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Oven Roasted Principe Borghese on Grilled Bread and Ricotta
Ingredients
- 1 lb. Principe Borghese (or Piennolo) Tomatoes
- olive oil
- 1 francese baguette
- 1/2 lb ricotta cheese
Recipe Notes
From Chef Jonathan Miller
Directions
Heat the oven to 200. Carefully dress the tomatoes in some olive oil and salt on a sheet pan and put them into the oven until completely soft and liquidy throughout. Begin tasting around 1 hour, and expect to take up to 2 hours. Cool.
Cut the bread in half lengthwise and brush the cut sides with olive oil. Grill them, cutside down, over a smoky grill until just a little charred. Flip and do the same to the other side, taking care not to let the bread burn.
Season with salt and spread with ricotta on the cut sided. Plop the tomatoes all around, then poke them gently with a knife to release the pressure. Then squish them into the cheese and bread and finish with flaky salt. Cut and serve right away.
Black-Eyed Pea Salad with Baby Mustard Greens
Ingredients
- 1 can (15 oz) black-eyed peas, drained & rinsed
- 1 tomato, diced (~3/4 cup)
- 1/2 large red onion, thinly sliced
- 1 garlic clove, minced
- 1 tablespoon coarsely chopped cilantro
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- salt & pepper to taste
- 4 cups salad greens or baby spinach
- 4 cups baby red mustard greens
Recipe Notes
Adapted from Martha Stewart Living. Serves 4.
Directions
In a large bowl, combine black-eyed peas with tomato, onion, garlic, cilantro, vinegar, mustard, and oil; gently toss to combine. Season with salt and pepper.
When ready to serve, combine salad greens and mustard greens in a large salad bowl. Top with the bean salad, and gently toss to combine.
Sweet Potato Puree with Roasted Garlic
Ingredients
- 1 head garlic
- 2 pounds of sweet potatoes
- 2 pounds of russet potatoes
- Salt & Pepper
- 2 cups milk
- 1/4 to 1/2 cup extra-virgin olive oil
Recipe Notes
From Alice Waters’ Chez Panisse Vegetables. Serves 6 to 8.
Directions
First roast the garlic: Preheat oven to 400 degree F. Wrap head of garlic in foil and bake for 30-40 minutes, or until completely soft. (Test with the tip of a knife.) When cool, cut the top free from the head, separate the cloves, and set aside.
Peel and quarter the sweet potatoes and the russet potatoes. Put them in a pot with a steamer insert. Season with a teaspoon of salt and steam over medium to high heat until cooked, about 20 minutes. Drain, add the unpeeled roasted cloves of garlic, and puree through a food mill, using the fine disk. Return the puree to the pot and reheat over low heat. Scald the milk in a separate saucepan and add from 1 to 2 cups to the potatoes, depending on how dry they are. Then, add the extra-virgin olive oil to taste, and season with salt and pepper. Serve immediately or keep warm in a double boiler.
Mizuna Salad with Kohlrabi and Pomegranate Seeds
Ingredients
- 2 large celery stalks
- 1 medium kohlrabi bulb (~8 oz), trimmed and peeled
- 1 small pomegranate
- 3 1/2 cups mizuna (3 oz) or other tender, bitter salad greens such as arugula or dandelion
- 2 tablespoons champagne vinegar
- 1/8 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper
- 1/8 teaspoon sugar
- 1/2 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
Recipe Notes
Adapted from Martha Stewart Living
Directions
Using a mandoline or sharp knife, thinly slice the celery and kohlrabi. Cut kohlrabi slices into 1/4-inch wide strips.
Halve the pomegranate and remove enough seeds to yield 1/2 cup (reserve remainder for another use). Add seeds, celery, kohlrabi, and mizuna to a serving bowl.
Whisk together vinegar, salt, pepper, sugar, and mustard. Whisking constantly, add oil in a slow, steady stream; whisk until emulsified. Toss with salad and serve!
