Category: Sides

Categories
Sides Soups&Salads Vegetarian

tomato salad with shaved goat’s cheese

TOMATO ESSENCE

  • 750g tomatoes, ripe, roughly chopped
  • 1/4 onion, roughly chopped
  • 1/4 cucumber, roughly chopped
  • 1/2 stick celery, roughly chopped
  • 1 small clove garlic, chopped
  • 1/4 red pepper, roughly chopped
  • 1/4 fennel, roughly chopped
  • 1/4 tsp sugar
  • 1/4 tsp salt
  • a pinch cayenne pepper

GARNISH

  • 50g goat’s cheese, rind removed
  • 12 red cherry tomatoes
  • 12 yellow cherry tomatoes
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • a pinch smoked paprika
  • 25g pine nuts, toasted
  • a small bunch basil, shredded

STEP 1Wrap the goat’s cheese tightly in clingfilm and freeze for at least 5 hours, but preferably overnight.

STEP 2For the tomato essence, add all of the ingredients to a bowl, mix well, cover and leave to marinate for 1 hour.

STEP 3Pour the mix into a food processor and pulse several times until it’s a rough pulp. Pour into a large mixing bowl lined with a double layer of clean muslin. Tie together the 4 corners of the muslin with string and suspend over the bowl – we do this using the taps above a sink or two overturned chairs and a broom handle. Leave to hang for at least 4 hours.

STEP 4Bring a pan of water to the boil and blanch the cherry tomatoes for 15-20 seconds before plunging straight into iced water. Peel and put into a bowl. Sprinkle with the salt, sugar and smoked paprika, and leave to marinate for 30 minutes.

STEP 5When ready to serve, warm the tomato essence in a pan. Divide the peeled tomatoes between bowls, sprinkle with pine nuts and basil, and grate over the frozen goat’s cheese so that it completely hides the tomatoes. Pour the warmed tomato essence at the table, if you like.

Categories
lunch Sides Soups&Salads Vegetarian

Tomato and watermelon gazpacho

  • 2kg ripe tomatoes (about 20), peeled and roughly chopped (1.9kg net)
  • 5 cloves garlic, peeled and roughly chopped 
  • 6 celery stalks, pale parts and leaves, all roughly chopped (450g net)
  • 1 small onion, roughly chopped (140g net)
  • 400g watermelon flesh, seeds removed
  • 100g crustless white bread, broken into small chunks
  • 150ml tomato passata (or tomato juice)2 tbsp red wine vinegar 
  • 200ml olive oil, plus extra for drizzling 
  • 15g basil leaves
  • Coarse salt and black pepper

Croutons

  • 150g crustless white bread, broken into 2-3cm chunks
  • 3 tbsp olive oil 
  • 1½ tbsp red wine vinegar 
  1. First make the croutons. Preheat the oven to 180C. Place the bread in a medium bowl along with the oil, vinegar and 1 teaspoon of salt. Place a griddle pan on a high heat, add the croutons and cook for 2 minutes, turning until all sides are slightly charred and starting to crispen. Transfer from the pan onto a baking tray and place in the oven for about 12 minutes, until golden brown and crispy. Set aside to cool. 
  2. Place the tomatoes, garlic, celery, onion, watermelon, bread, passata and 10 grams of basil in a blender or large bowl along with 1½ teaspoon of salt and a good grind of black pepper. Blend until smooth and then, with the blender still going, add the vinegar and olive oil. Refrigerate until needed. 
  3. To serve, pour the soup into individual bowls and top with the croutons. Tear the remaining basil and sprinkle it on top of each portion, along with a final drizzle of oil. Finish with a little sea salt and serve at once.
Categories
Sides

Roasted Beets

  • 1 ½ pounds beets (about 3 large or 5 small-to-medium)
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon fine salt, to taste
  1. Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Scrub the beets well with a vegetable brush under running water (no need to peel them at any point).
  2. Using a sharp chef’s knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness, about ½ to ¾-inch thick on the widest edge.
  3. Place the beet wedges on the prepared baking sheet. Drizzle the beets with the olive oil and sprinkle with the salt. Toss until the beets are evenly coated, then arrange them in a single layer across the pan.
  4. Roast for 35 to 40 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure. Season with additional salt, to taste, if desired, and serve.

NOTES

YIELD NOTES: If you’re roasting less than 1 ½ pounds of beets at a time, your beets will have more room around them and may finish roasting a bit sooner. If you want to double the recipe, I’d suggest using two baking sheets in the lower and upper thirds of the oven, swapping the pan positions after tossing.

