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  • Z's Potato Salad

    Salad:

    • 3 lbs potatoes, scrubbed and cut into half inch cubes
    • chopped green olives
    • a few hard boiled eggs
    • handful of chopped roasted red peppers (we roast our own and freeze them in the fall)
    • a scoop of capers
    • fresh carrots, diced up mini
    • fresh peas or greens or any other veggie (colored cauliflower is great)
    • Fresh herbs (cilantro, dill, basil, thyme, tarragon, anything you like, in any combination)

    Steam or boil the cubed spuds until just tender (don't overcook! they keep cooking even after you drain the water). Add the rest of the ingredients to the drained spuds.

    Dressing:

    I always wing it, but I usually do some combo of the following in the blender to taste:

    • glug of olive oil
    • a couple big spoonfuls of mayo or vegenaise
    • splash of tamari (soy sauce
    • little glug of vinegar (cider or red wine is good)
    • plop of sweet pickles & their juices (we make our own in the fall and our recipe includes onions)
    • salt
    • pepper
    • dash of Cranky Baby Hot Sauce

    Blend. Pour over the potato mixture and mix together.

  • Butternut Squash Soup with Fried Sage Leaves

    2.5 to 3 pounds butternuts

    1/4 c olive oil, plus extra for the squash

    6 garlic cloves, unpeeled

    12 whole sage leaves, plus 2 Tbs. chopped

    2 onions, finely chopped

    Chopped leaves from 4 thyme sprigs or 1/4 tsp dried

    1/4 chopped parsley

    salt and pepper

    2 qts. water or stock

    1/2 c fontina, pecorino, or ricotta salata, diced into small cubes

     

    Preheat oven to 375. Halve the squash and scoop out the seeds. Brush the surfaces with oil, stuff the cavities with garlic and place them cut sides down on a baking sheet. Bake until tender when pressed with a finger, about 30 minutes.

     

    Meanwhile, in a small skillet, heat the 1/4 cup oil until nearly smoking, then drop in the whole sage leaves and fry until speckled and dark, about 1 minute. Set the leaves aside on a paper towel and transfer the oil to a wide soup pot. Add the onions, chopped sage, thyme, and parsley and cook over medium heat until the onions have begun to brown around the edges, 12 to 15 minutes. Scoop the squash flesh in to the pot along with any juices that have accumulated in the pan. Peel the garlic and add it to the pot along with 1.5 tsp salt and the water/stock and bring to a boil. Lower the heat and simmer, partially covered, for 25 minutes. If the soup becomes too thick, simply add more water/stock to thin it out. Taste for salt.

     

    For a more refined, smooth soup, pass through a food mill or use a hand blender or regular blender to puree. Ladle into bolws and sprinkle with the cheese. Garnish each bowl with the fried sage leaves, add pepper, and serve.

  • Fresh Pea Pod, Broccoli and Rice Salad

    Salad:
    6 oz. long grain or wild rice
    1.5 c chopped broccoli
    1/3 c sliced red or green onion
    1/4 c simple vinaigrette (recipe below)
    1/2 tsp. lemon pepper
    1 - 1.5 c sugar snap peas
    1/3 c slivered almonds
     
    Vinaigrette:
    1/4 c. olive oil
    juice of 1/2 to 1 lemon (to taste)
    1 tsp. dijon mustard
    dash of sweetener, like honey, maple syrup or sugar (to take the bite out of the lemon acid)
    dash of basil, oregano or thyme - fresh or dried
    Whisk all together until blended smooth.
     
    Directions:
    Prepare rice according to package directions. Cool slightly. Steam broccoli lightly until crunchy-tender. Toss with remaining ingredients and refrigerate 2-24 hours. Serves 4.
     

