Tag Archives: Vegetables

Cooking with Corn on NPR’s Kitchen Window

by Laura B. Weiss

I’ve just started writing food and recipe posts for NPR’s Kitchen Window blog. You’ll find lots of great recipes there, plus some terrific food writing. For my first post, I decided to write about corn. No, not that perennial all-American favorite, corn on the cob, but cooking with corn off the cob. In fact, as you’ll see when you read the post, I’m not exactly a corn on the cob hater, but I do think there are much better ways to consume what’s arguably America’s favorite grain. Click here to read: Making the Case for Corn Off the Cob.

Photo: Laura B. Weiss

extra corn chowder2

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Winter Vegetable Recipes: Cauliflower Puree and Baked Endives

So you went waaay overboard during the holidays. Didn’t we all? Now it’s January and you know you need to eat your veggies. Here are two satisfying and easy-to-prepare winter vegetable recipes from Chef Renee Marton. One’s a cauliflower puree; the other’s a baked endive.

CAULIFLOWER PUREE

Ingredients

Cauliflower. Photo by Muffet via flickr.

Cauliflower. Photo by Muffet via flickr.

¼ cup kosher salt
¼ cup orzo pasta
1 large cauliflower, trimmed of its green leaves and cut into large florets; include the
core, cut into small pieces. (The cauliflower is going to be pureed, so don’t worry about the
shape of the pieces too much.)
4 tablespoons (2 ounces) sweet butter, softened
1 teaspoon freshly ground white pepper (black pepper will leave black dots)
Salt to taste

Method

1.    Bring 3 quarts of water to a rolling boil, add ¼ cup of salt, and allow the water to return to a boil. Add the orzo to the water, and boil for 5 minutes.

2.    Add the cauliflower stems and core, and simmer for 5 to 10 minutes until soft. Add cauliflower florets and cook all the ingredients until soft —another 5 to 10 minutes.

3.    Strain cauliflower and orzo through a colander, and place half of the vegetables and orzo in a food processor bowl. Add half the butter and pepper. Process for one minute, scraping down sides of bowl, until fully fluffy and creamy. Do not over process—the puree will become gummy. Taste for seasoning—you may want to add more salt.

BAKED ENDIVES

Ingredients

Preheat oven to 350F.
4 endives, cut in half lengthwise (Keep the core, but trim off the end; remove any brown leaves.)

Endive. Photo by by purpletwinkie via flickr.

Endive. Photo by by purpletwinkie via flickr.

2 tablespoons Kosher salt
4 tablespoons butter, melted (1/2 stick)
1 cup freshly made bread crumbs: use any kind of bread (it should be very dry or slightly stale), crust removed, and pulsed in the processor until crumbly.  Or you can buy the bread crumbs; reduce amount to 2/3 cup.
1/2 teaspoon thyme leaves
zest of one lemon
Freshly ground black pepper

Method

1. Bring one quart of water to a boil.  Add salt and endives. Simmer about 3 minutes.

2. Drain endives and dry them slightly.

3. In a small roasting pan, butter the bottom of the pan, and mix the rest of the butter with the lemon zest and thyme, as well as the bread crumbs.

4. Lay the endives flat side down in the pan, and sprinkle the rounded sides evenly with the seasoned bread crumbs.

5. Bake in the oven for about 20 minutes, until the bread crumbs are browned. Sprinkle with freshly ground black pepper just before serving.

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Recipe: Roasted Autumn Vegetables for Thanksgiving

Who wants to eat the same old green beans for Thanksgiving? Whether you’re a Thanksgiving traditionalist or trend setter, Chef Renee Marton’s Roasted Autumn Vegetables are sure to please everyone sitting around your holiday table.

Roasted Autumn Vegetables

Chef Renee Marton

While I love Thanksgiving traditions, I also enjoy trying out new recipe ideas and food combinations for the holiday. This dish is easy to make and combines a host of sweet and savory flavors.  Plus, it’s delicious.  So enjoy!

Serves 6

Pre heat oven to 375F.

INGREDIENTS

10 medium shallots, peeled and cut in half, crosswise
2 butternut squash, peeled, seeded and cut into medium cubes (you can make your life easier by peeling the long neck, and then dicing it, while saving the seeded and rounded bottoms to stuff with leftovers and roast the next day)
2 pints Brussels sprouts–outer leaves removed, root ends trimmed, and each sprout cut in half from top to bottom.
½ pound Cremini mushrooms, cut so that they are all the same size. If they are smallish, don’t cut them at all. If they are large, cut them in half, from top to bottom. Trim the bottoms so they are all the same overall length.

Photo: By Sifu Renka via flickr.

Photo: By Sifu Renka via flickr.

4 sweet potatoes, peeled, and cut into large cubes
1 bunch sage leaves, stemmed

2 cups walnut or pecan halves, previously toasted in a 350F oven for 10 minutes—until they are aromatic

1 tablespoon walnut oil (French oil is best here)

2 oranges, zested

Seasoning mixture

¾ cup delicious olive oil
3 sprigs rosemary, chopped finely (no stems)
3 cloves garlic, minced
2 tablespoons balsamic vinegar (not the most expensive)
1 tablespoon kosher salt
1 tablespoon soy sauce
12 twists freshly ground pepper
2 tablespoons maple syrup, brown sugar or white sugar

METHOD

Line a large roasting pan with heavy aluminum foil so that it covers the bottom and sides of the pan.

Mix the seasoning mixture together (a food processor is fine) until well blended.

Mix the vegetables together in a large bowl and coat with the seasoning mix. They should be well covered with the oil. Place the vegetables in the roasting pan in an even layer. Roast for 20 to 30 minutes. The vegetables should be starting to turn brown and become a little crinkly. Turn the oven temperature down to 325F, and check the pan, turning the vegetables over to make sure they are not sticking to the foil.

Roast another 20 minutes. Test for doneness and seasoning by tasting a piece of butternut squash or sprout. If you like it, it’s ready. If you’re not sure, give it to someone else to taste.

Toss the vegetables with the walnuts or pecans, and walnut oil, orange zest and serve. This combination of vegetables and nuts would be equally good hot, warm or at room temperature, although it should not be left out of the refrigerator for more than 4 hours.

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