • 1 cup milk
  • 1 tsp. Dijon mustard
  • 1/4 tsp. Nutmeg
  • 2 cups grated cheddar

To make the crust, sift flour into mixing bowl, cut in butter until the mixture resembles a coarse meal. Sprinkle ice water over flour a little at a time, turning the dough until a ball forms. Add a little more water if dough fails to come together. Place the dough in a 10-inch pie pan. To make the filling, sautÈ onions in oil until soft. Add carrots, potatoes, parsnip, paprika, basil and marjoram. Cook covered for about 10 minutes, stirring frequently. Stir in mushrooms, peas and corn. Add salt and pepper to taste. Continue to cook about 5 or 10 minutes. To make the roux, melt the butter. Add the flour and stir constantly on low heat for 3 to 5 minutes. Whisk in the milk, mustard and nutmeg. Continue to stir on low heat until mixture is thickened but do not let it boil. Remove from heat and whisk in grated cheese. Preheat the oven to 375 degrees. To assemble the pie, spoon the drained vegetable into the pie crust, pour the roux over the vegetable filling. Sprinkle on the bread crumbs and, if you like, a few pinches of grated cheddar. Bake for 40 minutes.

Adapted from Sundays at the Moosewood Restaurant.

World’s Best Braised Green Cabbage

  • 1 medium head green cabbage
  • 1 large yellow onion, thickly sliced
  • 1 large carrot, cut into ¼-inch rounds
  • ¼ cup olive oil
  • ¼ cup chicken stock or water
  • Coarse salt and freshly ground black pepper
  • 1/8 tsp. red pepper flakes

Heat the oven to 325 degrees.  Lightly oil a large gratin or baking dish (9×13 inch works well).  Peel any ragged outer leaves off cabbage.  Cut the cabbage into 8 wedges.Arrange the wedges in the baking dish in a single layer; they may overlap some but not too much.  If all the cabbage doesn’t fit, remove a wedge and use for something else.  Scatter in the onion and carrot.  Drizzle over the oil and the stock or water.  Season with salt, pepper, and pepper flakes.  Cover tightly with foil and slide into the middle of the oven to braise until the vegetables are completely tender, about 2 hours.  Turn the cabbage wedges with tongs after an hour.  Don’t worry if the wedges want to fall apart as you turn them; just do your best to keep them intact.  If the dish is drying out at all, add a few tablespoons of water.  Once the cabbage is completely tender, remove the foil, increase oven heat to 400 degrees and roast the vegetables until they begin to brown, another 15 minutes or so.  Serve warm or at room temperature, sprinkled with a little more coarse salt.  The cabbage is excellent the next day, too, either at room temperature or warmed in a moderate oven for 20 minutes.

Serves 6 to 8.

From All About Braising: The Art of Uncomplicated Cooking by Molly Stevens.

Winter Slaw

  • 1 small to medium cabbage
  • 3 med carrots
  • ½ celeriac (optional)
  • 3 Tbs. mayonnaise
  • 3 Tbs. buttermilk
  • ½ Tbs. lemon juice
  • ½ tsp. salt
  • freshly ground black pepper

Halve and core cabbage.  Shred as finely as possible.  Grate carrots and celeriac, if used.  Mix remaining ingredients until smooth in the bottom of your salad bowl, add vegetables, toss and serve.

White Beans and Winter Greens

  • 3/4  Lb dried navy beans
  • 1 cup finely chopped celeriac
  • 1 medium carrot, chopped
  • 1 cup chopped onion
  • 1 bay leaf
  • 2 cups stock or water
  • 2 tsp salt
  • 2 Tbs olive oil
  • 2 lbs winter greens
  • 2 Tbs lemon juice
  • black pepper

Soak the beans in a large saucepan with water to cover by three inches.  Boil for 2-3 minutes, cover remove from heat and let stand 1 hour.  Drain and rinse beans.  Put them in large pot and add celeriac, carrot, onion, bay leaf and stock or water.  Heat to a boil, reduce heat, cover and simmer, stirring occasionally, for forty-five minutes.  Add the salt and olive oil.  There should be enough liquid to barely cover the beans.  If not, add stock or water as necessary.  Continue simmering uncovered until the beans are tender, about 15 more minutes.  Stir occasionally.  Chop greens and wash.  Shake out as much water as possible, preferably in a salad spinner.  Stir the lemon juice into the beans.  Add the greens a handful at a time, stirring until wilted before adding another handful.  When all greens have been added, simmer for five minutes.  Check seasonings, adding salt and pepper as necessary.

Szechwan Noodles with Peanut Sauce

  • 1/2 cup warm water
  • 1 cup peanut butter
  • 1/3 cup soy sauce
  • 1/4 cup balsamic vinegar
  • 1/2 tsp chili pepper flakes
  • 1/2 cup sweet chili sauce
  • 5 garlic cloves, minced
  • 1 lb udon noodles
  • 2 tablespoons sesame oil
  • 1/4 head cabbage
  • 1 red bell pepper
  • 2 large carrots
  • 1 spring onion or green onions

Whisk water, peanut butter, soy sauce, balsamic vinegar, chili flakes, sweet chili sauce and minced garlic in medium bowl to blend (sauce will be thick; add more water if too thick). Break noodles in half and cook in large pot of boiling water until just tender, about 6 minutes. Drain. Rinse noodles under cold water and cool. Transfer noodles to very large bowl. Toss with sesame oil to coat. Shred cabbage; cut red pepper, carrots and onions into matchstick-size strips. Add veggies to noodles and mix. Toss with peanut sauce to coat. Optional garnish with chopped peanuts, sesame seeds, etc.

Szechwan Carrot Soup

  • 1 med. onion or leek
  • 1/3 cup chopped celeriac
  • 1 garlic clove
  • 1 tsp. vegetable oil
  • 1 lb. carrots cut into 1 inch pieces
  • ¾ inch piece fresh ginger; peeled and thinly sliced
  • 1/8 tsp. hot red pepper flakes
  • 3 cups chicken broth
  • 1 ½ Tbs. soy sauce
  • 1 ½ Tbs. creamy peanut butter
  • 1 tsp. sugar
  • 1 tsp. sesame oil
  • 1 cup milk

Chop onion and celeriac and mince garlic.  Cook in vegetable oil over moderately low heat, stirring, until onion is softened.  Add carrots, ginger, pepper flakes and broth.  Simmer covered until carrots are very tender; about 45 minutes.  Stir in remaining ingredients and in a blender puree mixture in batches.  Return soup to pan and heat over low heat until hot, being careful not to let boil.  If desired, prepare garnish by mixing ¼ cup sour cream with 2 Tbs. heavy cream and drizzle decoratively into soup after serving into bowls.

Adapted from Gourmet.