From the Garden: Recipe for Oven Roasted Potato Gratin with Bacon and Cream

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New russet potato

These days, my cooking style leans heavily toward whimsy.  Rarely do I plan a recipe or meal ahead of time other than ethereal thoughts.  (Which is why you will seldom see a holiday recipe on this blog that is posted before the actual holiday in any given year.)

And while it's true that I wake up most mornings thinking about what I'll cook for dinner, they are wispy thoughts, changing often during the day, usually inspired by what's directly in front of me - say, a freshly dug potato the proportions of which could easily feed two people.

Garden-fresh China rose garlic and sweet onions

So when I pulled said potato from the ground the other day, not so much visions of a meal appeared as floating bubbles containing words, tastes and smells and all I knew was that that particular very large potato would be combined with also-just-pulled onions and garlic.  Simple, straightforward food.


Bacon came into play when dicing changed to slicing which conjured up layers; cream, as onions and garlic were sizzling in bacon fat.


I know.  Bacon fat.  Cream.  Forgive me.    This is whimsy at its delicious worst.

Oven roasted garden potatoes with bacon and cream

Eat too much of this and it will expand your waistline.  [Suggestion: serve it to a crowd, guaranteeing no leftovers.]

Just dug, first-of-the-season russet potatoes have a thin skin (at least in my garden), are drier than the more waxy, less absorbent Yukon golds, and combine beautifully with any liquid that you want the potato to absorb, giving back creamy goodness on your plate. I recommend them in a dish like this.

The potatoes are growing just behind those wild onion stalks

Am I terrible to post a hot, oven-centric recipe like this in July?  Not in my kitchen.  The "summer" months of coastal far-northern California are foggy and cool - sometimes darn cold.  My zucchini struggle. The potatoes love it.


Oven Roasted Potato Gratin with Onions, Garlic, Bacon and Cream
Recipe by Christine Hills
Serves 8-12 small slices
Print
Ingredients:

• 1 or 2 large new russet potatoes, scrubbed and sliced crosswise in 1/8" to 1/4" thickness
• 1 medium sweet onion such as Vidalia or Walla Walla, peeled, cut in half from stalk to roots, then thinly sliced into half moons
• 6 cloves fresh garlic, peeled and thinly sliced lengthwise
• 6 slices bacon, cooked to well done, save the bacon fat!
• 1/2 to 2/3 cup cream
• Sea salt and freshly cracked black peppercorns to taste

Preparation:
Set the oven to 350-degrees.
Prep the potatoes, onions and garlic per the descriptions above and set aside.
Start a large cast iron skillet or other heavy 12-inch skillet over high heat and add the bacon. When the bacon fat starts to melt turn the heat to medium-high and cook, turning over halfway through, until just crispy.  Remove the bacon to paper towels to drain.  Pour all but 1 tablespoon of bacon fat from the skillet, reserving the bacon fat, and return the skillet to the heat.
Add the sliced onions and garlic to the pan and sauté over medium heat until soft and just beginning to get golden.  Remove them to a plate and set aside.
Add a bit more bacon fat to the skillet and warm it, if necessary, until fully liquid then remove the pan from the heat.
Place a layer of sliced potatoes in the bottom of the skillet.  I usually lay them down in overlapping rings beginning at the outside edge of the skillet and working to the center. Salt and pepper liberally then put down a second layer of potatoes. 
Spread the onion mixture evenly over the potatoes and sprinkle with salt and pepper.
Do another layer of potatoes over the onions and yet another layer if you have enough potatoes.  Again, salt and pepper liberally but to your own taste.  Potatoes love salt.
Pour the cream around the edge of the skillet all the way around and then over the top of the potatoes.
Cut or crumble the bacon into small pieces and sprinkle these over the top.
Cover the skillet with a lid or foil and roast for 40-60 minutes or until all the cream is absorbed and the potatoes come apart when nudged with a fork.
Remove the lid and roast 7-10 minutes more to brown the top.
Slice into wedges to serve.

