Creamy Herbed Eggs

• 4 large eggs
• 1 T unsalted butter or extra-virgin olive oil
• 3 T cream cheese, at room temperature
• Handful assorted fresh herbs, finely chopped (dill, chervil, bail, parsley, especially chives)
• 1 green onion, finely chopped (optional)
• sea salt and freshly ground pepper
• English muffins, for serving

Crack the eggs into a medium bowl and whisk vigorously until light and frothy.  Melt the butter in a medium nonstick skillet over medium heat.  Add the eggs and let them set a little to cook, about 1 minutes.  Scoot them back and forth every now and then with a heat-proof spatula until they are just cooked into large curds, about 3 minutes.

Remove from the heat, add 2 T of the cream cheese, and stir with the spatula.  Add the herbs, green onion, the remaining T of cream cheese, and season with salt.  Stir until the cheese just melts and the eggs are just beyond runny and still pale.  Season with pepper.  Serve hot with English muffins.

Serves 2.

VERDICT:  Good!  We were able to make this with what we had on hand.  It didn't take as long to cook as indicated.  Keep.

Strawberry Rye Squares

• 1 ¼ cups rye flour
• 1 cup all-purpose flour
• 2 cups old fashioned oats
• 1 ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 cup unsalted butter, at room temperature
• 1 cup firmly packed dark brown sugar
• 3/4 cup unbleached raw sugar
• 1 large egg, plus 1 egg yolk
• 1 tsp vanilla
• Scant 1 cup strawberry preserves (or your favorite jam)
• ¾ cup lightly toasted walnuts

Preheat the oven to 375 degrees F. Lightly butter a 9 by 13-inch pan and line it with parchment paper so there are overlapping flaps. Butter and flour the parchment paper.  

Whisk together the flours, oats, baking powder and salt in a medium bowl.

Beat together the butter and sugars in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg, egg yolk, and vanilla. Add the flour mixture and stir slowly to mix completely. 

Layer about 2/3 of the dough into the baking pan, pressing into an even layer. Spread the preserves evenly over the top. Drop the remaining dough in small clumps to the cover the jam, letting a little jam peek through. Sprinkle with the nuts. 

Bake until the dough is set and golden, about 45 to 50 minutes. Cool slightly in the pan, about 15 minutes, and then use the parchment to lift the bars onto a flat surface.  Serve warm or cool completely.  Store in an airtight container for up to three days.

VERDICT:  I'm finding these a little addictive--I keep cutting out little squares when I walk through the kitchen.  I used regular old Smuckers and they still turned out very nicely.  Keep.

Buttered Rutabaga and Other Winter Vegetables

• 2 lbs assorted winter vegetables such as rutabaga, parsnips, cauliflower and carrots
• 2 medium red or yellow onions or 4 shallots, quartered
• extra-virgin olive oil, for tossing
• sea salt and freshly ground pepper
• 2 T. unsalted butter, at room temperature
• handful fresh parsley, coarsely chopped (optional)

Preheat the oven to 400 degrees.  Prepare the rutabaga and other vegetables as necessary and cut into 1" chunks.  Toss the vegetables and onions with olive oil in a large bowl and season with salt and pepper.

Spread out the vegetables and onions in a single layer on a baking sheet so that they don't touch.  Roast until the vegetables are lightly browned and just tender, 45 minutes to 1 hour, turning with tongs halfway through cooking.  Remove from the oven and toss with the butter and additional olive oil if needed.  Arrange the vegetables and onions on a platter, season with more salt and pepper, and top with parsley (if using).  Serve warm.

Serves 2-4.

VERDICT:  I can't seem to get roasted vegetables right, even with an explicit recipe.  They always seem simultaneously burned and raw.  Even so, these were good.  The recipe suggests serving over risotto or in crêpes.  We had them over freekeh, with a little sprinkle of shredded romano, which I think was a very good addition.  Keep.

Pasta with Vegetable Ragu

• 5 T. olive oil
• 1 lb. wild or button mushrooms, cleaned, trimmed, and chopped
• 1 large yellow onion, chopped
• 1 bulb fennel, halved, cored, and chopped
• 2 large carrots, shredded
• sea salt and freshly ground pepper
• 1 lb. kabocha or butternut squash, peeled, seeded, and chopped
• 3 large garlic cloves, smashed
• 2 T. tomato paste
• pinch of red pepper flakes
• 1/2 tsp. sweet or smoked paprika
• 1/2 tsp. fennel seeds (optional)
• 1 c. dry white or red wine such as sauvignon blanc, pinot grigio, or Chianti
• 1 bay leaf
• 1 T. finely chopped fresh thyme
• 3 c. vegetable stock or water
• 1 28 oz. can San Marzano or plum tomatoes in juice
• 1 lb. strozzapreti pasta (or orecchiette, gnocchi, or polenta--we used fusilli)
• soft creamy cheese like fresh ricotta or mascarpone for dolloping
• aged cheese such as pecorino or brebis for grating
• few small fresh mint leaves

Heat the olive oil in a large soup pot or wide heavy-bottomed saucepan over medium-high heat.  Add the mushrooms and cook until they begin to brown and release their liquid, 6-8 minutes.  Add the onions, fennel, and carrots and cook until soft and just golden brown, 5-7 minutes.  Season with 3/4 tsp. salt and 1/4 tsp. black pepper.

