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Sweet potatoes with maple curry yogurt

The new Yotam Ottolenghi cookbook, Jerusalem, is stunning. I’ve made it through the first few sections and love the history of the recipes and family influence that permeates his meaningful food.

On my last visit to his restaurant in London I had an amazing salad with curried yogurt. I can’t even remember what the yogurt was on top of… but I’ve not forgotten the delicious combination. The cold & fragrant yogurt on top of the warm sweet potatoes will not disappoint.

INGREDIENTS

  • 2 sweet potatoes, skin on, cut into 2 inch pieces
  • 2 shallots, sliced lengthwise
  • olive oil
  • 1/2 cup Greek yogurt
  • 1/2 tsp madras curry powder
  • 1 teaspoon maple syrup
  • 2 tablespoons chives, chopped finely
  • 2 tablespoons chopped pistachios
  • salt

DIRECTIONS

Preheat the oven to 400 degrees F. Toss the sweet potatoes and shallots with enough olive oil to coat and put on a baking sheet. Spread out evenly. Bake for 10-15 minutes until golden. When warm, sprinkle with a little salt. Set aside.

Mix the yogurt, curry powder and maple syrup all together in a bowl.

To serve, place the sweet potatoes on a plate and spoon some of the yogurt in the middle. Top with chives and pistachios. Serve room temperature or slightly warm.

Serves 4.

Corn and Heirloom Tomato Salad with Chimichurri

This was an accident waiting to happen… the kind of accident that lots of “needy” veg in the fridge & a pool party in need of a snack brings on.

It must have been that large bunch of parsley just begging to become chimichurri.

Chimichurri wears many hats in my kitchen. A topper for eggs, a dip for bread, a sauce for lamb & salmon… a spoon full of satisfaction can go a long way. The edge of vinegar, garlic & slight heat of crushed red pepper add a delicious dimension to the sweet vegetables.

Use any green vegetable you have on hand. Green beans would be great too. Serve as a side or even better – scoop it up on a chip.

INGREDIENTS

Vegetables

  • 6 ears of Fresh Corn – cooked & kernels removed
  • Bell Peppers – 2 red, yellow or orange
  • Sugar Snap Peas – 3 cups
  • Heirloom Tomatoes – 1 pint, cut in half or quarters

Chimichurri

  • 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
  • 3-4 garlic cloves
  • 2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes

DIRECTIONS

To make the chimichurri, add the parsley, fresh oregano, and garlic to a food processor and pulse several times. Add the vinegar, salt, and pepper. Drizzle in the olive oil with the food processor running. Stir in the red pepper flakes. Set aside.

Remove the core from the bell peppers and cut into large pieces. Rub the peppers with a little olive oil & bake for 5 minutes at 400 degrees. They should be slightly soft but still have some crunch. When cool, cut into bite size pieces. Set aside.

Boil the sugar snap peas for 3 minutes. Remove the peas from the hot water and place in a bowl of cold water to stop cooking. Drain. Set aside.

To assemble toss the corn, tomatoes, peas & bell peppers with the chimichurri sauce (you may not need all of it). Adjust seasonings. Serve room temperature.

Sweet Potato Galettes

Another Ottolenghi masterpiece. I’m continually amazed at his combinations of flavor & texture. Bonus – it looks impressive and is super easy!

INGREDIENTS

  • 2 medium sweet potatoes
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • 4 tablespoons crème fraîche (can substitute sour cream)
  • 3 1/3 ounces goats cheese
  • 2 tbsp pumpkin seeds
  • 1 medium hot chili, sliced thinly in rings
  • 2 tbsp olive oil
  • 1 crushed garlic clove
  • 2 tsp chopped parsley

DIRECTIONS

  1. Preheat the oven to 375 degrees. Bake the sweet potatoes in their skins for 35-45 minutes. When they are cool enough to handle, peel and cut into thin slices. Or you can microwave for about 5 minutes-8 minutes and save some time!
  2. Roll out the puff pastry slightly and cut into 4 equal rectangles and prick them all over with a fork. Put the rectangles on a baking sheet lined with baking parchment or greaseproof paper and leave to rest in the fridge for half an hour.
  3. Take them out and brush with the beaten egg. Spread a tablespoon layer of soured cream on the pastries, leaving a 5mm border around the edge.
  4. Arrange the potato slices on the pastry on top of the cream.
  5. Crumble on the goats cheese, sprinkle on the seeds and chilli and season with salt and pepper.
  6. Bake for 20-25 minutes or until the underneath is golden brown.
  7. While they are cooking, mix the olive oil, garlic, parsley and a pinch of salt. Brush this over the galettes when they come out of the oven. Serve immediately or at room temperature.

Serves 4.

Balsamic Glazed Brussels Sprouts with Pancetta & Blue Cheese

Our Thanksgiving Feast included these crunchy, salty & sweet morsels. There wasn’t much leftover, but what wasn’t gobbled up for lunch my sister and I polished off the next morning for breakfast. Cold.

They are that good.