• If I don't have my son Josh's home cured bacon on hand, I use Niman Ranch applewood smoked, un-cured bacon which may be found at almost any well stocked grocery store.
• I use Strauss Family Creamery organic heavy cream in redeemable glass bottles.

[That whimsy part I was talking about? - where I change my mind mid-chop/slice/or dice and, whoops!, go off in another direction? - that can be a bit disconcerting to friends or family members helping out in the kitchen .  (Which, I suppose, is why I prefer to cook by myself.)  Although Mr CC, who is quite used to my culinary antics after almost 30 years of wedded bliss, has become quite the sous chef, able to deftly change directions at my whim - and he doesn't give me grief about it.]

Copyright © 2005-2012, Christine Cooks. All rights reserved

Recipe for Sautéed Carrots and Mushrooms with Thyme and Champagne-Creme Fraiche Sauce

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Show of hands, please:  Who doesn't like carrots?  I'll bet not many of you.

Carrots are such an integral part of my cooking repertoire - I use them as the base ingredient for so many dishes, from soups to stews, sautés to braises, salads, slaws and desserts - I rarely think about them as a star in their own right.

A delicious side, especially in winter, I started making this several months ago - playing with the enhancements - never once considering it for its own post.  Silly me.  I've fixed that now.

Such a simple recipe - the process takes just 20 minutes tops - but you will need some special ingredients before you begin:  fresh chopped thyme, creme fraiche and champagne.

And before you sigh and say why not just use dried herbs white wine and sour cream? you're gonna have to trust me.  I've been there, done that, and this, this is the recipe that wins - hands down.  So play around if you want, but don't say I didn't tell you.

It's so easy to make creme fraiche. The recipe is here.

Not just any champagne will do either.  I tried all sorts of dry white wines and a brut Champagne in previous interations of this dish, but the Korbel Sec that was brought as a gift to my belated birthday dinner, and didn't get finished that night (it's not to everyone's taste), is the perfect base for the sauce that lightly coats the vegetables.

Sautéed Carrots and Mushrooms with Thyme and Champagne-Creme Fraiche Sauce
Christine's original recipe
(print recipe)
Ingredients:
8 medium carrots, peeled and cut thinly on the diagonal
10-12 medium cremini mushrooms, brushed and sliced
1 full teaspoon chopped fresh thyme
1 teaspoon clarified butter or ghee
1/3 cup champagne - sec, not brut (see Cook's Notes)
1 tablespoon creme fraiche
kosher or sea salt (optional) and freshly ground pepper to taste
Preparation:
Place the ghee in a heavy skillet over medium-high heat.
When the ghee has liquified, toss in the carrots and sauté for several minutes.
Add the chopped thyme and stir.
Toss in the mushrooms and gently stir to mix them into the carrots.  Sauté for 5 minutes or so until the carrots are almost done and the mushrooms have softened and released their liquid. Adjust the heat so the vegetables don't burn.
Add the champagne stirring constantly until most of it has evaporated. You may have to turn the heat to high to achieve this quickly.
Stir in the creme fraiche. Lower the heat to medium-high and keep stirring until the sauce thickens, a minute or so, and coats the vegetables.
Remove skillet from the heat and stir in a few grindings of black peppercorns.  (You can add salt if you wish, but I found the dish just fine without.)
Serve hot.
Enjoy!

~ Confused about Brut, Extra-Dry, Sec and demi-Sec?  Click here for definitions.
One needn't go out and buy a really expensive sec champagne, but make sure you like it before adding it to your food.