Add the squash, garlic, tomato paste, red pepper flakes, paprika, and fennel seeds and cook until the paste browns and the liquid has almost evaporated, about 1 minute.  Add the wine and stir, scraping the bottom of the pan to get all the good brown bits.  Reduce the heat to medium and cook until the sauce thickens slightly, about 5 minutes.

Add the bay leaf, thyme, and 2 cups of the stock.  Add the tomatoes and their juices, passing them through clean hands on the way to the pot to crush them.  Cook to reduce the sauce slightly, about 15 minutes. 

Add the remaining 1 c. stock and reduce the heat to meduim-low.  Cook, uncovered, at a slow, steady simmer with small bubbles popping up all over the surface of the sauce, for about 1 hour or more (the longer it cooks, the better the flavor) to create a thick sauce studded with vegetables.  Season with 3/4 tsp. salt and 1 tsp. pepper.  Taste and season with more salt and pepper as needed.

Bring a large pot three-fourths full of salted water to a boil over high heat.  Add the strozzapreti and cook until al dente, about 9 minutes.  Drain, reserving 1/3 c. of the pasta cooking liquid for the sauce.

Add the cooked pasta to the sauce and toss gently to coat, adding the pasta cooking liquid as needed, 1 T. at a time, to your desired consistency.  Scoop the dressed pasta into shallow bowls and dollop with ricotta.  Grate the pecorino over the top, season with pepper, and sprinkle with mint.  Serve warm.

Serves 4-6.

VERDICT:  This really does take a long time, both chopping and cooking.  It's especially tedious when you have to guard the stovetop constantly from jumping kittens.  However, it is really good.  The mint is a surprisingly excellent addition--don't skip it.  Keep.

Oats with Plumped Dried Plums and Limes

• 1 c. steel-cut oats
• 3 cups water
• 3/4 c. milk (cow's, oat, or nut), plus more as needed
• 1 cinnamon stick
• fine sea salt
• 1 cup pitted dried plums
• 1/2 c. prune juice or water
• 3/4 c. full-fat plain yogurt
• 1 or 2 limes, zested and quartered

Combine the oats, water, milk, cinnamon stick, and a pinch of salt in a large saucepan over medium heat.  Bring to a rapid simmer, then immediately reduce the heat to medium-low.  Gently simmer until the oats are just tender, stirring occasionally, 25-30 minutes.  Stir in additional milk, if desired, to thin to the consistency you prefer.  Simmer for 5 minutes more.  Remove the cinnamon stick and discard.

Meanwhile, combine the dried plums and prune juice in a shallow pan over medium heat.  Bring to a simmer, cover, and reduce the heat to low.  Gently simmer until the plums are soft and plump and the juices are slightly thickened, 8-12 minutes.  Remove from the heat and set aside, reserving the plums in their juices.

Divide the oats among bowls.  Spoon the plumped plums over the top of your oats.  Top with a dollop or two of yogurt.  Sprinkle with lime zest and squeeze fresh lime juice over the top.  Serve warm.

Serves 4.

VERDICT:  OK, but not worth the considerable time for breakfast.  Toss.

Roasted Broccolini, Kale, and Chickpeas with Ricotta

• 1 bunch broccolini, or broccoli, cut into long florets
• 1 bunch Tuscan or Lacinato kale, stemmed (if large) and torn
• 1½ cups/240 g cooked chickpeas or canned, drained
• 1 clove garlic, thinly sliced
• ¼ cup/60 ml extra-virgin olive oil, plus for drizzling
• sea salt and freshly ground black pepper
• pinch red pepper flakes
• 1 lemon, cut into wedges
• 8 oz/250 g fresh ricotta cheese

Preheat the broiler to high. Toss the broccolini, kale, chickpeas, and garlic with the olive oil. Season lightly with sea salt, pepper and a pinch of red pepper flakes and divide between two rimmed baking sheets. Broil each sheet, tossing halfway through cooking, until the kale is crispy and the broccoli just tender and charred but still bright green, about 5 minutes, rotating the trays top to bottom if two don’t fit side by side in your oven. Squeeze the juice from two lemon wedges all over the top and toss together.

