Shaved Mushroom & Celery Salad

salad

I found this recipe in America’s Test Kitchen Mediterranean Cookbook and since I had all the ingredients, decided to give it a try.  I added a little and left out a little.  I made notes below the recipe.

INGREDIENTS

  • ½ pound cremini or white button mushrooms, very thinly sliced
  • 4 celery stalks, from the heart of the celery, very thinly sliced
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon minced chives or tarragon
  •  Salt and freshly ground pepper
  • 1 ½ tablespoons lemon juice, or 1 tablespoon lemon juice and 1/2 tablespoon (1 1/2 teaspoons) white wine vinegar or sherry vinegar
  • ¼ cup extra-virgin olive oil
  • 2 ounces shaved Parmesan

Toss together the mushrooms, celery, parsley, and chives, and season with salt and pepper. Mix together the lemon juice (or lemon juice and vinegar) and olive oil, and toss with the vegetables. Just before serving, toss again with the Parmesan.

Notes:

I used a little dried tarragon, as my chives are way out in the garden and probably frozen.  I did not use any vinegar as the recipe from the book did not call for any, but I did use EVOO (1/4 cup) and mixed it with the lemon juice, then added the very thinly (1/8 inch or less) mushrooms and thinly sliced celery to the mix and let it set for 10 minutes.

Since I had 2 ounces of grated regiano parmesano in the refrigerator I add that, then shaved the same for the top of the salad.  My garden is a little short of parsley this time of year, so I added baby arugula.

This would be a lovely salad to serve for dinner with friends, as it is a bit different, but delicious.  Hope you enjoy making it.

 

Shaved Mushroom & Celery Salad

Ever had a Rafanata?

The Italian Omelet/Frittata you didn’t know you needed.

rafanata

If you haven’t heard of rafanata yet, listen up. A kind of omelet-frittata hybrid, this fluffy disk of horseradish, potato, and cheese bound with beaten egg is exactly what you’ve been missing all your life. OK, so it’s what I’ve been missing all my life, but I bet you’re at least interested. Its name comes from the Italian “rafano,” meaning horseradish, and the flavor is wonderful. Oodles more exciting than a Plain-Jane quiche, whip out a rafanata when you’re in the mood for a savory, eggy breakfast.

Bring a large saucepan of water to a boil, then toss in 2 peeled Russet potatoes. Cook the potatoes for 10 minutes, then fish them out of the water and turn off the heat. Let the potatoes cool a bit, then move them to a cutting board. Slice the potatoes very thinly (think less than ¼-inch)

Heat a large skillet with plenty of olive oil over medium high heat. Fry the potato slices until golden brown, about 2 minutes per side. Depending on how large your pan is, you may need to fry the potatoes in shifts. When the potatoes are golden brown, turn them out onto a plate lined with paper towels. Wipe out the skillet and set aside.

In a large bowl, beat 6 eggs with ½ cup water, ¼ cup grated Parmesan cheese, and 2 tablespoons jarred horseradish. Season the mixture with ½ teaspoon kosher salt and black pepper. Drop the fried potato slices into the egg mixture and stir until fully incorporated.

Heat 2 tablespoons more olive oil in the skillet over medium, then pour in the egg and potato mixture. Let the mixture cook for at least 5 minutes before checking underneath to make sure it’s cooking. Now, with confidence, flip the rafanata out onto a plate so the cooked side is exposed (the best way to do this is to place a large dinner plate over the pan, then flip the pan, catching the rafanata). Slide the rafanata back into the pan, cooked side up, and cook for another 3-5 minutes.

Slide the rafanata out onto a serving plate and slice into wedges. Serve with sour cream, mustard, or solo.

Ever had a Rafanata?

Another Day of cooking….

Kohlrabi:Apple:Hazelnut Salad

There is a new farm near Kingston that delivers a box of home grown veggies to your home.  I thought I would give it a try and am so glad I did.  Lots of wonderful surprises.  One that I had never cooked or eaten before was Kohlrabi.

kohlrabi

One big and beautiful green one was part of my bounty!  Luckily it came with a wide variety of apples as the first recipe I found was Shaved Kohlrabi with Apples and Hazelnuts.  I had apples in my box and hazelnuts in my freezer so made the following salad for dinner tonight.  It was excellent.  I might even buy Kohlrabi again. I think you might like this!

Shaved Kohlrabi with Apples and Hazelnuts.

INGREDIENTS

  • ½ cup blanched hazelnuts
  • 2 medium kohlrabi (about 2 lb. total), peeled, thinly sliced on a mandoline
  • 1 tart apple (such as Pink Lady or Crispin), peeled, cored, thinly sliced on a mandoline
  • ½ teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar or white balsamic vinegar
  • Kosher salt
  • ½ cup torn fresh mint leaves, plus more for serving
  • 1 tablespoon extra-virgin olive oil
  • 2 oz. Pecorino di Fossa or Parmesan, shaved (about ¼ cup)

RECIPE PREPARATION

  • Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.

  • Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add ½ cup mint and gently toss to just combine.

  • Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.

  • Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.

  • DO AHEAD: Hazelnuts can be toasted 1 day ahead; store airtight at room temperature.Chicken Piccata

    Chicken Piccata (for 2) for two giants…. from Cook’s Illustrated

    For this recipe, we used our easy approach to butchering and cooking chicken cutlets. First, we cut each chicken breast in half crosswise. Then, we halved the thicker portion horizontally to make three similar-size pieces that required only minimal pounding to become cutlets. We salted the cutlets briefly to boost their ability to retain moisture and then lightly coated them in flour, which helped with browning. We seared the cutlets quickly on both sides and set them aside while making the sauce. Including both lemon juice and lemon slices in the sauce adds complexity and textural appeal. We then returned the cutlets to the pan to cook through and to wash any excess starch into the sauce, eliminating a gummy coating. A hearty amount of briny capers and a few tablespoons of butter finished the dish.

    INGREDIENTS

    2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
    Kosher salt and pepper
    1 large lemon
    ½ cup all-purpose flour
    2 tablespoons plus 1 teaspoon vegetable oil
    1 small shallot, minced
    ½ teaspoon minced garlic
    ½ cup chicken broth
    1 ½ tablespoons unsalted butter, cut into 3 pieces
    1 tablespoon capers, drained
    1 ½ teaspoons minced fresh parsley

    INSTRUCTIONS

    SERVES 2

    Serve with buttered pasta, white rice, potatoes, or crusty bread and a simple steamed vegetable.

    1. Cut each chicken breast in half crosswise, then cut thick half in half again horizontally, creating 3 cutlets of similar thickness. Place cutlets between sheets of plastic wrap and gently pound to even ½-inch thickness. Place cutlets in bowl and toss with 1 teaspoon salt and ¼ teaspoon pepper. Set aside for 15 minutes.

    2. Halve lemon lengthwise. Trim ends from 1  half, halve lengthwise again, then slice crosswise ¼ inch thick; set aside. Juice remaining half and set aside 1½ tablespoons juice.

    3. Spread flour in shallow dish. Working with 1 cutlet at a time, dredge cutlets in flour, shaking gently to remove excess. Place on wire rack set in rimmed baking sheet. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until smoking. Place cutlets in skillet, reduce heat to medium, and cook until golden brown on 1 side, 2 to 3 minutes. Flip and cook until golden brown on second side, 2 to 3 minutes. Return cutlets to wire rack.

    4. Add remaining 1 teaspoon oil and shallot to skillet and cook until softened, 30 seconds. Add garlic and cook until fragrant, 30 seconds. Add broth, reserved lemon juice, and reserved lemon slices and bring to simmer, scraping up any browned bits.

    5. Add cutlets to sauce and simmer for 4 minutes, flipping halfway through simmering. Transfer cutlets to platter. Sauce should be thickened to consistency of heavy cream; if not, simmer 1 minute longer. Off heat, whisk in butter. Stir in capers and parsley. Season with salt and pepper to taste. Spoon sauce over chicken and serve

Another Day of cooking….

SWEET POTATO SOUP (Served with bacon crumbles and chives)

IMG_6676

This is a very simple, but luscious soup for cold fall evening, maybe after working in the garden in the day.  Serve it with a crusty Italian bread that you can dip in the soup and it is just perfection.  The recipe is from Cook’s Country and is undeniable good.

Sweet Potato Soup with Bacon and Chives

Slicing the sweet potatoes very thin allows them to cook very quickly. Add a salad and good bread to make a fast, easy supper.

WHY THIS RECIPE WORKS

Slicing the sweet potatoes very thin allows them to cook very quickly. Add a salad and good bread to make a fast, easy supper.

INGREDIENTS

INSTRUCTIONS

Serves 4
6 slices bacon, chopped
1 onion, chopped fine
1 teaspoon packed brown sugar
Salt and pepper
3 garlic cloves, minced
2 pounds sweet potatoes, peeled, quartered lengthwise, and sliced thin
4 cups low-sodium chicken broth
1 cup water
2 tablespoons minced fresh chives

If after cooking the bacon you don’t have quite 2 tablespoons of rendered fat in the pot, add olive oil to make up the difference. For a slightly spicy version of this soup, add 1/8 teaspoon cayenne pepper.

 

1. Cook bacon in Dutch oven over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside. Discard all but 2 tablespoons bacon fat from now-empty pot. Add onion, sugar, and 1 teaspoon salt and cook, stirring occasionally, until onion is softened, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add potatoes, broth, and water and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, about 10 minutes.

2. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Season with salt and pepper to taste. Serve soup, sprinkled with bacon and chives.

SWEET POTATO SOUP (Served with bacon crumbles and chives)