Monday Recipes

Enjoy!

OVEN-CRISPED BABY POTATOES AND ONIONS

This comes from the March 2015 issue of Vegetarian Times, page 46. It begins, “A touch of Dijon mustard flavors these potatoes so you need less salt.“ Serves 4 in 30 minutes or less.

To view this online, click here.

2 Tbs. olive oil

1 tsp. Dijon mustard

3/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 lb. mixed red and yellow baby potatoes, halved

2 small Vidalia or other sweet onions, cut into 8 wedges each

1 Tbs. fresh thyme leaves

1 tsp. fennel seed, optional

1/4 cup shredded fontina cheese (1 oz.)

Preheat oven to 450°F.

Whisk together oil, mustard, salt, and pepper in a large bowl. Add potatoes and onions, and toss to coat. Spread evenly on baking sheet.

Roast 18 to 20 minutes, or until potatoes start to brown and lift easily from pan without sticking. Flip potatoes and onions with tongs, and rotate pan; continue roasting 8 to 12 minutes, or until tender inside, and crisp and golden outside. Remove baking sheet from oven, and toss potatoes and onions with thyme and fennel seed; scatter cheese on top. Return to oven, 1 to 2 minutes more, and roast until vegetables are fragrant, and cheese is melted. Season with additional salt and pepper, if desired.

nutritional information Per 1-cup serving: Calories: 216; Protein: 5 g; Total Fat: 9 g; Saturated Fat: 2 g; Carbohydrates: 30 g; Cholesterol: 8 mg; Sodium: 552 mg; Fiber: 3 g; Sugar: 6 g; Gluten-Free

WHOLE ROASTED CAULIFLOWER WITH LEMONY BROWN BUTTER

This also comes from the March 2015 issue of Vegetarian Times, page 80, and begins, “A whole head of cauliflower and a brown butter sauce star in this show-stopping dish. The cauliflower head is first simmered with aromatics to infuse it with flavor, then roasted until golden brown.” Serves 4.

To view this online, click here.

Roasted Cauliflower

1 medium yellow onion, quartered

4 large garlic cloves, quartered

1 1/2-inch piece peeled ginger, cut into thin matchsticks

1 1/2 Tbs. Plus 1/8 tsp. curry powder, divided

1/4 tsp. whole cloves

2 tsp. salt

1/4 tsp. whole black peppercorns

1 small head cauliflower, leaves removed, stem trimmed (1 1/4 lb.)

2 tsp. olive oil

Lemony Brown Butter

3 Tbs. unsalted butter

3 Tbs. golden raisins

2 tsp. dark rum, optional

1 Tbs. lemon juice

1 1/2 tsp. grated lemon zest

To make Roasted Cauliflower: Preheat oven to 450°F. Coat baking sheet with cooking spray.

Combine 8 cups water with onion, garlic, ginger, 11/2 Tbs. curry powder, cloves, salt, and peppercorns in large pot; bring to a boil. Add cauliflower, stem side up, and simmer 15 minutes, or until slightly softened. Drain, and pat dry. Rub cauliflower with oil, and season with salt and pepper, if desired.

Place cauliflower on prepared baking sheet stem side down, and roast 35 to 40 minutes, or until brown and crisp on top.

Meanwhile, to make Lemony Brown Butter: Heat butter in small saucepan over medium-high heat 4 minutes, or until milk solids begin to brown. Add raisins and rum (if using). Cool 3 minutes, then stir in lemon juice and zest.

Slice cauliflower, and sprinkle with remaining 1/8 tsp. curry powder. Drizzle with Lemony Brown Butter.

nutritional information Per Serving: Calories: 155; Protein: 3 g; Total Fat: 12 g; Saturated Fat: 6 g; Carbohydrates: 12 g; Cholesterol: 23 mg; Sodium: 241 mg; Fiber: 3 g; Sugar: 7 g; Gluten-Free

SWEET RHUBARB FOCACCIA

This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Here's a surprising twist on the traditional savory focaccia: a sweet and tart tangle of rhubarb rests atop a light and chewy bread which is then sprinkled with raw demerara sugar for a satisfying crunch.” Makes 1 (9-inch) focaccia.

To view this online, click here.

Ingredients

1 ball focaccia dough (recipe follows)

5 ounces thinly sliced rhubarb (about 1 1/2 cups)

1/3 cup granulated sugar

3 tablespoons olive oil

1 tablespoon demerara (raw) sugar

Preparation

Heat oven to 450 degrees. In a small bowl, toss rhubarb and granulated sugar. Let stand, stirring occasionally, until fruit releases its juices and sugar dissolves, 20 to 30 minutes.

Strain rhubarb juices into a small pot and reserve rhubarb. Simmer juices over moderate heat until thick and syrupy, about 3 minutes. Pour olive oil into bottom of a 9x13-inch baking pan. Pat dough evenly into pan, leaving a small gap between dough and edges of pan. Dough should be about a half-inch thick. Scatter rhubarb over dough; brush generously with syrup. Sprinkle top with demerara sugar. Bake until focaccia is golden brown, about 20 to 30 minutes.

FOCACCIA DOUGH

This also comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This dough recipe makes enough for three focaccias, so bake one loaf tonight and freeze the remaining dough. This can be topped with sautéed ramps or roasted potatoes, or simply brushed with good salt and olive oil. Baking it in a cake pan will allow for a nice-looking, gently domed loaf.” Time: 15 minutes; plus rising time; makes 3 balls of dough (for 9-inch focaccias)

To view this online, click here.