Divide between two to four small plates and top each with a dollop of ricotta. Sprinkle the ricotta with black pepper and drizzle each plate with oil. Serve warm or at room temperature.

Serves 4.

VERDICT:  I liked this a lot--it's simple but feels a little fancy.  I made a half-batch and it serves two fine as dinner.  Keep.

 

 

Red Lentils with Yogurt

• 2 T. extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 1 tsp minced garlic
• 2 T. grated peeled fresh ginger
• 2 tsp turmeric
• 1 tsp coriander seeds, crushed
• 1 small jalapeño or serrano chile, seeded and minced
• 2 c. red lentils, rinsed
• 6 c. vegetable stock or water
• 28 oz. can crushed tomatoes in juice
• 1 tsp sea salt
• pita bread, naan, or flatbread for serving
• 1 avocado, peeled, pitted, and chopped (optional)
• small handful cilantro leaves, coarsely chopped
• 3/4 c. plain or Greek yogurt
• 2 limes, cut into wedges

Heat the olive oil in a large saucepan over medium heat.  Add the onion and cook, stirring occasionally, until soft and just golden brown, 7-10 minutes.

Add the garlic, ginger, turmeric, and coriander seeds and cook until fragrant, about 30 seconds.  Stir in the jalapeño, lentils, stock, tomatoes and their juices, and salt.  Raise the heat to medium-high, cover loosely, and bring to a boil.  Reduce the heat to medium and simmer, stirring occasionally, until the lentils are tender, 18-25 minutes.

Just before serving, lay the pita over a low flame on a gas stove top or toast on a griddle.  Flip and rotate until just lightly browned.

Spoon the lentils into bowls and top with the avocado (if using).  Sprinkle with cilantro, dollop with yogurt, and add a squeeze of fresh lime juice over the top.  Serve warm with the pita bread.

Serves 6.

VERDICT:  I was suspicious of the tomatoes in this dish, but it turned out really well--savory and warm without being too spicy.  It's easy and requires few ingredients.  Keep.

Yam and Black Bean Tostadas with Avocado

• 2 lb garnet yams or sweet potatoes
• 2 c. cooked black beans
• 4 small corn tortillas
• 1 or 2 large eggs
• fine sea salt and pepper
• 2 T. unsalted butter or olive oil
• zest and juice of 1 lime (optional)
• 1 bunch watercress, washed and stemmed
• finishing oil for drizzling
• 1 large, ripe avocado, peeled, pitted and sliced

Preheat oven to 375.  Prick the yams with a fork and roast until they can easily be pierced with a fork, 35-45 minutes.

Warm the beans with 2-3 T. water--just enough to make them saucy--in a small skillet over low heat.  Keep warm.

Fry an egg or two sunny-side up.  Season the egg with salt and pepper.  Set aside.

Remove the yams from the oven, split open, and scoop out the flesh into a medium bowl.  Discard the skins.  Mash in the butter and lime zest and juice (if using) with a fork until smooth.  Season with salt.

Layer the yam mash of plates or a large platter and top with the tortillas.  Drizzle the watercress with finishing oil and season the avocado with pepper.  Layer the beans on the tortillas and top with the fried egg, watercress, and avocado.  Serve warm.

Serves 2-4.

VERDICT:  I've omitted a step from the cookbook here wherein you fried tortillas in oil on the stovetop.  Instead, I sprayed tortillas with oil and cooked them in the oven--a little over ten minutes, flipping a couple of times--then rested them on paper towels until called for.  I think the egg here is optional, but the lime in the yams is not.  Very good--keep.

Genmaicha Granola Bars

• 2 cups/170 g old-fashioned rolled oats
• 1/2 cup/60 g millet
• 1/3 cup/30 g raw sunflower seeds
• 2 tbsp raw unseasoned pumpkin seeds (pepitas)
• 1 tbsp sesame seeds
• 1 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 1/3 cup/50 g toasted pecans
• 1/3 cup/50 g toasted skin-on almonds
• 1 packed cup pitted Medjool dates
• 1/3 cup/75 ml Grade B maple syrup, plus more as needed
• 1/4 cup/60 ml honey or brown rice syrup
• 1 tsp pure vanilla extract
• 1 tbsp genmaicha tea leaves (optional)

Preheat the oven to 325°F/165°C/gas 3. Line an 8-in/20-cm square baking pan with parchment paper with overlapping flaps.

Stir together the oats, millet, sunflower seeds, pumpkin seeds, sesame seeds, cinnamon, and salt in a medium bowl.

