Authors: Jesse Ziff Coole
Simply Organic (25 page)
187 Pear, Brie, and Olive Tart
191 Seafood and Angel Hair Pasta
192 Cornmeal-Crusted Cod with Garlicky Tatsoi
193 Roast Chicken with Mashed Celery Root and Potatoes
194 Game Hen with Aromatic Sweet Potatoes and Prunes
196 Sweet-and-Sour Cabbage with Smoked Pork Chops
197 Pot Roast with Winter Vegetables
198 Roasted Rutabaga with Lamb Sausage
201 Oranges, Beets, and Olives
204 Winter Greens and Egg Salad
AND
OLIVE TART
MAKES
8
SERVINGS
One bite of the crisp sweetness of the pear, the saltiness of the olive, and the creaminess of the Brie is unforgettable. This tart works both as an appetizer with champagne or as a dessert with ruby port.
Crust
1 cup unbleached all-purpose flour
¼ cup very finely ground walnuts
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup (1 stick) cold unsalted butter
½ cup ice water
Filling
1 red onion, thinly sliced
2 pears, cored and thinly sliced
2 tablespoons sugar
2 teaspoons chopped fresh thyme
4 ounces Brie cheese, cut into small pieces
½ cup kalamata olives, pitted and halved
To make the crust: In a large bowl, combine the flour, walnuts, salt, and pepper. Grate the butter into the mixture. Using your hands or a pastry blender, work the butter into the flour mixture until the pieces are about the size of peas.
Add the water, 1 tablespoon at a time, and blend until you have a soft, moist dough. Form the dough into a ball, then flatten into a round disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 400°F. Line a baking sheet with parchment paper
On a well-floured board, roll the dough into a 1/8-inch-thick oval. Fold the dough in half crosswise and place in the center of the prepared baking sheet. Unfold the dough. The edges will fall over the sides of the baking sheet.
To make the filling: Arrange the onion in the center of the crust, leaving a 1½- to 2-inch border. Arrange the pears on top and sprinkle with the sugar and thyme. Top with the Brie and olives. Using your fingers, roll under the edges of the dough to form a pastry shell and crimp the edges.
Bake for 20 to 30 minutes, or until the crust is golden brown.
KITCHEN TIP
Another way to prepare this free-form tart is to bake it on a pizza stone. Or, for a more formal tart, shape the dough in a tart pan.
WITH
SAGE BUTTER
MAKES
4
SERVINGS
Sometimes, to add interest, I substitute sweet potatoes for the russets or stir in an herb or spice or even some grated hard cheese. Once you have mastered the technique, be adventurous and add your own flavor enhancers.
Gnocchi
2 large russet potatoes (about 1½ pounds)
1 large egg, beaten
1 teaspoon salt
½ to 1 cup unbleached all-purpose flour
Sauce
3 tablespoons unsalted butter
1 shallot, minced
1 garlic clove, minced
3 tablespoons chopped fresh sage
¼ cup minced fresh Italian parsley
¼ cup dry vermouth
Salt
Freshly ground black pepper
¼ cup grated Romano cheese (about 1 ounce)
Preheat the oven to 450°F.
To make the gnocchi: Pierce the potatoes a couple of times so that the steam can escape, and bake for 50 to 65 minutes, or until very soft. Remove and set aside until cool enough to handle.
Bring a large pot of water to a boil over high heat. Cut the potatoes in half, scoop out the flesh, and discard the skins. Push the flesh through a potato ricer or mash thoroughly with a fork and transfer to a large bowl. Stir in the egg and salt.
Add the flour, ¼ cup at a time, using your hands and blending just until the dough holds together. Pinch off 1 teaspoon of the dough and roll into a ball on a floured surface. Drop into the boiling water. If the piece falls apart, add more flour to the dough, 2 tablespoons at a time. Repeat the cooking test, adding more flour if necessary, until the gnocchi holds together and floats to the surface.
Turn the dough out onto a well-floured board. Divide the dough into 5 pieces and roll each into a ¾-inch-thick rope. Be sure to roll the ropes in flour to keep from sticking. Cut each rope into ¾-inch pieces. Lightly press each piece with a floured fork or thumb and make a slight indention. Dust the gnocchi with flour. If not cooking right away, place on a baking pan, cover, and refrigerate or freeze until ready to cook.
To cook the gnocchi, add salt to the boiling water and drop the gnocchi in. Cook until they rise to the surface. Remove with a slotted spoon to a colander.
To make the sauce: Melt the butter in a medium saucepan over medium heat. Add the shallot, garlic, and sage and cook for 4 minutes, or until lightly browned. Add the parsley and vermouth. Season with salt and pepper to taste. Transfer the gnocchi to a serving bowl and top with the sauce and cheese.
KITCHEN TIP
To make gnocchi light and fluffy, use as little flour as possible, just so they hold together; too much makes them heavy.
AND
FETA PIE
MAKES
8
SERVINGS
Serve a sliver of this pie as an interesting alternative to potatoes with meat or fish. Or, for a light supper, serve a larger slice with a salad and warm bread.
