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Posts Tagged ‘vegan’

Garbanzo_4727

 

If you meander back to March 9th (2012) you will experience my thrill at the discovery of fresh garbanzo beans.  Once only a rare sighting, fresh garbanzos have become a summer staple at our local green market so they come to the table quite frequently these days.  They are a bit of a pain to get out of the shell, but I just zone out and take my time.  The other night I added them to fregola (that delicious Sardinian pasta that is rather like Israeli couscous) during its last few minutes of cooking just to cook the beans slightly.  I drained the pasta and tossed it with some caramelized onions and diced mushrooms that I had seasoned with orange zest, juice, sage, and olive oil.  I used the mixture as a base for some fatty, near-the-end-of-the-season fried soft shell crab.  I made a citrus brown butter to pour over the crab that also flavored the fregola.  It was quite a delicious meal if I do say so myself.

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Radishes_DSC_4652

There were so many radishes in the farmers market that I just had to buy a few bunches.  I had no idea what I was going to do with them, but they were irresistible and only $1 a bunch.  We ate some chilled, with sweet butter and sea salt, tossed some in salads, and then I did the classic French side dish, radishes braised in butter to accompany some grilled chicken breasts.  You never see cooked radishes on menus anymore, but this braise is a very traditional French summer dish.  If you use bright red radishes, they will lose quite a bit of their color when cooked.

2 bunches crisp radishes
3 tablespoons butter
⅓ cup chicken stock or low-sodium chicken broth or even water
½ to 1 teaspoon sugar
Salt and pepper
1 teaspoon freshly grated orange zest

Trim the radishes, leaving just a bit of the stem.  Scrub them well as dirt can often cling around the stem and root end.  If they have stringy rootlets, pull these off and discard them.
Melt the butter in a frying pan large enough to hold the radishes in a single layer over medium heat.  Add the radishes, stock, and sugar and season with salt and pepper.  Cover, lower the heat, and braise for about 20 minutes or until easily pierced with the point of a small sharp knife.
Remove from the heat, stir in the zest, and serve.

 

©StephenKolyer_Radish

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Quinoa_2415

I recently had great fun doing a dinner for ShopRite (www.shoprite.com) supermarket executives and the bloggers that sing the praises of the market.  One of the products that were on my list of ingredients was a great tri-color quinoa.  I used it in these fritters and in a soup which I will share with you another time.  The fritters can be made into tiny patties and used for a cocktail tidbit, made into small patties and used as an appetizer, or made into big fat patties that can fill a pita bread or top a salad of winter greens.

Quinoa Fritters-Serves 4

Two 15-ounce cans cannellini beans, well-drained and mashed
1 large egg, beaten, at room temperature
1 cup quinoa, rinsed and drained
Salt to taste
3 cloves garlic, minced
1 large shallot or small onion, peeled and minced
¾ cup finely chopped broccoli
1 teaspoon minced chile pepper or to taste
½ cup finely grated mozzarella cheese
¼ cup minced fresh basil
Salt and pepper to taste
2 egg whites, beaten
3 cups panko bread crumbs

Combine the mashed beans with the egg in a mixing bowl, beating to blend well.   Set aside.
Combine the quinoa with 2 cups cold water in a medium saucepan.  Place over medium-high heat and bring to a boil.  Season with salt, lower the heat, and simmer for 10 minutes.  Add the garlic, shallot, broccoli, and chile and cook for another 5 minutes or until the quinoa is tender and all of the liquid has been absorbed.
Remove from the heat and scrape into the mashed beans, stirring to blend completely.  Add the cheese and basil and stir to blend.  Taste and season with salt and pepper if necessary.
Place the egg whites in one large shallow bowl and the panko in another.  Set aside.
Using your hands, form the mixture into slightly-rounded patties.  You don’t want flat patties nor do you want balls.  Working with one at a time, roll the patties into the egg white and then into the panko bread crumbs.  Set aside.
Heat the oil in a large frying pan over medium-high heat.  Place the patties into the hot oil and fry, turning once, until golden brown and crisp.
The fritters may be served like falafel in a pita with a bit of salad and the dipping sauce.  Or, on top of salad greens and drizzled with the dipping sauce.

Yogurt-Herb Dipping Sauce – Makes about 1 cup

1 cup nonfat Greek yogurt
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
2 teaspoons fresh orange juice
1 clove garlic, minced
2 tablespoons minced fresh basil
1 tablespoon minced fresh dill
Hot sauce to taste

Combine the yogurt and mayonnaise with the lemon and orange juice.  Stir in the garlic, basil, and dill.  Season with hot sauce to taste.  Let stand for about 30 minutes before serving to allow flavors to blend.

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20130630_Fava_Beans_IMG_0262

If you’ve followed this blog through a summer or two, you know how much we like fresh fava beans.  I picked up a batch at the farmers market this other day, peeled them, and seasoned them with a little extra virgin olive oil, lemon zest, and salt and pepper.  Since the grill was already flaming, I put the mix in a cast iron skillet on the grill – it took just a few minutes to soften them a bit and allow the olive oil and lemon to add a little zest.  We piled them on a cracker with a thin slice of ricotta salata to enjoy with a pre-dinner glass of wine.  Easy, breezy and delicious.

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20130706_Fava_Beans_IMG_0308

20130706_Fava_Beans_IMG_0328

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