Other carrot recipes you might like from this blog:

http://christinecooks.blogspot.com/2008/09/roasted-autumn-soup-with-potatoes.html

http://christinecooks.blogspot.com/2006/02/chicken-breasts-on-bed-of-leeks.html

http://christinecooks.blogspot.com/2010/11/flame-charred-red-pepper-soup-with.html

http://christinecooks.blogspot.com/2006/10/best-black-beans.html

Carrot recipes from other bloggers:

http://simplyrecipes.com/recipes/roasted_baby_carrots/

http://kalynskitchen.blogspot.com/2010/04/recipe-for-maple-glazed-roasted-carrots.html

http://kblog.lunchboxbunch.com/2009/02/recipe-vegan-carrot-ginger-soup-two.html

http://www.101cookbooks.com/archives/carrot-and-fennel-soup-recipe.html

Copyright © 2005-2011, Christine Cooks. All rights reserved

Creamy Potato Tart with Fennel, Leeks and Fresh Garlic

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I know it's not the "seasonal" thing to be posting potatoes.  In the oven no less.  But as I said here, summer has not quite settled in yet.  Besides, freshly dug potatoes, no matter the season, are not something I can easily ignore...

Especially when paired with fresh spring goodies like fennel, leeks, and still-moist, just dug, pristine white garlic.  All you need then is the cream.  Okay, half n half, but no less.  If you're watching fat, consider this a once-in-a-while treat. Which it is. Believe me.

The success of this dish is dependent on slicing the potatoes and aromatics very thinly, which I achieved by using a mandoline, an essential tool in any cook's kitchen.  The cream poured around and through the layers is taken up by the potatoes, rendering a tender, succulent, melt-in-your-mouth finished dish.  And although I wanted the taste of freshly chopped parsley here, feel free to experiment with other fresh herbs.

Christine's Creamy Potato Tart with Fennel, Leeks and Fresh Garlic
(print recipe)
Ingredients:
3 large Yukon Gold potatoes
1 medium fennel bulb
2 leeks, white and light green parts only
4 cloves garlic
3/4 to 1 cup cream or half n half
olive oil, sea salt, black pepper

Preparation:
Using a very sharp knife and your best cutting skills, or a mandoline for ease of the task, slice the peeled potatoes along their length, the cleaned fennel from the bottom of the bulb to where the fronds begin to form, the leeks from the bottom up to the light green parts, and the garlic cloves along their length. Keep everyone in their separate pile.
Pre-heat the oven to 350-degrees.
Heat a 10-inch cast iron or other heavy skillet to medium, add a few teaspoons olive oil, tilting the pan to coat, then add the fennel, leeks and garlic and sauté until they are softened but not browned, about 5 - 7 minutes, stirring often.  Remove to a plate, scraping out the pan.
Off heat, add another teaspoon or so of olive oil to the pan and tilt until the oil covers the surface.  Layer the potatoes in an overlapping circle, spiraling in toward the center, until the bottom of the pan is covered. Make two layers of potatoes this way.
Sprinkle the potatoes with a pinch or more of sea salt and a few grindings of black pepper, then spread the aromatic sauté over the top, covering the potatoes completely.
Make two more layers of potatoes on top of the sauté, sprinkle with a bit more sea salt, a few more grinding of black pepper, then pour the cream over and around the layers.
Bake, covered, for 1 hour or until the potatoes are very soft and the tart is bubbly.
Remove the cover and bake 10 minutes longer to brown the top.
Remove from the oven, allow to cool for about 10 minutes, sprinkle with chopped parsley, slice and serve.

Another potato dish I've made is similar but not quite the same as this.  The addition of cream or half n half (really, use the cream) makes the potatoes and sautéed aromatics practically melt in the pan, melding their tastes together. The result is a thinner, smoother, more homogenized, if you will, creation.  It seems like it should be akin to scalloped potatoes, but it isn't. In my humble opinion.

Oops!  I forgot to say that the potatoes should be peeled, the leeks washed and outer layer removed, the garlic peeled, and the fennel washed, fronds and bottom stem removed and any blemishes removed with a vegetable peeler.

Bon appétit!

Copyright © 2005-2010, Christine Cooks. All rights reserved

Sautéed Savoy Cabbage with Fennel, Spring Onion, Green Garlic and Orange Peel

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I don't always enjoy the weather here in our northern climes.  Sometimes I'm really grumpy about the rain.  And sometimes I'm awfully tired of being cold.  But when I can walk into my local co-op grocery store from October to right now, and buy a beautiful head of locally grown savoy cabbage, I get all warm inside.

