Cristina Ferrare's Big Bowl of Love
Page 16
SHALLOT VINAIGRETTE
4 TO 6 SERVINGS
I love my vegetables like I love my pasta: al dente. I want that little crunch in my mouth so I can still taste the freshness of the vegetable. The shallot vinaigrette, along with the saltiness from the feta, the tart of the pomegranate seeds, and the nuttiness of toasted walnuts, adds extra texture and flavor.
3 tablespoons extra-virgin olive oil
1 tablespoon walnut oil
1 tablespoon Dijon mustard
1 tablespoon very finely chopped shallots
1 tablespoon rice wine vinegar
1 tablespoon apple cider vinegar
2 tablespoons lemon juice
½ teaspoon table salt
1 pound French green beans, ends cut or pinched off
Kosher salt
Pepper
½ cup crumbled Greek feta cheese
½ cup toasted chopped walnuts
½ cup pomegranate seeds, in season
To make the vinaigrette, in a medium bowl combine the olive oil, walnut oil, mustard, shallots, rice wine vinegar, apple cider vinegar, and lemon juice. Whisk until smooth and fully combined. Set aside.
Put 3 cups of ice in bowl and fill the rest of the way with cold water.
In a 10-inch frying pan, bring ¾ cup water to a gentle boil. Add the table salt and stir. Add half of the green beans, cover, and boil for 2 minutes. Turn beans with tongs, cover, and boil for 1 more minute. Lift the green beans out of the pan with the tongs and immediately place in the ice water to stop them from cooking. The beans will be a little crunchy in the middle. Cook the remainder of the green beans in the same manner, tossing them in the cold-water bath when through.
Lift the beans out of the water and into a colander to drain. Roll in paper towels to dry. This step is important because if you don’t drain all the water off and pat dry the beans well, the dressing will be watered down and the whole dish will taste flat.
If serving immediately, in a salad bowl combine the green beans and the vinaigrette, and toss. Add a pinch of kosher salt and pepper or more, to taste, and toss. Add the feta, walnuts, and pomegranate seeds on top of the beans, and serve.
If you are not serving the green beans right away, cover and refrigerate without the vinaigrette until ready to use. Just before serving, add the vinaigrette to the green beans and gently toss. Adjust the seasoning by adding kosher salt and pepper to taste.
GIANT BEANS
WITH OLIVE OIL, GARLIC,
AND TOMATO PASTE
6 TO 8 SERVINGS
This is the traditional way my mother made white navy, cannellini, and butter beans. I really like the butter beans the best. They’re gigantic and have a rich, creamy consistency, but they taste bland on their own, so a fruity olive oil, kosher salt, and lemon liven up the flavor.
My favorite way to prepare them, however, is to add plenty of garlic that has been sautéed in a fruity olive oil with a thick concentrate of tomato paste. This combination turns into an incredibly flavorful sauce that covers and sticks to the beans. I love to spoon it over Italian or French bread or mix it with pasta. It’s also a great side dish with grilled chicken, meat, or shrimp.
cup extra-virgin olive oil plus additional for drizzling
3 garlic cloves, peeled and smashed
2 heaping tablespoons tomato paste
½ cup water
¼ teaspoon kosher salt, plus additional if you like
2 (15-ounce) cans butter beans, rinsed and drained
¼ teaspoon red pepper flakes (optional)
24 basil leaves
Fresh oregano, for garnish
Heat a saucepan on high heat until hot. Add the olive oil and garlic, and sauté the garlic until it has turned a light golden color on all sides. Turn the heat down to medium-low. Add the tomato paste, and with a wooden spoon stir constantly for 1 minute. This process helps the natural sugar from the tomatoes come out so the sauce doesn’t taste bitter. Add ½ cup of water and the salt, and simmer for 10 minutes on low heat. Add the butter beans, and mix gently so you don’t break the beans. Taste and add more salt if needed. Cover and simmer gently for 10 minutes to heat through.
Pour into a serving bowl and drizzle extra olive oil over the top. Sprinkle on the red pepper flakes and fresh basil and oregano. Serve hot, cold, or at room temperature.