Ingredients

3 3/4 teaspoons active dry yeast

3/4 cup extra-virgin olive oil, more as needed

1 tablespoon kosher salt

2 teaspoons sugar

About 4 cups all-purpose flour, more as needed

about 1 cup whole wheat flour

Preparation

Place 1 1/2 cups lukewarm water (105 to 115 degrees) in a large bowl or the bowl of a stand mixer. Sprinkle yeast over it. Let stand until foamy, about 5 minutes.

Stir oil, salt and sugar into yeast mixture. Stir in all-purpose and whole-wheat flour until a soft dough forms (you may need to add more all-purpose flour).

Turn dough out onto a floured surface. Knead until it is smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached for about 5 minutes. If using a stand mixer, finish dough by hand, on a floured surface, for 1 minute. Add more all-purpose flour if dough feels very sticky (you want damp but not unworkable dough).

Oil a large bowl. Place dough in bowl and turn to coat it lightly with oil. Cover bowl with a dish towel. Leave in a warm place until dough has doubled in size, about 1 hour.

Divide dough into 3 equal-size balls. Tightly wrap in plastic any you are not planning to use right away and freeze. Transfer remaining balls to a baking sheet and cover loosely with a towel. Let rest for 20 to 30 minutes.

PENNE ALL’ARRABBIATA

This is from Kyle Phillips, formerly About.com’s Italian Food experts. Kyle wrote, “Arrabbiata means "angry," and this classic pasta dish, originating in the Lazio region around Rome, gets its name from the spicy tomato sauce, made with garlic and red chile peppers. Some variations add basil, onions, or oregano, but the most basic is just olive oil, tomatoes, garlic, and chile pepper. You can adjust the spice level or amount of garlic (though don't overdo it), to taste, and you can use any short, tubular pasta, such as ziti, or long, thin strand pasta, such as spaghetti.

“In some parts of Italy, this same sauce is called ‘alla carrettiera,’ meaning ‘cart-driver's sauce.’

“This super-simple and quick pasta can be whipped up in little more time than it takes to boil the pasta, so it makes a great late-night snack or weeknight meal when you are tired and short on time and inspiration.” (Edited by Danette St. Onge, About.com’s current Italian Food expert.)

Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings

To view the online, click here.

Ingredients

1 pound penne pasta (or spaghetti, if you prefer)

1/4 cup olive oil

1 medium onion, peeled and finely chopped (optional)

2 cloves garlic, peeled and finely minced

1/2 teaspoon crushed, dried red pepper, or more, to taste, OR 1-2 fresh hot chile peppers, stemmed, seeded, and finely sliced

2/3 pound peeled, seeded, and chopped plum tomatoes, or a drained 1-pound can of tomatoes

5-6 fresh basil leaves, chopped

Fine sea salt, to taste

1 1/4 cups grated Pecorino Romano cheese, or, if you find it too sharp, 2/3 cup each of grated Parmigiano-Reggiano and Pecorino Romano, mixed

Preparation

Set a large pot of water to boil over high heat for the pasta.

In a saucepan over medium heat, sauté the onion (if you are using it) and the garlic in half (2 tablespoons) of the oil, and when the mixture is fragrant and just barely golden, 2-3 minutes, add the fresh or dried chile pepper. Cook for another 30 seconds, until fragrant. Add the tomatoes and lower the heat to low. Simmer, covered, while the pasta is cooking.

In the meantime, cook the pasta in salted boiling water.

When the pasta is al dente, drain it and return it to the pot.

Check the seasoning of the sauce, stir the remaining oil into it together with the basil, pour it over the pasta, toss to cover evenly, and serve the pasta with the grated cheese on the side.

STRAWBERRY RHUBARB CRUMBLE

This comes from Guy Fieri, star of The Food Network show Guy’s Bit Bite. Total Time: 45 min; Prep: 20 min; Inactive: 5 min; Cook: 20 min; Yield: 4 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/guy-fieri/strawberry-rhubarb-crumble-recipe.html?oc=linkback

Ingredients

Almond Crumble Topping:

3/4 cup slivered almonds, toasted

1 cup all-purpose flour

1/3 cup sugar

1/4 teaspoon kosher salt

1 stick butter

Crumble:

6 cups rhubarb, cut into 1/2-inch pieces

1 cup roughly chopped strawberries

1/2 cup sugar

2 tablespoons cornstarch

Zest and juice of 1/2 lemon

Topping:

1 cup mascarpone cheese

Directions

Preheat the oven to 375 degrees F.

For the almond crumble topping: In a food processor, pulse the almonds until finely ground. Add the flour, sugar and salt. Pulse to incorporate. Add the butter and pulse until the butter is dispersed in walnut-size pieces throughout. Set aside at room temperature.

For the crumble: Mix the rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large mixing bowl. Fill four 4-inch ramekins almost to the top. Sprinkle about 2 tablespoons of the almond crumble on the top and place in the oven. Bake until the filling bubbles and the topping is golden brown, about 20 minutes. Let stand for 5 minutes.

For the topping: Using a whisk or whisk attachment and stand mixer, whip the mascarpone on medium-high speed for about 2 minutes, to increase the volume. Reserve and refrigerate until ready for use.

To serve: Once rested, top each ramekin with 2 tablespoons of whipped mascarpone.