Flavors that pair well with roasted beets:

  • Arugula and other bold greens, including collard greens
  • Avocado
  • Balsamic vinegar, as well as red wine vinegar and apple cider vinegar
  • Black pepper
  • Carrots
  • Creamy cheese and dairy, including feta, goat cheese, blue cheese, ricotta, crème fraîche, sour cream and plain yogurt
  • Fennel
  • Fresh herbs, including dill, basil, chives, mint, parsley, cilantro, tarragon and thyme
  • Honey and maple syrup
  • Lemon and orange
  • Lentils (here’s how to cook them)
  • Nuts and seeds, including pistachios, hazelnuts, walnuts, pecans, pine nuts, pepitas and sunflower seeds
  • Onions, especially green, red and shallots
Categories
Appetizers Sides Vegetarian

Dom Crenn Leeks with Bernaise

  • 200 grams extra-virgin olive oil
  • 1 garlic clove, peeled and smashed
  • 1 bay leaf, torn
  • 2 fresh thyme sprigs
  • 100 grams champagne vinegar or cider vinegar
  • 100 grams water
  • Fleur de sel or kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 4 medium leeks

For the béarnaise sauce:

  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, peeled and diced
  • 5 tablespoons dry white wine
  • 5 tablespoons vermouth
  • 3 tablespoons white wine vinegar
  • 2 fresh tarragon sprigs
  • 2 fresh thyme sprigs
  • 2 egg yolks
  • 4 tablespoons unsalted butter, diced into small pieces
  • Lemon juice, to taste
  • 1–2 tablespoons sherry vinegar, to taste
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

For serving:

  • Reserved warm vinaigrette/confit cooking liquid
  • 1 tablespoon sherry vinegar
  • 2 tablespoons lemon juice, to taste
  • 2 fresh chives, chopped into 1-inch spears
  • Fresh herbs such as parsley, chervil, and tarragon (optional)

Make the warm vinaigrette and confit the leeks:

  1. In a medium saucepan set over medium heat, warm the olive oil. Use an instant thermometer to check that the temperature of the liquid stays below 300 degrees Fahrenheit.
  2. Add the smashed garlic, torn bay leaf, and thyme to the oil.
  3. Once you see the thyme begin to crisp, pour in the champagne vinegar or cider vinegar and water.
  4. Raise the heat to high, but do not allow the vinaigrette to boil.
  5. Season with salt and pepper, to taste, then remove the pan from the heat.
  6. Preheat the oven to 325 degrees Fahrenheit.
  7. Trim the root end from the leeks.
  8. Keeping the white portion of the leeks intact, chop off the green parts, and discard them or save them for use in a vegetable stock.
  9. Soak the trimmed leeks in water to clean.
  10. Remove the leeks from the water, dry them, and transfer them to a roasting pan.
  11. Pour the warm vinaigrette over the leeks until they’re mostly submerged.
  12. Confit the leeks in the oven until they’re tender, about 30 minutes.

Make the béarnaise sauce:

  1. Heat the olive oil in a medium saucepan set over medium heat, then add the diced shallot.
  2. Once the shallot begins to warm, after about 2 minutes, add the white wine and vermouth to the saucepan.
  3. Let the mixture reduce by half for about 10 minutes.
  4. After 10 minutes, remove the saucepan from the heat and taste the liquid.
  5. If the alcohol flavor is strong, return the saucepan to the heat. Continue cooking until the alcohol flavor is muted, another 5 minutes.
  6. Add the white wine vinegar, tarragon, and thyme, and lower the heat to medium-low.
  7. Cook until the flavors have infused into the liquid, about 2 minutes.
  8. After about 2 minutes, strain the vinaigrette reduction through a fine-mesh strainer into a small glass bowl. Confirm that all of the shallot and herb pieces have been removed from the liquid.
  9. Prepare a bain-marie: In a medium saucepan set over medium heat, bring 2 inches of water to a simmer. Place a large stainless steel bowl or double boiler over the saucepan.
  10. Lower the heat to medium-low, and add the egg yolks to the bowl or double boiler.
  11. Whisk the yolks vigorously, removing the bowl or double boiler from the heat whenever the yolks begin to harden.
  12. Once the yolks begin to thicken, after about 2 minutes, gradually add the vinaigrette reduction while continuing to whisk vigorously for about 1 more minute.
  13. Make sure the water stays at a simmer, and the yolks do not start to cook. The mixture should thicken enough to coat the back of a spoon without running. Adjust the temperature in the bowl or double boiler by removing it from the heat as needed to prevent the sauce from breaking. (When the oil separates from the reduction, it’ll look pooled with droplets of solids floating in the oil.)
  14. After 1 more minute, remove the bowl or double boiler from the heat. Dip the back of a spoon into the mixture. Test the emulsion by holding the spoon vertically: The mixture should cling to the spoon and be homogenous.
  15. Keeping the temperature in the bowl or double boiler a bit cooler than before, add the diced butter in batches. Continue to whisk vigorously until all the butter is combined.
  16. Bring the bowl or double boiler back to the heat, then remove it again, repeatedly, as you whisk. The temperature should stay warm enough to incorporate the butter but cool enough to prevent the emulsion from breaking.
  17. After all of the butter is incorporated, season the sauce with the lemon juice, salt, paper, and sherry vinegar.