BROCCOLI WITH OLIVE
OIL AND GARLIC CHIPS
6 TO 8 SERVINGS
I love broccoli! When I prepare it this way, I make double the recipe because I eat practically a whole bowl by myself before my family gets at it. You can use this recipe to make pasta broccoli simply by adding your favorite pasta (Pasta With Broccoli).
2 heads of broccoli, cut into florets
3 cups water
3 teaspoons kosher salt plus additional for sprinkling
cup extra-virgin olive oil
3 garlic cloves, sliced thin
¼ teaspoon red pepper flakes
1 tablespoon lemon zest (optional)
Cracked pepper
Fill a large bowl halfway with cold water, add 3 cups of ice, and set aside.
Rinse the broccoli. Bring 3 cups of water to a boil. Add 2 teaspoons kosher salt. Place half the broccoli in gently boiling water, and cover for 5 minutes. Test the broccoli with a fork; it should be soft but still have a bit of a snap. Lift the broccoli out of the water using tongs; then immerse in the ice bath for 2 to 3 minutes. This will stop the cooking process. Remove from the ice bath and place in a colander to allow the rest of the water to drain out. Let stand in the sink. Repeat the process with the remaining broccoli. You may have to add some more water to cook the rest of the broccoli; just remember continue to bring it back up to a boil before you proceed.
Arrange the broccoli on a platter. Heat a frying pan or skillet on medium-high heat until warm. Add the olive oil, garlic slices, and pepper flakes. Turn up the heat slightly, and sauté until the garlic slices start to turn a golden color (be careful not to burn the garlic). Pour over the broccoli. Sprinkle with lemon zest (if using), kosher salt, and cracked pepper to taste.
COOK’S NOTE: Of course, my grandmother would never, ever waste food, and the word discard wasn’t in her vocabulary. She would save the stock, then add a little pasta or rice, chop any vegetables we had in the refrigerator, and serve a beautiful, delicious hot bowl of soup for lunch or dinner the next day.
CARAMELIZED CARROTS
WITH BALSAMIC SYRUP
4 TO 6 SERVINGS
These glazed carrots are fast and easy. The clarified butter is the secret, so be sure to have it ready before you begin. It can be made ahead of time and stored for up to a month in an airtight container in the refrigerator.
3 tablespoons clarified butter
(see Cook’s Note)
2 pounds carrots, sliced diagonally into ½-inch pieces, or baby carrots
1 teaspoon kosher salt
2 tablespoons chopped pecans
Freshly cracked pepper
2 teaspoons Reduced Balsamic Syrup (Reduced Balsamic Syrup)
2 tablespoons Italian parsley, chopped
Have all your ingredients ready.
Heat a frying pan on medium-high heat until warm, add the clarified butter, and heat until the butter starts to bubble. Add the carrots and salt. Sauté the carrots until they start to release their juices, about 5 minutes. As you cook the juices down, the natural sugar in the carrots will start to form a glaze and caramelize. Gently turn the carrots over with a metal spatula and continue to sauté, glazing the other side, about 5 to 6 minutes. Do not overcook; the carrots should have a bit of a crunch in the middle.
Add the pecans and sauté for 1 minute. Adjust the seasoning, adding more salt and pepper if necessary. Garnish with chopped parsley and drizzle balsamic syrup over the top.
COOK’S NOTE: To make the clarified butter, in a small saucepan over low heat, melt 1 stick (8 ounces) of unsalted butter, allowing the butter to remain undisturbed. When the butter is melted, carefully remo
ve the foam that forms on top. Pour the clear buttery liquid in a bowl. Be careful not to let the whey at the bottom get into the bowl. Discard the foam and whey. Leftovers can be stored in the refrigerator for up to 3 weeks.
GRILLED ASPARAGUS
WITH BALSAMIC SYRUP
4 TO 6 SERVINGS
I prefer the taste of grilled asparagus rather than steamed. Adding balsamic syrup is the perfect finishing touch, providing sweet with a little bit of tart.
2 bunches asparagus
(12 to 14 stalks per bunch)
2 teaspoons extra-virgin olive oil
¼ teaspoon kosher salt plus additional as desired
¼ teaspoon cracked pepper plus additional as desired
2 teaspoons Reduced Balsamic
Syrup (Reduced Balsamic Syrup)
Preheat the oven to 450°F. Gently bend the asparagus, and the bottom will snap off naturally at the tough end. Trim with a knife at the breaking point. Rinse and dry completely.