  • Braised Artichokes
    • 4 tablespoons extra-virgin olive oil
    • 4 garlic cloves, thinly sliced
    • 3 globe artichokes, trimmed and halved lengthwise
    • 1 1/4 cups dry white wine
    • 3 whole sprigs fresh mint or thyme
    • Kosher salt and freshly ground black pepper to taste

    1. Heat the olive oil in a heavy saucepan over medium heat.
    2. Add the garlic and sauté, stirring, for about 30 seconds.
    3. Add the artichokes and toss until they're coated with oil.
    4. Add the wine, mint or thyme, salt, and pepper. Bring to a boil.
    5. Cover, reduce heat to medium-low, and simmer for 20 minutes.
    6. Discard the thyme (if using).
    7. Transfer the artichokes to a plate, drizzle them with pan juices, and serve.
    Adapted from epicurious.com

  • Rack of Lamb with Swiss Chard

    For swiss chard filling

    • 1/2 cup sweet (red) vermouth
    • 1/2 cup golden raisins
    • 1 medium onion, chopped
    • 2 tablespoons extra-virgin olive oil
    • 1 large bunches Swiss chard (1 pound total), stems and center ribs reserved for another use and leaves coarsely chopped
    • 2 tablespoons pine nuts, toasted

    For lamb

    • 4 (8-rib) frenched racks of lamb (each about 1 1/2 pound), trimmed of all but a thin layer of fat
    • 1/2 cup Dijon mustard
    • 2 teaspoons finely chopped thyme
    • 1 teaspoon finely chopped rosemary
    • Equipment: kitchen string

    Make swiss chard stuffing:
    Bring vermouth and raisins to a boil in a small saucepan, then remove from heat and let steep until raisins are soft and plump, about 15 minutes.
    Cook onion in oil in a large heavy skillet over medium-low heat, stirring occasionally, until onion is tender but not browned, 5 to 8 minutes. Add chard, raisins with any remaining vermouth, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook over medium heat, turning chard constantly with tongs, until chard is tender and liquid has evaporated, about 12 minutes. Transfer to a bowl and stir in nuts, then cool.
    Prepare lamb:
    Cutting as close to bones as possible, make 1 long incision to separate meat of each rack from bones, stopping 1/2 inch from bottom (do not cut all the way through). Roll meat away from bones to create a long opening, then season inside with salt and pepper and fill with stuffing. Roll meat back over stuffing, then tie meat to bones with string (between every 2 ribs).
    Preheat oven to 400°F with rack in middle.
    Stir together mustard, thyme, and rosemary and spread over both sides of each rack. Put racks of lamb in a large shallow heavy baking pan, pairing racks so that they stand up with their bones interlocking but leaving space between them at base.
    Roast lamb until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 25 to 35 minutes. Let stand, loosely covered, 15 minutes.
    Cut each rack into 4 double chops, discarding string, and serve.
    Cooks' note: Stuffing can be made 1 day ahead and chilled, covered.

    From epicurious.com
     

  • Peas with Garlic and Thyme
    • 2 garlic cloves, smashed with flat side of a knife
    • 2 tablespoons unsalted butter
    • 2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)
    • 2/3 cup water
    • 1 teaspoon fresh thyme
    • 1/2 teaspoon salt

    Cook garlic in butter in a heavy saucepan over moderately low heat, stirring, until garlic turns pale golden, about 2 minutes.
    Add peas, water, and thyme and simmer briskly, uncovered, stirring occasionally, until liquid is evaporated and peas are tender, 8 to 10 minutes. Stir in salt and season with pepper.

     

  • Broccoli or romanesco with mustard sauce

    Makes 4 servings
     
    1/2 cup chicken broth
    1/2 tsp. dried thyme
    3 cups broccoli or romanesco florets
    2 Tbsp. sour cream
    2 tsp. flour
    2 tsp. Dijon mustard
     
    1.  Bring broth and thyme to a boil over high heat.  Add broccoli or romanesco.  Return to a boil.
    2.  Reduce heat, cover and simmer 5 minutes, or until tender-crisp.  Retain cooking liquid, and remove broccoli;  keep warm.
    3.  Blend sour cream, flour, and mustard.  Stir into cooking liquid still in saucepan.  Cook and stir over medium heat until thickened, about 2 minutes;  cook and stir 1 minute more, but do not boil.  (If sauce is too thick, add more broth, 1 Tbsp. at a time)
    4.  Return broccoli to saucepan with sauce.  Stir gently until coated.  Serve at once.
     