We've been eating a lot of this stuff.  It's sweeter and crunchier than those big round balls of green and purple cabbage that go into cole slaw, cooks up quickly, makes a beautiful bed for roasted fish, is a nutritious filler for stir-frys, its crinkly leaves can be parboiled and stuffed (oh, just gave myself an idea), and it can even be eaten raw.

Back here when I roasted the duck, I said I would post the cabbage you see on the plate. So even though I didn't get a good photo of it, then or since, I think the recipe is so fine that I'm going to make good on my promise.  Then you can take your own photo.

I used a Cara Cara orange in this recipe, a short season variety that is no longer available up here. If you can't find one, substitute Meyer lemon, navel orange, or sweet tangerine peel.  Be sure to remove all the bitter white pith from the inside of the peel, then slice it finely into 1 to 2-inch strips.

Fresh fennel, spring onion and green garlic are always in my fridge this time of year; I can't get enough of them.  If you have access to them in your area, go get 'em.  They are such a compliment to so many spring dishes, not the least of which is this simple and quick sautéed melange.

Everything is thinly sliced before sautéeing.  To prepare the cabbage, cut the head in half and cut out the solid core. I found that cutting it into quarters made the slicing easier.

Cut the fronds from the fennel bulb and peel the outer layer if it's tough. Cut it in half and thinly slice crosswise.

Remove the outer layer of skin from both the spring onion and green garlic, slice off the roots and thinly slice the bulbs up to the neck of the stalk for the onion, and up to where the white goes pink then turns to green for the garlic.


Sautéed Savoy Cabbage with Fennel, Spring Onion, Green Garlic & Orange Peel
(print recipe)
Christine's original recipe
Ingredients:
1 medium head savoy cabbage, thinly sliced
1 spring onion, thinly sliced
1 green garlic, thinly sliced
1/2 of a fennel bulb, thinly sliced
Peel from 1/2 of a Cara Cara orange, thinly sliced
Juice from 1 Cara Cara orange
Olive oil for the pan
Fleur de sel and freshly ground black pepper to taste
A dash of dry white wine wouldn't hurt either (what can I say? I just add when the whim hits me, and I don't measure.)

Preparation:
Heat a heavy skillet over medium.  Add several teaspoons of olive oil.
Sauté the fennel, onion and garlic until softened, about 3 minutes. Adjust the heat so it doesn't burn.
Add the orange strips and toss to coat.  Add the cabbage, orange juice and white wine, if using, and toss with tongs until the cabbage is coated with the liquid.
Sauté for 4 to 5 minutes, turning often with the tongs.  When the liquid is but a glaze in the bottom of the pan, the cabbage will be wilted but with a slight crispness to it.
Remove the pan from the heat, season with sea salt and fresh ground pepper if desired.  Serve while it's hot.

Happy Eating! 

Copyright © 2005-2010, Christine Cooks. All rights reserved

Gently Sautéed Fresh Asparagus with Sel de Guérande and Meyer Lemon

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The simplest plate of a single vegetable is sometimes the best plate on the table.

I'm a staunch proponent of roasting vegetables to bring out their flavors and concentrate their sweetness and I dearly love to roast asparagus.  But these California babies are sautéed and boy are they delicious.

Good olive oil, sel de guérande, a squeeze of Meyer lemon juice - those and the freshest asparagus you can find along with a light hand with the sauté pan are all you will need.

Oh Happy Spring!

Sautéed Asparagus with Sel de Guérande and Meyer Lemon

(print recipe)

Ingredients:

1 pound fresh asparagus

1-2 teaspoons good, fruity olive oil

A pinch or two of a good fleur de sel (French sea salt, see my sidebar)

Juice from 1/2 of a small Meyer lemon plus extra wedges for serving

Preparation:

Gently wash the asparagus under cool water. Pat dry with a dish towel.

Pick up a spear with both hands, holding it as if you were going to bite into an ear of corn.

