Leite's Culinaria» sides | veggies

Mac and Cheese with Carrots

Melissa Clark — Mon, 02 Jan 2012 14:55:29 +0000

Melissa Clark | Cook This Now | Hyperion, 2011 | Serves 6

Like most little kids, my daughter Dahlia loves macaroni and cheese, and I‘ve made it for her in many guises, running the gamut of techniques. My aim is always the same — to make the dish quickly with a minimum of fuss, and to use a maximum of vegetables that she will tolerate and not pick out.

This is one of both our favorites. It’s comforting, crusty topped, soft centered, and very cheesy – but not at all sophisticated. Just simple, kid-friendly, homemade food with the added grown-up appeal of lots of healthful carrots tossed into the mix. I got the idea from a chef’s recipe in a glossy food magazine. I decided to come up with my own simplified and ultra-Cheddary version. It was a huge hit with the under-three crowd and their parents, too. It’s a straightforward recipe that comes together without much fuss, other than having to grate some carrots. But to make up for that, I’ve eliminated the need to make a cheese sauce on the top of the stove. Instead, I toss the hot pasta with grated cheddar, butter, sour cream for creaminess, and eggs to hold it all together. The grated carrots get boiled along with the pasta, so cooking them isn’t an extra step. And the tiny orange shreds look so much like the cheddar that your kids might not even notice they are there. Dahlia certainly hasn’t, and while I’ve never lied to her about their inclusion, I might have left out the word carrot in the dish description — accidentally, of course.–Melissa Clark

LC Getting By With A Little Help From Your Friends Note: There’s not always room in a recipe for all the tricks and tactics that a cookbook author has come to learn in making a recipe over and over and over again. Fortunately, cookbook author and recipe conjurer Melissa Clark also considers herself a friend to readers, so she has has these additional tricks, tactics, and tips to share:

–This is one of those macaroni and cheeses with an eggy custard base that puffs as it cooks and is cut into squares, like a casserole, as opposed to that gooey, creamy, stove-top béchamel sauce version. I know some people have strong opinions about what constitutes a proper mac and cheese–I’m an equal opportunist myself, but thought I’d let you know what you’re getting yourself into before starting the recipe.

–If grating the Cheddar cheese in a food processor, you don’t need to clean it before grating the carrots–or vice versa.

–You can vary the cheese to give this rather plain (if tasty) dish more personality. Gruyère, aged Cheddar, pecorino, and aged Gouda will all add a sophisticated allure that will raise it above mere kids’ food.

–Feed this dish to the kids as is; grown-ups should indulge with a squirt of fiery Sriracha or other hot sauce all over the top.

Active time: 20 minutes | Total time: 1 hour.

Mac and Cheese with Carrots Recipe

Ingredients

| metric conversion

2 cups macaroni, preferably whole-wheat
2 1/2 cups coarsely grated carrot (about 8 smallish carrots)
3 cups grated sharp Cheddar cheese
4 tablespoons (1/2 stick) unsalted butter, cut into pieces, plus more for the baking dish
3/4 cup sour cream (not low-fat or non-fat)
1/4 cup whole milk
2 large eggs
1 teaspoon kosher salt
3/4 teaspoon mustard powder
1/4 teaspoon freshly ground black pepper
1/4 cup finely grated Parmesan cheese

Directions

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1. Preheat the oven to 400° F (204°C). Adjust the oven rack to the top third of the oven. Butter an 8-inch square baking dish.

2. Cook the macaroni according to package instructions, adding the grated carrots about 3 minutes before the pasta is due to be done. Drain the pasta and carrots in a colander.

3. Dump the hot pasta and carrots back into the pot and stir in 2 1/2 cups of the Cheddar and all of the butter. In another bowl, whisk together the sour cream, milk, eggs, salt, mustard powder, and pepper, and then fold this mixture into the pasta. Scrape the cheesy pasta into the prepared dish and sprinkle with the remaining Cheddar and the Parmesan.

