Combine in a large non-reactive pan. Bring to a boil, cover and simmer for 10 minutes: 1½ cups water ½ cup dry white wine 1 small onion, minced 3 cloves garlic, minced 3 tablespoons olive oil juice of 1 lemon (about 3 tablespoons) 1 teaspoon white wine vinegar 1 teaspoon sea salt 1 teaspoon coriander [...]
Serving raw summer squash is a lovely change of pace. Sliced into ribbons, the squashes have a light, satisfying crunch and refreshing flavor. The addition of basil, pine nuts and a little goat cheese makes this a delectable, and healthy, summer salad or side dish. Ingredients: 1½ pounds squash 1 shallot, thinly sliced 2 tablespoons [...]
Frisee refers to a variety of endive with curly, pale green or yellowish leaves. Sometimes it is called curly endive or chicory. Frisee does not have the cylindrical shaped leaves, but is rather shaggy. Frisee is similar to, but has smaller leaves than, escarole. Like escarole it is frequently used in salads. It can have [...]
Ingredients: 2 kohlrabi, peeled and grated 3 carrots, grated 1 fennel bulb, chopped bunch of parsley, chopped 2 ounces pine nuts 1 clove garlic, crushed 3 tablespoons olive oil 1 teaspoon red wine vinegar 1 teaspoon Dijon mustard sea salt and freshly ground black pepper Directions: Thoroughly mix all vegetables in large bowl with the [...]
Ingredients: 1 head escarole 1 sweet apple ¼ cup shelled walnuts or hazelnuts 3-4 teaspoons olive oil 1 tablespoon white wine vinegar 2 ounces Roquefort or goat cheese Directions: Preheat oven to 350 degrees. Trim the escarole, discarding any tough outer leaves, wash thoroughly and spin dry. Core and slice the apple. Toast the nuts [...]
Kohlrabi is in the Brassica oleracea category. The part that is eaten is the stem, which swells into a globe, rather than the root. It can grow to the size of a grapefruit, but will tend to have a wooly interior, so it is far better harvested at half the size. There are two varieties, [...]
Frisee Much more appreciated in Europe than in the United States, the chicory family is a large one. Belgian endive, curly endive (sometimes called frisee), escarole, and radicchio are all members. Each differs considerably in appearance, color, and to some extent flavor, although all share a slightly bitter taste, and most produce a [...]
A bulb of fennel looks like a bunch of celery with a wide, round base. It is a member of the parsley family and is prized for its mild, licorice flavor. The individual stalks are beautifully plaited, and broad and thin, while the tops are round and fleshy. Fennel leaves are ferny and also have [...]
Adapted from Jerusalem, a cookbook by Yotam Ottolenghi and Sami Tamimi. This is a fantastic, innovative and inspiring book – and fun! The recipes are just delicious and beautiful. Ingredients: 1 orange 2½ teaspoons honey ½ teaspoon saffron threads 1 tablespoon white wine vinegar 1¼ cups water 2¼ pounds boneless chicken breast 4 tablespoons olive [...]
Ingredients: 2 small shallots, thinly sliced into rings 2½ tablespoons Champagne vinegar sea salt 1 pound summer squash 4 tablespoons olive oil pepper parsley or chervil, finely chopped Directions: Put shallots, vinegar, and ¼ teaspoon salt together in a bowl. Let them stand at least 10 minutes while you prepare the squash Bring 3 quarts [...]