Spread the asparagus out on a baking pan. Drizzle with the olive oil. Using your hands, mix well to coat the asparagus with the oil. Sprinkle ¼ teaspoon salt and ¼ teaspoon pepper over the top.
Bake for about 15 to 20 minutes; the asparagus will be slightly crunchy, not soft. (If you like your vegetables cooked more, leave the asparagus in the oven a little longer.)
Remove from oven and place on platter. Drizzle the balsamic syrup over the asparagus before serving. Sprinkle a pinch of kosher salt and cracked pepper over the top to taste.
CREAMY YUKON GOLD
MASH WITH SCALLIONS
8 TO 10 SERVINGS
I love Yukon gold potatoes. They are creamier and tastier than regular old white potatoes. Don’t get me wrong—I love all kinds of potatoes made all kinds of ways, but these are especially good. I use scallions in this recipe just because I like the way the flavors all come together.
10 (4-inch-long) Yukon gold potatoes, rinsed under cool water
1 cup whole milk, warm
6 tablespoons unsalted butter
2 scallions, chopped
2 teaspoons kosher salt
Cracked pepper
Lemon zest for garnish
Place the potatoes in a large pot and fill with water to cover the potatoes by 2 inches. Bring to a boil; then lower the heat to a gentle boil. Cook until the potatoes are tender, about 30 minutes. Test for doneness by gently inserting a paring knife through the middle. If it goes in smoothly, your potatoes are done. Drain under cool running water and transfer to a bowl. Gently peel off the skins and discard. Run the hot potatoes through a potato ricer over a large pot (the same pot you boiled the potatoes in is fine). (If you don’t have a ricer, use a potato masher; the potatoes come out creamier if you use a ricer.) Place the pot on the stove over medium heat and add ½ cup of the warm milk and half of the butter. Mix well until the butter has melted. Add the other ½ cup of milk, the rest of the butter, the scallions (if you are making the potatoes in advance, don’t put the scallions in at this point; wait until you are ready to serve), and the salt. Mix well, turning constantly. Taste and add more salt if needed. Serve in a warmed bowl. Add 1 tablespoon of softened butter, if you wish, crack some fresh pepper on top, and sprinkle on lemon zest.
COOK’S NOTE: Since the potatoes take some time to boil, mash, and whip, and then the pots and bowls have to be cleaned, I make my mashed potatoes 4 to 5 hours before I need to serve them. I keep them fluffy and warm by using the double boiler method. I place my mashed potatoes in a ceramic, Pyrex, or stainless-steel bowl on top of a pot filled with water of the way up that has been brought to a boil, then turned down to a low simmer. Make sure the pot with the mashed potatoes doesn’t sit in the water. It should fit snugly on top of the pot. Keep the potatoes covered. Check the water level every hour or so to make sure there is enough to keep the simmer going. Before you serve the potatoes, use a large spoon to turn the potatoes on the bottom and bring them to the top. If you use this method, add the chopped scallions at the last minute before you serve.
SMASHED YUKON GOLD
POTATOES
6 SERVINGS
My grandmother use to make these when I was little using baby potatoes from the garden. She would cook them in chicken stock, then sauté them in extra-virgin olive oil. I use the Yukon gold or yellow potatoes because I like their buttery texture.
12 (about 3-inch by 3-inch) Yukon gold or yellow Dutch potatoes
1 quart chicken stock, homemade
(Roasted Chicken Stock), or store-bought organic chicken broth
¼ cup canola oil
4 sprigs fresh thyme, one snipped into small pieces
1 tablespoon unsalted butter
Kosher salt
Cracked pepper
Pinch of truffle salt (optional)
Place the potatoes in a large saucepan and fill with chicken stock, making sure the stock covers the potatoes by 2 inches. (If you’ve run out of chicken stock, you can use water.) Bring to a gentle boil, and cook for 45 minutes, or until the potatoes are soft enough to run a knife through the center. Drain the potatoes and pat dry.