4. Bake the carroty mac and cheese casserole until it’s firm to the touch and golden brown, about 30 minutes. Let it cool for a few minutes, then slice or scoop it straight from the baking dish.

Hungry for more? Chow down on these:

Butternut Squash Mac and Cheese from Two Peas and Their Pods
Broccoli and White Cheddar Mac & Cheese from Craving Chronicles
Macaroni Gratin from Leite’s Culinaria
Bacon and Cheddar Macaroni and Cheese from Leite’s Culinaria

Bibb Wedges, Radicchio, Endive, and Blue Cheese Dressing

Sara Foster — Thu, 08 Dec 2011 14:59:56 +0000

Sara Foster | Sara Foster’s Casual Cooking | Clarkson Potter, 2007 | Serves 4

Like most people, I grew up on the classic iceberg wedge salad. I still think it’s one of the great side dishes, especially with a few new touches–like using more unusual and flavorful lettuces. I start with tender Bibb lettuce and add endive and radicchio for their crunchy texture and slightly bitter flavor. Prepare this in advance because the lettuce needs time to chill and crisp in the refrigerator.–Sara Foster

LC Inching Away from Iceberg Note: Remember those pale wedges of iceberg? The ones with the rust marks along the edges that were barely discernible beneath blobs of bottled blue cheese dressing? Yeah, us too. Not that this lovely little salad plate will remind you of it. Not at all.

Active time: 20 minutes | Total time: 20 minutes (not including time for chilling).

Bibb Wedges, Radicchio, Endive, and Blue Cheese Dressing Recipe

Ingredients

| metric conversion

For the wedge salad

1 head Bibb lettuce 
1 head radicchio 
1 Belgian endive 
1 ounce crumbled blue cheese (about 1/4 cup)

For the blue cheese dressing

3/4 cup mayonnaise 
2 ounces crumbled blue cheese (about 1/2 cup)
1/4 cup buttermilk, from a well-shaken carton
1 tablespoon sherry vinegar 
Sea salt and freshly ground black pepper

Directions

Make the wedge salad

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1. Cut the lettuce, radicchio, and endive into quarters through the stem ends, leaving the cores intact. Soak them in a large bowl of cold water to clean them thoroughly. Drain well and wrap the quarters, a few at a time, in paper towels to dry completely. Place the wrapped quarters in plastic bags and refrigerate for at least several hours or up to overnight to chill and crisp. Chill 4 salad plates in the refrigerator.

Make the blue cheese dressing

2. Place the mayonnaise, blue cheese, buttermilk, and vinegar in a blender and pulse several times, until the dressing is partially pureed with some chunks of cheese remaining. Season to taste with salt and pepper.

3. To serve, remove the lettuce, radicchio, endive, and salad plates from the refrigerator. Cut the cores from the lettuce, radicchio, and endive wedges, leaving the leaves of the wedges intact; discard the cores. Place one lettuce wedge, one radicchio wedge, and one endive wedge on each plate. Drizzle the blue cheese dressing over the salad, top with the blue cheese, season with additional salt and pepper if desired, and serve chilled.

Hungry for more? Chow down on these:

Bacon and Blue Cheese Wedge Salad from Ezra Pound Cake
Boston Bibb Salad with Pecans, Blue Cheese, and Warm Bacon Vinaigrette from The Bacon Show
Salad with Caramelized Pumpkin Seeds, Pears, and Pomegranate from Leite’s Culinaria
Butter Lettuce and Fresh Herbs with Maytag Blue Cheese from Leite’s Culinaria

Broccoli and Blue Cheese Gratin

Georgeanne Brennan — Thu, 08 Dec 2011 14:55:38 +0000

Georgeanne Brennan | Entertaining with the Seasons | Free Press, 2010 | Serves 6 to 8

Choose a mild blue cheese, such as Bleu d’Auvergne or Gorgonzola, for this recipe. The broccoli is first steamed until tender, then cloaked with cheese sauce and topped with buttery crumbs for baking. You can steam the broccoli and prepare the sauce in advance, then finish and bake the dish just before serving.–Georgeanne Brennan

LC Ooooh Baby! Note: Ooooh baby, this is how we like our broccoli. Buried in a not-too-rich sauce with a hint of heat from cayenne and ample oomph from pungent blue cheese. The make-it-in-advance trick doesn’t do anything to dissuade us, either.