Make them for Christmas or heck for go crazy and make them for breakfast with some scrambled eggs.

INGREDIENTS

  • 1/2 pound pancetta, cut into small cubes (or bacon)
  • 3 pounds Brussels sprouts, quartered
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 cup balsamic vinegar
  • 2 tablespoons firmly-packed brown sugar
  • 1 teaspoon Dijon mustard
  • 1/2 cup to 1 cup of blue cheese, crumbled

DIRECTIONS

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.

Cook the pancetta until crisp in a large skillet. Remove using a slotted spoon, and drain on paper towels. Reserve 1/4 cup drippings in the skillet.

Combine the Brussels sprouts, olive oil and salt in a large bowl. Place the sprouts on the prepared baking sheet and bake until tender, about 20 minutes.

Add the vinegar, brown sugar and mustard to the reserved bacon drippings in the skillet. Cook over medium-high heat, stirring frequently, until the mixture is reduced by half, about 6 minutes. Pour the mixture over the sprouts, tossing gently to coat. Sprinkle with the bacon & blue cheese Serve immediately.

Serves 10.

Asparagus with Bacon, Shallots and Pine Nuts

What a great side dish for the holidays. Fast, delicious and so addictive. Use bacon, use pancetta, use a different nut. Drizzle with a little meyer lemon olive oil if you have it on hand. You can’t mess this one up.

INGREDIENTS

  • 4 ounces bacon or pancetta, cut into 3/8 inch to 1/4 inch dice
  • 1 tablespoon butter
  • 1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
  • 2 large shallots, thinly sliced
  • 2 cloves garlic, minced
  • Zest of one lemon
  • 1 teaspoon orange zest
  • 2 tablespoons toasted pine nuts
  • Salt and freshly ground pepper to taste

DIRECTIONS

In a large non-stick pan, sauté bacon or pancetta, stirring frequently, over medium heat, until crisp and lightly golden.

Add 1 tablespoon of butter to pan. Add asparagus pieces and shallot and sauté until asparagus is tender crisp, about 3-4 minutes.

Add garlic, lemon and orange zest and toasted pine nuts and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.

Serves 4.

Heirloom Tomato Panzanella

I’m not sure there is a better summer salad than this gorgeous and light panzanella. You can use any tomato and you can even Sandra Lee it up and use croutons from the store. I had a loaf of cheddar & garlic bread to use… but my friends ate most of the croutons before I assembled the salad. So I mixed in the store bought ones. Just as good.

INGREDIENTS

  • 3 large heirloom tomatoes, chopped into 1/4- to 1/2-inch cubes
  • 1 English cucumber, chopped into 1/4-inch cubes
  • 1/4 cup thinly sliced red onion
  • 1 tablespoon red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons olive oil
  • 2 cloves garlic minced
  • Sea salt
  • Coarsely ground black pepper
  • 8 basil leaves, chopped roughly
  • 3 cups of baby herb salad blend or arugula
  • Croutons, recipe follows (or use store bought)
  • 1/2 cup feta cheese, crumbled

Croutons

  • 1/4 cup unsalted butter
  • 1 tablespoon minced garlic
  • 6 cups crustless cubed day-old bread (1/2-inch cubes)
  • Sea salt, preferably gray salt, and freshly ground black pepper
  • 6 tablespoons finely grated Parmesan

DIRECTIONS

For the croutons: Preheat oven to 375 degrees F and preheat a cookie sheet in it.

Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.

Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an airtight container.

Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an airtight container.

For the salad: Lightly salt the tomatoes & cucumbers and drain in a sieve to remove excess liquid while you prepare the croutons & dressing (or let sit 15 minutes).

For the dressing, whisk together vinegars, salt, pepper, garlic & olive oil. Set aside.

In a bowl combine the tomatoes, arugula, onion, basil, salt, and pepper and dressing. Add the croutons and toss well. Top with crumbled feta cheese.

Serve immediately.

Chargrilled Broccoli with Chili & Garlic

Another Ottolenghi win… simple ingredients and delicious leftover!

INGREDIENTS

  • 2 heads of broccoli
  • 1/2 cup olive oil
  • 4 garlic cloves, thinly sliced
  • 2 mild red chilies (Fresno), thinly sliced
  • coarse sea salt
  • black pepper
  • lemon slices (optional)

DIRECTIONS

Separate the broccoli into florets and blanch in boiling water for 2 minutes – don’t be tempted to cook longer! Remove immediately to a bowl of ice water, then drain and leave to dry completely.

Once the broccoli is dry, toss with 1/2 cup of the olive oil and a generous amount of salt and pepper. Place a grill pan on high heat and leave for 5 minutes until smoking hot (or grill on your outdoor grill). Grill the broccoli in batches on the hot pan, turning to get lovely char marks on all sides.

While the broccoli is cooking, place the remaining oil in a small saucepan together with the garlic and chilies and cook on a medium heat until the garlic begins to turn golden brown. Be careful not to let the garlic and chilli burn – they will continue cooking in the hot oil even when off heat.

