Lee's Veggie Solution

 

Lee--
Of course, if acid were not a consideration, this dish would be improved by the additions of sun-dried tomatoes and lemon. The peas are optional, but if you decide to use cream I would definitely add them, because cream and mushrooms and peas are magic together. If you want to guild the lily, crumble a little goat cheese over the top. If you leave anything out (the sherry, the parmesan, etc,) the dish will be very bland.

1 bunch broccoli, cut into small florets
1 cup frozen green peas
1/4 cup good olive oil
8 ounces portabello mushrooms, sliced
8-10 large garlic cloves, minced
Glug of dry sherry or dry vermouth
3/4 cup heavy cream or half and half (even whole milk is fine, but obviously cream tastes the best by far)
1 teaspoon fresh thyme or 1/2 teaspoon dried, crumbled
1/4-1/2 teaspoon dried crushed red pepper
1/2 cup chopped parsley
salt to taste
12 ounces dry short pasta
1 cup freshly grated Parmesan

Heat a pot of well-salted water for the pasta. When you drop the pasta, set a kitchen timer for two minutes less than the required cooking time.

Heat the oil in heavy large skillet over high heat. Add the mushrooms and sauté for 4 minutes. Add a large pinch of kosher salt as you do this. Lower the heat to medium and add the garlic, 2 more minutes, watching to make sure nothing burns.

De-glaze the pan with the sherry or vermouth. Add cream, thyme and red pepper and bring to boil. Adjust seasoning to taste, and take off the heat if the timer for the pasta has not gone off yet.

When the timer goes off, add the broccoli and peas to the cooking pasta, and cook for the remaining two minutes. Drain the contents of that pot in a big colander.

Add pasta, broccoli, peas and parsley to the pan with the sauce and cook on low heat until pasta is coated, tossing gently, about 3 minutes. Taste for seasoning. Transfer to a large serving bowl or plate directly from the pan. Sprinkle generously with Parmesan.

Brought to you by someone who is studiously avoiding getting any writing done on the day she set aside for that purpose.

Miso Salmon

An awesomely fast and delicious recipe. I heat the pan in the oven before adding the fish, so that it cooks through without having to flip it over.

Dakota Bread

My only changes were to use 10-grain cereal and to substitute kalonji seeds for poppy seeds. This one's a keeper! My new favorite loaf.

Favorite Lentil Soup

This lively soup is always in heavy rotation around here. The saffron yogurt is key.

Crispy Tofu with Garlic and Mint

I make this brilliant Peter Berley recipe all the time. The recipe is very forgiving: I generally throw in any leftover herbs I have in the fridge, and often let the tofu marinate for up to 24 hours.

White Chicken Chili

This was a huge hit on super bowl Sunday - based on a recipe I wrote in the 90s and hadn't thought about too much since then. So glad I gave it a second run!
It is important to make this a day ahead for best flavor.

2 tablespoons vegetable oil
4 cans cannellini beans, drained
1 large onion, diced large
4 cloves garlic, minced
1 teaspoon cholula, or to taste
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
salt, to taste
2 4-ounce cans chopped mild green chilies
Meat of one whole rotisserie chicken, skin and bones removed and meat cut into 1/2-inch pieces
2 cups chicken broth 
1/2 cup heavy cream
Garnish: chopped fresh cilantro and chives, grated sharp cheddar, sour cream, garlic bread.

Empty one of the cans of beans into a blender and puree. Set the puree aside.
In a heavy kettle, cook onion in 2 tablespoons oil over moderate heat until softened. Stir in half of the garlic, cholula, chili powder, cumin, and chilis and let cook for 2 minutes.
Add whole beans, chicken, and broth and cook mixture over moderately low heat, stirring, 20 minutes or until the mixture is hot.
Stir the remaining minced garlic, bean puree and cream into the chili and cook on low heat for ten minutes more. Adjust seasoning.
Cover and refrigerate overnight.
When ready to serve, bring up to temperature slowly. Do not let the chili boil. Garnish each bowl of chili with chopped cilantro and chives, sour cream and grated cheese. Serve with garlic bread.

Gnocchi!

A new favorite recipe...

Slow Cooker Meatballs and Marinara

So comforting and just plain good! A terrific make-ahead meal.

THE Kale Salad

This is my amalgam of three different popular recipes for kale salad:

1 bunch kale, washed well and drained
2 handfuls panko
1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup grated pecorino cheese, plus adiitional for garnish
4 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one large lemon (scant 1/4 cup)
Pinch of red pepper flakes
Freshly ground black pepper to taste

Cut the kale leaves away from the central ribs and discard the ribs. Slice the kale leaves into the thinnest possible ribbons. You should have 4 to 5 cups. Place the kale in a large bowl. Pour half the lemon juice over the kale and massage it in for a couple of minutes until it starts to wilt. Set aside.

Toast the panko until golden brown.

Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, the remaining lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, taste and adjust for seasoning and then serve topped with the bread crumbs, additional cheese, and a drizzle of oil. This is enough for maybe 6 people.

Broccoli Sub with Ricotta and Lychee Pickles

I love every single sandwich at No 7 Sub, but especially this one.

Lamb Skewers with Green Olive and Mint Sauce

Great under the broiler, as well as on the grill.

Candied Oranges

I made these years ago, to give as gifts at holiday time. Luscious.

Best Blueberry Pie

This needed just a little bit more tapioca than called for in the recipe, but was otherwise spot on.

Doro Wat

With hot injera, one of my all-time faves...

Asopao de Camarones

I added achiote oil, pimentos, peas and three times the amount of sofrito (oh, and left out the chopped tomato and swapped chicken stock for clam juice) but otherwise (ahem!) made no major changes to this recipe. This was fantastic. Asopao MUST be served with buttered garlic toasts. I now officially make the best asopao in the world. Anywhere.