Mexican Style Beans with Hoja Santa
Ingredients
- 2 cups dry pintos or other pinto style bean, soaked overnight
- 1 white onion, peeled, halved lengthwise through the root end
- 2 garlic cloves, peeled, left whole
- 1 bay leaf
- 1/2 teaspoon hoja santa (dry)
- 1 guajillo chile, stemmed and seeded
- 6 cups water
- salt
Recipe Notes
From Chef Jonathan Miller: Use these beans in many ways: pull out the aromatics and serve as soupy beans with queso or cotija and a spicy pepper paste and tortillas. Or scoop out the beans with a strainer for quesadillas with cabbage, onion and cheese. Or, remove the bay leaf and blend with some water, then fry the beans in oil or lard for refried beans, then use those on tacos or tostadas. They can also be simply served side by side (whole or refried) with Mexican rice or white rice with queso and salsa, and tortillas.
Directions
Drain your beans, then put them in a pot with the remaining ingredients plus six cups water and some salt (start with 2 teaspoons.)
Bring to a simmer and cook slowly, covered or not, until the beans are soft and tender (start checking at 35 minutes or so). Taste the bean broth. If it tastes really good, keep cooking the beans until they are very tender and pleasing to eat. If the water tastes a bit insipid, add a little more salt until it tastes really good, but isn’t too salt.
Continue dooking the beans until they are very tender and delicious. Turn off the heat and allow the beans to cool in the liquid.
Carote all Giudia
Ingredients
- 1/4 cup olive oil or rendered goose or duck fat
- 1 1/2 pounds carrots, any color, peeled and thinly sliced
- 1/4 cup water
- 6 Tablespoons raisins, plumped in water or sweet wine
- 3 Tablespoons pine nuts, toasted
- salt & pepper to taste
- Dash of vinegar or sugar to taste, optional
Recipe Notes
Braised Carrots, Jewish Style. Adapted from Cucina Ebraica by Joyce Goldstein. Serves 4.
Directions
Warm the oil (or fat) in a sauté pan over medium heat. Add the carrots and saute until well coated with fat, 5-8 minutes. Add the water and cover the pan. Reduce the heat to very low and simmer until the carrots are tender, about 20 minutes.
Add the raisins with their liquid, and the pine nuts. Season with S & P. Add a little vinegar or sugar, or both. Serve warm or at room temperature.
Winter Squash Gratin
Ingredients
- 2 Tablespoons olive oil
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1/4 teaspoon thyme
- 1 Bay leaf
- salt
- 1/2 cup dry white wine
- 1/4 teaspoon cayenne pepper or 1/2 teaspoon paprika
- 1 pound tomatoes, peeled, seeded and chopped
- sugar, if necessary
- Pepper
- 1 butternut winter squash, weighing 2 1/2 to 3 pounds
- 4 ounces Fontina or Gruyere cheese, sliced
- Freshly chopped parsley
Recipe Notes
Adapted from The Greens Cookbook by D. Madison and E. Brown
Directions
Heat the olive oil and add the onion, garlic, thyme, bay leaf and a little salt. Cook over medium heat, stirring frequently, until the onion is soft; then add the wine and let it reduce by half. Add the cayenne or paprika and the tomatoes. Cook slowly for 25 minutes, stirring occasionally, until the sauce is thick. Taste, add a pinch of sugar if the tomatoes are tart, and season with the salt and freshly ground black pepper.
While the tomatoes are cooking, prepare the squash. Cut it open, scoop our the seeds and strings, and then, with the flat cut surface resting on the counter, shave off the skin. (The butternut can easily be peeled with a vegetable peeler before it is cut in half. Another method is to cut the squash into pieces and then remove the skin from each piece. This takes more time, but you may find it easier.
Slice the peeled squash into large pieces about 3 inches long and 1/4 inch thick. Heat enough oil to generously coat the bottom of a large skillet, and fry the squash on both sides, so that it is browned and just tender. Remove it to some toweling to drain; then season with salt and freshly ground pepper.
Preheat the oven to 375 degrees. To form the gratin, put a few spoonfuls of the tomato sauce on the bottom of individual gratin dishes, or use it all to cover the bottom of one large dish. Lay the squash on top in overlapping layers with slices of the cheese interspersed between th layers. Bake until the cheese is melted and the gratin is hot, about 15 minutes, and serve with the fresh parsley scattered over the surface.
Greek Salad Sandwich
Ingredients
- 12 oz small tomatoes, cored, halved, thinly sliced
- 6 cups spinach leaves, stems trimmed
- 1 1/2 cups thinly sliced cucumber
- 1 cup crumbled feta cheese (about 4 ounces)
- 1/3 cup coarsely chopped pitted black brine-cured olives (such as Kalamata)
- 1/4 cup large fresh basil leaves, thinly sliced
- 5 teaspoons olive oil
- fresh juice of one lemon
- 1 large garlic clove, minced
- (4) 5 to 6-inch diameter pita bread rounds, toasted
Recipe Notes
From Bon Appetit, May 1995
Directions
Place tomato slices in a strainer; drain for 15 minutes.
