Vegetable

A vegetable recipe does not include cucumbers or avocado or tomatoes….but they sometimes do. (See Fruit)

Sweet Sweet Corn

LeanneIf you live in the Pacific Northwest, you probably haven’t given a lot of thought to creamed corn. It’s a common enough dish in the Midwest and the South, and even New England where it is thought to have originated, but here it’s mostly just a can in the vegetable aisle. Growing up, my mom never made it despite the fact that we grew corn. I do have a memory of my grandmother, who lived in the Okanogan area in British Columbia, making me creamed corn from the considerable number of cobs growing in her sunny back yard. Other than that, I’ve used canned cream corn in a couple of recipes over the years, finding the glutinous mixture not particularly appealing.

It’s time for all of that to change. We have access to some spectacularly sweet corn, whether it’s from California or later in the season, from a local farm. Every year, I find two new recipes to demonstrate at the Pacific Northwest Mushroom Festival (July 25th and 26th). I look for something that highlights mushrooms of course, but sometimes that leads to new discoveries, such as this wonderful recipe. It’s originally from Food and Wine Magazine but as usual, I’ve messed with it so much that I think it might be a little bit mine! Leaving some of the corn kernels whole and adding the shitakes adds textural interest that could be lacking in other versions, and the addition of lemon zest and juice brightens everything up. The whole process is a bit messy but totally worth it!

Creamless Creamed Corn with Mushrooms and Lemon

¼ pound shiitake mushrooms (stems removed), sliced
10 ears corn, shucked
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 medium shallots, minced
1 garlic clove, minced
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper

Set a box grater in a large bowl. On the coarse side, grate 5 ears of the corn all the way to the cob. Using a serrated knife, cut the kernels from the remaining ears of corn. Using the dull side of the knife, scrape the juices from the cobs into the bowl.

In a saucepan, heat the oil and butter. Add the shallots, garlic and shiitake and cook over low heat, stirring occasionally, until very soft, about 10 minutes. Increase the heat to high and when the oil sizzles, add the corn and its juices. Cook, stirring, until the corn is thick and shiny, 3 minutes. Add the lemon zest and juice, season with salt and pepper and serve. Serves 6-8

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Categories: .Bayview School of Cooking!, Vegetable | 2 Comments

It’s So Corny

LeanneI’ve noticed that the fresh corn you see in the market—that corn that comes from California and not from around here—is really very good. It’s usually super sweet and flavorful and so I say, why wait for local corn? Nothing says summer quite like corn-on-the-cob so it makes sense to grab some ears, light up your grill and cook up a warm weather feast. In hot weather, grilling corn is a no-brainer since you don’t have to heat up a pot of water. More than that, grilled corn tastes better and it tastes even better when you use the following directions to flavor up your corn. Happy summer, happy corn!

New Mexican Street Corn
4 ears of corn
Salt and freshly ground pepper
¼ cup mayonnaise
1 chipotle chile in adobo sauce
1½ teaspoons snipped chives
2 tablespoons extra-virgin olive oil
2 ounces grated Cotija cheese
Lime wedges, for serving

Preheat the oven to 425°F. Peel back the corn husks, leaving them attached. Discard the silk. Season the corn with salt and pepper. Replace the husks, wrap each ear in foil, transfer to a baking sheet and roast for 30 minutes, until just tender.

In a mini food processor, blend the mayonnaise with the chipotle. Add the chives; pulse. Add the oil; process until smooth.

Light a grill. Peel back the husks, leaving them attached. Brush the corn with half of the mayonnaise. Using the husks as a handle, grill the corn until lightly charred. Brush it with the remaining mayonnaise and roll in the cheese; serve with the lime wedges. 4 Servings

Categories: .Bayview School of Cooking!, Vegetable | Leave a comment

Raw Vegetables You Can Get Excited About

LeanneCan I say this out loud? With all the graduation parties, weddings, showers and summer parties coming on, does anybody else find crudité platters boring? I mean, sure, veggies are good for you and you’re thankful that they’re providing something healthful. But do they have to be sooo boring? Years ago, I found a recipe in Cooking Light Magazine for a vegetable dip that was healthy, yet made carrots, jicama and snap peas fun to eat. In short, I found a great peanut sauce dip and here it is. It’s perfect for any spring or summer get together. For heaven’s sake, be healthy—but be fun!