2 cups shredded potatoes, such as red-skinned, Yellow Finn, or Bintjes (about 2 large)
2 green onions, minced
¾ teaspoon salt
6 large eggs
¼ cup unbleached all-purpose flour
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 red onion, finely chopped
2 garlic cloves, minced
2 bunches green or red chard or spinach, coarsely chopped
1½ cups crumbled feta cheese (about 8 ounces)
1 cup milk
2 tablespoons chopped fresh oregano
½ cup dry bread crumbs
Preheat the oven to 400°F. Lightly oil a 9-inch deep-dish pie plate.
Put the potatoes and green onions in a colander and sprinkle with ½ teaspoon of the salt. Drain for 5 minutes, gently squeezing out any excess liquid.
Transfer to a medium bowl and add 1 of the eggs, the flour, and pepper. Stir until well blended. Press into the prepared pie plate to form a crust. Brush with 1 tablespoon of the oil. Bake for 30 minutes, or until the crust is browned.
Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat. Add the red onion and cook for 4 minutes, or until soft. Add the garlic and chard or spinach and cook, stirring often, for 3 minutes, or until the chard or spinach is wilted. Remove from the heat, drain off excess liquid, and cool slightly.
In a large bowl, combine the remaining 5 eggs, 1 cup of the cheese, the milk, oregano, the remaining ¼ teaspoon salt, and the chard mixture. Pour into the baked crust. Sprinkle the top with the bread crumbs and the remaining ½ cup cheese.
Reduce the heat to 350°F. Bake for 35 minutes, or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.
AND
ANGEL HAIR PASTA
MAKES
6
SERVINGS
Rich, tender seafood marries beautifully with thin strands of pasta, tender chard, and a creamy tomato sauce.
1 lobster tail (about 1 pound)
2 tablespoons unsalted butter
2 tablespoons olive oil
4 to 6 garlic cloves, minced
2 shallots, thinly sliced
1 can (14½ ounces) diced tomatoes with their juice
1 cup clam juice or chicken broth
½ cup dry vermouth
1 tablespoon chopped fresh thyme
1 teaspoon paprika
2 teaspoons grated lime zest
1 cup heavy cream (optional)
1 pound clams, such as littleneck, Manila, or cherrystone, scrubbed
Salt
Freshly ground black pepper
Pinch of ground red (cayenne) or chipotle pepper (optional)
12 ounces angel hair pasta
1 pound chard, tougher, large stems removed and discarded
Cut down the belly side of the lobster tail and remove the meat. Remove all fibrous or darkcolored membranes and cut the meat into bitesize pieces. Refrigerate until ready to use.
Cut the lobster shell into 4 pieces.
Heat the butter and oil in a large saucepan over medium-high heat. Add the garlic and shallots and cook for 2 minutes. Add the tomatoes with juice, clam juice or broth, vermouth, and the lobster shells. Bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
Remove and discard the lobster shells. Add the thyme, paprika, lime zest, and cream, if using. Cook, uncovered, for 20 minutes, or until reduced by one-third. Bring a large pot of water to a boil for the pasta.
Add the lobster meat and clams to the sauce. Season to taste with the salt, black pepper, and red or chipotle pepper. Cover and simmer for 3 to 5 minutes, or until the clams open and the lobster turns opaque. Discard any unopened clams.
While the seafood is simmering, cook the pasta according to package directions, adding the chard during the last minute of cooking time. Drain and place in a large bowl. Pour the seafood sauce over the pasta and chard.
VARIATIONS
If you don’t want to bother with lobster, substitute ¾ pound shrimp or scallops.
WITH
GARLICKY TATSOI
MAKES
4
SERVINGS
The combination of cod, cornmeal, and tatsoi in this recipe is wonderful. A few drops of hot sauce can really pull it all together. You will need about six ounces or two heads of tatsoi per person, to allow for shrinkage when it cooks. If you can’t find tatsoi, spinach is the perfect substitute.
4 cod or scrod fillets (about 4 ounces each)
1½ cups buttermilk (see Organic Tip on
page 38
)
1 cup cornmeal
3 tablespoons chopped fresh Italian parsley
1 tablespoon dried oregano
2 teaspoons dried thyme
1½ teaspoons salt
½ teaspoon freshly ground black pepper
¼ to 1 teaspoon ground red pepper (cayenne)
4 tablespoons olive oil
2 garlic cloves, minced
1½ pounds tatsoi, steamed lightly
Juice and grated zest of 1 lemon
1 tablespoon soy sauce
The night before serving, put the fillets in a bowl and pour the buttermilk over all. Toss to coat. Cover and refrigerate.
Preheat the oven to 250°F.
In a pie plate, combine the cornmeal, parsley, oregano, thyme, salt, black pepper, and ground red pepper. Remove the fish from the buttermilk, shaking off any excess. Dip the fish in the cornmeal mixture, turning to coat completely.
Heat 1½ tablespoons of the oil in a large skillet over medium heat. Add 2 fillets and cook for 8 to 10 minutes, turning once, or until browned and the fish flakes easily. Place on a baking sheet and keep warm in the oven. Repeat with 1½ tablespoons more oil and the remaining 2 fillets.
Wipe the skillet clean and heat the remaining 1 tablespoon oil over medium heat. Add the garlic and cook for 2 minutes. Add the tatsoi, lemon juice, and soy sauce and cook for 3 minutes, or until heated through. Transfer to a serving platter and top with the fillets. Sprinkle with the lemon zest.