Pulse the pecans and almonds in a food processor until coarsely chopped (it’s OK if some nuts are coarsely ground and a little powdery). Stir into the oat mixture.

Pulse the dates in a food processor until a thick paste forms. Add the maple syrup, honey, and vanilla, and pulse until a purée forms. Scrape out the purée with a rubber spatula and stir into the oats mixture. Continue stirring (your clean hands work best), adding the tea leaves if using, until the oats and nuts are sticky and coated with the purée. If the mixture doesn’t clump together easily, add up to 1 tbsp of maple syrup.

Transfer the granola to the prepared baking pan and press into a smooth, even layer. Bake until just starting to brown around the edges, about 25 minutes. Transfer to the counter to cool slightly in the baking pan, about 15 minutes. Grab the flaps of parchment paper and lift out the whole batch transfer to a cutting board. Cut into 8 to 10 bars while still warm. Let them cool completely and serve, or store in an airtight container for up to 1 week. 

Yield: 8-10 bars.

VERDICT:  I got one weird bite that tasted off--maybe concentrated tea leaves?--but on the whole the flavor is good, with just enough salt.  They use ingredients I mostly have on hand (especially now that I have an enormous bag of millet).   Keep.

Sweet Potato and Kale Tortilla Soup

• 2 T. extra-virgin olive oil
• 1 yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 or 2 jalapeño chiles, seeded and minced
• 1 t. chili powder
• 3/4 t. cumin
• 1 lg sweet potato or garnet yam, cut into bite-sized cubes
• 5-6 cups vegetable stock or water
• 14.5 oz can diced tomatoes
• sea salt
• 1 bunch kale, stemmed and chopped
• full-fat plain or Greek yogurt for dolloping
• queso fresco for sprinkling
• fresh cilantro leaves for sprinkling
• 1 avocado, peeled, pitted, and chopped
• 4 radishes, thinly sliced
• 4-6 limes, cut into wedges

Heat the olive oil in a medium saucepan over medium heat.  Add the onion and cook, stirring occasionally, until soft and just golden brown, 5-8 minutes.  Add the garlic, jalapeños, chili powder, and cumin and cook until fragrant, about 1 minute.  Add the sweet potato, stock and tomatoes with their juices and bring to a boil.  Add 1/4 tsp. salt, cover loosely, and reduce the heat to medium-low.  Simmer until the sweet potatoes are completely tender, 30-35 minutes.  Uncover the pot, add the kale, and cook until just wilted, about 3 minutes.

Ladle the soup into bowls and garnish.  Serve warm with the lime wedges.

Serves 4-6.

VERDICT:  I didn't record here the directions for making tortilla strips, since I will never, ever do that.  It probably diminished the overall effect, but I just crushed up some tortilla chips and threw them in.  I also didn't bother with the queso fresco.  In future, I might use that and skip the yogurt, which disintegrated quickly.  I like the hearty vegetables, and it's a nice warming soup for winter.  Keep.

Carrot Soup with Chives and Popcorn

• 2 tbsp olive oil
• 1 yellow onion, thinly sliced
• 1 garlic clove, smashed
• 1" piece peeled fresh ginger, chopped
• 2 lbs. carrots, peeled and coarsely chopped
• 4 to 5 cups vegetable stock or water
• 1 sprig fresh thyme (optional)
• Sea salt and freshly ground pepper
• 2 cups fresh carrot juice
• 1 to 2 tbsp extra-virgin olive oil (optional)
• Finishing oil for drizzling
• 1/2 cup full-fat plain yogurt
• Handful popped popcorn
• 3-4 tbsp chopped or snipped fresh chives

Heat the olive oil in a large soup pot over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add the carrots, enough stock to cover (4 cups if you like a thicker soup, 5 cups if you like yours thinner), and the thyme (if using) and bring to a boil. Season with salt and pepper. Cover loosely and reduce the heat to low.

Simmer until the vegetables are completely tender, 20 to 30 minutes. Remove the thyme and discard. Transfer the soup to a blender in batches or use an immersion blender to process until smooth, about 3 minutes. Return to the pot and stir in the carrot juice with a wooden spoon, reheating over a low flame if needed to warm through. Taste and season with salt and pepper. Stir in the extra-virgin olive oil, if desired. Keep warm over a low flame until you are ready to serve.

Ladle the soup into bowls and drizzle with finishing oil. Top with a dollop of yogurt, a couple of popped popcorn kernels, and a sprinkle of chives. Serve warm.

Yield: 4-6.

VERDICT:  This soup was good but not great.  John picked it for the interesting popcorn garnish, but the soft part of the kernel ended up soggy after a second in the soup, while the husk-y part stayed intact--an odd and unwelcome texture.  Toss.