  • Mashed Yukons with Carmelized Shallots

    Serves 8-10
    Slow-cooked, jammy shallots are an sumptuous and unexpected addition to these buttery mashed potatoes.

     

    Ingredients
    For shallots:

    • 3 tablespoons unsalted butter
    • 3 tablespoons sugar
    • 1 pound small shallots, peeled
    • 2 sprigs fresh thyme
    • 1/4 cup extra-virgin olive oil
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper

    For potatoes:

    • 3 pounds Yukon Gold potatoes
    • 1/2 cup whole milk
    • 6 tablespoons unsalted butter, at room temperature
    • 1/3 cup sour cream
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • Special equipment: large heavy skillet with lid


    Preparation
    Make shallots:
    In skillet over moderate heat, melt butter. Add sugar and stir until dissolved. Add shallots and thyme and cook, uncovered, stirring occasionally, until beginning to brown, about 15 minutes.
    Stir in oil, breaking up any clumps of sugar, reduce heat to moderately low, and set lid ajar. Simmer, partially covered, until shallots are deep golden brown, silky, and falling apart, 1 to 1 1/2 hours. If liquid completely evaporates before shallots reach desired consistency, add 1 tablespoon water as needed.
    Discard thyme sprigs and stir in salt and pepper. Keep warm, covered. (Shallots can be made up to 1 week ahead and refrigerated. Gently reheat in microwave before serving.)
    Make potatoes:
    Preheat oven to 350°F. Prick potatoes all over with fork and wrap together in aluminum foil packet. Bake until tender, about 1 1/2 hours. (Potatoes can be baked up to 2 days ahead and refrigerated; rewarm in microwave before continuing.)
    In small saucepan over low heat, bring milk to simmer. While potatoes are still warm, halve and scoop out flesh into large bowl. Add hot milk, butter, sour cream, salt, and pepper. Using potato masher, mash until smooth. (Potatoes can be mashed up to 1 day ahead and refrigerated; rewarm in microwave before serving.) Top with shallot confit and serve immediately.

  • Cornbread Dressing with Roasted Root Vegetables

    Serves 10.
    Roasted carrots, parsnips, and celeriac add great depth of flavor to this unique stuffing. Recipes for the homemade cornbread and the stuffing are included here:

     
     

    CORNBREAD FOR DRESSING
    Makes 12 cups of 1/2 inch cubed cornbread.

    • 1 3/4 cups buttermilk
    • 5 large eggs
    • 2 tablespoons sugar
    • 1 1/2 teaspoons coarse kosher salt
    • 1 1/2 teaspoons baking powder
    • 3/4 teaspoon baking soda
    • 2 1/4 cups cornmeal
    • 3 tablespoons melted butter



    Preparation
    Preheat oven to 400°F. Generously butter 9x9x2-inch metal baking pan. Whisk buttermilk, eggs, sugar, salt, baking powder, and baking soda in large bowl until well blended. Whisk in cornmeal, then melted butter. Transfer batter to prepared pan.
    Bake cornbread until top is golden brown and tester inserted into center comes out clean, about 23 minutes. Cool cornbread in pan on rack. DO AHEAD: Cornbread can be made 1 day ahead. Cool completely, cover, and store at room temperature.
     
    STUFFING

    • 1 lb. shallots, cut into wedges
    • 2 1/2 cups 1/2-inch-thick diagonal slices peeled carrots (about 3/4 pound)
    • 2 1/2 cups 1/2-inch-thick diagonal slices peeled parsnips (about 3/4 pound)
    • 2 cups 1/2-inch cubes peeled celeriac (about 3/4 pound)
    • 2/3 cup olive oil, divided
    • 1 pound crimini (baby bella) mushrooms, stemmed, caps halved
    • 6 large garlic cloves, peeled
    • 2 teaspoons dried thyme
    • 2 teaspoons dried crushed rosemary
    • 1 1/2 teaspoons dried rubbed sage
    • 6 cups 1/2-inch cubes cornbread (see recipe below)
    • 3 large eggs, beaten to blend
    • 3 tablespoons unsalted butter, melted
    • 1 1/2 cups chicken broth


    Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Place shallots, carrots, parsnips, and celeriac in single layer on large rimmed baking sheet. Drizzle 1/3 cup oil over and sprinkle generously with salt and pepper; toss to coat. Place mushrooms and garlic on another rimmed baking sheet; drizzle with remaining 1/3 cup oil, sprinkle with salt and pepper, and toss to coat. Roast root vegetables until tender and brown around edges, stirring every 15 minutes, about 1 hour. Roast mushrooms and garlic until tender, stirring once, about 30 minutes. Place root vegetables and mushrooms in large bowl. Place garlic in small bowl; mash with fork until pureed. Add pureed garlic, thyme, rosemary, and sage to vegetables; toss to coat. Season to taste with salt and pepper. DO AHEAD: Vegetable mixture can be made 1 day ahead. Cool vegetables, cover, and chill. Bring mixture to room temperature before continuing.
    Place cornbread cubes on large rimmed baking sheet. Let bread cubes stand at room temperature to dry slightly, about 1 hour.
    Preheat oven to 375°F. Butter 13x9x2- inch oval baking dish. Add cornbread cubes to vegetables; toss to distribute evenly. Add eggs; toss to coat. Drizzle with melted butter; toss to coat. Add broth and stir to combine (mixture will be very moist). Transfer mixture to prepared dish.
    Bake dressing uncovered until lightly browned and crisp around edges, about 45 minutes.

  • Roasted Kohlrabi with Butternut Squash

    Another great roasting combo! Also great roasted alongside a turkey, if you're thinking Thanksgiving thoughts.....Serves 4.
     

    • 2 medium kohlrabi
    • 2 tablespoons extra-virgin olive oil
    • 2 teaspoons finely chopped fresh thyme
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 1/2 lb butternut squash
    • Special equipment: a 17- by 12- by 1-inch shallow heavy baking pan



    Put oven rack just below middle position and put baking pan on rack, then preheat oven to 450°F. (If roasting vegetables along with turkey, preheat pan for 15 minutes while turkey roasts, then roast vegetables underneath turkey.)
    Trim and peel kohlrabi, then cut into 3/4-inch pieces. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl. Transfer kohlrabi to preheated pan in oven and roast 15 minutes.
    Meanwhile, peel butternut squash, then quarter lengthwise, seed, and cut into 3/4-inch pieces. Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in same bowl.
    Stir kohlrabi, turning it, then push it to one side of pan.
    Add squash to opposite side of pan and roast, stirring and turning squash over halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added).
    Toss vegetables to combine and transfer to a dish.

  • SCALLOPED POTATOES WITH CELERY ROOT AND PARSNIPS

     
    Serves 4 to 6.   Published September 1, 2007. Cooks Illustrated.
    The quickest way to slice the vegetables is in a food processor fitted with an 1/8-inch slicing blade. If the potatoes are too long to fit into the feed tube, halve them crosswise and put them in the feed tube cut-side down so that they sit on a flat surface. If the potato slices discolor as they sit, put them in a bowl and toss with a couple tablespoons of the cream and chicken broth. If you like, use Parmesan instead of cheddar.
     
    INGREDIENTS
    2 TB butter
    1 onion, minced, about 1 cup
    1 TB chopped fresh thyme
    1 1/2 tsp salt 
    1/2 tsp pepper
    8 oz celery root (about 1/2), peeled and sliced 1/8 inch thick
    8 oz parsnips (about 2 medium), peeled and sliced 1/8 inch thick
    1 cup chicken broth
    1 cup heavy cream
    2 bay leaves
    1 1/2 lbs russet potatoes (about 2 large), peeled and sliced 1/8 inch thick
    4 oz grated cheddar cheese, 1 cup