Combine tomatoes, spinach, cucumber, feta cheese, olives and basil in large bowl. Whisk 1/4 cup olive oil, 5 teaspoons lemon juice and minced garlic in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing over salad and toss to coat. Cut pita bread rounds in half crosswise. Divide salad mixture among 8 pita halves and serve.
Fresh Tomato Gazpacho
Ingredients
- 5 pounds ripe tomatoes, any color
- 1-2 cloves garlic
- 2 Tablespoons lime juice
- 2 Tablespoons olive oil
- 1 Tablespoon white wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon dried or 1 Tablespoon fresh oregano, chopped
- 6 green onions, thinly sliced
- 1 sweet bell pepper, red or yellow, finely chopped
- 1/4 cup finely chopped celery
- 1 cup finely chopped, seeded cucumber
- 1-2 jalapeño chiles, seeded and minced
Recipe Notes
Julia’s note: I love cucumbers and red bell peppers in my gazpacho, if you prefer the bitter tang to a green bell pepper you can add that as a garnish or in the blender stage. Adapt this recipe to what’s in your garden/fridge.
Directions
Accompaniments: seeded, chopped red bell pepper, diced avocado, fresh chopped cilantro leaves, garlic croutons, thinly sliced radishes, thinly slivered cabbage, lime wedges, creme fraiche
Seed and finely chop one tomato; reserve. Coarsely chop remaining tomatoes. Combine these with garlic in a blender (you may need to do this in two batches)-process until smooth. Press through a sieve into a large bowl; discard seeds. Whisk lime juice, oil, vinegar, salt and oregano into tomato mixture. Stir in reserved chopped tomato, green onions, red pepper, celery, cucumber and chilies. Refrigerate, covered, at least 4 or up to 24 hrs to blend flavors. At serving time: Stir soup well and ladle into chilled bowls. Pass accompaniments to be added according to individual taste.
Spigariello Skillet Pies
Ingredients
- 2 1/4 cup flour
- olive oil
- 1 Tablespoon red wine vinegar
- 1 bunch scallions, sliced thinly
- 1 large bunch spigariello, chopped
- 1 bunch dill, chopped
- 1 bunch mint, leaves only, chopped
- leaves from 8 springs oregano, chopped
- 4 oz feta, crumbled
- Parmesan
- 1 egg
- grapeseed oil (or canola)
Recipe Notes:
This is Mediterranean take on a fried, vegetarian empanada. There are a few steps involved, but each one is simple, even the dough, so it’s worth making. You can make these any size, so don’t feel like you have to go as large as these are. Also, feel free to substitute a different green for this – chard or rapini will both do nicely. The herb combination is a simple one made up of herbs I see in the market all the time. Feel free to modify these however you like. I think even using one herb would work. I love marjoram and parsley together in this if you can find marjoram.
From Chef Jonathan Miller
Directions
Combine the flour with a teaspoon of salt and mix well. Add 3/4 c water, 1/4 c olive oil, and the vinegar to the flour/salt mixture and mix well. The dough should be a little sticky. Knead on a floured board until the dough is silky smooth, then allow it to chill in the fridge for about an hour (or overnight is fine).
Heat a few tablespoons of olive oil in a saucepan and add the scallions and cook just until soft, a couple of minutes, then add the spigariello and wilt the spigariello, maybe 5-8 minutes. Add the herbs for the last minute, then transfer everything to a colander and allow to cool. Squeeze the cooked greens and herbs so you extract most of the water. Combine those greens with feta, a few tablespoons of parmesan and an egg, mixing well. Season with salt and pepper and taste to make sure you like it.
Quarter the dough, and roll each piece out into a very thin disk, about 8 inches or so in diameter. Fill each round with a quarter of the greens filling and fold the dough over it into half moon shapes. Crimp the edges to seal.
In a very large skillet, heat some grapeseed oil until very hot, then add 1-2 pies (depending on the size of your skillet) and pan-fry them in the hot oil until deeply colored. Flip, and fry the other side until deeply brown. Do the other pies the same way and serve warm.
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