Gently bend the spear and allow it to snap where it wants, using your thumbs to help bend the spear. (This ensures that the woody end will not end up on your plate. If your asparagus spears are very thin and don't have woody ends, you could lay them out on a cutting board so the bottom ends align, then cut off about one inch of those ends.)

Heat the olive oil in a heavy pan 12-inch pan (I use cast iron for this) over medium high.

When the oil is hot but not smoking, lower the heat to medium, add the asparagus in a single layer, sprinkle with a generous pinch of sea salt and let cook for 2 minutes, shaking the pan occasionally to coat each spear with olive oil.

Using tongs, gently turn the spears so they can cook on all sides, no more than another 3 minutes. The spears should be easy to bite into with just a little resistance - in other words, al dente.

Remove the pan from the heat and squeeze the lemon juice over the spears. Shake the pan to distribute the juices and using the tongs, transfer the asparagus to warm plates.

Sprinkle with another pinch of sea salt if desired and serve with additional wedges of Meyer lemon.

Bon appétit!

 

Copyright © 2005-2010, Christine Cooks. All rights reserved

Cauliflower, Turnips, Leeks, Garlic, Savoy Cabbage: Recipe for Colcannon - The Low Carb Way

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All the wonderful winter vegetables listed in the title are still plentiful in markets and are a perfect way to celebrate the winter-into-spring season that we're enjoying right now.

Plus there's St. Patrick's Day to consider if you have a wee bit o' the Irish like I do, which is what I was doing when I came up with this idea. I love cauliflower, especially masquerading as mashed potatoes. And I wanted my cauliflower to have an Irish feel to it. The rest is, well, this recipe.

I already knew about colcanon, an Irish dish consisting of a mash of potatoes and members of the onion family plus kale or cabbage. Enter cauliflower. As many a low carb/low glycemic eater knows, cauliflower made into a mash serves as a delightful alternative to a mound of potatoes and is kinder to your waistline.

Crisp savoy cabbage adds a sparkle o' the green to this hearty, healthy dish.

 

Turnips, leeks and garlic all deepen the flavors, adding their roasted sweetness with every bite.

Low Carb Colcannon with Cauliflower, Turnips, Leeks, Garlic and Savoy Cabbage

Christine's original recipe

(print recipe)

serves 8-10 as a side dish; 6-8 as a main with sausage

Ingredients:

2 heads garlic

olive oil, divided

unsalted butter, divided

kosher salt to taste

4 turnips, peeled and cut into eighths

3 large leeks, white and light green part only, cleaned and cut into 1/2-inch slices

3 medium heads white cauliflower

1 medium head savoy cabbage

Preparation:

Cut tops off the heads of the garlic, peel away the outside paper down to what just covers the cloves and holds them together.

Place in a lidded oven-proof dish, drizzle with a small amount of olive oil, add a sprinkling of kosher salt and roast, covered, in a 350-degree oven for 1 hour. May be made ahead of time. Cover and keep in fridge.

Prepare the turnips and leeks, place in a roasting pan, dot with butter (approx. 1 tablespoon cut into pieces, or more, to your taste) and roast, covered, in a 350-degree oven until they are meltingly tender. Check periodically and lower the heat if they begin to burn. Loosen them from the bottom of the pan occasionally. May be made ahead of time. Let sit at room temp if making the entire dish on the same day, otherwise cover and chill.

Cut the cauliflower in florets and steam on the stove top, using a large pot and vegetable steamer, until they are very tender. Remove the florets from the steamer into a large colander and allow to drain. May be made ahead of time, same as above.

Heat a large pot of water to boiling.

Meanwhile, cut the savoy cabbage in half through the stem end. Using a sharp knife, remove the core from the end of each half. Cut the halves into quarters, or into pieces that will fit into the feed tube of your food processor.

Using the slicing blade, process each section of cabbage until they are all sliced.