Active time: 30 minutes | Total time: 1 hour, 15 minutes.

Broccoli and Blue Cheese Gratin Recipe

Ingredients

| metric conversion

3 heads broccoli
3 1/2 tablespoons unsalted butter, plus more for the baking dish
1/4 cup plus 2 tablespoons fresh bread crumbs
2 tablespoons all-purpose (plain) flour
1 1/2 cups whole milk
1/2 teaspoon fine sea salt
1 /2 teaspoon freshly ground black pepper
Pinch cayenne pepper
1 1/2 to 2 ounces blue cheese, preferably Bleu d’Auvergne or Gorgonzola, crumbled

Directions

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1. Preheat the oven to 350°F (176°C). Lightly butter a gratin or 8- or 9-inch baking dish.

2. Trim and discard the thick stalks from the broccoli. Cut each head in half lengthwise. Place the broccoli in a steamer rack set over boiling water, cover, and steam until easily pierced with a fork, 7 to 12 minutes or so, depending on the size. Drain and rinse the broccoli under cold running water, then coarsely chop it. Drain it again, then transfer it to a bowl.

3. Meanwhile, in a skillet over medium heat, melt 1/2 to 1 tablespoon of the butter. Add the bread crumbs and cook, stirring, until golden, 3 to 5 minutes. Remove from the heat, transfer to a plate, and set aside.

4. In a saucepan over medium-high heat, melt 2 tablespoons of the butter. When the butter has melted, remove the pan from the heat and whisk in the flour until smooth. Return the pan to low heat and slowly pour in 1/2 cup of the milk, whisking constantly. Reduce the heat to low and simmer, stirring occasionally, until thickened, 5 to 7 minutes. Slowly whisk in another 1/2 cup of milk. Add the salt, black pepper, and cayenne pepper. Continue to simmer, stirring occasionally, until the mixture has thickened again, about 5 minutes. Whisk in the remaining 1/2 cup milk and simmer until thick enough to coat the back of a spoon, about 5 minutes longer. Stir in the blue cheese and cook, stirring, just until melted, about 2 minutes. Remove from the heat.

5. Pour the sauce over the broccoli and turn gently to mix. Spoon the mixture into the prepared gratin dish, smooth the surface, and top with the buttered bread crumbs. Cut the remaining butter into bits and dot the top. Bake until bubbling around the edges and golden on top, about 20 minutes. Serve hot.

Hungry for more? Chow down on these:

Broccoli and White Cheddar Mac & Cheese from Craving Chronicles
Broccoli Cheese Breakfast Casserole from Kalyn’s Kitchen
Grilled Broccoli or Broccolini from Leite’s Culinaria
Broccoli and Stilton Soup from Leite’s Culinaria

Garlic Mashed Potatoes

Mitchell Rosenthal — Thu, 08 Dec 2011 14:53:55 +0000

Mitchell Rosenthal | Cooking My Way Back Home | Ten Speed Press, 2011 | Serves 6

Chef Mitchell Rosenthal relies on this rich, silken, absurdly simple garlic mashed potatoes recipe as a sponge to mop up the juices from long, slow braises. But don’t think this mash isn’t just as laudable alongside a fancy schmancy standing rib roast or, conversely, an uber practical weeknight chicken cutlet. You can thank us later.–Renee Schettler Rossi

LC Immediate Gratification Note: Anyone else been patiently roasting heads of garlic, letting them cool until you could squeeze the gooey cloves out of their papery husks, them stirring them into your mash? A far less time-consuming tactic, found in this recipe, just may woo you with it’s magical ability to make smooth, creamy, decadent mashed potato goodness infused with the essence of garlic manifest in mere minutes. Just think–garlic mashed potatoes on demand.

