Shaved Zucchini
On January 22, 2012 by sixtyacrebakerSometimes after a long weekend of heavy eating, I’ll prepare something really simple. This dish, bright and light, comes together rather quickly.
Shaved Zucchini
4 medium zucchini-about 4 cups
2 garlic cloves–peeled and smashed
2 Tbs olive oil
1/2 tsp dry thyme
zest from 1 lemon
juice of 1/2 lemon
salt and pepper to taste
Shave the zucchini using a vegetable peeler. Make long strips and shave until you reach the heavily seeded part. turn and begin again. In the end, you will have a core. discard. Heat olive oil in a skillet. Add the whole, but smashed garlic and let it brown. Remove the garlic (you are using it just to flavor the oil) and toss in the zucchini. Toss continually and allow the zucchini to cook through…this will take about 5-10 minutes. Add zest, thyme and lemon juice. Taste for seasoning–add salt and pepper to taste.
The Start to 2012 and Honey Roasted Carrots
On January 1, 2012 by sixtyacrebakerHappy New Year! A well worn phrase with genuine intent. I find when spoken, it is always with a positive lilt; rarely a tone of indifference or sarcasm. No gifts to buy, no religious or political schism. Just the turn of the calendar giving us all a chance to
review
renew
resolve
For 2011 my goals were: I will not judge in disappointment, as I am confident I too fall short of expectations others place on me. Rather than toss the years of the past I will carry them forward both as fond memories and retrospective caution. And I will eat more fruit.
For 2012, I have chosen a theme: dust Yourself Off. Simply, bootstrap mechanics. Get up, wipe off the dust, and give it another go. And. Eat more vegetables.
Honey Roasted Carrots
2 dozen small carrots-washed, peeled and trimmed
2 Tbs honey
1 Tbs white balsamic vinegar
1/2 tsp toasted whole cumin seeds
Warm the honey and vinegar to thin. Toss the carrots in the mixture and place on a lined sheet pan. Sprinkle with cumin seeds. Place in a 350 oven and cook until soft and caramelized, about 30-35 minutes. I also like to serve these, with some tooth to them, as a crudite with dip. You only need to cook them until they are softened but not colored–about 25 minutes. They are delicious with a simple tahini/soy sauce dip.
Turmeric and Cumin Crispy Smashed Potatoes
On September 28, 2011 by sixtyacrebakerI do enjoy serving a meal of homegrown and freshly harvested food. I swell with pride as I lay a platter down proclaiming all prepared from our garden harvest. ‘So simple and easy’ knowing full well that the ease I feel is from years of; curiously
observing generations of the amazing cooks in my family, of boldly wandering into restaurant kitchens simply asking to see a technique, of sitting with locals at a farm table in the hills of Italy, on the banks of a river in Costa Rica, or roadside in India. I listen of trial and error and of trial and success. I learned of turmeric potatoes in India, brightly colored and deeply spiced. They are a perfect accompaniment to richly stewed meats. The version I present here is a bit more tame; still brightly colored and assertively spiced, but more suited to roasted meats or a vegetarian meal.
Sadly, my potato harvest was a bit of a bust this year…but in a brush of serendipity, I was sent a few pounds of potatoes from Friedas asking if i would like to give them a try. I like the piccolo potatoes for this recipe. Once cooked they have crispy crust, with creamy interior
Turmeric & Cumin Crispy Smashed Potatoes
1 1/2 lbs small potatoes
(i used piccolo from the little potato company, this will work with new, fingerling or any other small potato)
1 Tbs turmeric powder
1 tsp kosher salt, plus more to taste
3 Tbs olive oil
1 generous teaspoon whole cumin seed
1/2 generous teaspoon whole mustard seed
Place whole potatoes in a pot of cool water to cover. Add turmeric and 1 tsp salt and stir. Bring to a boil and simmer for approximately 15-20 minutes (until the potatoes are cooked through). Drain and place in a roasting dish in a single layer. Using the back of a fork, press each potato until it is a bit broken and smashed, but not completely flattened. In a skillet, place the olive oil, cumin and mustard seed. Heat on medium until the seeds begin to jump and pop. Immediately pour the hot oil and spices evenly over the smashed potatoes. Place immediately into to 375 degree oven for about 30-45 minutes. Check periodically and stir if needed for even roasting. Remove from oven and taste for salt. Pair with roasted chicken or minted lamb or simply dab a bit of plain greek yogurt mixed with a bit of lemon juice over the top for a warm salad.