    INSTRUCTIONS

    1. Adjust oven rack to middle position; heat oven to 425 degrees.
    2. Melt butter in large Dutch oven over medium-high heat until foaming subsides. Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add celery root, parsnips, chicken broth, cream, and bay leaves and bring to simmer. Cover, reduce heat to medium-low, and simmer for 5 minutes. Add potatoes, bring mixture back to simmer, cover, and cook until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes. Discard bay leaves.
    3. Transfer mixture to 8-inch-square baking dish (or other 1 1/2-quart gratin dish) and press into an even layer; sprinkle evenly with cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.
    4. To Make Ahead: Once the scalloped vegetables have been transferred to the baking dish and pressed into an even layer in step 3, they can be wrapped in plastic wrap and refrigerated for up to 24 hours. When ready to bake, add the cheese, cover with foil, and bake in a 400-degree oven until the mixture is hot and bubbling, about 45 minutes. Remove the foil and cook until the cheddar begins to brown, about 30 minutes longer. Let cool for 10 minutes before serving.

     

  • Butternut Squash Soup

    Serves 6. Takes about 45 minutes - a quick, easy fall soup!
     
    Ingredients:

    • 4 bacon slices (optional)
    • 4 large garlic cloves, chopped
    • 1 teaspoon caraway seeds
    • 2 pounds butternut squash, peeled, seeded, and chopped
    • 1/2 pounds carrots, chopped
    • 1 apple, peeled, cored, and chopped
    • 3 thyme sprigs
    • 2 bay leaves
    • 3 1/2 cups veggie or chicken broth
    • 2 cups water
    • 1 to 1 1/2 teaspoons cider vinegar



     
    Preparation:
    Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.
    Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. If skipping the bacon, substitute butter or olive oil for the fat. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.
    Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.

  • Corn Chowder with Bacon, Crab and Chanterelle Mushrooms

    Fall is when the wild mushrooms, particularly Chanterelles, start mysteriously popping out of the dark forest duff around here. It's also when the corn is ripe, making a perfect marriage. This soup would go great with a pile of steamed kale, drizzled in olive oil and a splash of cider vinegar and salt.
     
    Corn Chowder with Bacon, Crab and Chanterelle Mushrooms

    Ingredients

    • 4 ears fresh yellow corn
    • 4 cups chicken or veggie broth
    • 3 cups whipping cream (or milk or milk substitute if aiming for a lower fat soup)
    • 2 tablespoons olive oil
    • 7 bacon slices, cut crosswise into 1/4-inch-wide strips (optional)
    • 1 1/2 cups finely chopped onion
    • 1 1/2 cups finely chopped leeks (white and pale green parts only; about 2 medium)
    • 3/4 cup finely chopped celery (i didn't have any and went without - it was fine)
    • 1 teaspoon fennel seeds
    • 1 3/4 pounds potatoes, peeled, cut into 1/2-inch cubes
    • 1-2 colored sweet peppers, diced
    • 2 tablespoons (1/4 stick) butter
    • 6 ounces fresh chanterelle mushrooms, thickly sliced
    • 2 tablespoons dry Sherry
    • 1 teaspoon fresh thyme leaves, or 1/2 tsp. dried
    • 1 pound fresh crabmeat (optional)
    • 2 tablespoons chopped fresh parsley

    Preparation
    Cut kernels off corn cobs. Set kernels aside and put the cobs into a large heavy saucepan. Peel the potatoes. Set diced spuds aside and add peels to saucepan. Chop the leeks. Save the butt ends and the leaves, chop up, rinse and combine with the corn cobs, broth, and cream. Simmer 5 minutes, being careful not to scorch the cream. Remove from heat.
    Heat oil in heavy large pot over medium-high heat. Add bacon and sauté until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Pour off all but 3 tablespoons pan drippings; add onion, leeks, celery, and fennel seeds to pot. Sauté until vegetables are crisp-tender, about 4 minutes. Stir in potatoes and sweet peppers. Strain cobs, leek leaves and potato peels from cream mixture; add strained stock into potato mixture. Simmer until potatoes are almost tender, stirring occasionally, about 10 minutes. Stir in corn kernels. Simmer chowder until potatoes are tender, about 5 minutes longer.
    Meanwhile, melt butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in Sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper.
    Sauté crabmeat in same large skillet over medium-low heat just until heated through, about 3 minutes. Divide crabmeat, reserved bacon, and parsley among bowls. Ladle chowder over and serve.

