Tag Archives: shallots

Recipes: Buttery Spaghetti Squash, Farro with Fennel and Carrots and Arugula Salad

13 Feb

 

The force is strong with this one.

 

We got a great haul on Friday so dinner last night used a ton of  different veggies, including a spaghetti squash which has been sitting on our counter for weeks (months?) which I had been avoiding cooking because I just don’t like spaghetti squash that much.

Buttered Spaghetti Squash

  • 1 spaghetti squash, split lengthwise and seeds scraped out and generously rubbed with oil
  • 1 stick of butter
  • 1/2 cup of parmesan
  • a few sage leaves, chopped
  • a pinch of nutmeg (freshly grated)

Roughly following this recipe from a Serious Eats thread, I roasted the spaghetti squash at 400 for 45 minutes, cut side down.  Turn the squash over and cook for 15 more minutes, or until tender.  While the squash is cooling a bit, melt a stick of butter in a small saucepan.  Add the sage leaves and cook the butter until it starts to brown and smelly nutty.  Combine everything in a large bowl.

Farro with Carrot and Fennel

Based on this recipe, I scaled it down for 2 people, and made some substitutions with ingredients I had on hand.

  • 3/4 cup of farro, soaked for 30 minutes
  • 3-4 small carrots, cut into matchsticks (or grated)
  • half of a fennel bulb, cut into 1/4 inch die
  • 2 tsp red wine vinegar
  • 1 small clove of garlic, pulverized into a paste
  • some capers
  • some garlic chives (or any other green herb, like parsley)
  • olive oil

Drain the farro and discard the soaking water.  Combine with 3 cups of water and a pinch of salt in a small saucepan.  Bring to boil then cook for 15 minutes with the lid off.  Meanwhile, combine fennel, garlic, capers, vinegar and a good pinch of salt and pepper in a serving bowl and let marinate.  When the farro is done, drain and add to the fennel along with the carrots and herbs and a good dose of olive oil.  Taste for S&P, or add more vinegar if you’d like.

Arugula Salad with Avocado and an Orange Vinaigrette

  • Enough arugula for 2 people, washed
  • 1 avocado, cut into large pieces
  • Some orange juice
  • 1/2 shallot, diced
  • Some rice wine vinegar
  • Olive oil

Combine the orange juice, rice wine vinegar, olive oil and shallot to taste.  Add some S&P.  Toss with arugula and avocado.

Recipe: Green Noodles with Cauliflower, Broccoli and Mustard Butter

6 Feb

Oodles of Noodles

Um, yum!  There is a ridiculous amount of butter in this recipe, and yes, we ate the whole thing (serves 2 to 4 people).  There is also a ridiculous amount of broccoli and cauliflower in this recipe, which should counter the effects of the butter, one would hope.  From the Greens cookbook.  If you’re feeling super special, you can make this with Deborah Madison’s fresh herb pasta recipe, or if you’re looking for a quick weeknight recipe, some herbed linguine from Trader Joe’s does the trick.

Ingredients

  • 1, 8 oz package spinach & chive pasta from Trader Joe’s
  • 7 T soft butter (yes, this is 1 tablespoon short of an entire stick of butter, but let it hold you back!)
  • 2 T dijon mustard (the stronger the better)
  • 3 shallots, diced
  • 2 cloves garlic, minced
  • 2 t balsamic vinegar
  • 2 t parsley (optional – our parsley plant needed a break, so I omitted this with no ill effects.  Could have used arugula, but didn’t have any on hand)
  • 1 cup breadcrumbs – I used my immersion blender to obliterate some leftover baguette
  • 2 sun-dried tomatoes
  • 3-4 cups broccoli & cauliflower florets, broken into tiny pieces (we used a whole head of cauliflower-though it was relatively small-to make up 2 cups of each vegetable)
  • thin strip of lemon peel, very finely slivered
  • S, P & Parmesan

Cream 4 T of the butter with the mustard, shallots, garlic, vinegar and parsley (if using) and set aside to let flavors mingle.

For the bread crumbs: melt the remaining butter, add the bread crumbs and fry until they are crisp and brown.  This makes a lot of breadcrumbs – we saved some to top soup later in the week.

Bring a large pot of water to bowl.  Melt the mustard butter in a wide skillet.  Throw the broccoli and cauliflower into the boiling water and cook for about 1 minute.  Scoop them out and add to the mustard butter.  Cook the pasta according to directions.  Add cooked pasta and lemon peel to the butter/ veg mix and toss well, season with S&P.  Serve topped with the crunchy breadcrumbs and some parmesan.  Do not think of how much butter you’re consuming and enjoy with some white wine!

Recipe: Salted Radishes and Butter on Toast with Baby Shallots

6 Feb

Nothing is more decadent and easy as radishes lavished with fine butter and coarse salt.  Eat this snack and pretend like you’re in Paris.

Ingredients

  • French baguette, thinly sliced on the bias
  • Radishes, thinly sliced (1 per person)
  • Fine unsalted butter, softened (French is best for this, but I bought Irish butter at Trader Joes – as long as it has a high butter fat content and tastes delicious on its own, it will work)
  • The green part of the baby shallots from this weeks haul, finely sliced (chives will work too)
  • Good kosher salt or other fancy salt

Toast the bread, lavish the butter on the bread (use more butter than you think you should) layer on radish slices and sprinkle with salt and greens.  Enjoy with a French accent.