Asian Peanut Dip
½ cup natural-style peanut butter
⅓ cup firm silken tofu
3 tablespoons light brown sugar
2 tablespoons lime juice
2 tablespoons light soy sauce
½ teaspoon crushed red pepper
2 garlic cloves, crushed
Baby carrots, snap peas and bite-sized jicama pieces

Place all ingredients into blender and process until smooth, scraping sides. Store in an air tight container for up to two days. Makes approximately 1 cup

Categories: .Bayview School of Cooking!, Appetizer, Condiment, Vegetable | Leave a comment

The Mushroom Festival—Again!

This last Saturday I participated in the Mushroom Festival for the third time.  LeanneEach time I do this I feel more and more comfortable.  The first year I was scared to death since I didn’t know the venue at all.  Last year I wasn’t too concerned but had an audience on maybe 10 people!  This year was just right, I knew what I was in for and I had a nice, big audience of around 30 people.  One of the recipes I demonstrated was this marinated mushroom number.  They’re great on their own or as part of an antipasto platter, they’re great on burgers or in salads and they’re great with cheese.  I messed around with this recipe quite a lot and added the mint, which adds a nice, surprising, summery note.

 Marinated Mushrooms

½ cup red wine vinegar
⅓ cup olive oil
1 small sweet onion, thinly sliced
1 teaspoon kosher salt
2 tablespoons finely chopped fresh mint
1 teaspoon ground dry mustard
1 tablespoon brown sugar
2 cloves garlic, peeled and crushed
1 pound small fresh button mushrooms

In a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to sterile containers and chill in the refrigerator until serving.

Categories: .Bayview School of Cooking!, Appetizer, Vegetable | Leave a comment

Artichoke Arrival

LeanneWhen I was about 10, my mom started bringing home odd things from the produce department for me to try. My dad would carefully drill holes in a coconut so I could drain the watery juice out before smashing it on the patio. I ate the little jewels inside a pomegranate but thought I had to spit out the seeds encased in the bright juice. I adored the new recipe for ratatouille my mom made from the shiny purple eggplant. I cut into a star fruit to see the real beauty in the slices. The item that really caught my attention was an artichoke she brought home. She steamed it and we ate its leaves with melted butter and lemon juice—and I was hooked. Years ago I came across some baby artichokes, figured out how to prepare them and a new favorite was born. Just the other day I stepped into the produce department at Bayview to find a beautiful, heaping display of baby artichokes. I bought some of course and prepared them like this:

Baby Artichokes
1½ pounds baby artichokes
1 cup water
2 tablespoons fresh lemon juice, divided
1 tablespoon extra -virgin olive oil
Salt and pepper to taste

Take off enough of the outer leaves of each artichoke so that you can see pale green. Cut off the top tough part of artichoke and cut into halves or quarters. Drop into a bowl filled with water and 1 tablespoon lemon juice. Continue with all of the artichokes. Place artichokes in a sauté pan with ¼ cup of the lemon water, put lid on and steam until water is all gone. Add olive oil and sauté until tender and golden. Season with salt, pepper and lemon juice. Serves 4

Many of you may already know this but if you have big artichokes, strip off the small, tough outer leaves, trim the bottom and steam in about 2 inches of water with a tight-fitting lid until tender. Serve with low fat mayonnaise mixed with fresh lemon juice. You can also add chopped fresh or pickled jalapenos, smoked paprika or any kind of hot sauce.

artichoke

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Going Home

There’s a restaurant in Seattle that we used to go to called Buddy’s Homesick Café (in the Greenwood neighborhood). It was when fifties-styled diners were all in vogue and this one had Kathy Casey connected with it. It was a fun place to be—it just felt comfortable. My favorite meal there was a scrumptious pot roast, probably the best I’ve ever had, that made you immediately feel as if you had gone home. It’s Kathy Casey’s recipe and here it is. If you make it, you won’t be sorry—comfort food at its best.

Cranberry Pot Roast
½ cup all-purpose flour
2 teaspoons salt
¼ teaspoon ground black pepper
3½ pounds boneless chuck roast
¼ cup vegetable oil
2 celery stalks, diced
2 garlic cloves, minced
2 cups dry red wine
3 cups beef stock
1 tablespoon red wine vinegar
1 can whole-berry cranberry sauce
1 unpeeled orange, quartered
2 cloves
1 bay leaf
¼ teaspoon cinnamon
½ teaspoon thyme
2 onions, peeled and quartered
4 carrots, peeled and cut into 2-inch pieces

Garlic Whipped Potatoes with Parsnips
2½ pounds russet potatoes, peeled and cut in half
1 pound parsnips, peeled and cut into 2-inch pieces
1 teaspoon salt
10 garlic cloves
¼ cup butter
¾ cup whole milk
Salt and pepper, to taste
Parsley, minced, for garnish