Active time: 10 minutes | Total time: 30 minutes.

Garlic Mashed Potatoes Recipe

Ingredients

| metric conversion

3 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
1 cup heavy cream, or more as desired
2 cloves garlic, smashed
1/2 cup unsalted butter, cut into 4 or 5 pieces, at room temperature
Salt and freshly ground pepper

Directions

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1. To make the garlic mashed potatoes, in a large pot combine the potatoes with salted water to cover, place over medium-high heat, and bring to a boil. Lower the heat to a simmer and cook for about 20 minutes, until the potatoes are fork-tender.

2. Just before the potatoes are ready, in a small saucepan, combine the cream and garlic, bring to a boil over medim-high heat, lower the heat to a simmer, and simmer for just a few minutes, until warmed through. Remove from the heat, strain through a fine-mesh strainer, and keep warm.

3. Drain the potatoes, then return them to the pot and mash with a potato masher or pass them through a ricer or food mill back into the pot. Add the warm cream and the butter and whisk or stir until well blended. Season with salt and pepper and serve immediately or keep warm.

Hungry for more? Chow down on these:

Smoky and Cheesy Buttermilk Baked Mashed Potatoes from Picky Palate
Make-Ahead Mascarpone Mashed Potatoes from Food Wishes
Mashed Potatoes and Root Vegetables from Leite’s Culinaria
Fork Mashed Potatoes from Leite’s Culinaria

Fennel Baked in Cream

James Oseland — Thu, 08 Dec 2011 14:49:23 +0000

James Oseland | Saveur: The New Comfort Food | Chronicle, 2011 | Serves 4

Chef Gabrielle Hamilton of Prune restaurant in New York turned us on to this simple, classic Italian preparation. Baking fennel in the oven with cream and Parmigiano-Reggiano cheese makes for a luxurious gratin with a delectable caramelized top.–James Oseland

LC Spoiler Alert Note: No fewer than 13 of our testers–a baker’s dozen–rushed to make this simple, satiating, stunning side dish. And then each of them gushed about it. If you’re not quite convinced it belongs on your table and are the type who doesn’t mind a movie review giving away the ending, by all means, skip ahead and read the reviews below the recipe before making it. But bear in mind, it’ll just delay your gratification.

http://www.youtube.com/watch?v=xiNGkA1-H1o

Active time: 10 minutes | Total time: 1 hour, 45 minutes.

Fennel Baked in Cream Recipe

Ingredients

| metric conversion

1 1/2 pounds fennel (about 2 large bulbs), stalks removed, halved lengthwise, and cut into 1/2-inch-wide wedges
2 cups heavy cream
1 1/2 cups finely grated Parmigiano-Reggiano
Kosher salt and freshly ground pepper, to taste
2 to 4 tablespoons unsalted butter, cubed

Directions

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1. To make the fennel baked in cream, heat oven to 425°F (218°C).

2. In a bowl, toss together the fennel, cream, and 1 cup cheese. Season with salt and pepper. Transfer to a 3-quart baking dish and dot with as much or as little of the butter as you wish, depending on how rich a dish you prefer. Cover the dish with foil and bake for 1 hour.

3. Uncover the baking dish and sprinkle with the remaining cheese. Continue baking, uncovered, until tender and the surface is well browned, about 30 minutes. Serve immediately.