Pour the garlic and chili oil over the hot broccoli and toss well. Season to taste and toss in lemon wedges. Serve immediately or at room temperature.

Chargrilled Cauliflower with Tomato, Dill & Capers

 On my most recent trip to London I came across a foodies paradise – Ottolenghi. When I walked in the front door my eye didn’t know where to look first! Beautiful floating layers of salads, whole grains, breads and OH MY desserts had my mouth watering. This cauliflower salad is a perfect example of why Ottoleghi is so successful – he brings bright and satisfying flavors to the simplest of vegetables.

I can’t get my nose out of his cookbook so expect lots more from Ottolenghi on The Fifth Tine.

INGREDIENTS

  • 2 tablespoons capers, drained and roughly chopped
  • 1 tablespoon French whole grain mustard
  • 2 cloves garlic, minced
  • 2 tablespoons cider vinegar
  • 1/2 cup olive oil, plus more for drizzling
  • 1 large head of cauliflower (about 2 pounds)
  • 20 cherry tomatoes, halved
  • A good handful of arugula
  • 1 tablespoon dill, chopped
  • sea salt
  • pepper

DIRECTIONS

You can make the dressing in a food processor or by hand (we used the processor). Mix together the capers, mustard, garlic, vinegar and some salt and pepper. Whisk vigorously or run the machine while adding half the oil in a slow trickle. You should get a thick, creamy dressing. Taste and adjust seasoning.

Add the cauliflower to a large pan of boiling salted water and simmer for just 3 minutes. Drain and run under a cold tap to stop it cooking further. Leave in the colander to dry well, then put it in a mixing bowl with the rest of the olive oil and some seasoning. Toss well.

Heat a ridged griddle pan over the highest possible heat and leave it for 5 minutes or until it is really hot. Grill the cauliflower in batches – don’t over-crowd the pan. Keep turning until they are nicely charred all over and transfer to a bowl. While the cauliflower is still hot, add the dressing, dill, spinach and tomatoes. Stir together, taste and adjust seasoning again.

Serve warm or at room temperature.

Lime Bulgur Wheat Salad with Cucumbers & Tomatoes

In Texas we’ve been complaining about the heat for months. It’s been a long summer and my kitchen has gotten a big break – I’ve just not felt like cooking (my absence explained). But when my friend Laura brought over this salad a few weeks ago it was decidedly the thing I was going to make and could enjoy eating in 107 degrees. My inspiration will return in the Fall – already have lots of new things I can’t wait to share.

This recipe is based on the traditional tabouleh salad, a popular Middle Eastern side dish containing vegetables, olive oil and spices. There are a few differences – the use of lime and much less parsley, which I prefer. The base of bulgur wheat and the vegetables makes it super nutritious and a perfect summer side. I like to add grilled chicken or shrimp and make it a meal – but it’s a perfect side dish for my Greek Chicken Meatballs with Spicy Yogurt Sauce.

Bulgur wheat is a natural whole grain food that is quick cooking and very nutritious. It’s high in fiber, rich in B vitamins and has fewer calories, less fat, 4 times the folate and more than twice the fiber of brown rice. It’s nutty flavor is perfect in this Mediterranean inspired salad.

INGREDIENTS

  • 2 bunches flat leaf parsley, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 medium yellow onion, minced
  • 1 tablespoon salt
  • 1 large English cucumber (or 2 medium garden variety), peeled, seeded & diced
  • 3/4 cup fresh lime juice
  • 1 cup wheat bulgur (fine)
  • 1/2 cup olive oil
  • 3-4 tomatoes, seeded & chopped
  • 1/2 cup feta cheese, crumbled

DIRECTIONS

In a medium bowl add the wheat bulgur and lime juice. Stir to combine. Cover and refrigerate for 1 hour. Remove from refrigerator and layer as follows:

1. Cucumber
2. Salt
3. Onion, cumin, coriander & parsley

Refrigerate for 2 hours then remove and add 1/2 cup olive oil. Stir to combine. Add tomatoes and feta and mix all together.

Serve as a side dish or make it a meal by adding grilled chicken or shrimp.

Insalata Caprese – Tomato, Mozzarella & Basil Salad

In April I planted 5 tomato and a 3 sweet basil plants with this exact picture and post in mind. I’ve cared for these plants like children… and it was worth every bit of work to taste this dish that came from my backyard.

Some of the best meals have few ingredients but top-rate ingredients are essential. All you need is a knife, beautiful vine-ripened summer tomatoes, fresh mozzarella and great olive oil to have this “salad in the style of Capri” on your table in 3 minutes or less.

Serve alone or with crostini.

INGREDIENTS

  • 2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick
  • 1 pound fresh mozzarella, sliced 1/4 inch thick
  • 1/4 cup packed fresh basil (about 20 leaves)
  • 3 to 4 tablespoons extra-virgin olive oil
  • 1 tablespoons balsamic vinegar, optional
  • Sea salt to taste
  • Freshly ground black pepper to taste

DIRECTIONS

On a platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Season salad with salt and pepper. Drizzle with olive oil and balsamic vinegar.