Serve the confit leeks with béarnaise sauce:

  1. To serve, use tongs to carefully transfer the warm confit leeks to a paper towel (reserve the cooking liquid).
  2. Once the excess oil has drained from the leeks, transfer them to a cutting board, and slice them into uneven cylinders about 1–2 inches in length.
  3. Arrange 3–4 of the tallest leek pieces vertically on each plate, with shorter leeks clustered closely around them to create towers.
  4. Season the reserved confit cooking liquid with the sherry vinegar and lemon juice, then spoon the seasoned liquid onto the leeks, to taste.
  5. Spoon a generous amount of béarnaise sauce onto the leeks so that the sauce drips down the cylinders unevenly.
  6. Use tweezers to garnish the dish with chives and other fresh herbs, if using, to taste.
Categories
Sides Vegetarian

Roasted Brussels Sprouts With Warm Honey Glaze

  • 1½lb. brussels sprouts, trimmed, halved
  • ¼cup extra-virgin olive oil
  • ½tsp. kosher salt, plus moreFreshly ground black pepper
  • ¼cup honey
  • ⅓cup sherry vinegar or red wine vinegar
  • ¾tsp. crushed red pepper flakes (optional)
  • 3Tbsp. unsalted butter
  • 3scallions, thinly sliced on a diagonal
  • 1tsp. finely grated lemon zest

Step 1

Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.

Step 2

Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.

Step 3

Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.

Step 4

Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.

Step 5

Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.

Categories
Sides Vegetarian

Horseradish Mashed Potatoes

  • 4 large russet potatoes, peeled and chopped 
  • Kosher salt 
  • 1/2 c butter, plus more for serving
  • 1/2 c. milk
  • 1 c sour cream
  • 3 tbsp. prepared horseradish
  • Freshly ground black pepper
  • Freshly chopped chives, for garnish
  1. In a large pot, cover potatoes with water and season with salt. Bring to a boil and cook until potatoes can be easily pierced with a fork, 16 to 18 minutes. Drain and return to pot. Use a potato masher to mash potatoes until smooth. 
  2. Meanwhile, in a small saucepan over medium heat, melt butter with milk until warm. Pour mixture over potatoes and stir until creamy. Stir in sour cream and horseradish then season with salt and pepper. Transfer potatoes to a serving bowl and top with a pat of butter. Season with more pepper and garnish with chives before serving.
Categories
Sides

Potatoes au Gratin

  • Softened butter
  • 1 clove garlic, smashed
  • 1kg potatoes, peeled
  • kosher salt
  • pepper
  • 8 to 10 fresh thyme sprigs
  • freshly grated nutmeg, optional
  • 1.5 cups (or more or less) stock
  • 1.5 cups (or more or less) heavy cream
  • 1 heaping cup grated Gruyère cheese
  • 1/4 cup grated Parmigiano Reggiano cheese
  1. Preheat oven to 190c (375ºF). Grease an earthenware gratin dish with smashed peeled garlic and butter.
  2. cut potatoes 1/8-inch thick and layer overlapping slices in the prepared pan. Season generously with salt, pepper, and thyme leaves (no need to chop — just pull and scatter). Lightly grate nutmeg over top. Make another layer of potato slices and season again in the same manner.
  3. Cover the potatoes with the stock and cream — you may need more to allow the liquid to get to the top level of the top layer of potatoes. 
  4. Sprinkle the top with the grated cheeses.
  5. Bake 45 minutes to 1 hour (see notes above if you need to make this ahead of time), checking after 40 minutes or so to make sure the potatoes are not browning too quickly. If they are browning too quickly, cover the pan with foil and continue baking until the potatoes are tender and the top is nicely browned. You can also turn the temperature down to 350ºF if necessary. I find this consistently takes over an hour for the liquid to thicken up and for the top to be evenly browned. 
Categories
Appetizers Dinners Sides Vegetarian