When the water in the pot is boiling, drop the sliced cabbage in all at once and blanch it for one minute, possibly longer, just to tenderize the cabbage. It's ready to remove from its water bath just when it turns a brighter green and is slightly softened.

Drain the cabbage immediately through a large strainer set over a colander. Allow it to drain thoroughly.

As soon as the cabbage is done is when you will want to assemble the dish:

Using your food processor fitted with the regular blade, add the cauliflower, roasted turnips, leeks and garlic, and process until the mixture is smooth-ish, like whipped potatoes. I had to do this in several batches, removing the processed mixture to a large bowl as I went along.

Season the finished mash with kosher salt to taste.

Fold in the cabbage and mix well.

Mound into an ovenproof dish, dot with unsalted butter, and heat at 350-degrees for about 20 minutes, or until the mixture bubbles and the top is just golden brown.

Serve as a side addition to your Irish dinner, or pair it with your favorite fat, juicy sausage as a whole meal.

Bain sult as do chuid!

Copyright © 2005-2010, Christine Cooks. All rights reserved

Christine's Recipe For Shaved Brussels Sprouts With Shaved Ham, Valencia Orange Juice and Chopped Walnuts

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Brussels sprouts recipes abound among my food blogging friends this fall. And no wonder. These little Thanksgiving favorites are packed with goodness and cheerily allow themselves to be prepared in a plethora of ways, from roasting, old fashioned steaming, grilling, or sautéing.

Well I couldn't let myself be left out of the symphony of Brussels sprouts dishes now, could I?

So yesterday, as our local farmers market was celebrating its season finale and a wheelbarrow full of bright green sprouts was quickly disappearing into shoppers hands, I elbowed my way in, claimed my own, brought them home to my kitchen and came up with this recipe.

Wanting mine to be different from anyone else's recipe that I'd seen, I decided to shave my sprouts on a mandoline. Not stopping there, I added some shaved, uncured ham, and some shaved shallots. Lots of shaving went on in my kitchen, with nary a hair in sight.

After sautéing the shallots and ham, add the shaved sprouts and sauté, tossing with tongs, until they are wilted but still a bit crunchy. Add juice, toss some more, season with kosher salt and freshly ground black pepper. You're done. It's that simple. You can even make this a day ahead, allowing the flavors to deepen. Reheat in a low (300) until warmed through. Sprinkle with chopped walnuts if desired and serve.

Shaved Brussels Sprouts with Shaved Ham, Fresh-Squeezed Valencia Orange Juice, and Chopped Walnuts
Christine's original recipe
Ingredients:
2 dozen Brussels sprouts, cleaned and thinly shaved on a mandoline (yield approx 3-4 cups)
2 shallots, thinly sliced
1 cup shaved ham (see Cook's Notes)
1/3 cup fresh squeezed orange juice with pulp (Valencia is best for flavor)
olive oil and butter for the pan
Kosher salt and freshly ground black peppercorns to taste
Preparation:

Sauté shallots over medium heat in about 1 tablespoon each olive oil and unsalted butter. You can use more or less of the oils according to your taste.

When shallots are slightly golden, add the shaved ham and sauté until edges of the ham curl and become golden.

Add the shaved sprouts, toss to blend, and sauté until the sprouts are tender-crisp, about 4 minutes.

Add the orange juice and, using tongs, toss the sprouts well so the juice is evenly distributed throughout for another 2 minutes. The pan will be dry and all the juice absorbed.

Remove from the heat, adjust the seasoning with kosher salt and black pepper.

Sprinkle with fresh chopped walnuts and serve.

Cook's Notes:
The flavors of this dish deepen if made a day ahead. Leave out the walnuts, keep in the fridge then warm in a slow oven. Just before serving, sprinkle with the walnuts.

The orange juice not only compliments, but marries the ham and sprout flavors delightfully.

As I shaved the Brussels sprouts, using my very old mandoline, I made sure the stem end was facing up so I didn't shave it into the bowl. See photo.

Uncured applewood smoked ham steaks, my favorite, are made by Niman Ranch. No nitrites.