  • Green Beans with Caramelized Shallots & Thyme
    • 1 pound green beans, trimmed
    • 1 pound medium shallots
    • 2 tablespoons (1/4 stick) butter
    • 2 tablespoons olive oil
    • 1 teaspoon fresh thyme, chopped
    • Optional: 1/2 pound bacon

     

    Preparation
    Cook green beans in boiling salted water until tender, about 4 minutes. Drain. Transfer to bowl of ice water to cool. Drain well. Can be made 1 day ahead. Wrap in several layers of paper towels. Seal in plastic bag and chill.
     
    Cut off and discard ends from shallots. Cut shallots lengthwise in half, then remove peel with paring knife. Melt butter with oil in heavy large skillet over medium-high heat. Add shallots and sauté 1 minute. Reduce heat to medium-low; sauté until shallots are browned and tender, about 20 minutes. Sprinkle with thyme. Season to taste with salt and pepper. Can be made 2 hours ahead. Cover loosely with foil and let stand at room temperature.
     
    If adding bacon, cook the bacon in a skillet until crispy and well-done. Drain fat and set aside to cool. Once cool, crumble or chop bacon into bite-size pieces.
     
    Add green beans to shallots (and bacon, if using) in skillet and stir over medium-high heat until heated through, about 6 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.

  • Shallot Quiche

    Crust

    • 1 1/2 cups all purpose flour
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
    • 1 large egg
    • 1 teaspoon cold water
    • 1 large egg white, lightly beaten

    * Note, if you don't want to make your own crust, you can buy a pre-made crust.
     

    Filling

    • 1 1/2 tablespoons unsalted butter
    • 1/3 cup chopped shallots (about 2 medium)
    • 1/2 pound mushrooms or any other veggie, cut into slices
    • 5 teaspoons chopped fresh thyme, divided
    • 1 cup whipping cream or milk
    • 4 large eggs
    • Pinch of salt
    • Pinch of ground black pepper
    • Pinch of nutmeg
    • 1 cup grated Gruyère cheese

     

    Preparation
    For crust:
    Blend flour, salt, and sugar in processor. Add butter; using on/off turns, process until coarse meal forms. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour. Dough can be made 1 day ahead. Keep chilled.
    Butter 9 1/2-inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough. Chill 1 hour.
    Preheat oven to 400°F. Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Do ahead Can be baked 6 hours ahead. Let stand at room temperature.
    For filling:
    Melt butter in large nonstick skillet over medium heat. Add shallots; sauté until soft, about 2 minutes. Add mushrooms and/or other veggies; sprinkle with salt and pepper. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 2 1/2 teaspoons thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.
    Preheat oven to 350°F. Place cooled crust in pan on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Mound cheese on crust. Drain mushrooms, if needed. Scatter mushrooms over thyme & cheese. Whisk cream, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms & cheese.
    Bake quiche until custard is set, about 25 - 40 minutes. Cool 15 minutes. Serve warm or at room temperature.

  • Nicoise Salad

    Salad Niçoise (pronounced nee-suaz) is essentially a French composed salad, much like our American Cobb Salad but with tuna, green beans, and potatoes, instead of chicken, bacon, and avocado. Salad Niçoise hails from Nice, on the Mediterranean Sea, though like so many foods we enjoy here of French origin, has changed a bit to adapt to our tastes. Like its American Cobb salad cousin, the Salad Nicoise takes some time to prepare, given all of the ingredients. This is one dish where setting up your mise en place (all ingredients chopped and ready to go) will help the salad come together smoothly.
     

