Vegetable

Wheat Berry, Fennel, and Pomegranate Salad

Audrey — Tue, 10 Jan 2012 02:34:41 +0000

I modified a Bon Appetit recipe, and it was delicious. The original recipe called for quinoa, but only having wheat berries in the pantry, I substituted. And frankly, I think the wheat berries were better because they provided more texture and toothsome-ness that quinoa would have. The only other change I made was dropping the dill. I don't particularly like it, and even though Jon does, I made it when he wasn't home!

Serves 2 as a main course or 4 as a side

Gatão Vinho Verde

Jon — Mon, 15 Aug 2011 00:42:38 +0000

Trader Joe's:

A mildly sparkling vinho verde with a crisp, strong grapefruit taste.

http://www.borgeswines.com/ficha.php?tipo=mesa&ap=filosofia&id=gatao_verde

Quick Tomato Olive "Salsa"

Audrey — Mon, 15 Aug 2011 00:28:59 +0000

I whipped this up to go with grilled salmon. It was easy and delicious!

2 parts cherry tomatoes, halved or quartered (depending on size)
1 part chopped kalamata olives
1 part diced red onions
1 part feta, crumbled
lemon juice
olive oil (if possible, from a jar of sundried tomatoes)

Combine and enjoy!

Japanese Pickles

Audrey — Sun, 01 May 2011 20:53:22 +0000

This is the recipe I used for our annual batch of canned Japanese/sweet pickles.

Yield: 3+ pints (I saved some in the fridge for a quick pickle with dinner)

~6 small Kirby (pickling cucumbers), sliced 1/8" thick
1 medium white onion, thinly sliced
2 cups vinegar (split between white vinegar and rice vinegar)
1 cup sugar
Salt

Sprinkle sliced cucumbers with salt. Let stand for 5 minutes. Wash off salt and drain.

Heat jars and lids.

Warm vinegar and sugar on the stove so that sugar dissolves and mixture gets hot but not boiling.

Shrimp a la plancha and Grits with Creole Chutney

Jon — Mon, 28 Feb 2011 01:05:26 +0000

This was inspired by the Jose Andres' Gambas a la Plancha recipe, and having some fresh shrimp from Arganica. I was feeling a craving for a more cajun-y shrimp-and-grits setup, however. So, I figured there's no reason not to just do both. I left the grits simple, and focused on the shrimp and the chutney-like goop.

A ton of salt
3 whole shrimp per person
grits, plus water and butter for their preparation.

For the creole chutney:

1/2 medium onion, chopped
4 cloves garlic, minced
1 mild jalapeno
1/2 bell pepper (red preferred)
1 small tomato
1 tsp molasses

Lambrusco Dell'Emilia Bianco

Jon — Thu, 26 Aug 2010 00:29:48 +0000

Trader Joe's:

Yes

Sweet and fizzy, but lightens up a creamy dish or balances a caesar salad. Could also go with -- or be part of -- a fruit dessert.

Dashi (Japanese Seaweed Stock)

Audrey — Mon, 26 Apr 2010 02:31:18 +0000

This is a basic recipe for dashi, or seaweed stock (as I would describe it). It is the basis for many Japanese soup recipes. I consider the American equivalent (not in flavor, but in use) to be chicken stock.

* 4 large strips of Dried Kombu (dried kelp), cut into roughly 4x4 inch squares
* 1 Tbsp mushroom buillon base
* 6 cups of cold water
* 6 dried shiitake mushrooms

Sauteed Fresh Chickpeas

Audrey — Mon, 26 Apr 2010 02:00:07 +0000

Delicious and easy ... if you can find fresh chick peas (garbanzo beans).

2 cups fresh garbanzo beans, washed
olive oil to coat pan
pat butter (if desired, for flavor)
1 tbsp lemon juice
1 tbsp water

Heat oil and butter in sautee pan. Add garbanzo beans in a single layer. Add water and lemon juice. Cover. Cook about 4 minutes, or until undersides of bean start to brown and burn. Only shake side to side while cooking.

Pour into a bowl (with oil/juices) and serve. Eat sort of like edamame. Lick fingers.

Jaques Bourguignon Chablis 2008

Jon — Sat, 24 Apr 2010 22:42:36 +0000

Trader Joe's:

Yes

A clean crisp white from the Burgundy region

Stuffed Cherry Peppers

Audrey — Sun, 18 Oct 2009 19:34:21 +0000

Roasted cherry peppers stuffed with Serrano ham, basil, and goat cheese. From Epicurious : http://www.epicurious.com/recipes/member/views/STUFFED-CHERRY-PEPPERS-12...

Ingredients
12 hot cherry peppers
5 ounces fresh goat cheese
12 paper-thin slices of Serrano Ham (jámon Serrano) or Prosciutto - anchovies are also tasty, and consider olives as a stufffer as well
12 medium-sized fresh basil leaves
1 clove garlic
1/2 C Extra Virgin Olive Oil
2 T Sherry Vinegar
1/2 t salt
6 basil leaves, coarsely chopped

Preparation
Crush the garlic and add it to the olive oil. Set aside.

Veggie (TVP) Chili

Jon — Tue, 25 Aug 2009 17:11:18 +0000

TVP Chunk can often be found in Caribbean markets

3 cups TVP beef Chunk or mince
1 bag (4 c) Brown Lentils
1 cup red peas, soaked overnight, or 1 can (optional)
1/4 cup chili powder
1/4 cup cumin
1 tbsp sage (if fresh, finely chopped)
1 scotch bonnet or habanero pepper
4 jalapenos
2 limes worth of juice
2 c cheddar cheese
black pepper
2 smallish medium onions, diced
6 cloves garlic, minced
32oz crushed or diced tomatoes
1/2 cup cilantro, chopped
1/2 Bottle Beer (Shiner Bock, Red Stripe both work well)

Chinese Long Beans

Jon — Tue, 25 Aug 2009 16:53:35 +0000

1 1/2 lb Chinese long beans*
1/2 cup unsalted dry-roasted peanuts (2 1/2 oz; not cocktail peanuts)
2 teaspoons soy sauce
2 to 3 small fresh Thai chiles** (to taste), finely chopped
1/2 teaspoon salt
1 1/2 tablespoons peanut oil
1 tablespoon chopped garlic
2 tablespoons fresh lime juice
Add shrimp to make a full meal

Lebanese Tabbouleh

Jon — Tue, 25 Aug 2009 15:49:37 +0000

From Gourmet via Epicurious

1/2 cup fine bulgur
3 tablespoons olive oil
1 cup boiling-hot water
2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
1/2 cup finely chopped fresh mint
2 medium tomatoes, cut into 1/4-inch pieces
1/2 seedless cucumber*, peeled, cored, and cut into 1/4-inch pieces
3 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper

Mini Zucchini and Goat Cheese Tarts

Jon — Tue, 25 Aug 2009 15:44:55 +0000

Yummy goat cheese (or cream cheese) tarts, a microplane for the zucchini is important to get them thin enough to fold over. Sauteeing them shortly can also help.

Pastry dough (pie crust or puff pastry, sliced bread could work)
2 1/2 pounds 1-inch-diameter zucchini, cut into 1/16- to 1/8-inch-thick rounds
1 teaspoon salt
2 tablespoons extra-virgin olive oil plus additional for drizzling
2 teaspoons chopped fresh lemon thyme or regular thyme
3 ounces soft fresh goat cheese, room temperature
1/4 cup freshly grated Parmesan cheese