With a wine bottle or olive oil bottle, gently smash the potatoes to flatten them slightly and break open the skins. Heat a skillet (preferably cast iron) for 5 minutes. Add the oil and let heat for 30 seconds. Add the smashed potatoes and fry for about 4 minutes or until the bottoms become crusty. Gently turn over, add sprig of the snipped thyme, and fry for 4 minutes. Turn off the heat, add butter, and sprinkle with kosher salt and pepper or truffle salt. Top with remaining thyme leaves and serve immediately.
You can find truffle salt at specialty grocery stores, or ask your market if they carry it.
RED POTATOES WITH
CLARIFIED BUTTER,
ONIONS, AND ROSEMARY
6 SERVINGS (OR DO WHAT I DO—EAT THE WHOLE PLATE YOURSELF!)
These potatoes and onions are so easy to prepare; they make the perfect side dish to any meal, especially if you are a potato and onion lover like me. (I’ve been known to pick out some of the onions that have crisped up in the pan and eat them right then and there.)
Whenever I make these potatoes and onions, I have to double the recipe; everyone wants seconds!
12 small red potatoes
cup clarified butter (Caramelized Carrots With Balsamic Syrup)
1 tablespoon fresh rosemary, chopped, or 1 tablespoon dried
6 sprigs fresh thyme; pull about
1 teaspoon of the leaves off to sprinkle over the potatoes while they cook, and save the rest for garnish
1 teaspoon kosher salt
1 teaspoon cracked pepper
1 medium onion, sliced thin
2 tablespoons chopped Italian parsley
Rinse and cut the potatoes in half. Dry well with paper towels. Heat a skillet until really hot. Add the clarified butter. When the butter starts to sizzle, add the potatoes, rosemary, thyme, salt, and pepper. Give the skillet a good shake. Cover and reduce heat to medium-low. After 10 minutes, or when the bottoms start to turn golden, flip the potatoes over using a metal spatula. Add the onion, and mix. Cover and cook until the potatoes are soft in the middle and have turned a beautiful golden color and the onions have caramelized, about 30 minutes.
Transfer to a serving dish, and add more salt if necessary. Sprinkle chopped parsley over the potatoes and garnish with a few sprigs of fresh thyme.
BAKED SWEET POTATO
FRIES
4 TO 6 SERVINGS
Preparing potatoes this way makes it so much easier to enjoy my craving for French fries without having to stress about all the unwanted calories. Of course I do indulge in French fries on occasion—why not?—but when I want to have them more than just occasionally, this is the way to go.
3 sweet potatoes, 1 pound each, skins scrubbed clean, and sliced into ½-inch strips
2 tablespoons olive oil
3 sprigs of fresh thyme, leaves removed from stems
1 teaspoon kosher salt plus additional for sprinkling
Cracked pepper
Preheat the oven to 400°F. Place the strips of potato on a paper towel, pat dry, and roll in the paper towel to further dry. Transfer the potatoes to a baking sheet. Drizzle on 2 tablespoons of olive oil, and use your hands to mix well and coat all the potatoes with the oil. Sprinkle on the thyme and kosher salt.
Place the baking sheet on the middle rack of the oven and bake for 30 minutes or until the potatoes are soft in the middle and crispy on the outside. Add salt and pepper to taste. Serve immediately.
SPAGHETTI SQUASH
WITH MEATBALLS
4 TO 6 SERVINGS
My daughter Alex is gluten intolerant, so I make spaghetti squash a lot. She really misses pasta, but she is thrilled that she can add her favorite sauce and get the same kind of enjoyment and satisfaction as if she were eating the real deal.
When I’m trying to watch my carbs, this is a perfect dish to fix. My favorite way to make spaghetti squash is to have it with Poppi’s (my dad) meatballs! The squash itself is pretty bland to begin with, but when you add the sauce and meatballs, it’s so delicious, you don’t miss the pasta at all!
1 (2- to 3-pound) spaghetti squash
1 teaspoon canola oil
2 ½ teaspoons kosher salt
Poppi’s Meatballs with Sauce
(Poppi’S Meatballs With Sauce Or Meat Loaf)
Freshly grated Parmesan cheese
2 tablespoons chopped fresh basil
Red pepper flakes