     
    Vinaigrette
    Rounded 1/2 tsp. anchovy paste, mashed with 1 clove of garlic
    1/2 cup lemon juice
    3/4 cup extra-virgin olive oil
    1/2 small leek, minced
    1 Tbsp minced fresh thyme leaves
    2 Tbsp minced fresh basil leaves
    2 teaspoons minced fresh oregano leaves
    1 teaspoon Dijon mustard
    Salt and freshly ground black pepper
     
    Salad
    2 grilled or otherwise cooked tuna steaks* (8 oz each) or 2-3 cans of tuna
    6 hard-boiled eggs, peeled and either halved or quartered
    1.5 pounds new potatoes, each potato scrubbed and diced into 1" cubes
    Salt and freshly ground black pepper
    2 medium heads butterhead lettuce or other leaf lettuce, leaves washed, dried, and torn into bite-sized pieces
    3 small ripe tomatoes, cored and cut into eighths
    1 small red onion, sliced very thin
    1 sweet pepper, sliced into long, thin strips
    3/4 lb. green beans, stem ends trimmed and each bean halved crosswise
    1/4 cup niçoise olives
    2 Tbsp capers, rinsed and/or several anchovies (optional)

     
     
    *Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through.
    1 Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
    2 Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss warm potatoes with 1/4 cup vinaigrette; set aside.
    3 While potatoes are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on a serving platter (I used two serving platters, shown in the photos). Cut tuna into 1/2-inch thick slices, coat with vinaigrette. Mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in bowl; arrange tomato-onion mixture on the lettuce bed. Arrange reserved potatoes in a mound at edge of lettuce bed.
    4 Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste; arrange in a mound at edge of lettuce bed.
    5 Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.

  • Rainbow Root Roast

    This is a great way to enjoy any and all root vegetables, particularly when they're as colorful as beets and rainbow carrots are.
     
    1 bunch carrots, cut into 1/2 inch pieces
    1 fennel bulb, cut into even thick slices
    1 bunch or 1.5 pounds beets, cut into 1/2 inch pieces
    Any other seasonal roots: potatoes, sweet potatoes, celeriac, parsnips, etc., cut into even 1/2 inch cubes.
    Glug of olive oil
    Sea salt
    Rosemary, thyme, oregano, marjoram - any combination of herbs, dried or fresh
     

    • Preheat oven to 425 degrees.
    • Mix all the cubed roots together. Coat evenly with a good glug of olive oil, a good sprinkle of salt, and the herbs (chopped if using fresh). Toss well.
    • Spread out evenly on a cookie sheet.
    • Bake at 425 for 20-30 minutes, checking frequently and turning with a spatula to prevent sticking. Cook until a little bit crispy and golden.
    • Taste for salt and other seasonings. Enjoy plain, or with ketchup or hot sauce. Also great with eggs, like hashbrowns.
  • Carrot Top Soup

    Don't just throw them away! The tender tops on your carrots are great in soups! Here's one rendition, based on a recipe from Local Flavors:
     
    1 bunch carrots, the tops and the roots
    2 Tbs butter
    3 Tbs. white rice
    1 bunch purplette onions
    2 thyme sprigs
    2 Tbs. chopped dill, parsley or celery leaves
    sea salt and freshly ground pepper
    6 cups veggie stock or chicken stock
     

    • Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots, or chop them finely.
    • Melt the butter in a soup pot. Add the carrot tops and carrots, rice, onions, and herbs. Cook for several minutes, turning everthing a few times, then season with 1.5 tsp. salt and add the stock.
    • Bring to a boil and simmger until the rice is cooked, 16-18 minutes.
    • Taste for salt, season with pepper and serve.
  • Spinach, Zucchini, and Fresh Herb Gratin

     
    Recipe from The Café Brenda Cookbook, 25th Anniversary Edition.
    Permission to share recipe given by Brenda Langton.
     
     
    Topping:
     
    1/2 cup grated Parmesan cheese
    1/2 cup bread crumbs
    1/4 cup pine nuts
    1 tablespoon olive oil
     
    Mix the Parmesan cheese, bread crumbs, and pine nuts together with the olive oil. Set aside.
     
