Lime Cilantro Potato Salad

20th October, 2010: Posted by G.L. Pease in Salads, Sides, easy, vegetarian

There are well over a million potato salad recipes on the net (seriously—I looked), so why am I publishing another one? Simple. This one brings some exciting flavours to the party, is healthful, vegan friendly, delicious and versatile. It can be put together quickly and served warm with a casual supper, or chilled for a picnic.

I use habanero chiles in the recipe because of their beautiful fragrance and delicious fruity flavors, but others could be substituted if these aren’t available, or are just too pungent for you. If you’re really a chile-wimp, you can leave the chiles out entirely, but a little spice really wakes things up. You can also add red or yellow bells to the basic recipe, and if fire-roasted, they add a delightful smokiness.

This is a great starting point for some serious kitchen-riffing, and, of course, I’d love to hear what you come up with. Read more…»

4 Comments »

Campanelle al Pomodoro e Basilico

20th September, 2010: Posted by G.L. Pease in easy, pasta, vegetarian

Campanelle, little bells, are just so much fun, but even better than that, their funnel-like shape hangs onto a lot of this sugo fresco, so every bite will be a little explosion of fresh flavors. Campanelle are also sometimes known as Gigli, (lilies). If you can’t find campanelle, use fusilli or any pasta corta, like ziti, penne, or mostaccioli.

This is one of those things that isn’t really a recipe, but a place from which to jump off, to start riffing. It’s fabulous, fresh, delicious and quick, and perfect for improvisation. If you grow your own tomatoes and basil, even better, as you can build it right from the garden, and really experience the freshness. Add other greens for variety – fresh and peppery arugula is especially nice. Read more…»

3 Comments »

Eat It Before It Eats You…

22nd July, 2010: Posted by G.L. Pease in Sides, easy, vegetarian

Every summer, it happens. Someone you know arrives at your door with an immense paper sack and a terrifying story to tell. Their soil is really rich, they explain; they’ve been cultivating it and amending with all the compost from the kitchen scraps and chicken coups. The weather has been especially good, you know. And, they forgot to prune before going on holiday, and the plants went totally out of control, stimulated by freak sunspot activity and increased gamma radiation from ozone layer depletion. And, their kid just discovered these while retrieving the dog’s ball after it had been thrown into the green danger zone where Fluffy won’t wander for fear of being devoured herself.

Yes, it’s the attack of the giant summer squash, the immense zucchini and yellow crooknecks that are almost apologetically presented to every co-worker, friend, and neighbor that can be reached by bicycle-drawn wheelbarrow. And, now, the zucchini that ate Cleveland sits menacingly on your kitchen counter, staring at you relentlessly with its unblinking green eye. What to do with it?

When these alien space squash and near-geriatric marrows reach such biblical proportions, they’re no longer really suitable for steaming or sautés, the preparations preferred for younger fruits. As they grow, they toughen and much of their sweetness is replaced by stronger, slightly more bitter flavours. But, all is not lost. Don’t just think of zucchini bread and baseball bats when these monsters invade. Roast them! It’s a great technique for imparting both tenderness and sweetness to the great beasts. Read more…»

2 Comments »

Roasted Baby Carrots with Ginger

30th June, 2010: Posted by G.L. Pease in Sides, easy, vegetarian

This time of year, early summer, at least that what it seems to be here in California, the local farms are providing bunches of young carrots that are tender, sweet and wonderful, But, it’s not always easy to come up with fresh and delicious ways to present them.

Here’s a simple recipe that delivers wonderful results. The ginger and garlic are a delightful surprise, adding lively, spicy notes to the earthy goodness of the beautiful young carrots, and a little brown sugar and balsamic vinegar give them some color and depth, while cutting the slight bitterness the carrots can have. Use them to dress up simple fare – a grilled whole fish or a great steak, and improve your night vision at the same time! Read more…»

5 Comments »

Runner Cannellini Beans with Black Truffle Oil

10th May, 2010: Posted by G.L. Pease in Sides, beans, easy, vegetarian

This was inspired by a wonderful side dish served by a friend at one of our yearly gatherings. He was in a Spanish mode at the time, and presented a lovely meal accompanied by a dish of beautiful warm judion beans, dressed very simply with olive oil and a little salt. The large white beans had a wonderful, buttery texture, a delicious flavor, and were absolutely delightful served in this simple way.

I’ve been looking locally for dried judion beans, with no luck. A call to Rancho Gordo, however, found a wonderful replacement; runner cannellini beans. Their current supply (can we call it a crop if it’s already dried?) is large, supple, and thin skinned, with a delightful flavor, and that smooth buttery texture I was chasing. Fantastic! Here’s a slightly revved up version, with a little black truffle oil adding an earthy but sophisticated charms to this simple dish. Read more…»

4 Comments »

Smoky Yellow Eye Beans

2nd May, 2010: Posted by G.L. Pease in KosherKitchen, beans, easy, vegetarian

Steve Sando of Rancho Gordo calls these Yellow Eye beans, “A ham hock’s best friend.” He’s not wrong. This bean, with its thin skin, beautifully velvety texture and lovely toasty, almost smoky flavours, practically begs to be paired with pork. They’re also great for baked beans, and Steve says they make a great alternative to common navy beans in Senate Bean Soup. It’s a wonderful bean.

But, I wanted to do something for my vegetarian and kosher-keeping friends that would deliver some similar flavors in a meat-free way. It starts with Alejandra’s Sweet Chipotle Pickles, which are absolutely fantastic. With a jar of these, a bag of Yellow Eye beans, and a few other ingredients, magic happens. The chiles bring a sweet, smoky, spicy character to the party, and the beans, with their earthy goodness, are more than happy to play along. You can substitute Great Northern beans if you must, but it really is worth tracking down the Yellow Eyes. Read more…»

1 Comment »

Pan Roasted Brussels Sprouts

23rd April, 2010: Posted by G.L. Pease in Sides, easy, vegetarian

It seems no one is ambivalent about Brussels sprouts; people love them or hate them. Personally, I think the reason more people don’t enjoy them is because, as children, they were tortured by mushy, overcooked sprouts, bitter and reeking of foul smelling sulphurous compounds. It wasn’t the sprouts’ fault. It’s time to forgive the little green globes, and find a place in your heart, and your diet for them.

Sprouts are a wonderfully nutritious vegetable, and all they require to offer their goodness is a little tenderness, a little care in preparation, and no ovecooking!

Here, we blanch the sprouts before roasting to cut down on the cooking time. Then, the sprouts are tossed with a little olive oil, balsamico, thyme, salt and pepper, and roasted in the pan to caramelize them and bring out their wonderful sweetness. Read more…»

1 Comment »