Hungry for more? Chow down on these:

Apple, Fennel Slaw from Guilty Kitchen
Shrimp, Potato & Fennel Chowder from Cookin Canuck
Salmon with Fennel and Olive Salad from Leite’s Culinaria
Slow-Roasted Pork Shoulder with Orange from Leite’s Culinaria

Roasted Carrots with Allspice

Lynne Rossetto Kasper | Sally Swift — Thu, 08 Dec 2011 14:47:54 +0000

Lynne Rossetto Kasper | Sally Swift | How to Eat Weekends | Clarkson Potter, 2011 | Serves 4 to 6

The sweetness and earthiness of carrots get a boost when they are roasted at high heat. Here we take toothy chunks of carrots, parboil them, fast-roast them in the oven with allspice, and finish them off with a garnish of minced preserved lemon and fresh garlic. Wait until a dish is fully cooked before adding a decisive seasoning like preserved lemon—it’s hard to go back.–Lynne Rossetto Kasper and Sally Swift

LC Puckery & Pricey Preserved Lemons Note: Preserved lemons are just that–lemons preserved in salt. In a reversal of the usual, the peel becomes tender enough to eat and the segments are typically discarded. They’re a Moroccan tradition that lacks nothing in terms of puckeriness and knows no borders in terms of culinary versatility. They’re a cinch to put up at home provided you have some lemons, a little salt, a jar, and five minutes of time–well, plus a month of patience. If you’re lacking any of the aforementioned elements–particularly the 30 days part–then simply pick up a jar at the store, usually near the olives or the cheese. They’re pricey, but well worth the investment. Honest.

Active time: 15 minutes | Total time: 50 minutes.

Roasted Carrots with Allspice Recipe

Ingredients

| metric conversion

For the something

3 pounds carrots, cut on the diagonal into 2-inch chunks
2 to 3 tablespoons extra-virgin olive oil
1/2 to 1 teaspoon freshly ground allspice
Salt and freshly ground black pepper
4 large garlic cloves, minced
Peel of 2/3 to 1 whole Preserved Lemon, inside pulp removed and discarded, peel rinsed under cold water and finely chopped

Directions

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1. Preheat the oven to 450°F (232°C).

2. Bring 6 quarts of salted water to a boil. Add the carrots and cook for about 10 minutes or so, until nearly fork-tender but still have some firmness. Drain thoroughly.

3. On a baking sheet, toss the carrots with enough oil to coat them generously, then toss them with the allspice and salt and pepper to taste. Roast for 20 to 25 minutes, shaking and turning often, until nicely seared and browned here and there.

4. Remove the pan from the oven and while the carrots are still in it, add the garlic and lemon and toss to combine. Add salt and pepper to taste and serve hot or at room temperature.

Hungry for more? Chow down on these:

Roasted Carrots and Mushrooms with Thyme from Kalyn’s Kitchen
Whiskey Glazed Carrots from The Pioneer Woman
Cummin Scented Carrots from Leite’s Culinaria
Carrots with Garlic and Yogurt from Leite’s Culinaria

Braised Saffron Carrots

Jonathan Waxman — Wed, 07 Dec 2011 15:00:02 +0000

Jonathan Waxman | A Great American Cook | Houghton Mifflin, 2007 | Serves 4 to 6

A few years ago, I followed the path of Don Quixote and Sancho Panza through La Mancha. The heart of Spain produces the most amazing (and expensive) spice in the world—saffron, the hand-harvested yellow-orange stigmas of a crocus flower. While other parts of Spain, as well as Italy, Greece, Pakistan, and India, all produce saffron, in La Mancha they rightly claim the title of the world’s finest.

As we watched, four women worked intently over a table covered with lavender crocuses. The odor was intoxicating. To get one kilo of saffron, they must pick the stigmas from 250,000 blossoms. Inspired by my trip, I created this braised saffron carrots recipe, glazed in butter, sherry vinegar, and saffron. Be sure the saffron is fresh, and don’t use too little—or too much. And don’t add it too soon or it will dominate the carrots.–Jonathan Waxman

LC Carrot Caveat Note: This is not the time or place to put those tired carrots languishing in your vegetable bin to use. The delicate flavors of this side dish demand freshly dug carrots at their sweet, sweet finest.

Active time: 20 minutes | Total time: 35 minutes.