Copyright © 2005-2009, Christine Cooks. All rights reserved

Christine's Recipe For Brown Rice Medley Pilaf With Apples, Walnuts and Pomegranate Seeds

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I love the Brown Rice Medley from Trader Joes; a combination of parboiled long grain brown rice, black barley and daikon radish seeds that give a nice pop when cooked.

Inspired by the shallots and apples at our local farmers market, I'd already made this pilaf several weeks ago and thought it pretty darned tasty. Then I received a gift from my friend Erika and took it a step further, adding walnuts and sweetly tart pomegranate seeds, not only imparting greater depth of flavor but also kicking up the nutrition factor - pomegranates being very high in antioxidants and walnuts giving up a walloping dose of Omega-3 fatty acids.

(Serving suggestion)

Because I avoid eating wheat, I won't be having traditional bread stuffing this Thanksgiving. But I won't feel at all deprived because this delicious, easy-to-make pilaf will be on the table.

Brown Rice Medley Pilaf with Apples, Walnuts & Pomegranate Seeds
Christine's original recipe
Ingredients:
1 and 1/4 cups Brown Rice Medley, or your favorite rice
2 and 1/2 cups chicken stock, organic if store bought but your own home made is best
1 medium sweet onion, finely chopped
2 tart green apples such as Granny Smith, cored, seeded and chopped into 1/2-inch pieces
1 stalk celery, cut in half or quarters lengthwise and cut crosswise into 1/4-inch pieces
2 teaspoons fresh thyme, finely chopped
olive oil and butter for the pan
kosher salt and freshly ground black peppercorns
2/3 cup walnut pieces
1/2 cup pomegranate seeds
Preparation:

Cook the rice in the chicken stock in a rice cooker until done according to the manufacturers directions. The rice will be somewhat moist. Keep warm.

Sauté the onions in about 1 teaspoon each olive oil and unsalted butter until they are golden and soft. Add the apple, celery, and chopped thyme and sauté until they are softly cooked, adding more olive oil and butter if needed to prevent sticking.

Toss the sauté mixture with the rice then season with kosher salt and black pepper to taste. Add the walnuts and pomegranate seeds. Toss until blended.

May be made a day or two ahead, refrigerated.

Reheat, covered, in a 300-degree oven for 30 minutes to serve.

Cook's Notes:

Fresh chopped herbs like sage, marjoram, parsley or celery leaves can be added to the onions, apples and celery as they are sautéing.

Trader Joes did not ask for my endorsement of their product (I just like it) nor have they offered me any promotional renumeration.

Copyright © 2005-2009, Christine Cooks. All rights reserved

Sautéed Shredded Zucchini with Parmesan and Fresh Basil

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My mother, when in a hurry to get dinner on the table, would shred her garden-fresh zucchini and sauté it in a saucepan for a quick vegetable dish. I used to love eating this as a child; butter, salt and pepper its only adornments.

Now, I gussy it up in ways that my mother did not, stirring in freshly grated parmesan reggiano, fresh basil chiffonade (see Cooks Notes below), and using several different types of zucchini.

Simona reminded me last night that I still hadn't posted it.

Thank you for the nudge. Here you go, girlfriend.

Sautéed Shredded Zucchini with Grated Parmesan and Fresh Basil Chiffonade
Original recipe by Skip Hills, adaptations by Christine
Ingredients:
4-6 fresh zucchini*, preferrably local and organic, ends trimmed, grated
1 teaspoon each olive oil and unsalted butter for the pan
1/2 cup freshly grated parmesan reggiano (use more or less, to your liking)
4 large fresh basil leaves, cut chiffonade**
kosher salt and freshly ground black peppercorns to taste.

Preparation:
Using this side of a box grater, grate the parmesan until you have 1/2 cup (I probably used more, but then I'm of the more is better generation). Set aside.

Using the same side of the box grater, grate all the zucchini. Set aside.

Heat a large skillet over a medium high flame until hot. Add the olive oil and butter and allow them to melt. Adjust the heat to keep the oil from smoking if necessary.

