Displaying items by tag: vegetables

If you can’t find fresh fava beans, you can substitute edamame. Morel mushrooms or chanterelles would be perfect in this dish if they are available. Hon shimeji don’t have quite as pronounced a flavour, but they are available at this time as they are grown indoors. If you have a herb garden the chives are probably peeking out by now.

27.05.2015
Published in Recipes

This sauté highlights some of the earliest spring vegetables, which you can interchange as they become available; try asparagus, early mushrooms like morels or spring greens. If you feel like adding a salty crunch, sauté 1/3 cup pancetta in with the garlic mixture.

Pasta shapes matter: Orecchiette are cup-shaped and act as receptacles for the nutty-tasting fiddleheads, while asparagus cut in 2-inch lengths are the right size for penne.

The tightly coiled fiddleheads must be washed well. Before washing, place them in a paper bag and shake well until all the brown skin comes off. Cut off any brown tips and the tough brown part at the base of the fern so they are completely round. Before using, rinse the fiddleheads in about three changes of water to remove any more brown skin and dirt. For a quick dish, roast the fiddleheads for 5 minutes longer than in this recipe, then eat like french fries.

Ricotta salata is a slightly salty, dry version of ricotta. If unavailable, use the more easily accessible Italian Grana Padano.

20.05.2015
Published in Recipes
I used a flatbread that was about 9 x 12 inches (23 x 30 cm). If dandelion greens are unavailable, replace with arugula (which does not have quite the same punch but is good nevertheless).
20.05.2015
Published in Recipes
This classic buttery French dish only works with small artichokes. If you prefer not to add the butter at the end, omit it. Without butter, the dish will be more classic Italian than French.
20.05.2015
Published in Recipes

Serve this typical Cuban salad with a chicken and rice dish.

13.05.2015
Published in Recipes

It was at Enoteca Sociale in Toronto that I first tried a dish similar to this one and I was blown away by the intensity of its flavour. The slight bitterness of radicchio is offset by the sweetness of the grapes, which become even sweeter through roasting. In the version here, a pistachio crumble provides the final salty touch and rich pecorino biscuits served as an accompaniment are always a big hit. They can be made up to a day ahead of time and reheated in a 350 F oven. (Use pecorino Romano, a salty hard cheese made from sheep’s milk. Another type, pecorino Toscano or sardo, is sweeter, softer and nutty-flavoured. It’s wonderful served with pears but it’s not for cooking.)

06.05.2015
Published in Recipes
A confit, traditionally, is a way to preserve duck or goose. The same method is used here to preserve the mushrooms. They will keep covered in oil for 2 weeks. I often double the amount of mushrooms just to have some left over. You can reserve the leftover flavoured oil in your fridge and use it to flavour salad dressing, sautés or stir-fries. Morels foraged from the woods can be substituted for the cremini mushrooms if you can find them.
22.04.2015
Published in Recipes
A traditional Italian recipe that is a perfect foil for lamb. Use cannelini or other kinds of beans such as navy or pea beans. Some beans take longer to cook than others, depending on their age. Keep cooking until they are very soft. The garlic and the juices unite to make a wonderful sauce. Salt toughens beans if added too early, so season the dish just before serving.
15.04.2015
Published in Recipes
Borscht is a popular soup all over eastern Europe. Traditionally, the spinach version is made with a mixture of sorrel and spinach. Sorrel is a lemony-flavoured herb that gives the soup a bright, zesty taste; if none is available, use extra spinach and add extra lemon juice.
15.04.2015
Published in Recipes
Asparagus means springtime. Thin stalks do not have to be peeled and they cook very quickly. If only thicker stalks are available, they have to be peeled and cooked for an extra minute.
15.04.2015
Published in Recipes