Braised Saffron Carrots Recipe

Ingredients

| metric conversion

2 pounds smallish carrots, preferably a mixture of orange, yellow, and maroon, fresh as can be
Sea salt
3 to 4 tablespoons olive oil (depending on how decadent you’re feeling)
A good pinch saffron threads
1 to 2 tablespoons sherry vinegar
2 tablespoons unsalted butter
Freshly ground black pepper

Directions

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1. Trim and peel the carrots if you like. Leave the carrots whole or, if they’re quite thick, halve them lengthwise. Place them in a medium saucepan with 1 1/2 cups water and a little sea salt and bring to a boil. Cover and boil gently over medium heat until the carrots are al dente rather than completely tender through and through, 8 to 12 minutes. Drain the carrots and pat them dry. (You can set them aside at room temperature for a while if need be.)

2. Warm the olive oil in a large skillet over medium-low heat. Add the carrots and cook gently, turning occasionally, for 3 minutes. Add the saffron and sherry vinegar and cook for 2 minutes, turning the carrots once or twice. Add the butter, cover the skillet, and let stand off the heat for 5 minutes.

3. Season the braised saffron carrots with salt and pepper and serve immediately or at room temperature.

Hungry for more? Chow down on these:

Roasted Carrots and Mushrooms with Thyme from Kalyn’s Kitchen
Pickled Carrots from Brownies for Dinner
Cooked Carrot Salad with Pine Nuts and Raisins from Leite’s Culinaria
Pan Braised Carrots with Orange and Rosemary from Leite’s Culinaria

Pan-Roasted Mushrooms

Jeff Crump | Bettina Schormann — Mon, 28 Nov 2011 15:00:26 +0000

Jeff Crump and Bettina Schormann | Earth to Table | Ecco, 2009 | Serves 4

Mushrooms have a high water content and must be cooked over high heat long enough to remove the excess moisture. I add a splash of water to the skillet to prevent them from burning before they can release their natural, flavorful juices. Undercooking mushrooms is a common mistake for both home cooks and chefs. I like to cook mushrooms until they are dark and crispy. They become sponge-like, soaking up the rich flavors of butter and herbs added in the cooking process.–Jeff Crump and Bettina Schormann

LC To Stir or Not to Stir Note: Here’s something you may not have thought to try–adding a splash of water to mushrooms in a skillet when you sauté ‘em. And adding the aromatics AFTER the cooking is done, not a moment before. The recipe also, in a moment of craziness, stipulates that you not stir the mushrooms. Not at all. The water works magic, the aromatics get the edge taken off their rawness by residual heat, and as for not stirring, well, that depends on the type of mushroom and the flame beneath the skillet containing said mushrooms. Do as you wish. Sturdy shiitakes could probably withstand not stirring, but more tender ‘shrooms, like chanterelles, tend to need a little toss. But why not live on the edge? Follow your whim. Watch ‘em carefully and if, toward the end of cooking, you think they need a stir to cook them evenly, so be it. And if you care to toss in the garlic and shallot just a smidge sooner, we’ll look the other way.

Active time: 25 minutes | Total time: 35 minutes.

Pan-Roasted Mushrooms Recipe

Ingredients

| metric conversion

3 tablespoons extra-virgin olive oil
8 cups sliced wild mushrooms, such as chanterelle, shiitake, oyster, trumpet, or morel, preferably just a single variety and not a mix
2 tablespoons water
3 to 4 tablespoons unsalted butter, cut into small chunks
2 tablespoons minced shallots
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh chives
1 clove garlic, minced
Salt and freshly cracked black pepper

Directions

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1. To make the pan roasted mushrooms, heat your largest skillet, preferably cast-iron, over medium-high heat. Add the oil and wait for 30 seconds. Add the mushrooms and water and cook, without stirring or, okay, stirring just once or twice, until the mushrooms are crisp at the edges and golden, about 8 minutes or maybe even 12 minutes, depending on the type of mushroom.

2. Remove the skillet from the heat, stir in the butter, shallots, thyme, chives, and garlic, and toss just until the butter melts. Season to taste with salt and pepper.

