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Posts Tagged ‘parsley’

I really, really don’t like mayo, so I don’t eat most people’s versions of potato salad. This one, however, is perfect. It’s fresh, easy, and absolutely mayo-free, coated instead with a dressing made of whole-grain mustard, spring onions, and olive oil. If you are still finalizing your Memorial Day menu (like me), try adding this salad to the list.

Red Potato-Green Bean Salad (adapted from Epicurious)

8 ounces green beans, trimmed, cut into 1 1/2-inch pieces
3 pounds red potatoes, unpeeled, quartered
2 tablespoons champagne (or white wine) vinegar
1 spring onion, chopped (about 1/4 cup)
1 tablespoon whole-grain (or Dijon) mustard
2/3 cup extra-virgin olive oil
1 tsp salt
1/2 tsp black pepper
2 tablespoons chopped fresh parsley

Bring a large pot of water to boil. Add potatoes* and boil about 15 minutes, until tender. Add green beans to the water about 4 minutes before potatoes finish cooking. Empty potatoes and green beans into a colander to drain.

Meanwhile, prepare dressing. Combine onion, mustard, olive oil, salt, and pepper in a small food processor and process until smooth. Place potatoes and green beans in a large bowl. Add dressing and mix to combine. Sprinkle with parsley and serve. You can make this a day ahead, but I like it warm.

*I used to avoid boiling potatoes because I hated getting splattered by boiling water when I dropped the potatoes in. Then, I realized that if I used a small strainer like this to lower the potatoes into the water, I’d stop being splattered. Now, my family gets mashed potatoes a lot more often. Try it if you have a strainer laying around and are also tired of being splattered.

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I knew I’d be making this recipe as soon as I saw the bounty of squash we received in our last box. It’s one of my favorites, and I’ve made a few modifications to incorporate some ingredients I had on hand. Fresh squash and baby onions mix with an oregano-parsley pesto, cheese, and brown-butter breadcrumbs to make a dish that’s fresh and decadent. Yum.

Now, as written, this recipe can be time-consuming, but I’m including some suggestions at the bottom to facilitate weeknight cooking.


Summer Squash Gratin (adapted from 101 Cookbooks)

zest of one lemon
2 pounds summer squash or zucchini, thinly sliced
1/2 teaspoon salt
2 baby onions (about 3-4 in. in diameter), thinly sliced

1/4 cup fresh oregano leaves
1/4 cup fresh Italian parsley
1 large garlic clove, chopped
1/4 teaspoon fine grain sea salt
pinch of red pepper flakes
1/2 cup extra-virgin olive oil

1/4 cup unsalted butter
2 cups fresh bread crumbs*
3/4 cup grated Gruyere cheese (or Swiss cheese)

Preheat oven to 400F degrees. Rub a 13×9 baking dish with a bit of olive oil, sprinkle with lemon zest, and set aside.

Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit — this softens them up and makes them cook more quickly) and go on to prepare the pesto and bread crumbs.

Make the pesto by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.

Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for about five minutes until the butter is fragrant and has turned brown. It will smell deliciously nutty. Stir the breadcrumbs into the browned butter.

Transfer the squash and onions to a large mixing bowl. Add the oregano pesto. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.

Transfer the squash mixture to the lemon-zested pan, top with the remaining crumbs, and bake for 40 to 50 minutes When the dish is finished, you’ll be able to slide a fork easily into the zucchini.

Serves about 8 as a side.

*To make breadcrumbs, tear bread into pieces the size of your thumb, and pulse in a food processor. I like my breadcrumbs a bit larger than the ones you buy at the store, about the size of small pebbles. You can certainly use store-bought breadcrumbs instead of making your own, but reduce the amount to 1 cup, as these are much finer than homemade ones.

To facilitate weeknight cooking, do the following:

  • Use store-bought pesto instead of making your own. Basil would be good, but I’ve seen a Classico sun-dried tomato pesto that I’d love to try.
  • Slice the squash and onions and grate the cheese the night before.
  • Use store-bought breadcrumbs (see note above).

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I’ve been getting a ton of baby carrots in my box lately, as opposed to full-sized adult carrots. Rather than spend a lot of time chopping them up to use as a base in other dishes, I tossed them together with a few other ingredients to create this sweet, simple side dish.

You can probably leave most of the carrots whole, but cut the larger ones in half lengthwise to ensure that they all cook evenly. Also, when you trim the carrots, you can certainly cut the tops off, but I left them on because I like how they look. I added leftover carrots to my lunch salad the next day.

Maple-Glazed Roast Carrots

1 large bunch of baby carrots, trimmed
1 tbsp olive oil
2 tsp maple syrup
1/4 tsp salt
1/8 tsp black pepper
2 tbsp chopped parsley

Preheat oven to 400 degrees. Combine all ingredients in a large bowl and mix well to coat carrots evenly with syrup. Line a baking sheet with foil and coat with cooking spray. Spread carrots on the sheet, place in oven, and bake 20-25 minutes, stirring once, until carrots are tender. You should be able to slide a fork easily into them. Sprinkle with parsley and serve.

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I’m going to admit to y’all that I did not know you did anything with a brisket besides smoke it until I moved to Austin in 1999. I also didn’t know you could buy one that weighed less than 7 lbs. Where I grew up, brisket = bbq, and that was that.