Portobello Mushrooms Stuffed with Spinach and Goat Cheese

  • Mushrooms
  • onions
  • garlic
  • red pepper
  • spinach
  • tomatoes
  • goat cheese
  • hot sauce
  • breadcrumbs
  • mozzarella
  1. Prep the oven: Preheat oven to 200c (400°F).
  2. Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
  3. Make the filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and saute for a couple minutes until the onion is translucent. Add the red pepper and spinach to the skillet and cook for a couple more minutes, until the spinach wilts. Stir in the tomatoes, goat cheese, salt, pepper, mushrooms stems, hot sauce and breadcrumbs. Cook for an additional 2 minutes.
  4. Stuff the mushrooms: Stuff the mushrooms with the mixture equally. Top with mozzarella cheese. If using smaller mushrooms you should have enough mixture for about 8 mushrooms.
  5. Bake: Bake for 10 minutes or until the cheese melts.

VERSION 2

Marinated mushrooms

  • 1 cup olive oil
  • 1/2 cup balsamic vinegar
  • 1/2 cup reduced-sodium soy sauce
  • 2 garlic cloves, pressed
  • 1/4 teaspoon coarse kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup Marsala (optional)
  • 4 large fresh thyme sprigs
  • 6 large portobello mushrooms

For filling:

  • 1 10-ounce package frozen spinach
  • 1 pound button mushrooms
  • 2 tablespoons olive oil
  • 1 cup chopped sweet onion (such as Maui or Vidalia)
  • 3 garlic cloves, pressed
  • 1/4 cup plus 6 tablespoons finely grated Parmesan cheese
  • 1/4 cup unseasoned dry breadcrumbs
  • 1 5-ounce package soft fresh goat cheese, crumbled

Step 1

Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in thyme sprigs. Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.

For filling:

Step 2

Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.

Step 3

Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature.

Step 4

Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.

Step 5

Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.

Categories
Sides

Crispy Roast Potatoes

  • Kosher salt
  • 1/2 teaspoon (4g) baking soda
  • 4 pounds (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size
  • 5 tablespoons (75ml) extra virgin olive oil
  • Small handful picked fresh rosemary leaves, finely chopped
  • 3 medium cloves garlic, minced
  • Freshly ground black pepper
  • Small handful fresh parsley leaves, minced
  1. Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
  2. Meanwhile, combine olive oil, with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
  3. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
  4. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
  5. Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
Categories
Dinners Sides Vegetarian

Ricotta hotcakes

  • 225g ricotta
  • 3 tbsp parmesan, grated
  • 125ml milk
  • 2 eggs, separated
  • 80g self-raising flour
  • 40g butter, for frying
  • For the topping:
  • 150g cherry tomatoes
  • 2 tbsp olive oil 
  • Salt and black pepper
  • ½ clove garlic, crushed
  • ½ tbsp balsamic vinegar
  • 50g baby spinach leaves
  • 2 tbsp basil leaves, shredded
  • 30g pine nuts, toasted and chopped
  1. Preheat the oven to 150C/300F/gas mark 2. Cut the tomatoes in half and toss them in a bowl with half the oil and some salt and pepper. Arrange skin-side down on an oven tray and bake for an hour, until the tomatoes have lost much of their moisture.
  2. About 20 minutes before the tomatoes are ready, start on the hotcakes. Combine the cheeses, milk and egg yolks in a large bowl, stir in the flour and a quarter teaspoon of salt, and mix to a uniform batter. Pour the egg whites into a separate bowl and whisk until foamy but not totally stiff; fold into the ricotta mix.
  3. Heat half the butter in a large, nonstick frying pan. Drop in two to three tablespoons of batter per pancake and use the back of the spoon to help shape them into round pancakes roughly 1cm thick and 10cm in diameter. Cook for a minute or two on each side, until golden. Keep warm and repeat with the remaining batter.
  4. Mix the remaining oil, garlic, vinegar and some salt and pepper in a bowl. Add the spinach and, using your hands, toss gently. Serve two pancakes per person, topped with the spinach salad and tomatoes, and finished off with a sprinkling of fresh basil and pine nuts. Serve at once.