Hungry for more? Chow down on these:

Hungarian Mushroom Soup from For the Love of Cooking
Baked Eggs & Herbs in Portabella Mushroom Caps from Poor Girl Eats Well
Mushroom Strudel from Leite’s Culinaria
Wild Mushrooms with Herbed Cheese from Leite’s Culinaria

Seasonal Vegetable Tempura

Yotam Ottolenghi — Tue, 15 Nov 2011 15:00:36 +0000

Yotam Ottolenghi | Plenty: Vibrant Recipes from London’s Ottolenghi | Chronicle, 2011 | Serves 4

Here’s the perfect solution for all your vegetables. This tempura is breathtakingly delicious.–Yotam Ottolenghi

LC Breathtaking Work of Staggering Genius Note: We concur with Ottolenghi. This tempura is a breathtaking work of staggering genius, considering it works well in all seasons with just about all vegetables. It’s also breathtakingly, staggeringly stunning. As far as root veggies go, it’s pretty fetching. But back to it being staggeringly genius. Because we know some of you will experience needless guilt over the deep-frying, we thought we’d remind you that it’s quite the inspiring approach–not to mention a lovely excuse–for selecting just-pulled-from-the-dirt veggies at the greenmarket or, if you wish to observe National Clean Out Your Fridge Day this November 15th, those about-to-languish veggies from your vegetable bin. See? Both practical and healthful. For the utmost in just-stare-at-it-and-sigh potential, opt for an array of hues. You’re welcome.

Active time: 35 minutes | Total time: 35 minutes.

Seasonal Vegetable Tempura Recipe

Ingredients

| metric conversion

For the dipping sauce

6 cardamom pods
Grated zest and juice of 4 limes (about 1/3 cup juice)
1 fresh green chile
2 3/4 cups cilantro (leaves and stalks)
1 tablespoon sugar
4 tablespoons sunflower oil
1/2 teaspoon salt
2 tablespoons water

For the vegetables

About 2 3/4 lbs (net weight) freshly prepared vegetables, such as: Jerusalem artichoke, beet, broccoli, potato, sweet potato, carrot, cauliflower, celeriac, baby leek, parsnip, kohlrabi, salsify, turnip, or the like
1/2 cup cornstarch , plus extra to coat the vegetables
1/2 cup self-rising flour (to make your own self-rising flour, combine 1 cup flour, 1 1/4 teaspoon baking powder, and a pinch of salt)
3/4 cup seltzer or sparkling water, plus more as needed
2 teaspoons grapeseed oil
1/4 teaspoon salt to taste
Chile flakes
3 cups grapeseed or sunflower oil for deep-frying

Directions

Make the dipping sauce

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1. Break the cardamom pods open using a mortar and pestle. Transfer the seeds to a food-processor bowl and discard the pods. Add the rest of the sauce ingredients and blitz to get a smooth, runny sauce.

Prepare the vegetables

2. There aren’t any strict rules you must follow, but try to keep them chunky and retain some of the natural shape of the vegetable, where possible. For example, cut round vegetables into thin wedges and long vegetables into batons or strips. Here are a few useful suggestions.

For cauliflower and broccoli, divide into medium florets
For beets, peel and cut into 1/8-inch-thick slices or wedges
For potatoes and sweet potatoes, leave the skin on and cut into ¼-inch-thich slices
For Jerusalem artichoke, carrot, parsnip, salsify, turnip and celeriac, peel and cut into 3/8-inch-thick sticks, not too perfect
For baby leeks, just trim off the green ends

3. Before you start frying the vegetables, prepare a large plate lined with paper towels. Scatter some cornstarch for coating the vegetables on another plate. Place the batter ingredients – the flour, the ½ cup of cornstarch, sparkling water, grapeseed oil, and salt – in a bowl and whisk well to get a smooth, runny mix. Add some chili flakes for heat.

4. Pour the frying oil in a medium saucepan and place on high heat. Once very hot, turn the heat down to medium. When frying the vegetables, the oil should be hot enough so you get a good sizzle but not so hot that they burn.