It took me a long time to come around, but I started coming across recipes for braised or roasted brisket more and more, and finally, this weekend, I bit the bullet and tried it. And you know what? It was still tender and juicy and delicious, albeit with an unusual herb rub giving it quite a different flavor than the smoked brisket I’m used to. I’m recommending a few changes from the original recipe, such as cooking it directly in the roasting pan instead of on a rack (I think it’ll be even juicier this way) and throwing in some mushrooms and carrots that can cook in the juices, like a pot roast. Also, I’m adding crockpot directions for weeknight cooking (and for Hilary, who doesn’t turn on the oven if it’s more than 45 degrees out).

Don’t be afraid of the mint — it’s very subtle. I love the generous amount of herbs used here, because a) they are tasty, and b) I often have a hard time using up all the herbs we get before they go bad, and this is a good way to do so.

Braised Brisket with Parsley, Mint, and Thyme (from Whole Foods)

1 (4-pound) beef brisket, trimmed
Salt and pepper to taste
3/4 cup roughly chopped fresh parsley
1/2 cup roughly chopped fresh mint
2 tablespoons roughly chopped fresh thyme
2 tablespoons red wine vinegar
1/2 teaspoon red pepper flakes
6 cloves garlic
1 cup roughly chopped yellow onion
2 cups low-sodium chicken broth
2 cups sliced mushrooms
1 cup diced carrots

Preheat oven to 350°F and spray a roasting pan with cooking spray. Season brisket all over with salt and pepper and then place in the roasting pan; roast for 1 hour. Meanwhile, put parsley, mint, thyme, vinegar, pepper flakes, garlic, onion, salt and pepper into a food processor and pulse to make a thick paste; set aside.

After 1 hour, remove brisket from oven; reduce oven temperature to 325°F. Carefully add broth to pan, spread herb paste over brisket, arrange mushrooms and carrots around brisket, cover pan with foil and continue roasting, basting every 45 minutes or so, until very tender, about 2.5-3 hours more.

Transfer brisket to a platter; set aside to let rest for 10 minutes. Skim off and discard any fat from liquid in pan. Trim brisket further, if desired, then thinly slice against the grain (here’s how to do that) and spoon pan sauce over the top.

Alternate crock pot directions

Reduce amount of chicken broth to 1 cup. Spray a crock pot with cooking spray or line with a crock pot liner.

Season brisket all over with salt and pepper and then place in the crock pot. Put parsley, mint, thyme, vinegar, pepper flakes, garlic, onion, salt and pepper into a food processor and pulse to make a thick paste; spread over brisket.

Add broth to crock pot, spread herb paste over brisket, and arrange mushrooms and carrots around brisket. Cover and cook on low for 10 hours.

Transfer brisket to a platter; set aside to let rest for 10 minutes. If you want to use the juices as gravy, put them in a saucepan and cook on medium-high heat about 10 minutes, until they reduce a bit and aren’t so watery. Skim off and discard any fat from liquid in pan. Trim brisket further, if desired, then thinly slice against the grain and spoon pan sauce over the top.

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Caldo Verde

Q: How do you get a dedicated meatatarian who hates greens to stuff his/her face with a lesser-known veggie like kale?

A: Mince it up really finely and add it to a soup flavored with chorizo, mint, and cilantro. Yum!

This soup gets a nice hit of smokiness from 1/2 lb of diced chorizo. Make sure you get the Spanish kind, which is cured like salami, and not the Mexican kind, which is raw and must be crumbled and cooked before eating. I made a few changes to the directions for ease of use, mainly to modify an odd part that instructed you to run the kale through a meat grinder to chop it up. A food processor (or just a plain old kitchen knife) does the trick just fine.

For a vegetarian option, I imagine this recipe would be delicious with vegetable broth replacing the chicken stock, and crumbled, cooked soyrizo replacing the chorizo. (With those modifications, it would also be vegan.)

I took several pictures of this but none of them turned out well, so forgive me for the lack of images in this post.

Caldo Verde (from Food Network)

* 2 tablespoons olive oil
* 1 1/2 cups finely chopped yellow onions
* 1 tablespoon minced garlic
* 2 pounds potatoes, peeled and cut into 1/2-inch cubes
* 9 cups chicken stock, or canned low-sodium chicken broth
* 1/2 teaspoon crushed red pepper
* 1/2 pound chorizo or linguica, sliced crosswise into 1/4-inch pieces
* 1/2 pound kale
* 1/4 cup chopped parsley
* 1/2 cup chopped cilantro
* 2 tablespoons chopped mint
* Salt and pepper
* Crusty bread, as an accompaniment (I used a seven-grain loaf I found in HEB’s bakery section.)

In a large soup pot, heat olive oil and saute onion and garlic until vegetables are wilted, about 4 minutes. Add potatoes, chicken stock, and minced crushed red pepper. and bring to a boil. Season with salt and pepper, reduce heat to a simmer and cook, covered, until potatoes fall apart, about 1 hour.

While the soup is cooking, finely chop the kale with a food processor (or by hand).

When the soup is thick and the potatoes have broken up, whisk to break up the remaining potato pieces. Add the sausage and cook for 15 minutes. Stir in the shredded kale and simmer until the leaves are softened but still slightly crunchy and flavors have melded, about 10 to 15 minutes. Stir in the parsley, cilantro, mint, and season, to taste, with salt and pepper.

Serve with crusty bread.

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