Eggplant Verde
On August 20, 2011 by sixtyacrebakerOur family, adults and children alike, gather each August for a beach vacation. Without fail, as predictable as the tides, each of us slides into our expected role as if we never left it. It is instinctual. Although we are all competent cooks,
I am easily coaxed into cooking big family dinners. The kitchen is where I do my best work and my siblings lovingly recognize it. My sister-in-law, anxious to learn new things, was my willing sous chef. I am happy to report that she successfully duplicated this at a dinner party of her own. I love this recipe for its simplicity. It can be served cool or room temperature; artfully showcasing the beauty of eggplant.
Eggplant Verde
1 large eggplant–cut into 1/4″ thick slices
1/2 cup finely chopped parsley
3 Tbs finely chopped coriander
2 garlic cloves–finely chopped and smashed to a paste
generous pinch crushed red pepper (more or less to taste)
generous pinch kosher salt (more or less to taste)
juice of 1/2 small lemon
1/2 -3/4 cup good olive oil
2 oz chevre
Layer the eggplant between paper towels to dry at least 4 hours but as long as overnight. Put the parsley, coriander, garlic, red pepper, and lemon juice in a bowl. Add enough olive oil to make a loose dressing.
Cook the Eggplant
Heat a skillet (it does not have to be non-stick) over medium heat. Let it get warm before placing slices of the eggplant directly on it. do not add oil, butter or spray. The eggplant will not stick. Watch it carefully and cook until it is lightly browned and softened. I tend to pay attention and flip each one 4 or 5 times before it is fully cooked through. Cook in batches and arrange the warm pieces on your serving platter. As each layer is placed on your platter…place a bit of dressing on each piece..use the back of a spoon to spread it. Do not saturate, you only want a tasting, not a drowning. Sprinkle a bit of salt on each layer as you go. Once you have cooked and layered all of the eggplant, sprinkle the chevre evenly over the top. Serve immediately, or store in the refrigerator until ready to serve. This can be made a full day in advance. I like to take it out of the refrigerator about a half of an hour before serving.
The leftover dressing is wonderful on steaks, chicken and shrimp..or just to dip your bread in.
While there is little chance of leftover eggplant, it is wonderful added it to sandwiches and morning omelets.
Roasted Swordfish on Garlic Crouton
On April 6, 2011 by sixtyacrebakerOne of the great things about my life is that it has been well lived. I have gathered great friends along the way. Friends from all walks of life and all parts of the world. Friends who know I don’t answer the phone before 9 am. On a Saturday morning recently, I was up early reading my email. One came through from an old friend currently living in Memphis. It asked, “you awake? I have a question for you and I don’t want to wake you”. It was sent at 7:45am. I loved her for her courtesy. I called her 2 minutes later. In return,sshe shared with me an amazing recipe of roasted fish on garlic croutons. She found it on epicurious. I have changed the recipe a bit, but really only slightly. It is so perfect. Just like the lovely who shared it with me.
Roasted Swordfish on Garlic Crouton
olive oil
2 bunches fresh spinach
tomato sauce
1/2 cup onions–finely diced
3 anchovy fillets
large can whole tomatoes
3 garlic cloves–coarsely chopped
about 10 basil leaves
1/4 cup balsamic vinegar
1 Tbs brown sugar
2 Tbs capers-drained
fish
4 swordfish filets or steaks about 7 oz each
olive oil
1/4 tsp dried chili flakes
salt and pepper
garlic crouton
4-1/2″ thick slices country bread
1 clove of garlic-cut in half
preheat the oven to 450F
For Spinach
In a skillet, heat a bit of olive oil over medium heat. Quickly saute the spinach until it is wilted but still has its color. Remove the spinach from the pan and set aside. quickly rewarm just before serving.
For tomato sauce
Heat a large skillet and add enough olive oil to lightly coat the bottom of the pan. Add the onions and cook until they begin to sweat. Add the anchovies and cook until the anchovies have disintegrated into the oil and onions begin to get golden brown. Toss in the garlic and give it a few stirs. Add the tomatoes, crushing each one to bits, by hand, as you add it. Give it a good stir and leave to simmer on medium heat for about 15 minutes. Just before removing from heat, stir in the balsamic vinegar, brown sugar, basil leaves and capers. Taste for salt and pepper. Keep warm
For Fish
Put a little bit of olive oil in the bottom of a casserole dish. Place the fish on top. season with salt and pepper and chili flakes. Drizzle a bit more olive oil on top. place in the oven and cook until the fish becomes opaque, about 8-10 minutes.
For Garlic Crouton
Place your bread slices on a sheet pan in the oven to toast. Slice the garlic clove into 2 pieces. Once the bread is toasted, lightly rub each slice with the garlic.
To Assemble
While everything is still warm, place a garlic crouton on each plate or on serving platter. Top with spinach. Next place a piece of fish on top of the spinach. Generously bathe in the tomato sauce. Drizzle a little balsamic vinegar over the top to serve.