5. Take each piece of vegetable and toss it in the cornstarch. Shake to remove any excess, then dip it in the batter. Lift and shake again, then carefully put into the oil. Deep-fry four or five pieces of vegetable at a time. As they fry, turn the pieces over to color evenly. Soft vegetables like leek should take about 1 minute to cook, harder ones like beets 2 minutes or more. When frying, occasionally remove any burnt bits that float in the oil. As they cook, transfer the vegetables onto the paper towels and keep warm.

6. When all the vegetables are cooked, serve them at once, with the dipping sauce on the side.

Hungry for more? Chow down on these:

Tempura Squash Blossoms from Columbus Foodie
Tempura Shrimp with Soy Sake Dipping Sauce from Woman with a Whisk
Baja-Style Tempura Fish Tacos from Leite’s Culinaria
Wok-Fried Pea Shoots from Leite’s Culinaria

Baked Mushrooms, Broken Bread

Guy Mirabella — Mon, 14 Nov 2011 15:09:59 +0000

Guy Mirabella | Eat Ate | Chronicle, 2009 | Serves 4

This baked mushrooms broken bread recipe comes from the Agrigento region of Italy, where mushrooms, wrapped in moistened butcher’s paper, would be buried in the hot ashes in the fireplace to cook or placed on a grill above the glowing embers. It was inspired by Mariapaola Dettore’s Funci ‘ncartati (mushrooms cooked in foil packages) from her book Sicily.–Guy Mirabella

LC Whatever You Want it To Be Note: Depending on your predilections, this recipe will probably be a deconstructed déjà vu for you of either stuffed mushroom caps or stuffing. Either way, you can’t really go wrong.

Active time: 25 minutes | Total time: 1 hour, 10 minutes.

Baked Mushrooms, Broken Bread Recipe

Ingredients

| metric conversion

1/2 cup grated Pecorino
1/4 cup fresh bread crumbs
1 garlic clove, finely chopped
1 tablespoon finely chopped parsley, plus extra to serve
1 teaspoon finely chopped rosemary leaves, plus extra to serve
1 tablespoon thyme leaves, plus extra to serve
Zest and juice of 1 small lemon
2 anchovies, finely chopped (optional)
1/3 cup olive oil, plus 2 tablespoons more
Splash (big or small, up to your discretion) brandy
1 pound smallish to medium cremini mushrooms, trimmed
Salt and freshly ground black pepper
1/2 smallish loaf ciabatta

Directions

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1. Preheat the over to 400°F (204°C)

2. In a bowl, combine the Pecorino, bread crumbs, garlic, herbs, and lemon zest.

3. In another large bowl, combine the lemon juice, anchovies, 1/3 cup olive oil, brandy, and mushrooms and toss gently. Season with salt and pepper and toss again. Add the cheese and herb mixture and toss once more.

4. Tip the mixture onto a large, lightly oiled baking sheet. Cover the baking sheet with foil so there are no gaps and bake for 30 minutes. Then remove the foil and bake until tender, another 5 to 15 minutes, depending on their size.

5. Meanwhile, tear the bread into bite-sized pieces and place them on another baking sheet. Toss with the remaining 2 tablespoons oil and lots of pepper. Place it in the oven with the mushrooms for the last 10 to 15 minutes of baking, or until the bread is golden and crisp on the outside but still a little soft in the middle.

6. Just before serving, place the dried broken bread on a large platter and spoon the mushrooms and their juices, if there are any, over the top. Sprinkle with more parsley, rosemary, and thyme.

Hungry for more? Chow down on these:

Bacon and Cheese-Stuffed Mushrooms from Family Fresh Cooking
Roasted Mushrooms with Garlic, Thyme, and Balsamic Vinegar from Kalyn’s Kitchen
Mushroom Caps Stuffed with Leek,s and Fromage Blanc from Leite’s Culinaria
Sauteed Bacon, Mushrooms, and Lentils from Leite’s Culinaria