    Gratin:
    1 1/2 pounds fresh spinach (approximately 2 cups cooked)
    4 cloves garlic, minced
    3 shallots, minced
    1 small onion, minced
    2 tablespoons olive oil
    1 medium zucchini, diced
    2 eggs
    1/2 cup half and half or soy milk
    1 teaspoon salt
    1/2 teaspoon star anise powder
    1/2 teaspoon grated orange rind
    fresh cracked pepper
    1 tablespoon chopped fresh herbs: basil, thyme,marjoram, or oregano (or 1/2 tablespoon dried herbs)
    1 cup grated cheese: Swiss, Gruyere, or your favorite kind
     
    Wash spinach and pick off stems. Briefly steam the spinach until it is wilted. Set it aside in a colander to drain. Gently squeeze out excess liquid.
     
    Sauté garlic, shallots, and onion in 2 tablespoons olive oil over medium-low heat until onion is translucent. Add zucchini, and continue cooking until zucchini is lightly cooked, approximately 3 minutes.
     
    Combine all of the cooked vegetables in a food processor or blender. Add eggs, half and half or soy milk, salt, anise, orange rind, pepper, and herbs. Puree until just smooth.
     
    Pour spinach mixture into a buttered 2 1/2 quart dish or individual gratin dishes and top with bread crumbs.
     
    Bake at 375 degrees for 35 to 40 minutes for quart dish or approximately 20 minutes for individual dishes. Gratin is done when the center is firm to touch.
     
    Serve with lemon wedges. Serves 4.
     

  • Creamy Broccoli Soup with Almond Romano Pesto

    I recently purchased this cookbook. The first recipe I attempted was this soup and it was fabulous.  I DID substitute half and half for the cream, I must admit. 
    I wrote and asked permission from the authors to share it with everyone, they were delighted to.  Was able to use 4 items from my weekly basket!
    serves 6
    6 cups (1.5 L) vegetable stock (p. 35)
    2 tbsp (3O mL) vegetable oil
    1 yellow onion, diced
    6 garlic cloves, minced
    1 tbsp (15 mL) minced fresh thyme
    1 112 tsp (7.5 mL) salt
    1/4 tsp (1.2 mL) red chile flakes
    1 large potato, peeled and diced
    4 broccoli stalks (2 cups florets
    reserved)
    1/2 lb (225 g) spinach, stemmed
    1 cup (24O mL) heavy cream
    1/2 tsp (2.5 mL) cracked pepper
    pesto
    1/2 bunch ltalian parsley, stemmed
    1/2 cup (12O mL) toasted, sliced
    almonds
    2 .garlic cloves
    1/2 cup (12O mL) grated Romano
    cheese
    1/4 cup (60 mLi olive oil
    salt and pepper, to taste
    Heat stock and keep it warm while preparing the soup. Heat oil
    in a soup pot over medium-high heat and saut6 the onion until
    translucent. Add garlic, salt, thyme and chile flakes and saut6
    until golden. stir in broccoli and potato; cook for several minutes.
    Add warm stock to cover; bring to a simmer and cook, paftially
    covered, until the broccoli and potatoes are just tender.
    stir in the spinach leaves and turn off the heat. Let the soup rest
    until the spinach wilts, then pur6e until smooth. Reheat the
    pur6e, add cream and more stock to thin, if necessary. Season
    to taste with salt and pepper.
    Meanwhile, bring a small pot of water to a hard boil. Add the
    salt and reserved broccoli florets and blanch until just done and
    bright green (about 1 minute). Strain immediately and plunge the
    florets into a bowl of ice water. Let them cool off, then strain
    and spread out on a clean, dry towel to drain. Set aside
    To prepare the pesto, place the parsley, almonds, garlic and
    cheese in a food processor and pulse to combine. Add the
    olive oil and pur6e, stopping short of making it completely
    smooth. Blend in salt and pepper to taste.
    Serve the soup hot, with a swirl of pesto in each bowl and
    garnished with broccoli florets.