Gravy
¼ cup butter
¼ cup reserved seasoned flour
4 cups reserved pot roast cooking liquid
Salt and freshly ground pepper, to taste

Combine the flour, salt and pepper; rub into the surface of the meat, coating it well. (Reserve leftover flour for the gravy.) Heat the oil in a large pot or Dutch oven over medium-high heat and brown the roast well on all sides, about 2 minutes per side, for a total cooking time of 6-7 minutes. Add the celery and garlic and sauté for 30 seconds or so. Pour in the wine and boil it while scraping up the cooked bits on the bottom of the pan. Add next 7 ingredients. Bring to a boil, cover, reduce heat to low, and simmer for 3 hours, or until fork tender. Add onions and carrots and cook for another ½ hour.

To make the potatoes: about 25 minutes before the meat will be done, place the potatoes, parsnips , garlic and salt in a medium saucepan with water to cover. Cover the saucepan, bring to a boil, and cook for 25 minutes, or until the potatoes, parsnips and garlic are tender. While the potatoes are cooking, combine in a small pan over medium heat, the milk, pepper and butter. Heat until the butter is melted and the milk is warm. Drain off the water from the potatoes, parsnips and garlic and mash or whip in the pot while adding the hot milk mixture. Season with salt and pepper to taste.

Remove the roast to a cutting board and cut it into thick slices, reserving the cooking liquid. Arrange the slices on a serving dish and keep warm.

To make gravy: melt the butter in a medium, heavy saucepan over medium heat. Whisk the reserved seasoned flour into the butter. Cook for 1 minute, then vigorously whisk in the reserved cooking liquid. Cook, whisking often, until thickened and free of lumps. Season with salt and pepper as desired.

Arrange the carrots and onions around the slices of roast (discard the orange pieces.) Pour some of the gravy over the slices and pass the rest in a sauceboat along with the whipped potatoes. Serves 6

Categories: .Bayview School of Cooking!, Beef, Condiment, Entrée, Vegetable | Leave a comment

Better Broccoli

I love to cook with vegetables.  To me they are the “paints” or colors of the culinary world and the possibilities are endless.  Cooking vegetables in the fall and winter is especially fun because you can be a little more extravagant.  Here’s another recipe from one of my favorite sources, Food and Wine Magazine.  It’s simple and not too heavy but at the same time, very savory and satisfying.  Broccoli, garlic, lemon and a little spice–what could be better?

Caramelized Broccoli with Garlic

3 tablespoons extra-virgin olive oil
2 heads of broccoli (1¼ pounds total), stems peeled and heads halved lengthwise
½ cup water
3 garlic cloves, thinly sliced
Pinch of crushed red pepper
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice

In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the broccoli, cut side down, cover and cook over moderate heat until richly browned on the bottom, about 8 minutes. Add the water, cover and cook until the broccoli is just tender and the water has evaporated, about 7 minutes. Add the remaining 1 tablespoon of olive oil along with the garlic and the crushed red pepper and cook uncovered until the garlic is golden brown, about 3 minutes. Season the broccoli with salt and black pepper, drizzle with the lemon juice and serve.

Categories: .Bayview School of Cooking!, Vegetable | Leave a comment

The Secret Ingredient

 

 

 

 

 

 

My favorite classes to teach at BSC are about vegetables. Vegetables are so very versatile. They are to the cook as paints are to the artist. This recipe for Roasted Green Beans with Garlic is a favorite of mine. It’s good any time of the year. Just don’t use really small tender beans. In fact, this recipe is a great way to use green beans that are less than ideal (you know how they sometimes get when they’re a little too mature.) Despite your instincts, don’t leave out the anchovies. They are the secret ingredient. One time, when my kids were little, I didn’t have anchovies or anchovy paste and I left them out. They didn’t think they were as good and couldn’t figure out what was missing. Take my word for it—don’t leave it out! Don’t be afraid to really roast these beans, because they’re better that way.

Roasted Green Beans with Garlic

1 pound green beans, stemmed
2 garlic cloves, pressed
¼ cup extra-virgin olive oil
3 anchovy fillets, finely chopped or 2 teaspoons anchovy paste
2 teaspoons fresh lemon juice
Finely grated zest of 1 lemon (optional)
Salt and pepper to taste

Preheat the oven to 450°F. In a 9×13-inch baking dish, toss the green beans with the garlic, olive oil, anchovies, lemon juice, zest and salt and pepper. Spread the beans evenly in the baking dish and roast for about 20 minutes, tossing occasionally, until tender and quite browned. Serve beans warm or at room temperature.

Categories: .Bayview School of Cooking!, Vegetable | Leave a comment

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