Add the zucchini to the skillet, spreading it out to the edges, and allow it to sauté, undisturbed, for about 5 minutes. Adjust the heat so the bottom layer doesn't burn.

When the bottom layer has softened and become slightly browned in places, begin tossing the zucchini and turning it over in the pan, allowing it to cook thoroughly and become slightly golden throughout. It should be softly cooked, not tender crisp, and retain its fresh color.

Remove the pan from the heat and immediately toss with the grated parmesan and basil chiffonade.

Season to taste with salt and freshly ground pepper and you're done.

Dig in while it's hot.

Cooks Notes:

* I used both green and straight golden zucchini for this dish. I've also used round, light green zucchs and young pattypan squash.

** To make basil chiffonade, stack 4 or more large fresh basil leaves atop one another, all pointing in the same direction, and beginning at one long edge, roll them up snugly, cigar like. Holding the roll on a cutting board and using a sharp knife, cut the basil roll crosswise into thin strips. With your fingers, pick up each rolled strip and gently loosen it as the now thin basil strips drop from your fingers. Use immediately.

Copyright © 2005-2009, Christine Cooks. All rights reserved

Purple Potatoes, Roasted Garlic and Green Beans in Fresh Lemon, Whole Grain Mustard Vinaigrette

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I am so excited to show you these purple potatoes.

Can you guess where they came from?

My very own garden.

I actually grew these!

My first time. I'm so proud.

Purple Peruvians

My daughter-in-law Evangelina's parents gave us a huge mixed bag of potatoes last fall, and when I had finally used up most of them, I planted what were left in my garden last March. There are still some Yukon Golds out there that aren't ready yet.

Never having grown potatoes before, I really didn't know what to expect, but here they are.

And of course I had to put a recipe together so I could brag about them.

Haricot vert, fresh from the farmers' market, steamed then cut into bite-size pieces.

Combined with gently roasted purple potatoes and garlic, then tossed with a lemon-whole grain mustard vinaigrette, these can be served cold or warm salad as a salad, or warm as a side dish.

Purple Potatoes, Garlic and Green Beans in a Fresh Lemon-Whole Grain Mustard Vinaigrette
Christine's original recipe
Ingredients:
4-5 cups Purple Peruvian potatoes, small sized, cut into quarters
1 head of garlic, cloves separated, peeled, left whole
1/2 pound or so, slender green beans, washed and cut bite-sized
2 tablespoons finely chopped fresh oregano
1 tablespoon finely chopped fresh rosemary
1 teaspoon plus 1 pinch kosher salt, divided
freshly ground black pepper to taste
juice of 1 whole lemon (approx 2 ounces juice)
1 heaping tablespoon whole grain mustard
1/4 teaspoon sugar
6 ounces plus 1 tablespoon extra-virgin olive oil, divided
Preparation:
Pre-heat oven to 375 degrees.
Combine the potato quarters, whole garlic, herbs, salt, pepper, and 1 tablespoon olive oil in a baking pan. Toss well, cover with foil, and roast for 45 minutes or until the potatoes are tender but not falling apart.
Remove from the oven, take off the foil and set aside to cool slightly.
Put the cut green beans on a steamer rack in a large pot with 1-inch of water in the bottom. Cover and steam over high heat until tender crisp and bright green.
Remove the beans from the steamer and put into a large bowl.
In a small jar or measuring cup, whisk together the lemon juice, sugar, pinch kosher salt, and whole grain mustard. Adjust to taste then whisk in the olive oil until emulsified.
Place the potatoes and garlic in a large stoneware bowl (scrape the pan to get all the herbs).
Gently toss the green beans in with the potatoes.
Drizzle the vinaigrette over the vegetables, tossing to coat. You may not need to use all of the vinaigrette.
Serve warm or at room temperature.

Cook's Notes:
One could enhance the finished dish by sprinkling it with toasted, sliced almonds or crispy bacon lardons.

Copyright © 2005-2009, Christine Cooks. All rights reserved